FAMILY RECIPES

The mother-daughter duo behind Arvinda’s Indian spice blends and cooking lessons that have demystified Indian cooking for multitudes of eager learners share traditional and modern recipes from their kitchen in New Indian Basics (Appetite, $35).

GUJARATI-STYLE SAMBHARO

1 tbsp sunflower oil

1 tsp brown mustard seeds

2 medium carrots, peeled and grated

2 green chillies, sliced lengthwise (optional)

½ red bell pepper, sliced

¼ medium cabbage, finely shredded

1 tsp turmeric powder

1 tsp raw cane sugar

½ tsp salt

1 tsp freshly squeezed lemon juice

In a large kadhai, wok or nonstick pan on medium heat, heat the oil. Add the mustard seeds and fry for 15-30 seconds or until they begin to pop.

Add the carrots, chillies, peppers and cabbage and toss to mix together.

Sprinkle in the turmeric, sugar, salt and lemon juice.

Mix well and stir-fry for a few minutes. Be sure not to overcook the vegetables. Serve as a delicious vegetable side for any meal.

SOUTH INDIAN COCONUT SHRIMP WITH CURRY LEAVES

2 tbsp coconut oil

½ tsp mustard seeds

10 fresh curry leaves

1-2 dried red chillies, to taste

1 large onion, finely sliced

2 medium ripe tomatoes, chopped

1 tsp coriander powder

1 tsp sea salt

¾ tsp cumin powder

½ tsp chilli powder

½ tsp turmeric powder

¼ tsp raw cane sugar

½ tsp garlic paste

½ tsp ginger paste

1 cup coconut milk

¼ cup finely grated or minced  fresh coconut or dried desiccated coconut, unsweetened

¼ cup water plus extra if  needed

1 lb large shrimp (fresh or frozen and thawed), shelled and deveined

Fresh cilantro, to garnish

In a medium nonstick pan on medium-high heat, heat the oil. Add the mustard seeds and fry for 30 seconds or until they begin to pop. Add the curry leaves and the dried chillies and fry for a few seconds, until they glisten. Add the onions and fry until caramelized and golden brown, about 15 mins., stirring to ensure they don’t burn.

Reduce the heat to medium, add the tomatoes, and cook for a couple of minutes. Sprinkle in the coriander, salt, cumin, chilli powder, turmeric, and sugar. Stir to combine, then add the garlic and ginger pastes. Fry for a couple of minutes until the ingredients are blended into a masala.

Stir in the coconut milk and gently simmer for a few minutes to make a thick sauce. Add the coconut and at least ¼ cup water to get the desired sauce consistency.

Add the shrimp and cook for 5 mins., or until they are just cooked and have turned pink. Take care not to overcook the shrimp.

Transfer to a serving dish and garnish with cilantro to taste. Serve hot with rice and an Indian salad.

DECADENT SHRIKHAND

3 cups Balkan-style yoghurt

½ cup icing sugar, or to taste

1 tsp perfumy chai masala*

1 tsp saffron

¼ tsp rosewater

2 tsp coarsely ground almonds, plus extra to garnish

2 tsp finely ground pistachios, plus extra to garnish

Line a medium strainer or colander with cheesecloth, then place a plate under the strainer. Place the yoghurt in the lined strainer to allow excess liquid to drain out. Keep in the refrigerator overnight.

Scoop out the yoghurt cheese into a medium bowl. It should be firm, with excess moisture removed.

Sift the icing sugar into the bowl, then stir to combine. Add the saffron, chai masala, and rose water and mix well. Add more sugar, if desired.

Mix in the almonds and pistachios.

Chill in the refrigerator before serving and garnish with almonds and pistachios to taste.

*PERFUMY CHAI MASALA

Whole spices

2 tbsp green cardamom pods

1 tsp fennel seeds

1 tsp whole cloves

1 tsp whole mace pieces

½ tsp black peppercorns

½ tsp white peppercorns

4 cinnamon sticks

1 whole nutmeg

Ground spice

1½ tbsp ginger powder

Heat a small skillet to medium-high and add all the whole spices. Using a wooden spoon, gently stir the spices until they become slightly golden brown and fragrant. The real indicator is when the cardamom pods swell slightly.

Set aside to cool. Place in a mortar and pestle and grind into a fine powder. Alternatively, grind in a clean coffee grinder on the finest setting.

Stir in the ginger powder until the chai masala is uniform.

Store in a stainless steel container or an airtight jar in a cool, dark place. For optimal flavour, use within 9 months.