Cooking Taoshobuddha Way Volume 1
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Vol. 1
TAOSHOBUDDHA WAY Cooking for the transformation of human consciousness is ‘Cooking Taoshobuddha Way for Buddha!’
TAOSHOBUDDHA
COOKING TAOSHOBUDDHA WAY VOLUME !
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INTRODUCTION TO
EAST INDIAN COOKING FOOD IS CONSCIOUSNESS AND YOU ARE THE EMBODIMENT OF THIS CONSCIOUSNESS
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MEDITATION LEADS TO ULTIMATE FLOWERING
COOKING – TAOSHOBUDDHA WAY Vol 1 Snacks and Gravies
© 2011, Taoshobuddha, All rights are reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, mechanical, photocopying, recording or otherwise, without prior written permission of the original publisher TAOSHOBUDDHA MEDITATIONS.
Printed and Published by TAOSHOBUDDHA MEDITATIONS Cover design and graphics: Anand Neelambar, Taoshobuddha Photography: Taoshobuddha, Prem Sutra, and Anand Neelambar
COO
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Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!
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CONTENTS Volume 1
INTRODUCTION 1.
Preface
8
2.
Herbs and spices
13
3.
Cooking Style
66
4.
Mughlai cooking Style
71
5.
Measurements
76
SECTION 1 SNACKS AND APPETIZERS 1.
Samosa
79
2.
Pakoras
82
3.
Paneer Pakora
85
4.
Gobhi Pakora
87
5.
Khasta Kachori
89
SECTION 2 VEGETABLES AND GRAVIES 1.
Gravies
2.
Paneer Butter Masala
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3.
Shahi Paneer
103
4.
Karahai Paneer
106
5.
Shahi Paneer and Bell Peppers
108
6.
Paneer Malai Makai
110
7.
Methi Mutter Malai
113
8.
Khoya Mutter
116
9.
Aloo Ghobi in Mughlai Gravy
118
10.
Palak Malai Kofta in Mughlai Gravy
120
11.
Stuffed Egg Plant
125
12.
Dum Aloo
130
13.
Mixed Vegetable Kofta
133
14.
Malai Kofta
136
15.
Bhindi Do Pyaza
139
16.
Stuffed Bhindi
141
17.
Shahi Kaju Aloo Recipe
143
18.
Navrattan Korma
145
19.
Korma
149
20.
Paneer Tikka Masala
153
21.
Tomatoes – Peas – Potato
157
Printed and Published by TAOSHOBUDDHA MEDITATIONS Cover design and graphics:
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INTRODUCTION 1. Preface
8
2. Herbs and spices
13
3. Cooking Style
66
4. Moghlai Cooking Style
71
5. Measurements
76
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BY Prem Sutra Cooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking for the transformation of human consciousness is ‘Cooking Taoshobuddha way or Buddha Way!’ It is indeed cooking for Buddhas. A strange, yet still a meaningful title for a cook!
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ooking lovingly! Cooking meditatively! Cooking for Buddhas! Cooking Taoshobuddha way or Buddha way or cooking for Buddhas means the same thing. It is indeed a strange yet still a meaningful title for a cook book. It says a lot. And this is the beauty of it. First let me explain something of the title. Taoshobuddha is an enlightened master. Very rarely a master goes into cooking or does something like this. Although each master remains particular about eating food cooked by each and every one yet no effort was ever made in the past in this direction. When I asked Taoshobuddha about this, very pleasantly in his usual manner he said something that reveals the compassion of a master. Only an enlightened one can say such a thing. This is what he said: “Cooking Taoshobuddha means ‘Cooking for Buddha’; ‘Cooking lovingly’; ‘Cooking meditatively’. Only then there can be total transformation of human consciousness. Only then we can create a new man who is balanced both inner and outer. COOKING TAOSHOBUDDHA WAY
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Life is a journey of transcendence. It is a moment to moment journey of awareness. As such man exists at three planes. In ordinary human being these planes remain muddled. And because of this there is no clarity and inward journey gets impeded. In case of an enlightened one the planes remain the same. However these exist in their right perspective. Also these do not overlap one another in an enlightened one. These three planes are: 1. The plane of silence the unheard the uncreated one. This is the plane where the master or the enlightened one dwells. He prefers to remain there. But from this plane the transformation cannot happen. Very unlikely you will find aspirants who are at this plane. However when the aspirant is within the energy field of the enlightened one he is touched by this state of awareness at times. Still this state is not permanent. This is the plane where I dwell. I would not like to come out of this state. But then I will be failing in my responsibilities for the birth of a new human being. One who is beyond dualities and conflicts? He is religious beyond the dimensions of all the religions and narrowness. 2. The second is the plane of intellect. Many are there at this plane. Or think that from this plane they can understand the deeper aspects of inwards journey at least intellectually. Again they are mistaken. At this plane people give their own meaning to the words and message. Still it is a plane from where one can communicate to all those who are at this plane to varying degrees. For these people I have made myself available through scores of books, and other materials, audio and video talks internationally. Also I have weekly meditations in Boston, Sweden, Vancouver, Florida, Miami, and New York. These I conduct from here. In addition there are two published books. And there are 18 E-books and Monthly E magazine ‘MEDITATION TIMES’. Currently I am doing a book ‘TASAWWRE SHEIKH’ as reminiscences of my father of his master. 3. And last is the most common plane where you will find vast majority of humanity even those who are on the second plane are to certain varying COOKING TAOSHOBUDDHA WAY
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degrees remain mixed up with this third plane. This is the plane that relates to food sheath. Food is necessar for the survival of the body. We quote ‘Annm! b&hm!’ But do not understand the essence of this. The people who are at this plane are the ones who have suppressed sex. Also they lack the understanding of this biological energy. There is not only misunderstanding instead lack of awareness as well. All those who have suppressed sex get interested in food. India has suppressed sex down the ages for various reasons and the outcome is so many spicy and pungent dishes. Nowhere else so many dishes have developed as in India. West has been slightly different. Sex is not suppressed. But there is no fulfilment. One can suppress sex that India did, or what the west did still it lacks fulfilment. Suppression and un-fulfilment are two sides of the same coin. This problem has to be addressed. In the past masters have taken notice of this and abstained eating food from others. But they have done nothing to offset this problem. Without this new man cannot take birth out of you. Without this all rituals, worship etc. remains meaningless. I have taken to cooking and thus bring my awareness to the vast majority who are not interested in things at higher rungs. Whether they are interested in meditation, or discourses they will definitely be interested in food. How to reach these persons was on my mind. This life I have chosen to work at all the planes. Through my awareness I am fulfilling the missing dimension in the life of those who are either suppressed or unfulfilled as far as the sex is concerned. When I looked into the lives of all those who are interested in food somewhere or the other this needs to be fulfilled. Direct involvement method cannot be used. I have to devise system and methods that can be utilized with effective results. I have devised certain meditations as well to transform negativities at personal and cosmic levels. These incorporate breathing at body level, introspection at mental level and compassion at the level of the being. These are yet to be given the final shape through the cook book ‘COOKING TAOSHOBUDDHA WAY’.
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Masters need to do this. Mere rituals, scriptures etc. cannot transform them. This is the reason I have gone into cooking. Maybe persons will be benefited to varying degrees. One thing is certain though: ‘In the barren soils of thy inner sanctum Oft do I use the manure of compassion, Then one day seed of awakening I sow With the rain of thy infinite bliss The seed shall sprout one day And then reckoning shall reap the fruits At the dawn of new awakening!’ Taoshobuddha [Reproduced from Letter to Swami Atmananda] It implies each act related to cooking be an act of awareness. When you live a life full of awareness even the small happening, moments, and events become moments of great revelation. In the absence of all this even the moments of benedictions turn out to be meaningless. It is therefore transform you’re cooking into an event of benediction, joy, fulfillment, and meditation. You can eat the most nourishing food unhappy; full of complaints, frustration, and lack of awareness in that case you are like a common fly that transforms the nourishment into putrefied food. And on the contrary if you take the non – nourishing food full of happiness, joy, celebration, awareness, and gratitude then even this non – nourishing food becomes life giving one. It all depends on you, your awareness. In that case you become like a fruit plant that is nourished with all that is rotten, and irrigated with dirty water the plants transform all this into life nourishing and healthy final result. Remember fruit juices are considered healthy and source of nourishment. With such an understanding we enter into cooking meditatively, lovingly and full of awareness. This is cooking the TAOSHOBUDDHA WAY or the BUDDHA WAY. COOKING MEDITATIVELY…COOKING WITH AWARENESS!
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I met Taoshobuddha in 1992 – 1993 upon the insistence of another aspirant. I had met him on the bus travelling on my way to the office in San Fernando, Trinidad and Tobago. He kept on talking about his master, kept talking about all that he had learnt from his master. I was subsequently invited to one of Taoshobuddha talks and I remember trying to judge which one of the new faces I was seeing, faces I was seeing for the first time was that of Taoshobuddha. Not this one, not that one…and then I saw him, a gentle man… a beautiful man very relaxed person and I just knew that he was the one… It has been a life transforming experience. After this meeting I could not remain the same. Something transformed or something new born in me. Maybe I am resurrected. No more old habits instead a life full of jot and benediction. Fast forward to present day. I always had an interest in cooking, always interested in learning more about cooking and when I was introduced to east Indian cooking I was fascinated. I always described East Indian food as ‘Food of the Gods’. The variety of spices, special blends, the aesthetic look of dishes, and the taste always enchanted and overwhelmed me. So one day I asked Taoshobuddha to show me some techniques of Indian cooking. This was the beginning of cooking classes at the temple and I was given the job of coordinating various activities like menu planning, interacting with other participants, taking care of the taste demands of others, and finally compiling the recipes that we created at these classes. One thing that I have learned in the company of Taoshobuddha through these classes that one should not cook when one is angry, depressed. Subtly such vibrations are transferred into the food. Cooking is never a burden. Instead it is an explosion of joy and sharing one’s being with others. One should cook lovingly as if you are meditating.
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Preparing the vegetables, holding the knife in a loving manner, knowing that one is cooking for the Beloved are certain guidelines that Taoshobuddha infused into cooking. To him everything is meditation and cooking is one of the most significant acts. Whole life is meditation. Only then you can be transformed. In the preparation of this work I got tremendous support and help at each step from many quarters. The foremost support came from Taoshobuddha who not only introduced me and all the participants and through this book to all those who seek transformation, into a unique meditative way of cooking. And thus making meditation way of our day to day life! Swami Anand Neelambar for his expertise in formatting the entire book into such a unique way and his usual talks! Dayani, Sandra, Peter, Shiva, Kabir, and all other participants who day in and day out supported and encouraged in bringing the work to this stage! I am thankful to … of New York Institute of Cooking for their support, review and valuable suggestions that will go a long way. Bonne Appetite! Love
Prem Sutra [Note: Initially Prem Sutra was to finish this book. However because of her busy schedules and degree on food management I have to undertake to finish this work. As a result I have left the original preface written by Prem Sutra and I have not made any change in the original script.]
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erbs and spices form an important ingredient of our daily life. Each herb and spice has certain medicinal qualities as well in addition to taste. Therefore from early part of human civilization herbs and spices have been grown, harvested, traded and consumed both as medicine and as part of culinary delights. Certain herbs are lifesaving. While in general all the herbs are life enhancing and flavoring. Although many South Asian flavorings are familiar in Britain, there are many aromatic and flavorsome spices that are not so recognizable. But a wider range of ingredients is becoming easier to obtain. Here we list a few everyday South Asian spices that may be less familiar to shoppers. They should be found in most specialist Asian food shops. The earliest mention of these herbs and spices we trace in Hindu scriptures like Ramayana, and Vedas. Atharvaveda is entirely dedicated to the sacred knowledge of these herbs and spices. Still one can find traces in Rigaveda, Sushruta, and Chakra Samhitas. These are replete with description and the curative properties of these herbs and spices. Some of those mentioned in these scriptures are not found in India. However blending of cultures and migration exposed humanity to more than 500 different herbs. Chinese have introduced COOKING TAOSHOBUDDHA WAY
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nearly 1000 herbs whose descriptions date back to 2500 BC. And such description is found in Yellow Emperor.
Hippocrates, a Greek Physician, who is the father of modern medicine has also listed hundreds of herbal varieties all taken together, bear ample testimony to the significance and importance of the use of herbs as cure for ailments. As man evolved his ingenuity allowed him to explore all that nature has in treasure. In the old days herbs were collected from the forests, hill tops, plains, and river – beds as these grew there. But there was no organized effort to grow these. These herbs were used both for medicinal purpose as well as to as flavors and delight to cooking. Almost all the civilizations and culinary styles use herbs and spices to varying degrees. However Indians have used these herbs and spices more comprehensively than any other civilization. Each herb has flavor, medicinal qualities and tastes. However when these are used as combination complementing one another the value of such combination is enhanced manifolds. Besides Indians no other culinary styles has explored these combinations so extensively. I admire the ingenuity in creating special combination for special vegetables and meats. And in doing so many factors were also taken into account so that the particular dish becomes not only tasty instead easily digestible as well. It is all because of special blends created for these dishes. In the subsequent pages I will speak of certain basics about these blends. Use of these herbs and spices individually or as combination not only provide nutrition instead enhances the taste of the dishes thus prepared. Herbs is the leafy part of the plant while herb is the stem and root part of a tree. All the parts are used in cooking and medicinal purposes. Herbs can be used fresh as well as dried. On the other hand spices are the ripe part of the plant. Here I will discuss only those herbs and spices that are used in East Indian Cooking. In addition there are so many other herbs like variety of mints, basil, Chamomile, etc. Spices can be classified in three categories: COOKING TAOSHOBUDDHA WAY
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1. i) ii) iii) iv) v)
Basic spices Chili peppers Coriander Turmeric Cumin seed Mustard seeds
2.
Aromatic spices Clove Nutmeg Cinnamon Cardamom Red Cardamom Bay leaves Mace Clove Asafetida Curry leaves
i) ii) iii) iv) v) vi) vii) viii) ix) x)
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3.
Ornamental Spices i) Poppy seeds ii) Till Black iii) Till White iv) Coriander leaves v) Mint leaves
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BASIC SPICES.
Chilies dried
Chili peppers are used around the world to make a countless variety of sauces, known as hot sauce, chili sauce, or pepper sauce. In Turkey, chilies are known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper), and are used in the form of either red pepper paste (Biber Salçasi) which can be hot or mild. Harissa is a hot pepper sauce made of chili, garlic and flavored with spices, originating in Tunisia and widely used in its cuisine, both as a condiment and as seasoning. Harissa is also found in other North African cuisines, though it is often treated as a table condiment to be served on the side. Indian cooking has multiple uses for chilies, from simple snacks where the chilies are dipped in batter and fried, to wonderfully complex curries. Chilies are dried, roasted ground and used in the preparation of spice blends from mild to stronger chilly tastes. Sambal is a versatile relish made from chili peppers as well as other ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is popular in Indonesia and Malaysia, and also in Sri Lanka (called ‘sambol’) and South Africa, where they were introduced by Malay migrant workers who arrived in the 19th century. It can be used as a dipping sauce, as an ingredient in recipes and even as a dressing for cold dishes (or ‘salads’). The leaves of the chili pepper plant are mildly bitter but not as hot as the fruits that come from the same plant. These are cooked as greens COOKING TAOSHOBUDDHA WAY
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in Filipino cuisine, where they are called dahon ng sili (literally ‘chili leaves’). They are used in the chicken soup, and tinola. In Italian cuisine crushed red pepper flakes are a common ingredient on pizza among other things. It is also commonly used in Turkey as a garnish, called Biber Dövme.
Dried red Chillies
Chilies are the most common spice used and cultivated in India and it is grown nearly in all parts of the country, hills and plains. The variety differs in taste, color, and bitterness. Chili pepper is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. These peppers contain a substance called capsaicin, which gives peppers their characteristic pungency, producing mild to intense spice when eaten. The hotter the chili pepper, the more capsaicin it contains. It is used both whole and in powder form.
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Fennel seeds (sounf)
Fennel (Foeniculum vulgare), (also known as Tamil: Sombu or Perunjeeragam) and known as saunf in Hindi is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the Blunden family Apiaceous (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalized elsewhere (particularly, it seems, areas colonized by the Romans) and may now be found growing wild in many parts of the world, especially on dry soils near the sea – coast and on river – banks.
