The Big Book of Curry Recipes (41 page)

Mix the spices in a bowl then add a tablespoon of boiling water and mix to a smooth paste. Combine the spice paste with the oil, pour into a pan and bring to a simmer. Add the aubergine slices and cook for 10 minutes more. Turn into a dish and serve accompanied by rice and chutney or pickle.

Gool Goolas (Sweet Fritters)

Gool Goolas (Sweet Fritters), also known as Mitha Bhajya is a traditional Pakistani recipe for a classic snack of fritters made from a blend of chickpea flour, milk, egg, sugar and raisins that are fried in butter or ghee and are often served during Ramadan.

Ingredients:

500g (1 lb) chickpea (bason) flour or self-raisin flour (or a mix)

175g (1/3 lb + 2 tbsp) brown sugar

1 egg

3 tsp fennel seeds

250ml (1 cup) milk

120g (1 cup) raisins

500g (1 lb) ghee or butter

Method:

For this recipe, personally I like a 50:50 mix of chickpea and self-raising flour. Combine the flour mix and the sugar in a bowl with the fennel seeds and mix with a fork. Work in the beaten egg then add enough of the milk, a little at a time so that the mixture forms a thick batter. Now add the raisins and mix once more.

Heat the ghee or butter in a pan and bring to a simmer. Add about four dessertspoonfuls of the batter into the oil and fry until dark brown. Remove with a slotted spoon and drain on kitchen paper as you fry the next batch.

Eat warm.

Foolowries

I found this recipe in a 1900s book on Indian cookery. I have not found a modern Indian recipe under any similar names. However, the dish was introduced to the Caribbean and is known by the name Phoulourie in both Trinidad and Guyana.

Ingredients:

500g (1 lb) chickpea (basoon) flour

1 tsp salt

2 onions, minced

2 green chillies, minced

12 fresh mint leaves

500g (1 lb) ghee, butter or mustard oil

Method:

Combine the minced onions and minced chillies in a bowl. Add the chickpea flour and salt and stir to combine. Gradually work in cold water, a little at a time, until you have a thick batter.

Heat the ghee, butter or mustard oil in a pan. When the oil begins to smoke drop in the batter by the dessertspoonful a few at a time (ensure they are well separated). Fry until nicely browned then remove with a slotted spoon and drain on kitchen paper whilst you cook the next batch.

Serve hot.

Doddaparte Sabji Pakore (Cuban Oregano Vegetable Pakoras)

Doddaparte Sabji Pakore (Cuban Oregano Vegetable Pakoras) is a traditional Indian recipe (from the North of India) for a classic snack of shredded onions, potatoes, spinach and peas coated flavoured with Cuban oregano in a batter of chickpea (gram) flour, chillies and spices leavened with baking powder that are deep fried before serving.

Ingredients:

250g (10 oz) gram (chickpea) flour

1 large potato, julienned

2 large onions, halved and finely sliced

100g (4 oz) fresh spinach, shredded

handful of peas

2 green chillies, finely shredded

4 garlic cloves, grated

1 tsp chilli powder

1/2 tsp ajwain

1 tsp salt

1/4 tsp turmeric

1 tsp
garam masala

6 tbsp  doddoparte (Cuban oregano), finely chopped

1/4 tsp baking powder

water to form a batter

oil for deep frying

Method:

Sift the gram flour into a bowl then add the salt, chilli powder and ajwain. Slowly add water, stirring all the while, until you have a batter about the consistency of double cream. Beat it well with a whisk to aerate (this makes the bhajis lighter).

Add oil to a 5cm depth in a wok (it’s hot enough when a little of the batter dropped in the wok sizzles and rises to the surface). Whisk the baking powder into the batter then add all the other ingredients (including the Cuban oregano) to the batter, mixing well.

Drop a scant tablespoons of the batter mix into the oil and fry until evenly browned on all sides. Lift onto kitchen paper with a slotted spoon and serve immediately with an Indian chatni.

Drinks.

Lassi

Lassi is a traditional Indian recipe (From Southern India) for a classic drink of buttermilk (or yoghurt thinned with water) flavoured with herbs and spices.

