The Big Book of Curry Recipes (31 page)

Cover and cook over very low heat until the rice is soft (about 25 minutes). By the end of the cooking time, the rice should be almost dry and each grain should be separate.

Serve immediately.

As variants, you can use small pieces of diced potatoes or cauliflower that have been fried to cook, or fine beans or asparagus cut into pea-sized pieces.

Parsi-style Brown Rice (Badami Rung Rice)

Badami Rung Rice (Parsi-style Brown Rice) is a vegetarian Indian accompaniment (derived from Persian Zoroastrian migrants to North India) of onion and browned rice fried in ghee that is finished by cooking in water.

Ingredients:

500g (1 lb) brown basmati rice

1 onion, finely chopped

90g (3 oz) ghee or butter

1 tsp salt (or to taste)

Method:

Melt the butter in a heavy-based pan, add the onion and fry for about 6 minutes, or until nicely browned. Add the rice and fry for a further 10 minutes.

In the meantime, bring 1l (4 cups) of water to a boil in another pan. Pour the rice, onion and ghee mixture into the boiling water and season with salt. Bring back to a boil, reduce to a simmer and continue cooking, covered, over very low heat for about 25 minutes more, or until the rice is done and all the liquid has been absorbed.

Serve hot. Traditionally, brown rice cooked in this fashion is served with Dhan Sag.

Rice Koftas

Rice Koftas is a vegetarian Indian accompaniment (from North India) of spiced rice and milk balls bound with cheese that are breaded and fired to finish.

Ingredients:

120g (1/4 lb) Patna rice

600ml (2 1/2 cups) milk

60g (2 oz) butter

3/4 tsp chilli powder

2 onions, minced

4 tbsp tomato purée

breadcrumbs

oil for frying

2 eggs

4 garlic cloves, minced

1 tbsp coriander, finely chopped

150g (5 oz) grated cheese

1/2 tsp ground cumin seeds

1/2 tsp ground turmeric

salt, to taste

Method:

Wash the rice then combine with the milk in a pan. Bring to a simmer, cover with a tight-fitting lid and continue cooking for about 40 minutes, or until the rice is tender and all the liquid has evaporated away.

If the rice is not tender by this time, add a little more milk and continue cooking.

When the rice is tender, take off the heat and fluff the grains with a fork then work in the butter, salt, chilli powder, cumin and turmeric. Add the coriander finely and mix into the rice along with the onion, garlic, grated cheese and tomato paste. Stir well to combine.

Shape the mixture into balls. Beat the eggs in a bowl, roll the rice kofta balls in this, then roll in the breadcrumbs to coat.

Heat oil in a pan, add the breaded rice koftas and fry until golden brown on the outside and cooked through. Serve for two as a main course. Alternatively, accompanied with grilled or barbecued fish as a main meal for four.

Kappa Puzhukku (Boiled Yam, Kerala Style)

Kappa Puzhukku (Boiled Yam) is a vegetarian Indian accompaniment (from Kerala) for a dish of boiled yams mashed with coconut milk and spices that are finished by frying in coconut oil with curry leaves.

Ingredients:

1kg (2lb, 3 oz) yams, peeled and washed

70g (2 1/2 oz) freshly-grated coconut

5 green chillies

5 slivers of garlic

5 shallots

1/2 tsp ground turmeric

1/2 tsp cumin seeds

3 sprigs of curry leaves

3 tbsp coconut oil

salt, to taste

Method:

Cut the prepared yam into small cubes and place in a pan. Add water so that the level is 6cm above the yam then bring to a boil and add a little salt. Reduce to a simmer and cook over medium-low heat for about 30 minutes, or until the yam is soft.

In the meantime, combine all the remaining ingredients (except the curry leaves and oil) in a food processor and grind to a smooth paste (add a little water if needed).

Once the yams are almost soft stir in the spice paste, along with the coconut oil and the curry leaves. Mash the mixture and stir well. Continue heating, stirring frequently until heated through. Turn into a dish and serve.

Typically this is served with fish curries, such as Meen Vevichathu.

Pressed Rice  (Poha)

Pressed Rice (Poha) is a vegetarian Indian accompaniment (from Kerala) for a dish of pressed rice cooked in mustard oil and finished by boiling with potatoes.

