Indian Made Easy - Amandip Uppal (2016)

Chapter 7. DESSERTS AND DRINKS

Pistachio Kulfi

THIS IS A QUICK VERSION OF A CLASSIC INDIAN ICE CREAM. ALTERNATIVELY, REPLACE OR MIX THE PISTACHIOS WITH FINELY CHOPPED DRIED OR FRESH FRUIT AND OR MIXED NUTS. IT IS DELICIOUS ON ITS OWN OR SERVE WITH GRIDDLED OR BARBECUED TROPICAL FRUIT.

SERVES 4 | PREPARATION TIME: 10 MINUTES | FREEZING TIME: AT LEAST 6 HOURS

FRESH

600ml double or whipping cream

SPICES

2 pinches of saffron threads, soaked in a little warm milk

2 pinches of green cardamom seeds

1 teaspoon kewra water (optional)

PANTRY/LARDER

600ml condensed milk

600ml evaporated milk

2 tablespoons pistachios, finely chopped

1. In a large bowl, thoroughly mix together the cream, condensed milk and evaporated milk.

2. Add the soaked saffron with its soaking water, cardamom seeds and kewra water, if using, to the milk mixture and combine.

3. Finally, add most of the chopped pistachios, setting a spoonful aside for the decoration, and stir until the mixture is well combined. Pour the mixture into a freezer-proof container.

4. Freeze for at least 6 hours. Remove 5-10 minutes before serving and decorate with the reserved pistachios.

NOTE: Stir the ice cream once halfway through, so the nuts don’t settle at the bottom.

It can also be frozen in individual moulds.

Almond and Saffron Cake

A SUPER-MOIST AND FEATHERLIGHT CAKE, IT HAS BITTER HINTS OF ORANGE PEEL AND GENTLE POPS OF CARDAMOM. SERVE AND ENJOY ANY TIME OF THE DAY.

SERVES 8-10 | PREPARATION TIME: 1 HOUR | COOKING TIME: 50-55 MINUTES

FRESH

2 unwaxed oranges (about 280g including skin), roughly chopped

5 eggs, separated

SPICES

small pinch of ground cardamom seeds

pinch of saffron threads, soaked in warm milk

PANTRY/LARDER

200g caster sugar

225g ground almonds

2 tablespoons flaked almonds

2 tablespoons sifted icing sugar

1. Preheat the oven to 180°C/350°F/Gas 4, then line the base and side of a 23cm springform cake tin with baking paper.

2. Place the oranges in a saucepan with 1 tablespoon water. Cover with a lid and cook gently for 30 minutes, or until soft and the liquid has evaporated. Remove the pan from the heat and cool, then place the oranges in a blender and finely chop. Alternatively, use a knife.

3. Whisk the egg whites in a clean, dry bowl until they form soft peaks. Gradually stir in half the caster sugar and continue to whisk for 1 minute.

4. Next, in a separate bowl, whisk the egg yolks together with the remaining caster sugar for 2-3 minutes. Whisk in the oranges, then gently fold the ground almonds, cardamom seeds and saffron into the milk. Using a large metal spoon, slowly fold in spoonfuls of the egg whites until everything is well combined.

5. Pour the mixture into the prepared tin, sprinkle the flaked almonds over the top and bake in the oven for 50-55 minutes, checking every 20 minutes or until golden brown.

6. Leave the cake to cool in the tin before turning out and dusting with icing sugar. Store the cake in an airtight container for 2-3 days.

Carrot and Orange Balls with Chocolate

THIS IS AN IMPRESSIVE DESSERT, ESPECIALLY IF PILED HIGH LIKE A PYRAMID, DRIZZLED WITH RIPPLES OF HOT DARK CHOCOLATE AND A SCATTERING OF TOASTED MIXED NUTS, OR SERVE THE HOT CHOCOLATE ON THE SIDE AS A DIP.

SERVES 4-6 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 1½ HOURS

FRESH

450g carrots, finely grated

grated zest of 1 large unwaxed orange

720ml full-cream (whole) milk

SPICES

6-8 green cardamom pods

PANTRY/LARDER

55g very finely chopped almonds

140g caster sugar

85g ghee or unsalted butter

2 tablespoons pistachios

1 bar (150g) good-quality dark chocolate

2 tablespoons flaked almonds, lightly toasted

1. Put the carrots, orange zest, chopped almonds, sugar and milk into a heavy-based saucepan and stir over a low heat until the sugar has dissolved. Cook over a medium heat for about 1½ hours. The pan should be stirred from time to time to prevent the carrots from sticking to the bottom. Cook until the mixture thickens and most of the liquid has evaporated. Keep stirring, especially during the latter stage of cooking.

