Garam Masala Seasoning (Garam Masala Powder)

Garam Masala is perhaps the most useful and versatile Indian spice blend. It should be a permanent fixture in your pantry if you are planning to make Indian food on a regular basis. You’ll see this blend called for in several of the other recipes.

Yields 2 tablespoons

Ingredients

8 cloves

4 teaspoons cumin seeds

3 green cardamom pods (whole)

2 black cardamom pods (whole)

1 (2-inch) cinnamon stick

2 teaspoons coriander seeds

1 teaspoon black peppercorns

1 bay leaf

Pinch of grated nutmeg (optional)

1. Heat a small skillet on medium. Add all the spices except the nutmeg, and dry roast the spices, stirring constantly. After about 5 minutes, the spices will darken and begin to release a unique aroma.

2. Remove the skillet from the heat, then add the nutmeg. Transfer the spice mix to a bowl and allow to cool for about 5 minutes.

3. Using a spice grinder, grind the spices to a fine powder. Store in an airtight jar. The spice mixture will keep for up to 3 months.

Garlic-Ginger Puree (Adrak Lasan Ka Paste)

This puree is a backbone of Indian cooking, and is used in many authentic recipes. Try making a batch ahead, then freezing convenient portions of this paste in ice trays, to defrost when needed!

Yields 1 cup

Ingredients

2 serrano green chilies (optional)

¹⁄₂ cup fresh gingerroot, peeled

¹⁄₂ cup garlic cloves, peeled

1 tablespoon cold water

1. Remove the stems from the green chilies.

2. Place all the ingredients in a food processor and purée to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency.

3. Store the paste in an airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

Indian Quick Cheese (Paneer)

Paneer has a unique taste and texture all its own, and will be readily recognizable to anyone who has eaten at an Indian restaurant. It is an excellent source of protein, and will keep for about a week in the fridge.

Yields approximately 1 cup

Ingredients

2 lemons, juiced

8 cups whole milk

1. Bring the milk to a boil in a large pan over medium heat. Line a sieve with several layers of cheesecloth. Set aside the sieve in a clean, dry sink.

2. Once the milk has reached the boiling point, remove the pan from the heat. Add the lemon juice slowly. The milk will begin to form a curd cheese. Using a wooden spoon, stir the mixture until all the milk has curdled, about 1 to 2 minutes. You will see the curd cheese, which is white, separating from the whey, a cloudy-looking liquid.

3. Pour the mixture into the cheesecloth-lined sieve to drain off the whey. When the cheese has cooled (about 20 minutes), fold the corners of the cheesecloth and squeeze to remove any remaining whey. To make the paneer firm, put it between 2 large plates and place something heavy (such as a large pot of water) on top to weigh it down. Once it has set for about 2 hours, remove the cloth.

Tandoori Seasoning (Tandoori Masala)

This seasoning blend is designed to be used on any grilled food, and is especially widespread in North India. You can always make it spicier by adding some red chili to the mix.

Yields 4 tablespoons

Ingredients

¹⁄₂ teaspoon carom seeds

1 tablespoon Garam Masala Seasoning

¹⁄₂ teaspoon ginger powder

¹⁄₄ teaspoon black salt

¹⁄₂ teaspoon dried fenugreek leaves

¹⁄₄ teaspoon dried mango powder

1. Place the carom seeds in a resealable plastic bag and pound with a rolling pin.

2. Combine all the ingredients in a bowl and mix thoroughly. Transfer to an airtight jar and store.

Chaat Seasoning (Chaat Masala)

This spice mix is primarily applied after cooking and is dusted over the top of the recipe, giving a very zesty, sour-savory flavor.

Yields 3 tablespoons

Ingredients

1 tablespoon cumin seeds

1¹⁄₂ teaspoons dried mint leaves

¹⁄₄ teaspoon black peppercorns

¹⁄₄ teaspoon carom seeds

Pinch of asafetida

1 teaspoon ginger powder

1 teaspoon dried mango powder

1 teaspoon black salt

1. Heat a small skillet on medium heat; dry roast the cumin seeds, mint leaves, black peppercorns, and carom seeds for about 2 minutes, until fragrant. Remove from heat and mix in the asafetida, ginger powder, dried mango powder, and black salt.

2. Grind all the ingredients using a mortar and pestle or a spice grinder.

3. Store in an airtight jar for up to 3 months. Sprinkle over salads or cooked dishes.

Lamb Meatballs (Methi Ke Kofte)

These bite-sized appetizers are a perfect party food, and an easy introduction to Indian cooking. Serve them on toothpicks, and offer a dipping sauce or a chutney.

Serves 4

Ingredients

¹⁄₂ pound ground lean lamb

1 small onion, minced

1 tablespoon dried fenugreek leaves

¹⁄₄ teaspoon Garlic-Ginger Puree

2 teaspoons Garam Masala Seasoning

2 teaspoons fresh lemon juice

Table salt, to taste

2 tablespoons vegetable oil

Red onion rings, for garnish

1. Preheat oven to 500°, or turn on the broiler.

2. In a mixing bowl, combine all of the ingredients except the oil and red onion rings. Mix well, using your hands.

3. Divide the mixture into 8 equal parts and roll into balls. Using a pastry brush, brush the meatballs with the oil. Place all the meatballs on a baking sheet in a single layer.

4. Place the baking sheet under a hot broiler or in the oven and cook for 8 to 10 minutes, turning frequently until the meatballs are well browned on all sides and the meat is completely cooked through.

5. Garnish with red onion rings and serve hot.

Dried Fenugreek

Dried fenugreek leaves, or kasoori methi, add a wonderfully powerful aroma to dishes. These dried leaves are not interchangeable with fenugreek seeds. Fenugreek seeds, a powerful, bitter spice, are used in pickling and for some curries.

Tamarind and Cumin Potatoes (Shakarkhandi Ki Chaat)

Tamarind is a versatile ingredient that is used to add a bit of sweetness and acidity to Indian foods. Here, it plays against the starchy potatoes to liven up the dish.

Serves 4

Ingredients

4 small sweet potatoes

1¹⁄₂ tablespoons Tamarind Chutney

¹⁄₄ teaspoon black salt

1 tablespoon fresh lemon juice

¹⁄₂ teaspoon cumin seeds, roasted and roughly pounded

1 teaspoon Chaat Seasoning

1. Peel the sweet potatoes and cut them into ¹⁄₂-inch cubes. Cook in salted water to cover for 5 to 8 minutes or until just fork-tender. Drain and let cool.

2. Put all the ingredients in a bowl and toss gently. Scoop the sweet potatoes in equal portions into 4 bowls. Stick a few toothpicks into the cubed sweet potatoes and serve.

Chicken Tikka (Murgh Ka Tikka)

Chicken Tikka is one of the mainstays of classical Indian cuisine, and you’ll often see recipes that further incorporate the chicken into other dishes. It is simple and addictive!

Serves 4

Ingredients

³⁄₄ cup plain yogurt

1 tablespoon Garlic-Ginger Puree

1 teaspoon fresh lemon juice

1 tablespoon vegetable oil

¹⁄₂ teaspoon, or to taste, red chili powder

Table salt, to taste

¹⁄₂ teaspoon Tandoori Seasoning

¹⁄₄ teaspoon Garam Masala Seasoning

1 pound skinless, boneless chicken breasts, cubed

2 tablespoons melted butter, for basting

Lemon wedges, for garnish

1. To make the marinade, combine the yogurt, Garlic-Ginger Puree, lemon juice, oil, red chili powder, salt, and the spice mixes in a mixing bowl; mix well. Add the chicken cubes. Cover, and let marinate in the refrigerator for 5 to 6 hours or overnight.

2. Heat oven to 400°.

3. Thread the chicken onto skewers and baste with the melted butter. Place the chicken on a baking sheet and roast in the hot oven for about 5 minutes. Turn once and baste with any remaining butter. Roast for another 10 minutes or until golden brown and the juices run clear.

4. Serve hot, garnished with lemon wedges.

Gingerroot

Ginger is a rhizome native to India and China. Its name comes from a Sanskrit word, which translates to “a body with horns.” In addition to its many healing powers, it is said to be quite the aphrodisiac!

