Cyan Magenta Yellow Black a nt e g a M Indian Cooking Unfolded W/F n u S n e d ol G m s g 0 2 1 L 0 5 1 5” 2 6 8. H: x 5” 2 6 8. W: d e d ol nf U g n ki o o C n a di n 9-I 4 3 0 X P W 7/ S U M 3 I 1 0 2 2- 1- 8 1 J T i TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd ii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black T J 1 8 1 -2 -2 0 1 3 IM U S 7 /W P X 0 3 4 9 -In d ia n C o o k in g U n fo ld e d W :8 .6 2 5 ”x H :8 .6 2 5 ” 1 5 0 L 1 2 0 g s m G o ld e n S u n W /F M a g e n ta ii TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd iiii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black Raghavan Iyer Indian Cooking a nt Unfolded ge a M F W/ n u S n e d ol G m s g 0 2 1 L 0 5 1 5” 2 6 8. H: x 5” 2 6 8. W: d e d ol nf U g n ki o o C n a di n 9-I 4 3 0 X P Workman Publishing New York W • 7/ S U M 3 I 1 0 2 2- 1- 8 1 J T iii TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd iiiiii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black Dedication To my son, Robert, who means the world to me. To my partner of more than thirty years, Terry, for all the quiet support. To my family in India, whom I always miss. And to the tens of thousands of students over the years from whom I continue to learn to teach. T J 1 8 1 -2 -2 Copyright © 2013 by Raghavan Iyer Workman books are available at special 0 13 discounts when purchased in bulk for IM All rights reserved. No portion of this premiums and sales promotions as well US book may be reproduced—mechanically, 7 as for fund-raising or educational use. /W electronically, or by any other means, Special editions or book excerpts also can PX including photocopying—without written 0 be created to specifi cation. For details, 34 permission of the publisher. Published 9 contact the Special Sales Director at -In simultaneously in Canada by Thomas Allen d the address below, or send an email to ia & Son Limited. n C [email protected]. o o Library of Congress Cataloging-in-Publication king Data is available. Workman Publishing Co., Inc. U 225 Varick Street n fo ISBN 978-0-7611-6521-7 New York, NY 10014-4381 ld ed workman.com W Cover and interior design: :8.6 Jean-Marc Troadec WORKMAN is a registered trademark of 2 5 Cover portrait and food photography: Workman Publishing Co., Inc. ”x H :8.62 FoodL sutcyyli sStc: hSaimefofenr Andrews Printed in China 5 First printing July 2013 ” 1 Prop stylist: Sara Abalan 5 0L Additional photography credits on page 330. 10 9 8 7 6 5 4 3 2 1 1 2 0 g s m G o ld e n S u n W /F M a g e n ta iv TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd iivv 1133--33--1166 44::4477 Cyan Magenta Yellow Black Acknowledgments I t’s easy (well, not entirely true) for me as a teacher to stand before an audience and cook away, expounding on all the intricacies of Indian cooking, as I chop, stir, stew, and bake my creations with spicy panache. Truth be told, it’s the planning and work that have transpired days before that get me to that performance kitchen to entertain and educate. So why would writing a book be any different? a nt e g Two key women formulated the course turned in helpful observations. A circle of Ma F that got my attention: my brilliant, savvy, friends crawl out of the woodwork just in W/ n and knowledgeable agent who has been a time for dinner claiming to be experts— Su n champion and friend for all my projects, Jane Dr. Jeffrey Mandel, R.J. (Molu) and Tara de ol G Dystel. My editor, Suzanne Rafer, who, in my Singh, Raymond and Terra Vaughn, Jiten m s not-so-humble opinion, is the mother of all and Jennifer Gori, Ben and Zaidee Martin. 