Читать книгу Mini Indian Vegetarian Cooking - Devagi Sanmugam - Страница 5
ОглавлениеPaneer (Indian Cottage Cheese)
1 litre (4 cups) fresh milk
1 tablespoon vinegar
Makes 150 g (5 oz) paneer
Preparation time: 40 mins
1 Bring the milk to a boil. Turn off the heat and stir in the vinegar. Leave for 15 minutes to allow the curd to form.
2 Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid.
3 Put the paneer into a bowl or tray (keeping it wrapped in muslin to retain its shape), cover with a plate that just fits the top and put a heavy weight on top of the plate to squeeze out the remaining liquid. Set aside for about 1 hour.
4 Cut into cubes and store in an airtight container in the refrigerator for 3 to 4 days.
Stir the vinegar into the milk. Leave for 15 minutes to allow the curd to form.
Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid.
Place the paneer in a bowl (wrap in muslin to help retain its shape), top with a plate and heavy weight.
After all the liquid has been squeezed out, transfer to a plate and use as desired.
Tomato Chutney
2 tablespoons oil
1 large onion, finely chopped
5 cloves garlic, minced
3 cm (1¼ in) ginger, minced
600 g (3 cups) ripe tomatoes, blanched, peeled and chopped
250 g (1 cup) caster sugar
1 teaspoon chilli powder
½ tablespoon garam masala
1 tablespoon vinegar
1 Heat the oil in a heavy bottomed pan and stir-fry the onion, garlic and ginger until aromatic.
2 Add the rest of the ingredients to the pan and simmer over low heat until thick, about 20 minutes.
Serves 6-8
Preparation time: 15 mins
Cooking time: 25 mins
Mint Chutney
80 g (2 cups) mint leaves
50 g (1 cup) coriander leaves
1 cm (½ in) ginger
5 green finger-length chillies
1 teaspoon salt
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
250 ml (1 cup) yoghurt
1 Place all the ingredients into a blender and blend until smooth.
2 Serve as a dip for fried snacks or as an accompaniment to rice and curry.
Serves 6
Preparation time: 20 mins
Cucumber and Pineapple Kachumbar
1 medium cucumber, deseeded and diced
300 g (10 oz) pineapple, diced (about 1½ cups)
1 medium tomato, deseeded and diced
2 tablespoons chopped mint leaves
125 ml (½ cup) freshly-squeezed lime juice
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon chilli powder
1 Place the diced cucumber, pineapple, tomato and mint leaves into a bowl.
2 Mix the rest of the ingredients together in a separate bowl until the sugar dissolves. Pour over the prepared vegetables and mix well. Serve with any Indian food.
Serves 4
Preparation time: 10 mins
Radish and Onion Pickle
1 medium daikon radish, thinly sliced
1 small carrot, thinly sliced
1 large onion, cut into thin rings
1 green finger-length chilli, deseeded and chopped
100 ml (1/3 cup) freshly-squeezed lime juice
1 teaspoon ginger juice (from grated fresh ginger)
2 teaspoons sugar
1 teaspoon salt
½ teaspoon mustard seeds, pounded coarsely
¼ teaspoon turmeric powder
1 Place the radish, carrot, onion and chillies into a bowl.
2 Mix the rest of the ingredients together in another bowl and pour over the prepared vegetables.
3 Mix well and leave aside for 20 minutes before serving.
Serves 4
Preparation time: 10 mins
Indian Tomato Cashew Pilau Rice
2 tablespoons ghee or oil
2 cinnamon sticks
5 cloves
5 cardamom pods
2 large onions, finely sliced
3 green finger-length chillies, deseeded and slit lengthwise
2 tablespoons ginger paste
2 tablespoons garlic paste
3 tablespoons chopped coriander leaves
3 tablespoons chopped mint leaves
500 g (2½ cups) uncooked basmati rice, washed and drained
300 g (2 cups) ripe tomatoes, blanched, peeled and chopped (or use canned whole tomatoes)
250 ml (1 cup) thick coconut milk
1 teaspoon turmeric powder
1½ teaspoons salt
625 ml (2½ cups) water
40 g (¼ cup) raisins
80 g (2/3 cup) fried or roasted cashew nuts
1 Heat the ghee or oil in a pot over medium heat. Stir-fry the whole spices—cinnamon, cloves and cardamom—and the onion, green chillies, ginger and garlic pastes until the onion is golden brown, about 10 minutes.
2 Add the coriander and mint leaves, then stir in the rice and mix well. Add the remaining ingredients except for the raisins and cashew nuts and mix thoroughly.
3 Cover with a tight fitting lid, reduce the heat to low, and cook for 15 to 20 minutes. Alternatively, transfer the mixture to an electric rice cooker and cook according to the manufacturer's instructions. Stir occasionally until the rice is cooked and all the moisture has been absorbed. Fluff the rice up and mix in the raisins and cashew nuts just before serving.
Serves 4-6
Preparation time: 15 mins
Cooking time: 25 mins
Hyderabad Briyani
1½ tablespoons ghee
2 large onions, sliced thinly
1 tablespoon ginger paste
1 tablespoon garlic paste
1¼ teaspoons salt
125 ml (1/2 cup) yoghurt
1 litre (4 cups) water
500 g (3 cups) mixed diced vegetables such as potatoes, peas, carrots and green beans
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1½ tablespoons freshly squeezed lemon juice
500 g (2½ cups) uncooked basmati rice, washed and drained
Spice Paste
1 tablespoon oil
40 g (1/3 cup) raw cashew nuts
4 shallots, sliced
2½ cm (1 in) ginger, sliced
1 cinnamon stick, broken in half
3 cloves
5 cardamom pods
30 g (½ cup) coriander leaves
125 ml (½ cup) water
1 Prepare the Spice Paste by heating the oil and stir-frying the cashew nuts, shallots, ginger, cinnamon stick, cloves, cardamoms and coriander leaves until aromatic. Remove from the heat and allow to cool. When cool, transfer to a blender, add the water and blend until smooth. Set aside.
2 Heat the ghee or oil in a saucepan and stir-fry the onion until golden brown, about 3 minutes. Add the ginger and garlic pastes, and continue to stir-fry over gentle heat for 2 minutes. Add the Spice Paste and stir-fry until the oil separates.
3 Add all the other ingredients, except the rice, to the pan. When the mixture comes to a boil, add the rice, cover and cook over a low flame until the rice is cooked and the moisture evaporated. Remove from the heat and fluff up the rice before serving.
Serves 4-6
Preparation time: 25 mins