Fennel seeds
It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe a highly alcoholic liqueur tasting of aniseed and made from wormwood and herbs. Absinthe is now banned in many countries because of its
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toxicity. Florence fennel or finocchio is a selection with a swollen, bulb – like stem base that is used as a vegetable. Fennel is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and the Anise Swallowtail. The word fennel developed from the Middle English fenel or fenyl, and is pronounced finocchio in Italian. This came from the Old English fenol or finol, which in turn came from the Latin feniculum or foeniculum, the diminutive of fenum or faenum, meaning ‘hay’. The Latin word for the plant was ferula, which is now used as the genus name of a related plant. As Old English finule it is one of the nine plants invoked in the pagan Anglo – Saxon Nine Herbs Charm, recorded in the 10th century. Fennel flower heads Fennel is a perennial herb. It is erect, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved. Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly – flavored leaves and seeds. Its aniseed flavor comes from Anatole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong. Fennel has become naturalized along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, and southern Canada and in much of Asia and Australia. It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States.
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Fennel, bulb, foliage, and seeds are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise – flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sautéed, stewed, braised, grilled, or eaten raw. Fennel seeds are sometimes confused with those of anise, which are very similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. Fennel features prominently in Mediterranean cuisine, where bulbs and fronds are used, both raw and cooked, in side dishes, salads, pastas, vegetable dishes such as artichoke dishes in Greece, and risottos. Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. Many cultures in the Indian subcontinent and the Middle East use fennel seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice mixture panch phoron and in Chinese five – spice powders. It is known as saunf or mauti saunf in Hindi and Urdu, sompu in Telugu, badesoppu in Kannada, mouri in Bengali, shombu or peruncheeragam in Tamil and Malayalam language, variyali in Gujarati, badeeshop or badeeshep in Marathi and barishap in the Malay language, Razianeh or اﻧ ﮫیرازin Persian. In many parts of Pakistan and India roasted fennel seeds are consumed as an after – meal digestive and breath freshener. Farming communities also chew on fresh sprigs of green fennel seeds. Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. COOKING TAOSHOBUDDHA WAY
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Fennel contains Anatole, which can explain some of its medical effects. It has many medicinal properties and therefore used in case of many complaints. Intestinal tract On account of its carminative properties, Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well – known compound Liquorice Powder. Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic 'Gripe Water', used to ease flatulence in infants; it also can be made into syrup to treat babies with colic or painful teething. Long term ingestion of fennel preparations by babies is a known cause of the larches. For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders. Essential oil of fennel has these properties in concentration. Fennel tea, also used as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds. Eyes In Indian subcontinent, Fennel seeds are also eaten raw, sometimes with some sweetener, as it is said to improve eyesight. Fennel tea can be used as an eye tonic, applied directly like eye drops or as a compress, to reduce soreness and inflammation of the eye. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.
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Blood and urine Some people use fennel as a diuretic, and it may be an effective diuretic and a potential drug for treatment of hyper tension. Breast milk There are historical anecdotes that fennel is a galactogogue, improving the milk supply of a breast feeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote growth of breast tissue. However, normal lactation does not involve growth of breast tissue. There is a single case report of fennel tea ingested by a breast feeding mother resulting in neurotoxicity for the newborn child. Still there are other uses of fennel seeds. Syrup prepared from fennel juice was formerly given for chronic coughs. Fennel is also largely used for cattle condiments. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables. Plain water drunk after chewing and consuming fennel seeds tastes extremely sweet. These light green oval shaped seeds have been known to possess digestive qualities. In India, they are roasted, sometimes lightly coated with sugar and eaten after meals as a mouth freshener and to stimulate digestion. They are used successfully in many curries and ‘Indian pickles’.
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Coriander seeds (Dhaniya)
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceous. It is also known as cilantro, particularly in the Americas. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm or 20 inches tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5 – 6 mm) than those pointing towards it (only 1 – 3 mm long). The fruit is a globular dry schizocarp 3 – 5 mm diameter.
Dry coriander seeds
All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, COOKING TAOSHOBUDDHA WAY
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Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine. It is used in the Belgian wheat beer witbier. The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant ‘soapy’ taste or a rank smell and avoid the leaves. Belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between cilantro and a bitter taste perception gene. The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves garnish cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. Coriander leaves were formerly common in European cuisine. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where they are still an ingredient in traditional dishes. The dry fruits are known as coriander seeds or coriandi seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavor when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange – flavored. It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best when ground fresh. COOKING TAOSHOBUDDHA WAY
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Turmeric (haldi)
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re – seeded from some of those rhizomes in the following season.
Turmeric whole and powdered
The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange – yellow powder commonly used as a spice in curries and other South Asian and
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Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. In medieval Europe, turmeric became known as Indian Saffron, since it was widely used as an alternative to the far more expensive saffron spice. Erode, a city in the south Indian state of Chennai, is the world’s largest producer and most important trading center of turmeric in Asia. For these reasons, Erode is also known as Yellow City, Turmeric City, or Textile City. Sangli, a town in the southern part of the Indian state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Turmeric is found everywhere and grows wild in the forests of Malaysia. It has become the key ingredient for many Malay dishes. Turmeric is sometimes used as an agent to impart rich, custard – like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes. There is, however, one instance where turmeric is the primary flavoring and coloring ingredient in a Lebanese sweet cake called Sfouf. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric). Turmeric is also used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin / polysorbate solution or curcumin powder dissolved in alcohol is used for water – containing products. Over – coloring, such as in pickles, relishes, and mustard, are sometimes used to compensate for fading. COOKING TAOSHOBUDDHA WAY
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In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron). Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric. In South Africa turmeric is traditionally used to give boiled white rice a golden color. Curcumin, the active ingredient in turmeric, is known as an anti – inflammatory agent, helping to relieve allergy symptoms as well as arthritis (or any condition caused by excess inflammation). It is also a powerful anti – oxidant that can protect the body from damage by toxins and free radicals. Curcumin also protects platelets in the blood, improving circulation and protecting the heart. Turmeric is one of nature’s most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
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Cumin seed ( Jeera )
Cumin seed is most common and widely used spice in Indian Cuisine. It is a flowering plant in the family Apiaceae. It is native from the east Mediterranean to East India. Cumin has a distinctive, but slightly bitter flavor. Yet still it flavors any dish with a sweet aroma. It has two varieties: shah Jeera and the plain jeera.
These brown aromatic small seeds release even more aroma when roasted or added to hot oil. It is in this form these seed are used in Indian Cuisine. Cumin seeds, whole or in powdered form, are very commonly used in Indian cooking. They are used more in the North of India. The English word ‘cumin’ derives from its roots from the French ‘cumin’, which was borrowed indirectly from Arabic ‘’ﻛﻤﻮن Kammūn via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic – speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites. The word reached from Syria to neighboring Turkey and nearby Greece most likely before it found its way to Spain. Like many other COOKING TAOSHOBUDDHA WAY
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Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κύμινον. A folk etymology connects the word with the Persian city Kerman where, the story goes; most of ancient Persia’s cumin was produced. For the Persians the expression ‘carrying cumin to Kerman’ has the same meaning as the English language phrase ‘carrying coals to Newcastle’. Kerman, locally called ‘Kermun’, would have become ‘Kumun’ and finally ‘cumin’ in the European languages in the process of time. In Northern India and Nepal, cumin is known as jeera, while in Iran In Southern India it and Pakistan it is known as zeera (Persian ) ﺮه. زﯾ is called Jeerige or jeeragam or seeragam or jilakarra in different regional languages. In Sri Lanka it is known as duru. The white variety or Shah Jeera is known as suduru. Still there is another large variety,known as maduru. In Iran and Central Asia, cumin is known as zireh. In Turkey, cumin is known as kimyon. In northwestern China, cumin is known as ziran (孜然). In Arabic, it is ).اﻟﻜﻤ Cumin is called kemun in Ethiopian, known as al – kamuwn (ﻮن and is one of the ingredients in the spice mix berbere. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30 – 50 cm (1 – 2 ft) tall and is harvested by hand. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow – brown in color. A versatile spice which can be used by itself in many forms, dry patched and ground, patched in hot oil, and as combination and blends of spices. It is basic, ornamental and aromatic category of spices.
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Black Onion or Nigella seeds (Kallonji Seeds)
These are very tiny black seeds which impart a peculiar spicy peppery – onion flavor. They are often sprinkled over breads, naans before baking and are also used in the flavoring of some vegetarian dishes, snacks and pickles.
Kaloonji seeds enlarged
Nigella seeds come from a plant called Nigella sativa native to southern Europe and western Asia. The little tear-shaped black seeds, about 1 mm long, are used throughout South Asia as a spice and flavoring. They have an earthy, peppery taste, a little like oregano. The whole or crushed seeds are often mixed through dough or sprinkled on bread, giving the bread a black color. The seeds are also used to flavor a variety of dishes ranging from sauces, curries, pickles and meat dishes to vegetables and fruit pies. Nigella sativa is an annual flowering plant. It is native to southwest Asia. It grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread – like) leaves. The flowers are delicate, and usually colored pale blue and white, with 5–10 petals. The fruit is a large and COOKING TAOSHOBUDDHA WAY
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inflated capsule composed of 3–7 united follicles, each containing numerous seeds. The seed is used as a spice. Nigella sativa seed is also called fennel flower, nutmeg flower, Roman coriander, black seed, black caraway, or black onion seed. Other names used, sometimes misleadingly, are onion seed and black sesame, both of which are similar – looking but unrelated. The seeds are frequently referred to as black cumin (as in Bengali: kalo jira, kalo jeera, kali jeera), but this is also used for a different spice, Bunium persicum. The scientific name is a derivative of Latin niger ‘black’. An older English name gith is now used for the corn cockle. In English – speaking countries with large immigrant populations, it is also variously known as kalonji. This potpourri of vernacular names for this plant reflects that its widespread use as a spice is relatively new in the English speaking world, and largely associated with immigrants from areas where it is well known. Increasing use is likely to result in one of the names winning out. Nigella sativa has a pungent bitter taste and a faint smell of strawberries. It is used primarily in confectionary and liquors. The variety of naan bread called Peshawari naan is as a rule topped with kalonji seeds whereas in other naans it is optional. In herbal medicine, Nigella sativa has antihypertensive, carminative, and anthelmintic properties. They are eaten by elephants to aid digestion.
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Fenugreek or Methi
Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. Fenugreek is used both as herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. Fenugreek or foenum – graecum is of Latin origin ‘Greek hay’. In different reigns it is called by different names Marathi – Methya; Kannada – mentya; Tamil – ‘Vendayam’; Telugu – ‘Mentha’. In Bangla, Punjabi, Urdu and Hindi it is called Methi. یﺗin Arabic its name is Hilbeh (ﺔ ). The ﺣﻠﺒplant is Urdu ﮭیم, and quite similar to wild clover and therefore has likely spawned its Swedish name, ‘bockhornsklöver’, which literally means ‘ram’s horn clover’. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen.
Enlarged Methi seeds
It is grown in India, Argentina, Egypt, France, Spain, Turkey, Morocco and China. However India remains by far the largest COOKING TAOSHOBUDDHA WAY
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producer in the World. In India, Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major fenugreek producing states. While Rajasthan has maximum area and production of about more than 80% of India's total production. The rhombic yellow to amber colored fenugreek seed, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell. It is widely used as the finishing touches in vegetable and daal gravies. In India, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of idli and dosai. It is also one of the ingredients in the making of khakhra, a type of oily paratha very crisp. It is of Gujrati origin. It is used in injera/taita, a type of bread unique to Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh, and the seed is reportedly also often used in Ethiopia as a natural herbal medicine in the treatment of diabetes. It is also sometimes used as an ingredient in the production of clarified butter (Amharic: qibé, Ethiopian and Eritrean Tigrinya: tesme), which is similar to Indian ghee. In Turkey, fenugreek gives its name, çemen, to a hot paste used in pastırma. The same paste is used in Egypt for the same purpose. The (Helba ﺣﻠﺒin Egypt) for the seed resembles with Arabic word hulba ﺔ its Mandarin Chinese counterpart as hu lu ba. In Yemen it is the main condiment and an ingredient added to the national dish called in Persian, is ﺷalso one of saltah. Fenugreek, or shanbalîleh ﻨﺒﻠﯿﻠﮫ four herbs used for the Iranian recipe Ghormeh Sabzi. In Egypt, fenugreek seeds are used as tea, by boiling the seeds and then serve it sweetened. This is a popular winter drink served in COOKING TAOSHOBUDDHA WAY
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coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections. A cake dessert known as Helba in the Islamic world is a tasty treat during Islamic holidays. This is a semolina cake covered in sugar or maple-like syrup, and sprinkled with fenugreek seeds on top. Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year) symbolizing a prayer that their merits will increase. Yemenite Jews often prepare a foamy substance from fenugreek seeds that they add to soups. In Bulgaria, fenugreek seeds are used as one of the ingredients in a traditional spice mixture called sharena. In the United States, where maple syrup is popular but expensive, fenugreek is widely used in low – cost syrup products as a maple syrup flavoring such as Mapleine. Fenugreek seeds are a galactagogue that is often used to increase milk supply in lactating women. Because the maple syrup – like flavor is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct ‘maple syrup’ odor. Fenugreek extract has also been marketed as a testosterone/muscle boosting supplement under the name of Testofen. So far only very limited trials have been conducted with Testofen in humans, while all of which were funded by the manufacturer.
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Sesame seeds (Til )
Sesame seeds come from Sesamum indicum probably a native plant of the Indian subcontinent. Un-hulled seeds are beige in colour and have a stronger flavour, while hulled, washed seeds (as shown here) are creamy-white. Sesame seeds have a nutty, earthy flavour which is enhanced by light toasting before use. They are ready when they start to jump in the pan. They are used in savoury and sweet dishes and to garnish foods like breads. The pale, golden oil is used for cooking. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in color with some being blue or purple.
White Sesame seeds
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It is an annual plant growing to 50 to 100 cm (2 – 3 feet) tall, with opposite leaves 4 to 14 cm (5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (half an inch) broad on the flowering stem. The flowers are white to purple, tubular, 3 to 5 cm (1 to 2 in) long, with a four – lobed mouth. Despite the fact that the majority of the wild species of the genus Sesamum are native to sub – saharan Africa, sesame was first domesticated in India. There exist morphological and cytogenetic affinities between domesticated sesame and the south Indian native S. Mulayanum Nair. Further to this archeological evidence reveal that it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC, and a more recent find of charred sesame seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan. The word sesame is of Latin origin sesamum, borrowed from Greek sēsámon ‘seed or fruit of the sesame plant’, borrowed from Semitic (cf. Aramaic shūmshĕmā, Arabic simsim), from Late Babylonian shawash-shammu, itself from Assyrian shamash-shammū, from shaman shammī ‘plant oil’. In India, where sesame has been cultivated since the Harappan period, there are two independent names for it: Sanskrit tila and Hindi/Urdu ‘til’ is the source of all names in North India – e.g. Gujarati and Bangali call it as ‘til’ and ‘raasi’ in Oriya . In contrast, most of the Dravidian languages in South India feature an independent name for sesame exemplified by Tamil, Malayalam and Kannada ellu and Telugu as ‘Nuvvulu’. In some languages of the Middle East, sesame is named differently and evolved from Middle Persian kunjid. This has been imported into a few western languages as Russian, Portuguese, Spanish ajonjolí (sesame seeds) and Hindi gingli derive from an Arabic noun jaljala ] ﺟﻠﺠﻠ ‘sound, echo’, referring to the rattling sound of ripe seeds [ﺔ within the capsule.
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In southern US and the Caribbean, where the sesame seed was introduced by African slaves, it is known mostly by an African name, benne. In the Caribbean Island of Trinidad and Tobago ‘benne ball’ is common sesame delight.
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Poppy seeds ( Khus Khus)
Poppy seeds come from the opium poppy, Papaver somniferum. White varieties are used in India, rather than the dark blue seeds more familiar in European cooking. The tiny kidneyshaped seeds are less that 1 mm long and do not contain any narcotic chemicals. They should be stored in an airtight container in a cool place. In South Asia they are used in Bengali cooking to coat crusty, dry-textured vegetables. They are ground and used to thicken sauces or are blended with tamarind into a curry paste. A poppy is any of a number of colorful flowers, typically with one per stem, belonging to the poppy family. They include a number of attractive wildflower species with colorful flowers found growing singularly or in large groups; many species are also grown in gardens. Those that are grown in gardens include large plants used in a mixed herbaceous border and small plants that are grown in rock or alpine gardens.
