GUIDE TO INGREDIENTS

GUIDE TO INGREDIENTS

Reciepes

GARAM MASALA

ONION AND TOMATO RAITA

BOONDHI RAITA

MINT AND CORIANDER CHUTNEY

Breads

CHAPATI (PHULKA)

PARATHA

STUFFED PARATHAS

Snacks

BHEL

BONDA WITH INSTANT MASHED POTATO

PAKORAS (SAVORY FRITTERS)

DAHI VADA (SAVORY BALLS IN YOGURT)

UPMA

VEGETABLE PUFF

Vegetables

GOBI ALOO (CAULIFLOWER AND POTATOES)

CHOLE (CHICK PEAS)

MASALEDAR SEM (SPICY GREEN BEANS)

VEGETABLE KURMA

Page 1

GUIDE TO INGREDIENTS

VEGETABLE CURRY

GREEN PEPPER CURRY

DRY POTATOES (SOOKHA ALOO)

OKRA (BHINDI)

PANEER (CHEESE)

MATTAR PANEER (PEAS AND CHEESE)

NAVRATHNA KURMA

CAULIFLOWER AND POTATOES (ALOO GOBI)

CURRIED EGGPLANT (BHARTHA)

CURRIED MUSHROOMS

Lentils

SAMBHAR

MASUR DAL

KALI DAL (WHOLE BLACK BEANS)

RED KIDNEY BEANS (RAJMA)

CURRIED GARBANZO BEANS

RICE

CHICKEN PULLAO

SOUTH INDIAN PULLAV (RICE)

SAFFRON RICE (KESAR CHAWAL)

NAVRATTAN PULLAO (NINE-JEWELED RICE)

FISH

PRAWN (SHRIMP) CURRY

CORIANDER FISH (BHARIA MACHLI)

Page 2

GUIDE TO INGREDIENTS

CHICKEN

MUGHLAI CHICKEN WITH ALMONDS

MALAI CHICKEN

CHICKEN CURRY NORTH INDIAN STYLE

TANDOORI CHICKEN

GUIDE TO INGREDIENTS

Most of the ingredients are available at the grocery stores or supermarkets. Some,
though, are special and have to be obtained from the Indian stores.

Substitutes may change the character of the dish. It is better to omit an ingredient if not
available than to substitute for it. If whole spice is not available , you may use the ground
form, but the ground form is less pungent.

Asafoetida (Hing) : Dried gum resin from the root of various Iranian and East Indian
plants. Has a strong fetid odor - definitely an acquired taste.

Besan (Besan) : Flour of dried chickpeas.

Cardamom (Elaichi ): Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods
measure approximately 1/4 t.

Coriander (dhania): Aromatic herb of the parsley family. Sold as cilantro or Chinese
parsley. Also sold as seed or dry powder.

Cumin (Jeera): Very aromatic and reminiscent. Sold whole or ground.

Dals (Dal): Hindi name for all members of the legume or pulse family. Commonly used
are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans).

Fennel Seed (Sauf): Has an agreeable odor and licorice flavor. Available whole or
ground.

Fenugreek (Methi): Has a pleasant bitter flavor and sweetish odor.

Garam Masala (Garam Masala): A mixture of spices; details come later.

Chat Masala (Chat Masala): A variation of Garam masala. Available in Indian stores.

Ghee (Ghee): Fat for frying. Pure ghee is clarified butter.

Page 3

GUIDE TO INGREDIENTS

Mustard oil (Larson): Pungent oil made from black mustard seeds.

Mint (Pudina): Aromatic herb. Fresh and dried leaves are used in the preparation of
chutneys. Dried leaves are much less fragrant than the fresh ones.

Pomegranate (Anar dana): A flavoring agent. Has some scent.

Saffron (Kesar): Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic
and yields a yellow color.

Turmeric (Haldi): An aromatic powdered root. Used as a flavoring, and for flavoring
curries.

Recipes

GARAM MASALA

(approximately 1 1/2 cups)

Ingredients:

3 - 5" pieces Cinnamon stick

1 cup Green cardamom pods

1/2 cup Cumin seed

1/2 cup Black pepper corns

1/2 cup Cloves

1/2 cup Coriander seeds

Procedure:

Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the
cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until
they are well mixed and blend at high speed for 2-3 minutes until completely pulverized.

ONION AND TOMATO RAITA

(4-6 Servings)

Page 4

GUIDE TO INGREDIENTS

Ingredients:

8 oz. Yogurt (plain)

1 small Onion

1/2 tsp Salt

1 small Tomato

1/2 tsp Chat Masala (optional)

1/2 tsp Black pepper (ground)

1/4 cup Milk

Method:

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add
salt and pepper and sprinkle the Chat Masala over, and serve.

BOONDHI RAITA

Ingredients:

1/4 cup Besan

1/2 cup Water

Ghee for frying

to taste Salt

to taste Pepper

to taste Chat Masala

1 1/2 cup Yogurt

1/4 cup Milk

Method:

Make a pouring paste of the besan and water. Heat ghee and drop paste into it through
a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the
drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops
in warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water

Page 5

GUIDE TO INGREDIENTS

out of boondhi and add to yogurt.

MINT AND CORIANDER CHUTNEY

Ingredients:

1 bunch Coriander leaves

1 bunch Mint leaves

1 Green chili

1 oz Seedless tamarind

1 tsp Salt

4 Tblsp Water

1 medium Onion

Method:

Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and
mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint,
green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an
airtight jar this can be refrigerated for up to one week.

Breads

CHAPATI (PHULKA )

(for 4, serving 1 or 2)

Ingredients:

1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)

1/2 cup Water

Method:

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat
and knead well until it forms a compact ball. Knead dough until it is smooth and elastic.
Set aside for 30 minutes.

Page 6

GUIDE TO INGREDIENTS

Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about
"1/8" thick. Heat an ungreased skillet.

Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry
and small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel. It should puff. Serve
warm (maybe slightly buttered).

Note:

Since the rolled out chappati's will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.

PARATHA

Ingredients:

1 cup Whole wheat flour

Ghee

Water

Method:

Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.

Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chappati, but spread some ghee over the
top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and
golden, then turn and fry the remaining side.

Repeat with all six.

Serve at once, since they lose crispness if stored.

STUFFED PARATHAS

Make dough for regular chappati's.

Page 7

GUIDE TO INGREDIENTS

Fillings :

Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam

Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.

Squeeze out all the water, add grated ginger, chili, and pomegranate

seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam

Masala.

Method:

Roll out 2 small chappati's. Place filling on one, cover with the

second, seal edges and cook as for parathas.

Snacks

BHEL

This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to the reader's taste. Purists will have to
go to an Indian grocery shop. Deviationists may use substitutes. The most important
thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it
until it is served. This should be done on the plate.

Ingredients:

Puffed Rice (1 carton of Rice Krispies may be used)

1 packet Bhel mix or Sev

2 cups Mashed boiled potatoes (mashed coarsely and then salted)

1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)

3 Tbsp Freshly roasted and ground cumin

Page 8

GUIDE TO INGREDIENTS

to taste Green chilies

1-2 Tbsp Freshly ground black pepper

to taste Tamarind

to taste Jaggery (or Brown Sugar)

1 cup Chopped onions.

Method:

First boil the potatoes, mash them, salt them, and add pepper to taste. Add some
coriander leaves too.

Roast the cumin and grind it.

Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer
and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and
slightly sweet. (You may add some salt and ground red paprika, if you want to.) The
sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving
container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.

On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and
then dust the cumin powder over it. Next pour on the sauce and top with the coriander
garnish. (Add salt/pepper to taste).

Mix the ingredients on the plate and eat.

BONDA WITH INSTANT MASHED POTATO

Ingredients:

1 medium Onion

2 cups Potato buds

1 1/2 cup Peas and carrots

Page 9

GUIDE TO INGREDIENTS

2 big ones Green chilies

1 teaspoon Lemon juice

1 cup Gram flour

1/2 tsp Mustard seed

pinch Turmeric

1/2 tsp Baking powder

1/4" piece Ginger

1 small bunch Coriander leaves

2 tsp Salt

Oil

Method:

The filling is prepared as follows:

Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger,
chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds.
Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric
and 1 tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed)
and fry for 5 minutes. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and
mix thoroughly.

After the batter is prepared, make small balls out of the filling and roll them in the batter.
Next fry it in hot oil. You will get about 20-30 small bondas.

PAKORAS (SAVORY FRITTERS)

Ingredients:

Batter:

1/2 cup Besan

5 oz Warm water

Page 10

GUIDE TO INGREDIENTS

1/4 tsp Red pepper

3/4 tsp Salt

1/2 tsp Garam Masala

paprika (optional)

Vegetables:

1 Small onion

1 Potato

A few spinach leaves

Oil for deep frying

Method:

In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat
hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes.
Add salt, pepper and Garam Masala and beat again.

Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.

Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden
brown.

Serve hot.

DAHI VADA (SAVORY BALLS IN YOGURT)

Ingredients:

1/2 cup Urad dal

1/2 cup Moong dal

1 cup Yogurt

Spice to taste (cumin and paprika)

Oil for frying

1/4 cup Milk

Page 11

GUIDE TO INGREDIENTS

Method:

Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using
the minimum amount of water required to keep paste moving freely. Add salt and start
heating oil.

Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown.
Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada
and add yogurt. Serve.

UPMA

This is a breakfast dish in the southern part of India.

Ingredients:

1 cup Cream of wheat

1 Onion cut lengthwise

1 tsp Salt

1/4 tsp Mustard seeds

1/8 tsp Urad dal

1 cup Cashew-nut

¼ Lemon

1/2 cup Peas

1 clove Garlic

1/10" piece Ginger

1 Green chili cut into small pieces.

Method:

Fry cream of wheat on a dry pan for 5 minutes and set aside.

Page 12

GUIDE TO INGREDIENTS

Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut,
and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger
and fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt
and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as
soon as the water is poured.)

Cover the vessel for 4 minutes. Add lime if needed.

VEGETABLE PUFF

(12 puffs)

This is a local Karnataka specialty.

Ingredients:

1 Ready to use pastry roll (Pepperidge farms)

Mixed Vegetables. ( potatoes, peas may be added)

to taste Garam Masala

Green Chilies

to taste Salt

Method:

Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for
salt, before you stuff it in the pastry roll; no way to rectify it later.

Thaw the roll for about 10 minutes before unfolding.

After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it
a little thinner. The pastry sheet would now be about 12" x 12".

Cut the sheet into 6 pieces.

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal
all the corners, by pressing the sheets together and applying a little water.

Stick it into a pre-heated oven (350 degrees) for about 20-30 minutes or until it browns.
Make sure that you flip it around every 5-10 minutes.

Page 13

GUIDE TO INGREDIENTS

Vegetables

GOBI ALOO (CAULIFLOWER AND POTATOES)

This recipe livens up ordinary cauliflower and potatoes into something quite different.
The recipe shown here has spices that are not necessary (like cloves and cardamom)
or at least that's not how mom made it at home, however it adds a nice touch.

Ingredients:

1 Large cauliflower

3 Medium sized potatoes

1/2 large Onion sliced thinly in long slices

1 tsp Mustard seeds

2 or 3 pods Cardamom

1 tsp Coriander

1 tsp Cumin seeds

1/2 tsp Turmeric

1 Bayleaf

3 Cloves

3 tblsp Vegetable Oil

Method:

Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they
are done, turn off the heat and let them stand in the water.

Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most
of the stem pieces. Wash and drain in a colander.

While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.

Mix around for a while and then add onions. Wait until the onion starts to turn before
adding the rest of the spices (except for turmeric).

Page 14

GUIDE TO INGREDIENTS

Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the
cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add
turmeric and stir.

Continue stirring the vegetables under medium heat for another couple of minutes. Add
1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.

Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water
and cover again for 5 minutes.

Salt to taste and serve.

CHOLE (CHICK PEAS)

Ingredients:

1 can Chick peas (also called garbanzo beans) (Progresso is a good brand.)

1 large Onion chopped finely

2 medium sized Potatoes (optional)

1 tsp Mustard seeds

2 or 3 pods Cardamom

1 tsp Coriander

1 tsp Cumin seeds

1 tblsp Garam Masala

Vegetable Oil

Method:

If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least
15 minutes. After they are done, turn off the heat and let them stand in the water.

While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.

Mix around for a while and then add onions. Wait untill the onion starts to turn golden

Page 15

GUIDE TO INGREDIENTS

before adding the rest of the spices (except for the Garam Masala).

Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to
the skillet. Add Garam Masala.

Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.

Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of
water and cook for another couple of minutes.

Salt to taste and serve.

MASALEDAR SEM (SPICY GREEN BEANS )

(Serves 6)

Ingredients:

1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)

1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece

10 cloves Garlic peeled

1 cup Water

4 tblsp Vegetable oil

3 tsp Whole cumin seeds

2 tsp Ground coriander seeds

2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off
the skin and finely chop.)

to taste Salt

Freshly ground pepper

3 tblsp Lemon juice (or to taste)

Page 16

GUIDE TO INGREDIENTS

Method:

Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly
smooth.

Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the
cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for
about two minutes. Put in the coriander and stir a few times.

Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato
pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water
and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans
are tender.

Remove the cover. Add the lemon juice and a generous amount of freshly

ground pepper.

Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do
so.

VEGETABLE KURMA

Ingredients:

2 cups Vegetables

2 Onions cut length-wise

2 Green chilies cut length-wise

1 tsp Coriander powder

1 1/4 tsp Salt

one pinch Turmeric powder

1/2" Cinnamon stick

2 Cloves

Page 17

GUIDE TO INGREDIENTS

2 Cardamom

2 tblsp Coconut powder

1 tsp Khus-Khus (poppy seeds)

1/4 tsp (3 cloves) Garlic

1/4 tsp powder (or 1/2" fresh) Ginger

Method:

Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and
cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn
brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for
about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder
cook.

If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low heat.)

VEGETABLE CURRY

Ingredients:

1 cup Vegetables

1/4-1/2 tsp Coriander powder

1/8-1/4 tsp Chili powder

1/8-1/4 tsp Garlic powder

1 tsp Salt

1 large Onion

1/4-1/2 tsp Mustard seeds

1/8 tsp Urad Dal

Page 18

GUIDE TO INGREDIENTS

1/4-1/2 cup Tomatoes-crushed

Method:

Mix the garlic, coriander and the chili powder along with salt and place it aside.

Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal.
The mustard seeds will split and the oil may spill. Be careful when you are doing this.
Wait until the mustard seeds stop making any noise. Add onions and fry until the onions
turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.

Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan
and let the vegetables cook. (This might take about 10-15 min.)

GREEN PEPPER CURRY

Ingredients:

2 large ones Green Pepper

1/4 tsp Chili powder

1/8 tsp Turmeric powder

1/2 tsp Dhania powder

1 tblsp Coconut flakes

1 tsp Khus Khus (poppy seeds)

1 small bunch Fresh Coriander leaves

2 small Tomatoes

2 Onions

2 tblsp Oil

1 small piece Vadium (Vadium is a combination of various spices)

1 1/4 tsp Salt

Method:

Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric,
dhania powder, coconut and poppy seeds.

Page 19

GUIDE TO INGREDIENTS

Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes.
Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander
leaves.

Cook on low heat (should take around 15 minutes).

DRY POTATOES (SOOKHA ALOO)

(4-6 Servings)

Ingredients:

4 medium size Potatoes

2 tsp Cumin seeds

1 tsp Salt

2 tsp Mango powder

1/4 tsp Hot pepper

2 tsp Garam Masala

Oil (to fill pan to 2")

Method:

Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.

Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are
golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove
from oil with a slotted spoon.

Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids
breaking them up.

OKRA (BHINDI)

(Serves 6)

Page 20

GUIDE TO INGREDIENTS

Ingredients:

1 lb okra

2 small Onions

2 small Tomatoes

1/4 tsp Turmeric

to taste Salt

Red pepper (optional)

Oil for frying

Method:

Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop
the onions and tomatoes separately. Deep fry the okra until very brown. Remove from
heat and set aside. Pour out some oil.

Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra,
salt, pepper, and tomatoes.

Cover and bake at 250 deg F for 15 minutes.

PANEER (CHEESE )

Ingredients:

1 1/2 pints Milk

1/2 tsp White vinegar AND

1/2 tsp Lemon juice OR

1 cup Yogurt

Method:

Heat milk and stir constantly to prevent a layer of cream from forming on the top.
Remove from heat when it boils and slowly add white vinegar and lemon juice or
yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese
cloth and squeeze out the whey (liquid).

Page 21

GUIDE TO INGREDIENTS

Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a
tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.

Cut it into whatever shape you like.

MATTAR PANEER (PEAS AND CHEESE )

Ingredients:

2 Onions

2 Tomatoes

4 cloves Garlic

1/2 packet frozen Peas

1" cube Ginger

1/4 tsp Turmeric

to taste Salt

to taste Pepper

1/2 tsp Garam Masala

2 cups Water

Method:

Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and
tomatoes. Season and add turmeric. Add peas and paneer.

NAVRATHNA KURMA

(Serves 6)

Ingredients:

1/2/b Paneer (or cottage cheese)

2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes)

3 Tomatoes

Page 22

GUIDE TO INGREDIENTS

2 Onions

1 tsp Ginger and garlic paste

1 1/2 tsp Chili powder

1/2 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Garam Masala

1 cup Milk

3 tsp Heavy Whipping Cream

3 tsp Ghee

to taste Salt

Ghee for deep frying

Method:

Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and
chop. Cut the paneer into small pieces and deep fry in ghee.

Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic
paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander
powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the
boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes.

Serve Hot

CAULIFLOWER AND POTATOES (ALOO GOBI)

Ingredients:

1 medium Cauliflower

2 medium Potatoes

1 Onion

1 Tomato

Page 23

GUIDE TO INGREDIENTS

1 clove Garlic

1" piece Ginger

pinch Turmeric

to taste Salt

to taste Pepper

to taste Garam Masala

Method:

Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break
the cauliflower in flowerets and cut the potatoes into cubes (8 pieces each). Add both to
Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are
coated.

CURRIED EGGPLANT (BHARTHA )

(Serves 4 to 6)

Ingredients:

2 lb Eggplant

4 medium Tomatoes

3 tsp Fresh chopped coriander

1/2 cup Ghee

1/2 cup Finely chopped onion

Method:

Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very
tender. While they are still warm, peel and crush the eggplants.

Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2
minutes. Add the eggplant and stir until almost all liquid disappears and the mixture
leaves the side. Place into a bowl, sprinkle on coriander and serve at once.

CURRIED MUSHROOMS

Page 24

GUIDE TO INGREDIENTS

Ingredients:

1/2 lb Mushrooms

1 large Onion

1/4 tsp Turmeric

to taste Salt

to taste Chili

2 large Tomatoes

Oil

Method:

Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and
onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the
time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry
out all the water.

Serve hot.

Lentils

SAMBHAR

Ingredients:

1 cup Toor Dal

1 tsp Tamarind

3 tsp Salt

a pinch Turmeric

2 tsp Channa Dal

3 tsp Dhania seeds

1 pinch Hing

Page 25

GUIDE TO INGREDIENTS

3 Red chilies

1/4 cup Grated coconut

1 tsp Mustard

10 Coriander leaves

1 Green peppers cut into pieces

1 Onion chopped

1 Tomato cut into pieces

Method:

Boil the toor dal with 3 cups of water.

Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them
with the grated coconut. Grind the above mixture with water.

Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt,
turmeric, tomato and vegetables.

Add turmeric and the sale, cook for about 5 minutes. Add boiled dal and bring

it to a boil

In the meantime fry the mustard seeds and onion.

Add the above ingredients & coriander leaves to the mixture.

Serve hot

MASUR DAL

(Serves 4)

Ingredients:

1 cup dal (Moong - yellow, or masur - pink)

3 1/2 cup Water

to taste Salt

Page 26

GUIDE TO INGREDIENTS

to taste Pepper

1/4 tsp Turmeric

2 cloves Garlic

1" piece Ginger

1 small Onion

2-3 Tblsp Ghee (Can be replaced by butter)

1 tsp Cumin seed

Method:

Wash the dal and drain it. Boil water and add the dal, salt, pepper,turmeric, finely
chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.

When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced
onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to
the above for color (Pour over the dal and serve).

KALI DAL (WHOLE BLACK BEANS )

Ingredients:

1 cup Urad or Mah dal

1" piece Ginger

12 cloves Garlic

Water

to taste Salt

2-3 Tblsp Ghee (Can be replaced by butter)

to taste Green chili (optional)

to taste Garam Masala

1/4 tsp Turmeric

Method:

Page 27

GUIDE TO INGREDIENTS

Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely
chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at
15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and
mash every now and then until a creamy consistency is achieved.

Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden
brown. Add cumin or coriander (optional). Pour over dal just before serving.

RED KIDNEY BEANS (RAJMA)

(Serves 6 - 8)

Ingredients:

2 cups Red kidney beans

3 qt Water

1 tsp Turmeric

1 Tblsp Salt

1/4 cup Oil

1 cup Onion, Chopped

1" piece Ginger, chopped

1 tsp Garam Masala

3 Chopped tomatoes

Coriander leaves for garnish

Method:

Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime
make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans
and cook again until most of the liquid dries up and the beans are soft and thoroughly
cooked. Garnish with coriander leaves and serve.

CURRIED GARBANZO BEANS

Ingredients:

Page 28

GUIDE TO INGREDIENTS

8 oz Garbanzo beans

to taste Green chili (optional)

12 cloves Garlic

2" piece Ginger

to taste Pepper

1 large Cardamom

6 Cloves

1" Cinnamon stick

to taste Salt

Paprika

4 oz Oil

Mango powder

3 Onions

Dried pomegranate seeds

4 Tomatoes

Method:

Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1
small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and
6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at
15 psi.

Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture
browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.

Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate
seeds, grated ginger and simmer over low heat for 15-20 minutes.

Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.

RICE

Page 29

GUIDE TO INGREDIENTS

CHICKEN PULLAO

Ingredients:

2 large Onions cut lengthwise

2 large Chilies cut lengthwise

2 cup Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))

1 large Tomato (cut into small pieces)

10-15 Coriander leaves

5 Mint leaves

1 clove Garlic

1" piece Ginger

1/2 cup Coconut powder

3 tsp Salt

3-4 Cloves

2 Cardamom

1 Bay leaf

1" Cinnamon stick

1 cup Yogurt

2 tblsp Butter

1 lb. Boneless chicken

Method:

Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions
and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic
paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt +
yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the
gravy becomes semi-solid.

Page 30

GUIDE TO INGREDIENTS

Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to
semi-cook rice and then let it cook with the chicken). Remove and serve

SOUTH INDIAN PULLAV (RICE)

Ingredients:

1 cup Rice (Preferably Basmathi rice)

1/3 cup Tomato puree

1 large Onion

1 cup Vegetables (preferably peas and carrots)

1/4-1/2 tsp Coriander powder (also called dhania powder)

1/8-1/4 tsp Garlic powder or

1 1/2 cloves garlic

1/8-1/4 tsp Ginger powder or

1/4" piece Ginger

1/8-1/4 tsp Chili powder

1 Green chili cut into small pieces

1-2 pieces Cardamom

1 piece Cloves

1/4" stick or 1/8 tsp powder Cinnamon

1 Bay leaf

1 tsp Salt

1 tsp Coriander leaves (if needed)

Method:

Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and
cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will
probably take another 4-5 minutes). Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green
chili was not added before). Add the tomato paste and one cup of water and bring the

Page 31

GUIDE TO INGREDIENTS

mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼ cup of
coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. cover the
lid again and wait until cooked (might take about 10-15 minutes). sprinkle on the
coriander leaves in the end.

SAFFRON RICE (KESAR CHAWAL )

Ingredients:

2 cup Rice

4 cup Water

6 Tbsp Ghee

1 tsp Saffron threads (or less)

2 Tbsp Hot water

1 cup Sliced onion

1 small Cinnamon stick - splintered

4 Bay leaves

4 large Black cardamoms

1 Tbsp Cumin seed

4 Cloves

2 tsp Salt

Method:

Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry
onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms,
cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain
the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the
water evaporates and the grains of rice are coated with oil. Add the water and bring to a
boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and
allow the pressure to drop by itself.

Page 32

GUIDE TO INGREDIENTS

NAVRATTAN PULLAO (NINE-JEWELED RICE)

Ingredients:

1 cup Basmathi rice

1 3/4 cup Water

1/4 cup Oil

1 small Finely sliced onion

6 Cloves

1" Cinnamon stick

1 tsp Salt

1/2 tsp Cumin seed

For Mixing with rice before serving:

A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.

B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring
mixed in 2 t water.

Ingredients:

1 Thinly sliced onion

2 1/4 c Ghee

1 oz Almonds

1 oz Cashew nuts

1 1/2 oz Golden raisins

1 oz Pistachio nuts

1" piece Ginger thinly sliced

1 Green chili (optional)

1 Hard boiled egg

Page 33

GUIDE TO INGREDIENTS

Method:

Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water
for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was
soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a
pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until
the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave
the last part plain. Keep rice separate and warm in the oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,
pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until
required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three
batches of rice in clumps above it aesthetically.

FISH

PRAWN (SHRIMP) CURRY

1/2 kg = 1.1 lb. Prawns

2 Onions diced into small pieces

1/4" Cinnamon stick

1/4 tsp Chili powder

1/2 tsp Dhania powder

1/4 tsp Garlic powder

1/2 tsp ginger powder

1 bunch Fresh coriander

1 tsp Salt

1/4 tsp Turmeric powder

1 tblsp Oil

Page 34

GUIDE TO INGREDIENTS

Method:

Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric
powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling
prawns. When water evaporates and the prawns are dry remove from the stove. Heat
the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry
until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.

CORIANDER FISH (BHARIA MACHLI)

4 lb Sole, flounder, rock cod, or any other white whole fish

8 cloves Garlic

3 Hot chilies (optional) (or cayenne)

1" piece Ginger

1 medium bunch Coriander

1 Tbsp Coriander seeds

1 tsp Brown sugar

1 tsp Turmeric

1/2 tsp Black mustard

1/2 tsp Fenugreek seeds

1 Tbsp Salt

1/2 cup Lemon juice

1/2 cup Vegetable oil

2 cup Chopped onion

1 cup Chopped tomato

1/2 tsp Garam Masala

Method:

Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside.
Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric,
mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth

Page 35

GUIDE TO INGREDIENTS

paste (Add some water if needed).

Fry onions until they are soft and golden brown. Add the blended Masala and cook until
most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes
and Garam Masala. Fry for 2 minutes more and remove.

Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the
Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the
broiler, and sprinkle on the remaining coriander. Serve.

CHICKEN

MUGHLAI CHICKEN WITH ALMONDS

Ingredients:

1" piece Ginger

8-9 cloves Garlic

6 tblsp Blanched Almonds

7 tblsp Vegetable oil

1" Cinnamon stick

2 Bay leaves

5 Cloves

10 pods Cardamom

2 medium Onions (cut into small pieces)

2 tsp Ground cumin seeds

1/8-1/2 tsp Red pepper

7 tblsp Yogurt

1 small carton Whipped Cream

1/4 tsp Garam Masala

2-2 1/2 lbs Chicken boneless (2 trays of holy farms)

2 1/2 tsp Salt

Page 36

GUIDE TO INGREDIENTS

one bunch Coriander leaves

Method:

Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken
until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom,
bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few
minutes.

Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1
tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you
get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for
20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.

MALAI CHICKEN

Ingredients:

2lb Boneless chicken (chopped into small cubes)

1 Chopped onion

1 small can Tomato paste

1 Red Chili

2 Cloves

2 Cardamom

1/2" Cinnamon stick

1 Bay leaf

1 carton Light whipping cream

1 tsp Dhania powder

1/2 tsp Cumin powder

1 tsp Garam Masala

1-1 1/4 tsp Chili powder

1/2" piece Ginger made into a paste

Page 37

GUIDE TO INGREDIENTS

6 cloves Garlic (made into paste)

Fresh coriander

to taste Salt

Turmeric

Method:

Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay
leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and
fry for 4 – 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder,
cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for around 15 minutes until 1/4 cooked. Add
can of tomato paste and cook on low heat. Just before removing, add the whipping cream and
cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of
minutes.

CHICKEN CURRY NORTH INDIAN STYLE

Ingredients:

1 lb Chicken-drumsticks, thighs, breast pieces

1 small carton Plain yogurt

2 medium Onions very finely chopped

4 tblsp Vegetable oil

2 Cloves

1/2 tsp Mustard powder

2 pods Cardamom

1/2 tsp Cumin powder

1 tsp Garam Masala

1 tsp Chili Powder

Page 38

GUIDE TO INGREDIENTS

1/2" piece Ginger

4 cloves Garlic

1/3 tsp Coriander Seeds

to taste Salt

1/2 tsp Freshly ground pepper

Method:

Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt
and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.

Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.

Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan.
Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25
minutes or until the chicken is tender, stirring every 5 minutes.

Important note:

When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if
there is too much liquid in the pot, cook uncovered until the liquid evaporates.

TANDOORI CHICKEN

(2-3 Servings)

Ingredients:

6 pieces Thawed chicken, skinned (whatever portions you like)

2 tsp Ground Coriander

2 tsp Masala (Tandoori paste is available)

to taste Red pepper powder

Page 39

GUIDE TO INGREDIENTS

Dash Garlic powder

to taste Salt

1 tsp Ground jeera

Soy sauce (or yogurt)

(needed only if tandoori masala is used)

Method:

If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of
masala and soy sauce (or yogurt) with the tandoori paste.

Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are
using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.

Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts
with the soy sauce. You can leave it for little while to seep in.

If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated
in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as
before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS
AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry
if over-cooked.

Cook the chicken until it starts turning brown. and the cuts you made start "expanding."

Page 40

30 minute Indian Cuisine





1999 Tina Chaudhuri

All Rights Reserved

30 minute Indian Cuisine





1999 Tina Chaudhuri

All Rights Reserved

1999 E-Published





1999 Tina Chaudhuri

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted in any form or by any means, electronic, mechanical, recording or otherwise,
without the prior written permission of Tina Chaudhuri.

Made in India.

Table of Contents

About the Author. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

1. The Curry & Spice "Culture". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

2. Vegetarian Wiles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

3. Lentils (Dhals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

4. Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

5. Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

6. Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

7. Eggs . . . . . . . . . . . . . . . . . . . . . . . . . 35

8. Rice . . . . . . . . . . . . 38

9. Salads & "Raita". . . . . . . . . . . . . . . . 43

10. Desserts & Shakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

11. Snacks & Sandwiches. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

12. Indo - American . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

13. Indo - Mexican . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

14. Indian Cooking in India vs. Indian Cooking in the West. . . . . . . . . . . . . . . . . . . . . . . . .

. . 55

- 4 -

ABOUT THE AUTHOR

Tina Chaudhuri

Tina Chaudhuri is an Indian woman doctor for whom writing has always been a passion, and she
started writing for local magazines and newspapers while studying at medical college in
Calcutta.

She became a regular contributor to international travel magazines after she finished her medical
education and residency.

She is also the Dermatology Guide for About.com and a columnist for Women's World- Stories,
besides having freelanced for several other leading publications.

Her other activities include being a part time volunteer for the Association for India's
Development, a non-profit, charitable organization.

Tina's two e-books are:

The 30 minute Indian Cookbook

Indian Impressions (a travel book).

Tina resides in Blacksburg, Virginia with her husband, Abon Mozumdar (Assistant Professor,
Department of Finance, Virginia Tech).

Tina often travels around the US speaking to different groups. If you'd like to invite her for a
day, send her an e-mail at:

[e-mail]

.

Her various topics include:

••

Indian cuisine

••

How to be a food writer

••

Tropical travel

- 5 -

••

How to be a freelance travel writer

••

Health & Medicine

••

How to be a freelance medical writer

••

Secrets of successful freelance writers

••

How to undertake self-publishing

••

Internet publication

30 minute Indian Cuisine

- 6 -

PREFACE

On my second day in the US, I realized that I would have to prepare my favorite cuisine in very
different circumstances. As an Indian housewife in America, I was working with a new set of
advantages and disadvantages. It was a challenge.

Gradually I learnt that the Western supermarket offers all the necessary products, if you know
where to look for them. The solution lies in making the most out of all the products the Western
grocery store has to offer, and knowing what to do and what not to do with them to come up with
a great meal (in 30 minutes or less)!

30 minute Indian Cuisine

- 7 -

INTRODUCTION

30 minute Indian Cuisine will guide you through the complete process, from selecting the basic
ingredients to general methods, to special techniques and serving instructions.

The source of my initial inspiration for food writing was the editor of an electronic magazine for
the tropical traveler, who requested an article for her food and gardening section. I sent her a
short article on Indian vegetarian fare, and she promptly accepted it.

However, the idea for this book occurred to me when the charitable organization I volunteer for
set up a food stall at the Virginia Tech International Street Fair. Almost all the cooking was done
voluntarily by three Indian faculty members, in addition to myself. The food was gone before
either of us had a chance to sample whatever we were selling!

Next an Indian charity dinner was organized by the volunteers. The dinner tickets were sold out
weeks in advance, and we could satisfy only a fraction of the demand, since the volunteers were
limited in numbers.

I saw the phenomenal demand for Indian cuisine in a town that had no Indian restaurant. Most
Indians, including myself, recalled that their American friends had at some point or the other,
hinted how delighted they would be to try out a home-cooked Indian meal.

Unfortunately, time and other constraints prevented us from inviting all our friends over. It was
obvious that the interested Americans had no clue about preparing Indian food in their kitchens,
and those Indians who did, couldn't spare the time or the effort to oblige all of them.

While I concede that a lot of time and effort is involved in a good many Indian dishes, it is
equally true that there are certain recipes that call for a minimum of either. It is exactly these
recipes that I have tried to focus on.

Enjoy!

30 minute Indian Cuisine

- 8 -

1

The Curry & Spice "Culture"

CURRY CULTURE

The Indian curry is amazing in range and versatility, embracing the majority of seasonal
vegetables in addition to mutton, chicken, fish, seafood and eggs.

The curries are cooked over an open flame, with liberal doses of spices in vegetable oil.

Traditional accompaniments are rice, either plain boiled or fried; and a variety of flat breads -
chapattis, rotis and naans - made fresh from wheat or flour dough, and served hot.

To offset the richness of the traditional curry, a side plate of salad consisting of sliced tomatoes,
cucumber, onions and lemons lends a pleasing contrast. Try a bite of fresh tomato after a
mouthful of hot curry, and the reason will be obvious.