2. Using a mortar and pestle or a rolling pin, gently break the cardamom pods and crush the seeds.

3. Melt the ghee or butter in a separate saucepan and add the crushed cardamom pods and seeds. Stir in the carrot mixture and fry over a low-medium heat until the carrot mixture becomes reddish brown.

4. Remove the pan from the heat and cool. Once the mixture has cooled, pick out the cardamom pods. Take a dessertspoonful of mixture and roll into a smooth ball. Continue until the mixture is finished. Lay the balls on a flat platter or pile high, creating a tall pyramid.

5. Toast the pistachios in a dry frying pan over a low heat until light golden brown. Remove from the heat and cool.

6. Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water and leave to melt.

7. Using a rolling pin, roughly crush the toasted, flaked almonds and pistachios.

8. Liberally drizzle the balls with hot melted chocolate and shower with the toasted flaked almonds and pistachios.

NOTE: It is important that the pan is heavy-based, otherwise there is a risk of the pan and carrot mix burning.

Whole Spiced Fruit Salad

A SIMPLE AND LIGHT DESSERT, WHICH WOULD BE PERFECT OFFERED AT THE END OF A RICH MEAL. SERVE ALONGSIDE GOOD-QUALITY ICE CREAM OR ADD A DROP OF RUM AND GINGER PEELINGS TO THE SUGAR SYRUP.

SERVES 4-5 | PREPARATION TIME: 40 MINUTES
STANDING TIME: 1 HOUR | COOKING TIME: 6-7 MINUTES

FRESH

grated zest and juice of 1 lime

grated zest and juice of 1 lemon

1 small pineapple

1 large mango, thinly sliced or chopped

2 kiwi fruit, thinly sliced

1 large blood orange, peeled and cut into segments

5 lychees, halved

½ papaya, thinly sliced

2 passionfruit

4 tablespoons blueberries

SPICES

2 cloves

1 star anise

1 cinnamon stick

1 vanilla pod, split open lengthways and seeds scraped out

PANTRY/LARDER

110g caster sugar

1. Mix together the sugar, 110ml water, cloves, star anise, cinnamon stick, vanilla pod and seeds in a saucepan. Simmer gently until the sugar has dissolved, then continue simmering for a further 5-6 minutes.

2. Stir in the lime and lemon zest and juice, then remove the pan from the heat and leave to cool completely.

3. Meanwhile, put all the fruit into a serving dish, then pour or strain the sugar syrup over the fruit. Leave to stand for at least 1 hour before serving.

Pomegranate, Lime and Rosewater Granita

THIS SEMI-FROZEN DESSERT IS SO SIMPLE AND WORKS WELL WITH MOST FLAVOURS - FOR EXAMPLE, TRY WATERMELON, PINEAPPLE, BLOOD ORANGE, LEMON AND MINT, OR BLUEBERRY. ALTERNATIVELY, ENJOY AS A DRINK - JUST SCOOP A LARGE SPOONFUL INTO A BEAUTIFUL GLASS, ADD A TEASPOON OF POMEGRANATE SEEDS AND TOP UP WITH CHILLED PROSECCO.

SERVES 4 | PREPARATION TIME: 20 MINUTES | FREEZING TIME: 2½ HOURS

FRESH

400ml pomegranate juice

125ml orange juice

juice of ½ lime

SPICES

1 teaspoon rosewater

PANTRY/LARDER

50g golden caster sugar

1. Place the orange and pomegranate juices and the sugar in a saucepan and stir over a low heat until the sugar has dissolved. Combine with the lime juice and rosewater and set aside to cool.

2. Pour the mixture into a flat metal container. Carefully place in the freezer and freeze until solid, about 2 hours, then whisk with a fork and return to the freezer for a further 1-2 hours.

3. Scoop and serve immediately.

NOTE: It’s important to freeze the granita in a metal tray because the metal keeps the mixture colder and at the right consistency.

Stir to break up the ice crystals at 1-hour intervals until the granita is light and easy to scoop.

Creamy Honey and Raisin Vermicelli Pots

THIS IS A RICH AND COMFORTING DESSERT, WHICH CAN BE EATEN HOT OR COLD AND ONLY TAKES MINUTES TO MAKE. ENRICH THIS DISH EVEN FURTHER BY SERVING WITH ROASTED OR STEWED PLUMS, APPLES OR PEACHES.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 8-10 MINUTES

FRESH

500ml full-cream (whole) milk

grated zest of 1 unwaxed orange

1 tablespoon double cream

SPICES

¼ teaspoon ground cardamom seeds

PANTRY/LARDER

2 tablespoons ghee or unsalted butter

100-125g fine wheat vermicelli, broken into small and medium-sized pieces

3-4 tablespoons caster sugar

1 tablespoon raisins or finely chopped apricots or dates

DECORATION

1 tablespoon runny honey

1 tablespoon flaked almonds, lightly toasted

NOTE

Wheat vermicelli can also be replaced with rice vermicelli.

