How to Cook Indian (98 page)

1 teaspoon red chile powder

1 green chile, stemmed and chopped

½ cup (120 grams) butter, melted

1. Sift the
atta
and ½ teaspoon of the salt into a large bowl. Gradually add ¾ (150 ml) cup water and knead to make a smooth dough. Cover with a damp cloth and let rest for 15 minutes.

2. Heat a nonstick sauté pan over medium heat. Add the
anardana
and dry-roast for 2 minutes. Cool and grind to a coarse powder in a spice grinder.

3. Combine the potatoes,
anardana,
chile powder, green chile, and the remaining ¼ teaspoon salt in a large bowl. Stir well.

4. Divide the dough into 8 equal portions and shape into smooth balls. Cover with a wet cloth and set aside for 5 minutes.

5. Take a dough ball and flatten it by pressing it between your palms. Place a portion of the potato mixture in the center, bring in the edges to enclose it, and shape into a ball again. Seal the edges completely so that the potato stuffing does not come out. Repeat with the remaining dough and filling.

6. Flatten the balls, sprinkle with a little flour, and roll them with a rolling pin into 6-inch (15-cm) rounds.

7. Place a nonstick
tawa
(griddle) over medium heat. Let it heat for 2 minutes, then place a
paratha
on it and cook for 3 minutes. Turn the
paratha,
drizzle ½ tablespoon of the butter on it, spreading it to cover the entire surface. Reduce the heat to low and cook until golden brown. Turn again and drizzle the other side with ½ tablespoon butter. Cook over low heat until golden brown. Repeat with the remaining
parathas
.

8. Serve hot.

Bakharkhani

A rich bread fit for a king

Legend has it that this bread is the creation of Nawab Bakhar Khan, after whom it is named. A sweet bread with nuts, seeds, and essences, this is wonderful with kebabs.

Makes 8.

2 cups (240 grams)
maida
(refined flour) or pastry flour

½ teaspoon baking powder

1 teaspoon table salt

¾ cup (150 ml) milk

2½ teaspoons sugar

12 to 14 raisins (optional)

1 tablespoon
chironji/charoli
(melon seeds; see page 587)

½ tablespoon active dry yeast

1 teaspoon
kewra
(screw pine) water

5 tablespoons (75 grams) ghee (page 37), melted

10 almonds, blanched (page 40) and sliced

1. Sift the
maida,
baking powder, and salt together into a deep bowl.

2. Place a nonstick saucepan over medium heat. Add the milk and heat. Add the sugar and stir until it dissolves. Remove from the heat and let cool to room temperature.

3. Soak the raisins, if using, and the
chironji
in ½ cup (100 ml) warm water for 5 minutes, drain, and set aside.

4. Put the dry yeast in a small bowl, add ¼ cup (50 ml) lukewarm (not hot) water, and set aside for 3 minutes to dissolve.

5. Make a well in the center of the
maida
mixture, add the milk mixture,
kewra
water, and dissolved yeast, and gradually stir to make soft dough. Cover with a damp cloth and set aside for 10 minutes.

6. Gradually add 3 tablespoons of the ghee to the dough and knead until it is incorporated. Add the almonds, raisins, and
chironji.
Knead the dough, cover, and set aside in a warm place for 30 minutes to rise.

7. Preheat the oven to 475°F/250°C.

8. Divide the dough into 8 equal portions, make balls, cover, and set aside for 10 minutes.

9. Flatten the balls and roll them out into 5-inch (12½-cm) rounds. Prick the entire surface of each round with a fork.

10. Arrange the rounds on an ungreased baking sheet and bake for 10 to 12 minutes, until the bread is fully cooked.

11. Remove from the oven, brush with the remaining ghee, and serve hot.

Besan Ki Masala Roti

A spicy gram-flour bread

This spicy bread is a traditional breakfast in parts of India. The two different flours used, gram flour and whole-wheat flour, are good sources of energy and protein.

Makes 8.

1 cup (100 grams)
besan
(chickpea/gram flour)

½ cup (75 grams)
atta
(whole-wheat flour)

½ teaspoon
amchur
(dried mango powder)

1½ teaspoons ground roasted cumin (page 32)

½ teaspoon ground coriander

½ teaspoon red chile powder

¼ teaspoon ground turmeric

2 green chiles, stemmed and chopped

2 tablespoons chopped fresh cilantro

2 tablespoons plus 4 teaspoons ghee (page 37), melted

1 teaspoon table salt

1. Put the
besan
in a bowl. Add the
atta, amchur,
cumin, coriander, chile powder, turmeric, green chiles, cilantro, 2 tablespoons of the ghee, the salt, and ¼ cup (50 ml) water, and knead to make a soft dough. Cover with a damp cloth and let rest for 10 to 15 minutes.

