Cs ii indian cuisine

Culinary Skills II
June 19, 2008




Indian Cuisine
MENU

Buttermilk sambar served with coconut rice
Lemon Rasam
Sprouting mung bean dal
Assorted breads to include parathas, chipati and
pappadum
Semolina dosai, oothappam and yam chips
Cabbage vadai and potato vadai
Desserts
Almond payasam
Milk delight
Sesame toffee
Coconut burfi
Written, compiled and researched by Chef Michael Scott

Pg. 1 of 17

CS II Indian cuisine

Reference Page

Dakshin Vegetarian Cuisine from South India. By Chandra Padmanabhan. San
Francisco, CA: Thorsons, 1994
India's Grocery
2877 28th St.
Boulder, CO
(720) 565-0475

Pacific Ocean Marketplace
Indian and Middle Eastern spice aisle
6600 W 120th Ave # A
Broomfield, CO 80020
(303) 410-8168

Savory Spice Shop
1537 Platte St
Denver, CO 80202
(720) 283-2232
2650 W Main St
Littleton, CO 80120
(720) 283-2232

Indian Foods Co.
www.indianfoodsco.com
1-866-416-4165

Pg. 2 of 17


Culinary Skills II - Indian cuisine

Indian cuisine is about the combination of different spices blended to
achieve a unique flavor. Not only is each dish a mélange of spices,
combined into a meal it becomes an orchestrated experience. An authentic
Indian meal is served in a platter called a Thali. These spice combinations
can be made from scratch however most can be purchased already mixed
and if they are fresh, with toasting, a key technique in Indian cuisine the
flavors can be achieved. A perfectly harmonized Indian meal should contain
all of the six tastes Indian culture believes to exist – sweet, sour, salty, spicy,
bitter and astringent.
A traditional Indian meal could consist of an assortment or a complete
sampling of the following:
- Dal (Dahl) or lentils
- Meat/chicken/fish curry (optional)
- Dry-cooked vegetable dish
- Plain yogurt or raita
- Rice and/or breads such as chappati, roti, paratha, puri
- Salad called kachumber – like a fresh salsa with diced cucumber, red
onions and tomatoes, lime juice and salt
- Pickles and relishes
- Papad
- Fresh herbal chutneys
Tempering – many Indian recipes call for the use of a technique called
Tempering. This means to heat the oil and add the listed spices, heating on
medium high heat until they start to splutter. Many recipes in this booklet
will refer to this technique as a shortcut so please follow the above steps.
Menu research
Sambar –first course in South India. Sambars have one of three bases –
tamarind, tamarind and dal or buttermilk. The sour elements in these dishes
help to preserve the vitamin nutrients in the vegetables.
Paneer - is very similar to ricotta cheese here in America, salted it can last for months
and pressed can be cut into cubes.

Pg. 3 of 17


INDIAN CLARIFIED BUTTER: GHEE
In India, clarified butter is the most eminent of all foods. In addition to
being used as an ingredient and frying oil, it is an emblem of purity, an
ancient offering to the gods, the fuel of holy lamps and funeral pyres.
Ghee (from the Sanskrit for “bright”) was born of necessity. Ordinary
butter spoils in only ten days in much of the country, while the clarified
fat keeps six to eight months. Traditionally, ghee has been made from
whole cow or buffalo milk that is soured by lactic acid bacteria into
yogurt-like dahi, and then churned to obtain butter. Today, industrial
manufacturers usually start with cream. The preliminary bowning
improves both the quantity of butter obtained and its flavor; ghee made
from sweet cream is said to taste flat. The butter is heated to 190 deg. F.
to evaporate its water, then the temperature is raised to 250 deg. F. to
brown the milk solids, which flavors the ghee and generates antioxidant
compounds that delay the onset of rancidity. The brown residue is then
filtered off (and mixed with sugar to make sweets), leaving the clear
liquid ghee.
1

