ingredients at your local grocery store. Be careful not to overcook the squid as it will turn rubbery.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons Asian chili powder or ground cayenne pepper
1 teaspoon ground turmeric
2 lbs (1 kg) fresh squid, cleaned and cut into 1-in (2.5-cm) rings
2 teaspoons soy sauce
1 tablespoon chopped green onions (scallions)
2 tablespoons oil
2 onions, thinly sliced
10 fresh curry leaves
4 cloves garlic, crushed
2 tablespoons minced ginger
½ cup (125 ml) coconut milk
3 tablespoons fresh lime juice
Salt, to taste
1 Dry toast the cumin, coriander and fennel seeds in a small skillet over low heat until aromatic, about 2 to 3 minutes. Using a spice or coffee grinder, grind the toasted seeds to a fine powder with the chili powder and turmeric.
2 In large bowl, toss the squid with the spice mixture, soy sauce, and green onions.
3 Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the onions and sauté until lightly browned. Add the curry leaves, garlic, ginger, and the marinated squid. Sauté, stirring constantly for one minute.
4 Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt, and serve.
konkan chili shrimps
Serves 6
Preparation 10 minutes
Cooking 10 minutes
An Indo-Chinese recipe, this preparation of prawns is very popular in the streets of some major metropolitan cities in India. I often make these for my Indian friends, which never fails to make them nostalgic for the things they miss back home. You can make this dish really quickly and serve it for a weekday dinner along with a portion of Rosemary Lemon Rice (page 74).
1 tablespoon canola or corn oil
1 tablespoon peeled and chopped fresh ginger
3 cloves garlic, chopped
2 shallots, chopped
10 fresh curry leaves
36 fresh medium shrimps, peeled and deveined
1 tablespoon soy sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped dried red chili peppers
2 tablespoons minced fresh coriander leaves (cilantro)
¼ cup (60 g) low-fat plain yogurt, whisked until smooth
Salt, to taste
2 tablespoon chopped green onions (scallions), for garnish
1 Heat the oil in a wok or very large sauté pan over very high heat until smoking hot. Add the ginger, garlic, shallots, and curry leaves and sauté for 1 minute.
2 Add the shrimps and cook just until they start to turn pink, 2 to 3 minutes.
3 Add the soy sauce, lemon juice, dried chili peppers, and fresh coriander and cook, stirring often, 2 minutes longer. Add the yogurt and cook until the shrimps are just cooked through. Season with salt and serve warm garnished with green onions.
CHAPTER SIX
breads and rice
Bread, particularly flatbread, is a fundamental part of the dinner table in India. Most of these unleavened breads are easy enough to be made fresh daily at every meal. With the exception of a few breads, like naan (see Fresh-Baked Rosemary Naan, page 75), they are made entirely or mostly with whole-grain flours and are great tasting and rich in nutrients. They are usually rolled on a flat surface with a rolling pin and cooked on a hot surface—the exception being poori (see Puffed Breads with Mint, page 80), which is deep-fried in hot oil.
The variety of flatbreads found in Indian cuisine is amazing. In this chapter I have included a sampling of some of the most popular and familiar Indian breads, but there are many more available to the adventurous bread enthusiast. The recipes and methods of cooking breads differ widely from one part of India to another, with each region having its own specialties that vary in form, composition, and of course flavor.
Rice, used almost always to complement main dishes, is a staple in most households in India. Rice is also combined with lentils and vegetables, and is not just used as a side dish; there are also a large number of recipes where rice is an important ingredient in its own right. Biryani
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons Asian chili powder or ground cayenne pepper
1 teaspoon ground turmeric
2 lbs (1 kg) fresh squid, cleaned and cut into 1-in (2.5-cm) rings
2 teaspoons soy sauce
1 tablespoon chopped green onions (scallions)
2 tablespoons oil
2 onions, thinly sliced
10 fresh curry leaves
4 cloves garlic, crushed
2 tablespoons minced ginger
½ cup (125 ml) coconut milk
3 tablespoons fresh lime juice
Salt, to taste
1 Dry toast the cumin, coriander and fennel seeds in a small skillet over low heat until aromatic, about 2 to 3 minutes. Using a spice or coffee grinder, grind the toasted seeds to a fine powder with the chili powder and turmeric.
2 In large bowl, toss the squid with the spice mixture, soy sauce, and green onions.
3 Heat the oil in a heavy-bottomed skillet over medium-high heat. Add the onions and sauté until lightly browned. Add the curry leaves, garlic, ginger, and the marinated squid. Sauté, stirring constantly for one minute.
4 Add the coconut milk. Bring to a boil. Simmer for 2 to 3 minutes, or until cooked and tender. Stir in the lime juice, season with salt, and serve.
konkan chili shrimps
Serves 6
Preparation 10 minutes
Cooking 10 minutes
An Indo-Chinese recipe, this preparation of prawns is very popular in the streets of some major metropolitan cities in India. I often make these for my Indian friends, which never fails to make them nostalgic for the things they miss back home. You can make this dish really quickly and serve it for a weekday dinner along with a portion of Rosemary Lemon Rice (page 74).
1 tablespoon canola or corn oil
1 tablespoon peeled and chopped fresh ginger
3 cloves garlic, chopped
2 shallots, chopped
10 fresh curry leaves
36 fresh medium shrimps, peeled and deveined
1 tablespoon soy sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped dried red chili peppers
2 tablespoons minced fresh coriander leaves (cilantro)
¼ cup (60 g) low-fat plain yogurt, whisked until smooth
Salt, to taste
2 tablespoon chopped green onions (scallions), for garnish
1 Heat the oil in a wok or very large sauté pan over very high heat until smoking hot. Add the ginger, garlic, shallots, and curry leaves and sauté for 1 minute.
2 Add the shrimps and cook just until they start to turn pink, 2 to 3 minutes.
3 Add the soy sauce, lemon juice, dried chili peppers, and fresh coriander and cook, stirring often, 2 minutes longer. Add the yogurt and cook until the shrimps are just cooked through. Season with salt and serve warm garnished with green onions.
CHAPTER SIX
breads and rice
Bread, particularly flatbread, is a fundamental part of the dinner table in India. Most of these unleavened breads are easy enough to be made fresh daily at every meal. With the exception of a few breads, like naan (see Fresh-Baked Rosemary Naan, page 75), they are made entirely or mostly with whole-grain flours and are great tasting and rich in nutrients. They are usually rolled on a flat surface with a rolling pin and cooked on a hot surface—the exception being poori (see Puffed Breads with Mint, page 80), which is deep-fried in hot oil.
The variety of flatbreads found in Indian cuisine is amazing. In this chapter I have included a sampling of some of the most popular and familiar Indian breads, but there are many more available to the adventurous bread enthusiast. The recipes and methods of cooking breads differ widely from one part of India to another, with each region having its own specialties that vary in form, composition, and of course flavor.
Rice, used almost always to complement main dishes, is a staple in most households in India. Rice is also combined with lentils and vegetables, and is not just used as a side dish; there are also a large number of recipes where rice is an important ingredient in its own right. Biryani
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