E A S Y
I N D I A N coo MANJU MALHI
THE STEP-BY-STEP GUIDE TO DEU INDIAN FOOD AT HOME
INDIAN COOKBOOK Genuine Indian food made easy - experience and enjoy the real thing in your own home
More than 70 authentic, mouth-watering recipes, explained step by step
12 menu plans, showing you how to put the recipes together - from a simple lunch for two to a celebratory dinner for eight
Clear explanations of Indian ingredients and techniques
MAN
THE STEP-BY-STEP GUIDE TO DELICIOUSLY EASY INDIAN FOOD AT HOME
DUNCAN BAIRD PUBLISHERS LONDON
CONTENTS
I N T R O D U C T I O N 6
PART1 THE BASICS 8 PART 2 THE RECIPES 34 Ingredients 10 Snacks and Starters 36
Techniques 18 Vegetarian 62
Basic Recipes 19 Poultry and Meat 84
Fish and Shellfish 120
Side Dishes 138
Sweet Things 166
THE MENUS 188 Simple Lunch 190
Lunch Box 192
Mid-week Lunch with Family 194
Mid-week Lunch wi th Friends 196
Weekend Lunch with Family 198
Weekend Lunch with Friends 200
Simple Dinner 202
Romantic Dinner 204
Mid-week Dinner wi th Family 206
Mid-week Dinner wi th Friends 208
Dinner Party 210
Drinks Party 212
I N D E X 214
18 w M THE BASICS: TECHNIQUES
TECHNIQUES CHOPPING MANGOES Use a sharp knife to slice the flesh away f r o m the central
stone, to yield two thick pieces. M a k e criss-cross cuts
i n the flesh wi thout cut t ing through the peel, then bend
the peel back and carefully cut the flesh away f r o m it.
D o n ' t forget to cut away any flesh f r o m around the stone.
DRY ROASTING SPICES (BHUNA) Dry-roast, or toast, spices by w a r m i n g them in a hot, dry
pan over a m e d i u m - l o w heat unt i l they release their aroma.
Watch carefully so they do not b u r n and tip them out of
the pan as soon as you can smel l the aroma. This method
enhances the flavours of the spices. After they cool , they are
usually ground to a powder. This procedure is also used in
m a k i n g various spice mixtures such as G a r a m Masala (see
page 23). The spices are then ready for use in Indian dishes.
FRYING SPICES (TAKDA/BAGHAR) Heat some oi l or mel t some ghee or butter i n a hot pan and
add the spices, w h i c h are often whole but sometimes ground.
Fry t h e m unt i l they splutter and sizzle. They shouldn' t burn .
This process, w h i c h intensifies the flavours of a dish, is either
carried out as the first step i n cooking, before adding the
onions, for example, or as the last stage when this spice-
perfumed o i l is then added to a dish as a final touch or a
garnish. The garnishing technique is often used for lenti l
dishes, chutneys, salads and vegetable recipes.
PEELING TOMATOES W i t h a small , sharp knife, cut a cross i n the skin at the base
of the tomato. Place it i n a heatproof bowl , p o u r over boi l ing
water to cover and leave for 30 seconds. Use a slotted spoon to
remove the tomato, then use the knife to peel away the skin.
REMOVING PRAWNS' VEINS C u t along the back of the prawn using a small , sharp knife,
wi thout cut t ing all the way through. Lift out the dark
digestive tract, using the tip of the knife, then remove any
remnants of the vein under cold r u n n i n g water.
SPROUTING MUNG BEANS Rinse the m u n g beans, then put them in a bowl , cover w i t h
w a r m water and leave for at least 8 hours or overnight.
Dra in and rinse the beans, put t h e m in a clean, damp, m u s l i n
c loth and tie it to enclose them. Leave i n a w a r m place for
another 8 hours, or u n t i l the outer casings of the beans begin
to crack and tiny white sprouts appear. Sprinkle wi th a little
w a r m water once or twice while the beans are sprouting
in the c loth to prevent them drying out. Rinse the sprouted
beans and use immediately, or wrap i n a damp cloth and
refrigerate unt i l required. However, they need to be
cooked w i t h i n 48 hours.
