Indian Made Easy - Amandip Uppal (2016)
Chapter 8. BASICS
Tamarind Pulp
IN MOST NORTH INDIAN DISHES TOMATOES FORM THE MAIN BASE, BUT FOR SOUTH INDIAN DISHES TAMARIND IS THE KEY INGREDIENT, ESPECIALLY FOR SAUCE-BASED DISHES. THIS TART, FRUIT PULP IS USED TO ADD TANG AND SOURNESS. IT IS VERY VERSATILE AND EASY TO PREPARE, SO MAKE A LARGE AMOUNT AND USE IN MARINADES, DIPS, CHUTNEYS OR RICE, VEGETABLE AND FISH DISHES.
MAKES ABOUT 350-500g
PREPARATION TIME: ABOUT 10 MINUTES
COOKING TIME: ABOUT 10-12 MINUTES
FRESH
200g block of seedless tamarind
1. Place the tamarind and 350ml water together in a saucepan and simmer gently for 10-12 minutes until softened through. Drain through a fine sieve, using the back of a spoon to keep scraping it until you are left with seed and fibres. If it’s cool enough use your hands to further loosen the pulp.
2. Pour the tamarind pulp into a screw-top jar and refrigerate. Use within 1 month.
Saffron Essence
SAFFRON IS A HIGH-QUALITY SPICE, AND IS THE MOST EXPENSIVE IN THE WORLD. A TINY AMOUNT OF THESE DELICATE THREADS DO GO A LONG WAY. PRESOAKING YOUR SAFFRON DRAWS OUT THE COLOUR AND HELPS TO ENSURE THE FLAVOURS INFUSE EVENLY THROUGHOUT THE DISH.
MAKES ABOUT 55ML
PREPARATION TIME: ABOUT 10 MINUTES
SOAKING TIME: 15-25 MINUTES
SPICES
2-3 saffron threads
PANTRY/LARDER
50ml warm cooking liquid, such as milk,
water or stock
1. Immerse the saffron threads in the hot liquid and soak for about 15-25 minutes.
2. Pour the liquid together with the saffron into your dish - usually towards the end of your cooking.
ESSENTIAL PASTES
THE USE OF THESE TWO PASTES IS PARAMOUNT IN INDIAN COOKING, SO IT’S WORTH MAKING THEM IN LARGE BATCHES, OR PREP THE PASTES 2 DAYS BEFORE ENTERTAINING, SO ALL THE GROUNDWORK HAS BEEN DONE.
Caramelised Onion Paste
A SWEET, SILKY SMOOTH PASTE FOR ALL ONION-BASED SAUCES OR EVEN MARINADES, IT GIVES ANY DISH A GLOSSY SLEEK FINISH. TO MAKE A RICHER PASTE, BLEND WITH CASHEWS, YOGHURT OR FRIED GARLIC AND GINGER.
MAKES 450G
PREPARATION TIME: ABOUT 10 MINUTES
COOKING TIME: ABOUT 30 MINUTES
FRESH
550g onions, thinly sliced
PANTRY/LARDER
4-5 tablespoons oil
1. Heat the oil in a heavy-based frying pan over a low-medium heat. Add the onions and fry, stirring, for 5-8 minutes.
2. Turn up the heat slightly, and keep stirring and frying for 15-20 minutes, or until the onions have become rich and golden.
3. Place the caramelised onions in a blender and blitz until smooth.
4. Place the paste in a jar and seal with a tight-fitting lid. Refrigerate for 1 week or place in small containers and freeze.
NOTE: Use a touch of water or extra oil if needed.
Ginger and Garlic Paste
A FABULOUS PASTE THAT HAS ENDLESS USES. USE IN ALL CURRIES, MARINADES, DRESSING AND DIPS. PRIOR TO BLENDING THE GINGER AND GARLIC, YOU CAN ALSO ADD A COUPLE OF FRESH CHILLIES.
MAKES 110G
PREPARATION TIME: ABOUT 10-12 MINUTES
FRESH
60g piece ginger, peeled and roughly chopped
80g garlic cloves, roughly chopped
1. Place the ginger and garlic together in a blender or use a mortar and pestle, and grind to a fine paste.
2. Place the paste in a jar and seal with a tight-fitting lid. Refrigerate for 3 days or place in small containers and freeze.
