The Big Book of Curry Recipes (43 page)

Combine all the ingredients in a blender and process for about 30 seconds. Adjust the level of seasonings (salt, black pepper, cayenne pepper and lemon juice) to taste then process until smooth. Serve in a glass over crushed ice.

Adrak Nimboo Pani

Adrak Nimboo Pani is a traditional Indian recipe for a classic cordial-style drink made from ginger, black peppercorns and limes sweetened in water.

Ingredients:

5cm (2 in) length of fresh ginger, peeled and grated

1l (4 cups) water

1 tsp black peppercorns

500g (2 1/2 cups) sugar

12 limes, juiced

1l (4 cups) water

Method:

Combine the ginger, water, black peppercorns and sugar in a heavy-based saucepan. Bring the mixture to a boil then reduce to a low simmer and allow to steep for 10 minutes. Take off the heat and set aside to cool.

Add the lime juice to the ginger base then stir in the additional 1l (4 cups) water. Strain the liquid, discarding the solids, then pour into bottles and store in the refrigerator.

Serve over ice.

Kesar Lassi (Saffron Lassi)

Kesar Lassi (Saffron Lassi) is a traditional Indian recipe for a classic drink made from a blend of yoghurt, cream and sugar mixed with saffron-infused milk.

Ingredients:

For the Saffron Extract:

2 tbsp milk

10 saffron threads

For the Age Lassi:

360ml (1 1/2 cups) dahi yoghurt (any thick natural yoghurt will do)

60ml (1/4 cup) whipping cream

2 tbsp sugar

4 drops kewra essence (available in Asian stores)

1/2 tsp crushed green cardamom seeds

To Make the Lassi:

6 ice cubes

dab of softened butter, to garnish (optional)

Method:

Begin with the saffron extract. Bring the milk to the scalding point, crush the saffron threads in your palm and add to the hot milk. Take off the heat and set aside to cool. When cooled place in the refrigerator and chill for at least 2 hours before use. Also ensure that the yoghurt and whipping cream have also been chilled for at least 2 hours.

Now prepare the Age Lassi. Combine the saffron extract, yoghurt, whipping cream, sugar, kewra essence and crushed cardamom seeds in a bowl. Whisk gently to combine then transfer to the refrigerator and chill for at least 2 hours.

For the final preparation of the lassi transfer the chilled age lassi to a blender. Process for 5 minutes to aerate the mixture then add the ice cubes and process for 2 minute more. Pour into tall glasses, garnish with a dab of butter and serve.

Mango Sharbat

Mango Sharbat is a traditional Indian recipe for a classic drink of pureed mango, lemon juice, orange juice and rose syrup served over ice and topped with club soda before serving.

Ingredients:

120g (4 oz) mango flesh, cubed

1 tbsp fresh lemon juice

2 tbsp orange juice

6 tbsp rose syrup (see the
Sharbat Gulab
recipe for how to make this)

80g (3 oz) ice cubes

500ml (2 cups) club soda, chilled

2 mint leaves

Method:

Combine the mango, lime juice, orange juice, rose syrup and ice in a blender. Process until smooth then divide the mixture between two tall glasses. Top with the club soda, garnish with a mint leaf and serve.

Aloo Bukhara Sharbat (Plum Sharbat)

Aloo Bukhara Sharbat (Plum Sharbat) is a traditional Indian recipe for a classic drink of plum extract served by mixing with water and sugar.

This is a traditional drink that’s typical of the Punjab region of India.

Ingredients:

For the Plum Extract:

450g (1 lb) plums

375ml (1 1/2 cups) water

2 tbsp fresh lime juice

For the Plum Syrup:

750ml (3 cups) water

800g (4 cups) sugar

Method:

Wash the plums then combine in a large pan with the water. Bring to a boil and cook for 5 minutes then take off the heat and either smash with a pestle or a potato masher. Add to the heat, return to the hot and simmer for 10 minutes. At this time take off the heat and strain through a fine-meshed sieve lined with muslin. Reserve the liquid and discard the solids.

