My Modern Indian Kitchen E-Book

Nitisha Patel

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2017

Beschreibung

This collection of foolproof Indian recipes by Nitisha Patel offers ideas for Street Food and Snacks, Curries, Foods for Feasts, Vegetarian Dishes, Rice, Chutneys and Raitas, as well as lightly spiced, often fruity Desserts.

Leseprobe

  MY MODERN

INDIAN KITCHEN

 Over 60 recipes for home-cooked Indian food

 NITISHA PATEL

  photography by Clare Winfield

For the three most empowering women

I have ever and will ever meet…

My grandmother, who showed me the magic of cooking.

My mother, who showed me ‘the way’ with her cooking skills.

My sister, whose love, support and selflessness know no bounds.

This book is for you three.

Senior designer Megan Smith

Commissioning editor Stephanie Milner

Copy editor Kate Eddison

Production David Hearn

Art director Leslie Harrington

Editorial director Julia Charles

Publisher Cindy Richards

Food stylist Emily Kydd

Prop stylist Jennifer Kay

Indexer Hilary Bird

First published in 2017 by Ryland Peters & Small

20–21 Jockey’s Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Nitisha Patel 2017

Design and photographs copyright © Ryland Peters & Small 2017

eISBN: 978-1-78879-003-1

ISBN: 978-1-84975-814-7

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for.

Notes

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jars in the hot water until just before they are to be filled. Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturer’s instructions. Jars should be filled and sealed while they are still hot.

CONTENTS

Introduction

My modern Indian kitchen

1  Street food and snacks

2  All about curry

3  It’s a celebration

4  Vegetarian dishes and sides

5  Rice, chutney and raita

6  Delightful desserts

Index

Acknowledgments

INTRODUCTION

Magical spice powders, sizzling funny-shaped dried spices, noisy popping saucepans, aromatic smells, colourful foods… this is what sums up my childhood: great home-cooked Indian food!

I was born and raised in Wolverhampton in the West Midlands. My parents are from the state of Gujarat located in the west of India, just off the Gulf of Khambhat. During the mid-nineties, my parents, before they had even met, had both lived and spent time in South Africa. At this time, for a ‘better quality of life’, thousands of families migrated from Gujarat to eastern and southern Africa. At the time, Africa was seen as the land of opportunity and an easy way to make money fast. Today, it is quite evident to see the influence that Africa has had on modern Gujarati cuisine.

From Africa, both my maternal and paternal grandparents moved to the UK and settled in Wolverhampton. In 1980, my parents met, got married and had three children; my older sister, myself and my younger brother. Growing up as part of a ‘big fat Gujarati family’ was an eccentric and interesting experience to say the least, but a magical one.

With a large family on both sides, there was always a family event to attend every weekend. Whether it was Diwali, Christmas, New Year, a birthday, an engagement, a wedding or just a family get-together, the family have always made an effort to meet up and enjoy each other’s company. With regular Gujarati gettogethers, comes regular, large doses of different delicious delights; explosive home-cooked curries, tasty Tandoori chicken, crispy deep-fried bhajis, hand-crafted samosas, aromatic biriyanis and so much more… To me, a family party has always meant one thing: good food – I suppose that’s where my love for food comes from. I always associate good food with family, happiness and having a good time.

From a young age, I have always been interested in food. When in the company of visitors, my parents often tell a funny story about how if I was playing-up as a child they would keep me occupied by giving me a large bag of peas to pod in return for a treat. Whether it was watching my mother cook her famous lamb curry on Sundays, helping her to make her special spice blends or watching my favourite chef idols on TV, I was fascinated by the magic of cooking. Curiosity took over and I started to cook new and exciting dishes at home in my mother’s kitchen.