Semolina Pancakes with Vegetables (Rava Uthapam)

These savory pancakes can be enjoyed either as a hearty breakfast food or as a dinner dish, whatever suits your mood.

Serves 4

Ingredients

1 cup coarse semolina or plain cream of wheat

1 cup plain yogurt

Salt, to taste

Water at room temperature, as needed

¹⁄₄ teaspoon baking powder

¹⁄₄ teaspoon carom seeds

¹⁄₄ small red onion, peeled and finely chopped

1 small red bell pepper, seeded and finely chopped

¹⁄₂ small tomato, seeded and finely chopped

2 tablespoons vegetable oil

1. Combine the semolina, yogurt, and salt in a medium-sized mixing bowl; mix well. Add ¹⁄₄ to ¹⁄₂ cup water to reach the consistency of pancake batter, ensuring that you do not have any lumps in the batter.

2. Add the baking powder. Set aside for about 20 minutes.

3. In a separate bowl, create the topping. Mix the carom seeds, onions, bell peppers, and tomatoes.

4. Heat a griddle on medium-low. Add a few drops of oil.

5. Ladle about ¹⁄₄ cup of batter into the center of the griddle. It should have the thickness of a regular pancake. As the batter starts to cook, bubbles will begin to appear on the surface.

6. Add a small amount of topping to the pancake, while it is still moist. Press down gently with the back of your ladle. Add a few drops of oil around the sides of the pancakes to keep it from sticking.

7. Flip the pancake over and cook the other side for about 2 minutes. Remove the pancake from heat and place on a serving platter. Continue this until all the batter is used up. Serve warm.

Indian Quick Cheese Cubes (Khatti Paneer Chaat)

Toss Indian Quick Cheese in sour spices to make a flavorful and tangy appetizer.

Serves 4

Ingredients

8 ounces Indian Quick Cheese, cubed

2 tablespoons minced cilantro

¹⁄₂ teaspoon grated gingerroot

2 tablespoons fresh lemon juice

1 teaspoon dried mango powder

1 teaspoon dried pomegranate powder

¹⁄₂ teaspoon black salt

1 teaspoon Chaat Seasoning

Mix together all the ingredients in a bowl. Serve immediately. This can also be refrigerated for a few hours before serving.

Seasoned Potatoes with Chutney (Aloo Chaat)

These potatoes go well with sesame seeds and a little bit of heat – try some serrano peppers or red chilis. For a variation, pan-fry the potatoes first.

Serves 4

Ingredients

4 medium potatoes

1 cup sprouted mung beans (bean sprouts)

3 tablespoons Tamarind Chutney

¹⁄₄ teaspoon Chaat Seasoning

Table salt, to taste

1 tablespoon chopped cilantro

1. Peel and dice the potatoes; boil in salted water, covered, for 5 minutes or until just fork-tender. Let cool.

2. Place all the remaining ingredients in a mixing bowl. Toss the potatoes in the mixture to coat the potatoes evenly with the spices. Serve immediately.

Ginger Soup (Adrak Ka Shorba)

Despite the spicy ingredients, this ginger soup is a great summer dish with its refreshing and creamy finish. You can make it richer by substituting heavy cream for some of the milk.

Serves 4

Ingredients

2-inch piece fresh gingerroot, peeled

2 tablespoons butter

1 teaspoon vegetable oil

1 teaspoon cumin seeds, roasted

¹⁄₄ teaspoon turmeric powder

1 small tomato, chopped

2 dried red chilies, roughly pounded

1 serrano green chili, minced

2 cups milk

1 cup plain yogurt, whipped

Table salt, to taste

¹⁄₂ teaspoon dried mint

1. In a blender or with a hand grater, grind the ginger to a fine paste. If using a blender, you may add up to 1 tablespoon of water.

2. In a deep pan, heat the butter and the oil on medium. Add the ginger and sauté until well browned. Add the cumin and turmeric; sauté for about 20 seconds, then add the tomatoes. Cook for another 7 to 8 minutes or until the tomatoes are soft. Add the red and green chilies, then add the milk. Bring to a boil.

3. Reduce heat and add the yogurt. Simmer for about 20 minutes, stirring occasionally. Remove from heat. Add the salt. You can serve the soup as is or strained. Garnish with dried mint.

Yellow Countertops?

Turmeric powder can stain your countertops. If you have yellow turmeric stains, use a cleaner with bleach — it usually gets rid of the stains. Baking soda or a few drops of lemon juice work well for this, too.

Goan-Style Shrimp Stew (Sopa De Camarao)

This soup is quick and easy to make, and most of the cooking time is unattended. Goan dishes originate in Goa, on the West Coast of India, and most make use of seafood.

Serves 6

Ingredients

2 tablespoons butter

1 teaspoon vegetable oil

1 small onion, peeled and chopped

¹⁄₂ cup canned crushed tomatoes

¹⁄₂ teaspoon garlic paste

2 cups chicken stock

2 cups water

1 cup cooked medium-sized shrimp

Table salt, to taste

1. In a deep stockpot, heat the butter on medium. Add the vegetable oil. Add the onions and sauté for about 7 to 8 minutes, until soft. Add the tomatoes and garlic paste; sauté for another 2 to 4 minutes.

2. Add the chicken stock and water. Cook, covered, for about 15 minutes.

3. Add the cooked shrimp and salt. Simmer uncovered on low heat for about 5 minutes. Serve hot.

Tomato Soup with Coconut Milk (Tamatar Ka Shorba)

This simple-sounding soup still packs a strong taste, and will develop a lovely, deep red color if your tomatoes are fresh.

Serves 4

Ingredients

4 large tomatoes, peeled

¹⁄₂ teaspoon cumin seeds, roasted

Table salt, to taste

1 cup water

1 (14-ounce) can light coconut milk

1 tablespoon vegetable oil

2 sprigs curry leaves, stemmed

¹⁄₂ teaspoon black mustard seeds

1 dried red chili, roughly pounded

1. Combine the tomatoes, cumin seeds, and salt in a blender; blend well.

2. In a deep stockpot, combine the blended tomatoes and the water. Heat on medium heat for about 20 minutes, stirring occasionally. Add the coconut milk and simmer for another 5 minutes.

3. While the soup is cooking, heat the oil in a skillet on medium. Add the curry leaves, mustard seeds, and the red chili. When the mustard seeds pop, remove the skillet from the heat and add the mixture to the soup; mix well.

4. Serve hot or cold, or poured over a mound of steaming rice.

Peeling Tomatoes

Drop the tomatoes into a pot of boiling water for about 1 minute. Use a pair of tongs to transfer the tomatoes from the boiling water directly into a bowl of cold water. The skins will peel off easily. Your tomatoes are ready to use.

Deep-Fried Okra with Seasoned Yogurt (Bhindi Ka Raita)

Okra is a favorite Indian vegetable, and one that lends itself particularly well to deep-frying preparations. Although it comes out of the oil crispy, it will begin to get soggy if you let it sit for too long.

Serves 4

Ingredients

¹⁄₂ pound okra, chopped

2 cups plain yogurt

1 tablespoon minced cilantro

¹⁄₂ teaspoon cumin powder

¹⁄₄ teaspoon red chili powder

Table salt, to taste

1 tablespoon cumin seeds, toasted

1. Heat about 1 inch of oil in a deep pan to 350° on a deep-fry thermometer.

2. Add a few pieces of okra and deep-fry until crisp. Remove from the oil using a slotted spoon and transfer to a paper towel to drain. Continue until all the okra is fried. Set aside.

3. In a bowl, whip the yogurt. Add the cilantro, cumin powder, red chili powder, and salt; mix well.

4. Add the okra to the yogurt mixture. Sprinkle with cumin seeds, and serve.

Toasting Cumin Seeds

To toast cumin seeds, heat a skillet on medium. Add the cumin seeds. Roast until the seeds release their aroma and begin to darken. Remove from heat and store in an airtight jar.

Cucumber Salad (Kheera Pachadi)

This is a lovely light and refreshing salad developed to fight the heat of the Indian subcontinent. Do not add the cucumbers until 30 minutes before you are ready to serve or the salad will become too watery.

