Gordon Ramsay – Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes (страница 3)

Kalonji – Also known as nigella seeds, these are black onion seeds with a teardrop shape. Kalonji is frequently used in pickles, chutneys and fish dishes as well as sprinkled on to Indian flat breads.

Karahi – A large, all-purpose rounded pan that is an essential piece of equipment in an Indian kitchen. It is particularly useful for deep-frying as it allows you to use less oil than you would when using a regular saucepan. If you do not already own a karahi, a wok makes a very good substitute.

Mustard oil – The oil extracted from mustard seeds, this has a pungent and slightly bitter taste when raw. Once heated, it develops a distinctive sweet flavour. An acquired taste, it is most commonly used in Bengali cooking for pickling and cooking fish and vegetables. If you can’t find it, substitute it with vegetable or groundnut oil.

Panch phoran – A Bengali spice blend made up of equal quantities of whole fennel seeds, fenugreek seeds, black mustard seeds, cumin seeds and nigella or black onion seeds.

Paneer – This fresh, unsalted curd cheese is widely used in both sweet and savoury Indian dishes. Paneer is very easy to make, requiring only whole milk and either lemon juice or vinegar. The milk is heated almost to boiling point, then removed from the heat and a little lemon juice or vinegar is stirred in. The milk will curdle or separate, and at this point the liquid is strained and hung for a few hours to remove the watery whey, leaving behind the fresh curd. Paneer is best made on the day it is to be eaten.

Rosewater – Made from distilled rose petals, rosewater is produced as a by-product of the process used to make rose oil. The widespread use of rosewater in Indian cooking comes from Persian influence; it is commonly sprinkled over biryani or pilau rice to lend a perfumed aroma to the dish.

Tamarind – Used as a souring agent in Indian cooking, particularly in the south, tamarind pulp is usually sold in blocks. To get tamarind purée, soak the tamarind pulp in water (roughly double the volume of water to weight of pulp) for at least 30 minutes. You should break the tamarind block up with your hands to achieve maximum flavour before straining the purée through a sieve and discarding the husks. More convenient but less flavour-some ready-made tamarind paste is now widely sold in jars in major supermarkets.

Tuvar dal – Dark ochre-coloured split and skinned pigeon pea lentils with a mild nutty and earthy flavour. These versatile lentils are very popular in Indian cooking and are a good source of protein and fibre.

Urad dal – Black gram usually sold split and skinned to reveal the yellow lentils inside. Urad dal is ground with rice to make the classic southern Indian dosa. It is also often fried in small quantities to give a nutty crunch to vegetable or rice dishes.

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