The Big Book of Curry Recipes (33 page)

Ingredients:

500g (1 lb, 2 oz) dates (khajoor)

500g (1 lb, 2 oz) fresh mawa (also known as Khoya)

450g (1 lb) sugar

250ml (1 cup) milk

blanched almonds and raw cashew nuts, to decorate

Method:

Pit the dates then combine in a wok (or kadhai) with the milk. Heat, stirring constantly, until all the dates break down and melt.

Add the sugar, allow to dissolve then continue cooking, stirring constantly, until the mixture is thick.

Grate the mawa and stir this into the date mixture. Continue cooking and stirring over low heat until the mixture is thick enough to set as it cools (think thick toffee).

Grease a large plate or baking tray and pour in the date mixture. Spread evenly then top with the almonds and cashew nuts. Set aside to cool and harden then cut into squares and serve or store in an air-tight container.

Bedam ki Burfi (Almond Toffee)

Bedam ki Burfi (Almond Toffee) is a traditional Indian recipe for a classic toffee made from a blend of ground almonds, ghee and khoya sweetened with sugar syrup that’s typically served as a dessert.

Ingredients:

550g (1 lb, 3 1/2 oz) ground almonds

75g (3 oz) ghee

240g (8 oz) khoya (see above)

simple sugar syrup, to taste (boil 200g [1 cup] sugar with 200ml [4/5 cup] water to make this)

2 tbsp green cardamom powder

gold leaf (optional)

Method:

Blend the ground almonds with water to form a thick paste. Heat 60g ghee in a pan, add the almond paste and fry until golden.

Stir in the khoya at this point, stir in the remaining ghee then add sugar syrup to taste. Turn the resultant mixture into a well-greased plate and scatter the cardamom powder over the top. Set aside to cool.

Once cold and set, cut the burfi into your desired shapes, decorate with gold leaf (if desired) and serve.

Kesar Badam Kulfi (Almond and Saffron Ice Cream)

Kesar Badam Kulfi (Almond and Saffron Ice Cream) is a traditional Indian recipe for a classic blend of almond milk made with milk and coconut milk thickened with cream and cornflour (cornstarch) that’s sweetened with sugar and coloured with saffron and which is frozen before serving.

Ingredients:

100g (3 1/2 oz) blanched almonds

10 strands of saffron

1.5l (6 cups) whole milk

200ml (4/5 cup) condensed milk

300ml (1 1/4 cup) single cream

1/2 tsp cornflour

8 tbsp granulated sugar

Method:

Place the almonds in a bowl, cover with water and set aside to soak over night. The following day, drain the almonds then grind to a paste in a coffee grinder or a food processor.

Crumble the saffron into the milk, whisk to combine and set aside to infuse for 20 minutes. After this time, pour the milk and saffron mix into a saucepan and stir in the condensed milk. Bring to a simmer and cook over low heat until the mixture thickens and the volume reduces by half then take off the heat.

Combine the sugar and cornflour in a cup. Add 4 tbsp of the hot milk mixture and beat until smooth. Whisk this back into the condensed milk mixture then place back on the heat. Now add the ground almond paste and bring back to a simmer.

Continue cooking gently ,stirring constantly, until the mixture thickens then take off the heat and set aside to cool.

Once cold, either churn in an ice cream mixer or set in a freezer-proof dish, beating with a fork every 30 minutes until set.

Serve garnished with almonds and a few saffron threads.

Kesari Phirini

Kesari Phirini is a traditional Indian recipe (from the Punjab) for a classic rice pudding made of ground rice flavoured with saffron, cardamom and rose water that’s served chilled..

Ingredients:

50g (2 oz) basmati rice, washed and soaked in a bowl of water for at least 4 hours

1l (4 cups) milk

pinch of saffron threads

200g (1 cup) caster sugar

a few drops of rose water

1/2 tsp ground green cardamom

10 pistachio nuts, chopped

Method:

Pour the milk into a wide pan, bring to a boil then reduce to a simmer and cook until it reduces slightly and thickens.

Drain the soaked rice, place in a grinder or blender and process to a coarse paste. Add a little of the milk to thin it, if needed.

Stir the rice paste into the milk and continue cooking, stirring continuously. Add the saffron and stir to combine. Continue cooking, stirring constantly, until the mixture thickens.

Sprinkle over the rose water and ground cardamom and stir to combine. Take off the heat, turn into a serving dish and garnish  with the chopped pistachio nuts.