NOTE: Top with a little oil if storing for longer than 1-2 days.
Spring Onion, Coriander and Mint
THIS IS REFRESHING AND CLEANSING. USE TO GARNISH YOGHURT DISHES, MEATS, CHUTNEYS AND SALADS.
MAKES ABOUT 3 TABLESPOONS
PREPARATION TIME: ABOUT 5 MINUTES
FRESH
3 spring onions
¼ bunch coriander, including stalks
6-7 mint leaves
1. Very finely shred each ingredient, mix together and use immediately.
NOTE: Mint and coriander go black if left to stand for too long - if not using straight away, lightly coat the whole garnish with 1 teaspoon of oil and keep in the refrigerator.
Crispy Okra
THIS CERTAINLY IS A DIFFERENT AND INTERESTING WAY TO COOK AND EAT OKRA. USE TO GARNISH DHALS, YOGHURTS, SALADS AND RICE OR SIMPLY EAT AS A HOT, CRISPY SNACK - IF SO, SPRINKLE, WITH A PINCH OF CHAAT MASALA WHILE HOT.
MAKES 500G
PREPARATION TIME: ABOUT 30 MINUTES
COOKING TIME: ABOUT 3-5 MINUTES
FRESH
500g okra, thinly sliced lengthways
¼ teaspoon lemon juice
SPICES
½ teaspoon garam masala
¼ teaspoon ground turmeric
1 teaspoon chilli powder
PANTRY/LARDER
1 tablespoon cornflour
¼ teaspoon salt
oil, for deep-frying
1. Wash and super-dry the okra. Cut lengthways down the middle, then cut into batons.
2. Place the okra in a bowl and sprinkle with all the lemon juice, spices, cornflour and salt.
3. Stir and coat evenly, then leave to absorb for about 20-25 minutes.
4. Heat the oil for deep-frying in a large, deep saucepan or a wok and deep-fry the okra in batches until golden and crisp. Remove and drain on paper towel. Cool completely.
HOW TO MAKE
Ghee
GHEE IS A TYPE OF CLARIFIED BUTTER, SIMMERED SLOWLY UNTIL ALL THE MOISTURE EVAPORATES AND THE MILK SOLIDS BEGIN TO BROWN. AS IT IS HEATED FOR LONGER, GHEE HAS A STRONG, NUTTY AND CARAMEL-LIKE FLAVOUR AND AROMA. AYURVEDIC DEVOTEES CALL GHEE LIQUID GOLD, AS IT HAS MANY HEALTH BENEFITS. IT IS ALSO LACTOSE FRIENDLY AND HAS A HIGH BURNING POINT, SO IT’S PERFECT FOR FRYING. IF YOU PREFER NOT TO COOK WITH GHEE, THEN A FEW TEASPOONS DRIZZLED ON THE FINISHED DISH BEFORE SERVING WILL GIVE IT THAT EXTRA EDGE OF FLAVOUR.
MAKES ABOUT 360ML | PREPARATION TIME: 5 MINUTES | COOKING TIME: 20-25 MINUTES
EQUIPMENT
Heavy-based saucepan
fine sieve
several pieces of muslin
measuring jug
wooden spoon
Cut
1
Place 450g good-quality butter, cut into small cubes, into a heavy-based saucepan.
Note For best results use organic butter.
Melt
2
Gently start to melt over a low-medium heat, stirring constantly. Once it really starts to melt, the butter will separate into three layers. This will start to happen quite quickly.
Check
3
Foam will appear on top, milk solids will drop to the bottom, and you should be left with clarified butter floating in between the two. To check, use a spoon to push back the foam and take a look.
Simmer
4
Bring the butter to a gentle simmer, turn down the heat and cook gently for a further 15-20 minutes, or until the middle layer becomes more fragrant and golden than when you first started. Push back the foam to take a look. With a fine sieve or a spoon, skim and lift off absolutely all the foam sitting on top and discard. All that should be left is the clear butter and brown milk solids sitting at the bottom. Turn up the heat slightly and brown just a little more. Then turn off the heat and allow the ghee to settle for 1-2 minutes.
