Indian Made Easy - Amandip Uppal (2016)
Chapter 4. BREADS AND RICE
Mint Parantha
A REFRESHING TWIST ON THE PLAIN PARANTHA THAT GOES WELL WITH FLAVOURED YOGHURTS, MEAT OR VEGETABLE DISHES. AS WITH ALL PARANTHAS THEY ARE BEST EATEN HOT.
SERVES 4 | PREPARATION TIME: 45 MINUTES
COOKING TIME: 3-4 MINUTES PER PARANTHA
FRESH
50g mint leaves, finely chopped
1 quantity Plain Naan dough
SPICES
2 teaspoons ground cumin
1 teaspoon ground black pepper
¼ teaspoon ajwain seeds (optional)
PANTRY/LARDER
½ teaspoon salt, or to taste
flour, for dusting
4 tablespoons melted ghee, butter or oil
1 tablespoon dried mint
OPTIONAL GARNISH
sprinkle each mint parantha with a small pinch of chaat masala
1. Place a flat griddle or frying pan over a low-medium heat.
2. Using a mortar and pestle, pound together the chopped mint leaves, cumin, pepper, salt and ajwain seeds, if using. Set aside.
3. Lightly dust the work surface with flour. From the naan dough, take a medium-sized ball, flatten it and dust with some flour. Using a rolling pin, roll it into a circle with a 12cm diameter. Use a brush to spread some ghee, butter or oil all over the circle, and a sprinkling of flour.
4. Take a heaped teaspoon of the mint masala and spread it all over the circle of dough.
5. Starting from one side, fold and gather the dough together like a fan, then curl up from one side and roll back into a ball. Press down and dust with flour.
6. Roll out until it becomes a large thin circle. If sticking in between, keep dusting with flour.
7. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30 seconds, flip over, brush very lightly with water and sprinkle a pinch of dried mint all over. Gently press using a palette knife, cook for 1 minute, flip again and brush with ghee, butter or oil. Flip over again and swirl the pan around for 30 seconds. Brush with more ghee, butter or oil and serve hot. Repeat with the remaining ingredients. Sprinkle with some chaat masala, if desired.
NOTE: If made in advance, gently reheat each one in a frying pan before serving.
Parantha with Ajwain, Fennel and Chilli Butter
PARANTHAS ARE USUALLY EATEN AS PART OF BREAKFAST OR BRUNCH, AND SERVED WITH MASALA SCRAMBLED EGGS, ACCOMPANIED BY A GLASS OF HOT MASALA CHAI.
MAKES 6-8 | PREPARATION TIME: 45 MINUTES
COOKING TIME: 3-4 MINUTES PER PARANTHA
FRESH
1 quantity Plain Roti dough
SPICES
¼ teaspoon ajwain seeds
¼ teaspoon red chilli flakes
¼ teaspoon fennel seeds
PANTRY/LARDER
½ teaspoon salt, or to taste
flour, for dusting
2 tablespoons melted ghee, for brushing
1. Place a flat griddle or frying pan over a low-medium heat.
2. Using a mortar and pestle, crush together the ajwain, fennel, red chilli flakes and salt and set aside.
3. Lightly dust the work surface with flour. From the dough, take a medium-sized ball, flatten it and dust with some flour. Using a rolling pin, roll into a circle with a 12cm diameter. Use a brush to spread some melted ghee all over the circle.
4. Take a couple of large pinches of the spice mix and sprinkle liberally all over the dough circle. Bring one side of the circle into the middle and press lightly. Spread a little ghee over the top, fold the opposite side of the rolled dough on top of the folded part, then press lightly and brush with melted ghee. Lastly, fold the top and bottom parts and brush with a little more ghee. Dust the small square with flour and roll out until it becomes a large thin square. If sticking in between, keep dusting with flour.
5. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30-60 seconds flip over and gently press with a palette knife. Cook for 1 minute, flip again and brush with ghee, then flip over again and swirl the pan around for 30 seconds. Repeat with the remaining dough and spice mix. Serve hot.
NOTE: To make plain paranthas, leave out the spice mix and use only the salt.
White Radish and Onion Parantha
THIS ‘ALL-IN-ONE’ BREAD TAKES SOME EFFORT AND A LITTLE SKILL, BUT THE RESULTS ARE WORTH IT. THE BREAD ENVELOPS THE SPICED DAIKON MASALA, LEAVING IT TENDER AND SWEET. PERFECT FOR BRUNCH OR A PICNIC. TRULY DELICIOUS HOT, BUT STILL FANTASTIC SERVED COLD.
MAKES 6-8 | PREPARATION TIME: 1 HOUR
COOKING TIME: 3-5 MINUTES PER PARANTHA
FRESH
230g daikon, finely shredded into long ribbons and squeezed dry using a muslin (cheese cloth) or clean tea towel
½ small red onion, finely chopped and squeezed dry using a muslin (cheese cloth) or clean tea towel
½ green chilli, finely chopped
2.5cm piece ginger, peeled and finely shredded or chopped
2 tablespoons finely chopped coriander
1 quantity Plain Roti dough
SPICES
½ teaspoon pomegranate seed powder
½ teaspoon ajwain seeds
1 tablespoon fenugreek leaves
1 teaspoon garam masala
1 teaspoon ground cumin
PANTRY/LARDER
flour, for dusting
1 teaspoon salt, or to taste
4 tablespoons melted ghee, butter or oil
1. Mix together the daikon, onion, chilli, ginger, coriander, pomegranate seed powder, ajwain seeds, fenugreek leaves, garam masala and ground cumin in a bowl.