1. Heat the ghee or butter in a heavy-based saucepan over a low-medium heat.

2. Add the broken vermicelli and stir-fry for about 1 minute, or until golden.

3. Reduce the heat and pour in the milk, sugar, ground cardamom seeds, raisins and orange zest. Stir and gently simmer for 5 minutes, then add the cream and continue cooking for a further 2-3 minutes, or until it thickens.

4. Turn off the heat, serve in individual pots and decorate with honey and flaked almonds.

Masala Chai

TO GIVE THIS BLEND AN EXTRA INDULGENT TOUCH ADD DRIED ROSE PETALS AND SAFFRON, OR FOR A MORE EARTHY FLAVOUR TRY NUTMEG AND STAR ANISE. FOR A FASTER, AND LIGHTER TEA, TAKE A TEASPOON OF THIS BLEND AND INFUSE IN A POT OF TEA, THEN MAKE IT THE TRADITIONAL WAY WITH A DROP OF COLD MILK.

MAKES 1 CUP | PREPARATION TIME: 15 MINUTES | COOKING TIME: 8-10 MINUTES

SPICES

85g fennel seeds

30 green cardamom pods, slightly cracked

1½ teaspoons cloves

1½ cinnamon sticks

3 teaspoons ground ginger

55g mace

PANTRY/LARDER

sugar, to taste

1. Heat a frying pan over a low heat and dry-roast the fennel seeds, cardamom pods, cloves and cinnamon sticks for 5-7 minutes. Remove from the heat and allow to cool completely.

2. Place the roasted spices together with the remaining spices in a mortar and using a pestle and grind to a very coarse powder. Store in an airtight container for up to 2 months.

3. For 1 cup of chai, boil the milk, 100ml water, 2 teaspoons masala and 1 teabag in a saucepan over a medium heat for 4-5 minutes. Gradually bring to the boil, then reduce the heat and add sugar, to taste. Strain and serve.

NOTE: Masala chai and hot samosas make the perfect and most irresistible partnership.

Ayurvedic Jamu Tonic Drink

THIS IS A HIGHLY ANTIOXIDANT AYURVEDIC TONIC THAT CAN ALSO HELP TO IMPROVE BLOOD CIRCULATION. FOR MAXIMUM BENEFITS, DRINK WARM OR COLD EVERY DAY, THROUGHOUT THE DAY.

MAKES 1 LITRE | PREPARATION TIME: 1 HOUR

FRESH

juice of 2 limes

SPICES

40g ground turmeric or 1½ teaspoons peeled, finely grated fresh root if available

PANTRY/LARDER

1 tablespoon agave syrup (natural sweetener) (optional)

75g dry tamarind

5 tablespoons manuka honey

1. Place 1 litre filtered water, the turmeric, agave and tamarind together in a saucepan. Bring to the boil and boil for 30 minutes.

2. Remove from the heat, add the lime juice and manuka honey. Stir well and leave to cool for as long as possible.

3. Once cool, strain into a jug with a lid. It can be stored in the refrigerator for up to 2 days.

Chilli Hot Chocolate

THIS QUIRKY, CHILLI-SPIKED HOT CHOCOLATE DRINK IS SPICED UP WITH RED CHILLI FLAKES AND BACKED UP WITH A WARM SWEETNESS, WHICH COMES FROM THE NUTMEG AND CINNAMON. SERVE WITH SWEET FRUIT BREAD - PERFECT FOR DIPPING.

SERVES 4 | PREPARATION TIME: 5 MINUTES
STANDING TIME: 8-10 MINUTES | COOKING TIME: 15 MINUTES

FRESH

750ml full-cream (whole) milk

75ml light (single) cream

SPICES

1 cinnamon stick

pinch of grated nutmeg

1 dried red chilli

PANTRY/LARDER

25g drinking chocolate powder

150g good-quality dark chocolate, at least 70% cocoa solids, roughly chopped

sugar (optional)

DECORATION

small pinch of red chilli flakes

SERVE

6 tablespoons whipped double cream

grated chocolate

1. Heat the milk, cream, cinnamon stick, nutmeg and dried chilli in a heavy-based saucepan over a medium-high heat. Bring to the boil, then remove from the heat and set aside for 8-10 minutes to infuse.

2. Strain into a clean pan and reheat over a low heat for 2-3 minutes (don’t boil).

3. Reduce the heat, add the chocolate powder and chopped chocolate and whisk until smooth and melted.

4. Serve with whipped cream, grated chocolate and a very small sprinkle of chilli flakes, adding sugar, if liked.

Cardamom Coffee

A GOOD-QUALITY COFFEE THAT’S SERVED WITH SMOKY AND EARTHY CARDAMOM MILK, ENJOY THIS COFFEE AS AN EARLY MORNING DRINK OR POUR INTO SHOT GLASSES AND SERVE AT THE END OF A DELICIOUS MEAL. YOU CAN ALSO REPLACE WITH ANY SPICES YOU DESIRE - CINNAMON, NUTMEG OR STAR ANISE.

