How to Cook Indian (13 page)

Roasted-eggplant yogurt

Serve this roasted-eggplant-and-yogurt dish as a dip or use it as a spread for crackers or bread.

Serves 4.

1 large eggplant

1 teaspoon vegetable oil

1 cup (250 grams) plain yogurt

¼ teaspoon red chile powder

½ teaspoon ground roasted cumin (page 32)

2 green chiles, stemmed and minced

Pinch of asafetida

¾ teaspoon table salt

1. Wash the eggplant and rub it with the oil. Make long slits in it and roast over a medium gas flame or a charcoal grill, turning it with tongs, for 15 minutes or until the inside is soft and the skin is completely charred.

2. Put the eggplant in a bowl of cold water to cool to room temperature. Peel and mash the eggplant in a medium bowl.

3. Whisk the yogurt until smooth.

4. Add the yogurt, chile powder, cumin, chiles, asafetida, and salt to the eggplant. Stir well.

5. Put in the refrigerator to chill for at least 30 minutes before serving.

Cauliflower Koshimbir

Cauliflower salad

This savory dish can be served as a side or as a warm salad. If you don’t have a steamer, you can cook the grated cauliflower in a microwave oven.

Serves 4.

1 medium head cauliflower, grated

1 green chile, stemmed and chopped

1 tablespoon chopped fresh cilantro

1 tablespoon grated fresh coconut (or frozen unsweetened coconut)

2 teaspoons freshly squeezed lemon juice

½ teaspoon table salt

½ teaspoon sugar

2 teaspoons vegetable oil

½ teaspoon black mustard seeds

Pinch of asafetida

1. Place a steamer with 2 cups (400 ml) water over high heat. Put the grated cauliflower in a stainless-steel bowl and place it in the top of the steamer. Cover and steam for 10 minutes. Remove from the steamer and let cool to room temperature.

2. In a deep bowl, combine the cauliflower, chile, cilantro, coconut, lemon juice, salt, and sugar.

3. Place a small nonstick sauté pan over medium-high heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the asafetida and immediately pour this tempering over the cauliflower mixture. Cover immediately to trap the flavors and let stand for 5 minutes.

4. Stir well and serve.

Chile, Pineapple, and Anar Raita

Chile, pineapple, and pomegranate in yogurt

This cooling side dish is perfect with tandoori chicken (page 208).

Serves 4.

2 cups (500 grams) plain yogurt

½ teaspoon sea salt

4 fresh or canned pineapple slices, cut into chunks

½ cup (80 grams) fresh pomegranate arils

¼ teaspoon red chile flakes

10 to 12 fresh mint leaves, chopped, plus 1 sprig for garnish

½ teaspoon ground roasted cumin (page 32)

1. Put the yogurt in a bowl and whisk until smooth. Add the sea salt and whisk again.

2. Add the pineapple, pomegranate arils, chile flakes, and chopped mint, and stir.

3. Sprinkle with the cumin and garnish with the mint sprig. Serve chilled.

Gajarachi Pachadi

Maharashtrian-style carrot salad

This lovely salad from the western Indian state of Maharashtra makes a great side to any grilled dish.

Serves 4.

2 tablespoons
dhuli moong dal
(split skinless green gram)

2 medium carrots, grated

2 or 3 green chiles, stemmed and finely chopped

½ teaspoon red chile powder

1 teaspoon table salt

1 teaspoon freshly squeezed lemon juice

2 teaspoons ghee (page 37)

½ teaspoon black mustard seeds

Pinch of asafetida

½ teaspoon ground turmeric

2 tablespoons chopped fresh cilantro

1 tablespoon grated fresh coconut (or frozen unsweetened coconut)

1. Put the
dal
in a medium bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 1 hour. Drain the
dal
in a colander.

2. Put the
dal
, carrot, chiles, chile powder, and salt in a medium bowl, and stir well. Transfer to a food processor and process coarsely. Add the lemon juice and process. Return the mixture to the bowl.

