Читать книгу Indian Favourites - Sanmugam - Страница 5
ОглавлениеSweet Mango and Tomato Chutney
2 tablespoons oil
2 cinnamon sticks
5 cloves
5 cardamom pods
1 teaspoon fennel seeds, coarsely pounded
1 onion, thinly sliced
2 green finger-length chillies, halved
2 sprigs curry leaves
500 g (1 lb) semiripe tomatoes, chopped
2 unripe mangoes, pitted and chopped
50 g (1/3 cup) raisins
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon chilli powder
250 ml (1 cup) water
1 teaspoon salt
120 g (1 cup) caster sugar
125 ml (½ cup) thick coconut milk
Heat the oil over medium heat in a skillet. Stir-fry the cinnamon, cloves and cardamom until fragrant, 1–2 minutes. Add the fennel, onion, chilli and curry leaves, and continue to stir-fry for 2 more minutes. When the onion slices are soft and light golden brown, add all the other ingredients, except the coconut milk, and mix well. Leave to cook until the mango is soft, then pour in the coconut milk and bring to a boil. Remove from the heat, transfer to a serving bowl and serve as a dip for other dishes.
Makes 3 cups
Preparation time: 30 mins
Cooking time: 10 mins
Mango and Cucumber Raita
1 unripe mango
1 cucumber
2 tablespoons chopped mint leaves
500 ml (2 cups) yogurt
1 finger-length red chilli, deseeded and sliced
1 tablespoon freshly squeezed lime juice
1 teaspoon salt
½ teaspoon sugar
1½ teaspoons roasted cumin seeds, ground
1 Peel, pit and coarsely grate the mango. Do the same to the cucumber, then combine the mango, cucumber and mint leaves in a salad bowl.
2 Combine all the other ingredients in a small bowl, mix well and pour the mixture over the vegetables in the salad bowl. Lightly toss the raita to blend well and refrigerate for 1 hour before serving.
Makes 3 cups
Preparation time: 15 mins + 1 hour to chill
Home-made Paneer
1½ litres (6 cups) full cream milk
3 tablespoons freshly squeezed lemon juice
650 ml (22/3 cups) cold water
1 Bring the milk to a boil over high heat in a saucepan, stirring occasionally. Remove from the heat, combine with all the other ingredients and stir vigorously until the milk begins to curdle.
2 Strain the curdled mixture through a muslin cloth until all the liquid has drained. Gather the corners of the cloth and tie them together. Gently squeeze the wrapped milk solid to extract as much moisture as possible, then hang it up to dry for 2 hours.
3 Place the wrapped cheese on a flat surface and weigh it down with a heavy weight. Let it stand for 1 hour until the cheese is firm, then remove from the cloth and cut it into cubes.
Makes 350 g (12 oz)
Preparation time: 10 mins + 3 hours to dry
Cooking time: 3 mins
Mint or Coriander Chutney
120 g (3 cups) mint or coriander leaves, rinsed
125 ml (½ cup) yogurt
3 to 5 green finger-length chillies, deseeded
3 tablespoons freshly squeezed lime juice
1 teaspoon salt
1 teaspoon sugar
Grind all the ingredients in a blender until smooth. Transfer to a serving bowl and serve as a dip for dishes such as Dal Fritters (page 10) and Egg Pakoras (page 13).
Makes 250 ml (1 cup)
Preparation time: 10 mins
Sweet and Sour Tamarind Sauce
3 tablespoons tamarind pulp, mashed in 185 ml (¾ cup) water and strained to obtain juice
3 tablespoons sugar
¾ teaspoon salt
½ teaspoon chilli powder
3 cm (1 in) fresh ginger root, peeled and grated
1 to 2 green finger-length chillies, deseeded and sliced (optional)
Makes 185 ml (¾ cup)
Preparation time: 15 mins
Combine all the ingredients in a bowl and mix well. Transfer to a serving bowl and serve as a dip for Lamb or Mutton Samosas (page 8), or other fritters.
