a medium level of heat, but if you prefer more or less heat, feel free to increase or decrease the amount of chile in a recipe.
Remember that Indian meals have three to four dishes. I’ve written most of the recipes for three to four people, but you may think there isn’t enough to make a meal. Even if the quantities in each recipe look like they may not be enough, trust me — after you’ve combined a few items in a menu, you’ll have plenty of food to fill the number of people the recipe indicates.
Scale a recipe up if you’re cooking for more people than the recipe feeds. As a guide, if you’re doubling a recipe, go double with the spices, too. Anywhere beyond doubling, I recommend adding half the quantity of spices for each double up. So, for example, if I were tripling a recipe, I would add 2½ times the amounts of all the spices instead of 3 times. You may need to adjust the levels a bit to suit your own taste (a pinch more chile powder or aromatic garam masala perhaps).
Don’t be afraid to substitute ingredients with what’s available in your area. Some ingredients found in the West are different from those found in India, so in writing the recipes, I adapted them to achieve the flavor I was after. For example, the tomatoes I can get hold of for most of the year where I live, in England, are pale and watery — nothing like the red, juicy ones grown in tropical India. So, I use tomato paste or canned tomatoes for their intense color and flavor. If you can’t find an ingredient I mention, you can substitute it — just choose like for like. If the recipe calls for small mung lentils, for example, you could swap them for small red lentils, which are roughly the same size, but don’t use large beans because they’ll give a different taste and texture. Don’t worry, substituting ingredients will become easier with experience.
Make sure you have the right equipment. Heavy frying pans and saucepans (see Chapter 3) will distribute heat evenly and won’t burn the food on the bottom.
Pay special attention to your spices. Spices are pillars of Indian cooking.
Remember that all temperatures are Fahrenheit. Refer to the Appendix for information about converting temperatures to Celsius.
If you’re looking for a vegetarian recipe, look for the tomato icon (). All vegetarian recipes are marked with the tomato icon in the Recipes in This Chapter lists, as well as in the Recipes in This Book section, after the Table of Contents.
I provide the names of the recipes in the language of the region they come from. I also include rough English translations of the recipe titles, but just keep in mind that it’s difficult for these translations to completely reflect the subtle nuances of geography and social practice.
I hope that you’ll try some of the unfamiliar recipes and see how it easy it is to prepare them and how delicious they are!
One last thing to note: Within this book, you may note that some web addresses break across two lines of text. If you’re reading this book in print and want to visit one of these web pages, simply key in the web address exactly as it’s noted in the text, pretending as though the line break doesn’t exist. If you’re reading this as an e-book, you’ve got it easy — just click the web address to be taken directly to the web page.
Foolish Assumptions
In writing this book, I made a few assumptions about you, the reader:
You’ve tasted Indian food, and you want to make it yourself.
You have basic knowledge of preparing ingredients and cooking.
You’re adventurous — you’re excited to learn some new skills, work with new ingredients, and get to know a cuisine like you’ve never known it before!
Icons Used in This Book
Throughout the book, you see icons in the margin. Here’s what each icon means:
Beyond the Book
In addition to what you’re reading right now, this product comes with a free access-anywhere Cheat Sheet that includes tips on how to buy key Indian ingredients such as basmati rice, tamarind, and lentils; Indian cooking tools and techniques; and how to build a curry. To get this Cheat Sheet, go to www.dummies.com and type Indian Cooking For Dummies Cheat Sheet in the Search box.
Where to Go from Here
If this is your first attempt at cooking Indian food, start simply and read Part 2, which is all about common techniques, how to use Indian ingredients (including spices), how to build a curry, and how to bring a meal together. If you’re a bit of a pro at Indian cooking already, head straight for the recipes in Parts 3 and 4. Here, you find everything you need to plan your menu — from curries to rice, breads, sides, and desserts. Regardless of your experience, I suggest you read the bit about how to use spices in Chapter 8 for ideas on how to add more depth and flavor to your cooking.
I hope that this book will be your guide to exploring the many nuances of Indian cooking and will give the confidence to bring all those fabulously aromatic, spicy flavors to your own kitchen. Have fun!
Part 1
Getting Started with Indian Cooking
IN THIS PART …
Embrace India’s love of veggies and explore Ayurvedic eating.
Discover the regions that make India’s food so diverse.
Use the right tools to make your Indian cooking easy and fun.
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