Mini Indian Vegetarian Cooking. Devagi Sanmugam

      

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2002 Periplus Editions (HK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

      ISBN: 978-1-4629-1107-3 (ebook)

       Printed in Singapore

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      Photography: Edmond Ho

       Food Styling: Christopher Tan

       Recipe Tester: Angie Ng

       Design: Periplus Design Team

      Indian VEGETARIAN

      COOKING

      Devagi Sanmugam

      A collection of over 30 healthful and delicious recipes including Indian Tomato Cashew Pilau Rice, Spicy Chickpea Stew with Tamarind and Royal Paneer Curry.

      PERIPLUS EDITIONS

       Singapore • Hong Kong • Indonesia

      Basic Indian Ingredients

      Asafoetida is a pungent gum which is usually sold in powder form. Use very small amounts—a pinch is enough. Keep well sealed when not in use.

      Basmati rice is an Indian long-grain rice characterised by its thinness and fragrance. The grains stay whole and separate when cooked with oil and spices. Substitute with long-grain, Thai jasmine rice.

      Cardamom pods are highly aromatic and contain many tiny black seeds. If whole pods are used, they should be removed from the food before serving. If seeds are called for, lightly smash the pods, take out the seeds and discard the pods. Ground cardamon is sold in packets or tins.

      Chillies are indispensable in Asian cooking. The common green and red Asian finger-length chillies are moderately hot.

      Dried chillies are usually cut into lengths and soaked in warm water to soften before use. Dried chillies have a rich, almost smoky flavour. To reduce the heat, discard some or all of the chilli seeds when cutting the chillies. Chilli powder, a crucial ingredient in Indian cooking, is made by grinding dried red chillies.

      Coconut milk is made by mixing freshly grated coconut flesh (available from Asian markets) with water and squeezing the liquid from the mixture. Add 125 ml (½ cup) of water to 3 cups of grated fresh coconut. Squeeze and strain to obtain thick coconut milk. Add 625 ml (2½ cups) of water to the grated coconut and squeeze again to obtain thin coconut milk. Cans or packets of concentrated coconut milk make a good substitute; dilute according to the instructions.

      Coriander is a pungent herb and spice plant that is essential in Asian cooking. Coriander leaves, also known as cilantro or Chinese parsley, are sold in small bunches with the roots intact. They are used as a herb and a garnish. Small, round coriander seeds are slightly citrusy in fragrance and are used whole or ground in curry pastes and spice mixes.

      Cumin seeds (jeera) are pale brown and usually partnered with coriander seeds in basic spice mixes. They impart an intense, earthy flavour to foods and are often dry-roasted or flash-cooked in oil to intensify their flavour, which is often likened to liquorice or anise.

      Curry leaves are sold in sprigs with 8-15 small, green leaves and are used to flavour Indian curries. There is no good substitute.

      Dal refers to a wide variety of split peas and pulses. Several kinds are used in these recipes. Channa dal or Bengal gram resembles a yellow split pea but is smaller; yellow split peas may be used as a substitute. Channa dal is also ground to make channa flour. Masoor dal are skinned and split masoor lentils. They're salmon-coloured, cook quickly, and turn golden and mushy when cooked. Mung dal is the split version of the bean used to make bean sprouts. It is pale yellow, slightly elongated and is popular in northern Indian cooking. Tur dal (also tuvar or arhar dal) is a pale yellow lentil which is smaller than channa dal. Urad dal or black-gram dal is sold either with its black skin on or husked, when it becomes creamy white in colour.

      Fennel seeds look like cumin seeds but are larger and paler. They add a sweet fragrance to Indian dishes, with a flavour similar to liquorice or anise. The seeds are used whole or ground.

      Garam masala is an Indian blend of powdered spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight.

      Ghee is a rich clarified butter oil with the milk solids removed that is the main oil used in Indian cooking. Substitute with vegetable oil or butter.

      Mustard seeds are small brownish-black seeds that are commonly used in Indian cooking, imparting a nutty flavour to dishes.

      Tamarind is commonly available in the form of semi-dried pulp, which must be soaked in water, mashed, squeezed and strained to yield a sour juice that adds intense flavour to soups and sauces. All solids and pulp should be strained and discarded from the juice before use.

      Turmeric root is a member of the ginger family It is normally sold as a dried root or in powdered form. Purchase turmeric as you need it as the flavour fades over time. Be careful when using it, as it will stain clothing and plastic utensils a bright yellow.

      Paneer (Indian Cottage Cheese)

      1 litre (4 cups) fresh milk

      1 tablespoon vinegar

      Makes 150 g (5 oz) paneer

      Preparation time: 40 mins

      1 Bring the milk to a boil. Turn off the heat and stir in the vinegar. Leave for 15 minutes to allow the curd to form.

      2 Pour through a muslin-lined