The Big Book of Curry Recipes (32 page)

Serve as an accompaniment to a biriani.

Desserts
.

Mani (Rice Sweet Dish)

Mani (Rice Sweet Dish) is a traditional Indian recipe for a classic dessert of rice cooked in coconut milk that’s flavoured with jaggery, plums, nuts and cardamom powder.

Ingredients:

1kg (2lb 3 oz) rice (uncooked)

450g (1 lb) jaggery (or palm sugar)

2 coconuts

5 tbsp ghee

1 1/2 tsp cardamom powder

120g (4 oz) plums

125g (5 oz) almonds or cashews

salt to taste

Method:

Extract some 2.5l (10 cups) of coconut milk as follows: Grind the fresh coconut to a paste and when the paste is smooth add 1l water (and the juice of 1 coconut) and mix thoroughly. Squeeze as much coconut milk from the resulting mixture as possible. Then add a further 1.5l (6 cups) water, mix and squeeze the coconut milk out again.

Blanch and slice the almonds or cashew nuts then clean the plums. Finely-grind the rice and mix together with 750ml (3 cups) of the coconut milk. Add the remaining coconut milk, powdered jaggery (or palm sugar) and salt (to taste). Mix well.

Add a little ghee to a pot and pour-in the batter made above. Stir and when the batter begins to thicken add more ghee. Stirring all the time now, bring the batter to a boil and continue boiling until the batter begins to become sticky (about 45 minutes). Add the plums at this point along with the almonds/cashews and cardamom powder. Continue stirring as you perform the additions then take the pot off the heat.

Pour into plates or trays that have been coated in ghee then apply some ghee on top, level the surface with a flat knife and allow to cool completely. Finish by cutting into diamond-shaped pieces. Place in the fridge for at least two hours to cool then serve.

Arrowroot Halwa

Arrowroot Halwa is a traditional Indian recipe for a classic confection of sugar, nuts, raisins and coconut chips bound with arrowroot.

Ingredients:

100g (3 1/2 oz) Arrowroot (Koova) powder

500g (1 lb) Jaggery (Sharkkara) [unrefined sugar]

150g (1/3 lb) chopped nuts

200g (2 cups) raisins

coconut chips from half a coconut

2 tbsp ghee

1l water

Method:

Mix the arrowroot with the water to form a very watery paste then add the jaggery cubes. Fry the coconut shards, nuts and raisins in 1 tbsp of the ghee in a pan then add the arrowroot mixture. Cook on medium flame until the mixture thickens, stirring all the while.

When the halwa turns translucent and begins coming away from the sides of the pan transfer to a flat dish that’s been greased with the remaining ghee. Allow to cool completely then cut into the shapes of your choice and serve.

Sweet Sattu

Sweet Sattu is a traditional Indian recipe for a classic dessert of mixed cornmeal, barley flour and millet flour cooked in milk with honey that is served flavoured with cardamom and topped with raisins and chopped nuts.

Sattoo (Sattu in the original Hindi) is an Indian porridge made from a mix of coarse flours (typically red lentil flour and chickpea amongst others) and originates in the Bihar province of India. Typically it’s made cold and is said to have a cooling effect in hot summers. Recipes for this are very variable and can be made into both sweet (as here) and savoury versions.

Ingredients:

6 heaped tbsp chana sattu (dry-roasted Bengali chickpeas, ground)

2 tbsp honey or sugar

2 tsp ground green cardamom

handful of chopped nuts (cashews, almonds, pistachios etc)

6 tbsp raisins

enough warm milk to make a custard

Method:

Place all the dry ingredients in a bowl and add enough milk so that the mixture comes together to the consistency of a thick custard. Stir with a fork until no lumps remain then chill in the fridge before serving.

Khubani ka Meetha (Apricot Mousse)

Khubani ka Meetha (Apricot Mousse) is a traditional Indian recipe for a classic dessert of apricot puree that’s fried with sugar until thick and which is chilled before serving with cream or ice cream.

This is a classic dessert from the district of Hyderabad, Andhra Pradesh, Southern India. Hyderabad is known for it’s rich cuisine and this is part of that culture.