Ingredients:

280g (10 oz) poha (pressed rice)

2 medium potatoes, peeled and julienned

80ml (1/3 cup) water

2 green chillies, chopped

2 tsp vegetable oil

1/2 tsp ground turmeric (or 1 tsp sambhar masala)

1/2 tsp ground coriander seeds

1/2 tsp mustard seeds

1 tsp lime juice

salt, to taste

Method:

Heat the oil in a pan over low heat then add the mustard seeds. As soon as the mustard begins to pop, add the potato matchsticks. Increase the heat to medium and carefully stir-fry for 3 minutes.

Scatter over the turmeric and salt then stir gently to combine. At this point, add the pressed rice and the ground coriander seeds. Pour over the water and stir gently once more. Cover the pan with a tight-fitting lid and simmer for 4 minutes over low heat.

Check to see if the potatoes are tender. If they are done, take off the heat and continue cooking until all the water has evaporated away. Drizzle the lime juice over the poha, turn into a warmed dish and serve.

Kuzhal Puttu (Kerala Puttu)

This is a classic Keralan accompaniment that is typically served for breakfast. Traditionally it is steamed in a cylindrical former (known as a ‘puttu maker’). If you do not have one of these you can cook in an egg poacher instead.

Ingredients:

275g (10 oz) rice

75g (3 oz) freshly-grated coconut

salt, to taste

Method:

Wash the rice, place in a bowl, cover with plenty of water and set aside to soak for 3 hours. After this time, drain the rice then spread out on a cloth and leave aside to dry.

Transfer the rice to a spice or coffee grinder and grind to a fine powder. Turn the flour into a bowl then season with a little salt and work in just enough water so that the rice comes together as a firm dough (this should be solid enough to hold together when lightly handled). Take your puttu maker or your poached egg steamer wells. Put a little grated coconut in the base then pack in the rice dough on top. Repeat this layering process until the puttu maker is full or you have filled the wells of the poached egg steamer. Finish with grated coconut.

Steam the mixture for about 35 minutes, or until cooked through. Remove from the steamer. If you cooked in poached egg wells, serve immediately. If you cooked in a puttu maker, slice the steamed mixture into rounds and then serve.

Soft Idly

Soft Idly is a classic Indian dish (from Kerala) for a rice and dhal batter that’s ground to a paste, allowed to rise over night before being steamed as cakes. It is typically served as a breakfast accompaniment, but can also be served to accompany curries.

Ingredients:

275g (10 oz) idly rice (ponni rice is best)

150g (1/3 lb) urad dhal

75g (3 oz) cooked rice

1/4 tsp fenugreek seeds

salt, to taste

Method:

Wash the idly rice, place in a bowl with the fenugreek seeds, cover with water and set aside to soak for 6 hours. Wash the urad dhal, place in a separate bowl, cover with water and set aside to soak for 3 1/2 hours.

Drain the urad dhal, place in a blender with a little water and process until smooth and frothy. Turn into a bowl and set aside.

Drain the rice and fenugreek seed mix. Combine in a blender with the cooked rice and a little water and process until smooth. Mix with the ground urad dhal and season with water. Cover the bowl with a cloth and set aside in a warm place to ferment over night.

Spoon into an idly steamer (or into the wells of an egg poacher) and steam over a pan of briskly-boiling water for 10 minutes, or until cooked through.

Serve hot.

Upma (Semolina Porridge)

Upma (Semolina Porridge) is a classic Indian dish (from Kerala) for a breakfast porridge of a lightly-curried semolina, onion and chilli blend boiled in water until thick that can be served on its own, or as an accompaniment.

Ingredients:

275g (10 oz) fine semolina (rava)

1/2 medium onion, very finely chopped

3 green chillies, very finely chopped

1cm (2/5 in) piece of ginger, crushed to a paste

2 tsp curry leaves

1/2 tsp mustard seeds

2 tsp ghee

4 tbsp coriander leaves

salt, to taste

Method:

Heat a dry non-stick pan over medium heat. Add the semolina flour and fry, stirring frequently until golden brown.

Turn the semolina onto a plate then add the ghee to the pan and use to fry the mustard seeds until they pop. At this point, add the onion, chillies, ginger and curry leaves and fry for 2 minutes. At this point pour in 1.5l (6 cups) water and bring to a boil.

Stir in the semolina flour until smooth then continue cooking until the porridge is soft and thick. Season to taste with salt, turn into a serving bowl, garnish with the coriander leaves and serve.

