Indian vegetarian cooking 9780794606480, 9780794600082, 0794600085, 0794606482

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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 = ¼ inch 12 mm = ½ inch 2.5 cm = 1 inch

Weights 28 g = 1 oz 250 g = 8 oz 500 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 ¼ cup ½cup 1 cup 2 cups 4 cups

= = = = =

60 ml = 125 ml = 250 ml = 500 ml = 1 litre =

2 fl oz 4 f l oz 8 fl oz 16floz : 1 pint 32 fl oz : 1 quart

1 1 1 1 1 1

cup cup cup cup cup cup

roasted peanuts = 150 g grated coconut = 100 g uncooked rice = 200 g tamarind plup = 300 g green peas = 150 g plain flour = 150 g

Oven Temperature Guide When using convection ovens, the outside of the food cooks more 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

Low Moderate Med. Hot Hot Very Hot

°C 150 180 200 220 230

°F 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

Copyright © 2002 Periplus Editions (HK) Ltd. 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, Indonesia: PT Java Books Indonesia, recording or otherwise without the prior Kawasan Industri Pulogadung written permission of the publisher. Jl. Rawa Gelam IV No. 9 Jakarta 13930, Indonesia Tel: (62) 21 4682-1088; Fax: (62) 21 461-0206. ISBN 978-0-7946-0648-0 [email protected]. id Printed in Singapore 12 11 10 6 5 4 3 2 1

Photography: Edmond Ho Food Styling: Christopher Tan Recipe Tester: Angie Ng Design: Periplus Design Team

VEGETARIAN

COOKING

Devagi Sanmugam

A collection of over 30 healthful and delicious recipes including Indian Tomato Cashew Pilau Rice, Spicy Chickpea Stew with Tamarind and Royal Paneer Curry.

PERIPLUS

EDITIONS

Singapore • Hong Kong • Indonesia

Basic Indian Ingredients Dried chillies are usually cut into lengths and soaked in warm water to soften before use. Dried chillies have a rich, almost smoky flavour. To reduce the heat, discard some or Basmati rice is an Indian all of the chilli seeds when cutting the chillies. Chilli Coriander is a pungent long-grain rice characterised by its thinness and powder, a crucial ingredi- herb and spice plant that fragrance. The grains stay ent in Indian cooking, is is essential in Asian cookwhole and separate when made by grinding dried ing. Coriander leaves, cooked with oil and spices. red chillies. also known as cilantro or Substitute with longChinese parsley, are sold grain, Thai jasmine rice. in small bunches with the roots intact. They are used as a herb and a garnish. Small, round coriander seeds are slightly citrusy in fragrance and are used whole or ground in curry pastes and spice mixes. Coconut milk is made by mixing freshly grated Cardamom pods are highly aromatic and con- coconut flesh (available from Asian markets) with tain many tiny black water and squeezing the seeds. If whole pods are liquid from the mixture. used, they should be Add 125 ml ( ½ cup) of removed from the food water to 3 cups of grated before serving. If seeds fresh coconut. Squeeze are called for, lightly Cumin seeds {jeera) are and strain to obtain thick pale brown and usually smash the pods, take out coconut milk. Add 625 ml partnered with coriander the seeds and discard the (2l/2 cups) of water to pods. Ground cardamon seeds in basic spice mixes. the grated coconut and is sold in packets or tins. They impart an intense, squeeze again to obtain earthy flavour to foods Chillies are indispensable thin coconut milk. Cans and are often dry-roasted or packets of concentrated or flash-cooked in oil to in Asian cooking. The coconut milk make a good intensify their flavour, common green and red Asian finger-length chill- substitute; dilute accordwhich is often likened ing to the instructions. ies are moderately hot. to liquorice or anise. Asafoetida is a pungent gum which is usually sold in powder form. Use very small amounts—a pinch is enough. Keep well sealed when not in use.

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are commonly used in Indian cooking, imparting a nutty flavour to dishes.

Curry leaves are sold in sprigs with 8-15 small, green leaves and are used to flavour Indian curries. There is no good substitute. Dal refers to a wide variety of split peas and pulses. Several kinds are used in these recipes. Channa dal or Bengal gram resembles a yellow split pea but is smaller; yellow split peas may be used as a substitute. Channa dal is also ground to make channa flour. Masoor dal are skinned and split masoor lentils. They're salmon-coloured, cook quickly, and turn golden and mushy when cooked. Mung dal is the split version of the bean used to make bean sprouts. It is pale yellow, slightly elongated and is popular in northern Indian cooking. Tur dal (also tuvar or arhar dal) is a pale yellow lentil which is smaller than channa dal. Urad dal or blackgram dal is sold either with its black skin on or husked, when it becomes creamy white in colour.

Fennel seeds look like cumin seeds but are larger and paler. They add a sweet fragrance to Indian dishes, with a flavour similar to liquorice or anise. The seeds are used whole or ground. Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight. Ghee is a rich clarified butter oil with the milk solids removed that is the main oil used in Indian cooking. Substitute with vegetable oil or butter.

Tamarind is commonly available in the form of semi-dried pulp, which must be soaked in water, mashed, squeezed and strained to yield a sour juice that adds intense flavour to soups and sauces. All solids and pulp should be strained and discarded from the juice before use.

Turmeric root is a member of the ginger family It is normally sold as a dried root or in powdered form. Purchase turmeric as you need it as the flavour fades over time. Be careful when using it, as it will stain clothing and plastic utensils a bright yellow.

Mustard seeds are small brownish-black seeds that Basic Indian Ingredients 3

Paneer (Indian Cottage Cheese) I 1 litre (4 cups) fresh milk I 1 tablespoon vinegar Makes 150 g (5 oz) paneer Preparation time: 40 mins

1 Bring the milk to a boil. Turn off the heat and stir in the vinegar. Leave for 15 minutes to allow the curd to form. 2 Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid. 3 Put the paneer into a bowl or tray (keeping it wrapped in muslin to retain its shape), cover with a plate that just fits the top and put a heavy weight on top of the plate to squeeze out the remaining liquid. Set aside for about 1 hour. 4 Cut into cubes and store in an airtight container in the refrigerator for 3 to 4 days.

Stir the vinegar into the milk. Leave for 15 minutes Pour through a muslin-lined sieve or muslin bag to allow the curd to form. and squeeze out all the liquid.

Place the paneer in a bowl (wrap in muslin to help retain its shape), top with a plate and heavy weight. 4

After all the liquid has been squeezed out, transfer to a plate and use as desired.