Coconut: In India coconut can be found in different ways; fresh, dried
(copra), desiccated, shredded or flaked.
Dal is a very important component in Indian cuisine. Dal refers to dried
lentils and the particular dishes made from them. There are many types of
dried lentils and each brings a particular characteristic to the dishes made
from them. Following is a basic list of some of the lentils you might
encounter in Indian cuisine.
Dals or lentils used in Indian cooking
Masoor Dal
Red lentils whole or split
Moong Dal
Mung bean lentils whole or split
Chana Dal
Chickpea lentils yellow, split
Matar or Vatana Dal
Split pea lentils, yellow or green
Toor Dal or yellow lentils These look like Chana Dal but are smaller and
thinner.
 Urad Dal or Kalai Dal
Cooked whole or split and the final product can be a
little sticky. whole is almost black in color.






1

On Food and Cooking The Science and Lore of The Kitchen. By Harold McGee.
New York, NY: Scribner, 2004
Pg. 4 of 17


A SPECIAL NOTE ON SPICES
Spice blends used in Indian cooking
Garam Masala
Vindaloo Masala
Tandoori Masala
Sambar powder
Panch Foran, or

Balti Masala

cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (or
mace) and green cardamom seed or black cardamom pods
red chili, mustard seeds, turmeric, fenugreek seeds, black
pepper, ginger, cinnamon cardamom and cumin
garam masala, garlic, ginger, cumin, cayenne pepper
See recipes
Bengal Five Spice powder
1 Part each, Fennel Seed, Mustard Seed, Cumin Seed,
Black cumin seed, Fenugreek Seed
See recipes

Asafetida is a resin also available powdered. It has a strong and very
unpleasant smell but when introduced to hot oil or ghee the smell disappears
and complements the cuisine. It grows in Iran, Afghanistan and Kashmir in
India. It is the dried resin or latex from the rhizomes of the 12 foot plant.
Cardamom – A very unique spice. You can buy cardamom either green or
black (or brown). The green is fresh scented while the black is smoky and
earthy due the fact it is dried in the hot sun to roast. Use the green for
desserts and the black for savory hearty dishes.

Herbs - The main herbs in Indian cooking are Cilantro, Mint, and Curry Leaves. Mint
can be Peppermint or Spearmint. The Basil is similar to the Indian Holy Plant called
“Tulsi”. The Curry leaves are mostly used in the southern part of India. The tropical
curry leaf tree is native to India and Sri Lanka. These leaves have a strong curry flavor.
These are available dried or fresh in Indian grocery stores. To get the most flavors out of
these leaves you have to put it in hot oil. There is no substitute for the flavor that these
leaves give to any dish it is cooked with. In West Bengal “Neem” which has high
medicinal properties can sometimes be found dried at Indian grocery stores. Fenugreek
leaves called “Methi” is widely used all over India.

Rice - The State of Orissa, India has its own type of rice with a little red line across the
label and is called “Laal Chaal” or red rice. Any brown rice from the U.S.A. grocery store
can be used
Souring agents – Tamarind, fresh Lime or lemon, dried lemon, plain yogurt, Indian
gooseberries sub American sour gooseberries. American cranberries and rhubarb are a
good souring substitute.

Pg. 5 of 17


PRODUCT LIST
Bay Leaves
Saffron

Beans
Garbanzo Beans called “Kabuli Chana”.
Chick Peas brown or green or black
Red Kidney
Whole Split pea, yellow or green
“Kabuli Matar” When split “Vatana
Dal”.
Black Eyed Beans called “Lobhia”
Lima Beans are called “Pavta”
Dried Peas or “Sukha Matar”

Flours
Chappati flour or Durham Wheat Flour
All Purpose flour
Corn flour
Garbanzo Bean, Chickpea, or “Chana”
Semolina flour
Buckwheat Flour

Thickening agents
White flour
Corn flour
Garbanzo Bean flour
Corn Starch

Other ingredients
Almonds or “Badam”
Cashews or “Kaju”
Pistachios or “Pista”
Walnuts or “Akhrot”
Peanuts or “Mungphali”
Pine nuts or “Chilgoza”
Raisins or “Kishmish” or “Manukka”
Apricots or “Khubani”
Plums dried