MAKES 2 CUPS | PREPARATION TIME: 5 MINUTES | COOKING TIME: 5-6 MINUTES

FRESH

150ml milk

SPICES

5-6 cardamom pods, slightly cracked

PANTRY/LARDER

80ml freshly brewed coffee of your choice

sugar, to taste

1. In a saucepan, heat the milk and cardamom pods over a low-medium heat for 4-5 minutes, stirring and whisking frequently to create a froth. Leave to stand and infuse.

2. Strain and gently heat when ready to use.

3. Pour your already made hot coffee into pots or cups, add sugar and pour in the spiced milk through a strainer.

Ayurvedic Detox Tea

THIS SIMPLE CLEANSING TEA HELPS TO NOURISH YOUR BODY, METABOLISM AND DIGESTIVE SYSTEM. TRY TO DRINK THIS SPICE-INFUSED WATER THROUGHOUT THE DAY. ADD A LITTLE HONEY OR APPLE JUICE FOR A BIT OF SWEETNESS.

MAKES 1 LITRE | PREPARATION TIME: 5 MINUTES
STANDING TIME: 10-15 MINUTES | COOKING TIME: 10 MINUTES

FRESH

2 thin slices of ginger

SPICES

1 teaspoon cumin seeds

5 cloves

½ teaspoon black peppercorns

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 cinnamon stick

1. Pour 1 litre filtered water into a large saucepan, add the ginger and all the spices and bring to the boil, then reduce the heat and simmer for 5-10 minutes.

2. Turn off the heat. Cover with a lid and leave to infuse for about 10-15 minutes. Drink hot or cold.

Fresh Lemon and Lime Soda

SOUR, SWEET AND SALTY COMBINATION DRINKS WORK WELL ALONGSIDE HOT FIERY DISHES, BUT THEY ARE EQUALLY COOLING AS A STAND-ALONE DRINK - ADD A SPLASH OF GIN FOR A FURTHER TWIST.

SERVES 6 | PREPARATION TIME: ABOUT 15 MINUTES | STANDING TIME: 10 MINUTES

FRESH

125ml lime juice (about 6-7 limes)

125ml lemon juice (about 6-7 lemons)

½ lime, cut into slices

½ lemon, cut into slices

PANTRY/LARDER

½ teaspoon salt

2 tablespoons caster sugar

1 litre soda, tonic or sparkling water

SERVE

ice cubes

1. In a small jug, mix together the lime juice, lemon juice, salt and sugar. Leave to stand for 10 minutes, or until the sugar and salt have dissolved. Reserve until ready to serve.

2. Pour a little into each glass, add the lime and lemon slices, then top up with soda, tonic or sparkling water. Serve with ice cubes.

Sweet and Salted Lassi

LASSI IS A LIGHT AND TRADITIONAL YOGHURT-BASED DRINK. IN INDIA, THIS COOLING BLEND OF YOGHURT, WATER, SPICES AND SOMETIMES FRUIT IS A POPULAR BEVERAGE TO HAVE ON SUPER-HOT DAYS OR AS AN ACCOMPANIMENT TO SPICY DISHES. LASSI CAN ALSO BE REFRIGERATED FOR A COUPLE OF HOURS BEFORE SERVING.

MAKES 2-3 GLASSES | PREPARATION TIME: 5-10 MINUTES

SALTED

FRESH

600g chilled natural yoghurt

SPICES

1½ teaspoons toasted cumin seeds, coarsely crushed

1 teaspoon black salt or salt

PANTRY/LARDER

7-8 ice cubes, crushed

DECORATION

5-6 mint leaves, finely shredded

1. In a jug, whisk together the yoghurt, 250ml chilled water, cumin (reserving a little for the decoration) and salt and mix together until smooth and frothy.

2. Pour into a tall glass and decorate with mint and the reserved cumin.

Sweet

FRESH

350g natural yoghurt

125ml water or cold milk

SPICES

large pinch of ground cardamom

small pinch of saffron threads, soaked in a little warm water

1 teaspoon rosewater

PANTRY/LARDER

2 tablespoons sugar

7-8 crushed ice cubes

DECORATION

1 tablespoon mixed crushed pistachios and blanched almonds

1. In a jug, whisk together the yoghurt, ground cardamom (reserving a little for the decoration), saffron, rosewater, sugar and water or milk until smooth and frothy.

2. Pour into glasses and decorate with crushed nuts and the reserved ground cardamom.