Poppy seeds COOKING TAOSHOBUDDHA WAY
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The flower color of poppy species include: white, pink, yellow, orange, red, and blue; some have dark center markings. The species that have been cultivated for many years also include many other colors ranging from dark solid colors to soft pastel shades. The center of the flower has a whorl of stamens surrounded by a cup – or bowl – shaped collection of four to six petals. Prior to blooming, the petals are crumpled in bud, and as the blossoming finishes, the petals often lie flat before falling away. The pollen of the Oriental poppy, Papaver orientale, is of dark blue. The pollen of the field poppy or corn poppy (Papaver rhoeas) is dark blue to grey. Bees will use poppies as a pollen source. The opium poppy, Papaver somniferum, is grown for opium, opiates, or poppy seed for use in cooking and baking, for example poppy seed rolls, in addition growing for the decorative flowers. Poppies have long been used as a symbol of both sleep and death: sleep because of the opium extracted from them, and death because of their (commonly) blood – red color. In Greco – Roman myths, poppies were used as offerings to the dead. Poppies are used as emblems on tombstones to symbolize eternal sleep. Another meaning for the depiction and use of poppies in Greco – Roman myths is the symbolism of the bright scarlet color as signifying the promise of resurrection after death. Poppy seeds come under herb and spice category in Indian cuisine. It is widely used in preparation of rich white gravy and also in special spice combinations.
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Mustard seeds
Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).
Yellow and black mustard seeds
Mustard seeds are important spice in South Indian cooking. Mustard seeds along with curry leaves give south Indian dishes a unique flavor, and taste. Indians have used mustard seeds in their food for over two thousand years.
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The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century. Gautama Buddha told the story of the grieving mother and the mustard seed. When a mother lost her only son, she takes his body to the Buddha to find a cure. The Buddha asks her to bring a handful of mustard seeds from a family that has never lost a child, husband, parent or friend. When the mother is unable to find such a house in her village, she realizes that death is common to all, and she cannot be selfish in her grief. In the Quran, God states that the scales of justice will be established on the Day of Judgment, and no soul will suffer the least injustice. Even the equivalent of a mustard seed will be accounted for because God is the most efficient reckoned. Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility. In the Christian New Testament Texts we can find mustard seed being used as a symbol for faith. Thus the mustard seed and precisely because of its size and its potential, is historically been used as a suitable model in various situations. In spite of all this mustard seeds are used in Indian, Italian, and worldwide relishes.
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AROMATIC SPICES These spices are highly aromatic and very strong in flavor. As a result these are used in very small quantities both individually as well as combination.
Asafetida powder (Hing)
Asafetida (Ferula assafoetida) is known as stinking gum, asant, food of the gods, Kaayam (Malayalam), Hing (Marathi, Gujarati, Hindi, Urdu, Nepali), Ingua (Telugu), Ingu (Kannada), Perungayam (Tamil), Hilteet, and giant fennel). It is a species of Ferula native to Persia (Iran). Asafetida has a pungent, unpleasant smell when raw. However when cooked in dishes, it delivers a smooth flavor. It decomposes the hard to digest elements of the food into easily digestive ones. This is available and is commonly used as dried yellow powder. It is a crucial ingredient used in Indian cooking. Although pungent and unpleasant smell it becomes milder and more pleasant when heated in oil or ghee. Then it acquires the taste and aroma reminiscent of sautéed onion and garlic. This spice is used as a digestive aid, in food as a condiment and in pickles. It smells so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby.
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Powdered ready to use Asafetida
Asafetida reduces the growth of indigenous micro flora in the gut, reducing flatulence. It is added to lentil or aubergine dishes in small quantities. In Thailand it is used to help in babies’ digestion and is smeared on the child’s stomach in an alcohol tincture known as ‘mahahing.’ It is commonly used to relieve stomach problems especially caused by gas. A pinch of asafetida is normally added to food preparations consisting of potatoes, all pulses, peas, etc. (foods which cause gas related problems). It is an important ingredient in Kashmiri Cooking as no Kashmiri dish is complete without this ingredient.
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Nutmeg
Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid-19th century this was the world’s only source of nutmeg. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace. Nutmeg is the oval shaped dark brown fruit. And a light brown covering around nutmeg is called mace. Both are highly aromatic and are used as herb and spices for confectionery and other dishes.
Whole nutmeg with shell and ground
Nutmeg is the actual seed of the tree, roughly egg – shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz.) dried, while mace is the dried ‘lacy’ reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.
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Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The pericarp (fruit/pod) is used in Grenada to make a jam called ‘Morne Delice’. In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallized to make a fragrant candy called manisan pala (nutmeg sweets’). The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia. It is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light dishes for the bright orange, saffron – like hue it imparts. Nutmeg is a tasty addition to cheese sauces and is best grated fresh. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. In Penang cuisine, nutmeg is made into pickles and these pickles are even shredded as toppings on the uniquely Penang Ais Kacang. Nutmeg is also blended (creating a fresh, green, tangy taste and white color juice) or boiled (resulting in a much sweeter and brown juice) to make Iced Nutmeg juice or as it is called in Penang Hokkien, ‘Lau Hau Peng’. In Indian cuisine, nutmeg is used in many sweet as well as savory dishes (predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of India and as Jatipatri and Jathi seed in Kerala. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
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In Middle Eastern cuisine, nutmeg grounds are often used as a spice for savory dishes. In Arabic, nutmeg is called Jawzt at – Tiyb. In Greece and Cyprus nutmeg is called Greek: ‘musky nut’ and is used in cooking and savory dishes. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular; it is added to vegetables like Brussels sprouts, cauliflower, and string beans. Japanese varieties of curry powder include nutmeg as an important ingredient. In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the top of the drink
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Bay leaf ( Tej Patta )
The bay leaf that we use in cooking is actually the dried leaf of the Bay Laurel tree (Laurus Nobililis) and it goes well with rice dishes, peas and vegetables. They are a good source of Vitamins A and C and also contains significant amounts of iron and manganese in particular, as well as smaller amounts of calcium, potassium and magnesium.
Dry and fresh bay leaf
Bay leaf is an important ingredient for Garam Masala, pulaos, biryanism gravies etc. The North Indian cooking uses bay leaf as the aromatic ingredient, whereas in South Indian cooking suddipatta is used.
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Cardamom pods (Eliachi)
Cardamom is known as the queen of spices. Each cardamom pod contains several dark brown seeds which contains the entire flavor. When used in Indian cooking the pods can be used whole or split. The pods should be kept whole until used, as ground cardamom quickly loses flavor. The seeds can be pounded, powdered or added
whole to a recipe. This is a very versatile spice as it can be used in savory as well as sweet dishes. Green Cardamom is also chewed habitually as mouth freshener in India. It also has numerous health benefits, such as improving digestion and stimulating the metabolism.
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Carom seed (ajwain)
It is the small seed-like fruit similar to that of the Bishop's Weed (Ammi majus) plant, egg – shaped and grayish in color. The plant has a similarity to parsley. Because of their seed – like appearance the fruit pods are sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus) seeds (Botanical Synonyms for Ajwain, which are no longer accepted by ITIS are, Ammi copticum, Carum copticum, Trachyspermum ammi).
Ajwain fruits and seeds
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. In Hindi it is called as Ajwain. Ajwain is also called ‘Owa’ in Marathi, ‘vaamu’ or Oma in Telugu, ‘omam’ in Tamil, ‘ajwana’ in Kannada, ‘ajmo’ in Gujarati, ‘jowan’ in Bengali, ‘jwanno’ in Nepali, ‘asamodagam’ in Singhalese and ‘xiang zhu la jiao’ (香著辣椒) in Chinese. Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only COOKING TAOSHOBUDDHA WAY
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stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry – roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but ‘brighter’. Among other things, it is used for making a type of paratha, called ‘ajwain ka paratha’. These very tiny brown seeds impart a strong peppery – thyme flavor. It is very popular in North Indian cooking and it is used in preparing many dishes that require frying. Usually fried foods take longer to digest. These seeds not only provide flavor to the dish instead help in easy digestion as well. It is particularly good in items like pakoras, samosas, parathas, puris and kachauris.
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Cinnamon (Dalchini)
Cassia or dalchini is the dried inner bark from Cinnamomum cassia native to Assam and northern Burma. It is sometimes known as false cinnamon because it has a similar, but stronger, flavour and aroma. It is also thicker, coarser and generally less expensive. In India cassia is mainly used as a flavouring for curries and pilaffs. The leaves of a related species are also used as a herb in India (tejpat) and are often given the name 'India bay leaves'. They are used in slow-cooked dishes and are removed before serving. Cinnamon is the inner bark of a tropical evergreen tree from the laurel family. There are approximately 50 – 250 different species of cinnamon. Cinnamon can be found either in quills or as a powder. One thing is certain, the paler the color of the cinnamon the finer will be the quality. Quills come in three classes, the best of which is Continental followed by Mexican and Hamburg. Cinnamon can also be found as featherings, which are purely shavings of quills that have been broken in transit, although these are primarily used to make ground cinnamon. Cinnamon has a warm, sweet and amiable aroma that is delicate yet intense. The taste is also aromatic, warm and sweet with hints of clove and citrus. Ground bark is immediately aromatic, whereas the quills have a tendency to hide their aromatic properties until broken or cooked in a liquid.
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Cassia or cinnamon
The best cinnamon can be found in Sri Lanka where it originated, though it is also cultivated in Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar and Egypt. When the Dutch established a trading post in Sri Lanka in 1638, a Dutch captain reported, ‘The shores of the island are full of it and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea’. In the Caribbean Grenada is known as Spice Island and is famous for cinnamon and nutmeg. Mexico is the main importer of cinnamon, where the spice is used to flavor coffee and chocolate drinks. Cinnamon is also widely used in Indian cuisine. Its bark is an essential ingredient in masala dishes, giving them a sweet, warm and fragrant taste. Cinnamon is also used to flavor rice, biryanis and desserts. In Sri Lanka, cinnamon sticks are made from the aromatic brown bark of the cinnamon tree and are rolled, pressed, and dried. Ground cinnamon is perhaps the most common baking spice. The cinnamon sticks are used for flavoring many rice dishes but are removed at the time of eating. Cinnamon which has a sweet, woody fragrance is a great source of manganese, fiber, iron and calcium and several studies have suggested that it may have a regulatory effect on blood sugar.
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Cloves (lavang or laung)
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world. The English name derives from Latin clavus ‘nail’ (also origin of French clou ‘nail’) as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name Lavang, called ‘lavanga’ in Telugu.
Clove
The clove tree is an evergreen which grows to a height ranging from 10 – 20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for harvesting. Cloves are harvested when COOKING TAOSHOBUDDHA WAY
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1.5 – 2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre. Cloves are the immature unopened flower buds of the clove tree. When fresh, they are pink, and when dried, they turn to rust – brown color. It is used whole or in powder form. Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia. A major brand of kreteks in the United States is Djarum, which sells Djarum Black. Cloves are also an important incense material in Chinese and Japanese culture. Cloves have historically been used in Indian cuisine (both North Indian and South Indian) as well as Mexican cuisine (best known as ‘clavos de olor’), where it is often paired together with cumin and cinnamon. In north Indian cuisine, it is used in almost all dishes, along with other spices. It is also a key ingredient in tea along with green cardamom. In south Indian cuisine, it is used extensively in Biryani along with ‘cloves dish’ (similar to pulav, but with the addition of other spices), and it is normally added whole to enhance the presentation and flavor of the rice. In Vietnamese cuisine, cloves are often used to season pho broth. Cloves have powerful medicinal properties and many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal. Its tea, made as decoction by boiling cloves in water and reduced to ½ helps in bodily pain and also helps in internal bone injuries.
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Curry leaves (Kaddipatta )
These almond shaped dark green very aromatic leaves are used fresh in many Indian dishes. They are used to flavor mainly vegetables, lentils and breads or ground with coconut and spices to make wonderful chutney. Curry leaves are added to hot oil for tempering. Like bay leaves, they are added for their flavor and kept aside while eating. This is an important flavoring herb for South Indian Cooking. The use of these leaves give a typical flavor to the food and makes it a typical South Indian dish.
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Saffron or Kesar
Saffron threads as they are also called are orange-red dried stigmas of a small purple flower called the Crocus Sativus. Saffron’s aroma is unique and there is no substitute for it. It is used in cooking to flavor and color the dish a wonderful golden yellow color. In Indian cooking it is highly prized item. It is added to many Indian sweets and ‘special occasion’ savory dishes like Biryani, Pulaos and even some curries.
Saffron strands
A little pinch of the threads goes a long way. There are two techniques for getting every bit of flavor out of the saffron: toasting and powdering the threads, and steeping the saffron ahead of time in hot water or broth. Saffron should always be bought as a whole and not in the powdered from. The threads should be crushed just before using. You can store saffron airtight in a cool, dark place for up to 6 months or in the refrigerator.
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Garlic
Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also exists – it originates in the Yunnan province of China. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also edible and are most often consumed while immature and still tender. The papery, protective layers of ‘skin’ over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable.
Garlic bulb and cloves COOKING TAOSHOBUDDHA WAY
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Sometimes whole garlic cloves are used and other times a recipe will call for chopped or minced or for garlic paste. Whatever be the way garlic is the most important ingredient in culinary field.
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Ginger or Adrak
Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale. Besides its genus, the plant family to which it belongs, Zingiberaceae was also named after ginger. Other notable members of this plant family are turmeric, cardamom and galangal. The ginger plant has a long history of cultivation, having originated in Asia and is grown in India, Southeast Asia, West Africa and the Caribbean. It is sometimes called ‘root ginger’ to distinguish it from other things that share the name ‘ginger’. The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with – zingiberene as the main component. Smaller amounts of other sesquiterpenoids (βsesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.
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Ginger fresh
The pungent taste of ginger is due to nonvolatile phenylpropanoid – derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy – sweet aroma. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier. Pickled ginger Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[citation needed] and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable. Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale—a sweet[citation needed], carbonated, non-alcoholic beverage[citation COOKING TAOSHOBUDDHA WAY
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needed], as well as the similar, but spicier ginger beer which is popular in the Caribbean[citation needed]. Fresh ginger should be peeled before being eaten. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer. Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines It is a very popular spice used in Indian cooking. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. If you feel a cold coming on a fresh piece of ginger in a hot cup of Indian tea usually does the trick. Fresh unpeeled ginger root, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. Please do not use dried ground ginger for dishes specifying fresh ginger as the flavors differ greatly.
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Chaat masala
This is a blend, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin seed, black salt, coriander, dried ginger, salt, black pepper, asafetida and capsicum and a few other things. This combination adds flavors to the dish it is added. It is good especially in appetizers, tandoori chicken, fish, lamb, kebabs, pakoras. It is really a useful blend in kitchen.
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Garam Masala Garam masala is a wonderful aromatic blend of spices from India. It is combination of various highly aromatic spices and herbs like cinnamon, clove, cardamom, red cardamom, bay leaves, cumin seed, nutmeg, mace, cassia in a certain proportion. All these spices are dry roasted first or patched or toasted and the ground into a powder form. Once you make this should be kept in air tight container otherwise the aroma gets milder each time it is exposed to air. It comes in the category of Aromatic spices that are used in a very small quantity because of strong flavor. Garam means ‘hot’ or ‘heating’ and masala means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat or pungent taste we find in hot chilies but to the fact that the spices are first roasted before making the powder. Another explanation we have heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavored with it. It does however usually include some black pepper and cinnamon or cassia which carries some heat.
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T
here has been no other discipline where so much ingenuity has been employed as in the field of cooking. There are numerous ways a food is prepared. When it comes to food, different cuisines could be more delicious than the others, so good chefs have practically learned the many types of cooking styles to fit to a particular meal. There are a number of possible cooking styles applicable to any type of meal preparations. Basically there are styles that developed in China, and India. All other styles evolved out of permutation and combination of these styles. For the sake of our readers I present various methods that are employed in cooking world over.