2. Heat a non-stick, heavy-based frying pan or crêpe pan over a low-medium heat.
3. Divide the dough into 6-8 equal pieces, then roll the balls in the palm of your hands and flatten into small discs. Dust the discs with flour and, using a rolling pin, roll out until they become medium-sized discs. If sticking in between, keep dusting with flour.
4. Take 1 heaped tablespoon of the daikon mix and place in the middle of the discs. Sprinkle with a large pinch of salt, then bring together the sides and pinch in the middle until the mixture is completely concealed. Dust with flour, flatten and continue to gently roll out until a large thin disc. Repeat with all the discs and filling.
5. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30-60 seconds, flip over.
6. Gently press the parantha using a palette knife, cook for 1 minute and flip again. Brush with ghee, butter or oil, flip over again and swirl the pan around for 30 seconds. Repeat with the remaining paranthas. Serve hot or cold.
Cauliflower, Cumin and Spring Onion Parantha
CRISPY PARANTHA STUFFED WITH FINELY SHREDDED CAULIFLOWER, SPRING ONION AND TOASTED CUMIN IS A SUBSTANTIAL CHOICE FOR BRUNCH, LUNCH OR AS A SNACK. SERVE WITH NATURAL YOGHURT SPRINKLED WITH A PINCH OF CHAAT MASALA.
SERVES 4 | PREPARATION TIME: 1 HOUR
COOKING TIME: 3-5 MINUTES PER PARANTHA
FRESH
150g cauliflower, finely grated or blitzed in blender until fine
2 spring onions, thinly sliced
2cm piece ginger, peeled and finely grated
½ small red chilli, seeded (optional) and finely chopped
2 tablespoons finely chopped coriander
1 quantity Plain Roti dough
SPICES
1 teaspoom cumin seeds, toasted and finely crushed
1 teaspoon garam masala
¾ tablespoon fenugreek leaves
PANTRY/LARDER
flour, for dusting
1 teaspoon salt, or to taste
4 tablespoons melted ghee, butter or oil
1. Mix together the cauliflower, spring onions, ginger, chilli, cumin seeds, garam masala, fenugreek leaves and coriander.
2. Heat a heavy-based non-stick frying pan or crêpe pan over a low-medium heat. Divide the dough into 6-8 equal pieces, then roll the balls in the palm of your hands and flatten each one into a small disc. Dust the discs with flour and, using a rolling pin, roll out until each one becomes a medium-sized disc. If sticking in between, keep dusting with flour.
3. Take 1 heaped tablespoon of the cauliflower mixture and place in the middle of a disc, sprinkle over a little salt, then bring together the sides and pinch in the middle until the mixture is completely concealed. Dust with flour, flatten and continue to gently roll out until it is a large thin disc.
4. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30-60 seconds, flip over. Gently press the parantha using a palette knife and cook for 1 minute. Flip again and brush with ghee, butter or oil, then flip over again and swirl the pan around for 30 seconds. Repeat with the remaining dough discs. Serve hot.
HOW TO MAKE
Plain Roti
ROTI IS AN EVERYDAY INDIAN FLATBREAD, WHEREAS NAAN IS THE MOST POPULAR FLATBREAD, ESPECIALLY OUTSIDE OF INDIA. ROTI IS THINNER, CONTAINS NO YEAST AND IS COOKED ON A FLAT GRIDDLE PAN.
MAKES 6-8 | PREPARATION TIME: 20-25 MINUTES | RESTING TIME: 20-25 MINUTES
COOKING TIME: 2 MINUTES EACH SIDE
EQUIPMENT
Large bowl
measuring jug
rolling pin
flat griddle pan
pastry brush
Sift
1
Sift 360g whole-wheat/ atta/chapati flour or 225g self-raising flour (plus extra for dusting) into a large bowl.
Mix
2
Drizzle 1 tablespoon oil over the flour and make a well in the centre. Using one hand, pour in 125ml cold water (or more if needed), a little at a time and with the other hand use a fork to gradually bring in the flour and mix together. Keep pouring a little water, while mixing and kneading together. Add enough water to make a soft, but not sticky dough. If it’s too wet then add more flour; if too dry add more water.
Rest
3
Keep kneading for about 5 minutes, or until it is smooth, pliable and soft. The consistency should not be very soft or hard. Cover and rest for 20-25 minutes.
Roll
4
Divide the dough into 6-8 equal-sized pieces, then roll the balls in the palms of your hands. Using a rolling pin, roll each one out into a large thin disc.
Cook
5
Gently lift, and place onto a hot pan. Cook one side until under half-cooked, flip over using tongs, and cook until brown spots appear. Flip back over and finish the other side until the roti starts to puff up. Remove and brush with 1-2 tablespoons ghee or butter. Serve hot.
HOW TO MAKE
Plain Naan
NAAN IS AN UNLEAVENED BREAD MADE USING YEAST, THAT IS SOFT, LIGHT AND TRADITIONALLY MADE IN CLAY OVENS. BOTH NAAN AND ROTI ARE PERFECT CHOICES FOR WRAPS AND ACCOMPANIMENTS FOR CURRIES.
