Easy Indian Cooking (14 page)

½ teaspoon red pepper flakes

2 teaspoons cumin seeds, toasted and coarsely ground (page 7)

2 cups (300 g) halved yellow pear tomatoes

1 cup (150 g) halved red cherry tomatoes

1 cup (150 g) halved orange cherry tomatoes

1 tablespoon chopped fresh basil

1
Combine the lemon juice, red onion, honey, olive oil, salt, red pepper flakes and ground cumin in a small bowl. Whisk until well blended.

2
Gently toss all the tomatoes together in a large salad bowl. Pour the dressing on top, add the chopped basil and gently toss to mix well. Serve immediately.

tropical fruit salad with chili lime vinaigrette

Serves
4
Preparation
15 minutes

I call for pineapple and mangoes in this recipe, but feel free to add other sweet fruits from the tropics, like papayas, kiwis and melons. The red onions, chili flakes and balsamic vinegar complement the sweetness of the fruit.

red onion, red bell pepper and coriander, and toss until coated. Serve chilled.

5 tablespoons white balsamic vinegar or white wine vinegar

3 tablespoons fresh lime juice

1½ teaspoons sugar

Salt, to taste

2 teaspoons red pepper flakes

½ cup (125 ml) extra-virgin olive oil

1 large, firm, ripe mango, peeled and cut into ½-in (1.25-cm) cubes

1 lb (500 g) fresh pineapple, peeled, cored and cut into ½-in (1.25-cm) cubes

1 red onion, thinly sliced

1 small red bell pepper, deseeded and thinly sliced

1 cup (40 g) fresh coriander leaves (cilantro), chopped

1
Whisk the vinegar, lime juice, sugar, salt and red pepper flakes together in a large bowl until the sugar is dissolved. Add the oil in a thin stream, whisking until emulsified.

2
Add the mango, pineapple,

carrot and cucumber salad with spiced mustard dressing

Serves
2
Preparation
10 minutes
Cooking
5 minutes

This is a summer salad that’s very simple to make. I have used yogurt instead of mayonnaise to give it a lighter feeling. Tempering the spices results in a headier flavor. The freshness of this dish is further accentuated when it is served chilled—ideally as part of a summer lunch menu.

4 tablespoons plain yogurt

2 tablespoons sesame seeds, toasted and ground

2 teaspoons cumin seeds, toasted and ground

½ lb (250 g) cucumbers, peeled, deseeded and diced

½ lb (250 g) carrots, grated

Salt, to taste

2 teaspoons oil

½ teaspoon black mustard seeds

1 small, fresh green chili pepper, slit lengthwise and deseeded

¼ teaspoon ground turmeric

¼ teaspoon Asian chili powder or ground cayenne pepper

1 tablespoon fresh lemon juice

2 tablespoons minced fresh mint leaves, for garnish

1
Toast the cumin seeds in a heavy-bottomed skillet over medium heat, until aromatic. Grind the toasted cumin seeds with a mortar and pestle or coffee grinder.

2
Combine the yogurt, sesame seeds and cumin seeds in a small bowl. Mix well to make a smooth paste. Mix in the cucumbers, carrots and salt. Set aside.

3
Heat the oil in a small skillet over medium heat. Add the black mustard seeds and chili pepper, and cook for about a minute, stirring until aromatic.

4
Add the turmeric and Asian chili powder to the skillet, stir, and immediately pour the flavored oil over the cucumber mixture.

5
Add the lemon juice and toss gently. Place in the refrigerator to chill thoroughly.

6
Serve cold topped with the mint leaves.

chicken skewers with soy ginger glaze

Serves
4
Preparation
10 minutes
Cooking
10 minutes

With a palate for most things spicy and robust, Indians have tailored Chinese cuisine to suit their taste buds. This chicken recipe is my Indianized version of a popular Chinese-American dish. The flavors of the spices in the garam masala complement the sweetness of the honey and the soy, resulting in a perfect balance in flavor.

4 skinless, boneless chicken breasts cut into 1-in (2.5-cm) cubes

Twenty 12-in (30-cm) wooden skewers

Orange slices, for garnish

Soy Ginger Marinade

¼ cup (65 ml) soy sauce

½ cup (125 ml) fresh orange juice

Zest of 1 orange

4 teaspoons oil

2 tablespoons honey

1 tablespoon deseeded and minced green chili pepper

2 teaspoons garam masala

2-in (5-cm) piece peeled and minced fresh ginger

2 cloves garlic, crushed

1
Combine the ingredients for the Soy Ginger Marinade in a small microwave-safe bowl. Heat in the microwave on medium for 1 minute, and then stir.

2
Place diced chicken breasts in a shallow dish. Pour the marinade over top and turn the chicken in the marinade to evenly coat. Set aside to marinate for 25–30 minutes.

3
Soak the skewers in water for 30 minutes while the meat marinates.

4
Preheat a grill to medium-high heat. Remove the chicken from the marinade, but do not discard the marinade.

5
Place 5 to 6 chicken cubes on each skewer, leaving a ⅛-in (3-mm) space between the cubes, and place the skewers on a pan.