How to Cook Indian (3 page)

10 cloves garlic, peeled and roughly chopped

1. Put the ginger and garlic in a food processor. Add ¼ cup (50 ml) water and process to a smooth paste.

2. Store in an airtight container in the refrigerator for up to a week.

Green Chile paste

Makes 3 tablespoons (40 grams).

12 green chiles, stemmed and roughly chopped

1. Put the chiles in a food processor. Add 2 tablespoons water and process to a smooth paste.

2. Store in an airtight container in the refrigerator for up to a week.

To make red chile paste, replace the green chiles with 12 fresh red chiles and follow the recipe above.

Appam

Fermented-rice pancakes

Traditionally, fresh toddy (an alcohol made from the sap of palm trees) is used to ferment the batter for
appams.
A special type of cast-iron wok called an
appam kadai
is used to cook these pancakes from the south, but any small nonstick wok will work as well. Just make sure it has a heavy lid. Serve these with
kaikari ishtew
(page 269), lamb
ishtew
(page 387), or
kozhi ishtew
(page 427).

Makes 8.

1 cup (200 grams) short-grain rice

3 slices white bread

½ cup (75 grams) cooked rice

½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

1 teaspoon table salt

½ teaspoon vegetable oil

1. Put the raw rice in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 3 to 4 hours. Drain.

2. Soak the bread in 1 cup (200 ml) water for 15 minutes. Take the slices out and squeeze to remove the excess water.

3. Put the raw rice in a spice grinder, add ¼ cup (50 ml) water, and grind to a smooth paste. Transfer to a large bowl.

4. Put the cooked rice, coconut, and bread in a food processor. Add 2 tablespoons water and process to a smooth batter. Add to the rice paste in the bowl and stir well.

5. Cover the bowl with plastic wrap and set aside in a warm place to ferment overnight.

6. Add the salt and 2 tablespoons water and stir well.

7. Place a small cast-iron or nonstick wok over medium heat, add the oil and 1 tablespoon water, and rotate the wok so that the oil-water mixture coats the entire wok. Pour out the excess oil and water.

8. Pour in 2 ladlefuls of batter and tilt the wok to spread the batter. The edges should be thin and the excess batter should collect at the center. Cover with a heavy lid and cook for 2 to 3 minutes or until the edges of the
appam
start to leave the wok and are crisp and thin and the center is soft and spongy. Repeat with the remaining batter.

9. Serve hot.

Brown Rice

Serve this with
dhansaak
(page 295).

Serves 4.

2 tablespoons ghee (page 37)

2 (1-inch/2½-cm) cinnamon sticks

2 star anise

6 to 8 whole cloves

2 large red onions, sliced

2 teaspoons sugar

1½ cups (300 grams) basmati rice, soaked

1 teaspoon table salt

1. Place a nonstick saucepan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the cinnamon, star anise, and cloves, and sauté for 30 seconds. Add the onions and sauté for 7 to 8 minutes or until well browned.

2. Add the sugar and sauté until it dissolves. Add the rice and stir. Add 5 cups (1 liter) water and the salt, and bring to a boil. Lower the heat to medium, cover, and cook for 15 minutes or until done.

3. Serve hot.

Dahi

Perfect yogurt

Makes 2½ cups (600 grams).

2½ cups (500 ml) whole milk

1 teaspoon good-quality plain yogurt

1. Place a nonstick saucepan over high heat and add the milk. Bring to a boil. Remove from the heat and set aside to cool.

2. When the milk has cooled to 114°F/45°C or is lukewarm, add the yogurt and stir gently with a spoon or whisk.

3. Transfer to an earthenware pot and set aside in a warm place overnight until the mixture thickens. Do not jostle the pot. In the winter or at higher altitudes, wrap the pot in a blanket or towel to keep it warm.

4. When the yogurt has thickened, transfer to the refrigerator. Remember to save 1 teaspoon of the yogurt to make the next batch.