"Dahi" or yogurt or curds also provide the perfect foil. Along with grated cucumber and onions,
chilli powder and cilantro/coriander, the mixture is known as a "raita" and is an indispensable
part of the vegetarian meal.

SPICE CULTURE

The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance
between their different flavors.

Spices give Indian cuisine it's character. However excessive use can be counter productive, and I
have seen both Indians and Westerners forced to be wary of spices and oily fare, with good
reasons. The good news is that there are several dishes that use the minimum of either, and the
bad news is that they are seldom to be found in any Indian restaurant. I have tried to include as
many of these "light" dishes as possible.

Most Indian dishes call for several different spices. Do not assume that they are difficult to
obtain and that a visit the Indian grocery store with a long shopping list is mandatory before the
actual task of preparing a meal. Most are to be found in Western supermarkets, and only a couple
are confined to the Indian grocery stores.

Check the following list, if you plan an Indian culinary adventure.
The essentials:
Ginger paste or minced ginger
Garlic paste or garlic powder or minced garlic (fresh garlic minced fine is better still)
Tomato paste or puree ( raw tomatoes are better still)
Onions chopped or pureed or powdered
Cumin seeds and powder

- 9 -

Coriander powder
Turmeric powder
Chilli powder
Mustard seeds and powder (to be used only for those dishes that require mustard).

The ginger, garlic, onions and tomatoes are readily found in any Western supermarket, as are the
cumin and mustard seeds, mustard and chilli powders. For the turmeric and coriander powders,
you will have to visit the Indian store.

Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a
garnish. After trial and error, I've found that whole cilantro, including the leaves and stems,
chopped very fine is a powerful flavoring agent if added during the cooking process in addition
to being a colorful garnish if added at the end.

Optional:
Cinnamon
Cardamom
Cloves
(None of the above should be difficult to find in any grocery store, Western or Oriental).
Garam masala powder

Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a
powdered version that will be sold only in Indian grocery stores. Garam masala is a potent
mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly
flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from
the standard supermarket, to be on the safe side.

Regional cuisine's may require a few additional ingredients.

30 minute Indian Cuisine

-

10

-

2

Vegetarian Wiles

If I were a vegetarian, I'd stick to Indian cuisine. The Indian people thrive on vegetarianism, and
have perfected the art. Vegetables, greens and potatoes are often served as the main course. Most
of them are seasonal - cauliflower and cabbage are to be relished only in winter, while green okra
abounds in the summer months. Try the following recipes, and you'll get hooked.

Vegetables

Cauliflower & Potato curry
(Alu Gobi)
Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to
be prized in the all-to-short winter months.

Ingredients:
1 lb. cauliflower florets
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped
cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,
cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm
water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables
blend with the spices. Be careful not to over cook the cauliflower. Garnish with
cilantro/coriander leaves.

Cauliflower & Mashed Potato Curry
The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple
recipe.

Ingredients:

- 11 -

1 lb. cauliflower florets
1 tsp. ginger paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin seeds
1 potato, cooked and mashed
1 tsp. salt or to taste
1 tbsp. oil

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for
a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes.

Cabbage & Potato Curry

Ingredients:
1 lb. shredded cabbage
2 onions chopped fine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with
cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and
chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat
for fifteen minutes. Garnish with cilantro/coriander leaves.

Cabbage & Mashed Potato Curry

Ingredients:
1 lb. cabbage, shredded
1/2 lb. potatoes, boiled and mashed
1 tsp. cumin seeds
1 tsp. ginger
1 tsp. turmeric powder
1 tsp. chilli powder

-

12

-

1 tsp. salt or to taste
2 tbsp. oil

Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for
half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with
turmeric and chilli powders, salt, and cook for another 15 minutes.

Cabbage, Carrots & Potatoes

Strictly speaking, this is not a curry, but can be served as the main course nevertheless.

Ingredients:
1 lb. cabbage, shredded
1/2 lb. cooked potatoes, peeled and cubed
1/2 lb. carrots, shredded
1 tsp. mustard seeds
1 tsp. ground mustard
1 tsp. chilli powder
1 tsp. lemon juice
1 tsp. salt or to taste
2 tbsp. oil
Cilantro/coriander leaves

Method:
Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard
for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After
15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve.

Mixed Vegetable Curry

Ingredients:
6 small onions, quartered
6 small tomatoes, quartered
6 cauliflower florets
6 baby potatoes
1/2 lb. chickpeas
1 tsp. ginger paste
1 tsp. garlic paste
1 tbsp. oil
1 tsp. salt or to taste

Method:
Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and
potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done.

Mushroom Curry

- 13 -

I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in
the supermarkets.

Ingredients:
1/2 lb. mushrooms
1 small onion, chopped
1 tomato, sliced
1 tsp. ginger paste

1 tsp. garlic paste
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, cooked peeled and cubed
1 tsp. salt or to taste
1 tbsp. oil

Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and
garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the
mushrooms and potatoes, season with salt and cook for another five minutes until done.

Chickpea Curry
(Chole Masale)
Curried chickpeas have been going strong for years.

Ingredients:
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the
potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with
cilantro/coriander leaves.

Eggplant
(Baigan Bharta)

-

14

-

Ingredients:
1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed
1 tbsp. oil
1 large onion, chopped fine
1 large tomato, chopped fine
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste

Cilantro/coriander leaves

Method:
Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done.
Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and
cilantro/coriander. Season with salt and serve hot.

Paneer
(Cottage Cheese curry)

Ingredients:
1 lb. cottage cheese
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. green chilli, chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five
minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before
serving.

High, Medium or Low heat?

Please note that:
Vegetables tend to lose crispness and may burn on high heat.
Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the
bottom of the vessel.
To be on the safe side, cook vegetables on medium low heat.
For optimum taste, use low heat, though the process is time consuming.

-

15

-

The Greens

Chickpea & Spinach Curry
(Chana Saag)
Spinach is a popular ingredient used as a base for the curry.

Ingredients:
1 lb. canned chickpeas

1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach
paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes,
before serving.

Potato & Spinach Curry
(Alu Saag)

Ingredients:
1 lb. chopped spinach
1 lb. potatoes, cooked and cubed
2 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of
lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during
cooking.

-

16

-

Mustard Greens
(Sarson ka Saag)

Ingredients:
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 lb. chopped mustard greens

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped
mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm
water.

Okra Curry
(Masala Bhindi)
Okra is one of the commoner vegetables used all over India; it has a place in most regional
cuisine's.

Ingredients:
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders and tomato for five minutes on medium low heat. Add potato,
okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.

Okra & Mustard:
(Shorshe Dharosh)

-17 -

Originally a Bengali dish, I have used ingredients easily available in the West. This is one of
those recipes that can be ready in a few minutes and still taste great.

Ingredients:
1 lb. whole okra.
1 tbsp. mustard powder, made into a paste with equal amounts of water (this is the recommended
amount, but feel free to use more paste if you're fond of mustard).
1 tsp. turmeric powder
1 tsp. chilli powder

1 tsp. mustard seeds
1 tsp. salt or to taste
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute,
followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders
and salt, and cook on medium low heat for ten to fifteen minutes.

Peas & Potato Curry
Popularly known as "Alu Matar", this one's a vegetarian veteran.

Ingredients:
1 lb. shelled green peas
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 large potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Peppers & Potato Curry
(Shimla mirch ki sabzi)

Ingredients:
1 lb. green bell peppers, sliced fine

-18 -

1 onion, pureed
1 tomato, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder

1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic,
together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers,
turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Green Beans & Potato Curry

Ingredients:
1 lb. French style cut green beans
1 onion, pureed
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. potatoes, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli
powders and salt together with half a cup of lukewarm water and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

Cottage Cheese & Peas
(Paneer Matar)

Ingredients:
1 lb. shelled green peas

-19 -

1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder

1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with
cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Cottage Cheese & Spinach
(Palak Paneer)

Ingredients:
1 lb. chopped spinach
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 large tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 lb. cottage cheese
1 tsp. salt or to taste
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic,
together with cumin and coriander powder for five minutes. Add cottage cheese, chopped
spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for half an hour.

The Potato

Potato Curry

-20 -

(Alu ki Sabzi)
From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often
deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to
be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as
potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into
a fine art that has withstood the test of time.

Ingredients:
3 large boiled potatoes, two cubed and the other mashed
1 tsp. cumin
a pinch of asafetida (optional)
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. rock salt
1/2 tsp. ground pepper
1 tbsp. oil
3 green chillies
Chopped cilantro/coriander

Method:
Heat oil in a frying pan (or skillet) and fry the cumin, asafetida, ginger and garlic for a minute.
Add potatoes, turmeric, chilli powder, salt and pepper and a cup of lukewarm water. Simmer for
a couple of minutes, and garnish with green chillies and chopped cilantro/coriander.

Potato Tomato Curry
(Alu Tamatar)
I came across this easy recipe, that utilizes the minimum of spices to yield a delicious curry.

Ingredients:
1/2 lbs. potatoes, peeled, cooked and cubed
1/2 lbs. tomatoes, cubed
1 tsp. ginger paste
1 tsp. coriander powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil

Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder
for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until
done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with

- 21 -

cilantro/coriander.

Potatoes & Tomatoes
(Alu Tamatar)
This is a variation of the above combination- if you don't have coriander powder at home, or
wish to avoid the same, here's a variation that is lighter in terms of spices.

Ingredients:
1/2 lbs. cooked potato cubes. Use either peeled or un-peeled potatoes according to your
preference.
1/2 lbs. tomatoes, diced
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 tsp. salt or to taste, rock salt preferable
1 tsp. chilli powder (optional)
Cilantro/coriander leaves
1 tablespoon oil

Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander.
Note: The above combination of potatoes and spices can be used to stuff pitas/pocket
breads/parathas.
I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I
get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the
mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close
approximation of the traditional "alu-paratha".
Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon
of butter so that you have a sumptuous meal ready in minutes!
To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four
minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into
cubes and add to boiling water until done), according to your preference. In the meantime, chop
the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking,
and the whole process shouldn't last for more than half an hour.

Fried Potatoes
(Alu Bhaji)

Ingredients:
1 lb. shoestring potatoes/shredded potatoes
Oil for deep frying
1/2 tsp. turmeric powder
Salt and pepper to taste

Method:

- 22 -

Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.

A Variation:
To avoid deep frying, there is an alternative method.

Ingredients:
1 lb. pre-cooked cubed potatoes
1 tbsp. oil
1/2 tsp. turmeric powder
Salt and pepper to taste

Method:
Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and
allow to sizzle until crisp. Serve immediately.

Potato Cutlet
(Alu Tikka)

Ingredients:
2 cups mashed potatoes
1 small onion, chopped
Chopped cilantro/coriander
2 tbsp. butter
Salt and Pepper

Method:
Mix the mashed potatoes with half the butter, onion, salt, pepper and cilantro/coriander. Shape
into round flat cutlets and fry on medium low heat in the remaining butter, five minutes on either
side. Serve hot immediately with tomato sauce, optionally between toasted hamburger buns.

Mashed Potatoes
(Alu Bhate)
The pungent flavor of mustard oil makes all the difference:

Ingredients:
2 cups mashed potatoes
1 small onion, chopped
1 tbsp. mustard oil
Salt
1 roasted red chilli, powdered

Method:
Mix the mashed potatoes with mustard oil, onions, salt, and red chilli. Serve hot immediately.

30 minute Indian Cuisine

-23 -

3

Lentils (Dhals)

Lentils are consumed by the poor and rich alike in India. They are part of the staple diet,
consumed both by the rice eating East and South, as well as the wheat eating North Indians.
This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any
Western supermarket.
It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the
task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the
latter method will take much longer, in such a situation I cook on low heat for a couple of hours -
to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached
when the lentils attain a soupy consistency.
As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook
about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The
rest of the spices can be added as and when required.

Masoor Dhal & Onions
(Mushoor dhal pyaj phoron diye)
Masoor dhal is to be identified by it's orange color and circular shape.

Ingredients:
2/3rd cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste

Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five
minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder,
heat till the mixture starts boiling, season with salt and turn off the heat.

Simple Moong Dhal
Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms.

Ingredients:
2/3rd cup yellow moong dhal
1 tsp. cumin seeds
1 tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste

Method:

- 24 -

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the lentils and another three cups of water and turmeric powder, heat till the
mixture starts boiling, season with salt and turn off the heat. Garnish with chopped
coriander/cilantro.

Moong Dhal Fry
The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives
the dhal a tart flavor.

Ingredients:
2/3rd cup yellow moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin seeds
1 tsp. turmeric powder
Chopped coriander/cilantro
2 tsp. salt or to taste

Method:
Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook,
stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of
water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the
heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after
turning off the heat.

Moong Dhal & Spinach

Ingredients:
2/3rd cup yellow moong dhal
10 oz. chopped spinach ( approximately 250 gm.)
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
1 tsp. lemon juice
2 tsp. salt or to taste

Method:

-25 -

Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for
a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam
masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten
minutes on medium low heat. Stir in lentils with another three cups of water and turmeric
powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.

Green Moong Dhal
This variety is easy to spot, because of it's prominent deep green color.

Ingredients:
2/3rd cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste

Method:
Pre-cook the lentils using three cups of water.
Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced
ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes
and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another
three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and
turn off the heat.

30 minute Indian Cuisine

- 26 -

4

Chicken

Chicken Curry

The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique
flavor to this favorite.

Ingredients:
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander
powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken,
turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on
medium low heat for half an hour, keeping the saucepan covered with a lid.

Chicken & Spinach Curry

Ingredients:
1 lb. boneless chicken, cut into thin strips
10 oz. (approximately two cups) spinach puree
2 onions pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
1 tbsp. oil

Method:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and

- 27 -

coriander powders and spinach puree for five minutes on medium low heat. Add tomato,
chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and
cook on medium low heat for half an hour, keeping the saucepan covered with a lid.

Butter Chicken
What would you order from the menu chart of an Indian restaurant? One of the most popular
non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.

Ingredients:
3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste

Method:
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on
medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree,
sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an
hour, keeping the saucepan covered with a lid. Add butter before serving.

"Kheema"(minced meat) Curry
Cooked with minced meat or ground chicken or ground turkey and potatoes, this dish can be
combined with green peas, too.

Ingredients:
1 lb. minced meat/ground chicken/ground turkey
1 cup green peas, optional
2 onions pureed
1 tomato, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1/2 cup sour cream
1 potato, cooked and cubed

-28 -

1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onions, tomato puree, ginger and garlic, together
with cumin and coriander powders and cilantro/coriander leaves for ten minutes on a low flame.
Add potato, minced meat/ground chicken/ground turkey, green peas if desired, turmeric and
chilli powders, sour cream and salt together with a cup of lukewarm water and cook on medium
low heat for half an hour.

Fried Chicken

Ingredients:
2 lb. chicken thighs/drumsticks
1 tsp. onion powder
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. chilli powder
Salt and pepper to taste
2 tbsp. oil

Method:
Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for
a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both
sides and serve hot.

30 minute Indian Cuisine

-29 -

5

Fish

Fish Curry
Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet
with plain boiled rice.

Ingredients:
1 lb. fish, cut into pieces
1 onion pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and
coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt
together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Garnish with cilantro/coriander leaves.

Garlic Fish Curry

Ingredients:
1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli
powders and salt together with a cup of lukewarm water and cook on medium low heat for half
an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander
leaves.

-30 -

Fish Curry with Mustard
(Shorshe Maach)
This delicately flavored dish tastes great with plain boiled rice. It also happens to be a Bengali

delicacy.

Ingredients:
1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. turmeric powder
2 tbsp. mustard powder
1 tsp. salt
8 green chillies

Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add
fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour.

Chilli Fish
The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in
Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a
Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is
essentially based on the same set of spices).

Ingredients:
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high
heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and
cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.

Fish Fry
(Matcher Fry)
Another testimony to the Bengali passion for fish- this dish is seldom to be found outside
Bengal.

Ingredients:
1 lb. fish fillet, cut into pieces
1 tbsp. garlic paste

-31 -

1 tsp. onion powder

1 tsp. lemon juice
Salt and pepper to taste
Bread crumbs and an egg - optional
Cilantro/coriander leaves
4 tsp. oil

Method:
Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and keep
aside for a few hours. Heat oil in a non-stick frying pan and fry the fish on medium high heat for
ten minutes on either side. Optionally, dip the fish in beaten egg, coat with bread crumbs and fry.

30 minute Indian Cuisine

- 32 -

6

Seafood

Shrimp Curry

Ingredients:
1 lb. shrimps, peeled and deveined
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
1 tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with
cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and
cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to
let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander
before serving.

Note: Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce
preparation time.

Shrimp Curry with Mustard
The unique combination of shrimps and mustard is a culinary delight.

Ingredients:
1 lb. shrimps
2 tbsp. oil
1 tsp. turmeric
2 tbsp. mustard powder
1 tsp. salt
8 green chillies

Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water.

-33 -

Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for

another twenty five minutes.

Shrimp Fry
The secret to delicious fried shrimps is deep frying with chilli powder.

Ingredients:
1 lb. shrimps
1 tbsp. oil
1 tsp. garlic powder
1 tbsp. chilli powder
1 tbsp. lemon juice
1 tsp. salt
1 sliced green chilli

Method:
Mix the shrimps, lemon juice, garlic and chilli powders. Heat oil in a frying pan and fry the
shrimps coated with the spices. After the shrimps are done, transfer to the serving dish. Just
before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot.

