Easy Indian Cooking (30 page)

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh coriander leaves (cilantro)

1 teaspoon saffron threads, soaked 5–10 minutes in ¼ cup (65 ml) warm milk

1½ cups (150 g) sliced onions, crisply fried (page 6)

2 tablespoons cashew nuts, toasted

Biryani Marinade

5 large cloves garlic

1 (3-in/7.5-cm) piece peeled fresh ginger

1 tablespoon chopped fresh mint leaves

2 fresh green chili peppers, stemmed

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

2 tablespoons fresh lime juice

2 cups (490 g) nonfat plain yogurt, whisked until smooth

1 tablespoon garam masala

Salt, to taste

1
Make the Biryani Marinade by blending the garlic, ginger, mint, green chili peppers, coriander and lime juice in a food processor or a blender to make a smooth purée. Transfer to a bowl and mix in the yogurt, garam masala, and salt. Add the chicken and mix well, making sure all the pieces are well coated with the marinade. Cover and marinate for at least 8 hours or overnight in the refrigerator.

2
Preheat the oven to 350ºF (175ºC).

3
In a large non-stick saucepan, bring the water to a boil over high heat and add the rice. Return the water to a boil, then reduce the heat to medium-low and cook, uncovered, until the rice is half cooked, about 7 to10 minutes. Drain the rice and discard the water.

4
Heat the oil over medium-high heat in a large non-stick, oven-safe saucepan with a tight-fitting lid.

5
Add the mace, cardamom pods, cinnamon, bay leaves and cumin seeds, stirring constantly until fragrant, about 1 minute.

6
Add the marinated chicken with all the marinade and sauté, stirring frequently, until lightly brown, about 5 to 10 minutes. Remove from the heat.

7
Sprinkle the mint and coriander on top of the chicken, then cover everything well with the partially cooked rice. Top the rice with the saffron milk, seal the pan well with aluminum foil, and place the lid tightly over the foil.

8
Bake for about 30 minutes. Remove from the oven, fluff the top of the rice lightly with a fork, arrange the fried onions and toasted cashew nuts on top and serve hot.

CHAPTER SEVEN

beans

 
 
Dals
,
though souplike in consistency, are much thicker than a typical Western soup. They are made with dried beans, usually lentils, and are an important source of much needed protein in a vegetarian diet, or to supplement minimal amounts of meat.
Dals
are eaten along with the meal, and often treated like an additional vegetable. They can often serve as a simple accompaniment to rice or a
roti
.

Dals
are probably the most common and significant dishes in India—no Indian meal is complete without them. They are eaten in all parts of India in various forms ranging from spicy to mild, and mostly vegetarian. In certain parts of India, meats are also incorporated into
dals
to make them a complete meal.

Most
dal
recipes are quite simple to prepare. The standard preparation of
dal
begins with boiling a single variety or mix of
dal
,
or beans, in water with some turmeric and salt to taste. When tender, the
dal
is combined with tempered spices.

Dals
are easily the most convenient dish to prepare as part of a weekday Indian meal! Included in this chapter are some nontraditional legumes, such as cannellini and petit pois, that are easily available in your local supermarket. If your local grocery has an Indian section, you will easily find the rest of the dry beans in that aisle. If not, your last and most successful resort would be the local Indian store!

chickpeas with spinach and fingerling potatoes

Serves
6
Preparation
15 minutes
Cooking
35 minutes

Commonly known as garbanzo beans in the U.S., the chickpea is also a staple in the Indian kitchen. Like most legumes, chickpeas are very high in dietary fiber and protein. The addition of spinach, which is extremely rich in anti-oxidants and vitamins, and fingerling potatoes, rich in starch and carbohydrates, makes this dish a wholesome and complete meal for vegetarians.

1 lb (500 g) fingerling potatoes Salt

3 tablespoons oil

2 teaspoons cumin seeds

1 large onion, chopped

¼ teaspoon ground turmeric

½ tablespoon crushed red chili flakes

1 tablespoon peeled and minced fresh ginger

1 tablespoon minced garlic

1 lb (500 g) fresh spinach, trimmed, rinsed and chopped

2 cups (320 g) dried chickpeas, washed, soaked overnight and drained, or one 16-oz (400-g) canned chickpeas, drained and rinsed well

1½ cups (375 ml) water

½ cup (20 g) fresh coriander leaves (cilantro), finely chopped

1 tablespoon ground coriander

2 small tomatoes, cut into 6 wedges each

1
Boil the potatoes in lightly salted water until soft, about 20 minutes. Let them cool, and then cut into 1-in (2.5-cm) pieces.

2
Heat the oil In a large saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and turmeric, reduce the heat to medium and cook, stirring, until slightly brown, about 3 minutes.

3
Add the crushed red chili flakes, ginger and garlic and stir for 1 minute. Then add the spinach and cook, stirring until wilted, about 3 minutes.

4
Add the potatoes, chickpeas, water and fresh coriander, and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook until the chickpeas are well blended and fragrant, about 5 minutes. Mix in the ground coriander and cook for another 3 minutes. Serve hot garnished with tomato wedges.

black-eyed peas with mushrooms

Serves
6
Preparation
15 minutes, plus 8 hours (dried pea soak time)
Cooking
1 hour

Black-eyed peas are rich in protein and carbohydrates; a great source of energy. A traditional ingredient in the southern U.S., the lobia bean, as it is known in India, is often used as a staple legume in vegetarian households. The mushrooms add to the wholesomeness of this dish. Dried peas soaked overnight taste best, but canned peas work as well. This dish is a favorite vegetarian offering for its full and robust flavor.

1 cup (180 g) dried black-eyed peas, soaked and drained, or 2 (15-oz/425-g) cans black-eyed peas, drained