1,000 Indian Recipes (113 page)

Prepare the garlic paste. Then, mix everything together, in a large, non-reactive bowl.

Citrus Chicken Tikka Marinade

Murgh Tikka—Phal-Rus

Makes 4 to 6 servings

Very fresh tasting and different from the standard Indian marinades, this marinade can easily double as a salad dressing. Make more than you need and reserve for another day.

3 to 4 tablespoons fresh lime juice

2 tablespoons frozen orange juice pulp

1 tablespoon olive oil

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cup nonfat plain yogurt, whisked until smooth

2 tablespoons peeled minced fresh ginger

1 large clove fresh garlic, minced

1
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teaspoons garam masala

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teaspoon grounds cumin

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teaspoon ground dried oregano

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teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

Mix everything together in a large non-reactive bowl.

Mint Chicken Tikka Marinade

Murgh Tikka—Pudina

Makes 4 to 6 servings

1 medium onion, coarsely chopped

1 small green bell pepper, coarsely chopped

1 to 3 fresh green chile peppers, such as serrano, stemmed

3 large cloves fresh garlic, peeled

6 to 8 quarter-size slices peeled fresh ginger

1 cup lightly packed fresh mint leaves

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cup nonfat plain yogurt

1 to 2 tablespoons fresh lime juice

1 teaspoon garam masala

1 teaspoon salt, or to taste

1.
In a food processor or blender, process together the onion, bell pepper, green chile peppers, garlic, ginger, and mint until minced.

2.
Add the yogurt, lime juice, garam masala, and salt, and process again until smooth. Transfer to a large non-reactive bowl to marinate.

Chile Chicken Tikka Marinade

Murgh Tikka—Laal Mirchi

Makes 4 to 6 servings

1 tablespoon peanut oil

4 to 6 dried red chile peppers, such as chile de arbol, broken

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teaspoon black peppercorns

6 to 8 quarter-size slices peeled fresh ginger

2 large cloves fresh garlic, peeled

1 cup coarsely chopped fresh cilantro, including soft stems

2 tablespoons distilled white vinegar

1 teaspoon salt, or to taste

1.
Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chile peppers, peppercorns, ginger, and garlic, stirring until golden, about 1 minute.

2.
Transfer to a small food processor or a blender, mix in the cilantro, vinegar, and salt, and process until smooth.

Creamy Chicken Tikka Marinade

Murgh Tikka—Malai

Makes 4 to 6 servings

Malai
is clotted cream. Since it is not readily available, I use heavy cream instead. No matter what you use, the end result is a marinade that yields pale-white, smooth and delicate
tikka kabaabs
.

2 tablespoons
Hyderabadi Ginger-Garlic Paste

1 teaspoon freshly ground white pepper

1 teaspoon salt, or to taste

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cup heavy cream

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cup grated pepper-Jack cheese

1 large egg (or 2 egg whites), lightly beaten

2 fresh green chile peppers, such as serrano, coarsely chopped

1 tablespoon cornstarch

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teaspoon ground mace

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teaspoon ground nutmeg

1.
Prepare the ginger-garlic paste. In a large non-reactive bowl, combine the paste, white pepper, and salt, rub the chicken pieces with this mixture, and set aside 30 to 40 minutes.

2.
In a blender, blend together the cream, cheese, egg, chile peppers, cornstarch, mace, and nutmeg, and blend until smooth. Add to the chicken and mix well.

Silky Chicken Tikka Marinade

Murgh Tikka—Raeshmi

Makes 4 to 6 servings

Raesham
, the Hindi word for silk, is the perfect adjective for the soft-cooked chicken pieces in this dish, characterized by a lovely smoothness, thanks to the cream and egg whites in this marinade.

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cup coarsely chopped cashew nuts or blanched almonds

3 scallions, white parts only, coarsely chopped

2 fresh green serrano or jalapeño peppers

4 large cloves garlic, peeled

6 to 8 quarter-size slices peeled fresh ginger

3 tablespoons fresh lime or lemon juice

1 tablespoon heavy cream

1 large egg, white only

1 teaspoon garam masala

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teaspoon finely ground green cardamom seeds

1 teaspoon salt, or to taste

1.
Soak the cashews (or almonds) in water to cover about 1 hour. Drain. In a blender or a small food processor, process together the cashews, scallions, peppers, garlic, and ginger until minced.

2.
Add the lime juice, cream, egg white, garam masala, cardamom seeds, and salt, and process until smooth.

Grilled Fish Tikka Marinade

Macchi Tikka—Tandoori

Makes 4 to 6 servings

This is a standard
tandoori
marinade, except it comes with the addition of ajwain seeds, which, in India, are almost always added to fish dishes. Use this marinade with lighter and more delicate fish like halibut, sea bass, and grouper. It is also lovely with shrimp and lobster meat.

3 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

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cup nonfat plain yogurt, whisked until smooth

2 to 3 tablespoons fresh lemon juice or distilled white vinegar

2 teaspoons garam masala

2 teaspoons ground cumin

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt, or to taste

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teaspoon coarsely ground ajwain seeds

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teaspoon ground turmeric

Prepare the ginger-garlic paste. Mix all the ingredients well in a large non-reactive bowl.

Sesame Fish Tikka Marinade

Macchi Tikkae—Til

Makes 4 to 6 servings

Use this full-bodied marinade with the stronger and more robust fish, like salmon, tuna, and mahi-mahi.

1 teaspoon
Chaat Masala
(or store-bought)

1 teaspoon sesame seeds,
dry-roasted

2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

2 tablespoons
Tamarind Paste

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cup nonfat plain yogurt, whisked until smooth

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teaspoon Asian sesame oil

2 teaspoons garam masala

1 teaspoon salt, or to taste

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teaspoon cayenne pepper, or to taste

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teaspoon ground asafoetida

1.
Prepare the chaat masala, sesame seeds, ginger-garlic paste, and the tamarind paste.

2.
In a large non-reactive bowl, mix together all the ingredients, except the chaat masala and sesame seeds. Sprinkle the chaat masala and sesame seeds as a garnish, just before serving.

3.
Variation: Try this recipe adding
Indian Grilling Masala
instead of garam masala.

Soups

My first week in America 30 years ago, brought me the surprising sight at my local supermarket of rows of colorful cans featuring pictures of steaming soup. Until just a week before, I had known only homemade soups, prepared from scratch just moments before they were served.