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Namaskaar
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As there are often a lot of ingredients in a recipe, it is a good idea to
measure them out and have them ready before you begin to cook, so that you
are not held up looking for things at a crucial moment.
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GARAM MASALA
(warm spice blend)
2 tbsp cardamom seeds
2 inch stick cinnamon
1 tbsp whole cumin seeds
1 tbsp black peppercorns
1 tsp fennel seeds
10-15 cloves
1 bay leave
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CHAAT MASALA POWDER
(makes 1/4 cup)
2 tsp roasted whole cumin seeds
1tsp dried
pomegranate seeds
½ tsp black peppercorns
1 tbsp
mango powder
pinch salt
2 tsp black salt (sanchal)
1 tsp sea
salt
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Tip: pomegranate seeds are hard to
grind, so first you may use the mortar.
(Chaat masala has a salty test. Mango powder and dried
pomegranate seeds contribute tartness while the
heat from black peppercorns balances out the blend.
Nutty cumin, in addition to its obvious flavor when
toasted, helps the digestion. |
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MADARAS CURRY POWDER
(makes 1/2 cup)
1 tbsp
coriander seeds
2 tsp cumin seeds
1 tsp black
or yellow mustard seeds
½ tsp tsp black peppercorns
½ tsp
whole cloves
½ tsp
fenugreek seeds
5 to 7 dried
red Thai or cayenne chilies (to taste)
1 tsp ground
turmeric
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Place all the ingredients except the
turmeric in a spice grinder and grind until the textures resembles that of
finely ground black pepper.
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Stir in the turmeric (which will give
the mixture its characteristic yellow hue.
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Store the blend in tightly sealed
container.
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Punjabi Garam Masala
(makes 1/2 cup)
1 tbsp
coriander seeds
2 tsp cumin seeds
½ tsp tsp black peppercorns
1 tsp whole
cloves
½ tsp
cardamom seeds (from black pods)
3 cinnamon
stick (each 3 inches long), broken into smaller pieces
3 fresh or
dried bay leaves
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Preheat a small skillet over
medium-high heat.
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Add all the spices and the bay leaves.
and toast shaking the skillet every few seconds. until coriander and cumin
turn reddish brown, the cloves, peppercorns and cardamom turn ash black, the
cinnamon and bay leaves appear brittle and crinkly and the mixture is
fragrant. (1 to 2 minutes)
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Immediately transfer the nutty
smelling spices to plate to cool.
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Once they are cool to the touch, place
them in a spice grinder and grind until the texture resembles ground black
pepper.
The ground blend
will be reddish brown and the aroma will be sweet and
complex very different form that of the pre-toasted and
post-toasted whole spices. |
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SAMBHAR
POWDER
¼ cup coriander seeds
1 tbsp cumin seeds
1 tbsp dried, split yellow chick peas
2 tsp fenugreek seeds
5-6 dry red chillies
½ asafoetida
1½ tsp
peppercorns
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Roast all ingredients together over
low heat in a nonstick skillet, until fragrant.
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Cool the spices and grind to a fine
powder in a small coffee grinder. Store in an air tight jar.
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GARLIC-GINGER PASTE
4 oz/115 g garlic cloves,
halved
4 oz/115 g fresh gingerroot,
coarsely chopped
1 cup water
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Place the garlic
cloves, the gingerroot and water in a food processor or blender and
process to make a paste.
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Transfer to a glass jar with a
lid and store in refrigerator for up to 3 weeks.
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FRIED ONION PASTE
¼ cup CANOLA OIL
2 Ib red onions (cut in half
lengthwise and thinly sliced)
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Preheat deep
frying pan over medium heat. Pour in the oil.
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When the oil is hot add the onions
and cook them, stirring occasionally, until they are
caramel-brown with deep purple hue (25-30 min).
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Transfer the onions to plate to
cool.
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Pour 1 cup water into a blender
jar.
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Add the caramelized onion and puree
to make a smooth paste.
