EASY

INDIAN
coo
MANJU MALHI

THE S T E P - B Y - S T E P GUIDE TO DEU

INDIAN FOOD AT HOME

INDIAN

COOKBOOK

Genuine Indian food made easy - experience and enjoy the real thing
in your own home
More than 70 authentic, mouth-watering recipes, explained step by step
12 menu plans, showing you how to put the recipes together - from
a simple lunch for two to a celebratory dinner for eight
Clear explanations of Indian ingredients and techniques

MAN

THE STEP-BY-STEP GUIDE TO DELICIOUSLY EASY INDIAN FOOD AT HOME

DUNCAN BAIRD PUBLISHERS

LONDON

CONTENTS

INTRODUCTION

PART1

THE BASICS 8

Ingredients

10

Snacks and Starters

36

Simple L u n c h

Techniques

18

Vegetarian

62

L u n c h Box

192

Poultry and Meat

84

Mid-week Lunch w i t h Family

194

Fish and Shellfish

120

Mid-week L u n c h w i t h Friends

196

Side Dishes

138

Weekend L u n c h w i t h Family

198

Sweet Things

166

Weekend Lunch with Friends

200

Simple D i n n e r

202

Basic Recipes

19

PART 2

THE RECIPES 34

THE MENUS 188

190

Romantic D i n n e r

204

Mid-week D i n n e r w i t h Family

206

Mid-week D i n n e r w i t h Friends

208

D i n n e r Party

210

Drinks Party

212

INDEX

214

18

THE BASICS: TECHNIQUES

TECHNIQUES
CHOPPING MANGOES

PEELING TOMATOES

Use a sharp knife to slice the flesh away f r o m the central

W i t h a s m a l l , sharp knife, cut a cross i n the skin at the base

stone, to yield two thick pieces. M a k e criss-cross cuts

of the tomato. Place it i n a heatproof b o w l , p o u r over boiling

i n the flesh w i t h o u t c u t t i n g t h r o u g h the peel, t h e n bend

water to cover and leave for 30 seconds. Use a slotted spoon to

the peel back and carefully cut the flesh away f r o m it.

remove the tomato, then use the knife to peel away the skin.

D o n ' t forget to cut away any flesh f r o m a r o u n d the stone.

REMOVING PRAWNS' VEINS

DRY ROASTING SPICES (BHUNA)

C u t along the back of the p r a w n using a s m a l l , sharp knife,

Dry-roast, or toast, spices by w a r m i n g t h e m i n a hot, dry

w i t h o u t c u t t i n g all the way t h r o u g h . Lift out the dark

pan over a m e d i u m - l o w heat u n t i l they release their aroma.

digestive tract, using the tip of the knife, t h e n remove any

Watch carefully so they do not b u r n and tip t h e m out of

remnants of the vein u n d e r cold r u n n i n g water.

the pan as soon as y o u can s m e l l the aroma. This m e t h o d

enhances the flavours of the spices. After they cool, they are

SPROUTING MUNG BEANS

usually g r o u n d to a powder. This procedure is also used i n

Rinse the m u n g beans, then p u t t h e m i n a b o w l , cover w i t h

m a k i n g various spice mixtures such as G a r a m Masala (see

w a r m water and leave for at least 8 hours o r overnight.

page 23). T h e spices are t h e n ready for use i n Indian dishes.

D r a i n and rinse the beans, put t h e m i n a clean, damp, m u s l i n

c l o t h and tie i t to enclose t h e m . Leave i n a w a r m place for

FRYING SPICES (TAKDA/BAGHAR)

another 8 hours, o r u n t i l the outer casings of the beans begin

Heat some o i l or m e l t some ghee or butter i n a hot p a n and

to crack and tiny white sprouts appear. S p r i n k l e w i t h a little

add the spices, w h i c h are often w h o l e but sometimes g r o u n d .

w a r m water once or twice w h i l e the beans are sprouting

Fry t h e m u n t i l they splutter and sizzle. T h e y s h o u l d n ' t b u r n .

i n the c l o t h to prevent t h e m d r y i n g out. Rinse the sprouted

This process, w h i c h intensifies the flavours of a dish, is either

beans and use immediately, or wrap i n a d a m p c l o t h and

carried out as the first step i n c o o k i n g , before adding the

refrigerate u n t i l required. However, they need to be

onions, for example, o r as the last stage w h e n this spice-

cooked w i t h i n 48 hours.

p e r f u m e d o i l is t h e n added to a dish as a final t o u c h o r a

garnish. T h e garnishing technique is often used for lentil
dishes, chutneys, salads and vegetable recipes.

