The Big Book of Curry Recipes (49 page)

Cut the filo pastry into sheets about 10cm (4 in) wide and 15cm (6 in) long. Place one of the almond ropes on one end of the pastry sheets. Fold over the ends to cover the almond mix then roll the pastry to enclose the almond mixture within.

Use the egg white to moisten the end of the filo pastry sheet then stick down to seal. Turn so the sealed end is on the bottom then press down lightly on the parcel to distribute the almond filling within.

Set aside as you form the remaining sbiaats. Heat oil to a depth of 2cm (1 in) in a large pan. When the oil is hot, add the sbiaat and fry until golden brown on both sides. Remove and drain on kitchen paper.

In the meantime, heat together the honey and the remaining orange flower water in a pan. Dip the still hot sbiaats in this and heat for 5 minutes. Drain the sbiaats, place on a baking tray and set aside to cool.

Either serve or store in an air-tight box.

Kalakand Coconut Barfi

Kalakand Coconut Barfi is a traditional Indian recipe for a classic dessert of condensed milk thickened desiccated coconut that’s flavoured with cardamom, garnished with slivered almonds and allowed to set, and which makes an excellent treat for Diwali.

Ingredients:

400ml (1 2/3 cups) condensed milk

250g (9 oz) desiccated coconut (reserve 1 tbsp for garnish)

2 tbsp sugar

5 tbsp ghee

2 tsp ground cardamom seeds

45g (1 1/2 oz) slivered almonds

Method:

Combine the condensed milk, desiccated coconut and sugar in a heavy-based pan and cook gently over low heat (do not boil) or until the volume of liquid has reduce to 1/3 the original volume (about 15 minutes). Keep stirring frequently during this time.

Add the ghee and cardamom powder, stirring until combined. Take off the heat then turn into a pan lined with clingfilm (plastic wrap). Scatter over the slivered almonds and the reserved desiccated coconut then transfer to the refrigerator and chill for 60 minutes.

Cut into squares using a blunt knife then return to the refrigerator and chill for 20 minutes more before serving.

Strawberry Firni

Strawberry Firni is a traditional Indian recipe for a classic dessert of a rice pudding base with diced strawberries that’s cooled to set, garnished withe sliced strawberries and served chilled, often for Diwali.

Ingredients:

12 fresh strawberries

4 tbsp rice

9 blanched almonds

1l (4 cups) milk

150g (3/4 cups) sugar

1/2 tsp green cardamom powder

slices of strawberries, to garnish

Method:

Wash the rice, place in a bowl, cover with cold water and set aside to soak for 30 minutes. After this time, drain the rice and grin to a coarse paste.

Mix the rice paste with 120ml (1/2 cup) water and set aside. Hull the strawberries and finely chop them.

Soak the almonds in a bowl of water for 5 minutes. Drain and finely chop.

Pour the milk into a heavy-based pan and bring to a boil. Gradually stir in the rice paste, bring to a simmer and cook for 4 minutes, stirring constantly, until the milk thickens.

Stir in the sugar, ground cardamom and continue simmering until the sugar dissolves. Take off the heat, set aside to cool to room temperature then stir in the diced strawberries.

Divide the mixture between individual serving bowls (traditionally earthenware), garnish with the strawberry slices, chill in the refrigerator for at least 90 minutes and serve.

Almond Katli with Pistachios

This is another variant of Goan vindaloo, made with salt pork, which is typically served as a relish rather than a main meal (though it makes a good meal with rice, pickle and flatbreads).

Ingredients:

120g (5 oz) blanched almonds

100g (3 1/2 oz) sugar

1 tsp ghee

2 tsp liquid glucose

pinch of saffron

chopped pistachios, to garnish

Method:

First you need to make almond powder from the blanched almonds. Mix the almonds with 250ml (1 cup) water. Stir to combine then place in your microwave and cook on full power for 3 minutes. Drain the almonds, spread out on a plate then return to the microwave and cook on full power for 2 minutes.

Set aside to cool, transfer to a food processor and pulse to chop. Once the almonds are coarsely chopped continue pulsing until you have a fine powder (if you do not pulse, you will end up with a sticky mass).

Weigh out 100g (3 1/2 oz) of the almond powder and set aside.

Place the sugar in a pan with 50ml (1/5 cup) water. Heat until the sugar dissolves then bring to a simmer and cook until you have a thick syrup. Take off the heat, stir in the almond powder and all the other ingredients (apart from the pistachio nuts).