THE BASICS: CHUTNEYS AND SPICE MIXTURES Wmn^K ig
CHUTNEYS AND SPICE MIXTURES MANGO CHUTNEY AAMKI CHUTNEY
SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES
Chutneys in India tend to be sharp and sour and are served with a main meal or as a side relish for savoury snacks. Although there are countless commercial mango chutneys available, it is rare to find one with noticeable thick chunks of fruit throughout.
3 tbsp vegetable oil
1 large ripe mango, peeled and roughly chopped (seepage 18)
2.5cm/lin piece root ginger, peeled and grated
2 tbsp sugar
i tbsp malt vinegar
'/, tsp chilli powder
' i isp salt
1 H the oil i n a heavy-based saucepan over a l o w heat.
the mango, ginger, sugar, vinegar, chil l i powder and
salt and cook, st irring occasionally, for 15 minutes, or u n t i l
I he mango is soft.
3 R E M O V E the pan f rom the heat and leave the chutney
to i ool completely.
I R the cool chutney to an airtight container
.IIKI n l i igcrate lor up to 2 weeks.
MINT AND YOGURT CHUTNEY PUDINA RAIT A
PREPARATION TIME: 10 MINUTES
2 green chillies, roughly chopped
a generous handful mint leaves
1 bunch Coriander leaves, roughly chopped
1 Onion, roughly chopped
4 tbsp natural yogurt
i tbsp lemon juice
Vi tsp salt
1 all of the ingredients in a blender and blend until
the mixture forms a thick, coarse paste.
2 f H i ' ' the chutney to an airtight containci and
refrigerate for up to 4 days.
VARIATION CORIANDER CHUTNEY - I'm 2 bunches roughly chopped
coriander leaves, 2 chopped green chillies, 1 teaspoon lemon
juice, 1 teaspoon sugar and Vi teaspoon sail in a blender and
blend unti l a line paste forms. Add 2 tablespoons watel il 11"
mixture seems too dry. Iranslcr to an airtight container and
rel rigerate lor up to 4 days.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
COCONUT AND TOMATO CHUTNEY MYSORE CHUTNEY
SfiRVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 5 MINUTES
Fresh coconut marks this flavoursome chutney with a subtle sweetness that is nicely balanced by the heat of the dried chillies. If fresh coconut is not available, unsweetened desiccated coconut makes a suitable substitute.
2 t b s p tamarind pulp 2 t b s p groundnut oil 6 dried red chillies, s talks r e m o v e d 2 tomatoes, r o u g h l y c h o p p e d Vi C O C O n U t ( a b o u t 200g/7oz), p e e l e d a n d b r o k e n i n t o pieces
'A tsp salt 6 curry leaves % tsp brown mustard seeds 'A tsp cumin seeds a p i n c h asafoetida
1 P U the tamarind pulp in a heatproof bowl , pour over
enough boil ing water to cover and leave to stand for
10 minutes. Use a wooden spoon to press the pulp and
release the fibres and seeds, then strain through a ny lon
sieve into a bowl , using the back of the spoon to extract as
m u c h juice as possible. Discard the tamarind pulp and set
aside the juice.
2 ft "' 1 tablespoon of the oil in a frying pan over
a m e d i u m heat. A d d the chillies and fry, st irring constantly,
for 30 seconds, or unt i l they sizzle. Watch the chillies
carefully so they do not burn .
3 ; ' the chillies to a blender w i t h the tomatoes,
coconut, salt, tamarind juice and 2 tablespoons water and
blend until a fairly smooth paste forms. T i p the chutney
into a bowl and set aside.
4 II it: ft r the remaining 1 tablespoon o i l i n the wiped-out pan
over a m e d i u m heat. A d d the curry leaves, mustard seeds,
c u m i n seeds and asafoetida and fry, st irring constantly,
for 30 seconds, or unti l the seeds begin to splutter.
Watch carefully so they do not burn .
5 this mixture over the coconut and tomato
chutney and stir wel l . The chutney is n o w ready to serve,
or it can he left to cool , transferred to an airtight container
and refrigerated for 34 days. Remove it f r o m the fridge
about 10 minutes before serving so the flavour of the
coconut isn't masked by the cold.