Ingredients:

120ml (1/2 cup) natural yoghurt

360ml (1 1/2 cups) cold water

1/2 tsp ground cumin seeds

1/4 tsp salt

1/4 tsp crumbled mint

Method:

This classic South Indian drink is the easiest thing in the world to make. Basically it’s buttermilk flavoured with spices and herbs. If you can’t get buttermilk then combine natural (plain) yoghurt with water as above. Simply place all the ingredients in a blender and blitz for 3 seconds until combined. Drink chilled.

Lassis can be served either thick or very thin, experiment with varying the amount of water to your own taste.

Banana Lassi

Banana Lassi is a traditional Indian recipe (from Northern India) for a classic drink of buttermilk (or yoghurt thinned with water) flavoured with bananas, rose water and cardamom.

This is a classic Northern Indian version (typically served in Bihar and Uttar Pradesh) of the traditional Southern Indian buttermilk drink, lassi that incorporates fruit and ground cardamom.

Ingredients:

480ml (2 cups) plain whole milk yoghurt

240ml (1 cup) iced water

240ml (1 cup) cold milk (straight from the refrigerator)

1/2 tsp ground cardamom

1 tbsp rose water

5 ripe bananas, peeled and sliced

toasted almond slivers, to garnish

Method:

Combine all the in ingredients (except the bananas) in a blender or food processor and blitz for about 5 seconds, or until completely smooth. Serve over crushed ice in a glass and garnish with slivered almonds.

Plain Lassi

Plain Lassi is a traditional Indian recipe (from Northern India) for a classic drink of buttermilk (or yoghurt thinned with water) flavoured with sugar and/or salt.

This is the very simplest form of the classic Northern Indian version buttermilk drink. Simply made with buttermilk (or plain yoghurt thinned with water) and flavoured according to taste with sugar or salt. Typically this is served in the states of Bihar and Uttar Pradesh.

Ingredients:

500ml (2 cups) natural yoghurt

2 tsp sugar or 1 tsp salt (according to taste) [or both for the North Indian flavour]

3 ice cubes

120ml (1/2 cup) water

Method:

Dissolve the sugar (or salt) in a little hot water and set aside to cool a little. Crush the ice cubes and put in a tall glass. Combine all the other ingredients and whisk to mix well then pour over the ice in the glass. Allow to chill and serve.

Mango Lassi

Mango Lassi is a traditional Indian recipe (from Southern India) for a classic drink of buttermilk (or yoghurt thinned with water) flavoured with mangoes, sugar and/or salt.

Ingredients:

1 ripe mango, peeled and chopped

150ml (3/5 cup) milk

180ml (3/4 cup) natural yoghurt

2 tsp sugar (or 1 tsp salt)

Method:

Combine the ingredients in a blender and blitz until smooth and combined. Place a little crushed ice into tall glasses, pour the lassi over and serve.

Sweet Lassi

Sweet Lassi is a traditional Indian recipe (from Northern India) for a classic drink of buttermilk (or yoghurt thinned with water) flavoured with cardamom seeds, sugar and salt.

This is the very simplest form of the classic Northern Indian version buttermilk drink. Simply made with buttermilk (or plain yoghurt thinned with water) and flavoured according to taste with sugar, salt and crushed cardamom seeds. Typically this is served in the states of Bihar and Uttar Pradesh.

Ingredients:

150ml (3/5 cup) natural yoghurt, thoroughly chilled

100ml (2/5 cup) water, thoroughly chilled

pinch of salt

2 tsp sugar

seeds from 3 green cardamom pods, crushed in a pestle and mortar

Method:

Combine the yoghurt, water, salt and sugar in a bowl or jug and whisk until smooth add the crushed cardamom seeds (reserve some for garnish) and stir to mix.

Pour into a glass containing a little crushed ice, sprinkle the reserved cardamom on top and serve.

Rooh Afza (Rose Water Tonic)

Rooh Afza (Rose Water Tonic) is a traditional Indian recipe for a classic tonic concentrate made with rose petal water, spices, lemon juice and pomegranate juice.