Pomfret Fry
For those lucky ones who have access to the pomfret, also known as the Indian salmon.

Ingredients:
1 lb. pomfret pieces
1 tbsp. oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. tomato paste
1 tbsp. lemon juice
1 tsp. salt
1 tsp. chilli powder and 1 sliced green chilli

Method:
Mix the pomfret pieces, lemon juice, tomato paste, salt, onion, garlic and chilli powders. Heat oil
in a frying pan and fry the pomfret pieces coated with the spices. After the pomfret pieces are
done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the
green chillies as a garnish. Serve hot.

Pomfret Curry

Ingredients:
1 lb. pomfret pieces
1/2 cup coconut milk
1 onion grated
1 tomato chopped fine

-34 -

2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onions, tomatoes, ginger and garlic, together with
cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add
pomfret pieces, coconut milk, turmeric and chilli powders and salt together with half a cup of
lukewarm water and cook on medium low heat for twenty five minutes.

30 minute Indian Cuisine

- 35 -

7

Eggs

Omelet Curry

Ingredients:
4 eggs, made into omelets
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tomato, pureed
1 boiled potato, cubed
1 tsp. salt and pepper or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with tomato
puree for five minutes. Add potato, omelets, turmeric and chilli powders and salt together with a
cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with
cilantro/coriander leaves.

Omelets
The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn
it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not
more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump
in one corner, with disastrous results.
The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a
spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not,
wait and repeat the test.

Chilli & Onion Omelet

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 tbsp. oil

-36 -

Method:

Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat
oil in a non-stick frying pan and add the mixture. Cover with a lid and cook till done. Serve
immediately.

Cheese Omelet

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 slice pepper jack cheese, cut into 4 strips
1 tbsp. oil

Method:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat
oil in a non-stick frying pan and add the mixture with the cheese strips. Cover with a lid and
cook till done. Serve immediately.

Tomato & Cheese Omelet
Use halved cherry tomatoes for this one- great to look at, great to eat!

Ingredients:
2 large eggs, beaten
1 small onion chopped fine
12 cherry tomatoes, halved
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 slice pepper jack cheese, cut into 4 strips
1 tbsp. oil

Method:
Mix the eggs, chopped onions, cherry tomatoes, chopped green chilli, salt and pepper, and
cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture with the cheese strips.
Make sure that the cherry tomatoes are distributed evenly over the pan. Cover with a lid and
cook till done. Serve immediately.

Egg Curry

Ingredients:
1/2 lbs. cooked potatoes cubed. Use either peeled or un-peeled potatoes according to your
preference.

-37 -

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder
1 tsp. salt or to taste
4 eggs, boiled and halved
Chilli powder (optional)
1/2 lbs. tomatoes, pureed
Cilantro/coriander leaves
1 tablespoon oil

Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with
cilantro/coriander and serve.

30 minute Indian Cuisine

- 38 -

8

Rice & Pasta

Noodles
Yes, pasta can be cooked, Indian style, and taste great.

Ingredients:
1/2 lb. pasta ( spaghetti is commonly used, but any pasta will do), cooked
2 large onions, sliced into thin strips
2 large tomatoes, diced
1 lb. cooked potatoes, cubed
1 tbsp. oil
Cilantro/coriander leaves
Salt and pepper to taste

Method:
Heat oil in a frying pan, and fry the onions and tomatoes for five minutes. Add the cooked potato
cubes, salt and pepper and pasta. Mix well, garnish with cilantro/coriander leaves and serve.

Plain Fried Rice

Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add
rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water,
cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander
leaves.

Vegetable Fried Rice
Fried rice was always one of my favorite accompaniments to any meal, whether vegetarian or
non-vegetarian. The only snag is that it's not the best bet for counting calories! Most recipes call
for substantial amounts of oil. However I realized after trial and error that all that fat isn't at all
necessary. The rule of thumb is that one teaspoon of oil be used for every half a cup of rice
cooked (approximately one serving). Moreover with the addition of vegetables, this dish is
complete in itself and can be served as the main course. Of course it can be eaten along with
other items on the menu.

- 39 -

Ingredients:

1 1/4 cup uncooked rice (approximately 250 grams)
1 onion chopped fine
1 green bell pepper, chopped fine
1 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, peeled and cubed
1 tomato, diced
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add
onions, green bell pepper, tomato and potato, rice, turmeric and chilli powders and salt together
with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for
half an hour. Garnish with cilantro/coriander leaves

A Variation: I've found that the flavor of raw onions and tomatoes tastes equally good, so I've
changed the order slightly.

Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 onion chopped fine
1 green bell pepper, chopped fine
1 tsp. turmeric powder
1 tsp. chilli powder
1 large potato, peeled and cubed
1 tomato, diced
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add
green bell pepper, potato, rice, turmeric and chilli powders and salt together with two and a half
cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. When
the rice is just done, stir in the chopped onions and tomatoes and let stand for another half an
hour. Garnish with cilantro/coriander leaves.

Peas Pulao
This can be an accompaniment to any meal, whether vegetarian or non-vegetarian.

For the rice:

-40 -

Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

For the peas:
Ingredients:
1 lb. shelled green peas
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add
rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water,
cover with the lid and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds,
together with ginger and garlic, for five minutes. Add green peas, turmeric and chilli powders
and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes. Garnish with cilantro/coriander leaves.
When the rice is done, mix the peas and garnish with cilantro/coriander leaves.

Chicken Pulao

For the rice:
Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

For the chicken:
Ingredients:
1 lb. chicken pieces
1 tsp. ginger paste

-41 -

1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
2 onions chopped fine
1 large tomato chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan or preferably a pressure cooker and fry the chopped
onions and tomato, together with ginger and garlic, for five minutes. Add chicken,
cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of
lukewarm water and cook on medium high heat for ten minutes. Stir in the rice, turmeric and
chilli powders and salt together with two cups of lukewarm water, cover tightly with a lid and
cook on medium high heat for another fifteen minutes.
Garnish with cilantro/coriander leaves.

Mutton Pulao

For the rice:
Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

For the mutton:
Ingredients:
1 lb. mutton (goat meat) pieces
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
2 onions chopped fine
1 large tomato chopped fine
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:
Heat oil in a pressure cooker and fry the chopped onions and tomato, together with ginger and
garlic, for five minutes. Add mutton, cilantro/coriander leaves, turmeric and chilli powders and

-42 -

salt together with half a cup of lukewarm water and cook on high heat with the lid shut tightly
for ten minutes. Wait for half an hour before removing the lid. Stir in the rice, turmeric and chilli
powders and salt together with two cups of lukewarm water, cover tightly with the lid and cook
on high heat for fifteen minutes.
Garnish with cilantro/coriander leaves.

30 minute Indian Cuisine

- 43 -

9

Salads & "Raita"

Cucumber, Tomato & Onion Salad

Ingredients:
1 small cucumber
1 large tomato
1 small onion
1 teaspoon lemon juice
Salt and pepper to taste

Method:
Slice the cucumber, tomato and onion. Mix with lemon juice, salt and pepper and serve.

Pickled onions

Ingredients:
6 pearl onions
Vinegar

Method:
Keep the onions soaked in vinegar. Serve as required.

Raita
(curds/ yogurt/ dahi)

Ingredients:
1 cup yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 tsp. chopped green chilli
Salt and pepper to taste

Method:
Mix the yogurt/curds, onion, cilantro/coriander leaves, green chilli, salt and pepper and serve.

Cucumber & Onion Raita

Ingredients:
1 cup yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
Salt and pepper to taste

- 44 -

Method:
Mix the yogurt/curds, onion, cilantro/coriander leaves, cucumber, salt and pepper and serve.

Onion, Tomato & Cucumber Raita

Ingredients:
2 cups yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste

Method:
Mix the yogurt/curds, onions and tomatoes, cilantro/coriander leaves, cucumber, salt and pepper.
Fry the mustard seeds in oil and add to the mixture. Serve.

30 minute Indian Cuisine

-

45

-

10

Desserts & Shakes

Kalakand

Ingredients:
2 cups full fat milk
1 cup cottage cheese
1/2 cup sugar

Method:
Boil milk in a heavy bottomed saucepan until it reduces to half. Add cottage cheese and sugar
and mix well till it attains a semi-solid consistency.
Preheat the oven. Transfer the mixture to a square shaped oven proof dish and bake at 425 degree
F for 10 minutes. Let stand in the oven for half and hour. Cut into squares and serve.

Sweet yogurt
(Misti Doi)

Ingredients:
2 cups full fat milk
1 tbsp. yogurt/curds/dahi
1/2 cup sugar

Method:
Boil milk in a heavy bottomed saucepan. Add sugar and mix well. Let the mixture cool.
Preheat the oven to warm. Transfer the mixture to an oven proof dish, add the yogurt and let
stand overnight to let it set. Transfer to a refrigerator. Serve chilled.

Rice pudding
(Payesh)

Ingredients:
1/2 gallon full fat milk
2 cups cooked rice
1 cup raisins
1/2 cup sugar

Method:
Boil milk in a heavy bottomed saucepan until it reduces to half. The key to this dessert is
vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel. Add
cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency.

Fruit Cream

- 46 -

Ingredients:

1 lb. fruits (seedless grapes are best)
1 pint half and half
1 cup heavy cream/ 1 cup cool whip/ 1 cup strawberry ice cream
1/2 cup sugar

Method:
Mix the sugar, 1 pint of half and half and 1 cup heavy cream/ 1 cup cool whip/ 1 cup ice cream.
Slice the fruits and add to the mixture. Refrigerate before serving.

Gajjar Halwa
(Carrot delight)

Ingredients:
1 pint half and half
10 oz. grated carrots (approximately 250 g)
1 cup raisins
1 cup cashew pieces
1/2 cup sugar
1/4 cup butter ( approximately 4 tablespoons)

Method:
Heat the half and half in a heavy bottomed saucepan to boiling and add the grated carrots, raisins
and sugar. Boil the mixture till the liquid is reduced to 1/10th of the original amount. Melt butter
in a frying pan and fry the cashew pieces. Mix well and serve hot.

Shakes
Mango Shake

Ingredients:
1 quart full fat milk
2 cups sweet mango pulp
1/2 cup sugar

Method:
Peel the mangoes and separate the pulp from the seed. Pour milk into a mixer/electric
blender/food processor and add the mango pulp and sugar. Mix until the mango pulp is well
blended with the milk giving a pale yellow color. Chill and serve.

30 minute Indian Cuisine

- 47 -

11

Snacks & Sandwiches

Bhel Puri

Ingredients:
2 cups puffed rice (available in the cereal section of Western supermarkets)
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. (approximately 50 g) sev/bhujia. Crushed potato chips are a pretty good, if unconventional
substitute
2 oz. (approximately 50 g) salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste

Method:
Mix the puffed rice, chickpeas, potatoes, onions and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The mixture must be made immediately before
serving, or the puffed rice will turn soggy.

Tomato & Cucumber Sandwich

Ingredients:
I small cucumber, sliced
1 large tomato, sliced
Fresh sandwich bread
Butter
Salt and pepper to taste

Method:
Arrange tomato and cucumber slices seasoned with salt and pepper over buttered bread.

Tomato & Onion Sandwich

Ingredients:
1 small onion, sliced
1 large tomato, sliced
Fresh Bread
Butter
Salt and Pepper

Method:
Arrange tomato and onion slices seasoned with salt and pepper over the bread buttered on both
sides. Toast in sandwich toaster and serve hot with tomato sauce.

- 48 -

Tomato & Green Pepper Sandwich

Ingredients:
I small green bell pepper, sliced
1 large tomato, sliced
Fresh Bread
Butter
1 tsp. salt or to taste
Pepper to taste

Method:
Arrange tomato and green bell pepper slices seasoned with salt and pepper over the bread
buttered on both sides. Toast in sandwich toaster and serve hot with tomato sauce.

Potato stuffed pitas/pocket breads
Thus is an improvisation on the traditional alu paratha

Ingredients:
2 cups mashed potatoes
1 small onion, chopped fine
Chopped cilantro/coriander
2 tbsp. butter
Salt and pepper to taste
5 pocket breads (10 halves)

Method:
Mix the mashed potatoes with half the butter, onions, salt, pepper and cilantro/coriander. Stuff
into pocket breads. Serve hot immediately with the remaining butter spread on the outer surfaces
of the pocket breads, and tomato sauce for dipping.

30 minute Indian Cuisine

- 49 -

12

Indo - American

In my new role as housewife, I was eager to try out all sorts of recipes, both from India and the
country of my domicile, America. At first I was disheartened. While the former did not really
present any challenges, for obvious reasons, American cuisine was a different matter altogether. I
had almost no experience with grills and ovens, a serious shortcoming since the majorities of
magazine recipes called for baked dishes. The ingredients were mostly foreign to me, and I
would have to put together a long shopping list before my kitchen was suitably equipped (that is
exactly why I can sympathize with the American housewife who wishes to experiment with
Indian cuisine, the exotic spices listed in our recipes must seem equally daunting). It was then I
chanced upon some Creole dishes. The basic ingredients were the same as those used in any
Indian kitchen. Better still, I could cook over an open flame. Once I had tried out the following
formula for Shrimp Creole, I knew that I had succeeded.

Shrimp Creole

Ingredients:
1 lb. shrimps peeled and deveined
6 large cloves of garlic, sliced fine and 1 tsp. garlic powder
1 tsp. onion powder
1 lb. tomatoes (approximately 6 large tomatoes, diced)
1 tsp. salt and pepper or to taste
2 tbsp. oil
Cilantro/coriander leaves

Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimps with garlic, tomatoes
and cilantro/coriander leaves, onion and garlic powders, salt and pepper, for fifteen minutes.

Broccoli Potato Curry
As I started shopping in American grocery stores, I was tempted by the sight of green broccoli. I
couldn't wait before I had cooked the green florets with Indian spices. I never regretted it.

Ingredients:
1 lb. broccoli florets
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tomato, diced
1 potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

- 50 -

Method:

Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with tomato,
ginger and garlic, for five minutes. Add potato, broccoli florets, turmeric and chilli powders and
salt together with half a cup of lukewarm water and cook on medium low heat for fifteen
minutes. Garnish with cilantro/coriander leaves.

Gumbo
An interesting mixture of the gumbo blend with Indian spices.

Ingredients:
1 lb. Gumbo blend
1/2 lb. shrimps peeled and deveined (optional)
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large tomato, diced
Salt and pepper to taste
1 tbsp. oil ( 2 tbsp. if shrimps are used)
2 cups cooked rice

Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimp (optional) and tomato,
with cumin, coriander, turmeric and chilli powders together for fifteen minutes. Add the gumbo
blend, season with salt and pepper, and cook until done, then add rice.

Jambalaya (Vegetarian)

Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 onion chopped fine
1 green bell pepper, chopped fine
1 tsp. chilli powder
2 large tomatoes, diced
1 lb. sliced mushrooms
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the onions, mushrooms, green bell pepper,
tomato, rice, cilantro/coriander leaves and chilli powders and salt. Add two and a half cups of
lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with
cilantro/coriander leaves.

Broccoli & Mushroom Pilaf

- 51 -

I've mentioned before that I was not familiar with broccoli till I came to the US. This dish is
another instance of how the colorful vegetable blends perfectly with mushrooms and rice. The
result is a flavorful combination that can stand on its own as a main course, besides being used as
a side dish. In addition to being low on calories, it requires little preparation time and is a
blessing for vegetarians. In fact, I am a vegetarian for two days of the week for religious reasons,
and this pilaf is often my lunch!

Ingredients:
3 cups cooked rice
4 large cloves garlic, minced fine
1 lb. chopped broccoli/ broccoli cuts/ broccoli florets
1/2 lb. sliced mushrooms
1/4 tsp. ground cinnamon
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms,
broccoli, ground cinnamon, cilantro/coriander leaves and salt. Cover with the lid and cook on
medium low heat for ten minutes. Add cooked rice just before turning off the heat. Let stand for
five minutes. Garnish with cilantro/coriander leaves.

30 minute Indian Cuisine

-52 -

13

Indo - Mexican

Cauliflower & Potatoes
At the Mexican fast food joints, I was surprised by the striking similarities with Indian cuisine.
When I dipped corn chips into salsa, I knew that I was going to use the versatile salsa as a key
ingredient in my curries - it can transform almost any dish, bland or otherwise, into a spicy
surprise. It also reduces preparation times - drastically!

Ingredients:
1 tsp. cumin seeds
1 lb. chopped cauliflower ( frozen cauliflower will do, too)
1/2 lb. cooked potatoes, cubed
1 tsp. minced ginger
1 tsp. turmeric powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the cumin seeds and ginger for a minute, then add
chopped cauliflower, cooked potato cubes, turmeric powder, salsa, cilantro/coriander leaves and
salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with
cilantro/coriander leaves.

Chickpeas & Salsa

Ingredients:
1 (12 oz.) packet chopped onions
1 tsp. minced ginger
1 tsp. garlic powder
2 lb. boiled chickpeas ( two cans, approximately)
1/2 lb. cooked potatoes, cubed (optional)
1 tsp. turmeric powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five
minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa,
cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for
fifteen minutes. Garnish with cilantro/coriander leaves.

