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Indian style pickles

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Indian style pickles
 
Author: 
Nutrition Information
  • Serves: 12 x 50g
  • Serving size: 100g
  • Calories: 185 kcal
  • Fat: 21
  • Saturated fat: 1.4g
  • Carbohydrates: 2.8g
  • Sugar: 2.8
  • Sodium: 6.7g
  • Fiber: < 0.5g
  • Protein: 3.1g
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Who would have thought that only centuries ago the Chilli was unknown in India ! Prior to being introduced to it by Portuguese traders in the 16th century Indian chefs used black pepper and other spices to flavour food. Once the Chilli became known, however, it rapidly overtook pepper as the nations favourite. This recipe is a classic example of the Indians fantastic ability to combine capsicums with other spices to create something special. Absolute brilliance that adds great authenticity to your next Indian theme evening.
Ingredients
Pre- preparation
  • Red Chillies – 250 grams
  • Lemon juice - ½ cup
  • Salt – 3 tablespoons
Making spiced oil
  • Vegetable oil – ½ cup
  • Black mustard seeds - 2 tablespoon
  • Turmeric powder - 1 teaspoon
  • Fennel seeds - 2 tablespoon
  • Fenugreek seeds - 1 teaspoon
  • Black pepper corns - 7-8
  • Coriander seeds - 1 tablespoon
  • Asafoetida -1 teaspoon (alternatively use one tablespoon of fresh chopped garlic)
  • White vinegar – 2 tablespoons
  • Sugar- one teaspoon
Instructions
Pre-preparation
  1. Wash Chillies and dry. Allow to rest on a kitchen paper towel to ensure that any moisture is eliminated.
  2. Top and tail Chillies and cut in half length-ways
  3. Place a layer of salt in a flat glass container. Place a layer of Chillies on the salt
  4. Sprinkle another layer of salt over this.
  5. Continue layering salt and Chillies in the way described above until all the Chillies have been used.
  6. Add the lemon juice to the container and cover with cling film. Place in a cool dark place during the day and finally refrigerate overnight
For the spiced oil
  1. Combine all spices with the exception of the black pepper and heat in pan over a low heat to release the essential oils of the spices. This should take two to three minutes. Shake the pan and stir the spices continuously whilst roasting. Be careful not to burn.
  2. Grind roasted spices in a grinder or pestle and mortar until a fine powder
  3. Heat the oil until moderately hot in a saucepan or pot. . Add the peppercorns and allow cooking for one to two minutes
  4. Remove oil from heat and add asafoetida or garlic. Allow to rest for 10 minutes.
  5. Add the ground spices and turmeric. Allow oil to cool
Final Step
  1. Once oil has cooled, remove the Chillies from the salt and lemon juice and add to the spiced oil with the sugar and vinegar. Mix well until all ingredients are combined.
  2. Store in sterilized jars.
Notes
Can be eaten right way but improves with age

