74. RAJAM ALU T
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250 gm red beans soaked 12 - 24 hours
750 gm potato, about 2 X 2 cm cubed
2 - 3 d/s salt, or to taste
2 - 3 d/s vegetable oil for frying
1 medium chopped onion
3 - 4 d/s fresh ginger grated or finely chopped
6 - 8 large cloves garlic, crushed or finely chopped
5 hot chilli or powder to taste, cut into rings
2 medium capsicum cut into strips
1/8 medium cabbage, shredded
1 d/s cumin powder
1 d/s coriander powder
1/2 d/s hing
1 d/s curry paste
2 medium tomato, cubed or 250 gm tin peeled tomato
100 gm tomato paste
1/2 bunch of fresh coriander
P
ressure cook the beans in 750 ml of water and 1/2 the salt quantity you intend to use for 15 minutes or simmer them in a pot with enough water to keep them covered until they are very soft and mash easily between fingers.B
oil the cubed potato in 750 ml of water and the other 1/2 of the salt for about 10 minutes until the cubes are just soft.W
hile the beans and potato are cooking fry the onion ginger and finally the garlic until they begin to brown a little. Add the chilli and hing and fry slowly for a few minutes longer then add the other spices and stir in well. Add the shredded cabbage, stir and remove from heat after about 1 minute.W
hen the beans are cooked, mash about half of them into their cooking water with a potato masher. Add the boiled potato and the spicy fried mixture. Add the tomato and the tomato paste, bring to the boil taking care not to burn the base of the curry and then simmer on a heat disperser for about 15 minutes. The mixture will require regular stirring to prevent burning at the base of the pot.T
aste the curry throughout the simmering stage and adjust for chilli and salt. The curry should begin to thicken after about 10 minutes.R
emove the roots from the fresh coriander then wash and cut the stems and leaves into about 2 cm length pieces. Add these to the curry mixture, mix well and once boiling begins, remove from heat and transfer to storage jars.SERVING: Serve over rice or corn chips. Top with fresh chopped tomato and onion. Excellent topped with tahini sauce (page 14). Eat as above or scoop up with pita bread, puri or pappadams.
This is a very delicate curry and if made only mildly hot or with no chilli at all, it is usually liked by children.
2 d/s vegetable oil for frying
1 d/s black mustard seeds
200 gm split peas
1/2 d/s cumin powder
1/2 d/s coriander powder
1/4 d/s turmeric
2 d/s dried rosemary or 3 - 4 twigs of fresh
10 - 20 curry leaves or about 5 dried lime leaves
2 - 3 hot chilli (optional)
2 d/s garlic, crushed or finely chopped
750 ml water
500 gm pumpkin, peeled, seeded and cubed
50 gm grated or desiccated coconut
2 d/s salt or to taste
50 gm coconut milk
4-5 d/s desiccated fine coconut
1/4 bunch fresh coriander
H
eat the oil in the pot you are going to use to cook the pumpkin. Add the mustard seeds and stir until they begin to pop, then add the peas, garlic and chilli. Stir this mixture almost constantly until the peas begin to brown.A
dd all the dry spices and continue to stir for about 30 seconds. Have the water ready to quickly cool this mixture to prevent burning.A
fter adding the water stir up any peas or spice which may be stuck to the bottom of the pot. Add the pumpkin, coconut and salt. Stir well and pressure cook for 5 minutes or if simmering, bring to the boil and simmer until the peas are beginning to soften, then add the pumpkin so that it is soft by the time the peas are cooked. If simmering, note the level of water at the beginning of boiling and maintain this level throughout.
M
ix the pumpkin and pea mixture when it is soft and adjust the salt and chilli. It may be necessary to place the pot on a heat disperser at this stage.A
dd more coconut milk if you want a richer curry and stir while you bring it back to simmer. Remove roots from the coriander, wash and chop the stems and leaves into 2 cm pieces. Add these to the curry, mix well and when simmering begins evenly again, remove from heat and transfer to storage jars.O
ne alternative method to make this curry is to cook the green pea dhal on page 65. In a separate pot fry the mustard seeds, garlic, chilli and spices and add the pieces of pumpkin. Do not add the split peas in this case. Stir well and then add enough water to about 1/2 cover the pumpkin. Add somewhat less salt and cook on a low flame until the pumpkin is becoming soft. Add the green pea dhal and the coconut cream and cook for a few minutes more. Add the fresh coriander and then store or serve.SERVING: Serve hot as a dip, on rice or corn chips. Garnish with a little chopped spring onion or coriander.
