TABLE OF CONTENTS NAMASTE • Introduction • Know your Spices • My Spice Boxes • Most Popular Indian Breads • Thali’s VEGETARIAN DISHES • Indian Raita • Sunil’s Sambhar Daal Recipe • Indian Style Spiced Potatoes & Peas (Aloo Mutter) • Indian Style Spiced Cabbage (Patta Gobi) • Indian Style Spiced Potatoes & Eggplant (Aloo Baingan) • Indian Basmati Rice NON-VEGETARIAN DISHES • Sunil’s Spicy Chicken Liver Recipe (Kaleji) • Indian Style Burgers • Sunil’s Chicken Curry Recipe • Sunil’s Chicken Korma Curry Recipe INTERNATIONAL DISHES • Sunil’s Baked Tilapia in Coconut Milk Recipe • Sunil’s Blackened Tilapia Recipe • Sunil’s Baked Salmon Recipe • Sunil’s Chilli Con Carne Recipe • Sunil’s Tom Yum Goong Recipe • Sunil’s Banana Bread Recipe
INTRODUCTION The most important ingredient in cooking (ANY cooking) is LOVE. Any dish tastes better when one’s heart and soul is put into making it. My passion for cooking started at a relatively young age when I was left to fend for myself during my college days in the UK. Prior to that, I had grown up watching my mother, aunts and mothers of other friends and relatives cook while I was in India & Kenya. This allowed me to sample a very diverse style of cooking, both vegetarian and non-vegetarian dishes. I have also had the unique experience of eating ethnic foods in many cultures around the world and in homes of people from the most humble and poor, to those of the richest and highest levels of society. Having grown up and schooled amongst members of the Indian Royal families, I have sampled all sorts of deliciously rich cuisine including most forms of game meat. My travels in south-east Asia have added to my culinary experience with foods, some of which were eaten virtually raw, to those that most people in the “West’ would not consider eating at all. The beauty of cooking is to visualize how you want a particular dish to turn out in form and texture and to have a sense of how you want it to taste BEFORE you actually start to cook. Therefore, it is essential to learn how each ingredient contributes to the flavour of the dish. This learning process comes from trial and error over a long period of time. Patience is another essential ingredient when it comes to cooking great food.
Know Your Spices Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties. Black Cumin Seeds (Kala Jeera) - Black cumin is smaller and has a different flavor profile than regular cumin. It is is sweeter than cumin with sharp lemon notes and caraway-like undertones. When black cumin is dry or oil roasted the flavor becomes richer, nuttier and mellower as well. The aroma of the dry seed is earthy. In Kashmiri cuisine black cumin is an indispensable flavoring in meat and rice dishes where creamy rich sauces are the norm. Black Peppercorns (Kali Mirchi) - Pepper's name comes form the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that us used to flavor food before, during and after cooking. Whole or grounded peppercorns can be added to most non-sweet dishes.
Black Stone Flower (Patthar Phool or Kalpasi) - Kalpasi a type of lichen with a mild woody fragrance. It is mostly used in Chettinad and Maharashtrian cuisines. Though it has no taste of its own, Kalpasi adds a mysterious flavour to whatever food it is added to. The blackish purple flower is often blended with other spices to make some indigenous masalas. Bay leaves (Tej Patta) - these fragrant leaves with pointed ends are used in their dried form. Bay leaves are not generally eaten but are simmered in a sauce or included in a braising liquid, and then removed before serving. In addition to simmering them in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and they can be added to the liquid for cooking rice. Cardamom (Elaichi) - Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma. Cayenne Pepper or Red Chilli Powder (Lal Mirch) - is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh. It should not be as hot as chili powder, but it is pretty hot and should therefore be used with care. Cayenne pepper is used to provide the heat for many spicy dishes.
Know Your Spices Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule, dark green chilies tend to be hotter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies.
Cilantro (Hara Dhaniya) - this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flat-leaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander.
Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken. Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste. Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups. Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder. Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes. Curry leaves (Kadi patta or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.