Spices
Oils
Turmeric powder
Cayenne Pepper powder
Cumin seed
Coriander Seed
Fenugreek Seed
Fennel Seed
Mustard Seed (can be black or yellow)
White Poppy Seed
White sesame seed (these are mostly
used to sprinkle over desserts or candies)
Cinnamon
Cardamom
Cloves
Nutmeg
Mace
Black Pepper
White Pepper
Rock salt, “Kala Namak”
Ajwain Seeds
Asafetida or Hing
Pg. 6 of 17

Canola Oil
Safflower Oil
Peanut Oil
Mustard oil
Coconut Oil
Sesame seed oil
Ghee or Clarified Butter

Rice
Basmati Rice
Jasmine Rice
Red Rice


Buttermilk Sambar
Yield: serves 4
2
¼

c
t

¾

c
paste
t
oil
t
fenugreek
t
urad dal
t
coriander seeds
t
toor dal
ea.
red chilis
t
asafetida
T
grated fresh coconut or 4 Tbl. flaked
pc.
fresh ginger
tempering
t
oil
t
fenugreek
t
cumin
ea.
red chili

2
1¼
1¼
1
1½
6
½
3
1
2
1
1
1

plain yogurt (see recipe)
gr. turmeric
salt to taste
chopped ash gourd

Heat oil in pan add fenugreek, urad dal, coriander seeds, toor dal, chilis and asafetida,
sauté 2 – 3 minutes, add grated coconut and ginger and grind to a paste. Use a little water
if too dry. To the paste add yogurt, turmeric and salt, beat until smooth and reserve.
Tempering, follow standard tempering when toasted add ash gourd sauté slightly, add
enough water to just cover gourd, cover pan, simmer on low until gourd is tender. Add
yogurt mixture be careful not to boil once yogurt is added.

Pg. 7 of 17


Coconut Rice
1
2
3
3
¾
2

2
1
1
1
1
½
2

Yield serves 4
long grained rice
white sesame seeds
Ghee
raw cashew nuts halved for garnish
flaked coconut
green chilies finely minced
Salt to taste
tempering
t
oil
t
cumin seeds
t
urad dal
t
chana dal
ea.
red chili
t
asafetida
ea.
curry leaves
c
T
T
T
c
ea.

Cook rice using basic rice steamer or in heavy lidded pot. Refer to ratio for liquid on rice
package as different rice has different liquid/rice ratios.
Dry roast sesame seeds, grind to a powder reserve. Heat ½ of the ghee, sauté cashew set
aside for garnish. In the same pan add the rest of the ghee, sauté coconut until red/brown.
Proceed with standard tempering adding green chilies, cooked rice, coconut and salt,
garnish with cashews.

Yam chips
Yield: serves 4
2
4
2

t
c
lb

2
1

t
t

gr. turmeric
water
yam
oil for frying
chili powder
asafetida
salt to taste

Soak turmeric in water. Peel yams and slice into thin chips, soak in turmeric water for 30
minutes. Drain well and pat dry, fry until golden brown.

Pg. 8 of 17


Lemon Rasam
Yield serves 4
¼
1
2
4
½
¾
½
2
1

c
c
t
ea.
t
t
t
ea.
ea.

pigeon peas, toor dal)
water + 1 ½ cups
ginger juice
green chilis
cumin seed
black peppercorns
gr. turmeric
tomatoes quartered
lemon juice of
chopped cilantro for garnish
tempering
t
ghee
t
brown mustard
t
asafetida
ea.
red chili
ea.
curry leaves

2
1
½
1
2

Wash dal and cook with first amount of water. Blend ginger and chili into a paste and
grind cumin seeds and peppercorns into a powder reserve both separately. Add the next
part of water to cooked dal (do not drain) bring to a simmer add the reserved spices and
salt. Proceed with standard tempering; add to above dal finish with lemon juice and
cilantro.

