How to Cook Indian (7 page)

2. Set aside to cool slightly. Strain into a clean jar and let cool completely. Cover with an airtight lid and store in the refrigerator for up to 2 weeks.

Khoya

Unsweetened solid condensed milk

Makes 1 cup (155 grams).

5 cups (1 liter) full-fat buffalo or cow’s milk

1. Place a heavy-bottomed saucepan over high heat and add the milk. When it comes to a boil, lower the heat to medium and cook, stirring continuously, for about 30 minutes or until the milk is reduced and forms a thick lump. It is very important to stir continuously and not allow a cream to form on the surface because this will affect the texture of the
khoya.

2. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days.

For centuries, a potter’s wheel was used in India to make earthenware pots called
matkas
that kept drinking water cool. Surprisingly, even with refrigeration and electricity, traditional
matkas
are still used in many Indian homes.

Indians love cool drinks and cooling foods when the weather is hot, and they enjoy warming drinks in the winter. In Delhi, the dry summer wind called
lu
not only dehydrates you but also saps all of your energy, and a glass of chilled watermelon juice hits the spot on those hot days. In Punjab, a tall glass of chilled
lassi
(page 44) is most welcome in the summer, and spice-laden drinks such as
jal jeera
(page 41) are served as aperitifs. And a cool
kokum sharbat
(page 43) is served to welcome guests and is essential at weddings.

During the winter months, a saffron-enriched milkshake called
zafrani sharbat
(page 46) is popular in Kashmir, and even though it’s a cold drink, the spice is wintry and warming.

The drinks that follow will enhance your appetite, refresh your palate, fill in those little gaps between meals, or cool your parched throat.

Adrak Navratan

Spicy gingerade

This drink is an excellent digestive. It can be kept in the refrigerator for up to a week. Dried dates and raisins impart natural sweetness to the drink, but if you wish to make it sweeter you can add 1 teaspoon sugar to each glass of
adrak navratan.

Serves 4.

10 to 12 dried dates

1½ teaspoons julienned tender fresh ginger

½ cup (90 grams) raisins

5 or 6 hot green chiles, stemmed and cut in half

½ cup (100 ml) freshly squeezed lemon juice

1½ teaspoons table salt

1 teaspoon black salt

1. Pit the dates and thinly slice them lengthwise.

2. Combine the dates, ginger, raisins, chiles, lemon juice, salt, black salt, and 1 cup (200 ml) water in a bowl and stir well. Transfer the mixture into a wide-mouthed glass jar. Shake well and set aside for 7 days or until the juice turns pink.

3. To serve, put 1 tablespoon of the juice and 1 tablespoon of the julienned dates and ginger in a glass. Fill the glass with cold water and serve.

Gulab-E-Aab

Rose drink

This rose drink has a layer of a special type of dessert called
malai burfi
on top. You can find the dessert at any Indian store. As a variation, you can top the drink with a scoop of vanilla ice cream instead.

Serves 4.

7½ cups (1.5 liters) whole milk

½ cup (125 grams) sugar

A few saffron threads

½ teaspoon ground green cardamom

2 tablespoons rose syrup

4
malai burfi
(condensed-milk
mithai,
store-bought)

10 almonds, blanched (see Note), peeled, and slivered

20 pistachios, blanched (see Note), peeled, and slivered

1. Place a deep nonstick saucepan over high heat and add the milk. Lower the heat to medium, add the sugar, and cook, stirring, until the sugar dissolves. Transfer to a bowl. Add the saffron and stir until it dissolves.

2. Add the cardamom to the milk and stir. Set aside to cool to room temperature.

3. Add the rose syrup and stir. Place the bowl in the refrigerator to chill.

4. Ladle into individual glasses. Crush the
malai burfi
and sprinkle it over the top of the milk in each glass. Garnish with almonds and pistachios and serve cold.

Malai burfi:
This delicious Indian dessert is prepared by boiling milk and reducing it until most of the moisture evaporates. Once the milk thickens to a solid mass, it is flavored with sugar and other ingredients. It is then shaped into small pieces.
To blanch almonds or pistachios, put them in 1 cup (200 ml) boiling water for 5 minutes. Drain and rub off the skins.

Jal Jeera

Refreshing spicy drink

This drink is very popular in Indian homes. Be sure to use fresh cumin. Check with your nose: If the cumin is aromatic, then the spice is active and hasn’t lost its flavor.

Serves 4.

2 tablespoons ground roasted cumin (page 32)

2 tablespoons fresh mint-leaf paste (50 leaves)

½ teaspoon fresh cilantro-leaf paste (¼ cup leaves)

1½ tablespoons
amchur
(dried mango powder)

1 tablespoon black salt

3 tablespoons freshly squeezed lemon juice

1 teaspoon sugar

Fresh mint leaves

1. In a large jug, combine the cumin, mint paste, cilantro paste,
amchur,
black salt, lemon juice, and sugar.

2. Add 5 cups (1 liter) cold water and stir until all the ingredients are well blended.

3. Pour into individual glasses, garnish with mint leaves, and serve cold.

Kairi Panna

Tart green mango drink

This tart mango drink is the perfect chiller for summer. You can add mint leaves for garnish if you like.

Serves 4.

1 large green mango

1 teaspoon ground roasted cumin (page 32)

8 to 10 whole black peppercorns, crushed

¾ teaspoon black salt

Small pinch of asafetida

½ cup (125 grams) sugar

1. Wash the mango well under running water.

2. Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. When it comes to a boil, add the mango and lower the heat to medium. Cook for 25 minutes or until the mango is soft and the skin begins to peel off. Let cool to room temperature.

3. Drain off the water and peel and pit the mango; mash and strain the pulp into a deep bowl.

4. Add the cumin, pepper, black salt, asafetida, and sugar. Stir until the sugar is dissolved.

5. Divide the mixture between 4 tall glasses, then fill them with cold water. Stir well and serve immediately.

You can make the pulp in bulk and store it in the refrigerator. It will keep for up to a week.

Kale Angoor Ka Sharbat

Black grape drink

This delightful tangy and strong-tasting drink is very popular during hot Indian summers. You can also prepare it a few hours before serving. Chill it and then serve over crushed ice.

Serves 4.

¾ teaspoon cumin seeds

½ teaspoon
ajwain

1 teaspoon fennel seeds

1 tablespoon black salt

4 cups (800 ml) black grape juice

1½ tablespoons tamarind pulp

Crushed ice

1. Place a shallow pan over medium heat, add the cumin,
ajwain,
and fennel, and roast for 2 minutes or until fragrant. Let cool and transfer to a spice grinder. Add the black salt and grind to a fine powder.

2. Pour the black grape juice into a jug; add the ground spices and tamarind pulp and stir well.

3. Add crushed ice and stir. Pour into individual glasses and serve cold.

Kokum Sharbat