Ingredients:

500g (1 lb) dried apricots

10 blanched almonds

110g (1/4 lb) sugar

250ml (1 cup) double cream

Method:

Wash the apricots and allow to soak in hot water over night (if using hard, completely dried apricots). If using semi-dried apricots soak in hot water for only 30 minutes.

Remove the stones if present then add the fruit and just a little of the soaking water to a blender. Purée until smooth then pass through a sieve, retaining the liquid.

Add he purée to a hot wok and cook until the mixture begins to thicken and come off the sides of the pan. Add the sugar, stir to combine, and cook for 1 minute more.

Transfer to a bowl, allow to cool then chill in the fridge for at least 1 hour. This dish can be served with whipped cream or a vanilla iced cream that’s been slightly softened before use. Add the apricot puree to a bowl and pour the cream or spoon the ice cream on top, decorate with a few mint leaves and serve.

Kulfi

Kulfi is a traditional Indian frozen dessert that’s sometimes called ‘Indian Ice cream’. It’s a rich mix of cardamom, nuts milk and cream.

Kulfi is a traditional Indian frozen milk-based dessert that’s sometimes known as ‘Indian Ice cream’. Many versions and variants of the basic recipe exist, but this is one of the best and most flavoursome that I have personally tasted.

Ingredients:

2.25l (9 cups) whole milk

12 green cardamom pods

10 tbsp granulated sugar

3 tbsp slivered almonds

275ml (1 cup + 2 tbsp) single cream

2 tbsp finely-chopped unsalted pistachios

Method:

Add the milk to a heavy pan and bring to a boil. Reduce to a vigorous simmer and allow the milk to reduce to 1/3 its original volume. Stir frequently and make certain that you scrape any dried residue back into the pot and stir any skin that forms back into the milk. While the milk is simmering remove the seeds from the cardamom pods, grind to a very fine powder and stir into the milk.

As soon as the milk has reduced sufficiently add the sugar and almonds and stir to combine. Simmer for about 3 more minutes, ensuring that the sugar dissolves completely. Take the milk off the heat and allow to cool slightly before stirring-in the cream and half the pistachios.

Pour the mixture into a square tin or freezer-proof plastic dish so that the liquid is about 5–7cm (2–3 in) deep. Allow to cool completely then cover and place in a freezer for about 30 minutes. Sprinkle the remaining pistachios over the top then return the kulfi to the freezer until set hard.

Remove the kulfi 15 minutes before serving then cut into 1cm cubes and serve in chilled bowls.

Suji Ka Halva (Semolina Halva)

Suji Ka Halva (Semolina Halva) is a traditional Pakistani recipe for a classic semolina-based halva served as a snack or a dessert.

Ingredients:

2 tbsp semolina (Suji)

2 tbsp oil

4 tbsp sugar

120ml (1/2 cup) water

3 green cardamom pods (seeds only)

yellow food colouring (optional)

cornflour (cornstarch)

Method:

Combine the semolina, oil and cardamom seeds in a pan and fry gently on low heat until the semolina is lightly golden. Meanwhile, combine the sugar and water to form a syrup. Add the syrup to the semolina mixture and cook on low heat until the mixture has thickened. If desired, add a drop of yellow food colouring.

Pour the halva into a greased tin and set aside to cool. Cut into squares, dust with cornflour and serve.

Leechi ki Barafchuski (Lychee Ice Lolly)

Leechi ki Barafchuski (Lychee Ice Lolly) is a traditional Indian recipe for a classic ice lolly made from a frozen blend of lychee pulp, sugar and water.

Ingredients:

240g (8 1/2 oz) lychee flesh (fresh or tinned)

5 tbsp sugar (or 3 tbsp of the lychee syrup, if using tinned)

600ml (2 1/2 cups) water

1 tsp kewra water (available in Asian stores)

Method:

Press the lychee flesh through a fine-meshed sieve with the back of a spoon to purée. Add the remaining ingredients and mix thoroughly. Pour into lolly moulds, add sticks to hold then transfer to the freezer and chill until set (at least 3 hours).

