By Ruta Kahate
The idea is straightforward: with 5 universal spices and some simple constituents, domestic chefs can create fifty mouthwatering Indian dishes, as different as they're scrumptious. Cooking instructor Ruta Kahate has selected easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create genuine, obtainable Indian dishes everybody will love. Roasted Lamb with Burnt Onions makes use of simply spices and 3 steps leading to a meltingly delicate roast. Steamed Cauliflower with a highly spiced TomatoSauce and Curried Mushrooms and Peas percentage an identical 3 spices, yet every one tastes different. steered menus supply proposal for complete Indian dinners. for fast and simple Indian foodstuff, retain it uncomplicated with 5 Spices, 50 Dishes.
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Extra info for 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
But dal is even more than that. The combination called “dal rice” is the very essence of Indian cooking, and every region of the country has its own version. It’s the main source of protein for vegetarians, yet non-vegetarians can’t live without it. Cooked with rice into a gruel, it’s one of the first solid foods given to infants. And when Indians need comfort, they turn to—you guessed it—a warming bowl of dal and rice. In keeping with the spirit of my book, these recipes use dals that are easily found in a Western supermarket.
You can use them as a delicious topping for many dishes, including Roasted Lamb (page 57). I like to serve them over pork chops or as a crispy topping for mashed potatoes. You can dress up Everyday Yellow Dal (page 39) or any of the pilafs in this book with a handful of burnt onions. Even plain steamed rice becomes special when garnished with them. I’m sure you’ll dream up many more uses, so make a double batch and keep the rest refrigerated for up to one week in an airtight container. 1 large or 2 medium yellow onions ½ cup canola oil Halve the onion(s) lengthwise and slice very thinly.
Serve hot. 1 teaspoon salt Serves 4 39 chapter 2: dals This simple dal goes with practically any Indian menu. It can be part of an elaborate meal, or simply ladled over freshly steamed rice with a little store-bought Indian pickle or chutney on the side. If you’d like to dress it up a bit, sprinkle a handful of Burnt Onions (page 58) on top just before serving. DISH 14 5 spices, 50 dishes 40 black-eyed peas in a spicy goan curry My mother-in-law, who lives in a tiny village in Goa, serves these black-eyed peas piping hot for breakfast.