5 Spices, 50 Dishes by Ruta Kahate

By Ruta Kahate

The idea is straightforward: with 5 universal spices and some simple elements, domestic chefs can create fifty mouthwatering Indian dishes, as varied as they're scrumptious. Cooking instructor Ruta Kahate has selected easy-to-find spices'coriander, cumin, mustard, cayenne pepper, and turmeric'to create real, obtainable Indian dishes every person will love. Roasted Lamb with Burnt Onions makes use of simply spices and 3 steps leading to a meltingly delicate roast. Steamed Cauliflower with a highly spiced Tomato Sauce and Curried Mushrooms and Peas proportion an analogous 3 spices, yet every one tastes totally different. urged menus provide notion for whole Indian dinners. for speedy and straightforward Indian food, continue it easy with five Spices, 50 Dishes.

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Additional resources for 5 Spices, 50 Dishes

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Pour the milk onto the lamb, add the sugar, and mix thoroughly. Transfer the entire lamb mixture to a baking dish large enough to hold the lamb in a single layer. Cover tightly with a lid or foil and place in the middle of the oven. Roast, covered, for 1½ hours. The lamb will be cooked but not falling-apart tender, and the sauce will be thin. Uncover and continue roasting until the lamb is meltingly tender and the sauce has thickened, another 30 minutes. Garnish with the almonds and raisins and serve.

Slice off the ends and cut the zucchini horizontally into pieces about 3 inches long. With a thin, sharp paring knife, carefully core each piece all the way through, making a thin-walled, hollow pipe. Carefully take the tops off the tomatoes and bell peppers. Discard the seeds and pulp from the tomatoes. Cut out the seeds and white membrane from the peppers. Retain the stems of the eggplant and make an “×” on the bottom end of each by cutting 2 lengthwise intersecting lines without slicing all the way through to the stem end.

Like my friend, you can choose a single vegetable to stuff, but I prefer a mélange because each vegetable makes the filling taste subtly different—and it’s very attractive on a serving platter. You can stuff the vegetables up to four hours ahead of time and keep them refrigerated until ready to bake. Just remember to bring the vegetables to room temperature before placing them in the oven. 53 ½ cup basmati rice, soaked in water for 1 hour 8 ounces lean ground lamb 2 tablespoons minced mint leaves 1 tablespoon minced cilantro leaves 1 tablespoon lime juice 1 teaspoon finely grated garlic (about 2 large cloves) 1 teaspoon finely grated fresh ginger (about 2-inch piece) 1½ teaspoons salt 1 teaspoon canola oil 1 teaspoon sugar ½ teaspoon ground turmeric ½ teaspoon cumin seeds, finely ground vegetables 1 large green zucchini 2 small, firm, slightly unripe tomatoes 2 small red bell peppers 2 small Indian, Italian, or Japanese eggplants dressing ½ cup water Preheat the oven to 400°f.

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