Keywords: Indian style chilli pickles

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Mutton Bhuna – India

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Naan bread to eat with lamb

Mutton Bhuna
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 360 g
  • Calories: 837
  • Fat: 44 g
  • Saturated fat: 19 g
  • Unsaturated fat: 19 g
  • Carbohydrates: 48 g
  • Sugar: 11 g
  • Sodium: 943 mg
  • Fiber: 7 g
  • Protein: 59 g
  • Cholesterol: 203 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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A recipe for a slow cooked curry that is tender and delicious. By making it in this way the curry becomes thick and silky, and the spices have time to infuse. It is a great dish for a cold winters night with friends and family. It is so good, they will soon be begging you to make it again.
Ingredients
  • Mutton (with bone) - two pounds (900 grams)
  • Ghee -2 tbsp (can be substituted with vegetable oil).
  • Onions - 2 (finely chopped)
  • Green cardamom - 6 pods,
  • cinnamon -1 ( 50mm/ 2inch stick )
  • Cloves - 4
  • Garlic cloves, - 6 (grated)
  • Root ginger - 25mm/1in piece (finely grated)
  • Garam masala - 3 tsp
  • Ground coriander - 1 heaped tsp
  • Chilli powder - 1–2 tsp (depending on heat tolerance)
  • Lamb stock - 200ml/7fl oz
  • Chopped tomatoes - 400g tin
  • Red pepper - one halved, cored, seeds removed and cut into 2cm/¾in pieces
  • Green Chillies - 5 (stalks removed and cut in half)
  • sea salt and freshly ground black pepper
  • Fresh coriander- a small handful chopped
Instructions
  1. Cut the meat into bite-sized pieces
  2. Hea the ghee in a skillet a medium heat until it melts
  3. Add the onions to the ghee. Fry until they were beginning to brown.
  4. Add the garlic and fresh root ginger (peeled and finely grated).
  5. Once the aromatics were starting to get some colour, add the red bell pepper.
  6. Add the green Indian Chillies .
  7. After the bell pepper and the chillies soften, add the spices
  8. Let the spice become fragrant, and then add the meat.
  9. Coat the meat with the onion/ masala mix and let the meat brown slowly. ( Adda bit of lamb stock to prevent the meat from catching)
  10. After the meat starts browning, add the chopped tomatoes and the remaining lamb stock.
  11. Once everything is well combined, take the skillet off the stove and let the curry cool a bit.
  12. After about fifteen minutes, transfer everything into a slow cooker
  13. Set the temperature to 70 degrees Celsius.
  14. Cook about ten hours without taking off the lid.
  15. Serve with rice or rotis
  16. After the ten hours, the time had come for the final reckoning. I tasted it and liked what I had achieved. It was savoury, nicely spiced and unctuous. It is definitely worth making again
Notes
This recipe yields 5 portions

Keywords: Bhuna Lamb curry with chillies

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How Chillies arrived in India

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How long have Chillies been in India?

Not many people know that Chillies, which are virtually indispensable in Indian cuisine, have only been used in Indian cooking for just over five hundred years. Before Chillies were introduced to India by the Portuguese, Indian cooks used mainly Pippali (aka also known as Indian long pepper) to provide pungency to curries. To a lesser extent, they also used black pepper). Before then, Chillies were not known in India.

However, it didn’t take long before Chillies surpassed Long Pepper to become the country’s favourite spice. Today, no Indian cook would even think of trying to make spicy dishes without them.

But this didn’t just happen. There is a lot more to the story. For the Portuguese to introduce Chillies to India took some doing. It required the support of monarchs, a lot of fighting with foes, a great deal of money and enormous determination. It wasn’t that getting the Indians to enjoy Chillies was difficult – it was almost written in stone, they would. The tricky part was for Portugal to find India in the first place. The route to India was a well-kept secret that the Arabs and Venetians weren’t quickly going to divulge. India was where they got many of their spices, and they had a monopoly on the spice trade into Europe. Why would they want to make it easy to get to the source of what made them an awful lot of money?

But the Portuguese were determined to find a route to the spices. At the time, they were one of the smallest, yet greatest seafaring  nations in Europe. They remained steadfast in their resolve to find a way. And find it, they did.    How the Portuguese found India is a story of intrigue that requires delving into the history of spice as a whole. It goes straight back to the beginning of colonialism.

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Recipes from India

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Recipes from India

Its spiciness characterises Indian cuisine. Spicy food is so much a part of Indian culture that it is eaten every day by most of the population. It is thus no surprise that that Indians are absolutely masterful at using spices in cooking.  Recipes from India that have been refined over hundreds of years are expertly prepared using skills passed from one generation to another.  This results in food that is very hard to beat and up there with the very best.

In this section, we explore some recipes, which if followed closely, will provide excellent results.

 

 

Recipes for Indian food

All about Curries

Recipes from India. Curries

Where does curry come from?

There literally thousands of recipes from India for curry . No other country makes or consumes as much curry.  While being found in many other parts of the world ( particularly Asia), it is a dish that is iconic to India and the most closely associated with Indian cuisine.

Curries are made by combining ingredients like vegetable, meat, etc., with spices in a spicy Indian style gravy. Spices used to make curries include coriander, cumin, black pepper, cardamom, turmeric ( and many more). These are typically combined with Chillies, onions, garlic, ginger, and tomatoes to form a curry base. Ingredients like chicken, lamb, seafood and a variety of vegetables are added, which are then (mainly) slowly cooked to arrive at the tender, spicy, flavorful dishes that are loved by so many  around the world.