0g 2 1 editors—kind, patient, insightful, and with a So many of my colleagues and friends egg L 0 5 1 keen eye for detail. Any writer would kill to me on—Jim Dodge, Mary Evans, Meredith 5” 2 work with her. And I am honored to call her Deeds, Lee Dean, Paulette Mitchell, 8.6 H: a friend. None of this would have been pos- Nathan Fong, Lynne Rossetto Kasper, Beth 5”x 2 sible if it weren’t for the two visionaries at Dooley, Sara Monick, Phyllis Louise Harris, 8.6 W: Workman, the incomparable Peter Workman Dorothy Long Sandercock, Leah Mann, d e d himself and the charming Bob Miller. Ellen Pruden, Ron Longe, David Joachim, ol nf U So recipe writing and testing is underway Sharon Sanders, Crescent Dragonwagon, g n ki and you need a bevy of volunteers (did I Diane Morgan, and so many more. o o C say you do not get to be a millionaire writ- Now comes the part when you need some- n a di ing cookbooks?) to test, taste, and critique. one who is meticulous, once you turn in 9-In 4 Katherine Kunst and Edith Pfeifer List your manuscript, to copyedit and double- 3 0 X P spent some quality time with them and check every line. You need Barbara Mateer W 7/ S U M v 13 I 0 2 2- 1- 8 1 J T v TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd vv 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black and Carol White. Once the words are put in Barbara Peragine and Jarrod Dyer. You place, how do you make them come alive? think indexing would be a piece of cake; Bring in the dazzling Jean-Marc Troadec well think again, you are sadly mistaken— (bien sûr, he is French), designer extraordi- just ask Cathy Dorsey, who really knows naire to shape the pages and splash colors what it takes—it can make or break a book! that are vivid, warm, and downright sen- All this work is fi ne and dandy but if suous. And did I mention the foldouts? A it does not get the appropriate exposure, challenge that he mastered with great you might as well call it quits. No one panache. He had some great material to will know to take that class. So in walks work with in terms of photography. Photo Executive Publicity Director Selina Meere T J1 Director Anne Kerman orchestrated it all and publicist John Jenkinson to get the job 8 1 -2 and brought in the amazing (and very preg- done, as did so many of my other friends -2 01 nant) Lucy Schaeffer to shoot the photos. at Workman. My friends and partners in 3 IM And wow, did she perform! You just want my spice line (okay, time for a shameless U S 7 to eat the pages! And yes, she delivered a plug—turmerictrail.com), Jennifer Leuck /W PX beautiful baby girl (not during the shoot!), and Beth Gillies, who also operate a suc- 0 3 4 who is off the cute charts, as well. The one cessful PR agency, pitched in. Soon word 9 -In d who made the recipes (they worked just gets around and everyone wants to get in ia n C fi ne, thank you very much) and fussed over (okay, it’s my fantasy). o o kin the dishes for the camera was dashing and So to all who came to class, learned, g U masterful food stylist Simon Andrews, ably provided feedback, and left with a full n fo ld assisted by Idan Bitton (who was a great belly—thank you for your support over e d W stand-in for the author shot—much bet- the years. I learned as much from you as I :8 .62 ter than I). Prop stylist Sara Abalan had was able to teach. Unfold this journey with 5 ”x H an eye (well, two) for grabbing the right me and savor the moments. You can reach :8 .62 stuff to make the food sing. Let’s not forget me through my website, raghavaniyer.com, 5 ” 15 assistant editor Erin Klabunde’s ability email me at [email protected], 0 L 1 to hold all the strings in place and the follow me on Twitter (@660Curries), or 2 0 gs work put in by Production Manager Doug friend me on Facebook (raghavan.iyer)— m G Wolff and the typesetting department, would love to chat. o ld e n S u n W /F vi M a g e n ta vi TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd vvii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black Contents Chapter 1 The Easy Breezy Indian 1 Welcome to my cooking classroom, where you’ll get a book’s-eye view of everything you need to know to prepare authentic Indian cuisine with confi dence and ease. How best to use this book, which contains 100 easy recipes