By Ruta Kahate
The basis is easy: with 5 universal spices and some uncomplicated components, 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 actual, available Indian dishes all people will love. Roasted Lamb with Burnt Onions makes use of simply spices and 3 steps leading to a meltingly gentle roast. Steamed Cauliflower with a highly spiced Tomato Sauce and Curried Mushrooms and Peas proportion an analogous 3 spices, yet each one tastes totally different. steered menus provide thought for whole Indian dinners. for fast and simple Indian foodstuff, hold it basic with five Spices, 50 Dishes.
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Additional resources for 5 Spices, 50 Dishes
Remove from the heat, and gradually blend in the milk and the reserved cooking liquid. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2–3 minutes. Taste for seasoning. 6 Pour the white sauce over the ﬁsh, sprinkle with the cheese, and bake in the oven for 3–5 minutes until bubbling and golden. Serve hot with broccoli, garnished with lemon zest and parsley sprigs. 1kg (2¼lb) sea bass, cleaned and ﬁlleted 4 tarragon sprigs 1 lemon, sliced salt and black pepper 2tbsp dry white wine SEA BASS WITH LEMON BUTTER SAUCE 1 Put a large piece of foil on to a baking tray and brush lightly with oil.
Add 300ml (½ pint) sunflower oil, pouring in a steady stream, and purée until the mixture is very thick and all of the oil has been incorporated. Add the juice of 1 lemon, and purée. Transfer to a bowl, and stir in 1tbsp each chopped gherkins, capers, and parsley, and 2tbsp chopped fresh tarragon. Cover and leave to stand for at least 1 hour to allow the flavours to blend. FISH & SEAFOOD FRESH WAYS WITH SALMON FILLETS Fresh salmon is inexpensive and available all year round, either wild or farmed.
2 Cut each salmon ﬁllet into four lengthways – they will look like ﬂat sausages. Toss in the honey and season well. Heat the oil in a large non-stick frying pan and pan-fry the salmon over a high heat for 2–3 minutes on each side or until just opaque. Take care when turning the salmon as it breaks up quite easily. Add the lemon juice and thyme to the pan and heat until bubbling. 3 Toss the fennel salad through the lettuce, then spoon the honeyed salmon on top. Serve warm. FISH & SEAFOOD FISH & SEAFOOD SERVES 4 500g (1lb) cod ﬁllet 300ml (½ pint) milk 1 bay leaf 2 leeks, trimmed and sliced 175g (6oz) broccoli, cut into ﬂorets 175g (6oz) cooked peeled prawns 15g (½oz) butter 15g (½oz) plain ﬂour salt and black pepper 250g (8oz) packet ready-made shortcrust pastry, well chilled 30g (1oz) Gruyère cheese, grated CRISPY-TOPPED SEAFOOD PIE 1 Put the cod into a saucepan with the milk and bay leaf, bring slowly to a boil, and poach gently for about 10 minutes until the ﬁsh ﬂakes easily.
5 Spices, 50 Dishes by Ruta Kahate