Chaas

Chaas is a traditional Indian recipe for a classic yoghurt-based sauce that is typically served as an accompaniment, particularly with Khichiri.

Ingredients:

500ml (2 cups) natural yoghurt

120ml (1/2 cup) water

1/2 tbsp ghee or butter

1/4 tsp salt

1/2 tsp ground cumin seeds

1/2 tsp dried red chillies, crushed

Method:

In a bowl, whisk together the yoghurt, water and salt until smooth.

Melt the ghee in a small pan then add the ground cumin seeds and the crushed chillies. Stir-fry for 20 seconds then pour into the yoghurt mixture. Stir to combine then turn into a warmed bowl and serve to accompany Khichiri.

Masala Raita

Masala Raita is a traditional Indian recipe for a classic yoghurt-based dip that’s served with chilli-based dishes and has a cooling effect on the palate.

Classic raitas are Indian (and also South Asian) condiments/dips that are based around yoghurt and which are flavoured with a mix of herbs and spices. Often chillies, cucumbers and onions are mixed in. They typically have a cooling effect on the palate in that the fats in the yoghurt help clear the chilli compound (capsaicin) that induces the heat sensation of chillies from the palate.

Ingredients:

240ml (1 cup) set Greek-style yoghurt

1 green chilli

1 sprig curry leaves (leaves only)

3 fresh mint leaves

1 small piece of ginger, peeled

1 pinch ground fenugreek seeds

2 large dried red chillies

1/4 tsp brown mustard seeds

1 tbsp coconut oil

120ml (1/2 cup) water

sea salt, to taste

Method:

Combine the green chilli, curry leaves, mint leaves and ginger with a little sea salt in a pestle and mortar and mash to a fine paste. Transfer to a cheese cloth or clean cloth then squeeze to extract as much of the juice as possible.

Mix the juice with the yoghurt and transfer to a bowl.

Meanwhile, heat the oil in a pan, add the mustard seeds and cook until they begin to splutter before adding the red chillies and the ground fenugreek. Cook for 1 minute then our over the yoghurt in the bowl. Typically this raita is served with pilau rice.

Onion Bean Dip

Onion Bean Dip is a traditional Indian recipe for a classic dip or base made from a puree of beans, onion, garlic, olive oil and lemon juice.

Ingredients:

450g (1 lb) cooked or tinned kidney beans or cannellini beans or black beans

1 onion, finely chopped

2 garlic cloves, minced

salt and cayenne pepper, to taste

60ml (1/4 cup) olive oil

lemon juice, to taste

finely-chopped coriander (cilantro), to taste

Method:

Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until just soft. Drain the beans then add to the pan and season with salt and cayenne pepper. Allow the mixture to heat through then take off the heat and transfer to a food processor.

Add lemon juice and water to adjust the taste and consistency then process until smooth. Turn into a bowl and garnish with chopped coriander leaves. Serve with tortilla chips or use as a spread or as the base for other dishes.

Yoghurt with Garlic

Yoghurt with Garlic is a traditional Indian recipe for a classic sauce or accompaniment of yoghurt mixed with garlic, black pepper and olive oil.

This dish comes from northern India, but counterparts can be also be found throughout the Middle East and the Levant and it shows the strong Arabic influence in the Mughal courts of northern India.

Ingredients:

240ml (1 cup) plain yoghurt

1/4 tsp salt, or to taste

1 garlic clove, mashed to a pulp in a mortar with a little salt

1/16 tsp freshly-ground black pepper

2 tsp fruity extra-virgin olive oil

Method:

Turn the yoghurt into a bowl and beat with a fork until smooth and creamy. Add the remaining ingredients then beat to combine thoroughly. Cover with clingfilm and chill in the refrigerator until needed (at least 60 minutes).

Onion Kochumber

Brinjal Kochumber is a traditional Indian recipe for a classic salad of onion, chilli and tomato typically served as an accompaniment to a biriani.

Ingredients:

1 large onion, finely-sliced lengthways

1 green chilli, finely chopped

1 large tomato, finely chopped

squeeze of lemon juice

1/2 tsp salt

Method:

Place the sliced onion in a bowl, cover with water and set aside to soak for 30 minutes. Strain the onion into a colander and allow to drain then mix in a bowl with the tomato, chilli and salt. Add a squeeze of lemon juice and toss to combine.