Tomato Chutney 2 tablespoons oil 1 large onion, finely chopped 5 cloves garlic, minced 3 cm (11/4 in) ginger, minced 600 g (3 cups) ripe tomatoes, blanched, peeled and chopped 250 g (1 cup) caster sugar 1 teaspoon chilli powder ½ tablespoon garam masala 1 tablespoon vinegar

1 Heat the oil in a heavy bottomed pan and stir-fry the onion, garlic and ginger until aromatic. 2 Add the rest of the ingredients to the pan and simmer over low heat until thick, about 20 minutes. Serves 6-8 Preparation time: 15 mins Cooking time: 25 mins

Mint Chutney 80 g (2 cups) mint leaves 50 g (1 cup) coriander leaves 1 cm ( ½ in) ginger 5 green finger-length chillies 1 teaspoon salt 1 teaspoon sugar 1 tablespoon freshly squeezed lemon juice 250 ml (1 cup) yoghurt

1 Place all the ingredients into a blender and blend until smooth. 2 Serve as a dip for fried snacks or as an accompaniment to rice and curry. Serves 6 Preparation time: 20 mins

Chutnevs & Pickles 5

Cucumber and Pineapple Kachumbar 1 medium cucumber, deseeded and diced 300 g (10 oz) pineapple, diced (about 1 ½ cups) 1 medium tomato, deseeded and diced 2 tablespoons chopped mint leaves 125 ml ( ½ cup) freshlysqueezed lime juice 2 teaspoons sugar ] /2 teaspoon salt ¼ teaspoon chilli powder

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1 Place the diced cucumber, pineapple, tomato and mint leaves into a bowl. 2 Mix the rest of the ingredients together in a separate bowl until the sugar dissolves. Pour over the prepared vegetables and mix well. Serve with any Indian food. Serves 4 Preparation time: 10 mins

Radish and Onion Pickle 1 medium daikon radish, thinly sliced 1 small carrot, thinly sliced 1 large onion, cut into thin rings 1 green finger-length chilli, deseeded and chopped 100 ml (1/3 cup) freshlysqueezed lime juice 1 teaspoon ginger juice (from grated fresh ginger) 2 teaspoons sugar 1 teaspoon salt ½ teaspoon mustard seeds, pounded coarsely ¼ teaspoon turmeric powder

1 Place the radish, carrot, onion and chillies into a bowl. 2 Mix the rest of the ingredients together in another bowl and pour over the prepared vegetables. 3 Mix well and leave aside for 20 minutes before serving. Serves 4 Preparation time: 10 mins

Chutnevs & Pickles 7

Indian Tomato Cashew Pilau Rice 2 2 5 5 2

tablespoons ghee or oil cinnamon sticks cloves cardamom pods large onions, finely sliced 3 green finger-length chillies, deseeded and slit lengthwise 2 tablespoons ginger paste 2 tablespoons garlic paste 3 tablespoons chopped coriander leaves 3 tablespoons chopped mint leaves 500 g (2 ½ cups) uncooked basmati rice, washed and drained 300 g (2 cups) ripe tomatoes, blanched, peeled and chopped (or use canned whole tomatoes) 250 ml (1 cup) thick coconut milk 1 teaspoon turmeric powder 1 ½ teaspoons salt 625 ml ( 2 ½ CUPS) water 40 g ( ¼ cup) raisins 80 g ( 2 / 3 cup) fried or roasted cashew nuts

1 Heat the ghee or oil in a pot over medium heat. Stir-fry the whole spices—cinnamon, cloves and cardamom—and the onion, green chillies, ginger and garlic pastes until the onion is golden brown, about 10 minutes. 2 Add the coriander and mint leaves, then stir in the rice and mix well. Add the remaining ingredients except for the raisins and cashew nuts and mix thoroughly. 3 Cover with a tight fitting lid, reduce the heat to low, and cook for 15 to 20 minutes. Alternatively, transfer the mixture to an electric rice cooker and cook according to the manufacturer's instructions. Stir occasionally until the rice is cooked and all the moisture has been absorbed. Fluff the rice up and mix in the raisins and cashew nuts just before serving. Serves 4-6 Preparation time: 15 mins Cooking time: 25 mins

Rice 9

Hyderabad Briyani 1 ½ tablespoons ghee 2 large onions, sliced thinly 1 tablespoon ginger paste 1 tablespoon garlic paste 1 ¼ teaspoons salt 125 ml (1/2 CUP) yoghurt 1 litre (4 cups) water 500 g (3 cups) mixed diced vegetables such as potatoes, peas, carrots and green beans 2 tablespoons finely chopped mint leaves 2 tablespoons finely chopped coriander leaves 1 ½ tablespoons freshly squeezed lemon juice 500 g ( 2 ½ cups) uncooked basmati rice, washed and drained Spice Paste 1 tablespoon oil 40 g (V3 cup) raw cashew nuts 4 shallots, sliced 2 ½ cm (1 in) ginger, sliced 1 cinnamon stick, broken in half 3 cloves 5 cardamom pods 30 g ( ½ cup) coriander leaves 125 ml ( ½ cup) water

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1 Prepare the Spice Paste by heating the oil and stirfrying the cashew nuts, shallots, ginger, cinnamon stick, cloves, cardamoms and coriander leaves until aromatic. Remove from the heat and allow to cool. When cool, transfer to a blender, add the water and blend until smooth. Set aside. 2 Heat the ghee or oil in a saucepan and stir-fry the onion until golden brown, about 3 minutes. Add the ginger and garlic pastes, and continue to stir-fry over gentle heat for 2 minutes. Add the Spice Paste and stir-fry until the oil separates. 3 Add all the other ingredients, except the rice, to the pan. When the mixture comes to a boil, add the rice, cover and cook over a low flame until the rice is cooked and the moisture evaporated. Remove from the heat and fluff up the rice before serving. Serves 4-6 Preparation time: 25 mins Cooking time: 30 mins

Tasty Cauliflower Pakoras 180 g ( 1 ¼ cups) channa flour 2 tablespoons rice flour 1 teaspoon salt ½ teaspoon chilli powder 1 teaspoon cumin seeds, pounded coarsely or ]/2 teaspoon cumin powder ¼ teaspoon asafoetida 125 ml ( ½ CUP) water 1 green finger-length chilli, deseeded and finely chopped 300 g ( 1 ½ cups) cauliflower, chopped 1 medium onion, grated 2 teaspoons ginger paste Oil for deep-frying

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1 Sift the flours, salt, chilli powder, cumin and asafoetida into a mixing bowl. Make a well in the centre and stir in the water to make a smooth thick batter. Add the chopped chilli, cauliflower, onion and ginger paste to the batter and stir thoroughly. 2 Heat the oil in a wok or saucepan over medium high heat until very hot. Drop tablespoons of the batter into the hot oil. Deep-fry until golden brown on all sides, about 1 minute. Remove and drain on paper towels. Serve hot with sauce or chutney. Serves 4 Preparation time: 20 mins Cooking time: 15 mins

Deep-fried Potato Patties 2 slices bread 300 g (10 oz) potatoes, boiled, peeled and mashed 1 green finger-length chilli, finely chopped 2 tablespoons finely chopped coriander leaves 2 sprigs curry leaves ¼ teaspoon turmeric powder ½ teaspoon chilli powder ½ teaspoon salt Oil for deep-frying

1 Dip the bread slices in water, then squeeze dry. Place the bread, potatoes, chilli, coriander leaves, turmeric, chilli and salt into a mixing bowl and mix thoroughly. 2 Divide the mixture into 10 balls and shape each ball into patties about 4 cm (l 3/4 in) in diameter. 3 Heat the oil in a wok or saucepan and deep-fry the patties on both sides until golden brown. Remove and drain on paper towels. Serve with chutney or sauce. Makes 10 patties Preparation time: 15 mins Cooking time: 25 mins