To make the plum syrup, combine the water and sugar in a heavy-based pan. Heat until all the sugar has dissolved then bring to a boil and continue boiling for 5 minutes. Stir in the plum juice and continue cooking for 5 minutes then take off the heat and allow to cool. Pour into bottles and store in the refrigerator.

To make the sharbat, mix one part syrup with three parts water. Serve over ice, garnished with julienned ginger and peppermint leaves.

Lassi Gulab (Rose Lassi)

Lassi Gulab (Rose Lassi) is a traditional Indian recipe for a classic yoghurt-based drink sweetened with sugar and chilled with ice that’s flavoured with rose water.

Ingredients:

600ml (2 1/2 cups) natural yoghurt

100g (1/2 cup) caster sugar

1 tbsp rose water

180ml (3/4 cup) iced water

100g (3 1/2 oz) cracked ice cubes

a few fragrant rose petals (bitter white bases removed), to garnish

Method:

Combine the yoghurt, sugar, rose water and iced water in a blender. Process for two minutes, until smooth then add the ice and process for 2 minutes more.

Pour the resultant lassi into tall, well-chilled, glass, garnish with the rose petals and serve.

Kokam Sharbat

Kokam Sharbat is a traditional Indian recipe for a classic drink made from a sugar syrup flavoured with dried kokam (mangosteen) skins and finished with spices before being served chilled.

Ingredients:

For the Chashni (sugar syrup):

500ml (2 cups) water

400g (2 cups) sugar

75g (3 oz) chopped, dried, kokam (mangosteen)

ground fenugreek, to taste

freshly-ground black pepper, to taste

black salt, to taste

Method:

Begin with the chashni (sugar syrup). Combine the sugar and water in a heavy-based pan. Heat gently until the sugar dissolves, then bring to a boil and cook, stirring constantly, for about 5 minutes. As the sugar syrup cooks, remove any scum from the surface with a spoon.

At this point, check the syrup. Put a drop of the syrup on a plate. Allow it to cool until it can be touched. Now touch the drop with a forefinger then touch your thumb and forefinger together and pull them apart gently. If a single thread is formed that does not break as you gently pull your thumb and forefinger apart, then the chashni is ready.

Take the syrup off the heat. Pour 300ml into a bowl and stir in the kokam fruit. Set aside to steep in the syrup for at least 6 hours. At this point, crush the kokam to extract as much of its juice as possible then pass the syrup through a fine-meshed sieve. The kokam will colour the syrup red.

To serve, mix one part of the kokam syrup with thee parts of cold water and sweeten to taste with sugar. Add ground fenugreek, freshly-ground black pepper and black salt to taste. Stir the mixture well and serve chilled.

Masala Soda

Masala Soda is a traditional Indian recipe for a classic drink made from a base of soda water flavoured with kokam syrup, lemon juice, mint leaves and black pepper, served over ice in a tall glass.

Ingredients:

800ml (3 1/2 cups) soda water, thoroughly chilled

6 tbsp kokam syrup (mangosteen syrup) [see the recipe for kokum sharbat for how to prepare this]

1 tbsp lemon juice

6 black peppercorns, crushed

1/2 tbsp black salt

12 fresh mint leaves, roughly torn

crushed ice

Method:

Combine the kokam syrup and rock salt in a glass pitcher. Add the lemon juice and black peppercorns then stir to combine. Top up with the soda water and stir once more. Adjust the seasoning, if needed then half-fill four tall glasses with crushed ice. Top with the mint leaves then pour over the soda mixture and serve.

Relishes, Pickles and Chutneys.

Aloo Bharta (Spicy Mashed Potatoes)

Aloo Bharta (Spicy Mashed Potatoes) is a traditional Indian recipe for a classic relish of mashed potatoes blended with onions, garlic, lime juice and mustard oil that’s served warm to accompany curries.

Ingredients:

1 medium-sized onions, very finely chopped

2 green chillies, very finely chopped

8 medium potatoes, peeled and boiled until tender

salt, to taste

1 tsp mustard oil

juice of 1 lime

Method:

Mash the potatoes until smooth. Combine the onions and garlic in a bowl and squeeze the lime juice over them then mix in the mustard oil. Season with salt to taste then add this mixture to the mashed potatoes. Mix thoroughly to combine.