MAKES 7-8 | PREPARATION TIME: 1 HOUR | RESTING TIME: 20-25 MINUTES
COOKING TIME: 2-3 MINUTES EACH SIDE
EQUIPMENT
Large bowl
measuring jug
rolling pin
baking tray
pastry brush
Stir
1
Mix together 1 x 7g sachet dried yeast, 1 teaspoon golden caster sugar (optional) and 200ml warm water. Stir well with a fork and leave for a few minutes. Place 400g strong bread flour (plus extra for dusting), 2 tablespoons melted ghee or oil and ¼ tablespoon fine sea salt into a wide bowl and make a well in the centre.
Mix
2
Using one hand, pour in a little of the yeast mixture, and with the other hand use a fork to gradually bring the flour in and mix together. Keep pouring a little water while mixing. Flour your hands and begin to knead and form a ball. Add enough water to make a soft, but not sticky dough and keep kneading for about 5 minutes, or until smooth, pliable and soft. The consistency should not be very soft or hard. Cover and rest for 20-25 minutes.
Divide
3
Using lightly oiled hands, divide the dough into about 8-10 equal-sized balls. Place on a lightly oiled tray, leaving gaps in between each ball and cover with a damp tea towel. Leave in a warm place for about 20 minutes until the balls have doubled in size.
Bake
4
Preheat the grill to medium-high with a heavy-based baking tray placed on the top shelf. Roll out the dough balls thinly and evenly. One by one, place the rolled out naan onto the baking tray, brush lightly with water and grill for about 1-2 minutes on both sides, or until lightly browned and puffed up. Lightly brush with 2 tablespoons ghee and serve hot.
Seeded Naan Bread
THE MIXED SEEDS IN THIS RECIPE BRING THE NAAN BREAD ALIVE, ALSO TRY KNEADING WITH BLACK POPPY SEEDS, FENUGREEK LEAVES, DRIED FRUIT OR FINELY CHOPPED NUTS. TEARDROP/LEAF SHAPE IS MOST COMMON, BUT ROLL OUT IN ANY SHAPE YOU LIKE.
SERVES 8-10 | PREPARATION TIME: ABOUT 1 HOUR
COOKING TIME: 4-5 MINUTES PER NAAN
FRESH
1 quantity Plain Naan dough
SPICES
1 teaspoon fennel seeds
1 teaspoon caraway seeds
¼ teaspoon ajwain seeds (optional)
1½ teaspoons sesame seeds
1½ teaspoons nigella seeds
PANTRY/LARDER
melted ghee, butter or oil, for brushing
1. Using a mortar and pestle or a rolling pin, lightly crush together the fennel seeds, caraway and ajwain seeds, if using, and add to the dry flour (see Step 1).
2. Follow all the steps for the plain naan recipe, but just before placing under the grill, sprinkle each naan with a large pinch each of the sesame and nigella seeds. Continue as per the plain naan recipe. Brush lightly with ghee, butter or oil and serve hot.
NOTE: These naans freeze very well. Cook, but don’t brush with butter or sprinkle with seeds. Freeze batches with baking paper lining in between, then place in a container. Freeze for up to a month.
Mixed Vegetable Roti
UNLIKE STUFFED PARANTHAS, THIS RECIPE SIMPLY KNEADS TOGETHER SHREDDED VEGETABLES AND SPICES. CONSIDER USING SHREDDED CELERY, BROCCOLI, CABBAGE, DAIKON OR POTATOES.
SERVES 6-8 | PREPARATION TIME: 1 HOUR
RESTING TIME: 20-25 MINUTES | COOKING TIME: 3-4 MINUTES PER ROTI
FRESH
1 quantity Plain Roti dough
115g carrot, roughly chopped
115g cauliflower, roughly chopped
100g spinach, roughly chopped
57g leek, roughly chopped
2.5cm piece ginger, peeled and roughly chopped
½ small green chilli, seeded (optional) and thinly sliced
2 tablespoons roughly chopped coriander
SPICES
½ teaspoon ajwain seeds
¼ teaspoon ground turmeric
1½ teaspoons garam masala
1 tablespoon fenugreek leaves
PANTRY/LARDER
1 teaspoon salt, or to taste
1 teaspoon sesame seeds
flour, for dusting
2 tablespoons melted ghee, for brushing
1. Place all the fresh ingredients, except for the Roti dough, into a blender and pulse until finely shredded and all mixed together.
2. Add to the Roti flour (see Step 1). Mix and massage the spices, salt and shredded vegetables with the Roti flour and sesame seeds until all the water from the vegetables has been soaked up by the flour, then gradually start adding the water (see Step 2) and bring the dough together. Keep kneading to form a soft and smooth consistency, then leave the dough to rest for 20-25 minutes.
3. Heat a heavy-based non-stick frying pan or crêpe pan over a low-medium heat. Divide the dough into 6-8 equal pieces, then roll the balls in the palms of your hands. Using a rolling pin, roll each one out into a large thin disc on the floured work surface.
4. Gently lift each disc and place onto the hot pan. Cook one side until under half-cooked, then flip over with tongs and cook until brown spots appear. Flip back over and finish cooking the other side until the roti starts to puff up. Remove from the pan and brush with ghee. Serve hot.
