Lesson 3: NORTH INDIA
Recipes
GARAM MASALA
Dishes from the North of India are often spiced with cumin seed and garam masala. Every household in India has its own special blend of garam masala, made with a recipe that has come down through the ages. A wonderful garam masala as well as the individual spice components can be found at Penzeys Spices. Make your own from the following recipe that an Indian friend gave me.
- 1 small nutmeg
- 1 1/2 tablespoons green cardamom pods (peeling is optional)
- 4 sticks of 1-inch length cinnamon
- 1 tablespoon whole cloves
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
1) Crush the nutmeg coarsely with a mortar and pestle.
2) Transfer the nutmeg to a grinder, (a good option is to use a coffee grinder reserved exclusively for spices). Add the remaining ingredients and grind finely.
3) Store in an airtight container. Ground spices hold their flavor for about 6 months when kept in a cool and dark place.
CURRY CASHEWS
Yield 3 cups
This recipe for a North Indian snack comes from the Penzeys website and uses their garam masala mix of Moroccan coriander, Tellicherry black peppercorns, cardamom, Korintje cassia cinnamon, kalonji, caraway, cloves, ginger and nutmeg. Other nuts, such as peanuts, may be substituted for the cashews.
- 1 teaspoon garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 egg white, whipped until frothy
- 3 cups (12 ounces) raw cashews (pieces or whole) .
1) Preheat oven to 300ยบ. Grease a large cookie sheet or line with parchment paper.
2) In a medium bowl, add the spices and salt to the whipped eggs white, and let the mixture sit for about 5 minutes.
3) Toss the raw cashews in the egg white/spice mixture until the nuts are well coated, and spread them out on the pan. Bake the nuts for about 25-30 minutes, stirring often, about every 5 minutes, until the nuts are browned. Let cool and store in an airtight container.
TOMATO CHUTNEY (TOMATAR KI CHUTNEY)
Yields about 3/4 cup
North Indian chutneys are simmered tomatoes with whole spices. Chutneys make good sandwich spreads, are excellent dips for breads and other snacks, and can be served as an accompaniment to main dishes.
- 1 pound ripe red tomatoes
- 1/2 inch piece fresh ginger
- 4 cloves garlic
- 2 tablespoons vegetable oil
- Dash of asafetida (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon kalonji (onion seeds)
- 1/2 teaspoon peppercorns, coarsely crushed
- 2 cloves
- 2 cardamom pods
- 1/2 inch stick cinnamon
- 1 bay leaf
- salt, to taste
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 tablespoon distilled white vinegar
- 1 teaspoon sugar
1) Chop the tomatoes coarsely. Mince the ginger and garlic.
2) Heat the vegetable oil in a large saucepan, and warm the ginger and garlic over medium heat. Add the asafetida (if used), cumin, fennel, and onion seeds. Wait a few seconds, then add the chopped tomatoes, black pepper, cloves, cardamom pods, cinnamon, bay leaf, salt, cayenne, and turmeric. Mix well. Reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
3) Add the vinegar and sugar and cook for another 5 minutes. Remove from the heat and let cool.
4) Transfer to a bowl and serve or store in an airtight container in the refrigerator. This chutney, refrigerated, should keep for a month.
GLAZED CARROTS (GAJAR SABJI)
Serves 4-5
In the north, this dish would typically be served with a flatbread. The recipe is taken from Yamuna Devi's Lord Krishna's Cuisine:The Art of Indian Vegetarian Cooking. The book is a bit expensive but well worth it for serious vegetarians.
- 30 baby carrots, about 1 pound OR 6-8 medium sized carrots, sliced 1/2 inch thick
- 3 tablespoons ghee or butter, divided
- 2 tablespoons brown sugar or maple syrup
- 1/4 teaspoon turmeric
- 1/2 teaspoon coarsely crushed cardamom seeds
- 1/2 teaspoon ground coriander
- 2 tablespoons orange or apple juice
- 2/3 cup still or sparkling mineral water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper or cayenne pepper
- 2 tablespoons coarsely chopped fresh coriander or minced fresh parsley
- 1 teaspoon fresh lime or lemon juice
- 1/4 teaspoon freshly grated nutmeg
1) Place the carrots in a single layer in a large skillet. Add 2 tablespoons of ghee or butter and the sugar, turmeric, cardamom seeds, ground coriander, orange or apple juice, water, and salt. Bring to a boil, cover, and reduce the heat to low. Simmer young carrots for as little as 20 minutes, older ones for up to 40 minutes until almost all of the water has evaporated.
2) When almost all of the water has evaporated, uncover and rapidly boil off the remainder. Shake the pan to keep the carrots from sticking.
3) When the carrots are coated with a shiny glaze, remove the pan from the heat and add the remaining 1 tablespoon of ghee or butter and the pepper and fresh coriander or parsley. Shake the pan to mix the ingredients.
4) Just before serving, toss with lime or lemon juice and nutmeg.
LENTILS WITH SOUR CREAM (URAD MALAI)
Serves 4
- 1 cup lentils
- 3 1/2 cups water
- salt, to taste
- 1/2 cup cooked kidney beans
- 3 tablespoons sour cream, beaten with a spoon
- 1/4 inch piece fresh ginger
- 2 cloves garlic
- 1 tablespoon ghee or butter
- pinch asafetida (optional)
- 1 teaspoon cumin seeds
- 5 tablespoons canned crushed tomatoes
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
1) Place the lentils and 2 cups of the water in a large heavy-bottomed pan and let them soak for at least 4 hours.
2) Add the remaining 1 1/2 cups water and salt to the pan. Cover and bring to a boil over high heat. Reduce the heat to low and cook until the lentils are soft and mushy (about 45 minutes), stirring occasionally. Remove from heat and mash lightly with the back of a spoon.
3) Add the cooked kidney beans and sour cream to the lentils and stir to combine. Set aside.
4) Grate the ginger and garlic.
5) In a small heavy-bottomed skillet over medium heat,warm the ghee. Add the asafetida (if used) and cumin. When the spices darken (in seconds) and become aromatic, add the grated ginger and garlic. Cook for 2 minutes, then add the tomatoes. Decrease the heat to medium-low and cook 2 to 3 minutes more. Stir in the garam masala and cayenne.
6) Pour the tomato spice mixture into the bean mixture, stir to combine, and cook over medium-low heat for 5 minutes. Serve hot.