Know Your Spices Curry Powder (Garam Masala) - meaning “hot spices� - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef. Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Fenugreek (Kasuri Methi) - is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac.
Fenugreek Seeds (Methi Dana) - Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders.
Garlic (Lassan) - closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called "cloves" are the part of the plant most commonly eaten. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments. Ginger (Adrak)- the fresh root gingeris is a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. Ginger is also commonly regarded as an aphrodisiac. Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails.
Know Your Spices Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Nutmeg and Mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the Nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but they are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflĂŠs, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys. Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes.
Paprika (Laal Simla Mirch) - is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese. It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza. It is also said to treat digestive troubles, cramps, circulations problems, and shingles. Poppy Seeds (Khas Khas) - White poppy seeds are used in Indian cooking and add thickness, texture and flavor to sauces. Less sweet than blue poppy seeds, they are also used in lentil and rice dishes. Refrigerate or freeze poppy seeds to maintain freshness.
Saffron (Zaffran) - this spice is made from orange colored dried stigmas of the especially cultivated crocus (75 stamens are needed to make 100 g (4 oz) of the spice.) It is the most expensive spice of all. It has a distinctively pungent, honey-like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow. Star Anise (Chakra Phool) - Star anise has a very strong, distinct flavor that is sweet and spicy, similar to licorice, and should be used in small quantities. Although the flavor of star anise is generally thought of as sweet, it is commonly used in savory dishes; it pairs well with citrus, onions, poultry, beef, cinnamon, nutmeg, and ginger.
Know Your Spices Tamarind (Imli) - is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys.
Turmeric (Haldi) - comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss.
MY SPICE BOXES These are the most commonly used powdered spices for day to day cooking. Whilst the Turmeric powder acts as a preservative and provides a rich and appetizing colour, the Cumin & Coriander powders add flavour to the dish. The Red Chilli powder (and to a lesser degree the Curry powder) is what makes the dish spicy hot. The Mustard and Cumin seeds also add flavour to the dish
These whole spices (Khada Masala) are used mostly in North Indian cooking, especially when cooking meats. Typically, the whole spices are used in the first step in cooking by adding them to hot oil thus rendering the oil with an abundance of flavours. Fenugreek seeds in particular are added mostly when cooking vegetables
These special spices are used in addition to the regular spices for a variety of dishes. The Kashmiri Chilli Powder is especially used to render the colour of the meat dish deep red while not making it too spicy.
POPULAR INDIAN BREADS Roti’s are the staple bread for most Indians. They are made from whole wheat flour, salt and water. The dough is rolled out to make thin round patties, which are baked on a griddle and finally heated on an open flame to fully cook them. When fully cooked they blow up like a balloon from the steam that is trapped within the dough. Roti’s are served either plain or with a brushing of Ghee (clarified butter).
The most well known Indian bread, Naan is made from plain flour, salt, water and yeast. It is a leavened, oven-baked flatbread best cooked in a clay oven (Tandoor) and served plain or buttered and garnished with garlic butter and/or freshly chopped coriander leaves
Puri’s are usually served on special occasions and are most popular with vegetarian dishes. These whole wheat flour based, small pancake sized breads are deep fried in vegetable oil and puff up like little balloons when properly cooked.
Paratha’s are similar to Puri’s because they are fried, but they are shallow fried often in Ghee (clarified butter). They are the same size as Roti’s but can be made in any shape – Round, Square or Triangle. Paratha’s are a favourite bread served at breakfast with eggs but often also with meat dishes.
