Indian Cuisine
Experience the Taste
Chefs Secret Vault
Smashwords Edition
Copyright 2010 Chefs Secret Vault
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Welcome... When Cheryl and Les founded Chefs Secret Vault, their concept was simple; with today’s lifestyle more people are choosing to dine at home. Our objective is to provide budget friendly dining, item specific cookbooks (such as Appetizers, Soups, Desserts, Entrees, Everything in Between, and Surprises along the way) at the lowest possible cost. We hand select 20 Best of the Best scrumptious Chefs Secret Vault friendly recipes for your dining pleasure. Our goal is for you, your family, and friends to join around the table, experience some delicious food, share in some great conversation, and just enjoy the moment.
Chefs Secret Vault
We at Chefs Secret Vault enjoy creating our themed cookbooks just for you. We welcome any thoughts or comments you may have and also any idea/ideas you may have for a future cookbook. (If we choose your idea “You” will be credited in the book, plus receive a complimentary “Pre-Published Edition). Also when sending us your comments please include your email address.
Cheryl and Les
Chefs Secret Vault
Quick Nariyal Burfi (Indian Coconut Fudge)
Indian-Spiced Roasted Chickpeas
Indian Style Chicken with Apples
Indian-Style Butter Chicken (Murgh Makhani)
Indian Hot Curried Mangos with Tofu
Seared Salmon with Indian-Inspired Cream Sauce
Curried Chipotle Potato, Spinach and Cheese Wraps
Pumpkin Curry with Lentils and Apples
Disclaimer
The authors and publisher of this e-book and the accompanying materials have used their best efforts in preparing this e-book. The author and publisher make no representation or warranties with respect to the accuracy, applicability, fitness, or completeness of the contents of this e-book. The information contained in this e-book is strictly for educational purposes.
Therefore, if you wish to apply ideas contained in this e-book, you are taking full responsibility for your actions.
The author and publisher disclaim any warranties (express or implied), merchantability, or fitness for any particular purpose. The author and publisher shall in no event be held liable to any party for any direct, indirect, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of this material, which is provided “as is”, and without warranties.
As always, the advice of a competent legal, tax, accounting, medical or other appropriate professional should be sought.
The author and publisher do not warrant the performance, effectiveness or applicability of any sites listed or linked to in this e-book.
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Kitchen Conversion Tables
Hopefully, this will provide some useful information about various kitchen measurements. Not all tablespoons are the same. The British tablespoon is 17.7 ml while the American tablespoon is 14.2 ml. The Australian tablespoon is 20 ml and in most Canadian recipes the tablespoon is 15 ml. In British, Australian and often Canadian recipes, the Imperial pint is used which is 20 fluid ounces but American and sometimes Canadian recipes use the American pint of 16 fluid ounces. Always remember to double check your recipe. There is a big difference between Fluid Ounces which is a volume measurement and Dry Ounces which is a weight measurement.
Liquid Or Volume Measures (Approximate)
1 teaspoon = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce = 3 teaspoons = 15 ml = 15 cc
2 tablespoons = 1 fluid ounce = 1/8 cup = 6 teaspoons = 30 ml = 30 cc
1/4 cup = 2 fluid ounces = 4 tablespoons = 59 ml
1/3 cup = 2 2/3 fluid ounces = 5 tablespoons & 1 teaspoon = 79 ml
1/2 cup = 4 fluid ounces = 8 tablespoons = 118 ml
2/3 cup = 5 1/3 fluid ounces = 10 tablespoons & 2 teaspoons = 158 ml
3/4 cup = 6 fluid ounces = 12 tablespoons = 177 ml
7/8 cup = 7 fluid ounces = 14 tablespoons = 207 ml
1 cup = 8 fluid ounces/ 1/2 pint = 16 tablespoons = 237 ml
2 cups = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
4 cups = 32 fluid ounces = 1 quart = 946 ml
1 pint = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
2 pints = 32 fluid ounces = 1 quart = 946 ml = 0.946 liters
8 pints = 1 gallon/ 128 fluid ounces = 4 quarts = 3785 ml = 3.78 liters
4 quarts = 1 gallon/128 fluid ounces = 1 gallon = 3785 ml = 3.78 liters
1 liter = 1.057 quarts = 1000 ml
128 fluid ounces = 1 gallon = 4 quarts = 3785 ml = 3.78 liters
Dry Or Weight Measurements (Approximate)
1 ounce = 30 grams (28.35 g)
2 ounces = 55 grams
3 ounces = 85 grams
4 ounces = 1/4 pound = 125 grams
8 ounces = 1/2 pound = 240 grams
12 ounces = 3/4 pound = 375 grams
16 ounces = 1 pound = 454 grams
32 ounces = 2 pounds = 907 grams
1 kilogram = 2.2 pounds/ 35.2 ounces = 1000 gram
Ingredients
1 (3 pound) whole chicken, cut into pieces
2 teaspoons minced fresh ginger root
2 teaspoons minced garlic
1 bunch fresh cilantro
1 teaspoon ground cumin
1 jalapeno chilli pepper, stem and seeds removed
2 tablespoons lemon juice
1/4 cup ground unsalted cashews
1 cup heavy whipping cream
Salt to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
Remove and discard the skin from the chicken.
