An Indian Housewife's Recipe Book

1. Indian Cooking Demystified: Simplicity and Spice

This book explains how Indian cooking can be simple, based on a few, well-known spices which are easily available.

Dispelling the Myth. Indian cuisine, often perceived as complex and time-consuming, is surprisingly accessible with the right approach. This book aims to simplify Indian cooking by focusing on a core set of readily available spices and straightforward techniques. The key is to understand how these spices interact and complement each other, creating a symphony of flavors that define Indian dishes.

Sectional Approach. The book breaks down Indian cooking into manageable sections, including starters, snacks, curries (meat, fish, and vegetable), dhals, raitas, chutneys, breads, rice, and sweets. This sectional approach allows cooks to focus on specific areas of interest and gradually expand their repertoire. By mastering each section, one can build a comprehensive understanding of Indian cuisine.

Beyond Restaurant Fare. Many recipes in this book are for "family" dishes, not typically found in restaurants. This provides a unique opportunity to explore the authentic flavors of Indian home cooking, offering a more diverse and personal culinary experience. These dishes often highlight the versatility of dhals and vegetables, showcasing their importance in Indian daily meals.

2. Mastering the Basics: Essential Utensils and Ingredients

Here are some basic utensils and equipment needed for Indian cooking.

Essential Tools. While specialized equipment like a tandoor is used in restaurants, home cooks can achieve excellent results with a few basic utensils. A heavy-based flat pan (tava) is crucial for making chapattis, while a wok or deep frying pan is ideal for frying snacks and curries. A liquidizer or food processor simplifies the preparation of spice pastes, and a sieve or skimmer is essential for deep frying.

Key Ingredients. The foundation of Indian cooking lies in its spices. Commonly used spices include:

• Tandoori masala
• Garam masala
• Madras curry powder
• Turmeric powder
• Chili powder
• Cumin
• Coriander
• Ginger
• Garlic

Spice Blends. Tandoori masala, garam masala, and madras curry powder are mixtures of other spices, offering a convenient way to achieve complex flavors. These blends are readily available in most large supermarkets, making Indian cooking more accessible than ever. Understanding the composition of these blends allows cooks to adjust the flavors to their liking.

3. The Art of Marinating: Flavor Infusion and Tenderization

In Indian cooking, the process of marinating is frequently used to flavour foods.

Flavor Enhancement. Marinating is a fundamental technique in Indian cooking, used to infuse foods with flavor and tenderize meats. The process typically involves soaking the food in a mixture of yogurt and spices, allowing the flavors to penetrate deeply. The longer the marination time, the more intense the flavor.

Tenderization. Marination also serves to tenderize meat, making it more succulent and enjoyable. The acids in yogurt help break down the proteins in the meat, resulting in a more tender texture. This is particularly important for tandoori dishes, where the meat needs to be both flavorful and tender.

Marination Time. The minimum marination time is about four hours, but for optimal results, especially with tandoori dishes, marinating for eight to twelve hours is recommended. This extended marination time allows the spices to fully penetrate the meat, creating a richer and more complex flavor profile. Proper marination is key to achieving authentic Indian flavors.

4. Dhals: The Heart of Indian Vegetarian Cuisine

Dhals, often called pulses, are different types of seeds, used to make a variety of dishes.

Variety of Pulses. Dhals, or pulses, are a staple in Indian vegetarian cuisine, offering a diverse range of flavors and textures. There are about fifteen different types of dhals, each with its unique characteristics. These include lentils, chickpeas, moong dhal, urad dhal, and kidney beans.

Cooking Considerations. Care must be taken in cooking dhals to ensure that the seeds are well-boiled. Raw or undercooked dhals can be difficult to digest. Cooking times should be carefully adhered to in all dhal recipes to ensure proper digestion and optimal flavor.

Preparation Techniques. Dhals often contain impurities like dust particles and chaff, requiring thorough washing before cooking. This can be done by individually sorting the seeds or by washing the dhal in a way that allows impurities to sink or float to the top. Proper washing ensures a clean and flavorful final product.

5. Vegetable Curries: A Symphony of Flavors and Textures

There is a tremendous variety of vegetable dishes in Indian cooking.