Shallow Fry: Shallow frying is perhaps the most common home style cooking. There are four known methods that involves shallow frying, all of which using a small amount of oil or fat. This cooking method is actually cooking food in a very small part of oil into a sauté or frying pan. The side of the food for presentation must be the one that has to be fried first because this particular side has a better appearance since fat is very clean when presented then turned to the other side so that both sides are cooked and colored.
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Sauté: Sautéing is another cooking style. This is the method where tender portions of meat as well as poultry are cooked in a frying pan. The ingredients are tossed into a very hot shallow pan with hot oil until they become golden brown. Cooking tender cuts of meat and poultry in a sauté or frying pan is called sautéing. After cooking, the oil is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. This is the way of Chinese cooking. Only tender foods can be used. Also this method is used when cooking, for example, potatoes or onions when they are cut into slices or pieces and tossed in hot shallow oil in a frying pan till golden brown. In East Indian cooking certain times this method of cooking is used.
Griddle: This method is most suitable for hamburgers, sausages, sliced onions etc. Accordingly the items are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking. This method is very useful for frying items like Paneer, and Tofu if you want your dishes to contain less oil.
Stir Fry: Fast frying in a wok or frying pan in a less oil is a Chinese way of cooking. Accordingly items like vegetables or other meat products can be cooked. In the present day when people are becoming more conscious of oil contents certain vegetables can be cooked this way even in Indian style. If any technique in Chinese cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it is therefore crucial to have all your ingredients gathered beforehand. The best advice I can give here is to keep your stir-fry ingredients separated in bowls based on how much time they COOKING TAOSHOBUDDHA WAY
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need in your wok. So chop your onions, meat, mushrooms, carrots, and peppers into small pieces and separate them. You want the veggies and meat to be in bite size pieces for two reasons. First, the stir-fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking time. It is always good to have all ingredients cut into same size for one dish. This appeals to eyes and gives elegance to the dish.
Deep – Frying: Deep – frying is the most common East Indian way of cooking. It is used to produce crisp- textured food. East Indian recipes have a large number of items used as snacks, and other food items that are cooked this way. Often, the food is deep – fried, removed from the oil and drained. The oil is then reheated and the food deep – fried again, so that it is extremely crispy texture is obtained.
Papern – Wrapped Deep – Frying (zhibao zha): Small pieces of meat or fish are seasoned, and then the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping. The paper is thrown away. This method is not used in East Indian Cooking.
Steaming Steaming is a cooking method traditional among the Chinese. This method is also considered a cooking Japanese style because most Japanese, for that matter, the ones of Chinese background, are very much conscious with having a healthy lifestyle. Accordingly, steaming is one of the healthiest cooking styles because they bring out healthy and subtle taste of the ingredients used, thus making it not necessary to add other forms of flavorings. Steaming is a traditional Chinese cooking method that is ideal for today’s trend towards healthy eating. The technique was developed for when a moist dish was required as
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an alternative to a roasted one. It is good for vegetables, fish, meat and dumplings. There are 3 methods that can be used for steaming: 1. The traditional method. The Chinese use bamboo steamers that stack on top of each other. Dishes needing the least cooking are placed on the top level, while those requiring the most are placed on the bottom layer, near the boiling water. 2. Food is arranged on a plate or bowl, put inside a steamer on a rack and placed over a large pot of boiling water. Alternatively the plate or bowl can be put inside a wok to complete the process of steaming. 3. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces. Compared with food cooked by other methods, steamed dishes are more subtle in taste and bring out the taste of the ingredients. So the fresher the ingredients, the better they are for steaming. This is not a very common method of East Indian Cooking. Only certain items like South Indian Idli is cooked this way.
Roasting: The common denominator of this method is a moderate oven (325-350 degrees F) and a reasonably long cooking time with or without a flash of high heat at the beginning or high heat at the beginning or end of the cook cycle. This method of roasting is most common in preparing meet dishes. In East Indian style of cooking Tandoor (a style of oven) is used to cook vegetarian and non-vegetarian dishes. The food cooked in Tandoor has certain aroma that no other mode of cooking can bring. A certain temperature is maintained at certain areas. This is somewhat like a traditional oven used for bakeries.
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In vegetarian cooking this method is also used in a slightly different way. Many a vegetarian dishes are cook this way and certain dishes use more than one method of cooking for extra flavor and preserving aroma.
Red cooking: This is a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.
Stewing: Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention for an hour or more. Many ‘crock-pot’ dishes are essentially stewed. Vary the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In China, stews are usually cooked in a clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness. This method is not used in East Indian cooking more so the vegetarian dishes.
Baking: This is another cooking style. This is perhaps one of the many Italian cooking styles because Italian cuisines are mostly composed of pasta that needs to be baked. Baking is normally done for bread, pastries, cakes, tarts, pies, and quiches. The basic ingredients that are used for baking are margarine, butter, shortening, flour, sugar, cocoa, egg, salt, and leavening agents like yeast and baking powder. COOKING TAOSHOBUDDHA WAY
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M
ughlai cuisine (Urdu: ) ﻮان یﻣﻐ ﻼis a ﭘﮑSouth Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between Pakistan and India). The cuisine is strongly influenced by Persian, and Turkish cuisines of Central Asia. The cuisine of most Indian restaurants in UK and USA can be termed Mughlai. India is a country with vast diversities. Many cultures, traditions, way of worship and wide variety of cuisines found a favorable ground for growth and healthy nourishment. As with fusion and other influences India developed a large number of savory dishes. The cuisine of India is as vast as its people. Each and every ethnic group has its own distinctive food preferences along with their different culture. India has been subjected to several invasions from Arab, Central Asia, the Mughal Empire and Persia in its early days because of its wealth both material cultural, and religious. These invasions had a great influence on Indian cooking. The Muslims from western Asia brought the Mughlai cuisines to India in the 12th century when Mughal rulers conquered a large portion of India. During the Mughal dynasty, these dishes were prepared for the Mughal Emperors for elegant and fine dining with dry fruits and nuts. The hospitality of sharing of food with others in Mughal courtly society helped India to absorb it as its own while making Indian cuisine to stand apart with pride. COOKING TAOSHOBUDDHA WAY
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On one hand these Mughals brought their rich, aromatic food culture in India and their lavish tastes and liberal attitude as far as cuisines are concerned allowed the fusion of culinary art. Now these dishes form an important part of the Indian culinary culture. Quite ideally therefore, apart from giving the greatest architectural monuments, the Mughals have also changed the country’s cooking by merging Middle Eastern cuisine with Indian spices and ingredients to give the most beautiful Mughlai cuisine. As a result of this Mughlai Cuisine emerged. The Mughal influence on Indian food is immense. Mughlai cuisine is one of the richest, popular and lavish cuisines in the country and world over. These are relatively spicy and have unique fragrance. The cooking method includes lots of milk and cream with exotic spices, nuts and dried fruits to make it rich and spicy. Biryani, Korma, Palau and Pasendi are some of the famous Mughlai cuisine. The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, Pulau and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Each of the Muslim rulers offered something or the other to make Indian food the potpourri of spice, taste and flavor. When Babur invaded India he brought his stylish food habits such as grilled meats along with different varieties of fruits and nuts from Central Asia. His son Humayun continued this tradition and also introduced a new tradition of rice-based Pulaus and using of fruits and nuts in the meat stews in India. Marriages of Mughal rulers to several Rajput princesses added a new dimension to the Mughal cuisines. The reigns of Jahangir and Shah Jahan, marked the evolvement of a large number of dishes in Indian cuisine. In the meantime, the Nizams of Hyderabad developed Biryani as their own style of cooking, which is now considered as one of the main dishes in India and world COOKING TAOSHOBUDDHA WAY
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over. Nizami Biryani is made in many varieties using wide variety of herbs, spices, and vegetarian and non-vegetarian ingredients. Apart from the introduction of new dishes, the influence of Mughlai cuisine on Indian food also presented the novel idea of using aromatic spices in cooking. Mughlai food is quite spicy. The spices used in this preparation are easily accessible. These dishes are specially preferred in Delhi, Lucknow in the North and Hyderabad in the South and now world over as part of fine and elegant dining. These have the strong influence of Muslim cooking style along with their Muslim names. The saga of Mughlai dish is still continuing. It still remains as one of the most important part in Indian culinary style. Although, Mughlai cuisines are available in all parts of the country, but Delhi is the best place for this royal cuisine. In this present scenario, the Mughlai influence on Indian food reflects the local cooking styles in it. The cuisines available in Delhi and Lucknow are the combination of IndoPersian style by the addition of typical North Indian spices like cumin, coriander, cardamom, cinnamon, turmeric and ground chilies; whereas in Hyderabad, curry leaves, hot chilies, mustard seeds, tamarind and coconut milk are added to these cuisines to give them a local flavor to create distinct taste differences. Mughlai cuisine is one of the most popular cuisines, whose origin can be traced back to the times of Mughal Empire. Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. Indian cuisine is predominantly influenced by the cooking style practiced during the Mughal era. Mughlai food is quite spicy and has a very unique aroma. On eating Mughlai food, one can get a feel of the ground spices. The spices used in the preparation of Mughlai food are easily accessible. Mughlai food is especially preferred in Northern parts of the country. Some of the Mughlai dishes have Muslim names such as biryani, pulao, kebabs, kofta. This is suggestive of the strong influence of Muslim cooking style. The Mughals have truly left a long lasting influence on India, which is also reflected in the cuisine of India. COOKING TAOSHOBUDDHA WAY
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Mughlai food occupies a commanding position in the popular cuisines of India. The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food. Mughlai food offers an amazingly delicious variety of food ranging from hot spicy shorba or soup to ginger based roasted meats to kulfi with rose petals sprinkled on it. Even, the names of the Mughlai food are so attractive that a person gets tempted to try out different dishes. Though, Mughlai food is cooked in all parts of the country, but the best feel of this cuisine can be had only in Delhi, which specializes in the preparation of this royal cuisine. In the 16th century, India was invaded by Mughals, who introduced the exotic spices, nuts and fruits to India. Also, the Indians got an opportunity to learn new techniques of cooking. In the preparation of most of the Mughlai dishes, milk and cream is used liberally. Mughlai Biriyanis, Pasandas, Kormas and Pulao are so enticing that people usually end up licking their fingers. Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with rose petals sprinkled on it, hot spicy soup and ginger based roasted meats. People in India and all over the world are crazy about Mughlai cuisines. Some of the popular Mughlai dishes are, Aloo Ka Raita; Carrot and Capsicum Raita; Badaam Halwa; Chicken Korma; Chaamp Masala or Lamb Chops Curry; Chole or Chane; Kesar Chawal; Chicken Tikka; Jhinga Malai Curry or Creamy Prawn Curry; Naan a type of Indian Bread; Palak Gosht; Palak Paneer; Seekh Kebabs; Tandoori Chicken Legs or Grilled Chicken Drumsticks; and the most favorite dish Biryani. The taste of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and COOKING TAOSHOBUDDHA WAY
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whole spices. A Mughlai meal course is an elaborate buffet of main course dishes with a variety of accompaniments. The origin of Chicken Tikka Masala has been debated, but the flavors of these dishes confirm the tradition of Mughlai cuisine. DISHES The names of the various Mughlai dishes are quite often Persian, the official language of the Mughal court. Dishes include various kebabs, kofta (meatballs), nihari (a national dish of Pakistan), pulao, and biryani. Paneer is used for preparing vegetarian dishes to suit Hindu or vegetarian dietary requirements. OTHER DISHES INCLUDE: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Chicken Makhni Mughlai Chicken Mughai paratha Biryani Badshahi Keema Matar Meat Durbari Mughlai Chicken Pulao Murg Kababs Mughlai Murg Noorjehani Murg Kali Mirch Malai Kofta Navratan korma Shahi mutton curry of Agra Shami Kabab Seekh kabab Boti kabab Shahjehani Murg Masala Shahi Chicken Korma Shahi Kaju Aloo Shahi Rogan Josh
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easurement is an important aspect of any discipline. Various units are used for measurement. For instance the metric system is used in India. In Europe and North America we use pound system. Whatever be the system used by an individual it is imperative that we understand not only the system of measurement instead we understand the conversion of measurement from one system to another. Sometimes we come across a recipe where a different system of measurement is used. We have undertaken to make cooking an experience of joy and benediction we give to various systems of measurement with possible yet simple way of conversion.
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Cooking Measurement Equivalents TABLE 1 CONVERSION DRY INGREDIENTS CUP – SPOONS 1 tablespoon (tbsp) 1/16 cup 1/8 cup 1/6 cup 1/4 cup 1/3 cup 3/8 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 cup
3 teaspoons (tsp) 1 tablespoon 2 tablespoons 2 tablespoons + 2 teaspoons 4 tablespoons 5 tablespoons + 1 teaspoon 6 tablespoons 8 tablespoons 10 tablespoons + 2 teaspoons 12 tablespoons 48 teaspoons 16 tablespoons
TABLE 2 FLUID CONVERSION TABLE 8 fluid ounces (fl oz) 1 pint (pt) 1 quart (qt) 4 cups 1 gallon (gal) 16 ounces (oz) COOKING TAOSHOBUDDHA WAY
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SECTION 2
SNACKS AND APPETIZERS 1. 2. 3. 4. 5.
Samosa Pakoras Paneer Pakora Gobhi Pakora Khasta Kachori
79 82 85 87 89
Snacks, appetizers, and soups form an important part of our diet. Soups are liquid that add water content to our body. Appetizers as the name explains open up your appetite and snacks are all time favorites of everyone. You can choose your own creation in this regard. However there are certain commonly recognized ones. First of all I will take the standard commonly recognized snacks. Basically there is not much different between snack and appetizers. Still these have been categorized separately.
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INGREDIENTS: For shell: 1. 2. 3. 4. 5. 6. 7.
All purpose flour (Maida) Whole wheat flour Oil coconut Ajwain (optional) Baking Soda (optional) Salt to taste Water to knead dough
½ cup ¾ cup 4tbs ¼tsp 1/8tsp
For filling: COOKING TAOSHOBUDDHA WAY VOLUME 1
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Potatoes medium (boiled, peeled & diced) Green peas Green chilies (finely chopped) Ginger (crushed or finely chopped) Cumin seed whole Ground coriander seeds Coriander leaves finely chopped Salt to taste Red chili powder to taste Cottage cheese (Paneer) (Optional)* 11. Dry mango powder (Amchur or anardana) 12. Few chopped cashews 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
2010
6–7 ½ cup 1–2 ½ tsp 1tbs 2tbs 1tbsp 2tbs ½ tsp
Note: You can use chaat masala, or tamarind pulp (the only problem is that tamarind pulp will turn the mixture dark) METHODOLOGY: Shell: 1. Mix all the ingredients (salt, oil, ajwain, baking soda) well except water. 2. Add the oil and rub into flour until it looks like breadcrumbs. 3. Add a little water at a time. 4. Pat and knead well for several times into soft pliable dough. 5. Cover it with damp cloth and leave to rest for 15 minutes. For filling: 1. Heat oil in a frying pan and add cumin seeds. Leave for a few seconds until they start to pop, then add chopped ginger, and chilies. Sauté for a few minutes. 2. Add diced potatoes; mix well and cook for a few minutes. 3. Add all dry masalas, salt, chili powder, mango powder and mix well. I prefer to use Pav Bhaji Masala as this is quite complete one. COOKING TAOSHOBUDDHA WAY VOLUME 1
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Add green peas, cashews and mix well. Add coriander leaves and keep aside.
METHODOLOGY: 1. Divide the dough into 16 equal portions 2. Roll one portion at a time into a 5’’ – 6’’ diameter circle. 3. Divide it into two equal parts by cutting into two semi – circles. 4. Take one semi-circle and fold it like a cone using water to the straight edge. And then fold to form a cone. This requires a little experience. It is very easy to learn. 5. Place a spoon of filling in the cone and seal the third side using a drop of water. 6. Heat oil in a Kadhai a shallow wok like pot and deep fry till golden brown (fry on a medium flame). 7. Serve samosas hot with chutney of your choice – green coriander, mint or mixed chutney, tamarind chutney.
