Originally published June 18, 1984
Cooking in India has its rules and food is governed by more than climate. Hindus believe that food was created by the supreme deity for the benefit of man and while they make the art of cooking a sacred rite attended by some ceremony, they also include a few taboos. But there is a tradition of good cooking, with perhaps more for western tastes in the Punjab and West Bengal.
All Indian cooking is regional and the man from Madras neither knows nor cares what his Punjabi compatriot eats. In the north the cooking has been influenced by neighboring countries, by foreign invasions, by the Muslims and, as elsewhere, by the weather. It includes pilaus (boiled rice) and birianis (meat and rice), tandoori dishes (roasted meat), grilled meats and kebabs.
There is the fiery curry cooking of the south linked with vegetarianism and the use of coconut, and here the staple food is rice. In the deep south, however, rice is eaten less and tapioca comes into its own, but with coconut still prominent. There is the elegant cooking of Hyderabad, where curries are milder and with a Persian air.
Most of the spices used in Indian cooking were originally chosen as much for their medicinal or antiseptic properties as for their flavor. In the days before refrigeration, antiseptics were of extreme importance. Modern tests have proven the correctness of the Indian’s preference for spices.
Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts
Tuesday, August 23, 2011
Mulligatawny Soup Recipe
In India, most soups are thought of as the preface to a meal, but this one is so rich that we usually make a meal of it. East Indian Mulligatawny - literally “pepper water” - the peppery nature of mulligatawny depends entirely on the cook: it can be hot or mild.
Ingredients:
1 chicken, about 3 lbs., cut into serving pieces
6 cups chicken stock
1 onion, stuck with 4 cloves
2 small ribs celery with leaves
1 carrot, scraped and quartered
2 sprigs fresh parsley
Salt
14 peppercorns
1/2 small coconut
1 cup canned chick peas, drained
1/4 cup butter or margarine
5 T. all-purpose flour
3 T. powdered turmeric
1/2 t. powdered ginger
1 t. ground coriander
1 clove garlic, minced
Cayenne pepper to taste
1 cup heavy cream
Pepper to taste
Lemon slices
Step 1. Place the chicken in a saucepan and add the chicken stock. Add the onion, celery, carrot, bay leaf, parsley, salt to taste and peppercorns. Bring to a boil, reduce heat and simmer about 30 minutes, or until chicken is tender. Remove the chicken pieces and keep them warm. Strain the broth.
Step 2. Remove the meat from the coconut shell. Pare away the dark coating and cut the coconut meat into small cubes. Put the cubes into a blender or food processor and add 2 cups of the broth. Blend on high speed. Line a sieve with cheesecloth and strain the coconut mixture. Press to extract as much of the moisture as possible. Discard the residue.
Step 3. Rinse out the blender. Return the coconut milk to the blender and add the chick peas. Blend until the peas are thoroughly pureed. Add enough of the reserved chicken broth to make four cups.
Step 4. Melt the butter in a saucepan and add the flour, turmeric, ginger, coriander, garlic and cayenne pepper. Stir to blend and remove from heat.
Step 5. Gradually add the coconut milk mixture to the butter-flour mixture, stirring rapidly with a whisk. Add the cream and chicken parts, then season to taste with salt and pepper. Garnish with lemon slices and serve piping hot, with hot rice as an accompaniment.
Ingredients:
1 chicken, about 3 lbs., cut into serving pieces
6 cups chicken stock
1 onion, stuck with 4 cloves
2 small ribs celery with leaves
1 carrot, scraped and quartered
2 sprigs fresh parsley
Salt
14 peppercorns
1/2 small coconut
1 cup canned chick peas, drained
1/4 cup butter or margarine
5 T. all-purpose flour
3 T. powdered turmeric
1/2 t. powdered ginger
1 t. ground coriander
1 clove garlic, minced
Cayenne pepper to taste
1 cup heavy cream
Pepper to taste
Lemon slices
Step 1. Place the chicken in a saucepan and add the chicken stock. Add the onion, celery, carrot, bay leaf, parsley, salt to taste and peppercorns. Bring to a boil, reduce heat and simmer about 30 minutes, or until chicken is tender. Remove the chicken pieces and keep them warm. Strain the broth.
Step 2. Remove the meat from the coconut shell. Pare away the dark coating and cut the coconut meat into small cubes. Put the cubes into a blender or food processor and add 2 cups of the broth. Blend on high speed. Line a sieve with cheesecloth and strain the coconut mixture. Press to extract as much of the moisture as possible. Discard the residue.
Step 3. Rinse out the blender. Return the coconut milk to the blender and add the chick peas. Blend until the peas are thoroughly pureed. Add enough of the reserved chicken broth to make four cups.
