The Big Book of Curry Recipes (35 page)

When cooked, use a slotted spoon to lift the jalebis from the hot ghee then carefully lower into the hot syrup. Keep them in the syrup for about 20 seconds, submerging with your spoon for time to time (do not keep them in the syrup too long, or they will loose their crispiness) then remove with a slotted spoon on and set on your wire rack to drain.

Continue cooking the remaining batter in the same way, until all the jalebis are done.

Serve hot.

Soojee Hulva (Semolina Halwah)

Soojee Hulva (Semolina Halwah) is a traditional Indian recipe for a sweet dessert of butter, sugar, almonds and semolina flavoured with cardamom and cinnamon cooked in water until it becomes thick and sets and which is sliced and served as small squares.

Ingredients:

225g (1/2 lb) semolina

225g (1/2 lb) butter

225g (1/2 lb) Demerara sugar

1 tsp ground cinnamon

120g (1/4 lb) blanched almonds

120g (1/4 lb) sultanas

seeds from 10 cardamom pods

600ml (2 1/2 cups) water

Method:

Combine the sugar and water in a pan. Heat gently until the sugar dissolves then bring the mixture to a boil. Take off the heat and set aside.

Melt the butter in a pan, add the semolina and cook until golden brown. Now, very slowly stir in the sugar syrup (take care it does not spatter). Cook, mixing constantly, until the water has been completely absorbed. Stir in the sultanas, almonds, cardamom seeds and cinnamon and continue cooking, stirring constantly, for 1 minute.

Turn the resultant mixture into a flat dish and pat down until level. Cut into squares and eat either warm or cold.

Soojee Luddoo

Soojee Luddoo is a traditional Indian recipe for a sweet dessert of butter, sugar, sultanas and nuts with semolina flavoured with cooked in a pan until golden and which is shaped into balls before serving.

Ingredients:

500g (1 lb) medium semolina

500g (1 lb) sugar

225g (1/2 lb) butter

30g (1 oz) pine kernels

120g (1/4 lb) blanched almonds, chopped

120g (1/4 lb) sultanas

120g (1/4 lb) mixed nuts, chopped

10g (1/3 oz) cardamom seeds

Method:

Melt the butter in a heavy-based pan, fold in the semolina then add the cardamom seeds and cook, stirring constantly, over high heat.

When the semolina is golden brown, add all the remaining ingredients, bring to a simmer and cook for 15 minutes. Take off the heat and set aside to cool.

As soon as the mixture is cool enough to be handled, shape into 3cm (1 in) diameter balls. Set these aside to cool completely before serving.

Sweet Boondi

Sweet Boondi is a traditional Indian recipe for a dessert of chickpea four batter fried in ghee that’s served garnished with ground cardamom and chopped almonds.

Ingredients:

1/4 tsp ground cardamom

8 almonds, chopped

140g (1 cup) chickpea (gram) flour

100g (1/2 cup) sugar

250ml (1 cup) water

ghee for deep frying

Method:

Combine the sugar and water in a pan. Heat gently until the sugar dissolves then bring to a boil. Keep boiling until the syrup thickens and begins to become sticky then take off the heat and set aside.

Pour the chickpea flour into a bowl and slowly work in enough water to give you a thick pancake-like batter (about 180ml [2/3 cup]).

Heat ghee to a depth of 3cm (1 in) in a wok or pan. When hot, hold a perforated spoon a little above the level of the ghee and pour some of the batter onto it so that the batter drips through the holes in the spoon.

Stir the boondis you have just formed into the hot ghee and cook until just golden brown and crisp. Remove from the oil with a slotted spoon then transfer to the sugar syrup. Allow to sit in the syrup for about 3 minutes then take out and spread out on a large plate. Set aside to cool completely then separate the boondis individually.

Cook the next batch.

When they are all done, scatter over the ground cardamom then stir in the chopped almonds. They are best served fresh, but can be stored in an air-tight container for a couple of days, if needed.

Breads and Bread-based Savouries.

Plain Naan Bread

Origin: India

This is a classic Indian recipe for a plain, leavened, wheat-flour based flatbread made with yoghurt.