2. Divide the dough into 8 equal portions and roll into balls. Roll each ball into an 8-inch (20-cm) round.

3. Place a nonstick
tawa
(griddle) over high heat. Let it heat for 2 mintues, then lower the heat to medium. Place the dough rounds, one at a time, on the
tawa
and cook, drizzling ½ teaspoon ghee on each
roti.
Turn over a few times to ensure even cooking on both sides. Cook each
roti
for 4 minutes or until crisp on both sides. Serve hot.

Bhakri

A nutritious and wholesome millet bread

This rustic bread is thought of as a high-energy food by farmers of Maharashtra. They eat it with salt, green chiles, and sometimes a red onion—not chopped or sliced, but simply smashed with the fist and peeled.

Makes 8.

1¼ cups (300 grams)
jawar
(sorghum) or millet flour

2 teaspoons table salt

2 teaspoons sesame seeds

3 tablespoons ghee (page 37)

1. Place the
jawar
flour and salt in a large bowl. Knead, gradually adding enough water to make a stiff dough. Divide the dough into 8 equal portions.

2. Place a small piece of plastic wrap on a flat work surface. Take one portion of the dough, roll it into a ball, and place it on the plastic. Wet your fingers with water and pat the ball into a thick 6-inch (15-cm) round.

3. Place a nonstick
tawa
(griddle) over medium heat. Let it heat for 2 minutes, then place a dough round on it and sprinkle a few sesame seeds on top. Brush some water on the entire surface of the
bhakri
so that the sides do not crack. Cook over medium heat for 1 minute on each side, then place the
bhakri
over an open gas flame until it puffs up, about 30 seconds. Turn and cook until it puffs up again. Repeat with the remaining dough rounds.

4. Remove from the heat, spread with ghee, and serve hot.

Chicken Kheema Kulcha

A bread stuffed with spicy chicken

Kulchas
are soft breads that are baked in clay ovens.

Makes 8.

4 cups (480 grams)
maida
(refined flour) or pastry flour

3 teaspoons table salt

½ teaspoon baking soda

¼ cup (50 ml) milk

¼ cup (60 grams) plain yogurt

2 tablespoons vegetable oil

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

3 or 4 garlic cloves, crushed

1½ medium red onions, chopped

1 pound (500 grams) ground chicken

½ teaspoon ground turmeric

1½ teaspoons red chile powder

1 teaspoon
garam masala
(spice mix; page 27)

¼ cup (15 grams) chopped fresh cilantro, chopped

3 tablespoons butter, melted

1. Sift the flour, 2 teaspoons of the salt, and the baking soda into a large bowl. Add the milk and yogurt, and stir. Add ½ cup (100 ml) water and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes.

2. Divide the dough into 8 equal portions.

3. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the ginger, garlic, and onions, and sauté until lightly browned. Add the chicken and cook, stirring, until all the moisture evaporates and the chicken is cooked through.

4. Add the remaining 1 teaspoon salt, the turmeric, chile powder,
garam masala,
and cilantro, and stir well. Divide this mixture into 8 equal portions and set aside to cool.

5. Roll out each portion of dough into a 3-inch (7½-cm) round. Place a portion of the chicken mixture in the center of each, gather the edges to enclose the filling, and shape into a ball. Using a rolling pin, roll out into as thin a disk as possible.

6. Place a nonstick
tawa
(griddle) over medium heat and let it heat for 2 minutes. Place a dough round on it and cook, turning once or twice, until both sides are lightly browned. Repeat with the remaining dough rounds. (Alternatively, cook the
kulchas
in the oven: Preheat the oven to 400°F/200°C. Place the
kulchas
on a greased baking sheet and bake for 10 to 15 minutes.)

7. Brush with the butter and serve hot.

Garlic Naan

A North Indian baked flatbread infused with garlic

I have had many versions of garlic
naan,
some mild and some highly flavored. This version is right in the middle, and it is great on its own or with any thick lentil curry or chicken curry.
Naan
takes quite a lot of practice to master but is well worth the effort.

Makes 8.

2 cups (240 grams)
maida
(refined flour) or pastry flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon table salt

30 cloves garlic

1 teaspoon confectioners’ sugar

¾ cup (150 ml) milk