Wash parts and pat dry
Combine the garlic and ginger and rub over the chicken.
Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary
Set this aside for later. In a separate small bowl, combine the cashews with the cream.
Mix well and pour over the chicken.
Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices
Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy
Remove from oven and combine the gravy in the dish with the reserved cilantro chutney.
Mix this well and serve over the chicken.
Ingredients
2 tablespoons vegetable oil
4 (4 ounce) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
Directions
Heat oil in a large skillet over medium-high heat
Brown the chops in the hot skillet, turning once.
In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt
Pour over chops, and reduce heat to medium-low.
Simmer uncovered for 20 minutes, or until meat is done.
Ingredients
2 tablespoons vegetable oil
1 onion, thinly sliced
1/2 teaspoon ground cumin
1 cup Basmati rice
2 cups water
3/4 teaspoon salt
1/2 teaspoon garam masala
3/4 cup frozen mixed vegetables
Directions
In a large pan heat oil over medium heat and sauté onions and cumin until onions are tender, but not browned.
Rinse the rise several times and drain well
Add the rice to the pan with the onions and pour in the 2 cups of water.
Stir in salt, garam masala and vegetables.
Cover the pan and increase the heat to high
Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times.
After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly
Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
Quick Nariyal Burfi (Indian Coconut Fudge)
Ingredients
3 cups sweetened flaked coconut
1 1/2 (14 ounce) cans sweetened condensed milk
2/3 cup sliced almonds
1 tablespoon ground cardamom (optional)
Directions
Grease a 9x9 inch pan.
Stir together the coconut and condensed milk in a large, microwave-safe bowl
Cook on High in the microwave for 7 minutes, stirring every 30 seconds.
When the coconut mixture is hot and bubbling, stir in the almonds and cardamom
Pour into the prepared pan, and smooth the top with a spatula.
Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
Ingredients
1/2 cup butter
2 teaspoons cumin seed
1 green chilli pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Directions
In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves)
Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted.
Stir in the cumin, coriander, and salt
Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Ingredients
2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
Directions
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender.
Using a potato masher or pastry blender, crush eggplant
Heat clarified butter in a medium skillet over medium heat; sauté onions until translucent.
Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated
Remove from heat and sprinkle with coriander.
Indian-Spiced Roasted Chickpeas
Ingredients
2 cups canned chickpeas, rinsed and drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
1 pinch ground black pepper
1 pinch cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with aluminum foil.
Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl
Spread the chickpea mixture in a single layer on the prepared baking sheet
Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time
Cool to room temperature before serving.
Ingredients
2 tablespoons vegetable oil
1/2 small red onion, in small dice
1 jalapeno, seeded and minced
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
6 hard-cooked eggs, peeled and cut into large dice
1 small tomato, cut into small dice
2 tablespoons chopped fresh cilantro
Salt, to taste
Directions
Heat oil in a non-stick skillet over medium-high heat
Sauté onion until tender, about 4 minutes
Add jalapeno, ginger, turmeric and cayenne; sauté until fragrant, about 1 minute
Add eggs, stirring constantly to blend flavors, about 2 minutes.
Off heat, stir in tomato, cilantro, and salt.
Serve warm, at room temperature or chilled.
Indian Style Chicken with Apples
Ingredients
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 large sweet onion, diced
2 Granny Smith apples - peeled, cored and sliced
1 red bell pepper, seeded and sliced into strips
1 tablespoon red curry paste
1 teaspoon ground cinnamon
1/2 cup chicken broth
1 cup plain yogurt
Salt and pepper to taste
Directions
Heat the olive oil in a large skillet over medium-high heat.
Fry the chicken until golden brown, 5 to 10 minutes.
Remove from the skillet and set aside
Add the onion and apple to the skillet and reduce the heat to medium.
Cook and stir until the onions are translucent, about 8 minutes
Add the bell pepper; continue to cook and stir for another 5 minutes.
Season with curry paste and cinnamon; cook for a few more minutes to intensify the flavors
Stir in the chicken broth and yogurt.
Return chicken to the skillet and simmer for a few minutes to heat through
Remove from the heat, season to taste with salt and pepper, and let stand for 5 minutes before serving.
Ingredients
1/8 teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt
Directions
Steep the saffron in 1/2 cup boiling water.
In a skillet that can be tightly covered, melt the butter over medium-high heat.
Stir in the rice and salt
Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water.
Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed
For best results, do not remove the lid while the rice is cooking.
Ingredients
1/4 cup butter
1 onion, diced
1 1/2 cups pearl barley
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup raisins (optional)
Directions
Melt butter in a large skillet placed over medium-high heat.
Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes
Stir in the allspice, turmeric, curry powder, salt, and black pepper.
Pour in the chicken broth, and bring to a simmer
Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes
Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
Ingredients
2 tablespoons olive oil
3/4 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds
1 small onion, sliced into thin half-circles
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 green chile pepper, chopped
10 fresh curry leaves, chopped (optional)
1 tomato, diced
2 (14.75 ounce) cans salmon, drained and bones removed
1/4 cup chopped fresh cilantro
Directions
Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop
Cook and stir the onions in the spice mixture until they brown.
Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden
Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces
In the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat.
Garnish with cilantro to serve.
Ingredients
1 cup brown rice flour
1/2 cup whole wheat flour
1 1/2 cups water
1 red onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon white sugar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons whole mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil
Directions
Stir the brown rice and whole wheat flours together in a mixing bowl.
Stir in the water to make a thin batter
Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended
Cover, and refrigerate for at least 1/2 hour, or overnight.
To cook the dosas, heat the oil in a skillet over medium heat
Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer.
Cook 1 minute, turn, and cook 1 minute more.
Remove from the pan.
Repeat with remaining batter.
Indian-Style Butter Chicken (Murgh Makhani)
Ingredients
2 teaspoons dried red chilli pepper, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
1 1/2 teaspoons minced ginger
2 cloves garlic, crushed
5 Roma tomatoes, seeded, diced
1/2 cup plain yogurt
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
1/2 cup butter
2 red bell peppers, sliced
2 onions, thinly sliced
1/4 cup heavy whipping cream
2 tablespoons chopped fresh coriander
Directions
Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl
Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes
Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally
Add the chicken and marinade to the skillet.
Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center
Turn up heat to medium-high and mix in the cream and coriander.
Cook until mixture just begins to boil, stirring continuously.
Serve immediately.
Indian Hot Curried Mangos with Tofu
Ingredients
1 tablespoon sesame oil
5 cloves garlic, minced
1 tablespoon minced ginger
1 firm mango, peeled and sliced
3 tablespoons yellow curry powder
2 tablespoons chopped cilantro
1 (14 ounce) can light coconut milk
1 (14 ounce) package extra firm tofu, cubed
1/4 teaspoon salt and pepper to taste
Directions
Heat the sesame oil in a large pan over medium-high heat.
Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes
Add the mango and cook for another minute to soften slightly.
Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry
Pour in the coconut milk and bring to a simmer.
Stir in the tofu and season to taste with salt and pepper.
Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup water
1/4 cup white sugar
1 tablespoon vegetable oil
Directions
In a large bowl, stir together flour, salt and water until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead briefly
Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
Select a ball of dough and roll out until very thin but not torn.
Sprinkle lightly and evenly with sugar
Fold up dough into a small square and roll out again until thin.
Heat a lightly oiled griddle over medium heat
Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden.
Serve immediately.
Repeat until all dough balls have been rolled and cooked.
Seared Salmon with Indian-Inspired Cream Sauce
Ingredients
4 (6 ounce) fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped Portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 lemon slices for garnish
2 tablespoons thinly sliced green onion for garnish
Directions
Season each fillet with salt and pepper; set aside.
Melt 1 tablespoon butter in a large skillet over medium heat.
Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes
Add garlic and cook 1 minute more.
Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes
Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes
Pour in chicken broth and cook 5 minutes longer, stirring occasionally.
Stir in heavy cream and simmer 5 minutes
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down.
Turn up heat to high to sear fillets; cooking two minutes on each side
Prepare serving platter by spooning mushroom sauce over the bottom.
Place salmon fillets on top, drizzling additional sauce over fish.
Garnish with parsley, lemon slices, and green onions.
Ingredients
Curry Paste
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste
Directions
Toast the coriander seeds over medium-low heat until they begin to turn brown and pop.
Repeat the toasting process with the cumin seeds, then with the dried red peppers
Transfer each ingredient to a food processor or spice grinder as you finish.
Add the salt and grind to a fine powder.
Mix with the garlic and ginger to form a thick paste
Sprinkle the turmeric over the lamb, stirring lightly to coat.
Toast the fennel seeds as above and set aside
Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes
Stir in your curry paste and fry for 1 minute.
Stir in the meat and fry for 1 minute more.
Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low
Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds
Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender.
Stir occasionally and thin with water if the sauce becomes too thick while cooking
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens
Remove the cinnamon stick and cardamom pods before serving.
Curried Chipotle Potato, Spinach and Cheese Wraps
Ingredients
4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices Muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
1/4 cup chipotle salsa, or to taste
Directions
Bring a small pot of salted water to a boil.
Cook potatoes in boiling water until tender but still firm, about 15 minutes.
Drain, cool and chop
Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm.
Stir in curry paste and cream over low heat
Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted
To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste.
Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.
Pumpkin Curry with Lentils and Apples
Ingredients
1 cup red lentils
1 cup brown lentils
8 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 1/2 tablespoons curry powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Directions
Place the red and brown lentils in a pan with the water and turmeric.
Cook over medium-low heat until tender, about 45 minutes.
Drain, reserving 2 1/2 cups of the cooking liquid
Meanwhile, heat the canola oil in a large, deep pot over medium heat.
Stir in the onion, and cook until tender and transparent, about 5 minutes
Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally.
Mix in the curry powder, cumin, salt, pepper, and cloves
Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots.
Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes
Stir in the spinach and apple.
Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more.
Adjust seasonings to taste
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Chefs Secret Vault