Sirje's Indian Dishes
Ok! Here are a couple to basic recipes to try. I am sorry that they are all in German measurements... I'm not sure, off hand, what the equivalents are, but I can tell you that it in all honesty does not REALLY matter all that much how close to the recipe you stay. From experience, I can tell you that Indian dishes do not at all suffer when the cook is sloppy or creative.
I've tried to give you a basic primer on getting started with as little investment as possible, so that you really don't need to buy any books or anything too exotic before you decide whether you like it. These recipes should give you about a weeks' worth of dinners. We usually would stretch that out to 2 to 3 weeks, because usually the leftovers of the night before become the side dish of tonight, and every recipe can be tinkered with and changed a bit. A typical Indian meal has 3 or 4 dishes, often rice, bread, a dry dish, and a curry. We usually do rice, curry, and yesterday's curry.
A few notes on ingredients:
Oil. Any vegetable oil is fine. I never use ghee - it stinks - and olive oil burns too quickly and is unhealthy at high heats. Mustard oil is best for the heat, but not at all necessary, plus there is some controversy over it's health impact. Try good old vegetable or canola, and keep a large bottle handy. You can also get away with using less or more oil, this will just take a bit of getting used to. In the beginning, you will go through an alarming amount of oil, but be wary of making the sauces TOO dry. On the other hand, you can also add:
Tomato seeds. I almost always leave them in, because we have watery tomatoes here, and we love extra sauce. (You can also add water. It's not a very elegant kitchen.) Many recipes call for or tolerate tomatoes.
Curry pastes. Don't buy them, they really aren't very good, and often add preservatives. You can store your own curries for 24 hours, and freeze them for a week (with some degradation of flavor, but it's still totally do-able). Leftovers, however, always improve in Indian food. Hooray! If you like the idea of curry pastes, let me know and I'll send you a few recipes. They tend to be much more complex, and require a few more ingredients, but are very much worth it.
Rice. Basmati is low GI and delicious, Jasmine rice is also wonderful but can be a bit flowery for certain dishes. Brown rice is also really big favorite around here, but it takes a bit more time to cook. If you don't already own a rice steamer, I highly, highly recommend getting one for 20 bucks at any Asian grocer. The rice is perfectly fluffy, and takes almost zero effort. I've tried to turn a few people on to them who thought the idea is totally nuts (usually they're the ones who know that REAL rice is cooked the slow way). Ah well. We can't all be Julia Child. Least of all me! Always buy your rice in bulk from an Asian grocer. The price difference is astounding.
Spices. Again, raid your nearest Asian grocer. There's usually a corner somewhere with a huge wall just covered in spices. Don't pay too much, you only need the cheap one dollar packets, and they'll last you quite a long while. I find it makes life much easier with Indian food to have all the spices all measured out and sitting in little bowls, ready to toss in as soon as the oil is hot. I've given you recipes that don't require anything too unusual. A good basic set:
- Garam masala. This is used in virtually everything. This is the one ingredient I would invest a few more dollars in. Like, 3 dollars tops.
- Cumin, powdered and seeds.
- coriander. just get the powder to start, seeds later if you get into curries.
- Turmeric, powdered (if you ever find it fresh, snap it up and steep with ginger and honey, dash of lime or lemon for a delicious tea.)
- bay leaves
- paprika (lots of recipes call for the sweet variety, but regular will also do the job)
- chili powder
- dried whole chilies
- salt. Sea salt DOES make a difference, especially to liven up these cheaper spices. Table salt is kinda yuck in these recipes.
- ground black pepper
- ground cloves
- cinnamon, ground and in sticks. Go cheap: you might find false and real cinnamon at the Asian grocer. It makes zero difference in these recipes.
And also:
- fresh green chilies. Ask about the heat. Larger = not as hot, usually. You can skip this if you're not so into the hot thing.