After finishing high school, I went to the well-established College of Food at University College Birmingham to study Culinary Arts Management. From day one, I was hooked! The course lecturers were addictively charismatic and passionate about gastronomy. The courses themselves were very in-depth sessions about the hospitality industry. I had seen professional kitchens on TV but never before had I been or worked in such a well facilitated environment. Going to university to study was an absolute dream come true, even if it did mean that I wouldn’t become the politician, lawyer, doctor or accountant my family thought I would be!

After four years of exams, assignments, practicals, studying and writing a dissertation, I couldn’t wait to get into the big wide ‘hospitality world’ and put my culinary skills to use. I had been a student long enough and I wanted some practical experience. Food and cooking had now become a huge part of my everyday life and I was hungry to learn more about different cuisines of the world.

Following two years in the industry, I became a development chef for a global corporate company. The job involved tremendous amounts of research and development, and also engineering convenience products that were commercially and nutritionally viable. I was familiar with working to a budget before, but controlling the amount of calories, saturated fat, protein, salt and vitamins that were going into a product, while also making it taste beautiful, was a great challenge. The research and innovation aspect of the role involved many inspirational food trawls where I ate at some of London’s greatest foodie places; from the finest Michelin-starred Indian restaurants to the very best street-food stalls.

I was constantly reading about Indian cuisine too; from some of the greatest and oldest Indian cook books to the most contemporary books by the latest celebrity Indian chef. Combining my own knowledge from what I had learned at home, with what I was reading from some very amazing cook books and what I was tasting and identifying as the latest food trend, I developed Indian dishes that were manufactured in their millions.

I gained a deep understanding of authentic Indian cuisine. I began to experiment more and more at home. All I thought about during the day would be what my next creation was going to be, what can I make at home using what I’ve got lying around? I started making home-cooked dishes that I would like to eat in restaurants and showed friends and family pictures of what I had made. My friends and family seemed to be quite impressed and many of them asked for the recipes – that got me thinking about writing this book, a way in which I could showcase my love and passion for the food I grew up eating.

This book is all about Indian food that is great-tasting, fresh, vibrant and guaranteed to have your friends and family impressed, too! There are a variety of recipes; some are shockingly simple, some are all about slow-cooking for minimum effort and maximum flavour, and some are really quite extravagant. The majority of recipes are far-removed from traditional ‘curry-house’ style dishes which have been developed for the average consumer. I don’t cook dishes like a Tikka Masala or Madras at home, and so I have not included recipes for these types of dishes.

Trends show that more and more people travel around the world in search of new and exciting eating experiences. They are becoming more food curious and developing a taste for authenticity. Today, every supermarket has a ‘world food’ section, proving the demand for world ingredients.

In my opinion, long gone are the days where the average couple will order a curry and pilau rice takeaway on a Friday night. With so many celebrity chefs and foodie shows on TV, most people prefer to cook their own food. The only problem is convenience, and in today’s busy society, how many people have the time to prepare a freshly cooked meal every day?

This book offers authentic meals, most of which won’t take as long as a curry to cook but will still deliver the same flavour punch, and equal amounts, if not more, of a fun, impressive meal experience.

MY MODERN INDIAN KITCHEN

You can probably imagine how ingredient-packed my kitchen is – I am very fond of trying any new ingredient and wandering into grocery stores to see what’s new that I haven’t tried. Having an Indian background means that I have a huge amount of dried or ground spices and seeds lurking about, but having a corporate job means I am all about the convenience! Long days in the office can only mean one thing when it comes to dinner – I want something quick, convenient, healthy and tasty all at the same time. Before we get to the recipes, I have created a glossary of the main ingredients used in Indian cuisine.

SPICES

Rumour has it that Indian food is spicy. Yes, this can be true, but it can also be quite the contrary too! Indian food can be as spicy as you want it to be; spice levels vary from dish to dish, from region to region and from occasion to occasion. The key is getting to know your spices and therefore getting the balance right! Of the hundreds of spices there are in Indian cuisines, each plays a different role and adds a different level of magic to your dish. I always categorize my spices into whole dried spices, dried spice seeds, spice powders and fresh spices.