How to Cook Indian (43 page)

Makes 24.

½ cup (100 grams) raw short-grain rice

1 cup (200 grams) parboiled rice

¼ cup (50 grams)
dhuli urad dal
(split skinless black gram)

1/8 teaspoon fenugreek seeds

1 teaspoon table salt

5 teaspoons vegetable oil

1/8 teaspoon brown mustard seeds

1/8 teaspoon cumin seeds

5 or 6 fresh curry leaves, chopped

1 small red onion, finely chopped

1 green chile, stemmed and finely chopped

1. Put the raw rice, parboiled rice, and
dal
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add the fenugreek seeds and 3 cups (600 ml) water, and soak for at least 5 hours.

2. Drain and place in a food processor with 1½ cups (300 ml) water. Process to a batter that has a grainy texture. Transfer to a large bowl. Add the salt and stir well. Cover the bowl with a lid and set aside in a warm place to ferment overnight.

3. Place a small nonstick sauté pan over medium heat and add 1 teaspoon of the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds, cumin, curry leaves, onion, and chile. Sauté for 2 to 3 minutes. Add this tempering to the batter and stir well.

4. Place the
paniyaram tawa
(or a flat griddle) over medium heat and grease each indentation with a little oil. Pour a ladleful of batter in each, add a few drops of oil around the edges, and cook for 4 to 5 minutes or until the undersides are lightly browned.

5. Turn them over using a spoon, drizzle with a little more oil, and cook for 3 to 4 minutes or until the second side is lightly browned.

6. Serve immediately.

Lahsooni Dhania Murgh

Garlic-and-cilantro chicken

The combined flavors of fresh cilantro and garlic in these succulent chicken kebabs make them one of my favorites.

Serves 4.

For the first marinade:

2 tablespoons fresh ginger-garlic paste (page 13)

½ teaspoon table salt

3 tablespoons freshly squeezed lemon juice

4 (4-ounce/125 gram) boneless, skinless chicken thighs

For the second marinade:

3 tablespoons
besan
(chickpea/gram flour)

1 teaspoon ground turmeric

3 tablespoons chopped garlic

1 cup (250 grams) plain yogurt, whisked

3 green chiles, stemmed and chopped

1 tablespoon fresh ginger-garlic paste (page 13)

5 tablespoons (35 grams) fresh cilantro-leaf paste (page 23)

2 tablespoons freshly squeezed lemon juice

1 teaspoon
garam masala
(spice mix; page 27)

1½ tablespoons vegetable oil

To cook and serve:

Melted butter

Chaat masala
(spice mix for
chaat;
page 24)

1. Make the first marinade: Put the ginger-garlic paste, salt, and lemon juice in a large, deep bowl. Stir well and add the chicken. Stir again so that all the chicken pieces are coated. Cover and put in the refrigerator to marinate for 30 minutes.

2. Make the second marinade: Place a nonstick griddle over low heat. Add the
besan
and toast, stirring continuously, for 1 to 2 minutes or until it is fragrant and lightly browned. Add the turmeric. Toast over low heat for 2 minutes. Transfer to a dry bowl.

3. Return the griddle to low heat. Add the garlic and toast for 3 to 4 minutes or until lightly browned. Set aside.

4. Put the yogurt, chiles, ginger-garlic paste, roasted
besan
and turmeric, cilantro-leaf paste, browned garlic, lemon juice,
garam masala,
and oil in a bowl, and stir well.

5. Add to the chicken and stir well. Cover and put in the refrigerator to marinate for 3 hours.

6. Preheat the oven to 425°F/225°C.

7. Put the chicken pieces on metal skewers and arrange in a single layer on a rimmed baking sheet. Cook for 20 minutes, basting with butter every 5 minutes, until the chicken is cooked through.

8. Gently remove the chicken from the skewers. Sprinkle with the
chaat masala
and serve immediately.

Lal Murgh

Red chicken

This is an Indian version of fried chicken—and it has a kick. The presentation is spectacular, with the chicken hidden under a mound of shiny dried red chiles.

Serves 4.

1¾ pounds (800 grams) bone-in chicken, cut into 1-inch (2½-cm) pieces

1½ teaspoons table salt

1 tablespoon garlic paste (page 12)

1 tablespoon ginger paste (page 12)

1 tablespoon red chile paste (see Note page 13)

1 teaspoon
garam masala
(spice mix; page 27)

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

1 large egg, beaten

3 tablespoons
maida
(refined flour) or pastry flour

¼ cup (20 grams) cornflakes

2 tablespoons freshly squeezed lemon juice

1 quart (800 ml) vegetable oil

1½ cups (75 grams) small, round red chiles or dried red chiles of your choice

1. Put the chicken in a bowl, add the salt, garlic paste, ginger paste, chile paste,
garam masala,
½ tablespoon of the
chaat masala,
the egg, and
maida,
and stir.

2. Crush the cornflakes and add them to the chicken. Add the lemon juice and stir.

3. Put 3 tablespoons of the oil in a small wok. Add the chiles and sauté for 1 minute. Remove with a slotted spoon and set aside in a bowl.

4. Put the remaining oil in a large wok and place over medium heat. When small bubbles appear at the bottom of the wok, add the chicken pieces, a few at a time, and cook until crisp, turning frequently with a slotted spoon. Drain on paper towels.

5. Put the cooked chicken in a bowl. Sprinkle with the remaining ½ tablespoon
chaat masala
and toss. Transfer to a serving plate, cover with the sautéed chiles, and serve immediately.

Marghi Na Farcha

Indian-style fried chicken

We love making this at home—it’s a favorite with kids and adults alike.

Serves 4.

1 (1¾-pound/800-gram) whole chicken

1 teaspoon table salt

1½ tablespoons red chile powder

¾ teaspoon ground turmeric

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

2 tablespoons chopped fresh cilantro

2 tablespoons freshly squeezed lemon juice

2 large eggs

1 quart (800 ml) vegetable oil

1 cup (110 grams) bread crumbs

½ teaspoon
garam masala
(spice mix; page 27)

1. Put the chicken on a clean work surface and remove the skin. With a sharp knife, cut in half through the backbone and breastbone. Cut each breast half into 2 pieces. Separate the drumstick from the thigh. You now have 8 pieces of chicken.

2. Put the salt, chile powder, turmeric, ginger paste, garlic paste, cilantro, and lemon juice in a deep bowl and stir well.

3. Add the chicken and stir well. Cover the bowl and put in the refrigerator for at least 2 hours to marinate.

4. Crack the eggs into a small bowl and whisk. Put the bread crumbs in a large shallow dish.