Adams Media - Indian: 50 Essential Recipes for Todays Busy Cook

Avon, Massachusetts

A country of more than 1 billion people, with over a dozen languages, 800 recognized dialects, and several religions, India is as diverse as it gets! The geography of India is extremely varied, with mountains, beautiful rivers, vast deserts, and extensive plains. This allows for a wide array of crops, flowers, wildlife, and climates all of which are reflected in the diverse food culture of the country.

Indias cuisine has been influenced greatly by the multitude of invaders throughout the countrys history; the Mughals, Turks, Europeans, and Portuguese all left their mark. By adding their own cooking styles and ingredients, they provided a rich diversity, resulting in a unique cuisine. What holds this diverse cuisine together are the aromatic and flavorful spices. The art of Indian cooking is in blending the spices so that they are in perfect harmony in each dish.

The diverse Indian landscape provides a variety of fruits and vegetables. In addition, the abundant coastline provides a lot of seafood. Each region in India is known for its own distinct cuisine largely influenced by the physical and social environments. In each region, however, food is served in a similar way all together, as opposed to the Western way of serving food in courses. Tables are also jazzed up with condiments like pickles and chutneys, adding pizzazz to any meal. Regardless of the region you are in, Indians are known for their incredible hospitality. Northern Indian cooking is rich in meats, nuts, and amazing breads. The cuisine of western India is simpler, focusing on rice and lentils. The eastern coastline is blessed with abundant seafood, which is reflected in the cuisine of the region. Southern India is famous for its legendary pickles and chutneys.

These 50 recipes are a just a sampling of the delicious, mouth-watering options out there enjoy!

If youd like to explore Indian cooking in more detail, check out The Everything Indian Cookbook, available in both print (ISBN 978-1-5933-7042-8) and eBook (ISBN 978-1-4405-2285-7) formats.

Warm Spice Mix (Garam Masala Powder)

You can vary this recipe a bit experiment with various spices until you find the combination that works for you.

Yields 2 tablespoons

Ingredients

8 cloves

4 teaspoons cumin seeds

3 green cardamom pods (whole)

2 black cardamom pods (whole)

1 (2-inch) cinnamon stick

2 teaspoons coriander seeds

1 teaspoon black peppercorns

1 bay leaf

Pinch of grated nutmeg (optional)

1. Heat a small skillet on medium. Add all the spices except the nutmeg, and dry roast the spices, stirring constantly. After about 5 minutes, the spices will darken and begin to release a unique aroma.
2. Remove the skillet from the heat, then add the nutmeg. Transfer the spice mix to a bowl and allow to cool for about 5 minutes.
3. Using a spice grinder, grind the spices to a fine powder. Store in an airtight jar. The spice mixture will keep for up to 3 months.

Indian Cheese (Paneer)

An extraordinary source of protein, paneer is one of the most versatile Indian ingredients. It keeps for about 1 week, refrigerated.

Yields approximately 1 cup

Ingredients

2 lemons, juiced

8 cups whole milk

1. Bring the milk to a boil in a large pan over medium heat. Line a sieve with several layers of cheesecloth. Set aside the sieve in a clean, dry sink.
2. Once the milk has reached the boiling point, remove the pan from the heat. Add the lemon juice slowly. The milk will begin to form a curd cheese. Using a wooden spoon, stir the mixture until all the milk has curdled, about 1 to 2 minutes. You will see the curd cheese, which is white, separating from the whey, a cloudy-looking liquid.
3. Pour the mixture into the cheesecloth-lined sieve to drain off the whey. When the cheese has cooled (about 20 minutes), fold the corners of the cheesecloth and squeeze to remove any remaining whey. To make the paneer firm, put it between 2 large plates and place something heavy (such as a large pot of water) on top to weigh it down. Once it has set for about 2 hours, remove the cloth.

Clarified Butter (Ghee)

This butter lends a nutty taste to Indian cooking. Use sparingly, as it is high in fat.

Yields about cup

Ingredients

pound unsalted butter

1. Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a boil. The fat will start to separate and the butter will begin to foam.
2. Reduce the heat and simmer for about 15 minutes. Watch carefully, as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove from heat. Allow the liquid to cool to room temperature.
3. Strain the amber liquid into a jar; discard the remaining sediment.
4. Cover the jar and store, refrigerated, for up to 6 months.

Cucumber Cup Coolers (Kheere Ki Katori)

These edible cups stuffed with a creamy garlic yogurt are so easy to make. Amaze your friends with this delight.

Serves 4-6

Ingredients

2 medium seedless cucumbers, peeled

teaspoon cumin seeds

cup yogurt, whipped

1 clove garlic, peeled

1 serrano green chili, seeded

1 teaspoon fresh lemon juice

Table salt, to taste

2 sprigs fresh cilantro, stemmed

1. To make the cucumber cups: Cut the cucumber crosswise into 1-inch pieces. Use a melon baller to scoop out the insides. Leave a -inch border on the sides and the bottom. Set the cups upside down on a plate lined with paper towels to drain. Refrigerate.
2. Heat a skillet over medium heat. Add the cumin seeds and dry roast them until fragrant, about 1 to 2 minutes. Stir constantly to prevent the seeds from burning. Let them cool and then roughly pound them.
3. Using a hand blender or a mixing spoon, blend together the cumin seeds, yogurt, garlic, green chili, fresh lemon juice, and salt. Transfer the yogurt mixture to a mixing bowl.
4. Finely chop the cilantro. Add it to the yogurt mixture.
5. When you are ready to serve, place all the cucumber cups on a serving platter. Spoon the yogurt mix into each cup. These can be made ahead and refrigerated until ready to serve.

Cumin Seeds

Easily the most popular spice in Indian cooking, cumin seeds are known for their digestive powers. Cumin is never used raw. It is always either dry roasted or added to hot oil before other ingredients are added.

Crunchy Bread Fritters (Dabel Roti Ke Pakore)

A wonderful variation to this recipe is to make a chutney sandwich, dip the entire sandwich in the batter, and then deep-fry.

Serves 4