Ingredients:

75ml (5 tbsp) warm milk

1 tsp sugar

1 tsp dried yeast

250g (1 3/4 cup) plain flour or 1/2 white and 1/2 wholemeal

1/2 tsp salt

75ml (5 tbsp) plain yoghurt

1 tbsp ghee

Method:

Combine milk, sugar and yeast in a bowl and lightly stir. Cover and leave to stand in a warm place for 5 minutes. Sift the flour and salt into a large bowl and add the yeast mixture, the ghee and the yoghurt. Mix to a soft dough then tip onto a floured surface and knead for about 5 minutes or until dough is smooth & elastic. Place the dough in large greased bowl, cover and allow to stand in a warm place for about 1 1/2 hours or until the dough has doubled in size. Knock the dough back then knead for a further five minutes. Divide the dough into 4 pieces, and roll each into a 20cm (8 in) round.

Place on a baking tray, cover and allow to raise for 20 minutes or so. Cook each naan individually by placing under a very hot grill for about 2 minutes each until puffed and just browned. Then brush the naan with a little extra ghee and grill a further 30 seconds. Keep the naans warm in the oven whilst cooking the remainder.

Fruity Naan Bread

This is a traditional Indian recipe for a classic naan-style flatbread containing fruit and nigella seeds.

Ingredients:

400g (2 3/4) white flour

50g (2 oz) gram (Chickpea) flour

30g (1 oz) dried yeast

1 tsp Nigella (kalonji) seeds

6 tbsp plain yoghurt

2 tbsp ghee or melted butter

1 tsp salt

1 tsp sugar

180ml (3/4 cup) warm water

oil or ghee to coat

2 tsp each of garlic, sour cherries, sesame seeds, diced red onion

Method:

Dissolve the sugar in the warm water and add the yeast. After about 10 minutes this should begin to froth. If it does not discard and start again.

Meanwhile sift the salt, flour and nigella seeds into a bowl. Make a well in the centre and add the yoghurt, ghee and yeast mixture. Knead into a dough, shape into a ball then tip onto a floured surface and knead thoroughly for about 10 minutes.

Tip the dough ball back into the bowl, cover with a cloth and leave in a warm place for about three hours or until the dough has doubled in size.

Knock the dough back then add the sour cherries, sesame seeds, diced red onion and garlic into the mixture. Knead well to make sure everything is integrated into the dough then cut into six equal-sized pieces. Pat into the typical pear shape then coat with oil or ghee and place on a baking tray.

Cover with a cloth and leave to raise for about an hour. At the end of this time pop into an oven pre-heated to 230ºC (445ºF) for about 10 minutes.

Brush with a little butter whilst hot and serve.

Restaurant-style Naan Bread

This is the naan bread as the curry restaurant makes it, using baking powder as a leavening agent rather than yeast.

Ingredients:

400ml (1 2/3 cups) whole milk

750g (5 1/3 cups) plain flour

2 eggs

2 tbsp sugar

1 tbsp salt

50ml (3 tbsp) vegetable oil

1 1.2 tsp baking powder

2 tbsp fresh coriander, finely chopped

2 tbsp garlic cloves, finely chopped

2 tbsp nigella (kalonji) seeds

3 tbsp ghee or butter, melted and cooled

Method:

Pre-heat the oven to 225ºC (440ºF) and place a thick baking tray inside to heat up.

Crack the eggs into a mixing bowl, add the sugar and milk and whisk thoroughly to combine. In a separate bowl, sift together the flour, salt and baking powder. Form a well in the centre of the flour mix then add half the milk mix. Combine with a fork then add more of the milk mix until the ingredients come together.

Knead lightly to form a soft dough (do not over-work or it will be too elastic). Cover with a damp tea-towel and set aside in a warm place to rest for 15 minutes. After this time, remove the towel, pour over the oil and knead the dough to incorporate the oil and knock out any air.

Divide the dough into 16 equal-sized pieces, form these into balls then place, one at a time, on a lightly-floured work surface and roll out into rounds about 10cm (4 in) in diameter.