Onion and Coriander Stuffed Naan
SOFT NAAN BREAD STUFFED WITH ONION AND FRESH CORIANDER. EAT IT WITH MASALA-BASED DISHES, SKEWERED MEATS AND BARBECUED PANEER.
MAKES 8-10 | PREPARATION TIME: ABOUT 30 MINUTES
COOKING TIME: 4-5 MINUTES PER NAAN
FRESH
1 small red onion, finely grated and squeezed dry using a cloth or placed in a sieve, and liquid pressed out as much as possible with the back of a spoon
3-4 tablespoons finely chopped coriander
1 quantity Plain Naan dough
SPICES
¼ teaspoon red chilli flakes (optional)
PANTRY/LARDER
salt, or to taste
flour, for dusting
4 tablespoons melted ghee, for brushing
1. Preheat the grill to medium-high setting, with a heavy-based baking tray placed on the top shelf.
2. In a bowl, mix together the red onion, coriander, chilli flakes, if using, and salt.
3. Roll out the Naan dough balls thinly and evenly. Place a small heap of the onion and coriander mix in the centre of each one, leaving the edges free.
4. Pinch the edges together all the way around to form a pouch, then flip the pouch so the seam side is facing down on a well-floured surface. Flour the top and roll the pouch into a 3mm thick oval. Add a dusting of flour if sticking.
5. Place the rolled out naan on the baking tray, brush lightly with water and grill for about 1-2 minutes on both sides, or until lightly browned and puffed up.
6. Brush the naan with melted ghee and serve hot. Repeat with the remaining ingredients.
Simple Plain Rice
MAKE PERFECT WHITE RICE EVERY TIME WITH THIS RECIPE. THEN TRY THE NEXT STEP IF YOU WISH - TEMPER THE RICE TO ADD FURTHER FLAVOUR OR BOIL WITH A BOUQUET GARNI OR FLAVOURED STOCK. ALWAYS CHECK IF THE RICE IS COOKED BY TESTING IT WITH A FORK.
SERVES 4 | PREPARATION TIME: 5 MINUTES | COOKING TIME: 20 MINUTES
PANTRY/LARDER
250g basmati rice, thoroughly washed
½ teaspoon salt, or to taste
2 teaspoons ghee (optional)
1. In a medium saucepan with a tight-fitting lid, mix the rice, 500ml hot water and salt and bring to the boil. Gently stir once, cover with the lid and reduce the heat to low. Simmer for about 18 minutes.
2. Keep the lid on and remove the pan from the heat. Leave to stand, covered, for 5 minutes. Fluff up with a fork and gently stir in the ghee, if using, before serving.
NOTE: To make a different quantity of rice, always use 1 measure of uncooked rice to 2 measures of water.
Khichadi
THIS IS WHOLESOME COMFORT FOOD. A BULKED-UP VERSION OF A HUMBLE DISH, THAT’S USUALLY EATEN MORE SOUPY, WITH ONLY A PINCH OF SALT AND BLACK PEPPER AND NO DAIRY OR SPICES. IT IS MAINLY SERVED TO CALM, HEAL AND SOOTHE THE DIGESTIVE SYSTEM WHEN NOT WELL. THIS RECIPE HAS MORE OF A RISOTTO TEXTURE AS THE STOCK THAT’S ADDED LOOSENS IT UP FOR A BROTH-LIKE CONSISTENCY.
SERVES 4 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 35-40 MINUTES
FRESH
6-8 fresh curry leaves
3 garlic cloves, finely chopped
2.5cm piece ginger, peeled and finely shredded
1 onion, finely chopped
1 small green chilli, seeded (optional) and finely chopped
1 tomato, finely chopped
SPICES
¼ teaspoon ground turmeric
¾ teaspoon cumin seeds
½ teaspoon garam masala
PANTRY/LARDER
100g basmati rice, thoroughly washed
100g yellow moong dhal, thoroughly washed
1 teaspoon salt, or to taste
2 tablespoons oil
2 teaspoons ghee (optional)
1. In a large saucepan, mix the rice and dhal together and add 600ml water. Bring to the boil over a high heat, then reduce the heat to low-medium and simmer for 15 minutes. Use a large spoon to lift off any white scum or residue.
2. Add the turmeric and salt and continue to simmer over a low heat for a further 10-15 minutes, occasionally stirring and pressing the dhal and rice against the pan with the back of your spoon, until everything is soft and creamy. Add a little boiling water if it’s too thick. Turn off the heat.
3. In a frying pan, heat the oil over a medium heat. Add the curry leaves and cumin seeds, then as soon as they start to crackle add the garlic and ginger and stir-fry for 30 seconds.
4. Add the onion and fry until soft and golden, then add the garam masala and green chilli and fry for 1 minute. Add the tomato and fry for 30 seconds.
5. Add the fried mixture to the cooked dhal and rice, then gently stir and cook all together for a further 5-8 minutes over a low heat. Serve with a drizzle of ghee, if liked.
Coconut Rice
FOR THOSE WHO LIKE THE RICH, CREAMY FLAVOUR OF COCONUTS, THIS DISH ADDS ANOTHER DIMENSION TO ENJOYING RICE. IT IS FULL OF TEXTURE, BUT CAN BE DRY, SO SERVE WITH SAUCE-BASED CURRIES.
SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 5-7 MINUTES
FRESH
8-10 fresh curry leaves
85g grated fresh coconut or desiccated coconut
1 quantity cooked simple plain rice
SPICES
1 teaspoon mustard seeds
1cm piece cassia or cinnamon stick
5-6 green cardamom pods, lightly crushed
1 whole dried chilli
PANTRY/LARDER
1 tablespoon coconut oil or oil
salt, to taste (optional)
2 teaspoons ghee (optional)
GARNISH
crushed mixed seeds and nuts, such as pistachios, almonds, cashews, peanuts and sesame seeds, gently roasted in a non-stick pan over a low heat until golden, then cooled and crushed until coarse with a rolling pin
1. Heat the oil in a frying pan over a low-medium heat. Add the mustard seeds, cassia or cinnamon stick, cardamom pods, dried chilli and curry leaves and fry gently for 20 seconds.
2. Next, add the coconut and salt, if using, and cook for a further 3-4 minutes.
3. Combine this mixture with the cooked rice, garnish with crushed mixed nuts and drizzle with ghee, if liked.
Whole Spice, Crispy Onion and Lentil Rice
WITH THEIR UNIQUE PEPPERY FLAVOUR, PUY LENTILS MAKE THIS RICE DISH FABULOUS. THE SHAPE OF THE PUY LENTILS HOLDS DURING COOKING AND COMBINES SUPERBLY WITH THE SPICES. MAKE SURE THE LENTILS ARE COOKED AL DENTE.
SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 20-25 MINUTES
FRESH
1cm piece ginger, peeled and finely grated
1 quantity cooked Simple Plain Rice
SPICES
1 black cardamom pod
½ teaspoon grated nutmeg
1cm piece cassia or cinnamon stick
2 cloves
½ teaspoon ground turmeric
PANTRY/LARDER
200g Puy lentils (or tiny blue-green lentils), thoroughly washed
200ml chicken or vegetable stock
1½ teaspoons ghee or butter
¼ teaspoon salt (optional)
GARNISH
Crispy Ginger, Onion and Garlic
4-5 coriander sprigs, roughly torn
1. In a medium saucepan over a medium heat, mix the lentils, stock, black cardamom pod, nutmeg, cassia or cinnamon stick, cloves and turmeric together and bring to the boil. Gently stir once, cover with a lid and reduce the heat to low.
2. Simmer for about 20-25 minutes. The lentils should be al dente and not mushy. Once cooked, stir in the grated ginger and ghee or butter and salt, if using, then mix together gently with the cooked rice.
3. Garnish with Crispy Ginger, Onion and Garlic and the torn coriander.
Vegetable Rice
IF YOU ARE LONGING FOR A COMFORTING AND SIMPLE MEAL AT SUPPERTIME WITH NO FUSS BUT LOTS OF FLAVOUR AND GOODNESS, THEN TRY THIS RICE DISH. FOR EXTRA DEPTH AND TEXTURE, DURING COOKING ADD A HANDFUL OF COOKED LENTILS OR BEANS.
SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 35 MINUTES
COOKING TIME: 15 MINUTES
FRESH
½ onion, finely chopped
2 small green chillies, split lengthways down the middle
¼ cauliflower, cut into small florets and steamed
100g cooked peas
1 potato, finely diced and steamed
1 carrot, finely diced and steamed
2 large tomatoes, seeded and finely diced
1cm piece ginger, peeled and cut into julienne
1 quantity cooked Simple Plain Rice, cooked with 1 x Eight Whole Spice Bouquet Garni or add individually
1 tablespoon lime juice
2 tablespoons finely chopped coriander
SPICES
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
PANTRY/LARDER
1 tablespoon oil
¼ teaspoon salt, or to taste
1 tablespoon ghee, for drizzling
1. Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and once they start to crackle add the onion and green chillies and fry until lightly golden brown.
2. Reduce the heat slightly, add the turmeric and salt and fry for 1 minute. Stir in the cooked vegetables and fry, stirring, for 1-2 minutes.
3. Next, add the tomatoes and ginger and fry for 20 seconds, then add the cooked rice and lime juice. Stir through gently and serve with a drizzle of ghee and the chopped coriander.
Tamarind Rice
TAMARIND RICE IS QUITE POSSIBLY THE MOST COMMON AND POPULAR ACCOMPANIMENT TO SOUTH INDIAN MEALS, OR EVEN BAKED CHICKEN AND FISH. THE TANGY, SWEET/SPICY AND STICKY DRESSING CAN BE MADE IN ADVANCE, AND USED TO LIVEN UP ANY LEFTOVER RICE.
SERVES 4 | PREPARATION TIME: 25 MINUTES | COOKING TIME: 45 MINUTES
FRESH
9-10 fresh curry leaves
1 small onion, finely chopped
1 quantity cooked Simple Plain Rice
SPICES
½ teaspoon fennel seeds
2 dried red chillies
1 teaspoon black mustard seeds
1 teaspoon asafoetida
¼ teaspoon ground turmeric
PANTRY/LARDER
1 tablespoon chana dhal
1 tablespoon tamarind pulp
½ teaspoon soft brown sugar
½ teaspoon salt, or to taste
2 tablespoons oil
GARNISH
crushed mixed seeds and nuts, such as cashews, peanuts and sesame seeds, gently roasted in a non-stick pan over a low heat until golden, then cooled and crushed until coarse with a rolling pin
1. In a non-stick frying pan over a low-medium heat, dry-roast the following until light golden brown: chana dhal, fennel seeds, curry leaves, dried chillies and mustard seeds, then cool and grind into a fine powder. Mix together the tamarind pulp, sugar, salt and 125ml water in a bowl.
