53)

AO OY, eos
ae / 7 ae
; ap RPI ’ id
l vy ie im 7
(x n ive

Ru ae
_
Authentic Indian
Cooking

Maohuri Anand

Anano Enterprises
Duncan, B.C.
 Ist Printing - 1998
2nd Printing - 1999
3rd Printing - 2000
Ath Printing - 2001
5th Printing - 2002

Copyright© 1998 Madhuri Anand

All rights reserved. The use of any part of this publication reproduced,
transmitted in any form or by any means, electronic, mechanical, photocopying,
recording, or otherwise, or stored in a retrieval system, without the prior written
consent of the publisher is an infringement of the copyright law.

Canadian Cataloguing in Publication Data

Anand, Madhuri
Authentic Indian Cooking

Includes Index.
ISBN 0-9684651-0-2

1. Cookery, Indic. |. Title

TX724.5.14A52 1998 641.5954 C98-901423-1
 Table of Contents
English Hindi
Table of Contents
Planning an Indian Meal
Introduction
Utensils
Masalas
Guide to Herbs, Spices & Condiments
Garam Masala No. 1
Garam Masala No. 2
Tandoori Mix
Tandoori Pepper Mix
Savoury Masala Chat Masala
Kashmiri Garam Masala
Other Common Ingredients
Ghee
Coconut Milk
Khoa
Basic Sauce Turka
Rich Meat Stock Yahkni
Yogurt Dahi
Indian Cottage Cheese ‘Paneer
Appetizers
Savoury Potato & Alu Matar Samosa
Pea Filled Pastry
Meat Filled Pastry Keema Samosa
Layered Fish Filled Pastry Werqui Machhi Samosa
Deep Fried Vegetable Fritter Pakora
Vegetable Fritter Sabzi Pakora
Spinach Fritter Palak Pakora
Savoury Taro Root Leaves’ Slices Patra
Savoury Stuffed Pastry Kachori
Eggs in Ground Meat Nargis Kebab
Potato Chops Alu Tikki
Deep Fried Potato Chops Alu Varra
Rice & Bean Dumpling Idli
Hollow Flour Wafers Gol Gappas
Semolina Wafers in Papri Chaat
Tamarind Sauce
English Hindi
Potatoes & Taro Root Snack Alu Aur Arbi Chaat AI
Papaddam or Papad Papad AI
Savoury Crisps Matri 42
Savoury Noodles Seviyan or Pakorian 43
Savoury Nuts Namkeen Kaju & Badam 44
Savoury Snack Namkeen 45
Beverages 47
Crushed Ice 49
Sweet Yogurt Drink Lassi 49
Savoury Yogurt Drink Savoury Lassi 49
Mango Yogurt Drink Amb Ki Lassi 50
Mango Yogurt Drink, No. 2 Amb Ki Lassi, No. 2 50
Lemon Drink Nimboo Squash 51
Lemon Drink Nimboo Pani 51
Mango Drink Amb Squash 52
Kewra Refreshment Kewra Sharbat 52
Spicy Water Jeera Pani 53
Herbal Tea Masala Tea 54
Raspberry Juice Raspberry Juice 54
Basic Fruit Juice 55
Fruit Punch 55
Rich Milk Drink Sardaee 55
Nerve Tonic Drink Dodhi 56
Mintade Podina Pani 57
Tomato Vegetable Cocktail Tamatar Sabzi Juice 57
Breads 59
Indian Flat Bread Chappati or Roti 61
(Basic Dough Recipe)
Layered Flat Bread Sada Parantha 62
Carom Seed Parantha Ajwain Parantha 63
Layered Potato Parantha Loochi Parantha 64
Paper Thin Rumali Roti 65
Unleavened Bread
Flaky Flat Bread Khasta Roti 66
Flat Savoury Bread Besan Parantha 67
Unleavened Bread Stuffed Alu Parantha 68
with Savoury Potato Filling
Daikon Stuffed Flat Bread Mooli Parantha 69
English Hindi
Breads, cont.
Savoury Flat Bread Stuffed Gobi Parantha
with Cauliflower
Flat Bread Stuffed with Ground Meat Keema Parantha
Sweet Coconut Flat Bread Mittha Nariyal Parantha
Deep Fried Whole Wheat Bread Poori
Flat Sour Dough Bread Bhatura
Flat Sourdough Bread Naan
Semolina Flour Pancakes Sujee Dosa
South Indian Stuffed Crepes Chawal Dosa
Spiced Pancakes Masala Dosa
Eggless Omelette Besan Pura
Corn Meal Chappati Makki Roti
Savoury Corn Meal Chappati Missi Makki Roti
Vegetables
Curried Peas with Matar Paneer
Indian Cottage Cheese
Indian Cream Cheese with Tomatoes Shahi Tamatar Paneer
Spinach with Indian Cottage Cheese Palak Paneer
Curried Zucchini Balls Vegetable Koftas
Curried Carrots & Peas Gajjar Matar Sabzi
Curried Red Bell Peppers Lal Mirich Sabzi
with Vegetables
Potatoes, Cauliflower & Peas Alu Gobi & Mattar Sabzi
Curried Zucchini Ghia Tori Sabzi
Curried Okra Bhindi Sabzi
Dry Spicy Potatoes Sukee Alu Sabzi
Dry Cabbage, Peas & Carrots Karam Kulla
Sweet & Sour Acorn Squash Khat Mithha Kadoo
or Hubbard Squash
Puréed Eggplant Curry Baingan Bhurtha
Mustard Greens & Spinach Saag
Stuffed Bitter Gourds Bhurian Karelas
Stuffed Bell Peppers Bhari Mirich
Stuffed Okra Bhuri Bhindi
Yogurt Curry with Fritters Karhi 100
Spinach with Potatoes Alu Palak 101
Fenugreek with Potatoes Alu Methi 102
HNN
English Hindi

Curried Potatoes Lus Passeh Alu 103

Beans 105
White Mung Beans Chitti Mungi Di Daal 107
Split White Beans without skin Split White Mahn Daal 108
Red Lentils & White Mung Beans Rani Daal 109
Split Lentil & Vegetable Soup Sabji Wali Daal 110
Yellow Split Peas with Channa Daal Di Ghia 111
Vegetable Marrow
Lentil & Vegetable Soup Sambar 112
Black Eyed Beans Lobia 113
Red Kidney Beans Raj Mahn 114
Black Beans Sabat Mahn DalS
Whole Mung Beans Sabat Mung 116
Mushroom & Chick Peas Khumba Chholey 117
Sweet & Sour Chick Peas Khatte Alu Chholey 118
Rice 119
Exotic Chicken Pulao Murg Biryani 1]
Shrimp Vegetable Rice Jhinga Sabzi Pulao 122
Rice Pilaf with Almonds & Cashews Badam Kaju Pulao Is
Gourmet Rice with Meatballs Moti Pulao 124
Rice Pulao with Mixed Vegetables Namkeen Chawal Sabzee Wale 125
Chicken Fried Rice Yakhni Pulao 126
Dry Rice & Lentils Casserole Sukee Khichree 127
Soft Rice & Lentils Khichree 128
Brown Rice Bhurae Chawal 129
Multi-Coloured Rice Navrattan Chawal 130
Meat 131
Curried Pork with Spinach Palak Gosht 133
Eggs Wrapped in Ground Meat Nargis Koftas 134
Meat with Lentils & Vegetables. Dhansak 135
Curried Lamb Tari Wala Bakra Gosht 136
Ground Meat Kebabs Shish Kebab 137i
Lean Ground Meat Kebab Shami Kebab 138
Cubed Barbecue Meat Kebabs Seekh Kebab 139
Stuffed Breast of lamb Seena Masala 140
Curried Pork Chops Roghan Josh 141
Meat and lentils Daal Gosht 142
English Hindi
Poultry 143
Spiced Oven Roasted Chicken Tandoori Murgha 145
Chilli Pepper Chicken Mirich Murg 146
Whole Barbecue Chicken Sabat Tandoori Murg 147
Cashew, Almond Cream Chicken — Kaju, Badam Shahi Murg 148
Butter Chicken Makhan Murg 149
Saffron Chicken Kesar Murg 150
Fried Masala Chicken Tulliya Murg 151
Chicken Curry Tari Wala Murg 152
Fish 153
Curried Salmon & Peas Machhi Aur Matar 155
Fish with Tomatoes & Coconut Milk Machhi Tamatar Aur Nariyal 156
Fried White Halibut or Tuna Fish — Tali Machhi 157
Grilled Fish on Skewers Machhi Kebab 158
Fish Cutlets Machhi Tikki 159
Fish Fritters Machhi Pakoras 160
Spiced, Steamed Fish Patrani Machhi 161
Prawns in Coconut Milk Jhinga Curry 162
Eggs 163
Fluffy Omelette Ande Poora 165
Crab Omelette Crab Ande Poora 166
Curried Omelette Masala Ande Poora 167
Curried Eggs & Green Peas Ande Matar 168
Curried Eggs, Peas & Potatoes Ande, Matar Aur Alu 169
Eges with Fresh Vegetables Tazi Sabzi Aur Ande 170
Accompaniments
& Side Dishes 171
Sour Cream & Buttermilk Sauce Basic Recipe ... Raitas 173
Potato in Sour Cream Sauce Alu Raita 173
Cucumber or Zucchini Khira Aur Ghia Raita 174
in Yogurt Sauce
Onion & Tomato in Sour Cream Sauce Piaz Aur Tamatar Raita 174
Fritters in Sour Cream Sauce Boondi ZS
Lentil Cake in Sour Cream Sauce ——-Dahi Varra 176
Coconut Chutney No. 1 Nariyal Chutney No. 1 177
Coconut Chutney No. 2 Nariyal Chutney No. 2 ire
Coriander Chutney Dhania Chutney 178
Fresh Mint Chutney Pudina Chutney 178
English Hindi
Fresh Mango Chutney Tazi Amb Chutney 179
Tamarind Chutney Imli Chutney 179
Zucchini Tomato Chutney Ghia Tamatar Chutney 180
Apricot & Raisin Chutney Khumani Aur Saugi Chutney 181
Tomato Chutney Tamatar Chutney 181
Sweet Mango Chutney Mithhi Amb Achari 182
Carrot & Onion Relish Kachumbar 182
Plum Chutney Alu Bukhara Chutney 183
Nine Vegetable Chutney Nav Rattan Chutney 183
Carrot & Radish Relish Gajjar Mooli Kachumbar 184
Pickled Onions Sirka Piaz 184
Mango Pickle Amb Ka Achar 185
Turnip, Cauliflower & Carrots Pickle Shalgam Gobi Gajjar Achar 186
Mixed Vegetable Pickle Sabzi Rye Achar 187
Lemon Pickle Nimboo Achar 188
Green Chilli Pickle Hari Mirich Achar 188
Sweets 189
Carrot Halwa Gazzar Halwa 191
White Pumpkin Sweets Pethha Mithhie Sit
Milk Sweetmeat Balls Gulab Jamun 92
Cream Cheese Balls in Syrup Rasgulas Ls
Fresh Cream Cheese Balls in Cream Ras Malai 194
Exotic Saffron Rice Pudding Kheer 195
Crisp Syrupy Spirals Jalebi 196
Pearl-like Fritter Balls in Syrup Laddoo 197,
Exotic Milk fudge Tukree 198
Pea Flour Fudge Besan Tukree 19g
Indian Ice Cream Kulfi 200
Sweet Vermicelli Mithhi Seviyan 200
Vermicelli Noodles in Syrup Falooda 201
Semolina Pudding Sujee Halwa 202
Fancy Indian Donuts Balu Shahi 203
Sweet Biscuits Sakkar Paras 204
Pethha Mithhaie Sweet Rice 205
Granola Pinniyan 206
Helpful Hints 207
Metric Conversions 210
Order Form 213
Vi
 ———o|!

My Thankyou’s ett
My thanks to all those who have supported me in
' this endeavour. But mostly | want to express my
gratitude tom Family —~+ children, their spouses
and 8 grandc iIdren — for their support and the
time they too have invested.
My husband, Bhanu, has been my strength and
sustainer through our marriage. He has been trul
supportive and encouraging from the moment o
conception of this ae My backbone, my
encouragement, my otographer! Thank ou, my
dear for all that you [ave done for me and for your
belief in me. Thank you for standing beside me and
upholding me
i

Front cover & inside photos design and photography by EP

Bhanu C. Anand, Duncan, B.C.

Printing by at
Barnyard Grafix, Salt Spring Island, B.C.

Vit
 Planning an Indian Meal
Indian food is usually served all at once. A typical Indian
family dinner includes a meat, chicken or fish entrée with plain
rice or Chappati, a vegetable dish, yogurt or Raita and a couple
of accompaniments, i.e. salad, Chutney or pickle. Traditionally,
in India, food is not served in courses but all at once in a round
tray called a “Thali”, on which is placed small bowls called
“Katories”. These bowls are filled with food such as curried meat,
vegetables, Daal or rice.
A more elaborate dinner would offer more variety in
everything, including several main dish curries. The above menu
would please vegetarian as well as non-vegetarian guests.
Appetizers are usually served at teatime or with meals.
Samosas, Pakoras, Gulab Jamun, Burfy, etc. are teatime snacks
but Pakoras and Samosas could show up at dinner, too. They are
great accompaniments with Karhi, Mahn and kidney beans with
plain rice.
Lentil soups too, are thick and substantial enough to serve
with rice or Chappaties. Chappaties, in any form, are considered
a main part of the meal, and are prepared fresh every day.
Savoury Paranthas are eaten at lunch along with plain yogurt.
Chutneys are served at teatime as well as at supper.
Desserts, as in western tradition, are always served after the
meal. Water is served during the meal whereas tea or coffee follow.

af,

Vil
 Introduction
Indian cuisine offers a wide variety of dishes. People from different regions, i.e.
North, South, East and West, each have distinct cultures, religions, languages,
foods and so on. This cookbook comes from the Northwest Punjab Region.
Indian cuisine offers a unique range of cooking techniques and flavouring. It is
one of the most versatile cuisines in the world. The same dish can be altered so
many different ways that it is appealing to more than one culture.
Indian food, however, has been inappropriately labelled “Hot”, “Curried”,
“Spicy” and “Rich”! But such is not the truth as the taste can be adjusted from
mild, medium and hot to bringing out a very delicate flavour. Some food is
garnished with expensive nuts and condiments while other is quite simple. Some
dishes focus on rich gourmet meat, poultry and fish while others are very humble,
purely vegetarian, yet quite wholesome.
Indian food is associated with curry. Any food that looks yellow and tastes hot is
automatically considered to be a curried food. The name curry is a foreign
derivative of the Tamil word “Kari” or sauce. Curry powder has become
synonymous with Indian cuisine and nothing could be further from the truth.
However, curry actually refers to a combination of spices used in the creation of
Indian cuisine.
Commercial curry powder is occasionally used in Indian cooking. Some
commercial brands lack flavour due to the diminished use of the more expensive
ingredients. (Beware of cardboard containersas they allow the gradual escape of
essential flavouring and nutrients.)
Spices, herbs and condiments are not hot — rather, they have preventative and
curative properties. They are carminative as well as germicidal — helping to aid
digestion, possessing preservative qualities and having no calories.
Turmeric is the only ingredient that makes food yellow. Cayenne pepper is the so-
called ‘culprit’ that makes food hot. Cayenne can be held back or eliminated altogether
to modify any recipe. And although, as confirmed by modern science, chilli peppers
contain enormous valuable properties, they are not necessarily heat inducing.
Onion, ginger and garlic are extensively used in Indian cuisine. Onion and
garlic lower cholesterol and control blood pressure. They are also rich in vitamins
and trace elements.
In several of the dishes found in this cookbook, | have selected individual spices
to familiarize you with unique flavouring.
Selecting the right spice for a dish is an art. You will learn to tailor your own dishes
for distinctive flavours by practising the different recipes found in this book.
It is worth taking the extra effort to roast the spices to bring out their natural
aroma. It also makes them much easier to grind. A blender or small coffee grinder
can be used for grinding spices. Grind your spices, separately, in small quantities.
1
 Store them in airtight containers, away from sunlight, and their flavours and nutirents
will be preserved for an extended period of time.
A diet of whole, natural, unprocessed foods rarely has any protein deficiencies. The
protein in peas, beans, lentils, and nuts are similar to that of the proteins found in body
tissue and are good substitutes to the proteins found in whole grains. Protein found in
milk, eggs, soy beans, cashews, yeast as well as in green leafy vegetables, brown rice
and wheat germ are all comparable to meat in biological values. Your daily meat
requirement does not have to be meat itself. A single egg, a glass of milk, an ounce of
cheddar cheese or 3 ounces of fish are equal, in protein, to 5 ounces of round steak.
Most vegetarian dishes are cooked in their own juices, unless otherwise stated,
whereas we often add some form of liquid to the dish. It is impossible to give an exact
cooking time for every recipe because so much depends on the quality, texture of
meat, vegetables and lentils etc., used. This, however, can be learned through
experience. Some of the recipes in this book are quite elaborate, but most have been
made as simple as possible.
The recipes in this book are very flexible and the ingredients readily available.
Although weights and measurements are given, they are not very critical. Use them as
a guideline. For recipes that do not require exact measurements, simply use metric
cups and spoons that are closest in size. The difference is not great enough to have
much of an effect on the finished dish, as long as the proportions are right.
When making Rotis, for instance, the ratio is 3 parts flour to 1 '/s parts liquid,
depending on the texture of the flour. Since flours vary in absorbencies, feel free to
adjust the dough as necessary. Add or delete flour as needed to get the right
consistency. Once you have familiarized yourself with different techniques of cooking,
do not hesitate to personalize your own dishes.
A typical Indian kitchen pantry is always stocked with a surplus of staple foods.
Unexpected guests are always welcome in an Indian home and extra supplies ensure
there is always enough food to serve them. It is easier to make a curry and lentil dish
go further than steaks, chops or slices of meat.
The versatility of Indian dishes offers extensive choices when deciding on a menu.
For example, the type of fat (margarine, butter or oil) used in a curry dish can easily be
altered. Buttermilk can be used as a tenderizer on your cut of meat. Salt to taste, or
eliminate it all together. To eliminate fat in bean and lentil dishes, combine everything
in a slow cooker or saucepan and add spices last. As spices contain no calories, there
is no need to exclude them. Cumin can be used as a sole spice as long as it is cleaned,
roasted and ground properly.
Keeping these tips in mind, | wish you an enjoyable experience experimenting with
my recipes. Be creative. The art of Indian cuisine lies not in heavy-handed spicing but
in the delicacy of seasoning. Good cooks always rely on their own judgement. Learn to
trust yours!
Depending on individual tastes and appetites,
most recipes serve 3 to 4 people.
slisue
UDI)
7 ae
 Common Utensils
used in Indian cookery

Success in Indian Cuisine depends mainly upon the quality,

size, shape and weight of the pans used. Stainless steel pans, with
cast iron bottoms are the No. 1 choice. Avoid using aluminum
cookware when the recipe calls for yogurt, tomato, or tomato
paste because the taste of the food changes and oxidation occurs.
The following utensils are commonly used in Indian cooking ...

Wok
The Wok is an essential utensil,
especially when deep frying,
because of its shape. It takes
very little oil to cover the base
of the Wok. It is easier, and safer,
to add food to liquid by sliding it in
as this prevents splashing.
Most Woks have a draining rack
for food which fits on the side so
excess oil goes back into the Wok.
A Wok* cooks food much faster because of its
large cooking capacity. Regulating temperatures
is also easier.
* Buy a Wok with a heavy base.

Tawa
A Tawa is important for making flat Indian breads. It is a slightly
concave iron disc, 8" to 10" in diameter and '/," or so in thickness.
An iron, Cast iron fry pan or electric griddle can be substituted for a
Tawa when making fresh Chappaties.
Food Processor
A Food Processor is a labour- and time-saving device. It is quite
handy when blending fresh masala pastes.
It is especially handy when preparing meat
and vegetable dishes which require liquid.
Big chunks of onion, ginger and garlic
floating on top of the sauce are not
appealing. Therefore the processor is used
to chop, or blend, ingredients to avoid this
problem.
It is convenient to use when making all
kinds of dough as it takes no time at all.

Coffee Grinder
A Coffee Grinder is a great asset to the kitchen.
You can use it to make several types of
personalized garam masalas. The extra effort in
grinding your own spices for the garam masalas
certainly pays off.

Pressure Cooker
A Pressure Cooker is ideal for cooking meat, beans and lentils.
The time required for preparing any of these dishes is about one
quarter of that required by the
conventional methods. Some beans,
ordinarily requiring 5-6 hours of slow
simmering, can be cooked in a pressure
cooker in as little as 30 minutes.
Pressure cooking can be
combined with the traditional method
of cooking in a pan. Pressure cooking
is done in the initial stage, then, in
order to avoid overcooking, it is completed in a pan.
* Read manufacturers’ instruction carefully. If you don’t feel comfortable,
PLEASE STICK WITH TRADITIONAL COOKING i.e. SLOW COOKING.
Slow Cooker
The Slow Cookeris a very useful appliance in an Indian kitchen.
Lentils, beans and Daals are very tasty, and creamy in texture, when
cooked in a slow cooker. Add the Turka (sauce) later.
Plug the cooker into an automatic timer to
start cooking meat or poultry while you are
gone. Fo 2
; . 25°,
Make sure chilled meat does not stay in do G8))0p
the cooker for more than 2 hours. Add Turka SSE NS EE FF,
and meat and set on high heat. Don’t leave the
cooker uncovered for too long while stirring the
food as it can loose as much as 20 degrees of cooking heat in only
2 minutes.

Boondi Ladle
A Boondi Ladle is similar to a large, slotted spoon but has small
round perforations instead. It is readily available in hardware and
department stores.

Boondi Tray
These are hand made and not available in stores.
To make one, draw a circle in the middle of a cookie sheet. Drill
holes '/s" in diameter and */," apart all over inside circle. Sand reverse
side of cookie sheet to make it smooth.

Rolling Pin, Slotted Spoon,

Wire Drain Basket
They are all essential tools used in Indian
cooking and are readily available in most
stores.
Masalas
ie ‘Introduction
A blend of Aromatic Spices
Spices are the heart of Indian cooking. It is an art to create the
right blend of spices to compliment different dishes. And there are
many versions of “Garam Masala” — the blending of aromatic
spices.
" Sometimes a spice blend is added at the frying stage, but more
often the “Fragrant Mix” is sprinkled on when the dish is
completed. —
Roasting the spices will bring out their aroma and make them
_ easier to grind. To do this, roast at 200° F for 15-20 minutes. After
roasting, use an electric blender or coffee grinder to crush the
spices. But it is very important to check all ingredients (removing
grit or any other foreign objects) before grinding.
When made from good quality spices and stored in coloured
air-tight bottles, a garam masala will keep its goodness and fragrance
for a long time.
Curry is a term that is used by the general public. It is not what
non-Indian people actually think it is. Curry is a blending of
spices and is not necessarily hot. A curry dish can be flavoured
quite nicely without being hot. It is spices.such as cayenne
pepper that make a dish hot.
Tailor your own dish to personal tastes by using whatever
spices appeal to you. For a hotter or milder dish, adjust the
amount of cayenne pepper, nothing else.
The following recipes are for some of the most commonly
used masalas. They are very flexible, use them as you see fit.

%& Garam Masala No. 1 is hotter and used to spice dishes

as they are prepared.
%& Garam Masala No.2 is used mostly’as a garnish
after the dish has been prepared.
 i :
‘ a

*
© a 4

ag
i—_ >

wae
,
& =
Pie)
a ———

73. fennel seeds

. peppercorns » Clove. 74. cumin
. nutmeg >: 75. coriander
. green cardamoms 76. turmeric
. Hungarian pa rika 77. Black Salt 77. mustard see
, ciNnamon sticks 72, Cayenne pepper
Guide to Herbs, Spices & Condiments
English ge eeiacitoina
Anise Seed Saunf
Asafoetida Hing
Bay Leaf Tej Patta
Black Pepper Kali Mirich
Black Salt Kala Namak
Cardamom laichi
Carom Ajwain
Cayenne Pepper Mirich
Chilli Powder Hungarian Paprika
Cinnamon Daal Cheeni
Cloves Laung
Coriander Dhaniya
Cumin Jeera
Curry Leaves Tej Patta
Fennal Seeds Saunf
Fenugreek Methi
Ginger Adrak
Kashmiri Colouring Paprika Degchi Mirich
Kewra Water Ruh Kewra
Mace Javitre
Mango Powder Amb Choor
Mint Podina
Mustard Sarson
Nutmeg Jaiphal
Onion Seed Kalonji
Parsley Ajmoda. Ke Patte
Pomegranate Seed Annar Danna
Poppy. Seed Khas-khas
Rose Water Gulab Jal
Saffron Kesar
Sesame Seed Til
Silver Leaf Vark
Tamarind— Imli
Turmeric Haldi
Anise Seed (Saunf)
Small, oval, greyish-brown seeds are available whole or ground. They have
a strong, sweet licorice-like flavour. Excellent for stomach disorders.

Asatoetida (Hi ng)

Asafoetida plays an important role in Indian cuisine as its main purpose is
to prevent flatulence. Its carminative qualities result in its use as a nerve
tonic or, when applied to a painful cavity, in the relief of pain. This spice
must be used in very minute quantities. It is an essential ingredient in
preparing lentils, beans and certain potato dishes. Asafoetida is extracted
from the resinous gum of the plant. The stalks are cut close to the root and
the milky fluid that flows out is dried into a resin. The spice itself is available
in resin or powder form. Although its uncooked aroma is rather unpleasant,
when cooked, asafoetida imparts a very unique and delightful flavour.

Bay Leaf (Tey Pattay

These are the glossy, smooth, 1" to 3" long leaves of the sweet-bay or laurel
tree, native to Mediterranean areas. The strong, distinctive flavour mellows
in long cooking dishes. Bay leaves are available whole or ground. Be sure
to remove whole bay leaves from cooked foods before serving. (Do not use
leaves of Mountain Laurel as they are toxic)

Black Pepper (Kali Mirich)

The world’s most popular spice, pepper comes from the small, dried berries
of a tropical vine. Black pepper is made from the under-ripe whole berries,
which, when allowed to dry, shrivel and turn black. Pepper is sold as whole
or cracked peppercorns, and as coarse or finely ground pepper.

Black Salt (Kala Namak)

Black Salt is slightly pinkish in colour and is readily available in Asian
Market. It is known to be good for digestion.

Cardamom (llaichi)
Creamy white/green dried cardamom seed pods, or large, black woody
pods, each containing 2 clusters of small brown seeds, are sold whole. The
seeds are also sold ground but lose their essential oils rapidly. The flavour
is sweet and highly aromatic, with the black seeds being used mostly in
garam masalas and the white/green ones in sweetmeats. Cardamom is
believed to stimulate the appetite and is also commonly used as a mouth
 freshener. A cardamom tea, with honey, is a soothing, effective cure for
queasiness or nausea. Cardamom also aids in digestion and is an anti-flatulent.
Cardamom oil is a strong antiseptic and is also used in scenting perfumes.

Carom (Ajwain)
Carom is from the same family as parsley and cumin, but the seeds have a
very unique peppery flavour. It is carminative in nature, helping to aid
digestion. Carom tea is very beneficial in curing minor stomach gas problems
and is often used as a mouth wash. It is also good for sore gums.

Cayenne Pepper (Mirich)

There are dozens of varieties of chilli peppers in India varying in degrees of
heat — the seeds being the hottest part. Chilli peppers can be slightly fried
and used as garnish. Dried, red chilli peppers are used either whole, crushed
or ground in the form of cayenne pepper. Birds-eye and Scorpion chilli
peppers are extremely hot and are used mainly in pickles. Chilli peppers,
and paprika, are extremely rich in vitamin C and are known to be very
good as a blood thinner in tropical climates.

Chilli Powder (Hungarian Paprika)

A sweet smelling, crimson-coloured paprika, it is often called chilli powder.
It is found in the bulk section in most grocery stores. It adds a beautiful and
distinctive taste to whichever dish it is used in.

Cinnamon (Dal Cheeni)

This sweet pungent spice is the dried bark of evergreen trees native to Southeast
Asia. In this country, cinnamon from the cassia tree is preferred. It is sold ground or
as reddish brown sticks from the rolled bark. In Indian cooking, it is used mainly in
sweetmeats and savoury dishes. Cinnamon oil is a very powerful antiseptic.

Cloves (Laung)
These dried, rich-brown, unopened flower buds of a tropical evergreen
tree are sold whole or ground. They have a pungent, warm, sweet aroma
and a strong, sweet flavour. Cloves have anaesthetic and antiseptic
properties and are commonly used in the treatment of tooth aches.

Coriander (Dhaniya)
Ground coriander is the main ingredient in garam masala. Fresh coriander
is also known as “Chinese Parsley” or “Cilantro.” It resembles parsley with
I
 its lacy leaves, but the flavour is much stronger and more pungent. Coriander
seeds are sold whole or ground — they have a savoury, slightly citrus flavour
and aroma. It is this unique fragrance that makes it an essential part of a
masala mix. Coriander seeds are also an antiseptic and anti-flatulent.

Cumin (Jeera)
Small ('/s"' - '/s" long), oval, yellowish-brown cumin seeds look like caraway
seeds, but their flavour is quite different. They provide the dominant flavour
in garam masala mixes. Dry-roasted in the oven at 200° F for 20 minutes,
then ground, its smell and taste are unmatched by any other spice. With
its rich and pleasant aroma and flavour, cumin can easily be used as the
sole spice in any meat or vegetable dish. Cumin has properties to aid
digestion and enhance the appetite. When used in powdered form, it is a
wonderful garnish over meats, vegetables and Raita dishes.

Curry Leaves Te} Pate

Green curry leaves are as important to curries (spice mixtures) as bay leaves
are to stews. Do not substitute one for the other though quite often curry
leaves are used in Rice Pulao or in making Yakhni (strong meat stock). Fresh
curry leaves are sometimes used as wraps for meat or fish dishes.

Fennel Seeds (Saunf)

Small (about °/16" long), yellowish-brown fennel seeds have an anise-like
flavour but are not that sweet. Sold whole or ground, fennel seeds are
most commonly used in making pickles such as mango, rye cauliflower,
turnip, carrots, etc. The tender shoots of this delicate plant are an excellent
garnish for meat, fish and Indian savoury breads. They are believed to
promote digestion, stimulate the appetite and alleviate cramps and nausea.
They are very popular in India served as an after-meal mouth freshener.

Fenugreek (Methi)
These small, rectangular-shaped, mustard-coloured seeds have a slightly
bitter flavour. They are mainly used in making pickles, fish and certain
vegetables dishes. Fresh or dried fenugreek leaves are considered a great
delicacy. The daily use of fenugreek is believed to have marvellous qualities
i.e. it is usually taken for bronchitis or fevers and used as a gargle for sore
throats. Powdered fenugreek seeds are used externally for some types of
skin irritations. The oil within the seeds is a natural flushing agent that
lubricates the intestinal tract and, at the same time, clears away mucus
thus counteracting a frequent cause of gas or fermentation. It has very
soothing qualities for colitis or irritable bowel syndrome.
Ginger (Adrak)
The root of a tropical plant, ginger is available fresh, dried, and ground, as
well as preserved in syrup or crystallized (candied). Ginger has a pungent
aroma and a hot taste. Refrigerate fresh ginger and use it within a week.
For longer storage, store sliced ginger in sherry and refrigerate. Remove
ginger as needed, and use the sherry (now ginger flavoured) in recipes.
Ginger wine is also very good for colds.

Kashmiri Colouring Paprika (Degchi Mirich)

From the province of Kashmir, only the outer skin of the red pepper is used.
It is dried and ground to a powder. This paprika is used as a colouring agent
only. The taste is fairly mild so the flavouring of the dish is not altered.

Kewra Water (Ruh Kewra)

A flavouring, obtained from the flower of a plant called “Kewra”, is known
in India as Ruh Kewra, which means “essence of Kewra”. It comes in the
form of a clear liquid and is valued for its cooling properties. It is mainly
used in sweet dishes such as Indian ice-cream “Kulfi” and in drinks.

Mace (Javitre)
Mace is the dried, lacy membrane surrounding a nutmeg seed. It has a
flavour and aroma similar to nutmeg, but stronger and less delicate. It is
lightly golden in colour, sold ground in supermarkets, and whole as blades
in speciality markets. It is commonly used in masala mixtures and as a
flavouring agent for many meat and vegetable dishes. Some people prefer
the taste of mace in their desserts.