-53 -

Mixed Vegetables & Salsa

Ingredients:
1 lb. mixed vegetables
1 tbsp. onion powder
1 tbsp. tomato paste
1 tsp. minced ginger
1 tsp. garlic powder
1/2 lb. cooked potatoes, cubed (optional)
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the mixed vegetables and minced ginger for a
minute, then add onion powder, tomato paste, cooked potato cubes ( if desired), garlic powder,
salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low
heat for fifteen minutes. Garnish with cilantro/coriander leaves.

Shrimps & Salsa

Ingredients:
1 lb. shrimps, peeled and deveined
1 tbsp. onion powder
1 tbsp. tomato paste
1 tsp. minced ginger
1 tsp. garlic powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the shrimps and minced ginger for a minute, then
add onion powder, tomato paste, garlic powder, salsa, cilantro/coriander leaves and salt. Mix
well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with
cilantro/coriander leaves.

Chicken Vegetable Pilaf & Salsa

Ingredients:
6 cups cooked rice
4 large cloves garlic, minced
1/2 lb. chopped broccoli/ broccoli cuts/ broccoli florets
1/2 lb. sliced mushrooms

-54 -

1/2 lb. cooked potatoes, cubed
1/2 lb. sliced cooked chicken
2 tbsp. medium salsa
Salt and pepper to taste
Cilantro/coriander leaves
1 tbsp. oil

Method:
Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms,
broccoli, cooked chicken slices, cooked potato cubes, salsa, cilantro/coriander leaves and salt.
Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before the
turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.

30 minute Indian Cuisine

- 55 -

14

Indian cooking in India vs. Indian cooking in the West

The average middle-class Indian housewife can get away with minimum cooking, if she knows
the way out. The average American housewife can't, unless she has the will power to suffer
insipid frozen/canned dinners, day after boring day.
The reason -affordable and easily available labor back home. My mother in Calcutta has had a
cook for years and a maidservant for as long as I can remember. Whenever I stayed away from
home, I had no difficulty in locating some caterer who would deliver my meals to my doorstep at
no extra charge.
So on my second day in the US, I realized that I had one serious disadvantage. No household
help whatsoever. Most middle class Indian housewives have maidservants who will come in,
clean up the kitchen and do the dishes. For a few extra rupees they will wash and chop the
vegetables and grind the spices. For a monthly salary most of us can afford to pay, they will cook
entire lunches and dinners, every day. In America, I had no such luxury. I had to look for ways to
make things easier for myself, or else spend the whole day in the kitchen.
Gradually I learnt what to look for in the Western supermarket, and I wasn't disappointed. I
found chopped onions in the frozen vegetable section, sparing myself the time, trouble and tears
involved! I found shredded cabbage tucked away in a corner on the salad shelves, and so on and
so forth.
(A note of caution: don't overdo it. Sooner or later every one discovers that canned potatoes are a
poor substitute for boiled, baked or microwave-cooked potatoes. Yes, there are certain
necessities I try not to compromise on. For instance, there is no substitute for the flavor of
freshly chopped tomatoes, however strong the temptation to buy tomato paste or canned
tomatoes may be. The same goes for fresh garlic- no amount of garlic powder or bottled garlic
will have the same effect.)
Agreed, compromises have to be made - chopped onions, shredded cabbage etc. Like I've
mentioned before, the solution lies in making the most out of all the products the Western
grocery store has to offer, and knowing what to do and what not to do with them to come up with
a great meal!

30 minute Indian Cuisine

The

Graduate

Studen

t's

Guide

to

Indian

Recip

es

edited by

Somesh Rao

December 21, 1990

Contents

1 Preface

5

1.1 Somesh Rao

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

5

1.2 Sanjiv Singh

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

6

1.3 Acknowledgement

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

6

2 Ingredients

9

2.1 Guide to Ingredients

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

9

3 This and That

11

3.1 Onion and Tomato Raita

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

11

3.2 Boondhi Raita

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

11

3.3 Mint and Coriander Chutney

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

12

4 Breads

15

4.1 Chapati (Phulka)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

15

4.2 Paratha

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

16

4.3 Stued Parathas

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

16

5 Snacks

19

5.1 Bhel

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

19

5.2 Bonda With Instant Mashed Potato

:

:

:

:

:

:

:

:

:

:

:

:

:

:

20

5.3 Pakoras (Savory Fritters)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

21

5.4 Dahi Vada (Savory Balls in Yogurt)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

22

5.5 Upma

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

23

5.6 Vegetable Pu

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

24

6 Vegetables

25

6.1 Gobi Aloo (Cauliower and Potatoes)

:

:

:

:

:

:

:

:

:

:

:

:

:

25

6.2 Chole \Bill and Jim" (Chick Peas)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

26

1

2

CONTENTS

6.3 Masaledar Sem (Spicy Green Beans)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

27

6.4 Vegetable Kurma

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

29

6.5 Vegetable Curry

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

30

6.6 Green Pepper Curry

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

30

6.7 Dry Potatoes (Sookha Aloo)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

31

6.8 Okra (Bhindi)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

32

6.9 Paneer (Cheese)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

33

6.10 Mattar Paneer (Peas & Cheese)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

34

6.11 Navrathna Kurma

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

34

6.12 Cauliower and Potatoes (Aloo Gobi)

:

:

:

:

:

:

:

:

:

:

:

:

:

35

6.13 Curried eggplant (Bhartha)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

36

6.14 Curried Mushrooms

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

37

7 Lentils

39

7.1 Sambhar

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

39

7.2 Masur Dal (Lentils)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

40

7.3 Mah Ki Dal (Whole Black Beans)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

41

7.4 Red Kidney Beans (Rajma)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

42

7.5 Curried Garbanzo Beans

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

42

8 Rice

45

8.1 Chicken Pullao

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

45

8.2 South Indian Pullav (Rice)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

46

8.3 Vegetable Pullav 2

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

48

8.4 Saron Rice (Kesar Chawal)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

49

8.5 Navrattan Pullao (Nine-Jeweled Rice)

:

:

:

:

:

:

:

:

:

:

:

:

:

50

9 Fish

53

9.1 Prawn (Shrimp) Curry

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

53

9.2 Coriander Fish (Bharia Machli)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

54

10 Chicken

57

10.1 Mughlai Chicken with Almonds

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

57

10.2 Malai Chicken

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

58

10.3 Chicken Curry North Indian Style

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

59

10.4 Chicken Curry (Murga)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

61

10.5 Tandoori Chicken

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

62

CONTENTS

3

11 Lamb and Beef

65

11.1 Lamb Vindaloo

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

65

11.2 Egg cooked with Meat and Fried (Nargisi Kofta)

:

:

:

:

:

:

:

66

11.3 Pork Curry

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

68

11.4 Shahi Korma (Mutton Curry)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

69

12 Desserts and Other Goodies

71

12.1 Kheer (Vermicelli Pudding)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

71

12.2 Rice Flour Pudding

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

72

12.3 Besan Bur

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

73

12.4 Kheer

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

73

12.5 Gulab Jamuns (Easy Method)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

74

12.6 Suji Halva (Semolina Halva)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

75

12.7 Sewian (Vermicelli)

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

76

12.8 Carrot Halva

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

76

12.9 Rasgoola

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

77

12.10Mango Ice Cream

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

:

78

4

CONTENTS

Chapter

1

Preface

1.1 Somesh Rao

I have collected these recipes over the network. I am just responsible for

typesetting it and running it through a spell checker. In a later edition I

hope to add my own recipes. At this point I would like to apologize to

those whose recipes I have used but whose names I have not mentioned.

During the editing process I lost most of the addresses. Finally, I am not

responsible for any of the recipes as I have been so busy trying to put this

book together that I have had no time for experimentation. Please send

comments, suggestions and other recipes to

[e-mail]
[e-mail]

or

Somesh Rao,
Computer Science Dept.,
Worcester Polytechnic Institute,
Worcester, MA 01609.
U.S.A

This book is available through anonymous FTP from

wpi.wpi.edu

in recipes/indian.recipes.*

5

6

CHAPTER

1.

PREF

A

CE

I would like to thank Greg Leichtman and Jamille Hetke at The University

of Michigan who took the trouble to correct my L

a

TEXerrors.

By the way, I would prefer recipe contributions in electronic form.

Bon Appetit.

1.2 Sanjiv Singh

The problem with the cooks I grew up with, like my mother for instance,

is that they never wrote any of their craft down. So here I am looking for

ways to cook the wonderful things I have been downing in large quantities

and all these people can tell me is \Well, you add a `little' of this and wait

'til `that' happens and then serve." Having not had most of the experience

rsthand, I have had to blunder through many \adventures" with the meals

I have cooked for the rst couple of times.

Through my eorts to write down some means of replicating what I

would undoubtedly forget, this collection of recipes has come together as

a collection of concoctions, hopefully exotic enough that cannot be found

together elsewhere. Credit goes to Sriram for getting me started on this;

indeed most of the recipes listed here came via him.

At this writing, the recipes are disproportionally Indian. The reason is

simply that I can nd other recipes in abundance without having to tran-

scribe them. The reality is that most of the Indian recipes assume some

familiarity with Indian spices and more so with cooking in general. They

are not recommended for complete novices. The exceptions to this are the

rst two recipes for chick peas and for cauliower.

In the latest update, a couple of recipes have been added and the book

has been separated into chapters.

Make sure you brown them onions right.

Sanjiv Singh

Pittsburgh, January 1989

1.3 Acknowledgement

Also this book contains the recipes taught by Mrs. Pawan Datta in her

Indian Cooking class of Fall 1981. This compilation was done by Marc

Meyer (ingvax:marc).

1.3.

A

CKNO

WLEDGEMENT

7

Minor editing was also done by Gregg Leichtman and Jamille Hetke at

The University of Michigan.

8

CHAPTER

1.

PREF

A

CE

Chapter

2

Ingredients

2.1 Guide to Ingredients

Most of the ingredients are available at the grocery stores or supermarkets.

Some, though, are special and have to be obtained from the Indian stores.

Substitutes may change the character of the dish. It is better to omit an

ingredient if not available than to substitute for it. If whole spice is not

available, you may use the ground form, but the ground form is less pungent.

Name

Indian Name

Description

Asafoetida

Hing

Dried gum resin from the root of various

Iranian and East Indian plants. Has a strong

fetid odor|denitely an acquired taste.

May be obtained.

Besan

Besan

Flour of dried chick peas.

Cardamom

Elaichi

Dried fruit of a plant.

Mostly the seeds are used.

Seeds of 4 pods measure approximately

1

4

t.

Coriander

dhania

Aromatic herb of the parsley family. Sold as

cilantro or chinese parsley. Also sold as

seed or dry powder.

Cumin

Jeera

Very aromatic and reminiscent. Sold whole or

ground.

Dals

Dal

Hindi name for all members of the legume

or pulse family. Commonly used are: Arhar,

Channa, Masur, Mung, Labia (black-eyed peas),

Rajma (red kidney beans).

9

10

CHAPTER

2.

INGREDIENTS

Fennel Seed

Sauf

Has an agreeable odor and licorice avor.

Available whole or ground.

Fenugreek

Methi

Has a pleasant bitter avor and sweetish odor.

Garam Masala

Garam Masala

A mixture of spices; details come later.

Chat Masala

Chat Masala

A variation of Garam masala

Available in Indian stores.

Ghee

Fat for frying.

Pure ghee is claried butter.

Mustard oil

Larson

Pungent oil made from black mustard seeds.

Mint

Pudina

Aromatic herb. Fresh and dried leaves are

used in the preparation of chutneys. Dried

leaves are much less fragrant than the fresh

ones.

Pomegranate

Anar dana

A avoring agent. Has some scent.

Saron

Kesar

Made of stigmas of a ower grown in

Kashmir and Spain. It is aromatic and yields

a yellow color.

Turmeric

Haldi

An aromatic powdered root. Used as a avoring

and for avoring curries.

To make Garam Masala: (approximately 1

1

2

cups)

Quantity

Ingredient

3 - 5" pieces

Cinnamon stick

1 c (???)

Green cardamom pods

1

2

c

Cumin seed

1

2

c

Black pepper corns

1

2

c

Cloves

1

2

c

Coriander seeds

Procedure:

Dry the ingredients in an oven. Do not let them turn brown. Remove the

seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces.

Combine ingredients until they are well mixed and blend at high speed for

2-3 minutes until completely pulverized (LINE MISSING, The recipe seems

to be complete, but as the original had this I am letting it remain.)

Chapter

3

This and That

3.1 Onion and Tomato Raita

4-6 Servings

Quantity

Ingredient

8 oz.

Yogurt (plain)

1 small

Onion

1

2

t

Salt

1 small

Tomato

1

2

t

Chat Masala (optional)

1

2

t

Black pepper (ground)

1

4

c

Milk

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

3.2 Boondhi Raita

Quantity

Ingredient

1

4

c

Besan

1

2

c

Water

Ghee for frying

11

12

CHAPTER

3.

THIS

AND

THA

T

to taste

Salt

to taste

Pepper

to taste

Chat Masala

1

1

2

c

Yogurt

1

4

c

Milk

1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into it through a slotted spoon to get little

drops that fall one at a time (these are boondhi).

3. Remove the drops when golden brown and dry on a paper towel to

remove extra oil.

4. Soak the drops in warm water.
5. Add milk, salt, pepper, and add Chat Masala to yogurt.
6. Squeeze water out of boondhi and add to yogurt.

3.3 Mint and Coriander Chutney

Quantity

Ingredient

1 bunch

Coriander leaves

1 bunch

Mint leaves

1

Green chili

1 oz.

Seedless tamarind

1 tsp

Salt

4 T

Water

1 medium

Onion

1. Wash and soak tamarind in water for

1

2

hour.

2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a ne paste.
5. Add the tamarind pulp and salt.

3.3.

MINT

AND

CORIANDER

CHUTNEY

13

6. Blend well. In an airtight jar this can be refrigerated for up to one

week.

14

CHAPTER

3.

THIS

AND

THA

T

Chapter

4

Breads

4.1 Chapati (Phulka)

for 4, serving 1 or 2

Quantity

Ingredient

1 c

Whole wheat our (or

1

3

white +

2

3

whole wheat)

1

2

c

Water

1. Put our in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like at, about

1

8

" thick.

8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should

just start to look dry and small bubbles should just start to form).

10. Turn and cook the second side for

2

3

minutes until small bubbles form.

15

16

CHAPTER

4.

BREADS

11. Turn again and cook the rst side pressed lightly with a towel. It

should pu. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati's will dry out if they are left to stand

while cooking the others, it is advantageous to roll them out individually

before cooking them.

4.2 Paratha

Quantity

Ingredient

1 c

Whole wheat our

Ghee

Water

1. Make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each.
4. Spread ghee over them and fold.
5. Roll again.
6. Heat the paratha on a griddle like you would a chappati, but spread

some ghee over the top side. Turn and spread ghee on the other side.

Fry until the bottom is crisp and golden, then turn and fry the remain-

ing side.

7. Repeat with all six.
8. Serve at once, since they lose crispness if stored.

4.3 Stued Parathas

Make dough for regular chappati's.

Fillings

1.

Potato -

Boil potatoes, mash, add salt and chili to taste. Add Garam Masala

and mango powder.

4.3.

STUFFED

P

ARA

THAS

17

2.

Radish -

Grate one large Diakon Radish, add salt and leave for

1

2

hour. Squeeze

out all the water, add grated ginger, chili, and pomegranate seeds.

3.

Cauliower -

Grate cauliower, add salt, pepper, garlic, and Garam Masala.

Method

1. Roll out 2 small chappati's. Place lling on one, cover with the second,

seal edges and cook as for parathas.

18

CHAPTER

4.

BREADS

Chapter

5

Snacks

5.1 Bhel

This is a concoction that I often bought from street vendors in India. My

mouth still waters whenever I think of Bhel. The recipe presented here was

taken o the net, and I haven't had a chance to try it yet. I include the note

from the contributors:

Warning: This recipe is directed at those who know what Bhelpuri

tastes like, quantities mentioned are approximate, proportions are

left to the reader's taste. Purists will have to go to an Indian

grocery shop. Deviationists may use substitutes. The most im-

portant thing is to keep the pued rice-sev mixture crisp by not

adding the other ingredients to it until it is served. This should

be done on the plate.

Quantity

Ingredient

Pued Rice (1 carton of Rice Krispies may be used)

1 packet

Bhel mix or Sev

2 cups

Mashed boiled potatoes (mashed coarsely and then salted)

1

2

cup

Chopped fresh coriander leaves (a.k.a Chinese parsley)

3 Tbsp

Freshly roasted and ground cumin

to taste

Green chilies

1-2 Tbsp

Freshly ground black pepper

to taste

Tamarind

to taste

Jaggery (or Brown Sugar)

1 cup

Chopped onions.

19

20

CHAPTER

5.

SNA

CKS

Method

1. First boil the potatoes, mash them, salt them, and add pepper to taste.

Add some coriander leaves too.

2. Roast the cumin and grind it.
3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water,

and let it simmer and thicken gradually. Dissolve the jaggery (or sugar)

until the sauce becomes tart and slightly sweet. (You may add some

salt and ground red paprika, if you want to.) The sauce should be of

a consistency slightly thinner than maple syrup. Pour into a serving

container (like a creamer). Mix the pued rice and sev/bhel mix in a

large bowl.

4. On a plate, serve the rice-bhel mixture, add the potatoes, then the

onions, chilies, and then dust the cumin powder over it. Next pour

on the sauce and top with the coriander garnish. (Add salt/pepper to

taste).