What is the history of curries?

Curries have been traced way back to countries that were part of the Indus Valley civilisation. This was a bronze age civilisation that existed from 3300 BCE to 1300 BCE.  The culture covered the  Northwest regions of South Asia, including countries like Afghanistan, India and Pakistan.

Traces of the first curries were found in archaeological diggings. Spices like mustard, cumin, fennel and tamarind pods were crushed in pestle and mortars during this period, and then mixed with food [source: Wikipedia].  Pepper was being used as early as 2000 BCE. These spices, together with turmeric, formed the initial core of Indian spicing, but over time more spices were added.

Chillies only appeared in Indian cooking in the 16th  century. Before being introduced to Chillies by Portuguese traders in 1510, Indian chefs used black pepper or  Indian long pepper with aromatics like ginger to add pungency to their curries. Chillies however, soon accepted as being superior for this purpose and being added to recipes in Indian cooking. Today,  Chillies are one of the most used spices in the country.

Where did curry get its name?

Curry is the anglicisation of the  Tamil word "Kari ", which means sauce. Curry became known in English cuisine as a result of the Anglo / Indian style of cooking that began during the 17th century. During this period, the British began mixing spice with bland foods to give them more flavour.  Subsequently,  officials of the  British Raj developed a taste for Indian food, which they combined with the English palette to create dishes like Mulligatawney soup and Kegeree. Not many of these dishes have remained popular in modern cuisine, but a trend had been created. The Britsh liked their curry and took recipes from India back home with them.

The first Indian restaurant in the United Kingdom (the Hindoostane Coffee House) was opened in 1809 . It used recipes from India to make authentic Indian food. Although this restaurant was not very successful, it laid the foundation of Britain's curry loving culture. Indeed, dishes like Vindaloo, Chicken Tikka, Masala and Chicken Jalfrezi are so much part of the British culinary scene that they are virtually considered British.

Types of curries

There are literally thousands of recipes for different curries from all parts of India. Some of the more well-known include:

Seafood

Seafood like fish, prawns, crab and shellfish are popular in  India make curries. This is particularly so in the coastal areas like Goa, Odisha and Kerala . Recipes from these regions include  Goan Fish curry ( yellow curry with turmeric, coconut milk and chillies  ),  Fish Mappas (Kerala style fish curry with coconut milk and spices) and Chingudi Chhecha  ( Odisha style prawn curry).

Vegetarian Curries

Probably by far, the most eaten curries in India are vegetarian.  They are made with pulses like Chickpeas ( Channa Masala), spinach ( Saag ). Potatoes ( Shahi aloo curry), aubergines (e.g. Baghara bainga   ), tomatoes ( tomato curry ), carrots and gourds (e.g. Sorakkai Poriyal).  Curries are also made with Soya protein and beans, including black and kidney beans.

Meat

Lamb or goat are used to make most meat curries. Beef is generally not eaten due to religious beliefs.  Lamb Vepadu (a stir-fried lamb curry from Andrah Pradesh).  Lamb Madras   and Durban curry ( from South Africa)  are typical curries that fall into this category

Cheese

Paneer, an Indian cottage cheese, is used to make curries like Kadai Paneer ( paneer, cheese curry) , Saag Paneer ( Spinach and cheese ) and Muglahi Shahi Paneer ( cheese curry with tomatoes, nuts, seeds and spice).

Poultry

Chicken is a popular ingredient to make dishes like Chicken Madras, Methi Chicken, Chettinand Chicken and Butter chicken

In conclusion

All these are but the tip of the fire poker when it comes to what curries are available. There are regional differences in the way curries are made, the ingredients used, and the types of spices used. One thing almost always stays common, though in these  recipes from India  - CHILLIES

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More Indian cooking with Chillies

More on Indian cooking

More recipes for Indian cooking with Chillies.

Master cooking

Few countries in the world are more skilled in cooking Chilies than the Indians.  (if any at all) When considering they are one of the world's largest producers and consumers of Chillies, it is hardly surprising to realise that they are masters in the art of making outstanding cuisine with them. This expert knowledge has developed over hundreds of years, and recipes are a closely guarded secret. Discover a few of their secrets in this selection of recipes.

