Cultural Corner: Indian Recipes

Coconut Chutney

Preparation time: 20 minutes
Serves 4

Ingredients:

* Medium sized coconut – ½
* Oil 2 teaspoons
* Bengal gram dhal 5 tsp
* Salt ¼ tsp
* Lime ½ (optional)
* Green chillies 3-5
* Mustard seed ½ tsp
* Asafetida water 1 tsp

Method:

1. Grate the coconut and keep aside.  Squeeze juice from lime and keep aside.

2. In a pan, heat 1 tsp oil. Fry 4 tsp Bengal gram dhal.  Remove from fire.

3. Grind the grated coconut with salt, green chillies and fried dhal.

4. Heat the remaining oil in pan.  Add mustard and 1 tsp Bengal gram dhal.  Season the chutney.  Add the asafetida water and limejuice for flavor and mix well.

Note: A marble-sized lump of tamarind may be substituted for the lime.  Instead of frying the Bengal gram dhal, it can be soaked raw and ground with the coconut.

Chicken cooked in a spicy tomato gravy

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4

Ingredients:

* Chicken (cut into 12 pieces) – 1 kg
* Garam Masala (assortment of bay leaf, cardamom, cinnamon ground          together)   – 5 grams or 1 tsp
* Garlic paste – 20 grams or 4 tsp
* Chopped ginger – 50 grams  or 3 2/3 tablespoons
* Green chillies sliced – 2
* Oil – 100  ml or ½ cup
* Red and green bell peppers – 100 grams or ¾ cup
* Red chilli pounded coarsely – 3-5
* Tomatoes, blanched and chopped – 1 kg

Method:

1. Heat oil in a pan.  Sauté garlic paste, add red chillies, fry a while.  Add chopped tomatoes and cook for 5 minutes, stirring constantly.

2. Add ginger, sliced green chillies and salt.  Cook on medium heat for 3-5 minutes.

3. Add chicken pieces and cook till the gravy is thick and the chicken in tender.

4. Stir in red and green peppers, garam masala.  Cover and cook for 3-4 minutes.

To serve: Garnish with chopped coriander leaves and serve hot with chappatis (see below).

Chapatis (Unleavened Indian bread)

Preparation time: 40 minutes + 50 minutes standing
Total cooking time: 1 hour 10 minutes
Makes 14

Ingredients:

* 2 1/4 cups (280 g) atta flour
* Melted ghee or oil, for brushing

Method:

1. Place the flour in a large bowl with a pinch of salt. Slowly add 1 cup (250 ml) water, or enough to form a firm dough. Place on a lightly floured surface and knead until smooth. Cover with plastic wrap and leave for 50 minutes.

2. Divide into 14 portions and roll into 14 cm circles. Heat a frying pan over medium heat and brush with the ghee or oil. Cook the chapatis one at a time over medium heat, flattening the surface, for 2-3 minutes on each side, or until golden brown and bubbles appear. Serve with Indian curries.

Note: Atta flour is also known as chapati flour and is a finely milled low-glutten, soft-textured, wholemeal wheat flour used to make Indian flatbreads. You can check your local Indian market for it.

Have fun and enjoy!