1 HE BASICS: CHUTNEYS AND SPICE MIXTURES Wmmtm 21
TOMATO CHUTNEY IAMAI AH CHUTNEY
IIRVIS 4 hill I'AHATION TIMC: 10 MINUTES, PUIS COOUNGTIME
luimilnnntt tamarind combine to create a tangy, aromatic chutney, ihr, iriipu works just as well with canned tomatoes, if fresh ones din nut in season.
l ib p tamarind pulp
I iv III. tomatoes, peeled (see page 18) and chopped p.i l lit' i loves, chopped
II | sugar I dp chilli powder II i . . i l l
11 ' ' i 1 turmeric i ili pgroundnut oil in H I ry leaves i p brown mustard seeds
. i i. asafoetida
I I the tamarind p u l p i n a heatproof bowl , p o u r over
I in > u i' 11 boi l ingwater to cover and leave to stand for
In minutes. I Ise a wooden spoon to press the pulp and
i . I. . i v I he fibres and seeds, then strain through a nylon
|i i i i i iu a bowl, using the back of the spoon to extract
as m u c h juice as possible. Discard the tamarind pulp
and set aside the juice.
2 f * U 1 the tomatoes in a large saucepan over a m e d i u m
heat. A d d the garlic, sugar, c h i l l i powder, salt, turmeric
and tamarind juice and bring to the boil , stirring. Reduce
the heat to l o w and leave the mixture to s immer for
10 minutes, st irr ing occasionally, to blend the flavours
and thicken. Remove the pan f r o m the heat and set aside
u n t i l the chutney cools completely.
3 the chutney to a blender and blend unt i l
a smooth paste forms. Spoon the chutney into a glass jar
w i t h a t ight-f itt ing, non-metal l ic l id, but do not close.
4 n i." ft i the oi l i n a f rying pan over a m e d i u m heat. A d d the
curry leaves, mustard seeds and asafoetida and fry, stirring
constantly, for 30 seconds, or u n t i l the seeds splutter.
Watch carefully so they do not b u r n .
5 I I ; the spice mixture into the chutney and mix wel l .
The chutney is n o w ready to use, or it can be left to cool in
the glass jar, then sealed and refrigerated for up to 2 weeks.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
CUCUMBER RELISH KHEERA RAITA
SERVES 4 PREPARATION TIME: 5 MINUTES, PLUS CHILLING
A raita is a yogurt-based condiment usually containing vegetables. Raitas are designed to be cooling, to counteract the effects of any spicy hot dishes. So, if you find a curry too fiery, balance the heat with a milk-based preparation such as this one.
'A cucumber, coarse ly g r a t e d
300ml/10 % f l o z / 1 % c u p s natural yogurt, w h i s k e d
'/ tsp salt
'A tsp ground cumin
a p i n c h f reshly g r o u n d black pepper
a p i n c h chilli powder
1 any excess water f r o m the grated cucumber,
using your hands.
2 the cucumber i n a bowl , then stir i n the yogurt.
3 a I I n i n the salt, c u m i n , black pepper and c h i l i powder.
Cover the b o w l w i t h cl ing film and refrigerate until
required. Serve chi l led.
ch i l l i and % teaspoon salt. Heat 1 tablespoon vegetable o i l
in a f rying pan over a m e d i u m heat, add 6 curry leaves and
% teaspoon b r o w n mustard seeds and fry, stirring constantly,
u n t i l the spices splutter. Watch carefully so they do not burn .
Immediately tip the mixture into the yogurt and stir wel l .
Cover the b o w l w i t h c l ing film and refrigerate u n t i l required.
Serve chi l led.
GARLIC, YOGURT AND PEANUT RELISH - Put 300ml/
W'Atl oz/1% cups natural yogurt i n a large bowl and whisk
u n t i l smooth . Stir i n 2 peeled and crushed garlic cloves,
1 finely chopped green chi l l i , 'A tsp salt and a handful of finely
chopped coriander leaves. Heat 1 tablespoon of vegetable oi l
i n a f rying pan over a m e d i u m heat and add 10-15 skinned
and unsalted crushed peanuts. Fry for 1 minute , or u n t i l the
peanuts t u r n golden brown. T u r n off the heat and leave to
cool . Stir the peanuts into the yogurt relish, cover the b o w l
w i t h cl ing film and refrigerate u n t i l required. Serve chil led.