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T
here is wide variety of Pakoras. First I will explain the basic one and then the variations. Pakoras are basically deep fried fritters seasoned with spices and herbs. The basic ingredient for these is besan flour. This flour you can obtain from any Indian grocery. This flour comes from split black gram or channa. Before the split pulse is ground into smooth flour the skin is also removed. Thus it gives a very pleasant looking lemon color.
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There is a slight difference between black gram and the white one commonly known as chickpeas. The white variety is very common. This is also called chickpeas or garbanzo beans as well. Nutrition wise black gram is much more nutritious.
INGREDIENTS: 1. Besan flour 2 cups 2. Split moong dal without skin 1 cup 3. Pakora Masala 1 tsp 4. Ajwain seeds (wild celery seeds) 1 tsp 5. Salt to taste 6. Pinch of baking soda (optional) 7. Tumeric (added for additional color) ½ tsp 8. Oil to fry 9. Vegetables like potato, egg plant, onion, spinach, cauliflower florets
METHODOLOGY: 1. Soak the split moong in water overnight or at least 4 hours. Grind to a smooth paste 2. Sift the besan flour, add the ajwain seeds, pakora masala, salt and the pinch of baking soda, if using. 3. Add the moong puree and mix well. Add enough water to create a batter. The batter should be slightly thinner than the cake mix. Beat the batter with a wooden spoon or with the hand in one direction only – either clockwise or anti-clockwise to make the batter lighter. A lighter barter will make softer spongy fritters. You can also use the hand held electric mixer. Set the batter aside. 4. In the meantime, slice the potatoes, and egg plants into circular or oblong shapes. The onion can be sliced to make rings or slice straight to mix with the batter. Cut cauliflower into small florets. COOKING TAOSHOBUDDHA WAY VOLUME 1
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Depending on how you like the texture of your cauliflower, you can steam for a few minutes in a container of salted water. 5. Heat the oil in a wok or deep cooking pan. Dip the potato slices one by one into the batter making sure that the batter is applied on both sides. Gently slide the slices into the oil. Reduce the heat to medium and cook until golden brown on both sides. Remove and put on absorbent towel to soak oil. 6. You can cook all the fritters of one ingredient first before moving to another. You can also make a variety of all the vegetables or simply use one ingredient. 7. The sliced onion, spinach can be cut fine and mixed with the barter to make separate fritters. Serve these hot with the sauce or chutney of choice. These go very well with mint or tamarind chutney.
CHEF’S NOTE: The researches have shown that in tropics coconut oil is very healthy. I prefer this oil over all other oils. In Indian subcontinent mustard oil is frequently used. However for fritters the vegetable oils or coconut oil is more preferred. Using soda powder makes the size slightly bigger and also adds a new texture to the final product) Moong puree is optional on a daily basis. However it adds to the texture and nutritional value. Now there are two types of protein. If it is too watery then it cannot be fried. And if too thick then too there will be problem.
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INGREDIENTS 1. 2. 3. 4. 5. 6. 7. 8.
flour ( besan ) Paneer Salt to taste Mango powder Red chilli powder Garam masala powder Cumin powder Oil for frying
150 gms 200 gms 1 tsp ½ tsp ½ tsp ½ tsp
FOR GARNISHING 1. 2.
Chaat masala Coriander leaves
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1. Mix gram flour, salt and water and make a batter. 2. Take a long and thick slices of paneer (2x4 inch). Cut in the centre. 3. Mix all masalas and sprinkle on one slice of paneer. Place another slice of paneer on top. Or you can also use the single slice which is much easier to handle. For this cut the slices to the size of your choice. Usually 1x1x3/4 inch is the ideal size. 4. Dip it in besan batter and deep - fry. 5. When half done, transfer it to a plate. Cut it into small pieces and deep fry again till they are golden in color. This is done to make the process more convenient. 6. Sprinkle chaat masala and chopped coriander leaves. Serve with mint, and or with tamarind chutney garnished as an appetizer or as snack for afternoon tea or for any occasion that suits you. The art of decorating the serve is simple but makes the relish look pleasant as well.
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INGREDIENTS: 1. Besan 2. Onion sliced 3. Green chillies chopped finely 4. Cauliflower florets 6. Carom/ajwain seeds 7. Red chilli powder 8. Oil for frying 9. A pinch of soda 10. Chat Masala 11. Moong Daal Puree COOKING TAOSHOBUDDHA WAY VOLUME 1
1 ½ Cup 2 Medium sized 2 1 Cup ½ Tsp ½ TSP 1 tsp ½ cup Page 10
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12. Salt as per taste METHODOLOGY: 1. Put the florets in salted boiling water for 1- 2 mins. Drain all the water and separate it. 2. Now mix all the ingredients; salt, besan, ajwain seeds, soda – bi – carb (optional) pakora Masala, turmeric and moong daal puree. Make a batter, use some water if required. Mix well with the hand clockwise or anticlockwise to bring air and thus make the barter lighter. 3. Heat the oil in a frying pot. Dip cauliflower florets one by one dip in the batter and gently slide into the hot oil and fry till they become golden brown. 4. Take out the pakoras and place on an absorbent paper towel Serve hot with sprinkling some chat masala over them. Serve with the chutney of your choice. The best option is tamarind or mint chutney. Options: 1. Similarly you can make onion fritters by mixing sliced onion into the barter and then frying.
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hasta Kachauri or Kachori is very popular snack in North India especially in Agra, Vrindabana etc. It is served breakfast time and also for festivals and weddings feasts. These are ‘khasta’ (crisp) savory pastry shells. They have a spicy filling made of coarsely ground, skinless green gram dal (dhuli moong dal or urad dal or a mix of both). They can be made well in advance and kept in airtight containers and will retain crispness for weeks. This is a specialty from the north India. More so this is quite famous in the land of Krishna, Agra, Mathura, and Vrindavan. In these cities there is particular combination for breakfast. As this is a recipe from the land of Braj, which is famous for Krishna and stories of butter steeling, milk etc milk is an important combination for breakfast.
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The early morning breakfast combination includes; 1. Savory tasty saffron or cardamom flavored hot milk served in clay cups, 2. Khasta Kachori served with the potato vegetable and chutney, and 3. Piping hot jalebi Out of this combination I give you the recipe of Khasta Kachori and vegetable. KHASTA KACHORI: INGREDIENTS 1. 2. 3. 4.
Refined or all purpose flour Salt to taste Baking soda Oil for shortening
2 cups ½ tsp 5 – 6tbs
For filling 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Washed split urd dal (dhuli urd dal) Ginger finely chopped Green chillies Cashewnut optional Raisins optional Clarified butter Asafoetida Corriander powder Red chilli powder Fennel seed ground Salt to taste Oil for deep fry
¾ cup 1 inch 1 6–8 1tbs 3tbs pinch 2 tsp 1tsp 1tsp
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1. Sift the flour, salt, and baking soda together. Add oil and mix well. Now knead into medium soft dough and cover with moist cloth. 2. Wash and soak dal for 1 hour. Drain and grind coarsely using less water. 3. Heat oil in a wok like pot. Add ghee, chopped ginger, and dal. Keep stirring. Add chilli and all other spices, salt etc. Cook on medium heat till all moisture dries up, and there is no rawness. This takes some time and patience 4. Set aside for cooling and divide in 16 portions 5. Divide dough in 16 portions as well 6. Roll each portion of the dough into 4 – 5 inch size round. Make sure it is rolled thin at ends and thick in the center. 7. Now add one portion of the mixture. Bring the edges from all sides to form a ball. Then flatten slightly 8. Keep all kachories aside 9. Heat oil in a shallow frying pot and fry these flattened balls or kachories on a very low heat until golden brown 10. Allow these to cool and serve with tamerind chutney or any other chutney of your choice. However here we are using this item as a combination with vegetable. COMPLEMENTARY POTATO VEGETABLE: INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Potatoes medium Cumin seed Salt to taste Oil Coriander powder Chopped ginger Pav Bhaji Masala Green chilli Chilli podwer Dry mango podwer/tamerind pulp
4 1 tsp 1tbs 1tsp ½ tsp 1tsp 1tsp ½ tsp ½ tsp
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1. Wash peel and cut potato into ½ inch cubes 2. Heat oil in a frying pan crackle cumin seed and ginger 3. Add potato and cook adding water until tender 4. Now add all spices, salt and cook until done. This is done relatively dry. HOW TO SERVE: 1. You can serve the khasta kachori plain with tamarind and or mint chutney 2. Serve with a portion of potato vegetable and chutney 3. Make a hole in the center of the kachori and fill 1-2 spoon full of potato vegetable, garnish with chutnies and smooth yogurt
Khasta kachauries in making
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SECTION 3 1.
Gravies
2.
Butter Paneer Masala
100
3.
Shahi Paneer
103
4.
Karahai Paneer
106
5.
Shahi Paneer and Bell Peppers
108
6.
Paneer malai Korma
110
7.
Methi Mutter Malai
113
8.
Khoya Mutter
116
9.
Aloo Ghobi in Mughlai Gravy
118
10.
Palak Malai Kofta in Mughlai Gravy
120
11.
Stuffed Egg Plant
125
12.
Dum Aloo
130
13.
Mixed Vegetable Kofta
133
14.
Malai Kofta
136
15.
Bhindi Do Pyaza
139
16.
Stuffed Bhindi
141
17.
Shahi Kaju Aloo
143
18.
Navrattan Korma
145
19.
Korma
149
20.
Paneer tikka Masala
153
21.
Tomatoes - Peas – Aloo
157
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White gravy one of the most popular, rich and tasty gravy. There are certain gravies that are very popular and are used widely in Indian Cooking world over. Normally these gravies are kept ready in restaurants to make wide range of vegetable and non-vegetable dishes. Today I share with you white, Almond and tomato gravy. 1. Tomato Gravy 2. Almond Gravy 3. White Gravy
WHITE GRAVY 1 INGREDIENTS: 1. Fresh yogurt well beaten 2. Fresh cream 3. Grated Paneer COOKING TAOSHOBUDDHA WAY VOLUME 1
1 cup ½ cup 1 tsp Page 2
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4. Milk ¾ cup 5. Cashew nuts broken 1 tbsp 6. Khus khus seeds (poppy Seeds) soaked in 2 tbsp milk for 1
hour 7. Green chillies 8. Ginger 9. Coriander finely chopped 10. Dayold bread white 11. Sugar 12. Salt to taste 13. Cinnamon-clove powder 14. Oil 15. Onion large
1 tsp 3 1 piece 1 tsp 1 slice 1 tsp
pinch 3 tbsp 1
METHOD: 1. Grind together dry cashew, and bread. 2. Grind together in a blender, onion, ginger, chilies, khus khus with milk. 3. Heat oil in a heavy pan, add onion mixture, sauté for 3-4 minutes. 4. Add yogurt and cook, stirring continuously till whiteness of yogurt disappears. 5. Add milk, bring to a boil, add sugar, salt, dry mixture, cinnamon powder, and cream. 6. Stir gently till boil resumes. 7. Cook covered for few minutes till thickened. However if you have to preserve this gravy then keep slightly thin so that in the normal process of cooking the gravy will thicken. 8. Garnish with grated cheese, and coriander When you need to use this recipe for any dish using your discretion add the vegetables at the appropriate time and in appropriate texture. For instance the gravy is already ready then you cannot boil potato in it. You have to use boiled vegetables and add gravy last.
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WHITE GRAVY 2 1. This is Almond based white recipe.
INGREDIENTS: Blanched almonds without skin 1Cup Onion chopped fine 1 cup Ginger and garlic paste 2tbs White pepper powder 1tsp Whole garam masala clove, cinnamon, bay leaf, cardamom, black ilaichi Milk ½ Cup Fresh Cream ¼ Cup Salt to taste Oil 2 tbsp Coconut milk powder optional ¼ Cup Coriander powder 1Tbsp METHODOLOGY:
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1. Grind blanched almonds to obtain milk. Do not make it too thin 2. Heat oil in thick bottom pan. Add whole garam masala Clove 3, bay leaf 2-3, cardamom 3-4, black ilachai 2-3, cinnamon 1 stick. Now add diced onion and sauté. Do not brown 3. Add ginger garlic paste 4. Add almond milk and cook on medium heat and salt 5. Add Coriander powder mix well and simmer 6. Add milk and continue to simmer continuously stirring so that the gravy does not burn or stick to the bottom 7. Fold in the fresh cream This is basic gravy. Now when you are making any vegetable then we have to change the methodology slightly. For instance you are cooking peas and mushroom then you do not have to worry. When you are adding almond milk add mushrooms because it does not need much cooking. And after a few minutes add peas and continue the process as usual. However when you are using the vegetables that require more cooking then you can slightly boil. Normally in the restaurants such vegetables are kept slightly boiled.
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Shahi or Tomato Gravy Shahi gravy is one of the most popular tomato gravy that is used in many dishes like, Shahi Paneer, butter Paneer masala, dal maharani, dal makhani, dal pahktoni, and many other dishes as well. It can be made in advance and stored in air tight bottles in the friz for at least one week. This is how different gravies are kept ready in the restaurants and you specific requirements are fulfilled quickly. INGREDIENTS 1. Garlic paste 2. Ginger paste 3. Coriander powder 4. Chilli powder 5. Turmeric powder 6. Tomato fresh 7. Cashew paste 8. Coconut Oil 9. Kasuri methi 10. Cinnamon 11. Cloves 12. Cardamom COOKING TAOSHOBUDDHA WAY VOLUME 1
2 tbsp 2 tbsp 3 tbsp 2 tbsp 1 tsp 1 kg 1½ cups 4-5 tbsp 2 tbsp 2 pieces 4–5 4–5 Page 6
COOKING TAOSHOBUDDHA WAY VOLUME 1 13. Saunf 14. Bay leaves 15. Beet root 16. Tomato paste 17. Jeera 18. Coconut milk powder
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1 tbsp 4-5 ½ medium ½ cup 2 tsp 2 pks
METHODOLOGY: 1. In a deep sauce pan boil water and add tomatoes to the boiling water and then run under running water. Thus the skin can be removed 2. In the same boiling water boil onion cut into small pieces, sliced beet root and whole spices to give a sparkling color and flavor to the final product. Add tomatoes into small pieces. Allow to cool. Blend into a smooth puree 3. Heat oil in a frying pan. First add the whole spices and crackle now add the blended onion and tomato puree and allow to boil first on medium heat and then lower the heat 4. Add chilli powder, turmeric powder, coriander powder and powdered kasuri methi continue cooking on a low flame. 5. Add ginger garlic paste and continue cooking. 6. Add tomato paste and stir till oil floats. 7. Stir in cashew paste and continue to simmer for another few minutes and remove form stove. This can be store in airtight bottles and used whenever necessary. This gravy is the base for many north Indian dishes.
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his is a very famous north Indian dish. It tastes very rich and delicious. It is also known as PANEER MAKHANI. Paneer Butter Masala is basically a Punjabi preparation. Adding little moderation here and there, restaurant chefs have altered the recipe, with loads of butter, powdered nuts and cream to offer their customers a tasty treat. People crave for this dish. It is rated as number one among the top most ordered dish from any restaurant menu. We have explored our best to present this dish in order to acquire the exact or at least to match the so called restaurant taste.
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INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Paneer cubes Onion ginger-garlic paste Tomato puree Butter Milk Fresh cream Poppy seeds Cashew nuts Desiccated coconut Coconut milk powder Butter Paneer Masala Fenugreek seeds Kasuri methi Salt to taste Garam masala powder Finely chopped coriander for garnish
250 gms 3 tablespoon ½ cup 3 tablespoon ½ cup 2 tablespoon 1 teaspoon 10-12 2 Tbs 1 tablespoon 1½ tbs ½ tsp 2 tbsp 1 teaspoon
METHODOLOGY: 1. In a small pan dry roast coconut, cashew nuts and poppy seeds till the colour changes. 2. Make a fine power of coconut, poppy seeds, dash of cinnamon stick, clove and cardamom. 3. Heat 2 tablespoon of butter in a heavy bottom pan. Add bay leaf, then onion paste and fry it till the colour changes to golden brown. 4. Add chilli powder, turmeric powder, all masala powders and kasuri methi leaves along with the ground cashew spice mix and salt. Cook the masala, when it tend to become little sticky add in the tomato puree (You can use Butter Paneer Masala instead of separate ingredients) 5. Add milk and fresh cream and keep it on low flame for 2 minutes, if required add water as per you like gravy. COOKING TAOSHOBUDDHA WAY VOLUME 1
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6.