Rooh Afza is a commercial tonic sold in India and Pakistan and which is used as the basis for a whole range of drinks. Its use is so ubiquitous, and it’s so hard to find outside the sub-Continent that we came up with this recipe for a replacement or substitute for those who can not find it easily. The commercial blend is more complex than this one, but the essence of the drink is captured here.

Ingredients:

160g (5 1/2 oz) freshly-picked rose petals

400ml (1 3/5 cups) boiling water

1 1/2 tsp green cardamom seeds

2 pieces of Cassia bark

300g (1 1/2 cups) sugar

300ml (1 2/3 cups) lemon juice

560ml (2 2/3 cups) pomegranate juice

1.2l (6 cups) water

Method:

Crush the rose petals in batches using a pestle and mortar until they form a paste. Place in a large bowl and mix-in the boiling water, cassia bark and cardamom seeds. Set aside to steep over night.

The following day strain the mixture through a fine-meshed strainer or a cheesecloth into a clean bowl. Meanwhile, combine the sugar, lemon juice and pomegranate juice in a saucepan bring to a boil and boil gently until the volume has reduced by just over a half. Take off the heat and set aside to cool then mix in with the rose water. Bottle and stir in the refrigerator

To serve, mix the concentrate with 1.5l (6 cups) water and serve over crushed ice. Note — if you are using this preparation in a recipe in place of commercial Rooh Afza you will need to add for times the volume recommended in the recipe.

Spiced Buttermilk

Spiced Buttermilk is a traditional Indian recipe for a classic drink of diluted buttermilk flavoured with chilli, ginger and curry leaves.

This is a classic Indian drink of a mildly-spiced buttermilk. It’s traditionally served chilled as a thirst quencher.

Ingredients:

250ml (1 cup) buttermilk

500ml (2 cups) water

6 curry leaves

3cm (1 in) length of ginger, peeled and chopped

1 green chilli (optional)

pinch of asafoetida

1 1/2 tsp black mustard seeds

1 1/2 tsp cumin seeds

2 tbsp oil

salt, to taste

Method:

Grind together the curry leaves, ginger, chilli and asafoetida. Heat the oil in a pan and when hot add the mustard seeds. Cook until they begin to pop then stir-in the cumin seeds and fry for 10 seconds.

Combine the buttermilk and water in a jug then add the fried mustard and cumin seeds before stirring-in the ground spices. Add salt to taste, cover and refrigerate for at least 2 hours. Serve chilled.

Salty Panna

Salty Panna is a traditional Indian recipe for a classic drink of boiled green mangoes flavoured with cumin seeds and black salt mashed to a puree and thinned with water.

Black salt is an essential ingredient in many Indian dishes and it gives the dish both saltiness and a smoky flavour. It’s available from most Asian and Indian stores. If you can’t get it substitute ordinary salt and a dash of Angostura bitters.

Ingredients:

3 medium green mangoes

1 tsp sea salt

1 1/2 tsp black salt

1 1/2 tsp cumin seeds, dry roasted and ground to a powder

1 1/2 tsp mint leaves, finely chopped

1l (4 cups) water

Method:

Wash the mangoes well then place in a pan, cover with water, bring to a boil then reduce to a simmer and cook until tender. Drain and set aside to cool until you can handle them. Peel the skins away and remove the flesh. Mash the flesh in a bowl until pulpy then add the cumin seeds, salts and mint leaves.

Add the water to the mix and whisk to form a smooth paste. Cover and place in the refrigerator for 2 hours. Check for taste and if too bitter add a little salt if too sour add a little sugar. Serve chilled in tall glasses.

Sweet Panna

Sweet Panna is a traditional Indian recipe for a classic drink of boiled green mangoes flavoured with sugar, cardamom seeds and saffron that are boiled to thicken and dissolved in water before use.

Ingredients:

2 medium green mangoes

400g (2 cups) sugar

1 1/2 tsp green cardamom seeds, crushed

1 1/2 tsp saffron threads

freshly-grated nutmeg to taste

Method:

Wash the mangoes well then place in a pan, cover with water, bring to a boil then reduce to a simmer and cook until tender. Drain and set aside to cool until you can handle them. Peel the skins away and remove the flesh. Mash the flesh in a bowl until pulpy then pass through a fine-meshed sieve to ensure that the pulp is as fine as possible.