Serves 4

Ingredients

2 cups plain yogurt, whipped

¹⁄₂ teaspoon table salt

1 serrano green chili, minced

2 teaspoons chopped cilantro

1 teaspoon sugar

1 large seedless cucumber

1 tablespoon unsweetened desiccated coconut

1 tablespoon vegetable oil

¹⁄₂ teaspoon black mustard seeds

4 fresh curry leaves

1 dried red chili, roughly pounded

Pinch of asafetida (optional)

1. In a bowl, combine the yogurt, salt, green chili, cilantro, and sugar; mix well. Refrigerate, covered, for at least 30 minutes.

2. Peel and cut the cucumber into ¹⁄₂-inch dice, then refrigerate.

3. About 30 minutes before serving, drain the cucumber and add it to the yogurt mixture along with the coconut. Set aside.

4. In a small skillet, heat the vegetable oil. When the oil is close to smoking (after about 1 minute), quickly add the mustard seeds, curry leaves, red chili, and asafetida. As soon as the mustard seeds start to sputter, remove from heat.

5. Pour over the cucumber-yogurt mix and serve immediately.

Curry Leaves

Curry powder has no relation to and is not a substitute for curry leaves. If you buy the leaves in bulk, you can freeze them for use at a later date.

Hot Potato Salad with Sesame (Til Aur Aloo Ka Salaad)

This recipe is perfect for adding a new spicy twist to boring potato salad dishes.

Serves 4

Ingredients

4 medium potatoes

1 serrano green chili, minced

1 tablespoon sesame seeds, roasted

2 tablespoons fresh lemon juice

Table salt, to taste

A few tablespoons warm water

1 dried red chili, roughly pounded

¹⁄₂ teaspoon freshly ground black pepper

Finely chopped cilantro, for garnish

1. Peel and cut the potatoes into ¹⁄₂-inch dice; boil in salted water, covered, for 5 to 8 minutes or until just fork-tender. Drain.

2. In a large mixing bowl, combine the potatoes, green chili, sesame seeds, lemon juice, and salt; mix well. Add the warm water and toss well.

3. When you are ready to serve, sprinkle with the dried red chili, ground black pepper, and the chopped cilantro. Serve immediately.

Seasoned Mustard Greens (Sarson Da Saag)

Mustard greens are a vibrant vegetable that are often used in Indian cuisine, and are widely available in most supermarkets. They have a unique taste all their own, which this recipe highlights.

Serves 4

Ingredients

1 pound frozen mustard leaves, thawed

¹⁄₄ pound frozen spinach leaves, thawed

1 small turnip, peeled and diced

3 cups water (or more, as needed)

2 tablespoons melted butter

1 teaspoon Garlic-Ginger Puree

2 tablespoons cornmeal

Table salt, to taste

Butter, cut into cubes, for garnish

1. In a deep pan, combine the mustard leaves, spinach leaves, and turnip. Add about 2 cups of the water and bring to a boil. Cook until the turnips become tender, about 12 minutes. Remove from heat and drain any water. Let the vegetables cool to room temperature.

2. Use a food processor to purée the vegetable mixture into a thick paste. Set aside.

3. In a large pan, heat the melted butter, add the Garlic-Ginger Puree, and sauté for 30 seconds. Add the vegetable purée; sauté for 2 minutes. Add the cornmeal to the skillet and mix well. To ensure that the cornmeal does not form lumps, use the back of your cooking spoon to blend it in. Add salt to taste.

4. Add 1 cup of water to the skillet. Simmer for 25 minutes on low heat. Add more water if the vegetables start to become dry. Serve hot, garnished with a few butter cubes.

Cornmeal Does Come from Corn

Cornmeal comes from maize, or corn, as the name suggests. This coarse yellow flour is used to provide texture to dishes. Don’t mistake it for cornstarch, which is white and powdery and generally used as a thickening agent.

Deep-Fried Cauliflower (Lehsuni Gobi Manchurian)

Don’t be turned off by the addition of ketchup to this dish. It is common to add ketchup in India to bring some sweetness into an otherwise savory or spicy dish.

Serves 4

Ingredients

2 tablespoons corn flour

4 tablespoons all-purpose white flour

¹⁄₄ teaspoon white pepper powder

¹⁄₄ teaspoon table salt

1 tablespoon minced garlic

Vegetable oil for deep-frying, plus 1 tablespoon

1 small head cauliflower, broken into small florets

1 teaspoon finely minced garlic

2 teaspoons light soya sauce

1 teaspoon vinegar

2 tablespoons tomato ketchup

3 spring onions, finely chopped

1 tablespoon corn flour, dissolved in ¹⁄₄ cup cold water

Water, as needed

1. In a mixing bowl, mix the 2 tablespoons corn flour, the white flour, pepper, salt, and 1 tablespoon minced garlic. Add enough water to make a thin batter.

2. In a deep pan, heat about 1 inch of vegetable oil to 370° on a deep-fry thermometer. Dip each piece of cauliflower in the batter and add to the hot oil, a few pieces at a time. Deep-fry until golden brown. Remove the cauliflower using a slotted spoon. Place the cauliflower on a paper towel to drain. Let the oil return to temperature and continue until all the cauliflower is fried. Set aside.

3. In a large skillet, heat the 1 tablespoon vegetable oil on medium. Add the finely minced garlic and sauté for 10 seconds. Quickly add the soya sauce, vinegar, tomato ketchup, and spring onions; cook for about 1 minute. Add water to desired consistency. Add more salt to taste, if desired. Simmer for about 5 minutes.

4. Add the corn flour dissolved in water and mix well. Add the cauliflower florets. Serve hot.

Chicken Manchurian (Murgh Manchurian)

This is an “Indo-Chinese” recipe — a subcategory of Asian food which blends the spices, tastes, and techniques of Indian and Chinese food to create a delicious hybrid!

Serves 4-5

Ingredients

1 egg

2 tablespoons corn flour

2 tablespoons all-purpose flour

1 teaspoon Garlic-Ginger Puree

1 teaspoon plus 1 tablespoon red chili sauce (optional)

Water, as needed

1¹⁄₂ pounds skinless, boneless chicken, cubed

Vegetable oil for deep-frying, plus 3 tablespoons

1-inch piece fresh gingerroot, grated

2 green chilies, seeded and minced

2 tablespoons soya sauce

¹⁄₄ teaspoon white pepper powder

Table salt, to taste

1 small red onion, thinly sliced

1 small green bell pepper, seeded and thinly sliced

1 cup chicken stock or water

3 tablespoons corn flour dissolved in ¹⁄₂ cup cold water

1. In a bowl, combine the egg, 2 tablespoons corn flour, the all-purpose flour, Garlic-Ginger Puree, and 1 teaspoon of the red chili sauce. Add enough water to make a thin batter; mix well. Add the chicken pieces to the batter.

2. In a deep pan, heat the vegetable oil to 350°. Add a few pieces of chicken at a time and deep-fry until the chicken is crisp and golden brown. Using a slotted spoon, remove the chicken from the oil, and drain on paper towels. Let the oil return to temperature. Continue until all the chicken pieces are fried. Set aside. Discard any remaining batter.

3. In a large skillet, heat the 3 tablespoons of vegetable oil. Add the ginger and green chilies, and sauté for about 30 seconds.

4. Add the soya sauce, remaining 1 tablespoon red chili sauce, white pepper powder, and salt; mix well. Add the onion and bell pepper; sauté for 2 to 3 minutes.

5. Add the chicken stock (or water), and corn flour mixture (restir the corn flour mix if you made it ahead). Bring to a boil. Lower the heat and add the chicken pieces. Simmer for 1 to 2 minutes. Serve immediately.

Chicken Tikka Masala (Murgh Tikka Masala)

This is probably the most well known Indian chicken dish in the world. This dish is often called the national dish of the United Kingdom!

Serves 4

Ingredients

3 tablespoons vegetable oil

1 medium-sized red onion, finely chopped

1 tablespoon Garlic-Ginger Puree

2 medium tomatoes, finely chopped

¹⁄₂ teaspoon red chili powder

¹⁄₄ teaspoon turmeric powder

Table salt, to taste

¹⁄₂ teaspoon Garam Masala Seasoning

³⁄₄ cup heavy cream.