2. Heat the oil in a large frying pan over a low-medium heat, add the onion and cook, stirring frequently until soft and golden. Add the asafoetida, turmeric and spice powder and fry together, while stirring for 30 seconds. Add the tamarind pulp mixture and cook over a low heat for 10-12 minutes, or until thick. Stir in the cooked rice, remove from the heat and garnish with the crushed mixed nuts and seeds.
NOTE: Rice should be cooled once cooked. If you need to make a different quantity of rice, always use 1 measure of uncooked rice to 2 measures of water.
Lemon and Chickpea Rice
A FANTASTIC COMBINATION OF RICE AND CHICKPEAS CAN BE ENJOYED ON ITS OWN OR WITH A CURRY. THE CHICKPEAS ARE HIGHLY NUTRITIOUS AND PROVIDE A GOOD SOURCE OF PROTEIN IF YOU ARE A VEGETARIAN.
SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 25 MINUTES
FRESH
zest (cut into thin strips) and juice of 1½ lemons
5cm piece ginger, peeled and cut into julienne
3 tablespoons finely chopped coriander
SPICES
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 dried red chilli
¼ teaspoon ground turmeric
PANTRY/LARDER
250g basmati rice
1 teaspoon salt, or to taste
2 tablespoons oil
180g cooked chickpeas
OPTIONAL GARNISH
Curry Leaves, Garlic, Ginger and Red Chilli
4 tablespoons roasted peanuts, lightly crushed
1. Pour the rice into 500ml boiling water, together with ½ teaspoon of the salt and the zest from ½ a lemon and cook for 10 minutes, then drain.
2. Heat the oil in a small frying pan over a medium heat. Add the mustard seeds and cumin seeds and as they begin to pop, turn the heat down.
3. Add the ginger and dried red chilli and fry for 30 seconds. Then add the chickpeas together with the turmeric, the remaining lemon zest and remaining salt and cook for 1 minute.
4. Add the drained rice to the pan and stir in the chopped coriander and lemon juice. Garnish, if liked.
NOTE: Shop-bought roasted peanuts work well.
Crab-fried Rice
INSPIRED BY SOUTH INDIAN FLAVOURS, THIS SWEET, SOUR AND ZESTY RICE DISH IS A DREAM FOR EVERY SEAFOOD LOVER. MAKE SURE THE RICE HAS COMPLETELY COOLED DOWN BEFORE RE-USING HERE, OR ALTERNATIVELY BEEN MADE EARLIER AND KEPT IN THE REFRIGERATOR.
SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
FRESH
1 tablespoon tamarind pulp
8-10 fresh curry leaves
½ onion, finely chopped
1 celery stick, finely chopped
3 garlic cloves, finely chopped
1cm piece ginger, peeled and finely shredded
3 red chillies, seeded (optional) and thinly sliced
150g crabmeat
2 tablespoons finely chopped coriander
juice of ½ lemon or lime
1 quantity cooked simple plain rice, preferably cooked the night before
SPICES
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
3 teaspoons fennel seeds
1 teaspoon ground turmeric
2 teaspoons garam masala
PANTRY/LARDER
1 tablespoon coconut milk powder
¼ teaspoon granulated sugar
1 teaspoon salt, or to taste
3-4 tablespoons oil
GARNISH
4-5 coriander sprigs
4 spring onions, sliced
ghee or sour cream, for drizzling
1. Mix the tamarind pulp, coconut milk powder, sugar and salt together, then set aside.
2. Heat the oil in a large frying pan over a low-medium heat. Add the cumin, mustard and fennel seeds and fry for 20-30 seconds, then add the curry leaves.
3. Add the onion and celery and fry for 2 minutes until lightly golden. Next, add the garlic, ginger and chillies and fry over a medium heat for 1 minute.
4. Add the turmeric and garam masala and fry for 1 minute. Reduce the heat, pour in the tamarind mix and gently simmer for about 2-3 minutes.
5. Stir in the crabmeat and the chopped coriander, lemon or lime juice and cooked rice and fry until the rice is fluffy and toasted.
6. Garnish with sliced spring onions, coriander and a drizzle of ghee or sour cream. Serve immediately.
Saffron and Cashew Rice
A FRAGRANT RICE THAT GOES PARTICULARLY WELL WITH MEAT AND FISH DISHES AND IS TRADITIONALLY SERVED AS PART OF INDIAN FESTIVAL MEALS. THE SUBTLE TASTE OF SAFFRON AND THE CRUNCHY CASHEWS MAKE IT A LOVELY TREAT AT A DINNER PARTY OR ANY SPECIAL OCCASION.
SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 20 MINUTES
SPICES
2.5cm piece cassia or cinnamon stick
1 star anise
2-3 cloves
6-8 small green cardamom pods, slightly crushed
2-3 saffron threads, soaked in 1 teaspoon milk
PANTRY/LARDER
2 tablespoons ghee or oil
2 tablespoons cashews, soaked in
a pinch of ground turmeric and hot water
250g basmati rice, thoroughly washed
½ teaspoon salt, or to taste
1. Heat 1 tablespoon of the ghee or oil in a heavy-based saucepan with a tight-fitting lid over a low-medium heat. Add the drained cashews and gently fry for 20 seconds.
2. Add the cassia or cinnamon stick, star anise, cloves and cardamom pods and continue to fry for 30 seconds.
3. Add the rice, stir gently to coat, then add 500ml hot water, the salt and saffron threads, including the soaking milk, and bring to the boil. Gently stir once, cover with the lid and reduce the heat to low.
4. Simmer for about 18 minutes. Keep the lid on and remove the pan from the heat. Leave to stand, covered, for 5 minutes. Fluff up with a fork and gently stir in the remaining ghee or oil, if liked.
NOTE: If you need to make a different quantity of rice, use 1 measure of uncooked rice to 2 measures of water.
Chicken Pulao
WONDERFUL, SIMPLE AND SATISFYING, CHICKEN PULAO NEVER FAILS TO IMPRESS AT A CASUAL LUNCH WITH FRIENDS OR A FAMILY DINNER. UNLIKE A BIRYANI WHERE THE MEAT AND RICE ARE COOKED SEPARATELY, IN A PULAO DISH THE RICE AND MEAT OR VEGETABLES ARE COOKED TOGETHER IN ONE POT.
SERVES 4 | PREPARATION TIME: 35 MINUTES | COOKING TIME: 1 HOUR
FRESH
6 garlic cloves
2.5cm piece ginger
2 tablespoons natural yoghurt
½ large onion, thinly sliced
1kg skinless chicken on the bone, cut into pieces
2 tablespoons finely chopped coriander
SPICES
6 cloves
5cm piece cassia or cinnamon stick
4 bay leaves
2 black cardamom pods
6-8 green cardamom pods
1 tablespoon garam masala
1 teaspoon ground cumin, plus extra for sprinkling
1 teaspoon paprika
1 teaspoon chilli powder
1 teaspoon ground turmeric
PANTRY/LARDER
450ml vegetable or chicken stock or water
2 teaspoons salt, or to taste
3 tablespoons oil
250g basmati rice, thoroughly washed
SERVE
1 lime, cut into wedges
NOTE
Chicken on the bone releases a more intense flavour to the dish.
1. Using a mortar and pestle, make a fine paste with the garlic and ginger. Set aside.
2. In a small bowl, mix together the yoghurt and stock or water. Set aside.
3. Heat the oil in a large heavy-based frying pan over a low heat. Add the whole spices and fry for 20 seconds, then add the onion and fry for 20 minutes, or until golden brown. Turn up the heat, then add the ginger and garlic paste and fry for 1-2 minutes.
4. Add the chicken, ground spices and salt and mix together well. Cover with a lid and cook for 8-10 minutes, stirring occasionally.
5. Add half the yoghurt stock, stir through, bring to the boil, cover and cook for a further 10 minutes, stirring occasionally.
6. Now add the rice and coriander and the remaining yoghurt stock. Bring to the boil, then reduce the heat, cover with a lid and cook for 16-18 minutes, or until the rice liquid has evaporated and the chicken and rice are tender. Remove from the heat and leave to rest for 5-7 minutes with the lid on. Sprinkle with ground cumin and serve immediately with lime wedges.
Lamb Biryani
THIS IS A COMPLETE, ‘BOWL ONLY’-STYLE SUPPER. MAKING BIRYANI IS TIME-CONSUMING BUT THE END RESULT - THE TEXTURE AND WONDERFUL FLAVOURS AND AROMAS - WILL MAKE IT WELL WORTH IT. ALTERNATIVELY, PREPARE ONLY THE FRAGRANT, LAMB MASALA THE DAY BEFORE, AND LAYER WITH COOKED RICE ONCE IT’S READY TO SERVE.
SERVES 4-5 | PREPARATION TIME: 3-4 HOURS | COOKING TIME: 1 HOUR
FRESH
1½ onions
6 garlic cloves
4cm piece ginger
2 green chillies
100g tinned chopped tomatoes
1kg boneless lamb, cut into cubes
1 quantity simple plain rice
SPICES
4 green cardamom pods, slightly cracked
2 black cardamom pods, slightly cracked
6 cloves
4 bay leaves
1½ teaspoons cumin seeds
4cm piece cassia or cinnamon stick
2½ teaspoons garam masala
large pinch of saffron threads, soaked in 50ml warm milk
PANTRY/LARDER
1 tablespoon desiccated coconut
3 tablespoons ghee or oil
2 teaspoons salt, or to taste
GARNISH
Crispy Ginger, Onion and Garlic
1 teaspoon melted ghee
1. Blitz together the onions, garlic, ginger, chillies, tomatoes and desiccated coconut in a blender until they form a smooth paste.
2. In a large saucepan with a lid, heat the ghee or oil over a low-medium heat, then add all the whole spices and fry for 20 seconds, or until golden.
3. Add the lamb and coconut paste, stir until everything is coated, then cover with the lid and cook for 25 minutes over a low heat. Uncover and cook for a further 20 minutes, stirring frequently.
