Easy Indian Cooking by Hari Nayak Read Free Book Online

chopped fresh Thai basil
Spicy Tamarind Marinade
1 teaspoon peeled and minced fresh ginger
4 teaspoons minced garlic
1 teaspoon ground cumin
1 tablespoon tamarind paste
1 teaspoon Asian chili powder or ground cayenne pepper
½ teaspoon ground turmeric
1 tablespoon all-purpose flour Salt, to taste
2 tablespoons oil

    1 Pat the shrimp dry with a clean kitchen towel and set aside.
    2 Prepare the Spicy Tamarind Marinade: Mix the ginger and garlic with the cumin in a large bowl. Add the tamarind paste, chili powder, turmeric, flour and salt. Stir the oil into the mixture.
    3 Add the shrimp to the bowl with the marinade and toss well to coat evenly. Cover and refrigerate for about 2 hours.
    4 Heat the 2 tablespoons of oil in a large saucepan over medium heat. Add the marinated shrimp and cook for a minute on high heat. Turn over the shrimp and cook for another minute. Reduce the heat and cook for 2 to 3 minutes, turning the shrimp occasionally for uniform cooking.
    5 Sprinkle with the lemon juice and Thai basil. Serve hot.

 
fresh tomato soup with cilantro cream
    Serves 4
Preparation 10 minutes
Cooking 15 minutes
This is simple, hearty tomato soup made easy for the everyday cook. Serve hot with bread or rolls on a monsoon evening!
4 teaspoons oil
1 small yellow onion, diced
1 bay leaf
6 ripe medium tomatoes (about 2 lbs/1 kg), peeled and diced
2 tablespoons tomato paste
3 cups (750 ml) heavy cream
Salt, to taste
1 teaspoon freshly-ground black pepper
2 tablespoons chopped fresh coriander leaves (cilantro)
4 sprigs fresh coriander (cilantro), for garnish
Cilantro Cream
½ cup (125 ml) heavy cream
1 teaspoon finely-chopped fresh coriander leaves (cilantro)
Salt and freshly-ground pepper, to taste

    1 To make the Cilantro Cream, whip the heavy cream, fresh coriander, salt and pepper until stiff peaks form. Refrigerate until ready to use.
    2 Make the soup: Heat the oil in a large, heavy saucepan over medium heat. Add the yellow onion and bay leaf, and sauté until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the soup thickens, 15 to 20 minutes. Remove the bay leaf.
    3 In a blender, purée the soup until smooth. Return to the pan and stir in the heavy cream, salt, pepper and chopped fresh coriander. Reheat gently.
    4 Ladle into individual bowls and serve hot with 1 tablespoon of Cilantro Cream in each bowl. Garnish with cilantro sprigs.

 
yellow pear and cherry tomato salad with cumin
    Serves 4
Preparation 15 minutes
I love the sweet and tart flavors of cherry and pear tomatoes. When mixed, they are appetizing on their own. Hence, I've kept the flavors in the dressing to a minimum here to enhance the tomatoes as much as possible. The ground cumin adds texture to this colorful dish.
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Salt, to taste
½ teaspoon red pepper flakes
2 teaspoons cumin seeds, toasted and coarsely ground (page 7)
2 cups (300 g) halved yellow pear tomatoes
1 cup (150 g) halved red cherry tomatoes
1 cup (150 g) halved orange cherry tomatoes
1 tablespoon chopped fresh basil

    1 Combine the lemon juice, red onion, honey, olive oil, salt, red pepper flakes and ground cumin in a small bowl. Whisk until well blended.
    2 Gently toss all the tomatoes together in a large salad bowl. Pour the dressing on top, add the chopped basil and gently toss to mix well. Serve immediately.

 
tropical fruit salad with chili lime vinaigrette
    Serves 4
Preparation 15 minutes
I call for pineapple and mangoes in this recipe, but feel free to add other sweet fruits from the tropics, like papayas, kiwis and melons. The red onions, chili flakes and balsamic vinegar complement the sweetness of the fruit.
red onion, red bell pepper and coriander, and toss until coated. Serve chilled.
5 tablespoons white balsamic vinegar or white wine vinegar
3 tablespoons fresh lime