THE BASICS: CHUTNEYS AND SPICE MIXTURES

Wmn^K

ig

CHUTNEYS AND SPICE MIXTURES

MANGO CHUTNEY

MINT AND YOGURT

CHUTNEY

AAMKI CHUTNEY

PUDINA RAIT A

SERVES 4
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES

PREPARATION TIME: 10 MINUTES

Chutneys in India tend to be sharp and sour and are served with a main
meal or as a side relish for savoury snacks. Although there are countless
2 green chillies, roughly chopped
commercial mango chutneys available, it is rare to find one with noticeable
a generous handful mint leaves
thick chunks of fruit throughout.
1 bunch Coriander leaves, roughly chopped
1 Onion, roughly chopped

3 tbsp vegetable oil

1 large ripe mango, peeled and roughly chopped (seepage

18)

4 tbsp natural yogurt

2.5cm/lin piece root ginger, peeled and grated

i tbsp lemon juice

2 tbsp sugar

Vi tsp salt

i tbsp malt vinegar

'/, tsp chilli powder
' i isp salt

all of the ingredients i n a blender and blend until

the m i x t u r e forms a thick, coarse paste.

2 f H i'
1H

the oil i n a heavy-based saucepan over a l o w heat.

'

the chutney to an airtight containci and

refrigerate for u p to 4 days.

the mango, ginger, sugar, vinegar, chilli powder and

salt and cook, stirring occasionally, for 15 minutes, or u n t i l

VARIATION

I he mango is soft.

CORIANDER CHUTNEY - I'm 2 bunches roughly chopped

3 R E M O V E the pan f r o m the heat and leave the chutney

to i ool completely.
R the c o o l chutney to an airtight container

I
.IIKI

n l i igcrate lor up to 2 weeks.

coriander leaves, 2 chopped green chillies, 1 teaspoon lemon

juice, 1 teaspoon sugar and Vi teaspoon sail in a blender and
blend until a line paste forms. A d d 2 tablespoons watel il 11"
m i x t u r e seems too dry. Iranslcr to an airtight container and
rel rigerate lor up to 4 days.

THE BASICS: CHUTNEYS AND SPICE MIXTURES

COCONUT AND TOMATO

CHUTNEY

release the fibres and seeds, then strain t h r o u g h a n y l o n

sieve into a b o w l , using the back of the spoon to extract as
m u c h juice as possible. Discard the t a m a r i n d p u l p and set

MYSORE CHUTNEY

aside the juice.

2

SfiRVES 4
PREPARATION TIME: 10 MINUTES

"' 1 tablespoon of the oil in a frying pan over

ft

a m e d i u m heat. A d d the chillies and fry, stirring constantly,

COOKING TIME: 5 MINUTES

for 30 seconds, or u n t i l they sizzle. Watch the chillies

Fresh coconut marks this flavoursome chutney with a subtle

sweetness that is nicely balanced by the heat of the dried chillies.
If fresh coconut is not available, unsweetened desiccated coconut
makes a suitable substitute.

carefully so they do not b u r n .

3

' the chillies to a blender w i t h the tomatoes,

coconut, salt, tamarind juice and 2 tablespoons water and

blend until a fairly s m o o t h paste forms. T i p the chutney

2 tbsp

tamarind pulp

2 tbsp

groundnut oil

dried red chillies, s t a l k s

tomatoes, r o u g h l y

into a bowl and set aside.

4 II it: ft r the r e m a i n i n g 1 tablespoon o i l i n the w i p e d - o u t pan
over a m e d i u m heat. A d d the c u r r y leaves, mustard seeds,

removed

c u m i n seeds and asafoetida and fry, stirring constantly,

chopped

for 30 seconds, or until the seeds begin to splutter.