Add paneer and remaining butter and gram masala to the gravy.
7.
Garnish with chopped coriander.
8. Serve hot with simple chapati or naan or biryani, or plain rice or as accompaniment..
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B
asically a dish from the North western state of Punjab Shahi Paneer is considered to be a mainstay dish especially in the Northern parts of India. Punjab being very rich in natural ingredients like milk and its products Paneer is a substitute for protein from animal sources. It is basically a vegetarian source of protein.
Many dishes are prepared from Paneer. Not only mainstay dishes are prepared from it, it is also a very important ingredient for Bengali sweets which unlike other sweets are free from oil contents. Some of these sweets are Ras Malai, Sandesh, Chaner-Payesh, Chum-Chum, Raj Bhog, Rassolulla. None of these sweets use oil.
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The name Shahi Paneer comes from two words put together. Shahi which means ‘Royal’ and ‘Paneer’ is ‘Cottage Cheese’. The two words put together give ‘Shahi Paneer’ a ‘Royal Feel’ to it. However, Shahi Paneer is a famous dish liked by many and is available in almost all the hotels, restaurants and roadside eateries. ‘Shahi Paneer’ is undoubtedly one of the most popular dishes originating from India. Now it has acquired an International texture wherever there is love for fine taste. This particular style of cooking is used for other recopies as well. INGREDIENTS (SERVES: 6) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Paneer (cubed) Beaten yogurt Milk Cashewnut paste Tomatoes puree Onion, Garlic and Ginger paste Shahi Paneer Masala Ghee or butter Salt to taste Grated paneer (optional) Chopper coriander
250 gm. ¼ cup ½ cup ¼ cup 1½ cup ¾ cup 1½ tbs 3 tsp 2 tsp 1 tsp
METHODOLOGY 1. Heat the ghee or oil. Add onion etc. paste. Fry for 3-4 minutes. Add Shahi Paneer Masala and half tomatoes puree and cook until oil separates. Always mix dry masala in the seasoning so that the grains are soaked as well. 2. Add other ingredients like yogurt, cashew remaining tomatoes puree and boil to get thick gravy. 3.
nut
paste,
and
Add milk and paneer cubes and boil for 3-4 minutes.
4. To make it even richer you can fold in 1 table spoon of fresh cream. COOKING TAOSHOBUDDHA WAY VOLUME 1
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Garnish with chopped coriander and grated paneer.
Serve with plain rice, naan, or any side dish of your choice.
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I
t is a very popular restaurant dish that you can make at home. With the extensive use of Paneer and its aroma spreading far and wide along with its nutritional values chefs has been busy inventing more and more new dishes of Paneer. You can create your own recipes or make variations in existing ones. It all depends on your innovation and acumen. As a result of human ingenuity such dishes have decorated the menus of major restaurants and the cook books. Karahai Paneer is such a savory dish of Paneer. The name is extracted from two words ‘Karahi’ and ‘Paneer’ this you already know. ‘Karahi’ is particular shape of Indian styled ware used for cooking and now as decorated servers. A typical ‘Karahai’ shapes like Chinese wok with two round handles on either side for holding. Traditionally it is made of iron, stainless steel and now it is available as decorated ones made of combination metals like copper bottom etc. Cooking food in iron ware has nutritional advantages as well especially the leafy vegetables. It may shape shallow or deep. With its circumference quite wide it helps in dehydrating the water contents faster. INGREDIENTS: 1. 2. 3. 4.
Paneer (cubes) Onions, garlic, ginger paste Chive, celery, time paste Tomatoes puree
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250gms 3tbs 1tbs ¾ cup Page 14
COOKING TAOSHOBUDDHA WAY VOLUME 1 5. 6. 7. 8. 9. 10. 11. 12.
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Cloves Bell peppers red, yellow, green Piece ginger Red chili powder Bay leaf Clarified butter Cinnamon Kitchen Queen Masala
4 3 1 Inch 1tsp 2 4tbsp 1 Piece 2 tbs
METHODOLOGY: 1.
Cut capsicum into pieces.
2. Heat butter in a pan and add bay leaf and then add tomato puree, onion, garlic and ginger paste, chili powder and masala. 3.
Cook on medium flame till ghee starts separating.
4. Add chopped capsicum and Paneer pieces. You can add a dash of Kasuri methi 5.
Reduce the flame and cook till the capsicum is well done.
Serve hot with naan, or rice by itself or as accompaniment with other dishes.
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A
ny dish made including paneer is very tasty and quite rich in protein. In this dish I am using bell peppers in wide range of colors. We are cooking it for today in Hydrabadi Korma style. This dish is quite rich and colorful and a favorite of food lovers. Some of these recipes I am developing for food lovers. INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Paneer cubes Bell Peppers red, yellow, orange and green Big onions Big tomatoes (pureed) Ginger - garlic paste Jeera Red chili powder Haldi powder Garam masala Milk Cream Cooking oil ( preferable Coconut) Coconut milk powder dry
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2 cups/500gms 1 each 3 2 cup 2tbs 1tsp 2tsp 2tsp 2tsp ½ cup 2tbs 3- 4Tbs 1pk
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METHODOLOGY: 1. You can Take 4 large onions, 1 head of garlic, 2” piece of ginger, a few strands of time, 2 -3 strands of celery and chive blend together to obtain the smooth paste. Always keep the paste in fridge to cut cooking time. 2.
Cube the paneer into 1” pieces.
3.
Cut the bell peppers into 1” squares
4. In a kadai or deep thick bottom sauce pan heat oil, and crackle jeera. When it splutters, add the seasoning mix and fry till pink. 5.
Add the pureed tomatoes and salt. Let it cook until oil separates.
6. Add all the powder masala and continue cooking without burning. You may add little bit of water if necessary. 7.
Add bell peppers and mix well
8. Now add milk and coconut milk powder mixed in milk cook to create gravy 9.
Lastly add the Paneer pieces and let it cook in the masala.
10. Finally add the cream. Simmer for 5 minutes. 11. Garnish with coriander leaves. Serve with rice and Roti or Naan of your choice. Always compliment the serving with a daal of your choice, fresh garden salad, and side dish of yogurt raita in any form. This way you are balancing your meals.
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hat a combination Paneer and Malai Korma? Before I go into actual recipe it is important to speak of Hyderabad cuisine.
The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for its non – vegetarian preparation and Lamb is the most widely used meat here. Biryani one of India’s most popular foods, is a flavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine. Biryani is cooked in wide variety here in Hydrabad. Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical Mughlai flavors with a blend of rich spices. What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an Amalgam of these adds a unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name. ‘Murgh do pyaza’ gets its name from the onions that are added twice to the dish in two variations. The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or what is popularly known as ‘Gravy’. Some of COOKING TAOSHOBUDDHA WAY VOLUME 1
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these blends are a well-kept secret that pass only down the family line or from the Ustad (Teacher) to his Shagird (Pupil). The head cooks or the ‘Khansas’ were an asset to the house hold, and were treated with due respect. The word ‘Nawabi’ is as synonymous with the Hyderabadi cuisine as ‘Shahi’ is with Lucknowi (the North Indian city of Lucknow in UP). These terms conjure delicacies that are rich in taste and texture with mouth-watering aromas. The ‘Kebabs’ in Hyderabad need a special mention, the ‘Shammi Kebab’ is one such popular dish. The Kebabs are originally from Greece!!
Korma is a specialty that was born and grew up in the warmth of Hydrabad. Now how to make the Paneer Malai Korma? INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Malai (thick top cream of milk) Paneer cubes Onions finely cut into pieces Tomato (finely cut into pieces) Garlic Ginger (peeled) Green Chilies Coriander leaves (finely cut into pieces) Turmeric powder Cashew nuts (broken into pieces) Ghee Coriander powder Salt
2 cups 250 gms 2 4 5 1”piece 5 1 tbsp 1 tsp 10-12 3tbs 3 tsp
METHODOLOGY: 1. 2. 3. 4.
Make a paste of ginger and garlic. Break cashew nuts into small bits. Heat ghee in a pan, fry cashew nuts, take it out and keep aside. Add onions to the same hot ghee and fry it for 2 minutes.
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5. Now to it, add the paste of ginger and garlic, green chilies, turmeric powder, coriander powder and salt. 6. Add tomatoes and fry till oil separates from gravy. 7. Now add cream, stir and cook on low flame for two minutes. 8. To garnish, apply coriander leaves and fried cashew nuts. 9. Now add Paneer and simmer until ready 10. Malai Korma is ready. Serve garnished with cilantro leaves with naan, paratha, plain rice or Biryani rice. Accompany with a Daal of your choice salad and side dish. Tip: We can use this recipe to prepare mixed vegetables or cauliflower in Korma style.
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M
aking tasty and nutritious dish out of common and basic ingredients is the art of culinary. It requires interest, understanding of spices, lovingness deep within intuitiveness and knack for cooking. With these one can create any dish. Today I give you one such recipe. It is made from Methi and mutter an aloo (Potato) free recipe.
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INGREDIENTS : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Green Peas Fenugreek leaves (Methi) or Kasuri Cream Tomato puree Cumin seeds Turmeric powder Chili powder optional Milk if needed for gravy Butter Salt to taste
1 cup 1 bunch ½ cup 1 cup ½ tsp 1tsp ½ tsp ¼ cup 1 tbsp
TO GRIND 1. 2. 3. 4. 5. 6. 7. 8. 9.
Onion Green Chilly Cashew nuts/ Almonds Poppy seeds(khus khus) Yogurt Ginger Cinnamon Cloves Cardamom
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METHODOLOGY: 1. Dice onion and sauté in a dash of oil till translucent. Add all other ingredients ‘to grind’ except yogurt. Sauté all ingredient until aroma is released. Cool and then make a paste of it with yogurt and keep aside. 2. Remove the methi leaves and discard the stem if you are using fresh leaves. Soak it in hot water for 5 minutes and drain it well. Otherwise you can use dry Kasuri methi. 3.
Heat butter in a pan, add the cumin seeds.
4. Add the chili powder, turmeric powder, ground paste and the tomato puree on low heat so that spices do not burn and let it cook for 3-4 minutes. 5. Add the green peas (matar), fenugreek leaves (methi) and malai (cream). 6.
Add milk as needed to get the desired gravy consistency.
7. Allow the contents to boil for 5 minutes allowing the gravy to thicken and the ingredients are mixed well. Garnish with a dash of fresh cream and serve with any varieties of roti or rice plain or biryani.
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Khoya mutter is a rich vegetable with enough protein contents. Khoya is basically dehydrated milk until milk solidifies. It is in this state milk is used in making sweets and also as an important ingredient in vegetables. Human mind gets fed up eating the same dish again and again. This has endured man to create as many dishes as possible. Khoya mutter is one such dish. In making any dish my emphasis is on health criterion. For this the choice of oil, its quantity, etc are important. Depending on choice you can use such rich dishes occasionally and everyday use less spicy and rich vegetables to balance the nutritional intakes.
INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Green peas, boiled Khoya Finely chopped tomato A pinch of asafetida Cloves Green chilies (finely chopped) Coriander powder Dry ginger powder Garam masala 10. Ginger finely chopped 11. Chili powder
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2tbsp
METHODOLOGY: 1. Pour just a dash of oil into pan with a thick base and add khoya and keep stirring till the khoya changes its color. In the process it will release the butter content and khoya will patch 2.
Reduce the flame, add all dry masalas and mix it well
3. Add peas, little water, green chillies and tomatoes and cook till oil oozes out. 4.
Garnish it with cashewnuts and corainder leaves.
Serve hot with chapatti, or Paratha, or Naan Khoya: In the west we do not get Khoya therefore we have to make this. INGREDIENTS 1. 2. 3. 4.
Full cream powder milk All-purpose flour Clarified butter or ghee Cream of wheat
1 cup 2tsp 2tbsp 1tbsp
METHODOLOGY 1. Mix milk powder all-purpose flour and ghee together rubbing with fingers. Mix well. Just use ghee at room temperature. Soak the cream of wheat in 2tbsp of cold milk or water. Allow the milk to get absorbed. Now squeeze all remaining liquid and add the cream of wheat in the dry ingredients and mix well to get a smooth mixture. Normally from the full cream milk nearly 25% fat content is removed to homogenize it. Therefore by adding 2 tbsp ghee restore back the fat content and gives you the khoya texture. COOKING TAOSHOBUDDHA WAY VOLUME 1
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A
loo gobhi is always favorite for special and any occasion. For buffets and as accompaniment with Paneer and dal dishes it makes a nice combination. Unlike regular Punjabi style I have cooked this recipe quite rich in rich Mughlai Gravy. This tasty side dish and can be served hot with rotis, puris and ghee rice.
INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Cauliflower Potato peeled and diced into even cubes Onions Tomato Chilli powder Dhania powder Ginger garlic paste Almonds Cashew Nuts
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1 Large sized 150 grams 2 2 1tsp 1tsp 1tsp 2-3 2-3 Page 26
COOKING TAOSHOBUDDHA WAY VOLUME 1 10. 11. 12. 13.
Grated coconut Coconut oil Salt – to taste Kasuri methi
2010
1tbsp 7tbs 1tsp
METHODOLOGY: 1. Cut the cauliflower into small florets and wash them in lukewarm water. 2. Peel the potatoes and dice them into small cubes and pressure cook them to medium consistency in salted water. 3. Chop the onions finely. 4. Dice the tomatoes into small pieces. 5. Now heat 1 tbs spoons of oil in a kadai and add the cauliflower florets, add salt to it, sprinkle water, cover it with a lid and cook. 6. After it is done, keep it aside. 7. Now heat 2 table spoons of oil and sauté the onions and then add tomatoes and cook till the raw smell goes. 8. Add badam, cashew nuts, chili powder, ginger garlic paste, dhania powder, and salt to it. 9. Before removing it from fire add the grated coconut. 10. Remove from fire and allow cooling. 11. Grind the roasted ingredients into a smooth paste, by adding a little water 12. Now heat remaining oil in a kadai, add the ground paste, cooked potatoes and cauliflower and simmer until all ingredients blend well 13. Garnish this gravy with a pinch of kasuri methi.
Transfer it to a serving bowl and serve hot with nan, paratha, chapati or tandoori roti or as accompaniment with other items.
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I
was wondering what I should cook today. Then I thought why not cook Spinach Malai Kofta in Mughlai Gravy. We normally cook Spinach and Paneer in Shahi Gravy or Punjabi Style. However I have used the Mughlai style to create this glamorous and rich dish and came up with Palak Malai Kofta in Mughlai gravy (Spinach and Cheese balls in spicy Mughlai gravy.) Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between Pakistan and India). The cuisine is strongly influenced by Persian, and Turkish cuisines of Central Asia. The cuisine of most Indian restaurants in UK and USA can be termed Mughlai. COOKING TAOSHOBUDDHA WAY VOLUME 1
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India is a country with vast diversities. Many cultures, traditions, way of worship and wide variety of cuisines found a favorable ground for growth and healthy nourishment. As with fusion and other influences India developed a large number of savory dishes. The cuisine of India is as vast as its people. Each and every ethnic group has its own distinctive food preferences along with their different culture.
India has been subjected to several invasions from Arab, Central Asia, the Mughal Empire and Persia in its early days because of its wealth both material cultural, and religious. These invasions had a great influence on Indian cooking. The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies, Pulau and non-vegetarian foods such as kebabs, along with the fruits like apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension. Due to the flavored sauces and butter based curries in the Mughlai cuisine, they are very much popular among the food lovers. Mughlai food offers tempting and delicious variety of food such as kulfi with COOKING TAOSHOBUDDHA WAY VOLUME 1
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rose petals sprinkled on it, hot spicy soup and ginger based roasted meats. People in India and all over the world are crazy about Mughlai cuisines. The taste of Mughlai cuisine vary from extremely mild to spicy and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai meal course is an elaborate buffet of main course dishes with a variety of accompaniments. Here I am combining Mughlai Gravy and regular cooking. INGREDIENTS FOR THE KOFTAS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Baby spinach roughly chopped, blanched and drained Corn starch Salt and red chilli powder to taste Grated paneer Very finely chopped onion Chopped cilantro Finely chopped green chillis Coarsely chopped cashew nuts Chat masala Oil for frying
3 cups 3tbsp 2 cup 1tbsp 1tbsp 1tsp 2tbsp ½tsp
INGREDIENTS FOR THE MUGHLAI GRAVY 1. 2. 3. 4. 5. 6. 7. 8. 9.