Mango Powder (Amb Choor)

Unripe mangoes are dried and powdered and used to give a sour
tanginess to certain dishes. It is often used in the preparation of chutneys
and Sweet and Sour Chick Peas.

Mint (Podina)
Of the many varieties of mints, spearmint and peppermint are the 2 most
used in Indian cuisine. Both varieties have a strong, sweet aroma and cool
aftertaste. Mint is the sole spice used in making various types of chutneys.
It is good for relieving indigestion, gastric upsets and nausea. It is also
soothing, helps ease pain, acts as an antacid and is a wonderful breath
freshener.
1)
Mustard (Sarson)
Mustard seeds are one of our most commonly used spices in Indian cuisine.
The milder mustard seeds are tiny, bead-like and reddish-brown to black in
colour. Yellow mustard seeds are more pungent. Highly nutritious, they are
used in lentil and vegetable dishes. The mustard seed is one of the key
spices used when making pickles. Mustard greens, as a vegetable called
“Saag”, are very popular in India.

Nutmeg (VJaiphal)
The large, 1" long, oval, wrinkled seeds of the nutmeg tree are sold whole or
ground. The sweet, warm.flavour of this spice makes it a highly valued
ingredient in cooking Mughal meat and rice dishes as well as some. desserts.

Onion Seeds (Kalonj))

These small, black seeds have a very distinctive flavour. They are used in
pickles and for flavouring some vegetarian dishes and breads.

Parsley (Ajmoda ke Patte)

There are three main types of parsley ... curly with ruffled leaves having a
mild flavour, Italian with flat leaves and a more pungent flavour, and
Chinese (see coriander). Curly leaf parsley is a favourite garnish and Italian
parsley is used mostly as a seasoning. Parsley is always included in the
fine herbs of French cooking. Dried parsley is sold as parsley flakes.

Fomegranate Seeds (Annar Danna)

The seeds of the pomegranate are dried and stored for use as a spice
whenever a tangy flavour and a dark colour are desired in a dish (for example
Sweet and Sour Chick Peas). Pomegranate seeds are also a main ingredient
in making certain chutneys.

Poppy Seeds (Khas-khas)

The tiny, crunchy, blue-gray seeds of the poppy plant have a pleasant, nutlike
flavour. Toasting the seeds, in a dry skillet before using, will crisp them and
bring out their nutty flavour. White poppy seeds are used most often for
seasoning and thickening curries.

Rose Water (Gulab Jal).

Rose water is a clear liquid distilled from fresh rose petals. It is used in
14 small amounts for flavouring in sweet dishes.
Saffron (Kesar)
Saffron is the dried stigmas of a member of the crocus family. It is used for
its rich, orange-gold colour as well as for its pleasant, slightly bitter flavour.
It is highly priced due to requiring more than 80,000 hand-harvested
blossoms to make one pound of the spice. It comes as threads or in powder
form, and must be stored in a cool, dark place.

Sesame Seed (Til)

Sesame seeds are 18% protein and a well balanced source of essential
amino acids. They are good suppliers of vitamin B1, niacin, and a small
amount of vitamin E. The abundance of calcium and lecithin makes sesame
seeds a valuable aid in preventing cholesterol from collecting in the blood.

Silver Leaf (Vark)

Silver leaf is prepared by taking a pinhead sized piece of pure silver and
repeatedly beating it between two pieces of leather until it is extremely
thin. It is edible and is only used on special occasions applied directly to
the sweet dish. Beware of imitations.

Tamarind (Imli)
The brownish pulp of the pod of a tropical tree, tamarind is dried and used
to add a fruity sourness to many dishes. Check it carefully first, and discard
all fibrous material and seeds. In most cases, it is preferred to vinegar
when tartness or piquancy is required. It is used in Chutney, Chat, Jeera
Pani, Sweet and Sour Chick peas, Sambar, etc.

Turmeric (Haldi)
This yellow root, dried and powdered, is found in every kitchen in India. It
is a principal ingredient in curries, but, like chilli peppers, is one to be
respected. Too much turmeric will overwhelm and ruin a dish. Aside from
imparting colour to food, it is used widely because of its marvellous
preservative and health-giving properties. Tumeric has anti-inflammatory
and antioxident qualities and protect the liver from toxins. It also helps to
digest protein, lowers cholesterol, improves flexability and reduce joint
swelling when suffering from rheumatoid arthritis. Tumeric is especially
beneficial for women ie; it is known to reduce uterine tumors and helps to
control menstrual pain. Tumeric purifies the blood and acts as an antiseptic
when applied as a paste. It is good for itchiness, some skin diseases and
minor cuts and bruises.
1D
Notes
 Garam Masala
No.1 Pragrance
cups coriander seeds
cup cumin seeds
tbs. black cardamom seeds
tbs. black pepper
tsp. ground cinnamon
tsp. ground cloves
whole nutmeg, finely grated
eek
ek
RS
eek,
eek
mek tsp. mace

In small frying pan, medium heat on top of the stove, dry roast coriander,
cumin and black cardamom for 3-4 minutes. Cool slightly. Put roasted spices
into electric blender and grind to a fine powder. Add remaining spices.
Store in coloured glass bottles with air-tight lids.
Garam Masala No. 1 is mostly used when frying onion, ginger and garlic.

Garam Masala
aan Pragrance
cups cumin seeds
tbs. black cardamom seeds
tsp. green cardamom seeds
tsp. ground cinnamon
tsp. ground cloves
tsp. mace
tsp. nutmeg, finely grated

Process as above.
Garam Masala No. 2 is used mostly as a garnish along with other
ingredients to complete the dish.
 Tandoori Mix
cup Hungarian paprika
tbs. cayenne pepper
tsp. black pepper
tsp. garam masala No. 1
tsp. ground cardamom
tsp. garlic powder
No
NO
= tsp. turmeric

Thoroughly combine all ingredients and store in glass jars with air-tight lids.

Tandoori Pepper Mix

'/, cup Hungarian paprika
'/, Cup cayenne pepper
'/2 cup Degchi mirch (kashmiri colouring paprika)
1 tbs. black pepper
1 tsp. asafoetida

Sift all ingredients together and store in jars.

y JeneX 7A,

mtr il
I

‘eG:
wah
 Chat Masala
Savoury Masala
~—N cup ground cumin
tbs. mango powder
tbs. sugar
tsp. table salt
tsp. black salt (rock salt)
tsp. cayenne pepper
tsp. black pepper
tsp. ground ginger
tsp. asafoetida
tsp. ground carom
nyo
&
NK
NNN
= tsp. dried mint leaves
= Nv tsp. tartaric acid

Sift together all ingredients and store in an air-tight container.

Chat Masala is sprinkled over cooked food for additional flavour.
Remember the expression “finger lickin’ good”?!

Kashmiri Garam Masala

3 tbs. black cardamom seeds
2 tbs. black cumin seeds
1 tsp. black pepper
'/, tsp. ground cinnamon
'/, tsp. ground cloves
'/s tsp. ground mace
'/, tsp. ground nutmeg

Grind cardamom and cumin seeds in a coffee grinder and add remaining
ingredients. Store, air-tight, in coloured jars.
Notes
SqUaIpofBuj UOWLWO Te)
/
 Besides Spices, there are a few other important
ingredients which can be easily made at home.

Clarified Butter (Ghee)

One of the main cooking mediums, this ingredient gives the rich distinctive
flavour to Indian cuisine. It is pure butter fat with all the milk solid and salt
removed. Having no milk solids, it can be heated to a much higher
temperature than butter without burning.
To make, melt a pound of butter in saucepan over medium heat until
melted and frothing. Remove foam from the top and simmer over low
heat until the residue settles in the bottom. The clear yellow liquid above
is the clarified butter. Gently pour the butter into a jar and store in the
refrigerator. Ghee gives unique flavouring to Saag, whole Mahn and Daals.

Coconut Milk
Remove the black rind from fresh coconut. In an electric blender, pulverize
equal amounts of coconut and water for a minute. Strain through a sieve,
squeezing out all the liquid. Repeat the process using the same coconut
and more water for thinner coconut milk which can be used in soups,
curries or rice dishes. Desiccated coconut can be substituted for fresh
coconut. In this case however, first soak the coconut in hot water, and,
allowing to cool, proceed as you do for fresh coconut.

Khoa
Khoa is an essential ingredient in Indian Sweetmeats. In a heavy based
wide saucepan, bring 6 cups whole milk to a boil. Stirring constantly over
high heat until the milk dries up into a solid mass the consistency of
uncooked pastry. It will yield about 4 oz. of Khoa.

Potassium or Sodium Metabisulphite

A chemical used as a preservative in Sharbats and squashes but is available
at most supermarkets and Asian grocery stores.
 Turka
Basic Sauce

This basic sauce is for most vegetable and meat dishes i.e. Koftas,
Matar Paneer, Nargis Koftas, Machhi Aur Matar, etc.

large onions, finely chopped

tbs. butter
tbs. oil
cloves garlic, crushed
fh
NH
N
= tsp. ginger, finely grated
'/2 cup tomatoes, skin and seeds removed
2 tsp. turmeric
2 tsp. garam masala No. 1
tbs. fresh coriander, finely chopped
Heat butter, oil and onions together and fry until golden brown. Add
remaining ingredients, stirring constantly until butter separates from
mixture. Sprinkle sparingly with water to prevent mixture from sticking to
base of pan. When ready, mixture feels very smooth and light.
Store in freezer or in refrigerator. Stays good for several days.
Depending upon your menu, add salt and pepper accordingly.
¥%& You may double or triple this recipe. It is quite flexible.

Yakhni
Rich Meat Stock
lbs. chicken, lamb or beef
green cardamoms, crushed
O&O
N
= large onion, coarsely chopped
6 whole cloves
10 whole peppercorns
10-12 cups water

Combine all ingredients in large stockpot, bringing slowly to boil. Reduce

heat and simmer, skimming foam from surface. Cover, simmering for 2
hours or more. Cool, chill in refrigerator and remove fat from surface.
Use as required or freeze stock until needed.
2)
 Dahi
Yogurt
3 cups homogenized milk
2 tsp. yogurt (preferably natural yogurt for starter)
In bowl, scald milk in microwave oven, about 5-6 minutes. (Milk does not
get scorched). OR Spray base of saucepan with vegetable oil add milk
and bring to boil. Cool milk to room temperature.
Blend yogurt in 2 teaspoons of milk until smooth. Add to remaining milk.
Pour milk into container, cover with tea towel or tea cozy and place in
warm place* until set. Ready in about 6-8 hours.
* Refrigerator top is the best place.

[rane
Indian Cottage Cheese
6 cups unpasteurized milk
1'/2 cups plain yogurt, lukewarm
1 tbs. lemon juice, if needed
2 tsp. semolina
'/. tsp. baking soda
1 tbs. white flour
"/, tsp. salt
Pinch of black pepper
Spray base of saucepan with vegetable oil. Add milk and bring to rolling boil. Stir
with metal turner to prevent milk from scorching at base of pan. Adding lukewarm
yogurt, lower heat and stir gently. Stand for 5 minutes. If milk does not curdle
completely, add 1 tablespoon of lemon juice and reheat again. Strain through
cheese cloth, gently squeezing out liquid.
Placing cheese in bowl, add semolina and baking soda. Knead hard until
cheese is smooth and pliable and palm of hand becomes greasy.
Shape cheese into rectangle, placing under heavy, flat object* for 3-4 hours.
Cut cheese slab into cubes, '/2" thick, and roll in mixture of flour, salt and black
pepper. Pan fry to a golden brown on all sides.
Soak cheese cubes in warm, salted water, about 10 minutes before ready to use.

* A saucepan filled with cold water works well.

Fried Paneer freezes well up to 3 months. Save whey for
making Chappati dough (pg. 61).
%& This is a basic paneer recipe for making sweets. Pan fried paneer is for
24 curried vegetable dishes.
 Introduction
Appetizers play an important part in Indian Cuisine. Very popular
at teatime in India, Pakoras, Samosas and Kachories are served
frequently. Various Pakoras also appear at the dinner table
accompanied by Karhi and Daals.
Pakoras, Samosas and Kebabs are equally popular with pre-
dinner drinks, only served smaller in size.
Chaat parties are quite common in the afternooon which often
include Alu Tikki (potato chops), Gol Gappas (semolina wafers),
Jeera Pani (tamarind water) and accompanied by Podina Chutney
(mint chutney) and Imli Chutney (tamarind sauce).
Seviyan, Matri and Namkeen are nibblers which are also suitable
anytime but especially with drinks.
Appetizers, accompaniments and sweets go hand-in-hand. At
parties, Samosas, Pakoras, chutneys and Gulab Jamun (milk balls
in syrup) are served together and are enjoyed immensely.
It is fun to plan the menu, so invite your friends and enjoy!

af,
 Alu Matar Samosa
Savoury Potato ©& Pea Filled Pastry

Pastry 2.
2 cups all purpose flour
'/, cup shortening or vegetable oil
"/2 tsp. salt
'/2 cup water

Combine flour and salt in bowl, rubbing in shortening with hands until
blended. Add water and mix until dough is smooth and pliable and comes
away from sides of bowl.

Blend flour, shortening, salt and water in a food processor,

until dough is smooth and pliable. (ADJUST AS NEEDED)

Filling — combine the following ...

2 cups potatoes, boiled, cooled and coarsely diced
'/) Cups green peas
'/, tsp. cumin seeds
1'/,. tsp. garam masala No. 1
1 tsp. ginger root, finely chopped
y 2) p. green chilli peppers, finely chopped
'/2 tsp. cayenne pepper (optional)
1 tbs. fresh coriander, chopped
1'/, tsp. salt, or to taste

Divide dough into 8 equal flattened balls. On floured board, roll each ball
out into circle the size of a saucer. Cut circle in half with straight edge on
top. Bring left edge of semi-circle to centre. moisten cut edge, overlapping
opposite edge. Press seams together to form cone. Fill cone with prepared
filling. Moisten opening and press firmly to seal.
Process remaining samosas similarly.
Deep fry in hot oil 375° F, a few at a time, until brown and crisp. Drain in
wire basket and serve hot.

Serve with ketchup and Mint Chutney (pg. 178).

Absolutely delicious any time!
27
 Keema Samosa
Meat Filled Pastry

Dough for pastry ...

1'/, cups all purpose flour
‘/. tsp. salt
3 tbs. vegetable oil
2 tbs. yogurt
OR | 1 tsp. lemon juice
'/, cup cold water, approximately
vegetable oil for deep frying
Sift together flour and salt, and add oil. Combine yogurt and water. Add
enough liquid to flour mixture to make a stiff yet pliable dough. Cover with
plastic wrap and set aside while preparing filling.

hing.
tbs. vegetable oil
medium onion, finely chopped
lb. lean ground meat, of your choice
tsp. garlic powder
tsp. fresh ginger root, grated
tsp. garam masala No. 1
tsp. cayenne pepper, or to taste
tbs. fresh coriander, finely chopped
ey
Oe
ee
ee
ee tsp. salt, or to taste
N tbs. water
Sauté onions in oil until soft. Add meat and cook until browned. Add
remaining ingredients. Cover and cook until mixture is absolutely dry.
Remove from heat and cool.
Divide prepared dough into 2 smooth balls. On lightly floured board, flatten
each ball of dough, rolling out very thinly and cutting into 4" circles. Place 2
tablespoonfuls of filling on each circle. Brush edges with water, fold in half
and press edges firmly together to seal. Prepare remaining samosas similarly.
Deep fry in hot oil, 375° F, a few at a time, until golden brown and crisp on both
sides. Drain in wire basket.

Serve hot with ketchup and Mint Chutney (pg. 188).

Teatime snacks or excellent party food.
 Werqui Machhi Samosa
Layered Fish Filled Pastry
Filling...
1'/2 cups tuna fish
1 tsp. oil
'/. cup green onions, finely chopped
'/, Cup green peas
2 tsp. garam masala No. 1
2 tsp. tandoori pepper mix
salt to taste
2 tsp. fresh coriander, finely chopped
Frying onions in oil, add peas and cook for a couple of minutes. Combine
remaining ingredients and cook until liquid evaporates. Cool
PASE.
2 cups all purpose flour
"/2 — tsp. salt
2 tbs. oil
2/; cup water, approximately
2 tbs. shortening
'/s cup white flour in a shaker
oil for frying
Sift together flour and salt in deep bowl. Rub oil into flour mixture.
Gradually add enough water to make stiff, pliable dough. Divide dough
into 4 portions. On floured board, roll each portion into rectangular
shaped sheet as thin as possible. Spread evenly with a thin layer of
shortening and sprinkle with a little flour. Lay another sheet of dough on
top. Repeat process until 4 sheets are layered.
Roll out again, cutting dough into 4"-5" squares. Place a tablespoonful of
filling in centre. Moisten edges with water, fold over into crescent and
press edges firmly to seal. Process remaining dough similarly.
Heat oil in frying pan to 375° F. Fry samosas until golden brown. Drain in
wire basket.

Serve hot with Podina Chutney (pg.178) and tomato ketchup.

Truly delicious.
29
 Pakora
Deep Fried Vegetable Fritter

1'/. cup chick pea flour

2 tsp garam masala No. 1
2 tsp. cayenne pepper, or to taste
1 tsp. garlic powder
2 tsp. salt, or to taste
1 cup water, approximately
2 medium onions, thinly sliced
1 cup cauliflower, coarsely chopped
1'/. cup fresh spinach, chopped
1 large potato, cubed or grated
3 cups oil for deep frying, approximately

In deep bowl, sift chick pea flour, garam masala, cayenne, garlic powder
and salt together. Gradually add water and beat with wooden spoon until
fluffy.
Add vegetables* to batter and mix thoroughly. Heat oil in deep frying pan
to 400° F. Drop batter by tablespoonful, into hot oil, several at a time,
without overcrowding.
Fry Pakoras until golden brown on one side. Flip carefully with slotted
spoon and brown on other side.
Remove from oil and drain in wire basket.

* Washed vegetables should be spun dry or shaken to get rid of excess

moisture. The amount of moisture left in them will effect the consistency
of the batter. So, adjust the batter accordingly because the vegetables
should only be thinly coated.

Serve hot with ketchup or chutney of your choice. —

Excellent teatime snack.

%& Cold batter drops oil temperature so increase heat enough to

compensate.

40
 4Becea a

7. Mint Chutney, 178 De Spinach Fritters, 42

2. Savoury Potato & Peas Filled 6. Vegetable Fritters, 41
Pastry, 27 7. Deep Fried Vegetable
3. Meat Filled Pastry, 28 Fritters, 30
. 4, Tamrind Chutney, 79
 Sabzj Pakora
Vegetable Fritter
3 cups mixed vegetables ...
Cauliflower in florets, onion rings,
potatoes, sliced '/<" in thickness,
hubbard squash sliced in '/s" thickness, 2" x 3" long
'/, tsp. salt
Combine vegetables and salt in plastic bag, and shake well to distribute
seasoning.

3/, cup water

1 medium onion, coarsely chopped
2 cloves garlic
1 tsp. ginger, coarsely chopped
1 jalapefo pepper, in small chunks
1 tbs. coriander, chopped
'/2 tsp. cayenne pepper
‘/, tsp. asafoetida
1‘/2 cups pea flour
1 tsp. salt, or to taste
vegetable oil for deep frying

Grind onion, garlic, ginger, jalapeno pepper and coriander in blender,

adding enough water to facilitate grinding.
Sift together flour and salt in bowl, add ground mixture and remaining
spices until batter is of coating consistency.
Heat oil in frying pan to 380° F. Dip each piece of vegetable in batter and
deep fry, a few at a time, until golden brown and crisp. Lift out with slotted
spoon and drain in wire basket.

Serve hot with Sweet and Sour Chick Peas (pg. 118)
and hamburger buns accompanied
by green chilli peppers and raw onions.

%& Lift cauliflower pieces out with slotted spoon when pale brown. Press
gently between two layers of wax paper, then return to oil until very crisp.
Second frying makes them crispier.
AI
 Palak Pakora
Spinach Fritter

1'/. cup chick pea flour, approximately

'/, cups water, approximately
1 pkg. (10 oz.) fresh spinach, whole leaf
4 cloves garlic, chopped
OR 1 tsp. garlic powder
1 tsp. green ginger, grated
1 green chilli pepper, finely chopped
2 tsp. cayenne pepper, or to taste
'/, tsp. salt, or to taste

Wash spinach in several changes of water. Discard tough stems.

ireak spinach into big pieces.
‘lend garlic, ginger and green chilli pepper with '/: cup of water. Into
nixing bowl, put half of sifted chick pea flour, add liquid and blend
1\oroughly.
\dd prepared spinach and coat leaves then add remaining dry flour and
mix well. It is not necessary to cover all leaves with batter.
Heat oil in deep frying pan, 350° F.
Drop batter by tablespoonful into oil, several at a time, without
overcrowding. Use a splatter screen to avoid oil splash.
Fry coated spinach leaves until crisp and golden brown. Drain well.

Serve hot with Plum Chutney (pg. 183) or ketchup.

A great teatime snack.

Sse
 Fata
Savoury Taro Root Leaves’ Slices

12 medium sized taro root leaves, or Swiss Chard

11/2 cup chick pea flour
2 tsp. garam masala
1 tsp. cayenne pepper
1 tsp. ground mustard
2 tsp. asafoetida
1 tbs. mango powder
2 tsp. brown sugar
1 tsp. green pepper, seeded and finely chopped
2 tbs. fresh coriander, finely chopped
1 tsp. salt, or to taste
'/; cup water, approximately
'/, cup oil for pan frying

Wash taro root leaves and wipe dry. Remove stems and thicker veins of
leaves.
Combine all ingredients, beating with wooden spoon to make batter of
spreading consistency.
Take largest leaf of taro root, with rough side always upward. Spread
evenly with a layer of batter. Place another leaf on top, repeating process
until 6 leaves are used consecutively.
Carefully roll leaves like a log, without squeezing out batter. Secure roll
with thread. Continue making similar rolls until all leaves are used.
Steam rolls, in steamer, for about 30 minutes or until tender. Uncover and
let steam escape. Slice warm rolls into pieces 1 '/2" in length.
Heat just enough oil to cover base of frying pan. Pan fry slices until crispy
and brown on both sides. Remove and drain on paper towelling. Repeat
until all Patras are done.

Serve hot with Coconut Chutney (pg. 177).

Very delicious as appetizers.

aD
 Kachori
Savoury Stuffed Pastry

2 cups all purpose flour

3/4 Cup water
‘J, cup oil
'/, — tsp. salt
oil for deep frying

In saucepan, combine water and oil and bring to boil. Add flour and salt,
mixing, with wooden spoon, until smooth and “velvety”. Set aside to cool.

Lelie.
1 cup white mung Daal*
3 cups water
2 tsp. oil
'/, tsp. mustard seeds
1 green chilli pepper, seeded and finely chopped
'/, tsp. cayenne pepper
2 tsp. mango powder
/, tsp. asafoetida
'/. tsp. salt, or to taste
2 tsp. fresh coriander, finely chopped
Bring Daal and water to boil, reduce heat, simmer until soft. Drain well.
Heat oil in saucepan, add mustard seeds and cook until they crackle. Add
Daal and fry for a couple of minutes. Combine remaining ingredients and
add to Daal mixture. Mash slightly and cool.
Divide dough into 10 equal portions, flattening each portion slightly. Roll
each portion to 2 '/." in diameter. Place 1 tablespoonful of filling on each
circle. Gather edges together and pinch together firmly to seal. Process each
Kachori similarly.
Heat oil to 350° F and fry Kachories until golden brown on both sides.
Remove and drain in wire basket.

Serve hot or cold with Carrot and Radish relish (pg. 184),
Mint Chutney (pg. 178), ketchup or dill pickles.
Excellent teatime snack. Very good for picnics.
 Nargis Kebab
Eggs in Ground Meat

6 medium eggs
11/2 Ibs. lean ground pork and beef
1 medium onion, finely chopped
1 tsp. ginger, finely grated
1 tbs. fresh coriander, finely chopped
1 green chilli pepper, finely chopped
'/2 tsp. cayenne pepper
'/, tsp. garlic powder
1'/2 tsp. garam masala No. 1
1 tbs. sesame seeds
1 tbs. pea flour
1 egg yolk
1 tsp. salt
oil for frying

Place eggs into pan of cold water and bring slowly to boil. Turn off heat
and let stand for 10 minutes, covering eggs with cold water to prevent
further cooking. Shell and set aside.
In mixing bowl, combine meat, onion, ginger, coriander, green chilli
pepper, cayenne, garlic, garam masala, sesame seeds, pea flour, egg yolk
and salt. Mix thoroughly.
Divide meat into 6 portions. Flatten each portion enough to surround egg.
Enclose one egg in each meat portion. Process remaining eggs similarly.
Heat oil in pan and fry all meat eggs until golden brown.
Before serving, cut eggs in half, garnish with onion rings.

Serve with Mint Chutney (pg. 188).

Very good appetizers.

20.
 Alu Tikki
Potato Chops
3 cups potatoes, cooked, coarsely mashed
'/, cup pea flour
1 tsp. cayenne pepper, or to taste
2 tsp. garam masala No. 1
1 green chilli pepper, finely chopped
1 tbs. fresh coriander, finely chopped
1 tsp. salt, or to taste
'/, cup fine corn flake crumbs
'/, cup milk
'/, cup oil for pan frying

Combine potatoes, pea flour, pepper, garam masala, green chilli pepper,
coriander and salt in a deep bowl. Mix together well.
Place corn flake crumbs and milk in separate shallow dishes. With floured
hands, shape a piece of potato mixture, about size of small orange, into
oval shaped cutlet — each cutlet measuring about 3" in diameter and '/2"
thick. Prepare all cutlets similarly.
Dip each cutlet first in milk and then coat with corn flake crumbs. Shallow
pan fry, in hot vegetable oil, 350° F, until brown and crisp on both sides.

Serve hot with Mint Chutney (pg. 178) and ketchup.

Excellent teatime snacks.

¥%& Boil potatoes with peel as they become sticky and are easier to handle.

46
 Alu Varra
Deep Fried Potato Chops

Batter ...
'/2 cup pea flour
'/s tsp. onion powder
'/s tsp. salt
'/, tsp. cayenne pepper
/. cup milk, approximately
Sift dry ingredients together, gradually adding milk and beating with
wooden spoon to consistency of thin coating batter. Set aside.

Filling ...
1'/2 Ibs. potatoes, cooked and coarsely mashed
'/, Cup green onions, finely chopped
tbs. fresh coriander, chopped
green chilli pepper, finely chopped
tsp. cayenne pepper
tsp. garam masala No. 1
tsp. mango powder
tsp. salt
tbs. pea flour
=|
NY
NO
="
= recipe Kachori filling (pg. 34)
oil for deep frying

Add onions, coriander, green chilli pepper, cayenne pepper, garam masala,
mango powder, salt and pea flour. Mix well and adjust seasoning to taste.
Divide potatoes into 8 portions and shape each one into a round patty.
Place a teaspoonful of Kachori filling in centre of patty and enclose,
moulding smoothly into flattened patty. Prepare all patties similarly.

Heat oil in frying pan to 380° F.

Dip each patty into prepared batter and deep fry until golden brown. Drain
in wire basket.

Serve hot with fresh chutney. Very tasty teatime snack.

37
 ell
Rice & Bean Dumpling

2 cups rice . 1
cup black split beans*, with skin**
1 tsp. salt
‘/. tsp. baking soda
3/4 cup water, or club soda, divided, approximately

Carefully check beans and remove any foreign objects like grit, etc.
Soak rice and beans separately, in water, overnight.
Rinse rice well and grind coarsely. Rub beans well with your hands,
rinsing a few times and partially remove husk.
In food processor, grind beans to very fine paste, adding just enough water
to facilitate processor.
Mix both pastes together and add salt. Leave in warm place to ferment for
about 8-10 hours before steaming stage of preparation.
When ready to cook, add to mixture baking soda and enough water to
make thick batter.
Pour batter into greased poached egg bowls, cover and steam.
Test idlies by inserting toothpick. When pulled out clean, idlies are ready,
about 15-20 minutes.

* Split beans are called Daals

** Husk means skin of Black beans (Mahn befers to beans)

Serve hot with Coconut Chutney (pg. 177)

and Sambar (pg. 112).

% Idlies are supposed to be steamed only and should not touch water.

48
if: Spiced Potatoes, +O 5. Chick Peas, +0
2. Spicy Water (Jeera Pani), 53 6. Samolina Wafers in Tamrind
Sauce, +0
8. Hollow Flour Wafers
(Gol Gappas), 49
Plum Chutney, 184
 Gas Gappas
Hollow Flour Wafers

'/. cup semolina 'sujee' (finest kind suitable for making pasta))
'/2 cup all purpose flour
1 tbs. pea flour, optional
/4 tsp. baking powder
'/> cup water (approximately)
oil for deep frying

Sift dry ingredients together in deep bowl. Add water and mix into a
dough. Knead hard for a few minutes. Dough should be fairly stiff yet
pliable. Cover with plastic wrap and rest for about 20 minutes.

OR Put everything in food processor and run until dough

forms.

Divide dough into 2 equal parts. Roll each part into smooth ball. On
floured board, roll each ball into circle as thin as possible. Cut out smaller
circles, 2" in diameter.
Place rolled discs between two layers of parchment paper and cover with
damp cloth to prevent drying.
When all discs are rolled out ...
Heat oil in wok to 350° F. Slip 4 to 5 discs into hot oil. Gently press down
on discs, with a slotted spoon, causing them to puff up. Flip carefully,
cooking until golden brown on both sides. Lift out and cool on cake
cooling rack.
To serve, push gently on one side of wafer, making a little hole into which
are dropped 2-3 cooked, spiced chick peas, a couple of boiled, seasoned
potato cubes and a tablespoon ofJeera pani (pg. 53).

* Using a Pasta Machine...

Flatten each piece of dough slightly and feed through machine,
changing thickness dial from 1 to 4 consecutively and process as above.

%& Store left over Gol Gappas in air-tight containers for future use.

%& Flour varies in absorbency. Adjust dough accordingly.

oy
 Papri Chaat
Semolina Wafers in Tamarind Sauce
Semolina wafers, all puffed up like baloons, are called GOL
GAPPAS. Unpuffed wafers are called PAPRIES.
A chaat plate is made up of both Papries and Gol Gappas
with tamarind sauce, etc.

2 doz. gol gappas (pg. 39) and papries*

cup potatoes, cooked and cubed
tsp. salt
'/. cup chick peas, cooked
1 cup boondi raita (pg. 175)
1 cup tamarind sauce (pg. 179) or plum chutney (pg. 183)
1 tbs. ground cumin
1 tsp. black salt, in a shaker
1 tbs. cayenne pepper

Toss potatoes with salt and half of cumin and set aside.
This snack consists of puffed up and flat, fried wafers. Gol gappas are
fluffy, paper thin and crisp.
Make hole through one side of wafer with finger. Drop in 2 cooked chick
peas, a couple of spiced, cubed potatoes and a teaspoonful of plum
chutney or tamarind sauce. Top with boondi raita.
Garnish with ground cumin, black salt and cayenne.

This is a typical between meal snack usually

enjoyed in the afternoon.
Very appetizing.

%& * Papries are flat wafers. Place them on a plate and add above
ingredients on top and enjoy.
 Alu Aur Arbi Chaat
Potatoes © Taro Root Snack

6 medium potatoes
6 Taro roots
1 green chilli pepper, seeded and finely chopped (optional)
1 tsp. ginger, finely chopped
1 tsp. ground cumin
/2 tsp. cayenne
'/, tsp. carom seeds
3/, tsp. salt, or to taste
'/, tsp. black salt
1 tbs. lemon juice
1. tbs. tamarind water
4 tsp. brown sugar

Wash potatoes and taro roots well and cook in skins. Cool, peel and cut
into '/2" cubes.
Combine remaining ingredients, tossing lightly to mix.
Adjust seasoning to personal taste.

Serve as a snack in the afternoon or as accompaniment

with Daal and Roties (pg. 61).

Papaddam or Papad
Papads are made of lentil and spices and are a wonderful snack.
The process is very complicated and is not worth taking the trouble. They
are very inexpensive and are available in most grocery stores, sold in
packets.
Place 3-4 papad between two layers of paper towel or wrap them in a tea
towel. Microwave on high for 50 seconds.

Serve as accompaniment with rice and Daal.

