It is the knowledge and deep understanding of aromatic spices and herbs that have created those heady aromas and flavours that we associate with the tantalizing kitchens of India. 

CURRY LEAVES 
AND CUMIN SEEDS 

In Curry Leaves and Cumin Seeds, Jeeti Gandhi focuses mainly on North Indian dishes and particularly on a wealth of vegetarian recipes that are anything but monotonous. 

India is a vast country with each region having their own particular specialties and distinctive style of cooking based on geographical, religious and cultural differences. What is common to each region, and gives the stunning cuisine of India the edge, is their complex and fascinating use of fragrant, fresh spices - at times up to ten are skillfully blended and used in one dish!

Jeeti Gandhi, in Curry Leaves and Cumin Seeds, illustrates how to achieve a healthier approach to Indian Cooking. She explains that in the North, where she grew up, cooks use more ghee (clarified butter) and nuts. As a qualified dietician, Jeeti has been careful to be sparing with rich ingredients or has simply replaced them with unsaturated vegetable oil.

In her cooking, Jeeti proves that although it is correct to say that Indian food is spicy, it is certainly not always fiery, hot or pungent - a common generalisation!

SABAT MASOOR   
SPICY BROWN LENTILS

SERVES 4

1 x 400 g can brown lentils 
2 T (30 ml) oil
1 onion, minced or grated
2 t (10 ml ) garlic paste 
1/2 t (2.5 ml) turmeric
1 t (5 ml) paprika
1 t (5 ml) ground cumin
1 t (5 ml ) ground coriander
1/2 t (2.5 ml) garam masala 
1/2 green chilli, chopped (optional)
1 large tomato, grated
2 T (30 ml) finely chopped fresh coriander
salt to taste
2 cups (500 ml) hot water
1 t (5ml) chopped fresh coriander, for garnish

Drain and wash the lentils with fresh water, drain and set aside.

In a deep pan, heat the oil over medium heat. Add the onion and sauté until golden brown. Lower heat. Add the garlic and ginger pastes and stir-fry for 30 seconds. Stir in all the dry spices, green chilli (if using), tomato, 2 T (30 ml) fresh coriander and salt. Stir and cook for 2-3 minutes or until the oil just starts to float. Add the lentils and water and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and mash the lentils with the back of a spoon against the side of the pan to get a mushy texture. Transfer to a serving dish and garnish with 1 t (5 ml) chopped coriander.

Serve hot with any non-vegetarian main dish or tandoori preparation, or a side dish of vegetables, chapati or bread rolls, and plain yoghurt or raita

SABZI KI BIRYANI 
VEGETABLE BIRYANI

SERVES 6

Boil the rice in sufficient boiling water with a little salt until half cooked. Drain thoroughly. Transfer to a mixing bowl and let it cool. Soak the crushed saffron in hot milk and set aside. 
Place the yoghurt, garlic and ginger pastes, ground cumin and chilli powder , garam masala and ground almonds in a mixing bowl and beat thoroughly. Set aside. 
Heat the oil and butter in a pan over medium heat. Add the onions and fry until golden brown. Lower the heat and remove half the browned onion with a slotted spoon and place it in a small bowl. 
Add all the whole spices to the remaining fried onions in the pan and stir-fry for 30 seconds. Stir in the green chilli if using, all the vegetables, cashew nuts, raisins and salt. Increase the heat to medium and stir-fry for about 5 minutes. 

Stir in yoghurt mixture and bring to a boil. Reduce the heat and continue to stir-fry for 8-10 minutes. Remove from heat and set aside. Mix together the reserved fried onion and coriander and set aside. Grease a pan with melted butter and evenly spread half the cooked rice in it. 

Pour over the vegetable mixture and then spread the onion and coriander mixture over. Cover with the remaining rice and sprinkle with the milk and saffron mixture. Cover first with foil and then with a tight lid. Cook over medium low heat for about 10- 15 minutes. Remove from heat and let it stand for 20 minutes. Before serving, mix gently with a fork, transfer to a platter and garnish with fried onion and coriander. Serve with kachoomber ratio and you have a perfect meal. Another attractive way to serve it is to unmould the biryani on a platter and garnish.

Serve with kachoomber raita and you have a perfect meal. Another attractive way to serve it is to unmould the biryani on a platter and garnish. 

FOR BAKING
Preheat the oven to 200º C 
Grease the bottom of a suitable baking dish with melted butter and layer the rice and vegetables as above. Cover first with foil and then with a tight fitting lid. Bake for about 15-20 minutes and serve as suggested above. 

MAKHNI MURGI
TANDOORI CHICKEN IN BUTTER SAUCE

SERVES 4

1 recipe tandoori murgi 
2T (30 ml) unsalted butter
2 T (30 ml) garlic paste
1 T (15 ml) ginger paste
4 T (60 ml) tomato purée, mixed with 1/2 cup (125 ml) water
1/2 t (2.5 ml) fenugreek seeds, ground*
1 t (5 ml) garam masala
1 t (5 ml) paprika
1/2 t (2.5 ml) ground black pepper
1/2 t (2.5 ml) white sugar
salt to taste
2 t (10 ml) finely chopped fresh coriander
1/2 cup (125 ml) cream, mixed with 1 cup (250 ml) water
1 T (15 ml) chopped fresh coriander, for garnish

Prepare the Tandoori murgi chicken and keep it warm. Heat butter in a large, non-stick frying pan over medium heat. Stir garlic and ginger pastes and sauté for a few seconds. Stir in all the rest of the ingredients except for the cream and water, and coriander. Stir and cook for 1 minute and then stir in the cream mixture.

Bring to a simmer, add the cooked chicken and cook while stirring gently for 2 minutes or until heated through. Transfer to a serving dish and garnish with the chopped fresh coriander. Serve hot with naan or chapati, a vegetable side dish and kachoomber raita. 

* Gives a very subtle flavour to this dish. Omit if you do not have it in stock.

NAAN 
LEAVENED BREAD

MAKES 8 LARGE NAANS

2 1/2 t (12.5 ml) dried yeast
4 T (60 ml) warm water
2 t (10 ml) sugar
2/3 cup (160 ml) milk, at room temperature
2/3 cup + 2 T (190 ml) low-fat yoghurt, whisked
1 egg, beaten*
2 T (30 ml) melted, unsalted butter
4 1/2 cups (540 g) cake flour
1 t (5 ml) baking poser
1/2 t (2.5 ml) salt
extra flour for dusting
2 T (30 ml) oil
2 t (10 ml) poppy seeds

Mix the yeast, warm water and sugar in a bowl and let it stand for 3-4 minutes until it becomes frothy. Mix together the milk, yoghurt, egg and melted butter and set aside. In a separate mixing bowl sieve together the flour, baking powder and salt. make a well in the centre and add the yeast and the milk and yoghurt mixture. Fold in all the ingredients and then knead it until smooth. Cover the bowl tightly with foil or clingfilm and place it in a warm place for 45 minutes to 1 hour, or until the dough has almost double its initial volume. Preheat the oven to 200ºC.

Divide the dough into 8 equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or clingfilm. take one round, flatten it slightly wit h your fingertips and roll it on a floured pastry board with a rolling pin. Pull one edge to give the naan a tear shape, which should be about 24 cm long and about 15 cm wide at the widest point. Brush the top surface with a little oil or melted butter, sprinkle with a few poppy seeds and place on a greased baking tray. Roll all the naans and bake in preheated oven for 10-12 minutes. Wrap in napkins to keep warm and serve hot. 

* 4T (60 ml) of extra yoghurt may be substituted for the egg.