THALI’s
Vegetarian Recipes
INDIAN BASMATI RICE
Ingredients: • 1 Cup Basmati Rice (I prefer Tilda Brand) • ½ Tsp Table Salt (or Sea Salt) • 1 Tsp Ghee (Clarified Butter) or Olive Oil or Salted Butter • 1 ¾ Cup of Cold water Method: • In a medium sized cooking pan, gently wash the rice changing the water 3 or 4 times until the starch powder is washed away. • Now stir in the Cold water, Salt and Ghee and carefully bring the mixture to boil stirring several times to ensure that the rice does not stick to the bottom of the pan. • Once the water starts boiling, lower the heat to Minimum (low) and cover the pot with the lid. • Let simmer for 12 minutes ensuring that the water does not spill over • After 12 minutes, remove the pot from the heat source and stir the rice with a fork. Put the cover back on leaving it open a little bit. • Wait 10 minutes and serve
INDIAN RAITA The Indian Raita is a common accompaniment for spicy dishes, whereby it acts as a diffuser to cut down the spiciness of any dish. It is simple to make and is ready in minutes.
Ingredients: • 1 Cucumber – Shredded lengthwise • 1 Tsp Olive Oil • 1 Cup Yogurt – lightly blended • 1Tbsp Fresh Coriander chopped • ½ Tomato – cut into small cubes
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½ Tsp Mustard Seeds ½ Tsp Cumin Seeds ¼ Tsp Red Chilli Powder ½ Tsp Cumin Powder ¼ Tsp Salt
Method: • In a medium sized frying pan, heat the Olive Oil and when hot, add the mustard and Cumin seeds and stir for a minute or until the seeds start to pop • Now stir in the Shredded Cucumber and mix well for 3 minutes until the cucumber starts to lose the water • Add in the blended Yogurt and salt and mix well. Turn the heat OFF • Transfer the mixture into a serving bowl and stir in the cubed tomatoes • Garnish the Raita with the Chilli Powder, Cumin Powder and Fresh Coriander and serve
SUNIL’S SAMBHAR DAAL RECIPE
Ingredients: • 1 cup Masoor Daal (Orange Lentils) • 3 Tbsp Vegetable Oil or Ghee • 1 Large Onion cut into long slivers • 1 Medium Tomato cut into 16 pieces • 2 Tbsp Fresh Lemon Juice • 1 Tsp Sugar • 1 Pinch Asafoetida powder • ½ Tsp Mustard seeds
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½ Tsp Cumin seeds 12 Fresh Curry Leaves 2 Tsp (heaped) Sambhar powder ½ Tsp Red Chilli powder ½ Tsp Turmeric powder 1 Tsp Salt (or to taste) 1 Tsp Butter (Optional) ½ Cup Coriander (Freshly chopped)
Method: • In a large pot, wash the Daal several times and add about 4 cups of water. • Add half of the Turmeric powder and Salt and bring to boil. Lower the heat and let simmer until the Daal almost completely dissolve. • Remove from heat and blend in the Sugar and Lemon juice. Set aside. • In another pot, heat the Oil or Ghee to a hot temperature until it almost starts to smoke. Lower the heat to medium and add the Mustard & Cumin seeds and fry for about 20 seconds until they start popping. • Add the pinch of Asafoetida powder and Curry leaves. Fry for another 30 seconds and add the onions. Gently stir for about 5 minutes or until the onions become translucent. • Stir in the Sambhar powder, Chilli powder and the remaining Turmeric powder and fry for a minute or so. • Add the cubed tomatoes, stir the mixture and reduce the heat to low. Cover and let cook for about 10 minutes stirring occasionally • When the tomatoes have been stewed, add the Daal to the Masala, bring to boil stirring every minute or two and remove from heat. • Garnish with chopped fresh Coriander leaves & a teaspoon of Ghee or butter.
