By Ruta Kahate
The idea is easy: with 5 universal spices and some simple constituents, domestic chefs can create fifty mouthwatering Indian dishes, as assorted as they're scrumptious. Cooking instructor Ruta Kahate has selected easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create real, available Indian dishes all people 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 proportion a similar 3 spices, yet each one tastes different. urged menus supply proposal for complete Indian dinners. for speedy and simple Indian food, hold it easy with 5 Spices, 50 Dishes.
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Extra info for 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
2 pounds London broil (inside round) 2½ cups coarsely chopped, tightly packed, rinsed cilantro leaves and tender stems (about 1 bunch) 2 medium green serrano chiles, coarsely chopped 2½ tablespoons lemon juice 2 tablespoons water 1½ teaspoons finely grated fresh ginger (about 3-inch piece) 1 teaspoon finely grated garlic (about 2 large cloves) 1 teaspoon salt ¼ teaspoon ground turmeric ¼ teaspoon cumin seeds, finely ground ½ cup or more canola oil 1 cup rava, semolina, or cream of wheat (not the quick-cooking kind) (see Note) Ask your butcher to slice the meat into ½-inch-thick slices.
These slices are huge, so I usually cut each pounded scaloppine widthwise into 2 pieces. You will end up with 10 to 12 slices. Using a food processor or blender, grind the cilantro, chiles, lemon juice, water, ginger, garlic, salt, turmeric, and cumin to a smooth, fine paste. Taste for seasoning and adjust the lemon juice and salt as needed; the masala should taste slightly tart as well as salty. Smear the masala over the meat, turning and restacking each piece to ensure that all the slices are evenly covered.
Chapter 3: beef and lamb dishes 17–23 Technically, my family isn’t supposed to eat meat because they belong to the so-called Brahmin class. But my parents, unconventional as always, would 5 spices, 50 dishes 46 cook delicious goat curries every Sunday. I was the only one at the table who abstained, driving everyone crazy with my lectures on animal rights. Ironically, my love affair with meat began with the food most forbidden to me as a Hindu Brahmin: beef. Living on my own, I discovered the virtues of spaghetti with a good meat sauce.