5. Mix the ingredients on the plate and eat.

5.2 Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine.

Quantity

Ingredient

1 medium

Onion

2 cups

Potato buds

1 and

1

2

cup

Peas and carrots

2 big ones

Green chilies

1 teaspoon

Lemon juice

1 cup

Gram our

1

2

tea spoon

Mustard seed

pinch

Turmeric

1

2

teaspoon

Baking powder

1

4

" piece

Ginger

1 small bunch

Coriander leaves

2 teaspoons

Salt

5.3.

P

AK

ORAS

(SA

V

OR

Y

FRITTERS)

21

Oil

Method - The lling is prepared as follows:

1. Mix potato buds and

1

2

teaspoon of salt with 1 cup of hot water.

2. Finely chop ginger, chilies, coriander leaves, and onion.
3. Heat oil (about 5 Tbsp) and add mustard seeds.
4. Add chopped ingredients and fry until onions are brown.
5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for

about 10 minutes.

6. Add potato (now mashed) and fry for 5 minutes.
7. Remove from heat, add lemon juice and let cool.

Method - The batter is prepared as follows:

1. Combine gram our, 3 Tbsp of oil,

3

4

cup water,

1

2

tsp salt, the baking

powder and mix thoroughly

2. After the batter is prepared, make small balls out of the lling and roll

them in the batter. Next fry it in hot oil. You will get about 20-30

small bondas.

5.3 Pakoras (Savory Fritters)

Quantity

Ingredient

Batter:

1

2

c

Besan

5 oz.

Warm water

1

4

t

Red pepper

3

4

t

Salt

1

2

t

Garam Masala

paprika (optional)

Vegetables:

1

Small onion

1

Potato

22

CHAPTER

5.

SNA

CKS

A few spinach leaves

Oil for deep frying

Method

1. In a bowl put the besan and half the water, and stir until it becomes

a thick batter. Beat hard for 5 minutes. gradually add the rest of the

water, and leave to swell for 30 minutes. Add salt, pepper and Garam

Masala and beat again.

2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep

fry until golden brown.

5. Serve hot.

5.4 Dahi Vada (Savory Balls in Yogurt)

Quantity

Ingredient

1

2

c

Urad dal

1

2

Moong dal

1 c

Yogurt

Spice to taste (cumin and paprika)

Oil for frying

1

4

c

Milk

Method

1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium speed using the minimum amount of water

required to keep paste moving freely.

3. Add salt and start heating oil.
4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry

until golden brown.

5.5.

UPMA

23

5. Drop in water. Let it soak till ready to serve.
6. Beat yogurt with milk. Add spice according to taste. Squeeze out

water from the vada and add yogurt. Serve.

5.5 Upma

Recipe from Sriram, 1985

This is a breakfast dish in the southern part of India. Ingredients

Quantity

Ingredient

1 cup

Cream of wheat

1

Onion cut lengthwise

1 teaspoon

Salt

1

4

teaspoon

Mustard seeds

1

8

teaspoon

Urad dal

1

Cashew-nut

1

4

Lemon

1

2

cup

Peas

1 clove

Garlic

1/10" piece

Ginger

1

Green chili cut into small pieces.

Method

1. Fry cream of wheat on a dry pan for 5 minutes and set aside.
2. Put two tablespoons of oil in a pan and heat.
3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till

mustard seeds stop splitting.

4. Add the onion, chili, and ginger and fry till the onion turns brown.
5. Add cream of wheat and fry for 3-5 minutes.
6. Add salt and peas.
7. Add two cups of boiling water and stir for 2 minutes. (Switch o the

stove as soon as the water is poured.)

8. Cover the vessel for 4 minutes. Add lime if needed.

24

CHAPTER

5.

SNA

CKS

5.6 Vegetable Pu

12 pus

This is a local Karnataka speciality.

Quantity

Ingredient

1

Ready to use pastry roll (Pepperidge farms)

Mixed Vegetables. ( potatoes, peas may be added)

to taste

Masala

Green Chilies

to taste

Salt

Method

1. Cook a vegetable mix with potatoes, peas, green chilies and lots of

Masala. Check for salt, before you stu it in the pastry roll; no way

to rectify it later.

2. Thaw the roll for about 10 minutes before unfolding.
3. After the pastry roll has thawed, open it out on a at sheet and roll it

with a pin to make it a little thinner. The pastry sheet would now be

about 12" x 12".

4. Cut the sheet into 6 pieces.
5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold

it around it. Seal all the corners, by pressing the sheets together and

applying a little water.

6. Stick it into a pre-heated oven (350

F

) for about 20-30 minutes or

until it browns. Make sure that you ip it around every 5-10 minutes.

Chapter

6

Vegetables

6.1 Gobi Aloo (Cauliower and Potatoes)

This is my own recipe.

This recipe livens up ordinary cauliower and potatoes into something

quite dierent. The recipe shown here has spices that are not necessary (like

cloves and cardamom) or at least that's not how mom made it at home,

however it adds a nice touch.

Quantity

Ingredient

1

Large cauliower

3

Medium sized potatoes

1

2

large

Onion sliced thinly in long slices

1 teaspoon

Mustard seeds

2 or 3 pods

Cardamom

1 teaspoon

Coriander

1 teaspoon

Cumin seeds

1

2

teaspoon

Turmeric

1

Bayleaf

3

Cloves

3 tablespoons

Vegetable Oil

Method

1. Start boiling the potatoes in a saucepan. Let them boil for at least 15

minutes. After they are done, turn o the heat and let them stand in

the water.

25

26

CHAPTER

6.

VEGET

ABLES

2. Cut the cauliower into small bite sized pieces (roughly 1" cubes),

throwing away most of the stem pieces. Wash and drain in a collander.

3. While the potatoes are cooking, heat the oil in a wide skillet until it

is very hot. Add the mustard seeds and wait until they start popping.

Add bay leaves, cardamom and cloves.

4. Mix around for a while and then add onions. Wait until the onion starts

to turn before adding the rest of the spices (except for turmeric).

5. Put the cauliower in the skillet and fry in the oil and spices for 2

minutes. While the cauliower is frying, cut up the potatoes into bite

sized pieces and add to the skillet. Add turmeric and stir.

6. Continue stirring the vegetables under medium heat for another couple

of minutes. Add

1

2

cup of water and reduce heat to low. Cover skillet

and let cook for 5 minutes.

7. Check tenderness of vegetables. If they are still too hard, add another

1

4

cup of water and cover again for 5 minutes.

8. Salt to taste and serve.

6.2 Chole \Bill and Jim" (Chick Peas)

This recipe is named after Bill Chiles and Jim Muller both of whom liked

my concoctions well enough that I started cooking this a lot. This is a real

simple way of making chick peas. It barely takes 15 minutes and the result

is quite delicious. Ask Jim and Bill.

Quantity

Ingredient

1 can

Chick peas (also called gar-

banzo beans) (Progresso is a

good brand.)

1 large

Onion chopped nely

2 medium sized

Potatoes (optional)

1 teaspoon

Mustard seeds

2 or 3 pods

Cardamom

1 teaspoon

Coriander

1 teaspoon

Cumin seeds

1 tablespoon

Garam Masala

6.3.

MASALED

AR

SEM

(SPICY

GREEN

BEANS)

27

Vegetable Oil

Method

1. If you are using the potatoes, start boiling them in a saucepan. Let

them boil for at least 15 minutes. After they are done, turn o the

heat and let them stand in the water.

2. While the potatoes are cooking, heat the oil in a wide skillet until it

is very hot. Add the mustard seeds and wait until they start popping.

Add bay leaves, cardamom and cloves.

3. Mix around for a while and then add onions. Waituntill the onion

starts to turn golden before adding the rest of the spices (except for

the Garam Masala).

4. Add chick-peas with all the liquid. Cut up the potatoes into bite sized

pieces and add to the skillet. Add Garam Masala.

5. Continue stirring the chick-peas under medium heat for 5-7 minutes

without covering.

6. Check the tenderness of the potatoes. If they are still too hard, add

another

1

4

cup of water and cook for another couple of minutes.

7. Salt to taste and serve.

6.3 Masaledar Sem (Spicy Green Beans)

Serves 6

This recipe is mostly Madhur Jarey's, although I don't follow it to the

letter when I cook anymore. I like to serve the beans a little crunchier than

you would nd in an indian home, so I don't cook it as much in the end. It

denitely warrants experimentation. This recipe is guaranteed to spice up

an ordinary meal. It also goes well with plain rice and meat or chicken that

has been prepared simply.

Quantity

Ingredient

1

1

2

lb.

Green beans (Trim the ends

and then cut the beans in half

crosswise.)

28

CHAPTER

6.

VEGET

ABLES

1

1

2

" long and

Fresh ginger (Peel and chop coarsely.)

1" thick piece

10 cloves

Garlic peeled

1 cup

Water

4 tablespoons

Vegetable oil

3 teaspoons

Whole cumin seeds

2 teaspoons

Ground coriander seeds

2 medium

Tomatoes, peeled (put toma-

toes in very hot water for a few

seconds, peel o the skin and

nely chop.)

to taste

Salt

Freshly ground pepper

3 tablespoons

Lemon juice (or to taste)

Method

1. Put ginger and garlic into a food processor and add

1

2

cup water. Blend

until fairly smooth.

2. Heat the oil in a wide, heavy saucepan over a medium ame. When

hot, put in the cumin seeds. Stir for half a minute.

3. Pour in the ginger-garlic paste. Stir and cook for about two minutes.

Put in the coriander and stir a few times.

4. Put in the chopped tomatoes. Stir and cook for 2 minutes while mash-

ing the tomato pieces with the back of a slotted spoon.

5. Put in the beans and salt and one cup of water and simmer them.
6. Cover, turn heat to low and cook for 8-10 minutes or until the beans

are tender.

7. Remove the cover. Add the lemon juice and a generous amount of

freshly ground pepper.

8. Turn up the heat and boil away the remaining liquid, stirring the beans

gently as you do so.

6.4.

VEGET

ABLE

KURMA

29

6.4 Vegetable Kurma

This Recipe from Sriram

Quantity

Ingredient

2 cups

Vegetables

2

Onions cut length-wise

2

Green chilies cut length-wise

1 teaspoon

Coriander powder

1 and

1

4

teaspoon

Salt

one pinch

Turmeric powder

1

2

"

Cinnamon stick

2

Cloves

2

Cardamom

2 tablespoons

Coconut powder

1 teaspoon

Khus-Khus (poppy seeds)

1

4

teaspoon (3 cloves)

Garlic

1

4

teaspoon powder (or

1

2

" fresh)

Ginger

Method

1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two).
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked. (note: Cook

on low heat.)

30

CHAPTER

6.

VEGET

ABLES

6.5 Vegetable Curry

Recipe from Sriram, 1985

Quantity

Ingredient

1 cup

Vegetables

1

4

-

1

2

teaspoon

Coriander powder

1

8

-

1

4

teaspoon

Chili powder

1

8

-

1

4

teaspoon

Garlic powder

1 teaspoon

Salt

1

large Onion

1

4

-

1

2

teaspoon

Mustard seeds

1

8

teaspoon

Urad Dal

1

4

-

1

2

cup

Tomatoes-crushed

Method

1. Mix the garlic, coriander and the chili powder along with salt and place

it aside.

2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and

the oil may spill. Be careful when you are doing this. Wait until the

mustard seeds stop making any noise.

4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise

cover the pan and let the vegetables cook. (This might take about 10-

15 min.)

6.6 Green Pepper Curry

This recipe from Sriram

6.7.

DR

Y

POT

A

TOES

(SOOKHA

ALOO)

31

Quantity

Ingredient

2 large ones

Green Pepper

1

4

teaspoon

Chili powder

1

8

teaspoon

Turmeric powder

1

2

teaspoon

Dhania powder

1 tablespoon

Coconut akes

1 teaspoon

Khus Khus (poppy seeds)

1 small bunch

Fresh Coriander leaves

2 small

Tomatoes

2

Onions

2 tablespoons

Oil

1 small piece

Vadium

a

1

1

4

teaspoon

Salt

a

Vadium is a combination of various spices.

Method

1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium.
4. When vadium turns brown, add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala.
7. Add coriander leaves.
8. Cook on low heat (should take around 15 minutes).

6.7 Dry Potatoes (Sookha Aloo)

4-6 Servings

Quantity

Ingredient

4 medium size

Potatoes

2 t

Cumin seeds

32

CHAPTER

6.

VEGET

ABLES

1 t

Salt

2 t

Mango powder

1

4

t

Hot pepper

2 t

Garam Masala

Oil (to ll pan to 2")

Method

1. Boil potatoes until cooked but not overdone.
2. Peel and cut into

1

2

" cubes.

3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining

ingredients, and fry for 2-3 minutes or more. Remove from oil with a

slotted spoon.

5. Serve hot.

Tips: Use enough oil so that the potatoes will not need to be stirred often.

This avoids breaking them up.

6.8 Okra (Bhindi)

Serves 6

Quantity

Ingredient

1 lb

okra

2 small

Onions

2 small

Tomatoes

1

4

t

Turmeric

to taste

Salt

Red pepper (optional)

Oil for frying

Method

1. Wash the okra and dry it thoroughly.

6.9.

P

ANEER

(CHEESE)

33

2. Cut o the heads and cut into small circles.
3. Chop the onions and tomatoes separately.
4. Deep fry the okra until very brown.
5. Remove from heat and set aside. Pour out some oil.
6. Add turmeric to hot oil. Add the onions and fry until golden brown.
7. Add the fried okra, salt, pepper, and tomatoes.
8. Cover and bake at 250

F

for 15 minutes.

6.9 Paneer (Cheese)

Quantity

Ingredient

1

1

2

pints

Milk

1

2

t

White vinegar

AND

1

2

t

Lemon juice

OR

1 c

Yogurt

Method

1. Heat milk and stir constantly to prevent a layer of cream from forming

on the top.

2. Remove from heat when it boils and slowly add white vinegar and

lemon juice or yogurt. This sours the milk.

3. Strain through a muslin cloth or a double layer of cheese cloth and

squeeze out the whey (liquid).

4. Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese

in a rectangle in a tray and place a weight (the more the better, but

at least 10 lbs) on it for

3

4

hour.

5. Cut it into whatever shape you like.

34

CHAPTER

6.

VEGET

ABLES

6.10 Mattar Paneer (Peas & Cheese)

Quantity

Ingredient

2

Onions

2

Tomatoes

4 cloves

Garlic

1

2

packet frozen

Peas

1" cube

Ginger

1

4

t

Turmeric

to taste

Salt

to taste

Pepper

1

2

t

Garam Masala

2 c

Water

Method

1. Cut paneer in 1" cubes and deep fry.
2. Make Masala with onion, garlic, ginger, and tomatoes.
3. Season and add turmeric.
4. Add peas and paneer.

6.11 Navrathna Kurma

Serves 6

Quantity

Ingredient

100 grams

Paneer (or cottage cheese)

2 teacups

Mixed boiled vegetables

(carrots, french beans, green peas, potatoes)

3

Tomatoes

2

Onions

1 t

Ginger and garlic paste

1

1

2

t

Chili powder

1

2

t

Turmeric powder

2 t

Coriander powder

1 t

Garam Masala

1 teacup

Milk

6.12.

CA

ULIFLO

WER

AND

POT

A

TOES

(ALOO

GOBI)

35

3 t

Fresh cream

3 t

Ghee

to taste

Salt

Ghee for deep frying

Method

1. Grate the onions.
2. Put the tomatoes in hot water. After 10 minutes take o the skin and

chop.

3. Cut the paneer into small pieces and deep fry in ghee.
4. Heat oil in a vessel and fry the onions for a few minutes.
5. Add the ginger and garlic paste, and fry for

1

2

minute.

6. Add the chopped tomatoes, turmeric powder, coriander powder and

chili powder, Garam Masala and salt. Fry for at least 3-4 minutes.

7. Add the boiled vegetables, milk, cream and fried paneer pieces.
8. Cook for a few minutes.
9. Serve hot decorated with silver foil.

6.12 Cauliower and Potatoes (Aloo Gobi)

Quantity

Ingredient

1 medium

Cauliower

2 medium

Potatoes

1

Onion

1

Tomato

1 clove

Garlic

1" piece

Ginger

pinch

Turmeric

to taste

Salt

to taste

Pepper

to taste

Garam Masala

36

CHAPTER

6.

VEGET

ABLES

Method

1. Make Masala with onion, garlic, ginger, and tomatoes.
2. Add turmeric and spices.
3. Break the cauliower in owerettes and cut the potatoes into cubes (8

pieces each).

4. Add both to Masala and lower heat to simmer. Cover the pot until

the cauliower and potatoes are coated.

6.13 Curried eggplant (Bhartha)

Serves 4 to 6

Quantity

Ingredient

2 lb.

Eggplant

4 medium

Tomatoes

3 t

Fresh chopped coriander

1

2

c

Ghee

1

2

c

Finely chopped onion

Method

1. Preheat oven to 450

F

.

2. Bake in the middle level of the oven for 1 hour or until very tender.
3. While they are still warm, peel and crush the eggplants.
4. Heat oil and fry onions until soft and clear. Do not brown.
5. Add the tomatoes and fry for 2 minutes.
6. Add the eggplant and stir until almost all liquid disappears and the

mixture leaves the side.