H
 Matri
Savoury Crisps

cups all purpose flour

tsp. carom seeds
OR 2 tsp. black pepper, coarsely ground
'/. tsp. salt
'/, cup butter or margarine
'/, cup water, approximately
vegetable oil for deep frying

Sift together flour, carom seeds and salt in mixing bowl. Rub margarine
into flour, with hands, until smooth.
Gradually add enough water to make a fairly stiff dough. On lightly floured
board, knead dough for a few minutes. Divide into 2 portions.
Roll each portion of dough until '/s" thick and cut into thin strips, about 3"
long. Set aside on several plates and keep refrigerated until oil is hot.
Heat oil in frying pan to 350° F. Fry a plateful of Matries at a time until
golden. BUT DO NOT CROWD THEM.
Drain in wire basket. When cool, pack in air-tight containers and they will
stay fresh for a long time.

Using a Pasta Machine ...

Divide dough into 4 pieces.
Feed each slightly flattened piece of dough through pasta machine. Change
thickness dial from 1 to 3 consecutively. Cut dough to 3" long and push
through fettuccini cutter.

Matries are excellent teatime snack.

a
5
 Seviyan or Pakorian
Savoury Noodles

cups chick pea flour or pea flour

tsp. garam masala No. 1
tsp. cayenne pepper, or to taste
tsp. garlic powder
tsp. asafoetida (optional)
tsp. salt, or to taste
tbs. oil
cup water, approximately
oil for deep frying

In mixing bowl, sift together all dry ingredients. With hands, rub in oil
thoroughly. Gradually add water, mixing well with wooden spoon until
consistency of soft dough.
Heat oil in deep frying pan to 375° F.
Fill sev-making gadget* with batter, screw on cap with rotating handle.
Hold machine 6" above hot oil, rotating handle of machine in order to
pass batter through machine to form noodles.
Fry until crisp and golden, remove and drain in colander. Repeat until all
batter is used. Store Seviyans in an air-tight container. Keeps well for a
long time.

* The Sev machine is a very inexpensive gadget.

It comes with 4 different discs. Place perforated disc in bottom of
machine. Screw type cap is fitted with plunger and handle.
Very easy to use.
Readily available in Asian supermarkets.

ye
 ~ Namkeen Kaju & Badam
Savoury Nuts

2 cups peanuts, roasted and salted

cup raw cashew nuts
1. cup almonds, blanched
oil for frying
'/, tsp. black salt
'/, tsp. table salt
'/) tsp. cayenne pepper
1. tbs. mango powder

Mix together last 4 ingredients in a bottle shaker.

Heat oil in frying pan over medium heat. Fry each type of nut, separately,
to a pale golden colour*. Remove from oil with slotted spoon and drain on
absorbent paper towel.
Mix peanuts, cashews and almonds together in bowl. Sprinkle with spice
mixture and toss well.
Cool thoroughly and store in an air-tight jar.

Very Tasty Snack.

%& * Nuts keep on cooking in their own heat so be careful

not to brown them.
7. Variety Snacks, ie)
2. Savoury Snacks, 45
Ss: Savoury Nuts, ++
 Namkeen
Savoury Snack

2 cups yellow split peas

2 tsp. baking soda
6 cups Rice Krispies
1 cup barbecue-style peanuts
1 cup cashew nuts
2 cups seviyan (pg. 43), if possible
1 tsp. mango powder
1 tsp. black salt
‘/2 tsp. table salt
'/. tsp. cayenne pepper

Soak split peas with baking soda for 3-4 hours in plenty of water. Drain
and rinse in several changes of water and dry on tea towel.
Heat oil in wok, or deep frying pan, over medium high. Place 1 cup of
peas in metal sieve, set in wok and fry until golden and crisp.
Remove sieve from oil, gently shaking off excess oil and drain on
absorbent paper towel. When all peas are cooked, combine all above
indredients and blend thoroughly.
Allow to cool, then store in an air-tight glass container and it will keep
well for a month or so.
Add extra cayenne for spicier flavour.

It is an excellent teatime snack.

% Nuts have oil and can become rancid in hot weather.

Therefore, store them in a cool dry place.

ao
 Notes

46
 Introduction
People from tropical countries are the greatest consumers of soft
beverages. Ice cold refreshments are enjoyed several times a day,
with or without meals.
The following are some of the more popular beverages...
Lassi is a buttermilk or yogurt shake sometimes made using both
ingredients. However shakes with milk and ice cream are also
very popular.
Nimboo Pani. Lemon or lime drinks are very common, simple
to make and have very tantalizing flavours.
Fresh fruit juices are prepared by combining juice extracted
from different types of citrus fruits. This must be made daily as
they contain no preservatives.
Punches are made by adding ginger ale or club soda to fresh
juice before serving, topped with slices of the fruits used in
making the juice.
Sharbat, not sherbet, is prepared by incorporating any of your
favourite extracts into a thick sugar syrup. Sharbats are supposed
to counteract heat during hot weather.
Squashes. Fresh fruits or pulp are preserved in thick syrup with a
preserving agent.
Sardaee is a very rich, midday drink served cold.
All of the above drinks are served with crushed ice.

Dodhi is considered to be a nerve tonic drink. It is cooked and

served hot before retiring. It is a very good sedatives.
Both drinks, Sardaee and Dodhi, are known to promote
intellectual capacity.

Masala Tea is prepared with milk, condiments and spices. It has

medicinal values and is very good for a sore throat.

48
7, Mango Lassi, 50 5. Curried Pork with Spinach,
page 149
2, Lassi, +9
5. Mango Pickle, 185
4, Layered Potato Parantha, 64+
 Crushed Ice
Partially fill ice cube tray with cold water and freeze. When frozen, add
some more water and freeze again. Repeat procedure 2 more times. When
ice is extracted from container, this produces crushed ice for soft drinks.

Lass)
Sweet Yogurt Drink
2 cups natural, plain yogurt
OR _ 3 cups whole buttermilk
2 cups ice water
'/2 cup crushed ice (recipe above)
2 tbs. sugar
1 tsp. kewra essence (optional)

Blend all ingredients together until smooth. Makes 2 tall drinks.

Serve over more crushed ice.

Savoury eas!
Instead of sugar as in previous recipe, add...
‘/2 — tsp. salt
'/, tsp. black pepper
'/, tsp. toasted ground cumin

Process similarly as explained in previous recipe.

 Amb Ki Lassi
Mango Yogurt Drink

3 cups buttermilk
‘/2 cup sweet mango pulp
2 tbs. sugar, or to taste
1 cup crushed ice

Slice ripe, sweet mango lengthwise and scoop out pulp.

Combine buttermilk, mango pulp, sugar and crushed ice in blender. Whip
thoroughly until smooth.
Serve with more ice in tall glass. Serves 2.

Truly Delicious!

Amb Ki Lassi, No. 2

Mango Yogurt Drink, No. 2

2 cups low fat yogurt

1 cup water
'/> cup sweet mango pulp
2 tbs. sugar, or to taste
1 cup crushed ice

Process as above. Serves 2.

¥%& You may double or triple recipe.

50
 Nimboo Squash
Lemon Drink

Juice from 10 lemons

5 cups granulated sugar
1'/2 cups water
1 tsp. citric acid
1 tsp. lemon essence
4-5 small granules of sodium or potassium metabisulphite
rind of 4 lemons
1 tsp. lemon essence

Dissolve potassium metabisulphite in 1 tablespoonful of hot water and set

aside.
Boil lemon juice, water, sugar and citric acid together and cook for 10
minutes. Remove pan from heat and add lemon rind, cover and cool.
Strain through nylon sieve into pitcher, add dissolved potassium
metabisulphite and lemon essence and mix well.
Pour into sterilized bottles with air-tight lids.
At serving time, put 3-4 tablespoonfuls of syrup in a glass, add enough
water to fill and top with crushed ice.

Nimboo Pani
Lemon Drink

juice from 6 lemons

1 cup granulated white sugar
4 cups water

Dessolve sugar in water and add lemon juice.

Serve in tall glasses with crushed ice.

SI
 Amb Squash
Mango Drink

2 cups ripe mango pulp

'/, tsp. citric acid
3 cups sugar
1'/, cups water
4 small granules of sodium or potassium metabisulphite
1 tsp. yellow food colouring

Blend mango pulp and citric acid together to a purée.

Boil water and sugar for 5 minutes to form syrup. Add mango pulp and
strain through nylon sieve.
Add potassium metabisulphite, dissolved in a little water, and colouring to
syrup. Pour into sterilized bottles with air-tight lids.
Use as desired by placing about '/, cup of squash mixture into glass and fill
with water and crushed ice.

Kewra Sharbat
Kewra Refreshment

4 cups white granulated sugar

1 '/2 cups water
1 tsp. Kewra essence

‘Combine sugar and water and cook until syrup thickens to 1 thread
consistency. Remove from heat and add kewra essence. Pour Sharbat into
sterilized bottles with air-tight lids. Store in a cool, dry place.
At serving time, put 2 tablespoonfuls of syrup in a tall glass and fill with
cold water and crushed ice.

¥%& Use any of the following extracts such as Sandalwood, Rose water,
Cardamom and almonds, etc. for flavouring. Sharbats are said to
counteract heat during hot weather.

DE
 Jeera Pani
Spicy Water

oz. tamarind
cups boiling water
dozen fresh mint leaves
tsp. ground cumin
tsp. cayenne pepper
tsp. fresh ginger, chopped
tsp black salt
RN tsp. table salt
Ss
Sy
=e
RS
PN

'/, tsp. asafoetida

1 tbs. sugar
juice from one lemon

Soak tamarind in boiling water and allow to soften. Push through plastic
sieve, adding a little water in order to get all pulp*.
Add remaining ingredients and refrigerate for 2-3 hours.
Stir well and strain through sieve and chill.

* This procedure yields tamarind sauce.

Serve Gol Gappa (pg. 39) with Jeera Pani accompanied

by chick peas and seasoned potatoes.

¥% It is a good idea to double the tamarind sauce recipe.

Freeze the other half of sauce in a plastic ice cube tray for future use.

D9
 Masala yea
Herbal Tea

4 cups water
green cardamom, crushed
2 cloves
'/s tsp. fennel seeds
1 cup milk
2 bags, orange pekoe tea
sugar to taste

Over medium heat, boil water, cardamoms, cloves, and fennel seeds.
Simmer for 8-10 minutes. Add milk and tea bags and bring to boil again.
Turn off heat and strain.
Serve with sugar or honey, if desired. Serves 4

Excellent for sore throats.

Raspberry Juice
4 cups raspberries
1 quart warm water
1 cup white granulated sugar
'/. tsp. citric acid

Rinse berries in cold water, then soak overnight in warm water.

When ready to use, gently strain through nylon sieve.
Add sugar and citric acid, refrigerate.
The juice keeps good for a couple of days.

Ae
 basicgitruirouice
2 cups crushed pineapple
Juice from 8 oranges
Juice from 2 lemons
1 tsp. salt
'/, Cup granulated sugar
water

In blender, pulverise pineapple to smooth purée. Add juices, salt, sugar,

and enough water to purée to make consistency of a soft drink.
Serve ice cold in tall, frosted glasses topped with crushed ice. Garnish
with a thin slice of orange, lemon, or pineapple.
As no preserving agent is used, this drink must be made, and served, fresh.

%& Other fruit that can be blanched and skinned are peaches, apricots,
mangoes or other such suitable fruit. These can be used along with, or in
lieu of, those mentioned in this recipe.

Fruit Punch
Before serving the basic fruit juice, the following are 2 alternatives ...
No. 1 ... Add soda water or ginger ale
No. 2 ... Add both mineral water and ginger ale

5 rdaee
Rich Milk Drink

cups milk
tbs. ground almonds
tbs. ground poppy seeds
tbs. ground char magaz (see Dodhi, pg. 56)
green ground cardamoms
tbs. sugar, or to taste
££
=—_
UI
NY
fs
= tsp. Kewra or rose essence
Purée all ingredients together in blender. Strain mixture through sieve lined
with cheese cloth. Check for sweetness. Serve chilled with crushed ice.
As a midday drink, it is very nutritious and has a calming effect on nerves.
Des)
 Dodhi
Nerve Tonic Drink

'/. cup almonds, ground

'/, cup char magaz*, ground
1 tbs. white poppy seeds
2 tsp. green cardamoms, ground
6 cups milk
2 tbs. sugar or honey to taste

Check and clean char magaz and remove foreign objects. Roast in oven at
250° F for 20 minutes. Cool so it is easier to grind in coffee grinder.
Wash poppy seeds in bow! of cold water. Scoop out seeds floating on top.
Sand and grit will settle to bottom.
Over medium heat, add milk to saucepan coated with vegetable spray. Add
almonds, char magaz, poppy seeds, cardamom and sugar.
Bring mixture to boil and stir, with metal turner, making sure nothing sticks
or burns to base of pan. Reduce heat and simmer for a couple of hours. A
slow cooker is an excellent utensil for cooking Dodhi.
Stir frequently as ground seeds have a tendency to settle to bottom of pan.
Adjust sweetness to taste.

* CHAR MAGAZ means 4 types of seeds — cucumber, vegetable marrow,

cantaloupe and melon. They all come mixed together in a packet and are
available in Asian Market.

A cup of Dodhi before going to bed is

very relaxing and satisfying.

¥%& Double recipe and store remiaining amount in freezer. Also keep
remaining seeds in freezer as they contain oil and can become rancid if left
in the cupboard for too long.

56
 Podina Fan
Mintade
cup fresh tender mint leaves and stems
cup sugar
cups water
cup lemon juice
cup orange juice
can soda water or ginger ale
a few mint sprigs for garnishing

Wash mint thoroughly in several changes of water.

Combine sugar and water in saucepan. Bring to boil and cook for 5
minutes. Remove from heat. Add mint, cover and infuse for 30 minutes.
Strain, add lemon and orange juices and chill.
Just before serving, add club soda. Add small sprig of mint and crushed ice
to chilled juice tumbler. Pour chilled mintade over crushed ice and serve
immediately.

Tamatar Sabzi Juice

Tomato Vegetable Cocktail

cups fully ripened tomatoes, chopped

celery sticks, coarsely diced
tbs. onions, coarsely chopped
tbs. green bell peppers, diced
tsp. salt, or to taste
tbs. brown sugar
tsp. cayenne pepper
tsp. worchestershire sauce
Ss=
OD
NK
KF
FX
NN
Ne tsp. lemon juice

Cook tomaotes, celery, onions and pepper in a suacepan for 20-25

minutes. Strain through nylon strainer. Add remaining ingredients. chill
well before serving.

Very refreshing drink in summer. 57

 Notes 2-8 Gene

a 4
ae clove.
Hea pins, 7sp bk len
Ize milk 213¢ wetter F£
is eee
sugar _
3-4 ts/s
fd Tsp Catda mom

Me ey nen di loling ty
foil, te uote Sihiran 1-2 mi
 Introduction
Unleavened flat bread called Roti or Chappati, made of whole
wheat flour, is a staple food in North-West India. Other breads are also
popular and the following are samples of some that are quite common.
Most are simple to prepare and are made fresh daily.
Phulka is smaller and thinner than Roti but is prepared similarly.
Plain and Ajwain Layered Paranthas are richer than Roti as fat is
applied to a rolled-out piece of dough which is then folded, re-rolled
and pan-fried in a shallow skillet. Stuffed Paranthas are prepared with
a filling of your choice, using a process identical to the plain, layered
Paranthas. Vegetarians prefer them for breakfast with a bowl of yogurt.
Savoury Paranthas are a blend of various flours, including lentil flour,
with additional ingredients such as spices, onions, ginger, and garlic.
They, too, are prepared like plain, layered Paranthas.
Poori is a deep-fried bread, very popular on festive occasions. It can
be made with whole wheat flour or a mixture of whole wheat and all
purpose flour. They freeze well. Loochi is similar to Poori but made with
white flour, and is also served on auspicious occasions. Kachories are
richer than Poories as fat is added to the dough, and are stuffed with a
spiced, lentil filling. Bhaturas are a form of leavened Poori.
Naans are leavened, teardrop-shaped bread made with flour, egg,
yogurt and butter and are baked in the oven.
Corn meal Chappaties, plain or savoury kinds, are simply delicious.
Dosas are made with ground rice or semolina combined with Urud
or Mung bean flour. They are served with a filling and accompanied by
Sambar and Coconut Chutney.
Idli is made with rice and lentils combined, steamed and served
with your favourite chutney.
Papads are thin round discs and are readily available in packets in
supermarkets and are fairly inexpensive. Preparation is very
complicated, and not worthwhile to make at home.
There are countless ways of making bread. Your imagination can
take over, to create and enjoy all the varieties possible.

%& Tawas, non-stick electric frying pans or skillet/griddles are excellent

utensils to use when making all kinds of flat breads.
%& Wheat contains protein, thiamine and niacin. The addition of 5% of soy
flour to 95% wheat flour increases the protein value to 16% to 19%.
¥#& Cornmeal is an excellent source of iron, zinc, potassium and
60 is very low in sodium.
 Chappati or Roti, Basic Recipe
Indian Flat Bread (Basic Dough Recipe)

3 cups Roti flour

OR 2 '/2 cups whole wheat flour
'/2 cup all purpose flour
1'/; cups water, approximately
2 tbs. butter
'/2 cup white flour in shaker

‘ In deep bowl, mix together flours and water, kneading well to form soft,
pliable dough*.

OR Process dough in food processor.

Grease hands and shape dough into 10 equal balls.

On lightly floured board, flatten each ball slightly. Roll out in circular
motion to '/s" thickness, saucer-sized.
Heat skillet to 400° F. Cook on skillet, or tawa, for about 20 seconds. Flip
and cook until brown spots appear, making sure brown spots do not burn.
Flip again to first side. Press gently with a tea towel until Chappati swells
up like a balloon.
Remove from skillet and brush one side with butter. Place second cooked
Chappati on top of previously buttered one. Finish remaining Chappaties
similarly. Wrap in tea towel to keep warm.
Makes about 10 Chappaties.

* Flours vary in absorbency. Adjust dough accordingly to needed

consistency. It is easier to add extra flour to soft dough than
water to stiff dough.

¥%& Set a cake cooling rack on a wok ring on top of electric range element
on medium high. Place rolled-out Chappati, or barely firm Chappati from
skillet, on top of cooling rack. When black spots appear on bottom side,
turn over. It will be nicely toasted and will puff up like a balloon.

re
 Sada Parantha
Layered Flat Bread

3 cups Roti flour

1'/, cup water
'/. melted shortening
'/, cup white flour in a shaker

Follow basic dough recipe method, pg. 61.

On lightly floured board, divide dough into small pieces, about size of
large egg.
Form into balls, then roll out each ball into very thin circle.
Brush each circle with melted shortening and fold in half. Brush again with
shortening and fold into triangle. Roll out each triangle to '/s" thickness.
Place Parantha on tawa/skillet heated to 400° F. Flip after a few seconds.
Brush lightly with shortening and flip to other side. Brush with a little more
shortening and fry until golden brown on both sides.
Prepare remaining Paranthas similarly.

Serve hot or cold with meat or vegetable dishes.

¥%& Cook only the amount you need. Store left over dough or prepared
Paranthas in refrigerator. They keep well for a couple of days.
Left-over Paranthas also freeze well.

62
 Ajwal n Parantha
Carom Seed Parantha

2'/2 cups Roti flour

1 cup milk
3 tbs. shortening
salt, to taste
1 tbs. carom seeds*
flour shaker
'/, cup butter

Sift flour into deep bowl, adding enough milk to form soft dough. Knead
hard until ball forms and does not stick to sides of bowl.

OR Process dough in food processor.

Divide dough into 10 balls. One layered Parantha requires 2 balls of

dough. On floured board, roll each ball into 6" circle. Brush 1 circle with
/, teaspoon of shortening and sprinkle with salt, flour and carom seeds.
Place second circle on top and press together gently.
Roll out thinly to size of dinner plate. Brush with a little more shortening
and sprinkle with some flour. Make a cut from centre of circle to outer
edge. Starting at cut edge, roll dough tightly into cone shape. Holding as
ice cream cone, flatten cone top to point. Roll out again, but not too thin.
Place Parantha in hot skillet, 385° F, cooking until brown and crispy on
both sides. Remove Parantha and brush generously with butter on only
one side. Prepare remaining Paranthas similarly.

* Check seeds for stones, etc.

Excellent for breakfast with a bowl of non-fat plain yogurt.

Very filling and satisfying.

¥% Pan frying is not necessary. Cook like Chappatis and

be generous with butter. Crunchy — tastes good with
Mango Pickle (pg. 185) and a cup of tea.

6%
 Loochi Parantha
Layered Potato Parantha

2 cups unbleached, or Roti flour

cup potatoes, finely mashed
1 tbs. oil
/. tsp. salt
'/, cup water, approximately
'/, cup all purpose flour, in a shaker
3 tbs. shortening, for brushing and pan frying

Combine flour, potatoes, oil and salt. Add enough water to make soft,
pliable dough. Grease dough lightly and set aside.
Divide dough into 6 portions. Roll each portion into saucer-sized circle.
Brush lightly with a little oil and sprinkle with flour.
Cut from centre of circle to edge. Roll from cut edge to outer edge, forming
cone. Compress cone to form a flat round. On lightly floured board, roll
flat round into thin circle like Chappati.
Heat skillet to 400° F. Place Parantha on heated skillet and cook for a few
seconds, turn over. Brush each side lightly with shortening and cook until
brown and crisp on both sides. Make remaining Paranthas similarly.

Serve with Chicken Curry (pg. 152), Daals or any main dish.

6+
 Rumali Roti
Paper Thin Unleavened Bread

2 cups Roti flour

1 cup all purpose flour
1 tbs. oil
3/4 cup water, approximately
'/s cup milk
vegetable shortening for brushing
2 tbs. butter, for brushing
'/, cup white flour in a shaker

Combine water, milk and oil.

Sift together both flours, gradually adding enough liquid to make soft,
pliable dough. Rest dough for 15 minutes.
Break dough into balls, the size of small egg. On lightly floured board, roll
out each ball into saucer-sized circle.
Brush circle with a little shortening and sprinkle with flour from shaker.
Place another circle of dough on top. Repeat process until 6 circles are in
place. Then roll out as thin as possible.
Heat electric frying pan to 400°F. Place stack of flattened Roties into pan.
Cook for a minute and turn over. Cover pan and cook for a couple more
minutes.
Remove Rotis from frying pan and cover with tea towel. After a couple of
minutes, start peeling them apart, one by one, and cook each in frying
pan, until light brown spots appear on both sides. Brush with butter.
Serve plain or place Seekh Kebab (pg. 142) in middle of Roti and roll like
spring roll.

Serve chutney and onion salad as accompaniment.

65
 Khasta Roti
Flaky Flat Bread

3 cup unbleached flour

2 tbs. vegetable oil
2 large egss, lightly beaten
1 cup.water, approximately
'/s cup vegetable shortening, approximately
'/; cup white flour in a shaker

Combine eggs and water.

In deep bowl, rub oil into flour. Gradually add liquid to form soft pliable
dough, knead well. Rest dough for 20 minutes.
Divide dough into 10 portions. On floured board, roll each portion into
rectangular shape, as thin as possible. Brush with a little shortening and
sprinkle with flour.
_ Make pleats in dough by folding over and over as you do to make a fan.
Roll up pleated dough vertically.
Roll out dough again into circle, 7" in diameter, approximately.
Heat electric skillet to 400° F. Place Roti on heated skillet and, turning
once, lightly brush with shortening. Flip, lightly grease again and cook
until golden brown on both sides.
Repeat until all dough is used up.
Serve hot with any main meal. Roties freeze well for a couple of months.

66
7. Flat S avOUrYy Bread, 67 4, Carrot and Radish Relish, 18+

2. Cornmeal Chappati, 80 5, Zucchini Ball Curry, 86

dam, 4
 Besan Para ntha
Flat Savoury Bread

1'/2 cups whole wheat flour

3/4 cup pea flour
'/2 cup green onions, finely chopped
1 tsp. garam masala No. 1
'/2 tsp. cayenne pepper, or to taste
1 tsp. jalapeno peppers, finely chopped
'/2 tsp. carom seeds
'/2 tsp. garlic powder -
1 tbs. fresh coriander, chopped
1 tsp. oil
1 cup water, approximately
3 tbs. oil for pan frying
'/. cup white flour for dusting
churned butter, optional

Combine 2 flour types in deep bowl. Add next 8 ingredients. Mix well.
Making depression in center, gradually add water and knead into firm but
pliable dough. Cover and set aside for 10 minutes, if possible.
With greased hands, shape dough into 8 balls. On lightly floured board,
flatten each ball slightly. Roll each piece into circle, brush with oil and
fold over into semi-circle. Brush again with oil and fold into quarter
circle. Roll out to '/s" in thickness.
Heat tawa, or frying pan, to 400° F. Place Parantha on it. Cook one side for
few seconds, flip, brush with oil, and cook for a minute or so. Flip again and
brush other side with oil as well. Pan fry until golden brown and crisp on
both sides.
Process remaining Paranthas similarly.

Serve with plain yogurt and churned butter.

Excellent for Sunday brunch, picnics, or breakfast.

67
 Alu Parantha
Unleavened Bread Stuffed with Savoury Potato Filling

Dough ...
3 cups Roti flour
OR 3 cups golden temple flour
1'/; cup water, approximately
4 tbs. oil of your choice
churned butter as accompaniment
'/, cup flour, in a shaker

TOUTES eae
2 cups cooked potatoes, cold and coarsely mashed
2 tbs. green onions, finely chopped
1 green chilli pepper, finely chopped
2 tsp. red sweet pepper, finely chopped
1 tbs. fresh coriander, finely chopped
1'/2 tsp. garam masala No. 1
1 tsp. salt, or to taste
Combine above filling ingredients and set aside. Adjust filling to taste.

Sift flour and add enough water to make soft dough. Knead well for at least
5 minutes — kneading keeps Chappati light.
Break off some dough — about the size of a large egg — and form into
smooth ball, slightly flattened.
On lightly floured board, roll each ball into a 3" or 4" diameter circle. With
circle in hand, fold hand halfway, to form cup, and place 2 tablespoons of
filling on it. Pull edges of dough together and press firmly to seal.
Dust ball with flour, slightly. Flatten and roll out thinly, being careful
stuffing does not push out.
Fry Parantha, in pan heated to 400° F, for a few seconds. Flip Parantha and
brush lightly with '/2 tsp. of oil. Flip again and brush lightly with more oil.
Fry until crispy and golden brown on both sides.

Serve with plain yogurt or Zucchim Raita (pg. 174).

68 Simply delicious.
 Mooli Parantha
Daikon Stuffed Flat Bread

1 recipe basic Roti dough (pg. 65)

1'/2 cups daikons, coarsely grated
'/, cup green onions, finely chopped
1 tsp. green chilli peppers, finely chopped
'/2 tsp. cayenne, or to taste
1 tsp. ginger, grated
1 tbs. fresh coriander, finely chopped
1 tsp. carom seeds
salt to taste
oil for pan frying

Scrape, wash and coarsely grate daikons. Squeeze out all liquid. Add
remaining ingredients, except salt* and oil, and mix well.
Heat griddle to 400° F.
With greased hands, break off 2 pieces of dough, each golf ball-sized.
On lightly floured board, flatten each ball and roll out to 4" circle. Place 2
tablespoonfuls of filling on one circle and sprinkle with salt (to taste). Brush
edges of circle with water, placing other circle on top. Press edges firmly to
seal. Roll out gently without pushing filling out.
Place Parantha on hot skillet. After a few seconds, turn and brush lightly
with oil. Flip again and brush with oil, cooking until both sides are golden
brown. Add oil sparingly around edges if necessary.
Prepare remaining Paranthas similarly.

* Salt extracts water from filling and therefore is not added to mixture.

Serve hot with plain yogurt. Excellent for brunches.

¥%& If oil intake is of concern, pan frying (skillet) is not necessary. Paranthas
can be roasted.

69
 Gob; Parantha
Savoury Flat Bread Stuffed with Cauliflower

Dough ...
2'/2 cups Roti flour
1 tsp. oil
1 cup water, approximately
white flour for dusting
Lilling =.
2 cups cauliflower, grated
1 tsp. garam masala No. 1
2 tsp. ginger, finely grated
1 tsp. cayenne pepper
/. tsp. carom seeds
1 tbs. fresh coriander, finely chopped
Mix above ingredients together
salt to taste
3 tbs. oil for pan frying

Dough ...
Combine flour, oil and water in food processor and run for a couple of
minutes until smooth and pliable dough forms. * Adjust dough as needed.

OR Prepare dough as per Chappaties (pg. 61). Set aside.

Divide dough into 8 equal portions and roll each into a ball. Flatten into
circle, 4" in diameter. Put 2 tablespoonfuls of filling in centre and sprinkle
with salt, to taste. Pull ends of dough together, pinching firmly to seal.
Flatten each ball between floured hands into a circle.
On lightly floured board, roll out very carefully, so filling does not break
through dough.
Place Parantha in frying pan heated to 400° F. Cook for a few seconds. Flip
and brush with oil. Turn again and brush other side with oil, until golden
brown and crisp on both sides.
Serve it with plain yogurt or Cucumber Raita (pg. 174).
70 Excellent for breakfast, lunch or supper.
 Keema Parantha
Flat Bread Stuffed with Ground Meat

Fillings.
2 tbs. butter or oil
'/2 cup onions, finely chopped
1 Ib. lean ground meat, of your choice
'/, tsp. garlic powder
'/. tsp. cayenne pepper
2 tsp. garam masala No. 1
1'/2 tsp. salt, or to taste
2 tbs. fresh coriander, finely chopped
'/, cup cheddar cheese, grated

Fry onion in butter until soft. Add meat and cook until colour changes.
Add remaining ingredients except cheese. Cover and cook for 5 minutes.
Uncover and cook until liquid evaporates. Remove from heat. Cool and
add cheese.

Dough ...
3 cups Roti flour
1 cup water
'/s cup yogurt
3 tbs. oil for frying
flour shaker

Blend water and yogurt together. Into mixing bowl, sift flour and gradually
add enough yogurt mixture to form soft dough. Knead hard for 5 minutes
until soft pliable dough forms. Rest dough for 15 minutes.
Divide dough into 8 equal, flattened rounds. On floured board, roll out each
round into thin, saucer-sized circle. Place 2-3 tablespoonfuls of filling in
centre. Gather edges of dough together and pinch firmly together to seal.
Roll out again, being careful not to push out filling.
Cook on hot skillet as for Alu Paranthas (pg. 68). Process remaining
Paranthas similarly.

Serve hot with Cucumber or Zucchini Raita (pg. 174).

Truly delicious.
7\
 Mittha Nariyal Parantha
Sweet Coconut Flat Bread

2'/2 cups Roti flour

1 cup coconut milk
'/, cup granulated sugar
2 tsp. ground cardamom
OR '/2 cup brown sugar and 2 tsp. ground cinnamon
‘/s cup vegetable oil
OR clarified butter for pan frying

Sift flour into mixing bowl. Add enough coconut milk to form soft dough.
Knead hard until dough comes away from sides. Rest dough for 15-20
minutes. (Resting dough makes Paranthas lighter.)
Shape dough into 8 slightly flattened balls. On lightly floured board, roll
each ball into circle, 4" in diameter. Place 1 tablespoonful of either
granulated sugar / cardamom mixture or brown sugar / cinnamon mixture
in center of each circle. Draw edges of dough together and pinch firmly to
seal.
Roll formed ball out again, in a circular motion, as thin as possible without
breaking surface of dough.
Heat skillet to 375° F. Pan fry Paranthas on hot skillet, brushing both sides
with butter, until golden brown. Process remaining Paranthas similarly.
Paranthas puff up like balloons with flavoured syrup locked in.

Absolutely delicious.
Everybody loves them — especially kids.

%& A non-stick, electric, frying pan is excellent for making sweet Paranthas.

JE
 Foor}
Deep Fried Whole Wheat Bread

2'/2 cups Roti flour

3/, cup water, approximately
all purpose flour in a shaker (for rolling)
3 cups oil for deep frying, approximately

Sift flour into bowl, gradually adding water and kneading hard, for a few
minutes, until dough is firm but pliable. Cover with plastic wrap and rest
for few minutes.

OR Process dough in food processor.

Divide dough into 10 portions. Roll each portion into ball, flattening each
slightly. On lightly floured board, roll out ball gently using a circular
motion to size of saucer. Prepare a few at a time. These are Poories.
Heat oil in wok to 425° F.
Slide Poori into hot oil one at a time. Completely immerse*, pressing down
and gently rotating with a perforated metal turner. Flip, press and rotate
until Poori puffs up like a balloon, and is golden crisp on both sides. Lift
out carefully without breaking crust. Place in wire basket to drain. Prepare
remaining Poories similarly.

