Mini Homestyle Indian Cooking - Devagi Sanmugam Periplus Mini Cookbook Series

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and simmer until the chutney thickens, about 45 minutes. Allow to cool, then store in a sealed container in the refrigerator.

      Serves 6

      Preparation time: 10 mins

      Cooking time: 45 mins

      Sweet Lime Chutney

      500 g (1 lb) limes, deseeded and finely chopped

      2 tablespoons salt

      2 onions, chopped (about 1½ cups)

      2 tablespoons mustard seeds, roasted and coarsely ground

      300 g (1 cups) sugar

      300 ml (1¼ cups) white vinegar

      2 teaspoons chilli powder

      1 teaspoon turmeric powder

      100 g (scant ¾ cup) raisins

      1 Place the chopped lime pieces in a stainless steel saucepan. Sprinkle with the salt and mix well. Add all the remaining ingredients and simmer over low heat until the lime pieces become tender and the chutney thickens, about 1 hour 15 minutes. Serve as an accompaniment.

      Serves 6

      Preparation time: 15 mins

      Cooking time: 1 hour 15 mins

      200 g (1¼ cups) peeled and diced unripe mango

      250 g (2½ cups) grated fresh coconut

      4 green finger-length chillies, cut into lengths

      ½ teaspoon salt

      1½ tablespoons oil

      ½ teaspoon urad dal

      ½ teaspoon mustard seeds

      1 sprig curry leaves

      1¼ teaspoon asafoetida

      1 Coarsely grind the diced mango, coconut, green chillies and salt in a blender and set aside.

      2 In a small saucepan, heat the oil and fry the urad dal over low heat until golden brown. Add the mustard seeds and curry leaves and fry until the seeds pop. Add the asafoetida, mix well and turn off the heat.

      3 Add the fried spices to the ground ingredients and mix well. Serve as an accompaniment to rice or breads.

      Serves 6

      Preparation time: 10 mins

      Cooking time: 10 mins

      Coriander Coconut Chutney

      100 g (2 cups) fresh coriander leaves, chopped

      500 g (5 cups) grated fresh coconut

      4 green finger-length chillies, sliced into lengths

      4 tablespoons lime juice

      3 slices ginger

      1 teaspoon salt

      125 ml (½ cup) water

      Place all the ingredients in a food processor or blender and process until smooth. Serve with thosai, idli or any savoury snacks.

      Serves 6

      Preparation time: 20 mins

      Cooking time: nil

      Plain Basmati Rice

      750 ml (3 cups) water

      Pinch of salt

      1 teaspoon ghee or oil

      400 g (2 cups) uncooked basmati rice, washed, soaked for 20 minutes and drained

      Place the water, salt and ghee or oil in a pot and bring to a boil over high heat. Add the drained rice, reduce the heat and cook, covered, for 10 minutes, or until done. Turn off the heat and let the rice stand, covered, for 10 minutes before gently stirring it with a fork to separate the grains. Alternatively, place all the ingredients in a rice cooker and cook according to the manufacturer's instructions.

      Serves 4

      Preparation time: 25 mins

      Cooking time: 20 mins

      Fragrant Mint Rice

      150 g (3½ cups) mint leaves

      2 green finger-length chillies

      3 cloves garlic

      2 cm (¾ in) ginger

      750 ml (3 cups) water

      1 tablespoon ghee or oil

      1 teaspoon cumin seeds

      400 g (2 cups) uncooked basmati rice, washed, soaked for 20 minutes and drained

      1½ teaspoons salt

      1 Place the mint leaves, green chillies, garlic, ginger and 250 ml (1 cup) of the water in a blender and blend until fine. Set aside.

      2 Heat the ghee or oil in a wok and fry the cumin seeds until aromatic. Add the drained rice and stir-fry for 2 minutes. Remove from the heat and set aside.

      3 Combine the blended ingredients with the remaining water in a large pan and bring to a boil. Add the stir-fried rice and salt, cover and cook for 10 minutes or until the rice is done. Set aside, still covered, for 10 minutes then fluff the rice up with a fork or the back of a wooden spoon. Alternatively, place the blended ingredients with the remainder of the water in a rice cooker and cook according to the manufacturer's instructions.

      Serves 4

      Preparation time: 30 mins

      Cooking time: 15 mins

      Potato Puri

      2 medium potatoes (300 g/10 oz)

      200 g (1 1/3 cups) flour

      5 tablespoons plain yoghurt

      1 teaspoon salt

      6 tablespoons water

      Oil for deep-frying

      1 Place the potatoes in a pan, cover with water, and bring to a boil, then simmer until cooked, about 10 to 15 minutes. When the potatoes are done, peel and mash until free of lumps. Set aside.

      2 Sift the flour into a bowl and add the yoghurt, salt and mashed potatoes.

      3 Mix by band to form a soft dough, adding sufficient water to soften. Knead for 10 minutes then set aside for 10 minutes.

      4 Divide the mixture into 12 equal portions. Place a portion on a rolling board dusted with flour then roll it out into a pancake about 10 cm (4 in) in diameter.

      5 Heat the oil in a wok until very hot and then deep-fry 1 or 2 puris at a time until golden brown.

      6 Remove from the oil and drain on paper towels. Serve with Vegetarian Dal Curry (page 23) or with a chutney (see pages 4 and 5).

      Makes 12 pieces

      Preparation time: 25 mins

      Cooking time: 20 mins

      Chapati (Whole Wheat Flat Bread)

      250 g (2 cups) fine wholemeal (atta) flour

      ½ teaspoon salt

      1 teaspoon ghee or butter

      150 ml (2/3 cup) water

      Extra flour for dusting

      Atta

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