T
his is one of the most popular soups in the restaurant. It is very easy to make and it keeps well under refrigeration.2.5 L water
200 gm lentils
200 gm potato, cubed
400 gm tomato diced or can of peeled tomato
2 d/s tomato paste (optional)
1 medium onion, chopped
1/2 d/s turmeric
1 d/s cumin powder
1/2 d/s hing
3 d/s salt or to taste
2 d/s vegetable oil for frying
1/2 d/s cumin seeds
2 d/s curry leaves
1 medium onion finely chopped
1 d/s garlic
1 D/S tamarind concentrate or 2 d/s lemon juice
1/4 bunch fresh coriander
P
ressure cook all the first set of ingredients for 5 minutes or simmer until the lentils are very soft and beginning to collapse. Only about half the lentils should be remaining intact.W
hile the above is cooking, heat the oil in a fry pan or wok and add the cumin seeds. Stir until they begin to pop. Add the curry leaves stir for about 10 seconds and then add the chopped onion and garlic. Lower heat and fry until soft and lightly brown.W
hen the soup is cooked add the fried mixture and simmer for about 20 minutes. Adjust the salt content and if you like soup spicy hot, add some chilli chutney. Add the tamarind concentrate or the lemon juice.R
emove roots from the coriander, wash and chop the stems and leaves finely then add to the soup. When the soup begins to simmer evenly again, remove from heat and transfer to storage containers.SERVE
with pappadams or with bread and garnish with fresh chopped coriander.
77. BRINJAL (EGGPLANT) & DHAL CURRY T
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750 gm eggplant
500 gm potato, cubed into 2 cm blocks
2 d/s salt
500 gm peas, fresh or frozen
2 d/s vegetable oil for frying
1 d/s black mustard seeds
1 d/s cumin seeds
1 medium onion, cut into thin 1/2 rings
1 d/s fresh ginger, grated
2 d/s garlic, crushed or finely chopped
6 hot chilli, finely sliced (or to taste)
1 medium capsicum, thinly sliced
1/2 d/s hing
1/2 d/s cumin powder
1/2 d/s coriander powder
1 can coconut milk
3 medium tomato, cubed (optional)
1/8 cabbage, shredded
1/2 bunch fresh coriander
This next process is optional and can be by-passed. Cut the stems from the eggplant and then slice the fruit into about 2 cm cubes. Place the cubes into a colander and sprinkle with plenty of salt. Place the colander in a sink or a bowl on a slant so that the juice released by the salt can drain away. Allow at least one hour for this process and then squeeze and wash the cubes under running water.
C
over the potato with water, add the salt, bring to the boil and simmer until beginning to soften - about 5 minutes. Alternatively add the potato cubes to the fried and spiced mixture below and begin to boil in the curry sauce, adding the eggplant and other vegetables in succession.H
eat the oil in a pot large enough to hold all the ingredients of this recipe. Add the black mustard and cumin seeds and stir until popping begins. Add the onions, and ginger and fry on medium heat until soft and brown. Add the garlic, chilli and capsicum and slow fry for about 5 minutes.A
dd the dry spices and stir well. Add the coconut milk. Add the boiled potato and the boiling water and bring to the boil. Alternatively add about a litre of water, mix well and add the raw potato cubes at this stage. Bring to boil gently and simmer for about 5 minutes. The potato flavour in this method is less distinct than when it is parboiled separately. Add the sliced eggplant and stir in well. You may have to add a little water. Add the tomato and the cabbage. There will be some salt retained in the eggplant if you used the salting method so do not make any adjustments to the salt at this stage. Bring to a simmer but stir regularly to prevent burning.B
lend the fresh or frozen peas with just enough water to keep them moving. Add these to the curry when the eggplant and cabbage is beginning to soften. Bring to and even simmer again and then taste for the desired salt strength. The eggplant should have released all the salt into the juice by this stage.R
emove roots from the coriander, wash and finely chop the stems and leaves. After the curry has been simmering for a few minutes and has been well stirred, add the coriander to it. Mix well and when simmering evenly again, remove from heat and transfer to storage jars. Remember that the vegetables will continue to cook while cooling in the storage jars, so remove the curry from heat while the vegetables are still a little firm.SERVING: This curry can be presented as a stew to be eaten with bread or served topped over rice. Garnish with chopped spring onion or chopped fresh coriander.
