Receitas Indianas

Berry Dal

This dal uses tadka (pronounced ‘tur-ka') - a magical mix of spices sizzled in hot oil - to infuse the dish with flavour.
It's served thick, a consistency created by adding a little hot water at a time and only when the lentils dry up and start spluttering on to the kitchen tiles. Serves 4.
125g (4½oz) huskless moong (split yellow) lentils
¼ tsp turmeric powder
1 tsp ghee
1 pinch of asafoetida
1 tsp cumin seeds
1 dried long red chilli
¼ tsp chilli powder
1. Place the lentils in a sieve and rinse thoroughly under a cold tap until the water runs clear. Put them in a medium pan and cover with twice as much cold water as lentils. Add the turmeric and boil gently on a medium heat, keeping alert for the first couple of minutes to make sure the pan doesn't boil over.
2. As it boils, the dal will produce scum, which you need to skim off the
surface. Every time the lentils begin to dry out, add a little bit more hot
water. The consistency of this dal should be thick, like soup from a carton.
3. When the lentils start integrating with the water in the pan (which will 
take about 20 minutes) you can make the tadka. Heat the ghee in a small
frying pan. When it begins to bubble, add the asafoetida. This stuff smells 
disgusting - you have been warned - but tastes amazing! Then add the 
cumin seeds, the chilli pepper and the chilli powder. Let it all sizzle for
a few seconds and then pour the tadka over the dal.
4. Heat the dal for another minute as you mix in the tadka. Add salt
to taste, and voilà, the Berry Dal is ready. This is best eaten with rotis 
dunked in it.
Miss Masala by Malika Basu is published by Collins, priced £14.99.
Words by Mallika Basu, Thursday 29 April 2010

Mango Fool

Cooling puréed mangoes folded into crème fraîche
The mango fool is hands down the most powerful antidote to a spicy meal. Normally this dessert is a creamy blend of ice-cold, ripe mango purée and heavy double cream. But I opt for the healthier but equally delicious alternative of lower-fat crème fraîche to return sensation to our mouths. Serves 4.
2 ripe large mangoes or 1 x 425g can of mango pulp
4 green cardamoms
4 heaped tbsp crème fraîche
light muscovado sugar
1. If using fresh mangoes, slice and peel the mangoes. My preferred way is to slice the top off, then cut lengthwise along the sides of the stone and then slice into quarters and peel. Don't forget the edges of the stone, which often contain a fair amount of juicy pulp too. Keep four tiny slivers of mango aside for decoration.
2. Smash the cardamom seeds with the flat edge of a knife and whiz them in a blender with the mango pieces or canned mango pulp. Check for sugar, adding some if your mangoes are very tart.
3. Finally, mix the mango purée evenly with the crème fraîche and spoon into four dessert bowls. Top off with a small slice of mango to decorate and chill in the fridge until you need to put out the fire.
Miss Masala by Malika Basu is published by Collins, priced £14.99.
Words by Mallika Basu, Friday 30 April 2010

Carrot Halwa

Graters are among my least favourite kitchen gadgets. For years, I avoided this recipe like the bubonic plague for fear of the mess I would end up with if I didn't lovingly grate half a kilo of carrots entirely by hand.
And then I bit the bullet and shredded the stuff in a food processor. The result was fantastic. The texture perfect. And who really cares about the texture when the taste is so good? Roll up your sleeves and don't leave cooking this one for an age. Serves 4.
10 green cardamoms
500g (1lb 2oz) carrots
3 tbsp ghee
7 tsp light muscovado sugar
200ml (7fl oz) whole milk
1 tsp raisins
1 tbsp cashew nuts
1. Preheat the oven to 190˚C (375˚C), gas mark 5.
2. Place the cardamoms on a baking tray and bake for about 10 seconds. Allow to cool, then crush in a coffee grinder or using a pestle and mortar.
3. Peel and roughly shred the carrots in a food processor. You will need to do this in 2-3 batches, depending upon the size of your machine, to avoid letting the odd lump of carrot.
4. In a medium pan, heat the ghee on a high setting and, when it is hot,stir in the sugar. As it caramelises, mix in the grated carrots and sauté for 5 minutes until they begin to brown. Next, lower the heat to medium and stir in the milk and ground cardamoms.
5. Now all you have to do is stew the carrots for 15 minutes over a medium heat until all the liquid is absorbed. Stir in the raisins and cashew nuts to finish and serve in little bowls for big impact.
Miss Masala by Malika Basu is published by Collins, priced £14.99.
Words by Mallika Basu, Friday 30 April 2010


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