INDIAN STYLE SPICED CABBAGE (PATTA GOBI)
Ingredients: • ½ Cabbage cut into long thin strands • 3 Tbsp Vegetable or Olive Oil • 1 Onion Diced • 1 Tsp Table Salt (or Sea Salt) • ½ Tsp Cumin Seeds • ½ Tsp Mustard Seeds • 1 Tsp Garlic Powder • ½ Tsp Turmeric Powder
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½ Tsp Red chilli Powder ½ Tsp Cumin Powder ½ Tsp Coriander Powder ½ Tsp Curry Powder 1 Cup Green Peas 1 Tomato Wedged 1 Tbsp Lemon Juice
Method: • In a large pot boil water and add ½ Tsp of salt. When the water is boiling, add the shredded cabbage and turn OFF the heat. Let sit for 5 minutes and then drain the water • In a deep frying pan, heat the oil and when hot, add the Cumin and Mustard seeds. • After a minute or so, add the onions and sauté them for approximately 5-7 minutes until they are translucent. • Now add the cabbage and stir for about 15 minutes until the cabbage has reduced in volume. Turn the heat to low and add the peas. • Add the remaining dry spices - Salt, Turmeric, Garlic, Cumin, Coriander, Red Chilli and Curry Powder. Continue stirring to ensure that the spices are evenly mixed with the cabbage. Cover the pan and cook for 15 more minutes • Add the Tomato wedges and the lemon Juice. Stir well and cook for and additional 10 minutes at low temperature. • Remove from heat and serve.
INDIAN STYLE SPICED POTATOES & EGGPLANT (ALOO BAINGAN)
Ingredients: • 2 Potatoes - quartered • 1 Italian Eggplant - quartered • 3 Tbsp Vegetable or Olive Oil • ½ Onion Diced • 2 Tbsp Yogurt - Blended • 1 Tbsp Lemon Juice • 1 Tsp Table Salt (or Sea Salt)
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½ Tsp Mustard Seeds ½ Tsp Fenugreek Seeds ½ Tsp Turmeric Powder ½ Tsp Red Chilli Powder ½ Tsp Cumin Powder ½ Tsp Coriander Powder ½ Tsp Curry Powder
Method: • In a deep frying pan, heat the oil and stir-fry the Potatoes until they are half cooked. Remove from Frying pan and set aside. • In the same Oil (add more, if necessary) stir-fry the Eggplant for approximately 5 minutes. Remove from pan and set aside • In the same Oil (add more, if necessary) stir in the Mustard and Fenugreek seeds • After a minute or so, add the onions and sauté them for approximately 5-7 minutes until they are translucent. • Now add the dry spices - Salt, Turmeric, Cumin, Coriander, Red Chilli and Curry Powder and stir. Add the Yogurt and continue stirring while lowering the heat. • Continue stirring to ensure that the spices are evenly mixed with the yogurt but do not allow the mixture to dry - add a table spoon of water if necessary. Cover the pan and cook for 5 more minutes • Add the Potato and Eggplant wedges and stir gently to coat the spices all over the potatoes and eggplant. • Cover and cook for and additional 10 minutes at low temperature until the potatoes are fully cooked. • Remove from heat, sprinkle with lemon juice and serve.
INDIAN STYLE SPICED POTATOES & PEAS (ALOO MUTTER)
Ingredients: • 4 Potatoes, peeled & diced • 3 Tbsp Vegetable or Olive Oil • 1 Onion Diced • 1 Tsp Table Salt (or Sea Salt) • ½ Tsp Cumin Seeds • ½ Tsp Mustard Seeds • 1 Tsp Garlic Powder • ½ Tsp Turmeric Powder
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½ Tsp Red Chilli Powder ½ Tsp Cumin Powder ½ Tsp Coriander Powder ½ Tsp Curry Powder 1 Cup Green Peas 1 Tomato Wedged 1 Tbsp Lemon Juice
Method: • In a deep frying pan, heat the oil and when hot, add the Cumin and Mustard seeds. • After a minute or so, add the onions and sauté them for approximately 5-7 minutes until they are translucent. • Now add the diced potatoes and stir for about 15 minutes until the potatoes just start to brown on the outside. Turn the heat to low and add the peas. • Add the remaining dry spices - Salt, Turmeric, Garlic, Cumin, Coriander, Red Chilli and Curry Powder. Continue stirring to ensure that the spices are evenly mixed with the potatoes. Cover the pan and cook for 15 more minutes • Add the Tomato wedges and the lemon Juice. Stir well and cook for and additional 10 minutes at low temperature. • Remove from heat and serve.