Vi C O C O n U t ( a b o u t 200g/7oz), p e e l e d a n d b r o k e n i n t o p i e c e s

Watch carefully so they do not b u r n .

'A tsp salt

6 curry leaves

this m i x t u r e over the c o c o n u t and tomato

% tsp brown mustard seeds

chutney and stir w e l l . T h e chutney is n o w ready to serve,

'A tsp cumin seeds

or it can he left to c o o l , transferred to an airtight container

a pinch

asafoetida

and refrigerated for 34 days. Remove it f r o m the fridge

about 10 minutes before serving so the flavour of the
coconut isn't masked by the cold.

1 PU

the t a m a r i n d p u l p in a heatproof b o w l , p o u r over

enough boiling water to cover and leave to stand for

10 minutes. Use a w o o d e n spoon to press the pulp and

1 HE BASICS: CHUTNEYS AND SPICE MIXTURES

Wmmtm

TOMATO CHUTNEY

as m u c h juice as possible. D i s c a r d the tamarind pulp

IAMAI AH CHUTNEY

and set aside the juice.

2 f * U 1 the tomatoes i n a large saucepan over a m e d i u m

IIRVIS 4

heat. A d d the garlic, sugar, c h i l l i powder, salt, t u r m e r i c

hill I'AHATION TIMC: 10 MINUTES, PUIS COOUNGTIME

and t a m a r i n d juice and b r i n g to the boil, stirring. Reduce

the heat to l o w and leave the m i x t u r e to s i m m e r for

luimilnnntt tamarind combine to create a tangy, aromatic chutney,

ihr, iriipu works just as well with canned tomatoes, if fresh ones
din nut in season.

iv III.

tomatoes, peeled (see page 18)

3
and chopped

i loves, chopped

p.i l lit'

II | sugar
I dp chilli powder
i

II

..ill

1 ''i turmeric

i ili pgroundnut oil

in H I ry leaves
i p brown mustard seeds
.i

I I

and t h i c k e n . R e m o v e the pan f r o m the heat and set aside

u n t i l the chutney cools completely.

lib p tamarind pulp

I

10 minutes, stirring occasionally, to blend the flavours

i. asafoetida

the t a m a r i n d p u l p i n a heatproof b o w l , p o u r over

I in > u i' 11 b o i l i n g w a t e r to cover and leave to stand for

In minutes. I Ise a w o o d e n spoon to press the p u l p and
i. I. . i v I he fibres and seeds, then strain t h r o u g h a n y l o n
|i i iiiiu a bowl, using the back of the spoon to extract

the c h u t n e y to a blender and blend u n t i l

a s m o o t h paste forms. Spoon the chutney into a glass jar
w i t h a tight-fitting, n o n - m e t a l l i c lid, but do not close.

4 n i." ft i the o i l i n a f r y i n g pan over a m e d i u m heat. A d d the

c u r r y leaves, mustard seeds and asafoetida and fry, stirring
constantly, for 30 seconds, or u n t i l the seeds splutter.
Watch carefully so they do not b u r n .
5 II

the spice m i x t u r e into the chutney and m i x w e l l .

T h e c h u t n e y is n o w ready to use, or it can be left to cool in

the glass jar, t h e n sealed and refrigerated for up to 2 weeks.

21

THE BASICS: CHUTNEYS AND SPICE MIXTURES

CUCUMBER RELISH

c h i l l i and % teaspoon salt. Heat 1 tablespoon vegetable o i l

KHEERA RAITA

i n a f r y i n g pan over a m e d i u m heat, add 6 c u r r y leaves and

% teaspoon b r o w n m u s t a r d seeds and fry, stirring constantly,

SERVES 4
PREPARATION TIME: 5 MINUTES, PLUS CHILLING

u n t i l the spices splutter. Watch carefully so they do not b u r n .

Immediately tip the m i x t u r e into the y o g u r t and stir w e l l .

