The Dowry Bride's Spice Corner
With my debut novel, THE DOWRY BRIDE, I have introduced the non-Indian reader to some aspects of India’s culture, its folklore, and to a small extent its spicy and elaborate cuisine. So it is only a natural extension of that effort to share some Indian recipes with my readers. Besides, Megha, the heroine, is an accomplished cook.
When an Indian bride is sent to her groom’s home, the old-fashioned custom is to furnish her with a beautiful trousseau, gold jewelry, sometimes a dowry, and always lots of family recipes and kitchen advice from the older women in the family. She is groomed to become a shining example of domestic efficiency and make her family proud.
Although that custom is rapidly disappearing, Indian women still take a lot of pride in their culinary abilities. India is a vast country with a wide and rich spectrum of regional cuisines, making it hard to qualify any particular dish as “Indian.” Every state in India, every caste and community, has it’s own specialty.
I grew up in southwestern India, in a small town called Belgaum. In our Hindu Brahmin home, we had mostly vegetarian food, with an occasional chicken, lamb or seafood dish as a novelty. But my mother was a versatile cook and could whip up a quick and tasty vegetarian meal at a moment’s notice.
On this page, you’ll find some of my favorite recipes, from beverage to dessert. Most of them are something I made up on my own, or learned from others. I have tried to include the simpler and less time-consuming ones in this small sampler I put together. It is up to you, the reader, to make them as hot or as mild as you like. Feel free to experiment.
Almost all of the ingredients in my recipes are available in supermarkets. If not, you can find them in Indian and Oriental grocery stores.
I hope you will try making some of these recipes and give me some feedback on how you made out. If you would like to offer suggestions or comments, go to the contact page and send me an e-mail.
Happy Cooking and Bon Appétit!
Shobhan Bantwal
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A Popular Indian Beverage
Mango Lassi
| 1 cup plain low-fat or non-fat yogurt | 2 cups water |
| 1 cup canned mango pulp ( sold in Indian & Oriental stores) | |
| Sugar if needed | Pinch of salt |
Blend all the ingredients in a blender until very smooth. Serve with ice cubes and garnished with fresh sliced mango and a sprig of mint. This makes a very refreshing and healthy drink. Note: Strawberries, raspberries, blueberries, peaches or bananas can be used in place of mango. Makes 4 servings.
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A Simple Hot Appetizer
Turkey Kebabs
| 1 lb lean ground turkey | 1/2 tsp each grated ginger and garlic |
| 1 tsp salt | 1 small onion, finely minced |
| 1/2 tsp red hot chili powder | 2 tbsps finely chopped cilantro |
| 1/4 tsp coriander powder | 1 tsp finely chopped mint leaves |
| 1/4 tsp cumin powder | 4 tbsps bread crumbs |
| 1/4 tsp turmeric powder | 1 tbsp vegetable or corn oil |
| 1/8 tsp each of ground cinnamon & cloves |
Combine thoroughly all ingredients to form a smooth, sticky dough. Shape into 1 inch size balls, place on a greased cookie sheet and bake at 425 degrees for 25-30 mins. The kababs should be well-browned on the outside and should not ooze any pink liquid when pierced with a knife. Bake a bit longer if not cooked through. May be put on skewers and barbecued on a grill. Makes 4 to 6 servings.
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Salad
Most Indian salads are very low in fat and calories because they rarely use mayonnaise, oil or eggs. Consequently they do not spoil or turn rancid when kept at room temperature for long periods of time and are perfect for picnics and outdoor barbeques.
Cucumber Raita (yogurt dressing)
| 1 cup plain low-fat or non-fat yogurt, beaten to smooth consistency | |
| 2 tbsps fresh cilantro, finely chopped (optional) | 1 small onion, finely chopped |
| Small piece of finely chopped jalapeno pepper (optional) | 1 tsp salt |
Squeeze out most of the water from the grated cucumber. Then combine all ingredients thoroughly and serve at room temperature or chilled. Makes 6 servings.