Sprouted Moong Dal
Yield:
3

c

1
2
1
1
1
1
½

c
ea
T
ea
T
T
t

sprouted moong beans (1 package of Ajika Moong Beans
soaked overnight, drained and kept in a strainer to let it sprout takes a day or two but is worth the wait)
onion minced
green chilies minced
mustard seeds
curry leaves
dry coconut
ghee
turmeric
Salt to taste
cilantro and lime juice to taste

Heat ghee in a pan or wok. Add mustard seeds and curry leaves. After the
mustard seeds start to splutter add onions and green chili and sauté until onions
are translucent, stir in the rest of the ingredients, toss, cover and steam for about
5 minutes. Sprinkle with fresh cilantro and limejuice.

Pg. 9 of 17


Chipati or Roti dough
Yield: 6 each
2½ c

chipati flour (Durham wheat flour) or AP flour + 1cup for
dusting
1 cup water
ghee
Place a well in the center of the flour, pour water in and gently incorporate
the flower with a fork until pasty, with one hand finish mixing in the
remaining flower. Knead the dough until it is elastic so that your thumb
print will spring back quickly when released. Rest dough in a warm area
for 1 hour. Refrigerate if not cooking immediately. When ready to use
divide dough into desired size but no larger then a peach. Generously
flour a clean surface and roll portioned dough into very thin pancakes with
thinner edges. Preheat a cast iron skillet large enough to accommodate
the pancake to MH heat, place pancake on bottom of skillet. If pancake
does not start to blister within a few seconds your pan is not hot enough.
Flip pancake and continue blistering. Try pressing pancake with a clean
towel compressing the blisters; be careful of any steam repeat one or two
more times on each side. Remove pancake when slightly brown

Variation on chipati: parathas – Before cooking brush pancakes with
ghee, fold in half, continue brushing and folding until you have a ¼ wedge
of the pancake. Cook just like the regular chappati however flip a lot
more, dough will steam inside and should be soft but cooked.

Batter for frying
1¼
1
½
½
½
¼
1¼

c
t
t
t
t
t
c

chickpea flour (Besan)
salt
cayenne pepper
cumin seeds crushed
mango powder
turmeric
water

Nix all ingredients making sure there are no lumps. Rest for 30 minutes. Stir
before using.

Pg. 10 of 17


Semolina Dosai
Yield: 15 – 20 pancakes
1
1
1

c
c
c

2
3
1
2
1

t
ea.
c
ea.
bnch

all purpose flour
semolina
rice flour
Salt to taste
cumin seeds
green chili finely chopped
plain yogurt
curry leaves
cilantro chopped
Water as needed
Oil for frying

Mix flours and all ingredients in a bowl, add enough water to form a dough and let rest 2
hours. After resting add more water so dough dissolves into batter consistency. Season
iron skillet and continue like making French crepes.

Oothappam
Yield: 6 each
2
1
1
2
1

c
ea
ea
ea
bnch

leftover sour dosai batter
onion finely chopped
tomato finely chopped
green chili finely chopped
cilantro finely chopped
Oil for frying

Proceed as with regular dosai only make them thicker, sprinkle above ingredients or any
other acceptable combinations, over and let pancake set, gently flip.
If you don’t have leftover batter add 1/4 c. yogurt to 2 c. batter.

Pg. 11 of 17


Cabbage Vadai
Yield: 15 each
1
2
1
4

c
c
t
ea

½
1
2
1

c
ea
T
bnch

urad dal
water
asafetida
green chili
salt to taste
cabbage finely chopped
onion finely chopped
shelled green peas
cilantro finely chopped
oil for frying

Soak the dal in the water for 2 hours, drain, and grind in a mortar. Add asafetida, chilies
and salt, blend into a thick batter. In a large bowl combine cabbage, onions, peas and
cilantro with the dal batter mix well. Form batter into a doughnut shape on a ladle using
wet hands, fry batter in deep fryer until golden brown.

