Here's a six course for ya courtesy of Rai
Browned sweet rice
Serves 4-6
12oz Basmati rice
20fl.oz (600ml cold water)
4 tablespoons vegetable oil or ghee
4 teaspoons soft brown sugar
4 cloves
1 small piece of cinnamon
2 bay leaves
1 teaspoon cumin seeds
1 onion finely chopped
Salt to taste
Soak the rice in water for 20 minutes. Heat the oil and caramalise the sugar. Drain the rice well and sauté with remaining ingredients for 2 minutes. Bring to the boil; reduce heat to the minimum and cover. Cook gently for 12-15 minutes. Rest for 5 minutes and gently toss before serving.
Raitha
Makes 450ml
Yoghurt is always a welcome accompaniment to hot curries. This has been given a final fry with spices just to flavour the yoghurt slightly.
450ml Plain Yoghurt
½ teaspoon ground fennel seeds
salt, to taste
½ teaspoon sugar
4 tablespoons vegetable oil
1 dried red chilli
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
4-6 curry leaves
pinch of asafoetida
pinch of turmeric
In a heatproof dish, mix together the yoghurt, fennel, salt and sugar and chill until you are nearly ready to serve.
Heat the oil in a frying pan and fry the remaining ingredients. When the chilli turns dark, pour the oil over the yoghurt. Fold the yoghurt together with spices at the table before serving.
Boiled Egg Curry
This dish is usually served with a Biryani or Pullao but it is equally good with fried whole fish.
Serves 4-6
2 tsp white poppy seeds
2 tsp white sesame seeds
2 tsp whole coriander seeds
2 tbsp desiccated coconut
350ml tomato juice
2 tsp gram flour
1 tsp ginger, grated
1 tsp chilli powder
¼ tsp tsp asafoetida
salt, to taste
1 tsp sugar
6 hard boiled eggs, halved
2 tbsp sesame oil
1 tsp cumin seeds
4 dried chillies
6-8 curry leaves
4 cloves garlic, finely sliced
Heat a frying pan and dry fry the poppy, sesame, and coriander seeds for 3-4 minutes. Add the coconut and fry until it turns golden brown. Cool and grind the ingredients together using a pestle and mortar or a food processor.
Take a little tomato juice and blend with the gram flour into a smooth paste. Add the ginger, chilli powder, asafoetida, salt, sugar and the ground spices. Add the remaining tomato juice, place in a saucepan and simmer for 10 minutes.
Add the eggs and cover with the sauce. Heat the oil in a frying pan and fry the remaining ingredients until the chillies turn dark brown. Pour the spice and oil over the egg curry, fold the ingredients together and reheat. Serve hot.
Kachoomber (tomato & Onion Salad)
This is a simple relish served with most meals. It provides a contrast to hot curries, with its crunchy texture and refreshing ingredients.
Serves 4-6
2 limes
½ teaspoon sugar
salt and freshly ground black pepper, to taste
2 onions, finely chopped
4 firm tomatoes, finely chopped
½ cucumber finely chopped
1 green chilli, finely chopped
a few fresh coriander leaves, chopped
a few fresh mint leaves , chopped
Squeeze the juice from the limes into a bowl and add the sugar, salt and pepper. Allow to rest until the sugar and salt have dissolved, stirring occasionally.
Add the remaining ingredients and mix together well. Chill thoroughly, and serve.
Koftas
Serve these tasty kebabs piping hot with Naan, Raita and Tomato Salad. Leftover kebabs can be coarsely chopped and packed into pitta bread spread with fresh coriander relish to serve as a quick snack.
Makes 20-25
450g lean minced beef or lamb
2 tbsp ginger, grated
2 tbsp garlic, crushed
4 fresh green chillies, finely chopped
1 small onion, finely chopped
1 egg
½ teaspoon turmeric
1 tsp garam masala
50g fresh coriander, chopped
4-6 fresh mint leaves, chopped
175g raw potato
salt, to taste
vegetable oil, for deep frying
Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.
Shape the mixture into portions the size of golf balls. Set aside on a plate and leave to rest for 25 minutes.
In a deep frying pan or wok, heat the oil to a medium heat and fry the koftas in small batches until they are golden brown in colour. Drain well and serve hot.
Fruit Salad
This is a very appetizing and refreshing salad, with a typically Indian combination of citrus fruits seasoned with salt and pepper. It will provide a perfect ending to an Indain meal or as an accompaniment to a Thai or Malay curry.
Serves 6
115g seedless green and black grapes
225g canned mandarin segments, drained
2 navel oranges, peeled and segmented
225g canned grapefruit segments, drained
1 honeydew melon cut into balls
½ watermelon cut into balls
1 fresh mango, peeled and sliced
juice of 1 lemon
salt and freshly ground black pepper, to taste
½ teaspoon sugar
¼ teaspoon freshly ground cumin seeds
1 tablespoon fresh mint leaves, finely chopped
Place all the fruit in a large serving bowl and add the lemon juice. Toss gently to prevent damaging the fruit.
Mix together the remaining ingredients and sprinkle over the fruit. Gently toss together, chill thoroughly and serve.
