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AUTHENTIC INDIAN RECIPES
A FUSION OF EAST AFRICAN & INDIAN CUISINE
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Ingredients
Indian cooking as it is known today, whether Persian or Moghul derivation can trace its origins to the northern part of India. It spread from ARDAMOM “Seed of Paradise” (Elaychi) – A relative of the ginger plant, grown in tropical regions of the world, cardamomis a small oval, green or white (bleached) ridged pod containing several small black seeds. It has a sweetish eucalyptus-like aroma. Its culinary uses include desserts, pilaus, sweet rice dishes, desserts, cakes and cookies as well as meat and fish dishes. The whole pod, including the skin, is used. Also believed to stimulate the appetite, cardamom seeds are believed to contain oils that prevent cavities and help control dandruff. The cardamom with green pods is commonly used. It can be used with or without pods. Freshly ground cardamom with pods is used all through these recipes. Note: cardamom is highly aromatic.
CHANA DAAL – Split and hulled chick-peas. It is also ground into flour and is called chana flour or besan.
CHILLI POWDER (lal chutney) – Chilli powders differ in strength. Therefore special care should be taken to use to your personal taste.
CINNAMON (tuj) – Cinnamon has a pleasant, sweet taste and aroma. It can be purchased in sticks and powder form.
CITRIC ACID (limboo na phool) – Citric acid is used instead of lemon juice. It can be easily purchased from an Indian grocery.
CLOVES (laving) – Cloves are aromatic, and are used whole or in powder form.
COCONUT CREAM – There are different kinds of coconut cream or powder, which can be purchased from Indian specialty stores. Fresh coconut can be used as well. Chisel out the white fleseh, cut flesh into small pieces and blend with a little water. Squeeze the pulp through a sieve and use the white liquid instead of commercially prepared cream or powder. This process may be repeated for weaker milks. The used flesh should be discarded.
CORIANDER (Dhania) – A member of the parsley family, coriander grows in Asia, Europe, America and Africa. Corianderseeds are light khaki coloured, round, ridged seeds and are used freshly ground or crushed, often combined with cumin to form the masala for curries; they are also used in pickling and to season sausages. The green leaf of the coriander plant resembles flat leaf parsley and is used extensively as a garnish, in salads, cooked dishes and stuffings. They are also sold as Chinese parsley or Mexican cilantro, Fresh coriander leaves (kothmir) are also sold in some supermarkets and specialty food stores. It can be grown from seeds.
CUMIN (Jeera) – A tiny grayish-brown ridged seed closely resembling caraway seed, it is also a member of the parsley family. It flavours cuisines as diverse as Middle Eastern, North African, Thai, Malaysian, Moroccan, Indonesian, Mexican and of course Indian. Freshly roasted and ground cumin has a wonderful aroma and adds a rich pleasant flavour to food. This can be purchased in seed or powder form. Best ground in coffee grinder.
CURRY LEAF (Limdho) – Curry leaves, small, shiny, dark green and fragrant, grow on trees in India, southern Asia and belong to the citrus family. This herb seasons daals, chutneys, fish and rice dishes. Curry leaves are like bay leaves, but much smaller. They are sold fresh or dry. Fresh leaves can be kept frozen in a container until used.
DAALS (lentils) – Split beans are called daals (lentils). There are many different kinds of lentils. This is a good source of protein. See individual names, chana, moong, tuvar, urad.
FENNEL SEEDS (Variari) – The greenish yellow fennel seeds resemble the white cumin seeds but are larger and fatter. It has a sweet licorice flavour and a very appealing aroma.
FENUGREEK (Methi) – These small rectangular-shaped, mustard-coloured seeds with a pungent aroma and bittersweet taste belong to the pea family. The seeds are contained in narrow pods. Because of its strong flavour, fenugreek is used in small quantities. Seeds are roasted and ground to bring out the flavour and can be purchased from Indian Grocery stores. They can also be grown. Over roasting turns them bitter. Used mostly in curries, pickles, chutneys and in Arabian and Middle Eastern cooking, fresh fenugreek leaves are also considered a great delicacy and are often curried or used in meat dishes and salads. Leaves are called methi ni bhaji.
FILLO PASTRY – This is Lebanese pastry and is sold in supermarkets and Lebanese grocery stores.
ENO (Eno’s Fruit Salt) – Eno is a mixture of sodium bicarbonate and tartaric acid.
GARAM MASALA – A combination of spices which varies from cook to cook in spiciness and hotness. Commercial versions are available in Indian or Oriental food stores. See recipe on page 18, A Spicy Touch Volume I.
GARLIC (Iasan) – Garlic is sold in most food stores, either fresh, powdered, or in dehydrated flakes. It is also sold in paste form. Throughout A Spicy Touch, dehydrated flakes are used. Soak dehydrated garlic flakes in water for 2 hours, and then blend in food processor with the minimum amount of water necessary. This can be stored in refrigerator or freezer. MINIMUM amounts of garlic have been suggested in these recipes, add additional garlic according to your preference.
GHEE (clarified butter) – The best-flavoured ghee is made from unsalted butter. See recipe, page 18, A Spicy Touch Volume I.
