How to Cook Indian (24 page)

Hare Masale Ka Bhuna Paneer

Paneer
with mint and cilantro

Paneer
and vegetables are coated in a spicy green marinade and broiled. Tart, juicy, fresh pomegranate seeds and the distinctive flavor of mustard oil make the dish special.

Serves 4.

4 ounces (125 grams)
paneer
(pressed fresh cheese; page 17)

For the first marinade:

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

2 tablespoons freshly squeezed lemon juice

1 teaspoon table salt

For the second marinade:

1 cup (25 grams) fresh cilantro leaves

½ cup (12 grams) fresh mint leaves

2 tablespoons fresh pomegranate arils

¾-inch piece fresh ginger, chopped

5 cloves garlic

6 green chiles, stemmed and chopped

1 cup (270 grams) drained plain yogurt

½ teaspoon table salt

½ teaspoon
garam masala
(spice mix; page 27)

2 teaspoons ground roasted cumin (page 32)

¼ cup (25 grams)
besan
(chickpea/gram flour), roasted (see Note)

1 tablespoon
kasoori methi
(dried fenugreek leaves), ground

1 tablespoon filtered mustard oil (see Note page 87)

10 fresh curry leaves

1 large tomato, seeded and cut into 1-inch (2½-cm) cubes

1 medium green bell pepper, cut into 1-inch (2½-cm) cubes

1 medium red onion, cut into 1-inch (2½-cm) cubes

5 tablespoons butter, melted

1 tablespoon freshly squeezed lemon juice

2 teaspoons
chaat masala
(spice mix for
chaat;
page 24)

1. Cut the
paneer
into 8 (1-inch/2½-cm) cubes and set aside.

2. Make the first marinade: Put all the ingredients in a large bowl and stir well. Add the
paneer
and stir gently to coat. Set aside for 30 minutes.

3. Make the second marinade: Blanch the cilantro and mint in boiling water for 1 minute, then drain in a colander. Wash under cold running water for 30 seconds, then let drain for 30 minutes. Put the cilantro and mint, the pomegranate arils, ginger, garlic, chiles, and 2 tablespoons water in a food processor. Process to a paste. Transfer to a large bowl.

4. Add the yogurt, ½ teaspoon salt, the
garam masala,
cumin,
besan,
and
kasoori methi,
and stir well.

5. Put the mustard oil in small saucepan and place over low heat. Tear the curry leaves into small bits. When the oil begins to smoke, add the curry leaves and immediately remove from the heat and pour into the second marinade.

6. Add the
paneer
pieces (along with the first marinade) and the tomato, bell pepper, and onion. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 3 to 4 hours.

7. Preheat the broiler to high.

8. String the
paneer
alternately with the tomato, pepper, and onion onto skewers. Put the skewers on a baking sheet and broil for 3 to 4 minutes. Baste with 2 tablespoons of the butter, then broil for 2 to 3 minutes more.

9. Put the remaining 3 tablespoons melted butter in a nonstick sauté pan and place over medium heat. Remove the grilled paneer and vegetables from the skewers and add them to the hot butter. Stir-fry for 30 seconds over high heat.

10. Transfer to a serving bowl and sprinkle with the lemon juice and
chaat masala.

11. Serve immediately.

To roast
besan,
place a small nonstick sauté pan over medium heat and add the
besan.
Roast, stirring continuously, until the
besan
is fragrant and lightly browned.

Idiappam

A South Indian rice snack

Four simple ingredients—rice, water, oil, and salt—result in a masterpiece of a dish. Although it is not commonly made in modern households in South India, this airy treat does come into the limelight on special occasions. Whenever I am in Kerala, I make a point of having this for breakfast at least once. Serve the
idiappam
sprinkled with fresh coconut and drizzled with coconut milk or a chutney.

This recipe requires an
idiappam
press. It is made of wood or metal and has a fine mesh through which the dough is pushed to form thin, noodlelike strings. You can find them at many Indian grocery stores and online.

Serves 4.

2½ cups (300 grams) short-grain rice

2 tablespoons vegetable oil

1½ teaspoons table salt

1. Wash the rice, drain, and soak in 3 cups (600 ml) water for about 2 hours. Drain well and spread out on a clean, dry, absorbent cloth in an airy place for 30 minutes. Put in a mini food processor and process to a smooth powder. Shake the rice through a fine sieve and discard the large bits in the sieve. Measure the volume of ground rice and pour an equal volume of water into a saucepan.

2. Place the water over high heat, bring to a rapid boil, and add the oil and salt. Lower the heat to low. Gradually add the rice flour in a continuous stream, stirring constantly to prevent lumps from forming.

3. Add ¼ cup (50 ml) water if the mixture seems too thick. Cook for 5 minutes, remove from the heat, and let rest, covered, for about 5 minutes.

4. When cool enough to handle, transfer the dough to a flat plate and knead well with damp hands for 5 minutes.

5. Divide the dough into 12 balls that will fit into an
idiappam
press.

6. Heat 2 cups (400 ml) water in a steamer. Arrange the balls on a perforated plate and place it in the steamer. Steam for about 15 minutes or until cooked. Cover and keep warm.

7. Put the steamed rice-flour balls one by one into the
idiappam
press and press them onto a plate and let cool.

8. Serve at room temperature.

Idlis

South Indian steamed rice dumplings

Soft and spongy
idlis
(rice dumplings) are always served with
sambhar
(page 32) and coconut cilantro chutney (page 520). It is not difficult to make
idlis
at home. This hot, healthy snack is probably the lightest—but also the most filling—snack in the South Indian repertoire.

You will need an
idli
steamer for this (page 591); they are readily available at Indian grocery stores.

Makes 20.

1 cup (200 grams) parboiled rice

¼ cup (50 grams) raw short-grain rice

½ cup (100 grams)
dhuli urad dal
(split skinless black gram)

½ teaspoon fenugreek seeds

1 teaspoon table salt

Vegetable oil for the
idli
trays

1. Put the parboiled rice and raw rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 2 to 3 hours.

2. Wash and soak the
dal
and fenugreek seeds in 1 cup (200 ml) water for 2 to 3 hours.

3. Drain the
dal
and fenugreek, and put in a food processor with ½ cup (100 ml) water. Process to a smooth and spongy batter. Transfer to a nonstick saucepan.

4. Drain the rices and put in the same food processor with 1 cup (200 ml) water. Process to a slightly coarse mixture. Transfer to the saucepan with the
dal
mixture.

5. Add the salt and stir thoroughly in brisk whipping motions so as to aerate the batter well. It should have a pancake batter consistency.

6. Cover the pan with a tight lid and set aside in a warm place overnight to ferment.

7. Heat 2 cups (400 ml) water in a steamer and lightly oil the
idli
trays. Gently stir the batter and pour it into the trays, taking care not to fill the indentations to the brim. Fit the trays onto the stand and put in the steamer. Cover and steam for about 10 minutes or until a toothpick inserted in an
idli
comes out clean.

8. Take the
idli
stand out of the steamer and set aside to cool slightly. Spoon the
idlis
out and keep them covered with a double layer of damp cheesecloth until it is time to serve.