%& * Exposed Poori dough, will sweat and spurt when turned over.
Therefore, fully immerse Poori in oil. Also, Poories will burst if oil is not
hot enough. Test oil to ensure it is hot enough.

Serve with Lus Passe Alu (pg. 103)or

Sweet and Sour Chick Peas (pg. 118).
Good any time. Breakfast, Sunday brunches, picnics or parties.

They freeze well too!

¥%& Dough, made with Roti flour, does not change colour
in refrigerator whereas whole wheat flour dough has bran
and therefore gets dark.
 Bhatura
Flat Sour Dough Bread

SLATIEL se
1 cup all purpose flour
'/, tsp. baking soda
1 cup buttermilk

Combine above ingredients. Leave overnight, in warm place, to ferment.

Dough ...
2 tbs. oil
'/2 cup warm water
2'/2 cups Roti flour
‘/. tsp. salt

Add oil and water to starter mixture.

In mixing bowl, sift together flour and salt. Make depression in centre, slowly
pouring in enough starter mixture to form smooth and velvety dough.

Make dough in food processor. Cover with saran wrap,

and leave in warm place until doubled in size. Punch
down dough.

Shape dough into 12 balls. On lightly floured board, roll each ball into
thin, saucer-sized circle.
Heat oil in wok to 400° F. Slide each Bhatura into hot oil, one at a time.
Gently submerge, rotate and flip to fry both sides, until golden brown and
crisp. A Bhatura will puff up like a balloon.
Prepare remaining Bhaturas similarly.
OR
Heat oven to 450° F. Place rolled Bhaturas on warmed cookie sheets and
bake them as you do Naans (pg. 75).

Serve hot with Sweet and Sour Chick Peas (pg. 118).

¥& You must completely immerse Bhaturas in hot oil, because exposed
74. dough will sweat and spurt oil when flipped over.
 Naan
Flat Sourdough Bread
'/s cup warm water adcle ol oa *R, ) BF
1 tsp. sugar ;
1 tbs. dry active yeast
3/4 cup milk, scalded and cooled to room temperature
/2 cup plain yogurt
2 tbs. oil
3/2 cups unbleached flour, approximately
1 tsp. salt

‘/. cup all purpose flour, for dusting

2 tbs. sesame seeds

1 recipe eggwash (1 egg + 1 tbs. water, whipped together)

Dissolve sugar in water. Sprinkle with yeast. Leave for 8 minutes until
frothing starts.
Blend milk, yogurt and oil together and add to first mixture.
Combine flour and salt in mixing bowl. Add enough of yeast mixture to
form a soft, pliable dough. Knead hard for 5 minutes. Place dough in
greased bowl, cover and leave in warm place until doubled in size.
Punch down dough, divide into 8 balls and cover, letting dough rest for 10
minutes.
Combine flour and sesame seeds in flat dish. Prepare eggwash and set aside.
Flatten each ball in flour mixture, roll on to 5" diametre. Form into
teardrop-shape by pulling and stretching. Brush with eggwash. Prepare
remaining balls similarly. Wait for 10-15 minutes. These are called Naans.
Preheat cookie sheets in heated oven, 450° F. Place 3-4 Naans on each
cookie sheet. Bake on lower rack of oven for 4-5 minutes. Remove from
cookie sheet, flip and place directly onto oven rack until baked and brown
freckles appear. Remove from oven and brush lightly with butter.
Wrap Naans in tea towel lined with wax paper to stay soft.

Excellent with Sweet and Sour Chick Peas (pg. 118) or

any of your favourite meat or vegetable dishes.
CW vor
yeh 4,5 Loo 54 fa
 Bee Dosa
Semolina Flour Pancakes

2 cups durum semolina flour

'/, cup Black Mahn flour
1 cup buttermilk
1'/2 cups water approximately
oil for cooking

Combine buttermilk and water together.

Sift together both kinds of flour into bowl. Gradually add liquid and beat
with wooden spoon*. Leave overnight, in warm place, to ferment.
Heat nonstick frying pan to 400° F. Rub base of pan with half an onion.
Grease pan generously with oil.
Pour '/2 cup of batter into center of pan, rotating pan in circular motion to
spread batter thinly and evenly over base.
Cook until underside is golden brown. Add oil sparingly around edges if
necessary. Turn over and cook other side.
Remove from pan and place your choice of filling** along center of Dosa,
spreading from top to bottom. Fold like an omelette.
Process remaining Dosas similarly.

* Adjust batter. Make sure batter should be of pouring consistency.

** Use Dry Spicy Potato Filling recipe (pg. 92) or

Keema Matar recipe (pg. 71)

Serve hot with Coconut Chutney (pg. 177) and

Sambar (pg. 112)

76
 _ Chawal Dosa
South Indian Stuffed Crepes

1/2 cups broken rice

3/4 cup white Mahn Daal*
2 tbs. yogurt
/2 _ tsp. salt
3 tbs. oil
water

Check rice and Daal for stones, etc. Soak each separately in warm water
overnight.
Next day, pour Daal and '/, cup water into food processor, and grind until
smooth and frothy.
Grind rice in blender, or food processor, adding just enough water to
facilitate blending. Strain through a fine sieve.
Mix rice and Daal together. Add 2 tablespoonfuls of yogurt and salt and
leave in warm place until mixture ferments.
Batter should be of pouring consistency so adjust batter as needed. (Add
water if too thick or flour if too thin). Dosas are supposed to be very thin
and crisp.
Heat non-stick, frying pan generously greased with oil. Pour '/; cup batter
into center of pan, spreading thinly and evenly. Cook until golden brown
on underside. Use extra oil if necessary. Flip and cook other side.
Place 3 tablespoonfuls of filling** into middle of Dosa, spreading from top
to bottom, and fold like an omelette.
Process remaining batter similarly. Store remaining batter in refrigerator.

* Round black beans are called Mahn. Skin (bran or husk) removed is
called White Mahn Daal. Split beans and peas are also called Daals.

** Use Spicy Dry Potato Filling recipe (pg. 92).

Serve hot with Coconut Chutney (pg. 177) and

Sambar (pg. 112) as accompaniments.

Pi
 Masala Dosa
Spiced Pancakes

1'/. cups rice flour

1 cup all purpose flour
'/, cup pea flour
1 tsp. salt
2 tbs. yogurt
2'/. cups water
2 tbs. oil
1 medium onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
'/2 tsp. mustard seeds
'/. tsp. asafoetida

Sift together flours and salt in bowl. Add yogurt and water and beat with
wooden spoon to make thick, smooth batter. Leave in a warm place
overnight, or until mixture ferments.
Before processing ...
Fry onion in oil until transparent. Add remaining ingredients and fry for a
couple of minutes. Cool.
Add spice mixture to batter. Heat non-stick frying pan and rub surface of
pan with half an onion to prevent sticking. Grease frying pan generously.

OR Spray pan with vegetable oil.

Pour '/3 cup Dosa batter into middle of frying pan. With circular motion,
spread batter thinly and evenly, forming a circle as large as possible. Cook
over medium heat until top side is dry. Dribble sparingly with oil around
edges of Dosa to make crispy. Triple fold.

Serve hot with Coconut Chutney (pg. 177) and Sambar (pg. 112).

Excellent for lunches.

¥%& Adjust batter as necessary, adding flour if too thin or water if too thick.
78
 Besan Pura
Eggless Omelette

cup channa flour or pea flour

tsp. garlic powder
tsp. cayenne pepper
cup water, approximately
tbs. yogurt
tbs. oil
cup cauliflower, coarsely chopped
cup potato, coarsely grated
cup grean peas
cup green onions, finely chopped
tsp. grated ginger
tsp. green chilli pepper, chopped and seeded
tsp. salt, or to taste
oil for pan frying

Sift together flour, garlic powder and cayenne pepper in mixing bowl.
Blend water, yogurt and oil together.
Gradually add liquid to dry mixture, mixing until batter is of dropping
consistency.
Add prepared vegetables, ginger, green chilli pepper and salt. Mix well.
Heat 2 tablespoons oil in non-stick frying pan. Pour a ladleful of batter
into frying pan and make like an omelette. After a minute, flip and fry
other side. If needed, add more oil around edges of Omelette and cook
until golden and crisp on both sides.
Repeat procedure until all batter is used up.

Serve for breakfast or lunch.

Very delicious with Podina Chutney (pg. 178)
and a bowl of yogurt.

ie
 Makki Roti
Corn Meal Chappati
1 3/4 cups water, approximately
1 tsp. oil
1 cup corn meal
2 ‘tbs. butter
In saucepan, boil water and oil. Slowly add corn meal and knead dough
with wooden spoon. Cover and cool.
When cooled, knead dough, with hands, until smooth and pliable. Adjust
dough accordingly by adding flour if too sticky or add water if too stiff.
Heat lightly oiled skillet to medium high. Break off piece of dough the size of
an orange. With greased hands, form dough into smooth ball, flattening slightly.
Roll out between 2 sheets of aluminum foil placed on damp tea towel.
Cook on hot skillet like Chappati (pg.61). Flip when Roti does not stick to pan. (This
dough has more moisture than whole wheat Chappati, therefore it takes longer to
dry out.) Flip again and cook until done, about 2 minutes. Remove from heat and
butter lightly on one side. Repeat procedure until all dough is used.
OR follow plain Chappati method for cooking, pg.61.
Tastes good with Mustard Greens and Spinach (pg. 96),
Mahn (pg. 115) or Karhi (pg. 100). Absolutely delicious.

Missi Makki Roti

Savoury Corn Chappati
Prepare dough as you would for plain Makki Roti, above.
TANG
'/> cup green onions, finely chopped
'/. cup fenugreek leaves, finely chopped
1'/, tsp. salt
2 tsp. garam masala No. 1
1 tsp. cayenne pepper
1 tbs. all purpose flour
Butter for brushing
Combine all ingredients with dough and proceed as above. Pan fry like
Paranthas (pg.63). Serve hot with plain yogurt.
80
 8]
soiqeysse\
 Introduction
Cooking vegetables, the Indian way, is learning to use every bit of their goodness.
Conservation of this goodness is paramount so water, in which vegetables are
prepared, is saved. Vegetables are seldom boiled. Rather, they are braised,
steamed, curried, fried or simmered in a minimum amount of water and their
own juices. Vegetables should not be masked by “over-spicing”. Only a sprinkling
of aromatic, ground spices, or herbs, is needed to tantalize the taste buds. This is
the essence of Indian cuisine.

~ Cooking vegetables whole and remove skin later to prevent excessive

vitamin loss.
Remove bruised sections of vegetables and cover exposed spots with
oil to seal in nutrients.
Overcooking softens the cellulose, causing nutritional loss.
Save liquid for soups, if vegetables are cooked in water
Cook at low temperatures to retain up to 100% of the nutrients. High
temperatures destroy up to 80% of nutrients.
Vitamins C and B complex are destroyed if vegetables soak too long.
Baking soda destroys nutritional value and vegetables become mushy.
Vinegar, or lemon juice, helps retain colour but toughen vegetables.
Slicing vegetables diagonally prevents nutritional loss. Cut, uniformly,
in size for even cooking.
Revive wilted greens by rinsing under cold running water. Spin dry
and store, in plastic bags, in refrigerator.
Remove tops and leaves from radishes, beets, turnips and carrots to
prevent moisture loss.
SN
SNS
Some fruit and vegetables will spoil others, if stored in the same area.
Apples, for instance, release ethylene gas that cause carrots to taste
__lips
remember
to... bitter, and onions shorten the life of potatoes.

Green vegetables i.e. Swiss chard, Spinach, Collard greens, Mustard greens, Kale
etc. are very high in iron, sulfur, potassium, phosphorus, magnesium, silicon, and
vitamins A, B1, B2, and C. Buy these fresh, young and tender. Most cabbages, and
their families, contain sulphur, chlorine, iodine, calcium, sodium and vitamins A, B1,
B2, and C. As greens have stringy textures, they should be cut crosswise in '/." lengths.
Carrots also have magnesium, sodium, potassium, silicon, sulphur, chlorine,
iodine, phosphorus, calcium and vitamins A, B1, B2, and C. Tomatoes contain
large amounts of sodium, calcium, potassium and magnesium. They are also .
high in amino acids and in vitamins A, B1, B2 and C.
As the list is too numerous to go on, suffice to say that most vegetables have
similar nutritional values as those already listed though they differ in amounts.
82
 Matar Paneer
Curried Peas with Indian Cottage Cheese

2 cups peas
1 cup paneer (cheese cubes), pg. 24
2 tbs. butter, or margarine
1 large onion, finely minced
1 tsp. turmeric
1 tsp. garam masala No. 1
'/, tsp. cayenne pepper, or to taste
2 tsp. Hungarian paprika
/, tsp. garlic powder
1 tsp. salt, or to taste
'/, cup tomatoes, finely chopped
3 cups water, or enough for desired consistency
'/. ths. fresh coriander, finely chopped
'/2 tsp. garam masala No. 2

Fry minced onion with butter until golden brown. Add turmeric, garam
masala No. 1, cayenne pepper and paprika. Stir constantly until butter
separates from sauce. Add water sparingly if mixture seems dry. Add
garlic, salt and tomatoes. Cook, stirring until tomatoes are soft.
Add peas and cook until half done, about 8 minutes. Add paneer cubes
and water. Cover and simmer for 10 minutes, until peas are cooked.
Garnish with coriander and garam masala No. 2.

Serve with plain layered Paranthas (pg. 62)

or with rice.

8%
 Shahi Tamatar Paneer
Indian Cream Cheese with Tomatoes

tbs. clarified butter

cups onions, thinly sliced
tsp. crushed garlic
tsp. turmeric
tsp. tandoori pepper mix
tsp. garam masala No. 1
cups canned tomatoes, in chunks
tbs. fresh coriander, finely chopped
tsp. salt
cup water
cups paneer (pg. 24), cubed or crumbled

In saucepan, fry onions in butter until translucent. Add garlic, turmeric,

tandoori pepper mix and garam masala and fry for a few seconds.
Add tomatoes, coriander, salt and water. Bring to boil, reduce heat,
simmering until sauce is thick (creamy soup consistency) and butter floats
on top.
Add paneer, stir to blend. Cover pan and simmer for another 6-8 minutes.

Truly delicious.

Serve with layered Paranthas (pg. 62), Bhaturas (pg. 74)

or Naans (pg. 75) accompanied by Raita (pg. 173).

% Due to consistency, this sloppy dish can be used as a dip.

 Palak Paneer
Spinach with Indian Cottage Cheese

cups spinach, finely chopped

cup split green peas
cups water
tbs. butter, or margarine
medium onion, finely chopped
tsp. ginger, finely chopped
tsp. garlic, crushed
tbs. whole wheat flour
tsp. cayenne pepper
tsp. salt, or to taste
N= cups paneer, cubed, pg. 24
B=
=@=
NY
28
AB
=|
ww
OR 2 cups tofu, cubed, lightly tossed in flour and
pepper mixture and pan fried

Wash spinach in several changes of water. Discard tough stems and chop
finely.
Wash peas, checking thoroughly for foreign objects. In saucepan, combine
peas and water, bringing to boil. Reduce heat to simmer. Partially cover
and cook for 10 minutes or until peas are half cooked.
Add spinach and continue cooking until peas and spinach are fully
cooked, about 10 minutes.
In saucepan, fry onion in butter until golden brown. Add ginger and garlic,
frying for a few more seconds. Add flour and cook for another couple of
minutes.
Combine peas and spinach mixture, paneer, cayenne pepper and salt.
Cover and simmer for 5 minutes or until smooth in consistency.

Serve hot with rice or Chappaties (pg. 61).

85
 Vegetable Kottas
Curried Zucchini Balls

2 cups zucchini, coarsely grated

4, cup pea flour
1 tsp. garam masala No. 1
/2 _ tsp. salt
oil for deep frying

Combine first 4 ingredients in a bowl and mix into smooth batter.

Heat oil in wok. Drop tablespoonfuls of batter into hot oil, a few at a time,
and fry until golden brown on both sides. Drain and set aside.

Sauce for Koftas ...

2 medium onions, minced
2 tbs. clarified butter
'/, cup tomatoes, cubed
1 tsp. garlic, crushed
1 tsp. turmeric
1 tsp. garam masala No. 1
'/, tsp. cayenne pepper, or to taste
1 tsp. salt, or to taste
3'/2 cups water
1 tbs. fresh coriander, chopped, for garnishing

In saucepan, fry onion in butter until translucent. Add next 6 ingredients

and cook until butter separates from sauce. Add water* and bring to boil.
Lower heat and simmer for 8-10 minutes.
Add zucchini balls and garnish with coriander.

* Zucchini balls absorb a lot of liquid so adjust amount of liquid as

needed.

Serve with plain Paranthas (pg. 63)

or Rice Pilaf (pg. 123).
86
 Gayjar Matar Sabzi
Curried Carrots & Peas

3 tbs. butter, or margarine

cup onions, finely chopped
1 tsp. turmeric
'/, tsp. cayenne pepper, or to taste
3 cups carrots, peeled and chopped
'/2 tsp. salt, or to taste
2 tbs. water
2 cups peas
1 tbs. fresh coriander, finely chopped
1 tsp. garam masala No. 2

In saucepan, fry onions in butter until golden. Add turmeric and cayenne,
fry for a couple of seconds.
Add carrots and salt and stir thoroughly. Add water and cover saucepan.
Cook until carrots are partially done, about 8-10 minutes. Add peas and
coriander, mixing well.
Reduce heat and cook until vegetables are tender, about 5 minutes.
Uncover pan. Let moisture evaporate and butter seperate from vegetables.
Garnish with garam masala.

Serve with Daal and Roti (pg. 61) accompanied

by yogurt and Mint Chutney (pg. 178).

%& To speed up cooking process, place prepared carrots and water in

bowl, cover and microwave at high for 3-4 minutes.
Then proceed with recipe.

87
 Lal Mirich Sabzi
Curried Red Bell Peppers with Vegetables

3 tbs. oil
~~N cup onions, thinly sliced
tsp. garlic
tsp. turmeric
tsp. Hungarian paprika
cup potatoes, sliced °/4" X '/2"
cup carrots, sliced and crinkle cut
cup green peas
cup red peppers, sliced 1" long
tsp. salt, or to taste
tsp. ground cumin
ee
oY tbs. fresh coriander, finely chopped

In saucepan, fry onion in heated oil until golden. Add garlic and fry for a
few seconds. Add turmeric and paprika, fry for another couple of seconds.
Add potatoes and carrots, stir well and cook until half done.
Add peas, red peppers and salt, stirring until well coated. Cover pan and
continue to cook over low heat until vegetables are tender but not mushy.
Uncover pan, raise heat and cook until liquid evaporates and oil separates
from vegetables.
Sprinkle with cumin and garnish with coriander.

A very tasty and colourful dish.

Serve with plain rice or Roti (pg. 61) and one of your —
favourite Daal accompanied by Papad (pg. 41).

88
7. Mushroom and Chick Peas, 117
2. Salad
8. Salad/Flat Sourdough Bread, 16:
@, Curried Potatoes, Cauliflower & Peas, 89
 Alu Gobi Aur Mattar Sabzi
Potatoes, Cauliflower and Peas

1 small cauliflower, separated into florets

2 medium potatoes, peeled and cubed
1 cup green peas
3 tbs. butter, or margarine
1 medium onion, finely chopped
2 tsp. fresh ginger, finely chopped
1 tsp. turmeric
1 tsp. cayenne pepper, or to taste
/, tsp. garam masala No. 1
1'/, tsp. salt, or to taste
1 tsp. sugar
2 tbs. water
1 tbs. fresh coriander, finely chopped
1 tsp. garam masala No. 2

Prepare vegetables and set aside.

In saucepan, sauté onion in butter until soft and golden brown. Add ginger,
turmeric, cayenne pepper, garam masala No. 1, salt and sugar.
Add vegetables and stir for a few minutes. Add water. Cover and cook over
low heat until vegetables are tender, about 10 minutes.
Remove from heat, garnish with fresh coriander and garam masala No. 2.

Serve with plain Parantha (pg. 62) and your favourite

Daal accompanied by plain yogurt

%& To speed up cooking process, partially steam or cook vegetables in

microwave oven for 3-4 minutes.

89
 Ghia Tori Sabzi
Curried Zucchini

4 cups zucchini, '/," cubed

1'/2 tbs. butter or margarine
‘/2 cup onions, finely sliced
'/. cup tomatoes, skin removed, chopped
1 tsp. turmeric
1 tsp. Hungarian paprika
1 tsp. salt, or to taste
1 tsp. cumin powder
1 tbs. fresh coriander, finely chopped

In saucepan, fry onions in butter until golden brown. Add tomatoes,

turmeric, paprika and salt and stir well. Add zucchini, stirring again.
Cover pan and simmer until zucchini is tender, about 8-10 minutes. Some
zucchini has alot of natural juice so liquid may need to be adjusted. Cook
uncovered to dry up any extra liquid, if too runny.
Garnish with ground cumin and coriander.

Serve with plain layered Paranthas (pg. 62).

¥%& Butter and margarine have milk solids and will burn
if heated alone without onions.

90
 Bhindi Sabzi
Curried Okra

4 cups small tender Okra

2 cups sweet onions, thinly sliced
3 tbs. oil
1 tsp. turmeric powder
1 tsp. cayenne pepper
2 tsp. mango powder
1/2 tsp. salt
1 tsp. brown sugar
1 tsp. garam masala No. 2

Wash and towel dry okra before handling. Then remove caps and ends,
slicing into bite sized pieces.
Over medium high heat, fry okra in oil until stickiness* disappears. Add
onions and cook uncovered, stirring frequently until tender.
Add turmeric, cayenne pepper, mango powder, salt, sugar and garam
masala. Stir and cook for another 5 minutes.
When oil is separated from Okra, dish is ready.

Serve with Daal and Chappaties (pg. 61).

¥%& * Okra releases sap when cooked. It becomes shiny and sticky so
continue to cook until stickiness disappears.

bd
 Sukee Alu Sabzi
Dry Spicy Potatoes

3 cups boiled potatoes, '/:" cubed

3 tbs. vegetable oil, approximately
'/, tsp. mustard seeds
1 medium onion, finely chopped
1 tsp. turmeric
/. tsp. asafoetida
'/2 tsp. cayenne pepper, or to taste
1 tsp. green chilli pepper, seeded and finely chopped
1 tsp. salt, or to taste
1 tbs. fresh coriander, finely chopped
1 tsp. ground cumin

Heat oil in saucepan, add mustard seeds and onions and fry until golden.
Add turmeric, asafoetida, cayenne, green chilli pepper and cook for
another minute.
Add potatoes, salt, coriander and cumin. Toss well and cook for another
couple of minutes.

Very tasty. Suitable for Dosa filling (pg. 77).

TZ
 Karam Kulla
Dry Cabbage, Peas & Carrots

1 cup green peas

4 cups cabbage, coarsely shredded
1 cup carrots, thinly sliced
'/2 cup red bell peppers*, finely sliced
3 tbs. vegetable oil
1 medium onion, thinly sliced
2 tsp. mustard seeds
1 tsp. ginger, finely grated
2 tsp. commercial curry powder
1 tsp. cayenne pepper, or to taste
'/2 tsp. asafoetida
1'/4 tsp. salt, or to taste
1 tsp. ground cumin

Microwave** sliced carrots until half done, about 3 minutes.

In large saucepan, fry onion in oil until translucent. Add mustard seeds,
ginger, curry powder, cayenne pepper, asafoetida and salt.
Add peas and cook for a few minutes. Add cabbage, carrots and
capcicum. Stirring, cook over medium heat for 5 minutes.
Cover pan and cook for about 8-10 minutes, or until vegetables are tender
but not too soft.
Uncover pan and cook vegetables over medium heat until all liquid is
evaporated.
Garnish with cumin.

* Red sweet bell peppers are commonly known as capsicum.

** Carrots can be boiled or steamed if microwave is not available.

Serve as an accompaniment to plain Roties (pg. 61) and

Rice Pilaf (pg. 123).
 Khat Mithha Kadoo
Sweet © Sour Acorn Squash
or Hubbard Squash

cups squash, cubed 1"

tbs. butter
medium onion, finely chopped
tsp. black mustard seeds
tsp. ginger, finely chopped
tsp. turmeric
tsp. cayenne pepper
whole green chilli peppers
FS
ee
SS
EN
ea
Sy tsp. salt
=
easi) cup water
1 tbs. mango powder
1 tbs. brown sugar
1 tsp. lemon juice
1 tsp. ground cumin
1 tbs. fresh coriander, finely chopped

Partially peel and cut squash into 1" cubes. In saucepan, fry onion in
butter until translucent. Add mustard seeds and sauté until they crackle.
Add ginger, turmeric, cayenne and green chilli peppers and fry for a few
seconds. Add prepared squash and salt, stir and cook for 5 minutes. |
Add water, cover and cook slowly until squash is tender and all liquid is
absorbed, then mash slightly.*
Add mango powder, brown sugar, lemon juice and cumin. Garnish with
coriander.

* To hasten process, place squash in microwaveable bowl, with '/2 cup

water, cover and cook on high for 5 minutes.

Very Delicious with Poories(pg. 73) and Curried Potatoes

(pg. 103) accompanied by Sirka Piaz (pg. 184).

oan
 Baingan Bhurtha
Puréed Eggplant Curry

1'/2 Ibs. eggplant

'/, cup water
/, — tsp. salt
2'/2 tbs. butter
1 tbs. vegetable oil
2 medium onions, coarsely chopped
4 cloves garlic, finely chopped
2 tsp. ginger, finely chopped
1 tsp. turmeric
2 tsp. Hungarian paprika
'/, cup tomatoes, chopped, preferably with skin removed
1 cup green peas
1 tsp. salt, or to taste
1 tbs. fresh coriander, chopped
1 tsp. garam masala No. 2

Peel eggplant and chop into small chunks. Add to bowl with '/s cup water
and sprinkle with salt. Cover and cook in microwave oven on high for 6-8
minutes. Coarsely mash and set aside.
Heat butter and oil, together, in saucepan and fry onion, garlic and ginger
until soft and translucent. Add turmeric, paprika, tomatoes and green peas.
Cook about 5 minutes longer.
Add eggplant and salt. Stir constantly until mixture is smooth and comes
away from pan in one mass. Adjust salt to taste.
Garnish with coriander and garam masala.

Serve with plain layered Paranthas (pg. 62) or with Naans

(pg. 75), accompanied with a bowl of lentils.
%& For smoky flavour, barbecue whole eggplant until soft.
Then peel and use pulp.

9?
 Saa [es
Mustard Greens & Spinach

8 cups tender mustard greens

3 cups spinach, or swiss chard
'/, Cup water
'/4 cup whole wheat flour
1'/, tsp. salt
2 tsp. brown sugar
1'/2 tsp. cayenne pepper, or to taste
/, cup butter
2 tbs. ginger, finely chopped
'/, cup butter, cubed, in ice water

Wash greens well, in several changes of water, remove tough stalks, and
chop crosswise, '/2" in length.
In pressure cooker, combine water and greens and slowly bring to 15 Ibs.
pressure. Reduce heat and maintain pressure for 15 minutes.
Turn off heat, allowing pressure to drop by itself. Uncover, cool slightly. Sift
flour into greens. Mix vigorously otherwise lumps will form. Add salt, sugar
and cayenne pepper. ADJUST SEASONING TO TASTE.
In saucepan, fry ginger in butter until golden. Strain ginger and mix into

Serve ginger as side dish as some people may object to chewing chunks of
ginger.

Serve cubed butter as accompaniment.

Tastes real good with Makkhi Roti (pg. 80).

%& You may like to add fried onions and garlic to Saag,
it is a personal choice.

%& Greens must be chopped crosswise, '/2" in length as this

counters their stingy texture.

96
 Bhurian Karelas
Stuffed Bitter Gourds

8 small tender bitter gourds*

1 cup potatoes, mashed
'/2 cup onion, finely chopped
1 tbs. fresh coriander, finely chopped
'/2 tsp. cayenne
1 tsp. garam masala No. 2
1 tbs. mango powder
2 tsp. brown sugar
1 tsp. salt, or to taste
4 tbs. oil

2 cups onions, thinly sliced

1 tsp. salt

Scrape skin of bitter melons. Make slit lengthwise, without separating into
2 pieces. Sprinkle each slit sparingly, with salt, set aside and let stand for 1
hour.
Combine all ingredients (except oil) and set aside.
After an hour, squeeze out salted liquid from bitter melons and dry with
paper towel.
Stuff each bitter gourd with potato spice filling, close, and wrap, securely,
with thread. These are called Karelas.
Heat oil and pan fry Karelas until brown all over. Remove from pan and
set aside. In same pan, add onions to oil and fry until golden brown.
Return Karelas to pan and stir gently. Drain extra oil, if there is any.

* Also known as bitter melons or foo qua.

Tastes good with Daal and rice.

% Place a spool of thread in a small bottle with a hole in centre of lid and
pull thread through (thread stays unsoiled this way).

a7
 Bhuri Mirich
Stuffed Bell Peppers
Filling...
2 cups potatoes, cooked and coarsely mashed
1 tbs. oil
'/, cup green onions, finely chopped
'/, tsp. turmeric
1 tbs. mango powder
2 tsp. brown sugar
'/, tsp. salt
1 tbs. fresh coriander, finely chopped
In mixing bowl, combine above filling ingredients and set aside.
6 large bell peppers - 2 green, 2 red and 2 yellow
2 tbs. oil
2 medium onions, finely chopped
'/, cup tomatoes, canned, roughly chopped
'/> tsp. turmeric
1 tsp. garam masala No. 1
'/, tsp. tandoori pepper mix
‘/2 tsp. salt
'/3 cup water
1 tbs. fresh coriander, finely chopped

Wash and dry bell peppers. Remove caps of bell peppers and remove
centre pith and seeds.
Stuff bell peppers with potato filling, replace caps and secure with tooth
picks. Place in casserole dish.
Heat oven to 350° F and bake peppers, covered, for 20 minutes.
In saucepan, over medium heat, sauté onions in oil until golden. Add
tomatoes, turmeric, garam masala, tandoori pepper mix and salt. Stir,
frying until mixture is cooked and oil separates from sauce. Add water,
cover, reduce heat and simmer for a few more minutes.
Gently place baked bell peppers into sauce, cover and cook for another 5
minutes.
Garnish with chopped coriander.

Serve with rice and Paranthas (pg. 62).

98
 Bhuri Bhindi
Stuffed Okra

4 cups okra
1 tbs. oil
1 cup onions, finely chopped
/. tsp. turmeric
1 tsp. green chilli peppers, finely chopped
'/, tsp. cayenne pepper
1 tbs. mango powder
1 tsp. brown sugar
1 tsp. salt
1 tbs. fresh coriander, finely chopped
'/, cup all purpose flour

Wash and dry okra. Removing caps and ends, make a slit down center,
lengthwise and set aside.
In saucepan, fry onions in heated oil until golden. Add next 7 ingredients
and fry for a few more minutes. Remove pan from stove and cool filling.
Stuff each okra with masala filling. Roll cut side in flour and set aside.

2'/2 tbs. oil

2 cups onions, thinly sliced
1 tsp. ground cumin

In saucepan, fry onions in oil until soft.

Add prepared okra and stir well. Cover and cook for 10-15 minutes, stirring
occasionally until okra is tender. Uncover pan and continue to cook until oil
separates.
Garnish with cumin.