- coconut flakes. In asian stores, they are dry. If that bothers you, just add water. The American kind is just soft and moist because of added yucky stuff.
- safran. Do not buy the expensive stuff that Iivo's grandmother would probably use, as it would be wasted in these sauces.
- cardomon (green, black pods)
- fennel, ground for now, seeds later
- asafoetida. It comes in a small shaker. Don't buy the pieces. And for the love of pete DON'T TASTE IT. Oh it's vile. Just use it in the recipes or you'll be off your food for a week.
Fresh spices you'll need quite frequently:
- garlic. Impossible to add too much, but too little is not very interesting, because of the intense cooking and all the other flavors.
- ginger. To be honest, I never ever measure this. I always add a half a thumb to a thumb's length, depending on how gingery I feel.
- coriander/cilantro. Basically, you just want something green and vaguely coriander-like to cool down and balance the dishes. The dark, broader leafed cilantro is less interesting. Italian or Asian cilantro is best. You can also use the roots for curries, for more Thai flavor.
- a few small cans or tubes of cheap, plain tomato paste (not ketsup) are very helpful to keep on hand.
Yogurt is fabulous as a topping to all Indian food. We always have some on the table, especially if it's a spicier dish. Add a dash of garam masala to the yogurt.
Pressure cooker. You're not really supposed to, but I cook pretty much all my curries in an old fashioned pressure cooker. It cuts time by about 75%, and the flavors really meld together beautifully that way. Plus, it's the best way to coax cheaper cuts into relaxing. However, you can also use a wok, or any old deep pan. Thin, thick, iron, steel. It really doesn't make much difference.
Onions. You'll have to chop a lot of onions. I recommend the method of leaving the end intact, like they do here: http://thepioneerwoman.com/cooking/2008/01/how-tochop-an-onion/
Always add the onions (or curry paste) to VERY hot oil. Always, always, always. That seems to be the one and only cardinal rule of Indian cooking. Oh, that and: most recipes call for cooking garlic first, but briefly to watch for burning, THEN onion, which is basically the opposite of all other cuisines. It adds a different flavor. I usually have to cook onions for much longer than is called for, because my stove is a bit slow. And electric. Lame.
For the rice cooker, try a Chinese store. For the spices, try Indian. For the fresh vegetables (and most spices) try a Vietnamese or Thai store. Don't bother going to health food stores for any of this, it will all be wildly overpriced. If it's your first foray into one of these places (as it was for me), please do not be too alarmed if the level of cleanliness in the stores themselves is not quite what you were hoping for; that's actually pretty normal. Seal all your spices separately in marked jars or zip lock baggies immediately.
CORIANDER CHICKEN CURRY
1 large onion
4 garlic cloves, peeled
50g fresh ginger, peeled
2 small green chilies, washed, seeded
a half a bunch of green coriander (cilantro)
1 small chicken (I usually use about 500g frozen chicken breast, defrosted)
4 T oil
salt to taste
for garnish:
about one small onion, cut in rings
1 T Garam Masala (buy this ready-made, it's much easier that way)
- So! Toss the first 4 ingredients in a chopper, and make yourself a nice curry paste. If it seems rather dry, toss a spoonful of water in there. Remove from the mixer.
- Wash and dry (I never do this) and chop the chicken up into 8 pieces if you're using a whole chicken. Breasts can be halved or quartered.
- Heat the oil in a large skillet with higher sides if possible, and when it's rippling on the surface, toss in the curry paste and give it a good stir with a wooden spoon for 3 minutes. Don't let it burn.
- Add in the chicken, reduce heat, and let it cook in the paste for another 10 minutes, till cooked through. Stir it frequently, to prevent burning.
- Meanwhile, cut up the small onion to rings, and serve them on top of the chicken. That's it! You can also use lamb for this one. Best with jasmine or basmati rice.