Potato Vadai
Yield: 15 each
11
½
2
1
8
1
1
2

2
1
2

oz
c
T
T
ea
bnch
t
ea

potatoes
chickpea flour
rice flour
minced ginger
green chilies finely chopped
cilantro
asafetida
curry leaves
salt to taste
tempering
t
oil
t
brown mustard seeds
ea
curry leaves

Start diced potatoes in cold salted water; simmer until tender, drain and pass through food
mill add rest of ingredients. Temper using standard procedure, add temper to potato
mixture and mix thoroughly. Scoop batter and fry until golden brown.

Pg. 12 of 17


Almond Payasam
1

c

8
½
4
1
1

c
c
ea
t
t

Yield: serves 6
whole almonds
hot water
milk
sugar
whole cardamom crushed
gr. nutmeg
saffron

Soak almonds in hot water for 2 hours. Peel and blend to a fine paste. Simmer milk
stirring regularly until reduced by ¼. Add almond paste and the rest of the ingredients;
simmer on low for 5 minutes. Serve chilled.

Milk delight
Yield 20 squares
3
2
½
¼

c
c
c
c

milk
sugar
ghee
semolina

Mix dry ingredients, mix wet ingredients, pour into dry and mix well. Heat on low
stirring constantly until thick and sticky. Pour into greased mold and cut into cubes while
warm, chill.

Sesame toffee
Yield: 25 each
4
½
1½
¼

c
c
c
c

white sesame seeds
water
powdered jaggery
flaked coconut

Dry roast sesame seeds. Simmer jaggery in water until it becomes a syrup, add coconut
and simmer until thick and sticky, add roasted sesame seeds mix thoroughly and form
into balls.

Coconut Burfi
1
1
1
6
¼

c
c
c
ea
c

Yield: 15 each
sugar
water
grated fresh or desiccated coconut
cardamom crushed
cashews chopped

Heat sugar and water on low and simmer to make a thick syrup. Add cardamom and
coconut mix thoroughly, turn off heat while syrup is still pour able add cashews. Pour
into greased pan and cut into diamonds just before set.

Pg. 13 of 17


Basic recipes
Plain Yogurt
4
2

c
T

milk
plain yogurt

Heat milk to a simmer, transfer to a very clean container and add yogurt. Mix thoroughly
and cover, place in a warm place for 6 – 8 hours.

Paneer
1
1
2
1

gal
qt
ea
T

Yield: 1 ½ lb

Milk
buttermilk
limes juice only
salt

In a heavy sauce pot heat milk to a simmer, do not scald (get too hot), add buttermilk and
let mixture slowly come to a simmer add lime juice salt, (if you are going to keep more
then 1 week use extra salt, 4 tbs. this can be added in the beginning however the salt will
mellow with age so if you want to use the curd fresh as well just add the extra salt in two
to three days. Turn heat off and let sit 10 min. Strain through a fine chinois with 3 layers
of cheesecloth in it, wet with a little water. Discard whey (liquid) and let curds (solids)
drain overnight. If you want to age, make sure extra salt has been added, suspend a
container that will allow curds to drain (a clean strawberry basket works well) place
curds still in the cheesecloth into container and suspend over another container to catch
the dripping whey with twine, let age two weeks minimum.

Green plantain crumble
3

ea.

1
2
2
1
6
½

T
T
T
T
ea
t

Yield: serves 4

raw green plantains
salt to taste
oil
chana dal
urad dal
toor dal
red chili
asafetida

Smear oil on skin of plantains and roast over flame or on grill (you can also boil whole
and peel for a milder flavor). Skin and set aside. Heat oil in a pan and sauté dal,
asafetida and chili 2 – 3 minutes. Grind to a powder. Grated plantain pulp add salt and
dal powder, cook over low heat until blended.

Pg. 14 of 17


Sambar powder
½
½
1
1
½
½
2
½
2
1
½
1

c
c
T
T
t
t
T
t
T
ea.
t
ea.