A raita is a yogurt-based condiment usually containing vegetables. C o v e r the b o w l w i t h c l i n g film and refrigerate u n t i l required.
Raitas are designed to be cooling, to counteract the effects of any
spicy hot dishes. So, if you find a curry too fiery, balance the heat Serve chilled.
with a milk-based preparation such as this one.
GARLIC, YOGURT AND PEANUT RELISH - Put 300ml/

'A cucumber,

coarsely grated

300ml/10 % f l o z / 1 %

cups

natural yogurt,

W'Atl oz/1% cups natural y o g u r t i n a large b o w l and whisk

whisked

'/ tsp salt

'A tsp ground cumin
a p i n c h freshly g r o u n d
a pinch

black pepper

chilli powder

u n t i l s m o o t h . Stir i n 2 peeled and crushed garlic cloves,

1 finely chopped green chilli, 'A tsp salt and a h a n d f u l of finely
chopped coriander leaves. Heat 1 tablespoon of vegetable o i l
i n a f r y i n g pan over a m e d i u m heat and add 10-15 skinned
and unsalted crushed peanuts. Fry for 1 m i n u t e , or u n t i l the
peanuts t u r n golden b r o w n . T u r n off the heat and leave to

any excess water f r o m the grated cucumber,

using y o u r hands.

the c u c u m b e r i n a b o w l , t h e n stir i n the yogurt.

3 a I I n i n the salt, c u m i n , black pepper and c h i l i powder.

Cover the b o w l w i t h cling film and refrigerate until
required. Serve chilled.

VARIATION
ONION AND YOGURT RELISH - Put 300ml/10%fl oz/
VA cups n a t u r a l y o g u r t i n a large b o w l and whisk until
s m o o t h . Stir i n 1 chopped o n i o n , 1 finely chopped green

cool. Stir the peanuts into the y o g u r t relish, cover the b o w l

w i t h cling film and refrigerate u n t i l required. Serve chilled.

THE BASICS: CHUTNEYS AND SPICE MIXTURES

11 MON PICKLE

GARAM MASALA

A///1 IIHIkAACIIAAH

GARAM MASALA

H p A M T I O N TIMI 10 MINUTES. PLUS 30 MINUTES SOAKING TIME

AND I W M K S MA HIRING TIME

MAKES ABOUT 5 TBSP

PREPARATION TIME: 5 MINUTES
COOKING TIME: 2 MINUTES

Hlitm/m UIK ,u f pitipared with various spices and oil, rather

ttuui I ho nil in litis incipe comes from the skin of the lemons.
I ll m . H I ' .
I

. ' . . S.lll
..,//! i . )%.sugar
| .i11I\ ,i11

iii

seeds

i l l |i .1 n i l chillies

73

Garam masala quite literally means a mixture of hot spices and is

a blend of dry-roasted whole spices from northern India that are ground
a powder. Garam masala is usually added at the end of cooking to finish off
a dish with a delicate aroma of roasted spices, but it can also be added
with other spices during cooking. Once you've made this, you'll find the
is no comparison between a fresh blend you make at home and the shopbought varieties that have been sitting on a shelf for months.

4 p i e c e s cinnamon

S t i c k or C a s s i a

bark, e a c h 5cm/2in

long

12 bay leaves
II the lemons, then leave t h e m to soak in c o l d
I'll

v i i li ii 30 minutes. D r y the lemons, then top

NHll I ill I I hem and cut each into 8 pieces.

11 it lemons and the r e m a i n i n g ingredients in
III in

n i ' i i l l i i

howl and m i x together.

\I I H the pickle m i x t u r e to a large glass jar w i t h

5 black cardamom pods

20 green cardamom pods
2 t b s p coriander seeds
2 t b s p cumin seeds
l tsp cloves
l tsp black peppercorns

iillii Iul, seal and leave i n a w a r m place for

' ' I I nil II e using.

1 H E A T a dry frying pan over a m e d i u m - l o w heat u n t i l

you can feel the heat rising. A d d the c i n n a m o n stick

lAKI i l i j,it gently at least once a day to ensure

' i - I lull id I e leased 11 <nn t he lemons covers the lemons.
Inn tin I

or cassia bark, bay leaves and black c a r d a m o m and roast

ns begin to t u r n dark, the pickle is ready

'i l t d i tgei. tie alter o p e n i n g . T h e pickle w i l l keep for

i In * in. mi Ii'' in t he I ridge.

for 30 seconds, shaking the pan.