Strain
5
Next, place a piece of muslin (cheesecloth) over a sterilised glass jar and carefully strain to remove the brown toasted milk proteins sitting at the base of the pan. Keep chilled for 6 months.
Store
CONCENTRATED SPICE PASTES
PREPARE THESE PASTES 3-4 DAYS IN ADVANCE. PLACE IN A JAR, TOP WITH A LITTLE OIL AND REFRIGERATE. YOU CAN PLAY AROUND WITH A LITTLE AMOUNT OF THE PASTE IN DIPS, MARINADES, DRESSINGS AND WITH RICE OR USE TO MAKE A SUBSTANTIAL MEAT, VEGETABLE OR PANEER DISH.
Saffron and Cardamom Paste
AN IDEAL WAY TO PLAN AHEAD FOR FAMILY DINNERS, SUNDAY LUNCH OR SUPPER WITH FRIENDS, OR TO USE AS AN EVERYDAY CONDIMENT IN OTHER RECIPES.
MAKES ABOUT 250ML
PREPARATION TIME: ABOUT 30 MINUTES
COOKING TIME: ABOUT 12-15 MINUTES
FRESH
200g onions, sliced, shallow- or
deep-fried until golden and crispy
3-4 garlic cloves
SPICES
seeds from 15 green cardamom pods
1 tablespoon white poppy seeds and 2-3 saffron threads, soaked in 125ml hot water for 15 minutes
1 tablespoon garam masala
PANTRY/LARDER
3 tablespoons oil
salt, to taste
NOTE
Take the seeds first, then using a mortar and pestle, grind into a fine powder.
1. Place all the above ingredients, including the soaking liquid, into a blender and grind into a smooth paste. Add a little extra oil if needed.
2. Place in a sterilised jar, seal with a tight-fitting lid and refrigerate for 5-6 days.
NOTE: Tip the whole jar into a heavy-based frying pan, fry for 30 seconds over a medium heat, then add ¼ teaspoon ground turmeric, 2 teaspoons ground cumin, 1 teaspoon red chilli flakes, then meat, paneer or vegetables of your choice, and add 50ml water. Cover and slow cook. Finish with some shredded ginger and crème fraîche or coconut milk for additional flavour.
Basic Spiced Tomato Paste
IT’S WORTHWHILE MAKING A LARGE BATCH, AS THIS PASTE IS THE PERFECT ALL ROUNDER AND BASE FOR ALMOST ALL INDIAN CURRIES AND RICE DISHES. NO MORE BUYING JARS OF SPICE PASTE FROM SUPERMARKETS; THIS FRESH AND AUTHENTIC ONE BEATS THEM ALL.
MAKES ABOUT 350ML
PREPARATION TIME: ABOUT 15 MINUTES
COOKING TIME: ABOUT 30 MINUTES
FRESH
200g onions
3-4 garlic cloves
2.5cm piece ginger, peeled
2-3 green chillies
3 bay leaves
200g tomatoes, finely diced
SPICES
3 black cardamom pods, seeds only
1 cassia or cinnamon stick
2 tablespoons coriander seeds
3 cloves
1 teaspoon ground turmeric
PANTRY/LARDER
3 tablespoons oil
salt, to taste
1. In a blender, grind the onions, garlic, ginger and chillies together to form a paste. Set aside.
2. In a coffee/spice grinder or blender, grind together all the whole spices - bay leaves, black cardamom, cassia or cinnamon stick, coriander seeds and cloves. Set aside.
3. Heat the oil in a heavy-based frying pan over a medium-high heat. Add the onion paste and fry, stirring frequently for about 5-7 minutes, or until it is a rich golden brown colour.
4. Turn the heat down slightly, add the turmeric and salt and fry for 30 seconds.
5. Next, add the tomatoes and cook until the tomatoes break down and any water has evaporated. At this stage blitz in a blender again for an even smoother paste, if you like.
6. Add the spice powder, stir and mix together well.
7. Place the paste in a sterilised jar, seal with a tight-fitting lid and refrigerate for 5-6 days.
TOPPINGS AND GARNISHES
THESE FEW ESSENTIAL INGREDIENTS CAN ADD A LITTLE EXTRA BOOST, DRAMA AND FLAVOUR TO MOST DISHES.