Soups and Snacks 13

Spicy Lemon Rasam 100 g (scant ½ cup) tur dal, washed and drained 1 ½ I' t r e s ( 6 cups) water 1 ripe tomato, finely chopped 1 teaspoon black peppercorns, coarsely crushed 3 cloves garlic, crushed 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 ½ teaspoons salt 2 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 2 dried red chillies, deseeded and cut into pieces ½ teaspoon asafoetida 1 sprig curry leaves 2 tablespoons finely chopped coriander leaves 80 ml (V3 cup) freshly squeezed lemon juice

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1 Place the dal, water, tomato, peppercorns and crushed garlic into a pot, bring to a boil and simmer until the dal becomes very soft, about 25 minutes. 2 Add the turmeric and cumin powders and salt and simmer for a further 5 minutes. Switch off the heat. 3 Heat the oil in a separate pan and fry the cumin and mustard seeds and dried chillies until aromatic and the dried chillies turn brown. 4 Add the asafoetida and curry leaves to the spices, stir then transfer to the simmering soup and continue to cook for a further 2 minutes. 5 Switch off the heat, then stir in the coriander leaves and the lemon juice. Serve with rice or as an accompaniment to a meal. Serves 4 Preparation time 20 minutes Cooking time 15 minutes

Soups and Snacks 15

Thick Yoghurt Soup (Mom Rasam) 50 g ( ¼ cup) mung dal 1 ¼ litres (5 cups) water 2 medium ripe tomatoes, finely chopped 1 teaspoon turmeric powder 1 teaspoon cumin powder 5 cloves garlic, finely minced 1 teaspoon peppercorns, coarsely pounded 2 tablespoons oil ½ teaspoon mustard seeds 2 dried red chillies, deseeded and cut into pieces 1 teaspoon cumin seeds ¼ teaspoon fenugreek 2 sprigs curry leaves ½ teaspoon asafoetida powder 1 ¼ teaspoons salt 250 ml (1 cup) yoghurt mixed with 125 ml ( ½ cup) water Serves 4-6 Preparation time: 15 mins Cooking time: 20 mins

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1 Place the mung dal, water, tomatoes, and turmeric and cumin powders in a pot, bring to a boil over medium heat and cook until the dal is very soft, about 15 minutes. Remove from the heat. 2 Using a sieve, strain the dal liquid into a bowl and set aside. Mash the dal thoroughly, then return to the soup liquid. 3 Add the garlic, cumin seeds and peppercorns. Return to a boil and simmer over medium heat for about 10 minutes. 4 Heat the oil in a separate pan and fry the mustard seeds, dried chillies, cumin seeds, fenugreek and the curry leaves until aromatic and the dried chillies turn brown. Add the asafoetida powder, then remove from the heat. Transfer to the simmering soup. 5 Add the salt, pour in the yoghurt and mix well. Remove from the heat just as it begins to boil. Fenugreek is a small almost square, hard, yellowishbrown seed. The seeds are strongly flavoured and are easily available from Asian foodstores and supermarkets. The taste of the spice is somewhat like burnt maple, sweet yet bitter with a hint of celery. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, however, so use with caution until you become familiar with it.

Maharani Dal 200 g (1 cup) masoor dal, washed and drained 1 litre (4 cups) water 1 teaspoon salt ½ teaspoon turmeric powder 2 ½ c m (1 in) ginger, finely minced 3 cloves garlic, finely minced 2 green finger-length chillies, cut into pieces 2 tablespoons butter or ghee 1 teaspoon cumin seeds 1 onion, finely sliced

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1 Place the dal, water, salt, turmeric powder, ginger, garlic and green chillies in a saucepan, cover and simmer until the dal becomes very soft, about 20 minutes. 2 About 10 minutes before the dal is cooked, heat the butter or ghee in a separate pan and stir-fry the cumin seeds until golden brown. Add the sliced onion and stir-fry until golden brown. 3 When the dal is soft, add the onion-cumin mixture. Simmer for 2 more minutes, then switch off the heat. Serves 4-6 Preparation time: 10 mins Cooking time: 25 mins

Amritsari-style Dal 100 g ( ½ cup) turdal, washed and drained 50 g ( ¼ cup) mung dal, washed and drained 50 g ( ¼ cup) masoor dal, washed and drained 4 teaspoons ghee or oil 1 ¼ litres (5 cups) water 1 teaspoon turmeric powder 1 ¼ teaspoons salt 1 teaspoon cumin seeds 1 medium onion, finely sliced 2 green finger-length chillies, deseeded and sliced 2 teaspoons grated ginger 2 tablespoons coriander leaves, finely chopped ¼ teaspoon asafoetida ½ teaspoon chilli powder 1 tablespoon freshly squeezed lemon juice

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1 Place the tur, mung and masoor dal in a saucepan with 1 teaspoon ghee or oil, water, turmeric powder and salt. Bring to a boil and cook for about 30 minutes. 2 Remove from the heat and, using the back of a spoon, mash the dal. 3 Heat 3 teaspoons ghee or oil in a separate pan. Add the cumin seeds, cook them until they pop, and then add the onion, chillies and ginger. Stir-fry until the onion is soft, then add the coriander leaves, asafoetida and chilli powder. Stir to mix well and transfer to the mashed dal. 4 Return to the boil and cook for 3 minutes. Remove from the heat and stir in the lemon juice. Serve with rice. Serves 4-6 Preparation time: 15 mins Cooking time: 45 mlns

Spicy Fragrant Chickpeas (Chole) 200 g (1 cup) dried chickpeas, soaked in water for 5 hours; or 1 tin canned chickpeas (also known as garbanzo beans), rinsed 1 to 2 tablespoons oil 150 g (5 oz) potatoes, peeled and diced 2 tablespoons ghee or oil plus extra oil for frying 1 teaspoon cumin seeds 2 bay leaves 1 large onion, thinly sliced 2 large ripe tomatoes, thinly sliced 2 tablespoons coriander powder 1 tablespoon cumin powder 2 tablespoons chilli powder 1 teaspoon turmeric powder 2 teaspoons garam masala 1 ]/2 teaspoons salt 375 ml (1 ½ cups) water 1 ½ tablespoons freshlysqueezed lime or lemon juice 1 tablespoon finely cut ginger strips 2 tablespoons chopped coriander leaves

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1 Place the soaked chickpeas in a pan and add sufficient water to cover. Bring to a boil, and cook until the chickpeas are tender, about 30 minutes. Drain and set aside. (If using canned chickpeas, use straight from the can after rinsing.) 2 Heat the oil in a skillet. Fry the diced potatoes until golden brown. Remove and drain on paper towels. 3 Heat the ghee or oil in a wok over medium heat. Add the cumin seeds and bay leaves and stir-fry until aromatic. Add the onion slices and stir-fry over low heat until the onion turns golden brown, about 5 minutes. 4 Add the tomatoes, coriander, cumin, chilli and turmeric powders, garam masala and salt, and stir-fry over very low heat until the oil separates. 5 Add the chickpeas, fried potatoes and the water. Bring to a boil and cook for 5 minutes. Remove from the heat. 6 Stir in the lime juice, strips of ginger and coriander leaves before serving. To avoid frying, add the cubed potatoes to the pan of boiling chickpeas after 15 minutes (Step 1). Serves 4-6 Preparation time: 20 mins plus 5 hours soaking time Cooking time: 40 mins