Spread the mixture out on greased waxed paper. Level the top, allow to cool then cut into pieces.

Before the katli dry out sprinkle over the almonds and press into the top. Allow to dry and serve to your guests with tea.

Milk Cake

Milk Cake is a traditional Indian recipe for a classic cake made from milk thickened with milk powder and sugar that’s set on a nut base before being inverted and served and which is often prepared for Diwali.

Ingredients:

500ml (2 cups) milk

70g (2 1/2 oz) powdered milk

100g (3 1/2 oz) sugar

100ml (1/2 cup) ghee

tiny pinch of powdered alum

100g (3 1/2 oz) mixed chopped nuts

Method:

Whisk the milk power into the milk until smooth. Turn into a pan then stir in the sugar, ghee and alum.

Heat gently until the sugar dissolves then bring to a boil and continue boiling, stirring frequently, until the ghee begins to separate out.

Grease a dish (I use a silicone cake mould) and arrange the chopped nuts in the base. Pour in the milk mixture then set aside to cool to room temperature.

Invert the cake onto a plate and decorate if desired.

Slice into wedges and serve.

Pineapple Rasmalai

Pineapple Rasmalai is a traditional Indian recipe for a classic dessert of bread soaked in milk with a pineapple filling that’s served with a blend of milk, cream and pineapple and which is a common dish for Diwali.

Ingredients:

1 loaf of white bread, cut into thick slices

120ml (1/2 cup) milk

For the Filling:

2 tbsp pineapple finely chopped

3 tbsp soft
Paneer Cheese
, grated

1 tbsp powdered sugar

For the Rabdi:

120ml (1/2 cup) milk

120ml (1/2 cup) condensed milk

120ml (1/2 cup) double cream

5 tbsp pineapple crush

1 tbsp chopped pistachio nuts, to garnish

Method

Use a round pastry cutter to cut rounds from the white bread slices.

Dip each circle of bread in the cold milk then set aside on a plate.

Combine all the filling ingredients together and spread a little over half the bread rounds.

Sandwich one topped and one un-topped round of bread together (with the filling in the centre) and arrange on a serving dish.

Whisk together the milk, condensed milk, cream and pineapple crush. Pour this over the bread rounds then cover and transfer to the refrigerator to chill for at least 2 hours.

Garnish with the chopped pistachio nuts and serve.

Choco Pistachio Rolls

Choco Pistachio Rolls is a traditional Indian recipe for a classic no-bake cake-like desert of chocolate khoya wrapped around a pistachio nut khoya core before being chilled, sliced and served, typically for Diwali.

Ingredients:

150g (6 oz) grated
Khoya

45g (1 1/2 oz) powdered sugar

1 tsp cocoa powder

2 tbsp chopped pistachio nuts

Method:

Mix together the khoya and powdered sugar in a heavy-based pan. Cook over low heat, stirring constantly, until the sugar has dissolved and the liquid has all evaporated away.

Take off the heat, allow to cool completely then stir and divide into two portions. Add the cocoa powder to one portion, mix well then turn out onto a lightly-floured work surface and roll out into a rectangle.

Add the chopped pistachio nuts to the other portion, mix well then form into a roll about 3cm (1 in) in diameter.

Place the pistachio roll in the centre of the chocolate rectangle and roll so that the chocolate completely covers thee pistachio filling.

Wrap the resultant roll in butter paper, set on a baking tray and refrigerate until firm (about 10 minutes). Remove the paper, use a bread knife to cut into 1cm (91/2 in) thick slices and serve.

Angel Burfi

Angel Burfi is a traditional Indian recipe for a classic sweetmeat made from a powdered mil and flour blend that’s spiced and mixed with fruit before being set, sliced, and served, typically for Diwali.

The Maida flour called for in this recipe is a finely milled and highly-refined Indian flour typically used in making cakes, desserts and sweetmeats. Substitute fine (at least 00 grade) cake flour.

Ingredients:

120ml (1/2 cup) ghee

120g (4 1/2 oz) powdered milk

140g (5 oz) Maida flour

400g (1 lb, scant) sugar

1 tsp ground cardamom seeds

1/4 tsp saffron threads, crumbled

1 tbsp pistachio nuts (optional)

1 tbsp currants (optional)

1 tbsp candied peel, chopped (optional)

1 tbsp glacé cherries (red and green), chopped

Method:

Heat the ghee in a pan, scatter over the Maida flour and stir briefly until lightly toasted and aromatic.

