Garam Masala:
Ingredients:
4 inch cinnamon stick
4 teaspoons whole green cardamom pods
3 brown or black cardamom pods
4 teaspoons whole cloves
4 teaspoons mace pieces
4 teaspoons black peppercorns
4 teaspoons fennel seeds
3 Indian bay leaves
1 teaspoon freshly grated nut meg.
Heat a small saucepan over low heat. Separately dry-roast cinnamon, cardamom, cloves, mace, peppercorns, fennel seeds and bay leaves until fragrant and only lightly colored. Make sure heat is not too intense as spices mist not overbrown or burn.
As each spice is roasted, place in a bowl. Allow roasted spices to cool. Add nutmeg, mix thoroughly and place in an airtight jar. Store in refrigerator for up to 1 year.
Just before using garam masala., grind to a powder in a spice grinder.
Sambhar Masala
Ingredients:
1 ¼ cups coriander seeds
1 cup dried red chili peppers
2 teaspoons fenu greek seeds
1 ½ teaspoons black mustard seeds
1 tablespoon cumin seeds
½ inch cinnamon stick
¼ cup unsweetened dried shredded coconut
¼ cup firmly packed fresh curry leaves
1 ½ teaspoons powdered asafoetida.
Heat a small saucepan over low heart. Separately dry-roast coriander, chili peppers, fenugreek, mustard, cumin and cinnamon until fragrant and only lightly colored. Place roasted spices in a bowl.
Toast coconut in pan, stirring constantly, until lightly browned. Add to spices. Dry-roast curry leaves, tossing often, until crisp. Add to spices with asafetida. Mix well and let cool.
Place mixture in an airtight jar and store in refrigerator for up to 6 months.
Just before using sambhar masala, grind to a powder in a spice grinder.
Rasam Masala:
Ingredients:
1 ¼ cups coriander seeds
¼ cup dried red chili peppers
1 ½ teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon black peppercorns
¼ cup firmly packed fresh curry leaves
¼ teaspoon powdered asafoetida.
Heat a small saucepan over low heat. Separately dry-roast coriander, chili peppers, cumin, mustard and peppercorns until fragrant and only lightly colored. Place roasted spices in a bowl.
Dry-roast curry leaves in pan, tossing, until crisp. Add to spices with asafetida. Mix well and let cool.
Place mixture in an airtight jar and store in refrigerator for up to 6 months.
Just before using rasam masala, grind to a powder in a spice grinder.
Snacks
Mixed Vegetable Pakoras
Ingredients:
Batter
400g garbanzo bean flour
1 teaspoon whole aiwain seeds
½ teaspoon chili powder
Salt to taste
4 teaspoons vegetable oil
About 300ml water
Vegetable oil for deep frying
1 red capsicum, seeded
1 medium desiree potato, peeled
1 large onion
1 medium globe egg plant (aubergine), unpeeled
To make batter: In a bowl, combine flour, aiwain, chili powder and salt. In a small saucepan, heat oil until it begins to smoke, then quickly stir into flour mixture. Add enough water to form a thick smooth batter.
Fill a wok with vegetable oil to a depth of 3 inches. Heat oil over medium-high heat to 375˚ f on a deep frying thermometer. Meanwhile, add all diced vegetables to batter and mix well.
Working in batches of about seven pakoras, carefully drop 1 heaping tablespoon mixture for each pakora in to hot oil. Cook, turning as necessary, until high golden brown 1-2 minutes per side. Use a slotted spoon to remove pakoras to paper towels to drain. Repeat with remaining batter. Just before serving pakoras, refry them in batches of seven, turning once, until crisp and golden brown, 1-2 minutes. Drain on paper towels and serve immediately.
SAMOSAS
Ingredients:
Pastry:
2 ¼ cups plain flour
Salt to taste
3 tablespoons melted butter
About ¾ cups warm water
Vegetable oil for deep frying
Filling:
3-4 medium potatoes, boiled and cooled
4 teaspoons vegetable oil
1 ½ teaspoons cumin seeds
1 teaspoon finely chopped fresh ginger
½ teaspoon chili powder
1 small fresh green chili pepper, finely chopped
¼ bunch fresh coriander, leaves and stem chopped
1 teaspoon chat masala
Juice of 1 lemon
Salt to taste
To make pastry: Sift flour and salt into a bowl. Stir in melted butter. Add enough warm water cutting into flour mixture with a round bladed knife to form a firm dough. Knead dough lightly in bowl until smooth. Wrap in plastic wrap and set aside for 20 minutes.
