How to Cook Indian Read Online Free PDF Page A

seeds
1. Place a small nonstick sauté pan over medium heat. Add the cumin and dry-roast until lightly colored. Set aside to cool completely.
2. Transfer to a spice grinder and grind to a fine powder.
3. Store in an airtight container.
    Sambhar
Basic masala for South Indian lentil dishes
Makes 1 ¾ cups (180 grams).
½ cup (40 grams) coriander seeds
1 tablespoon cumin seeds
2 tablespoons chana dal (split Bengal gram)
2 tablespoons dhuli moong dal (split skinless green gram)
2 tablespoons toor dal/arhar dal (split pigeon peas)
1 tablespoon brown mustard seeds
1 tablespoon fenugreek seeds
10 to 12 whole black peppercorns
25 to 30 dried red chiles, stemmed
2 to 3 tablespoons ground turmeric
1. Place a medium nonstick sauté pan over medium heat. Add the coriander, cumin, dals, mustard seeds, fenugreek, peppercorns, and chiles, and dry-roast for 3 to 4 minutes or until fragrant. Transfer to a bowl and set aside to cool completely.
2. Transfer to a spice grinder. Add the turmeric and grind to a fine powder.
3. Store in an airtight container in the refrigerator or in a cool, dry place for up to 6 months.
    Ver
Kashmiri garam masala
Makes ¼ cup plus 2 tablespoons (45 grams).
1½ tablespoons fennel seeds
1½ tablespoons caraway seeds
2 bay leaves
1 tablespoon black cardamom seeds
¼ teaspoon green cardamom seeds
2½-inch cinnamon stick
8 to 10 whole cloves
1 teaspoon fenugreek seeds
8 to 10 whole black peppercorns
1 large blade mace
1 star anise
¼ teaspoon freshly grated nutmeg
1. Place a small nonstick sauté pan over medium heat. Add the fennel, caraway, bay leaves, black cardamom, green cardamom, cinnamon, cloves, fenugreek, peppercorns, mace, and star anise, and dry-roast until fragrant. Set aside to cool completely.
2. Transfer to a spice grinder. Add the nutmeg and grind to a fine powder.
3. Store in an airtight container in the refrigerator or in a cool, dry place.
    Chicken Stock
Makes 3¼ cups (650 ml).
7 ounces (200 grams) chicken bones, such as wing tips, neck, or other bones
1 medium red onion, quartered
1 medium carrot, roughly chopped
2 or 3 sprigs fresh parsley, roughly chopped
1 rib celery, roughly chopped
1 leek with top, roughly chopped (optional)
6 or 7 whole black peppercorns
5 or 6 whole cloves
1 bay leaf
1. Remove any excess fat from the bones.
2. Place a nonstick saucepan over high heat and add 2 cups (400 ml) water. Add the bones and boil for 5 minutes. Drain off the water.
3. Add the remaining ingredients and 10 cups (2 liters) water. Place over high heat and bring to a boil. Lower the heat to low. Spoon off any scum that rises to the top and replace it with cold water. Simmer for at least 1 hour and up to 1½ hours.
4. Pour through a strainer into a large bowl; discard the solids. Let the stock cool to room temperature, then cover and store in the refrigerator.
    Lamb Stock
Makes 3 cups (600 ml).
7 ounces (200 grams) lamb bones
1 medium red onion, quartered
1 medium carrot, cut into 8 pieces
1 rib celery, cut into 1-inch (2½-cm) pieces
2 or 3 sprigs fresh parsley
6 or 7 whole black peppercorns
1 bay leaf
1. Remove any excess fat from the bones.
2. Place a nonstick saucepan over high heat and add 2 cups (400 ml) water. Add the bones and boil for 5 minutes. Drain.
3. Add the onion, carrot, celery, parsley, peppercorns, bay leaf, and 12 cups (2.4 liters) water. Place over high heat and bring to a boil. Lower the heat to low. Spoon off any scum that rises to the top and replace it with cold water. Simmer for at least 2 hours and up to 2½ hours.
4. Pour through a strainer into a large bowl; discard the solids. Let the stock cool to room temperature, then cover and store in the refrigerator.
    Vegetable Stock
Makes 2¼ cups (450 ml).
1 medium red onion, sliced
½ medium carrot, sliced
½ rib celery, chopped
2 cloves garlic, crushed
1 bay leaf
5 or 6 whole black peppercorns
2 or 3 whole cloves
1. Place a nonstick saucepan over high heat and add 5 cups (1 liter) water. Add the onion, carrot, celery, garlic, bay leaf,