1 recipe Chicken Tikka

1. In a large pan, heat the vegetable oil on medium. Add the onions and sauté until well browned, about 7 to 8 minutes. Add the Garlic-Ginger Puree and sauté for another minute.

2. Add the tomatoes and cook for about 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture.

3. Add the red chili, turmeric, salt, and the spice mix; sauté for 1 minute.

4. Add the cream and cook for about 2 minutes. Add the Chicken Tikka and mix well. Cook for 2 minutes or until the chicken is heated through. Serve hot.

Chicken Tikka Rolls

Here’s another simple recipe for leftovers. Brush 1 side of a piece of naan or a flour tortilla with egg wash. Place on a hot griddle and cook it on both sides. Place a few pieces of chicken on the side of the bread with the egg, add a few slices of onions, 1 tablespoon of chutney, roll up, and serve.

Green Curry Chicken (Murgh Hariyali)

The heat of the green chilies is offset here by the heavy cream, which thickens the dish and helps to blend the strong flavors.

Serves 4

Ingredients

3 tablespoons vegetable oil

1 large onion, minced

2 teaspoons Garlic-Ginger Puree

2 green chilies, seeded and minced (optional)

4 tablespoons minced cilantro

4 tablespoons minced mint

5 tablespoons minced spinach

1¹⁄₂ pounds skinless, boneless chicken chunks (your choice of cut)

Table salt, to taste

¹⁄₄ teaspoon red chili powder

Water, as needed

¹⁄₂ cup heavy cream

1. In a large pan, heat the vegetable oil on medium. Add the onions and sauté until well browned, about 7 to 8 minutes. Add the Garlic-Ginger Puree and sauté for 1 minute.

2. Add the green chilies, cilantro leaves, mint leaves, and spinach leaves; fry for about 4 to 5 minutes.

3. Add the chicken, salt, and red chili powder; fry for about 5 minutes. Add ¹⁄₂ cup of water, cover, and cook the chicken until done, about 10 to 15 minutes. Stir occasionally to ensure that the chicken is not sticking to the pan. Add more water if needed.

4. Add the cream and cook for 1 minute. Serve hot.

Mint Chicken

Dry fresh mint (or use dried mint leaves) and crush it. Create a marinade of the mint, red chili powder, salt, pepper, and vegetable oil. Add chicken to the marinade and let it marinate for at least 4 hours. Grill or roast in an oven. Simple yet flavorful.

Spicy and Smooth Chicken Kebab (Murgh Malai Kebab)

These kebabs are fairly mild, in terms of spice. They can be baked or grilled, and then served as-is, or threaded onto skewers with grilled vegetables.

Serves 4-5

Ingredients

2 teaspoons Garlic-Ginger Puree

1 teaspoon white pepper powder

2 serrano green chilies, seeded and minced

³⁄₄ cup heavy cream

2 tablespoons corn flour

Table salt, to taste

1¹⁄₂ pounds boneless, skinless chicken chunks

Butter for basting

1. In a bowl, combine the Garlic-Ginger Puree, white pepper powder, green chilies, cream, corn flour, and salt. Add the chicken to the marinade. Cover and refrigerate for at least 2 hours, or overnight.

2. Preheat oven to 400°. Place the chicken in a single layer in a roasting pan. Discard any remaining marinade. Bake for about 20 minutes or until the chicken is cooked through. Baste as needed with the melted butter. Brown under the broiler for 2 to 3 minutes. Serve hot.

Red Chile Coconut Chicken (Mangalorian Murgh Gassi)

Coconut and chilies go together in a number of Indian dishes, as they act to counterbalance each other and provide a nice range of flavors.

Serves 4

Ingredients

¹⁄₂ teaspoon black mustard seeds

¹⁄₂ teaspoon cumin seeds

¹⁄₂ teaspoon coriander seeds

3 tablespoons vegetable oil

8 curry leaves

2 medium-sized red onions, finely chopped

2 teaspoons Garlic-Ginger Puree

3 dried red chilies, roughly pounded

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

1¹⁄₂ pounds boneless, skinless chicken, cubed

Water, as needed

1 cup light coconut milk

1. In a small skillet on medium heat, dry roast the mustard seeds, cumin seeds, and coriander seeds. When the spices release their aroma, remove from heat and let cool. In a spice grinder, grind to a coarse powder. Set aside.

2. In a large skillet, heat the oil on medium. Add the curry leaves and the onions; sauté for about 1 minute.

3. Add the Garlic-Ginger Puree and red chilies. Sauté on medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.

4. Add the ground spices, turmeric powder, and salt; sauté for 1 minute.

5. Add the chicken pieces and sauté for about 10 minutes. Add about ¹⁄₂ cup of water, cover, and simmer for about 15 minutes or until the chicken is cooked through.

6. Add the coconut milk and simmer on low heat for about 5 minutes. Serve hot.

Coconut Milk

Don’t confuse coconut water with coconut milk. Coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water and straining it. Regular coconut milk is high in saturated fat. Consider using light coconut milk instead!

Classic Lamb Vindaloo (Gosht Ka Vindaloo)

Lamb is traditional in this classic dish, but if your family isn’t a fan, you can always substitute pork or beef — although beef would never work in India!

Serves 4

Ingredients

³⁄₄ cup rice vinegar

¹⁄₄ cup water

1 teaspoon black peppercorns, roughly pounded

1 tablespoon minced garlic

2 teaspoons red chili powder

2 serrano green chilies, minced

1¹⁄₂ pounds boneless lean lamb, cubed

3 tablespoons vegetable oil

1 tablespoon grated gingerroot

1 large red onion, peeled and finely chopped

6 whole dried red chilies, roughly pounded

1 (1-inch) cinnamon stick

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

1. In a nonreactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili powder, and green chilies. Add the lamb and coat evenly with the marinade. Refrigerate, covered, for 1 hour.

2. In a deep pan, heat the oil. Add the gingerroot and sauté for about 10 seconds. Add the onion and sauté for about 7 to 8 minutes or until golden brown.

3. Add the red chilies, cinnamon stick, and turmeric powder; sauté for 20 seconds.

4. Remove the lamb pieces from the marinade and set the marinade aside. Add the lamb and sauté on high heat for about 10 minutes or until the lamb is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer, covered, for about 30 to 45 minutes or until the lamb is tender.

5. Add salt to taste. Serve hot.

Selecting Lamb

Color can be a great help when buying lamb. Younger lamb is pinkish red with a velvety texture. It should have a thin layer of white fat surrounding it. If the meat is much darker in color, it means that the lamb is older and flavored more strongly.

Lamb Curry with Cinnamon and Spinach (Saag Gosht)

This complex dish is on the menu at many Indian restaurants. Serve with an Indian bread to help mop up the juices from this delicious entrée!

Serves 4

Ingredients

¹⁄₂ pound frozen chopped spinach

4 tablespoons vegetable oil

2 bay leaves

1 (1-inch) cinnamon stick

4 cloves

4 black peppercorns

2 black cardamom pods

2 medium-sized red onions, peeled and finely chopped

2 teaspoons Garlic-Ginger Puree

1¹⁄₄ pounds boneless lean lamb, cut into chunks

2 small tomatoes, finely chopped

1 teaspoon Garam Masala Seasoning

¹⁄₂ teaspoon red chili powder

¹⁄₄ teaspoon turmeric powder

Table salt, to taste

¹⁄₂ cup plain yogurt, whipped

¹⁄₂ cup water

1. Cook the spinach in boiling water until just wilted; drain. Purée in a food processor. Set aside.

2. In a large skillet, heat the vegetable oil. Add the bay leaves, cinnamon stick, cloves, black peppercorns, and cardamom pods. When the spices begin to sizzle, add the onions. Stirring constantly, fry until the onions are golden brown, about 7 to 8 minutes. Add the Garlic-Ginger Puree and sauté for 1 minute.

3. Add the lamb and fry for about 10 to 15 minutes, stirring constantly. Add the tomatoes and fry, stirring constantly, for 10 minutes or until the oil starts to separate from the mixture.

4. Add the spice mix, red chili powder, turmeric powder, and salt; mix well. Add the yogurt and cook for about 4 minutes.

5. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until the lamb is cooked through.

6. Add the spinach and cook for another 5 minutes. Serve hot.

Minced Pea and Meat Curry (Kheema Mattar)

This minced filling is delicious on its own, but is also used to stuff a variety of Indian breads. Try it with potatoes for a truly hearty supper!

Serves 4

Ingredients

4 tablespoons vegetable oil

2 bay leaves

1 (1-inch) cinnamon stick

4 cloves

4 black peppercorns

2 black cardamom pods

2 medium-sized red onions, peeled and finely chopped

2 teaspoons Garlic-Ginger Puree

1¹⁄₄ pounds minced lamb

2 small tomatoes, puréed

1 teaspoon Garam Masala Seasoning

¹⁄₂ teaspoon red chili powder

¹⁄₄ teaspoon turmeric powder

Table salt, to taste

1 cup frozen peas, thawed

1. In a large skillet, heat the vegetable oil. Add the bay leaves, cinnamon stick, cloves, black peppercorns, and cardamom pods. When the spices begin to sizzle, add the onions. Stirring constantly, fry until the onions are golden brown, about 7 to 8 minutes. Add the Garlic-Ginger Puree and sauté for 1 minute.

2. Add the lamb and sauté for about 10 to 12 minutes. Break up any lumps with the back of your spoon. Add the tomatoes and fry, stirring constantly, for 15 minutes or until the oil starts to separate from the sides of the mixture.

3. Add the spice mix, red chili powder, turmeric powder, and salt; mix well. Cook for about 2 minutes.

4. Add the peas and cook, covered, for another 15 minutes or until the peas and lamb are cooked through. Remove the cinnamon and black cardamoms. Serve hot.

Lamb Chops with Cumin and Ginger (Adraki Chaampe)

The ginger is the star of this recipe, and it plays well with the complex Tandoori spices that the dish calls for.

Serves 4

Ingredients

1 teaspoon cumin, roasted and roughly pounded

1¹⁄₂ tablespoons grated fresh gingerroot

2 teaspoons Tandoori Seasoning

1 cup heavy cream

Table salt, to taste

8 lamb chops, no visible fat

Oil for basting

1. In a bowl or resealable plastic bag, combine the cumin, ginger, spice mix, cream, and salt; mix well. Add the lamb chops and mix to coat evenly with the marinade. Cover, and refrigerate for 4 hours.

2. Preheat oven to 350°. Place the lamb chops in a single layer in a roasting pan. Bake for 10 to 15 minutes. Baste with oil. Bake for another 10 to 15 minutes or until the lamb is cooked through.

Pork Bafat (Pork Bafat)

This is the rare Goan-inspired dish that doesn’t contain seafood. Warning: this recipe is fiery hot. Add more chilies if you like your dishes really hot, but be warned, you’ll sweat!

Serves 4

Ingredients

1 tablespoon Garlic-Ginger Puree

4 black peppercorns

4 cloves

1 teaspoon cumin seeds

¹⁄₄ teaspoon black mustard seeds

8 dried red chilies

¹⁄₄ cup malt vinegar

4 tablespoons vegetable oil

1 pound pork, cubed

1 tablespoon tamarind pulp, soaked in ¹⁄₄ cup hot water for 10 minutes

1 cup frozen pearl onions

Table salt, to taste

Water, as needed

1. In a food processor, grind together the Garlic-Ginger Puree, black peppercorns, cloves, cumin seeds, mustard seeds, red chilies, and malt vinegar. Set aside.

2. In a large skillet, heat the vegetable oil; add the pork and brown on all sides, about 8 to 10 minutes. Add the ground paste and sauté for 10 more minutes.

3. Strain the tamarind and discard the residue. Add the strained liquid to the pork and mix well. Add the frozen onions and salt; cook, uncovered, for about 5 minutes.

4. Add ¹⁄₂ cup of water. Lower the heat and simmer, uncovered, until the pork is cooked, about 10 to 15 minutes. Stir occasionally. Add more water if the dish becomes too dry or starts to stick. Serve hot.

Shallow-Fried Fish with Spices (Tali Macchi)

Spiced, fried seafood is a mainstay in India’s coastal areas. This dish makes a wonderful light summertime dinner.

Serves 4

Ingredients

2 teaspoons turmeric powder

2 dried red chilies, crushed

2 teaspoons coriander seeds, roughly pounded

2 garlic cloves, minced

1 teaspoon Garam Masala Seasoning

Table salt, to taste

3 heaping tablespoons all-purpose flour

4 whitefish filets (such as tilapia, catfish, cod)

4 tablespoons oil

1 tablespoon fresh lemon juice

1. In a shallow dish, combine the turmeric, red chilies, coriander, garlic, and spice mix; mix well.

2. In a second dish, combine the salt and flour; mix well.

3. Coat each filet lightly, first with the spice mix and then with the flour. Discard any remaining spice mix and flour.

4. Heat the vegetable oil in a medium skillet. Fry each filet, 1 at a time, for about 3 to 4 minutes or until golden brown on each side. Drain on a paper towel. Serve immediately, sprinkled with lemon juice.

Getting Rid of Fishy Smells

Soak fish for 1 hour in milk or let frozen fish thaw in milk. This will not only freshen the fish and enhance the taste but will also remove any smell.

Jalfrezi Shrimp (Jhinga Jalfrezi)

Don’t let the unusual name of the dish scare you away. You can also make this with chicken or Indian Quick Cheese.

Serves 4

Ingredients

3 tablespoons vegetable oil

¹⁄₂ teaspoon cumin seeds

3 dried red chilies, broken

3 serrano green chilies, slit down the sides and seeded

1 large red onion, peeled and diced

1 large tomato, deseeded and diced

2 medium bell peppers, deseeded and diced

2-inch piece fresh gingerroot, julienned

¹⁄₂ cup tomato purée

1 pound medium shrimp, peeled and deveined

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

1. In a medium-sized skillet, heat the vegetable oil. Add the cumin seeds; when they begin to sizzle, add the red and green chilies, onion, diced tomato, ginger, and bell peppers in quick succession. Sauté on high heat for about 2 minutes.

2. Add the tomato purée and cook for 3 to 4 minutes.

3. Add the shrimp, turmeric, and salt; sauté for 3 to 4 minutes or until the shrimp are cooked through. The vegetables will still have a slight crunch to them. Serve hot.

Monday Night Grilled Shrimp

Marinate shrimp in yogurt along with grated ginger, Garam Masala Seasoning, fresh minced mint, lemon juice, salt, and red chili powder. Grill and serve hot.

Mustard Scallops (Mirchi Wale Scallops)

Red chili sambal (which can be found in any Indian grocery store) brings a unique fiery flavor to this dish. If you do not have sambal, simply grind a few dried red chilies along with some water.

Serves 4

Ingredients

1 pound sea scallops (or cubed whitefish of your choice)

1 tablespoon red chili sambal

3 tablespoons vegetable oil

¹⁄₂ teaspoon mustard seeds

8 fresh curry leaves

2 teaspoons Garlic-Ginger Puree

2 small tomatoes, chopped

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

Water, as needed

Coconut milk, for garnish

1. In a bowl, combine the scallops and the sambal. (If you are using dried red chilies instead, add 2 teaspoons of oil as well.) Set aside for 15 minutes.

2. While the scallops are marinating, heat the vegetable oil in a medium-sized skillet. Add the mustard seeds; when they begin to sputter, add the curry leaves, ginger paste, and tomatoes. Sauté for about 8 minutes or until the oil begins to separate from the sides of the mixture.

3. Add the turmeric and salt and stir well.

4. Add about 1 cup of water and cook, uncovered, for 10 minutes. Add the scallops (along with all the red chili sambal) and cook on medium heat until the scallops are cooked through, about 5 minutes.

5. Garnish with the coconut milk and serve hot.

Homemade Coconut Milk

A quick way to make coconut milk is to blend coconut cream with hot water. You can also blend unsweetened desiccated coconut or fresh coconut with hot water, but just be sure to strain before use.

Tamarind Fish Curry (Imli Wale Macchi)

Firm-fleshed whitefish stand up well to the tamarind and seasonings in this strong curry.