GINGER (adu) – It is sold as fresh root, dried, ready paste and in cans. Throughout A Spicy Touch, cans are used. Discard the water and then blend in food processor with a little water. This can be stored in the refrigerator or freezer.
GRAM FLOUR (channa no atto) – This is the flour made from black chickpeas, and is also known as channa. It is very high in protein and is gluten-free. It is widely used for making savory and sweet dishes.
GUM ARABIC (gund) – Gund is purchased in a crystallized form. When frying gund, special care should be taken. If fried in clarified butter, make sure that there is no water left, otherwise gum will not pop. It is important that gum (gund) pops up when friend and is no longer hard.
HOT PEPPER – A few varieties are available, fresh or in powdered form. They are differentiated by colour and strength. As seeds can be very hot, they may be removed. Prepare with care under cold running water (use gloves if necessary), wash hands immediately afterwards as handling may cause stinging of the skin. Making a small slit in pepper before frying will keep pepper from erupting in oil. (Ohio State University research has proven that capsaicine – a chemical found in hot peppers – significantly reduces cholesterol levels and can help ward off heart attacks and strokes.)
HUNZA APRICOTS – Are grown in Hunza, Himalya region. When dried they are grayish brown in colour and are available at Indian grocery stores.
JOGGERY (ghor) – Sold in Indian grocery stores. This is the semisolid stage of sugar cane. It has a light yellow to dark orange colour, and the flavour of molasses.
KHAREK – Dried dates, only available from Indian grocery stores.
MASOOR (lentils) – A staple in India and the Middle East as a meat substitute, these Persian or pink lentils are brown in colour when whole and pink when split. Store at room temperature in covered, airtight containers. Lentils have a fair amount of calcium and Vitamins A and B. They are a good source of iron and phosphorous. They are available at Indian grocery stores.
MOONG DAAL – Split green beans. Can be bought hulled or unhulled.
MUSTARD SEEDS (rai) – These round black seeds are used to flavour vegetables and other dishes. Coarsely ground mustard seed for pickles can be purchased from Indian grocery stores.
NUTMEG AND MACE (Jaiphar and Javantri) – Native of Moluccas, now also grown in Indonesia, Eastern India, Malaysia, Sri Lanka and West Indies, the “nutmeg apple” has a single seed and looks like a small apricot. The nutmeg is the dark brown dried kernel of this seed and mace is the dried outer layer of the seed coat. In cooking, nutmeg is widely used in desserts, cakes as well as vegetable, pasta and meat dishes; while mace with its delicate flavour finds its way into sauces, pâtés, stuffings, sausages and fish dishes.
OMUM (ajma) – Ajma are tiny seeds, sold in Indian grocery stores and are used for vegetable dishes.
PAPDUMS – A kind of flat crispy wafer which can be bought from Indian grocery stores, ready either to be broiled or deep-fried in oil.
PAPRIKA POWDER – Paprika powder is not hot as it is made from bell peppers. It is used to give colour and reduce the hot taste. Use instead of chilli powder.
POPPY SEEDS (khas khas) – Poppy seeds are tiny seeds from the poppy plant, commonly used in sweetmeats, they have a nutty flavour and crunchy texture.
RICE – There are many varieties of rice: long-grain, Basmati rice, patna, American and more. For best results, the rice should be washed in 3 to 4 changes of water, then soaked for 10 to 20 minutes; longer soaking reduces the cooking time. Only the loose rice requires washing and soaking, the prepacked varieties can be prepared as the package directs.
SAFFRON (kesar) – Saffron is the most expensive spice available and is used for its flavour and colour in Biryani, pilau and sweets. Hand-picked stigmas from a small purple crocus are dried. Once ounce of saffron contains over 14,000 crocus stigmas and each flower produces only 3 stigmas.
SHANGHAI NOODLES – A fresh, wheat-based egg noodle, these noodles can be cooked by stir-frying, steaming or boiling.
SUGAR SYRUP (chasni) – For various sweets different kinds of sugar syrup are required. The strength is measured by strings (tar). Boil sugar and water for a few minutes and check by a drop between thumb and forefinger. Press and separate; if the syrup forms a string (tar) it is called one string of tar. If two or more strings form, the syrup will be thicker. It can also be tested with a candy thermometer or by dropping a drop on a plate. The lighter strength syrup will spread and the heavier will stand like a ball.
TAMARIND PODS – The fruit of a tall leguminous tree, tamarind is a dark brown sticky velvety fruit enclosed in a hard dry beige outer shell which is discarded. Inside the fruit are small square dark brown seeds which are roasted and eaten as nuts. The pulp, used in curries as souring agent, and often makes the base for chutneys, relishes and cold drinks. It is available fresh and in paste form.
TURMERIC (haldi) – This is only used in a savoury dish to give colour. It has an antiseptic value. A salt and turmeric gargle is used for sore throats and weak gums.
TUVAR DAAL (Toovar) – Split pigeon peas. All daals are high in protein and are a good substitute for meat.
URAD DAAL – Split black beans. When hulled they are white in colour.
WHEATLETS (sooji) – Wheatlets is also known as a cream of wheat and semolina.
WHITE CORNMEAL – Coarsely ground flour made out of white corn.
YELLOW FOOD COLOUR – Sold in Indian grocery stores in powdered form.
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