Step 4. Melt the butter in a saucepan and add the flour, turmeric, ginger, coriander, garlic and cayenne pepper. Stir to blend and remove from heat.
Step 5. Gradually add the coconut milk mixture to the butter-flour mixture, stirring rapidly with a whisk. Add the cream and chicken parts, then season to taste with salt and pepper. Garnish with lemon slices and serve piping hot, with hot rice as an accompaniment.
Madras Egg Curry Recipe
This was mother’s favorite recipe during Lent when The Kitchen Mouse was just a mouselet. Serves 4 or 5.
Ingredients:
4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise
V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.
Ingredients:
4 T. butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1 T. curry powder
1 t. tomato paste
1-1/2 cups milk
1 t. salt
6 hard-cooked eggs, cut in half lengthwise
V.S.P. Melt the butter in a skillet; sauté the onions and garlic 5 minutes. Blend in the curry powder and tomato paste and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring steadily. Add the salt and eggs, heat and serve on toast.
Curry Sauce Recipe
Serve this sauce with leftover meat, chicken or vegetables. The Kitchen Mouse enjoys this sauce especially when served with shrimp. Serves 3 or 4.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Ingredients:
2 T. butter or margarine
1 cup chopped onion
1 clove garlic, minced
2 T. curry powder
1 T. flour
1/4 t. powdered ginger
2 cups beef or chicken stock
V.S.P. Melt the butter in a saucepan; sauté the onions and garlic 10 minutes. Blend in 1-1/2 tablespoons of the curry powder, flour and ginger; cook over low heat 2 minutes, stirring constantly. Gradually add the broth, stirring constantly and bring to a boil. Reduce heat and cook 10 minutes. Taste and adjust seasoning, adding remaining curry powder if needed. Add leftovers, heat through and serve over rice.
Chapattis - Indian Bread Recipe
This Indian bread is one of the traditional unleavened breads of Asia.
Ingredients:
1 cup sifted flour (whole wheat if you have it)
1/8 t. salt
1/2 cup water
V.S.P. Sift the flour and the salt into a bowl; gradually work in just enough water, using the fingers, to make a soft dough. Divide into 10 pieces and flatten into circles on a lightly floured surface. Cover with a towel and let stand 20 minutes. Roll out as thin as possible.
Heat an ungreased skillet or griddle and place the dough circles on it. Bake over low heat, turning frequently, until crisp and browned. To keep flat, press down gently with a spatula or paper towel. Serve.
Ingredients:
1 cup sifted flour (whole wheat if you have it)
1/8 t. salt
1/2 cup water
V.S.P. Sift the flour and the salt into a bowl; gradually work in just enough water, using the fingers, to make a soft dough. Divide into 10 pieces and flatten into circles on a lightly floured surface. Cover with a towel and let stand 20 minutes. Roll out as thin as possible.
Heat an ungreased skillet or griddle and place the dough circles on it. Bake over low heat, turning frequently, until crisp and browned. To keep flat, press down gently with a spatula or paper towel. Serve.
Gajar Halva - Carrot Halva Recipe
Sweets of all kinds are very popular in India, as snacks and as dessert - and even in some parts for breakfast. Carrot halva is a very sweet treat and versions of this sweet will be found in Greece, Pakistan, Turkey, Arabia and the Balkans.
Ingredients:
1 lb. carrots
1 quart milk
1 cup sugar
2 oz. raisins
1 stick unsalted butter
1/4 t. ground cardamom
2 oz. pistachio nuts, sliced
V.S.P. Peel the carrots and grate them. Bring the milk to a boil in a large, heavy pan, add the grated carrots, lower the heat and simmer until all the milk has been absorbed and the mixture is thick, stirring frequently. This may take as long as 1 to 1-1/2 hours.
Add sugar, raisins and butter. Mix well and cook for 10 minutes longer, stirring constantly, until halva is almost dry and a rich, orange color.
Spread on a buttered plate, sprinkle with cardamom, and decorate with sliced pistachio nuts. Cut in pie-shaped wedges and serve hot or cold
Ingredients:
1 lb. carrots
1 quart milk
1 cup sugar
2 oz. raisins
1 stick unsalted butter
1/4 t. ground cardamom
2 oz. pistachio nuts, sliced
V.S.P. Peel the carrots and grate them. Bring the milk to a boil in a large, heavy pan, add the grated carrots, lower the heat and simmer until all the milk has been absorbed and the mixture is thick, stirring frequently. This may take as long as 1 to 1-1/2 hours.
Add sugar, raisins and butter. Mix well and cook for 10 minutes longer, stirring constantly, until halva is almost dry and a rich, orange color.
Spread on a buttered plate, sprinkle with cardamom, and decorate with sliced pistachio nuts. Cut in pie-shaped wedges and serve hot or cold
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