Crispy Ginger, Onion and Garlic
SMOKY CHARRED GARLIC AND GINGER WITH SWEET CARAMELISED ONIONS. USE TO GARNISH LENTILS, VEGETABLES, MEATS AND ANY RICE DISH.
MAKES 4-5 TABLESPOONS
PREPARATION TIME: ABOUT 5 MINUTES
COOKING TIME: ABOUT 10-12 MINUTES
FRESH
2 onions, thinly sliced
4 garlic cloves, thinly sliced
1.25cm piece ginger, peeled and finely shredded
PANTRY/LARDER
2-3 tablespoons oil
pinch of salt, or to taste
1. Heat the oil in a frying pan over a low-medium heat. Add the onions and salt, cover and cook for 2 minutes. Fry very slowly for intense flavours.
2. Remove the lid, turn up the heat slightly and add the garlic and ginger. Fry, stirring occasionally, for 5-8 minutes, or until crispy, golden but a little singed. This can be stored in an airtight container for 1-2 days, but do not place in the fridge.
Toasted Coconut, Pomegranate Seed and Coriander
THIS HAS A NUTTY, SOUR AND FRESH FLAVOUR. USE TO GARNISH SALADS, RICE AND DRY VEGETABLE DISHES.
MAKES 2-3 TABLESPOONS
PREPARATION TIME: ABOUT 10 MINUTES
FRESH
seeds (arils) from ½ fresh pomegranate
2 tablespoons finely chopped coriander
PANTRY/LARDER
100g desiccated coconut
1. Gently toast the coconut in a non-stick pan over a low heat until golden brown, then remove and cool.
2. Mix together with the pomegranate seeds and coriander.
Curry Leaves, Garlic, Ginger and Red Chilli
THIS ADDS AN AMAZING SOUTH INDIAN FLAVOUR AND HEAT TO ANY DISH. USE TO GARNISH ANY LENTIL- OR DHAL-BASED DISH, RICE OR CHARRED AND ROASTED VEGETABLES.
MAKES 5-6 TABLESPOONS
PREPARATION TIME: ABOUT 8-10 MINUTES
COOKING TIME: ABOUT 2-4 MINUTES
FRESH
8 fresh curry leaves
5cm piece ginger, peeled and cut into julienne
3-4 garlic cloves, very thinly sliced
1 whole large red or green chilli, seeded (optional), and very thinly sliced
PANTRY/LARDER
2 tablespoons oil
1. Heat the oil in a small frying pan over a low-medium heat.
2. Add the curry leaves, then the ginger and fry for 20 seconds. Lower the heat slightly and add the garlic and chilli. Stir-fry until golden, crisp and slightly singed. This can be stored in an airtight container for 1-2 days, but do not place in the fridge.
Mixed nuts and Seeds
THIS IS IDEAL FOR THAT EXTRA CRUNCH AND NUTTY FLAVOUR. USE TO GARNISH RAW SALADS, DIPS, RICE AND SOME DESSERTS.
MAKES 5-6 TABLESPOONS
PREPARATION TIME: ABOUT 10 MINUTES
COOKING TIME: ABOUT 4-6 MINUTES
PANTRY/LARDER
85g raw cashews
85g peanuts
1 tablespoon sunflower seeds
1½ teaspoons sesame seeds
1. Preheat the oven to 160°C/315°F/Gas 2-3.
2. Place the cashews and peanuts on a baking tray and roast in the oven for 3-4 minutes, then add the seeds. Keep tossing and roast for a further 1-2 minutes.
3. Cool completely, then coarsely crush using a rolling pin or a mortar and pestle. This can be stored for approximately 2 weeks in an airtight container.
NOTE: Keep a close eye while roasting - once they go brown, they can burn very quickly.
DRY SPICE MIX
IT’S HANDY HAVING READY-MIXED SPICES - HERE ARE TWO WONDERFUL RECIPES. ONE, A STRIPPED BACK CLASSIC FOR CURRIES AND ALL-ROUND USE, AND THE OTHER MORE SPECIFIC IN FLAVOUR, SO STIR INTO YOGHURT OR CRèME FRAîCHE AND USE AS A MARINADE, OR ADD AT THE TAIL END OF COOKING.