Non-Vegetarian Recipes
SUNIL’s SPICY CHICKEN LIVER RECIPE (KALEJI)
Ingredients: • 1 Lb Chicken Liver • 3 Tbsp Vegetable Oil • 1 Onion – Finely Diced • 1 Tbsp Garlic/Ginger Paste • ½ Tsp Turmeric
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½ Tsp Salt 1 Tsp Cumin Powder 1 Tsp Coriander Powder 1 Tbsp Fresh Coriander ½ Tsp Curry Powder
Method: • Clean the liver by removing the white sinew between the two halves of the liver and cut the liver into bite size pieces. Rinse and set aside • Heat the Oil in a medium sized frying pan and when hot, add the diced onions. • Fry for approximately 10 minutes stirring constantly until the onions are dark brown, but do not allow onions to burn. • Add in the Liver and stir properly. Allow the liver to cook on all sides by continuing to stir for about 3 – 5 minutes • Once the liver is browned on all sides, add the Garlic Ginger paste and stir again. Now add the Salt, Turmeric powder, Cumin powder, Coriander powder and Curry powder. Mix well, turn the heat down to Low and cover the frying pan. • Stir after every 2-3 minutes and after a total of 10 minutes, turn the heat OFF and let sit for 10 minutes. • Transfer to a serving dish and garnish with chopped fresh Coriander.
SUNIL’s CHICKEN CURRY RECIPE
SUNIL’s CHICKEN CURRY RECIPE Ingredients: • 1kg Chicken Legs (skinned) • 12 Tbsp Vegetable Oil • 2 Medium Onions (finely diced) • 14 Oz Diced Tomatoes (gently blended)
2 Tsp Garlic paste 2 Tsp Ginger paste 1 Cup Yogurt
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Khada Masala • 2 sticks Cinnamon • 2 Black Cardamoms • 4 Green Cardamoms
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2 Bay Leaves 6 Cloves 10 Black Peppercorns
Masala • 2 Tsp Red Chilli powder • 1 Tsp Turmeric powder • 2 Tsp Cumin powder
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6 Tsp Coriander powder 2 Tsp Salt 1 Tsp Curry Powder
Method: • Mix all of the powdered spices and salt in a bowl and add hot water to make a paste • In a separate bowl, mix the yogurt with ½ cup of hot water and blend with fork to take out the lumps • Heat oil, and when hot, add all of the Khada Masala and cover • Carefully add in the onions and stir constantly for 10 – 12 minutes • When the onions turn “golden brown”, add the garlic & ginger paste and keep stirring for another minute • Add in the blended diced tomatoes and stir for about 7 minutes until the oil separates from the mixture • Add the Masala paste and continue stirring for 4 - 5 minutes • Now slowly stir in all of the chicken pieces to evenly coat the Masala on the chicken and periodically stir the mixture for 10 minutes until the chicken looks cooked on the outside • Add in 2 cups of hot water and stir well bringing the mixture to a gentle boil • Add in the yogurt, stir and lower the heat to a very low setting. Let cook for about 10 minutes before turning the heat OFF • Remove from burner and let sit for about 10 minutes • Garnish with freshly cut green coriander & serve
SUNIL’s CHICKEN KORMA RECIPE
Ingredients: • 2 Lbs Chicken - Skinned & cut to bite size • 1 large Onions, finely diced • 2 Tbsp Garlic & Ginger paste • 1 ½ Cup Yogurt • 2 Tbsp Lemon Juice Whole Spices (Khada Masala): • 4 Green Cardamom • 2 Black Cardamom • 2 Cinnamon stick halves Powdered Spices (Masala) • 8 Tsp Coriander Powder • 3 Tsp Cumin Powder • 1 Tsp Cinnamon Powder • 1 Tsp Fennel Powder
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5 small Potatoes, peeled, microwave half cooked and cut in half 4 Tbsp Cooking Oil 4 Green/ Red Chilies 1 Cup Fresh Coriander
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4 Cloves 8 Peppercorn 2 Bay Leaves
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1 ½ Tsp Salt 1 Tsp Red Chilli Powder ½ Tsp Turmeric Powder