Pulses 23

Curried Yellow Lentils with Spinach 200 g (1 cup) tur dal, washed and drained 1 ]/4 litres (5 cups) water ½ teaspoon turmeric powder 2 green finger-length chillies, deseeded and slit lengthwise 4 cloves garlic 500 g (1 lb) spinach leaves, washed and chopped 1 teaspoon cumin powder ½ teaspoon chilli powder 1 ½ teaspoons salt 2 tablespoons ghee or oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds ½ teaspoon fennel seeds 2 dried red chillies, cut into pieces 1 small onion, thinly sliced ¼ teaspoon asafoetida

1 Place the dal, water, turmeric powder, green chillies and garlic cloves into a pan. Bring to a boil and cook over medium heat until the dal becomes soft, about 15 minutes. 2 Add the chopped spinach, cumin and chilli powders, and salt. Cover and cook until the spinach has wilted. 3 In a separate pan, heat the ghee or oil over medium heat and stir-fry the mustard, cumin and fennel seeds, and the dried chillies until the chillies turn light brown. 4 Add the onion and the asafoetida and stir-fry until the onion turns golden brown. 5 Transfer the fried spices and onion to the simmering dal. Cook for a further 2 minutes, then switch off the heat. Serve with rice or any kind of bread. Serves 4-6 Preparation time: 15 mins Cooking time: 30 mins

Pulses 25

Spicy Chickpea Stew with Tamarind 200 g (1 cup) channa dal, washed and soaked for 2 hours and drained 1 ½ l ' t r e s ( 6 cups) water 1 tablespoon garlic paste 1 tablespoon ginger paste 2 green finger-length chillies, slit lengthwise 1 teaspoon turmeric powder 180 g (1 cup) chopped tomatoes 1 ¼ teaspoons salt 1 teaspoon cumin powder 2 teaspoons coriander powder 1 ½ teaspoons chilli powder 75 g ( ¼ cup) tamarind pulp mixed with 250 ml (1 cup) water, mashed and strained for juice 2 tablespoons chopped coriander leaves

1 Place the channa dal, water, garlic and ginger pastes, chillies, turmeric powder, tomatoes and salt in a large pan. Bring to a boil and simmer for about 40 minutes or until the dal is cooked and soft. 2 Add the cumin, coriander and chilli powders and tamarind juice and simmer for another 10 minutes. 3 To prepare the Spice Mix, heat the ghee or oil in a separate pan. Stir-fry the cinnamon, cardamoms, cloves and bay leaves until aromatic. 4 Add in the onion slices and curry leaves and stir-fry until the onion turns golden brown, about 10 minutes. 5 Add the Spice Mix to the dal and continue to simmer for a further 5 minutes. 6 Remove from the heat and serve garnished with chopped coriander leaves. Serves 6 Preparation time: 2 hours 2 hours soaking time Cooking time: 1 hour 10 minutes

Spice Mix 2 tablespoons oil or ghee 1 cinnamon stick 5 cardamom pods 5 whole cloves 2 bay leaves 1 onion, sliced 2 sprigs curry leaves

Pulses 27

Stir-fried Mustard Greens 100 g ( ½ CUP) channa dal, washed and drained 3 cloves garlic 1 teaspoon turmeric powder ¼ teaspoon salt 1 litre (4 cups) water 2 tablespoons oil 1 teaspoon urad dal 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 dried red chillies, deseeded and cut into pieces 1 small onion, thinly sliced 1 red finger-length chilli, sliced 400 g (14 oz) mustard greens (chye sim), washed and cut into pieces, including the stalks 1 teaspoon salt 4 tablespoons grated fresh coconut

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1 Place the channa dal, garlic, turmeric powder, salt and water in a pan. Bring to a boil and simmer until the dal is cooked but remains firm, about 20 minutes. Drain the cooked dal, reserving 4 tablespoons of the liquid. 2 Heat the oil in a wok and stir-fry the urad dal, mustard and cumin seeds, and dried chillies until the urad dal becomes golden brown. 3 Add the cooked channa dal, mustard greens, salt, reserved liquid and grated coconut. Stir-fry until the mustard greens are cooked. Chye Sim, also known as choy sum or Chinese Flowering Cabbage, is a leafy green vegetable with crisp crunchy stems. Available in supermarkets in Asia, chye sim is now increasingly available in Western countries too. Substitute any other leafy greens. Serves 4-6 Preparation time: 15 mins Cooking time: 15 mins

Pulses 29

Eggplant and Lentil Curry 100 g ½ cup) mung dal, washed and drained ½ teaspoon turmeric powder 1 teaspoon ghee or oil 500 (2 cups) water 300 g (10 oz) long purple eggplants (brinjals), cubed 1 teaspoon cumin powder 2 teaspoons chilli powder 75 g ( ¼ cup) tamarind pulp mixed with 250 ml (1 cup) water, mashed and strained for juice 11/4 teaspoons salt 2 tablespoons oil 1 teaspoon urad dal ½ teaspoon mustard seeds 1 teaspoon cumin seeds ½ teaspoon fennel seeds, coarsely pounded 1 small onion, finely sliced 2 sprigs curry leaves 2 tablespoons chopped coriander leaves

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1 Place the dal, turmeric powder, ghee or oil and water in a pan, bring to a boil and simmer over medium heat until the dal is cooked, about 10 minutes. 2 Add the eggplant, cumin and chilli powders, tamarind juice and salt. Cook until the eggplant is tender, about 8 minutes. 3 In a separate pan, heat the oil and stir-fry the urad dal until golden brown, about 4 minutes. Add the mustard, cumin and fennel. Stir-fry until aromatic, about 2 minutes. 4 Add the onion and curry leaves and stir-fry until the onion becomes golden brown. 5 Transfer the spice-onion mixture to the eggplant curry Add the chopped coriander leaves and cook for 2 minutes more. Remove from the heat and serve. Serves 4-6 Preparation time: 15 mins Cooking time: 25 mins

Sweet Potato or Tapioca Masala 400 g (14 oz) sweet potato or tapioca, peeled and diced 1 teaspoon turmeric powder 2 tablespoons oil 2 teaspoons urad dal 1 teaspoon mustard seeds 2 dried red chillies, deseeded and cut into pieces 1 medium onion, sliced 2 green finger-length chillies, sliced 2 sprigs curry leaves 1 ¼ teaspoons salt 4 tablespoons water 60 g ( ½ cup) grated fresh coconut

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1 Coat the sweet potato or tapioca pieces with the turmeric powder and steam until cooked, about 15 minutes. 2 In a separate pan, heat the oil and stir-fry the urad dal until golden brown. Add the mustard seeds and dried chillies and stir-fry until the mustard seeds pop and the chillies turn brown. 3 Add the onion, green chillies and curry leaves. Stir-fry until the onion slices turn light brown. Add the steamed sweet potato or tapioca, salt, water and grated coconut. Stir-fry for 5 minutes and serve hot with rice. Serves 4 Preparation time:15 mins

