Editors of Adams Media - The 50 Best Indian Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Indian Recipes

Tasty, fresh, and easy to make!

Adams Media, a division of F+W Media, Inc.

Avon, Massachusetts

Contents

Introduction

A country of more than 1 billion people, India is as diverse as it gets, and so is its cuisine! Vast geography, invading cultures, and regional differences have all left their mark over time. What holds this diverse cuisine together, however, are the aromatic and flavorful spices common to all Indian cuisine. The real art of Indian cooking is in blending these spices and tastes sweet, sour, salty, spicy, bitter, and astringent so that they are in perfect harmony in each dish.

In addition to the variety of tastes present in Indian cooking, the diverse landscape provides a variety of fruits, vegetables, and meats that influence the local cooking of each region. 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, and its healthy, varied vegetarian options.

In this book, weve collected fifty of the best Indian recipes that are representative of each of these cultures and regions to try in your home. Some recipes are classics that you can find in any Indian restaurant and some are more obscure, and will give your palate a pleasant surprise with bold combinations of spices and flavors. If this is your first experience with Indian food, you may find yourself quickly becoming a fan, and if youre a seasoned eater, you may just find a new favorite! These full-flavored recipes are abundant in fruits and vegetables, and will leave you satisfied without feeling full all day. In these fifty dishes, youll find everything from seasoning blends to satisfying entrees, to sweet treats for the end of your meals all with enough variety to keep you coming back again and again!

Garam Masala Seasoning (Garam Masala Powder)

Garam Masala is perhaps the most useful and versatile Indian spice blend. It should be a permanent fixture in your pantry if you are planning to make Indian food on a regular basis. Youll see this blend called for in several of the other recipes.

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.

Garlic-Ginger Puree (Adrak Lasan Ka Paste)

This puree is a backbone of Indian cooking, and is used in many authentic recipes. Try making a batch ahead, then freezing convenient portions of this paste in ice trays, to defrost when needed!

Yields 1 cup

Ingredients

2 serrano green chilies (optional)

cup fresh gingerroot, peeled

cup garlic cloves, peeled

1 tablespoon cold water

1. Remove the stems from the green chilies.

2. Place all the ingredients in a food processor and pure to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency.

3. Store the paste in an airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

Indian Quick Cheese (Paneer)

Paneer has a unique taste and texture all its own, and will be readily recognizable to anyone who has eaten at an Indian restaurant. It is an excellent source of protein, and will keep for about a week in the fridge.

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.

Tandoori Seasoning (Tandoori Masala)

This seasoning blend is designed to be used on any grilled food, and is especially widespread in North India. You can always make it spicier by adding some red chili to the mix.

Yields 4 tablespoons

Ingredients

teaspoon carom seeds

1 tablespoon

teaspoon ginger powder

teaspoon black salt

teaspoon dried fenugreek leaves

teaspoon dried mango powder

1. Place the carom seeds in a resealable plastic bag and pound with a rolling pin.

2. Combine all the ingredients in a bowl and mix thoroughly. Transfer to an airtight jar and store.

Chaat Seasoning (Chaat Masala)

This spice mix is primarily applied after cooking and is dusted over the top of the recipe, giving a very zesty, sour-savory flavor.

Yields 3 tablespoons

Ingredients

1 tablespoon cumin seeds

1 teaspoons dried mint leaves

teaspoon black peppercorns

teaspoon carom seeds

Pinch of asafetida

1 teaspoon ginger powder

1 teaspoon dried mango powder

1 teaspoon black salt

1. Heat a small skillet on medium heat; dry roast the cumin seeds, mint leaves, black peppercorns, and carom seeds for about 2 minutes, until fragrant. Remove from heat and mix in the asafetida, ginger powder, dried mango powder, and black salt.

2. Grind all the ingredients using a mortar and pestle or a spice grinder.

3. Store in an airtight jar for up to 3 months. Sprinkle over salads or cooked dishes.

Lamb Meatballs (Methi Ke Kofte)

These bite-sized appetizers are a perfect party food, and an easy introduction to Indian cooking. Serve them on toothpicks, and offer a dipping sauce or a chutney.

Serves 4

Ingredients

pound ground lean lamb

1 small onion, minced