Easy Indian Cooking (28 page)

4 cups (540 g) all-purpose flour

1 package (about 0.6 oz/18 g) dry active yeast

2 teaspoons nigella seeds

½ teaspoon baking powder

½ teaspoon salt

3 tablespoons chopped fresh rosemary

1 egg, whisked

2 tablespoons clarified butter

¾ cup (180 g) plain yogurt

1¼ cups (300 ml) milk, warmed (to about 110°F/43°C)

1
Sift the flour into a large bowl and make a well in the center. Add the yeast, nigella seeds, baking powder, salt and rosemary. In another bowl, mix the egg, clarified butter, and yogurt. Pour 1 cup (250 ml) of warmed milk into the flour and mix to form a soft dough. If the dough seems dry add the remaining ¼ cup (65 ml) of milk.

2
Turn onto a floured work surface and knead for 5 minutes, or until smooth and elastic. Put in an oiled bowl, cover, and leave in a warm place to double in size, about 2 to 3 hours.

3
Preheat the oven to 400ºF (200°C).

4
Punch down the dough, knead it briefly and divide into 10 portions. Roll out the dough into 6 or 7-in (15 to 18-cm) circles. Arrange the rolled breads on a greased baking sheet. Bake on the top shelf for 7 minutes, and then turn the naan over and bake for another 5 minutes. Serve hot.

spinach and thyme roti flatbreads

Makes
15
Preparation
10 minutes, plus 30 minutes (dough rest)
Cooking
10 minutes

This is basically made with the same dough as the Potato and Dill Stuffed Parathas (page 74); I have simply used different ingredients to flavor it. Feel free to use a variety of dry spices or greens to make the chapati more interesting to the eye and the palate.

4 cups (200 g) spinach leaves, cooked and chopped

4 cups (500 g) all-purpose flour

1 teaspoon salt

½ cup (32 g) fresh thyme leaves, chopped

1 teaspoon oil, plus more for oiling griddle

1 cup (250 ml) water

1 cup (100 g) melted clarified butter

1
Squeeze the extra water out of the spinach. Sift the flour and salt into a bowl and make a well in the center. Add the spinach, thyme, oil and water to the well and mix to form a soft, pliable dough.

2
Turn out the dough onto a floured surface and knead for 5 minutes. Place in an oiled bowl, cover, and allow to rest for 30 minutes.

3
Divide the dough into 15 balls. On a lightly-floured surface, evenly roll out each portion to a very thin 6-in (15-cm) circle.

4
Heat a griddle or large cast-iron skillet over medium-high heat, oil it lightly, and cook the roti one at a time. Cook for 2 to 3 minutes on each side. The roti will fluff and brown around the edges. Brush lightly with clarified butter and serve warm.

basmati rice with dry-roasted spices

Serves
4
Preparation
15 minutes
Cooking
15 minutes

This is a very simple way to turn an everyday rice dish into something exciting and flavorful. The flavor of toasted spices in the rice marries very well with any vegetable or meat dish, and can be used as your standard rice for any Indian fare. You can even make this dish with just one of the spices, like the cumin or the peppercorns, instead of using the entire array.

1½ teaspoons cumin seeds

1 teaspoon whole cloves

½ teaspoon black peppercorns

5 to 7 green cardamom pods

1½ cups (300 g) uncooked basmati rice, washed in 3 to 4 changes of water, and drained

1 tablespoon oil or clarified butter

2¾ cups (600 ml) water

1 teaspoon salt

1 tablespoon finely-chopped fresh mint leaves

1
Place the cumin seeds, cloves, black peppercorns, and the cardamom in a medium saucepan and toast, stirring and shaking the pan, over medium-high heat until highly fragrant, about 1 minute.

2
Add the drained rice and oil or clarified butter and continue to toast another 1 to 3 minutes, stirring gently, without breaking the grains of the rice.

3
Add the water and salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest for 5 minutes. Transfer to a serving platter, garnish with mint, and serve.

mint pilaf with potatoes and cumin

Serves
6
Preparation
15 minutes
Cooking
15 minutes

One of my personal favorites, I end up making this pilaf for my family and friends very often. Although it’s one of my comfort foods, I make it when entertaining as well. When served with Beet and Pineapple Raita (page 23), it makes for a hearty meal.

3 teaspoons cumin seeds, toasted and coarsely crushed

2 tablespoons oil

1 small onion, thinly sliced

1 small potato, peeled and cut into

½-in (1.25-cm) dice

1½ tablespoons peeled and minced ginger

2 tablespoons minced fresh mint leaves

1 fresh green chili pepper, deseeded and minced

1¼ cups (250 g) uncooked basmati rice, rinsed and drained

2¼ cups (550 ml) water

1 teaspoon salt

1
Toast the cumin in a medium pan over medium heat, stirring until fragrant, about 2 minutes. Remove from the pan and let cool. Crush the seeds and set aside.

2
Heat the oil in a large saucepan over medium-high heat and sauté the onion until brown, about 5 to 7 minutes. Add the potato, ginger, half of the mint and the green chili and cook, stirring, about 2 minutes.