Cooking time: 25 mins

Stir-fried Ladies' Fingers (Bhindi Bhaji) 300 g (10 oz) ladies' fingers (okra), washed 2 tablespoons oil 1 teaspoon cumin seeds 1 onion, thinly sliced 1 tablespoon finely cut ginger strips 2 green finger-length chillies, sliced 1 teaspoon amchoor powder (dried mango powder) or 1 tablespoon lime juice 3 teaspoons meat curry powder 2 medium tomatoes, thinly sliced 125 ml ( ½ cup) water 1 teaspoon salt 2 tablespoons chopped coriander leaves

1 Trim off the head and tail of the ladies' fingers and cut into pieces. 2 Heat the oil and stir-fry the cumin seeds until aromatic. Add the onion and stir-fry until soft, then add the ginger and green chillies and stir-fry for another 2 minutes. 3 Add the rest of the ingredients and cook, covered, stirring occasionally until the ladies' fingers are cooked. Dried mango powder (amchoor) is used to give a sour tang to Indian dishes. It is ground from dried unripe green mangoes. If it is not available, a squeeze of lemon juice makes an acceptable substitute. Curry powder is a readily available blend of Indian spice, and typically contains turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices. Serves 4 Preparation time 10 mins

Cooking time 15 mins

Curried Vegetables 33

Spicy Roasted Eggplant (Brinjal Bharta)

750 g (1 ½ lbs) long purple eggplants (brinjals), rinsed and wiped dry Oil for brushing eggplant 2 tablespoons ghee 1 teaspoon cumin seeds 1 onion, sliced 6 cloves garlic, thinly sliced 1 tablespoon ginger, minced 2 to 3 green finger-length chillies, deseeded and cut into fine strips 2 medium ripe fresh tomatoes, thinly sliced 1 teaspoon turmeric powder 1 teaspoon chilli powder ½ teaspoon cumin powder 1 ½ teaspoons salt 3 tablespoons chopped coriander leaves

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1 Brush the unpeeled eggplants with oil and roast them on a baking tray under an oven grill set to medium high heat until the eggplant becomes soft, for about 10 minutes or until the skins are charred and blistered and the flesh is soft. 2 Allow the cooked eggplants to cool. Peel and discard the skins and mash the flesh. Set aside. 3 Heat the ghee in a wok or skillet and fry the cumin seeds until aromatic. Add the onion and stir-fry until golden brown.Then add the garlic slices, ginger and chillies and stir-fry for another 2 minutes. 4 Add the sliced tomatoes, turmeric, chilli, cumin and salt. Stir-fry over low heat until the oil separates. Add the mashed eggplant and mix well. Turn off the heat, mix in the chopped coriander leaves and serve. Serves 4-6 Preparation time: 30 mins Cooking time: 15 mins

Curried Vegetables 35

Vegetarian Kurma 1 small carrot, peeled and diced 100 g (1 cup) cauliflower, cut into florets 1 potato, peeled and diced 2 tablespoons ghee or oil 1 cinnamon stick 5 cardamom pods 5 whole cloves 2 bay leaves 2 green finger-length chillies, sliced 100 g (1 cup) button mushrooms, sliced 125 g (1 cup) green beans, cut into pieces 80 g ( ½ cup) fresh or frozen green peas 1 ¼ teaspoon salt 125 ml ( ½ cup) cream Kurma Paste 2 large onions, thinly sliced and fried until golden brown 80 g ( ½ cup) raw cashew nuts 125 ml ( ½ cup) yoghurt 1 ½ tablespoons ginger paste 1 ½ tablespoons garlic paste Garnish 40 g (1/3 cup) raw cashew nuts, fried in ghee until golden brown 2 tablespoons raisins, fried in ghee until puffed up

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1 Prepare the Kurma Paste by placing the fried onion, raw cashew nuts and yoghurt into a blender and blending until smooth. Transfer to a bowl, stir in the ginger and garlic pastes, and set aside. 2 Heat a small pan of water. When it comes to a rolling boil, quickly blanch the carrots, cauliflower and potatoes to partially cook them. Remove and plunge them into a basin of cold water. Reserve 250 ml (1 cup) of the cooking liquid from the pan and discard the rest. Drain the vegetables and set aside. 3 Heat the oil and stir-fry the cinnamon, cardamoms, cloves and bay leaves until aromatic. Add the sliced green chillies and stir-fry for 1 minute. Add the Kurma Paste and stir-fry over low heat until the oil separates. 4 Add the blanched vegetables, sliced mushrooms, green beans and peas. Stir fry until the mushrooms have softened and the green beans are cooked, about 8 minutes. 5 Add the reserved vegetable stock and salt. Simmer for 4 minutes. Switch off the heat. Pour on the cream and slightly stir it. Sprinkle with the cashew nuts and raisins and serve with rice. As a low-fat alternative, replace the last 250 ml (1 cup) vegetable stock and 125 ml (½ cup) cream with 250 ml (1 cup) low fat milk and 125 ml (½ CUP) of the reserved vegetable stock. Serves 4-6 Preparation time: 30 mins Cooking time: 20 mins

Royal Paneer Curry 400 g (14 oz) Indian cottage cheese (paneer) (see page 4) ½ teaspoon salt 70 g ( ½ CUP) chopped raw cashew nuts 2 tablespoons raisins, chopped 60 g ( ½ CUP) channa flour 125 ml ( ½ CUP) water Oil for deep-frying 2 large onions, sliced thinly and fried until golden brown 50 g (1/3 cup) raw cashew nuts

400 g (14 oz) canned whole tomatoes 1 green finger-length chilli, slit lengthwise and thinly sliced 1 ½ tablespoons garlic paste 1 ½ tablespoons ginger paste 1 ½ teaspoons chilli powder ½ teaspoon coriander powder 2 tablespoons ghee or oil 1 cinnamon stick 5 cardamom pods 5 whole cloves

2 bay leaves 250 ml (1 cup) water 1 teaspoon sugar 1 ¼ teaspoons salt 125 ml (½cup) cream 2 tablespoons chopped coriander leaves 1 teaspoon cardamom powder Serves 4-6 Preparation time: 30 mins Cooking time: 1 hour

1 Mash 100 g (one quarter) of the paneer and mix it with the ½ teaspoon salt, chopped cashew nuts and raisins and set aside. Cut the remaining paneer into 3 x 3 x l/2 cm (1 x 1 x ¼ in) slices. Pat spoonfuls of the prepared cashew nutraisin-paneer mixture into about the same size as the paneer slices and sandwich the filling between 2 slices of the paneer. Repeat until all the paneer slices are used up. Set aside on a tray. 2 Mix the channa flour with the water to make a batter. Heat the oil in a wok or saucepan for deep-frying, dip the stuffed paneer pieces in the prepared batter and deep-fry over medium heat until golden brown. Drain on paper towels and set aside. 3 Put the fried onion, cashew nuts and tomatoes in a blender and blend until smooth. Transfer the blended mixture to a bowl and add the green chilli, garlic and ginger pastes, chilli and coriander powders. Mix well and set aside. 4 Heat the ghee or oil in a wok and stir-fry the cinnamon, cardamoms, cloves and bay leaves until aromatic. Add the blended ingredients and cook over low flame, stirring occasionally for 5 minutes. Add the water, sugar and salt and boil for a further 10 minutes. 5 Switch off the heat. Pour in the cream and stir to mix well. Add the fried stuffed paneery sprinkle with the coriander leaves and ground cardamom powder and serve immediately.