2

the remaining spices and continue roasting, shaking

the p a n , for about a further 1 m i n u t e , or u n t i l y o u can

THE BASICS: CHUTNEYS AND SPICE MIXTURES

'.'.'1

smell the a r o m a of the spices. Watch carefully so they

do not b u r n .
3 .:

=
' . the pan from the heat and immediately tip

the spices o n to a plate and leave to cool completely.

4

MANJU'S QUICK CURRY

PASTE
MANJU Kl JHA TP A T MASALA

the spices to a spice m i l l and blend until

I S 072 TBSP
ARATION TifVSE

finely g r o u n d . Store the m i x t u r e i n an airtight container,

away f r o m direct sunlight, for u p to 6 m o n t h s .

VARIATIONS
PANCH PHORON

Heat a dry f r y i n g pan over a m e d i u m -

l o w heat. A d d 4 dried red chillies, Vi teaspoon each b r o w n

mustard seeds, fenugreek seeds, nigella seeds and fennel
seeds and roast, shaking the pan constantly, for about
3 minutes, or until y o u can s m e l l the aroma. Watch carefullv
so the seeds do not b u r n . Leave to cool completely, then
grind and store as above.

DHANSAK MASALA -

This blend of spices and other ingredients is used to create a flavourful

curry sauce. This paste provides a base to a medium-hot, tangy curry.
2 tbsp

vegetable oil

2 tsp tomato puree

2 tsp ground cumin
2 tsp ground coriander
l tsp turmeric
'A tsp

Garam Masala (seepage 23)

% tsp chilli powder

% tsp salt

Heat a dry frying pan over a

m e d i u m - l o w heat. A d d a5cm/2in piece c i n n a m o n stick or

cassia bark, 20 green c a r d a m o m pods, 2 teaspoons each c u m i n
and coriander seeds, 1 teaspoon each black peppercorns,
b r o w n m u s t a r d seeds and fenugreek seeds, 4 bay leaves and
Vi teaspoon each cloves and t u r m e r i c . Roast, shaking the pan
constantly, for about 3 minutes, or u n t i l y o u can s m e l l the
aroma of the spices. Watch carefully so they do not b u r n .
Leave to cool completely, then grind and store as above.

1 M l A all the ingredients i n a small bowl to f o r m a thick,

reddish b r o w n paste.
2 ..

C at once, or transfer to an airtight container and

refrigerate for up to 9 days.

THE BASICS: CHUTNEYS AND SPICE MIXTURES

MADRAS CURRY PASTE

GHIA MASALA

Mi

t a J H

25

the o i l into a saucepan over a m e d i u m heat.

A d d the garlic, ginger, chilli powder and t u r m e r i c

and stir w e l l . T i p i n the freshly g r o u n d spices and
fry, stirring constantly, for 30 seconds to 1 m i n u t e until
the o i l separates.
4 K c M O w l r , the pan f r o m the heat and leave the paste to

Ilm 1'iiiniiml coriander and cumin, spicy black pepper and nutty
'ii n mustard featured in this curry paste create an authentic taste cool completely. Transfer the paste to an airtight container
nl mill win India.
and store, away f r o m direct sunlight, for u p to 6 m o n t h s .

i i t |.l)l.uk peppercorns

VARIATION

M I . pi oriander seeds

GREEN MASALA PASTE - Heat a dry frying pan over

lit | ( 11mi 11 seeds

a m e d i u m - l o w heat, add a 5cm/2in piece c i n n a m o n stick

11 p brown mustard seeds

or cassia bark, 9 black peppercorns, 4 cloves and 1 teaspoon

i i.ni in n / / , cup vegetable oil

1

c u m i n seeds and roast u n t i l y o u can s m e l l the aroma.

I I Ii . loves, crushed

i.
III

in

piece

root ginger, peeled and

chopped

i ii. | i hi Mi powder
i tli i' I i n ineric

Watch the spices carefully so they do not b u r n .