Serves 4

Ingredients

1¹⁄₂ pounds, whitefish, cut into chunks

³⁄₄ teaspoon and ¹⁄₂ teaspoon turmeric powder

2 teaspoons tamarind pulp, soaked in ¹⁄₄ cup hot water for 10 minutes

3 tablespoons vegetable oil

¹⁄₂ teaspoon black mustard seeds

¹⁄₄ teaspoon fenugreek seeds

8 fresh curry leaves

1 large onion, minced

2 serrano green chilies, seeded and minced

2 small tomatoes, chopped

2 dried red chilies, roughly pounded

1 teaspoon coriander seeds, roughly pounded

¹⁄₂ cup unsweetened desiccated coconut

Table salt, to taste

1 cup water

1. Place the fish in a bowl. Rub well with the ³⁄₄ teaspoon turmeric and set aside for about 10 minutes. Rinse and pat dry.

2. Strain the tamarind and set the liquid aside. Discard the residue.

3. In a large skillet, heat the vegetable oil. Add the mustard seeds and fenugreek seeds. When they begin to sputter, add the curry leaves, onions, and green chilies. Sauté for 7 to 8 minutes or until the onions are well browned.

4. Add the tomatoes and cook for another 8 minutes or until the oil begins to separate from the sides of the mixture. Add the remaining ¹⁄₂ teaspoon turmeric, the red chilies, coriander seeds, coconut, and salt; mix well, and cook for another 30 seconds.

5. Add the water and the strained tamarind; bring to a boil. Lower the heat and add the fish. Cook on low heat for 10 to 15 minutes or until the fish is completely cooked. Serve hot.

Fofos (Fofos)

These fried treats are excellent as an appetizer or as a main course, just adjust the number accordingly.

Serves 4

Ingredients

2 small potatoes

1 pound shrimp, peeled and deveined

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

¹⁄₂ cup water

2 serrano green chilies, seeded and minced

1 teaspoon minced garlic

2 eggs, whisked

1 cup fresh bread crumbs

Vegetable oil for deep-frying

1. Peel and cut the potatoes into 1¹⁄₂-inch dice. Boil in water for about 8 minutes or until tender. Set aside.

2. In a deep pan, combine the shrimp, turmeric powder, salt, and water. Simmer until the shrimp just turn opaque. Drain any water and set the shrimp aside.

3. Coarsely chop the shrimp and mash the potatoes. In a bowl, combine the shrimp, potatoes, green chilies, and garlic; mix well and form into balls. You should get about 12 balls.

4. Place the eggs in a bowl and place the bread crumbs in another shallow bowl.

5. In a deep fryer or a deep pan, heat the vegetable oil to 350°. Take each shrimp roll, dip it into the eggs, and then lightly roll it in the bread crumbs. Deep-fry, 2 at a time, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot.

Fresh Bread Crumbs

To make fresh bread crumbs, remove and discard the crusts of bread slices. Cut or tear the bread into 1-inch pieces and pulse a few times in a food processor. Store in an airtight container.

Traditional Basmati Rice (Chawal)

Basmati rice has a unique nutty aroma that is very recognizable once you’ve encountered it. This dish can be served as an accompaniment to any almost every Indian entrée.

Serves 4-5

Ingredients

2 cups basmati rice

4 cups water

1 teaspoon table salt

1 teaspoon fresh lemon juice

1. Rinse the rice at least 3 or 4 times with water. Drain and set aside.

2. In a deep pan, bring 4 cups of water to a boil.

3. Add the rice and stir for about 30 seconds. Add the salt and lemon juice and return to boiling.

4. Reduce the heat to low. Loosely cover the rice with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

5. Cover and reduce the heat to the lowest setting; cook for 5 to 6 minutes.

6. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.

Lemon Basmati Rice (Nimbu Wale Chawal)

If plain basmati rice has become routine to you, this recipe offers a simple way to jazz it up! If you are using precooked basmati rice, make sure to let it cool in the fridge and then come back to room temperature before proceeding.

Serves 4

Ingredients

¹⁄₂ recipe Traditional Basmati Rice

3 tablespoons vegetable oil

1 teaspoon black mustard seeds

8 fresh curry leaves

3 dried red chilies, broken

2 tablespoons unsalted peanuts

Table salt, to taste

¹⁄₂ teaspoon turmeric powder

4 tablespoons fresh lemon juice

Fresh grated coconut, for garnish

1. If you are using Traditional Basmati Rice that has been prepared earlier and refrigerated, warm it for a few minutes before proceeding.

2. In a large skillet, heat the butter. Add the mustard seeds. When they begin to sputter, in quick succession add the curry leaves, red chilies, and peanuts. Sauté for 1 minute. Add the salt and turmeric; mix well.

3. Add the lemon juice. It will splatter a bit, so do this carefully. Add the rice and salt; sauté for 1 minute, mixing well to evenly coat the rice with the spice mix. Serve hot garnished with fresh grated coconut.

Rice and the Hindu Religion

In India, rice has a special religious significance. It is considered a symbol of fertility and prosperity. Hindu weddings use rice for many rituals. When a new bride enters her husband’s home for the first time, she gently taps, with her foot, a small urn containing rice, over the threshold. This signifies that the new bride will bring wealth and prosperity to the family.

Classic Eggplant and Rice (Vangi Bhaat)

This is a rice recipe with some heft to it. Eggplant is used everywhere in India, and it works especially well as the star of this dish. If you don’t care for eggplant, you can substitute cauliflower.

Serves 4

Ingredients

1 cup basmati rice

4 tablespoons vegetable oil

1 teaspoon black mustard seeds

4 dried red chilies, broken

1-inch piece fresh gingerroot, julienned

4 garlic cloves, minced

¹⁄₂ teaspoon turmeric powder

Table salt, to taste

1 small red onion, peeled and thinly sliced

1 (1-pound) eggplant, diced

2 cups water

1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.

2. In a deep pan, heat the vegetable oil. Add the mustard seeds. When they begin to sputter, add the red chilies, gingerroot, and garlic; sauté for about 30 seconds.

3. Add the turmeric, salt, onion, and eggplant. Mix well and sauté for 7 to 8 minutes or until the eggplant and onion are well browned. Add the rice and mix well; sauté for 1 minute.

4. Add the water and stir for 1 minute. Bring to a boil, then reduce the heat. Cover loosely with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.

5. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.

6. Remove from heat and let stand for about 5 minutes. Serve hot. Fluff with a fork before serving.

An Eggplant by Any Other Name …

Also called aubergine or brinjal in India, the eggplant is a native of Asia. When buying eggplant, look for the ones with firm skin. Indian eggplants tend to be less bitter than their Western counterparts.

Chickpea Curry (Pindi Chane)

Chickpeas are omnipresent in South Indian cooking, and they are a great source of nutrients. Here, canned chickpeas (also called garbanzo beans) are used to cut down on the preparation time of the dish.

Serves 3-4

Ingredients

2 (14-ounce) cans chickpeas

4 tablespoons vegetable oil

2 teaspoons Garlic-Ginger Puree

1 large red onion, minced

1 teaspoon coriander powder

1 teaspoon pomegranate powder

¹⁄₂ teaspoon Garam Masala Seasoning

1 serrano green chili, seeded and minced

¹⁄₂ teaspoon red chili powder

Table salt, to taste

1 cup water

1. Rinse the chickpeas well. Set aside.

2. In a deep pan, heat the vegetable oil. Add the Garlic-Ginger Puree and sauté for 1 minute, then add the onions; sauté for 7 to 8 minutes.

3. In quick succession, add the coriander powder, pomegranate powder, spice mix, green chili, red chili powder, and salt; mix well. Sauté for 30 seconds or until the spices begin to darken.

4. Add the chickpeas and mix well.

5. Add 1 cup of water and mix well. Lower the heat and simmer for about 8 minutes. Using a spoon, take out about 2 tablespoons of the chickpeas. Mash them and add them back to the pot; mix well. Remove from heat. Serve hot.

Spiced Red Lentils (Masoor Ki Dal)

Lentils are another common ingredient in Indian kitchens. This is a relatively simple way to prepare them, but it looks like a million bucks.