Curried Vegetables 39

Capsicum Masala 2 large or 3 medium green bell peppers 2 tablespoons oil 1 teaspoon fennel seeds ½ teaspoon cumin seeds 4 cardamom pods 1 onion, thinly sliced 4 ripe tomatoes, thinly sliced, or 1 can (400 g/ 14 oz) whole tomatoes 2 tablespoons ginger paste 1 tablespoon garlic paste 1 tablespoon sesame seeds, dry-roasted and coarsely pounded 2 teaspoons chilli powder 2 teaspoons coriander powder ½ teaspoon turmeric powder 1 teaspoon garam masala 1 ¼ teaspoons salt 1 teaspoon sugar 1 teaspoon freshlysqueezed lime juice or vinegar 60 ml ( ¼ cup) water

40

1 Deseed the bell peppers and slice thinly lengthwise 2 Heat the oil in a wok or large skillet over medium heat and stir-fry the fennel, cumin seeds, and cardamoms until aromatic. Add the onion slices and stii fry until golden brown. 3 Add the tomatoes, ginger and garlic pastes, sesame seeds, chilli, coriander, turmeric and garam masala powders. Reduce the heat to low and cook for 10 minutes or until the oil separates. 4 Add the bell peppers and remaining ingredients. Mix well, cover and cook until the bell peppers are soft, about 5 minutes. Serve hot. Serves 4-6 Preparation time: 25 mins Cooking time: 20 mins

Curried Vegetables 41

Spicy Mushrooms 300 g (3 cups) fresh button mushrooms 2 tablespoons oil 1 teaspoon fennel seeds, coarsely pounded 5 cardamom pods 1 bay leaf 3 medium onions, thinly sliced 450 g (2 cups) blanched and chopped tomatoes or 1 can (400g/14oz) whole tomatoes 125 ml (l/2 cup) water 2 teaspoons ginger paste 2 teaspoons garlic paste 1 tablespoon sugar 2 tablespoons vinegar ½ teaspoon freshly ground black pepper 3 teaspoons chilli powder ] /2 teaspoon turmeric powder 2 teaspoons garam masala 1 teaspoon nutmeg powder ] /2 teaspoon cardamom powder I ¼ teaspoons salt

1 Clean the mushrooms, cut off the ends of the stems and cut into quarters. Set aside. 2 Heat the oil in a wok or skillet and stir-fry the fennel, cardamoms and bay leaf until aromatic. Add the onion and stir-fry until golden brown. 3 Add the remaining ingredients except the mushrooms. Stir-fry over low heat until the oil separates, about 15 minutes. 4 Add the mushrooms, stir to mix well, cover and cook, stirring occasionally for 8 minutes. Serve with rice or Indian bread. Serves 4-6 Preparation time: 20 mins Cooking time: 20 mins

Curried Vegetables 43

Stuffed Bitter Gourd 500 g (1 lb) small bitter gourds (see note) 1 teaspoon salt 3 tablespoons plain flour Oil for deep-frying 2 tablespoons oil or ghee 1 teaspoon cumin seeds 1 teaspoon fennel seeds, coarsely pounded 3 medium onions, sliced 500 g (1 lb) whole tomatoes, blended until smooth 2 teaspoons chilli powder ½ teaspoon turmeric powder 1 tablespoon coriander powder ½ teaspoon goram masala 1 teaspoon sugar 1 teaspoon salt 250 ml (1 cup) milk Stuffing 1 carrot, peeled and coarsely grated 1 large or 2 small potatoes, peeled and coarsely grated 200 ml ( ¼ cup) thick coconut milk 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon chilli powder 1 teaspoon garam masala 1 medium onion, chopped ½ teaspoon salt

44

1 To prepare the Stuffing, place all the ingredients in a pan and cook over low heat until the vegetables are soft and no moisture is left. Set aside. 2 Meanwhile, prepare the bitter gourds by scraping the outsides to remove the very thin outer layer of skin. Halve them lengthwise and remove the seeds. Rub with salt and set aside for 20 minutes. Rinse the gourds well and squeeze out the bitter juice and excess moisture. 3 Stuff each half of bitter gourd with 1 tablespoon of the Stuffing, then secure two stuffed halves together with string or with toothpicks. 4 Dust the gourds with flour and shake off any excess. Heat the oil for deep-frying in a wok or saucepan and deep-fry the stuffed bitter gourds until slightly crisp. Drain on paper towels and set aside. 5 Heat the oil or ghee in a skillet and stir-fry the cumin seeds and fennel until aromatic. Add the onion slices and stir-fry until golden brown. Add the blended tomatoes, the chilli, turmeric, coriander and garam masala powders, sugar and salt. Cook over gentle heat for 10 minutes or until the oil separates. 6 Add the fried bitter gourds and the milk and simmer over gentle heat for 5 minutes. Serve hot. Bitter gourd is a small green gourd with a wrinkled skin and a distinctively bitter taste. Prior to cooking, it should be rubbed with salt and left to stand for an hour to reduce the bitterness, and then the salt is rinsed off. Perhaps because Asians believe anything bitter is good for you, bitter gourds are thought to have medicinal properties. They are readily available in Asian wet markets and supermarkets. Serves 4-6 Preparation time: 20 mins Cooking time: 1 hour

Spicy Stuffed Potatoes in Tomato Curry 4 large potatoes, peeled 2 tablespoons oil 2 onions, diced 2 ½ c m (1 in) g'nger 2 cloves garlic 3 tomatoes, sliced 1 onion, finely sliced ½ teaspoon cumin powder 1 teaspoon turmeric powder 1 teaspoon garam masala ] /2 teaspoon chilli powder 3 tablespoons yoghurt 3 tablespoons milk 250 ml (1 cup) water 1 ¼ teaspoons salt Freshly chopped coriander leaves, to garnish Stuffing 30 g (1/3 cup) raw almonds, blanched and chopped 30 g (1/3 cup) raw cashew nuts, chopped 30 g (1/3 cup) raw pistachio nuts, chopped 80 g ( ½ CUP) raisins, chopped 3 tablespoons sour cream or yoghurt 1 teaspoon chilli powder Pinch of salt

46

1 Boil or bake the potatoes until partially cooked, about 10 minutes, then halve them lengthwise. Scoop out some of the insides with a spoon, leaving about a ½ cm ( ¼ in) thick shell of potato. 2 Mix the scooped potato flesh with all the Stuffing ingredients. Place 1 tablespoon of the Stuffing back into each potato half. Tie the two halves of the stuffed potatoes with a kitchen string and set aside. 3 Heat the oil and stir-fry the diced onion until golden brown. Combine the fried onion with the ginger, garlic and tomatoes and grind in a blender to form a paste. 4 Heat the oil or ghee and stir-fry the sliced onion until golden brown. Add the blended ingredients and the spices—cumin, turmeric, masala, and chilli powder Stir-fry over low heat until the oil separates. 5 Add the yoghurt, milk, water and salt. Bring to a boil and simmer for 3 minutes. Add the potatoes and continue to cook for another 5 minutes. 6 Cover and cook until the gravy becomes thick and coats the stuffed potatoes. Garnish with the coriander leaves and serve. Serves 4 Preparation time: 15 mins Cooking time: 45 mins

