Easy Indian Cooking (12 page)

1
Peel the beets before or after cooking. Place the beets in a small pan with water to cover by 2 in (5 cm) and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 15 minutes. (Alternatively, pierce beets, place in 2 in (5 cm) of water, cover and microwave for 6–9 minutes.) Drain and when cool enough to handle, dice peeled beets to about ½ in (1.25 cm). Set aside to cool completely.

2
Mix the yogurt and sour cream together in a serving bowl. Add the cooked beets, pineapple, green onions, garlic powder, chili pepper, salt and black pepper, and stir to blend. Garnish with the fresh coriander leaves and serve.

CHAPTER TWO

appetizers, soups and salads

 
 
Indians tend to be very social and gather around a rich array of snacking options, which includes appetizers, soups and salads. Many of these are spicy in taste and are comparatively lower in fat than most Western equivalents. Indian appetizers may be served with mint, fresh coriander (cilantro), tamarind, coconut chutney or any of the accompaniments included in this book.

In an everyday Indian home, salads are a very simple affair. A few basic fresh vegetables—like carrots, cucumbers, tomatoes and onions—are sliced or chopped, dressed with salt, pepper and lemon juice, and served alongside the meal. Feel free to mix fresh seasonal fruits and vegetables with a homemade dressing made of yogurt, lemon juice and freshly-ground Indian spices.

Indian soups are prepared differently than their Western counterparts. For example, Indian soups are almost never thickened with starch. The delicate use of spices, like cumin seeds, in combination with a moderate amount of green chili peppers, fresh herbs, lentils and vegetables imparts special aromas to these soups and makes them a perfect match for Indian fare. Some parts of India have extreme winter conditions, and some soups—especially the ones that contain aromatics and spices like ginger, cinnamon, and peppercorn—are meant to combat that chill. Most of these would also make a delicious and substantial lunchtime meal, perhaps served with some Indian bread, such as Fresh-Baked Rosemary Naan (page 75).

The soups in this chapter are easy to prepare and most can be made ahead of time and reheated just before serving. You can use a blender or a food processor to prepare them, and make their consistency as thick or thin as you like.

grilled chicken wings with ginger and lemon

Serves
4
Preparation
10 minutes
Cooking
15 minutes

A simple yet delicious grilled chicken dish that always gets raves from the health conscious! Yogurt, used instead of cream or mayonnaise in the marinade, adds taste without adding extra calories. Serve this with an accompaniment like Wasabi and Green Chili Chutney (page 20).

8 whole chicken wings, about 2 lbs (1 kg)

Spiced Yogurt Marinade

1 cup (245 g) plain yogurt, whisked until smooth

1 tablespoon ground cumin

1 tablespoon garam masala

1 teaspoon Asian chili powder or ground cayenne pepper

4-in (10-cm) piece peeled and minced fresh ginger

Salt, to taste

Juice of 2 lemons

8 cloves garlic, finely chopped

1
Remove the tips of the wings and discard. Use kitchen shears or a knife to separate the wings at the joint.

2
To make the Spiced Yogurt Marinade, mix together the yogurt, cumin, garam masala, chili powder, ginger, salt, lemon juice and garlic in a large bowl.

3
Add the chicken wings to the marinade and toss to evenly coat. Cover and refrigerate for 2 to 3 hours.

4
Preheat a grill pan or an indoor electric grill to high heat.

5
Place the chicken wings on the lightly-oiled hot grill in a single layer and cook for 5 or 6 minutes on each side, until the meat is charred at the edges, firm and completely cooked. Serve hot.

curry corn chowder with roasted poblanos

Serves
4
Preparation
10 minutes
Cooking
35 minutes

This innovative twist on corn chowder is hearty enough to be a meal on its own. Roasted and chopped poblano peppers add a nice chunky texture to the chowder, while curry powder and celery provide a unique and piquant taste.

2 poblano peppers

1 lb (500 g) potatoes, peeled and cut into 1-in (2.5-cm) cubes

¼ cup (65 ml) oil

1 teaspoon cumin seeds

1 onion, chopped

¼ cup (25 g) diced celery

½ cup (90 g) diced green bell pepper

Salt, to taste

3 cups (525 g) fresh corn kernels or thawed frozen corn

2 cups (500 ml) vegetable stock or water

1 cup (250 ml) heavy cream

1 tablespoon curry powder

3 tablespoons chopped fresh coriander leaves (cilantro)

1
Preheat the grill or a broiler to medium high heat.

2
Grill or broil the poblanos until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the poblanos and coarsely chop. Set aside.

3
Add the potatoes to a small saucepan with enough water to cover, and cook until tender, 15 to 20 minutes. Drain and set aside.

4
Heat the oil in a large saucepan over medium high heat, then add the cumin, onion, celery and bell pepper, and sauté until the vegetables are softened, about 5 minutes. Add the salt and corn and cook for 3 to 4 minutes longer. Stir in the poblanos, potatoes, stock, heavy cream, curry powder and 1 tablespoon of the chopped coriander, and simmer until the soup thickens, 20 to 25 minutes.

5
Serve hot and garnish with the remaining chopped coriander.

mung bean and spinach samosa

Serves
6
Preparation
10 minutes
Cooking
5 minutes