Serve with Chappaties (pg. 61) and Daal

¥% Commonly referred to as lady fingers in the Indian community.

a2.
 Karhj
Yogurt Curry with Fritters
EV UCTS a
'/3 cup pea flour
'/. cup onion, coarsely chopped
‘/4 tsp. salt
'/, tsp. red pepper flakes
water
oil for frying
Combine all ingredients. Add enough water to make a drop consistency batter.
Heat oil to 380° F and drop spoonfuls of batter, a few at a time, into hot oil. Fry
until golden brown. Drain on paper towel and set aside.
2 cups plain yogurt
2 cups water
"/. cup pea flour
2 tbs. oil
1 medium onion, thinly sliced
'/, tsp. mustard seeds
'/, tsp. whole cumin seeds
1'/2 tsp. turmeric
1 tsp. cayenne pepper, or to taste
'/, tsp. asafoetida
2 dried red chilli peppers
1 tsp. ground cumin
1'/2 tsp. salt, or to taste
2 tsp. garam masala No. 2
Combine yogurt, water and pea flour. In saucepan, sauté onion in oil until
golden. Add mustard and cumin seeds, fry for a few seconds. Add turmeric,
pepper, asafoetida and red chilli peppers. Fry for another minute.
Add yogurt and pea flour mixture, bring to boil. Continue boiling while
stirring constantly, making sure mixture does not stick to base of pan. Add
cumin and salt. Adjust thickness to potato soup consistency.
Reduce heat, add fritters* and simmer for another 10-12 minutes.
Garnish with garam masala No. 2.
* Zucchini balls (Koftas), pg. 86, can be substituted for fritters.

fee Serve with Rice and Papad (pg. 41)

 Alu Palak
Spinach with Potatoes

bunch spinach
medium potatoes, boiled and cubed
tbs. oil
tsp. mustard seeds
tsp. garlic, chopped
tsp. ginger, chopped
tsp. turmeric
tbs. fresh coriander, finely chopped
green chilli peppers, seeded
—_ SE tsp. salt, or to taste
SN
Ry
SY
PS
EN
ey
ey

Wash spinach in several changes of water. Discarding tough stems, chop

finely.
In sauce pan, heat oil and fry mustard seeds, garlic, ginger, and tumeric
together until soft.
Add spinach, potatoes and fresh coriander, chilli peppers and salt.
Cover and cook for about 10 minutes or until vegetables are soft. Uncover
pan and keep stirring until water is evaporated.

Serve with whole wheat Chappaties (pg. 61)

and a bowl of plain yogurt.

10]
 Alu Methi
Fenugreek with Potatoes

3 cups fresh fenugreek leaves, finely chopped

4 cups marble sized potatoes
OR _ 4 cups new potatoes, scrubbed and cubed
3 tbs. oil ;
'/2 tsp. black mustard seeds
2 green chilli peppers, finely chopped
'/2 tsp. turmeric
1'/s tsp. salt

Wash fenugreek leaves in several changes of water. Pat dry with tea towel
and chop finely.
Heat oil in wok over medium heat and add mustard seeds, cooking until
they crackle. Add chilli peppers, turmeric and salt and fry for a couple of
seconds.
Add potatoes and fry for a couple of minutes. Add fenugreek leaves and
mix thoroughly. Reduce heat, cooking until vegetables are tender, about
10 minutes.
Uncover pan, let moisture evaporate and stir until oil separates.

Serve with Sabat Mahn {Urad} (pg. 115) or any of your

favourite Daal.

102
 lus Passeh Alu
Curried Potatoes

3 cups potatoes, boiled and '/," cubed

2 tbs. oil or butter
'/2 tsp. whole cumin seeds
'/, tsp. mustard seeds
1 tsp. turmeric
'/, tsp. cayenne pepper or to taste
2 whole small, dried, red chilli peppers (optional)
'/) tsp. asafoetida
'/, cup tomatoes, chopped
1 tsp. salt, or to taste
1 tbs. fresh coriander, finely chopped
2 cups water
1 tsp. garam masala No. 2

In saucepan, heat oil and add cumin and mustard seeds. Fry for a few
seconds. Add turmeric, cayenne, red chilli peppers, asafoetida and
tomatoes. Cook until oil separates from sauce.
Add potatoes, salt and coriander and keep stirring for 2-3 minutes. Add
water and simmer for about 5 minutes.
Garnish with garam masala.

Truly delicious with Poories (pg. 73).

10%
 Notes

1OsF
105
 Introduction
There are 14,000 varieties of beans including dried peas,
peanuts and lentils. Only a few are grown for human consumption.
An excellent source of dietary fiber, beans help control cholesterol
and blood glucose levels.
Aside from being cholesterol free, beans contain a chemical that
helps fight the deposit of platelets in veins and arteries. Beans and
peas also provide protein at a fraction of the cost of meat. About
one cup of cooked beans provide as much as 40% of the daily
requirement for thiamine and B6. Beans are a good source of the B
vitamins and minerals including iron. Unlike many foods, they do
not lose their vitamin content during cooking. Also, they contain
phytic acid and are low in saturated fat.
Women especially benefit from eating beans. A cup of cooked lentils
provides a quarter of the daily recommended requirement of iron. Lentils
and beans are compatible with foods high in vitamin E, such as tomatoes,
broccoli, peppers and citrus fruits. Carbohydrates cause the body to release
insulin which promotes the storage of body fat. But beans and peas play a
positive role in helping to flush away fats.
Dried beans should be partially rehydrated by soaking in water
for a few hours, to overnight, to decrease cooking time. Always
discard the liquid in which beans were soaked as it will cause gas if
used in the dish. In case you forget to rehydrate the beans, just boil
the beans for a couple of minutes in water, turn off the heat, and
allow them to soak in the liquid for an hour or so. The boiling will
break the husk and rehydration will take less time. Continue to
cook, simmering with the lid partially closed. The normal cooking
time for beans is from half an hour to 6 hours*. White mung beans
and red lentils take half an hour whereas black Mahn take up to 6
hours in a regular sauce pan.
Salt, tomatoes, fats and molasses harden the skin of the bean
and extend the cooking time. These items can be added after the
beans are tender**.

* If you are using a pressure cooker to cook beans,

add 1 1/2 teaspoon of oil for every cup of beans to prevent
clogging of the steam escape valves.
** With the exception of a few Daals, you can add salt when boiling.

106
 Chit Mung} Di Daal
White Mung Beans

cups white mung beans (lentils)*

tbs. clarified butter (extra cubed butter on the side, optional)
cup onions, finely chopped
tsp garlic, crushed
tsp. ginger, grated
tsp. turmeric
tsp. tandoori pepper mix
S)
eecups water
tsp. salt, or to taste
tsp. garam masala No. 2
1 tbs. fresh coriander, finely chopped

Check beans (lentils) thoroughly, removing any foreign objects and rinsing
in several changes of water.
Fry onions, garlic and ginger in clarified butter until golden. Add turmeric,
pepper mix and beans (lentils), and fry for a couple of minutes.
Add water, bring to boil and then reduce heat to simmer. Partially cover
pan and cook for 15 minutes.
Add salt and garam masala, mix well and continue to cook until creamy in
texture. Adjust consistency of beans (lentils), adding water if too thick or
cooking, uncovered, to decrease water if too runny.
Garnish with fresh coriander.

* Red lentils can be prepared similarly. These Daals are the quickest
cooking types and do not need soaking.

Serve cubed butter as accompaniment.

Serve with plain rice, Roties (pg. 61)
or as a meal at lunch time.

%& Split beans or lentils are called Daals.

107
 Split White Mahn Daal
Split White Beans without Skin

cup White Mahn Beans*

cup yellow split peas*
cups water
tsp. turmeric
tsp. ginger, finely chopped
tbs. butter
medium onion, finely chopped
cloves garlic, crushed
tsp. cayenne pepper, or to taste
tsp. salt, or to taste
tsp. garam masala No. 2
tbs. fresh coriander, finely chopped for garnishing

Check Daals thoroughly (remove stoney grits). Wash in several changes of

water. Combine Daals, water, turmeric and ginger and bring to boil.
Remove surface scum. Partially cover pan and simmer until Daals are soft,
about 15 minutes.
In small pan, fry onion in butter until translucent. Add garlic, pepper and
salt, fry for another minute or so. This is called turka. Add to Daal.
Remove pan from heat, sprinkle with garam masala and garnish with
coriander.

Round black beans are called Mahn. Skin (bran or husk) removed is
*

called White Mahn Daal. Split beans and peas are also called Daals.

Excellent with Chappaties (pg. 61) or plain rice.

* It is advisable to add salt when Daal is soft as salt

hardens Daal if added earlier.

108
 RanhWwaal
Red Lentils © White Mung Beans

1 cup red lentils*

1 cup white mung split beans*, without skin
1'/2 tbs butter, or fat of your choice
'/, cup onions, finely chopped
1 tsp. ginger, finely chopped
1 tsp. garlic, finely crushed
1 medium tomato, coarsely chopped and skin removed
1 tsp. garam masala No. 1
1 tbs. fresh coriander, finely chopped
5 cups water
1 tsp. turmeric
1 tsp. cayenne pepper
1'/2 tsp. salt, or to taste
'/) cup green onions, finely chopped

Sauté onion in butter until translucent. Add ginger and garlic and fry for a
few seconds. Add tomatoes, cooking until soft. Stir constantly until butter
separates from sauce. Add garam masala and coriander, remove mixture
(Turka) from pan and set aside.
Bring water to boil in same saucepan. Add both kinds of Daals (lentils and
beans), turmeric and cayenne pepper. Stir well and cook until Daals are
half done, about 15 minutes. Add salt and continue cooking until lentils
are soft and consistency of a thick soup.
If there is too much liquid, cook uncovered until the right amount is
achieved.
Before serving, add Turka and garnish with green onions.

Serve with plain rice or with any kind of Indian bread.

% * Lentils and split beans are called Daals and

skins are also called husks or bran.

109
 Sabzi Wali Daal
Split Lentil & Vegetable Soup

1 cup lentils or split peas

1 cup vegetables of your choice, chopped
3 cups boiling water
2 ths. clarified butter, or regular butter
'/. tsp. mustard seeds
1 onion, finely chopped
2 cloves garlic
/. tsp. turmeric
/4 tsp. cayenne pepper
1 tsp. garam masala No. 1
1'/4 tsp. salt
1 tomato, quartered
1 tbs. fresh coriander, finely chopped

Combine lentils, vegetables and boiling water. Cover and simmer, stirring
occasionally until lentils are soft and consistency of thick soup.
In another pan, heat clarified butter, then add and fry mustard seeds until
crackling. Add onion and garlic and sauté for a few minutes. Add
remaining spices, salt and tomatoes and cook for 5 minutes.
Stir this mixture into hot cooked peas or lentils and simmer for 5 minutes.
Before serving, garnish with chopped coriander.

Serve with rice or whole wheat Chappaties (pg. 61).

NO
 Channa Daal Aur Ghia
Yellow Split Peas with Vegetable Marrow

2 cups split yellow peas (Daal)

4 cups water
1'/2 tsp. turmeric
2 cups vegetable marrow, diced 1" pieces

In saucepan, combine Daal, water and turmeric, cooking until partially

soft*. Add marrow, continuing to cook until peas and marrow are blended
smoothly without being too mushy.

Turka (sauce) ...

2 tbs. butter
'/2 cup onions, finely chopped
1 tsp. garlic, crushed
1 tsp. ginger, finely chopped
'/, tsp. cumin seeds, whole
1 tsp. green pepper, finely chopped and seeded
1/2 tsp. salt
1 tsp. garam masala No. 2
1. tbs. fresh coriander, finely chopped

In a saucepan, sauté onions in butter until translucent. Add garlic, ginger,

cumin, green pepper, garam masala and salt. Set aside.
Adjust consistency of Daal (split yellow peas) — if there is too much liquid,
boil a little longer: too thick, add extra water.
Mix Turka into Daal mixture and garnish with coriander.

* CHECK SEASONING, adjust to taste.

Serve with rice or Indian Roties (pg. 61) or with both.

Sliced onions and Mango Pickle (pg. 185) are excellent
accompaniments.

I]
 Sambar
Lentil & Vegetable Soup

cup white split mung beans*

cup split red lentils
cups water
large onion, coarsely chopped
tbs. oil
tbs. ginger, finely chopped
tsp. garlic, crushed
tsp. cayenne pepper, or to taste
NO
CO
N
= tsp. turmeric
=
asnN tsp. each of mustard, cumin, fenugreek and fennel seeds
1 tsp. asafoetida
2 cups only, vegetables, diced, such as potatoes, carrots,
zucchini, red sweet pepper, green beans, etc.
tsp. garam masala No. 2
tsp. salt
tbs. fresh coriander, finely chopped
NN
NY
= tbs. lemon juice
cayenne to taste

Check Daals thoroughly, wash with several changes of water and set aside. In
pressure cooker**, sauté onion in oil until golden brown. Add ginger, garlic,
chilli peppers, turmeric, spices and asafoetida and cook for about a minute.
Add vegetables, lentils and water. Cover and bring to 15 Ibs. pressure. Turn:
cooker off and let pressure drop.
Add garam masala, salt and fresh coriander.

* Split Mung Beans, Daal with or without husk

** If not using a pressure cooker, proceed as above in a regular saucepan
p
;
until lentils and vegetables are tender.

Very popular in South India

%& Serve with rice, Dosas, Chappaties or as soup. If serving with Dosas,
add 2 tablespoons of lemon juice. Adjust salt and cayenne to taste.

2
iheSpiced Pancakes (Masala Dosa), 78
2. Lenti and Vegetable Soup, 2
8. Coconut Chutney, 177
4, Dry Spicy Potatoes, 92
 Lobia
Black Eyed Beans

1 cup black eyed beans

5 cups water
2 tbs. clarified butter
1 cup onion, coarsely chopped
1 tsp. garlic, chopped
1'/2 tsp. turmeric
1 tsp. Hungarian paprika
1. tbs. tomato paste
1'/, tsp. salt, or to taste
1 tsp. garam masala No. 2
1 tbs. fresh coriander, chopped

Check beans and remove any foreign objects, i.e. grit, stones, etc., and soak
overnight.
When ready to cook, drain beans, cover with fresh water and bring to boil.
Cover and simmer until tender, about 20 minutes. Drain and reserve liquid.
Set aside.

OR Pressure cook for about 8-10 minutes. Let pressure

drop, and drain but reserve liquid and set aside.

Purée onion and garlic together in blender or food processor. Fry mixture
in butter until golden brown. Add turmeric, paprika and tomato paste,
cooking for another minute. Add beans and salt and stir gently. Cook for 5
minutes.
Add reserved bean liquid and simmer for another 10 minutes.
Remove pan from heat, sprinkle with garam masala No. 2 and fresh
coriander.

Serve with plain layered Paranthas (pg.62) or

with plain rice.

4
 Raj Mahn
Red Kidney Beans

cups red kidney beans

cups water
tsp. oil
tsp. ginger, finely chopped
tsp. turmeric
tsp. salt, or to taste
tbs. butter
cup onion, finely chopped
tsp. garlic, crushed
tsp. tandoori pepper mix
SF
NW
ST
NNN
WN
NN
= tsp. garam masala No. 2
=
ae
nN cup canned tomatoes
= tbs. ketchup
1 tbs. fresh coriander, chopped
1 tsp. ground cumin

Thoroughly check beans for grit, etc. Rinse in several changes of water.
In saucepan, bring water and beans to boil. Soak overnight.
Drain beans, add fresh water to 3-4 times their volume. Place beans in
pressure cooker and boil for 5 minutes. Remove surface froth if present.
Add oil and ginger and cook at 15 Ibs. pressure. Reduce heat to very low,
maintaining pressure. Cook for 10 minutes.
Turn off heat, letting pressure drop by itself. Uncover, add tumeric and
salt. Cook for another 10 minutes or until beans are tender.
Fry onions in butter until golden, then add garlic, pepper mix, garam masala,
and tomatoes. Cook for a few minutes. Add ketchup, coriander and cumin.
Pour spice mixture into beans. Mash portion of beans slightly to get thick
sauce. Adjust seasoning to taste.

Serve with stuffed Karelas (pg. 97) and

Cucumber or Zucchini Raita (pg. 174).

%& Cook beans in slow cooker or regular saucepan until tender.

More water may be needed to compensate for the loss of moisture when
4 using a saucepan.
 Sabat Mahn
Black Beans

2 cups whole black beans*

'/2 cup yellow split peas
'/, cup kidney beans
8 cups water
1 tbs. ginger, finely chopped
whole red chilli peppers
2 tsp. salt, or to taste
'/s cup butter (extra butter, optional)
1 large onion, finely chopped
cloves garlic, finely chopped
2 tsp. tandoori pepper mix
'/, tsp. asafoetida, powdered
2 tsp. garam masala No. 2

Thoroughly check beans, removing grit or any other foreign objects. Wash
in several changes of water. DO NOT SOAK BEANS. THIS TYPE GETS
HARD AND WON'T COOK.
Boil water and add beans, peas, kidney beans, ginger and chilli peppers
and bring again to boil. Reduce heat and simmer for 3-4 hours**. Add salt.

Pressure cook at 15 Ibs. pressure for 30 minutes and let

pressure drop by itself. Uncover, add salt, stir and cook
beans for another half an hour. Stir occasionally, until of a
creamy consistency.

In saucepan, fry onions in butter until golden. Then add garlic and fry for a
few seconds. Mix in tandoori pepper mix, asafoetida and garam masala.
Add spice mixture to beans. Taste and adjust seasoning to personal
preference.
Freeze leftovers in small containers for future use.
* Black beans are called Mahn (pronounced “mah”)
** More water may be needed when cooking in a saucepan.
Serve with rice, Bhatura (pg. 74) and Papad (pg. 41).
% Due to the wide variety of beans available, request Sabat Mahn
specifically for this recipe. 15
 Sabat Mung
Whole Mung Beans

2 cups mung beans* (green round beans)

6 cups water
1'/2 tsp. turmeric
1 tbs. ginger, finely chopped
1 tsp. cayenne pepper, or to taste
1'/, tsp. salt, or to taste
3 tbs. clarified butter
1 cup onion, finely chopped
2 - tsp. garlic, crushed
'/. tsp. whole cumin seeds
1 green chilli pepper, finely chopped
1 cup diced tomatoes
'/, tsp. asafoetida, powdered
2 tsp. garam masala No. 2
1 tbs. fresh coriander, chopped

Thoroughly check mung beans for foreign objects, rinsing well until water
runs Clear.
Boil water in saucepan, add mung beans, turmeric, ginger and cayenne
pepper. Bring to boil. Reduce heat and simmer until beans are half cooked,
about 15-20 minutes. Add salt, stirring occasionally until beans are of a
creamy texture, about 25 minutes.**
Meanwhile, fry onions in butter until golden brown. Add garlic and fry for
a couple of seconds. Add cumin seeds, green chilli pepper, tomatoes,
asafoetida, garam masala and coriander. Cook until tomatoes are soft and
pulpy. Sprinkle sparingly with water to prevent mixture from scorching to
base of pan.
When butter separates from mixture, pour into mung beans and stir.

ung b beans take

* Mung take less
less thanthan half
half thethe time
time tto cookk compared
pared to Sabat
to Sabat Mah
Mahn.
** A pressure cooker or slow cooker can also be used.

Serve with plain rice and stuffed peppers.

6 It is an energy food, very nourishing.
 kK humba Chholey
Mushroom © Chick Peas

can (19 oz.) chick peas

tbs. clarified butter
medium onion, finely minced
cup mushrooms, sliced
tsp. turmeric powder
tsp. tandoori pepper mix
tsp. salt, or to taste
cup tomatoes, skinned, chopped
cup water
tsp. garam masala No. 2
tbs. fresh coriander, finely chopped

Drain chick peas and save liquid. Set aside in separate dishes.
In saucepan, sauté onion in butter until golden. Add mushrooms and fry
for a couple of minutes. Add turmeric, tandoori pepper mix and salt.
Adding tomatoes, cook until soft. Add chick peas, stirring to coat well,
cover and cook for a few minutes. Stir frequently to prevent scorching and
add reserved liquid and water. Simmer for 8-10 minutes*.

Sprinkle with garam masala and garnish with coriander.

* Adjust liquid. If sauce is too thin, cook uncovered until

desired amount is required.

Serve with any kind offlat bread.

117
 K hatte Alu Ch holey
Sweet & Sour Chick Peas
2 cups chick peas (dehydrated — not canned)
6 cups water
1 tsp. baking soda
1 large onion, finely chopped
2 tsp. ginger, finely chopped
1 tbs. garlic, crushed
1'/, cups potatoes, boiled, '/s" cubed
tbs. pea flour
2 whole green chilli peppers
2 tsp. cayenne
2 tsp. garam masala No. 1
2 tsp. black cardamom seeds, coarsely crushed
'/, cup ketchup or tamarind sauce
1 tbs. lemon juice
2 tsp. salt, or to taste
1 tbs. brown sugar

1. medium onion, thinly sliced

2 jalapeno peppers, sliced lengthwise
Check chick peas for foreign objects and soak overnight.
To prepare, wash chick peas in several changes of water. Combine chick
peas, water and baking soda in saucepan and cook until very soft*. Drain
and reserve stock.
In pan, fry onion in oil until translucent. Add ginger and garlic and fry for 1
minute. Add potatoes, frying for 2-3 minutes. Then add pea flour, stirring for
another minute.
Add remaining ingredients including chick peas and liquid. Simmer for 15 -
20 minutes. Stir occasionally to prevent sticking. Sauce should be quite thick
in consistency. Adjust seasoning to taste.
As side dish, serve onions and jalapeno peppers.

* Pressure cooking for 25-30 minutes will give same results.

Serve piping hot with any of the following dishes 1.e.

Samosas (pg. 27), Poories (pg. 73), Alu Tikki (pg. 36) or
18 on hamburger buns.
 9
oI
 Introduction
Rice is the main staple of millions in India, but is eaten only on special
occasions, by those in the North, as biryani and fancy rice pulaos. Mostly
eaten plain with Daal and Chappaties, rice is, on occasion, cooked with
vegetables and spices as an entrée, accompanied by yogurt, chutney and papad.
With thousands of varieties of rice in India, Basmati, Dehra Dun, and Patna
rice are the predominant types used in Indian cuisine. These are long grained
rice that have the best aroma and flavour. Biryani and pulao, made with basmati
rice, are the main attractions on the dinner table, spreading their aromatic
fragrances throughout the room. In dishes where spices and condiments are
used, any kind of long grained rice can be substituted for basmati.
Medium and short grained rice are not appropriate for Indian cuisine as they
have a tendency to get sticky. In the Orient, sticky rice is preferred so it can be
picked up easily with chopsticks.
Most packaged rice does not need washing or soaking, but imported rice
gathers dust and dirt enroute and requires a thorough washing before using.
This can be done easily by placing rice in a sieve, into a bowl of cold water,
swishing it back and forth several times and then allowing the rice to drain.
Frying the rice in clarified butter seems to seal the starch and gives it a
nutty flavour. When ready, each and every grain is fluffy and separate.

To Cook Perfect Rice ~ Long Grained or Basmati

- 2 cups of water for the first cup of rice
- 1 '/: cups of water for each additional cup of rice

-Short or Medium Grained Rice

- 1 '/ cups of water for the first cup of rice
- 1 cup of water for each additional cup of rice
After sautéeing the rice in butter, add water and bring to a rolling boil. Lower heat,
partially cover pan and cook for 10 minutes. Stir rice with a fork, cover and cook for
another 5 minutes. Remove pan from heat, uncover and allow steam to escape for a
few minutes. Let sit, covered, until ready to serve. Fluff with fork again before serving.

Brown Rice ...

Most nutrients are preserved in brown rice because of the mild processing
procedure. Store brown rice in a cool place, because, with its high oil content,
it becomes rancid easily. Brown rice triples in volume, takes longer and requires
a little extra water to cook than white rice.
Increasing rice in your diet will lower blood pressure. Whole brown rice is a
source of niacin and contains small amounts of vitamin E and C. The protein
content of rice is only about 7%, but it contains all 8 essential amino acids.
120
 Mure B ryan
Exotic Chicken Pulao

Chicken and Sauce ...

2 tbs. butter, or oil of your choice
1 medium onion, coarsely chopped
2 tsp. ginger, chopped
3 cloves garlic
1 tsp. turmeric
1 tsp. garam masala No. 1
-1'/. lbs. chicken, skinless and boneless, in bite sized pieces
1 cup plain yogurt
'/. tsp. salt, or to taste

2 tbs. butter
1 large onion, thinly sliced
1'/2 cup Basmati rice
2 green cardamom, crushed
4 bay leaves
2 small whole red chilli peppers
1 tsp. salt, or to taste
water
paprika, for garnishing
Purée onion, ginger and garlic together in blender.
In saucepan, fry onion mixture in butter until golden brown. Add turmeric, garam
masala and chicken and sauté for 5 minutes. Add yogurt and salt, stirring well. Cover
pan and simmer until chicken is almost done, about 10-15 minutes.
Remove chicken from sauce and set aside. Measure chicken sauce and
add enough water to make 3 cups of liquid.
In saucepan, fry sliced onion in butter until golden. Remove onion from
pan and set aside. Combine rice, cardamom, bay leaf, chilli peppers and
salt. Cook rice mixture in saucepan for a minute and add chicken sauce
and bring to boil. Reduce heat and simmer for 10 minutes. Add chicken
and stir gently with fork. Cook for another 5-7 minutes.
When rice is cooked and liquid is absorbed, uncover pan and let steam
escape. Fluff again before serving. Garnish with fried onions and paprika.

Tastes really good with Potato Raita (pg. 173),

Papad (pg. 41) and Apricot Raisin Chutney (pg. 181).
121
 Jhinga Sabzi Pulao
Shrimp Vegetable Rice

2 cups Basmati rice

tbs. butter or margarine
can (6.5 oz.) shrimp
=
—)
SS cup onion, thinly sliced
cup carrots, sliced
cup cauliflower, coarsely chopped
large potato, sliced lengthwise
cup green peas
tsp. turmeric
whole cloves
green cardamoms, slightly crushed
small stick cinnamon
whole red chilli peppers
ek
Boe
BB
Boos
BS
et
ok bay leaves
1'/2 tsp. salt, or to taste
3'/2 cups water
'/, cup toasted cashews and almonds

Wash rice in several changes of water and allow to drain.

Partially cook vegetables in microwave oven for 3 minutes. Or partially
cook in steamer. Set aside.
In saucepan, fry shrimp in butter until they change colour. Remove from
pan and set aside. Add onions and fry until golden. Add all spices and rice
and fry for a few minutes. Add microwaved (steamed) vegetables and peas
and stir gently.
Add salt, water and shrimp. Bring to boil, then reduce heat to very low.
Cover and cook for 15-18 minutes. When rice is cooked, uncover pan
and let steam escape.
Before serving, fluff rice gently using a fork, transfer to a rice platter and
garnish with nuts.

Excellent with Papad (pg. 41), Mint Chutney (pg. 178)

and Zucchini Raita (pg. 174).
122
 Badam Kaju Pulao
Rice Pilaf with Almonds & Cashews

cups Basmati rice

tbs. clarified butter
medium onion, thinly sliced
bay leaves
whole cloves
inch of cinnamon stick
—8
HN
WH
BN
= tsp. turmeric
1 cup green peas
1'/2 tsp. salt, or to taste
3 '/2 cups water

For garnishing ...

1 onion fried, in rings
'/, cup almonds, toasted and slivered
'/, cup cashews halves

Place rice in sieve and set in bowl of water, rinse thoroughly and drain well.
In saucepan, fry onion in butter until translucent. Add rice and sauté for a
couple of minutes as frying seals in thé starch. Add remaining ingredients
and stir for a minute. Add water and bring to boil.
Reduce heat to low, cover and simmer for 10 minutes. With wooden spoon,
stir rice once, halfway through cooking period.
Continue to cook rice for another 5 minutes, remove pan from heat and
uncover. Let steam escape and fluff gently with fork.
Arrange rice on platter and garnish with fried onion rings, slivered
almonds and cashews.

Serve with Zucchini Raita (pg. 174)

and Mint Chutney (pg. 178).

Ss
 Moti Pulao
Gourmet Rice with Meatballs

Meatballs ...
'/, Ib. lean ground meat of your choice
'/. cup onion, finely chopped
1° tsp. garam masala No. 1
'/, tsp. garlic powder
1 tsp. salt
2 tsp. fresh coriander, chopped
'/s cup low fat sour cream
1 tbs. clarified butter
Combine ingredients in bowl. With wet hands, form mixture into balls no
smaller than a cherry. Bake in oven for 20 minutes at 350° F. Set aside.

Pulao...
2 cups Basmati rice, or extra fancy long grained rice
3. tbs. clarified butter
1 large onion, thinly sliced
1. small cinnamon stick
6 whole cloves
4 green cardamom bruised
1'/2 _ tsp. salt, or to taste
3'/2 cups water

Garnishing ...
‘/2 cup cashew nuts, toasted
'/, cup almonds, slivered and toasted
'/, cup raisins, steamed and fried
In large saucepan, fry onion in butter until golden brown. Remove onions
and set aside. °
In same pan, combine rice and remaining spices and fry for 3-4 minutes.
Add water and meat balls and bring to boil. Cover tightly and lower heat. .,
Cook for 15 minutes until liquid is absorbed. Halfway through cooking, stir
once using a fork, being careful not to break rice.
To serve, place pulao on platter, and garnish with cashews, almonds,
raisins and fried onions.

Simply delicious with Cucumber Raita (pg. 174).

ber
i Yogurt Curry with Fritters, 100

2. Curried Okra, 91

8. Rice Pulao with Mixed Vegetables, 125

@. Stutted Bell Peppers, 98
 Namkin Chawal Sabzee Wale
Rice Pulao with Mixed Vegetables

'/, cup dehydrated vegetables flakes

3 cups boiling water
1‘/2 cups long grain rice, or Basmati rice
2 tbs. butter
1 tsp. turmeric
1 tsp. salt, or to taste
4 hard boiled eggs, sliced into halves, lengthwise
'/. cup fried onion rings
'/, tsp. paprika

Soak vegetable flakes in boiling water and set aside for a few minutes.
In saucepan, over medium heat, combine butter and rice and fry for a
couple of minutes. Add turmeric and salt, stirring constantly for 2-3
minutes. Add soaked vegetables and liquid to rice and bring to boil.
Reduce heat, cover and simmer for 15 minutes without lifting lid.
When rice is cooked, uncover pan, allow steam to evaporate and fluff rice
lightly with a fork.
Garnish rice with egg halves, fried onion rings and sprinkle with paprika.

Serve with Cucumber Raita (pg. 174) and

Mango Pickle (pg. 185), accompanied by Papad (pg. 41).

125
 Yakhni Pulao
Chicken Fried Rice

1'/. cups Basmati rice

3 tbs. butter
1 large onion, thinly sliced
'/, tsp. whole cumin seeds
1 cup green peas
2 cups chicken breast*, cooked, cut into bite sized pieces
3 cups rich yakhni**
1 tsp. salt, or to taste

For garnishing ...

'/; cup almonds and cashews, roasted and slivered
Yo cuppinenuts |
3 eggs, hard boiled, sliced lengthwise
/2 tsp. paprika

In saucepan, fry onions in butter until golden. Remove half the onions and
set aside. Add cumin seeds and rice to remaining onions and fry for a
couple of minutes.
Add green peas and chicken, stirring with wooden spoon. Add yakhni and
salt and bring to boil. Cover pan, reduce heat and simmer for 15 minutes.
Stir once, using fork, during cooking period.
When rice is cooked, uncover pot and let steam evaporate. Fluff rice gently
with fork.
Place Pulao on rice platter. Garnish with nuts, eggs and fried onions.
Generously sprinkle with paprika.

* Substitute left over turkey for chicken breast

** YAKHNI means rich meat stock (pg. 23)

Serve Papad (pg. 41), plain yogurt and

Mint Chutney (pg. 178) as accompaniment.

126
 Sukee Khichree
Dry Rice & Lentils Casserole

1'/2 cups extra fancy long grained rice

3/, cup red lentils
1 tsp. turmeric
3 tbs. clarified butter
1 cup onions, thinly sliced
1 small piece of ginger, scraped and cut in quarters
1'/, tsp. salt, or to taste
5 cups hot water, approximately
2 tsp. ground cumin
1 tsp. ground cardamom
2 tbs. butter

Remove grit and stones from rice and lentils and wash thoroughly until
water runs clear. Combine butter, onions and ginger in large saucepan and
fry together until golden brown. Remove onions and leave ginger.
Add rice, lentils and turmeric to ginger and fry for a couple of minutes. Use
a wooden spoon to mix, being careful not to break rice. Add salt and hot
water, stir and bring to boil. Then lower heat and cook for 15 minutes.
Uncover pan, add cumin and cardamom, stirring gently with fork and
recover pan. Cook for another 10 minutes, or until rice and lentils are
cooked and liquid is evaporated.
Before serving, remove ginger. Serve hot, garnished with fried onions and
butter.

Tastes good with Lemon Pickle (pg. 188) and a bowl of

plain yogurt.

