5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
Ruta Kahate
Language: English
Pages: 132
ISBN: 081185342X
Format: PDF / Kindle (mobi) / ePub
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
teaspoon cayenne ½ teaspoon cumin seeds, finely ground ½ teaspoon coriander seeds, finely ground ¼ teaspoon ground turmeric 8 lamb rib chops (about 1 pound 4 ounces) 3 tablespoons canola oil In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator. Heat a large
the fillets at once, or you can fry the fish in batches. Add the oil and let it heat up well; watch for ripples in the surface signaling that the oil is ready. Keep a spatter screen handy. Gently place the fillets in the oil, turn the heat down to medium, and cover with a screen if the oil is spattering too much. (Do not cover with a solid lid though.) When the fish is browned and done on one side, about 4 minutes, turn it over and fry on the other side until browned, another 3 to 4 minutes.
this salad as an Indian-style slaw; it will make a nice addition to your barbecue repertoire. Serves 2 to 4 2 cups tightly packed, shredded green cabbage (use the large holes of the grater) 1 small green serrano chile, minced 2 tablespoons lemon juice, or more as needed 1 teaspoon salt ½ teaspoon sugar 1 tablespoon canola oil ½ teaspoon mustard seeds In a medium bowl, toss together the cabbage, chile, lemon juice, salt, and sugar. Taste and adjust the seasoning. You are looking for
chile peppers, which are available at most large supermarkets. If you need a substitute, look for any thin-skinned hot green chile, like chile de arbol, which is sold at Mexican markets. Avoid jalapeños—their skins are too thick for most Indian preparations. The tricky part is judging the heat of the chile. The same kind of chile from the same market will vary in heat depending on the season and on how much sun the plant received. So please adjust the amount of fresh green chiles in my recipes
minutes. Remove from the heat and let the pilaf sit, covered, for another 5 minutes. Do not open the lid during the cooking period or resting time, as the rice is absorbing any remaining moisture in the pot. Fluff with a fork and serve hot, garnished with minced mint. thalipeeth This vegetable-studded bread requires no kneading or rising; just mix the ingredients and spread the dough on a skillet. In fact, the word “thalipeeth” loosely translates as “skillet bread.” My father would