Dhershini Govin Winodan

step-by-step cooking
Other titles in this series

INDIAN
delightful ideas for everyday meals

step-by-step cooking
Dhershini Govin Winodan is part
owner of Chat Masala and Chat
Masala Too, two family restuarants
in Singapore well known for their
innovative Indian menus. She looks
into the day-to-day operations of the
The Step-by-Step Cooking series features classic and modern dishes restaurants and is responsible for
from various world cuisines. Details on selected ingredients provide the exciting dishes that emerge from
the restaurants’ kitchens.
an insight into, and an understanding of, the intricacies and unique
heritage of each cuisine. Photographs and advice on food preparation Dhershini contributes recipes
and cooking techniques accompany the step-by-step instructions, regularly to many local magazines

INDIAN
making each dish a breeze to recreate in the home kitchen. and newspapers, including Her
World, Young Parents, Lifestyle
Step-by-Step Cooking: Indian is an exciting collection of recipes that includes and The New Paper. She has
both traditional family favourites as well as innovative new creations. also appeared on various television
Featuring well-loved dishes such as Savoury Rice balls (Kozhakatta), programmes and radio talk shows
Urad Dhal Dumplings with Yoghurt (Dahi Vadai) and Spicy Chicken Masala to share her views on food.
(Chicken Perattal), and delectable new dishes such as Claypot Rice with
Spicy Pepper Chicken, Indian Shepherd’s Pie and Fenugreek Fish Curry
(Methi Meen Kari), discover how easy and fuss-free Indian cooking can be
with Dhershini Govin Winodan.

Marshall Cavendish Cuisine

COOKERY
visit our website at:

,!7IJ8B2-gbhjij!
www.marshallcavendish.com/genref ISBN 978 981 261 798 9

Marshall Cavendish Dhershini Govin Winodan

Cuisine
 step-by-step cooking

INDIAN
delightful ideas for everyday meals
 step-by-step cooking

INDIAN
delightful
d e l i g h t f u l iideas
d e a s ffor
or e
everyday
veryday m
meals
eals

Dhershini Govin Winodan

The Publisher wishes to thank Lim’s Arts and Living for the loan and use of their tableware.

Photographer: Sam Yeo

First published 2005 as Feast of Flavours from the Indian Kitchen

This new edition 2009

© 2005 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International
1 New Industrial Road, Singapore 536196

All rights reserved

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the
prior permission of the copyright owner. Request for permission should be addressed to the Publisher,
Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196.
Tel: (65) 6213 9300, Fax: (65) 6285 4871 E-mail: [email protected]
Online bookstore: http://www.marshallcavendish.com/genref

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best
efforts in preparing this book. The Publisher makes no representation or warranties with respect to
the contents of this book and is not responsible for the outcome of any recipe in this book. While the
Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due
to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall
in no event be liable for any loss of profit or any other commercial damage, including but not limited
to special, incidental, consequential, or other damages.

Other Marshall Cavendish Offices:

Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK • Marshall Cavendish
Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International
(Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110,
Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial
Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

Marshall Cavendish is a trademark of Times Publishing Limited

National Library Board Singapore Cataloguing in Publication Data

Dhershini Govin Winodan, 1953

Indian : delightful ideas for everyday meals / Dhershini Govin Winodan. New ed. Singapore: Marshall
Cavendish Cuisine, 2009.
p. cm. (Step-by-step cooking series)
ISBN-13 : 978-981-261-798-9
ISBN-10 : 981-261-798-1

1. Cookery, Indic. I. Title. II. Series: Step-by-step cooking series (Marshall Cavendish Cuisine)

TX724.5.I4
641.5954 -- dc22 OCN319670342

Printed in Singapore by Times Printers Pte Ltd

contents
INTRODUCTION SEAFOOD

Cooking Techniques 6 Prawns in Spicy Masala

Cooking Utensils 9 (Chemeen Chammandhi) 60
Weights & Measures 12 Fenugreek Fried Fish (Methi Meen Poriyal) 62
Fried Fish in Chilli Vinegar 64
RICE & BREAD Kerala Fish Curry (Kerala Meen Kari) 66
Fenugreek Fish Curry (Methi Meen Kari) 68
Fried Bread (Bhatura) 16
Seafood and Bean Curd Hotplate 70
Claypot Rice with Spicy Pepper Chicken 18
Urad Dhal Dumplings with Yoghurt
POULTRY
(Dahi Vadai) 20
Indian-style Fried Rice 22 Butter Chicken 74
Fruit and Nut Pilaf 24 Spicy Chicken Masala (Chicken Perattal) 76
Savoury Rice Balls (Kozhakatta) 26 Chicken Tikka 78
Fried Noodles (Mee Goreng) 28 Chicken with Chilli and Capsicums 80
Lentils on Puffed Bread (Mung Dhal Puri) 30 Easy Chicken Tajine 82
Prawn Pilaf 32 Tandoori Chicken 84

VEGETABLES & EGG MEAT

Chilli Bean Curd 36 Chilli Sausage on Creamy Potato Mash 88

Egg Curry (Moota Kari) 38 Fiery Pork Curry 90
Aubergine in Yoghurt (Eggplant Raita) 40 Creamy Mutton Stew (Mutton Ishtew) 92
Green Bananas in Yoghurt Sauce Mutton Pepper Fry 94
(Plantain Kaalan) 42 Indian Shepherd’s Pie 96
Ginger Chutney (Inji Puli) 44
Mixed Vegetables with Dhal (Kootu Kari) 46 DESSERTS
Malayalee Stir-fry (Mezhakeperatti) 48
Mock Duck Special 50 Cream of Jackfruit and Sago
Cottage Cheese Bhurjee (Paneer Bhurjee) 52 (Chakka Prathaman) 100
Pumpkin Chutney 54 Date Pudding with Vanilla Custard 102
Curried Ridge Gourd Green Mung Payasam 104
(Ridge Gourd Theeyal) 56 Indian Bread and Butter Pudding 106
Steamed Jackfruit Turnover (Ada) 108

Contents
GLOSSARY & INDEX

Glossary 112
Index 118
Cooking Techniques
KNEADING

Kneading is a technique used in making breads. Once the ingredients have been
assembled, use your fingers to gather them together and mix into a smooth,
pliable dough. Do this slowly so air is incorporated into the mixture to achieve a
light and feathery texture for the final baked product.
When you have a ball of dough, rub a little ghee (clarified butter), olive oil or any
cooking oil all over it and place it in a bowl to rest. Cover it with a cloth or some
plastic wrap to prevent the dough from drying out.

MARINATING

Like kneading, use your hands when marinating. This way, you will be able to
feel it as you rub the sauces and chopped ingredients into the meat or fish. It is
best to marinate meats fresh from the market. Clean, then decide on your recipe
and marinate the meat accordingly. Pack the marinated meats into zip lock bags,
label them and refrigerate for 2–3 hours. This will allow the marinade to infuse
the meat. Lastly, place them in the freezer until required. With seafood, however,
just freeze them fresh from the market. Clean just before cooking. Cleaning,
washing and freezing rob seafood of their natural flavours.

HANDLING SPICES

There are dry and wet spices. Dry spices include chilli powder, coriander, cumin,
pepper and turmeric, and these are easily available at the supermarket. Powdered
forms of these spices are also available at the supermarket, but as spices do not
retain their flavour well, grind them yourself in small batches. Pick out the small
stones and sticks that sometimes find their way into the spices and roast in a dry
pan over very low heat until the spice is hot to the touch. Leave to cool slightly
before grinding in a coffee mill set aside specially for this purpose. Store in a
clean, dry jar. Wet spices are generally made only when required with fresh

Introduction
ingredients. To make, dry-roast the dry spices and grind cloves or, in most cases, mustard seeds, curry leaves,
with a little water. onions and chillies. The general idea is to allow the
In Indian cooking, it is always handy to have chilli ingredients to release their flavours and fragrance into
paste stored up in the refrigerator. You can prepare it by the oil. This is then added to the main ingredients for
soaking a handful of dried red chillies in boiling water until the flavour to be absorbed. The second tempering also
softened. Drain and put into the blender. Add a few cloves uses the same ingredients—oil, mustard seeds, curry
of peeled garlic and a couple of peeled shallots, then grind leaves, sliced onions and sometimes dried red chillies
into a smooth paste. Add a pinch of salt, stir and store in a and dhal. These are fried to a golden brown, then
clean and dry jar. This chilli paste is great for stir-fries and poured over the prepared curries and sauces to seal in
fish curries, and can also be used as a marinade. the flavour.

BROWNING FOODS EXTRACTING JUICES/MILK

Allowing foods to brown in the pan with or without fat In Indian cooking, the extracting of juices/milk refers
over moderate heat creates greater flavour in the final dish. mainly to coconut milk and tamarind juice. Packets of
Allow meats to cook through on one side before flipping ready extracted coconut milk are now available from
over to cook the other side. the supermarket, so you don’t have to go through the
Browning onions is a sure way of getting that full-bodied tedious process of extracting the milk from the freshly
flavour in curries and briyanis. Crisp-fried onions are also grated coconut. In some Indian homes, however, the
great toppings for soups, noodles and even plain rice. freshly extracted milk is still preferred.
To crisp-fry onions, peel, then finely slice. Heat oil until Tamarind juice is not as readily available, but the
smoking, then add the sliced onions. After a minute, reduce process is much easier than extracting coconut milk.
the heat and allow the onions to continue to brown. Drain Take a lime-sized ball of tamarind pulp and place in
completely on absorbent paper and store away. a small bowl. Add enough water to cover, then knead
with your hand until the pulp is separated from the
TEMPERING seeds. Strain and discard the seeds. Use the juice
according to the recipe.
This is one of my favourite cooking techniques. Some
recipes call for two temperings and some just one. In Indian
cooking, tempering refers to the process of heating a little
oil, adding your aromatics like cinnamon, cardamom and

7
Cooking Utensils
CAST IRON WOK

Woks are made from various materials such as aluminium, stainless steel and may
sometimes be coated with a non-stick surface. In Indian cooking, cast iron woks
are traditionally used. Once seasoned, these cast iron woks can last for years. You
can cook almost anything in a cast iron wok, including stir-fries, curries and deep-
fried foods.
To season a new cast iron wok, wash it well with soap and water. Wipe it dry,
then heat it over a low fire. This is to ensure that the wok is completely dry. Leave
the wok to cool, then drizzle some oil into the wok. Use a kitchen towel and rub
the oil all over the wok. Keep the oiled wok away in a dry bag for a day and repeat
the oiling process at least three times. Wash the wok and it is now ready for use.

CAST IRON GRIDDLE

This thick, flat, heavy plate is made of cast iron. In the Indian kitchen, it is used
for cooking chapatti. Place it over the stovetop just as you would any other pan.
This versatile griddle can also be used for cooking meats and fish.

COLANDER

This looks like a large metal bowl with many holes and a stand or legs. Colanders
come in different sizes and and it is useful to have two or three colanders on hand
when preparing a meal. The holes allow water to drain from ingredients placed
in them. Some colanders come with a flat base and this prevents the food at the
bottom from being crushed.

9
 MORTAR AND PESTLE

There are various types of mortar and

pestles available. In Indian cooking,
the stone or ceramic types are used.
They have unglazed surfaces and are
slightly abrasive which helps in grinding
both wet and dry ingredients. When
grinding spices or seeds using a mortar
and pestle, the ground ingredients are
unevenly broken, a quality which some
cooks prefer, as they feel the flavour of
the ingredients is enhanced. Unevenly
broken ingredients also add texture
to the final dish. Having a mortar and
pestle on hand is also useful when you
ELECTRIC BLENDER need to quickly pound a small amount
ELECTRIC RICE COOKER
(FOOD PROCESSOR) of chilli, garlic or ginger, or crack open
Electric rice cookers are readily a nutmeg.
This is a most handy gadget to have
available with many functions to
in the kitchen. Blenders come with
cook rice, porridge, soups, stews and
many useful attachments that make
desserts. Most rice cookers come with
whipping up a meal a breeze. Blenders
instructions to cook various amounts
are helpful in making sauces, purées
of rice. Wash and place the required
and pastes even in small amounts.
amount of rice into the rice cooker,
For Indian cooking, choose one that
then add the recommended amount of
grinds both dry and wet spices. This
water to cook the rice.
will enable you to grind roasted cumin
seeds, black and white peppercorns,
fennel and roasted dried chillies into
fine powders, then mix them into
smooth pastes. These spices release
their fragrance fully when ground
and they are most effective when
freshly ground, making the blender
an especially useful tool in the Indian
kitchen. Some blenders also come with
an additional attachment to chop or
slice onions.

10
WOODEN SPOONS WHISKS PRESSURE COOKER

These are sometimes preferred to The handheld whisk has slightly The pressure cooker is increasingly
the metal spoons, as they will not flexible wires so that it easily popular as a kitchen tool in India. Once
scratch the base of non-stick pots and incorporates air into batters, creams, the pressure cooker is sealed, pressure
pans, and they are poor conductors of sauces, yoghurts and butter when builds up inside it and this allows
heat. Wooden spoons generally have used. Whisks are available in different liquid in the pot to rise in temperature.
long handles for ease when using. sizes. Smaller whisks are useful for This higher temperature causes food to
Rounded wooden spoons can be used blending small amounts of sauces be cooked faster. Cooking food using
for stirring soups and curries, while or yoghurt, while larger whisks are a pressure cooker can be three to four
wooden spoons with an angled point useful for introducing air into batters times faster than using a pan over the
can be used for sautéing food round and creams. Choose a whisk that fits stove. Pressure cookers are usually
in a pan or getting under an ingredient comfortably into your hand. Ensure used when a dish calls for braising or
and flipping it over. that the wires are firmly attached to simmering over long periods of time.
the handle.