Serves 4

Ingredients

Water, as needed

¹⁄₂ teaspoon turmeric powder

1 teaspoon (or to taste) salt

4 tablespoons vegetable oil

1 cup red split lentils (masoor dal), well rinsed

¹⁄₂ teaspoon cumin seeds

2 garlic cloves, minced

¹⁄₂ teaspoon red chili powder

1. In a deep pot, combine 4 cups of water, turmeric powder, salt, and 2 tablespoons of the vegetable oil. Bring to a boil. Add all the lentils and mix well. Bring to a full boil. Reduce heat to medium and cook, uncovered, for about 25 minutes or until the lentils are soft. If the water begins to dry out, add up to ¹⁄₂ cup more. (The consistency should be like a creamy soup.) Remove from heat.

2. Using a spoon, mash the cooked lentils to a creamy consistency. Set aside.

3. In a medium pan, heat the remaining vegetable oil. Add the cumin seeds. When they begin to sizzle, add the garlic and red chili powder; sauté for about 20 seconds.

4. Remove from heat and pour over the lentils. Mix well and serve hot.

A Change of “Season-ings”

Changing the final seasoning, or tadka, can completely change the taste of a dish. Take the lentils above, for instance. Change the seasoning from cumin seeds to black mustard seeds and add a few fresh curry leaves, and taste the difference.

Yogurt Green Curry with Asafetida (Hariyali Kadhi)

This vegetarian dish is surprisingly filling with the addition of chickpea flower and yogurt. It also packs a punch, so adjust it according to your tastes.

Serves 4

Ingredients

1 (10-ounce) package chopped frozen spinach, thawed

1¹⁄₂ cups plain yogurt

4 tablespoons chickpea flour

2 tablespoons vegetable oil

Pinch of asafetida

2 dried red chilies, broken

1 teaspoon minced garlic

Water, as needed

1. Place the spinach in a deep pan and add enough water to cover. Boil until the leaves are cooked through, about 10 minutes. Remove from heat, drain thoroughly, and cool to room temperature. In a food processor, purée the spinach to a thick paste. Transfer to a deep bowl.

2. In a small bowl, add about 4 tablespoons of the yogurt and all of the chickpea flour. Mix well and make sure that there are no lumps. Add the rest of the yogurt and mix well. Add this mixture to the spinach purée; mix well.

3. In a deep pan, heat the vegetable oil. Add the asafetida, red chilies, and garlic; sauté for 30 seconds.

4. Add the spinach mixture to the seasoned oil. Add ¹⁄₂ cup of water and mix well. Cook on medium heat for about 15 minutes or until the mixture begins to thicken. Serve hot.

Stinking Spice

Asafetida is a stinky resin that is used for flavoring and as a digestive aid. Don’t let the smell discourage you; it dissipates during the cooking process.

Naan (Saada Naan)

Naans are traditional Indian breads prepared in clay ovens or tandoors, though they are easily adapted to normal ovens. Properly cooked, they’re chewy with a bit of a crisp crust, and are fantastic for mopping up juices!

Serves 4

Ingredients

¹⁄₄ cup warm water

¹⁄₂ teaspoon sugar

1¹⁄₄ teaspoons table salt

1 teaspoon dried active yeast

4 cups all-purpose flour (maida), plus extra for dusting

¹⁄₂ teaspoon baking powder

1 egg, beaten

¹⁄₂ cup plain yogurt, whipped

¹⁄₄ cup warm milk

5 tablespoons melted butter

1. Dissolve the sugar and ¹⁄₄ teaspoon of the salt in warm water and add the yeast. Set aside for 10 minutes to allow the yeast to foam.

2. Place the flour, remaining salt, and baking powder in a large shallow bowl; mix well.

3. Add the egg and yogurt and begin to knead. Begin adding the yeast mixture and the warm milk and continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes or until you have a soft dough that is not sticky.

4. Cover the dough with a damp cloth and place in a warm place for 1¹⁄₂ to 2 hours or until the dough has doubled in volume

5. Adjust the racks in the oven so that the top rack is 5 inches away from the top element. Preheat oven to 400°. Lightly grease a large, heavy baking sheet or cast-iron griddle and set aside.

6. Lightly dust a clean work surface and rolling pin with flour. Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap.

7. Roll each piece into a ball and flatten it with your hands. Roll it out into an oval shape about 6 to 7 inches long. Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.

8. Brush each oval with the butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. (Depending on the size of your baking tray, you may have to do the naans in 2 batches.) Serve warm.

Minced Pea and Meat Curry Bread (Kheema Ka Paratha)

These savory paranthas make a delicious and filling meal. Try making smaller versions for an unusual party appetizer.

Serves 4

Ingredients

2 cups whole-wheat flour (atta)

4 tablespoons semolina

1¹⁄₂ teaspoons table salt

6 tablespoons melted butter

Water, as needed

¹⁄₂ recipe Minced Pea and Meat Curry

Vegetable oil for greasing

1. In a bowl, combine the wheat flour, semolina, salt, and 2 tablespoons of the butter. Add the water slowly, kneading as you go. Form into a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable, but not sticky. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

2. In a medium-sized skillet on high heat, warm the Peas and Minced-Meat Curry. Sauté until all the moisture has completely dried out. Remove from heat and allow to cool. Remove any whole spices and break up any large pieces of meat with a fork.

3. Roll the dough into a log. Cut into 8 equal portions. Lightly dust a clean work surface and a rolling pin with flour. Lightly grease your hands with oil. Take 1 portion of dough and roll into a ball between the palms of your hands, then flatten the ball. Place it on the prepared work surface, then roll it out into a circle about 5 to 6 inches in diameter.

4. Lightly brush the surface of the dough circle with the butter. Add 1 tablespoon of the minced-meat filling to the center. Bring the sides together and pinch them to seal, forming a ball. Flatten lightly and dust very lightly with flour.

5. Lightly dust the work surface with flour again, and roll out the flattened ball again until it is about 5 to 6 inches in diameter.

6. Heat a griddle on medium heat. Brush it lightly with butter and add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

7. Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

Fried Puffed Bread (Puri)

Puri is a fried Indian bread that, if done correctly, will puff up like a small balloon as you cook it. Try to get it to the table while it’s still inflated, and let your guests rip them open to let out the steam.

Serves 4

Ingredients

1 cup whole-wheat flour (atta)

1 cup all-purpose flour (maida), plus extra for dusting

1 teaspoon salt

2 tablespoons vegetable oil, plus more for deep-frying

Water, as needed

1. In a bowl, combine the wheat flour, all-purpose flour, salt, and the 2 tablespoons vegetable oil; mix well. Add the water slowly, kneading as you go. Continue to add a little water at a time and knead for about 4 to 5 minutes until you have a smooth dough that is not sticky. If the dough sticks to your fingers, add a little bit of vegetable oil and continue to knead.

2. Cover the dough with a damp cloth or a plastic cover and let rest for at least 20 minutes.

3. Divide the dough into 10 equal pieces. Roll into balls and cover with a damp cloth.

4. Heat vegetable oil in a deep fryer or a deep pan to 375°. Lightly flour a clean work surface and a rolling pin. Roll out each puri into a 3-inch circle.

5. Deep-fry 1 puri at a time. Lower it into the oil and use the back of a slotted spoon to press down lightly on the puri. This will make it puff up. Turn it over and fry for another 20 seconds or until golden brown.

6. Using a slotted spoon, remove the puri from the oil and drain on paper towels. Continue until all the puris are rolled out and fried. Serve immediately.

Puris Too Oily?

Oily puris generally signal that the oil they were fried in was not hot enough. Allow the oil to heat to the required temperature between batches.

Tamarind Chutney (Imli Ki Chutney)

This chutney can be made ahead and stored in the freezer for up to 6 months. Defrost a portion and serve it as a sweet and spicy accompaniment to any of the dishes here.

Yields 2 cups

Ingredients

1 cup tamarind pulp

2 cups hot water

¹⁄₂ cup jaggery or brown sugar

1 teaspoon red chili powder

Table salt, to taste

¹⁄₂ cup dates, pitted and chopped

1. In a glass bowl, soak the tamarind pulp in the hot water for 30 minutes. Strain through a fine-meshed sieve into a bowl. Discard any residue in the sieve.