Korma Masala
SAVE THIS ONE FOR SPECIAL OCCASIONS. MIX IN WITH CREAM, YOGHURT OR GHEE, RUB OVER OR USE TO MARINATE MEAT AND VEGETABLES, THEN ROAST OR BARBECUE.
MAKES ABOUT 2-3 TABLESPOONS
PREPARATION TIME: ABOUT 5-8 MINUTES
SPICES
8 large dried chillies, dry-roasted in a frying pan over a gentle heat
seeds of 8 green cardamom pods
2 cinnamon sticks
1 teaspoon ground turmeric
6 cloves
1 teaspoon ground ginger
3 saffron threads
NOTE
Take the seeds from the cardamom first, then use a mortar and pestle to grind into a fine powder.
1. Use a mortar and pestle to grind all the ingredients into a fine powder. Place the mixture in a jar with a tight-fitting lid and use within a month.
Simple Garam Masala
GARAM MASALA IS THE MAIN SPICE MIX USED IN ALMOST ALL INDIAN DISHES. THIS IS AN EASY VERSION TO START WITH. NEXT, YOU CAN ADD FURTHER WHOLE SPICES AND EVEN DRY-ROAST THEM IN THE OVEN BEFORE GRINDING.
MAKES 2 TABLESPOONS
PREPARATION TIME: ABOUT 5-8 MINUTES
SPICES
1 teaspoon black peppercorns
1 teaspoon cloves
5cm piece cassia or cinnamon stick
seeds of 20 green cardamom pods
seeds of 2-3 black cardamom pods
1 teaspoon cumin seeds
NOTE
Take the seeds from the cardamom first, then use a mortar and pestle to grind into a fine powder.
1. Use a mortar and pestle to grind all the ingredients into a powder. Place the mixture in a jar with a tight-fitting lid and use within a month.
MARINADES
PREPARE THESE PASTES 3-4 DAYS IN ADVANCE. PLACE IN A JAR, TOP WITH A LITTLE OIL AND REFRIGERATE. YOU CAN PLAY AROUND WITH THE AMOUNT OF THE PASTE IN DIPS, MARINADES, DRESSINGS AND WITH RICE, OR USE TO MAKE A SUBSTANTIAL MEAT, VEGETABLE OR PANEER DISH.
Tikka Masala Marinade
FOR CHICKEN, LAMB, PANEER AND VEGETABLES
RICH AND AROMATIC YET A MELLOW MARINADE - it’S BEST USED ON ROAST OR BARBECUE CHICKEN, FISH, EGGPLANT (AUBERGINE), POTATOES AND CAULIFLOWER.
SERVES 4
PREPARATION TIME: 20 MINUTES
FRESH
340g full-fat yoghurt, preferably Greek-style style
3 garlic cloves
5-cm piece ginger, peeled
1 green chilli
SPICES
½ teaspoon ajwain seeds
2-3 saffron threads
½ teaspoon tandoori masala
½ teaspoon chilli powder
1 teaspoon garam masala
PANTRY/LARDER
1½ teaspoons white vinegar or lemon juice
½ teaspoon salt, or to taste
1 egg white
1 tablespoon oil
1. Pour the yoghurt into a large bowl.
2. In a blender, blitz the garlic, ginger and chilli together into a fine paste. Add to the yoghurt together with the rest of the ingredients, except the egg white and oil, as these need to be added just before cooking.
NOTE: During cooking, baste the meat a couple of times with melted ghee.
Spiced Coconut and Crème Fraîche
FOR FISH, CHICKEN AND VEGETABLES
THIS MARINADE IS BEST SMEARED OVER SALMON STEAKS, A WHOLE CHICKEN OR BABY EGGPLANT (AUBERGINE) SLICED IN HALF AND ALL ROASTED. FLAKE OR SLICE ANY LEFTOVER SALMON, CHICKEN OR EGGPLANT, MIX WITH GOOD-QUALITY MAYONNAISE OR JUST A DRIZZLE OF OIL, SQUEEZE OVER A LIME OR LEMON, THEN FINISH OFF WITH FINELY CHOPPED SPRING ONIONS AND CORIANDER. SEASON WITH COARSE BLACK PEPPER AND SEA SALT. NOW YOU HAVE AN EXCELLENT ‘NEXT DAY’ SANDWICH FILLER.