4. Once the oil has separated, the sauce has thickened and the lamb is cooked and tender, add the garam masala and salt. Stir and cook for 2 minutes, then turn off the heat.
5. Next, make the Simple Plain Rice according to the recipe on page, then drain.
6. Immediately assemble the biryani. Spread a large spoonful of rice over the base of a pan with a lid. Next, spread a layer of cooked lamb and alternate with the rice and lamb until you finish with a layer of rice.
7. Lastly, drizzle the saffron milk all over the layered biryani, cover and seal with foil. Place the lid on top and cook over a very low heat for 10 minutes. Garnish with Crispy Ginger, Onion and Garlic and a drizzle of ghee.
NOTE: Heat the lamb thoroughly, before layering with the rice. Reduce the Step 7 cooking time by 1 minute.
SIX
Potatoes
❶ SPICY SWEET POTATO WEDGES
PREHEAT the oven to 180°C/350°F/Gas 4.
CUT 2 large unpeeled sweet potatoes into wedges and place on a heavy-based baking tray.
CRUSH 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, ½-1 teaspoon red chilli flakes and 1 teaspoon salt, or to taste using a mortar and pestle.
MIX with 2 tablespoons oil. Scatter in 3 garlic cloves, lightly crushed with skins on, and toss everything together.
ROAST for 30-45 minutes, turning once.
❷ MUMBAI ALOO
HEAT 3 tablespoons oil.
ADD 1 teaspoon cumin seeds and 1 teaspoon mustard seeds and after 3-4 seconds add 500g diced cooked potato and 1cm piece peeled and grated ginger, ½ teaspoon ground turmeric, 1 teaspoon ground coriander, ½ teaspoon red chilli flakes, ½ teaspoon dry mango powder (amchoor) and ½ teaspoon salt.
GENTLY keep tossing together and at the same time crushing the odd potato with the back of a fork for 6-8 minutes.
GARNISH with 2 tablespoons finely chopped coriander and a large pinch of chaat masala.
❸ POTATO, PEAS AND TOMATO
HEAT 2 tablespoons oil in a frying pan over a low heat.
ADD 1 bay leaf, 1 teaspoon cumin seeds, 2 finely chopped garlic cloves and 1cm piece peeled and grated ginger.
MIX 2 tablespoons Caramelised Onion Paste, 1 tablespoon tamarind extract and 2 tablespoons tomato passata (puréed tomatoes); pour the mixture into the pan.
FRY for 2 minutes, add 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon ground coriander and 1½ teaspoons salt.
STIR and cook for 1 minute.
ADD 100g frozen peas and fry for 1 minute, then add 250g diced cooked potato and cook all together stirring constantly for 3-4 minutes.
REMOVE from the heat and stir in 2 finely chopped fresh tomatoes.
❹ CRUSHED POTATOES
PLACE 500g peeled and chopped potatoes, together with a Three Whole Spice Bouquet Garni of crushed spices and 2 teaspoons salt in a large saucepan of water.
BOIL for about 8-10 minutes depending on size of the cubes. Once cooked through, drain and reserve. heat 1 tablespoon oil or ghee in a small frying pan, add ½ teaspoon cumin seeds and gently fry for 20 seconds.
ADD 55g finely chopped leek (white part only) and 1½ finely chopped garlic cloves and fry for 30 seconds over a low heat until caramelised.
POUR in 25ml coconut milk. Add to the potatoes, mix and mash everything together.
DRIZZLE with ghee or butter.
GARNISH with finely chopped coriander.
❺ STUFFED POTATO AND PEA CAKES
PULSE 85g peas, 25g paneer, 1 teaspoon grated ginger, ½ green chilli, ¼ teaspoon dry mango powder (amchoor), ¼ teaspoon garam masala, ¼ teaspoon salt and 1 tablespoon chopped coriander in a blender.
MIX 500g mashed potatoes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground fennel, large pinch of chilli powder, ¼ teaspoon ground ginger, ½ teaspoon chaat masala, 1 teaspoon salt and 2 tablespoons cornflour together.
STIR together to mix. Oil your hands, take a heaped tablespoonful of the potato mix and place in the palm of your hand. Flatten and place 2 teaspoonfuls of the paneer and pea mix in the middle. Fold in all the sides and roll into a ball then flatten slightly. Repeat.
HEAT 100ml oil in a frying pan. Fry 2-3 cakes at a time for 2-3 minutes on both sides until golden brown.
❻ FIVE-SPICED POTATO SALAD
HEAT 4 tablespoons oil in a heavy-based frying pan over a medium heat.
ADD 1 teaspoon panch phoran, then after about a minute of stirring add 500g halved, baby potatoes. Next, add 1 teaspoon ground turmeric, 1½ teaspoons garam masala or ground cinnamon (optional), 1 teaspoon red chilli flakes and sea salt, to taste.
FRY and keep stirring for 2 minutes. Pour in 25ml water, cover and simmer over a low heat for 8-10 minutes. Remove the lid, turn up the heat and cook, stirring until the water has completely evaporated and the potatoes are cooked through and starting to sizzle and fry.
REMOVE from the heat and gently stir in 2 finely chopped tomatoes and 1 tablespoon each of finely chopped fresh mint and coriander.
GARNISH with whole coriander and mint leaves.