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Classic Indian Cooking
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It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen — practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.
Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.
Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.
Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.
ISBN-13: 9780688037215
Media Type: Hardcover
Publisher: HarperCollins Publishers
Publication Date: 10-01-1980
Pages: 560
Product Dimensions: 6.50(w) x 9.25(h) x 1.81(d)
Julie Sahni is director of Julie Sahni's Indian Cooking School, established in 1973.
Rasam, a Sanskrit word, literally translated means broth. Rasam, a highly seasoned lentil broth, is a Southern delicacy. It is either mixed with rice and eaten, or drunk in cups as a soup. It is the most popular soup in India today. There are innumerable variations, but this version from the State of Mysore is the finest by far. Rasam is traditionally made with lentils (toovar or arhar dal) to give the broth a thick, creamy, almost gelatinous texture. If you cannot get lentils, you may substitute the supermarket variety of yellow split peas. If you use a substitute, follow directions for cooking the different varieties of legumes (dal) on page 327. Tamarind is essential to the authentic Mysore Rasam flavor. But tomatoes are often substituted and produce an equally delicious soup, although not the classic one. For 8 persons Note: This soup should definitely be classified as a clear soup or, even better, as an Indian consomme. Sometimes, however, a little lentil puree or tomato pulp escapes into the dear broth, and this is quite acceptable. The residue usually sinks to the bottom of the pan. So always stir the soup thoroughly before serving, to distribute the residue evenly. Because of its brothlike consistency, this soup is always served in a cup-not in a soup bowl-with a saucer, and a teaspoon to stir the soup frequently, and is meant to be sipped. This spicy tomato-rich lentil broth will liven up anyone's appetite. It is particularly soothing on cold winter days. To maintain a southern mood, follow this soup with other southern delicacies, such as Spicy Brussels Sprouts, Green Beans, and Lentil Stew (p. 276), or Goanese Hot and Pungent Curry (p. 199). Or if you wish to serve a simple light lunch, omit the main dish and serve an herb-fragrant pilaf, such as Mint Pilaf (p. 377) or Vegetable and Rice Casserole with Herbs (p. 379), accompanied by a cool yogurt salad, such as Tomato and Yogurt Salad (p. 345) or Okra and Yogurt Salad (p. 347) A pilaf made with lamb is one of the most festive and comforting of all dishes. Pilaf is generally made with the best of ingredients, the tenderest chunks of meat, the finest Basmati rice, the freshest spices, because there is no sauce or gravy to shield the inadequacies of any ingredient. This pilaf recipe, a specialty of my mother-in-law, is truly one of the finest I have encountered-another glowing example of the refined art of Moghul pilaf-making. To keep the meat from turning dark and losing its flavor, the fried onions are folded in at the end instead of being added at the beginning of the cooking. Also, the spices are tied in a bag so that only their essences are released into the pilaf. Even though this pilaf needs no accompaniment, an onion relish — especially Onion and Roasted Tomato Relish (p. 433) — is traditionally served. For 8-10 persons FOR THE SPICE BAG: Note: The classic way of making pilaf is with bone-in meat, as described above. If, however, you prefer a boneless meat pilaf, do not use boneless chops for much of the flavor of the pilaf comes from the bones. Instead, remove the bones carefully when you remove the spice bag, or bone all the chops before cooking and make a stock (about 4 cups) by simmering the bones in water for 2 hours. Use this stock in place of the water for cooking the meat. Note: A freshly made and assembled pilaf will keep in the refrigerator for up to 5 days. In fact, the flavor mellows and improves with each day of keeping. To reheat, place the casserole, tightly covered with foil and lid, in the middle level of a preheated 300'F oven for 20-25 minutes. This mellow and beautifully flavored pilaf requires no special side dishes or staple. For a light meal, serve it with the tomato relish and a glass of chilled rose. If you want to expand the meal, serve any stir-fried vegetable or dal. Good choices are Stir-fried Okra (p. 309), Cauliflower and Scallions with Black Mustard Seeds (p. 301), Buttered Black Beans (p. 337), or Lucknow Sour Lentils (p. 335). For a subtle contrast in flavor, start off with Mulligatawny Soup (p. 143).Read an Excerpt
Mysore Spicy Lentil Broth
(Mysore Rasam)
1 cup yellow lentils
(Toovar dal)
1 teaspoon turmeric
2 1/2 cups chopped fresh ripe
tomatoes (or substitute 2 cups
chopped canned
tomatoes)
2 teaspoons finely chopped
garlic
1 one-inch ball tamarind pulp
1 tablespoon ground coriander
1 teaspoon ground curnin
1/4 teaspoon each red and black
pepper1 teaspoon molasses or sugar
1 tablespoon Kosher salt
2 tablespoons usli ghee (p. 50),
or fight vegetable oil
3/4 teaspoon black mustard
seeds
1/8 teaspoon ground asafetida
2 tablespoons finely chopped
fresh coriander leaves (or
substitute 1 ½ tablespoons
dry coriander leaves)
Lamb Pilaf
(Mughalai Pullao)
3 pounds loin lamb chops
(about 8-12 chops)
2 cups basmati rice
14 tablespoons light vegetable
oil
4 cups finely chopped onions2 tablespoons Kosher salt
3 tablespoons finely chopped
garlic
4 tablespoons finely chopped fresh
ginger root
4 black and 6 green cardamom
pods, or 14 green
cardamom pods
1 stick cinnamon, 3 inches
long, broken into 2-3
pieces1/2 teaspoon black peppercorns
10 whole cloves
1 1/2 teaspoons each cumin and
coriander seeds
3 bay leaves, crumbled