Recipes for Indian cooking with Chillies

Goan Choris sausage
Lamb Vepadu

Spicy crab curry – India

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Spicy crab curry recipe

Spicy crab curry
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 456
  • Fat: 20 g
  • Saturated fat: 10 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Carbohydrates: 19 g
  • Sugar: 9 g
  • Sodium: 1830 mg
  • Fiber: 5 g
  • Protein: 48 g
  • Cholesterol: 235 mg
Recipe type: Seafood with chillies
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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In line with countries like Sri Lanka and Thailand , this great tasting South Indian curry uses coconut cream as an ingredient. The subtle smooth flavour that coconut adds to seafood curries is a taste sensation that can only be described as as being extraordinary. Add the chilli to this and we are now talking out of this world.
Ingredients
  • Crab – One kilogram
  • Onions – 3 medium (diced)
  • Green chillies – four (stems removed and cut in half)
  • Black peppercorns – one tablespoon
  • Tomatoes – 5 medium
  • Ginger – 2 inches (finely chopped)
  • Garlic- 3 cloves (minced)
  • Chilli powder – one tablespoon
  • Coconut cream –one carton (200 grams)
  • Cumin - 2 teaspoons
  • Fennel - 2 teaspoons
  • Vegetable oil - two tablespoons plus a little
  • Green cardamom– 3
  • Cloves – 2
  • Coriander powder –1 tablespoon
  • Salt – one teaspoon
  • Turmeric – one teaspoon
Instructions
  1. Bring the oil to medium heat.
  2. Add the pepper, cumin and fennel seeds. Cook for two minutes to allow the spices to cook out. ( see note)
  3. Add the onion cook until it starts to become translucent.
  4. Add the ginger and garlic and sauté for three to four minutes.
  5. Add a little more oil.
  6. Add the Chilli powder, coriander powder and turmeric. Fry for a couple of minutes
  7. Add the tomatoes and salt. Cook until they are becoming soft. Add a little water if needs be. Once cooked remove from the heat and allow to cool.
  8. Add the coconut milk to a blender and then the cooled tomato mixture.
  9. Puree until smooth
  10. Bring the remaining oil to medium heat.
  11. Add the cardamom seeds and cloves.
  12. Cook for two minutes
  13. Add the crab and fry for three to five minutes.
  14. Add the coconut/ tomato paste and salt
  15. Allow the curry to come to a steady simmer. Cover and allow to cook for fifteen minutes
  16. Serve with white rice or flat breads ( roti, chapati or naan)
Notes
Cooking out spice is an essential procedure to make a good curry. It means that you cook the spices long enough for their essential oils to be released into the medium that they are being fried in ( normally oil or ghee)

This recipe yields 4 portions

Keywords: Spicy Indian crab curry

Image credit : Aaron Olaf / CC BY NC 2.0 / via Flickr

 

Samosa- India

Samosa
Nutrition Information
  • Serves: 35
  • Serving size: 35 g
  • Calories: 75
  • Fat: 4 g
  • Saturated fat: 2 g
  • Unsaturated fat: 1 g
  • Trans fat: 0 g
  • Carbohydrates: 5 g
  • Sugar: 0 g
  • Sodium: 78 mg
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 14 mg
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Few snacks are as versatile as the samosa. While they are stunning when served hot , they are equally good cold. It is best to serve them with lemon wedges when they are freshly fried. They should be served with dipping sauces like sweet and sour tamarind sauce or Chilli mayo when cold . Similarly , they are also good served with chutneys.
Ingredients
  • Filo pastry – one pack
  • Minced meat – 500 grams ( beef or lamb)
  • Onion – one medium ( 10mm dice)
  • Ghee – one tablespoon ( see note)
  • Vegetable oil - 500 ml
  • Chilli powder – one teaspoon
  • Green chillies – 2 to three
  • Curry powder – one tablespoon
  • Turmeric – one teaspoon
  • Ginger paste two teaspoons.
  • Garlic cloves – two
  • Salt to taste
  • Three lemons - cut into wedges.
Instructions
  1. Heat the ghee (or oil) to medium heat. Add the garlic and ginger. Sautee for a minute
  2. Add the green chillies fry for another minute.
  3. Add the salt, curry and chilli powders and allow the spices to cook through ( about five minutes)
  4. Add the mince and turmeric.
  5. Fry until all pinkness has disappeared, until almost dry
  6. Add the onions and cook until the mince is beginning to brown. The onions should still be crisp at this point.
  7. Cut the pastry into 7cm x 30cm strips. Fold into the traditional triangle shape and fill the samosas by following the instructions here Folding and filling samosas
  8. Once the samosas have been folded and filled, heat the vegetable oil. Fry the samosa until golden brown and crisp
  9. Drain way the excess oil on kitchen towels
  10. Serve with lemon wedges.
Notes
This recipe yields 35 to 40 samosas