11
 Quantities for this book are given in Metric,
Imperial and American (spoon and cup) measures.
Weights & Measures Standard spoon and cup measurements used are:
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml.
All measures are level unless otherwise stated.

Liquid And Volume Measures Dry Measures

Metric Imperial American Metric Imperial
5 ml 1/ 6 fl oz 1 teaspoon 30 grams 1 ounce
10 ml 1/ 3 fl oz 1 dessertspoon 45 grams 11/2 ounces
15 ml 1/ 2 fl oz 1 tablespoon 55 grams 2 ounces
60 ml 2 fl oz 1/ 4 cup (4 tablespoons) 70 grams 21/2 ounces
85 ml 21/2 fl oz 1/ 3 cup 85 grams 3 ounces
90 ml 3 fl oz 3/ 8 cup (6 tablespoons) 100 grams 31/2 ounces
125 ml 4 fl oz 1/ 2 cup 110 grams 4 ounces
180 ml 6 fl oz 3/ 4 cup 125 grams 41/2 ounces
250 ml 8 fl oz 1 cup 140 grams 5 ounces
300 ml 10 fl oz (1/2 pint) 11/4 cups 280 grams 10 ounces
375 ml 12 fl oz 1 1/ 2 cups 450 grams 16 ounces (1 pound)
435 ml 14 fl oz 13/4 cups 500 grams 1 pound, 11/2 ounces
500 ml 16 fl oz 2 cups 700 grams 11/2 pounds
625 ml 20 fl oz (1 pint) 21/2 cups 800 grams 13/4 pounds
750 ml 24 fl oz (11/5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces
1 litre 32 fl oz (13/5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
1.5 litres 48 fl oz (22/5 pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups Length
Metric Imperial
0.5 cm 1/ 4 inch
Oven Temperature 1 cm 1/ 2 inch
°C °F Gas Regulo 1.5 cm 3/ 4 inch
Very slow 120 250 1 2.5 cm 1 inch
Slow 150 300 2
Moderately slow 160 325 3 Abbreviation
Moderate 180 350 4 tsp teaspoon
Moderately hot 190/200 375/400 5/6 Tbsp tablespoon
Hot 210/220 410/425 6/7 g gram
Very hot 230 450 8 kg kilogram
Super hot 250/290 475/550 9/10 ml millilitre
rice & bread
Fried Bread (Bhatura)

Claypot Rice with Spicy Pepper Chicken

Urad Dhal Dumplings with Yoghurt (Dahi Vadai)

Indian-style Fried Rice

Fruit and Nut Pilaf

Savoury Rice Balls (Kozhakatta)

Fried Noodles (Mee Goreng)

Lentils in Puffed Bread (Mung Dhal Puri)

Prawn Pilaf
 FRIED BREAD (BHATURA)
This bread goes well with spicy curries. The vegetable shortening gives the bread a
light and flaky texture. If you are unable to obtain vegetable shortening, substitute
with ghee (clarified butter).

INGREDIENTS

Plain (all-purpose) flour 250 g (9 oz / 2 cups)

1
Bicarbonate of soda /2 tsp
Sugar 1 Tbsp
Salt to taste
Vegetable shortening 1 Tbsp
Plain yoghurt 3 Tbsp
Warm water 250 ml (8 fl oz / 1 cup)
Ghee (clarified butter) 1 Tbsp, melted
Rub the shortening into the
flour using your fingertips.
Cooking oil for deep-frying
This ensures that the final
fried bread is light and
flaky in texture. METHOD

• Sift flour with bicarbonate of soda, sugar and salt. Rub shortening into mixture
until it resembles fine breadcrumbs. Warm yoghurt over a low flame. This will
sour the yoghurt.

• Pour warmed yoghurt a little at a time into flour mixture while kneading.
When yoghurt has been used up, add warm water a little at a time and
continue to knead for another 5 minutes.

• Add ghee and knead to a fine, smooth dough. Cover with a dry cloth and
set aside for at least 1 hour. Divide dough into 10 lemon-sized balls and dust
When kneading the dough,
use the ball of your palm. generously with some flour. Dust rolling board and rolling pin with flour. Roll
dough balls into discs.

• Heat oil in a wok. When oil is hot, fry bhaturas one at a time until they bloat up
and are golden brown in colour. Drain in a colander lined with absorbent paper.

• Serve hot with a spicy curry.

When ready, the fried bread

will bloat up and be golden
brown in colour. Remove from
oil using a perforated spatula
to drain away the oil.

16
 CLAYPOT RICE WITH
SPICY PEPPER CHICKEN
This is an easy one-dish meal, inspired by the popular Chinese claypot recipe.
Here, spices are addded to excite the taste buds.

INGREDIENTS

Chicken 1, about 1 kg (2 lb 3 oz)

Cooking oil 11/2 Tbsp
Onion 1, peeled and sliced
Garlic 3 cloves, peeled and minced
Ground white pepper 1 Tbsp
Ground black pepper 1 Tbsp
Salt 1 tsp
Curry leaves 1 stalk
Cut the chicken into pieces
of similar size. This will
Cumin powder 1 tsp
1
ensure that it cooks evenly. Chilli powder /2 Tbsp
Dark soy sauce 1 Tbsp

GINGER AND GARLIC PASTE

Garlic 5 cloves, peeled and chopped

Ginger 1-cm (1/2-in) knob, peeled and chopped

RICE

Long grain (or Basmati) rice 370 g (13 oz / 2 cups)

Stir-fry without adding any Water 750 ml (24 fl oz / 3 cups)
water. The chicken will cook 1
in its own juices. Salt /2 tsp
Screwpine (pandan) leaves 2, crushed and tied into a knot

GARNISH

Fried shallots 11/2 Tbsp

Spring onions (scallions) 55 g (2 oz / 1/2 cup), chopped
Fried cashew nuts
Fried raisins or sultanas
Red and green chilli slices

Place the cooked ingredients

on top of the semi-cooked
rice. The rice will absorb
the flavour of the stir-fried
ingredients.

18
METHOD

• Cut chicken into 12–14 equal sized pieces. Smaller pieces will cook faster.

• Heat oil in a wok and add onion and garlic. Allow to brown slightly, then add
chicken and keep frying until colour changes.

• Add in all remaining ingredients for chicken. (Do not add any water to the wok.)
Mix well, then lower heat and prepare rice.

• Blend ingredients for ginger and garlic paste together.

• Wash and drain rice completely. Put rice, water, ginger and garlic paste, salt and
screwpine leaves into a clay pot. Bring to the boil and stir. Reduce heat, cover and
cook for a further 5 minutes.

• Uncover pot and place chicken over rice. Replace cover and cook for 10–12 minutes
over very low heat to prevent burning. Garnish and serve immediately.
 URAD DHAL DUMPLINGS
WITH YOGHURT (DAHI VADAI)
These dumplings are eaten with cold yoghurt and piquant chutney. This dish is
popular in Mumbai’s many chaat outlets.

INGREDIENTS

Urad dhal 100 g (31/2 oz / 1/2 cup)

1
Rice /2 Tbsp
Water 125 ml (4 fl oz / 1/2 cup)
Salt
Cooking oil for deep-frying
Thick yoghurt 375 ml (12 fl oz / 11/2 cups)
Sugar 1 Tbsp
Chilli powder a pinch
Roasted cumin powder a pinch
Turmeric powder a pinch

TAMARIND CHUTNEY

Tamarind pulp 100 g (31/2 oz)

Water 300 ml (10 fl oz / 11/4 cups)
Salt to taste
Dark brown sugar 300 g (11 oz / 11/3 cups)
Chilli powder 1 tsp

GARNISH

Coriander (cilantro) leaves 1 Tbsp minced

Curry leaves 1 stalk, minced
Fine muruku (sev)
Pomegranate seeds

Use a teaspoon to scoop Soaking the fried dumplings Squeeze water out from the
the batter and another in water will help soften dumplings using your hands.
teaspoon to form the batter them and remove any The dumplings will gradually
into small balls. Drop the excess oil. spring back to shape.
balls gently into the hot oil.
20
METHOD

• Soak urad dhal and rice for at least 2 hours and drain well. Pour urad dhal and rice
into a blender, then add water and process to a paste.

• Pour paste into a bowl, add a pinch of salt and mix vigorously.

• Heat oil for deep-frying. Drop spoonfuls of batter into oil and fry to a golden brown.
Remove and drop into a basin of water. Leave for about 20 minutes, then drain,
squeeze and set aside.

• Whisk yoghurt, a pinch of salt and sugar in a large bowl. Place dumplings in to soak
for 30 minutes.

• Prepare tamarind chutney. Mix tamarind pulp and water and strain. Combine
tamarind water with remaining ingredients. Bring to the boil, then lower heat and
simmer until a thick consistency (similar to pancake batter) is achieved. This chutney
can be kept indefinitely if stored in the refrigerator.

• Serve dumplings with a good helping of yoghurt. Sprinkle chilli, cumin and turmeric
powders and coriander and curry leaves over. Drizzle with tamarind chutney and
garnish with muruku and pomegranate seeds.
 INDIAN-sTYLE FRIED RICE
This is a quick and easy-to-prepare dish. You can add any leftover meats to it for a
variation to this recipe.

INGREDIENTS

Eggs 2, lightly beaten with a dash of pepper

Cooking oil 2 Tbsp
Curry leaves 2 stalks
Onion 1, peeled and sliced
Green chillies 2, sliced
Garlic 5 cloves, peeled and minced
Prawns (shrimps) 200 g (7 oz), peeled and deveined
Carrot 80 g (3 oz / 11/2 cups), peeled and grated
Cooking the egg before
frying the rice helps to Cabbage 100 g (31/2 oz / 1 cup), shredded
grease and season the wok. Chilli paste 1 Tbsp
The rice is less likely to stick Salt to taste
to the wok.
Freshly ground
black pepper 1 tsp
Chilli sauce 1 Tbsp
Dark soy sauce 1 Tbsp
Light soy sauce 1 tsp
Cooked rice 400 g (141/3 oz / 2 cups)
Green peas 100 g (31/2 oz / 2/3 cup)

METHOD
Roll up the cooked omelette
and slice it into long, thin • Prepare eggs for garnish. Heat some oil in a wok and pour in egg to coat
strips.
wok. When egg is cooked, remove and leave to cool. Roll cooled egg up
and slice into strips. Set aside.

• Heat oil in a wok. Add curry leaves, onion, green chillies and garlic and
sauté until fragrant.

• Add prawns, carrot and cabbage and stir well. Add chilli paste, salt, pepper,
and chilli sauce. Stir in dark and light soy sauces.

• Fluff up cooked rice with a wooden spoon and add to ingredients in wok.
Turn up heat to high and very quickly mix ingredients well.
Toss the ingredients quickly
in the wok to mix and heat • Sprinkle in peas and heat through. Serve hot with fried egg strips and
through.
garnish as desired.

22
 FRUIT AND NUT PILAF
This basic rice dish is a perfect accompaniment to almost every meat, poultry,
seafood or vegetable dish in this book.

INGREDIENTS

Ghee (clarified butter) 4 Tbsp

Cinnamon stick 1
Cardamom 5 pods
Cloves 5
Screwpine (pandan) leaves 2, tied into a knot
Onions 2, peeled and sliced
Basmati rice 400 g (141/3 oz / 2 cups), washed and drained
Water 750 ml (24 fl oz / 3 cups)
Stir-fry the spices in the
ghee to infuse it with the Salt to taste
fragrance of the spices. Saffron strands 10, crushed with the back of a spoon
1
Yellow food colouring /4 tsp, mixed 1 Tbsp water

GINGER AND GARLIC PASTE

Ginger 1-cm (1/2-in) knob, peeled and chopped

Garlic 5 cloves, peeled and chopped

GARNISH

Raisins or sultanas 10, fried

Coat the rice well with the Cashew nuts 10, fried
spice-infused ghee so it will
be fragrant when cooked. Shallots 5, peeled, sliced and crisp-fried

METHOD

• Blend ingredients for ginger and garlic paste together. Set aside.

• Heat ghee in a wok and add cinnamon, cardamom, cloves and screwpine
leaves. Stir to infuse.

• After 2–3 minutes, add onions and stir-fry until golden brown.

Add colouring to the cooked • Add rice and stir to coat with spice-infused ghee. Add garlic and ginger
rice. The grains need not be paste, and stir well to combine.
evenly coated.
Note: The basic rule of • Transfer ingredients to a rice cooker and add water, salt and saffron. Give it
cooking rice is to use a quick stir and switch on rice cooker.
11/4 cups water for every
1 cup rice (washed and well- • When rice is cooked, add yellow colouring.
drained).
• Use a fork to fluff up rice, then stir in half the garnish and top with
remaining half. Serve hot with a spicy curry.

24
 SAVOURY RICE BALLS (KOZHAKATTA)
This is a very old recipe from Kerala. These rice balls can be eaten as a sweet snack
or as part of a main meal with curry.

