The Well Seasoned Cook generously sent me a copy of 1000 Indian Recipes by Neelam Batra. I am still in the process of exploring this inspiring collection, as can be imagined, considering there are so many recipes to choose from.Other Azuki Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Though not strictly vegetarian, the bulk of the traditional selections are more than suitable for vegetarians and also vegans. Ms. Batra, who has been cooking Indian cuisine for over 30 years, covers recipes from various regions of India, but as she notes, "Even 1000 recipes doesn't cover all the wealth I discovered in my travels and in preparing recipes in my kitchen, but you have in this book a wonderful collection of recipes that will make Indian home cooking a pleasure".
Indeed, as my cupboards are packed full of delightful spice blends and legumes that are popular in various regions and also throughout the world. I need not even go into the various cookbooks that my shelves groan over because of the weight of wealth they contain. I find it unfortunate that most of the restaurants in North America that serve Indian food are so focused on the Northern region, as much as I enjoy most of the dishes inspired from that part of the country. There is just so much to explore, so get cooking in your own kitchens and you will open up a new world of flavors and healthy meals.
I will have much more to say about this book, but I can say the cook will find recipes for spice blends, chutneys and pickles, savory snacks and starters, soups, salads, vegetables, paneer, legumes, vegetarian curries, rice, breads, desserts, beverages and for those who like Indian meat and fish dishes, you will be sure to find something to suit your preferences. The outline of kitchen basics and the glossary is most helpful, especially for those new to Indian cooking, not to mention the charming and helpful introductions to each recipe. Yet another gem that I can't praise enough.
Mustard Roasted Adzuki Beans with Urad Dal
Adapted from 1000 Indian Recipes
1 tablespoon of butter, ghee, or oil
1 teaspoon of black mustard seeds
1 cup of dried adzuki beans, rinsed and soaked overnight in enough water to cover
1 teaspoon of Dijon mustard
2 - 4 red or green chilies, seeded and finely chopped
a generous handful of dried curry leaves, or 15 fresh curry leaves
1 large tomato, finely chopped
1/2 teaspoon of asafoetida
1 tablespoon of fresh ginger, peeled, and finely chopped
1 clove of garlic, peeled and finely chopped
1/2 teaspoon of cayenne
1 tablespoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of sea salt
3 - 4 cups of water
1/2 - 2/3 cup of urad dal, rinsed
1/2 cup of plain yogurt or kefir
1/2 cup of finely chopped fresh parsley
Drain the soaked adzuki beans and set aside.
In a large pot or wok, heat the oil over medium heat. When hot, add the mustard seeds, and stir and fry until they turn grey and begin to splutter and pop. Add the adzuki beans, Dijon mustard, chilies, tomato, curry leaves, asafoetida, ginger, garlic, ground coriander, cayenne, cumin and sea salt and stir and fry for 5- 10 minutes. Add the water, bring to boil, reduce the heat to medium low and simmer and cover the pan and cook for 30 minutes. Now add the urad dal and simmer for another 20 minutes. Stir occasionally and add more water as needed. Transfer to a serving dish, swirl in the yogurt or kefir and garnish with parsley.
Serves 4 - 6
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Hungdo Chow Ching Jiao
Adzuki Croquettes with a Spicy Sesame Sauce
On the top of the reading stack: The National Post
Audio Accompaniment: Sysyphe - Under the Wood