Allow to cool to room temperature, cover with clingfilm, chill in the refrigerator for at least 3 hours and serve.

Basundi

Basundi is a traditional Indian recipe (from Gujarati) for a classic dessert of boiled milk and sugar syrup flavoured with cardamom that’s served topped with dried fruit.

Ingredients:

1l (4 cups) milk

100g (1/2 cup) sugar

1/2 tsp cardamom powder

75g (3 oz) mixed, chopped, dry fruit

Method:

Pour the milk into a pan, bring to a boil, reduce to a simmer and cook until the volume has reduced to half.

Now stir in the sugar and stir to combine. Continue cooking, stirring frequently, until the milk syrup thickens appreciably. At this point stir in the ground cardamom and take off the heat.

Allow to cool to room temperature, turn into a dish, garnish with the dried fruit and serve.

Kele Ka Raita (Banana Raita)

Kele Ka Raita (Banana Raita) is a traditional Indian recipe (from Gujarati) for a classic dessert of fried bananas that are served topped with yoghurt and toasted, grated, coconut.

Ingredients:

3 ripe bananas, peeled and chopped

250ml (1 cup) natural or vanilla yoghurt

1 lemon wedge

60g (1/4 cup) freshly-grated coconut

Method:

Heat a little oil in a pan, add the banana and stir-fry until heated through. Squeeze over a little lemon juice and toss to combine (this will prevent the banana from browning).

Toast the coconut in a dry pan until lightly browned.

Turn onto a serving dish and smear over the vanilla yoghurt. Garnish with the toasted coconut and serve.

Gajar Ka Halwa (Carrot Halwa)

Gajar Ka Halwa (Carrot Halwa) is a traditional Indian recipe for a dessert of carrots bound with milk and sugar and topped with nuts.

Ingredients:

1kg (2 lb, 3 oz) carrots, grated

1l (4 cups) milk

1 tsp green cardamom seeds, crushed

180ml (3/4 cup) water

3 tbsp ghee

2 tbsp raisins

2 tbsp blanched almonds, shredded

2 tbsp pistachio nuts

450g (1 lb) sugar

Method:

Soak the raisins in the water and set aside to plump for 30 minutes. Meanwhile, set a pan of water to boil and when bubbling add the carrots. Cook for about 6 minutes, or until tender then drain. Return the carrots to the pot and add the milk. Bring to a lo simmer and cook on a low flame for about 1 hour, stirring occasionally.

At the end of this time add the sugar and continue cooking until all the sugar has dissolved. Now add the ghee and cardamom seeds. Drain the raisins and add these to the mixture as well. Stir well then remove the gajar halwa from the heat and turn into a serving dish. Garnish with the nuts and serve.

This dish can be served either hot, chilled or at room temperature as a dessert.

Faluda

Faluda is a traditional Pakistani recipe for a classic layered dessert of spaghetti, ice cream, milk, rose syrup, jelly and fruit served in a glass.

Ingredients:

150g (1/3 lb) spaghetti, pre-cooked

3 scoops vanilla or pistachio ice cream

120ml (1/2 cup) cold milk

rose syrup or
Rooh Afza

crushed ice

a little lime jelly (jello)

assorted chopped fruit (pineapple, apples, peaches, bananas, mangoes etc)

Method:

Take 4 tall glasses and layer the ingredients in the order given. Serve chilled.

Gulab Jamun

Gulab Jamun is a traditional Pakistani recipe for a classic dessert of deep-fried semolina and flour balls served in a flavoured syrup

Ingredients:

280g (2 cups) milk powder

1 egg

1 tsp oil

1 tbsp plain flour

1/2 tbsp semolina

2 tsp baking powder

oil for deep frying

For the Syrup:

480ml (2 cups) water

400g (8/9 lb) sugar

5 green cardamom seeds

a few drops of kewra extract (this is a flavoured extract from the pandanus flower — substitute rose water if not available)

Method:

Combine the water and sugar in a pan and heat until the sugar dissolves. Add the cardamom seeds and bring the mixture to a boil then take off the heat and set aside. When cooled add the kewra extract and mix to combine.

Meanwhile, mix all the remaining ingredients in a bowl and bring together as a firm dough. Shape the dough into small balls (you should get about 35) then deep fry in oil until browned, add to the syrup and serve.

Zarda

Zarda is a traditional Pakistani recipe for a classic dessert of rice with nuts and condensed milk.

