The Café Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals (5 page)

Chili Peppers, Dried, Red
These are whole, dried red hot chilies, about 1½–2 in (4–5 cm) long that are usually added to hot oil to infuse it with their strong flavor. A quick contact with hot oil enhances and intensifies the flavor of the skins. Most chilies start off green and turn red as they age. The Indian dried red chilies are similar to most common types such as the cayenne and chile de arbol.

Cinnamon
This highly fragrant spice is the dried inner bark of the laurel tree. An important ingredient in Indian cooking, it imparts a pleasant aroma to foods. It is sold in powder and stick forms. The whole sticks are used to flavor meats, curry dishes, and rice dishes as well as teas.

Cloves
These are the dried, unopened buds of a tropical tree. Deep reddish-brown cloves add a strong fragrance to rice and grain recipes and are an important ingredient in garam masala. They are lightly fried in hot oil, which perfumes the food cooked in it.

Coconut Milk, Coconut Meat, Shredded Coconut
In my recipes I use coconut milk, coconut meat, and shredded coconut. Coconut milk is produced by crushing the thick, white coconut meat and mixing it with water. The result is then drained, and the soaked coconut meat squeezed to extract the liquid. As the milk sits, the fat rises to the surface. This fat is skimmed off and sold separately as coconut cream. The cream is much richer and thicker than the milk. Coconut milk and coconut cream are both sold in cans. When using coconut milk for savory recipes, make sure it is not sweetened. Sweetened milk or cream is used in making pastries and cocktails. I prefer to use full-fat coconut milk rather than the “lite” version that is not as flavorful or creamy. Before opening a can of coconut milk, make sure to shake it well as the cream will have risen to the top; shaking the can incorporates the cream into the thinner milk-like liquid to create a smooth, even consistency. Once the can is opened make sure you store it in the refrigerator, covered, and use it within 2–3 days since it spoils quickly.

Packaged, shredded coconut (sometimes labeled “grated”) is available frozen, which is the next best option to freshly grated and dried or “desiccated.” For the recipes in this book, be sure to purchase unsweetened shredded coconut. While dried unsweetened coconut is easy to find in most supermarkets or health food stores, frozen shredded coconut is available only in Southeast Asian or Indian grocery stores. The dried shredded coconut, however, has significantly less flavor than the frozen or fresh forms and does not give the creamy texture that is desired in Indian curries and stews. If you only have access to dried unsweetened shredded coconut, soak ½ cup (50 g) of the dried coconut in ½ cup (125 ml) of boiling water for about 15 minutes. Drain the excess water before use. Note that ½ cup of dried coconut is comparable to 1 cup of freshly shredded or frozen shredded coconut.

Freshly shredded or grated coconut will provide the best flavor and texture in Indian dishes. This requires purchasing a coconut and cracking it apart at home. Here is how to grate fresh coconut at home: Start with a clean looking coconut without cracks or any overpowering or rancid smell. It should feel heavy and full of water. You can shake the coconut to hear the water swish. Place the coconut on a clean, heavy wooden cutting board or a clean concrete block. Holding the coconut in one hand, tap the coconut lightly on all sides with a hammer to dislodge the insides from the hard brown shell. Then carefully but forcefully hit the shell with the hammer to break it open. Now most of the hard shell should separate from the coconut. Carefully pry off the meat from the brown outer shell with the tip of a well-rounded, blunt knife. Grate the coconut meat using a handheld grater.

Coriander Leaves, Fresh
Also known as cilantro, this annual in the parsley family is one of the most commonly used herbs in Indian cuisine. It is generally used uncooked for garnishes, marinades, and chutneys. Many dishes also incorporate fresh coriander leaves at various stages of cooking, a process that softens the sharp flavor and aroma of the herb. Fresh coriander leaves are highly perishable and prone to wilting. See “Storage Tips for Spices and Herbs,” page
12
.

Coriander Seeds
are ribbed peppercorn-sized and-shaped, pale green to light brown–colored seeds of the coriander (cilantro) plant. They are extremely aromatic, with a spicy hint. Their taste and aroma, however, are in no way similar to the leaves of the coriander plant. I always keep them in small quantities in airtight containers, as they lose their flavor with exposure and age. Coriander seeds are also available in a ground form.

Cucumbers
Used widely in Indian kitchens, cucumbers can be served with any Indian meal. They can always be found in my refrigerator and are a summertime favorite. The cooling, clean flavor matches well with foods like chilies, cilantro, cream, garlic, lemon, lime, mint, olive oil, onions, sour cream, tomatoes, vinegar, and yogurt. I like to cut them into little finger-sized wedges and serve with a sprinkle of salt, black pepper, Asian red chili powder or cayenne pepper, and a heavy dose of fresh squeezed lemon juice.

When purchasing cucumbers, look for a smooth, brightly colored skin. Cucumbers keep well in a plastic bag in the refrigerator for up to ten days. I prefer to use the long, seedless variety called “English cucumbers,” and though called seedless, they actually have very small seeds. They are usually sold shrink-wrapped. Unlike the common garden-variety salad cucumber, these cucumbers can be eaten without peeling or seeding.

Cumin Seeds
These seeds are the best-known and most widely used spice in Indian cuisine. They are either fried whole in hot oil or dry roasted and then used whole or finely ground, depending on the recipe. Cumin is warm and intense and has an almost nutty aroma.

Curry Leaves
Curry leaves originate from the kari tree, a sub-tropical tree native to India. They are used similarly to bay leaves—mainly as an aromatic and flavoring for most curries and soups. They are widely used in dishes along the southern coastal regions of India. When starting a curry or soup dish, curry leaves are placed in hot oil and fried until crisp, which makes the oil and the leaves intensely flavorful. In India, it is more common to use fresh curry leaves rather than dried ones. You can purchase fresh curry leaves in Indian grocery stores. Dried curry leaves can be purchased from specialty gourmet stores or online (see Shopping Guide, page
140
). I recommend always buying fresh instead of dried leaves. The best way to store fresh curry leaves is to wash them and pat them mostly dry with a paper towel. Store refrigerated, wrapped in a paper towel inside a zip-lock bag. They will stay fresh for up to a month. For extended use, air dry them completely and store in an airtight container.