each with 10 ingredients or less. Read up on the Indian pantry—all the ingredients are available in your local supermarket. Chapter 2 Basics Unfolded 25 a nt e Foolproof methods for preparing the cornerstones of any Indian kitchen: Steamed ag M White Rice, Ghee (Indian-style clarifi ed butter), Paneer (whole milk cheese), and W/F two essential spice blends—Raghavan’s Blend and Garam Masala. un S n e d Chapter 3 Starters Unfolded 45 ol G m s g 0 Learn to achieve layerings of fl avor that only taste complex—but are a cinch to 12 L 0 execute—with these pleasing bites and munchies. The recipes are organized in 5 1 5” order from the easiest to the slightly more complex (but still containing 10 or fewer 2 6 8. ingredients). This chapter also contains the fi rst foldout lesson: Poppadums with H: x Chile-Spiked Onion or Avocado Pomegranate Dip. 25” 6 8. W: Chapter 4 Breads and Relishes Unfolded 81 d e d ol nf U A true Indian table setting does not include fl atware. Use traditional, fresh-off-the- ng ki o stovetop breads to transport food from plate to mouth, beginning with the second o C n foldout lesson: All-Wheat Griddle Breads. A selection of Indian relishes make good a di n dips and cool the heat of the upcoming meal. 9-I 4 3 0 X P W 7/ S U M 3 I 1 0 2 2- 1- 8 1 J T vii TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd vviiii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black Chapter 5 Salads and Soups Unfolded 115 Salads with a twist and soups, both chilled and warmed, combine Indian fl avors with Western-style courses. The third foldout lesson, Indian Slaw, gets you started. Chapter 6 Meat and Seafood Mains Unfolded 149 Breathe a little Indian fl avor into main dishes that take minimal prep time. The fourth foldout lesson features what is sure to be a family and friends favorite, Ultimate Chicken Curry. Learn the proper spice blends and cooking methods for delicious TJ beef, lamb, pork, and seafood dishes. 1 8 1 -2 -2 Chapter 7 Vegetarian Mains Unfolded 191 0 1 3 IM U S 7 Indian cuisine has long been synonymous with vegetarian dishes, and this varied /W P sampling of beans, legumes, and fresh fruits and vegetables proves why. The fi fth X 0 3 foldout lesson highlights Smoky Yellow Split Peas, an easy dal dish, so important 4 9 -In in an Indian meal. d ia n C o Chapter 8 Side Dishes Unfolded 225 o k in g U n fo In Indian cooking, it’s the vegetables, rice, and grains that often take center stage ld e d at a meal—and deservedly so. Start with the sixth foldout lesson featuring a Sweet- W :8 Scented Pilaf—rice that packs a fl avorful pow. From single-spice dishes to more .6 2 5”x heavily spiced offerings, each tempts with assertive tastes developed through H :8 simple techniques. .6 2 5 ” 1 5 0 L 1 2 0 g s m G o ld e n S u n W /F M a g e n ta viii TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd vviiiiii 1133--33--44 AAMM88::3388 Cyan Magenta Yellow Black Chapter 9 Sweet Endings and Thirst Quenchers Unfolded 275 These recipes marry classic Indian fl avors with both Indian and Western-style desserts, and the result is total satisfaction. Begin with the seventh foldout lesson of Funnel Cakes in Saffron Syrup, a northern Indian street food. Indulge in Creamy Rice Pudding, then whip up Chocolate Chile Brownies. The Slumdog Martini is a must. Chapter 10 The Easy, Breezy Menus 305 Combine the dishes featured in the foldout lessons throughout the book to prepare your fi rst full Indian meal, then try your hand at the other menus featured here. You’ll a nt never have to ask “How do I plan an Indian meal?” again. Complete with detailed ge a M instructions on what to prep when. F W/ n u S Conversion Tables 314 n e d ol G m Bibliography 315 gs 0 2 1 L 0 5 1 Index 317 5” 2 6 8. H: x 5” 2 6 8. W: d e d ol nf U g n ki o o C n a di n 9-I 4 3 0 X P W 7/ S U M 3 I 1 0 2 2- 1- 8 1 J T ix TTJJ118811--22--1133 PP ii--iixx 115500LL CCTTPP..iinndddd iixx 1133--33--44 AAMM88::3388