127
 Khichree
Soft Rice © Lentils

6 cups water
1'/. cups short grained rice
'/2 cup White Mung Daal*
'/. cup red lentil Daal*
1 tsp. turmeric
1'/, tsp. salt, or to taste
tsp. ground cumin
tsp. ground black cardamom*
2 tbs. butter
extra butter as accompaniment

Remove grit and stones from Daals. Wash in several changes of water.
Wash rice thoroughly until water runs clear.
In large saucepan, bring water to boil. Add rice, Daals and turmeric. Stir
well and lower heat. Keeping lid partially open, simmer for 20 minutes.
Add salt and cook until khichree is of porridge consistency. Stir frequently
as it has a tendency to stick to pan. When smooth, khichree is ready.
Before serving, add '/, tsp. of each, cumin, cardamom and 2 teaspoons
butter to each bowl.

In a pressure cooker, bring water to boil. Add rice, Daals,

turmeric and butter. Cover and bring pressure to 15 Ibs.
Lower heat and cook for another 4-5 minutes. Let pressure
drop until done. Adjust thickness as desired.

* Split beans or peas or lentils are called Daals.

%& Very soothing to a delicate stomach because of its medicinal properties.

Kids love it although they may not be familiar with the taste of black
cardamoms. Therefore, adding cumin and cardamom is optional.
 Bhurae Chawal
Brown Rice

1'/2 cup brown rice

2 tbs. butter
1 tsp. ground cardamom
2 cloves
1 small cinnamon stick
1 tsp. salt
3 '/s cups water, approximately
'/, cup steamed raisins
'/; cup pine nuts

Heat butter in saucepan over medium heat. Adding rice, stir with wooden
spoon and fry for a couple of minutes*. Add remaining ingredients, except
raisins and nuts, and bring to boil.
Reduce heat to very low, cover pan and cook for 20 minutes. Stir rice
gently using fork and cook for another 20 minutes. Leave lid partially open
to let steam escape.
Before serving, remove spices and transfer rice to platter and garnish with
steamed raisins and pine nuts.

* Heating butter and rice together in saucepan prevent milk solids in

butter from burning.

Serve hot with Daal Gosht (pg. 138) accompanied by

Sweet Mango Chutney (pg. 185) and Papads (pg. 41).
Truly delicious.

129
 Navrattan Chawal
Multi-Coloured Rice

2'/2 cups Basmati rice

3 tbs. clarified butter
1 cup Paneer, diced (pg. 24)
1 large onion, thinly diced
4 green cardamom, crushed
1 tsp. cumin seeds, whole
1'/,. cups green peas
4'/, cups coconut milk
2 tsp. salt
'/, cup each ... almonds and cashews, halved and toasted
Mix 4 drops of orange food colouring + 2 tbs. water
Mix 5 drops of green food colouring + 2 tbs. water. Set aside

Place rice in sieve, rinse and drain well.

Fry Paneer in butter until golden. Remove from pan.
In same pan, sauté onion until translucent. Add rice, cardamoms and
cumin. Stir for a couple of minutes. Add peas and cook for a few minutes.
Add coconut milk and salt. Bring to boil, reduce heat and simmer for 10
minutes.
Combine Paneer and rice mixture, stirring gently with fork and continue to
cook for another 5 minutes. Uncover pan to let steam evaporate.
Divide rice into 3 portions. Tint 2 portions of rice separately with orange
and green colouring and steam for 2-3 minutes.
Place 3 colours of rice on a serving platter and garnish with nuts.

Absolutely delicious with Cucmber Raita (pg. 174) and

Papads (pg. 41).

140
Meat

i)
 Introduction
Most people think that Indian people are vegetarian but this is
contrary to actual fact. The people of Northern India have always
eaten meat and a great number or people in the remaining
regions are becoming accustomed to having meat in their diet —
to “non-vegetarianism”.
Lamb and pork are readily available; goat meat is becoming
increasingly popular among people of different faith groups; beef
is never cooked or eaten by the Hindus, even though it is available
in the bigger cities; and Muslims are forbidden to eat pork.
Meat supplies a good source of protein, iron, copper,
phosphorus and all the B vitamins. Meat, cooked with bones,
adds additional nutritive value because acid dissolves some of
the calcium from the bones into the sauce. Acid i.e. tomatoes,
vinegar, yogurt or sour cream, softens connective tissues.
Cooking time is reduced by '/; to '/, when meat is marinated
with yogurt.
Always buy lean meat when preparing Indian cuisine. Leg of
lamb is a better choice than lamb shoulder as the latter has too
much fat. Seekh Kebabs are made of lean ground meat or chunks
of meat of your choice. Marinate with yogurt, spices and
condiments, then barbecue, bake or pan fry.
All meat recipes are interchangable as to the type of meat
used. Season according to personal taste. Meat dishes, with
sauce, are great accompanied by rice or Naans.
Palak Gosht, Dhansak, Nargis Kebab, Nargis Koftas, Keema
Matar, Moti Pulao and Yakhni Pulao etc. are very popular and
very easy to prepare. The options and combinations are endless.
Be creative and have fun.

baz.
 Palak Gosht
Curried Pork with Spinach

1'/2 Ibs. spinach

1 Ib. pork tenderloin, cut in cubes
2 tbs. butter
1 tbs. oil
1 cup onions, finely chopped
4 cloves garlic, crushed
2 tsp. ginger, grated
1 tsp. turmeric
2 green chilli peppers, seeded
1 tsp. cayenne pepper
1'/4 tsp. salt
'/2 cup diced tomatoes, skin removed
'/2 cups water

Wash spinach well in several changes of water and remove tough stalks.
Chop crosswise, '/2" in length. Set aside.
Heat butter and oil in saucepan and sauté onions until golden brown. Add
garlic and ginger and fry for a few seconds. Add turmeric, green chilli
peppers, cayenne and salt. Fry for another few seconds.
Add meat and cook until meat changes colour. Add tomatoes, stir and,
covering pan, cook until tomatoes are soft and pulpy. Add water and cook
until meat is half done, about 30-45 minutes.
Adding spinach, continue to cook until meat and spinach are tender. If
sauce is too thin, cook over high heat, uncovered, until liquid evaporates
and butter separates from sauce.

Serve with Naans (pg. 75), Roti (pg. 61) or rice.

199
 Nargis Koftas
Eggs Wrapped in Ground Meat
Prepare Nargis kebabs, pg. 35. With a sharp knife, cut in
halves, lengthwise and set aside.

Sauce for Koftas ...

2 tbs. clarified butter
1 large onion, coarsely chopped
4 cloves garlic
1 tsp. ginger, chopped
1 tbs. fresh coriander, finely chopped
1‘/2 tsp. turmeric
2 tsp. garam masala No. 1
2 tsp. tandoori pepper mix
'/; cup light sour cream
1° cup green peas
1 cup tomatoes, diced
1 tsp. salt
1 cup water
'/2 tsp. paprika for garnishing

Mince onion, garlic, ginger and coriander together. In saucepan, fry onion
mixture in butter until translucent. Add spices and fry for a couple of
seconds.
Add sour cream, stirring constantly until butter separates. Add peas,
tomatoes and salt. Stir well and cover, cooking until tomatoes are soft. Add
water and simmer for 8-10 minutes.
Place Nargis kebabs in sauce, lower heat and keep warm.
Before serving, gently slide Koftas (Nargis Kebab) onto a hot platter and
sprinkle lightly with paprika.

Serve with rice, plain layered Paranthas (pg. 62)

or Naans (pg. 75).

194+
 Dhansak
Meat with Lentils & Vegetables

Ibs. lean pork or lamb meat cubed

tbs. oil, or butter
cup onion, coarsely chopped
cup of each Daal* ...
red lentils, white mung beans & yellow split peas
cup of each vegetable ...
potatoes, zucchini and carrots, diced
cups water
tsp. turmeric
tsp. cayenne pepper
tsp. salt .
recipe, basic sauce (Turka, pg. 23)
tbs. brown sugar
tbs. mango powder
SS tbs. fresh coriander, finely chopped, for garnishing
ey
a.
Sy
yen
EN

In saucepan, fry onion in oil until golden. Add meat and fry until colour
changes. Add Daals, vegetables, water, turmeric, cayenne pepper and salt.
Bring to boil. Continue cooking until meat is tender, about 20 minutes.
Remove pieces of meat and set aside. Mash lentil and vegetable mixture
to a thick, smooth pureé. Return meat to pan. Add Turka, brown sugar and
mango powder.
Stir to blend, slowly bringing to boil again and simmer for another 10
minutes. Adjust seasoning to taste, and garnish with chopped coriander.

* Split beans, peas and lentils are commonly known as Daals. Thoroughly
check Daals for grits etc., rinsing in several changes of water.

Serve with Brown Rice (pg. 129), Papad (pg. 41) and
Sirka Piaz (pg. 184).

199
 Tari Wala Bakra Gosht
Curried Lamb

Ibs. lean lamb, cut in large cubes

tbs. oil
tbs. butter
medium onion, thinly sliced (fry and reserve)
medium onion, coarsely chopped
tsp. ginger
cloves garlic
tbs. yogurt
tbs. fresh coriander, coarsely chopped
tsp. turmeric
tsp. tandoori pepper mix
tsp. garam masala No. 1
cup tomatoes, canned, chopped
tsp. salt, or to taste
Oe
Oe
ee
Oe
Ge
oC
Om
OE
sO
a
Ge tsp. garam masala No. 2

Purée onion, ginger, garlic, yogurt and coriander together in blender.

Heat oil, butter and sliced onion in saucepan and fry until golden brown.
Remove from pan and set aside.
Add cubed meat to pan and fry until all sides are evenly browned.
Remove meat and set aside.
In same pan, fry puréed spice mixture over medium heat, adding turmeric,
pepper mix and garam masala No. 1. Stirring constantly, sprinkle with a
little water to prevent spice mixture from sticking to base of pan. When
ready, oil should start to appear around edges of mixture.
Add meat, tomatoes and salt, stirring well. Cover and cook over low heat
until meat is tender, about 15-20 minutes. Stir frequently. Add water if
sauce is required.
Add garam masala No. 2 and reserved fried onions. Leave on stove on
very low heat for another 5 minutes.

Serve with rice or Naans (pg. 75).

156
1. Barbeque Meat Kebabs, py?
 Shish Kebab
Ground Meat Kebabs

1'/2 Ibs. lean ground meat, of your choice

1 large onion, finely chopped
1 tsp. garlic powder
2 tsp. garam masala No. 1
1 tsp. cayenne pepper
1 tbs. fresh coriander, finely chopped
1 green chilli pepper, seeded and chopped
1'/2 tsp. salt, or to taste
2 tbs. chick pea flour
2 tbs. sesame seeds
1 tbs. oil
1 fresh lemon

Squeeze juice from lemon, put into shaker bottle and set aside.
Mixing all other ingredients together, knead well until mixture becomes
very smooth. Cover and refrigerate for a few hours.
Take 2 tablespoonfuls of mixture and shape into sausage form. Push square
skewer into middle.

Prepare remaining mixture in whichever way is personally best.

Barbecue or pan fry kebabs until golden brown. Sprinkle with lemon juice
before serving.

As appetizers, serve with lemon juice

or
Serve with rice or Indian bread Naans (pg. 75).

%& Shish Kebabs are made with ground meat whereas Seekh Kebabs are
made with skewers and chunks of meat.

137
 Shami Kebab
Lean Ground Meat Kebab

3/4, Ib. lean ground beef, or pork

3/4 Ib. lean ground lamb
1 tbs. oil
1 cup onions, finely chopped
1 tsp. crushed garlic
1 tsp. grated ginger
1 tbs. pea flour
1 jalapefio pepper, finely chopped
1 cup potatoes, cooked and mashed
2 tsp. Kashmiri garam masala (pg. 23)
2 tsp. tandoori pepper mix
1 tbs. fresh coriander, finely chopped
1/2 tsp. salt
'/, cup cashews, coarsely chopped
'/, cup sesame seeds, crushed
2 tbs. white flour
oil for pan frying

Combine first 2 ingredients.

In saucepan, over medium heat, sauté onion in oil until golden. Add
garlic, ginger and pea flour, and fry for a couple of minutes. Add half the
meat mixture and cook until colour changes. Remove pan from heat,
cool. ,
Combine cooled meat mixture with uncooked meat portion and
remaining ingredients, except last 2, and mix thoroughly.
Divide mixture into 10 equal portions. Mould each portion around handle
of wooden spoon, about the size of a sausage. Slip meat off handle. Form
remaining meat similarly.
Roll meat sausages in flour and pan fry in oil until golden brown.

Serve hot with Loochi Paranthas (pg. 64)

accompanied by Mint Chutney (pg. 178).

148
 Seekh* Kebabs
Cubed Barbecue Meat Kebabs

2 Ibs. lean beef, pork or lamb, cubed

6 rectangular skewers
‘Zs cup plain yogurt
1 medium onion, coarsely chopped
3 cloves garlic
1 tsp. ginger, chopped
1 tbs. lemon juice
1 tsp. garam masala No. 1
2 ths. vegetable oil
'/2 tsp. salt

Pan fry meat, until partially cooked, and set aside.

Combine remaining ingredients in blender. Add to meat and marinate for
at least 3-4 hours or, if possible, overnight, in refrigerator. Shake container
occasionally to coat meat thoroughly.
To cook, thread meat onto skewers and broil or barbecue until brown and
crisp, brushing frequently with marinade.

* SEEKH means Skewers. Seekh Kebabs are made with skewers and
chunks of meat whereas Shish Kebabs are made with ground meat with or
without skewers.

Taste good with plain Paranthas (pg. 62), Naans (pg. 75)
or with Rice Pulao.

199
 Seena Masa la
Stuffed Breast of lamb

lbs. boneless breast of lamb, or boneless pork

cup button onions
cups baby carrots
cups marble sized potatoes, washed thoroughly
cup green peas
tbs. vegetable oil
cup onions, finely chopped
tsp. garlic, crushed
Ny
=—=§
NK
NYO
NW
We
= slices of bread in cubes
'/. cup buttermilk
2 tsp. garam masala No. 1
1 tsp. tandoori pepper mix
1 tsp. salt
1 tbs. fresh mint or coriander, chopped
salt and pepper, to taste
'/, cup water

Flatten meat, with wooden mallet, between 2 layers of plastic wrap and set
aside.
In bowl, combine carrots, potatoes, peas and water. Microwave, on high,
for 3-4 minutes or partially cook in steamer.
Heat 1 (one) tablespoon of oil in saucepan and fry onion and garlic until
golden. Remove pan from heat, add bread cubes, buttermilk, masala,
tandoori pepper mix, salt and mint. Mix thoroughly.
Spread mixture on inside of flattened lamb breast. Roll up tightly and
secure with toothpicks. Process remaining breasts of meat similarly.
Heat remaining oil in frying pan and fry rolled meat until evenly browned.
Add button onions and fry until golden. Add steamed vegetables, salt,
pepper and water. Cover pan and cook until meat and vegetables are
tender, about 8 - 10 minutes.

Serve with plain Basmati rice accompanied by

Mint Chutney (pg. 178).
14+O
 Roghan Josh
Curried Pork Chops

N Ibs. pork chops, cut into medium sized pieces

reN cup plain yogurt
tsp. Kashmiri garam masala (pg. 19)
tsp. tandoori pepper mix
tbs. clarified butter
large onions, finely chopped
tbs. garlic, finely chopped
tbs. ginger, finely grated
tsp. turmeric
tbs. tomato paste
cup boiling water
tsp. salt, or to taste
NO
WYN
NK
SF
NH
nrNN
= tbs. fresh coriander, chopped, for garnishing

Combine yogurt and spices and then add meat. Marinate for a couple of
hours in refrigerator.
In saucepan, fry onions in butter until translucent. Add garlic, ginger,
turmeric, and tomato paste, cooking for a couple of minutes.
Adding meat and marinade, continue stirring until meat changes colour
and butter separates from garam masala. Add water and salt, and bring to
boil. Lower heat and simmer until meat is tender, about 20-25 minutes.
Garnish with coriander.

Serve with rice or Paranthas (pg. 62) accompanied by

Khira Raita (pg. 174).

a
 Daal Gosht
Meat ©& lentils

2 Ibs. lean lamb, or pork, in cubes

2 tbs. clarified butter
2 cups onions, finely chopped
4 cloves garlic, crushed
1 tsp. ginger, grated
1'/, tsp. turmeric
2 tsp. garam masala No. 1
1 cup flat brown lentils
5 cups boiling water, approximately
2 tsp. salt
1 tbs. butter
1'/2 tbs. brown sugar, optional
1'/2 tbs. lemon juice, optional
1 tbs. fresh mint or coriander, chopped for garnishing

Fry onions, in butter, over medium heat until golden brown. Remove half
the onions and set aside.
To remaining onions, add garlic, ginger, turmeric and garam masala and
fry for a couple of minutes. Add meat and stir constantly until colour
changes.
Add lentils, water and salt and bring to boil. Lower heat, simmering until
meat and lentils are of a creamy consistency. Adjust liquid i.e. adding
more water if too thick or uncovering pot to let liquid evaporate, if too
runny.
Before serving, add remaining onions and butter. Garnish with mint or
coriander. Add brown sugar and lemon juice, if desired.

Serve with Brown Rice (pg. 129), Mango Pickle (pg. 185)
and Sirka Piaz (pg. 184).

3
Poultr

144
 Introduction
Unlike pork and beef, chicken meat is consumed by people of
many different religious orientations.
Although most of the poultry recipes contained in this book
specify chicken, any game bird may be used — however, cooking
times may then vary.
In Indian cuisine, poultry is usually skinned prior to cooking.
When barbecuing, the chicken is pricked all over, using a fork, to
allow the meat to absorb any spice mixture used. :
Tandoori chicken is a very popular Indian dish — Tandoor
meaning “clay oven” in which chicken is usually roasted, as we
would say “barbecued”.
Chicken recipes are interchangeable with beef, pork and lamb
meat. For example, Kebabs, Tikkas and rice dishes are easily
converted.
Sabat Tandoori Murg (barbecued chicken) is served with Indian
breads whereas Tari Wala Murg (chicken curry) is usually served
with rice or a vegetable pulao.
The ways to prepare chicken are endless. You can easily let
your imagination take over and have fun creating new recipes.

%& — Chicken breast is ideal for a low calorie diet. Poultry is high in
protein, iron, niacin and zinc.

af,

144
 Tandoori Murgha
Spiced Oven Roasted Chicken

3 Ibs. roasting chicken, cut up

1 large onion
1 tsp. fresh ginger root
3 cloves garlic
2 tsp. cayenne
2 tsp. garam masala No. 1
‘/4 cup plain yogurt
2 tsp. salt
2 tbs. tomato paste
1 tbs. corn starch
2 tbs. butter, melted

Wash and dry chicken well with paper towel. Prick pieces all over to
allow spices to penetrate.
Mince together onion, ginger and garlic. Add cayenne, garam masala,
yogurt, salt and tomato paste.
In mixing bowl, combine chicken and spice mixture, cover and leave to
marinate for at least 2 hours, preferably overnight.
Before roasting, add corn starch and butter to chicken.
Preheat oven to 375° F.
Arrange chicken pieces in roasting pan, side by side, but not touching.
Roast in hot oven for 20 minutes. Baste occasionally with marinade until
chicken pieces are golden brown. Cooking time is approximately 35-40
minutes.

Serve on a bed of Basmati rice, garnish

with fried onion rings.

iD
 Mirich Mure
Chilli Pepper Chicken

3 Ibs. chicken thighs and breasts, skinned

2 cups onions, finely chopped
3 tbs. butter
2 tsp. garlic, crushed
1 tsp. ginger, grated
2 tsp. turmeric
2 tsp. tandoori pepper mix
1'/. tsp. salt
1 cup green peppers*, cut into thin slices
or cup red peppers*, cut into thin slices
1 cup yellow peppers*, cut into thin slices
'/2 cup low fat sour cream
1 tbs. fresh coriander, finely chopped

* Save half of each type of pepper and set

aside**

Cut chicken into pieces for curry.

In saucepan, fry onions, in butter, until golden brown. Add garlic and ginger,
frying for a couple of seconds. Add turmeric, tandoori pepper mix, chicken
and salt. Mix until coated well with spice mixture. Sprinkle with a little water
to prevent scorching to base of pan.
Add half the peppers and sour cream. Stirring constantly, cover and
simmer until chicken is just about done, about 20-25 minutes.
Add reserved peppers and garnish with coriander. Leave on stove for
another 5 minutes.

** Second batch of peppers are left partially cooked and crisp.

Truly delicious with plain layered Paranthas (pg. 62).

¥%& Milk solids in butter don’t get brown if cooked with raw onions.

%& Red bell peppers are generally known as capsicum.

146
 Sabat Tandoori Mure
Whole Barbecue Chicken

Ibs. roasting chicken

tbs. clarified butter
medium onion, coarsely chopped
cloves garlic
tiny piece ginger
=—
BP
WwW
NH
= tbs. fresh coriander
'/, cup yogurt
tsp. tandoori pepper mix
tsp. garam masala No.1
1 tsp. salt
'/, cup tomato paste
1 tsp. colouring paprika

Mix together tomato paste and paprika. Set aside.

Skin and dry chicken, inside out, with paper towelling.
Make slits in, and prick, flesh of thighs, breasts and drumsticks of chicken.
Mince onion, garlic, ginger and coriander. Add yogurt, pepper mix, garam
masala and salt.
Rub spice mixture all over chicken. Cover and leave to marinate for at
least 2 hours or, preferably, overnight in refrigerator.
Preheat oven to 375° F. Grease pan with melted butter, placing chicken in
roasting pan with breast side upwards.
Roast chicken for 20 minutes. Basting with butter, turn bird on one side
and roast for 10 minutes. Repeat for other side.
Baste chicken well, all over, with tomato paste mixture and juices. Roast
for additional 10-15 minutes*.

* Make sure chicken is thoroughly cooked. Before removing from oven,

place chicken under broiler for 5 minutes to give golden red appearance.

Serve hot with Naans (pg. 75), Paranthas (pg. 62) or rice.

147
 Kayu, Badam Shahi Mure
Cashew, Almond Cream Chicken
Ibs. chicken thighs and breasts, skinned
tbs. butter
cup onion, thinly sliced
cup onion, finely chopped
cloves garlic, crushed
tsp. ginger, grated
tsp. tumeric
DB
WLW
Lf
= tsp. curry powder
2 tsp. Hungarian paprika
1‘/2 tsp. salt, or to taste
1 cup low fat sour cream
'/, cup sesame seeds
1 tbs. fresh coriander, chopped
'/,4 cup almonds, toasted and sliced
'/, cup cashew halves, toasted
Cut chicken breasts and thighs in halves.
Roast sesame seeds in a small pan, without oil, for a minute. Cool and
grind in coffee grinder. Set aside.
Combine almonds and cashews and microwave at medium high for 20
seconds. Set aside.

OR Dry roast nuts in pan over stove element.

Fry sliced onion in butter until golden brown. Remove and set aside.
In same pan fry chopped onion, garlic and ginger until golden. Add turmeric,
curry powder, Hungarian paprika, salt and sour cream. Fry for a couple of
minutes. Add chicken, stirring, over medium heat until chicken is thoroughly
coated with spice mixture. Reduce heat, cover and simmer on very low heat
for 25 minutes, or until chicken is tender.
Add sesame seeds and coriander, cooking for another 5 minutes. Remove
pan from stove. Add cashew halves, almonds and fried onions.

Serve with rice, Naans (pg. 75) or layered Paranthas (pg. 62).

%& For hotter flavour add extra cayenne pepper.

1+8
 Makhan Murg
Butter Chicken

4 chicken breasts, skinned

1 large onion, finely chopped
3 tbs. butter
2 tsp. garlic, crushed
1 tsp. ginger, grated
1 tsp. green chilli peppers, finely chopped
'/. tsp. paprika
1 tbs. commercial curry powder
1 cup tomato sauce
1 tsp. salt, or to taste
1 cup whipping cream, or half & half
1 tbs. fresh coriander, finely chopped

Cut chicken into bite sized pieces.

In saucepan, fry onions in butter until golden brown. Add garlic, ginger,
chilli peppers, paprika and curry powder. Fry for a few seconds.
Add tomato sauce, salt and chicken, slowly bringing to boil. Reduce heat,
simmering until chicken is nearly done, about 15-20 minutes.
Add whipping cream, stir and simmer until chicken is tender. Garnish with
coriander.

Variation to above ...

Marinate chicken pieces in .
1 cup yogurt
2 tsp. tandoori pepper mix
1 tbs. oil

Cover and marinate for a few hours or, preferrably, overnight. Then prepare
as above.

Absolutely delicious.
Serve with Naans (pg. 75) and plain rice.
lsys
 Kesar Murg
Saffron Chicken

3 Ibs. roasting chicken

3 tbs. clarified butter
Z 1/," cinnamon sticks
4 green cardamoms, crushed
3 cloves
2 medium onions, coarsely chopped, boiled and puréed
3. cloves garlic, finely chopped
'/, cup plain yogurt
'/. tsp. saffron strands
1 tbs. hot water
2 tsp. cayenne pepper
1'/2 tsp. salt
'/, cup ground almonds
'/> cup ground cashews
1 tbs. fresh coriander, finely chopped

Cut skinned chicken into small serving pieces. Grind saffron with mortar
and pestle, dissolve in water.
Heat butter and sautée cinnamon, cardamoms and cloves for a minute.
Add onions, garlic and ginger. Continue frying until golden. Add yogurt
and saffron, stirring well.
Add chicken, cayenne and salt. Stir occasionally utnil each piece of
chicken is golden and coated with spice mixture. Add ground nuts and
blend well. Cover and simmer until chicken is tender, about 15-20
minutes.
Uncover pan and continue cooking until almost all liquid evaporates.
Garnish with fresh coriander. Remove whole spices before serving.

Truly delicious for serving with Paranthas (pg. 62)

or rice.

150
 Tulliya Mure
Fried Masala Chicken

Ibs. chicken legs, breast and thighs, skinned

tsp. vegetable oil
cup green onions, coarsely chopped
cloves garlic
NY
=|
Fb
no
W tsp. ginger, coarsely chopped
'/s cup low fat yogurt
1 green chilli pepper
2 tsp. pepper mix
1 cup all purpose flour
oil for frying

Using fork, prick chicken pieces all over.

Purée all ingredients in blender except chicken, flour and oil. Rub mixture
well into chicken, cover and refrigerate overnight.
When ready to cook wrap chicken in aluminum foil and steam, in
steamer, for 25 minutes. Remove chicken pieces to bow] and set aside.
Reserve remaining liquid.*
At serving time, heat enough oil to cover base of nonstick frying pan.
Cover each piece of chicken with flour and pan fry until golden brown
and crisp on all sides.
Drain on absorbent paper towel.

* Use liquid from steamed chicken for making rice.

Serve with rice and Sirka Piaz (pg. 184).

151
 Tari Wala Murg
Chicken Curry

3 Ibs. chicken pieces, skinned

3 tbs. butter
1'/. cups onions, roughly chopped
1'/, tsp. ginger, chopped
6 cloves garlic
1 tbs. fresh coriander, chopped
1'/2 tsp. turmeric
2 tsp. garam masala No. 1
2 tsp. pepper mix
'/, cup low fat yogurt
2 tomatoes, skinned and chopped
OR __'/2 cup canned tomatoes
2 tsp. salt, or to taste
1 tbs. fresh coriander, chopped, for garnishing

Cut chicken into serving pieces. Purée onions, ginger, garlic, and
coriander in blender.
Heat butter and blended purée together in sauce pan and fry for 5
minutes. Add spices and fry for another minute.
Stir in yogurt and tomatoes and fry until liquid evaporates and butter
leaves sauce. Add chicken and salt, stirring in spice mixture until well
coated.
Reduce heat, cover and cook until chicken is tender, about 20-30 minutes.
Uncover, stirring gently to prevent sauce from scorching to base of pan. Add
water if extra sauce is needed. Adjust seasoning accordingly.
Transfer chicken to serving dish and garnish with coriander.

Serve with Chappati (pg. 61) accompanied by

Raita (pg. 173) and Papad (pg. 41).

192
7. Cucumber in Yogurt Sauce, 174 6. Curried Potato, Cauliflower &
2, Chicken Curry, 152 Peas, 89
2 Papaddam, 4] 7. Black Beans (Mahn), 115

4. Chappati, él 8. Rice Pulao, 123

§. Crisp Syrupy Spirals (Valebi), 196
Fish

1D
 Introduction
India’s long coastline covers approximately 2,500 miles. It is
therefore only natural for Indians to have a partiality for fish and
seafood.
Even though the variety of fish available seems endless, the cooking
quality is much the same for all. Any fresh water or salt water fish
may be substituted in recipes as long as it can be cooked and stil!
retain its shape.
People living in certain regions are accustomed to their own way
of flavouring fish ...

e Bengali people enjoy both river and sea fish and they
prefer to use mustard oil in their cuisine.
¢ Goanees like hot and pungent dishes.
e In Malabar, they grow an abundance of coconut, so their
dishes are enriched with coconut milk.
e Parsees, from Bombay, enjoy Pomfret fish, famous for its
delicate flavour. And their method of cooking is quite unique
in that they wrap the fish in banana leaves, steam, garnish
with coriander and serve with coconut chutney.

The ways to prepare fish and its versatility in use are limitless.
Shrimp pulao makes an excellent party dish; Machhi Aur Matar
(salmon curry with peas), served with Naans, is another
mouthwatering fare; Machhi Tikki (fish cutlets) and Tali Machhi (fried
white halibut) are great appetizers.
Including 3 '/, ounces of fish in your diet twice a week is proven
beneficial to health. Fish contains Omega3 fatty acid which is
responsible for lowering cholesterol and cutting blood triglycerides
drastically.
In fact, you can substitute fish for many meat recipes. So let your
imagination run wild and enjoy the end results.

%& In fish recipes, use extra tomatoes in the sauce. Garnish the
appetizers with wedges of lemon or serve fresh lemon juice in a spice
bottle as a shaker.
ils
 Machhi Aur Matar
Curried Salmon & Peas

lb. salmon steaks

tbs. butter
ths. oil
large onion, finely chopped
fh)
SN
Sy
eg
4 cloves garlic, finely chopped
1'/. tsp. turmeric
tsp. Hungarian paprika
tsp. cayenne pepper, or to taste
cup green peas
cup tomatoes, finely chopped with skin removed
tsp. salt, or to taste
tbs. fresh coriander, chopped
ee
ey
a tsp. garam masala No. 2

Wash and dry fish well and cut into 2 '/." pieces.
Heat butter and oil in saucepan and fry onion until golden. Then add
garlic, turmeric, paprika and cayenne pepper. Sprinkle spice mixture with
a little water if too dry and sticking to pan.
Add peas and fry for 3-4 minutes. Add tomatoes, salt and coriander,
stirring constantly until tomatoes are fairly soft. Add fish and bring slowly
to simmering point.
Cover pan and simmer for 10-12 minutes or until fish is cooked. Garnish
with garam masala.

Excellent with rice or Paranthas (pg. 63).

i
 Machhi tamatar Aur Nariyal
Fish with Tomatoes & Coconut Milk

lb. Halibut steaks

tbs. vegetable oil
cup onions, coarsely chopped
cloves garlic
large tomato, chopped
tbs. commercial curry powder
SS tsp.
ee
eS
Eady cayenne pepper
salt to taste
cups coconut milk
1 tsp. garam masala No. 2
1 tsp. paprika

Combine onion, garlic and tomato in food processor and blend to smooth
paste.
Heat oil in saucepan and fry blended ingredients until oil begins to
separate from mixture.
Add curry powder, cayenne pepper, salt and coconut milk. Bring to boil,
stirring, then cook for 3-4 minutes. Add fish, reduce heat and simmer for
another 8-10 minutes until fish is cooked.
Garnish with garam masala No. 2. Sprinkle with paprika before serving.

Serve with rice and Papads (pg. 41).

156
 Tali Machhi
Fried White Halibut or Tuna Fish

1 Ib. Halibut or Tuna fish fillets*

1'/2 tsp. Tandoori masala mix
1 tsp. garam masala No. 2
1/4 cup plain yogurt
'/, tsp. salt, or to taste
1 large egg, well beaten
2 tbs. milk
1 cup corn flake crumbs
1 tbs. fresh coriander, finely chopped
1 large lemon, cut in wedges

Combine tandoori mix, fragrant spice mix, yogurt and salt.

