Sanmugam - Periplus Mini Cookbooks: Indian Rice and Breads

Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright 2003 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. ISBN: 9781462911080 (ebook)
Printed in Singapore 12 11 10
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Photography: Peter Steinhauer Food Styling: Christina Ong
Recipe testers: Sharon Soh, Amy Van
Design: Periplus Design Team

Asafoetida is a pungent gum which is usually sold in powdered form. Use very small amountsa pinch is enough. Keep well sealed when not in use. Atta flour is a form of whole wheat flour.

It is made from durum wheat that is ground very fine, with some of the bran included. Breads made from atta flour include chapati and roti. Basmati rice is an Indian longgrain rice variety characterised by its thinness and fragrance. The grains stay whole and separate when cooked. Substitute longgrain Thai jasmine rice. Chillies are indispensable in Asian cooking.

The usual red and green fingerlength chillies are moderately hot. Dried chillies are usually cut in lengths and soaked in warm water to soften before use. Chilli powder, a crucial ingredient in Indian cooking, is made from ground chillies. Cardamom pods are highly aromatic and contain tiny black seeds. If whole pods are used, they should be removed from the food before serving. If seeds are called for, lightly smash the pods and remove the seeds, discarding the pods.

Ground cardamon is sold in packets or tins.

Bengal dal (Channa dal)

White gram or ural dal

Bengal gram or channa dal resembles a yellow split pea but is smaller. Bengal gram is also ground to make Bengal flour. White gram is husked urad dal and is sold either with its black skin on, or husked when it is creamy white in colour. Coconut milk is made by mixing freshly grated coconut flesh (available from Asian markets) with water and squeezing the liquid from the mixture. Add 125 ml ( cup) water to 3 cups of grated fresh coconut.

Squeeze and strain to obtain thick coconut milk. Add 625 ml (2 cups) water to the grated coconut and squeeze again to obtain thin coconut milk. Cans or packets of concentrated coconut milk make a good substitute; dilute according to the instructions. Coriander is a pungent herb and spice plant that is essential in Asian cooking. Coriander leaves, also known as cilantro or Chinese parsley, are sold in small bunches with the roots intact. They are used as a herb and a garnish.

Small, round coriander seeds are slightly citrusy in fragrance and are used whole or ground in curry pastes and spice mixes. Cumin seeds(jeera) are pale brown and usually partnered with coriander seeds in basic spice mixes. They impart an intense, earthy flavour to foods and are often dryroasted or flashcooked in oil to intensify their flavour. Curry leaves are sold in sprigs containing 815 small, green leaves and are used to flavour Indian curries. There is no good substitute. Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper.

Preblended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight. Fennel seeds look like cumin seeds but are larger and paler. They add a sweet fragrance to Indian dishes, with a flavour similar to liquorice or anise. The seeds are used whole or ground. Ghee is a rich clarified butter oil with the milk solids removed that is the main oil used in Indian cooking.

Substitute with vegetable oil or butter. Lentils are protein and fibrerich legumes that feature prominently in Indian cuisine. Mung lentils are small, flattish yellow beans that are easy to cook and need no soaking. Red lentils are dark brown or almost greenish black in colour when whole. Split red lentils have a pinkish orange centre and are used in curries. Saffron is the world's most expensive spice. Saffron is the world's most expensive spice.

The dried strands should be allowed to infuse in warm milk before being added to rice and dessert dishes. Store saffron in the freezer as it loses its fragrance quickly, and never buy powdered saffron if you want the true aroma of this spice. Tamarind is commonly available in the form of semidried pulp. It must be soaked in water, mashed, squeezed and strained to yield a sour juice that is added to soups and sauces. All solids and pulp should be strained and discarded from the liquid before use. Turmeric resembles ginger when fresh but is commonly sold in dried form as a yellow powder.

Turmeric turns dishes yellow and has a mild flavour.

1 kg (2 lb) pitted dates, chopped 500 g (1 lb) spring onions, chopped 375 g (12 oz) raisins 125 g ( cup) caster sugar 2 tablespoons salt 1 tablespoon garam masala 1 teaspoons chilli powder 1 tablespoon mustard seeds, pounded coarsely 1 litre (4 cups) white vinegar Serves 4
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