Winter Melon Curry 500 g (1 lb) winter melon, peeled and cubed (see note) 75 g ( ¼ cup) tamarind pulp soaked in 750 ml (3 cups) water, mashed and strained for juice 3 green finger-length chillies, sliced 1 teaspoon turmeric powder I ½ teaspoons salt 150g (1½ cups) grated fresh coconut 2 teaspoons cumin seeds 125 ml ( ½ CUP) water 2 tablespoons oil 1 teaspoon mustard seeds 2 dried red chillies, deseeded and cut into pieces 2 sprigs curry leaves ¼ teaspoon asafoetida powder 250 ml (1 cup) yoghurt

1 Place the winter melon, tamarind juice, chillies, turmeric powder and salt in a pan, bring to a boil and cook for 10 minutes or until the melon is tender. 2 Blend the coconut, cumin seeds and water together in a blender until smooth. Add this to the cooked melon and simmer for 3 minutes. 3 In a separate pan, heat the oil and stir-fry the mustard seeds and dried chillies until the chillies turn brown. Add the curry leaves and asafoetida powder. Remove from the heat and transfer to the simmering curry. 4 Pour in the yoghurt. Stir to mix well. Remove from the heat, just as it begins to boil. Serve with rice. Winter melon, also known as ash gourd, is a member of the squash family. The porous flesh is snowy white and has a flavour quite similar to zucchini. Winter melon is available year-round in Asian markets. Serves 4-6 Preparation time: 20 mins Cooking time: 20 mins

Curried Vegetables 49

Pea and Mushroom Curry 2 tablespoons ghee or oil 1 cinnamon stick, broken in two 5 whole cloves 5 cardamom pods 1 medium onion, thinly sliced 1 ½ tablespoons ginger paste 1½ tablespoons garlic paste 3 medium tomatoes, chopped or 1 can (400g/14 oz) whole tomatoes 2 tablespoons coriander powder 1 tablespoon chilli powder 1 teaspoon turmeric powder 2 teaspoons garam masala 1 ½ teaspoons salt 375 ml (1 ½ cups) water 200 g (2 cups) button mushrooms, sliced 225 g (1 ½ cups) fresh or frozen green peas 80 g (1/3 cup) raw cashew nuts blended with 125 ml ( ½ cup) water until smooth 1 ½ tablespoons tomato puree 2 tablespoons chopped coriander leaves

50

1 Heat the ghee or oil in a skillet and stir-fry the cinnamon sticks, cloves and cardamom until aromatic. Add the sliced onion and stir-fry until golden brown 2 Add the ginger and garlic pastes and stir-fry for 1 minute. Add the tomatoes, and coriander, chilli, turmeric and garam masala powders. Cook over low heat until the oil separates, about 5 minutes . 3 Add the salt and water and bring to a boil. Add the mushrooms, green peas, blended cashew nuts and tomato puree. 4 Cover and cook for 5 minutes, stirring occasionally Remove from the heat and sprinkle with chopped coriander leaves before serving. Serves 4-6 Preparation time: 25 mins Cooking time: 15 mins

Gujarati Bean Salad 350 g (12 oz) green beans, cut into pieces 250 ml (1 cup) water 2 tablespoons oil 1 teaspoon mustard seeds 1 medium onion, thinly sliced 2 green finger-lengthchillies, deseeded and thinly sliced ¼ teaspoon asafoetida powder ½ teaspoon salt 1 teaspoon sugar 100 g (1 cup) grated fresh coconut 70 g ( ½ CUP) roasted peanuts, pounded

52

1 Bring the water to a boil in a pan. Add the beans and return to the boil. Cook for 1 minute. Remove from the heat, drain the beans and rinse in cold water. Drain and set aside in a mixing bowl. 2 Heat the oil in a separate pan. Add the mustard seeds and stir-fry until they pop. Add the onion and chillies and stir-fry for 1 minute or until the onion softens. 3 Remove from the heat, add the asafoetida and mix well. Combine with the beans, add all the remaining ingredients and mix well. Serve with rice. Serves 4 Preparation time: 20 mins Cooking time: 10 mins

Long Bean and Plantain Aviyal 300 g (10 oz) plaintain or sweet potato, peeled and cubed (see note) 200 g (7 oz) long beans, cut into lengths 1 teaspoon turmeric powder 1 teaspoon salt 750 ml (3 cups) water 100 g (1 cup) grated fresh coconut 1 tablespoon cumin 2 green finger-length chillies 4 sprigs curry leaves 125 ml ( ½ CUP) yoghurt 2 tablespoons oil 1 teaspoon mustard seeds

1 Combine the plantain or sweet potato cubes, long beans, turmeric powder, salt and water in a large saucepan and cook until the plantain or sweet potato is soft. 2 Meanwhile, grind the grated coconut, cumin, green chillies, two sprigs of the curry leaves and yoghurt together in a blender until smooth and set aside. 3 Heat the oil in a skillet. Fry the mustard seeds until they pop, then add the remaining two sprigs of curry leaves. When aromatic, transfer to the boiling vegetables along with the blended spices. Boil for 2 minutes, remove from the heat and serve. Plaintalns are large cooking bananas. They look like over-sized bananas, but are less sweet and have a much firmer texture, making them suitable for preparation as a vegetable. Substitute unripe bananas or pumpkins. Serves 4-6 Preparation time: 20 mins

Cooking time: 20 mins

Curried Vegetables 53

Stir-fried Carrots with Coconut 500 g (1 lb) carrots, peeled and diced 2 tablespoons oil 1 teaspoon urad dal 1 teaspoon mustard seeds 1 teaspoon fennel seeds 2 dried red chillies, cut into pieces 1 medium onion, thinly sliced 2 green finger-lengthchillies, cut into pieces 2 sprigs curry leaves ½ teaspoon asafoetida powder ½ teaspoon turmeric powder 1 teaspoon cumin powder ½ teaspoon chilli powder 1 ¼ teaspoons salt 1 teaspoon sugar 125 ml ( ½ cup) water 50 g ( ½ cup) grated fresh coconut

54

1 Peel and dice the carrots. 2 Heat the oil and stir-fry the urad dal until it turns golden brown. Add the mustard and fennel seeds, dried chillies, then fry until the mustard seeds pop and the dried chillies brown. Add the onion, green chillies, curry leaves and asafoetida powder. Stir-fry until the onion turns golden brown, then add the diced carrot, ground spices, salt, sugar and water. 3 Cover and cook until the carrot is tender and the moisture has evaporated; stirring occasionally. 4 Add the grated coconut and mix well, stir-fry over high heat for about 2 minutes and serve. Serves 4-6 Preparation time: 20 mins Cooking time: 20 mins

Mixed Vegetable Stew 2 2 2 2

tablespoons oil tablespoons channa dal tablespoons urad dal green finger-length chillies, deseeded and chopped 10 cloves garlic, sliced 1 ½ tablespoons cumin seeds 50 g ( ½ cup) grated fresh coconut 1 teaspoon turmeric powder 250 ml (1 cup) water 100 g (1 cup) cabbage, shredded 1 carrot, peeled and cubed 50 g (1 cup) green beans, cut into pieces 250 g (9 oz) cauliflower, cut into small florets 150 g (1 cup) fresh or frozen green peas 1 ¼ teaspoon salt 500 ml (2 cups) water 2 tablespoons ghee or oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 2 sprigs curry leaves