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Bread
Poori (Deep-fried puffed bread
| 1 cup whole wheat flour (preferably durum wheat) | 1/2 tsp salt |
| 2 tbsps vegetable or corn oil | Water |
| Vegetable or corn oil for deep frying | Flour for dusting |
Mix the wheat flour, salt and vegetable oil. Add enough water and knead to make a soft but firm dough. Coat the ball of dough with a little oil and set aside covered. After an hour, break off pieces and roll into thin, 3 inch diameter circles with a rolling pin, dusting with flour to keep them from sticking. Pooris should be of approx. 1/16 inch thickness. Heat enough oil in a wok and deep fry the pooris by gently sliding one at a time in very hot oil. Press with a slotted spoon to force the poori to puff up. Immediately turn it over and fry on the other side until golden brown. Makes 12 pooris.
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Shobhan's Ground Meat Curry
Kheema Palak (ground meat curry with spinach)
| 1 lb lean ground beef or turkey | 1/4 tsp crushed fennel seeds |
| 1 tsp each grated fresh ginger & garlic | 1 small onion, minced |
| 1 tsp each ground coriander and cumin | 1/8 tsp turmeric powder |
| 1 tbsp finely chopped cilantro | 2 tbsps veg or corn oil |
| 1 10 oz pkg frozen spinach (thawed and drained) | 1 1/2 tsp salt |
| 2 tbsps tomato paste | 1/2 tsp red hot chili powder (adjust to taste) |
| 1/8 tsp cardamom powder |
Brown the ground meat in a deep skillet and drain the fat. Transfer the meat to a dish and set aside. In the same skillet heat oil and sauté onions till soft. Add ginger, garlic, coriander, cumin, turmeric, chili, cardamom and fennel. Stir for one minute, until the raw smell of spices disappears. Add tomato paste, ground meat, salt, some water and bring to a boil. Lower the heat, cover and simmer for ten mins, then add the spinach. Cover again and simmer for additional 10 mins. Adjust salt and chili to taste. Makes 4 to 6 servings.
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Quick & Easy Veggies
Potatoes with Green Beans
| 1 large potato, peeled and thinly julienned | 1 tsp black mustard seeds |
| 1 10 oz pkg frozen French cut green beans | 2 tbsps corn or olive oil |
| ½ tsp red pepper flakes | ½ tsp whole cumin seeds |
| 2 tbsps unsweetened flaked or grated coconut (Indian stores sell both frozen and dry coconut flakes) | 1 tsp brown sugar |
| Water | 1 tsp salt |
Heat oil in a skillet and add mustard seeds. When they crackle and splutter, add the cumin seeds and pepper flakes. Immediately add the potato and green beans and stir to coat evenly with the oil. Add salt, sugar and a little water, then stir and cover with a lid. Cook for ten minutes, stirring occasionally. Vegetables should be tender and the water should have evaporated. Adjust salt and sugar if necessary. Garnish with coconut. Makes 4 to 6 servings.
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Rice
Carrots & Peas Pulao (Pilaf)
| 1 cup Basmati or any long grain rice | 2 small cinnamon sticks |
| 1/2 cup peeled and julienned carrots | 2 cloves |
| 1/2 cup frozen or fresh green peas | 1 clove garlic, minced |
| 1 hot green chili pepper, sliced (optional) | 2 cups boiling water |
| 1/4 inch piece ginger, minced | 1 small onion, diced |
| 1/4 cup chopped cilantro | 2 tbsps butter |
| Salt to taste |
Melt butter in a heavy-bottomed pan. Add onion, garlic, ginger, cinnamon and cloves and sauté till onion wilts. Add hot pepper and rice and stir for few minutes. Rice should go from transparent to opaque. Add carrots, peas, boiling water and salt. Stir thoroughly and bring to a rolling boil. Reduce heat to very low, cover the pan with a tight lid and cook undisturbed for 20 minutes. Cool covered for 5 minutes, then stir to separate grains and discard, chilli, cinnamon and cloves. Garnish with chopped cilantro. Makes 6 servings.
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Dessert
Aamras (Mango Cream) with Fruit
| 1 large can fruit cocktail (drained) or 2 cups mixed fresh fruit | 1 banana, diced |
| 1 cup sweetened mango pulp (available in Indian stores) | 1 apple, diced |
| 1 8 oz container whipping cream | 1 tsp vanilla |
Whip together cream and vanilla to soft peak stage. Gently fold in the mango pulp. Add a little sugar for extra sweetness if desired. Fold in the fruit. Chill before serving.
Variation: Alternate layers of this fruit salad with layers of sliced pound cake and top off with a dollop of whipped cream and a maraschino cherry to make a quick and elegant trifle.
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