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SUNIL’s CHICKEN KORMA RECIPE Method: • Mix all powdered spices (Coriander, Cinnamon, Fennel, Cayenne, Turmeric and Salt) with the Lemon Juice, Garlic & Ginger paste and Yogurt and set aside. Add the chicken pieces and let marinate for approximately 2-4 hours. • Heat Oil and as soon it begins to almost smoke, add whole spices (Cardamom, Cinnamon, Cloves, Cloves, Peppercorn and Bay leaves). Cover and fry for a minute or until you hear popping sounds of the peppercorn. • Immediately (but carefully so as not to splatter the oil) add the onions and fry at medium heat until the onions are light brown in colour (approximately 10-12 minutes). • Add the (optional) Green Chilies and continue to stir for another minute or so. • Add the chicken pieces marinated above along with the marinade and gently stir. Reduce heat to low-medium and cover • Stir every 2-4 minutes to ensure chicken does not stick to the bottom of the pot. Add a little water if necessary and continue to cook for approximately 10 minutes. • Add a cup of boiling water, cover and continue cooking for 10 minutes • Add the potatoes and mix thoroughly but careful not to break the potatoes or chicken pieces. • Turn the heat off and let sit for approx 15 minutes. The gravy should be thick but may be diluted with hot water as necessary.
INDIAN STYLE BURGERS Tired of plain Burgers? Here’s an Indian twist to the dull & boring traditional Burgers/Cheese Burgers. The recipe below makes four Burgers (for 2 people) and can be scaled up to make a meal for as many people as you want. Once you’ve tasted these Indian burgers you’ll never go back to the plain old burgers!!
Ingredients: • 1 Lb Lean ground Beef (or Pork or any other game meat) • 1 Medium sized Onion chopped into small pieces • 1 Green Chilli (seeded and chopped) – Optional • 1 Tbsp Garlic & Ginger paste • ½ Tsp Salt (or to taste) • ½ Tsp Red Chilli (Cayenne) powder • 1Tsp Cumin powder • 1 Tsp Coriander powder Method: • In a medium sized bowl, mix all of the above ingredients thoroughly using your hands until a consistent mixture is obtained. • Divide the meat into four (4) portions and make balls out of each quarter. • Now shape each quarter pound of meat into a patty ensuring even thickness all around, and making sure that the center of the patty is the same thickness as the edges. • On a BBQ heated to approximately 400oF and lightly greased grill, cook the hamburgers evenly turning them after searing the one side until it doesn’t stick to the grill. • After cooking the burgers, let sit for approximately 5 minutes before serving on a toasted Burger bun or just eat them with a garden salad of your choice.
SUNIL’s BAKED SALMON RECIPE
Ingredients: • 1 Lb Salmon Fillets • ½ Tsp Ground Black Pepper • ½ Tsp Sea Salt • ½ Tsp Paprika • ½ Tsp Garlic Powder
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½ Tsp Tarragon Flakes ½ Cup White Wine 1 Lemon juiced 2 Tbsp Olive Oil
Method: • Place the fillets in an oven safe glass baking dish • Mix the Olive oil, Lemon Juice and Wine in a small bowl and pour over the fillets • Mix all of the dry spices and coat (Sprinkle) both sides of the fillets with the dry spices. • Cover the glass dish with Aluminium Foil (Shiny side down) and marinate for an hour. • Heat the oven to 350oF and when the oven is ready, place the dish on the middle rack • Bake the fish for 25 minutes and then remove from the oven. Let sit for approximately 5 minutes before serving. • Serve on a bed of rice or with wedge potatoes and/or blanched vegetables
SUNIL’s BAKED TILAPIA IN COCONUT MILK RECIPE
Ingredients: • 3-4 Tilapia Fillet’s • ½ Tsp Salt • ½ Tsp Ground Black Pepper • ½ Tsp Paprika Powder • ½ Tsp Tarragon Flakes • ½ Tsp All Spice Powder • 1 Small Bud Fresh Ginger Sliced • 2 Small Buds Fresh Garlic diced • 2 Shoots Green Onions diced