Coconut oil Black cardamoms Cinnamon powder Cumin powder Garam masala Turmeric powder Chopped onions Garlic, ginger paste Chopped green chilli
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COOKING TAOSHOBUDDHA WAY VOLUME 1 10. 11. 12. 13. 14.
Tomato puree Kasuri methi (dried fenugreek leaves) Crushed cashew nuts Heavy cream Chopped cilantro
2010
3 tbsp 2 tsp 2 tbsp ½ cup 1 tbsp
METHODOLOGY: Palak Malai Koftas 1. Take the blanched and drained spinach leaves and mash them into a smooth mixture. You can puree even to get smooth mixture. Add corn starch, salt and red chilli powder and mix to make a medium dough like consistency 2. Mix the grated Paneer, the onions, cilantro, green chills, and cashew nuts, salt and chat masala properly. 3. Make small balls of the Paneer mixture and keep aside. 4. Oil the palm of your hand and take some spinach mix. Flatten it out, put the Paneer ball in it and wrap the spinach around it to enclose the Paneer completely in the spinach. Keep these koftas for ½ hour in the friz to settle 5. Deep fry in hot oil and drain on paper towels, slice into halves and save. Mughlai Gravy 1. Heat oil in a thick bottom pan and add onions, garlic, ginger, green chillis and black cardamoms to it one after the other and stir till onions are slightly browned. 2. Add the kasuri methi (fenugreek) followed by tomato puree. 3. Cook till oil separates out and then add the cinnamon powder, cumin powder, garam masala, salt, turmeric powder and red chilli powder. Add the cashew nuts also and stir for about 2-3 minutes or until done on low heat. This will help for the spice flavor to fuse into the gravy. And you start getting pleasant aroma. 4. Add the heavy cream and 1 cup water and cook the gravy till it becomes thick and glossy. COOKING TAOSHOBUDDHA WAY VOLUME 1
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5. Gently slide in the koftas in the gravy and let it simmer for about 3-4 minutes, till the koftas absorb all the flavors and become soft making sure these do not mash. 6. Garnish with a dash of grated carrot. Serve in a shallow platter. Cut the reserved koftas into halves and use as a garnish to bring out the colors of the dish the yellow of the gravy and the green envelope of the koftas with the white insides.
Serve with naan or rotis or rice. It is a great dish decorating the dining table.
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T
he eggplant is a pretty versatile and tough plant. You can do almost anything with it – deep-frying, grilling, slow-roasting, and mashing, etc. The eggplant can stand up to intense cooking for significant amounts of time. In fact, the eggplant often requires longer cooking times than most things in the kitchen. This recipe will back that up, as we’ll roast tiny eggplants for half an hour, a length of time that could turn a chicken breast half-dry (if you’re lucky), or a tomato into sauce. To help prove the strength and resiliency of the eggplant, we’re going to cut it open first, and stuff it with a nut and spice mixture. One of the peculiar things with this vegetable is that it can absorb any amount of oil. In Arabian cooking one of the familiar eggplant recipes is ‘Baba ganoj’, the eggplant cooked in Lebanese style is also very tasty. Eggplant can just be baked with olive oil, herbs, tomatoes and bell peppers as a savory dish. Today I am only giving a basic COOKING TAOSHOBUDDHA WAY VOLUME 1
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North Indian recipe as this item is cooked at our home and has been the favorite of anyone who has tasted it. That is where things get tasty. Cooked eggplant on its own has a somewhat complex flavor. But we are going to add roasted cashews, cumin, special blend of masala, fresh cilantro, and mango powder – all of which are packed with their own flavors. Nutty, spicy, rich and aromatic, balanced with fresh herbs and a hit of sour from the mango powder – all slow-simmered to infuse the eggplants with flavor.
The stuffed vegetables are quite tasty and favorite home recipes. These vegetables you will not get on the menu cards of the restaurants. However, on regular and on special occasions these dishes adorn the dining tables. This recipe is basically a North Indian and Punjabi one. During the seasons we had like this dish. The basics of making stuffed Okra, Eggplant or Cabbage is the same. We have to prepare special masala combinations.
INGREDIENTS: 1.
Eggplant baby young
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2. green chilies (finely chopped) 2 large 3. Onion (finely chopped) 4. Vegetable oil ½ cup 5. Tomatoes 6 6. Salt to taste 4tbsp 7. Coriander seeds 8. Aniseeds or fennel seeds 2tbsp 9. Cumin seeds 1tbsp 10. Fenugreek leaves 1tbsp 11. Turmeric powder 1tsp 12. Raw cashew nuts, meal texture (not a powder, but not chunky either) ½ cup 3 tbsp 13. Chopped cilantro, leaves and stems 14. Ground onion, garlic, ginger, chive, celery and time 4 tbsp METHODOLOGY: 1.
Grind coriander seeds and aniseed to a fine powder
2. In the bowl, combine all the filling ingredients: ground cashews, cilantro, mango powder, cumin, salt, cayenne dash of oil and garam masala. Stir them together to get an even mix. 3. Cut a ‘X’ into the bottom of each eggplant, from the base to ¾ of the way to the stem. Be careful not to cut all the way to the stem, or else the eggplant may break in half when you are stuffing them. If you can, leave the stems on. They look prettier with the stems on. This can be done only if you have baby size egg plants like in the picture. These are seed less. In the Caribbean it is rare to get baby sized one unless you get a direct pick from the garden. 4. Open an eggplant and pour a spoonful of filling into the X. I found it easiest to open it in half, pour filling in, then open it in the other direction and add more filling. Cram as much filling as you possibly can in there. The slits of the eggplant can probably be open almost half an inch (at the cut end) safely. Fill the rest of the eggplants. COOKING TAOSHOBUDDHA WAY VOLUME 1
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There will be filling left over. That is good. We are going to use it still, so keep it handy. You can also use another way instead of stuffing use the same masala mix and make a gravy and slice egg plant 5.
Heat the oil in sauté pan to medium-high heat
6. Once the pan is hot enough, lay each eggplant in the pan in an even layer. 7. Sear the eggplants for 1-2 minutes without turning them over yet. 8. Turn the heat to low and turn the eggplants over carefully with the tongs. They will still be firm at this point but you do not want to shake any filling loose or tear the stems off. Let the eggplants sit for a minute or two. This gives the burner a bit of time to cool down from the medium-high heat it was on. 9. Pour the remaining filling over the eggplants now, then get the pan’s lid and cover the pan. We cover the pan so the steam from the eggplants stays inside and helps to half cook the eggplants. 10. Every 5-8 minutes, remove the lid, turn the eggplants over, and then replace the lid (the lid will drip a lot of water from the condensed steam – make sure it pours back into the pan!). Do not overcook as these have to be cooked in the gravy still 11. Heat oil in a deep pan. Cook grind seasoning masala mixture (Coriander, anni seed, turmeric) and diced tomatoes until oil separates. Add the fenugreek or methi leaves and stir well. Make sure there is enough moisture. Now place gently the stuffed egg plants into the pan and cook covered on a medium heat first and as the mixture begins to boil reduce the heat to the lowest. 12. This is where we play the waiting game. You cannot turn the heat higher here to speed up the cooking, because the spices will burn and taste bad long before the eggplant finishes cooking. So we have got the heat on its lowest setting and we will let the pan’s heat and the steam slow-cook the eggplants until they are tender and saturated with spice-flavor, and avoid burning the spices and cashew nuts COOKING TAOSHOBUDDHA WAY VOLUME 1
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13. When done, transfer the eggplants to a serving plate and spoon out any remaining oil-spice mixture. This can used to drizzle over the eggplants, if you like. 14. Sprinkle a few more cilantro leaves over the eggplants for a garnish. Stuffed eggplants! Stuffed vegetables are always pretty impressive (despite being relatively easy to make) and this dish is probably just interesting enough to take it to the next level of impressiveness. It’s tender, succulent, and the flavors are very lively. Enjoy. Serve with plain roti or paratha or as accompaniment with other items.
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I
ndian cuisine is very wide range. And the same vegetable can be made in many different ways. This speaks of man’s ingenuity constant effort to prepare a new dish or make variations in the existing one. Dum aloo is one of the favorite dishes of Kashmiri’s and North Indians. Since this dish is a potato based dish we will compliment with other dishes that will make the main course healthy. This is important when planning menus. Potato is carbohydrate that affects the LDL level of cholesterol. Reduce its consumption. And it you need to use it always balance the nutrition value. For this purpose we will add green peas and garnish with bell pepper. To accompaniment we will make lentils rich shahi style. This will be served with plain rice and whole wheat flour roti and fresh garden salad. You do not need any yogurt dish to accompany as the vegetable has yogurt. The platter not only looks pleasing instead it has nutritional values as well. Here we will give only Dum Aloo recipes as other recipes are given earlier. Still you can watch the demonstration. COOKING TAOSHOBUDDHA WAY VOLUME 1
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INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Aloo / Potatoes small or medium even sized Salt To Taste Ghee or oil for searing Coconut oil Onion finely chopped Tomato puree Yogurt plain beaten Bell pepper deseeded and sliced Garam masala powder Bay leaves Onion, garlic, ginger paste Cumin seeds Red chilies / degi mirch Kitchen Queen spice mixture
2 lbs 3 Tbs 1 large ¾ Cup ½ Cup 1 1 tsp 4 ½ cup 1tsp 1 tsp 3 tbs
METHODOLOGY: 1. Peal the aloo (potatoes), and prick all over with a fork and soak in the water with little salt for 2 hours. 2. Dry the potatoes on a cloth and 3. heat the ghee or oil and Deep fry the potatoes until golden brown or if you are conscious of too much fry stuff then just sear the potatoes golden to bind the starch. Drain and set aside. 4. Heat the oil in a thick bottom pan crackle cumin seed and fry onions until golden. 5. Mix onion etc paste, spice blend together in some water for spice mix to well soak. Stir the mix into onion 6. Cook until oil begins to separate and the aroma fills 7. Stir in the tomato puree, well beaten yogurt and salt 8. Add the aloo (potatoes) and hot water and stir over first medium heat and then lower the heat and simmer for 5 minutes. 9. Add garden peas and sliced bell pepper and simmer again 10. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes COOKING TAOSHOBUDDHA WAY VOLUME 1
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11. Garnish with coriander leaves Serve with roti or naan, or paratha, or rice. Serve by itself or as accompaniment with other dal and fresh garden salad.
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T
his is basically a north Indian recipe. However there are certain adaptations of this in Manchurian style of cooking as well and in others as well. It is done in Shahi tomato gravy or white gravy. But whatever be the gravy used it is delicious.
INGREDIENTS: COOKING TAOSHOBUDDHA WAY VOLUME 1
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COOKING TAOSHOBUDDHA WAY VOLUME 1 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Cabbage Carrots Beet root Boiled potatoes mashed Fresh tomatoes Onion, garlic, ginger paste Seasoning cive, celery, time etc Chopped coriander Besan flour/corn starch Salt to taste Oil to fry and cook Blend of spices Garam masala
2010
1 large 4 large 1 large 4 large 5-6 medium 3 tbs 2 tbs ¼ cup 2-3 cups
2 tbs 1 tsp
METHODOLOGY: 1. Wash, clean the cabbage, beet root and carrot and grate like for Coles-law 2. To this add mashed potatoes, salt, garam masala, finely chopped onion, green chilies, 3. To increase the protein content you can mix besan flour or allow without besan. The mashed potato will help to make the shape. 4. Mix well all the ingredients of your choice. 5. Form round balls (size of a table tennis ball size). You can flatten the ball to give any shape of your choice. Set aside if possible in friz for 1 hour 6. If you are not using besan flower then roll the balls in the corn starch and set aside for 1 hour in friz. 7. Deep fry until golden brown on low heat so that these are coked inside out. Set aside
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8. Now prepare the gravy of your choice by first heating oil and adding the mix of pastes and spices, cooking until the oil separates. Add tomato puree, freshly diced tomatoes. You can prepare the gravy milk based, yogurt based or water based. In case it is water based it will be watery. 9. As option you can use almond paste to thicken the gravy. 10. Never allow the koftas to remain cooking in the gravy for long as this will make these break 11. After the gravy is ready you can place the koftas in the shallow casserole dish and then pour the hot gravy in portion as certain gravy will be soaked by the balls. Make sure you have additional gravy to top after the initial gravy is absorbed. 12. Garnish with coriander leaves with a few strands of carrot and beet root. Serve with plain rice or the choice of roti by itself or as accompaniment with other things for a complete dinner or lunch occasion.
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W
hereas vegetable Kofta is quite common this dish is very special and occasionally made quite rich. Vegetable Kofta you can make from rich to ordinary consistency to suit the occasion and more so when you are plagued with the situation with taste and you do not know what to cook to please the taste buds. Malai Kofta is very special. And we will cook as elegant and aesthetic dish full of flavor, richness, nutrition and appearances. This dish we will cook in Mughlai style quite rich.
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INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Paneer Boiled mashed potato Powder milk Salt to taste Finely chopped coriander, chive, celery Green chilies finely chopped Cashewnuts broken into fine pieces Garam masala Corn starch Fresh tomatoes Onion, garlic, ginger paste Seasoning chive, celery, time etc. Masala Shahi paneer/ Kitchen queen Tomato puree Finely chopped coriander for garnish Oil to fry and for gravy
300 gms 10-12 lrg 3 tbs 1 cup 2tsp 1cup 1tsp 1 cup 4-5 med 1 cup 2 tbs 2-3 tbs 1 cup ¼ cup
METHODOLOGY: 1. In a mixing bowl mix mash potato, finely crushed Paneer, milk powder/mawa, salt, garam masala, chopped herbs, chilies, and salt. Mix well and into a smooth mix pliable ready to form round balls or the shape of your choice. 2. To this add and mix well cashew nuts. And form round balls or the shape of your choice. Roll in corn starch vigorously and using palms smoothen the Kofta so that corn starch is stuck well. Set aside for about an hour in friz. 3. Heat oil. And on low heat gently fry the balls into golden brown color. Place on paper towel to soak the excess oil. And set aside.
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4. Now prepare the gravy of your choice by first heating oil and adding the mix of pastes and spices, cooking until the oil separates. Add tomato puree, freshly diced tomatoes. You can prepare the gravy milk based, yogurt based or water based. In case it is water based it will be watery. 5. As option you can use almond paste as well. 6. Never allow the Kofta to remain cooking in the gravy for long as these will mash up 7. After the gravy is ready you can place the Kofta in the shallow casserole dish and then pour the hot gravy in portion as certain gravy will be soaked by the balls. Make sure you have additional to top after the initial gravy is absorbed. 8. Garnish with coriander leaves with a few strands of carrot and beet root.
Serve with plain rice or the choice of roti by itself or as accompaniment with other things for a complete dinner or lunch occasion. Bonne appetite.
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‘D
o pyaza’ denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish. This is one of the popular Bhindi dish both at home and restaurants as well. In the restaurants this dish is widely demanded as combination at dining times. And also when serving buffet this dish is included in the menu to minimize the total cost. INGREDIENTS: 1. 2. 3.
Bhindi (ladies finger), sliced Onions, chopped Nigella seeds (kalonji)
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3 cups 3 large 1 teaspoon Page 47
COOKING TAOSHOBUDDHA WAY VOLUME 1 4. 5. 6. 7. 8. 9. 10. 11. 12.
