1,000 Indian Recipes (280 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
1
⁄
2
tablespoons minced fresh curry leaves
2 to 3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh cilantro, including soft stems
2 tablespoons finely sliced scallions, green parts only
1.
In a small bowl, soak the 2 dals in water to cover by 2 inches, about 30 minutes. Drain well and spread on paper towels to dry.
2.
Put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.
3.
In a small nonstick skillet, roast the peanuts, stirring and shaking the pan, over medium heat until golden, about 2 minutes. Transfer to a bowl. In the same skillet, heat the oil over medium heat and cook the red chile peppers and the 2 dals, stirring, until golden, about 1 minute. (Stand away from the pan in case the peppers burst.) Add the mustard seeds, asafoetida, and curry leaves and cook, stirring, another 30 seconds.
4.
Add the roasted peanuts, cook about 1 minute, then transfer everything to the rice pan. Add the lemon juice and mix well. Transfer to a serving platter, garnish with the chopped cilantro and scallion greens, and serve hot. Or refrigerate up to 2 days and serve cold.
Lemon Rice
Nimboo Bhath
Makes 4 to 6 servings
Originally an old classic from Tamilnadu (formerly Madras, in the southeast) that impresses party guests and the lunchbox crowd alike, this dish is a favorite all over southern India. Garnished with red chile peppers and chopped greens, the presentation is enticing and the taste lives up to the promise.
1
1
⁄
2
cups long-grain white rice, sorted
3 cups water
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons fresh lemon juice
2 tablespoons peanut oil
3 to 5 dried red chili peppers, such as chile de arbol, broken
1 tablespoon dried yellow split chickpeas (channa dal), sorted
1 tablespoon dried white urad beans (dhulli urad dal), sorted
2 (1-inch) sticks cinnamon
6 to 8 whole cloves
1
1
⁄
2
teaspoons brown mustard seeds
1/16 teaspoon ground asafoetida
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
1
⁄
2
tablespoons minced fresh curry leaves
1.
In a large bowl, put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Carefully mix in the lemon juice and transfer the rice to a serving platter. Cover and keep warm.
2.
Heat the oil in a small nonstick saucepan over medium-high heat and add the red chile peppers, both the dals, cinnamon, and cloves. Cook, stirring, until the dals are golden, about 1 minute. (Stand away from the pan in case the peppers burst.) Add the mustard seeds, asafoetida, cilantro, and curry leaves and cook, stirring, another minute. Transfer to the rice platter and carefully mix into the rice, taking care that some of this mixture is visible as a garnish. Serve hot.
Variation:
To make this dish in the authentic south Indian way, first spread the freshly cooked rice on a tray and break up any clumps. Then mix in the lemon juice and, finally, top it with the sizzling oil (or ghee) and spices. For a flavor change, sauté and mix in some green peas and minced ginger.
South Indian Sesame Rice
DakshiniTil Bhath
Makes 4 to 6 servings
Serve this savory and spicy rice any time of the day, by itself with a yogurt
raita
or
pachadi
(yogurt side dish), with a
dal
(legume) dish, or simply pack it for school lunches and picnics.
1
1
⁄
2
cups long-grain white rice, sorted
3 cups water
1 teaspoon salt, or to taste
1
⁄
4
cup white sesame seeds
1 tablespoon dried split black urad beans (chilkae vaali urad dal), sorted
2 to 5 dried red chile peppers, such as chile de arbol, broken
2 tablespoons peanut oil
1
⁄
2
teaspoon Asian sesame oil
10 to 12 raw cashews, coarsely broken
8 to 10 fresh curry leaves
2 scallions, green parts only, finely chopped
1.
Put the rice, water, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Let the rice rest undisturbed about 5 minutes.
2.
In a small skillet, over medium heat, dry-roast the sesame seeds until golden, remove to a bowl, and set aside about 2 teaspoons for garnish. Then dry-roast the dal and red chile peppers until golden. Transfer to a spice or coffee grinder, along with the sesame seeds, and grind coarsely.
3.
Heat both oils in a large nonstick skillet over medium heat and cook the cashews and curry leaves, stirring, until golden, 1 minute. Add the scallion greens and stir about 30 seconds.
4.
Add the cooked rice and ground sesame-red chile mixture and mix well. Cover and cook over low heat 3 to 5 minutes. Transfer to a serving dish, garnish with the reserved sesame seeds, and serve.
South Indian Tamarind Rice
Puliyodarai or Puliogore
Makes 4 to 6 servings
Known as
puliyodarai
or
puliogore
in the south, this classic is a tribute to its main ingredient—tamarind. It is primarily tart, with a fruity, sweet fragrance. This rice is lovely by itself and pairs deliciously with a yogurt
pachadi
, such as
Spicy Yogurt with Mango and Coconut
.
1
⁄
2
cup
Tamarind Paste
, or to taste
1
1
⁄
4
cups long-grain white rice, sorted
2
1
⁄
2
cups water
1 teaspoon salt, or to taste
1
1
⁄
2
tablespoons coriander seeds
1 teaspoon white sesame seeds
2 to 4 dried red chile peppers, such as chile de arbol, broken
2 tablespoons vegetable oil or melted ghee
1
⁄
2
cup shelled raw peanuts, without red skin
15 to 20 raw cashews, coarsely chopped
10 to 15 fresh curry leaves
1 teaspoon black mustard seeds
1
⁄
2
teaspoon coarsely ground fenugreek seeds
