How to Cook Indian (28 page)

4. Put the mashed potatoes in another bowl. Add the remaining ½ teaspoon salt and stir well. Divide into 12 portions.

5. Roll each portion of potato into a ball and flatten into a round disk. Place a portion of apricot-khoya mixture in the center, gather the edges to enclose the filling, and seal well. Gently roll into a ball again and flatten slightly.

6. Put the cornstarch on a plate and roll the kebabs in it. Shake off the excess and set aside on another plate.

7. Place a nonstick sauté pan over medium heat and add the remaining ¼ cup (50 ml) oil. When small bubbles appear at the bottom of the pan, gently slide in the kebabs, a few at a time, and cook, turning continuously, for 4 to 5 minutes or until golden brown on both sides.

8. Serve hot.

Lehsuni Tandoori Aloo

Crisp stuffed potatoes

This recipe may seem a little elaborate on first reading, but the actual preparation is quite simple. This unusual, beautifully presented vegetarian dish is very popular in my Yellow Chilli restaurants.

Serves 6.

For the potato shells and filling:

8 small potatoes

1 quart (800 ml) plus 2 tablespoons vegetable oil

1 teaspoon caraway seeds

10 to 12 cloves garlic, chopped

1 medium red onion, chopped

1 teaspoon table salt

1-inch (2½-cm) piece fresh ginger, chopped

3 green chiles, stemmed and chopped

4 ounces (100 grams)
paneer
(pressed fresh cheese; page 17), grated

½ cup (40 grams) grated mild white cheese

2 tablespoons chopped fresh cilantro

For the marinade:

1 cup (275 grams) plain Greek yogurt

2 teaspoons fresh ginger paste (page 12)

2½ teaspoons fresh garlic paste (page 12)

2 tablespoons freshly squeezed lemon juice

1 teaspoon table salt

1 tablespoon red chile powder

2 teaspoons
garam masala
(spice mix; page 27)

¼ cup (35 grams) ground
dalia
(roasted
chana dal,
store-bought)

1 tablespoon filtered mustard oil (see Note page 87)

For baking and serving:

2 tablespoons vegetable oil

Melted butter for basting

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

1. Make the potato shells and filling: Peel the potatoes. With a sharp knife or the peeler, scoop out the flesh from the center of one side of each potato to make a hollow. Mince the trimmings.

2. Place a nonstick wok over high heat and add 1 quart (800 ml) of the vegetable oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, add the hollowed potatoes, and cook, stirring occasionally with a slotted spoon, for 3 minutes or until lightly browned. Remove with the slotted spoon and drain on paper towels.

3. Place a nonstick sauté pan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the caraway, garlic, and onion, and sauté for 2 to 3 minutes.

4. Add the chopped potato trimmings and sauté for 8 minutes. Add the salt and stir well.

5. Add the ginger and chiles, and cook for 2 minutes. Remove from the heat and transfer the mixture to a bowl.

6. Add the
paneer,
cheese, and cilantro. Stir well and set aside.

7. Make the marinade: Combine the yogurt, ginger paste, garlic paste, lemon juice, salt, chile powder,
garam masala, dalia,
and mustard oil in a large bowl.

8. Bake and serve the potatoes: Preheat the oven to 425°F/220°C. Grease a baking sheet with 1 tablespoon of the oil.

9. Stuff the filling into the hollowed potatoes. Put the stuffed potatoes in the marinade and turn to coat them well on all sides.

10. Place them upright on the baking sheet. Drizzle with the remaining 1 tablespoon oil and bake in the preheated oven for about 15 minutes.

11. Baste with butter and bake for 5 minutes.

12. Halve each potato and place on a serving platter. Sprinkle with the
chaat masala
and serve hot.

Makai, Badam, Aur Akhrot Ki Tikki

Corn, almond, and walnut patties

Hyderabadi food is the royal cuisine of India—and royalty indulges in rich foods. This probably explains the nuts and cheese in this dish, and also the exotic lotus root and sweet corn. It takes time to prepare and assemble all the ingredients, but the payoff is worth it! Serve the patties accompanied by
pudina aur dhaniya
chutney (mint-and-cilantro chutney; page 22).

Makes 20.

7 ounces (200 grams) canned lotus root (see Note)

1½ cups (225 grams) fresh or canned corn kernels

20 almonds, blanched and peeled (page 40)

About 2 cups (400 ml) vegetable oil

1 teaspoon caraway seeds

1 teaspoon red chile powder

1 teaspoon ground black pepper

1 teaspoon ground fennel

1 teaspoon
garam masala
(spice mix; page 27)

1 teaspoon
chaat masala
(spice mix for
chaat;
page 24)

3½ ounces (100 grams)
paneer
(pressed fresh cheese; page 17), grated

1 teaspoon table salt

½ cup (40 grams) grated mild white cheddar cheese

1 tablespoon freshly squeezed lemon juice

1-inch (2½-cm) piece fresh ginger, chopped

2 tablespoons chopped fresh cilantro

16 walnut halves, chopped

24 raisins, chopped

1. Drain the lotus root, transfer to a food processor, and process to a paste. Set aside in a bowl.

2. Drain the corn if using canned, transfer to the processor, and process to a paste. Set aside in a bowl.

3. Put the almonds in the food processor, process to a paste, and set aside.

4. Place a nonstick wok over medium heat and add 2 tablespoons of the oil. When small bubbles appear at the bottom of the wok, add the caraway and sauté for 30 seconds or until fragrant. Add the lotus root paste, corn paste, and almond paste, and sauté for 10 minutes or until the mixture is very thick.

5. Add the chile powder, pepper, fennel,
garam masala,
and
chaat masala,
and stir well. Add the
paneer
and salt, and stir well. Cook until the mixture leaves the sides of the wok and looks well combined.

6. Remove from the heat, and add the cheddar cheese, lemon juice, ginger, and cilantro. Let cool.

7. Divide the mixture into 20 portions and shape into smooth balls. Stuff the balls with walnuts and raisins and roll into balls again. Flatten them slightly into patties.

8. Place a large nonstick sauté pan over medium heat and add 2 to 3 tablespoons of the oil. When small bubbles appear at the bottom of the pan, place 4 patties in the pan and cook for 3 to 4 minutes or until the undersides are lightly golden. Turn with a spatula and drizzle some more oil around the edges of the patties. Cook for 3 to 4 minutes or until the other side is lightly golden. Drain on paper towels. Repeat with the remaining patties.

9. Serve immediately.

If using fresh lotus roots, clean them thoroughly by scrubbing them well under running water. Peel them and then chop roughly. Boil in 2 cups (400 ml) water in a nonstick saucepan over medium heat for 10 minutes or until soft. Drain and let cool.