Ganthia

Gram-flour snack

This is a simple snack that looks like a small, stout stick. It is easily prepared using a
ganthia
press (page 591), which can be found at most Indian grocery stores. The prepared dough is pushed through the holes in the mold and the small sticks of the dough that come out are deep-fried.

Makes 3 cups (230 grams).

2 cups (200 grams)
besan
(chickpea/gram flour)

1½ teaspoons table salt

¼ teaspoon ground turmeric

1 teaspoon red chile powder

½ teaspoon
ajwain

¼ cup (50 ml) plus 1 quart (800 ml) vegetable oil

1. Put the
besan
in a bowl. Add the salt, turmeric, chile powder, and
ajwain,
and stir.

2. Heat ¼ cup (50 ml) oil in a small saucepan and add it to the
besan
mixture. Add ½ cup (100 ml) water and knead to make a stiff dough. Set the dough aside to rest for 30 minutes.

3. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, put some of the dough in a
ganthia
mold and press it directly into the hot oil. Cook, stirring occasionally with a slotted spoon, until deep golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining dough.

4. Let cool and store in an airtight container.

Paneer

Pressed fresh cheese

Makes 7 ounces (200 grams).

5 cups (1 liter) whole milk

1 cup (200 ml) heavy cream

1 tablespoon vinegar

1. Place a deep nonstick saucepan over high heat and add the milk. Stir in the cream and bring to a boil. Lower the heat to medium, add the vinegar, and stir until the mixture curdles. The solids will separate from the whey. Remove from the heat.

2. Place a double layer of cheesecloth over a strainer and pour in the
paneer.
Gather the edges of the muslin and dip the wrapped
paneer
in a bowl of cold water. Tie up the muslin and hang it over a bowl for 15 to 20 minutes or until most of the whey has drained; reserve the whey for another use.

3. Place the wrapped
paneer
on a plate and put a heavy weight on it for 10 minutes or until firm. Unwrap and cut the
paneer
into slices or cubes.

You will get about 3½ cups (650 ml) whey, which contains a lot of nutrients. It can be used instead of water in
roti
dough or even in soup.

Basic Paratha

Indian griddle bread with ghee

Makes 6.

1 cup plus 2 tablespoons (165 grams)
atta
(whole-wheat flour)

½ teaspoon table salt

6 teaspoons ghee (page 37), melted

1. Combine the
atta
and salt in a bowl. Add ½ cup (100 ml) water and knead to make a medium-soft dough. Cover with a damp cloth and set aside for 15 minutes.

2. Divide the dough into 6 portions and shape into balls. Roll out into 3-inch (7½-cm) rounds. Brush the surface of each with ¼ teaspoon ghee, then fold in half and then again in half to make a triangle. Roll out these triangles to bigger triangles with each side measuring 5 to 6 inches.

3. Place a nonstick griddle over medium heat and let it heat for 2 minutes. Place a dough triangle on it and cook for 1 minute, turn it over, and drizzle ¼ teaspoon ghee all around the edges. Turn again and drizzle ½ teaspoon ghee all around. Cook until both sides are light golden brown. Repeat with the remaining dough triangles.

4. Serve hot.

Basic Roti

Basic Indian bread

Makes 8.

1 cup plus 2 tablespoons (165 grams)
atta
(whole-wheat flour)

¾ teaspoon table salt

Ghee (page 37)

1. Combine the
atta
and salt in a bowl. Add ½ cup (100 ml) water and knead to make a medium-soft dough. Cover with a damp cloth and set aside for 15 minutes.

2. Divide the dough into 8 portions and shape into balls. Dust with a little flour and roll out into 5-inch rounds.

3. Place a nonstick griddle over medium heat and let it heat for 2 minutes. Place a dough round on it and cook for 30 seconds. Turn over and cook on the other side for 15 seconds, then, if you are using a gas burner, hold it with tongs over the open flame and cook until it puffs. Turn and cook the other side. Repeat with the remaining dough rounds.

4. Serve hot, topped with ghee.