INGREDIENTS

Rice 190 g (61/2 oz / 1 cup), soaked for at least 2 hours

and drained
Water 125 ml (4 fl oz / 1/2 cup)
Grated coconut 100 g (31/2 oz / 11/4 cup)
Salt 11/2 tsp
1
Cooking oil /2 Tbsp
Mustard seeds 1 tsp
Curry leaves 2 stalks

METHOD

• Process soaked rice and water in a blender into a grainy paste.

• Add grated coconut and pulse to blend. Remove from blender and stir in salt.

• Heat oil in a wok. Add mustard seeds and curry leaves. When seeds begin to
pop, pour in blended ingredients.

• Add salt and stir until mixture changes to a translucent white and comes away
from sides of wok. Turn off heat and allow to cool slightly.

• Meanwhile, get the steamer going.

• Divide rice dough into 24 equal portions. Shape each portion into a ball with
your hands. (Oil your hands before handling dough to prevent sticking.)

• Line a tray with a piece of banana leaf and place dough balls on it. Steam for
about 10 minutes.

• Serve hot with grated coconut and brown sugar or a good curry.

When blended, the rice and It is important to keep Oil your hands well before
water will become a thick, stirring the paste as it handling the dough to
grainy white paste. cooks to ensure that it is prevent it from sticking to
cooked thoroughly. your hands.The balls should
be the size of small limes.
26
 FRIED NOODLES (MEE GORENG)
Mee goreng simply means fried noodles. The tomato ketchup gives these noodles
an appetising red colour.

INGREDIENTS

Mutton 200 g (7 oz), diced

Ginger and garlic paste 1 tsp (page 18)
Cooking oil 2 Tbsp
Onions 2, peeled and sliced
Garlic 4 cloves, peeled and chopped
Potato 1, peeled and cubed
Bean sprouts 50 g (12/3 oz)
Bean curd squares 2, diced
Flowering cabbage
(choy sum) 5 stalks or any other green vegetable,
cut into 5-cm (21/2-in) lengths
Eggs 2, lightly beaten
Tomato ketchup 2 Tbsp
Dark soy sauce 1 Tbsp
Salt to taste
Yellow egg noodles 300 g (11 oz)
Flat rice noodles 100 g (31/2 oz)
Chinese chives 1–2 stalks, cut into 21/2-cm (1-in) lengths
Limes

CHILLI PASTE

Dried red chillies 10, soaked in hot water to soften

Garlic 2 cloves, peeled

Fry the chilli paste until it is Add the eggs to the noodles. Break the noodles up using
fragrant and oil begins to The eggs will cook in the a spatula.
separate from the paste. heat of the noodles.
28
METHOD

• Boil mutton pieces with ginger and garlic paste until tender. Drain and reserve stock
for use later.

• Blend ingredients for chilli paste together.

• Heat oil in a wok and stir-fry onions and garlic until fragrant. Add chilli paste and fry
until oil separates.

• Now start working really fast. Add mutton, potato cubes, bean sprouts, bean curd and
flowering cabbage. Stir quickly.

• Add eggs and allow to set slightly. Add tomato ketchup, soy sauce and salt. Finally,
add noodles and mix well over high heat. Keep mixing and breaking noodles up into
shorter lengths.

• Taste for seasoning and adjust as necessary.

• Drizzle some reserved stock over noodles if you find it too dry.

• Sprinkle with Chinese chives and serve hot with lime halves. 29
 LENTILS ON PUFFED BREAD
(MUNG DHAL PURI)
Puris are small, puffed breads that are usually eaten for breakfast or dinner with
spicy curries.

INGREDIENTS

Mutton 200 g (7oz), diced

Split mung beans 100 g (31/2 oz / 1/2 cup)
Plain (all-purpose) flour 95 g (31/2 oz / 3/4 cup)
Atta (whole wheat) flour 90 g (3 oz / 1/2 cup)
1
Salt /2 tsp
Vegetable shortening 11/2 Tbsp
Water 250 ml (8 fl oz / 1 cup)
Onion 1, peeled and finely minced
Roll the balls of dough into
discs using a pastry rolling pin.
Green chilli 1, finely minced
Red chilli 1, finely minced
Coriander leaves (cilantro) 1 sprig, finely minced
Cooking oil for deep-frying

METHOD

• Soak mung beans for at least 2 hours to soften. Drain well before using.

• Sift both types of flour with salt. Rub in shortening and add water slowly.
You may not need to use all the water. Knead to a smooth silky dough.
Smear the discs of dough
with the mung bean Set aside and cover with a dry tea towel.
mixture. Apply a bit of
pressure to ensure that the • Place mung beans, onion, chillies and coriander leaves in a blender and
mixture sticks to the dough
when fried.
pulse until ingredients bind. (Do not grind until too smooth. Leave a bit
of un-ground dhal to give puris a more interesting texture.)

• Divide dough into lime-sized balls. Heat oil for deep-frying.

• Roll balls of dough into discs and smear with mung bean mixture.
Pat lightly to help mixture adhere to dough.

• Deep-fry dough to a golden brown and drain well. Serve hot with
a spicy curry.

Test if the oil is hot enough

before frying the dough.
Do this by throwing in a
small ball of dough. If the
dough floats up almost
immediately, the oil is hot
enough.

30
31
 PRAWN PILAF
This is a very fragrant rice dish.

INGREDIENTS

Prawns (shrimps) 1 kg (2 lb 3 oz), medium, cleaned

Old ginger 5 slices
Water 1 litre (32 fl oz / 4 cups)
Cooking oil or ghee
(clarified butter) 3 Tbsp
Cinnamon sticks 2
Cardamom 4 pods
Cloves 4
Stir-fry the ingredients for
the masala until fragrant.
Onions 2, peeled and sliced
The onions will soften and Ginger 2.5-cm knob (1 in), peeled and minced
start to brown. Garlic 4 cloves, peeled and minced
Basmati rice 300 g (11 oz / 2 cups), washed and drained
Salt to taste

PRAWN MASALA

Cooking oil 2 Tbsp

Onions 2, peeled and sliced
1
Ajwain (celery seeds) /4 tsp
Green chillies 3, sliced
Garlic 5 cloves, peeled and minced
When the tomatoes are soft,
add the chilli and tomato Tomatoes 2, finely chopped
paste. Chilli paste 2 Tbsp
Tomato paste 2 tsp
Plain yoghurt 125 ml (4 fl oz / 1/2 cup)
Salt to taste
Sugar 1 tsp

PASTE

Grated coconut 100 g (31/2 oz)

Garlic 4 cloves, peeled
Tomatoes 2, chopped
Allow the gravy to cook
over medium heat until Coriander leaves (cilantro) 1 sprig, washed and drained
slightly thick.

GARNISH

Fried cashew nuts and raisins

32
METHOD

• Place prawns in a saucepan with slices of ginger. Add water and simmer for 30 minutes.
Peel prawns and reserve meat for masala. Set stock aside. Heat oil/ghee in a pan.
Add cinnamon, cardamom and cloves. Add onions, ginger and garlic. Fry until onions
brown.

• Add rice and fry for 2–3 minutes. Pour in 750 ml (24 fl oz / 3 cups) prawn stock
and add salt. Stir and bring to the boil. Reduce heat. Cover and cook until water has
evaporated and rice is fluffy. Loosen rice with a wooden spoon. Set aside. Combine
paste ingredients and grind.

• Prepare masala. Heat oil in a wok and add ajwain then onions, green chillies and garlic.
Stir-fry until fragrant.

• Add tomatoes and when softened, add chilli and tomato pastes. Stir-fry for 2 minutes
then add ground paste. Cook for at least 5 minutes over medium heat.

• Add prawns, yoghurt, salt and sugar and cook until gravy is slightly thick. To serve,
line a bowl with pilaf rice then add some prawn masala. Continue to layer to fill bowl.
Garnish with fried cashew nuts and raisins to serve. Add a few unpeeled prawns as
garnish as desired. 33
VEGETABLES &
egg
Chilli Bean Curd

Egg Curry (Moota Kari)

Aubergines in Yoghurt (Eggplant Raita)

Green Bananas in Yoghurt (Plantain Kaalan)

Ginger Chutney (Inji Puli)

Mixed Vegetables with Dhal (Kootu Kari)

Malayalee Stir-fry (Mezhakeperatti)

Mock Duck Special

Cottage Cheese Bhurjee (Paneer Bhurjee)

Pumpkin Chutney

Curried Ridge Gourd (Ridge Gourd Theeyal)

 CHILLI BEAN CURD
Use firm bean curd squares for this recipe. This dish is perfect for those days when
you wish to go vegetarian.

INGREDIENTS

Tamarind pulp 30 g (1 oz)

Water 60 ml (2 fl oz / 1/4 cup)
Cooking oil for deep-frying
Firm bean curd 6 squares
Onions 2, peeled and sliced
Garlic 4 cloves, peeled and sliced
Chilli sauce 11/2 Tbsp
Salt to taste
To prepare tamarind juice,
knead the tamarind pulp in Sugar 1 Tbsp
the water to separate the Tomatoes 3, cut into quarters
pulp and seeds. Spring onion (scallion) 1, cut into 2.5-cm (1-in) lengths

CHILLI PASTE

Dried red chillies 15

Garlic 5 cloves, peeled
Shallots 6, peeled
Water 125 ml (4 fl oz / 1/2 cup)

METHOD
When the tamarind pulp
has been loosened from
the seeds, strain the juice • Combine tamarind pulp and water and knead to separate pulp from seeds.
through a sieve. Strain liquid and set aside.

• Blend ingredients for chilli paste in a blender. Set aside.

• Cut bean curd into large cubes and pat-dry. Heat oil and deep-fry bean curd
until golden brown. Drain and set aside.

• Leaving about 21/2 Tbsp in the pan, reheat and stir-fry chilli paste until
fragrant and oil floats to the surface. Add sliced onions and garlic.

• Pour in tamarind juice and simmer for about 10 minutes.

Ensure that the bean curd • Add fried bean curd cubes, chilli sauce, salt and sugar, and cook until bean
is dry before adding to the curd has absorbed the flavours.
hot oil to fry, or the oil will
splatter.
• Add tomatoes and spring onion. Serve hot.

36
 EGG CURRY (MOOTA KARI)
This egg curry is a good alternative to the usual vegetable or meat curries.

INGREDIENTS

Garlic 6 cloves, peeled and chopped

Ginger 2.5-cm (1-in) knob, peeled and chopped
Cooking oil 60 ml (2 fl oz / 1/4 cup)
Cinnamon 1 stick
Cardamom 5 pods
Star anise 1
Curry leaves 3 stalks
Onions 2, peeled and sliced
When boiling eggs, add
them to room temperature Potatoes 3, peeled and quartered
water, then bring to the Tomatoes 4, quartered
boil. This way, the eggs will Water 500 ml (16 fl oz / 2 cups)
not crack.
Eggs 10, hard-boiled and peeled
Evaporated milk 125 ml (4 fl oz / 1/2 cup)
Mustard seeds 2 tsp
Shallots 4, peeled and sliced

CURRY PASTE

Meat curry powder 2 Tbsp

1
Chilli powder /2 Tbsp
1
Ground black pepper /2 tsp or use ground white pepper
Stir-fry the onions until they if you prefer the dish to be spicer
turn golden brown in colour
Water 60 ml (2 fl oz / 1/4 cup)
and are fragrant.
Salt to taste

METHOD

• Blend garlic and ginger into a paste and set aside. Combine curry paste
ingredients and set aside.

• Heat oil in a pan and stir-fry cinnamon, cardamom, star anise and a stalk of
curry leaves.
Check that the potatoes are • Add onions and stir-fry to a golden brown. Add garlic-ginger paste and
soft by pressing one with a
wooden spoon or spatula. It simmer until fragrant before adding curry paste. Cook for 3–5 minutes.
should yield to the pressure
of the wooden spoon or • Add potatoes, half the tomatoes and water and cook until potatoes are
spatula. almost done. Add hard-boiled eggs and evaporated milk. Simmer for
15 minutes, then add remaining tomatoes.

• Meanwhile, heat some oil in a wok. Fry mustard seeds, remaining curry
leaves and shallots. When shallots brown, pour over simmering curry.

• Allow curry to stand for 30 minutes before serving.

38
 AUBERGINE IN YOGHURT
(EGGPLANT RAITA)
This dish is perfect as a dip with crackers or as a side dish.

INGREDIENTS

Cooking oil for deep-frying

Long purple aubergines
(brinjals/eggplants) 3
Plain yoghurt 250 ml (8 fl oz / 1 cup)
Green chillies 3
1
Cumin seeds /2 tsp
Grated coconut 5 Tbsp
White peppercorns 1 tsp
Salt to taste
Curry leaves 2 stalks

METHOD

• Heat oil for deep-frying.

• Cut aubergines into thin discs and fry immediately. Fry discs until golden
brown, then drain well and set aside.

• Process remaining ingredients in a blender except for 1 stalk of curry

leaves.

• Pour mixture into a wok and add remaining stalk of curry leaves. Allow
mixture to come to the boil slowly.

• Add aubergines and serve immediately.

Slice aubergines into thin Slide the aubergine discs Remove the fried discs from
discs and use immediately. gently into the hot oil. the hot oil using a slotted
Cut aubergines will oxidise spoon to drain the oil.
and turn dark if left
uncooked for too long.

40
 GREEN BANANAS IN YOGHURT
SAUCE (Plantain KAALAN)
Green bananas or plantains are very versatile. The green ones can be used in
curries and the ripe ones in desserts. If you are unable to find green bananas, omit
or substitute with pumpkin.

