- Eraichi Kolumbu (Lamb in Coconut and Fennel
Sauce)
- Tamil Nadu, in the southeast of India facing Sri Lanka,
is the home of this lamb dish which is made fiery hot by cayenne
pepper. Like many Indian recipes it begins from a spice paste,
here built from fennel, coriander, turmeric, ginger and garlic.
The spices, as always, are cooked before the meat is added. The
lamb ends up with a rich gravy, ideal for the accompanying mound of
rice.
- Kadhi (Chickpea Dumplings in Yogurt Sauce)
- This dish is made of deep-fried dumplings made from chickpea
flour and yogurt, which are then braised in a spicy yogurt-based
sauce.
- Paneer Chat (Cheese Appetizer)
- Paneer, a light white cheese
made from curdled milk, is
common in northern Punjab where dairy products are popular. For this
light snack or first course, the delicate cheese is set on an
aromatic bed of herbs and spices, including fresh coriander, chile,
tomatoes, onions, ginger, pepper, and masala (spice blend).
- Shah Jahani Biriyani (Layered Meat and Fragrant
Rice)
- This is another Moghul recipe. Partially cooked rices and
meats are layered in a pot with various flavors such as saffron, ghee,
onions, chiles, and mint. Then the whole
is steamed in the oven, so that the layers release their complex
and complementary flavors throughout the dish. It is then served
with a garnish of nuts, raisins, and the edible decorative silver
foil known as vark.
- Shahi Murgh Badaami (Chicken with Creamy Almond
Sauce)
- Like Morrocans, the Moghuls of northern India love to cook with
almonds. For this dish, pieces of chicken are sauteed lightly in
oil, then braised in a thick sauce made from pureed yogurt,
almonds, onions, cardamom pods, coriander seeds and red peppers.
- Sorse Murghi (Chicken with Black Mustard Seeds)
- The strong taste of black mustard seeds is typical of Bengali
cooking from India's northeast. For this dish, a paste of
ground mustard seeds, turmeric and chile is smeared on seared
chicken. The meat is then cooked until the there is a dry sauce
coating it. It is served over rice.
- Vindaloo
- Traditionally made with pork, vindaloo is a
type of cooking that originates from
Goa on India's southwest coast, formerly a Portuguese settlement (which
may explain the unusual use of pork). Today, this spicy preparation is
used for lamb, seafood,
and even vegetables. Meat is first marinated in cumin, mustard seeds,
ginger, onion, garlic, cinnamon and cloves. It is then cooked in
the distinctive and strong mustard oil, with added onion,
turmeric, red pepper, and tamarind water
to make a tangy sauce. If meat is used it is cooked
until it easily falls from the bone.
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