SERVES 2-3
PREPARATION TIME: 10-15 MINUTES
FRESH
1½ garlic cloves
2 tablespoons crème fraîche
SPICES
½ teaspoon garam masala
¼ teaspoon ground turmeric
1 teaspoon chilli powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
PANTRY/LARDER
¼ teaspoon salt, or to taste
1½ tablespoons coconut milk powder
1½ tablespoons oil
1. Begin by pounding the garlic and salt together using a mortar and pestle. Next, add all the spices and coconut milk powder to the crushed garlic and salt paste and pound together gently.
2. Slowly drizzle in the oil, and stir in until the marinade comes together and makes a thick paste.
3. Finally, stir in the crème fraîche and use immediately. Alternatively, omit the crème fraîche and pour into a sterilised jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in the crème fraîche when ready to use.
Mint, Coriander, Ginger and Lemon
FOR CHICKEN AND POTATOES
RUB THIS MARINADE ALL OVER WHOLE OR PIECES OF CHICKEN, THEN COVER AND MARINATE FOR 2-3 HOURS. TO ADD A LITTLE RICHNESS AND CREAMINESS STIR IN 2 TABLESPOONS OF CRèME FRAîCHE OR NATURAL YOGHURT TO THE MARINADE.
SERVES 4
PREPARATION TIME: 20 MINUTES
FRESH
½ bunch whole coriander
10-12 mint leaves
4cm piece ginger, peeled
3 garlic cloves
zest and juice of ½ lemon
1½ green chillies
PANTRY/LARDER
1 teaspoon salt, or to taste
1 tablespoon oil
1. Blitz all the marinade ingredients, except the oil together in a small blender. Gradually add the oil to form a paste.
2. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.
Coconut and Tamarind with Red Chilli and Ground Spices
FOR SEAFOOD
MARINATE A WHOLE FISH IN THIS MARINADE, THEN SIMPLY FRY SLIVERS OF ONION, GARLIC AND GINGER. POP THE FISH INCLUDING THE MARINADE INTO A FRYING PAN AND FRY UNTIL COOKED. ALTERNATIVELY, BAKE OR BARBECUE WITH WEDGES OF LIMES.
SERVES 4-6
PREPARATION TIME: 15 MINUTES
FRESH
5 tablespoons tamarind pulp
240ml tin coconut milk
SPICES
5 dried red chillies
2 tablespoons ground coriander
1 tablespoon garam masala
1½ teaspoons ground turmeric
PANTRY/LARDER
½ teaspoon salt, or to taste
3 tablespoons coconut milk powder
1. Use a mortar and pestle to pound the dried chillies into a coarse paste with 1-2 tablespoons hot water.
2. Mix the red chilli paste and tamarind pulp with the ground coriander, garam masala, turmeric and salt to taste. Add the coconut milk powder and coconut milk and mix well.
3. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.
Tamarind, Ginger and Chilli for seafood and meat
RUB THIS SOUR AND AROMATIC MARINADE ALL OVER YOUR CHOICE OF MEAT AND MARINATE FOR AT LEAST A COUPLE OF HOURS BEFORE COOKING. FOR A LOOSER MARINADE, STIR IN 4-5 TABLESPOONS COCONUT MILK, AND A LARGE PINCH OF SUGAR, WHICH WILL ALSO HELP IF IT’S TOO TART.
SERVES 4
PREPARATION TIME: 35 MINUTES
FRESH
10cm piece ginger, peeled and roughly chopped
2-3 chillies, roughly chopped
2 tablespoons tamarind pulp
SPICES
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 teaspoon garam masala
PANTRY/LARDER
1 teaspoon salt, or to taste
1 tablespoon oil
1. Heat a non-stick frying pan over a low heat. Roast and toss the coriander and mustard seeds for about 30-40 seconds. Cool and grind to a powder using a mortar and pestle. Set aside.
2. Next, using a mortar and pestle or a blender, grind together the ginger, chilli and 2 teaspoons hot water.
3. Then add the tamarind, roasted spices, garam masala, salt and oil and mix thoroughly.
4. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.