Keywords: Samosas with chillies

 

Pudla savoury crepes – India

Gujarati savoury pancakes
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 100g
  • Calories: 224
  • Fat: 7 g
  • Saturated fat: 1 g
  • Unsaturated fat: 6 g
  • Trans fat: 0 g
  • Carbohydrates: 34 g
  • Sugar: 3 g
  • Sodium: 214 mg
  • Fiber: 7 g
  • Protein: 11 g
  • Cholesterol: 0 mg
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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These fantastic savoury pancakes from India are not only gluten free but vegetarian as well. They are also super easy to make. Great on their own but when served with dips or pickles they take on even more flavour. Enjoy !
Ingredients
  • Gram (chickpea) flour – 2 cups
  • Tomatoes – 2 medium
  • Onion – one medium
  • Chillies – 3 to 4 ( finely chopped . red or green)
  • Chilli powder – ½ tablespoon
  • Cumin seeds – one teaspoon
  • Turmeric powder – ½ teaspoon
  • Vegetable oil – one tablespoon ( and a little more)
  • Salt – ½ teaspoon ( optional)
Instructions
  1. In a mixing bowl, add gram flour, oil, cumin seeds, chilli powder, turmeric powder and salt. Mix until all ingredients are well combined
  2. In a blender, add the tomatoes, onions and a little water. Blitz into a smooth, still slightly runny puree. Do not make it too thick
  3. Make a batter by mixing the tomato puree with the seasoned gram flour.
  4. Add a little oil and coat the base of a frying pan with oil. Bring to frying heat.
  5. Spoon one or two tablespoons into the pan. Smooth out to pancake thickness
  6. Add sprinkle lightly with chopped chillies.
  7. Fry until crispy on the bottom and cooked through
  8. Continue using the same method until all the batter and chillies have been used.
  9. Serve immediately with chutneys or pickles. Also good with grated cheese
Notes
This recipe yields 6 to 8 portions

Keywords: Pudla savoury pancakes with chillies

 

Spicy omelette – India

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Spicy omelette recipe

Spicy omelette
 
Author: 
Nutrition Information
  • Serves: one
  • Serving size: 100g
  • Fat: 14 grams
  • Saturated fat: 7.4 grams
  • Carbohydrates: 1.5 grams
  • Sugar: 1.2 grams
  • Sodium: .83 grams
  • Fiber: <.5 grams
  • Protein: 8.8 grams
Recipe type: Breakfast
Cuisine: UK
Prep time: 
Cook time: 
Total time: 
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While this is a breakfast or brunch dish, its spiciness lends itself well to being eaten at any time of the day. Especially as a late nights "feeling peckish" type meal. To take this to a further level serve with freshly cooked chips and add a good splash of hot sauce. Any finally, to round it off ,why not enjoy it with a pint the best ! Cheers
Ingredients
  • Eggs – 3 (Large)
  • Onion – ½ medium (finely diced)
  • Red Chillies – 2 finely chopped)
  • Mushrooms – half a cup-(finely sliced)
  • Cheese (cheddar or red Leicester) - 50 grams
  • Butter – 2 tablespoons
  • Tomato – ½ medium (½ inch dice)
  • Salt and pepper to taste
  • Red Chilli powder – a pinch
  • Fresh coriander – for garnishing (optional)
  • Water – one teaspoon
Instructions
  1. Heat one tablespoon of butter in a frying pan until foaming
  2. Add onions and cook until beginning to change colour.
  3. Add mushrooms and cook until almost done.
  4. Add garlic and chillies and cook for two minutes.
  5. Remove from heat and place in a separate bowl.
  6. In a mixing bowl, add eggs and water and blend until just combined.
  7. In the frying pan, add remaining butter and heat until foaming.
  8. Add eggs and fry until almost set
  9. On one side add cheese and previously fried mushrooms, onions and garlic
  10. Add tomatoes
  11. Fold the other side over these ingredients
  12. Cook, turning until golden brown periodically. Sprinkle with chilli powder and coriander
  13. Slide onto a plate and serve
Notes
This recipe yields one to two portions Total weight approx 400 grams)