2. Add the jaggery, red chili powder, and salt to the bowl and mix well. Add the dates and purée the entire mixture in a blender. Transfer the mixture to a nonreactive cooking pan.

3. Heat on low until the chutney reaches a custardlike consistency, about 7 to 8 minutes.

4. Remove from heat and let cool to room temperature. Refrigerate for up to a week until needed.

Ginger Chutney with Fenugreek (Allam Pachadi)

This chutney pairs especially well with seafood, but it can be used with any meal as a dipping sauce.

Yields 1 cup

Ingredients

1 tablespoon tamarind pulp, soaked in ¹⁄₄ cup hot water for 10 minutes

1 tablespoon vegetable oil

2 dried red chilies

¹⁄₄ teaspoon fenugreek seeds

¹⁄₂ teaspoon mustard seeds

¹⁄₂ cup grated gingerroot

2 tablespoons sugar

1 teaspoon salt

1. Using a fine-meshed sieve, strain the tamarind pulp over a bowl. Discard any residue in the sieve. Set aside.

2. Heat the vegetable oil in a small skillet and add the red chilies, fenugreek seeds, and the mustard seeds. When the seeds begin to sputter (about 30 seconds), add the gingerroot. Sauté for about 2 minutes.

3. Add the strained tamarind pulp, sugar, and salt; simmer for about 5 minutes. Remove from heat and cool for about 20 minutes.

4. Transfer to a blender or food processor and blend to a smooth paste.

5. Transfer to a bowl. Cover and refrigerate until needed.

Eggplant Chutney (Bhune Baigan Ki Chutney)

This chutney will keep for a week in the refrigerator. It is a bit more full-bodied than the other chutneys, and pairs well with hearty dishes.

Yields 1 cup

Ingredients

1 (1-pound) eggplant

4 tablespoons vegetable oil, divided

1 tablespoon tamarind pulp, soaked in ¹⁄₃ cup hot water for 10 minutes

2 tablespoons unsweetened desiccated coconut

2 dried red chilies

1 teaspoon minced garlic

2 medium tomatoes, finely chopped

Table salt, to taste

1. Preheat oven to 475°.

2. Smear the eggplant with 2 tablespoons of the vegetable oil and place it on a foil-lined baking tray. Roast until the eggplant is soft and the skin is charred, about 45 to 50 minutes. Remove from the oven and let cool.

3. Peel off and discard the skin. Mash the eggplant into a smooth pulp. Set aside.

4. Using a fine-meshed sieve, strain the tamarind pulp over a bowl. Discard any residue in the sieve. Put the strained pulp in the bowl and set aside.

5. Heat a small skillet and roast the red chilies and coconut, stirring constantly. In less than 1 minute, the red chilies and coconut will begin to change color. Remove from heat and cool for about 5 minutes. Set aside.

6. In a medium-sized skillet, heat the remaining vegetable oil. Add the minced garlic and sauté for about 30 seconds. Add the tomatoes and sauté for about 7 minutes or until the tomatoes are cooked.

7. Add the eggplant pulp. Mix well and cook, uncovered, for 8 to 9 minutes or until the eggplant is completely cooked.

8. Add the red chilies mixture and strained tamarind; mix well. Remove from heat and allow to cool for about 20 minutes.

9. In a blender, blend the chutney to a smooth paste. Transfer to a bowl. Refrigerate, covered, until ready to use.

Mango Cheesecake with Paneer (Aam Ka Cake)

The combination of the mango and coconut in this dessert is a wonderfully tropical pairing that is delicious any time of the year.

Serves 4

Ingredients

¹⁄₄ cup water

1 envelope unflavored gelatin

2 cups Indian Quick Cheese, crumbled

1 cup ricotta cheese

4 tablespoons sweetened mango pulp

2 tablespoons sweetened condensed milk

1 cup heavy cream, whipped

1 (15-ounce) can Alphonso mango slices, drained, or fresh mango slices, coarsely chopped

1. Heat the water on low in a small pan, sprinkle the gelatin on top, and heat until the gelatin completely dissolves. Set aside.

2. In a bowl, combine the Indian Quick Cheese, ricotta cheese, mango pulp, and condensed milk. Mix well and make sure that there are no lumps. A handheld blender works well for this.

3. Slowly add the gelatin to the cheese mixture; mix well.

4. Fold in the whipped cream, and pour into a lightly buttered 6-cup mold. Chill until firm, about 2 hours.

5. When ready to serve, invert the mold onto a serving platter and top the cheesecake with the Alphonso mango.

Using Paneer in Desserts

If you are using store-bought paneer (Indian Quick Cheese), grate it while still cold, using either the grater disk of a food processor or a box grater. Let it come to room temperature before attempting to combine it with the other ingredients. When using homemade paneer, crumble and mash the paneer by hand to a smooth consistency before using; this will make it easier to blend with the other ingredients.

Indian Sweet Bread (Meeti Roti)

This simple sweet bread is a great accompaniment to tea, or a fantastic light snack on its own.

Serves 4

Ingredients

2 cups whole-wheat flour (atta), plus extra for dusting

4 tablespoons semolina

4 tablespoons fine sugar or jaggery

1 teaspoon fennel seeds

6 tablespoons melted butter

Water, as needed

Vegetable oil for greasing

1. In a bowl, combine the wheat flour, semolina, sugar, fennel seeds, and 4 tablespoons of the butter. Slowly begin to add the water, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.

2. Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

3. Roll the dough into a log. Cut into 10 equal portions. Lightly dust a clean work surface and a rolling pin with flour.

4. Lightly grease your hands with oil. Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use the rolling pin to roll it out into a circle about 5 to 6 inches in diameter.

5. Lightly brush the circle with the butter and fold in half. Brush again with the butter, and fold in half again to form a triangle.

6. Lightly flour the work surface again, and roll out the triangle of dough until the base of the triangle is about 5 to 6 inches wide.

7. Heat a griddle on medium heat and brush it lightly with butter. Add the triangle of dough to the griddle. Cook for about 2 minutes or until the bottom of the bread begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

8. Remove the bread from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the rotis are rolled out and cooked. Serve hot.

Almond Quick Pudding (Badam Ki Kheer)

Some Indian families serve this garnished with silver foil. Amaretto flavoring pairs well with this dish, so you can feel free to add some if you’d like.

Serves 4

Ingredients

2 cups water

¹⁄₄ cup blanched almonds

¹⁄₄ cup unsalted cashews

2 cups whole milk

6 tablespoons (or to taste) sugar

1. Bring the water to a boil. Remove from heat.

2. Add the almonds and cashews to the boiled water. Leave immersed in the water for at least 2 hours.

3. Drain the almonds and cashews and transfer to a blender. Add 1 cup of the milk and blend to a coarse paste.

4. In a deep pan, combine the rest of the milk and sugar; mix. Taste and add more sugar if needed. Add the nut paste.

5. Bring to a boil, stirring constantly. Reduce heat to medium and cook for 10 to 20 minutes or until the pudding is very creamy. Allow to cool for about 30 minutes. Serve.

Cardamom Flavored Cookies (Eliachi Ke Biscut)

This is a tea time favorite. Light and lightly spiced, this cookies are magic when served with a nice chai tea.

Yields 24 cookies

Ingredients

1 cup all-purpose flour

¹⁄₂ cup sugar

¹⁄₂ teaspoon cardamom powder

4 tablespoons chilled butter

1 large egg

1 tablespoon milk

1. In a large bowl, sift together the flour, sugar, and cardamom; mix well.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and the milk; add to the flour mixture. Stir until a soft dough forms. (The dough will be crumbly.) Pat it together into a ball and flatten slightly. Wrap in plastic and chill for at least 2 hours.

4. Take the dough from the refrigerator and let it sit for about 20 minutes or until it is just workable.

5. Preheat oven to 375°.

6. Roll out the dough between 2 sheets of wax paper or plastic wrap to about ¹⁄₄-inch thickness. Cut into desired shapes with a knife or a cookie cutter.

7. Bake on an ungreased cookie sheet for 5 to 8 minutes or until the edges turn golden brown. Remove to a cooling rack. Store in an airtight container until ready to serve.