EASY INDIAN COOKING: SECOND EDITION
Robert Rose Inc.
Robert Rose Inc.
Suneeta Vaswani was born in Mumbai, India, and lived in Houston, Texas, for many years. She has taught Indian cooking in the U.S. and internationally for over 30 years and has recently moved back to Mumbai.
Indian cooking is an exciting cuisine, and now it’s easier to make than ever. This new edition of Suneeta’s first book, EASY INDIAN COOKING, features 8 additional photos, as well as 30 all-new recipes. All of the dishes are richly flavored, and easy to create at home. The recipes are easy for beginners to make, while also appealing to experienced home cooks and those already familiar with Indian cuisine. You’ll be absolutely delighted and amazed by the authentic flavor of these easy-to-prepare recipes. Suneeta’s repertoire of 150 exciting and inspired recipes includes classic recipes from northern and southern India, as well as her personal favorites, all of which have been adapted for North American kitchens. These savory and tantalizing dishes bring the innovative flavors of India right into your kitchen. Armed with the delicious recipes in this book and some aromatic Indian spices, you can prepare everything from snacks and appetizers to poultry, fish and vegetarian meals. There are also chapters dedicated to accompaniments, such as chutneys, sweets and beverages, so you can create a truly authentic Indian dining experience. Suneeta shares her wealth of Indian cooking experience and knowledge by providing insightful cooking tips throughout the book. Whether you already love Indian cooking or are thinking about giving it a try, this is the perfect place to start.
Serves 4 to 6
Vindaloo, a fiery Portuguese influenced pork dish from Goa, has become synonymous with incendiary heat. Though Goan food tends to be fiery, vindaloo has become the yardstick for the hottest of the hot. Traditionally, this curry is almost broth-like in its consistency and is eaten with lots of steamed white rice to tame the heat. However, the runny consistency does not appeal to the non-Indian palate, so it has evolved into a thickish potato-based gravy that has a familiar consistency.
2 lbs boneless pork, cut into bite-sized pieces
1 1/2 tsp salt or to taste
10 dried red chiles, half of the seeds removed (see Tips)
10 black peppercorns
10 whole cloves
1 stick cinnamon, about 1 inch (2.5 cm) long
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp granulated sugar
10 cloves garlic
1 piece peeled ginger root, 1-inch (2.5 cm) square
3/4 tsp cider vinegar
2 tbsp vegetable oil
3 cups finely chopped onions (about 2)
1/4 cup cider vinegar
1 cup grated potato
2 tbsp vodka (optional)
Rub salt into pork and set aside while preparing marinade.
Marinade: In a blender, combine chiles, peppercorns, cloves, cinnamon, cumin seeds, mustard seeds and sugar. Grind to a fine powder. Add garlic, ginger and 3/4 tsp (3 mL) vinegar. Blend to a smooth paste. Rub paste into pork. Cover and set aside in refrigerator for 2 hours.
In a saucepan, heat oil over medium-high heat. Saute onions until golden, 6 to 8 minutes. Add pork and brown well, about 5 minutes.
Add 1/4 cup (60 mL) vinegar, potato, vodka, if using, and 1 1/4 cups (300mL) water. Mix well. Cover and bring to a boil. Reduce heat to medium and cook until pork is tender, 20 to 25 minutes. Serve over steamed rice.
Although this is traditionally a fiery dish, you can adjust the heat by controlling the amount of red chili seeds you include.
Goans use feni, a potent alcohol made from palm and cashew tree sap. The vodka is a substitute for feni, but can be omitted.
I prefer to use canned Indian mango puree as mangoes are seasonal and only the sweetest fiber-free ones should be used.
1 1/2 cups plain yogurt
1 1/2 cups canned Indian mango puree or to taste
1/2 cup whole or 2% milk
In a blender, combine yogurt, mango puree, milk and 1 to 2 cups (250 to 500 mL) ice cubes and blend until smooth.
Pour into 4 tall glasses to serve.
These recipes may be reproduced with the following credit:
Contact: Martine Quibell
416-322-6552 x 3133