Mini Indian Vegetarian Cooking - Devagi Sanmugam Periplus Mini Cookbook Series

Скачать книгу

and squeeze out all the liquid.

      3 Put the paneer into a bowl or tray (keeping it wrapped in muslin to retain its shape), cover with a plate that just fits the top and put a heavy weight on top of the plate to squeeze out the remaining liquid. Set aside for about 1 hour.

      4 Cut into cubes and store in an airtight container in the refrigerator for 3 to 4 days.

      Stir the vinegar into the milk. Leave for 15 minutes to allow the curd to form.

      Pour through a muslin-lined sieve or muslin bag and squeeze out all the liquid.

      Place the paneer in a bowl (wrap in muslin to help retain its shape), top with a plate and heavy weight.

      After all the liquid has been squeezed out, transfer to a plate and use as desired.

      Tomato Chutney

      2 tablespoons oil

      1 large onion, finely chopped

      5 cloves garlic, minced

      3 cm (1¼ in) ginger, minced

      600 g (3 cups) ripe tomatoes, blanched, peeled and chopped

      250 g (1 cup) caster sugar

      1 teaspoon chilli powder

      ½ tablespoon garam masala

      1 tablespoon vinegar

      1 Heat the oil in a heavy bottomed pan and stir-fry the onion, garlic and ginger until aromatic.

      2 Add the rest of the ingredients to the pan and simmer over low heat until thick, about 20 minutes.

      Serves 6-8

      Preparation time: 15 mins

      Cooking time: 25 mins

      Mint Chutney

      80 g (2 cups) mint leaves

      50 g (1 cup) coriander leaves

      1 cm (½ in) ginger

      5 green finger-length chillies

      1 teaspoon salt

      1 teaspoon sugar

      1 tablespoon freshly squeezed lemon juice

      250 ml (1 cup) yoghurt

      1 Place all the ingredients into a blender and blend until smooth.

      2 Serve as a dip for fried snacks or as an accompaniment to rice and curry.

      Serves 6

      Preparation time: 20 mins

      Cucumber and Pineapple Kachumbar

      1 medium cucumber, deseeded and diced

      300 g (10 oz) pineapple, diced (about 1½ cups)

      1 medium tomato, deseeded and diced

      2 tablespoons chopped mint leaves

      125 ml (½ cup) freshly-squeezed lime juice

      2 teaspoons sugar

      ½ teaspoon salt

      ¼ teaspoon chilli powder

      1 Place the diced cucumber, pineapple, tomato and mint leaves into a bowl.

      2 Mix the rest of the ingredients together in a separate bowl until the sugar dissolves. Pour over the prepared vegetables and mix well. Serve with any Indian food.

      Serves 4

      Preparation time: 10 mins

      Radish and Onion Pickle

      1 medium daikon radish, thinly sliced

      1 small carrot, thinly sliced

      1 large onion, cut into thin rings

      1 green finger-length chilli, deseeded and chopped

      100 ml (1/3 cup) freshly-squeezed lime juice

      1 teaspoon ginger juice (from grated fresh ginger)

      2 teaspoons sugar

      1 teaspoon salt

      ½ teaspoon mustard seeds, pounded coarsely

      ¼ teaspoon turmeric powder

      1 Place the radish, carrot, onion and chillies into a bowl.

      2 Mix the rest of the ingredients together in another bowl and pour over the prepared vegetables.

      3 Mix well and leave aside for 20 minutes before serving.

      Serves 4

      Preparation time: 10 mins

      Indian Tomato Cashew Pilau Rice

      2 tablespoons ghee or oil

      2 cinnamon sticks

      5 cloves

      5 cardamom pods

      2 large onions, finely sliced

      3 green finger-length chillies, deseeded and slit lengthwise

      2 tablespoons ginger paste

      2 tablespoons garlic paste

      3 tablespoons chopped coriander leaves

      3 tablespoons chopped mint leaves

      500 g (2½ cups) uncooked basmati rice, washed and drained

      300 g (2 cups) ripe tomatoes, blanched, peeled and chopped (or use canned whole tomatoes)

      250 ml (1 cup) thick coconut milk

      1 teaspoon turmeric powder

      1½ teaspoons salt

      625 ml (2½ cups) water

      40 g (¼ cup) raisins

      80 g (2/3 cup) fried or roasted cashew nuts

      1 Heat the ghee or oil in a pot over medium heat. Stir-fry the whole spices—cinnamon, cloves and cardamom—and the onion, green chillies, ginger and garlic pastes until the onion is golden brown, about 10 minutes.

      2 Add the coriander and mint leaves, then stir in the rice and mix well. Add the remaining ingredients except for the raisins and cashew nuts and mix thoroughly.

      3 Cover with a tight fitting lid, reduce the heat to low, and cook for 15 to 20 minutes. Alternatively, transfer the mixture to an electric rice cooker and cook according to the manufacturer's instructions. Stir occasionally until the rice is cooked and all the moisture has been absorbed. Fluff the rice up and mix in the raisins and cashew nuts just before serving.

      Serves 4-6

      Preparation

Скачать книгу