Immediately tip the spices on to a plate and leave to cool
completely, then p u t t h e m in a spice m i l l and blend until
finely g r o u n d . T i p into a blender and add a 5cm/2in piece
peeled and chopped root ginger, 5 chopped garlic cloves,

11 a dry trying pan over a m e d i u m - l o w heat. A d d the

I" | '| 'i 11 i n us and the coriander, c u m i n and mustard seeds

2 chopped green chillies, 1 chopped o n i o n , a h a n d f u l

coriander leaves, 9 m i n t leaves, 2 tablespoons vegetable o i l ,

Ihil II nisi, shaking the pan occasionally, u n t i l y o u can smell

1 tablespoon l e m o n juice and V* teaspoon salt and blend

ill

u n t i l a coarse, light green paste forms. Store as above.

II

>111.i.

Watch the spices carefully so they do not b u r n .

m m e I he pan f r o m the heat and i m m e d i a t e l y tip the

pli rs on lo a plate and leave to cool completely.
I he spices to a spice m i l l and blend u n t i l

lllli l\, then set aside.

26

THE BASICS: BREADS

BREADS
NAANS

NAANS

the Hour, baking powder and salt in a large

b o w l . M a k e a w e l l i n the centre. P o u r the o i l , y o g u r t and
m i l k into the w e l l , then add the yeast m i x t u r e . M i x u n t i l

MAKES 4

a soft d o u g h forms. If the d o u g h is dry and doesn't come

PREPARATION TIME: 15 MINUTES, PLUS AT LEAST 30 MINUTES

RISING TIME COOKING TIME: 10-1S MINUTES

together, sprinkle over 12 tablespoons water.

= i
the d o u g h bv idouching your hand into a fist,
Naan, the Persian word for bread, refers in Indian cookery to this oval
then wet y o u r knuckles and press t h e m repeatedly into
flatbread made with white wheat flour and usually leavened with yeast.
Milk or yogurt is added for greater volume. Naans are traditionally madethe d o u g h , pressing against the side of the b o w l , until a soft,
in a tandoor - a large, charcoal-heated, bowl-shaped oven. The breads
s m o o t h d o u g h forms. This s h o u l d take about 10 minutes.
are placed on the inside walls of the oven and baked in minutes. Although
4
the b o w l w i t h a clean, d a m p tea towel or cling
tandoor-baked naans are more rustic looking and larger than those made
3

in a domestic oven, yours will taste the same. Naans can be cooked the
film and leave the d o u g h in a w a r m place to rise until
day before, stored in an airtight container and reheated in an oven at
it increases in v o l u m e and is no longer sticky. This w i l l
180C/350F/Gas 4 for 5 minutes. To prevent them drying out, sprinkle
them with a few drops of water and wrap them in foil before reheating.take at least 30 minutes, but ideally leave for i-A hours.
5

I tsp dried yeast

grease a baking tray large e n o u g h to h o l d 4 naans.

i tsp sugar
200g/7oz/l% cups

r ft T the oven to 200C/400F/Gas 6 and l i g h t l y

6 ' i'i L- ? ! d o w n the d o u g h , then divide it into 4 balls

p l a i n flour,

p l u s e x t r a for d u s t i n g

'/i tsp b a k i n g powder

of equal size. L i g h t l y flour the w o r k surface and r o l l each

ball into a l o n g oval shape about 5mm/!4in thick. D o not

% tsp salt

r o l l t h e m too t h i n , or they w i l l be too crispy.

1 tbsp

Vegetable Oil, p l u s

2 tbsp

natural yogurt

of the oven and bake for 1012 minutes u n t i l they p u f f up

2 tbsp

milk

slightly and are golden and flaky. Serve hot.

extra for greasing the b a k i n g tray

1 r u \e yeast in a s m a l l b o w l and stir in 1 tablespoon

w a r m water. Stir i n the sugar and leave i n a w a r m place,
uncovered, for 5 minutes, or until bubbles appear and the
m i x t u r e looks a little frothy.

7 I"" M f the naans o n the baking tray, place t h e m i n the centre