INGREDIENTS

Green bananas (plantains) 2

Pumpkin 200 g (7 oz), peeled and cut into chunks
Winter melon 1, about 300 g (11 oz)
Yam 1 (optional)
Green chillies 3
Water 500 ml (16 fl oz / 2 cups)
Turmeric powder 1 tsp
1
Chilli powder /2 tsp (optional)
Cut the winter melon into
quarters, then slice away
Ground black or
the seeds. white pepper 2 tsp
Salt 1 tsp

TURMERIC SOLUTION

Water 250 ml (8 fl oz / 1 cup)

1
Turmeric powder /2 tsp

PASTE

Thick yoghurt 250 ml (8 fl oz / 1 cup)

As green bananas are Grated coconut 100 g (31/2 oz / 11/4 cups)
unripe, the skin does not
peel readily. Use a knife. Cumin seeds 1 tsp
Curry leaves 1 stalk

TEMPERING

Cooking oil 2 Tbsp

Mustard seeds 1 tsp
1
Fenugreek seeds /2 tsp
Curry leaves 2 stalks
Dried red chillies 2, each cut into 3

Use a small frying pan to

temper the ingredients.

42
METHOD

• Prepare turmeric solution by mixing water and turmeric powder. Set aside. Rub
hands and a knife with some cooking oil. (This makes it easier to wash away the
sap from the green bananas.) Peel and cut green bananas into chunks. Place into
turmeric solution for 5 minutes to prevent oxidization.

• Peel and cut winter melon, pumpkin and yam, if using, into chunks. Place into the
same turmeric solution for 5 minutes.

• Drain bananas, winter melon, pumpkin and yam and wash. Place chunks of
vegetables and green chillies into a saucepan with water. Add turmeric and chilli
powders, pepper and salt. Bring to the boil, then reduce to medium heat. Allow
vegetables to cook until tender but not mushy.

• Meanwhile, combine paste ingredients and grind into a paste. (Do not add any
water). Add paste to cooking vegetables. Keep stirring to prevent curdling. When
well combined, leave to simmer for another 10 minutes.

• To temper, heat oil and add tempering ingredients. When chillies brown, pour
mixture over vegetables. Stir and set aside for 30 minutes before serving.
 GINGER CHUTNEY (INJI PULI)
With careful handling, this chutney will keep in the refrigerator for up to a year.

INGREDIENTS

Tamarind pulp 100 g (31/2 oz)

Water 250 ml (8 fl oz / 1 cup)
Cooking oil 60 ml (2 fl oz / 1/4 cup)
Mustard seeds 1 tsp
1
Fenugreek seeds /2 tsp
Curry leaves 2 stalks
Ginger 500 g (1 lb 11/2 oz / 3 cups), peeled and minced
Green chillies 6, minced
Salt to taste
1
Chilli powder /2 Tbsp
Brown sugar 180 g (61/2 oz / 3/4 cup)

METHOD

• Knead tamarind pulp in water. Strain liquid and set aside.

• Heat oil in a wok. When hot, add mustard seeds, fenugreek and curry
leaves. When mustard seeds start to splutter, add ginger and green chillies.
Fry until fragrant.

• Add salt and chilli powder. Stir well and pour in tamarind water and brown
sugar. Leave to simmer until sauce thickens.

• Adjust seasoning to taste, then leave to cool completely before serving.

Chutney should be hot and sweet.

Stir-fry the ingredients to Add the chilli powder Simmer the chutney until it
mix well. according to taste. Use less is thick. You should be able
if a less spicy chutney is to see the minced ginger
preferred. and chillies on the surface.
44
 MIXED VEGETABLES WITH DHAL
(KOOTU KARI)
This mild curry goes well with spicy dishes such as mutton pepper fry, chicken
perattal or fried fish.

INGREDIENTS

Channa dhal (horse gram) 180 g (61/2 oz / 1 cup)

Water 700 ml (24 fl oz / 3 cups)
Potatoes 2, peeled and diced
Pumpkin 100 g (31/2 oz), peeled and diced
Winter melon 100 g (31/2 oz), cut into dices
Carrot 1, peeled and diced
Yam 1, small, peeled and diced
Snake gourd 1, peeled and diced
Cut the pumpkin into
wedges, then peel the skin Green chillies 3, chopped
using a small knife. Onion 1, peeled and chopped
Turmeric powder 1 tsp
1
Chilli powder /2 Tbsp
Salt to taste
Coconut milk 125 ml (4 fl oz / 1/2 cup)

PASTE

Grated coconut 50 g (12/3 oz / 1/2 cup, packed)

Cumin seeds 1 tsp
Garlic 2 cloves, peeled
Peel the snake gourd using Water 125 ml (4 fl oz / 1/2 cup)
a vegetable peeler.

TEMPERING

Cooking oil 11/2 Tbsp

Mustard seeds 1 tsp
Uncooked rice 1 tsp
Dried red chillies 2, each cut into 3 sections
Curry leaves 2 stalks

Slice the snake gourd into

half lengthwise. Remove
seeds and discard, then cut
into small pieces.

46
METHOD

• Combine ingredients for paste in a blender and process. Set aside.

• Boil dhal in water until soft. Add vegetables, turmeric and chilli powders and salt.
Mix well.

• Add half the coconut milk and cook until vegetables are almost done.

• Add paste and stir. Simmer for about 10 minutes before adding remaining
coconut milk.

• Heat oil for tempering and add mustard seeds, rice, chillies and curry leaves.
Heat until mustard seeds start to splutter. Pour into curry.

• Serve hot with white rice or bread and crispy pappadums.

 MALAYALEE STIR-FRY (MEZHAKEPERATTI)
This is a colourful vegetarian dish. It uses both dried red chillies and green chillies,
so it can be rather spicy even though it looks mild.

INGREDIENTS

Green bananas 2, peeled and diced

Sweet potato 1, peeled and diced
Long beans 10, cut into 2.5-cm (1-in) lengths
Cooking oil 2 Tbsp
Mustard seeds 1 tsp
Curry leaves 1 stalk
Dried red chillies 2, chopped
Onion 1, peeled and chopped
Cut the vegetables into
similar-sized pieces so they Green chillies 2, sliced
will cook more evenly. Drain Salt to taste
the vegetables when you
are ready to cook them.
TURMERIC SOLUTION

Turmeric powder 1 tsp

Water 125ml (4 fl oz / 1/2 cup)

METHOD

• Prepare turmeric solution by mixing water and turmeric powder. Put long
beans, bananas and sweet potato in to soak to prevent oxidization.
Leave the ingredients to • Rub hands and a knife with some cooking oil. (This makes it easier to wash
cook until all the water has
evaporated. away the sap from the green bananas.) Peel and dice green bananas. Place
into turmeric solution to prevent oxidization.

• Peel and dice sweet potato. Cut long beans into 1-cm (1/2-in) lengths. Soak
in the same turmeric solution.

• Heat oil in a wok and add mustard seeds, curry leaves and dried red
chillies. Allow mustard seeds to splutter before adding onion and green
chillies.

• Drain bananas, sweet potato and long beans. Rinse and add to wok. Season
Check that the vegetables
to taste with salt, then toss and cover. Leave to cook until water has
are tender using a fork. The completely evaporated.
fork should cut through the
vegetables effortlessly. • Cook over low heat for another 10 minutes until vegetables are tender.
Serve hot.

48
 MOCK DUCK SPECIAL
Mock duck is prepared from soy and gluten. This is a delightful dish to eat even if
you’re not vegetarian.

INGREDIENTS

Cooking oil 60 ml (2 fl oz / 1/4 cup)

Onions 2, peeled and sliced
Red chillies 2, sliced
Tomatoes 3, sliced
Chilli powder 1 Tbsp
Tomato paste 2 Tbsp
Canned mock duck 3 cans, each 285 g (10 oz), sliced,
brine reserved
Salt to taste
Coriander leaves (cilantro) 1 sprig

METHOD

• Heat oil and stir-fry onions, chillies and tomatoes until soft. Add chilli
powder and tomato paste. Mix well.

• Pour in brine from cans and simmer for 15–20 minutes. Adjust to taste
with salt.

• Add mock duck slices and mix well. Cook until sauce sizzles at the side of
wok.

• Add coriander leaves and serve hot with rice.

Slice the mock duck into Simmer the brine until it Cook until the gravy sizzles
thin slices so they will becomes a thick gravy. at the sides of the wok,
absorb the flavour of the then add coriander.
gravy more readily.
50
 COTTAGE CHEESE BHURJEE
(PANEER BHURJEE)
You can eat this dish with rice or Indian breads or use it as a sauce with
spaghetti or lasagne.

INGREDIENTS

Cooking oil 125 ml (4 fl oz / 1/2 cup)

Onions 2, peeled and minced
Tomatoes 2, minced
Green chillies 3, minced
Red chillies 2, minced
Garlic 4 cloves, peeled and minced
Cottage cheese (paneer) 1 kg (2 lb 3 oz), crumbled
Chilli powder 3 tsp
To mince garlic, slice the
peeled garlic, then cut the Roasted cumin powder 1 tsp
slices into small bits. Masala powder 1 tsp
Salt to taste
Water 125 ml (4 fl oz / 1/2 cup)
Tomato paste 125 ml (4 fl oz / 1/2 cup)
Cream 125 ml (4 fl oz / 1/2 cup)
Coriander leaves (cilantro) 1 sprig, minced
Sugar 1 tsp
Diced red and yellow
capsicums (bell peppers)

Crumble the cottage cheese

using your hands. It should METHOD
break up easily.
• Heat oil in a wok. Add onions, tomatoes, green and red chillies and garlic.
Cook until onions begin to brown.

• Add cottage cheese and stir. Add chilli and cumin powders and masala.
Add salt and mix well, then pour in water and add tomato paste. Mix well.

• Cover and allow cottage cheese to cook in the sauce and absorb all the
flavours.

• Slowly pour in cream and add coriander and sugar. Stir and taste to adjust
seasoning.
Pour the cream into the
cottage cheese mixture and
• Allow flavours to infuse for at least 15 minutes before serving. Garnish
mix well.
with diced capsicums and serve.

52
 PUMPKIN CHUTNEY
Chutneys add flavour and dimension to plain and simple meals. This
chutney can also be used as a dip.

INGREDIENTS

Pumpkin 800 g (13/4 lb)

Cooking oil 11/2 Tbsp
Mustard seeds 2 tsp
Curry leaves 2 stalks
Garlic 3 cloves, peeled and minced
Water 60 ml (2 fl oz / 1/4 cup)
Chilli powder 1 tsp
Roasted cumin powder 1 tsp
Turmeric powder 1 tsp
Salt to taste
Brown sugar 11/2 Tbsp
1
Ghee (clarified butter) /2 tsp

METHOD

• Cut pumpkin in half and remove pith and seeds. Cut into large
chunks and steam until tender.

• Heat oil in a wok and add mustard seeds, curry leaves and
garlic. Sauté quickly, then add pumpkin. Stir to mix well.

• Add water, chilli, cumin and turmeric powders and salt. Keep
stirring to mix.

• Add brown sugar and keep stirring until flavours are well
mixed.

• Add ghee and adjust seasoning to taste. Serve hot with Indian
breads.

Cut the pumpkin in half, Steam the pumpkin until Stir-fry the chutney to mix
then remove the pith and tender.It should break the ingredients. You can
seeds using a large metal easily when bent. break the pumpkin into
spoon. smaller pieces.
54
 CURRIED RIDGE GOURD
(RIDGE GOURD THEEYAL)
In Kerala, every household has their own version of theeyal. This is because
any vegetable can be used as long as the thick gravy is left as it is. This dish
has a deep flavour and goes well with dosai, rice, breads and idli. I chose to
use ridge gourd because of its interesting gritty, crunchy texture.

INGREDIENTS

Dried red chillies 6

Coriander 1 tsp
1
Fenugreek seeds /4 tsp
1
Cumin seeds /4 tsp
Grated coconut 90 g (3 oz / 1 cup)
Ridge gourds 2
Cooking oil 11/2 Tbsp
Onion 1, peeled and sliced
Roast the dried red chillies
using a dry pan. They will Red chillies 2, sliced
trun a darker shade of red. Green chillies 2, sliced
Curry leaves 2 stalks
Salt 11/2 tsp
1
Turmeric powder /4 tsp
1
Chilli powder /4 tsp
Water 435 ml (14 fl oz / 13/4 cups)

TAMARIND JUICE

Tamarind pulp 50 g (12/3 oz)

Water 125 ml (4 fl oz / 1/2 cup)
Wash the ridge gourds
thoroughly. Cut into 5-cm
sections, then slice thinly. TEMPERING

Cooking oil 11/2 Tbsp

Mustard seeds 1 tsp
Dried red chillies 2
Curry leaves 1 stalk
Onion 1, peeled and sliced

Roast the grated coconut in

a dry pan. Stir continuously
to prevent it from burning.

56
METHOD

• In a dry pan, roast chillies. Make sure the chillies do not burn or they will taste
bitter. Remove chillies then roast coriander, fenugreek and cumin until smoky.

• In the same pan, dry-roast grated coconut to a light brown colour. Combine then
grind all roasted ingredients into a paste with 180 ml (6 fl oz / 3/4 cup) water.

• Wash ridge gourds well. Without peeling skin, slice thinly. Heat oil in a wok and
stir-fry ridge gourds quickly. Set aside.

• Prepare tamarind juice. Mix tamarind pulp and water together and strain.