Lamb or Mutton Samosas
1 portion Sweet and Sour Tamarind Sauce (page 7)
Oil, for deep-frying
Filling
3 tablespoons oil, or ghee
1 onion, diced
1 ripe tomato, diced
2 green finger-length chillies, deseeded and diced
3 cm (1 in) fresh ginger root, peeled and minced
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon garam masala
300 g (10 oz) minced lamb or mutton
2 bay leaves
1 teaspoon salt
2 stalks coriander leaves, chopped
20 g (½ cup) mint leaves, or 20 leaves, chopped
100 ml (2/5 cup) water
Pastry
300 g (2 cups) flour, sifted
½ teaspoon salt
1 tablespoon butter, or ghee
1 teaspoon cumin seeds
9 tablespoons cold water
Flour, for dusting
1 Prepare the Sweet and Sour Tamarind Sauce following the instructions on page 7.
2 To make the Filling, heat the oil in a skillet over medium heat and stir-fry the onion until lightly browned, 1–2 minutes. Add the tomato, chilli, ginger, chilli powder, turmeric and garam masala, and stir-fry for 2 minutes. Add the mutton and bay leaves and stir-fry for 3–5 minutes, then add all the other ingredients and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, until the meat is quite dry, 10–15 minutes. Remove from the heat.
3 To make the Pastry, combine the flour and salt in a mixing bowl. Add the butter or ghee and cumin seeds and mix well. Gradually add the cold water, 1 tablespoon at a time, and work the mixture into a stiff dough. Divide the dough into 8 equal portions and roll each portion into a ball. Roll out each dough ball on a floured surface to form a thin circle. Cut each circle in half, then lift it up and roll it into a cone, pressing the sides together with your fingers to seal it.
4 Fill each cone with 3 tablespoons of the Filling. Dab a little water on the open ends of the cone and press together to seal it. Set aside on a plate. Continue to make the samosas with the remaining ingredients. Lightly dust the samosas with flour to prevent them from sticking to the plate or to each other.
5 Heat the oil in a wok or saucepan until very hot. Reduce the heat to medium and deep-fry the samosas for 3–5 minutes until golden brown on all sides. Remove from the oil and drain on paper towels. Serve hot with a dipping bowl of Sweet and Sour Tamarind Sauce on the side.
Makes 16 samosas
Preparation time: 30 mins + time to make dipping sauce
Cooking time: 35 mins
Dal Fritters (Ulunthu Vadai)
300 g (1½ cups) urad dal, washed and soaked for 5 hours, then drained
½ teaspoon asafoetida powder
½ teaspoon black peppercorns
1½ teaspoons salt
100 ml (2/5 cup) water
1 cm (½ in) fresh ginger root, peeled and minced
2 green finger-length chillies, deseeded and diced
2 stalks coriander leaves, chopped
10 curry leaves, chopped
Oil, for deep-frying
Green finger-length chillies, to serve
1 portion Mint or Coriander Chutney (page 7)
1 Prepare the Mint or Coriander Chutney following the recipe on page 7.
2 Grind the dal, asafoetida powder, black peppercorns, salt and water to a smooth batter in a blender. Pour into a large bowl, add all the other ingredients except the oil, green chillies and chutney, and mix until well blended.
3 Heat the oil in a wok or saucepan over medium heat until hot. Moisten a metal spatula and place 1 heaped tablespoon of the batter on it. Using moist fingers, flatten the batter into a small disk and make a hole in the centre like a doughnut. Quickly invert the spatula into the oil and shake it gently to release the batter. Deep-fry the batter for about 2 minutes on each side until golden brown. Remove from the hot oil and drain on paper towels. Serve with green chillies and a dipping bowl of Mint or Coriander Chutney on the side.
Makes 18 pieces
Preparation time: 30 mins + time for making chutney
Cooking time: 20 mins
Vegetable Fritters (Kaikari Vadai)
300 g (2 cups) flour
80 g (2/3 cup) rice flour
1 tablespoon semolina
1 teaspoon baking powder
2 teaspoons curry powder
1 egg, lightly beaten
300 ml (1¼ cups) water
125 g (4 oz) leeks, minced
150 g (5 oz) cauliflower, coarsely grated
4 spring onions, chopped
2 green finger-length chillies, deseeded, sliced
2 onions, sliced
1 teaspoon sugar
1 teaspoon minced fennel
1 teaspoon salt
Oil, for deep-frying
1 portion Sweet Mango and Tomato Chutney (page 4)
1 Prepare the Sweet Mango and Tomato Chutney following the recipe on page 4.
2 Combine the flours, semolina, baking powder, curry powder, egg and water in a mixing bowl, and mix into a thick batter with a wooden spoon. Add all the other ingredients, except the oil and chutney, and mix until well blended.