Turmeric powder (haldi) Ginger paste Green chillies, chopped Thick yogurt whisked Oil Salt to taste Coriander powder Tomatoes cut into wedges Garam masala
2010
¼ teaspoon 3 teaspoons 1 to 2 ¾ cup 3 tablespoons 1 ½ tsp
METHODOLOGY: 1. Wash and thoroughly dry bhindi. This is important, if they are wet, the curry will become very slimy! You can spread them on a kitchen towel for a few hours or overnight, to dry them properly. You can also give them a rub with a kitchen towel. Remove and discard the stalk ends. 2. Slice into 1 inch pieces. 3. Heat oil in a wok or kadhai. 4. Add cumin seeds and asafoetida powder and let seeds splutter/turn brown. 5. Add ginger, onions and garlic and fry until onions are golden brown, not dark brown. 6. Add bhindi and all the spices, except garam masala 7. Stir fry for a few minutes, reduce heat to low-medium and cook covered for 15 minutes or so. Fresh bhindi cooks very quickly. DO NOT ADD WATER. Green vegetables have their own water, which is released during cooking. 8. Add chopped tomatoes and stir fry on high, for 2-3 minutes. 9. Add whisked yogurt and mix 10. Add garam Masala. Stir fry until all the natural water is evaporated and the bhindi/onions looks shiny with oil. Serve hot with Chapatti or as accompaniment of other vegetables and daals
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S
tuffed Bhindi is another very popular and savory Bhindi dish. It is somewhat time consuming. Therefore this dish is rarely found on the menus of the restaurants. I have always wondered why this dish is not included in the menus. Anyways make this dish and enjoy its taste and richness.
INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Bhindi, Washed And Dried And Sliced Oil Cumin Seeds (Jeera) Onion, Chopped Chilies, Seeded And Chopped Onion Ginger, And Garlic Paste A Pinch Of Asafetida Powder Tomato Chopped Tomato Paste And Puree Yogurt
500gms 3 Tbsp 1 Tsp Medium Sized 2 Green 4tbs 1 1 Cup ½ cup
STUFFING: 1. 2. 3. 4. 5. 6. 7.
Coriander Powder Turmeric Powder Ground Fennel (Saunf) Dried Mango Powder (Amchur) Chili Powder Or To Taste Salt To Taste Oil To Prepare The Stuffing
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3 Tsp 2 Tsp 2 Tsp 2 Tsp ½ Tsp
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METHODOLOGY: 1. Cut the stalk of each okra and make lengthwise slit. 2. Heat the oil and Combine stuffing ingredients and mix well. And allow to cook until the stuffing is ready 3. Stuff each okra with the mixture and set aside 4. Sauté cumin with the little oil until it starts to crackle. 5. Add onions, green chilies and ginger paste, tomato puree until oil separates. Now add asafetida and cook for a few seconds. 6. Add diced onion and tomato and cook until it turns pulpy. 7. Add yogurt and cook until done on low heat 8. Add the okra and cook until tender and well coated with the sauce (masala).
Serve stuffed bhindi hot preferably with chapati, paratha or rice or as accompaniment.
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T
his recipe uses one of the most common items Aloo. Aloo is carbohydrate and cannot come in the category of vegetables. Still aloo occupies a very important place in Indian Kitchen. Aloo is the source of cholesterol therefore its consumption should be avoided as much as possible. In this particular recipe I am also using sweet potato which is very nutritious due to its time release if sugar in the body. Also I have transformed the recipe to make it rich in shahi style along with cashew nuts. INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Potato (Aloo) Sweet potato Cashewnut (Kaju) soaked in ¼ cup water chopped Ginger chopped Garlic Black Cumin Seed (Shah Jeera) Bay Leaf (Tej Patta) Chopped Onion Turmeric (Haldi) Garam Masala Chopped Coriander Leaves Yogurt Milk Oil for frying and cooking
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150 gms 150 gms 4 tblsp 1 tblsp 1 tsp ½ tsp 1 2 1tsp ¼ tsp ¼ cup ½ cup Page 51
COOKING TAOSHOBUDDHA WAY VOLUME 1 15. Dry coconut milk
2010
1 pk
METHODOLOGY: 1. Wash potatoes and sweet potato. Peel and cut them into 1 inch pieces. 2. Fry the potatoes and sweet potato to a deep golden brown and keep aside. 3. Grind cashew nuts into a smooth paste, 4. Grind onion ginger and garlic to a paste and keep this paste aside. 5. Heat some of the oil in a heavy bottomed pan. 6. Add black cumin and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering. 7. Add remaining onions and cook on low flame till onions turn soft but do not let them turn brown. 8. Add turmeric and coriander powder and garam masala. Stir to mix well. Cook adding water if necessary 9. Add the seasoning paste prepared earlier. Cook for 1 minute. 10. Add yogurt and stir fry till water evaporates. Cook till it dries. 11. Add milk and about ½ cup of coconut milk mixed in water to the gravy. 12. Boil and simmer for 2 - 3 minutes. 13. Add the fried potatoes and chopped coriander to the gravy and simmer on low flame. 14. Cook on low flame till the gravy thickens and coats all the potatoes. Serve hot with nan or paranthas. Note: Because of sweet potato the taste will slightly sweetened. You can remove if you wish to do so. I am using sweet potato because the sugar in it is released timely and it is better than potato.
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2010
riginating in the Deccan regions of India especially Hyderabad. And now this dish has become favorites of food lovers word over.
Indian recipes are always a favorite among people who want to learn a new culture of food. There are many different recipes for the same dish in India, and just as with any kind of recipe, you have to test and adjust to your own likings so is the case with an Indian dish. Trying Indian recipes is something any cook should try because the Indian cuisine has lots to offer people who love good flavor and textures in their foods. COOKING TAOSHOBUDDHA WAY VOLUME 1
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Indian food recipes offer some of the widest range of foods that you will ever come across. Rice dishes in particular are one of the favorites among Indian cooks and serve as a nice base for any main dish. Many of the main dishes will call for a certain type of Indian rice dish to be served with in the recipe. Rice dishes are typically among the easiest of all Indian food recipes to substitute ingredients for. They are also one of the easiest recipes to follow. The aroma of rice cooked from an Indian food recipe will surprise you as it fills the room. Many of the ingredients smell so good as they are flavoring the rice that you will want to serve it often just to fill your home with the wonderful smells produced while cooking. The look of the rice made from Indian food recipes is important as well. They like to have colorful ingredients included which can really make your dinner plate look appealing for you and your guests who get to sample the rice. If you are a vegetarian, you will find many easy Indian recipes that will adhere to your choice of diet. These recipes are not only delicious; they are also a good source of nutrition for your body. Indian recipes are well known for being meals that are meatless, so it just makes sense that a vegetarian would gravitate to the Indian cuisine for their meals. You can only eat the same types of meals so many times before it starts to get boring. Learning some of the easy Indian recipes will help you to add new foods and dishes to your diet. No matter what time of day it is that you want to eat an Indian meal or do some Indian cooking, you can find an easy Indian recipe for breakfast, lunch or dinner. Even find appetizers and breads that will make your mouth water just reading the ingredients and how it is made. This is the reason I am giving you so many recipes with cooking simplified for a novice. Soups, salads and snacks top the favorites for people who have tried Indian recipes in the past. Many people continue to make the easy Indian recipes over and over again and enjoy saying they are serving Indian food to their guests and family. If you are tired of the same old thing when it comes to eating as a vegetarian, start looking for an easy Indian recipe that you can make. You may have found your new favorite food to make and eat. Sharing your recipes with other COOKING TAOSHOBUDDHA WAY VOLUME 1
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vegetarians is also fun because they many have an even easier way to make the same Indian dish. INGREDIENTS: 1. Boiled vegetables (9 varieties – potatoes, carrots, green peas, french beans, cauliflower, bell pepper, cluster beans, corn cornels and 3 cups baby corn) 2. Grated Paneer 150gms 3. Tomatoes 3 4. Grated onions 2 5. Ginger paste and Garlic paste 3 Tbsp 6. Salt to Taste 1 tsp 7. Turmeric Powder 8. Red chilli powder 1½ tsp 9. Coriander powder 1 tsp 10. Garam Masala Powder 2 tsp 11. Cream 2 tbsp 12. Vegetable oil 4 tbsp 13. Ghee 1 tbsp 14. Milk / water 1 cup 15. Dry fruits (cashew nuts, raisins) ¼ cup 16. Coriander /cilantro leaves for decoration METHODOLOGY: 1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. 2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. 3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. 4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes or until oil separates. COOKING TAOSHOBUDDHA WAY VOLUME 1
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5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture does not stick to bottom of pan. 6. Add milk or use water alternatively. Bring it to boil. Reduce the heat and cook until the gravy becomes thick. 7.
Add Paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes on low heat until done. Serve the Navratan Korma hot. Put cream and chopped coriander leaves on the Navaratan Korma serve with Naan, Paratha, Plain Roti or rice of your choice. You can serves this alone or complementing with other daals and vegetables for a savory dinner.
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I
t is usually considered a type of curry. The name originated because of Nizam of Hydrabad who was very fond of culinary. Korma – sometimes spelled kormaa, qorma, kavurma, khorma, or kurma is a dish originating in South Asia especially in Hydrabad. It is made with yoghurt, cream, nut and seed pastes or coconut milk. Both vegetarian and non-vegetarian kormas adorn the culinary tables both for lunch and dinners throughout the world. Korma has its roots in the Mughlai cuisine of modern – day India. It is a characteristic Persian – Indian dish which can be traced back to the 16th century and to the Mughal incursions into present – day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised (cook meat or vegetables, by browning briefly in hot fat, adding a little liquid, and cooking at a low temperature in a covered pot with water, stock, and apple yoghurt or cream). The name is in fact derived from the Hindi and Urdu words for ‘braise’. The technique covers many different styles of korma. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, Paneer, vegetables and some kormas combine meat and vegetables such as spinach and turnip. The ‘dopiaza,’ featuring a large quantity of onions, is a form of korma, as is the Kashmiri dish ‘rogan josh’ or ‘rogan gosht’. The term ‘Shahi’ used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court. COOKING TAOSHOBUDDHA WAY VOLUME 1
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‘Korma’ based recipes are very popular in Indian restaurants in the United Kingdom. In the UK a korma usually refers not to a particular cooking technique but to a curry with a thick, cream-based sauce or gravy; this bears little resemblance to a classical Indian korma, as it is not braised. The korma popularized in UK curry houses is invariably mildly spicy and may often feature nuts, usually almonds or cashews, and coconut. COOKING TECHNIQUE The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long; slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. Chicken or other poultry requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yoghurt and/or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish. The korma can make use of a technique called bhogar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents. There is a wide variation between individual korma and other ‘curry’ recipes. Chili and ginger are often used, but the precise method of preparation results in widely different flavors. Bay leaves or dried COOKING TAOSHOBUDDHA WAY VOLUME 1
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coconut may be added. Coconut is predominantly a South Indian flavoring. BASIC KORMA INGREDIENTS: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Blanched almonds Cashews Yogurt Milk (low fat or skim) Green cardamoms, crushed by hand White pepper Salt to taste Vegetable oil Garlic paste (minced garlic soaked in water) Ginger paste (minced ginger soaked in water) Saffron Curry leaves or powder (optional)
1 cup 1 cup 1 cup 1 cup 6 2 tsp 4 tbsp 1 tbsp 1 tbsp 1 pinch
METHODOLOGY: 1. Soak almonds, cashews and cardamoms in water for at least 15 minutes. 2. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again. 3. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown. And add a pinch of saffron. Add a little curry (leaves are preferable to powder) if desired, then add the blended mixture and cook for 7 minutes. 4. To this basic sauce you can add any of the following: steamed vegetables, sautéed lamb, sautéed chicken etc. Then cover and cook until fully heated and blended. For Kashmiri dishes (particularly chicken), add dried fruit before adding meat and vegetables. COOKING TAOSHOBUDDHA WAY VOLUME 1
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P
aneer Tikka Masala is a typical North Indian dish of Paneer. Alike other dishes this dish is the example of man’s ingenuity. The chefs have spent so much time in creating new dishes. All the dishes of Paneer are quite savory and high in demand. In vegetarian dishes Paneer dishes are most widely accepted and demanded worldwide. In this Paneer is first marinated in a thick yogurt sauce and then cooked in oven or tandoor before the vegetables and Paneer are folded in a thick and rich gravy.
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For the Tikkas: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Paneer cut in 1 inch cubes Sweet pepper cut in square pieces Onion, cut in squares Tomato, deseed and cut in squares Thick yogurt Red chili powder Turmeric powder Ginger paste Garlic paste Dried fenugreek leaves Garam masala Tandoori masala Juice of lime Salt to taste Cilantro, finely chopped
2 cups 1 1 1 ½ cup 2 tsp ½ tsp 1 tsp ½ tsp 1 tsp ½ tsp 1 tsp 1 tbs
For the Gravy: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Tomato puree Onion finely chopped Garlic and ginger paste Tandoori masala Red Chili powder Cashewnut paste Sugar Salt to taste Butter Cream Chopped cilantro for garnishing
2-3 cups 1 2 tsp 2 tsp 2 tsp 2-3Tbs 1 tsp 2 tbsp ½ cup
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For the Tikkas: 1. Combine all ingredients for the tikkas from yogurt onwards except vegetables and mix well. 2. Then add the vegetables pieces and Paneer, and mix well till all the pieces are covered with the marinating sauce. 3. Leave it for 4-5 hours, preferably overnight. Keep it in the fridge to avoid contamination. 4. When ready, preheat the oven or the grill. In the meantime, arrange the marinated vegetables and Paneer on a skewer. 5. Cook over charcoal or in the oven until some brown spot appear. Do not overcook. For the Gravy: 1. Heat butter in a pan. Add the onions and garlic paste and sauté for 3-4 minutes. 2. Add the tomato puree and cook until oil separates it may take approximately 4-5 minutes on a medium-slow flame. Here you have to use your discretion experience and intuition. 3. Add the tandoori masala, salt, sugar, red chili powder, cashew nut paste and cream. Mix well. And cook on low heat. 4. Remove from fire and blend to make smooth gravy. Serving: 1. Before serving boil the gravy 2. Gently fold in the grilled Paneer and vegetable pieces and let it cook for 1-2 minutes. 3. Garnish with cilantro and serve hot with rice, Naan, or parathas.
Other Ideas:
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1. In this recipe Paneer can be replaced with any vegetable like cauliflower or chicken or lamb or fish. The cooking time for different items will differ. 2. Paneer Tikka can be served without the gravy as barbeque snacks as well. Sprinkle some chaat masala on it and serve with green chutney.
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T
his is one the basic home recipe. I say it is a basic recipe because just by replacing ingredients various other dishes can be created. Dishes like Cauliflower and potato and peas; peas and mushroom etc can be prepared. It is one of the most common and liked recipe. However to change its nutritional values certain changes are made either in the recipe or the combination platter if you so wish to use this dish. This can be done by changing the configuration of protein, carbohydrate and other contents. In our daily diet we can use this criterion. Rice, flour, and potato come in the category of carbohydrates. We do need carbohydrates as part of our daily food intake but in a well-balanced proportion along with variety of proteins, fresh vegetables, and good saturated cooking oil. This particular combination of platter is being balanced.
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COOKING TAOSHOBUDDHA WAY VOLUME 1 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Potatoes medium sized cubed 1 inch Peas fresh or frozen Mushrooms fresh or canned (optional) Shreegun Kitchen Queen Masala Onion, garlic, ginger paste Tomato paste or puree Diced tomatoes Green Chillies Oil to cook Salt to taste Coriander leaves finely chopped
2010
6 1cup 1 cup 3tbs 4-5tbs 1 cup 1 cup 1 3-4tbs 2tbs
METHODOLOGY : 1. Heat oil in thick bottom pan on medium heat 2. Fry cubed potatoes golden brown. This is an option that clears the starch from the potatoes 3. Set aside. Mix onion paste, masala, and half tomato puree or paste. Add this to hot oil and cook on medium or low heat. Make sure it does not stick to the bottom. Cook until half done. Add diced tomatoes and cook until tomatoes soften and melt. You may need to add water if getting dried. 4. Now add potatoes and mushrooms (if used) and mix lightly by reducing the heat. Simmer for a few minutes 5. Add water for gravy and allow the mix to come to a boil. 6. Add peas and simmer the mix for 5-10mins to get the required consistency of the vegetable. 7. Garnish with coriander leaves 8.
Serve as combination with rice or roti of your choice.
Tip: To make this vegetable richer you can replace water with milk and if you like at serving time add a dash of fresh cream. With all this its configuration changes but not the calories. If you are making this dish richer COOKING TAOSHOBUDDHA WAY VOLUME 1
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then you can finish other dish less rich. Blend your taste, and nutrition to balance your meals as savory treat.
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Thus the Volume 1 is in your hand. This is followed by the Volume 2 Daals, Rice, Roti, Sweets
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