Indian Cooking For Dummies. Monisha Bharadwaj

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СКАЧАТЬ Coarse semolina is used in puddings and pancakes, and fine semolina is used as a crust for fried shrimp and fish.

      Nuts

      During Diwali, the grandest festival celebrated in India, people send boxes of nut selections across the country as gifts. All these nuts are plump and glossy, and they’re meant to be enjoyed during the holiday season. An Indian kitchen, however, requires a variety of nuts that need to blended to a paste, and it would be sacrilege to use those fat beauties in a curry base! Instead, you’ll want to visit an Indian grocery store for cheaper versions of nuts that will add texture and thickness.

      

Because nuts kept for too long can go stale, it’s a good idea to buy small quantities. Also, unless you’re specifically buying them to blend, buy whole nuts — they’ll keep longer, and you can slice or chop them for garnishes as you need.

      Here are the nuts you’ll want to have on hand:

       Almonds: Buy whole almonds to slice as a garnish for desserts and rice dishes. You can use ground almonds to thicken some curries.

       Cashews: Look for packs of broken cashews that can be blended to a paste and added to curry bases. Halved cashews are good for adding texture to vegetable dishes or chopped up as a garnish over curries and desserts.

       Peanuts: Although technically not nuts (they’re legume), peanuts are the most popular nut in western Indian kitchens. Roasted, salted peanuts are good lightly crushed as a garnish for salads and curries. You can also blend them to a paste to thicken curry sauces.

       Pistachios: You’ll need a few of these, shelled, to garnish Indian desserts. The green color is a beautiful pop over cream and fruit.

       Walnuts: Walnuts aren’t often used in curry sauces because they can add a bitter note. Use them chopped for garnishes or in salads.

      Flavorings

      Salt is a very important ingredient in the Indian kitchen, and your food just won’t taste right without it. It won’t taste good without sour ingredients either. You’ve probably tasted tamarind already (just check the ingredient list on your bottle of Worcestershire sauce) or in Asian and Mexican foods. Sweet tamarind is different from the sour pods needed in Indian curries.

Table 4-3 lists the flavorings you should have on hand.

TABLE 4-3 Buying Flavorings

Flavoring	Description
Salt	Choose fine sea salt if you want additive-free or you can use regular table salt.
Sugar	Granulated sugar is used for sweets or to balance flavors in a curry without changing its color.
Jaggery	Jaggery is a block of cooked sugarcane juice. It’s used in some Indian desserts and curries to add an earthy sweetness. The block can be grated or cut. Jaggery melts like sugar when heated. It can be stored in an airtight box for up to a year. Brown sugar can be used as a substitute for jaggery.
Tamarind	The sausage-shaped fruit of a large tree, tamarind is sold in blocks that can be stored for up to a year. Look for wet tamarind, which feels softer than hard blocks. It’s rehydrated in hot water (see Chapter 6). Tamarind concentrate can be too intense and can change the color of the final dish, so avoid it. Jars of ready-made paste are available, but they’re more expensive than buying the blocks and making the paste yourself.
Vinegar	White or brown vinegar is used in some Indian curries to add a sour note. Specially flavored vinegars aren’t essential because the subtle notes will be lost among the stronger-smelling spices.

      Beans

      I don’t know of a single Indian kitchen that doesn’t have an assortment of lentils and legumes. The word dal is used to mean raw legumes, as well as the cooked dish. All lentils have a fairly similar taste, but some are slightly earthier or sweeter than others. They also have varying textures.

      Although you don’t need to stock a huge variety if you’re not eating lentils every day, you may want to vary what you buy so that you can pick your favorite ones. I choose mine based on how long they’ll take to cook, so bear in mind that the smaller the lentil, the faster it will cook, especially if it’s had the skin removed. If you want to swap, try like for like sizes to keep textures and cooking times similar.

Indian packaging companies are notorious for calling pulses and legumes by various names; I’ve suggested a few in Table 4-4.

      Everything else

      Eat in an Indian home, and you’ll most likely find that a selection of store-bought foods like achaar (pickles) and chaats (called popadams in the West) are also brought to the table. These add another layer of flavor and texture to the meal and help to personalize heat levels for each person.

TABLE 4-4 Buying Lentils, Beans, and Legumes

Pulse	Description
Black gram	Available as whole black beans, split in half with the skin on, and split without the skin. You can’t swap them in most recipes, so pay attention to what’s called for. The sticky texture of the split ones is important in pancake batters (dosa), and the whole beans make a black dal creamy. Also called urad or urid.
Brown, red, or orange lentils	Available whole as brown lentils or split and skinned as red or orange ones. The split ones cook faster. Also called masoor.
Gram lentils	The largest of the yellow lentils, these take the longest to cook and can be soaked beforehand to hasten cooking time. Also called chana dal or Bengal gram.
Mung	Available as whole green beans called (mung beans), split in half with the skin on, and split without the skin (which are called mung lentils). Each has a different texture. The whole beans can be sprouted. Also called moong.
Pigeon peas	Yellow in color, they’re slightly larger than mung lentils. They take much longer to cook, so they can be soaked in boiling water for 30 minutes or so prior to cooking. Also called tur, toor, or arhar.

      Pickles

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