Barfi Badam (Almond Cream Sweetmeats)

Barfi Badam (Almond Cream Sweetmeats) is a traditional Indian recipe for a classic sweetmeat made from a blend of milk boiled until thick, sugar, ground almonds, cardamom, pistachio nuts and blanched almonds that is set on a dish, cut into diamonds, decorated with silver or gold leaf served as sweet snacks.

This is a classic Indian sweetmeat that is often served at holy festivals and can often be expensively decorated with edible gold or silver leaf.

Ingredients:

1l (4 cups) milk

150g (1/3 lb) sugar

125g (5 oz) ground almonds

pinch of ground cardamom

2 tbsp blanched pistachio nuts

blanched almonds, slivered

edible silver leaf or gold leaf (optional)

Method:

Place the milk in a large, heavy-based saucepan. Bring to a boil over fairly high heat and continue cooking, stirring constantly until significantly reduced and very thick in texture.

Stir in the sugar and continue cooking for 10 minutes over low heat. At this point stir in the nuts then continue cooking, stirring constantly, until the mixture thickens and begins to come away from the base and sides of the pan, coming together into a single mass.

Take off the heat at this point then sprinkle the cardamom over the top then mix thoroughly to combine. Turn out onto a greased plate then smooth the top with the back of a buttered spoon.

Allow to cool slightly then mark a diamond shape in the surface. Decorate with slivered almonds, pistachio nut halves and, if desired, silver or gold leaf.

Just before the barfi badam is completely firm use a sharp knife to cut along the diamond markings. Set aside to cool completely then separate into pieces. Store in an air-tight tin.

Khajoor ke Laddu (Date and Fruit Sweetmeat Balls)

Khajoor ke Laddu (Date and Fruit Sweetmeat Balls) is a traditional Pakistani recipe for a classic sweetmeat made from a blend of fruit and nuts toasted in ghee (clarified butter) that are blended with dates, cooked to a paste, then cooled, shaped into balls, rolled in desiccated coconut and served as a sweet snack.

This is a classic Pakistani sweetmeat that is typically served as a sweet treat or at the end of the meal with tea.

Ingredients:

150g (1/3 lb) pitted dates, chopped

80g (2 1/2 oz) mixed, chopped, cashew nuts, almonds, dried figs and raisins

1 tbsp ghee

3 tbsp desiccated coconut

Method:

Add the ghee to a karahi or wok and use to toast the nut and dried fruit mix for about 2 minutes, or until the nuts are lightly browned. Take off the heat, turn into a bowl and set aside.

Now add the dishes to the wok and keep stirring over medium heat until the dates begin to break down and melt. Now stir in the fruit and nut mix and stir to combine.

Take of the heat and set aside. Whilst the mixture is still warm, take spoonfuls and shape these into laddus (slightly flattened balls). Roll in the desiccated coconut and set aside on a plate to cool completely.

Khoya (Condensed Milk Solids)

Khoya (Condensed Milk Solids) is a traditional Indian recipe for a classic method of boiling milk until it solidifies for use as a base for sweet snacks and sweetmeats.

Also known as
mawa
this highly-condensed milk forms the basis of numerous Indian and Pakistani sweets and desserts. It is quite versatile, can be made well in advance, and can be stored in the refrigerator or freezer.

Ingredients:

2l (4 cups) whole milk

Method:

Pour the milk into a heavy-based pan then bring to a boil. Reduce the meat to medium and continue simmering, stirring constantly, until the milk has thickened until almost solid (you must stir constantly, to prevent the milk from ‘catching’ or burning on the base of the pan).

When thick enough, take the pan off the heat and set aside to cool (it will thicken even more as it cools).

If you are not going to use it immediately, then, when it is cold, cut into two portions, wrap in clingfilm, place in plastic bags and freeze.

Khajoor Pak (Date and Milk Sweetmeats)

Khajoor Pak (Date and Milk Sweetmeats) is a traditional Pakistani recipe for a classic sweetmeat made from a blend of date, milk boiled until solid (mawa), sugar and milk that’s cooled on a plate, cut into squares and served as a sweet snack.

This is a classic Pakistani sweetmeat that is typically served as a sweet treat or at the end of the meal with tea.