• In a saucepan, place ridge gourd, ground paste, onion, red and green chillies,
tamarind juice, curry leaves, salt, turmeric and chilli powders and remaining
water. Cook over low heat until ridge gourd is cooked and gravy is fragrant.

• Heat oil for tempering in a wok. Add mustard seeds. When mustard seeds
splutter, add chillies, curry leaves and onion. When onion browns, pour mixture
over ridge gourd theeyal.

• Leave to simmer for another 5 minutes. Serve hot with rice or breads.
SEAFOOD
Prawns in Spicy Masala (Chemeen Chammandhi)

Fenugreek Fried Fish (Methi Meen Poriyal)

Fried Fish in Chilli Vinegar

Kerala Fish Curry (Kerala Meen Kari)

Fenugreek Fish Curry (Methi Meen Kari)

Seafood and Bean Curd Hot Plate

 PRAWNS IN SPICY MASALA
(CHEMEEN CHAMMANDHI)
This is a typical South Indian dish with prawns. It is hot and spicy and goes well with
rice and a simple stir-fried vegetable dish.

INGREDIENTS

Cooking oil 60 ml (2 fl oz / 1/4 cup)

Onion 1, peeled and sliced
Green chillies 3
Tomatoes 2, chopped
Tiger prawns (shrimps) 1 kg (2 lb 3 oz) , peeled and deveined
Green mango 1, peeled, pitted and sliced
Tamarind pulp 50 g (12/3 oz)
Water 125 ml (4 fl oz / 1/2 cup)
Roast the dried red chillies
in a dry wok. Move them
Salt to taste
around the wok often to Curry leaves 2 stalks
prevent them from burning.

PASTE

Dried red chillies 10

Grated coconut 55 g (2 oz / 1/2 cup)
1
Roasted cumin powder /2 tsp
Black peppercorns 1 tsp
Curry leaves 2 stalks
Shallots 5, peeled
Tamarind pulp 1 tsp
Garlic 2 cloves, peeled
The tomatoes will soften
gradually and lose their Tomato 1, chopped
shape. Once they are soft, Fenugreek seeds 1
/2 tsp
add the ground paste.

METHOD

• Prepare paste. In a wok, dry-roast dried chillies until smoky. Remove

and grind to a paste with all other paste ingredients. Add some water
if necessary to get a smooth paste.

• Heat oil in a wok. Sauté onion, green chillies and tomatoes until soft.
Add ground paste and keep cooking until fragrant.
When the prawns are • Add prawns and green mango and sauté for 10 minutes.
cooked, they will take on an
opaque colour and curl up. • Knead tamarind pulp in water and strain. Add tamarind juice, salt and
curry leaves to wok. Cook until prawns are done.

• Serve hot with rice or Indian breads.

60
 FENUGREEK FRIED FISH
(METHI Meen PORIYAL)
Fenugreek and fish go very well together. This recipe uses fenugreek powder that
leaves an irresistible aroma in your kitchen.

INGREDIENTS

Fish (Spanish mackerel

or threadfin bream) 4 thick slices, each about 100 g (31/2 oz)
Limes 2, squeezed for juice
Salt to taste
1
Fish curry powder /2 Tbsp
1
Chilli powder /2 Tbsp
1
Fenugreek powder (methi) /2 tsp
1
Turmeric powder /2 tsp
Combine the fish curry, 1
chilli, fenugreek, turmeric Roasted cumin powder /2 tsp
and cumin powders, curry Chopped curry leaves 1 tsp
leaves and paste together Cooking oil for deep-frying
in a bowl. Ensure that the
ingredients are well mixed.
PASTE

Shallots 10, peeled

Garlic 10 cloves, peeled
Ginger 2.5-cm (1-in) knob

METHOD

• Rub fish with lime juice and salt. Set aside to marinate. Grind shallots,
Coat the fish well with a garlic and ginger into a paste.
layer of the paste mixture.
• Mix fish curry powder, chilli, fenugreek, turmeric and cumin powders, curry
leaves and paste together then rub all over fish. Set aside for 30 minutes.

• Heat oil and deep-fry fish to a golden brown.

• Drain fish and serve hot with a fresh garden salad of your choice.

Use a spatula to lower the

fish gently into the hot oil to
avoid the oil splashing up.

62
 FRIED FISH IN CHILLI VINEGAR
A few slivers of torch ginger bud add a completely new dimension to dishes,
especially salads. Torch ginger buds can also be used in floral decorations.

INGREDIENTS

Meaty fish 1 kg (2 lb 3 oz), cut into thick slices

Salt to taste
Turmeric powder 1 tsp
Cooking oil for deep-frying
Onions 2, peeled and sliced
Garlic 5 cloves, peeled and minced
Red chillies 2, sliced
Tomatoes 4, quartered
Tamarind pulp 50 g (12/3 oz)
Water 125 ml (4 fl oz / 1/2 cup)
Chilli sauce 2 Tbsp
Sugar 2 tsp or to taste
Vinegar 3 Tbsp
Coriander (cilantro) leaves 1 sprig, chopped
Torch ginger bud 1, sliced

CHILLI PASTE

Dried red chillies 20, soaked to soften then drained

Garlic 6 cloves, peeled
Shallots 5, peeled
Candlenuts 5

Rub the salt and turmeric Cook the chilli paste in a Lower the fried fish gently
powder in the fish. Wear well ventilated area, as the into the gravy using a
gloves if necessary, since fumes may irritate your spatula to avoid breaking it.
turmeric tends to stain. eyes.
64
METHOD

• Season fish with a dash of salt and turmeric. Set aside for about 20 minutes.

• Combine chilli paste ingredients and grind into a paste. Set aside.

• Heat oil in a wok and deep-fry fish until golden brown. Drain and set aside.

• Leaving about 5 Tbsp oil in the wok, reheat and add onions, garlic, chillies and
tomatoes. Sauté until soft.

• Add chilli paste and fry until fragrant.

• Add tamarind juice, chilli sauce, salt and sugar. Bring to the boil then simmer for
about 10 minutes until gravy thickens slightly.

• Add fried fish and stir well to let gravy coat fish completely.

• Add vinegar and stir. Adjust seasoning to taste.

• Finish off with coriander leaves and torch ginger bud. Serve hot with rice or
bread. Garnish as desired.
 KERALA FISH CURRY (KERALA MEEN KARI)
This recipe works best when the fish is very fresh. You can also use a large meaty fish head if
preferred. If you don’t have a claypot, use an enamel pot.

INGREDIENTS

Meaty fish 600 g (1 lb 51/3 oz), cut into chunks

Ground black pepper 1 tsp
1
Salt /2 Tbsp
Chilli powder 1 Tbsp
1
Turmeric powder /2 tsp
Cumin powder 1 tsp, roasted
Ginger 2.5-cm (1-in) knob, peeled and minced
Curry leaves 2 sprigs
Green mangoes 3, peeled and sliced, pits reserved
Curry leaves 5 stalks
Tamarind pulp 50 g (12/3 oz)
Water 250 ml (8 fl oz / 1 cup)
Cooking oil 1 Tbsp
1
Fenugreek seeds (methi) /2 tsp, roasted, then finely ground

PASTE A

Dried red chillies 15

Shallots 6, peeled

PASTE B

Grated coconut 55 g (2 oz / 1/2 cup)

Cumin seeds 1 tsp
Garlic 6 cloves, peeled

Peel the ginger using a Peel the green mangoes, The layer of curry leaves
small knife or vegetable then cut them into slices. at the base of the claypot
peeler. will help prevent the mango
and fish from burning. The
flavour of the leaves will also
rise up to infuse the fish.
66
METHOD

• Place fish in a bowl and add pepper, salt, chilli, turmeric and cumin powders and
ginger. Rub seasoning into fish.

• Scatter 2 stalks of curry leaves into the base of a seasoned claypot. Layer with
sliced mangoes and pits and top with fish. Set aside.

• Combine tamarind pulp and water and strain. Grind paste A ingredients together
and mix with tamarind juice. Grind paste B ingredients together and set aside.

• Pour paste A over fish and simmer on low heat. When mixture comes to the boil,
add paste B.
Give claypot a gentle shake and cook for 15 minutes more over low heat. (Do not
stir with a ladle
or spoon or the fish will break up. Use kitchen mittens or a tea towel when
handling hot pots.)

• Drizzle oil into curry, then sprinkle fenugreek powder over. Add remaining curry
leaves and shake pot again to mix. Adjust seasoning to taste.

• Let curry stand for at least 30 minutes before serving.

 FENUGREEK FISH CURRY
(METHI MEEN KARI)
Dried fenugreek (methi) leaves are available at Indian grocers. It is a pungent herb
so use sparingly if this is the first time you’re using it.

INGREDIENTS

Fish (red snapper/

Spanish mackerel) 500 g (1 lb 11/2 oz), cut into thick slices
1
Chilli powder /2 tsp
Salt 1 tsp
1
Turmeric powder /4 tsp
Cooking oil for deep-frying
Onions 2, peeled and sliced
Green chillies 2, sliced
Soften the dried fenugreek Red chillies 2, sliced
leaves in boiling water
before using. Tomatoes 3, chopped
Fish curry powder 11/2 Tbsp
Chilli powder 2 tsp
1
Cumin seeds /2 tsp, roasted and finely ground
Salt to taste
Tamarind juice 125 ml (4 fl oz / 1/2 cup)
Water 625 ml (1 pint / 21/2 cups)
Dried fenugreek
(methi) leaves 11/2 Tbsp
Coriander leaves (cilantro) 3 sprigs, chopped
Cream 60 ml (2 fl oz / 1/4 cup)
Lower the fried fish into the
curry sauce gently to avoid Plain yoghurt 11/2 Tbsp
splattering the sauce.

PASTE

Shallots 10, peeled

Garlic 10 cloves, peeled
Ginger 2.5-cm (1-in) knob
Tomatoes 2
Onions 2, peeled, sliced and fried until golden brown

Add the cream and yoghurt

to the curry sauce and
stir gently and carefully
to avoid breaking up the
pieces of fried fish.

68
METHOD

• Combine paste ingredients and grind into a paste. Set aside.

• Marinade fish with chilli powder, salt and turmeric. Set aside for 10 minutes.

• Heat oil for deep-frying. Fry fish until golden brown. Drain and set aside.

• Leave 2 Tbsp oil and reheat. Add sliced onions, chillies and tomatoes. Sauté until soft.

• Add ground paste and cook for 5 minutes before adding fish curry, chilli and cumin
powders. Add salt and tamarind juice. Bring to a slow boil and simmer to allow flavours
to infuse. (This will take 10–15 minutes.)

• In a small pot, bring 250 ml (8 fl oz / 1 cup) water to the boil. Add fenugreek leaves to
soften. Strain and discard water. Add leaves to simmering sauce.

• Add fried fish and half the coriander leaves. Cook over low heat for another 10 minutes.

• Add cream and yoghurt, stirring carefully. Taste and adjust seasoning. Add remaining
coriander leaves.

• Allow curry to stand for 30 minutes before serving with hot chapatti or rice.
 SEAFOOD AND BEAN CURD HOTPLATE
The spiciness of this dish will depend on the number of dried red chillies used.
Reduce the number of chillies used if preferred.

INGREDIENTS

Cooking oil 60 ml (2 fl oz / 1/4 cup)

Egg bean curd 2 tubes, cut into slices
Onion 1, peeled and sliced
Garlic 6 cloves, peeled and minced
Prawns (shrimps) 500 g (1 lb 11/2 oz), peeled and deveined
Squid 500 g (1 lb 11/2 oz), cleaned and sliced
1
Oyster sauce /2 Tbsp
Tomato sauce 1 Tbsp
Pull the squid’s head from Stock 60 ml (2 fl oz / 1/4 cup)
its body. The internal
organs and quill will follow. Chinese chives 1 sprig, chopped or leek (optional)
Be careful not to break the Spring onion (scallion) 1, chopped
ink sac. Discard.
Lime 1, squeezed for juice
Kaffir lime leaves 2, finely shredded
Sugar to taste
Salt to taste

CHILLI PASTE

Dried red chillies 8

Shallots 4, peeled
Garlic 4 cloves, peeled
Cut the cleaned squid tube Lemon grass 1 stalk
into rings.

METHOD

• Combine ingredients for chilli paste and grind into a paste. Set aside.

• Heat enough oil for deep-frying and deep-fry bean curd slices. Drain and
set aside. Heat oil in a wok and stir-fry onion and garlic until fragrant.

• Add chilli paste and fry until fragrant. Add prawns and squid and stir
well to mix. Add oyster sauce, tomato sauce and stock. Cover and allow
To shred the kaffir lime seafood to cook for 10 minutes. Add salt and sugar to taste.
leaves, roll it up then slice
finely. • To serve, prepare a hot plate and add a little oil. Arrange fried bean curd
slices on hot plate and spoon prawns and squid mixture around and over
bean curd. Allow to sizzle for a while, then add chives or leek if using and
spring onions. Drizzle lime juice over and top with shredded lime leaves.
Serve hot.

• If you do not have a hotplate, do the last step in the wok, then serve
immediately.

70
Poultry
Butter Chicken

Spicy Chicken Masala (Chicken Perattal)

Chicken Tikka

Chicken with Chilli and Capsicums

Easy Chicken Tajine

Tandoori Chicken
 BUTTER CHICKEN
The evaporated milk used in this recipe gives it a really enjoyable creaminess.