7. place into a bowl, sprinkle on coriander and serve at once.

6.14.

CURRIED

MUSHR

OOMS

37

6.14 Curried Mushrooms

Quantity

Ingredient

1

2

lb.

Mushrooms

1 large

Onion

1

4

t

Turmeric

to taste

Salt

to taste

Chili

2 large

Tomatoes

Oil

Method

1. Wash and nely slice mushrooms. Slice onion ne.
2. Heat oil and add turmeric and onions. Fry until soft.
3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
4. Add the mushrooms, cover and simmer for 15-20 minutes.
5. Remove cover and dry out all the water.
6. Serve hot.

38

CHAPTER

6.

VEGET

ABLES

Chapter

7

Lentils

This chapter needs more recipes about Dals. For now, I only have a recipe

for 'sambar' a thin dal recipe from South India. This is typically served with

idlis or plain rice. Idlis are hard to make and I haven't been able to nd a

satisfactory recipe for them to date.

7.1 Sambhar

This recipe from Sriram

Quantity

Ingredient

1 cup

Toor Dal

1 teaspoon

Tamarind

3 teaspoons

Salt

a pinch

Turmeric

2 teaspoons

Channa Dal

3 teaspoons

Dhania seeds

1 pinch

Hing

3

Red chilies

1

4

cup

Grated coconut

1 teaspoon

Mustard

10

Coriander leaves

1

Green peppers cut into pieces

1

Onion chopped

1

Tomato cut into pieces

39

40

CHAPTER

7.

LENTILS

Method

1. Boil the toor dal with 3 cups of water.
2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes,

and then fry them with the grated coconut.

3. Grind the above mixture with water.
4. Fry the green pepper in oil for a few minutes.
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
6. Add ??? 3 ??? and cook for about 5 minutes.
7. Add boiled dal and bring it to a boil
8. In the meantime fry the mustard seeds and onion.
9. Add the above ingredients & coriander leaves to the mixture.

7.2 Masur Dal (Lentils)

Serves 4

Quantity

Ingredient

1 c

Dal (Moong - yellow, or masur - pink)

3

1

2

c

Water

to taste

Salt

to taste

Pepper

1

4

teaspoon

Turmeric

2 cloves

Garlic

1" piece

Ginger

1 small

Onion

2-3 Tablespoons

Ghee (Can be replaced by butter)

1 t

Cumin seed

Method

1. Wash the dal and drain it.

7.3.

MAH

KI

D

AL

(WHOLE

BLA

CK

BEANS)

41

2. Boil water and add the dal, salt, pepper, turmeric, nely chopped

ginger, and garlic. Cover the pot and simmer for 20 minutes.

3. When done, heat the ghee, add the cumin and fry until golden brown.

Add thinly sliced onions. Fry until crisp and brown.

You may add paprika and nely chopped tomatoes to the above for color

(Pour over the dal and serve).

7.3 Mah Ki Dal (Whole Black Beans)

Quantity

Ingredient

1 c

Urad or Mah dal

1" piece

Ginger

12 cloves

Garlic

Water

to taste

Salt

2-3 Tablespoons

Ghee (Can be replaced by butter)

to taste

Green chili (optional)

to taste

Garam Masala

f

r ac

14 t

Turmeric

Method

1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, half of the nely chopped ginger, garlic and cook

on medium heat for 2-3 hours or pressure cook at 15psi for

1

2

hour.

3. Uncover, cook further in same pan on low heat for

1

2

hour, stir and

mash every now and then until a creamy consistency is achieved.

4. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and

fry until golden brown.

5. Add cumin or coriander (optional). Pour over dal just before serving.

42

CHAPTER

7.

LENTILS

7.4 Red Kidney Beans (Rajma)

Serves 6 - 8

Quantity

Ingredient

2 c

Red kidney beans

3 qt.

Water

1 t

Turmeric

1 T

Salt

1

4

c

Oil

1 c

Onion, Chopped

1" piece

Ginger, chopped

1 t

Garam Masala

3

Chopped tomatoes

Coriander leaves for garnish

Method

1. Wash beans and boil for 2-3 hours or

1

2

hour in a pressure cooker.

2. In the meantime make Masala of onions, garlic, ginger and tomato as

in chicken curry.

3. Add to the beans and cook again until most of the liquid dries up and

the beans are soft and thoroughly cooked.

4. Garnish with coriander leaves and serve.

7.5 Curried Garbanzo Beans

Quantity

Ingredient

8 oz.

Garbanzo beans

to taste

Green chili (optional)

12 cloves

Garlic

2" piece

Ginger

to taste

Pepper

1 large

Cardamom

6

Cloves

1"

Cinnamon stick

7.5.

CURRIED

GARBANZO

BEANS

43

to taste

Salt

Paprika

4 oz.

Oil

Mango powder

3

Onions

Dried pomegranate seeds

4

Tomatoes

Method

1. Clean, wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 small nely chopped onion, 4

cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.

3. Simmer in pan about an hour or until tender, or pressure cook for 7

minutes at 15 psi.

4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook

until mixture browns and dries up. Add nely chopped tomatoes and

cook 4-5 minutes more.

5. Add the beans and cook for 10 minutes more. Add the mango powder

and pomegranate seeds, grated ginger and simmer over low heat for

15-20 minutes.

6. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.

44

CHAPTER

7.

LENTILS

Chapter

8

Rice

8.1 Chicken Pullao

Recipe from Sriram, 1985

Quantity

Ingredient

2 large

Onions cut lengthwise

2 large

Chilies cut lengthwise

2 c

Basmathi rice (about

1

2

kg. (1 kilogram=2.2lbs)

1 large

Tomato (cut into small pieces)

10-15

Coriander leaves

5

Mint leaves

1 clove

Garlic

1" piece

Ginger

1

2

cup

Coconut powder

3 teaspoons

Salt

3-4

Cloves

2

Cardamom

1

Bay leaf

1"

Cinnamon stick

1 c

Yogurt

2 tablespoons

Butter

1 lb.

Boneless chicken

Method

1. Heat vessel with butter.

45

46

CHAPTER

8.

RICE

2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn

brown.

4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.

10. Put rice into chicken and mix (It is advisable to cook rice about

3

4

ths

and then let it cook with the chicken).

11. Remove and serve (Will serve about 4 hungry grad. students.)

8.2 South Indian Pullav (Rice)

From Sriram, 1985

Quantity

Ingredient

1 c

Rice (Preferably Basmathi rice)

1

3

c

Tomato puree

1 large

Onion

1 c

Vegetables (preferably peas and carrots)

1

4

-

1

2

teaspoon

Coriander powder

(also called dhania powder)

1

8

-

1

4

teaspoon

Garlic powder or

1 and a half cloves garlic

1

8

-

1

4

teaspoon

Ginger powder

1

4

" piece

Ginger

1

8

-

1

4

teaspoon

Chili powder

1

Green chili cut into small pieces

1-2 pieces

Cardamom

1 piece

Cloves

1

4

" stick or

1

8

teaspoon powderCinnamon

8.2.

SOUTH

INDIAN

PULLA

V

(RICE)

47

1

Bay leaf

1 teaspoon

Salt

1 teaspoon

Coriander leaves (if needed)

Method

1. Clean the rice with water and set aside.
2. Cut the onions length wise.
3. Fry the onions and cardamom in butter for about 4 minutes. If you

are using green chili, then add the chili.

4. Add bay leaf, cloves, cinnamon and fry until the onions turn golden

brown (This will probably take another 4-5 minutes).

5. Add the garlic and ginger paste (preferably prepared from fresh ginger

and garlic).

6. Add dhania powder and chili powder (if green chili was not added

before).

7. Add the tomato paste and one cup of water (you have to experiment

with the quantity of water needed. I found 1-

1

2

cups to be optimal)

and bring the mixture to boil.

8. Add the vegetables, rice and salt.
9. If you like coconut, add

1

4

cup of coconut akes.

10. Reduce the ame and cover the vessel.
11. After about 4 minutes, stir the mixture.
12. Cover the lid again and wait until cooked (might take about 10-15

minutes).

13. Sprinkle on the coriander leaves in the end.

48

CHAPTER

8.

RICE

8.3 Vegetable Pullav 2

Recipe from Sriram, 1985 This recipe is slightly spicer than the previous

one.

Quantity

Ingredient

1 c

Rice

1

1

2

c

Water

1 c

Vegetables

1

2

"

Cinnamon stick

2

Cloves

2

Cardamom

1

1

4

teaspoon

Salt

1

8

teaspoon

Turmeric powder

1 teaspoon

Dhania powder

2

Chilies or

1

4

teaspoon powder

1

2

can or 1 lb. (16 oz)

Tomatoes

1

2

cup

Coconut

1 bunch

Coriander leaves

4 cloves

Garlic

1

2

" piece

Ginger (made into a paste)

2 tablespoons

Butter

1

Onion cut lengthwise

Method

1. Wash the rice and drain the water.
2. Extract one cup of water from tomatoes.
3. Pour the butter into a vessel and heat.
4. Add cinnamon, cardamom and cloves.
5. Add onions and chilies and fry until onions turn golden brown.
6. Add ginger + garlic paste and turmeric powder paste and fry until you

get a nice smell.

7. Now pour in the tomato water + 1 cup water.

8.4.

SAFFR

ON

RICE

(KESAR

CHA

W

AL)

49

8. Add coconut, coriander powder (Dhania powder), salt and let boil
9. Add rice + coriander leaves + vegetables.

10. Reduce to low heat and let the rice cook.

8.4 Saron Rice (Kesar Chawal)

Quantity

Ingredient

2 c

Rice

4 c

Water

6 T

Ghee

1 t

Saron threads (or less)

2 T

Hot water

1 c

Sliced onion

1 small

Cinnamon stick - splintered

4

Bay leaves

4 large

Black cardamoms

1 T

Cumin seed

4

Cloves

2 t

Salt

Method

1. Soak saron in hot water.
2. Wash and soak rice in 3 c water (optional).
3. Heat ghee and fry onions and then remove and keep aside.
4. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1

minute and then add the bay leaves and

1

2

the onions. Drain the

rice and reserve the water.

5. Add the rice grains and stir for 4-5 minutes until all the water evapo-

rates and the grains of rice are coated with oil.

6. Add the water and bring to a boil.
7. Add saron and its water and pressure cook at 15 psi.
8. Remove from the heat and allow the pressure to drop by itself.

50

CHAPTER

8.

RICE

8.5 Navrattan Pullao (Nine-Jeweled Rice)

Quantity

Ingredient

1 c

Basmathi rice

1

3

4

c

Water

1

4

c

Oil

1 small

Finely sliced onion

6

Cloves

1"

Cinnamon stick

1 t

Salt

1

2

t

Cumin seed

For Mixing with rice before serving:

A

1

4

c frozen peas (boiled), salt, 6 drops green food coloring mixed with

1 t water.

B

1

4

c diced tomatoes,

1

4

t red pepper, salt, Garam Masala, 6 drops red

food coloring mixed in 2 t water.

Quantity

Ingredient

1

Thinly sliced onion

2

1

4

c

Ghee

1 oz.

Almonds

1 oz.

Cashew nuts

1

1

2

oz.

Golden raisins

1 oz.

Pistachio nuts

1" piece

Ginger thinly sliced

1

Green chili (optional)

1

Hard boiled egg

Method

1. Clean, wash, and soak rice in 1

3

4

c water for pressure cooking, or in 2

cups of water for pan cooking.

2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice

and fry for

2

3

minutes to coat the rice grains with oil. Add the water

which the rice was soaking in. Pressure cook, building up the pressure

to 15 psi and let drop, OR cook in a pan bringing to full boil then

down to a simmer followed by 20 minutes of cooking until the rice is

done.

8.5.

NA

VRA

TT

AN

PULLA

O

(NINE-JEWELED

RICE)

51

3. Divide rice into three parts. Thoroughly mix A with one part and B

with another. Leave the last part plain. Keep rice separate and warm

in the oven.

4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,

cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle

with salt. Keep warm until required.

5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and

spread the three batches of rice in clumps above it aesthetically.

52

CHAPTER

8.

RICE

Chapter

9

Fish

9.1 Prawn (Shrimp) Curry

This Recipe from Sriram, 1985

Quantity

Ingredient

1

2

kg=1.1 lb.

Prawns

2

Onions diced into small pieces

1

4

"

Cinnamon stick

1

4

teaspoon

Chili powder

1

2

teaspoon

Dhania powder

1

4

teaspoon

Garlic powder

1

2

teaspoon

ginger powder

1 bunch

Fresh coriander

1 teaspoon

Salt

1

4

teaspoon

Turmeric powder

1 tablespoon

Oil

Method

1. Clean the prawns and squeeze out the water.
2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well.
3. Boil prawns on low heat.
4. Add 1 teaspoon of oil to the boiling prawns.

53

54

CHAPTER

9.

FISH

5. When water evaporates and the prawns are dry remove from the stove.
6. Heat the oil and put in the cinnamon.
7. Add prawns and fry for 2 minutes.
8. Add onions and fry until they turn brown.
9. Sprinkle on coriander leaves, remove from the heat and serve.

9.2 Coriander Fish (Bharia Machli)

Quantity

Ingredient

4 lb.

Sole, ounder, rock cod, or any other white whole sh

8 cloves

Garlic

3

Hot chilies (optional) (or cayenne)

1" piece

Ginger

1 medium bunch

Coriander

1 T

Coriander seeds

1 t

Brown sugar

1 t

Turmeric

1

2

t

Black mustard

1

2

t

Fenugreek seeds

1 T

Salt

1

2

c

Lemon juice

1

2

c

Vegetable oil

2 c

Chopped onion

1 c

Chopped tomato

1

2

t

Garam Masala

Method

1. Preheat oven to 400

F

.

2. Wash and pat sh dry. Sprinkle 1 t salt inside and set aside.
3. Blend garlic, chili, ginger,

1

2

the coriander, coriander seeds, brown

sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice

until it all becomes a smooth paste (Add some water if needed).

4. Fry onions until they are soft and golden brown.

9.2.

CORIANDER

FISH

(BHARIA

MA

CHLI)

55

5. Add the blended Masala and cook until most of the liquid is gone, and

it starts to leave the sides of the pan.

6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and

remove.

7. Coat one side of sh, stu 1

1

2

cups inside. Close opening, spread the

rest of the Masala over it. Cover tightly and bake for about 25 minutes.

8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining

coriander.

9. Serve.

56

CHAPTER

9.

FISH

Chapter

10

Chicken

10.1 Mughlai Chicken with Almonds

This recipe is taken from Madhur Jarey's book

Quantity

Ingredient

1" piece

Ginger

8 to 9 cloves

Garlic

6 tablespoons

Blanched Almonds

7 tablespoons

Vegetable oil

1"

Cinnamon stick

2

Bay leaves

5

Cloves

10 pods

Cardamom

2 medium

Onions (cut into small pieces)

2 teaspoons

Ground cumin seeds

1

8

-

1

2

teaspoon

Red pepper

7 tablespoons

Yogurt

1 small carton

Whipped Cream

1

4

teaspoon

Garam Masala

2-2

1

2

lbs.

Chicken boneless (2 trays of holy farms)

2

1

2

teaspoons

Salt

one bunch

Coriander leaves

Method

1. Grind the ginger, garlic, and almonds with water.

57

58

CHAPTER

10.

CHICKEN

2. Heat oil in a non-stick pan, and fry the chicken until it turns golden

brown. Keep it aside and drain the oil.

3. Heat some oil and add the cardamom, bay leaves and cloves and fry

until the bay leaves turn brown.

4. Add the onions and fry for a few minutes.
5. Pour the paste from the blender and fry for a couple of minutes until

the oil separates.

6. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding ta-

blespoons of yogurt and fry until you get a consistent mixture.

7. Add the chicken, whipped cream and salt and cook gently (low heat)

for 20 minutes.

8. Add Garam Masala and coriander leaves and cook for another 10 min-

utes.

10.2 Malai Chicken

Recipe from Sriram, 1985

Quantity

Ingredient

1

Tray chicken

1

Chopped onion

1 small can

Tomato paste

1

Red Chili

2

Cloves

2

Cardamom

1

2

"

Cinnamon stick

1

Bay leaf

1 carton

Light whipping cream

1 tsp

Dhania powder

1

2

tsp

Cumin powder

1 tsp

Garam Masala

1-1

1

4

tsp

Chili powder

1

2

" piece

Ginger made into a paste

6 cloves

Garlic (made into paste)

Fresh coriander

10.3.

CHICKEN

CURR

Y

NOR

TH

INDIAN

STYLE

59

to taste

Salt

Turmeric

Method

1. Heat oil.
2. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and

cook until the bay leaf turns golden brown.

3. Add the onion and fry for two minutes.
4. Add the ginger garlic paste and fry for 4 - 6 minute.
5. Add the chicken and fry for 5 minutes.
6. Sprinkle in chili, dhania powder, cumin powder and turmeric.
7. Cover chicken + salt (add water if needed) and cook for around 15

minutes until

3

4

cooked.

8. Add can of tomato paste and cook on low heat.
9. Just before removing, add the whipping cream and cook for a few

minutes.

10. Add Garam Masala and coriander leaves
11. Remove after a couple of minutes.

10.3 Chicken Curry North Indian Style

My own, mostly from mom's but synthesized with recipes from other friends.