Yield: 3 oz

coriander seeds
red chilies
black peppercorns
cumin seed
fenugreek seeds
brown mustard seeds
chana Dal (yellow split peas)
poppy seeds
grated copra (dried coconut)
cinnamon bark
gr. turmeric
curry leaf

Dry roast all ingredients separately except for the turmeric. Grind all ingredients in spice
mill adding turmeric at this time.
This is an extensive spice mix store in an airtight container no longer then 1 month.
Variations: omit coconut and add dried pigeon peas for a different flavor.

Balti masala spice mix
4
2
2
1
2
4
½
½
1
10
1
½

T
T
ea
t
t
ea
t
t
t
ea
t
t

coriander seeds
cumin seeds
cassia bark
fennel seeds
black mustard seeds
cloves
wild onion sees
fenugreek seeds
dry fenugreek leaves
dry curry leaves
green cardamom pods
lovage seeds

Roast cool and grind whole spices. Mix with ground spices and store tightly.

Pg. 15 of 17


Optional recipes
Dumpling Sambar
3
2
1
4–6
½
1
2
2
1
½
2
½
2
1
1
1

Yield: serves 4

tamarind pulp plus water to dissolve (the size of a lemon)
t
sambar powder (without the coconut)
salt to taste
T
jaggery
dumplings
cup
toor dal (pigeon peas)
ea.
red chili
t
asafetida
salt to taste
T
oil
ea.
curry leaves
tempering
T
sesame oil
t
brown mustard
t
fenugreek seeds
ea.
red chilis
t
asafetida
ea.
curry leaves
t
urad dal
t
chana dal
t
toor dal

Soak tamarind and extract juice. For dumplings, soak the toor dal and chili in water 2 – 3
hours, drain add salt and asafetida, blend to a paste. In a skillet heat oil add paste and
curry leaves and sauté for 2 – 3 minutes, cool and shape into small balls. Steam 20
minutes cool and reserve. Proceed with standard tempering, add dal sauté until golden
brown, add sambar powder sauté for 1 minute, add tamarind juice, salt, and jaggery,
cover simmer for 10 minutes
Variation: Add fresh grated coconut, flaked coconut and sprouting mung bean to
dumpling mixture before you shape.

Pg. 16 of 17


Gooseberry Pickle
Yield: 1 cup
1
½
1
½
1½
½
4
¼

c
t
t
c
t
t
t
c

gooseberries seeds removed
asafetida
fenugreek seeds
sesame oil
mustard seeds brown
turmeric
chili powder
salt

Dry roast asafetida and fenugreek, grind and reserve. Heat oil, add mustard turmeric,
chili powder, sauté 2 – 3 minutes. Add gooseberries and asafetida mix, mix thoroughly
but do not overcook. Serve chilled.

Sweet potato samosa
8
2
2
2
1
1
1
1

Filling
oz
T
ea
t
t
t
c
T

1
1
2/3
8
2½
¼
2
1
1

Dough
T
olive oil
ea
egg
c
plain yogurt
T
butter melted
c
flour
t
baking soda
t
paprika
t
salt
ea
egg beaten for assembly

sweet potato
canola oil
shallots minced
coriander seed crushed
cumin ground
curry powder
green peas
mint fresh chopped
Salt and pepper to taste

Cook sweet potatoes either in boiling salted water or bake in the oven until tender. Cool,
peel and dice small. Sauté shallots in oil add sweet potatoes and fry until brown around
the edges. Add spices, remove from heat and add peas, mint and salt and pepper, cool.
To make the dough, whisk oil, egg and stir in yogurt, add butter. Sift flour, baking soda,
salt and paprika, add to yogurt mixture to form soft dough. Roll out and cut to desired
shape. Place filling in center and fold up using egg wash to seal. Bake at 400˚ for about
20 minutes or until crisp and golden brown.

Pg. 17 of 17


Cs ii indian cuisine

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