1,000 Indian Recipes (174 page)

4.
Add the coriander, cumin, and salt, then mix in the onions and mushrooms. Stir over medium-high heat about 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Oven-Roasted Bell Peppers, Indian Style

Bhunni Shimla Mirch

Makes 4 to 6 servings

This is a California-inspired dish. The peppers are flavored with Indian spices and are different from any you've tasted before. Serve them as a side dish with grilled meat or chicken, toss them in salads, mix them in cooked rice dishes or even in plain yogurt to make a
raita
.

Instead of roasting them in the oven, you can also grill them over hot coals until charred, then peel only the heavily charred portions and proceed with the recipe from Step 3.

8 small to medium bell peppers of mixed colors (about 2 pounds), quartered lengthwise, seeded and stemmed

¹
⁄
₄
teaspoon salt, or to taste

1 tablespoon olive oil

1 large clove fresh garlic, minced

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

¹
⁄
₂
teaspoon coarsely ground ajwain seeds

2 tablespoons minced fresh basil leaves

1 tablespoon minced fresh mint leaves

1.
Preheat the broiler. Place the bell peppers on a lightly greased baking sheet, skin side up, and broil in the oven, about 8 inches from the heating element, until the skin is charred, about 5 minutes. Let cool, then peel off any black skin you wish to, leaving most of the lightly charred skin on the peppers. Transfer to a bowl and mix in the salt.

2.
Heat the oil in a small saucepan over medium-high heat and cook the garlic, green chile peppers, and ajwain seeds about 1 minute, then add the basil and mint and cook another minute. Transfer to the grilled peppers and mix well. Serve immediately or refrigerate up to 10 days.

Spicy Chopped Tomatoes

Tamatar ki Sabzi

Makes 4 to 6 servings

This is a delicious soft-cooked tomato dish that people from the northern parts of India are partial to. Quick-cooking, light, and incredibly flavorful, this dish is a delight with
paranthas
(griddle-fried breads) and over rice.

2 tablespoons vegetable oil

1 (1-inch) piece peeled fresh ginger, cut into thin matchsticks

1 medium onion, cut in half lengthwise and thinly sliced

1 teaspoon cumin seeds

1 tablespoon ground coriander

3 large tomatoes (about 1
¹
⁄
₂
pounds), cut into large pieces

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₂
cup finely chopped fresh cilantro, including soft stems

Freshly ground black pepper, to taste

1.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger and onion, stirring, until golden, about 5 minutes.

2.
Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander and then mix in the tomatoes, green chile peppers, and salt. Cook, stirring, until mushy, about 5 minutes. Add the cilantro and cook about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

Fire-Roasted Corn-on-the-Cob

Bhunna hua Bhutta

Makes 2 to 4 servings

Starting in the early summer and well into the rainy monsoon season in India, there is an enticing aroma in the air. The smoky fragrance of spiced roasting corn wafts down the streets, drawing large crowds of people. Try this easy recipe for your next summer cookout.

1 teaspoon
Chaat Masala
(or store-bought)

4 ears fresh corn

1 lime, cut in half or wedges

1.
Preheat a grill. While it's heating prepare the masala. Then, remove the husks from the corn and place each ear directly over medium-hot heat. Grill, turning as each side gets brown spots, until the whole ear is marked with black and brown spots, about 5 minutes.

2.
Put the chaat masala in a small salad plate. Press the cut side of the lime over the chaat masala, making sure the spices stick to the lime. Then, rub the spicy lime all over the corn, squeezing very gently as you go along until the whole ear is glazed with the spices and lime juice. Serve with additional chaat masala.

Fragrant Spiced Corn

Makki ki Sabzi

Makes 4 to 6 servings

Here is one of my favorite backup dishes. I generally serve it on the side of
dals
(legumes) and griddle-fried breads, but if I need an appetizer salad, I present it over lettuce leaves with a glass of chilled Indian beer.

2 tablespoons
Tamarind Paste
, or to taste

2 teaspoons cumin seeds

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⁄
₂
teaspoon fenugreek seeds

¹
⁄
₂
teaspoon red pepper flakes

1 (1-pound) package frozen corn, thawed

2 tablespoons corn oil

1 small onion, finely chopped

³
⁄
₄
teaspoon salt, or to taste

1 red bell pepper, finely chopped

3 tablespoons finely chopped fresh cilantro, including soft stems

Freshly ground black pepper, to taste

1.
Prepare the tamarind paste. Then in a small nonstick skillet, dry-roast together the cumin, fenugreek, and red pepper flakes over medium heat, stirring and shaking the skillet until the spices are highly fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool, and grind finely in a mortar and pestle or in a spice or coffee grinder.

2.
Place the corn in a nonstick skillet, and stir over medium-high heat until any clinging water evaporates. Transfer to a bowl.

3.
In the same skillet, heat the oil over medium-high heat and cook the onion, stirring, until golden, 3 to 5 minutes. Add the corn, roasted spices, and salt, and cook until the corn is golden, 2 to 3 minutes.

4.
Mix in the tamarind paste and cook until it evaporates and glazes the corn. Add the red bell pepper and cilantro, and cook about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

Zesty Everyday Green Beans