Keywords: Spicy omelette with chillies

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Indian vegetarian Kadai Paneer

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Indian paneer cheese curry recipe

Vegetarian Indian Paneer cheese curry
 
Author: 
Nutrition Information
  • Serving size: 100 grams
  • Calories: 140.9 kcal
  • Fat: 11.7 grams
  • Saturated fat: 4.2 grams
  • Carbohydrates: 4.2 grams
  • Sugar: 3,7 grams
  • Protein: 6.1 grams
Recipe type: Vegetarian
Cuisine: Indian
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Ingredients
  • Paneer -200g
  • Onions - 3 (two thinly sliced, one coarsely chopped)
  • Tomatoes – 2 coarsely chopped
  • Bell pepper - one (preferably green) coarsely chopped. Pith and seeds removed
  • Ginger/ garlic paste – 3 teaspoons
  • Whole Coriander seeds – 1 tablespoon
  • Fennel seeds – one teaspoon
  • Cumin seeds - one teaspoon
  • Turmeric – one teaspoon
  • Chilli powder – two teaspoons
  • Pepper corns – ½ teaspoon
  • Salt – ½ teaspoon
  • Dried Kashmiri Chillies = 2 to 4
  • Coriander leaves – 2 tablespoons (chopped)
  • Ghee (or butter) – 1 table spoon
  • Vegetable oil – 3 tablespoons
  • Bay leaves – 2 dried
  • Cinnamon – 2.5 inches coiled bark
  • Cloves – 4 whole
  • Green Cardamom - 3 pods
  • Green chillies – 2 chopped
  • Butter (optional) - one tablespoon
Instructions
Preparation
  1. Slice and chop onions, tomatoes and green chillies
  2. Toast coriander, fennel, cumin and black peppercorn seeds in a skillet on a low heat for 1 -2 minutes until aromas begin releasing. Allow to cool. Once cooled, grind together in a spice grinder to a fine powder
Method
  1. Heat 3 tablespoons of oil in a frying pan. Add onions and bay leaves. Allow onion to slightly change colour and soften
  2. Add ginger/ garlic paste. Stir for a minute
  3. Add previously ground spices, turmeric and whole Kashmiri chillies. Stir continuously until spices are incorporated with onions and garlic. If necessary, add some water
  4. Add tomatoes and salt. Fry until cooked. This should take between five and ten minutes. Remove from stove and allow to cool.
  5. In the meantime, add the remaining oil and ghee in a sauté pan or broad based pot. Once a medium heat has been reached add the coarsely chopped onion, cinnamon stick, cloves, and cardamom pods. Fry the onions until they begin to change colour (to translucent) then add green chillies. Fry for a minute. Now add chopped bell pepper and Paneer. Cook until the bell pepper is beginning to soften and the Paneer has slightly browned
  6. Place cooled tomato mixture into a blender and blend into a smooth puree.
  7. Add this paste to onion, bell pepper and green chilli mixture. Add half a cup of water and bring up to a steady simmer until cheese and curry sauce base are fully warmed through and hot enough for serving
  8. To add a richer flavour a tablespoon of butter can be added at this point. If adding, allow butter to melt by mixing it into the curry
  9. Sprinkle coriander over the curry as a garnish
  10. Serve immediately with rotis or naan breads
Notes
Image credit:Yummy O Yummy / CC BY 2.0/ via Flickr

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