BEEF CURRY
This one can be tinkered with extensively. You can turn it into a stew or stroganoff by cutting back on the chili, and adding sour cream, yogurt, and onion. I usually make this one with frozen game, which is quite affordable here if you know where to look. Any hearty meat is wonderful. If you own a deep freezer, try to find a halal butcher some time, and load up on goat and lamb.
1 kg beef, no bones. (or mutton, lamb, venison, etc.)
4 onions
6 garlic cloves
6 T oil
1/2 tsp ginger powder
1/2 tsp chili powder
1 T sweet paprika. I always run out- any old paprika is also fine.
1 tsp ground black pepper
3/4 tsp salt or to taste
250 g yogurt
- preheat oven to 180 C (ignore, if you are using a pressure cooker)
- Wash, dry, and cut the beef into 4 cm pieces (large bites)
- peel and finely chop the onion and garlic. Heat up that oil. Yes, all of it.
- When the oil is hot and rippling, reduce heat and toss in the garlic , then the onions. Stir, stir, stir. 3 minutes.
- Add the meat, give a quick stir, and then add all the spices. Let it cook for about 10 to 15 minutes, stir occasionally.
- Add about 150 ml water and jogurt (not for the pressure cooker). Cover with tin foil or a cover and put into the oven for about 40 minutes. Unless you use a pressure cooker, in which you will now add the water but not the yogurt, cover the cooker and let it do it's magic, for about 15 to 20 minutes, depending on your cooker (add the yogurt later). Done.
LAMB CURRY (or mutton, chicken, or pork, or pretty much anything, but maybe not beef)
1 kg lamb
2 T fresh lemon juice
salt to taste
2 onions
4 garlic cloves
70 g fresh ginger
6 T oil (I know you feel like you're drowning in oil. Experiment.)
2 tsp powdered cumin
2 tsp sweet paprika
1 tsp ground pepper
100 g tomato paste
350 g yogurt
Do ahead: Wash, dry, and cube the meat to bite size (2-3 cm). Marinade it with the lemon juice and salt for at least 2 hours in the fridge. Ok, honestly, who does this? I do it 30 mins before. :)
- Peel and dice the onions, garlic, and ginger.
- Heat the oil and add the onions and garlic, reduce heat, stir for 3 minutes.
- Add the meat and the cumin, brown for about 10 - 15 minutes.
- Stir in the paprika, pepper and tomato paste, cook for another 10 mins.
- Add in the jogurt, ive just one good stir, cover, lower the heat to almost nothing, and let cook for another 5. Garnish with garam masala and coriander leaves. E voila.
EGG CURRY
This is a sort of fake egg curry but it's the one I make most often, so that I can use fresh tomatoes. You'll also need Fennel and, if you find it, Asafoetida (comes in a small yellow shaker)
6-8 very hard boiled eggs (do before- they can be done several days before, really)
oil (I am not even going to tell you what the book says. It is SO not necessary)
500 g ripe tomatoes, any type
1 dried chili
2 cloves
2 black cardamom pods
1 bay leaf
1 pinch (ONLY) of asafoetida - it basically helps digest the eggs
1/2 tsp turmeric
salt to taste
1 tsp ground fennel
1/2 tsp garam masala
a little tomato paste (to taste)
1/2 bunch coriander leaves for garnish.
- Peel the eggs, heat some oil. Brown the eggs till they are a bit golden and rough. If they're super hard-boiled, you don't have to go too crazy with this step. The recipe calls for deep frying them. YUCK. I tried it once- it adds nothing to the dish.) Remove from heat.
- Wash, dice tomatoes, remove seeds if you hate them.
- In about 3 T oil, roast for 30 seconds the chili, cloves, kardamom and bay leaf.
- Add in the tomatoes and turmeric. Turn heat to high, let cook 15 minutes.
- Add the eggs, garam masala and fennel, reduce heat to low, and add tomato paste or water. Or both. Or neither. It should be a thick sauce.
- garnish with coriander leaves.