Take off the heat, set aside to cool then mix with the milk powder.

In a pan, combine the sugar with 250ml (1 cup) water. Heat gently, stirring, until the sugar dissolves then bring to a boil and cook, without stirring to the soft ball stage (113–116ºC; when a little of the syrup is dropped in cold water it will form a soft, flexible ball).

Take the syrup off the heat then beat in the flour and milk powder mix, stirring continuously. Add the spices and stir until the mixture comes to a dough-like consistency. If desired, stir the fruit and nuts in at this stage.

Turn the mixture onto a greased plate and shape. Mark and cut into squares and set aside to cool and set. Divide into squares and store or serve.

Apple Kesari with Nutmeg

Apple Kesari with Nutmeg is a traditional Indian recipe for a classic thick semolina porridge with nutmeg, almonds, raisins, saffron and apple that makes and excellent dessert and which is commonly served for Diwali.

Ingredients:

1 medium cooking apple, peeled, cored and chopped

150g (1/3 lb) semolina (rava)

200g (7 oz) sugar

750ml (3 cups) hot water

2 pinches saffron threads

3 tbsp milk

2 pinches freshly-grated nutmeg

1 tbsp flaked almonds

1 tbsp raisins

4 tbsp ghee

Method:

Heat 1 tbsp of the ghee in a pan, add the almonds and raisins and fry gently until golden brown. Remove with a slotted spoon and set aside.

Crumble the saffron into the milk, crush with a spoon and set aside to infuse.

Heat 1 tbsp of ghee in a wok or kadai and add the semolina flour. Toast until aromatic (but be careful not to burn) then stir in the hot water, ensuring you beat the mixture until smooth. Bring to a simmer and cook for a few minutes, or until the flour is no longer raw then mix in the sugar, nutmeg and the saffron (along with its soaking milk).

Mix thoroughly and continue cooking gently until the mixture thickens then stir in the raisins, almonds, chopped apples and the remaining ghee. Mix well and continue cooking until the mixture starts to leave the sides of the pan as you stir it.

Take off the heat, spoon into dishes and serve warm.

Mawa Peda

Mawa Peda is a traditional Indian recipe for a classic dessert of milk powder cakes decorated with chironji nuts.

Ingredients:

2l (4 cups) whole milk

150g (1/3 lb) powdered sugar

1 tsp ground cardamom seeds

25 chironji nuts, or substitute almonds (1 to decorate each peda)

Method:

Begin by preparing the mwa (this is also known as khoya): Pour the milk into a heavy-based pan, bring to a boil then reduce to a simmer and cook, stirring constantly, until the milk becomes thick. Take are to stir constantly and to scrape the bottom of the pan to prevent the milk from catching and burning, or it will become bitter.

When the milk has thickened so much that it’s almost solid, take the pan off the heat and set aside to cool. Remember that the pan will still be hot, so keep stirring even as the milk cools down. This process will take at least 50 minutes and you will get about 250g (9 oz) of mwa at the end.

Once the mwa has cooled, turn into a clean pan and mash with a fork then stir for about 4 minutes, or until soft. Stir in 2 tbsp of the powdered sugar then place on gentle heat and continue stirring until the mixture becomes thick and lightly golden brown.

Take off the heat and set aside to cool then stir in the remaining sugar. Mix thoroughly with your hands then take small pieces of the dough, roll into balls and flatten into patties.

Decorate each peda with a chironji seed and serve.

Besan Ladoo

Besan Ladoo is a traditional Indian recipe for a classic dessert or snack of filo (phyllo) pastry stuffed with an almond mix that’s fried to cooked, dipped in honey and cooled before serving.

Ingredients:

180ml (2/3 cup) ghee

150g (1/3 lb) gram (chickpea) flour (this is the besan)

120ml (1/2 cup) whole milk

90g (3 oz) powdered sugar

6 almonds, coarsely chopped

6 raisins

seeds from 6 cardamom pods, powdered

Method:

Heat the ghee in a pan over low heat. When it’s warmed through stir in the besan (chickpea flour) and cook for about 5 minutes, stirring constantly, or until the aroma of the chickpeas disappears and the mixture is golden brown.

Take off the heat, and whilst beating vigorously add the milk in a slow, steady, stream. Once thoroughly combined set aside to cool.