ALTERNATIVE
T
his alternative brinjal curry is easier to make and less complex in its flavour You will need to make some panch phora which is :1 portion brown mustard seeds
1 " fennel seeds
1 " cumin seed
1/2 " fenugreek seeds
150 gm lima beans or split peas (optional)
2 or 3 medium eggplant
1 or 2 red or green capsicum
1 kg cooking tomato or can of peeled tomato
2 d/s tomato paste
100 gm pitted dates (chopped) or 50 gm palm sugar
2 d/s panch phora
1 d/s hing
1 d/s coriander powder
1 d/s turmeric
d/s mace or nutmeg
2 -4 hot chilli
10 - 20 lime leaves
1- 2 d/s salt
50 ml sunflower oil & 50 ml sesame oil
1/2 bunch fresh coriander
T
he lima beans or split peas are made into stock. A much more balanced and richer curry is achieved you use them. Pressure cook or simmer the beans in about 1 L of water and the salt. When they are very soft, puree them. This should be prepared before you proceed with the next stageC
ut the eggplant into about 2 cm cubes and the capsicum into 2 cm squares. Have this ready before you heat the oil. Choose a saucepan or wok large enough to take all the ingredients. Heat the oil and panch phora until the mustard seeds begin to pop.A
dd the hing and stir into the oil for about 10 seconds. Add the eggplant and capsicum and stir on fairly high heat until all the pieces are sealed with the hot oil and seeds. Add the remaining spices and stir until evenly distributed. Continue this for about a minuteA
dd the bean stock, tomato and dates. Mix in well and slowly bring to the boil. Simmer on low heat with regular stirring until the eggplant is becoming evenly soft and all the dates have dissolved Check for salt and chilli taste. Add the coriander, stir and remove form heat. Transfer to clean jars or serveSERVE topped with fresh coriander on rice and / or Indian breads
IN THOUGHT,
WORD AND DEED
EVERYTHING WE DO
WITH EACH OTHER
AND WITH THE WORLD
IS
LOVE,
OR IS
TYRANNY.
LOVE
ALWAYS BRINGS
PERMANENT
HEALING
(potato & pea)
I
f you are making this curry, it should be made hot and be fairly oily to bring out its richness.1 kg potato 2 cm cubed
500 gm fresh shelled or frozen peas
1 medium onion, chopped
1 d/s grated ginger
1/2 knob garlic, grated, chopped or crushed
5 - 10 hot chilli
200 gm tomato paste
1 - 3 d/s salt
1 d/s black mustard seeds
1 d/s cumin seeds
1 d/s ground cumin
1 d/s ground turmeric
1 d/s garam masala
2 d/s curry powder or paste (vindaloo)
1 d/s fennel seeds or powder
1 d/s star anise
100 ml sunflower oil
1/2 cup chopped coriander
I
f you are using frozen peas, place about half of them into a container and just cover them with hot or warm water to thaw. Allow to stand while cooking and when thawed, blend to a fine pulp. This is an optional procedure . All the peas can be added to the curry whole.H
eat about half the oil in a large saucepan and heat the mustard and cumin seeds until the mustard begins to pop. Add the remainder of the oil, the onion and ginger. Fry on medium heat until soft then add the garlic and chilli. Fry until beginning to brown. Add the remainder of the spices and stir well. Add about 1 litre cold water and stir. Add the tomato paste and salt. Add the potato cubes, bring to the boil then simmer with a lid on the saucepan until the potato is becoming soft. Add the blended peas and simmer for a few more minutes.A
dd the remainder of the fresh or frozen peas. When simmering begins again and the peas are beginning to soften add the coriander. Bring to the boil then remove from heat and transfer to storage jars.Serving:
This curry can be served on rice or with bread or chapatti. Garnish with chopped coriander.
80. BROCCOLI & SPINACH CURRY T
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200 gm lima beans or split peas
2 bunches (about 1.5 kg) of broccoli
2 d/s salt
1 bunch spinach or silverbeet
2 d/s vegetable oil or milk-free margarine
3 medium onion, sliced into 1/2 rings
2 d/s garlic, crushed
6 hot chilli (or to taste), finely sliced
1/2 d/s hing (optional)
1 d/s cumin powder
1/2 d/s garam masala
1/2 d/s nutmeg or mace powder
1/2 d/s aniseed powder or crushed seeds
1 can coconut cream (optional)
3 heaped d/s "gem flour" a finely ground corn polenta. Standard polenta will do if the fine variety is unavailable.
P
ressure cook or simmer the lima beans or split peas in about 300 ml water and 1 d/s salt. When soft, puree.