Carefully spread the circles of dough on the hot tray (do not remove this from the oven — you will probably need to cook them in batches). Scatter the garlic and coriander leaves over half the naan and the nigella seeds over the other half. Close the oven and cook for 3 minutes then brush with the melted butter, turn over and cook for about 2 minutes on the other side or until lightly coloured and cooked through.

Serve hot, as you cook the next batch.

Roti

Roti is a classic Indian unleavened flatbread made with chapatti flour (a blend of wheat and malted barley flours) that’s a traditional accompaniment to Indian curry dishes (particularly paneer-based dishes).

Ingredients:

350g (2 1/2 cups) chapatti flour (a blend of wheat and malted barley flours)

240ml (1 cup) water

140g (1 cup) chapatti flour spread on a large plate

ghee for brushing the finished bread

Method:

Combine the chapatti flour with the water to form a dough. Knead well in the bowl then cover with a cloth and set aside for about 2 hours to rest. After this time turn the dough onto a lightly-floured work surface and knead well. Divide the dough into 6 equal pieces then for each piece flatten on a lightly-floured surface with your hands before rolling out into thin patties about 12cm (5 in) in diameter (ideally you should try and make the edges thinner than the middle). Repeat the process with the remaining dough pieces.

Pre-heat a cast-iron frying pan over medium heat. Coat the roti in a little ghee on all sides then press into the plate of chapatti flour. Place the flatbread on the frying pan and when the colour changes on the top and bubbles appear turn it over with kitchen tongs. When both sides have been cooked remove the roti and set aside.

If you want to keep the rotis warm as they are cooked place them in a towel-lined bowl. Serve hot, either as they are or topped on one side with a little ghee or butter.

Cauliflower Roti

Cauliflower Roti is a traditional Indian recipe for a classic unleavened flatbread made with chapatti flour (a blend of wheat and malted barley flours) that contains cauliflower in the mix and which is fried and generally served with paneer (curd cheese) based dishes.

Ingredients:

350g (2 1/2 cups) wheat flour

70g (1/2 cup) plain flour

120ml (1/2 cup) milk

120g (1 cup) cauliflower florets

1 onion, grated

2 green chillies, chopped

1/4 tsp chilli powder

1/4 tsp ground cumin

2 tbsp chopped coriander leaves

salt and black pepper, to taste

butter for brushing

Method:

Bring a pan of plain water to a boil. Take off the heat and immediately immerse the cauliflower florets in this for 10 minutes. Cover the pan and when the time is up remove the cauliflower and drain well.

Add a little oil to a pan and stir-fry the cauliflower until soft (about 8 minutes). When ready set aside in a bowl and mash thoroughly.

Meanwhile, mix the wheat flour with all the remaining ingredients (including the mashed cauliflower) and combine into a fine dough. If the dough is a little too dry add some water to make it more manageable.

Turn the dough out onto a lightly-floured surface and knead until elastic. Divide the dough into about 9 or 10 equal pieces. Roll into balls then flatten into circular shapes about 1.5cm (1/2 in) thick. Heat a cast iron pan and make the rotis one by one. Apply a little butter on both sides then press into the plate of chapatti flour. Place the flatbread on the frying pan and when the colour changes on the top and bubbles appear turn it over with kitchen tongs. When both sides have been cooked remove the roti and set aside.

Gram Flour Bread

Gram Flour Bread is a traditional Anglo-Indian recipe for a classic loaf of bread incorporating 20% gram (chickpea) flour into the mix giving the loaf a classic Indian flavour.

Gram Flour (chickpea flour) is used in a whole range of Indian recipes and is also used for flatbreads. However, being a pulse and not a grain, gram flour cannot be made into European-style breads. However, this recipe allows you to bake an European-style loaf of wheat bread that contains 20% gram flour and has a distinctive Indian flavour.

Ingredients:

140g (1 cup) gram (chickpea) flour

550g (4 cups) strong bread flour

24g yeast

30g (1 oz) white sugar

4 tbsp honey