Serve warm.

Brinjal Bharta (Spicy Mashed Aubergines)

Brinjal Bharta (Spicy Mashed Aubergines) is a traditional Indian recipe for a classic relish of mashed aubergines (eggplants) blended with onions, chillies, lime juice and mustard oil that’s served warm to accompany curries.

Ingredients:

1 medium-sized onions, very finely chopped

2 green chillies, very finely chopped

juice of 1 lime

2 large aubergines (brinjals)

1 tsp mustard oil

salt, to taste

olive oil

Method

Wash the aubergines then rub the skins with olive oil. Set on a baking tray, place in an oven pre-heated to 180ºC (355ºF) and bake for about 40 minutes, or until soft. Remove from the oven, cut in half lengthways and scoop out the insides. Mash the aubergine flesh in a bowl.

Combine the onions and garlic in a bowl and squeeze the lime juice over them then mix in the mustard oil. Season with salt to taste then add this mixture to the mashed aubergines. Mix thoroughly to combine.

Serve warm.

Tamatar Bharta (Spicy Mashed Tomatoes)

Tamatar Bharta (Spicy Mashed Tomatoes) is a traditional Indian recipe for a classic relish of mashed tomato pulp blended with onions, ginger, chillies, lemon juice and mustard oil that’s served warm to accompany curries.

Ingredients:

6 large tomatoes

1/2 tsp red chillies, pounded to a paste

pinch of ground ginger

1/2 tsp mustard oil

1 onion, very finely chopped

2 tbsp lemon juice

salt, to taste

olive oil for brushing

Method:

Brush the tomatoes with a little olive oil, set on a baking tray then place in an oven pre-heated to 180ºC (355ºF) and bake for about 15 minutes, or until the skins begin to crack. Remove the tomatoes from the oven, place in a bowl and cover with clingfilm. Allow to cool until they can be handled then skin the tomatoes.

Mash the flesh and seeds in a bowl until smooth before mixing in the chillies, ginger, mustard oil, lemon juice, onion and salt. Mix thoroughly to combine and serve.

Herinag Bharta (Spicy Mashed Herring)

This is an Anglo-Indian version of bharta using herring as one of the main ingredients. But, as a relish, it’s one of the tastiest versions.

Ingredients:

1 large herring

1 onion, very finely chopped

3 red chillies, very finely chopped

juice of 1 lime

1 large potato, boiled and mashed (optional)

salt, to taste

Method:

Clean and scale the herring then wash and either grill or barbecue until cooked through (it tastes better if barbecued). Bone the herring (but leave the skin) then mash the flesh and skin in a bowl.

Add the onion and chillies along with the lime juice. Mash to combine then stir in the hot mashed potato. Season to taste with salt and serve warm.

Ballychow

This is a classic Indian breakfast relish with thousands of local variants that’s also used as a base for some curries.

Ingredients:

500g (1 lb) dried prawns, all shells removed

1 dessertspoon dried chillies, ground to a powder

200ml (4/5 cup) mustard oil or ghee

120ml (1/2 cup) tamarind juice

4 curry leaves

1 dessertspoon fresh ginger, finely grated

Method:

Pound the prawns in a mortar then add the chilli powder and the ginger and pound to combine.

Heat the mustard oil in a pan and when hot drop in the curry leaves. Fry for 1 minute then stir in all the remaining ingredients. Cook for 10 minutes, stirring constantly, then turn into a bowl and set aside until cool.

Transfer to a cleaned and sterilized jar and top up the oil so that it sits 1cm above the level of the other ingredients. As long as the other ingredients sit below the level of the oil the ballychow will keep for many months.

Saltfish Ballychow

Saltfish Ballychow is a traditional Indian recipe for a classic relish of saltfish meat mixed with tomatoes, onions, garlic, chillies, tamarind and ginger and which is acidified with vinegar and coloured with saffron before being cooked, cooled and potted.

Ingredients:

500g (1 lb) boned saltfish

300g (2/3 lb) onions, minced