VARIATION ONION AND YOGURT RELISH - Put 300ml/10%fl oz/
VA cups natural yogurt i n a large b o w l and whisk unt i l
smooth. Stir i n 1 chopped onion, 1 finely chopped green
THE BASICS: CHUTNEYS AND SPICE MIXTURES 73
11 MON PICKLE A///1 IIHIkAACIIAAH
H p A M T I O N TIMI 10 MINUTES. PLUS 30 MINUTES SOAKING TIME AND I WMKS MA HIRING TIME
Hlitm/m UIK ,u f pitipared with various spices and oil, rather ttuui I ho nil in litis incipe comes from the skin of the lemons.
I l l m . H I ' .
I . ' . . S.lll
..,//! i . )%.sugar
i i i | .i11I\ ,i11 seeds
i l l |i .1 n i l chillies
II the lemons, then leave them to soak in cold
I ' l l v i i li ii 30 minutes. D r y the lemons, then top
NHll I ill I I hem and cut each into 8 pieces.
11 it lemons and the remaining ingredients in
III in n i ' i i l l i i howl and m i x together.
\I I H the pickle mixture to a large glass jar w i t h
iillii Iul, seal and leave in a w a r m place for
I ' ' I I n i l II e using.
lAKI i l i j,it gently at least once a day to ensure
' i - I lull id I e leased 11
'.'.'1 THE BASICS: CHUTNEYS AND SPICE MIXTURES
smell the aroma of the spices. Watch carefully so they
do not b u r n .
3 .: '= . the pan from the heat and immediately tip
the spices on to a plate and leave to cool completely.
4 the spices to a spice m i l l and blend unt i l
finely ground. Store the mixture i n an airtight container,
away f r o m direct sunlight , for up to 6 months.
VARIATIONS PANCH PHORON Heat a dry frying pan over a m e d i u m -l o w heat. A d d 4 dried red chillies, Vi teaspoon each b r o w n
mustard seeds, fenugreek seeds, nigella seeds and fennel
seeds and roast, shaking the pan constantly, for about
3 minutes, or unt i l you can smel l the aroma. Watch carefullv
so the seeds do not burn . Leave to cool completely, then
grind and store as above.
DHANSAK MASALA - Heat a dry frying pan over a m e d i u m - l o w heat. A d d a5cm/2in piece c i n n a m o n stick or
cassia bark, 20 green cardamom pods, 2 teaspoons each c u m i n
and coriander seeds, 1 teaspoon each black peppercorns,
brown mustard seeds and fenugreek seeds, 4 bay leaves and
Vi teaspoon each cloves and turmeric . Roast, shaking the pan
constantly, for about 3 minutes, or unt i l you can smel l the
aroma of the spices. Watch carefully so they do not burn .
Leave to cool completely, then grind and store as above.
MANJU'S QUICK CURRY PASTE MANJU Kl JHA TP A T MASALA
IS 072 TBSP
ARATION TifVSE
This blend of spices and other ingredients is used to create a flavourful curry sauce. This paste provides a base to a medium-hot, tangy curry.
2 t b s p vegetable oil 2 tsp tomato puree 2 tsp ground cumin 2 tsp ground coriander l tsp turmeric 'A tsp Garam Masala (seepage 23) % tsp chilli powder % tsp salt
1 M l A all the ingredients in a small bowl to f o r m a thick,
reddish brown paste.
2 ..; C at once, or transfer to an airtight container and
refrigerate for up to 9 days.
THE BASICS: CHUTNEYS AND SPICE MIXTURES t a J H 25
MADRAS CURRY PASTE GHIA MASALA
3 Mi the o i l into a saucepan over a m e d i u m heat.
Ilm 1'iiiniiml coriander and cumin, spicy black pepper and nutty 'ii n mustard featured in this curry paste create an authentic taste
nl mill win India.
i i t |.l)l.uk peppercorns M I . pi oriander seeds
lit | ( 11mi 11 seeds 11 p brown mustard seeds i i .ni in n / / 1 , cup vegetable oil i. I I Ii . loves, crushed
III in piece root ginger, peeled and chopped i ii. | i hi Mi powder i tli i ' I i n ineric
11 a dry trying pan over a m e d i u m - l o w heat. A d d the
I" | '| 'i 11 in us and the coriander, c u m i n and mustard seeds
Ihil II nisi, shaking the pan occasionally, unt i l you can smell
i l l II >111.i. Watch the spices carefully so they do not burn .