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2 Shoots Lemon Grass (cut lengthwise) 3-4 Leaves Kaffir Lime Leaves ¾ Cup Coconut Milk ¾ Cup Water 2 Tbsp Fish Sauce ¼ Cup Butter 2 Tbsp Olive Oil 1 Tbsp White Wine
SUNIL’s BAKED TILAPIA IN COCONUT MILK RECIPE Method: • Pat Dry Tilapia Fillets with a paper towel and place in a glass baking dish which has been greased with ½ Tbsp of Olive Oil. • Dust one side of the fish with Salt, Black Pepper, Paprika, Tarragon and Allspice. Turn the fillets over and repeat the dusting with the same ingredients. Set aside. • In a small pan heat the remaining Olive Oil and fry the Green onions on medium heat for 2-3 minutes or so until sautéed, add the Garlic and Ginger and continue frying for another minute or so. • Now add the Lemon Grass & Kaffir leaves and fry for a minute or so and then add the Coconut Milk and Water. Bring to boil and lower the heat to simmer. • Add the Fish sauce and Wine and simmer for approximately 5 minutes and then remove from heat and allow the sauce to cool a little. Taste for salt and add if necessary. • Carefully remove the Lemon Grass and Kaffir Leaves from the sauce and dress over the fillets (see picture). Pour the remaining sauce into the baking dish around the fillets. • Place thin slivers of Butter over each filet and cover with Aluminum foil (shiny side down) • Preheat oven to 3750F and place the baking dish in the oven for 25 minutes. • Remove the Aluminum foil and Broil at high for 3 ½ minutes. • Remove from oven and let stand for 10 minutes. Carefully remove all the Kaffir Leaves and Lemon Grass shoots before serving. • Serve the fillets on a bed of freshly cooked Basmati rice and pour a bit of the sauce on the rice
SUNIL’s BLACKENED TILAPIA RECIPE
Ingredients: • 3 Tbsp Paprika • 1 Tbsp Onion Powder • ½ Tsp Garlic Powder • 1 Tsp Ground White Pepper • 1 Tsp Ground Black Pepper • 1 Tsp Cayenne Pepper (or to taste) • 1 Tsp Dried Oregano
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1Tsp Dried Thyme ½ Tsp Celery Salt 1 Tbsp Sea Salt 1 Lb Tilapia Fillets 1 Lemon cut into wedges 1 Tbsp Olive Oil ¼ Cup Butter
Method: • Coat the fillets with the spice mix and oil and allow to marinate for an hour • Over high heat, add butter to skillet and allow to melt and to start bubbling • Gently place fillets in skillet and fry for 3 minutes each side making sure not to break the fish when turning it over • Remove from skillet and place onto serving dish. • Squeeze the lemons into the skillet and mix well. Pour the residual juices over the fish. • Serve on a bed of rice, wedge potatoes and/or blanched vegetables
SUNIL’s CHILLI CON CARNE RECIPE
Ingredients: • 1 Kg Lean Ground Beef • 6 Tbsp Cooking Oil • 1 Large Onion - Diced • 1 Green Pepper - Diced • 19 Oz can of Small Red Kidney Beans • 19 Oz Canned Tomatoes with Herbs (gently blended)
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2 Packets Chilli Powder 1 Cup Clamato Juice 1 Cup Red Wine 1 Tbsp Garlic & Ginger Paste 1 Tbsp Worcestershire Sauce ½ Tsp Tabasco Sauce
Method: • Mash the Kidney Beans and set aside. Gently blend the herbed Tomatoes and set aside • Heat the oil in a large pot at medium heat. Once hot, stir in the onions and sauté them for approximately 5 minutes • Add the ground Beef and stir continuously to make sure that the beef has crumbled and is not lumpy. Stir in the Worcestershire sauce, Tabasco and Garlic/Ginger paste. • Stir for a few minutes and then add the diced Green Pepper and Chilli Powder – continue stirring for a few more minutes • Stir in the mashed Kidney Beans, Blended Tomatoes and Clamato Juice – keep stirring and reduce heat to low • After a few minutes, add in the red wine and a dash of lemon juice • Continue cooking for about 30 minutes at a very low temperature stirring constantly so that the Chilli does not stick to the bottom of the pot and until the desired consistency is reached • Turn heat OFF and serve with Garlic Bread.