Spiced Yoghurt
THIS MARINADE IS DELICIOUS RUBBED INTO A PIECE OF CHICKEN, BEEF OR LAMB. STIR INTO MIXED VEGETABLES AND ROAST - THE MARINADE CREATES ITS OWN DRESSING. ANY LEFTOVERS CAN BE THINLY SLICED AND ENJOYED AS PART OF A SALAD OR FILLED IN ANY BREAD OF YOUR CHOICE.
SERVES 4
PREPARATION TIME: 20 MINUTES
FRESH
500g natural yoghurt
2 garlic cloves, finely crushed
2.5cm piece ginger, peeled and finely grated
SPICES
1 tablespoon garam masala
¼ teaspoon ground turmeric
PANTRY/LARDER
3 tablespoons oil
salt and coarse black pepper to taste
1. Stir all the marinade ingredients together and season with salt and pepper.
2. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 1-2 days.
NOTE: During cooking, baste the meat a couple of times with melted ghee.
BOUQUET GARNI
AS AROMATIC AND ESSENTIAL AS WHOLE SPICES ARE, NOT MANY PEOPLE APPRECIATE RANDOMLY BITING INTO THEM. THESE LITTLE MUSLIN (CHEESECLOTH) BUNDLES HELP CONTROL AND KEEP TRACK OF WHOLE MIXED SPICES WITHOUT COMPROMISING ON THEIR FLAVOUR. CUT MEDIUM-SIZED SQUARES OF MUSLIN, SPREAD OUT ON A WORK SURFACE AND PLACE THE SPICES IN THE CENTRE. BRING THE FOUR CORNERS TOGETHER AND TIE THEM SECURELY WITH A MEDIUM LENGTH OF KITCHEN STRING MAKING SURE THERE ARE NO GAPS. USE IN ANY RICE, STOCK, SOUP OR MOST SAUCE-BASED DISHES. NOTE: TRY ADDING LEMON, LIME OR ORANGE PEELS.
EIGHT WHOLE SPICE
4-5 whole black peppercorns
1 bay leaf
2-3 cloves
2-3 green cardamom pods, slightly cracked
1 black cardamom pod, slightly cracked
2 single strands of mace
1 small star anise
2.5cm piece cinnamon stick
THREE WHOLE SPICE
2.5cm piece cassia or cinnamon stick
2 bay leaves
1 teaspoon fennel seeds
FIVE WHOLE SPICE
4 small green cardamom pods, slightly cracked
1 teaspoon fennel seeds
4 cloves
5cm piece cinnamon stick
¼ teaspoon black peppercorns
FOUR WHOLE SPICE
2 cloves
1 black cardamom pod or 3 small green cardamom pods, slightly cracked
5cm piece cassia or cinnamon stick
1 bay leaf
Rich Indian Pastry
A TRADITIONAL NORTH INDIAN PASTRY - FLAKY AND BUTTERY WITH LOTS OF FLAVOUR - IT IS A FIRM FAVOURITE AND BASE FOR MOST INDIAN STREET SNACKS. ANY PASTRY LEFT OVER, ROLL OUT WAFER THIN, CUT INTO STRIPS OR SHAPES OF YOUR CHOICE, SPRINKLE WITH MIXED SEEDS, SUCH AS SESAME, CARAWAY, NIGELLA OR BLACK POPPY SEEDS AND DEEP-FRY IN BATCHES. DRAIN AND SPRINKLE WITH AN EQUAL SPICE MIX OF CHILLI POWDER, SEA SALT AND SUGAR. ALTERNATIVELY, YOU CAN ADD THE SAME SEEDS TO THE DOUGH PRIOR TO KNEADING WITH WATER.
MAKES 20-25 SAMOSAS OR PASTIES | PREPARATION TIME: 20 MINUTES
FRESH
200g butter, melted
1½ teaspoons lemon juice
PANTRY/LARDER
500g plain flour, sifted
large pinch of salt
1. Place the flour and salt in a bowl, pour in the butter and lemon juice and mix together to form breadcrumbs.
2. Using your fingertips, bind the ingredients together to form a ball, gradually adding a little warm water if necessary to bring it together into a smooth pliable dough. Cover with a damp cloth and leave for 20 minutes.