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TIP
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PANEER -
smooth, white cheese with a delicate flavor
4 cups
milk
2 tbsp
lemon juice
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Bring
the milk to a boil in a heavy-bottom pan over low heat,
then reduce the heat and let simmer gently for a few
minutes.
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Add the lemon juice, stirring constantly until
the milk starts to curdle.
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Drain
the mixture through cheesecloth-lined strainer then rinse
the contents of the strainer under cold running water.
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Gather up the corners of the cheesecloth, tie them
together, and squeeze gently to extract any moisture.
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Hang
the wrapped cheese for 1 hour to drain, then press under
heavy weight for 2 hours.
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Transfer to an airtight
container and store for up to 1 week.
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CURRY PASTE
2 tbsp
coriander powder
1 tbsp
cumin
1 tbsp
fenugreek seeds
1 tbsp
fennel seeds
2 curry
leaves
2 dried
red chilies
2 tsp
turmeric
2 tsp
chili powder
3 tbsp
white wine vinegar
4 tbsp
water
½ cup vegetable oil,
plus extra for sealing
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Grind
the fenugreek seeds, fennel seeds, curry leaves and dried
red chilies in a spice grinder.
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Transfer to a bowl and
stir in the turmeric, chili powder, coriander, cumin,
vinegar and water to make a smooth paste.
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Heat
the vegetable oil in a large heavy-bottom skillet, add the
paste and cook over low heat, stirring constantly for 10
minutes, or until all the water
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Let
cool, then spoon into a glass jar with a lid. To preserve
the curry paste, heat a little more oil in a clean pan and
pour it over the surface.
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CUCUMBER RAITA
1
cup plain yogurt
½ cucumber, grated or sliced
1
green or red chili, seeded and very finely chopped (opt)
sprinkle cumin powder
black pepper, salt to taste
1-2
springs of coriander leaves,
¼
tomato chopped to garnish
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In
a bowl beat the yogurt.
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Add the other ingredients mix well
and chill.
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Garnish the raita with a coriander leaves and tomato.
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Serve as a side dish with
roti and as accompaniment to a
main dish such as a
biryani.
Raitas are very versatile and have a cooling effect, which
will be appreciated if you are serving hot, spicy dishes.
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MIXED
VEGETABLE PICKLE
1 green bell
pepper
1 red bell
pepper
½ mango
1 carrot,
grated
4 green chilies, seeded and cut lengthwise
2 tsp
ginger cut lengthwise
4 cloves garlic
juice of 1 lemon
1 tsp salt
¼ tsp chili powder
¼ tsp turmeric powder
5 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp
whole black pepper
½ tsp
mustard powder
1 cup mustard oil
¼
cup oil
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Wash, peel
and cut the vegetables (best into long slices)
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Blanch
the vegetables in hot water for 10 to 15 minutes: then
drain.
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Mix all the
veggies, add salt, chili powder, turmeric powder,
mustard powder, black pepper, lemon juice and keep
aside.
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Mix mustard
and fenugreek seeds and make a fine powder.
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Add the
powder to the mixed veggies immediately
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Finally add
vegetable oil and mustard oil. Mix well.
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Cool, put in
a jar and keep it for 10 days before using.
Serve with fried rice, or stuffed parathas, rotis or add
to the sandwich
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SPICED YOGURT SAUCE
(makes about
2/3 cup)
1 tbsp peanut
oil
1 tsp ground
cumin
3 cardamom
pods (seeds only)
½ tsp paprika
pinch of
ground turmeric
2/3 cup (150
ml) yogurt
1 tsp lemon
juice
2 tbsp fresh
cilantro leaves (chopped)
1 tsp fresh
grated gingerroot
salt to taste
freshly ground
white pepper
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Combine the
oil, cumin, cardamom seeds, paprika and turmeric and
cook for 1 minute.
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Remove from
the heat and stir in the yogurt, lemon juice, cilantro
and finely chopped ginger.
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Season
to taste with salt and pepper.
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The sauce
ban be served hot with steamed vegetables or cold with
hard boiled eggs. It is ideal for neutral food, such as
white-fleshed fish.
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next>>
See also chutney recipes>>
Spiced oils and vinegars>>
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