the skins. Indian dried red chilies are similar to most common types such as the cayenne and chili de arbol.
Cinnamon
This fragrant spice is the dried inner bark of the laurel tree. It is an important ingredient in Indian cooking, imparting a pleasant aroma to foods. It is sold in powder and stick forms. Whole sticks are used to flavor meats, curry and rice dishes as well as teas.
Cloves
These are dried unopened buds of a tropical tree. Deep reddish brown cloves add a strong fragrance to rice and grain recipes. It is also an important ingredient in garam masala. The cloves are lightly fried in hot oil, which perfumes the food subsequently cooked in the oil.
Coconut Milk, Coconut Meat, Shredded Coconut
In my recipes I use coconut milk, coconut meat and shredded coconut. Coconut milk is produced by crushing the thick white coconut meat that is inside the dark brown coconut shell. Water is added to the macerated mixture. It is then drained and the soaked coconut meat is squeezed to extract the liquid. As the milk sits, the fat rises to the surface. This fat is skimmed off and sold separately as coconut cream. The cream is much richer and thicker than the milk. Coconut milk and coconut cream are both sold in cans. When using coconut milk for savory recipes, make sure it is not sweetened. Sweetened milk or cream is used in making pastries and cocktails. I prefer to used full-fat coconut milk rather than the “lite” version, which is not as flavorful or creamy. Before opening a can of coconut milk make sure to shake it well, as the cream will have risen to the top; shaking the can incorporates the cream into the thinner milk-like liquid to create a smooth, even consistency. Once the can is opened make sure you store it covered in the refrigerator and use it within 2 to 3 days, as it spoils quickly.
Packaged shredded coconut (sometimes called “grated”) is available frozen, which is the next best option to freshly grated, and dried, or “desiccated.” For the recipes in this book, be sure to purchase unsweetened shredded coconut. While dried unsweetened coconut is easy to find in most supermarkets or health food stores, frozen shredded coconut is available only in Southeast Asian or Indian grocery stores. The dried shredded coconut, however, has significantly less flavor than the frozen or fresh forms and does not give the creamy texture that is desired in Indian curries and stews. If you only have access to dried, unsweetened shredded coconut, soak ½ cup (50 g) of the dried coconut in ½ cup (125 ml) of boiling water for about 15 minutes. Drain the excess water before use. Note that ½ cup of dried coconut is comparable to 1 cup of freshly shredded or frozen shredded coconut.
Freshly shredded, or grated, coconut will provide the best flavor and texture in Indian dishes. This requires purchasing a coconut and whacking it apart at home. Here is how to grate fresh coconut at home: Start with a clean looking coconut without cracks or any overpowering or rancid smell. It should feel heavy and full of water. You can shake the coconut to hear the water swish. Place the coconut on a clean, heavy wooden cutting board or a clean concrete block. Holding the coconut in one hand, tap the coconut lightly on all sides with a hammer to dislodge the insides from the hard brown shell. Then carefully but forcefully hit the shell with the hammer to break it open. Now most of the hard shell should separate from the coconut. Carefully pry off the meat from the brown outer shell with the tip of a well rounded blunt knife. Grate the coconut meat using a handheld grater.
Coriander Leaves
Also known as “cilantro,” the leaves of this plant, an annual in the parsley family, is one of the most commonly used herbs in Indian cuisine. This herb is generally used uncooked for garnishes, marinades and chutneys. Many dishes also incorporate fresh coriander leaves at various stages of cooking, which dissipates the sharp flavor and aroma of the herb, leaving a mild flavor. Fresh coriander leaves are highly perishable and prone to wilting. See “Storage Tips for Spices and Herbs,” page 10.
Coriander Seeds
Coriander seeds are ribbed pepper-corn-sized and -shaped pale green to light brown-colored seeds of the coriander (or cilantro) plant. They are extremely aromatic, with a spicy hint; yet, taste and aroma are in no way similar to the leaves of the coriander plant. I always keep them in small quantities in airtight containers, as they lose their flavor with exposure and age. Coriander seeds are also available in a pre-ground form.
Cucumbers
Cucumbers are widely used in Indian kitchens and can be served with any Indian meal. Cucumbers can always be found in my refrigerator and are a summertime favorite. The cooling, clean flavor matches well with foods like chilies, cilantro, cream, garlic, lemon, lime, mint, olive oil, onions, sour cream, tomatoes, vinegar and yogurt. I like to cut them into little finger sized wedges and serve it with a sprinkle of salt, black pepper, Asian chili powder or cayenne pepper and a heavy dose of fresh squeezed lemon juice.
When purchasing cucumbers, look for smooth, brightly-colored skin. Cucumbers keep well in a plastic bag in the refrigerator for up to ten days. I prefer to use the long seedless variety called “English” cucumbers. They are usually sold shrink wrapped and they aren’t actually seedless—the seeds are just very small. These cucumbers can be eaten without peeling and seeding unlike the common, garden-variety salad cucumber.
Cumin Seeds
These seeds are the best-known and most widely used spice in Indian cuisine. They are either fried whole in hot oil or dry roasted and then used whole or finely ground, according to the recipe. Cumin is warm, intense, and has an almost nutty aroma.
Curry Leaves, Fresh and Dried
Curry leaves originate from the kari tree, a sub-tropical tree native to India. They are used similarly to the way bay leaves are used—mainly as an aromatic and flavoring for most curries and soups. They are widely used in dishes along the southern coastal regions of India. When starting a curry or soup dish, curry leaves are placed in hot oil to fry until crisp, which makes the oil and the leaves intensely flavorful. It is common to use fresh curry leaves in India rather than dried. You can purchase fresh curry leaves in Indian grocery stores. Dried curry leaves can be purchased from specialty gourmet stores or online. The best way to store fresh curry leaves is to wash and pat them mostly dry with a paper towel. Store refrigerated, wrapped in a kitchen towel or a paper towel in a resealable food storage bag. They will stay fresh for up to a month. For extended use, air dry them completely and store in an airtight container.
Dried Legumes (Lentils, Dried Beans and Peas)
In India, all types of dried legumes, be they lentils, peas or beans, are known as dals. They are an integral part of Indian meals, being economical, highly nutritious, very low in fat and a good source of carbohydrates, proteins, fibers, minerals and vitamins. Dals are a good substitute for meat, which has more fat and cholesterol. Many common varieties of dals, like chickpeas (kabuli chana), kidney beans (rajmah), whole green lentils (sabut moong) and cow peas (black-eyed peas), are available in conventional supermarket. Some not-so-common varieties that are used in Indian
