How to Cook Indian Read Online Free PDF

peppercorns, and cloves and bring to a boil. Lower the heat to medium and simmer for 30 minutes.
2. 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.
    Atta Dough
For sealing a pan and lid while cooking biryani
Makes 1½ cups (200 grams).
1 cup (150 grams) atta (whole-wheat flour)
1. Combine the atta and ¾ cup (150 ml) water in a bowl and knead to make a soft dough.
2. Roll the dough into a long rope. Place it around the edge of the pan that needs to be sealed. Place the lid over the dough and press down hard. As the biryani cooks, the dough will dry up. When you remove the pan from the heat, peel the dough off to open the lid. (Since it will be totally dried up, it should peel off easily.)
    Ghee
Makes 1 2/3 cups (325 grams).
2 cups (500 grams) unsalted butter
1. Place a nonstick saucepan over medium heat and add the butter. When the butter is melted, lower the heat to low and cook, stirring frequently so that it does not scorch, for 30 minutes or until the liquid is light brown and the residue settles to the bottom. There will be some milk solids that rise to the top as foam and these should be skimmed off.
2. Set aside to cool slightly. Strain into a clean jar and let cool completely. Cover with an airtight lid and store in the refrigerator for up to 2 weeks.
    Khoya
Unsweetened solid condensed milk
Makes 1 cup (155 grams).
5 cups (1 liter) full-fat buffalo or cow’s milk
1. Place a heavy-bottomed saucepan over high heat and add the milk. When it comes to a boil, lower the heat to medium and cook, stirring continuously, for about 30 minutes or until the milk is reduced and forms a thick lump. It is very important to stir continuously and not allow a cream to form on the surface because this will affect the texture of the khoya.
2. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days.

For centuries, a potter’s wheel was used in India to make earthenware pots called matkas that kept drinking water cool. Surprisingly, even with refrigeration and electricity, traditional matkas are still used in many Indian homes.
Indians love cool drinks and cooling foods when the weather is hot, and they enjoy warming drinks in the winter. In Delhi, the dry summer wind called lu not only dehydrates you but also saps all of your energy, and a glass of chilled watermelon juice hits the spot on those hot days. In Punjab, a tall glass of chilled lassi (page 44) is most welcome in the summer, and spice-laden drinks such as jal jeera (page 41) are served as aperitifs. And a cool kokum sharbat (page 43) is served to welcome guests and is essential at weddings.
During the winter months, a saffron-enriched milkshake called zafrani sharbat (page 46) is popular in Kashmir, and even though it’s a cold drink, the spice is wintry and warming.
The drinks that follow will enhance your appetite, refresh your palate, fill in those little gaps between meals, or cool your parched throat.

Adrak Navratan
Spicy gingerade
This drink is an excellent digestive. It can be kept in the refrigerator for up to a week. Dried dates and raisins impart natural sweetness to the drink, but if you wish to make it sweeter you can add 1 teaspoon sugar to each glass of adrak navratan.
Serves 4.
10 to 12 dried dates
1½ teaspoons julienned tender fresh ginger
½ cup (90 grams) raisins
5 or 6 hot green chiles, stemmed and cut in half
½ cup (100 ml) freshly squeezed lemon juice
1½ teaspoons table salt
1 teaspoon black salt
1. Pit the dates and thinly slice them lengthwise.
2. Combine the dates, ginger, raisins, chiles, lemon juice, salt, black salt, and 1 cup (200 ml) water in a bowl and stir well. Transfer the mixture into a wide-mouthed glass jar. Shake well and set aside for 7 days or until the juice turns pink.
3. To serve, put 1 tablespoon of the juice and 1 tablespoon of the julienned dates and ginger in a glass. Fill the glass with cold