Quantity

Ingredient

1 lb.

Chicken-drumsticks, thighs, breast pieces

1 small carton

Plain yogurt

2 medium

Onions very nely chopped

4 tbl

Vegetable oil

2

Cloves

1

2

tsp

Mustard powder

2 pods

Cardamom

60

CHAPTER

10.

CHICKEN

1

2

tsp

Cumin powder

1 tsp

Garam Masala

1 tsp

Chili Powder

1

2

" piece

Ginger

4 cloves

Garlic

1

3

tsp

Coriander Seeds

to taste

Salt

1

2

tsp

Freshly ground pepper

Method

1. Remove fat from the chicken and then salt and pepper it. Sprinkle with

chili powder. Add yogurt and mix well until the chicken is covered

liberally with yogurt. Use your hands. Set aside for 1 hour before

cooking. If kept in the refrigerator, set aside for at least 4 hours.

2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if

you are using them. Add cloves, cardamom, and coriander seeds and

fry for 30 seconds.

3. Add the onion and fry for two minutes until the onion beings to turn

brown. Lower heat to medium.

4. Add the ginger and garlic paste and fry for 4-6 minutes.
5. Add mustard powder, if using it, add Garam Masala, and add cumin

powder.

6. Brush excess yogurt o the chicken and put it in a large pot. Add

ingredients from the frying pan. Cook uncovered over high heat for 4

minutes.

7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken

is tender, stirring every 5 minutes.

Important note:

When chicken is cooked with a cover on the pot, it

releases water that becomes a part of the sauce. If after 10 minutes, there

isn't enough sauce in the pot, add

1

4

cup water. Conversely, if there is too

much liquid in the pot, cook uncovered until the liquid evaporates.

Variations: There are several variations to the above recipe:

10.4.

CHICKEN

CURR

Y

(MUR

GA)

61

1. Leave out the yogurt. Add

1

4

cup of water just before turning the heat

to low and covering the pot.

2. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced

potatoes to the pot when you start cooking the chicken.

3. This variation is usually called \Malai Chicken" or literally \creamy"

chicken. Leave out the yogurt. When the chicken is

3

4

done, add one

small can of tomato paste. Just before removing add a small carton of

whipping cream, and cook for a few minutes.

10.4 Chicken Curry (Murga)

4-6 Servings

Quantity

Ingredient

2-2

1

2

lb.

Skinned chicken

1 t

Garam Masala

3 t

Salt

1 c

Finely chopped tomato

1

4

c

Vegetable oil

1

2

c

Water

1

1

2

c

Finely chopped onion

1

1

2

t

Fresh ginger, chopped

1 t

Finely chopped garlic

1 t

Vinegar

1

Dried chili (optional)

Method

1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions and fry until golden brown. Take

care not to burn them.

3. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.
4. Add chicken, add water, bring to a boil, and add salt. Cover pot and

lower heat. Add chili to make it hot if desired.

5. Stir constantly to avoid burning and coat the chicken pieces evenly.

62

CHAPTER

10.

CHICKEN

6. After the chicken is done, add vinegar and cook for another 5 minutes

on very low heat. Sprinkle on Garam Masala and serve.

10.5 Tandoori Chicken

2-3 Servings

Quantity

Ingredient

6 pieces

Thawed chicken, skinned

2 tsp

Ground Coriander

2 tsp

Masala (Tandoori paste is available)

to taste

Red pepper powder

Dash

Garlic powder

to taste

Salt

1 tsp

Ground jeera

Soy sauce (or yogurt)

(needed only if tandoori masala is used)

Method

1. If you are using the ready made tandoori paste then life is a lot easier.

Replace all occurences of masala and soy sauce(or yogurt) with the

tandoori paste.

2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps

in quickly).

3. If you are using soy sauce as the base, put some on the chicken pieces

and let it seep in the cuts.

4. Rub in the Masalas as a mixture or one at a time. The idea is to let

the Masalas seep in the cuts with the soy sauce. You can leave it for

little while to seep in.

5. If you are using yogurt, you'll get a more authentic taste since the

original TC is after all marinated in it. In this case, mix the Masalas

in the yogurt rst and then rub the stu into the chicken cuts as

before. The yogurt tends to leave a considerable amount of water

behind. DON'T THROW THIS AWAY. Let it evaporate in the oven

10.5.

T

ANDOORI

CHICKEN

63

with the chicken. This will keep the pieces from getting dry if over-

cooked. I have not faced the same problem with the soy sauce version

(of dry chicken).

6. Cook the chicken until it starts turning brown. and the cuts you made

start \expanding."

Notes:

You may use any other interesting sauce as the base. Some pre-

vious experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental

sauce (my supermarket-tandoori).

64

CHAPTER

10.

CHICKEN

Chapter

11

Lamb and Beef

11.1 Lamb Vindaloo

From Esquire Magazine, 1986: I have made the recipe a couple of times and

both times with very good results. The nished dish is a spicy lamb dish

that is quite exquisite. Be warned that this recipe takes quite a bit of eort

to put together.

Quantity

Ingredient

3 lbs

Lean boneless lamb

3

Meaty lamb bones

Marinade made from:

Quantity

Ingredient

4 tablespoons

Light vegetable oil

1

4

c

Cider vinegar

3 tablespoons

Tamarind pulp

to taste

Salt

Puree made from:

Quantity

Ingredient

2 tablespoon

Vegetable oil

1 large

White onion

6

Garlic cloves

2 tablespoons

Fresh ginger root, chopped

65

66

CHAPTER

11.

LAMB

AND

BEEF

1

2

c

Vegetable oil

3 c

Onion, thinly sliced

1 teaspoon

Ground cumin

1 teaspoon

Ground mustard

3 teaspoons

Turmeric

1

1

2

teaspoons

Red pepper

3 teaspoons

Paprika

2

1

2

c

Hot water

Method

1. Cut lamb into

3

4

" cubes.

2. Place lamb and the bones in a non-metallic bowl with the four table-

spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at

room temperature for eight hours or, refrigerated, for 24 hours.

3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric

blender or food processor and run the machine until a ne pasty puree

is formed.

4. Heat the one-half cup of vegetable oil in a large enamel coated skil-

let over medium-high heat. Add the onions and saute until they are

caramel brown, stirring constantly to prevent burning.

5. Add the puree. Reduce the heat and add ground cumin, ground mus-

tard, turmeric, red pepper, and paprika. When the spices begin to

sizzle and turn dark, in about 15 seconds, add the lamb and bones.

Cook until slightly seared (about ten minutes).

6. Add the water and bring to a boil, then lower the heat and simmer,

partially covered, until the meat is very tender (about thirty minutes).

7. Pick out and discard bones.
8. Serve over rice.

11.2 Egg cooked with Meat and Fried (Nargisi

Kofta)

Meat:

11.2.

EGG

COOKED

WITH

MEA

T

AND

FRIED

(NAR

GISI

K

OFT

A)

67

Quantity

Ingredient

1 lb.

Ground lean meat

1

4

c

Chopped onion

4 cloves

Chopped garlic

1" piece

Ginger, chopped

1

2

t

Turmeric

3

4

c

Water

to taste

Salt and pepper

To mix with meat:

Quantity

Ingredient

4 T

Besan (chick-pea our)

1 T

Yogurt

6

Hard boiled eggs

1

Egg for mixing and coating

1

2

t

Garam Masala

Oil for frying

For curry (Masala):

Quantity

Ingredient

Oil or ghee

2

Chopped onions

8

Cloves chopped garlic

2

Tomatoes or equivalent paste

1" piece

Ginger, chopped

1

4

c

Yogurt

1

4

t

Turmeric

Green onion

1

2

t

Garam Masala

10-15 leaves

Coriander

to taste

Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pep-

per. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.

68

CHAPTER

11.

LAMB

AND

BEEF

Reduce pressure and drain half the liquid. Add the besan (or

1

2

c

soaked lentils) and cook for 10 minutes. Knead or grind until slightly

sticky, mix in egg yolk, Garam Masala and yogurt and knead well.

2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, toma-

toes and yogurt and fry well until the Masala is a paste. Add water

to the mix if necessary. Add the green sprigs of onion, 1

1

2

c water and

cook for 10 minutes covered.

4. When curry is ready, pour into a serving dish, cut the koftas in half and

arrange over the curry. Cover and bake at 250

F

for 15-20 minutes.

5. Serve garnished with coriander leaves and Garam Masala.

11.3 Pork Curry

Serves 6 or 8

Quantity

Ingredient

1

1

2

lb.

Pork

3

Medium onions

2" piece

Ginger

4 cloves

Garlic

2 medium

Tomatoes

2 T

Vinegar

2 t

Salt

1

2

t

Garam Masala

2 T

Vindaloo paste (hot)

1 medium

Potatoes

2 c

Water

Method

1. Clean, wash, trim and dry pork. Cut into 1" cubes.
2. Make Masala with onions, ginger, and tomatoes as in chicken curry,

etc.

3. Add the vinegar and Vindaloo paste and cook for 2 minutes.

11.4.

SHAHI

K

ORMA

(MUTTON

CURR

Y)

69

4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for

1

1

2

hours, until the pieces are tender.

5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 minutes) while the potatoes cook.

11.4 Shahi Korma (Mutton Curry)

Quantity

Ingredient

1

1

2

lb.

Goat mutton

3

Medium onions

3

4

c

Yogurt

4 cloves

Garlic

pinch

Saron

2 t

Salt

3

4

c

Cream

1 oz.

Almonds

1

2

c

Oil

1 oz.

Coriander seed

1 t

Red pepper (optional)

1

2

t

Garam Masala

Method

1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add

3

4

c hot water and simmer until the meat is almost done (

3

4

cooked)

OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt

and pepper.

7. Uncover and dry the liquid.

70

CHAPTER

11.

LAMB

AND

BEEF

8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.

10. Beat the cream. Add soaked or ground saron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250

F

for

1

2

hour

13. Serve garnished with chopped coriander leaves.

Chapter

12

Desserts and Other Goodies

12.1 Kheer (Vermicelli Pudding)

Recipe from Dalbir Chadda: This has been my all time favorite dessert.

Ever since I was very little, I can remember asking for seconds and thirds.

What makes this dessert unusual is that it is not as sweet as most Indian

desserts. It is fairly simple to make. Make sure that the vermicelli is very

ne (angel hair pasta is ok but the very ne vermicelli that can be bought

at chinese stores is the best).

Quantity

Ingredient

1 stick

Butter

2 handfuls

Very ne vermicelli

4 cups

Milk

1 pint

Whipping cream

1 handful

Raisins

3 tablespoons

Sugar

4

Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter

until it turns light brown.

3. Pour in the milk and stir over medium heat until it boils.

71

72

CHAPTER

12.

DESSER

TS

AND

OTHER

GOODIES

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serv-

ing

12.2 Rice Flour Pudding

6 servings

Quantity

Ingredient

4

1

2

c

Milk

3

4

c

Sugar

2 oz.

Rice our

6-8 drops

Rose water

1 oz.

Almonds

1

2

oz.

Pistachio nuts

Method

1. Blanch (optional) and shred nuts.
2. Mix rice our into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30

minutes?).

4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and

pistachios (maybe before it cools).

6. Pour into individual dishes and serve.

12.3.

BESAN

BURFI

73

12.3 Besan Bur

Quantity

Ingredient

1 c

Besan

1 c

Shortening

1 c

Sugar

4 seeds

Cardamom

Nuts (optional)

Method

1. Melt shortening in a pan.
2. Turn down heat and add cardamom and Besan.
3. Fry, stirring constantly to prevent burning until it has changed to a

brown color and smells done. (Test: a few drops of water sprinkled on

it sputters instantly).

4. Turn o the heat and stir in the sugar.
5. Spread

1

2

" thick onto a platter.

6. Cut into diamond shapes after it has cooled down.

12.4 Kheer

Quantity

Ingredient

1

2

c

Rice

4 c

Milk

1

4

c

Raisins

3

4

-1 c

Sugar

1 t

Cardamom seeds

1

4

c

Shredded blanched almonds

6-8 drops

Rose water

1

2

c

Water

Method

1. Wash and drain the rice.

74

CHAPTER

12.

DESSER

TS

AND

OTHER

GOODIES

2. Soak in

1

2

c water for

1

2

hour.

3. Boil the rice in the same water until it is coated and the water dries

up.

4. Add the milk and simmer on low heat for 1

1

2

hours.

5. Scrape the sides and bottom frequently to prevent sticking and mash

rice while stirring.

6. When it is creamy, add sugar and stir in well.
7. Remove from heat and add crushed cardamom seeds, rose water and

shredded almonds.

8. Serve hot or cold decorated with silver leaves (optional). [Silver leaves

are VERY FINE, tasteless sheets of silver.]

12.5 Gulab Jamuns (Easy Method)

Quantity

Ingredient

1 c

Bisquick

2 c

Carnation powder

2 c

Water

1

1

2

c

Sugar

4 pods

Cardamom

few drops

Rose water

1

2

stick

Butter (4 T)

1

8

c

Yogurt

Milk

Oil for frying

Method

1. Heat butter and pour in a bowl.
2. Add Bisquick, carnation powder and yogurt and blend together.
3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest (30 minutes?).

12.6.

SUJI

HAL

V

A

(SEMOLINA

HAL

V

A)

75

5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardamom seeds and

simmer.

7. Boil, then simmer to reduce the water by half.
8. Heat the oil until hot and fry the balls to a golden brown or until they

are dark brown|almost black.

9. Soak in sugar syrup until they double in size (1 hour or overnight)

10. serve hot or cold.

12.6 Suji Halva (Semolina Halva)

4 - 6 servings

Quantity

Ingredient

1

2

c

Suji (semolina)

1

2

c

Sugar

1

2

c

Ghee

1

1

2

c

Water

1 oz.

Sliced almonds

1 oz.

Raisins

8

Green cardamoms

Method

1. Boil sugar and water together for 5 minutes.
2. Heat ghee add suji and stir on low heat until mixture becomes light

creamy in color and ghee leaves the side of the pan.

3. Add the syrup and stir briskly until it is absorbed in the semolina.
4. Mix in crushed cardamom seeds, almonds, and raisins.
5. Serve hot.

76

CHAPTER

12.

DESSER

TS

AND

OTHER

GOODIES

12.7 Sewian (Vermicelli)

Quantity

Ingredient

2 c

Sewian (vermicelli)

3

1

2

c

Milk

3

4

c

Sugar

1

4

t

Rose water (or 6-8 small cardamom seeds)

Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is

reduced by half.

3. Add sugar and cook on low heat until creamy (about 25 minutes).
4. Remove from the heat. Add in rose water.
5. Decorate with blanched nely shredded almonds and pistachio nuts

and silver leaves if desired.

12.8 Carrot Halva

Quantity

Ingredient

4 lbs.

Carrots

1

2

gal

Milk

2 c

Sugar

2 c

Carnation milk powder

1 c

Oil

to taste

Nuts

Method

1. Clean and grate the carrots.
2. Heat milk to boiling and add the carrots.

12.9.

RASGOOLA

77

3. Cook until liquid is almost gone, stirring to prevent sticking and burn-

ing (3 to 4 hours).

4. Add oil and cook more, stirring often, to roast the carrots well (about

1

2

hour).

5. Add the powdered milk and sugar and cook until all the liquid is gone

and the mass does not stick to the sides.

6. Add the nuts and raisins and turn o the heat.
7. Pour in a serving dish and serve warm or cold. Will keep in the refrig-

erator for up to 1 week.

12.9 Rasgoola

Quantity

Ingredient

1 L

Homogenized Milk

2 tsp

White Vinegar

1

1

2

C

Sugar

3 C

Water

Method

1. Bring the milk to a boil and add vinegar to the boiling milk to separate

the whey.

2. Throw away the liquid part by sifting the stu onto a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the

water and hang the cloth for 15-20 minutes to let the excess water drip

o.

4. Put the curd in a food processor or blender and blend at high speed

to get a smooth consistency. You may add just a little (1 tsp or so)

water while blending, if the curd is too dry and will not blend. Be very

careful so as not to add any extra water.

5. Remove the paste and make small balls (1-2" in diameter).

78

CHAPTER

12.

DESSER

TS

AND

OTHER

GOODIES

6. Boil water in a wide vessel. Make sure that there is at least 2-3" of

water in the vessel. If not, add more water and increase the quantity

of sugar proportionately. Add sugar to the boiling water to make a

light syrup.

7. Continue boiling the syrup and gently drop the curd balls in the boiling

syrup. Cook the balls in the boiling syrup for 30-40 minutes.

8. Remove from the heat and let the stu cool down. Put the balls and

the syrup in a storage container and refrigerate (don't freeze).

9. Serve cold.

12.10 Mango Ice Cream

This is a great desert which can be made with very little eort. You can

replace the Mango pulp with any other pureed fruit.

Quantity

Ingredient

1 can

Condensed Milk

12 oz.

Whipped cream(Cool whip)

1 can

Mango pulp (Alphonso)

It is very confusing to describe quantities as 1 can. Well, I do not remember

the exact numbers so let me describe the sizes. The Mango pulp can is about

6" high and 3" in diameter.I think it is the only size available in an Indian

store. The condensed milk can is about 3" high and about 2.5 " in diameter

and should be available in your neighbourhood grocery store.

Method

1. Mix all of the pulp, condensed milk and whipped cream in a bowl.
2. Put in the freezer for about 8 hours.