1 m m e I he pan f rom the heat and immediately tip the
pli rs on lo a plate and leave to cool completely.
I he spices to a spice m i l l and blend u n t i l
lllli l\, then set aside.
A d d the garlic, ginger, chi l l i powder and turmeric
and stir w e l l . T i p in the freshly ground spices and
fry, stirring constantly, for 30 seconds to 1 minute unt i l
the o i l separates.
4 K c M O w l r , the pan f rom the heat and leave the paste to
cool completely. Transfer the paste to an airtight container
and store, away f r o m direct sunlight, for up to 6 months .
VARIATION GREEN MASALA PASTE - Heat a dry frying pan over
a m e d i u m - l o w heat, add a 5cm/2in piece c i n n a m o n stick
or cassia bark, 9 black peppercorns, 4 cloves and 1 teaspoon
c u m i n seeds and roast u n t i l you can smel l the aroma.
Watch the spices carefully so they do not b u r n .
Immediately tip the spices on to a plate and leave to cool
completely, then put them in a spice m i l l and blend until
finely ground. Tip into a blender and add a 5cm/2in piece
peeled and chopped root ginger, 5 chopped garlic cloves,
2 chopped green chillies, 1 chopped onion , a handful
coriander leaves, 9 mint leaves, 2 tablespoons vegetable o i l ,
1 tablespoon l e m o n juice and V* teaspoon salt and blend
unt i l a coarse, l ight green paste forms. Store as above.
26 - THE BASICS: BREADS
BREADS NAANS NAANS
MAKES 4 PREPARATION TIME: 15 MINUTES, PLUS AT LEAST 30 MINUTES RISING TIME COOKING TIME: 10-1S MINUTES
Naan, the Persian word for bread, refers in Indian cookery to this oval flatbread made with white wheat flour and usually leavened with yeast. Milk or yogurt is added for greater volume. Naans are traditionally made in a tandoor - a large, charcoal-heated, bowl-shaped oven. The breads are placed on the inside walls of the oven and baked in minutes. Although tandoor-baked naans are more rustic looking and larger than those made in a domestic oven, yours will taste the same. Naans can be cooked the day before, stored in an airtight container and reheated in an oven at 180C/350F/Gas 4 for 5 minutes. To prevent them drying out, sprinkle them with a few drops of water and wrap them in foil before reheating.
I tsp dried yeast i tsp sugar
200g/7oz/l% c u p s p la in flour, p l u s ex t ra for d u s t i n g '/i tsp baking powder % tsp salt 1 t b s p Vegetable Oil, p l u s extra for g r e a s i n g the b a k i n g t ray 2 t b s p natural yogurt 2 t b s p mi lk
1 r u \e yeast in a sma l l b o w l and stir in 1 tablespoon
w a r m water. Stir i n the sugar and leave i n a w a r m place,
uncovered, for 5 minutes , or un t i l bubbles appear and the
m ix tu re looks a l i t t le f rothy.
2 the Hour, bak ing powder and salt in a large
b o w l . M a k e a we l l i n the centre. Pour the o i l , yogu r t and
m i l k in to the w e l l , then add the yeast m i x t u r e . M i x u n t i l
a soft d o u g h fo rms. If the d o u g h is d ry and doesn't come
together, spr ink le over 12 tablespoons water.
3 = i the dough bv idouching your hand into a fist, then wet your knuckles and press t h e m repeatedly into
the dough, pressing against the side of the bowl , unt i l a soft,
smooth dough forms. This should take about 10 minutes.
4 : the bowl w i t h a clean, damp tea towel or c l ing
film and leave the dough in a warm place to rise unti l
it increases in v o l u m e and is no longer sticky. This w i l l
take at least 30 minutes, but ideally leave for i-A hours.
5 r ft T the oven to 200C/400F/Gas 6 and l ight ly
grease a baking tray large enough to ho ld 4 naans.
6 ' i'i L- ? ! d o w n the dough, then divide it into 4 balls
of equal size. Lightly flour the work surface and ro l l each
ball into a long oval shape about 5mm/!4in thick. D o not
ro l l them too th in , or they w i l l be too crispy.
7 I"" M f the naans on the baking tray, place them i n the centre of the oven and bake for 1012 minutes u n t i l they puff up
slightly and are golden and flaky. Serve hot.