Ingredients:

1kg (2 lb, 3 oz) rice, soaked in plenty of water for at least 1 hour

900g (2 lb) sugar

1/4 tsp yellow food colouring

3 tbsp oil

200g (2 cups) mixed fruit and nuts (raisins, pistachios, almonds, chopped dates)

10 cloves

10 green cardamom seeds

cream or ricotta cheese

1/2 tsp kewra essence (or rose water)

225g (1/2 lb)
Khoya
(or unsweetened condensed milk)

Method:

Fill a large pan half full of water then add the food colouring, half the cloves and half the cardamom seeds. Bring to a boil and cook until the rice is almost done (about 25 minutes). Drain and set aside in a colander over the sink.

Add the oil to a large pan and use to fry the remaining cloves and cardamom seeds over low heat. Add the rice and sugar. Mix well to combine then cover and cook for about 5 minutes on low heat. Add the khoya and dried fruit, stir to combine then allow heat through.

Take off the heat, add the kewra essence and serve.

Firni (Ground Rice Blancmange)

Firni (Ground Rice Blancmange) is a traditional Indian recipe for a classic dessert of milk set with ground rice that’s flavoured with cardamom, pistachios and rose water and chilled in individual serving dishes before being garnished with almonds and pistachio nuts then served.

Firni is a classic Indian recipe for a traditional blancmange (set dessert) thickened with ground rice and flavoured with rose water, cardamom and pistachio nuts.

Ingredients:

720ml  (3 cups)milk

3 tbsp ground rice

3 tbsp sugar

1/2 tsp ground cardamom

1 tbsp rose water (or 3 drops rose essence)

1 tbsp blanched pistachio nuts, chopped

1 tbsp blanched pistachio nuts

slivered almonds, toasted, to garnish

Method:

Combine a little of the milk with the ground rice to form a smooth paste. Add the remaining milk to a pan along with the sugar and bring to a boil, stirring with a wooden spoon. Take off the heat then stir in the ground rice mixture before returning to the heat. Continue cooking, stirring constantly, until the mixture comes to a boil and thickens.

Continue boiling, stirring constantly, for 3 minutes. Take off the heat then stir in the cardamom, rose water and chopped pistachios. Stir thoroughly to combine then allow to cool slightly before pouring into individual dessert dishes. Allow to cool and set then garnish with the remaining pistachio nuts and the toasted almonds.

This dish can be served either warm or chilled.

Aam Kulfi (Mango Ice Cream)

Aam Kulfi (Mango Ice Cream) is a traditional Indian recipe for a classic ice cream made with milk, sugar, nutmeg and mango pulp.

A kulfi is an Indian style of ie cream, exemplified by this traditional mango version.

Ingredients:

1l (4 cups) milk

4 tbsp sugar

1/8 tsp freshly-grated nutmeg

200g (1 cup) pulp from freshly-puréed, ripe, mangoes

Method:

Place the milk in a medium pan over high heat. Bring to a boil, stirring constantly to prevent a skin from forming. Lower the heat and continue to boil gently for about 50 minutes, or until the milk has reduced to about 400ml (1 2/3 cups). Stir all the time to prevent the milk from burning.

When the milk has reduced sufficiently stir in the sugar and nutmeg along with the mango pulp. Take off the heat and set aside to stand until completely cool.

Divide the mixture evenly between five small (about 100ml [2/5 cup]) flan moulds or muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.

To serve, dip the moulds briefly in hot water to release the kulfi. Turn out onto individual serving plates, garnish with a few sliced pistachios (optional) and serve.

Malai Kulfi (Cardamom and Pistachio Ice Cream)

Malai Kulfi (Cardamom and Pistachio Ice Cream) is a traditional Indian recipe for a classic ice cream made with milk, sugar, cardamom and chopped pistachio nuts.

A kulfi is an Indian style of ice cream, exemplified by this traditional pistachio nut version.

Ingredients:

400ml (1 2/3 cups) evaporated milk, chilled in the refrigerator for at least 8 hours

200ml (4/5 cup) double cream

200g (1 cup) sugar

2 green cardamom pods, crushed

4 tbsp pistachio nuts, chopped

Method:

Place the evaporated milk in a large bowl and whisk with an electric whisk until the volume has doubled. In a separated bowl, whip together the double cream and sugar. Now gently fold the whipped double cream into the beaten evaporated milk.