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The Spice is RightEasy Indian Cooking for Today by Monica BhideEverything Indian is new again. This vast and varied continent is once more influencing fashion, exercise, music, travel, and spirituality, not to mention the pleasures of the palate. Indeed aromatic Indian cuisine has become "all the raj" across North America, especially among the 20-something set. Yet when home cooks want to try cooking Indian, they often face intimidating "old-school" cookbooks with complicated recipes, long ingredient lists, and an emphasis on rich sauces and deep-frying.
Whatever the occasion, THE SPICE IS RIGHT offers something for all tastes. Why not plan a backyard barbecue of Indian Lemonade, Chicken Tikka, Corn on the Cob with Spicy Rub, Pickled Onions, and Watermelon Drizzled with Honey? When fall rolls around, treat your family to a Thanksgiving feast of Tandoori Turkey with Cranberry Chutney, Indian Green Beans with Coconut, and Pumpkin Halwa with Crêpes. Other recipes include Shrimp in Coconut Milk, Lentil Dumplings in Yogurt Sauce, Funky Pink Spice Rice, Indian Coleslaw, Coriander Layered Potatoes, Indian Flat Bread, Mango and Cucumber Salad, and Saffron Fruit Custard. Perfect for newcomers to Indian cooking, THE SPICE IS RIGHT includes:
For fans of the Internet, THE SPICE IS RIGHT includes "web bites" that highlight interesting websites related to the recipe or a particular ingredient. Whether you're preparing a lavish Indian feast for twelve or a cozy dinner for two, THE SPICE IS RIGHT will help you expand your culinary horizons and convince you that cooking healthful Indian food at home is now within your reach. THE SPICE IS RIGHT Easy Indian Cooking for
Today by Monica Bhide RECIPES from the "LET'S TRY INDIAN"Menu from THE SPICE IS RIGHT: Easy Indian Cooking for Today by Monica Bhide Garam Masala and Sour Cream Chicken Bake Prep Time: 20 minutes I created this recipe when I was pregnant. I had been craving a black pepper taste and chicken but I could not find anything that tasted right. Finally, after many trials, success! 6 chicken thighs or drumsticks, skinned Preheat the oven to 350°F/180°C. Cut shallow incisions in the chicken to help the spices sink in. In a large skillet over medium heat, heat the oil. Add the onions and sauté until light brown. Add the chicken and sauté, turning once, until the chicken is half cooked, about 8 minutes. Meanwhile, in a bowl combine the sour cream, yogurt, lemon juice, garam masala, turmeric, and salt. Mix to a smooth paste. Add the chicken, turning to coat. Transfer coated chicken to a baking dish. Bake for 20 minutes or until cooked through. Variations: If you find garam masala too pungent for your taste, you can use ground white pepper. Tips: This dish does not freeze well because of the yogurt and sour cream. But it will keep in the fridge for a few days and makes delicious leftovers. Each Serving Provides: Calories: 141; Protein: 15 g; Carbohydrates: 4 g; Fat: 7 g Coriander Layered Potatoes (Multani Aloo) Prep Time: 10 minutes This dish gets its name from the "Multani masala" my grandmother would sprinkle on her potatoes along with some of the spices listed below. My attempt to capture the taste here comes pretty close. Multan, a city in Pakistan, is where my family originates from. Multani masala can be found only in the backstreets of Chandi Chowk, a famous shopping area in Delhi. My grandfather had a store in Chandi Chowk, and he would bring us this masala from his friends there. 6 potatoes, peeled and thinly sliced Preheat the oven to 350°F / 180°C. Place the potatoes in a single layer in a roasting pan; spray with the vegetable cooking spray. Bake until potatoes are tender (about 10 minutes, depending on thickness). Remove the potatoes from the oven and let cool. Meanwhile, in a bowl stir together the fresh coriander, ground coriander, cumin, chile powder, turmeric, and salt. Cover the bottom of a large saucepan with a thin layer of overlapping potatoes; do not leave any gaps. Sprinkle with some of the spice mixture. Continue layering until all the potatoes and spices are used. Sprinkle with a few drops of water. Cover and cook over very low heat for about 8 minutes to release and blend the spice flavors. Check frequently to ensure that the potatoes do not burn. Serve hot garnished with thinly sliced ginger. Variations: My grandmother used to make this dish in the days when deep-frying was not considered evil, and she would deep-fry the potatoes instead of baking them. I have to admit, it did taste awesome! Web Bites: These sites are full of information on selecting and cooking potatoes: http://www.ams.usda.gov/howtobuy/potato.htm http://www.geocities.com/NapaValley/4079/potato.htm Each Serving Provides: Calories: 83; Protein: 2 g; Carbohydrates: 18 g; Fat: Trace No-Cook Indian Ice Cream (Kulfi) Prep Time: 5 minutes This recipe was an open secret among our friends in Bahrain. I heard an advertisement on TV the other night that described this dish perfectly: "Sunday taste, Tuesday effort!" 1 (14-ounce / 398-mL) can fat-free evaporated milk In a large bowl, stir together well the evaporated milk, condensed milk, cream, and cardamom. Pour into Popsicle molds, Indian stainless steel kulfi molds, or even a small bowl. Freeze overnight. Remove from the molds. Serve sprinkled with rose water. Variations: The possibilities are endless. Instead of the cardamom, you can add your own favorite flavoring. I love crushed unsalted pistachios. Another favorite is 1/4 cup/60 mL of mango pulp. My sister loves hers plain topped with crushed almonds. In most Indian grocery stores you will find a delicious rose syrup called Rooh Afsa; top each serving with a teaspoonful. Tips: Before serving, dip the ice cream mold in warm water to make it easier to remove the ice cream. Each Serving Provides: Calories: 180; Protein: 5 g; Carbohydrates: 30 g; Fat: 4 g Recipes from THE SPICE IS RIGHT: Easy Indian Cooking for Today by Monica Bhide (Callawind Publications; 2002; $18.95/trade paperback). Edited By Karen Devine |
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So how do Indian
food fans - especially the young and culinary-challenged - cook Indian at
home and keep it healthful? THE SPICE IS RIGHT: Easy Indian Cooking for
Today (Callawind Publications, February 2002, $18.95/trade paperback)
features 150 simple, calorie-conscious Indian dishes as well as Western
dishes with an Indian twist. Recipes are easy to follow, have short
ingredient lists, use readily available ingredients, and don't require
complicated cooking methods. What's more, the book is organized into 15
menus with familiar Western themes, which takes the guesswork out of
planning an Indian meal. Each menu features drinks, appetizers, main dishes,
side dishes, and desserts. For the busy cook, there is an express menu
suggestion in each chapter to help you zero in on three or four key dishes.