To make filling: Peel potatoes and mash coarsely in a bowl. In a saucepan over medium heat, heat oil and briefly toast cumin seeds until fragrant. Stir in ginger and then add potatoes, chili powder and chili pepper. Cook, stirring gently, for 3 minutes. Add cilantro, chat masala, lemon juice and salt, and mix well. Remove from heat and let cool.
Preparation Method:
Divide dough evenly into six portions. Shape each portion into an oval and roll out on a lightly floured work surface until oval is 9 inches long and 5 ½ inches wide. Cut each oval in half crosswise.
Place one half oval on your hand with straight edge in line with your fore finger. Wet a finger and run a long straight edge to moisten.
Place fingers of your other hand in centre of the half oval folding sides in so edges overlap to form a cone. Press overlapped edges to seal.
Hold cone with open end uppermost. Spoon one-twelfth of potato mixture into cone and use a wet finger to moisten edge of opening. Pinch edges of opening together to seal and enclose filling.
Place samosa on a lightly floured baking sheet. Repeat with remaining dough and potato filling.
Fill a karhari or wok with vegetable oil to a depth of 5 inches. Heat oil over medium-high heat to 375˚F on a deep frying thermometer. Carefully place 4 samosas in hot oil and cook, turning often, until crisp and dark golden brown, 3-4 minutes. Use a slotted spoon to remove samosas to paper towel to drain. Serve immediately.
Vegetarian Dishes
Beans Foogarth
Ingredients
1 kg green beans, cut into ½ inches pieces
1 ½ tablespoons ground turmeric
2 ½ tablespoons vegetable oil
1 tablespoon brown or black mustard seeds
5 dried red chili peppers
18 fresh curry leaves
1 tablespoon finely grated fresh ginger
2 onions chopped
½ tablespoon salt
4 fresh green chili peppers, chopped
½ cup finely grated fresh coconut
Juice of ½ lemon
Preparation Method:
Fill a saucepan with water and bring to a boil. Add beans and ½ tablespoon turmeric and boil for 1 – 2 minutes. Drain and rinse beans under cold running water. Drain well.
In a karhai or wok, heat oil over medium low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Add dried chili peppers, curry leaves and ginger and cook, stirring, for 30 seconds. Add onions, remaining 1 teaspoon turmeric and salt. Cook, uncovered, stirring often, until onions are translucent, about 5 minutes.
Stir in beans and fresh chili pepper, and toss over medium – low heat until well combined and heated through. Sprinkle with coconut and drizzle with lemon juice. Serve hot.
Sweet and Sour Potatoes
3 – 4 medium potatoes
Salt as needed
3 tablespoons vegetable oil
½ tablespoon brown or black mustard seeds
36 fresh curry leaves
½ tablespoon ground turmeric
½ cup coconut milk
¼ cup chopped fresh cilantro (fresh coriander)
4 tablespoons finely chopped fresh green chili peppers
1 tablespoon sugar
Juice of 1 lemon
Preparation Method:
Place potatoes and large pinch salt in a saucepan with enough cold water to cover. Bring to a boil over medium – high heat. Reduce heat to medium – low and cook, partially covered, until potatoes are tender, about 20 minutes. Drain potatoes and let cool for 15 minutes. Peer potatoes and cut into 1 ½ inch cubes. Set aside.
In a karhai or wok, heat oil over medium – low heat. Add mustard seeds and cook until they crackle, about 30 seconds. Add curry leaves and turmeric, and cook, stirring, for 15 seconds. Add potatoes and season with salt. Toss gently to combine. Add coconut milk, cilantro, chili pepper and sugar, and simmer, gently stirring occasionally, for 2 minutes. Drizzle with lemon juice and serve hot.
Eggs Poached on Tomato
Ingredients
1/3 cup vegetable oil and melted unsalted butter combined
3 onions, finely chopped
½ tablespoon salt
1 ½ tablespoons finely chopped ginger
6 cloves garlic, finely chopped
½ tablespoon ground turmeric
7 medium tomatoes, unpeeled, finely chopped
2/3 cup chopped fresh cilantro (fresh coriander)
8 eggs
Preparation Method:
In a large, wide, heavy frying pan, heat oil and butter mixture over medium-low heat. Add onions and salt and cook uncovered, stirring often, until onions are golden brown, 10 – 15 minutes.
Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric and cooks, stirring often, until tomatoes are soft, about 5 minutes. Add cilantro and mix well.
Spread tomato mixture evenly in pan and use a spoon to make eight evenly spaced indentations in mixture. Break an egg into each indentation, cover pan and cook over low heat until eggs are just set, about 10 minutes. Serve hot.
Chicken
Chicken with Green Masala
Ingredients
1 bunch fresh coriander leaves and stems coarsely chopped
¼ cup firmly packed fresh mint leaves
5 fresh green chili peppers, coarsely chopped
4 tablespoons crushed fresh ginger
4 tablespoons crushed garlic
1 tablespoon coarsely ground black peppercorns
Salt to taste
Juice of 1 lemon
750 g chicken thigh fillets, halved
4 tablespoons vegetable oil
Preparation Method:
Preheat oven to 475˚F
Place cilantro, mint, chili pepper, ginger, garlic, peppercorns and salt in a food processor. Process to form a thick paste, adding enough lemon juice to moisten ingredients.
In a glass or ceramic bowl, combine paste with chicken. Mix well to coat chicken and set aside to marinate for 20 minutes.
Brush vegetable oil over a large baking sheet. Place chicken on sheet in a single layer. Bake, without turning, until chicken is cooked through, 20 – 25 minutes.
Chili Chicken
Ingredients
3 inch cinnamon stick
2 tablespoons green cardamom pods
2 tablespoons whole cloves
1 tablespoon black peppercorns
1/3 cup chopped fresh coriander
36 fresh curry leaves
Juice of 1 lemon
4 tablespoons finely chopped fresh green chili peppers
4 tablespoons finely grated fresh finger
4 tablespoons crushed garlic
2 tablespoons tamarind concentrate
1 tablespoon ground turmeric
Salt to taste 1 kg chicken thigh fillets, quartered
3 tablespoons vegetable oil
Preparation Method:
Preheat oven to 475˚F
In a spice grinder, grind cinnamon, cardamom, cloves and peppercorns to a powder. Transfer spices to a food processor and add cilantro, curry leaves, lemon juice, chili pepper, ginger, garlic, tamarind, turmeric and salt. Process to form a paste.
Place chicken pieces in a glass or ceramic bowl and add spice mixture. Mix well to coat chicken and set aside to marinate for 10 15 minutes.
Brush vegetable oil over a large baking sheet and spread coated chicken a sheet in a single layer. Bake, without turning, until chicken is cooked through, about 20 minutes. Serve immediately.
Fish
Fish in Coconut Sauce
Ingredients
500 g white fleshed fish fillets, such as snapper, barramundi or ocean perch
3 tablespoons vegetable oil
1 tablespoon brown or black mustard seeds
½ tablespoon fenugreek seeds
3 dried red chili peppers
3 medium onions, thinly sliced
2 tablespoons grated fresh ginger
2 tablespoons crushed garlic
36 fresh curry leaves
3 tablespoons ground turmeric
2 4 tablespoons chili powder
2 tomatoes, unpeeled, coarsely chopped
1 ½ cups coconut cream
1 tablespoon tamarind concentrate
Salt to taste
Juice of ½ lemon
Preparation Method:
Remove skin from fish fillets then cut into pieces. Set aside.
In a karhai or wok, heat oil over low heat. Add mustard seeds and cook until seeds crackle, about 30 seconds. Add fenu greek seeds and chili peppers, and cook, stirring, until seeds turn light golden brown and chili peppers are deep golden brown, about 30 seconds. Add onions and cook, stirring, until slightly softened, about 1 minute. Add ginger, and garlic, and cook, stirring, for 1 minute. Add curry leaves, turmeric and chili powder, and cook, stirring, for 30 seconds. Add tomatoes and cook until tomatoes are slightly soft, about 2 minutes. Stir in coconut cream and tamarind, and season with salt.
Stir in fish pieces and simmer, covered, until fish is just cooked through, about 5 minutes. Stir in lemon juice. Serve immediately.