INGREDIENTS

Chicken thighs 10, washed, skinned and cut into

serving-size portions
Cooking oil 21/2 Tbsp
Butter 1 Tbsp
Onions 3, peeled and finely sliced
Curry leaves 2 stalks
Tomatoes 3, chopped
Chilli powder 1 Tbsp
Skin the chicken by pulling
the skin away with your
Salt to taste
hands. Evaporated milk 60 ml (2 fl oz / 1/4 cup)
Cream 1 Tbsp
Coriander leaves (cilantro) 2 sprigs, chopped

MARINADE

Red chillies 3
1
Onion /2, peeled and chopped
Garlic 5 cloves
Ginger 2.5-cm knob (1-in), peeled and chopped
Lime 1, juice extracted
Cut the chicken into smaller Turmeric powder 1
/2 tsp
pieces with a sharp knife. 1
Cutting along the joints is Sugar /2 tsp
easier. Kitchen King masala powder 1 tsp

METHOD

• Blend marinade ingredients into a paste and rub into chicken. Leave to
marinate for at least 30 minutes.

• Heat oil and butter in a wok until hot. (The oil raises the smoking point of
the butter and prevents it from burning.)

Heat the oil and the butter • Add onions, curry leaves and tomatoes and fry until tomatoes are pulpy.
together in a wok. Although
using butter alone will make • Add marinated chicken, chilli powder and salt. Cook over a medium-low
the dish very fragrant, the
oil is used to help raise the flame for 30 minutes, stirring occasionally.
smoking point of the butter.
• Pour in evaporated milk and add coriander leaves. Mix well, and allow
gravy to thicken. Remove from heat.

• Drizzle with cream and garnish with coriander leaves. Serve hot with rice
or chapattis.

74
 SPICY CHICKEN MASALA
(CHICKEN PERATTAL)
This is a Kerala-style dish.

INGREDIENTS

Cooking oil 125ml (4 fl oz / 1/2 cup)

Curry leaves 3 stalks
Onions 2, peeled and sliced
Chicken 1, about 1.5 kg (3 lb 41/2 oz), cut into
serving-size pieces, washed and drained
Salt to taste
1
Turmeric powder /4 tsp
Potatoes 3–4, peeled and quartered (optional)
Fennel seeds 2 tsp

PASTE

Cooking oil 1 Tbsp

Dried red chillies 20
Coriander seeds 1 Tbsp
Black peppercorns 1 Tbsp
Cardamom 5 pods
Shallots 7, peeled
Curry leaves 2 stalks
Garlic 7 cloves, peeled and chopped
Ginger 1-cm (1/2-in) knob
Grated coconut 21/2 Tbsp
Water 125 ml (4 fl oz / 1/2 cup)

Add the water little by little Toast the fennel in a dry Using a mortar and pestle
when blending to get a wok. Move it around the will ensure that the fennel
smooth paste. You may not wok to prevent it from powder is not too fine.
need to use all the water. burning. Toast and grind
a larger quantity of fennel
and store for future use.
76
METHOD

• Prepare paste. Heat oil in a wok and fry dried chillies, coriander, peppercorns and
cardamom for 5 minutes. Remove and fry shallots, curry leaves, garlic, ginger
and grated coconut until shallots brown lightly.

• Put all paste ingredients except water into a blender. Add water bit by bit and
blend mixture until very fine.

• Heat oil in a wok. Add curry leaves, then onions. Cook until onions are brown.
Add paste and fry until fragrant. Add chicken pieces and stir-fry to coat
completely.

• When juices start sizzling, add salt and turmeric powder. Mix well. Add potatoes
now if using.

• Cover wok with a lid and allow chicken to cook gently. Remember to stir
occasionally. Cook until sauce is reduced and thickened.

• Toast fennel, then grind into a powder using a mortar and pestle. Sprinkle over
chicken and serve hot with rice or breads.
 CHICKEN TIKKA
This recipe has been adapted so it can be prepared at home even without a tandoor.

INGREDIENTS

Boneless chicken breasts 500 g (1 lb 11/2 oz)

MARINADE

Cream 125 ml (4 fl oz / 1/2 cup)

Plain yoghurt 3 Tbsp
Chilli powder 3 tsp
Garam masala 1 tsp
1
Cumin powder /2 tsp
Tomato paste 1 tsp
Sweet mango chutney 1 Tbsp
1
Yellow food colouring /2 tsp
Salt to taste
Coriander (cilantro) leaves 1 sprig, minced
Olive oil 125 ml (4 fl oz / 1/2 cup)
Cooking oil
Onions 3, peeled and sliced
Green chillies 3, chopped
Red and yellow capsicums
(bell peppers) 1 each, sliced

GARLIC AND GINGER PASTE

Garlic 6 cloves, peeled and chopped

Ginger 2.5-cm (1-in) knob, peeled and chopped

Cut the chicken breast meat A baking tray can be used Sprinkle the onions, chillies
into large cubes so it is as a griddle to grill the and capsicums over the
easier to thread them onto chicken. Grease it well using chicken evenly.
skewers. a pastry or oil brush.
78
METHOD

• Cut chicken breasts into cubes. Wash and drain well. Make sure there is absolutely no
water when it is time to marinate the chicken or the flavour will be diluted.

• Combine marinade ingredients and blend. Combine garlic and ginger paste ingredients
and blend.

• Combine marinade and garlic and ginger paste, then marinate chicken for about 4 hours.
(The addition of oil ensures that the grilled chicken remains moist.)

• Oil a flat pan or griddle and grill chicken in a preheated oven at 180°C (350°F). Grill for
about 15 minutes, then turn chicken over and grill the other side for another 15 minutes.

• Sprinkle half the onions, chillies and capsicum slices over chicken, then drizzle olive oil
over. Turn chicken over and sprinkle with remaining onions, chillies and capsicums.
Grill for another 10 minutes.

• Alternatively, skewer chicken and capsicums using bamboo skewers and grill for about
15 minutes before turning over to grill the other side for another 15 minutes. Serve with
rice or bread and a fresh salad.
 CHICKEN WITH CHILLI AND
CAPSICUMS
This dish uses very few spices but the chicken fully absorbs the flavour of the onions
and capsicums. Keep the cooked dish for a day or two and the flavour will intensify.
Cut down the number of dried chillies used if you feel it might be too spicy for you.

INGREDIENTS

Onions 3, peeled and sliced

Cooking oil 125 ml (4 fl oz / 1/2 cup)
Chicken thighs 8, skinned and each cut into 3 portions
Red, yellow and green
capsicums (bell peppers) 1 each, cut into chunks
Tomato sauce 4 Tbsp
Garlic 5 cloves, peeled and minced
Salt to taste
Cut the capsicums into half,
then remove the core and Sugar 1 Tbsp
the seeds. Cherry tomatoes 10

PASTE

Dried red chillies 20, soaked in hot water to soften, then drained
Garlic 4 cloves, peeled

GARNISH

Spring onions (scallions)

Coriander leaves (cilantro)
Cut the capsicum halves
into slices, then cut into
chunky pieces.

METHOD

• Prepare paste. Grind soaked dried chillies and garlic into a paste.

• Sauté onions and some capsicum chunks in a little oil until fragrant. Add
paste and fry until oil surfaces.

• Add chicken and mix to coat well with paste.

• Add remaining capsicums, tomato sauce, garlic and salt to taste. Cook over
low heat until chicken has absorbed all the flavours.
Sauté the chilli and garlic
paste with the onions and
some capsicums until the oil • Add sugar and cook for another 10 minutes. Add cherry tomatoes and
surfaces. sauté to mix well.

• Dish out and garnish with spring onions and coriander leaves.

80
 EASY CHICKEN TAJINE
A tajine is a deep-glazed earthenware dish with a conical lid used throughout North
Africa. Meals cooked using a tajine are usually slow-braised, and are also known as
tajines. This recipe, however, does not require a tajine.

INGREDIENTS

Stewed tomatoes 410 g (141/2 oz / 11/2 cups)

Garlic 4 cloves, peeled
1
Meat curry powder /2 Tbsp
1
Cumin powder /2 Tbsp, roasted
Kitchen King masala powder 1 tsp (optional)
Black peppercorns 1 tsp
Salt to taste
Sugar 1 tsp
Roast the cumin in a dry
pan or wok. Roast a larger
Boneless chicken meat 400 g (141/3 oz), diced
quantity and store the rest Canned chickpeas 60 g (2 oz / 11/2 cups), with brine
for use in other recipes. Dried apricots 10, sliced
Raisins or sultanas 20 g (2/3 oz / 1/2 cup)

GARNISH

Red, yellow and green

capsicum (bell pepper)
cubes
Sliced dried apricots
Chopped coriander leaves
(cilantro)
Dried apricots are usually
pitted. If not, pit then slice
the apricots using a knife.
METHOD

• Puree stewed tomatoes with garlic. Pour into a saucepan. Bring to a slow
boil.

• Add meat curry powder, cumin powder, masala powder, pepper, salt and
sugar. Return to the boil, then add chicken, chickpeas, apricots and raisins
or sultanas. Simmer until chicken is cooked and tender.

• Taste and adjust seasoning if necessary. Garnish with capsicum cubes,

Place the stewed tomatoes
sliced apricots and chopped coriander leaves or as desired. Serve with
and peeled garlic into a bread, rice or cous cous.
blender and process into a
fine paste.

82
 TANDOORI CHICKEN
Although there are many ingredients to this recipe, it is not difficult to do. You only
have to blend the ingredients together and marinate the chicken. The marinated
chicken can be kept frozen for up to 2 months.

INGREDIENTS

Chicken breasts, with bone 10, washed and drained

Ghee (clarified butter) 60 g (2 oz / 1/2 cup)
Mango powder (amchur) 3 Tbsp (optional)
Coarse chilli powder 2 Tbsp

MARINADE

Shallots 10, peeled

Garlic 6 cloves, peeled
Ginger 2.5-cm (1-in) knob, peeled
Sugar 1 tsp
Salt 11/2 tsp
Chilli paste or powder 11/2 Tbsp
Tomato paste 11/2 Tbsp
Dijon mustard 2 tsp
Plain yoghurt 120 ml (4 fl oz / 1/2 cup)
1
Cumin seeds /2 tsp, dry-roasted and finely ground
1
Garam masala /2 tsp
Saffron 10 strands
1
Red food colouring /4 tsp
Mango chutney 2 Tbsp
Lemon juice 2 Tbsp

GARNISH
Lemon wedges
Sliced onions
Coriander leaves (cilantro)

Prick the chicken using a Arrange the chicken apart Sprinkle the mango and
fork or make shallow cuts on a lined baking tray so chilli powder over the
using a sharp knife. This they will cook more evenly. chicken using your fingers
will allow the flavour of the to distribute it more evenly.
marinade to penetrate the
chicken.
84
METHOD

• Combine and grind ingredients for marinade.

• Pat chicken dry with absorbent paper. Prick chicken or make shallow cuts to allow
marinade to penetrate. Rub marinade into meat thoroughly. Cover and refrigerate
for at least 1 hour.

• Preheat oven to 200°C (400°F).

• Place chicken on a tray lined with greaseproof paper or aluminium foil and bake
for 30 minutes until done.

• Sprinkle half the ghee, mango and chilli powders all over chicken. Turn chicken
over and sprinkle the remaining ghee, mango and chilli powders over. Bake for
another 15 minutes.

• Serve chicken with a lemon wedges, sliced onions and coriander leaves.
meat
Chilli Sausage on Creamy Potato Mash

Fiery Pork Curry

Creamy Mutton Stew (Mutton Ishtew)

Mutton Pepper Fry

Indian Shepherd’s Pie

 CHILLI SAUSAGE ON CREAMY
POTATO MASH
This easy-to-prepare dish is comfort food at its best.

INGREDIENTS

Garlic 5 cloves, peeled and minced

Onion 1, peeled and minced
Olive oil
Streaky bacon 4 rashers, chopped into small pieces
Canned kidney beans 450 g (1 lb / 2 cups), reserve can for use later
Water
Chilli powder 2 tsp
Roasted cumin powder 1 tsp
Cut the rashers of bacon Ground black pepper 1 tsp
into small pieces.
Salt to taste
Condensed tomato soup 250 g (9 oz)
Fat, juicy sausages 6, scored
Potatoes 4, boiled in skins until soft, then peeled
Butter 2 tsp
Salt to taste
Black peppercorns 1 Tbsp, crushed
Milk 180 ml (6 fl oz / 3/4 cup)

GARNISH
Caramelise the onions
over medium-low heat to Onions 2, peeled and thinly sliced
prevent them from burning.
The onions will soften and Coriander leaves (cilantro) 1 sprig, chopped
brown as they caramelise.

METHOD

• In a saucepan, sauté minced garlic and onion in 1 Tbsp olive oil until
golden brown. Add bacon and fry until slightly crisp. Add kidney beans. Fill
empty kidney beans can with water and set aside.

• Add chilli and cumin powders, pepper and salt. Mix well, then pour in
tomato soup. Mix, then add water from kidney beans can. Simmer over low
heat. Meanwhile, slow cook sausages with 1 tsp olive oil until skin is crisp.
Mix the milk well into the
mashed potatoes using a • Put sausages into the pot with kidney beans and cook for another
potato masher. 15 minutes. Add some chopped coriander leaves. Caramelise onions
in a pan and set aside for garnishing.