COCONUT SHRIMP
Mmmm this is good. It's best as an additional dish to something else. Please, please only buy the shrimp in the Asian grocer. Otherwise it is waaaay too pricey. Best shrimp comes from Vietnam or Thai distributers, at least here.
500 raw, peeled shrimps. Tails can stay if you like.
2 tomatoes
1 bunch koriander
2 T oil
3 dried chilies
2 T dried coconut. Ok who am I kidding. I add about 3 times this amount.
1/4 tsp Turmeric powder
salt to taste
1 tsp garam masala
2 T fresh lemon juice
- Wash & dry the shrimps (I actually do it with seafood, to avoid splattering and uneven cooking).
- Wash and dice the tomatoes, discard seeds. (I never do)
- Hack the coriander.
- Heat the oil! Throw in the chilies and let em roast for 1 minute. Then add the coconut and turmeric, stir stir stir for 2 minutes.
- Add the shrimps, a pinch of salt, and the tomato. Cook through, another 3 to 5 minutes.
- Garnish with koriander, garam masala, and lemon juice. For the extremely hard core, add thinly-sliced fresh green chiles.
Oh my goodness this is fun. I could almost write out the whole book. Almost.
KASHMIR CHICKEN
1 kg chicken breasts
100 g fresh ginger
1 T ground cumin
1 T ground coriander powder
1/2 tsp ground cloves
1/4 tsp ground cinnamon
salt to taste
1/2 tsp ground pepper
6 T oil, divided
4 black cardamom pods (Asian store)
2 bay leaves
200 g yogurt
- Wash, dry, and cut chicken to larger pieces.
- Peel and thinly slice the ginger to little sticks
- In a bowl, mix (well) the meat, cumin, coriander, cloves, cinnamon, salt, and pepper. And 3 T oil.
- Heat the remaining oil. Roast the cardamom & bay leaves for one minute.
- Add the meat and let it all turn "golden brown," about 10 minutes.
- Stir in the jogurt and 2 to 3 T water. Reduce heat to low and cover for 10 minutes.
- Remove from heat, stir in the ginger, replace cover and let sit for 5 minutes. Garnish with coriander leaves.
DELHI LAMB (chicken, pork, etc., as always).
750 g lean Lamb meat
4 tomatoes
2 onions
2 green chilies
3 to 4 cloves garlic
5 to 6 T oil (All of a sudden the book is totally wishy-washy about quantity. What gives?)
1 + 1/2 tsp cumin powder
2 tsp koriander powder
1 + 1/2 tsp turmeric powder
3/4 tsp salt
250 g boiling potatoes
Do ahead: peel, dice the potatoes (large bite size) and boil covered in salted water over low heat until just done. With a regular pot it should take an hour, pressure cooker about 5 to 10 minutes, depending.
- Wash, dry, and cut up the meat to largish bite size
- wash, cube the tomatoes, discard seeds
- Dice the onions and garlic, wash and dice the chiles, discard the seeds.
- Heat the oil. When hot, toss in the onions, garlic, chiles, reduce heat, stir 3 minutes till onions are brown.
- Add the meat, cook another 5 minutes or so till brown. Browner, at any rate.
- Now stir in the remaining spices and tomato. Let cook over medium heat another 10 to 15 minutes, until the oil separates from the sauce a bit.
- Serve over the potatoes (I usually cook it all in the same pot, though) and garnish with coriander.
PALAK PANEER - SPINACH WITH INDIAN CHEESE
Ok, this is hands down our favorite. BUT. You need to get a hold of some paneer. We make it, which is really an outrageous amount of work (the making is easy - the clean up is a disaster), so if you can't find this amazing Indian fresh cheese (usually you have to order it in advance, frozen and in bulk), then try this with a little lamb instead, cooked however you like beforehand, perhaps in garlic and butter, and cubed. Or, if you find a VEEEEERY mild Greek cheese, that MIGHT work. Maybe. I make no guarantees.