1 Heat the oil in a wok over medium heat and stir-fry the channa and urad dal until golden brown. Add the green chillies, garlic, cumin seeds, grated coconut and turmeric powder. Stir-fry until the coconut is a shade darker, about 5 minutes. 2 Cool the stir-fried ingredients and blend with 250 ml (1 cup) of water until smooth. 3 Put all the vegetables, salt and water into a pan along with the blended ingredients and cook over medium heat for about 15 minutes. 4 In a separate pan, heat the ghee or oil over medium heat, and stir-fry the cumin and mustard seeds, and the curry leaves until the mustard seeds pop. 5 Transfer the spices to the vegetable stew. Continue to simmer for about 5 minutes, then turn off the heat and serve. Serves 6 Preparation time: 25 mins Cooking time: 30 mins

Curried Vegetables 57

Curried Pumpkin 2 tablespoons oil ] /2 teaspoon mustard seeds 1 teaspoon fennel seeds ¼ teaspoon fenugreek 1 dried red chilli, deseeded and cut into pieces 1 large onion, sliced 1 green finger-length chilli, deseeded and cubed 500 g (1 lb) pumpkin, deseeded, peeled and cubed 250 ml (1 cup) water 1 teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon cumin powder I ½ teaspoons salt 75 g ( ¼ cup) tamarind pulp mixed with 6 ½ tablespoons water, mashed and strained for juice 60 g ( ½ CUP) caster sugar

1 Heat the oil in a large skillet and stir-fry the mustard and fennel seeds, fenugreek and dried chillies until the chillies turn brown. Add the onion and green chillies and stir-fry for 2 minutes or until the onion turns golden brown. 2 Add the pumpkin, water, chilli, cumin and turmeric powders and salt. Cover and cook over medium heat until the pumpkin pieces are almost tender, about 15 minutes. 3 Add the tamarind juice and sugar and cook until the liquid is absorbed and the pumpkin is soft. Fenugreek is a small almost square, hard, yellowishbrown seed. The seeds are strongly flavoured and are easily available from Asian foodstores and supermarkets. The taste of the spice is somewhat like burnt maple, sweet yet bitter with a hint of celery. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, however, so use with caution until you become familiar with it. Serves 4-6 Preparation time: 15 mins Cooking time: 25 mins

Curried Vegetables 59

Vegetarian Keema 80 g (2/ 3 cup) raw cashew nuts 180 ml ( ¼ c u p ) milk or coconut milk 2 tablespoons ghee or oil 1 cinnamon stick, broken in two 6 cardamom pods 6 whole cloves 1 teaspoon fennel seeds, coarsely pounded 2 medium onions, finely chopped 2 sprigs curry leaves 4 tablespoons meat curry powder 2 tablespoons ginger paste 2 tablespoons garlic paste 1 ¼ litres (5 cups) water 100 g (1 cup) sliced fresh mushrooms 2 large potatoes, peeled and diced 1 large carrot, diced 2 medium tomatoes, diced 150 g (1 cup) fresh or frozen peas 1 ½ teaspoons salt 2 tablespoons chopped coriander leaves 1 tablespoon freshlysqueezed lime juice

60

1 In a blender, blend the cashew nuts and milk until very smooth. Set aside. 2 Heat the ghee or oil in a wok over medium heat and stir-fry the cinnamon, cardamoms, cloves and fennel seeds until aromatic. Add the onion and curry leaves and stir-fry for 2 minutes until golden brown. 3 Mix the curry powder with the ginger and garlic pastes, add to the pan, reduce the heat to low, and cook until the oil separates, about 2 minutes. 4 Add the water, mushrooms, diced vegetables, peas and salt. Cover and cook over medium heat until the vegetables are cooked, about 15 minutes. Two minutes before the end of cooking add the cashew nut mixture. 5 Remove from the heat and stir in the coriander leaves and lime juice. Serves 4-6 Preparation time: 25 mins Cooking time: 25 mins

Spinach Kofta Curry Oil for deep-frying 1 tablespoon ghee lOOg (2 cups) finely chopped spinach leaves 1 teaspoon sugar 1 ¼ litres (5 cups) milk 2 tablespoons ghee 2 tablespoons finely cut ginger strips 3 garlic cloves, minced 1 medium onion, finely chopped 2 teaspoons chilli powder 2 teaspoons coriander powder ½ teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon garam masala 1 ½ teaspoons salt Spinach Balls (Kofta) 350 g (12 oz) potatoes, boiled and mashed 2 slices white bread, soaked in water and squeezed 2 medium onions, finely chopped 2 green finger-length chillies, finely minced 2 tablespoons chopped coriander leaves 1 ¼ teaspoon salt 1 teaspoon garam masala 2 teaspoons channa flour 100 g (2 cups) finely chopped spinach leaves

1 To prepare the Spinach Balls, combine all the ingredients in a mixing bowl, mix well then shape into balls about 2 cm ( 3 / 4 in) in diameter. 2 Heat the oil in a wok or saucepan and deep-fry the balls in hot oil until golden brown. Drain on paper towels and set aside. 3 Heat the ghee and stir-fry the spinach and the sugar until it becomes soft, about 4 minutes. Allow to cool thoroughly 4 Combine the cooked spinach and the milk in a blender and blend until smooth. 5 Heat the ghee in a saucepan and stir-fry the ginger, garlic and onion for 2 minutes. Add the chilli, coriander, turmeric, cumin and garam masala powders, the salt and the blended spinach. Bring to a boil and simmer until it thickens a little, about 8 minutes. 6 Just before serving, add in the fried Spinach Balls. Serves 4-6 Preparation time: 30 mins Cooking time: 30 mins

Curried Vegetables 63

Index Amritsari-style Dal 20

Pea and Mushroom Curry 50

Vegetarian Keema 60

BhindiBhaji 33

Winter Melon Curry 49

Brinjal Bharta 34

Radish and Onion Pickle 7

Capsicum Masala 40

Royal Paneer Curry 39

Chole 22

Spicy Fragrant Chickpeas 22

Cucumber and Pineapple Kechumbar 6 Curried Pumpkin 59

Spicy Chickpea Stew with Tamarind 27 Spicy Lemon Rasam 14

Curried Yellow Lentils with Spinach 25

Spicy Mushrooms 43

Deep-fried Potato Patties 13

Spicy Roasted Eggplant 34

Eggplant and Lentil Curry 30

Spicy Stuffed Potatoes in Tomato Curry 46

Gujarati Bean Salad 52

Spinach Kofta Curry 63

Hyderabad Briyani 10

Stir-fried Carrots with Coconut 54

Indian Cottage Cheese 4 Indian Tomato Cashew Pilau Rice 9 Long Bean and Plantain Aviyal 53 Maharani Dal 18

Stir-fried Ladies' Fingers 33 Stir-fried Mustard Greens 28 Stuffed Bitter Gourd 44

Mint Chutney 5

Sweet Potato or Tapioca Masala 32

Mixed Vegetable Stew 57

Tasty Cauliflower Pakoras 12

Moru Rasam 16 Paneer 4

64

Thick Yoghurt Soup 16 Tomato Chutney 5

Vegetarian Kurma 36