Diverse Selection. Indian cuisine boasts a wide array of vegetable curries, utilizing both common and less familiar vegetables. While vegetables like potatoes, peas, aubergines, okra, and peppers are widely used, the book also includes recipes with tindora, vallour, kadu, and guaer, offering a unique culinary experience. These uncommon vegetables can be found in most Indian shops.

Flavor Profiles. Vegetable curries are characterized by their diverse flavor profiles, ranging from mild to spicy, and often incorporating a blend of aromatic spices. The key is to balance the flavors to complement the natural taste of the vegetables. Experimentation with different spice combinations is encouraged to create personalized dishes.

Serving Suggestions. Vegetable curries are typically served as part of a larger Indian meal, alongside dhal, rice, and meat dishes. They can also be enjoyed on their own with chapattis or other Indian breads. The versatility of vegetable curries makes them a valuable addition to any cook's repertoire.

6. Raitas, Chutneys, and Pickles: The Perfect Accompaniments

Pickles and chutneys are always available at the table – in fact, an Indian meal would be incomplete without a variety of them.

Cooling Raitas. Raitas, made from fresh natural yogurt, provide a cooling contrast to the spicy flavors of Indian curries. Most Indian households make their own yogurt, which enhances the taste of raitas. Common raita variations include potato and onion, and onion and cucumber.

Flavorful Chutneys. Chutneys add a burst of flavor to Indian meals, ranging from mild to hot. Fresh mint chutney is a popular mild option, while fresh mint and apple chutney offers a spicier kick. Chutneys can be made with a liquidizer or blender, and stored for later use.

Tangy Pickles. Pickles are an essential part of the Indian dining experience, adding a tangy and spicy element to the meal. Green chili pickle, lemon and green chili pickle, and carrot pickle are just a few examples of the many varieties available. Pickles can be purchased ready-made or prepared at home using simple recipes.

7. Breads and Rice: The Foundation of an Indian Meal

Usually it would start with drinks, and an assortment of savoury snacks, while sitting around before dinner.

Chapattis. Chapattis are a staple bread in Indian cuisine, serving as a versatile accompaniment to curries and dhals. Made from white chapatti flour, these thin, unleavened breads are cooked on a tava or flat pan. Chapattis can be buttered and stacked for serving, providing a soft and flavorful base for the meal.

Bhaturas. Bhaturas are deep-fried breads, offering a soft and fluffy texture. Typically served with chana (chickpea curry) and raita, bhaturas provide a satisfying and indulgent alternative to chapattis. The dough is made from plain flour, baking powder, and yogurt, and left to rest before frying.

Rice Dishes. Rice is another essential component of Indian meals, with various preparations to complement different dishes. Fried rice, chicken biryani, pea pilaw rice, lamb biryani, and vegetable biryani are just a few examples of the many rice dishes available. These dishes often incorporate aromatic spices and vegetables, adding flavor and texture to the meal.

8. Sweets: A Delightful End to a Spicy Journey

Once the main course is finished, the sweet is served, followed by coffee or tea.

Sweet Endings. Indian sweets offer a delightful contrast to the spicy flavors of the main course, providing a satisfying conclusion to the meal. Dry sweet vermicelli, kheer (rice pudding), gulab jaman (deep-fried milk balls in syrup), besan barfi (gram flour fudge), and carrot halva are just a few examples of the many sweet treats available. These sweets often incorporate nuts, spices, and dairy, creating rich and flavorful desserts.

Kulfi. Kulfi, Indian ice cream, is a popular choice for cooling down after a spicy meal. Semolina halva and saffron apple and almond pudding are other delicious options, offering a variety of flavors and textures to satisfy any sweet tooth.

Tea. Indian tea is made by adding tea, a teaspoonful of fennel seeds and 2 or 3 cardamoms to water, bringing the water to the boil and boiling for about 3 to 4 minutes, adding milk and boiling again for about 2 to 3 minutes, thus making a strong brew of tea. This is usually served, accompanied by fennel seeds mixed with sugar crystals, on a plate.

Last updated: April 21, 2025