750 g fresh or 600 g frozen spinach
2 small tomatoes
1 to 2 fresh green chilies
1 onion
2 garlic cloves
3 cm fresh ginger
2 T oil
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp chili powder
salt to taste
5 T full-fat yogurt, heavy cream, or sour cream.
2 T hacked koriander leaves
1 tsp garam masala
500 g paneer (or whatever)
2 T butter
- wash or thaw the spinach.
- finely dice the tomato, remove the seeds
- cut the chili into very fine rings (I tend to dice them into infinitesimally small cubes instead)
- dice the onion, ginger, garlic
- heat the oil, and brown the onions to light golden brown. Add in the chilies, ginger, garlic, stir for 1 minute.
- add cumin, koriander powder, chili powder, then the tomato. Continue to cook for about 2 minutes.
- add in the spinach, salt, give it a good stir, and reduce the heat to low. Cover and let cook for another 10 to 15 till it all comes together.
- meawhile, cut the paneer into small cubes.
- stir in the koriander leaves, cream/yogurt, and garam masala.
- Gently stir in the paneer and butter, let sit covered 5 minutes.
BREADS and RICE
So here's some stuff you can add to rice as it cooks. Rice is a huge part of the meal, and though we usually have it rather plain or with just a small amount of butter, the following are also nice to keep it interesting. You can also thaw out some frozen Indian breads (Paratha is the most common one) if you find them in the deep freezer at the Asian grocers. I have loads and loads of great Indian bread recipes if you're interested. They're always extremely tasty, but they also tend to be time-consuming, and we only do it if we are really going all-out because it's a lot of work for just the two of us. We're pretty lazy.
SAFRAN RICE:
- cinnamon (1 stick if available, can be false or real cinnamon)
- 2 bay leaves
- 1/2 tsp safran strings or whatever they're called in English
- pinch of salt
- 1 "bloop" of oil or a pat of butter
SPICED RICE:
heat some oil. then add:
- 1 onion, hacked and browned 3 minutes or so, then add:
- 1 tsp cumin
- 6 cloves
- 10 whole black peppercorns
- 2 black cardamom pods
- 2 bay leaves. And let it all heat, very quickly, for 30 seconds.
Add it with a pinch of salt to the rice before cooking.
VEGETABLE RICE (this makes a LOT of food, but it's extremely adaptable):
- 1 diced carrot
- a handful or two of green beans, diced
- 1/2 small cauliflower, diced
- 1 bunch hacked koriander leaves
plus briefly roast in oil:
- 1 tsp cumin (seeds or ground)
- 1/2 tsp turmeric powder
- 1 tsp koriander powder
- 1/2 tsp chili powder
- 1 tsp salt or to taste
Mix it all up, then cook.
NUTTY RICE:
In some oil, briefly roast the following:
- 1 diced onion
- 6 cloves
- 1 cinnamon stick
Add to uncooked rice, and also add:
- 50 g (about a small handful) cashews
- 100 g blanched or raw but peeled almonds, or pieces
- 50 g raisins
Then cook the rice.
MUSHROOM RICE:
You get the idea. First brown for 3 or 4 minutes the:
- 2 onions, chopped
- 2 garlic cloves
- 2 cm fresh ginger
then add:
- 150 fresh mushrooms, any kind (baby bella, white button, champignons, whatever you like) and brown for another 2 minutes
- add everything to the rice, plus the garam masala, and cook it all up.
So, that sums up our basic favorites. If you get bitten by the Indian food bug like we did, then feel free to ask me for more. We have a number of breads, side dishes, veggies, desserts, and of course more curries that we also like to make quite often. Lately I've been into Indonesian and Thai food much more so than Indian, so it's fun to go back and remind myself how great this cuisine is, how filling, comforting, and how simple.
Have fun!! Can't wait to hear how it goes.