• Mash potatoes while still hot. Add butter, salt and pepper. Add milk and
mix until creamy and light. Add half the fried onions and remaining
coriander leaves to mash and mix. Serve sausages and beans topped with
caramelised onions and coriander. Serve with mash.

88
 Fiery Pork Curry
This recipe is best eaten with piping hot, soft idlis. It is a very spicy dish, so reduce
the amount of dried red chillies used according to taste.

INGREDIENTS

Pork, with some fat 500 g (1 lb 11/2 oz), diced

Onions 2, peeled and cut into chunks
Green chillies 3, sliced
Ginger 2.5-cm (1-in) knob, peeled and sliced
Garlic 5 cloves, peeled and sliced
Cinnamon 1 stick
Cardamom 5 pods
Cloves 5
Salt 1 tsp
Use pork that has some fat
content so the final dish will Vinegar 1 Tbsp
not be too hard or dry. Cut Cooking oil 11/2 Tbsp
it up into small, bite-sized
Bay leaves 3
pieces with a sharp knife.
Water 250 ml (8 fl oz / 1 cup)
Curry leaves 2 stalks

PASTE

Dried red chillies 20

Coriander 1 Tbsp
1
Black pepper peppercorns /2 Tbsp
1
Cumin seeds /2 Tbsp
Water 125ml (4 fl oz / 1/2 cup)
Combine pork and spices
and leave for 30 minutes
to marinate pork.
METHOD

• Prepare paste. In a dry wok, roast dried red chillies until smoky but not
burnt. Remove and roast coriander seeds, pepper and cumin briefly until
seeds are hot. While still hot, grind spices with roasted chillies and water
until very fine.

• Mix pork with ground paste, onions, chillies, ginger, garlic, cinnamon,
cardamom, cloves, salt, vinegar, oil and bay leaves. Set aside for
30 minutes.
To test if the pork is tender, • Add water and mix well. Cook over medium heat until water begins to boil.
use a fork. The fork should
pierce through the pork easily. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

• Test meat and if tender, adjust seasoning to taste. Plunge curry leaves in
and set aside for another 30 minutes before serving with rice.

90
 CREAMY MUTTON STEW
(MUTTON ISHTEW)
This dish goes well with Indian breads such as appoms and dosas or crusty
French bread.

INGREDIENTS

Potatoes 6, halved and boiled in their skins

Onions 2, peeled and sliced
Green chillies 5, split in half lengthwise
Ginger 2.5-cm (1-in) knob, peeled and sliced
Curry leaves 4 stalks
Mutton 300 g (11 oz), diced and boiled until tender;
reserve stock
Salt to taste
Coconut milk 125 ml (4 fl oz / 1/2 cup)
Fresh milk 125 ml (4 fl oz / 1/2 cup)
Cooking oil 1 Tbsp
Ground white pepper 1–2 tsp

METHOD

• Peel and mash potatoes. Place in a pan and add enough water to cover.

• Add onions, green chillies, ginger and 2 stalks of curry leaves. Bring to a
slow boil and stir to mix.

• Add cooked mutton and stock. Add salt and stir in coconut milk and fresh
milk. Cook for 15 minutes.

• Put in remaining curry leaves, drizzle in oil and swirl the pot to mix. Add
pepper to taste.

• Set aside for at least 30 minutes before serving with bread.

Split the green chillies in Peel the skin off the boiled Swirl the pot to mix the
half lengthwise using a potatoes using a knife to ingredients. Use kitchen
small knife. ease it off. The skin will peel towels or oven gloves when
off quite easily. handling hot utensils.
92
 MUTTON PEPPER FRY
This dish is fragrant with the aroma of freshly ground black pepper. Adjust the
amount of black pepper to taste as desired.

INGREDIENTS

Mutton 1.5 kg (3 lb 41/2 oz), cut into small cubes

Water
Cooking oil 6 Tbsp
Mustard seeds 2 tsp
Curry leaves 3 stalks
Urad dhal 3 Tbsp
Dried red chillies 3
Shallots 500 g (1 lb 11/2 oz), peeled and sliced
Season the mutton with Chilli powder 3 Tbsp
the paste. Knead it into the
mutton using hands for the Tomato paste 11/2 Tbsp
best results. Wear gloves as Dark soy sauce 2 Tbsp (optional)
necessary.
Freshly ground black pepper 1 Tbsp
Salt to taste
1
Sugar /2 tsp

PASTE

Garlic 10 cloves, peeled

Ginger 2.5-cm (1-in) knob, peeled
Salt to taste

Add just enough water to

cover the mutton. Using METHOD
too much water will cause
the stock to be diluted and • Prepare paste. Combine garlic, ginger and salt and grind into a paste.
too little water will cause
the final dish to be dry.
• Rub paste into mutton and leave for 30 minutes.

• Place mutton in a pot, then add enough water to cover mutton. Bring to the
boil for 20 minutes, stirring.

• Heat oil in a wok and stir-fry dried red chillies. When chillies brown, add
mustard seeds, curry leaves, urad dhal and sliced shallots. Fry until shallots
are soft.

• Add boiled mutton and stock, chilli powder, tomato paste, soy sauce and
pepper. Stir well. Add salt and sugar.
Stir-fry the dried red
chillies in the hot oil until • Cover and cook over medium heat, stirring occasionally, until meat is
they brown. Do this in a tender.
well-ventilated area as the
fumes from the chillies can
be overpowering.
• Serve with rice, chapatti or plain crusty bread.

94
 INDIAN SHEPHERD’S PIE
The use of chilli powder in this version of shepherd’s pie makes it lightly spicy.

INGREDIENTS

FILLING

Cooking oil
Onion 1, peeled and minced
Garlic 5 cloves, peeled and minced
Meat (mutton or lamb) 500 g (1 lb 11/2 oz), minced
Canned stewed tomatoes 1 can, 410 g (141/2 oz)
Chilli powder 1 Tbsp
Sauté the minced meat Cumin powder 1 tsp, roasted
until the colour changes to Freshly ground black pepper 1 Tbsp
indicate that it is cooked.
Tomato paste 1 Tbsp
Use the spatula to break up
the clumps of meat. Coriander leaves (cilantro) 25 g (1 oz / 1/2 cup), chopped
Salt to taste

TOPPING

Potatoes 6–7, boiled in skins until soft then peeled

Fresh milk 125 ml (4 fl oz / 1/2 cup)
Salt to taste
Ground black pepper to taste
Cheddar cheese 50 g (2 oz / 1/2 cup), grated
Mozzarella 50 g (2 oz / 1/2 cup), grated
Sauté the filling until it is
almost dry. This will ensure Bread crumbs 50 g (2 oz / 1/2 cup)
that the final dish is not Carrots 50 g (2 oz / 1 cup), peeled and shredded
too soggy.
Coriander leaves (cilantro) 25 g (1 oz / 1/2 cup), minced

METHOD

• Heat some oil and sauté onions and garlic until fragrant. Add meat and
cook until colour changes.

• Add all remaining filling ingredients and mix well. Cook until meat is done
and liquid has almost dried up.

• Roughly mash potatoes and mix in milk, salt and pepper.

Sprinkle the cheese over
the layer of mashed • Spoon meat into an ovenproof dish and level it out. Top with mashed
potatoes evenly. potatoes, then sprinkle bread crumbs, carrots, coriander leaves and
cheeses over.

• Bake in a preheated oven at 180°C (350°F) until top is golden brown.

Remove from oven and leave to cool slightly before serving.

96
Desserts
Cream of Jackfruit and Sago (Chakka Prathaman)

Date Pudding with Vanilla Custard

Green Mung Payasam

Indian Bread and Butter Pudding

Steamed Jackfruit Turnover (Ada)

 CREAM OF JACKFRUIT AND SAGO
(CHAKKA PRATHAMAN)
In Kerala, the jackfruit is a most versatile fruit. Young jackfruit is used in savoury
dishes while ripe jackfruit is made into jam or used in desserts like this one.

INGREDIENTS

Jackfruit 1 kg (2 lb 3 oz), stones discarded

Sago 30 g (1 oz / 1/4 cup), soak for 20 minutes,
then drained
Water 700 ml (23 fl oz / 3 cups)
1
Salt /4 tsp
Dark brown sugar 480 g (17 oz / 2 cups)
Coconut milk 500 ml (16 fl oz / 2 cups)
1
Ghee /2 Tbsp
Cut the jackfruit into thin Cardamom 10 pods, pounded into powder
strips, then cut across the
strips to get small dices.
GARNISH

Ghee (clarified butter) 2 tsp

Fresh coconut slivers* 114 g (4 oz / 1/4 cup)
Cashew nuts 10, chopped

METHOD

• Dice jackfruit and place in a saucepan with sago. Add water to cover
Obtain fresh coconut flesh jackfruit and sago completely. Bring to the boil, then reduce to moderate
and cut it into slivers. heat.

• When jackfruit is soft, add salt and brown sugar. Cook for 10 minutes
until jackfruit has absorbed the flavour of the molasses. Stir in powdered
cardamom.

• Carefully pour in coconut milk and simmer gently. Add ghee and simmer
for 20 minutes for flavours to infuse.

• Meanwhile, prepare garnish. Heat ghee, then add coconut and cashew
nuts. Fry to a golden brown. Drain and use to garnish cream of jackfruit.
Fry the coconut slivers and
cashew nuts in the hot • Serve hot or chilled.
ghee until they turn golden
brown in colour. Drain on
absorbent paper.

100
 DATE PUDDING WITH
BUTTERSCOTCH TOPPING
This recipe might seem like a lot of work, but it is really simple and when you finally
get the chance to dig in, it will all be worth it.

INGREDIENTS

PUDDING

Boiling water 300 ml (10 fl oz / 11/4 cups)

Seedless dates 170 g (6 oz), chopped
Bicarbonate of soda 1 tsp
Butter 110 g (4 oz), at room temperature
Brown sugar 170 g (6 oz / 3/4 cup)
Eggs 2
Self-raising flour 170 g (6 oz / 11/2 cups), sifted
1
Vanilla essence /2 tsp
Chopped nuts (optional)

BUTTERSCOTCH TOPPING

Brown sugar 200 g (7 oz / 1 cup)

Cream 300 ml (10 fl oz / 11/4 cups)
Butter 180 g (61/2 oz)

Pour the boiling water over Cream the butter and sugar Heat the brown sugar,
the dates to soften them. with an electric cake mixer cream and butter over low
until light and fluffy. heat until sugar and butter
are completed melted. Stir
continously to prevent the
sugar from burning.
102
METHOD

• Preheat the oven to 180°C (350°F). Grease an 18-cm (7-in) square cake tin.

• Prepare pudding. Pour boiling water over dates, sprinkle in bicarbonate of soda
and leave to cool. When cool, blend into a paste.

• Cream butter and sugar until fluffy. Add eggs one at a time, ensuring that egg is
fully incorporated before adding the next one.

• Fold in flour and stir in date mixture and vanilla essence. Pour into cake tin and
bake for 30–40 minutes or until a knife inserted into the centre of cake comes out
clean. Set aside to cool.

• Combine ingredients for butterscotch topping and cook over low heat to melt
sugar and butter.

• Serve pudding with butterscotch topping and sprinkle nuts over as desired.
 GREEN MUNG PAYASAM
Payasams are sweet desserts served after an Indian meal.

INGREDIENTS

Green mung beans 100 g (31/2 oz / 2/3 cup), soaked overnight

and drained
Water 2 litres (64 fl oz / 8 cups)
Sago pearls 30 g (1 oz / 1/4 cup), soaked in cold water
for 20–30 minutes, then drained
Brown sugar 300 g (11 oz / 11/3 cups)
Coconut milk 300 ml (10 fl oz / 11/2 cups)
Cardamom 10 pods, ground and sifted
Salt 2 tsp

METHOD

• Cook beans in water until beans are soft but not mushy. Drain beans and
reserve water.

• Pour cooked beans into a saucepan. Add brown sugar and stir well. Cook
over medium heat for 10 minutes, then add 250 ml (8 fl oz / 1 cup)
reserved liquid from boiling beans. Top up with water if necessary to cover
beans. Continue to cook over medium heat to allow beans to absorb the
flavour of the brown sugar.

• Add drained sago and more water if necessary to cover beans. Continue to
cook until sago is translucent.

• Add salt, then coconut milk and cardamom powder. Simmer over low heat
until payasam is thick, stirring occasionally to keep sago from sticking to
the bottom of the pan.

• Serve hot or chilled, with a little dollop of coconut cream (optional).

Pound the cardamom pods When the sago is cooked, Cook the payasam until it
into powder using a mortar it will start to float and is about the thickness of
and pestle. become translucent. custard.
104
 INDIAN BREAD AND BUTTER
PUDDING
This sweet, creamy dessert is a great way to use up leftover bread, and will delight
both children and adults alike.

INGREDIENTS

Sliced bread 300 g (11 oz)

Butter
Peach syrup (from
canned peaches) 125 ml (2 fl oz / 1/2 cup)
Canned peaches 250 g (9 oz), drained weight, sliced

CUSTARD

Line a baking or casserole Eggs 3

dish with the bread slices and Sugar 150 g (51/3 oz)
ensure that they overlap and
cover the base of the dish. Milk 300 ml (10 fl oz / 11/4 cups)
Cream 100 ml (31/2 fl oz / 3/8 cup)
1
Cinnamon powder /2 tsp
Vanilla essence 1 tsp
Crushed nuts

METHOD

• Butter bread slices and cut in half to get triangles.

• Line a baking or casserole dish with buttered bread slices.