R
emove woody stems from the broccoli, cut the remaining stems and the flowers into small pieces and place in a pot. Add the chilli and salt and the bean stock. Add extra water to just cover the broccoli. Bring to the boil and simmer until you can mash the broccoli easily. For a smoother curry, blend until pureeW
hile the broccoli is simmering, heat the oil or margarine in a wok or saucepan and add the hing. Stir well then add the onion and fry on low heat until it is going brown. Add the garlic. Fry for about 5 minutes then add the other dry spices. Mix well, fry for about 1 minute then remove from heat. Add this to the mashed or blended broccoli.W
ash the spinach or silverbeet, remove roots or extra thick stems, cut into 1 cm slices and place in a covered saucepan with a few spoonfuls of water and heat on low until the leaves have collapsed. Puree and add to the curry with the coconut cream. Simmer for about 5 minutes on low heat.R
emove a little juice into a mixing bowl from the curry mixture and place it in a sink of cold water to cool. Add the gem flour when it is cold enough to touch, stir in with a whisk until there are no lumps remaining. Add this to the simmering curry and quickly stir to prevent it setting in lumps. Simmer another 5 minutes and then remove from heat and transfer to storage jars. If you are using the course polenta, you will have to simmer the curry longer to soften the granules.SERVING: This curry is best served in a bowl and topped with a little milk-less margarine. Spoon onto rice or eat with chapatti.
500 gm fresh or frozen green beans
2 d/s vegetable oil for frying
1 d/s fenugreek seeds or panch phora see Brinjal
1 medium onion, cut to 1/2 rings
2 d/s garlic, crushed or finely chopped (optional)
2 d/s fresh ginger, grated or finely chopped
3 - 4 hot chilli, finely chopped; chilli powder
1/2 t/s hing (optional)
1/2 d/s fenugreek powder
1/2 d/s turmeric
1/2 d/s garam masala
200 ml water
50 gm coconut, fresh grated or desiccated
1 d/s salt
1 can coconut milk
4 d/s peanut butter
4 d/s tomato paste or puree
1/2 cup chopped fresh coriander (optional)
H
eat the oil and fry the fenugreek seeds or the panch phora until they begin to brown and release a distinct aroma. Add the onion and ginger and fry for a few minutes. Add the garlic. Fry on medium heat until soft and beginning to brown. Add the chilli for a few minutes. Add the hing and stir, then add the other spices, stir well and then add the water, coconut and salt. Bring to the boil and simmer for about 10 minutes. Mix in the peanut butter until it is smooth then stir in the tomato paste. Simmer for 5 minutes. If you are using fresh beans, add them while bringing the water to the boil.I
f you have frozen beans, add them after simmering (they need less cooking). If the curry is still fairly dense, add another can (or part) of coconut milk. Add the fresh coriander, bring to boil and then serve or transfer to storage jars.SERVING: Alone with bread or poured over hot rice. Garnish with a sprinkle of coriander leaves.
3 medium potato, cubed for boiling
3 d/s tahini (optional)
1/2 d/s salt or to taste
2 d/s vegetable oil
1/2 d/s black mustard seeds
1/2 d/s black cumin seeds (optional)
1/2 d/s cumin seed
1 medium onion cut to 1/2 rings
3 hot chilli, finely chopped
2 d/s fresh ginger, grated or finely chopped
1/2 d/s turmeric
1/2 d/s cumin powder
1/4 bunch fresh coriander
B
oil the potato in just enough water to cover until it is very soft. Blend the potato and water and add the salt and tahini to make a thick but liquid sauce.F
ry the seeds until the mustard begins to pop then add the onion and ginger. Fry gently until soft then add the chilli. Fry another 5 minutes then add the dried spices. Stir well to prevent burning then add the blended potato sauce and bring to the boil with regular stirring to prevent burning at the base of the pot.R
emove the woody sections of the asparagus stems, chop the remainder into about 4 cm sections and add to the sauce. It will take only a few minutes for the asparagus to soften. When soft, remove the roots from the coriander, chop leaves and stems into small sections, and add to the curry. Mix in well and when evenly simmering, remove from heat and serve or transfer to storage container.SERVING
: On rice or with bread.
|
IT IS NOT SO MUCH WHERE WE ARE UP TO THAT MATTERS. COMMON DESTINY IS THE BOND OF ONENESS AMONGST PEOPLE |
83. MUSHROOM - POTATO - PEA CURRY
1 kg mushrooms - quartered
1 kg potato diced and boiled in :
2 d/s salt till just soft.
