1,000 Indian Recipes (41 page)

Authors: Neelam Batra

BOOK: 1,000 Indian Recipes

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This book provides the lover of Indian food—by birth or by taste—a wide variety of choices, serving suggestions, and background information that enable you to enjoy and experience Indian food the way Indians do in their own kitchens.

Although the recipes aren't hard, many may require allowing extra time to make the various components of the dishes, or to go stock up at your local Indian or ethnic market for ingredients crucial to the cuisine. You'll see that there are numerous recipes made with a pressure cooker, which enables me to make traditionally slow-cooked dishes such as
dals
, soups, curries, even desserts with much less effort and in less time. I highly recommend that if you don't have a pressure cooker, you invest in one; it will change the way you think about and cook Indian food. Even traditional cooks in India use pressure cookers daily to simplify their lives. So don't worry about sacrificing authenticity. It will still be there in the taste and texture of every dish you make.
Look for the
symbol near the recipe title. It signifies that a pressure cooker is used
.

Many people also rightfully think of Indian cuisine as a source for healthful foods full of flavor. Indian meals are nutritionally balanced and are largely vegetarian, offering many options for people looking to improve their health by eating a meat-free diet. In fact, because so many of the recipes in this book are meat-free—as representative of the cuisine—I go a step further in helping you plan healthful meals by identifying which recipes are vegan—meaning free of meat, fish, poultry, eggs, and dairy products.
Look for the
symbol near the recipe title. It indicates vegan recipes
.

I strive for a healthful diet. Most of my recipes are as low in fat as they can possibly be: I pan-fry foods that are normally deep-fried, and in most dishes, I use vegetable and other oils instead of
ghee
. Even in cases where I do draw the line at keeping some things authentic—like deep-frying pakoras or using cream as in Butter-Cream Sauce with Fresh Tomatoes, I exercise moderation rather than compromising or giving them up entirely.

I have been cooking Indian food in American kitchens for more than 30 years and I know that every cook needs to adapt meals to her or his lifestyle—to time on hand, to what cooks conveniently, to satisfy various family food preferences, to eat healthfully—because I have lived and do live through those same experiences. I hope you find that these recipes fit your needs for everyday meals, for family gatherings, for parties, and just for experimenting with the great flavors of Indian cooking.

The Indian Philosophy of Food and Menu Planning

I have lived (and have enjoyed living) in the United States for 30 years, but I will always be connected to India. Memories of the natural beauty of the mountains and shores, the tranquility and comforts of family and spiritual rituals, and the sensory joys of preparing and sharing food are indelibly etched in my mind, heart, and soul and inspire me to visit India as often as I can.

Welcoming and sharing with others is paramount to Indian culture and eating together helps develop and strengthen bonds with our family and friends. Indeed, the ancient Sanskrit saying is telling about India: "Atithi Devo Bhava." This literally means that your guest (
Atithi
) is your God (
Devo
), and God will treat you just like you treat your guests. And that is the guiding force of Indian philosphy and hospitality—from the way we receive guests and entertain them to the way we feed them.

Mealtimes in India are steeped in tradition. They are a time for closeness and catching up (and a time for complaining and for gossip, too). Children, husbands, and in-laws feel loved and cherished by the mother and wife of the house. The meals themselves are prepared fresh, with recipes passed from mothers to daughters through the generations—not on paper but in the kitchen, when you are side by side. With a memory of countless recipes, the cook's job then is to imagine and plan the menus carefully, keeping the family's preferences in mind.

A typical everyday meal includes a "wet" dish with a sauce, such as a curry; a "dry" vegetable dish;
chapatis
(whole-wheat griddle breads) and/or rice; and plain yogurt, which serves as a soother, a palate cleanser, and a digestive aid. An array of pickled vegetables, chutneys, and chopped vegetable salads are standard accompaniments.

Meals for company tend to be more elaborate. Special drinks and appetizers are served, the number of the wet and dry dishes increases,
paranthas
(griddle-fried breads) and elaborate rice
pullaos
(pilafs or seasoned rice dishes) take the place of everyday
chapatis
, and plain yogurt transforms into a seasoned or enhanced
raita
or a
pachadi
. Desserts complete the meals with distinction.

Indian food is traditionally served "family style," meaning multiple dishes are brought to the table, from which each person takes her or his share. There is no one main dish; rather, each dish complements the others, and no flavors collide. For example, you would not serve two
dal
(legumes) dishes together or two soupy vegetable curries together, rather, you would choose a dal and a vegetable curry.

For your own meals, before you plan a menu, think always of balance—balance of nutrition with flavor, of "wet" (with sauce) and "dry" (without sauce), and of aesthetics and color.

Make nutritionally balanced meals according to your eating preferences, vegetarian or non-vegetarian. It's important to note that vegetables play an important part of every Indian meal, even when the meals are primarily non-vegetarian.

So, to serve an Indian meal, consider or plan a menu with foods from all the major food groups, buy and use them as fresh as possible, and for the most part, even if varied eating preferences surface, make a few vegetarian dishes—it will follow tradition and usually be better for everyone's health.

For flavor elements, the natural flavors of ingredients are important as well as the results when ingredients are combined. Determine whether you want to serve simple, light flavors or rich, complex tastes. Will spicy or mild dishes satisfy, and how much chile-pepper heat will be bearable for all?

The "wet" and the "dry" factor is particular to Indian cuisine. The "wet" curries or saucy dishes give necessary moisture to the meal. Though there is no set standard, the full-bodied, thicker curries pair well with breads, and the soupy, thinner ones are good served over rice, which soaks up all the juices.

Equally important to a meal are the aesthetics and color. Nothing stimulates the senses and appetite as vibrant colors and a beautifully presented meal. We savor the perceived flavors of foods first with our eyes and nose before actually tasting them. So make your meals as pleasantly fragrant as possible, and attractive too. Even for dull-colored dishes, try simple garnishes of contrasting colors—adding chopped cilantro on a few dishes and a sprinkle of
garam masala
or paprika on others.

Please remember (and gently remind your family from time to time), although it is far more fun to eat what captures the senses—and rich, golden-fried appetizers and desserts or creamy curries are often the most enticing—don't go overboard on high-fat and calorie-rich dishes. Indulge in moderation and give yourself a chance to eat well for the rest of your life.

Menus

Here are some menu suggestions to try out the elements of balance in menu planning, or just to get dinner on the table. Use my recipes as they appear in the book, or be inventive and treat them as points of departure to create new dishes.

A Meal from the American Pantry

Pastry Swirls with Roasted Red Bell Peppers and Potatoes

Basic Green Chutney

Multi-Colored Warm Tomato Salad

Ginger Chicken with Citrus Juices

Minty Pot-Roasted Potato Curry
(
Pudina Dum-Aalu
)

Baby Yellow Patty Pan Squash with Chopped Tomatoes

Stir-Fried Mushrooms and Red Chard Pilaf

Mango or any other Ice Cream Dessert

Easy Make-Ahead Meal

Cauliflower, Potato, or Green Bean Pakora Fritters

Yogurt Chutney with Puréed Greens