1,000 Indian Recipes (284 page)

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

¹
⁄
₄
teaspoon salt, or to taste

Freshly ground black pepper

1.
Prepare the rice. Then place the mushrooms in a large nonstick skillet (with no oil) and cook, stirring, over medium-high heat until they release their juices. Continue cooking until the juices evaporate and the mushrooms are golden, 5 to 7 minutes. Remove to a bowl.

2.
To the same skillet, add the oil and red chard and cook, stirring, over medium-high heat until wilted, about 3 minutes. Add the garlic, green chile peppers, and salt, reduce the heat to medium, cover the skillet, and cook until the leaves are soft, 7 to 10 minutes. Mix in the mushrooms.

3.
To serve, arrange the rice in 3 to 4 diagonal rows on a platter, each about 2 inches apart. Fill the empty rows with the mushrooms and chard. Garnish with black pepper and serve.

Spinach and Red Bell Pepper Pilaf

Palak aur Shimla Mirch ka Pullao

Makes 4 to 6 servings

Brilliantly colored with red, green, and white, this dish is fit to be a centerpiece on any table. Include it on a party menu, serve it at barbecues, or at home with a
dal
(legume) dish or curry.

1 teaspoon
Chaat Masala
(or store-bought)

4
¹
⁄
₂
cups (1 recipe)
Simple Cumin Basmati Rice

1 tablespoon peanut oil

1 large clove garlic, minced

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

1 teaspoon ground dried fenugreek leaves

1 large bunch fresh spinach, washed, trimmed, and coarsely chopped

1 large red bell pepper, cut into
³
⁄
₄
-inch dice

¹
⁄
₂
teaspoon salt, or to taste

1 tablespoon minced fresh mint leaves

¹
⁄
₄
teaspoon garam masala

1.
Prepare the chaat masala and the rice. Then heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the garlic, green chile peppers, fenugreek, and spinach and cook, stirring, until the spinach is wilted.

2.
Lower the heat to medium, add the bell pepper, cover the pan, and cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Mix in the salt.

3.
Add the cooked rice and chaat masala and cook, stirring carefully, to mix. Cover and set aside 3 to 5 minutes to blend the flavors. Transfer to a serving platter, sprinkle the mint and garam masala on top, and serve.

Grilled Bell Pepper Fried Rice

Bhuni Shimla Mirch ka Pullao

Makes 4 to 6 servings

This is one of my inventive recipes, not something normally made in Indian kitchens. I've been making it for years for my family and for parties. Its smoky flavors and lovely colors always earn compliments.

4 to 5 small red and yellow bell peppers, washed

1 pasilla chile or green bell pepper, washed

2 tablespoons olive oil

1 small onion, cut in half lengthwise and thinly sliced

1 large clove fresh garlic, minced

1
¹
⁄
₄
cups basmati rice, sorted and washed in 3 to 4 changes of water

1 tablespoon ground coriander

¹
⁄
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cup finely chopped fresh cilantro, including soft stems

2
¹
⁄
₃
cups water

³
⁄
₄
teaspoon salt, or to taste

Finely chopped scallion, green parts only

1.
Roast the peppers as described in
Roasting and Grilling Vegetables
. Transfer to a bowl, cover with plastic wrap or foil, and set aside to cool, about 5 to 7 minutes. While they are still a little warm, peel off only the highly charred skin. Discard the stems and seeds and chop the peppers coarsely. Strain and save any juices that may have accumulated in the bowl.

2.
Heat the oil in a large nonstick saucepan over medium-high heat and cook the onion, stirring, until golden, 5 minutes. Add the garlic, rice, coriander, and cilantro and cook over medium heat, stirring carefully, until golden, about 5 minutes.

3.
Add the water, salt, and any reserved juices from the peppers and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Gently mix in the roasted peppers, cover the pan, and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving dish, fluff with a fork, garnish with the scallion greens, and serve.

Corn, Peas, and Tomato Fried Rice

Makki, Muttar, aur Tamatar ka Pullao

Makes 4 to 6 servings

This is a simple dish, generally made with peas, but I often mix in corn for added interest and color.

4 cups (1 recipe)
Steamed Basmati Rice (Absorption Method)

1 teaspoon peanut oil

2 tablespoons peeled minced fresh ginger

1 large clove fresh garlic, minced

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

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 tablespoon ground dried curry leaves

1 teaspoon ground dried fenugreek leaves

1 teaspoon ground dried mint leaves

¹
⁄
₄
teaspoon ground turmeric

¹
⁄
₈
teaspoon ground asafoetida

1
¹
⁄
₂
cups frozen peas, thawed,

1
¹
⁄
₂
cups frozen corn kernels, thawed

1 small onion, finely chopped

1 teaspoon salt or to taste

1 large tomato, coarsely chopped

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

1.
Prepare the rice. Then heat the oil in a large nonstick wok or skillet over medium-high heat and cook the ginger, garlic, and green chile peppers, stirring, about 1 minute. Add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, fenugreek leaves, mint leaves, turmeric, and asafoetida and stir 30 seconds.

2.
Add the peas, corn, onion, and salt and stir until golden, about 5 minutes. Add the tomato and cilantro, then carefully mix in the cooked rice. Cover and cook over low heat about 5 minutes to blend the flavors. Transfer to a platter and serve.

Mixed Vegetable Pilaf

Sabzi Pullao

Makes 4 to 6 servings

This old family-style
pullao
has as many variations as there are ways to combine vegetables. It is simple enough to be made every day, yet be made fancy, depending upon your choice of fresh vegetables.

Carrots, peas, cauliflower and other everyday vegetables fall in the simple category; for a fancier version use baby squash, fresh wild mushrooms, orange and yellow bell peppers, and other colorful vegetables.