500 gm fresh or frozen peas - blended with minimum water
1 can coconut milk and/or 200 gm desiccated coconut
1/2 bunch of fresh coriander
Fry:
1 d/s black mustard seeds
1 d/s black cumin seeds
1 onion chopped
1 ginger grated (size 2 walnuts)
1 bunch spring onion
3 d/s minced garlic
10 chopped chilli
add:
1 d/s hing
1/2 d/s turmeric
1 d/s cumin
M
ix in the chopped mushrooms to the above and fry for a few minutes. Add the boiled potato, and coconut (if using desiccated form) and simmer until mushrooms almost cooked. If using coconut milk, add it now and simmer for a few minutes. Add the chopped coriander. Simmer about 5 minutes.
(Also known as Milia Chatni)
I
t would be incomplete to have an Indian meal setting without some kind of Chutney. Tamarind is a sweet sour tropical and sub-tropical fruit with a very characteristic flavour. It is eaten fresh but it also makes an excellent chutney and a very refreshing drink. Tamarind is available from Indian and Asian stores in both the crude fibrous form as well as a concentrate. A lot of work is required to process the crude form. It must be soaked with the right amount of water and then tediously sieved to remove the fibres. There are some varieties of prepared tamarind chutney available in Asian supermarkets and health stores. This recipe will assume the use of the concentrate.200 gm Tamarind concentrate
200 ml water
2 d/s sugar
1/2 t/s Salt
4 d/s Olive oil
1/2 t/s Black mustard seeds
5 Curry leaves
1 d/s fresh grated ginger
1/2 medium onion finely chopped
1 t/s Chilli powder (or to taste)
1/2 t/s Cumin
B
ring the water to boil and add the tamarind jelly. Break it up with a fork and allow it to melt completely. Add the sugar and salt and simmer for a few minutes.H
eat the oil in a frypan, add the black mustard seeds and the curry leaves and when the seeds begin to pop, add the onion and ginger. Fry gently until very soft then add the dry spices and fry for a few minutes while stirring. Add this to the tamarind sauce and simmer for about 5 minutes. Remove from heat and transfer to clean dry jars for storage.Serve
with any Indian meal or use as a spread on bread, or with plain rice.
1 bunch fresh coriander
2 or 3 hot chillies or chilli powder to taste
4 or 5 cloves garlic
2 d/s lemon juice
1 t/s salt
4 d/s desiccated coconut
1 can coconut milk
1 t/s garam masala
W
ash the coriander and remove the roots. Chop finely then blend with all the other ingredients. Store in a clean jar under refrigeration. This should keep for about 2 weeks if well cooled.
86. MINT &/OR CORIANDER CHUTNEY I
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Mint and/or fresh coriander
2 d/s Tamarind extract
1/2 t/s salt or to taste
2 t/s sugar
3 medium onions
2 garlic cloves
2 tomatoes
2 d/s fresh grated ginger
1 t/s coriander powder.
1 t/s cumin "
1 t/s chilli " or 3 - 4 fresh chillies
P
rocess all the above in a blender or a food processor. Serve in small bowls.
87. GARAM MASALA T
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4 parts coriander powder
2 " cumin "
1 " Black pepper
1 " cardamom "
1 " cinnamon "
1/2" nutmeg "
1/2" ground cloves
S
tore in an air-tight container and away from direct sunlight
88. CHILI SAUCE S
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1 part soy sauce
1 part red or white wine
1/2 part syrup
1/4 part sesame oil or olive oil
hot chilli to taste
2 - 3 stems fresh coriander chopped
T
his hand written recipe was found inside an old cupboard. Although it was never tried in the restaurant, it seemed too good to throw away. It is transcribed here exactly as written.5 lb. tomatoes
4 large onion
S
kin and cut up tomatoes - also onions - put in separate dishes and put a handful of salt over each. Allow to stand over night. Strain off liquid next morning.
P
ut 1 quart of vinegar in a pan, add 2 lb. sugar, add onions and tomatoes. Bring to boil. Cook for 1/2 hour.
2 tablespoons plain flour
1 " curry powder
2 " mustard
1/4 t/s cayenne
90. CHAI TEA T
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1 L carton soya milk
500 ml water
1 d/s fresh grated ginger
2 sticks cinnamon (crushed)
3 pounded cardamom pods
2 or 3 d/s tea leaves
Mix the soya milk and water and heat with the ginger cinnamon and cardamom and bring to the boil. Be careful to turn off the heat as soon as boiling occurs otherwise it will suddenly froth and spill out over the stove.
As soon as the mixture boils remove from heat and add the tea. Mix and allow to stand for about 5 minutes. Sieve the liquid through a strainer to remove all the suspended ingredients.
Serve with or without the desired amount of sugar.