Wash and dry fish with paper towel. Rub spice mixture well over fish on
both sides. Cover and leave in refrigerator for an hour.
Beat egg and add milk. Set aside in bowl. Put corn flake crumbs in
separate shallow dish.
Heat large frying pan to 350° F and add enough oil to cover bottom of
pan. Dip each fish fillet into beaten eggs then generously coat with
crumbs. Fry until golden brown on one side, turn over and fry other side
until brown and crispy.
Drain on absorbent paper towel.

* Use your favourite fish.

Serve on fancy platter and garnish with

chopped coriander and lemon wedges.
Tastes good with rice and Pickled Onions (pg. 184).

107
 Machhi Kebab
Grilled Fish on Skewers

Bamboo skewers
2 Ibs. white fish fillets, cut in 2" pieces
‘/. cup plain yogurt
Me tbs. corn starch
1 tsp. garlic powder
1 tsp. tandoori mix
1 tsp. garam masala No. 1
1 tsp. cayenne pepper, or to taste
1 tsp. mango powder
1 tbs. lemon juice
1'/2. tsp. salt

Soak bamboo skewers in water.

Wash and dry fish fillets with paper towel, then cut to size. Combine all
ingredients in bowl with tight fitting lid. Toss well to coat and marinate in
refrigerator for several hours.
Preheat grill or barbecue.
Thread four to five pieces of fish on each skewer. Make sure skin side of
fish is on top. Grill each side for 4-5 minutes, turning until all sides are
grilled properly. Do not over cook.

Serve with rice or Paranthas (pg. 62) accompanied by

Kachumbar (pg. 182).

158
7. Gourmet Rice with 4, Pear Like Fritters (Boondi), 175
Meat Balls, 124 5. Fish Cutlets, 159
2. Savoury Crisps, ciple
8. Savoury Nood les, 43
 Machhi Tikki
Fish Cutlets

cups fish, cooked, preferably Sole fillets

cup potatoes, cooked and mashed
tbs. pea flour
tsp. garlic powder
tsp. ginger, grated
tsp. tandoori pepper mix
cup green onions, finely chopped
tbs. fresh coriander, finely chopped
tsp. salt
egg, separated
tbs. water
cup dry, fine bread crumbs
tsp. sesame seeds
oil for pan frying
large lemon, in thin slices

Combine first 9 ingredients in mixing bowl. Add egg yolk and mix
thoroughly.
Mix bread crumbs and sesame seeds together.
Beat egg white with 1 (one) tablespoon of water in small bowl.
Divide fish mixture into 10 portions, forming each portion into an oval
shaped cutlet. Dip each cutlet first into egg white, then into bread crumb
mixture.
Pan fry in hot oil, 350° F, until golden brown and crisp on both sides.
Drain on absorbent paper towel and serve hot, garnished with lemon slices.

Excellent with Rice Pulao (pg.123) or as appetizers.

152
 Machhi Pakoras
Fish Fritters

1'/. Ibs. firm fish fillets, preferably Halibut

'/; cup plain yogurt |
2 tsp. garlic, crushed
2 tsp. ginger, grated
1 tsp. cayenne pepper, or to taste
2 tsp. Hungarian paprika
'/. tsp. black pepper
'/; cup pea flour, approximately
1 tsp. salt
oil for deep frying
Black salt in a shaker

Wash and dry fish and cut into bite sized pieces.
In bowl, combine fish, yogurt, garlic, ginger, cayenne, paprika and black
pepper. Mix well, cover bowl and marinate in refrigerator for a couple of
hours.
Add pea flour and salt and toss well, making sure each piece is thinly
coated. Add a little water if batter is too thick.
When ready to cook, heat oil to 375° F in deep fryer. Drop in several
pieces of fish, one at a time, and fry until golden brown. Using slotted
spoon, remove fish and drain in wire basket. Prepare remaining fish
similarly.
Sprinkle with black salt before serving.

Serve with rice and Carrot and

Radish Kachumbar(pg. 184).

%& Black salt is slightly pinkish in colour and is readily available in Asian
markets. It is said to be good for digestion.

160
 Patrani Machhi
Spiced, Steamed Fish

2 Ibs. Halibut fish, in serving sized pieces

3 tbs. clarified butter
3 cups onions, chopped
3 cloves garlic
1 tsp. ginger, chopped
2 jalapeno peppers
1 tbs. fresh coriander, finely chopped
'/> cup fresh coconut, chopped with rind removed
tbs. lemon juice
2 tsp. salt
2 tsp. garam masala No. 2

Wash and dry fish with paper towel.

Purée half the onions, all garlic, ginger, peppers, coriander, coconut and
lemon juice in blender.
In saucepan, fry remaining onions in butter until golden. Add puréed
mixture and fry for a couple more minutes. Add salt and spices.
Coat each fillet with mixture, wrapping individual pieces securely in
aluminum foil. Steam fish, in steamer, for about 25-30 minutes. Reserve
remaining liquid*.
When done, this dish is truly delicious.

* Use the reserved liquid for making rice.

Serve with steamed Basmati rice accompanied by

Apricot and Raisin Chutney (pg. 181).

161
 Jhinga Curry
Prawns in Coconut Milk

2 Ibs. prawns*
1 tsp. turmeric
4 tbs. clarified butter
1'/. cups onions, coarsely chopped
3 cloves garlic
1 tsp. ginger, coarsely chopped
2 tsp. fresh coriander, coarsely chopped
'/. cup fresh coconut, grated, rind removed
2 tbs. water
2 tsp. tandoori pepper mix
1'/2 cups boiling water
1 tsp. salt, or to taste
juice of one lemon

Place prawns and turmeric in covered container and toss well to coat. Set
aside.
Purée onions, garlic, ginger, coriander and coconut in blender. Add
enough water to facilitate blender.
Heat butter in saucepan and sauté prawns until colour changes, about 2-3
minutes. Remove prawns from pan and set aside.
Add blended paste and fry for 5 minutes, stirring constantly and sprinkling
with a little water to prevent scorching.
When butter separates from mixture, add prawns, boiling water and salt.
Reduce heat, simmering for a few minutes. Add lemon juice.

* Wash prawns well, shell and de-vein.

Serve with plain rice accompanied by

Papad (pg. 41) and Coconut Chutney (pg. 177).

162
163
 Introduction
Eggs are said to be one of the most perfect foods for mankind. A
source of complete protein, they also provide essential amino acids.
According to Canada’s Food Guide, eggs are an excellent source of
iron and phosphorus, most of the iron being in the yolk. Other
important minerals found in eggs are calcium, magnesium, sodium,
potassium, sulphur chlorine, copper, zinc, iodine and manganese.
Eggs contain all the known vitamins except for vitamin C. They are a
good source of vitamins A, B1, D, and riboflavin.
About */; of the fats provided by eggs are unsaturated. They are rich
in essential fatty acids and low in calories. A single grade A egg has
approximately 80 calories, making them suitable for low calorie diets.
And because the protein and fats in eggs are easily digested, they are
well suited for the diets of the elderly, babies and convalescents.
Canada’s Food Guide recommends that eggs should be part of a
weekly diet. As they are a source of high quality protein, eggs may be
substituted for meat. Two eggs are generally considered one serving.
The use of eggs in cooking is nearly limitless since eggs can be used
as the primary ingredient in many main dishes. Eggs appear, not only at
breakfast, but at lunch and supper and as snacks throughout the day.
Be cautious when preparing eggs. Cooking eggs at too high a
temperature, or for too long at a low temperature, will cause moisture
loss and toughen the egg white and yolk. It will also discolor the yolk.

af,

164+
 Ande Poora
Fluffy Omelette

4 large eggs
'/, cup water
'/, tsp. salt
'/, tsp. cream of tartar
1 tbs. butter
'/2 cup onions, finely chopped
'/2 cup tomatoes, diced, skin and seeds removed
'/, cup zucchini, diced
1 green chilli pepper, seeded
'/, tsp. black pepper
2 tsp. fresh coriander, finely chopped

Separate eggs. Beat yolks until thick and lemon-coloured. Set aside. Add
water, salt and cream of tartar to egg whites and beat until stiff. Fold yolks
into whites.
Heat butter in large skillet with ovenproof handle. Fry together onions,
tomatoes, diced zucchini, green chilli pepper, black pepper and coriander.
Cook until vegetables are tender, about 5 minutes.
Pour in omelette mixture, level surface gently and cook slowly until
underside is lightly browned.
Bake in preheated oven, 350° F, for almost 10 minutes or until toothpick,
inserted, comes out clean.
With pancake turner, fold omelette in half and serve immediately on
warmed platter.

An excellent omelette to serve for lunch.

165
 Crab Ande Poora
Crab Omelette

1 cup crab meat, in flakes

1 tsp. lemon juice
4 eggs
1 tbs. water
'/. tsp. ground cumin
salt and pepper to taste
1 tbs. butter
1 green onion, finely chopped
'/, cup onion, finely chopped
'/, cup tomatoes, diced with skin removed
1 green chilli pepper, finely chopped
2 tsp. fresh coriander, finely chopped

Combine crab meat and lemon juice. Warm over very low heat. Set aside.
Process eggs, water, cumin, salt and pepper in blender. Coat omelette pan
with cooking oil (cooking spray is preferred).
In saucepan, fry both types of onion, tomatoes, green chilli pepper and
coriander together in butter until soft.
Add egg mixture, and let set at edges. With turner, carefully push cooked
edges towards centre, so uncooked liquid flows to bottom.
Slide pan back and forth over heat to keep mixture in motion and sliding
freely.
When set, golden on bottom and creamy on top, place heated crab meat
in center of omelette going from top to bottom edge. Triple fold and serve
immediately on warmed platter.

166
 Masala Ande FOOra
Curried Omelette

4 large eggs
1 tbs. water
‘/4 tsp. salt
/s tsp. black pepper
'/. tsp. cayenne pepper
'/3 tsp. ground cumin
1 tbs. butter
1 medium onion, finely chopped
'/> cup tomatoes, diced with skin removed
1 green chilli pepper, seeded
2 tsp. fresh coriander, finely chopped
'/, cup cheddar cheese, grated

Beat together eggs, water, salt, black pepper, cayenne pepper and cumin
in a bowl.
In skillet, fry onion in butter until soft. Add tomatoes, green chilli pepper
and coriander. Stirring, cook until liquid evaporates.
Add egg mixture. When mixture sets at edges, with turner, carefully draw
cooked portions from edges toward centre, so uncooked egg flows to
bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide
pan back and forth over heat to keep omelette moving freely.
Sprinkle with grated cheddar cheese. Cover pan to melt cheese.
Fold omelette, slide onto heated platter and serve immediately.

Very refreshing change from an everyday plain omelette.

167
 Ande Matar
Curried Eggs & Green Peas
4 eggs, in shell
2 tbs. butter
1 medium onion, finely minced
1 tsp. garlic, crushed
'/, tsp. turmeric
'/, tsp. cayenne pepper
1 tsp. garam masala No. 1
'/. cup tomatoes, diced with skin removed
3/4, tsp. salt, or to taste
1 cup water
cups green peas
tsp. fresh coriander, finely chopped
'/, tsp. paprika

Place eggs in saucepan. Add cold water, covering eggs by at least 1". Cover
and bring just to boil. Turn off heat and stand eggs in hot water for 10
minutes. Cool thoroughly in cold water to prevent further cooking and
discolouration of yolk. Shell and cut each in half, lengthwise. Set aside.
In saucepan, sauté onion in butter until golden. Add garlic, turmeric,
cayenne pepper and garam masala and fry for a few seconds.
Add diced tomatoes and salt and stir well. Cook until tomatoes are soft and
pulpy. Stirring constantly, sprinkle sparingly with water to prevent sauce
from sticking to base of pan. Sauce is ready when it feels light and butter
separates from sauce.
Add peas and cook for a couple of minutes. Add water and bring to boil.
Lower heat, simmering for 5 minutes or until peas are tender.
Gently add halved eggs to curry mixture and heat. Add coriander.
Before serving, slide prepared food into a casserole dish and garnish with
paprika.

Serve with rice or Paranthas (pg. 62).

168
7. Exotic Milk Fudge, \'
2, Lemon Pickle, 1
Si Deep Fried Whole Wheat Bread, Ws)
4. Curried Eggs and Green Peas, 168
 Ande, Matar Aur Alu
Curried Eggs, Peas & Potatoes

2 tbs. butter
1 medium onion, thinly sliced
1 tsp. turmeric
1 tsp. tandoori pepper mix
1 tsp. garam masala No. 1
1'/. cup green peas
1 cup potatoes, diced
1 tsp. salt
2 tbs. water
1 cup tomatoes, diced, skin and seeds removed
1 tbs. fresh coriander, finely chopped
4 large eggs, well beaten

Fry onions in butter until golden brown. Add turmeric, pepper mix, garam
masala and fry for a few seconds.
Add peas, potatoes and salt and cook for a few minutes. Add water, cover
and cook slowly until vegetables.are tender, about 8-10 minutes.
Adding tomatoes and coriander, cook uncovered until tomatoes are soft.
Add eggs and mix well, stirring and scrambling, with wooden spoon, over
low heat until set.

Very quick dish to prepare when pressed for time.

Tastes good with layered Paranthas (pg. 62).

169
 Tazi Sabzi Aur Ande
Eggs with Fresh Vegetables

4 large eggs, lightly beaten

2 tbs. butter
1 cup onions, diced
1 tsp. garlic, finely chopped
1 tsp. turmeric
1 tsp. tandoori pepper mix
'/, cup asparagus, chopped
'/. cup mushrooms, thinly sliced
'/. cup big coloured peppers, diced
1 cup tomatoes, skinned aand cubed
1 tsp. salt, or to taste
1 tsp. fresh coriander, finely chopped
2 tsp. chives, finely chopped
1 tsp. garam masala No. 2

Fry onions and garlic in butter until translucent. Add turmeric and pepper
mix, stirring for a few seconds.
Add asparagus, mushrooms and peppers. Cook until half done.
Adding tomatoes and salt, cover and cook until tomatoes are soft and
mushy.
Reduce heat. Add eggs, stirring with wooden spoon until done. Garnish
with coriander, chives and garam masala.

Totally delicious dish to prepare on short notice.

Serve with plain or layered Paranthas (pg. 62).

170
 IY
So OPIS S

71
 Introduction
Accompaniments play a major role in Indian cuisine. In fact,
they are as important as the main course.
Varieties of pickles, chutneys, mild cooling raitas,
Kachumbar, pickled onions, Papads, yogurt and Lassi enhance
the main dish.
Normally, pickles and chutneys are followed by Daal (split
lentil) dishes, but that is not necessarily the way they are served.
The following are some general guidelines for serving
accompaniments ...
Raitas are a welcome “cooler” with spicy foods and rice
pulaos.
Kachumbar, Pickled Onions, Papads and Lassi are enjoyed
with almost any meals.
Plain yogurt is served with savoury Paranthas or curried
vegetables without sauce.
Mithhi Amb Ki Achari (Sweet Mango Chutney) Khumani and
Sogi Chutney (Apricot and Raisin Chutney) are delicious with
Besan Paranthas (Savoury Paranthas.)
As there are no hard and fast rules on when and with what to
use accompaniments, it all depends upon your mood.
Aside from differing tastes, most accompaniments also have
medicinal values and aid in food digestion.

af,

iz.
 Basic Recipe for Most Raitas
Sour Cream & Buttermilk Sauce

4 cups whole buttermilk

1 cup light sour cream
1'/2 tsp. salt
1 tsp. cayenne pepper
1'/2 tsp. ground cumin
'/, tsp. garam masala No. 1
'/4 tsp. each, ground cumin and paprika for garnishing

Blend everything together until smooth. Refrigerate.

Alu Raita
Potato in Sour Cream Sauce

2 cups boiled potatoes, peeled and cut into small cubes

'/, cup chopped tomatoes, seeded
3/5 tsp. ground cumin
'/, tsp. salt, or to taste
2 tsp. fresh mint, finely chopped
'/4 tsp. cayenne pepper
3 cups buttermilk
1 cup light sour cream
'/. tsp. ground cumin
'/, tsp. paprika

Place potatoes, tomatoes, cumin, salt and mint into bowl. Mix well.
Blend together, sour cream and buttermilk until smooth. Pour into potato
mixture. Stir well and transfer into serving dish.
Garnish, criss-crossing, with cumin and paprika. Serve chilled.

Really good with Rice Pilaf (pg. 123).

 Khira Aur Ghia Raita
Cucumber or Zucchini in Yogurt Sauce

2 cups low fat yogurt

1 cup cucumber, or zucchini, coarsely grated
1 tbs. chives, finely chopped
1 tsp. salt, or to taste
1 medium tomato, diced (seeds and water removed)
1 tbs. fresh mint, finely chopped
'/, tsp. paprika for garnishing
1 tsp. ground roasted cumin

Pour yogurt into small bowl and stir with small whisk until smooth. Add
cucumber, chives and salt.
Garnish with tomato, mint, paprika, and cumin. Serve chilled.

Paz Aue iamatar peas

Onion & Tomato in Sour Cream Sauce

2 cups whole buttermilk

'/, cup light sour cream
OR 2 cups plain yogurt
'/2 cup green onions, finely chopped
'/, cup tomatoes, chopped and seeded
1 tsp. fresh dill weed, finely chopped
OR _ '/, tsp. dried dill weed
'/, tsp. garam masala No. 1
2 green chilli peppers, finely chopped, seeded
3/4 tsp. salt, or to taste
'/, tsp. ground cumin
'/, tsp. paprika

Blend sour cream and buttermilk until smooth. Add remaining ingredients.
Garnish with cumin and paprika.
Excellent with any favourite meat or vegetable dish.
Ve
 Boondi
Fritters in Sour Cream Sauce

Boondi ...
1 cup sifted pea flour
'/, tsp. each, cayenne, garam masala No. 1 and salt
1 tsp. oil
'/; cup water, approximately
oil for deep frying

1 recipe, Raita sauce (pg. 173)

Blend above ingredients until batter is smooth. Heat oil in deep frying pan
to 380° F.
Follow Laddoo method, pg. 201, for making Boondi.

*Do not cover the frying pan completely while making Boondi, allow
room for steam to escape.

Add 1 cup of boondi to raita sauce. Allow to soak for several hours in
refrigerator, stirring frequently as boondi has tendency to float to top.
Garnish with cumin and paprika.

Serve with pulao and dry vegetable dishes, etc.

7?
 Dahi Varra
Lentil Cake in Sour Cream Sauce

2 cups Black Mahn Daal* with skin

tbs. ginger, chopped
2 green chilli peppers, coarsely chopped
'/, cup water
2 tsp. garam masala No. 1
'/, tsp. salt
1 tsp. asafoetida
oil for frying
1 Basic Recipe for most Raitas, pg. 173

Clean Daal of grit and stones. Soak overnight with plenty of water.
Rub Daal between your hands and partially remove skin using several
changes of water.
Blend Daal and all other ingredients in food processor into smooth,
creamy batter.
Heat oil to 400° F. With wet hands take 2 tablespoonfuls of mixture,
forming into flat 2" patty. Make hole in centre by pushing in with finger.
Slip patty into hot oil. Add several without crowding. Fry until golden
brown and drain in wire basket. Prepare remaining patties similarly.
Soak 8-10 patties in 2 cups of salted, lukewarm water for a couple of
minutes. Squeeze patties gently between 2 layers of paper towel (to get rid
of oil).
Lay flat on serving dish. Pour basic sour cream mixture over patties. Allow
to soak up liquid for about 30 minutes.
Garnish with cumin and paprika.

* Split beans are called Daals. Husk means skin of Black beans (Mahn
refers to whole black beans)

Very delicious accompaniment with

Biryani (pg. 121) and Savoury Parantha (pg. 67).

% Varras freeze well for future use.

176
 i.
ay #

saat

ne 7?

7
Tapa
Poll

7. Curries Dry Cabbage, Peas and Carrots,

2. Lentil Cakes in Sour Cream Sauce, 176
3. Plain Lentil Cakes, 176
 Nariyal Chutney
Coconut Chutney No. 1

'/. cup light sour cream

cup fresh coconut, coarsely chopped, rind removed
green onion, roughly chopped
green chilli peppers, seeded*
tbs. fresh coriander, finely chopped
tbs. lemon juice
or
ee
Sy
ee tsp. salt, or to taste

Combine all ingredients together and grind into smooth paste. Keep chilled.

* For a hotter taste, leave seeds in.

Truly delicious with Rice Pulao (pg. 121),

Dosas (pg. 76) and Cutlets (pg. 36).

Nariyal Chutney
Coconut Chutney No. 2

1 cup medium, sweet, desiccated coconut

2 tbs. lemon or lime juice
2 green chilli peppers, seeded
2 green onions, coarsely chopped
'/, cup fresh mint or dill weed
1 tsp. salt

Combine all ingredients in blender and grind into smooth paste (add water
sparingly if needed).
Store chutney in refrigerator.

¥% Adjust chilli peppers to personal taste.

177
 Dhania Chutney
Coriander Chutney

cup fresh coriander leaves

cup green onions, coarsely chopped
green chilli pepper, coarsely chopped
tsp. cayenne pepper, or to taste
tsp. salt
ST
eS
EN
ee
Noe tsp. sugar
juice from one lemon

Wash coriander and onions well. Process everything into purée.

Store in jars, in refrigerator. Keeps for a week. Also freezes well.

Serve with Pakoras (pg. 30), Samosas (pg. 27), Daals etc.

Podina Chutney
Fresh Mint Chutney
'/. cup fresh, tender mint leaves
'/2 cup fresh coriander, chopped
6 green onions
2 green chilli peppers, coarsely chopped
2 tsp. salt
tsp. sugar
'/; cup lemon juice
2 tbs. water

Wash mint and coriander in several changes of water before chopping.

Dice onions.
Combine everything in blender, and process into smooth purée.
Store in refrigerator. Keeps for a week. Also freezes well.

Taste great with Pakoras (pg. 30), Samosas (pg. 27) etc.

178
 Tazi Amb ch utney
Fresh Mango Chutney

1 cup unripe mangoes, peeled and sliced

1 large sweet onion, coarsely chopped
'/2 cup fresh coriander, washed and coarsely chopped
1 tsp. cayenne pepper
1 tsp. salt
2 tsp. sugar
juice from one lemon

Blend everything together into smooth paste. Store in refrigerator. Keeps

good for a week.

% Adjust seasoning to taste. For hotter chutney, add extra cayenne pepper.

Imli Ch utney
Tamarind Chutney
6 oz. packet dehydrated tamarind
3 cups boiling water
2 tsp. salt
'/; cup golden brown sugar, approximately
2 tsp. ground cumin
1 tbs. lemon juice
1 tsp. cayenne pepper
Soak tamarind in boiling water and cool. With wooden spoon, or by hand,
rub and squeeze pulp until dissolved and liquid thick in texture. Strain
tamarind through plastic colander and push all pulp out. Add a little water
in order to get all pulp from seeds*.
In pyrex dish, mix remaining ingredients and bring to boil. Cook for 5
minutes. Cool. Freeze sauce in ice cube trays. Use sauce as needed.

* This procedure produces tamarind sauce. Tamarind is available in

different, pungent strengths. Adjust sugar as needed.

Serve with Samosas (pg. 27), Pakoras (pg. 30), cutlets,

and Sweet and Sour Chick Peas (pg. 118). 79
 Ghia Tamatar Chutney
Zucchini Tomato Chutney
4 cups zucchini, cut in '/2" cubes
1 cup onions, coarsely chopped
1 tbs. pickling salt

Combine all ingredients and leave in refrigerator overnight.

Next morning, rinse well and drain thoroughly.

1 cup Roma tomatoes, chopped and skin removed

'/, cup green chilli peppers, finely chopped
'/. cup red pepper, coarsely chopped
'/4 cup brown sugar
1 tsp. turmeric
1 tsp. garam masala No. 1
1 tsp. ground mustard
1 tsp. colouring paprika
1 tsp. salt
4 cup ketchup
tbs. fresh coriander, finely chopped
2 tbs. water
1 tbs. corn starch

In heavy stainless steel or enamel pan, cook all ingredients together

(except last 4 items) for about 30 minutes.
Add ketchup and coriander and cook for another 20-25 minutes.
Combine water and corn starch and pour into sauce, cooking for only a
couple of minutes.
Store in sterilized jars with rubber-lined, twist lids.
Keeps well in refrigerator for a month or longer.

Serve with Samosas (pg. 27), Pakoras (pg. 30) or meat

and Alu Tikki (pg. 36).

% For milder flavour, remove seeds from green chilli peppers.

180
 Khumani Aur Saug} Chutney
Apricot & Raisin Chutney
2 cups malt vinegar
1'/2 cups brown sugar
'/. Ib. dried apricot, diced
'/. cup seedless raisins
1 doz. small, whole, red chilli peppers
2 pods star anise
1 tbs. fresh ginger root, finely chopped
2 tsp. fresh garlic, chopped
1 tsp. garam masala No. 2
2 tsp. salt
Combine vinegar and sugar in saucepan. Boil, then simmer for 10 minutes.
Add remaining ingredients. Simmer over low heat for 30 minutes, until
thick and syrupy. Cool and pour into small sterile jars. Seal air tight.

Lasts for a long time. Very delicious.

Tamatar Ch utney
Tomato Chutney
cups ripe tomatoes, peeled, seeded and chopped
cups sweet onions, coarsely chopped
cups sugar
tsp. pickling salt
cloves garlic, finely crushed
tbs. ginger, coarsely grated
tsp. cayenne pepper
VI tsp. garam masala No. 1
BPNNN
NN
=

'/, cup pickling vinegar

2 tbs. corn starch
2 tbs. water

Combine all ingredients, cooking until thickened, about 1'/2 hours. Mix
cornstarch with water and add to mixture, cooking for another minute.
Cool slightly and pour chutney into sterilized jars.
Tastes good with Samosas (pg. 27), Pakoras (pg. 30) etc.
 Mithhi Amb Achari
Sweet Mango Chutney
8 large unripe green mangoes, washed, peeled, thickly sliced
1 tbs. pickling salt
1 cup pickling vinegar
‘/2 cup malt vinegar
1 cup white sugar
1 cup brown sugar
1 ths. garlic, chopped
2 tsp. ginger, finely chopped
1 tsp. garam masala No. 2
1 cup raisins
Sprinkle mangoes with pickling salt, and set aside.
In enamel pan*, combine next 7 ingredients and cook for 15-18 minutes.
Add mangoes and raisins and simmer until thick and syrupy, about 30-40
minutes. Cool and store in sterilized jars. Keeps for a long time.
* Use enamel pan to avoid oxidization and discolouration.

Serve with Paranthas (pg. 62)

Kach um ba ff
Carrot & Onion Relish

1 cup carrots, coarsely grated

'/2 cup sweet onions, finely chopped
'/, green onions, finely chopped
1 cup tomatoes, diced
2 green chilli peppers, finely chopped
1 tbs. fresh coriander, finely chopped
1 cup raisins, steamed
2 tsp. sugar
1 tsp. salt
1 tbs. lemon juice
2 tbs. ketchup
1 tbs. tamarind sauce (optional)

Mixing everything together in bowl, store in refrigerator.

Serve with appetizers or Daal, Roti (pg. 61) and rice dishes.
182
 Alu Bukhara Chutney
Plum Chutney
4 cups Japanese plums*
'/. cup brown sugar, unpacked
tsp. lemon juice
2 tsp. ground cumin
1 tsp. salt
'/, tsp. cayenne pepper
'/3 Cup raisins
For Garnish ...
'/. cup almonds, slivered
1 banana, thinly sliced
Wash and stew plums in saucepan until soft. Whisk vigorously until stones
separate. Push plum pulp through plastic colander with big holes to extract juice.
Add next 5 ingredients, cooking over medium heat for 5 minutes. Add raisins.
Before serving, add almonds and banana slices.
* Japanese
p p plums can be sweet and sour. Adjust
J sugar
8 to p personal taste.

Serve with appetizers like Pakoras (pg. 30),

Samosas (pg. 27). Very Tasty!

Nav Rattan Chutney (Nine Gems)

Nine Vegetable Chutney
'/, cup Tamarind Sauce pg. 179
‘/, cup ketchup
'/4 cup raisins
1 tbs. brown sugar
1 ths. Lemon juice
'‘/, cup of each vegetables... carrots (grated), radishes,
red and yellow peppers, green and red onions diced,
1 tbs. each of Jalepino peppers, mint and corriander finely chopped
Mix everything together and store it in a glass jar. Refrigerate, keeps good
for a couple of weeks.

184
 Gatiar Mooli Kachumbar
Carrot © Radish Relish

1. cup daikon (white radishes), coarsely grated

'/, cup carrots, coarsely grated
1/4 Cup green onions, or chives, chopped
1 tsp. fresh ginger root, finely chopped , optional
1 green chilli pepper, seeded and finely chopped
1 tbs. lemon juice
1 tbs. prepared tamarind juice (pg. 179)
2 tsp. ketchup
1 tbs. brown sugar
1 tsp. salt

Combine above ingredients together.

Store in jars in refrigerator. Keeps well for a week.

Serve as an accompaniment to a meal

of rice, Samosas (pg. 27), Pakoras (pg. 30) etc.

Sirka Piaz
Pickled Onions
2 medium Spanish or sweet onions, thinly sliced
1 med. red onion, thinly sliced
1 tsp. sugar
1 tsp. salt
'/, tsp. paprika
2 tbs. white vinegar
Combine all ingredients in wide mouth jar and toss lightly until well mixed.
Stays crisp in refrigerator for a couple of days.

Serve as an accompaniment with most Indian meals i.e.

Rice, Chappaties (pg.61), Daal, Pulao or Kebabs (pg. 137).

184+
 Amb Ka Achar
Mango Pickle
very firm, unripe mangoes
tbs. pickling salt
cup pickling vinegar
tbs. fenugreek seeds
tbs. fennel seeds
cups mustard oil
tbs. turmeric
tbs. cayenne pepper
tbs. onion seeds
nN
SO
NK
=F
NH
NY
= tbs. ground mustard

Soak fenugreek and fennel seeds in heated vinegar, until seeds plump up,
about 60 minutes. Wash and dry mangoes well and cut into chunks.
Sprinkle with pickling salt and set aside.
In stainless steel pan, heat mustard oil, reduce heat and add turmeric, cayenne
pepper, onion seeds, ground mustard and soaked spices.
Raising heat to medium high, add mangoes and bring to boil. Reduce heat
and cook, uncovered, for 30 minutes, or longer, until oil rises to top and
no trace of water is left. (Water spoils the pickle.)
Cool and store in sterilized jars. Shake pickle jar occasionally for first
week and pickles will keep for a long time.

185
 Shalgam Gobi Gayjar Achar
Turnip, Cauliflower ©& Carrots Pickle

cups cauliflower, in florets

cups carrots, cut lengthwise 2" X '/2" thick
cups rutabaga, cut in wedges 2" X '/2" thick
cups water
'/, tbs. pickling salt
1 cup oil
'/. cup ginger, grated
'/, cup garlic, chopped
'/, cup pickling vinegar
1 tbs. turmeric
2 tbs. tandoori pepper mix
'/; cup ground black mustard seeds
'/, cup brown sugar
1 tbs. pickling salt

For softer pickle, blanch vegetables in salted water.

For firm pickle, rinse vegetables in salted water and spin dry. Partially dry
vegetables in food dehydrator*, or by whatever means you prefer.
Blend garlic and ginger together into fine paste. Heat oil in large stainless
steel pan and fry paste until brown.
Add remaining ingredients, stirring constantly until oil separates from mixture.
Add vegetables, mixing well. Reduce heat, cooking uncovered for 20 minutes,
or longer, until oil rises to top. Make sure no trace of water is left.
Cool completely and store in jars. Edible immediately, but best in a few
days time.

* It is extremely important to partially dehydrate the vegetables, otherwise

the pickle won't keep.

Really delicious with Daal and Naans (pg. 75)

%& For hotter pickle, add extra cayenne.

186
 Sabzi Rye Achar
Mixed Vegetable Pickle

2 cups cauliflower, in florets

2 cups carrots, cut lengthwise 2" X '/," thick
1 cup rutabaga, cut wedges 2" X '/," thick

Prepare vegetables as for Shalgam Gobi (pg. 186).

'/3 cup white pickling vinegar

'/, cup small, round, whole red chilli peppers
1 tbs. fenugreek seeds
1 ths. fennel seeds

Heat vinegar and add spices, soaking for 1 hour.