Pour the custard evenly
over the bread and peaches
so they are well coated. • Drizzle peach syrup over bread and arrange peach slices on top. Set aside.

• Beat eggs lightly with a whisk, then add sugar and whisk until sugar is
dissolved.

• Add milk, cream, cinnamon powder and vanilla essence. Whisk to mix well.

• Pour mixture over bread and peaches. Use a spoon to gently press bread
down, so bread is covered in mixture. Set aside for 10 minutes.

• Bake in a preheated oven at 180°C (350°F) for 30 minutes. Sprinkle nuts

over and serve warm with vanilla ice cream.
Sprinkle the crushed nuts
over the pudding evenly.

106
107
 STEAMED JACKFRUIT TURNOVER
(ADA)
This simple snack is redolent with the fragrance of jackfruit and coconut, and goes
well with coffee and tea.

INGREDIENTS

Jackfruit 500 g (1 lb 11/2 oz), stones discarded

and minced
Grated coconut 300 g (11 oz / 4 cups)
Dark brown sugar 300 g (11 oz / 11/2 cups)
Cardamon powder 1 tsp
1
Salt /2 tsp
Water 125 ml (4 fl oz / 1/2 cup)
Banana leaves
Combine the ingredients Batter
in a wok and cook until
the sugar is melted and Plain (all-purpose) flour 500 g (1 lb 11/2 oz / 5 cups), sifted
a jam-like consistency is Water 300 ml (10 fl oz / 11/4 cups)
achieved. Stir continuously
to prevent burning. Salt a pinch
Ghee (clarified butter) 1 Tbsp

METHOD

• Cook jackfruit, grated coconut, dark brown sugar, cardamon powder, salt
and water in a wok over medium heat until mixture is thick with a jam-like
consistency.

• Prepare batter. Combine flour, water and salt to get a thick batter. Add ghee
Combine the ingredients for and mix until smooth. Leave for 10 minutes.
the batter and keep stirring
to mix well until a smooth • Place some batter on a banana leaf and spread it out over the centre of the
batter is achieved.
leaf. Place a generous spoonful of jackfruit jam on batter, then fold leaf
over and place in a steamer for about 10 minutes. Repeat until ingredients
are used up.

• Unwrap and serve hot or cold.

Use your hands or a

tablespoon to put a small
amount of batter on the
banana leaf. Using more
batter will increase the
cooking time.

108
glossary
& index
 Glossary
AJWAIN COTTAGE CHEESE (PANEER)

Besides being used as a spice for Cottage cheese has the ability to
cooking, ajwain is also known for its absorb the flavours of the sauces
medicinal properties. These tiny little that it has been cooked in. To
seeds are infused in water and used make cottage cheese, bring 3 litres
as home remedies for colic, diarrhoea (96 fl oz / 12 cups) milk to the boil.
and indigestion. Ajwain has a sharp Stir occasionally until it comes to a
taste and is frequently used in the slow boil. Add 6 Tbsp lemon juice.
preparation of crispy snacks like The milk will curdle and separate from
muruku. the whey. Strain using a muslin cloth
bag and hang the curdled milk up to
ASAFOETIDA CHANA DHAL allow the whey to drain completely.
Squeeze out any remaining water
This is dried gum resin that adds an Chana dhal is yellow in colour and and roll the whey into a ball. Place a
unmatchable, exotic flavour to dishes. looks somewhat like split peas. It is weight, such as a mortar, on it and
It is available in two forms—powder used in Indian curries and can also be keep aside for a couple of hours.
and its original sticky form that has ground into flour to make the batter Remove the cloth to reveal chalk-
to broken up into pieces on a grinding for a number of Indian breads. white cottage cheese.
stone or cut up with a sharp knife. It is
best known as the flatulence reliever
and, as such, is always added to
recipes using lentils or dhals.

CARDAMOM

Inside the cardamom pod are tiny,

brown aromatic seeds. The pods are
usually added whole to dishes for
flavour as without the pods, the seeds
are very pungent. In Indian cooking,
cardamom is used in making garam
CORIANDER
masala and other curry powders.
Although not really seeds, these
tiny fruit are commonly referred to
as seeds to distinguish them from
coriander leaves (cilantro) in recipes.
In Indian cooking, both the fresh
coriander leaves and seeds are used.
When lightly roasted, the seeds
impart a lovely flavour and aroma
to vegetables and meat curries.
However, use sparingly and roast
lightly or the finished dish will have
a bitter aftertaste.

112
CUMIN DRIED FENUGREEK (METHI) LEAVES

Cumin seeds or jeera is usually Dried fenugreek leaves are more

added to the hot oil at the start of the commonly used in North Indian
cooking so that the oil is infused with cooking than South Indian cooking.
its flavour. It is also dry-roasted and They have a smoky aroma and are
ground, then sprinkled on yoghurt, used to add flavour to curries. Dried
snacks and salads. When roasting fenugreek leaves are sold packaged
and grinding cumin seeds, it is best in small boxes.
to roast and store just a little at a
time as the ground cumin loses its
fragrance easily. Warm cumin water
is said to be a great digestive after a
spicy meal.

CURRY LEAVES

Curry leaves are very fragrant.

They are commonly added to oil for
tempering, used as garnish, chopped
and added to salads, yoghurt or lassi
or thinly sliced and added to meat
cutlets, patties and omelettes.

113
 DRIED RED CHILLIES

These come in different sizes and

varying strengths of spiciness. The
long crinkled ones are not as hot
as the short, smooth ones. I usually
buy the crinkled ones and add a few
extra fresh chillies to get a good spicy
chilli paste. Dried red chillies need
to be soaked in hot water to soften,
then blended with a little water into a
smooth paste. Add a dash of salt, mix
and store in the refrigerator.
FENUGREEK SEEDS

This is another spice that is as ancient

and as integral a part of Indian
cooking as turmeric. Fenugreek seeds
have a very bitter taste and a most
unique smell. Just a pinch makes a
difference to fish curries and yoghurt-
FENNEL SEEDS
based dishes. Fenugreek seeds also
Fennel seeds are often confused have medicinal properties. For an
with cumin seeds because they look upset stomach, stir the seeds in a
somewhat similar. Fennel seeds are cup of boiling water and strain before
slightly bigger and greenish in colour drinking.
while cumin is brown. Fennel is also
sweeter and is often eaten after a meal
as a breath freshener. Roast fennel in
a dry pan, grind into a powder and
sprinkle on meat dishes just before
dishing out for additional fragrance.

114
GRATED COCONUT MUSTARD SEEDS

This is the grated flesh of coconut. It These tiny black seeds are an essential
can be used in cooking in this grated spice in South Indian cooking. A curry
form or squeezed for its fragrant, is simply not done unless you have
creamy white milk. Grind grated tempered it with a dose of hot oil,
coconut with a pinch of cumin, a clove mustard seeds, curry leaves and
of garlic or some cashewnuts before sometimes a dried red chilli. Mustard
stirring into curries for a smooth, seeds have a slightly bitter aftertaste
tasty sauce. You can also use grated and this quality makes them perfect
coconut as a garnish to a stir-fried for adding to pickles.
vegetable dish.
PUMPKIN

The pumpkins used in this book are

small, with greenish skin and orange
flesh. In Indian cooking, pumpkins are
used in chutneys and curries, but they
are also great for baking, barbequing
or roasting.
JACKFRUIT

This large oblong tropical fruit has

spiny skin. When opening a ripe
jackfruit, oil the knife to prevent the
sap from sticking. Inside, the flesh is
golden yellow in colour. Raw jackfruit
makes delicious side dishes and ripe
ones make good jams, payasams and
ada. Some people are put off by the
smell of jackfruit, such as they are
by durains.

115
 RIDGE GOURD SNAKE GOURD

Like the snake gourd, this is a simple This long, thin vegetable is perfect
vegetable that is popular in Asia with dhals. It has a subtle flavour and
despite its mild taste. When selecting needs boosting with chillies, curry
ridge gourd, make sure it is green and powders and onions. Peel off the skin
fresh. If there is a hollow feel about using a vegetable peeler before use.
it, leave it, as it can be dry and bitter
after cooking.

SAGO

These opaque white balls are made

from starch extracted from the sago
TAMARIND PULP
palm. Sago is commonly used in
desserts and sweets. Cooking sago This is an essential ingredient in South
SWEET POTATO
can be tricky. The first thing to Indian cooking, especially in dishes
remember is that a little sago goes a Also known as kumara, this simple that require a tangy flavour like fish
long way meaning that it doubles in root vegetable can be used in starters, curries. Tamarind pulp is available
volume as it cooks. So always use a main courses, desserts or even as a in most Asian stores. To use, take a
fairly large container. Wash well and garnish. Choose sweet potatoes that 2-cm (1-in) ball of pulp and soak in
cover completely with water, then have orange coloured flesh as these warm water for a few minutes. Knead
bring to the boil slowly. Stir and make have a wonderful flavour. the soaked pulped with your fingers
sure there is enough water or the sago to break it up and loosen the seeds.
will stick to the bottom of the pot and Strain and use as required.
burn. When the white sago balls turn
translucent, the sago is done.

116
TORCH GINGER BUD

As its name suggests, this plant

belongs to the ginger family. The
tightly closed buds are light pink
in colour and have a sweet, tangy
fragrance. Shave or thinly slice the
bud and add it to salads for both
colour and flavour.

WINTER MELON

Winter melons have powdery green

skin and snowy white flesh. These
melons are special to the Indians
as they believe that it is auspicious.
As such, winter melons can usually
be seen at Indian weddings,
housewarming ceremonies and also
ceremonies for the blessing of babies.
In cooking, winter melons are used
in curries and also made into sweet
TURMERIC strips that are sometimes used in
This is one of the most ancient and cakes. In North India, a popular sweet
most important spices in Indian made of winter melon is petha.
cooking. It is used extensively in the
preparation of curries, pickles and
marinades. The rhizome is also often
ground into a powder and used to
spice and colour foods.

URAD DHAL

This dried lentil is used to ferment

batter when making Indian breads
such as idlis, dosas and vadais. When
making batters of this sort, skinned
urad dhal is used so the dosas and
idlis will be light in colour.

VARK

This is made from real silver. It is

an airy, soft tissue which is used to
decorate Indian desserts and sweets.
It comes wrapped in greaseproof
paper. Keep in an airtight container.

117
 index
A cloves 18, 22, 24, 28, 32, 36, E
38, 46, 52, 54, 60, 62, 64,
ajwain (celery seeds) 32, 33 66, 68, 70, 74, 82, 88, 90, Easy Chicken Tajine 82
atta (whole wheat) flour 30 94, 96 Egg Curry (Moota Kari) 38
aubergines 40 Cottage Cheese Bhurjee
Aubergine in Yoghurt (Paneer Bhurjee) 52
(Eggplant Raita) 40 Cream of Jackfruit and Sago
F
(Chakka Prathaman) 100 fennel seeds 76
Creamy Mutton Stew (Mutton Fenugreek Fish Curry (Methi
B Ishtew) 92 Meen Kari) 68
Butter Chicken 74 cumin Fenugreek Fried Fish (Methi
powder 18, 20, 52, 54, 60, Meen Poriyal) 62
62, 66, 78, 82, 88, 96, fenugreek 42, 44, 56, 60, 62,
C seeds 40, 42, 46, 56, 68, 84, 66
90 Fiery Pork Curry 90
cardamom 24, 32, 38, 76, 90,
Curried Ridge Gourd (Ridge Fried Bread (Bhatura) 16
100, 104
Gourd Theeyal) 56 Fried Fish in Chilli Vinegar 64
channa dhal (horse gram) 46
Chicken with Chilli and Fried Noodles (Mee Goreng) 28
Capsicums 80 Fruit and Nut Pilaf 24
D
Chilli Bean Curd 36
Chilli Sausage on Creamy Potato Date Pudding with Vanilla
Custard 102
G
Mash 88
Claypot Rice with Spicy Pepper garam masala 78, 84
Chicken 18 Ginger Chutney (Inji Puli) 44
Green Bananas in Yoghurt Sauce
(Plantain Kaalan) 42
Green Mung Payasam 104

118
I P U
Indian Bread and Butter Pudding Prawn Pilaf 32 urad dhal 20, 21, 94
106 Prawns in Spicy Masala Urad Dhal Dumplings with
Indian Shepherd’s Pie 96 (Chemeen Chammandhi) 60 Yoghurt 20
Indian-style Fried Rice 22 Pumpkin Chutney 54

Y
K S
yoghurt
Kerala Fish Curry (Kerala Meen saffron strands 24 plain 16, 32, 33, 40, 68, 69,
Kari) 66 Savoury Rice Balls (Kozhakatta) 78, 79, 84, 85
26 thick 20, 42
Seafood and Bean Curd Hotplate
L 70
Lentils on Puffed Bread Spicy Chicken Masala
(Mung Dhal Puri) 30 (Chicken Perattal) 76
split mung beans 30
star anise 38
M Steamed Jackfruit Turnover (Ada)
108
Malayalee Stir-fry
(Mezhakeperatti) 48 T
masala, kitchen king 52, 74, 82
Mixed Vegetables with Dhal tamarind pulp 20, 21, 36, 44,
(Kootu Kari) 46 56, 60, 64, 66, 67,
Mock Duck Special 50 Tandoori Chicken 85
mustard seeds 26, 38, 42, 44,
47, 48, 54, 56, 57, 94
Mutton Pepper Fry 94

119