Indian recipes

The Scotsman has a review of an Indian (as in subcontinent) cookbook using small numbers of ingredients.

Monisha Bharadwaj has made her name writing cookery books with recipes that prove that Indian cuisine can be cooked quickly and easily at home. Her latest book, Indian in 6, goes a step further by offering 100 recipes which can be cooked using six ingredients or less, without compromising on authentic Indian flavours.

...continued in full post...

All recipes serve four MURGH KA BHARTA (Chicken with tomato and fresh coriander) Preparation time: 10 minutes, Cooking time: 30 minutes Ingredients • 1 large onion sliced • 2 green chillies, chopped • 3 ripe red tomatoes, cut into quarters, 1 reserved for garnish • 1 teaspoon turmeric powder • 600g (1 and a quarter lb) cooked chicken breast, shredded • Few sprigs fresh coriander • 3 tablespoons sunflower oil • 2 teaspoons ginger-garlic paste • Salt Method Heat the oil in a wok or shallow saucepan.Fry the onion until soft and then add the ginger-garlic paste and the green chillies.Tip in 2 of the quartered tomatoes along with their juice and cook, stirring frequently until a little mushy.Add the turmeric powder and season with salt. Stir in the cooked chicken and heat through. Serve immediately, garnished with the reserved tomato quarters and coriander sprigs. CHANYA UPKARI (Chickpeas with coconut) Preparation time: 10 minutes, Cooking time: 15 minutes Ingredients • 1 teaspoon black mustard seeds • 5 fresh curry leaves • 2 red chillies, stalks pinched off, seeds shaken out • 1 x 400g (14 oz) can chickpeas, drained • 2 tablespoons desiccated coconut • 2 tablespoons fresh coriander leaves • 2 tablespoons sunflower oil • Salt Method Heat the oil in a wok or heavy bottomed saucepan and fry the mustard seeds for a few seconds until they pop. Add the curry leaves and the red chillies and stir for about 1 minute. Stir in the chickpeas and the coconut. Season with salt. Heat through and mix in the coriander leaves. CHAAMP LAJAWAB (Spicy lamb chops) Preparation time: 10 minutes plus overnight marinating, Cooking time: 1 hour Ingredients • 8 lamb chops • half a teaspoon finely crushed black peppercorns • 1 teaspoon cumin seeds, dry-roasted and ground to a powder • 1 teaspoon chilli powder • 150ml (5 fl oz) natural yoghurt • 3 tablespoons ghee (clarified butter) • 3 teaspoons ginger-garlic paste • Salt Method Combine the chops, ginger-garlic paste, peppercorns, spice powders, yoghurt and salt in a mixing bowl and marinate overnight in the refrigerator. Place the chops under a hot grill, turning them to cook evenly and basting frequently with the ghee.