Prawn
Semolina - Crusted Prawn
Ingredients
¼ cup coriander seeds
1 – 2 tablespoons vegetable oil
4 tablespoons finely grated fresh ginger
4 tablespoons crushed garlic
4 tablespoons tamarind concentrate
2 – 4 tablespoons chili powder
2 tablespoons fennel seeds
1 tablespoon ground turmeric
18 fresh curry leaves, finely chopped
Salt to taste
1 kg medium prawns, peeled
Vegetable oil for deep frying
1 cup coarse semolina
Juice of 1 lemon
Preparation Method:
In a spice grinder, grind coriander seeds to a powder. Place in a bowl and combine with 1 – 2 tablespoons oil, ginger, garlic, tamarind, chili powder. Fennel seeds, turmeric, curry leaves and salt to form a paste.
Add prawns to spice paste and mix well until coated. Set aside to marinate for 5 minutes.
Fill a karhai or wok with vegetable oil to a depth of 2 inches and heat over medium heat to 375˚F on a deep frying thermometer. While oil is heating, dip prawns, one at a time in semolina to coat. Fry prawns in batches until light golden, 1 – 2 minutes. Use a slotted spoon to remove prawns to paper towels to drain.
Drizzle prawns with lemon juice and serve hot.
Lamb
Stone Cooked Lamb Cutlets
Ingredients
1 inch cinnamon stick
1 tablespoon black peppercorns
1 tablespoon finely grated fresh ginger
1 tablespoon crushed garlic
6 fresh green chili peppers, crushed to a paste
½ tablespoon salt
1kg lamb cutlets
Vegetable oil for brushing
2 onions, thinly sliced into rings, for serving
1 cup fresh mint leaves, for serving
8 – 10 lemon wedges, for serving
Preparation Method;
Prepare a fire, in a grill (barbecue), preferably charcoal.
In a spice grinder, grind cinnamon and peppercorns to a powder. Place in a bowl and combine with ginger, garlic, chili pepper and salt.
Rub mixture over both sides of lamb cutlets and set aside to marinate for 30 minutes.
On a grill rack, place a granite slab that is 2 ½ inches thick and about 12 inches long and 10 inches wide. When slab is hot, brush oil over surface and place cutlets on top. Cook lamb, brushing with oil when necessary, until cooked to your liking, 3 – 4 minutes per side.
Serve hot, topped with onion rings and mint leaves and accompanied by lemon wedges.
Desserts & Drinks
Carrot & Cardamom Milk Pudding
Ingredients
8 – 9 medium carrots peeled and grated
8 cups full cream milk
3 tablespoons green cardamom pods
6 – 8 saffron threads
½ cup full cream milk, heated
½ cup sliced almonds
½ cup pistachio nuts, sliced
1 cup sugar
1/3 cup raisins
2/3 cup ghee or unsalted butter
Preparation Method:
Preheat oven to 350˚F
In a large, heavy saucepan, combine carrots and 8 cup milk and bring to a boil over medium-high heat. Reduce heat to medium and cook, uncovered, stirring often, until most of milk is absorbed and carrots are soft, about 1¼ hours.
While carrots are cooking, grind cardamom to a powder in a spice grinder. Set aside.
In a bowl, combine saffron and hot milk and set aside for 10 minutes.
Spread almonds and pistachios on a baking sheet and toast in oven, stirring nuts occasionally, for 6 – 8 minutes. Remove from oven and left cool.
Add cardamom, saffron mixture, sugar and raisins to carrot mixture, and cook, stirring until sugar dissolves. Simmer, uncovered, stirring often, until all liquid is absorbed, about 45 minutes.
Add ghee or butter a spoonful at a time, stirring until combined. Cook, stirring often, until pudding begins to pull away from sides of pan, 10 15 minutes. Stir in three fourths of nuts. Spoon into bowls and sprinkle with remaining nuts. Serve warm.
Mango Ice Cream (Mango Kulfi)
Ingredients
1 ripe mango, about 12, peeled, pitted and coarsely chopped
1 ½ tablespoons green cardamom pods
1 2/3 cups sweetened condensed milk
3 cups heavy cream
Preparation Method:
In a food processor, puree mango until smooth. Remove to a large bowl. In a spice grinder,. Grind cardamom to a powder and add to mango.
Add condensed milk and cream to mango mixture and stir until well combined; do not beat or whisk. Divide mixture among 10 ramekins with a ½ cup capacity. Place in freezer until frozen, about 6 hours. Cover ramekins well and keep in freezer until serving.
To serve, briefly dip each ramekin in a bowl of hot water. Invert a serving plate on top and invert place and ramekin to unmold ice cream. Top with sauce and serve immediately, decorated with thin slices of extra ripe mango, if desired.
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