SUNIL’s TOM YUM GOONG RECIPE Tom Yum is one of the most well-know Thai recipes. Goong means shrimp in the Thai language as the soup is usually made with shrimp, but you can also make it with other seafood such as squid or a combination of different seafood.
The best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water. A good stock guarantees the great taste of Tom Yum. However, you can also make it with water or canned chicken stock. Another secret is the use of Nam Prik Pao (Thai roasted chili paste) and you can’t do without the aromatics: Galangal, Lemongrass, Kaffir Lime leaves and Bird’s eye chilies. To make Bangkok-style Tom Yum which is creamier and whiter in color, add a few tablespoons of evaporated milk or coconut milk to the soup. Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
SUNIL’s TOM YUM GOONG RECIPE Ingredients: • 10-12 Fresh Shrimp (Twist heads off and set aside. Remove shells and de-vein shrimps) • 3 1/2 tablespoons lime juice • 6 Bird's Eye Chilies pounded (Optional as this makes it spicy!) • 3 big Slices Galangal • 6 Kaffir Lime Leaves (bruised) • 2 tablespoons Nam Prik Pao (Thai roasted chili paste) • 2 tablespoons Nam Prik Pao Oil • 3 teaspoons Fish Sauce • 1 Stalk lemongrass cut into 3-inch strips (bruised) • 6 Fresh Mushrooms (sliced) • ¼ cup Fresh Coriander Leaves Method: • In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the "goodies" from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads. •
Add Lemongrass, Galangal, Kaffir Lime leaves, Bird's Eye Chilies, Mushrooms, Nam Prik Pao to the shrimp stock and bring it to boil.
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Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked (approx 2 minutes as they turn pink)
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Dish out, garnish with Coriander leaves and serve hot.
YouTube Video Link: https://www.youtube.com/watch?v=hXaaZiMgvgI Watch this video to actually see how to prep the ingredients!! It also suggests some alternative ingredients to add more flavour.
Other Recipes
SUNIL’s BANANA BREAD RECIPE
Ingredients: • 2 Cups Plain Flour • • 1 Cup Sugar • • 2 Tsp Baking Powder Mix the above ingredients in a bowl and set aside • 3-4 Ripe Peeled Bananas • • 2 Large Eggs - Beaten • • 1 Cup Butter - melted • • • ¼ cup Milk • • 1 Tbsp Vanilla • ½ Cup Raisins Whisk the above ingredients in a bowl and set aside
1 Tsp Baking Soda Pinch Salt
¼ Cup Walnut pieces ¼ Cup Almonds – Sliced 2 Tbsp Triple Sec (Optional) 2 Tbsp Port (Optional) 4 Tbsp Bacardi (Optional)
Method: • Warm the oven to 3500F and grease a Bread Pan or Bundt Cake Pan using butter. • Pour the contents of the liquid bowl onto the contents of the bowl containing the dry ingredients and whisk thoroughly until a smooth and semi-liquid consistency is achieved. Let sit until the oven is ready • Pour the cake mix into the Cake Pan and place on the middle rack of the oven and set timer for 45 minutes. • After 45 minutes, turn the oven OFF and open the oven door a little for the heat to gradually reduce in the oven. After 5-10 minutes remove the cake pan from the oven and place on a mat to cool down. • After about ½ hour, when the cake pan has cooled down, shake the cake pan until the cake dislodges from the inside of the cake pan. Place on a flat plate and serve.