'/,; cup mustard oil, or vegetable oil

1 tbs. turmeric
2 tbs. ground mustard
1 tbs. cayenne, or to taste
1 tbs. brown sugar
1'/2 ths. pickling salt

Heat oil in wok and fry remaining ingredients for a couple of minutes.
Add vegetables and soaked spices, continuing to cook until oil rises to
top.
Cool and store in sterilized jars in warm place. Shake jar daily to ensure
proper mixture of spices and to avoid spoilage.
Pickle will be ready in a week.

Truly delicious with Daal, Chappaties (pg. 61),

rice and Samosas (pg. 27).

187
 Nimboo Achar
Lemon Pickle
8 thin skinned lemons, cut into small chunks
'/, cup pickling vinegar, slightly heated
1 tbs. fenugreek seeds
1 tbs. fennel seeds
'/4 cup ginger, thinly sliced
8 cloves garlic, cut into halves
'/, cup mustard oil
2 tbs. mustard seeds, ground
1 tsp. asafoetida
2 tsp. onion seeds
2 tbs. pickling salt
Soak fenugreek and fennel seeds in vinegar for 30 minutes.
In saucepan, fry ginger, then add remaining ingredients, including lemons and
soaked spices. Cook for about 12-15 minutes.
Cool and store in sterilized jars with plastic lids. Shake jar twice daily for a week
to ensure proper distribution of spices and to avoid spoilage. Store in warm place.

Tastes good with Daal, Khichree (pg. 128) and rice etc.

Hari Mirich Achar

Green Chilli Pickle
1 Ib. green chilli peppers, or finger peppers
/3 cup oil
'/s cup warm pickling vinegar
1 tbs. whole fenugreek seeds
1 tbs. whole fennel seeds
2 tbs. ground black mustard seeds
1'/2 tbs. pickling salt
1 tsp. asafoetida

Wash, towel dry and cut chilli peppers into '/s" piceces. Soak seeds in warm
vinegar, set aside for 1 hour.
Heat vinegar in pan. Combine all ingredients and cook until oil separates from
vegetables. Cool and place in sterilized jars. Shake jars twice daily, for a week,
to ensure proper distribution of spices and to avoid spoilage.
re Tastes good with beans and lentils, etc.
189
 —.
w P

~ Introduction gy
A sweet dish is versatile and can be served at varying times.
- It is not necessary to finish an Indian meal with sweets or
desserts. Sometimes a sweet dish is served as part of the meal. |
* And in some provinces, they may even be served first, as a
gesture of good will.
Most Indian sweets are made of milk and sugar, with
additional nuts and condiments. The milk used is either in the
form of Khoa (dried fresh whole milk) or Paneer (Indian cream
cheese).
Sweets made with milk are especially enjoyed at teatime,
parties or almost any time in a social atmosphere.
Aside from milk sweets, some are served at breakfast which is
very popular among vegetarians and children. Mithhi Seviyan
(sweet vermicelli), Pinniyan (granola), Balu Shahi (Indian
Donuts), Sujee Halwa (Semolina Pudding) are just to name a few
of these favourites.
Laddoos are usually associated with festive occasions such as
weddings.
Indian sweets are convenient food.
There are no rules to follow — enjoy to your heart’s desire.

S\ oe

190
7.Carrot Halwa, 191

2, Pearl Like Fritter Balls (Laddoo), 197

3. Milk Sweetmeat Balls, 192
@, Pea Flour Fudge, 199
 Gajiar Halwa
arrot Halwa
5 cups carrots, finely grated
2 cups whipping cream
'/; cup raisins
'/2 cup brown sugar, packed
'/, cup medium coconut
1 cup powdered milk Ky
2 tsp. ground cardamom “ZA,
1 tsp. kewra essence A
'/; cup almonds, slivered
2 tbs. pistachio nuts, finely chopped
pure silver leaf for decoration
Combine carrots and cream together in saucepan. Cook until carrots are fairly soft.
Add raisins and cook until raisins are fluffy as they absorb liquid. Add sugar and
coconut and cook until mixture is dry.
Add powdered milk, cardamom, kewra essence and half the nuts. Stir constantly
until mixture starts to leave butter and comes away from pan in one mass.
Put halwa into shallow dish and cool. Decorate top with a silver leaf and remaining
nuts. Serve warm for an excellent teatime snack

Pethha Mithhaie
White Pumpkin Sweets
2 Ibs. white pumpkin, cut into 2" cubes
1 tsp. slaked lime*
1 tsp. ground alum (phutkari)
4 cups granulated sugar
2 cups water
2 tsp. kewra essence
‘2 cup icing sugar, optional
2 pure silver leaves, for decoration
Peel, wash and cut pumpkin. Prick all over with fork. In bowl, combine water and
lime together, add pumpkin and soak overnight.
When ready to proceed, wash pumpkin in several changes of water. In pan, cover
pumpkin with fresh water, add alum and boil for 30 minutes. Remove pan from heat
and wash pumpkin in several changes of warm water to get rid of traces of alum.
In saucepan, dissolve sugar and water. Boil until volume is '/; of original amount.
Add cooked pumpkin to syrup and cook for 30 minutes, or until translucent in
appearance. Add kewra essence. Soak for a couple of hours.
Drain pumpkin in colander. Dust with icing sugar and decorate with silver leaves.
* Slaked lime is also known as Chunna and is available in most Asian markets. 191
 Gulab Jamun
Milk Sweetmeat Balls

cups powdered milk

cup all purpose flour
tbs. durum flour (finest cream of wheat)
tsp. baking powder
cups whipping cream
tbs. shortening, melted
sugar cubes, cut into quarters
hAO
rv
BS
= cups vegetable oil, for deep frying, approximately

2 cups sugar
3'/2 cups water
2 tsp. ground cardamom
'/, tsp. cream of tartar
1 tsp. kewra essence
4 silver leaves for decoration (optional)
In deep bowl, sift together dry ingredients. Make depression in center,
adding enough cream to form into smooth and pliable dough*.
With greased hands, divide dough into walnut sized balls, and press piece
of sugar cube into each ball and shape into round ball again. Make
remaining balls similarly and set aside.
SViUpiee
Combine sugar, water and cardamom in saucepan, bring to boil over
medium heat, until sugar dissolves. Add cream of tartar, cook for 5 minutes.
DO NOT STIR. Add kewra essence.
Heat oil in wok over medium low heat. Drop in a few balls at a time. Do
not over crowd as balls will swell while cooking. Rotate gently with slotted
wooden spoon until brown in colour. Lift balls out gently with metal,
perforated turner, and drain in wire basket. Then drop into warm syrup.
Allow to soak for an hour. Process remaining balls similarly.
Before serving, remove gulab jamun from syrup, placing on serving dish
and decorating with silver leaves.
* Adjust dough by adding flour or milk for the right consistency.

Excellent dessert or teatime snach.

¥% Dark brown balls have the tendency to stay down in the oil. Make sure
you rotate them evenly all the time.
192
 Rasgulas
Cream Cheese Balls in Syrup

2 cups paneer (pg. 24)

1 cup well drained ricotta cheese
2 tsp. semolina, 'sugee' (finest kind suitable for making pasta)
1 tbs. white flour
'/, tsp. baking soda
6 sugar cubes, quartered

Place paneer and ricotta cheese into bowl, add semolina flour and baking soda.
Knead hard until cheese is smooth and pliable and palm of hand is greasy.
Shape cheese into 16 balls, inserting into each one a piece of sugar cube.
Set aside.
Syrup ...
2'/2 cups sugar
5 cups water
1 tsp. ground cardamom
2 tsp. kewra essence
2 tbs. almonds and pistachio nuts, coarsely chopped

In large saucepan, heat sugar and water together and bring to boil. Reduce
heat and simmer for 5 minutes.
Pour half of syrup into separate container and set aside.
Combine cheese balls and cardamom in syrup saucepan and bring to boil.
Uncover, simmering on very low heat.
Every 15 minutes, add half a cup of reserved syrup and 2 tablespoonfuls of
cold water over cheese balls, which thins down syrup and makes rasgulas
porous, spongy and whitish. Keep repeating procedure until all syrup is used.
When ready, cheese balls swell to double original size.
Cool, adding Kewra essence. Place on serving dish, garnishing with nuts.

Excellent dessert as well as teatime snack.

%& Chilling makes Rasgulas tough and loses their spongy texture.

195
 Ras Malai
Fresh Cream Cheese Ball in Cream

Ras Malai is a combination of 2 sweet dishes. Rasgulas and

Rabri. Rabri is the scraping of dried milk removed from the side
of the pan and mixing it back to the cream, repeatedly.
Stuffing ...
'/, cup each of almonds and pistachio nuts, ground
2 tbs. corn syrup
1 tsp. ground cardamom
Combine above ingredients and set aside.

Follow Rasgulas recipe, pg. 193...

Substitute '/2 tsp. of nut mixture for pieces of sugar cube. Follow same method
as rasgulas. Once prepared, soak rasgulas in 8 cups half and half cream for
several hours. Drain and reserve cream for making malai, (recipe follows).

Malar wee
Reserved half and half cream, approximately 6 cups
'/2 Cup sugar
1 tsp. kewra essence
2 tbs. of each, almonds and pistachio nuts, slivered

Put cream in heavy saucepan and bring to boil, stirring constantly until
reduced to half of its volume.
Push cream to walls of pan to dry. Scrape dried up skin and put back in
cream. Repeat process until desired consistency is acquired.
Add sugar and stir to dissolve. Add kewra essence.
Transfer rasgulas to platter. Pour Malai over.
Decorate with silver leaves and sprinkle with nuts.

Absolutely delicious. Excellent dessert.

Very popular at wedding banquets.

194:
 kKheer
Exotic Saffron Rice Pudding

1 tsp. clarified butter, or vegetable shortening

4 cups homogenized milk
'/> cup pearl rice, uncooked
'/2 cup white sugar
2 tsp. green cardamom seeds, ground
strands saffron, finely crushed
1 can (14 oz.) 1% evaporated milk
'/; cup raisins, steamed
2 tbs. medium sweet coconut
'/, cup almonds, slivered
‘/, cup pistachio nuts, slivered
2 tsp. kewra essence
2 silver leaves

Grease pressure cooker with butter. Combine milk, rice, sugar, cardamom
and saffron and bring to boil. Cover and cook until pressure reaches 15 Ibs.
Turn off heat and let pressure drop. Open lid, continuing to cook over medium
heat, about 5 minutes.

Add evaporated milk, stirring constantly with metal scraper until rice and
milk are thick in consistency. ©
Reduce heat and cook, adding raisins, coconut, and half the nuts. Stir
constantly, to avoid scorching, for another 5 minutes. Remove from heat
and add kewra.
Pour pudding into bowl and decorate with silver leaves and garnish with
remaining nuts.

Serve either hot or cold.

Absolutely delicious dessert.

19D
 Jalebi
Crisp Syrupy Spirals
'/, cup luke warm water
'/, tsp. sugar
1 tsp. dry active yeast
Dissolve sugar in water, sprinkle with yeast until frothy, about 5 minutes.
Batter ...
2 cups cake and pastry flour
1 tbs. rice flour
1'/, cups luke warm water, approximately
oil for frying

Blend flours and water to a smooth batter. Add yeast mixture. Leave to
ferment overnight in warm place. Batter will be frothy. Beat vigorously
before using. Adjust thickness with water or flour. Batter should fall in
continuous stream when poured.
SVTUD: a.
2 cups sugar
1'/4 cup water
'/, tsp. cream of tartar
1 tsp. ground cardamom
'/s tsp. orange food colouring
1 tsp. kewra essence

In saucepan, over medium heat, dissolve sugar in water. Add cream of

tartar, cardamom and food colouring. Cook until soft ball forms. Remove
from heat and cool until lukewarm.
Heat oil in shallow frying pan to 375° F. Pour batter into pastry bag with
small nozzle. Squeeze, in figures 8s, directly over hot oil. Fry, turning once,
until crisp and golden on both sides.
Lift out with tongs and drain oil off into wire basket. Set cooling rack over a
dish to collect syrup drippings. Dip each jalebi into syrup for a few seconds
and leave on rack to drain.
Repeat frying, draining, immersing and draining process until all batter is used.

Serve hot or cold. Excellent teatime snack.

Also very popular at weddings.

196
7. Crispy Syrupy Spirals (Jalebi), 196
2. Rice Pudding (Kheer) ,195
 .e
Se
=eee
 |Laddoo
Pearl-Like Fritter Balls in Syrup
Boondi Batter ...
1 cup pea flour
2 tbs. rice flour
Zs cup lukewarm milk
'/, cup water, approximately
1 tbs. shortening, melted
Combine milk and water. Sift flours into bowl, gradually adding liquid. Beat
well with wooden spoon. Add shortening and set aside.

Boondi Method, pg. 175...

'/, cup clarified butter
4 cups vegetable oil for frying
Heat butter and oil together to 380° F in small deep fryer. Placing Boondi
tray* over fryer, pour a ladleful of batter onto it. Tap tray with rubber spatula
so batter falls, in small pearl drops, into hot fat. Fry for a few minutes until
Boondi is golden and crisp. Scoop out with perforated spoon and drop into
prepared, warm syrup. Repeat process until all batter is used.

DYTUP +.
1'/2 cups sugar
1 cup water
'/s tsp. cream of tartar
a few drops of orange food colouring
1 tsp. ground cardamom
1 tsp. kewra essence
'/, cup each almonds and pistachio nuts, coarsely chopped
2 silver leaves for decorating
Combine sugar and water in saucepan and bring to boil. Add cream of tartar.
DO NOT STIR. Boil until of 1 thread consistency, or 220° F on sugar
thermometer. Turn off heat. Add remaining ingredients except silver leaves.
Allow Boondi, prepared as above, to soak in syrup for a few minutes.
While still warm, with greased hands, for each Laddoo, form '/4 cupful of
Boondi into a golf-sized ball. Make remaining balls similarly.
Place balls on cookie sheet lined with wax paper. When dry and hardened,
decorate with silver leaves.
* Boondi tray is a handmade utensil. See pg. 6 for instructions.
Laddoos are normally associated with auspicious
occasions. An excellent teatime snack.
197
 Tukree
Exotic Milk fudge

'/, cup clarified butter

'/, cup all purpose flour
'/, cup pea flour
cups whipping cream
cups powdered milk
cup fine, sweetened coconut
'/, cup almonds*, coarsely chopped
'/, cup pistachios*, coarsely chopped
tsp. ground cardamom
tsp. kewra essence
silver leaves, for decoration
*SAVE 2 tbs. mixed nuts for garnishing
Syrup ..
2 cups white sugar
1'/, cups water
a few drops of yellow food colouring

Heat clarified butter over medium heat. Add both flours, braising until
golden brown. Add whipping cream, stirring until mixture is dry and
butter leaves side of pan.
Remove pan from heat, adding powdered milk and remaining ingredients
(except silver leaves). Blend mixture thoroughly to get even consistency.
Set aside.
Boil sugar and water together until a soft ball forms. Do not stir as this
crystalises syrup. Add food colouring.
Pour syrup into milk mixture, mixing thoroughly. Spread mixture evenly
onto greased cookie sheet. Cool slightly.
Decorate with silver leaves and sprinkle with remaining nuts. Cool and
cut into 2" diamond shaped pieces.

Truly delicious dessert or teatime snack.

198
 Besan Tukree
Pea Flour Fudge

2'/2 cups pea flour

1 cup clarified butter
'/, cup almonds, coarsely chopped
'/, cup pistachio nuts, coarsely chopped
1 tsp. ground cardamom
1'/, cup granulated sugar, or castor sugar
2 pure silver leaves for decoration

Heat butter, gradually adding sifted flour and fry until golden. Mixture
should be very smooth, of light texture and release a pleasant aroma.
Add nuts and cardamom and fry for another couple of minutes. Remove
from heat and add sugar. Combine thoroughly. Press mixture into greased
rectangular dish.
Cool and cut into diamond shape pieces.
Decorate with silver leaves.

Smooth Texture Tukree *...

Add */, cup milk to above recipe
Boil sugar and */, cup milk together until a soft ball forms. Combine syrup
with flour mixture, mixing well. Transfer to greased pan, cool and cut into
diamond shaped pieces.

* Variation to above recipe, Besan Burfy

Two pieces are sufficient for a serving.

%* Place a tiny drop of syrup into a bowl of cold water. When it forms a
ball, syrup is ready.

ae
 Kulfi
Indian Ice Cream
cans evaporated milk, 385 ml. each
cup unsalted, dessert ricotta cheese
tbs. custard powder
can sweetened, condensed milk
tbs. ground almonds
tbs. pistachio nuts, coarsely chopped
green cardamoms, finely ground
NW
N
=
hNN
= tsp. kewra essence

Blend 1 can of evaporated milk with ricotta cheese.

Mix custard powder into second can of milk in double boiler. Cook custard
until thick. Add first mixture and cook until back of wooden spoon is
coated. Remove from heat and pour custard mixture into bowl. Add
condensed milk, almonds, pistachio nuts, cardamoms and kewra essence.
Cover and place bowl in freezer for an hour, stirring once or twice au
this time, to ensure nuts are evenly distributed. Pour into popcicle moulds
and freeze until firm.
Serve with Falooda (pg. 193) and syrup. Very refreshing treat!

Mithh; Seviyan
Sweet Vermicelli
1 pkg. (8 oz.) fine vermicelli
3 tbs. clarified butter
1 cup sugar
3 cups water
'/, cup ground almonds
1 tsp. ground cardamom
'/4 cup pistachio nuts, coarsely chopped
Break vermicelli into small pieces, 1'/;" in length.
Heat clarified butter in deep saucepan and fry vermicelli until golden
brown. Add sugar, water, almonds and cardamom, bring to boil. Reduce
heat, and simmer until vermicelli is cooked and liquid is absorbed, about
8-10 minutes.
Cool slightly and fluff vermicelli with fork. Serve warm, sprinkled with
pistachio nuts.
Kids love this for breakfast or a snack before going to bed.
ZOO
 Falooda
Vermicelli Noodles in Syrup

'/; cup corn flour, or arrowroot flour

2 cups water
1 tsp. rose water

Dissolve corn flour in '/s4 cup of water, blending until smooth.

Over medium heat, boil water in saucepan and slowly add corn flour
mixture. Cook until thick, stirring constantly for 8-10 minutes.
When mixture becomes translucent, it is done. Remove from heat and
cool, first on kitchen counter, for about 20 minutes and then in refrigerator
until it becomes paste.
Pour paste into Seviyan machine, with perforated disc. Hold over bow! of
ice water. Rotating handle of machine, force paste through holes of disc.
This will result in vermicelli-like strings, falling into iced water. This is
called flooda.
Add rose water and keep in refrigerator.

Syrup ...
1'/, cups sugar
7/3; cup water
'/s tsp. cream of tartar
1 tsp. kewra essence

In saucepan, dissolve sugar in water over medium heat. Boil for 4-5
minutes. Add cream of tartar, cooking to one thread consistency. Remove
from heat and add kewra essence.
A couple of tablespoonfuls of Flooda and 1 tablespoonful of syrup is
enough for one serving of Kulfi (pg. 195).

pee)
 Sutee Halwa
Semolina Pudding

SVKUp
1 cup sugar
2 cups water
1 tsp. ground cardamom
4 — strands saffron

Grind saffron in mortar and pestle with 1 tablespoonful of water. Combine

sugar and water in saucepan and bring to boil. Reduce heat and cook for 5
minutes. Add cardamom and saffron, mix and set aside.

1 cup semolina
'/> cup clarified butter
'/, cup ground almonds
'/, cup golden raisins
2 tbs. almonds, coarsely chopped
1 tbs. pistachio nuts, coarsely chopped

In frying pan, melt butter and slowly add semolina. Fry over low heat,
stirring constantly, until semolina mixture is golden and feels very light,
about 8-10 minutes.
Add syrup, ground almonds and raisins. Use splatter screen to avoid
sputtering. Keep stirring vigorously until mixture thickens and leaves sides
of pan and whole mass can be lifted out at once.
Place pudding onto serving dish and garnish with nuts.

Tastes really good with Poories (pg. 73) or as a dessert.

Kids love it for breakfast.

Halwa 1s usually served on auspicious occasions in India.

LOVE
 Balu Shahi
Fancy Indian Donuts
2'/,cups all purpose flour
OR 2 '/2 cups cake and pastry flour
tsp. baking powder
tbs. brown sugar
cup whipping cream, approximately
==cups vegetable oil, for deep frying

Combine dry ingredients in bowl. Add whipping cream and mix to form
soft dough. Set aside.
Pullin es
'/, cup almonds, coarsely chopped
'/, cup pistachio nuts, coarsely chopped
1 tsp. ground cardamom seeds
2 tbs. honey

Combine above ingredients and set aside.

Glaze...
3/4, Cup water
1 cup sugar
'/2 Cup corn syrup
1 tsp. ground cardamom
1 tsp. kewra essence

Boil together first 4 ingredients, cooling slightly and adding kewra essence.
Method ...
Break off small piece of dough (the size of a golf ball). Flatten slightly.
Make depression in center and stuff with 1 teaspoonful of nut filling. Pull
edges of dough together and pinch to seal.
Prepare remaining dough similarly. Heat oil to 350° F. Drop Balu Shahies
into oil, a few at a time. Fry until golden brown.
Remove from oil and drain in wire basket. In shallow pan, line up Balu
Shahies and pour warm syrup over. When cooled, dust with icing sugar.

YUM! YUM! Simply delicious. An excellent teatime snack.

209
 Sakkar Paras
Sweet Biscuits

2 cups all purpose flour

'/, tsp. baking powder
1 tbs. brown sugar
'/; cup vegetable shortening
?/;_ Cup water, approximately
vegetable oil for frying

'/. Cup sugar

2 tbs. water
'/. Cup corn syrup
2 tbs. butter
1 tsp. ground cardamom
1 tsp. kewra essence
'/, Cup icing sugar

Sift together flour, baking powder and brown sugar in deep bowl. Add oil
and rub in with hands. Gradually add enough water to form fairly stiff
dough.
On lightly floured board, roll dough into rectangle, about '/4" in thickness.
Cut into small, '/2" diamond shaped pieces.
Combine sugar, water, corn syrup and butter in saucepan. Bring to boil.
Add cardamom and cook 3-4 minutes. Add kewra essence, keeping
mixture warm until ready to be used.
Heat oil in frying pan to 375° F. Put Sakkar Paras in pan and fi until
golden brown. Remove from oil and drain in wire basket.
Pour syrup over Sakkar Paras and toss well.
When cool, sprinkle with icing sugar to keep them separated.

Matries (pg. 42) and Sakkar Paras go hand-in-hand as

teatime snacks. Kids love them.

%& Store in air-tight containers. They keep for a long time.

ZOF
 Meethhae Chawal
Sweet Rice
cup long grain rice
tbs. clarified butter
cloves
=
nN
au green cardomons, bruised
1 inch cinnamon stick
1'/2 cups water

Garnishing ...
'/, cup roasted almonds
'/, cup roasted pistachio nuts
Syrup ...
?/; cup sugar
"/, cup water
1 tbs. butter
/, cup thinly diced fresh coconut
/, cup raisins
'/, tsp. saffron or 1 tsp. yellow food colouring

In a saucepan on a medium heat, combine all the above ingredients and

bring to a boil. Cook it for five minutes and set aside.
Place rice in sieve, swish in bowl of water, and drain well. Heat butter in
saucepan over medium heat, add rice, cloves, cardamoms and cinnamon
stick, saute for a couple of minutes. Add water and bring to a boil.
Reduce heat to low, cover pan and cook for 10 minutes.
Stir rice with fork and add syrup. Cover the pan and cook rice for another 5
minutes. Leave the lid slightly open to let the steam escape.
Before serving gently fluff the rice with a fork, transfer it on an oval platter
and garnish with roasted nuts.

Serve rice as a dessert with your favourite Indian meal.

A refreshing change is welcome.
Very popular at social gatherings.

203
 ey nniyan
Granola

cup clarified butter

cup whole wheat flour
cup mung bean flour
ey
a
ee cup flax seed flour
'/, cup almonds, slivered
'/, cup almonds, ground
'/, cup pistachio nuts, coarsely chopped
'/, cup sesame seeds, crushed, optional
1 tsp. ground cardamom
1 tsp. ground carom (check for foreign objects before grinding)
1'/2 cups brown sugar
1‘/, cups water
'/s tsp. cream of tartar
1 tbs. butter
/. cup raisins
In saucepan, fry first 2 flours in butter for 5 minutes. Add flax seed flour
and continue to fry until beautiful aroma is released and mixture is light
brown and smooth.
Add nuts and spices and fry for a few more minutes until nuts are roasted.
Remove pan from heat and set aside.
Combine sugar and water in saucepan and bring to boil. Add cream of
tartar and continue to cook until soft ball stage is reached. Add butter and
raisins, allowing syrup to rest for a couple of minutes. Pour syrup* over
flour and nut mixture and mix thoroughly.

* Instead of syrup, add brown sugar and raisins and mix well.

"/; cup of Pinniyan with warm milk, as a bedtime snack, is

very satisfying and soothing to the nerves.

206
NY

+
(\
Gear
 General Helptul Hints
It is very important to organize your time and budget before planning meals.
Prepare most of your meals partially, or fully, ahead of time as food tastes
better after it has had time to absorb the flavour of the spices used.
The Basic Sauce Mix (Turka) is essential to Indian cooking. Make a large
quantity ahead oftime and freeze it. Turka also keeps well in a refrigerator
for about aweek.
Spices are the “soul” of Indian cuisine. It is worth taking the extra time
and effort to make your own spice mix.
Spices have medicinal values. Store them in coloured bottles away from
sunshine in order to retain their flavours for a few months.
Flours vary in texture as well in absorbency so adjust the amount of
liquid used, as needed. It is easier to add flour to a softer dough than
water to a stiff one.
Dough made with Roti flour does not change colour in the refrigerator
for a couple of days. The bran found in whole wheat flour turns dark in
the refrigerator.
Grease hands before kneading dough so that dough will not cling to hands.
When making Maki Roti, it is easier to make them between 2 sheets of
aluminum foil placed over a damp tea towel.
Use left over Daals to make savoury Paranthas. Make a dough of flour,
Daals, green onions and spices etc., using the method listed for Besan
Paranthas.
10. Use left-over whey from Paneer in dough instead of water.
11. Left-over Paranthas, Poories, Roties, Naans, Bhaturas etc. freeze
sucessfully. Storing wrapped packets of flat bread in a plastic container,
in the freezer, will keep up to 2 months.
WA Storing Koftas, lightly browned Samosas, Pakoras etc. in the freezer will
keep them up to 2 months.
fe . Check lentils, Daals, and beans for grits and stones when you have extra
time. On short notice, they are then ready to be used.
14. Cook Daals and beans in larger quantities. Packing in small portions and
freezing, as well as defrosting in a microwave oven, will cut your
preparation time.
iD: Whole beans, Mahn, Mungi, and Kidney beans are excellent when
prepared in a slow cooker.

208
16. Meat and poultry dishes are time-saving when prepared in a slow cooker.
Mix Turka (sauce) and meat or poultry together, cooking until ready.
Take advantage of freezing seasonal vegetables, i.e. Okra, different
coloured peppers, Karelas etc. Whole lemons, ginger, and garlic freeze
well too. Pack in used milk containers as they stack well and take very
little room in the freezer.
Frozen garlic is easier to peel.
Mint and Coriander Chutney can also be frozen successfully. Mint loses
its flavour when frozen by itself.
A few unpeeled, boiled potatoes are handy, kept in the refrigerator, for
making Alu Varra, Tikki, Raita, Chat and Paranthas etc.
Grind granulated sugar very fine and use it instead of castor sugar.
If clarified butter is not available, fry onions and butter together as this
will prevent the milk solids in the butter from burning.
ws\ If food gets burnt to a pan, add a large, sliced lemon to the pan, fill with
boiling water and heat for a while. The burnt part will loosen by itself
and rise to the top.
Mey Use kitchen scissors to top and tail beans or to cut green onions. This
way is much easier and quicker than using a knife.
253 To clean a stained or dirty pan, sprinkle with ordinary salt, heat on stove,
then clean up with paper towel or piece of newspaper.
26. To prevent water rust from collecting in a kettle, put 2 marbles inside the
kettle. When boiling, the movement of the marbles will keep the kettle
rust free.
eg Add a teaspoon of vinegar to water when washing salad green. Any insects
in the vegetables will drop out into the water.
20; Squeeze more juice from a lemon by first placing it in boiling water and
leaving for 5 minutes before squeezing.
jae Add a drop of cold water to an egg white before wisking. It will froth in
half the time and be stiffer.
30. If an egg breaks during boiling, add a few drops of vinegar. This will help
prevent the contents from spilling into the water.
alk - Fried eggs won't break or stick to the pan if you add a teaspoon of flour
to the hot fat before frying.
Se: Use a wet knife to slice hard eggs if you don’t have a proper slicer. This
way slices won't break so easily.
433 Rub your hands on the stainless steel sink in order to get rid of onion odour.
209
 Metric Conversions

1/8 tsp. 0.5 ml.

1/4 tsp. 1.0 ml.
1/2 tsp. 2.0 ml.
3/4 tsp. 4 ml.
1 tsp. 5 ml.
1 1/2 tsp. 7 mi.
1 ths. Pou
2 tbs. 25 mi.
1/4 cup 50 ml.
1/3 cup 75 ml.
1/2 cup 125 ml.
2/3 cup 150:mil:
3/4 cup 175 ral:
3 tsp. 1 tbs.
16 tbs. 1 cup
2 cups 1 pint
4 cups 1 quart
2 pints 1 quart
4 quarts (liquid) 1 gallon
4 tbs. 1/4 cup
5 1/3 tbs. 1/3 cup

1 litre
114 grams
227 grams
454 grams
907 grams
1 kg.

210
Notes

211
 Notes

Feiwe
 Special Orders Welcome
Order Form
We can ship you a copy of ... fram Madhuri’s kitchen, Authentic
Indian Cooking for areas where it is not available in stores. Or, if
you would like to present this cookbook as a gift to someone, we
can ship it directly to that person on your behalf.
Please fill out the order form below:

[_} Yes, | would like to order a copy of ... from Madhuri’s kitchen,
Authentic Indian Cooking for $21.95 CDN plus 7% G:S.T., plus
shipping and handling of $5.95 CDN

Mr./Mrs./Miss/Ms.:
|
|
Address: |
|
|
|
City: Prov./State: |
|
P.C./Zip Code: Country: |
|
Enclosed please find: [_] Money Order [_] Cheque [L} Bank Draft |
Please send to: If Gift, specify sender: |
|
Anand Enterprises |
370 Spruce Place |
Duncan, B.C. V9L 1Y9
|
Tel: (250) 746-6903
Fax: (250) 748-6013
|
www. cowichan.com/anandenterprises
|
email: [email protected] |
Cookbook will be sent upon receipt of payment. Price subject to change without notice.
|
|
Please allow 6-8 weeks for delivery. Thank you for your order. Enjoy!
|
|
 Tae, oy :;
Ae.et v4MAD:
e i a fi tonne Ty
 About the
author
§ Born and raised in India, Madhuri
m Anand received her initial training
im there, in the province of Punjab. In
m Canada for over 40 years, Madhuri
has many degrees to her credit, both
here and in India. She is extremely
active, using her skills and experience
m to teach in the field of adult education
meas ma at Malaspina College and the
Cowichan Community entre, Duncan. .
Her expertise in the culinary arts has made her a local celebrity and
very popular- her presence is in demand a many different
organizations.
Madhuri is seen on television’s “Kitchen Culture” and in cooking,
cultural and other types of programming. She is involved with the
Inter Cultural Society and is a member in good standing with
husband, Bhanu, in the 1.0.F.
For many years, Madhuri has taught Indian Cooking and English to
new Canadians. Her teaching has drawn students from as far as
Victoria, Nanaimo and the Gulf Islands.
Teaching is important to Madhuri because she loves to share her
talents and because “teaching has taught me plenty.” She loves to
share the gift of culture and enjoys opening new horizons for her
students and others. Many who have taken her course once, have
repeated it several times due to the sheer joy of learning to cook as
well as the magnetic personality and vibrant teaching style of
Madhuri.
Local newspapers have carried Madhuri’s recipes and included write-
ups about her. It seemed time to share her wisdom and “secret
formulas.” 21.95 CDN
“Lots of people (request) my recipes... $
also wanted to write this cookbook aemy ISBN 0-9684651-0-2
family and grandchildren... as my legacy.” AM ill
|
The recipes enclosed have been made as
simplistic as possible but they remain
“yummy” and totally authentic! 103
[>
866-
IMU
NR
eT)
TT
De TMT
TV
|RTT
IM)
T