3. Place a small sauté pan over medium heat and add the ghee. Add the mustard seeds. When they sputter, add the asafetida and turmeric, and stir. Add this tempering to the carrot mixture and stir well.

4. Garnish with the cilantro and coconut, and serve.

Gulmarg Salad

Fruit and vegetable salad

This delightful salad in a lemony dressing should be prepared just before serving; otherwise the apples will begin to brown.

Serves 4.

2 tablespoons freshly squeezed lemon juice

2 medium apples, cored, quartered, and thinly sliced

8 to 10 fresh button mushrooms, sliced

1 medium orange

8 lettuce leaves

1 tablespoon salad oil

2 dried red chiles, seeded and chopped

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

½ teaspoon table salt, or to taste

¾ cup (100 grams) bean sprouts

1 medium carrot, halved lengthwise and thinly sliced

2 medium tomatoes, quartered and sliced

2 medium scallions, white and green parts, sliced

1. Sprinkle ½ tablespoon of the lemon juice on the apple and mushroom slices, and stir gently.

2. Peel the orange and discard the seeds and pith. Separate into segments and cut each of the segments in half.

3. Trim the lettuce leaves, wash under running water, and set aside in a bowl of ice water to keep them fresh and crisp.

4. Combine the remaining 1½ tablespoons lemon juice, the oil, chiles, cilantro, and mint in a medium bowl. Add the salt and stir well.

5. Drain the lettuce leaves and tear them into bite-size pieces. Make a bed of the leaves on a serving dish. Drizzle with one quarter of the dressing.

6. Combine the apples, mushrooms, orange, bean sprouts, carrot, tomatoes, and scallions in a large bowl. Add the remaining dressing, toss to combine, and arrange the mixture on the lettuce. Serve immediately.

Kela Anar Raita

Banana and pomegranate in yogurt

A delicious
raita
of pomegranates and bananas served chilled and garnished with mint leaves. Serve alongside your favorite spicy curry or grilled foods.

Serves 4.

2 medium ripe bananas

1 teaspoon freshly squeezed lemon juice

10 to 12 fresh mint leaves

1 cup (120 grams) fresh pomegranate arils

1½ cups (375 grams) plain yogurt, whisked

1 teaspoon ground roasted cumin (page 32)

1 teaspoon sugar

1 teaspoon black salt

1. Peel the bananas and cut into ½-inch (1-cm) cubes. Sprinkle with the lemon juice to prevent discoloration.

2. Reserve 4 or 5 mint leaves for garnish and finely chop the rest.

3. In a large bowl, combine the bananas, pomegranate arils, yogurt, chopped mint, cumin, sugar, and black salt. Stir well and put in the refrigerator to chill for about 30 minutes.

4. Garnish with the reserved mint and serve cold.

Kelyache Koshimbir

Spicy banana salad

This typical southern Indian salad or side should be prepared just before it is to be eaten. It does not keep long, not even in the refrigerator.

Serves 4.

1½ cups (375 grams) plain yogurt

1 tablespoon sugar

2 green chiles, stemmed and minced

2 tablespoons chopped fresh cilantro

4 medium ripe bananas, peeled and cut into cubes

1 teaspoon table salt

1. Put the yogurt in a medium bowl and beat until smooth.

2. Add the sugar, chiles, and cilantro, and stir well with a spoon. Add the banana and salt, and stir well. Serve immediately.

Khamang Kakdi

Cucumber salad

Cucumber salads are very popular in India, and this is one of my favorites. Be sure to make this just before serving, otherwise it will become too watery.

Serves 4.

3 medium cucumbers

2 green chiles, stemmed and minced

½ cup (75 grams) roasted peanuts, coarsely ground

1/3 cup (40 grams) grated fresh coconut (or frozen unsweetened coconut)

1 tablespoon freshly squeezed lemon juice

1 teaspoon sugar

1 tablespoon ghee (page 37)

½ teaspoon black mustard seeds

¼ teaspoon cumin seeds

1 teaspoon table salt

2 tablespoons chopped fresh cilantro