Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (140 page)
This
raita
, traditionally made just with yogurt and mint chutney, takes on a new character and healthful benefits with the simple addition of tofu. You can serve it as a substantial side dish or as a dip with snacks and finger foods.
2 tablespoons
Mint Chutney with Pomegranate Seeds
1 teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
2
cups nonfat plain yogurt, whisked until smooth
1
⁄
2
teaspoon salt, or to taste
1 (10
1
⁄
2
-ounce) package firm tofu, towel-dried and coarsely crumbled
1 large red bell pepper, stemmed, seeded, and finely chopped
Prepare the chutney and the chaat masala. Then place the yogurt in a large serving bowl and mix in the chutney, chaat masala, and salt. Add the tofu and mix again. Garnish with the red bell pepper and serve.
Creamy Tofu Raita with Fresh Greens
Tofu ka Hara Raita
Makes 4 to 6 servings
Though tofu isn't an Indian food, I include it in my recipes because it is a healthful, versatile ingredient. This dish reflects parental creativity: its similarity to a basic
raita
in color, texture, and taste allows us to sneak in nutrients without detection by children. Serve it to accompany a meal, or try it as a sauce at your next barbecue.
1
⁄
2
teaspoon
Roasted Cumin-Pepper Masala
1 (10
1
⁄
2
-ounce) package firm tofu, towel-dried and coarsely crumbled
1 cup coarsely chopped fresh dry spinach leaves, rinsed and blotted
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
1
1
⁄
2
cups nonfat plain yogurt, whisked until smooth
1 tablespoon peeled minced fresh ginger
4 to 6 scallions, white parts only, minced
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
4
teaspoon salt, or to taste
Prepare the masala. Then, in a food processor or blender, process together the tofu, spinach, and cilantro until smooth. Transfer to a serving bowl, mix in the yogurt, ginger, scallions, chile pepper, and salt. Garnish with the cumin-pepper masala and serve.
Grilled or Roasted Vegetable Raitas
Roasted Bell Pepper Raita
Bhuni Shimla Mirch ka Raita
Makes 4 to 6 servings
This is not a traditional
raita
, because roasting bell peppers is not a common practice in India. It is something I make in my home in America, and my family loves it.
3 to 4 bell peppers of different colors, stemmed, seeded, and cut into
3
⁄
4
-inch pieces
1 teaspoon olive oil
1 teaspoon minced fresh garlic
1
⁄
2
teaspoon ajwain seeds, coarsely ground
2 cups nonfat plain yogurt, whisked until smooth
1
⁄
2
teaspoon salt, or to taste
Freshly ground black pepper, to taste
Fresh mint leaves
1.
Preheat the oven to 500°F. Put the bell peppers in a bowl and toss with the oil, garlic, and ajwain seeds. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch the oven to broiler heat (and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes.
2.
Place the yogurt in a large serving bowl, stir in the salt and black pepper, then add the roasted bell peppers. Garnish with mint and serve.
Traditional Grilled Eggplant Raita
Bhunae Baigan ka Raita
Makes 4 to 6 servings
Indians have long taken advantage of the smoky flavor that eggplants develop when grilled or roasted. That flavor really shines through in this traditional
raita
. The smaller and thinner the eggplants, the more pronounced the flavor, because more of the outside surface and, consequently, the insides get roasted and absorb the flavor.
2 teaspoons dry-roasted and coarsely ground cumin seeds (
Dry-Roasting Spices
)
1 tablespoon dry-roasted sesame seeds (
Dry-Roasting Spices
)
2 to 3 (1
1
⁄
4
pounds) small eggplants, roasted, any method, peeled, and mashed (
Roasting and Grilling Vegetables
)
2 cups nonfat plain yogurt, whisked until smooth
1 teaspoon minced fresh garlic
1
⁄
4
cup finely chopped fresh cilantro, with soft stems
1
⁄
2
teaspoon ground cayenne pepper
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1.
Prepare the cumin and sesame seeds. Prepare the eggplants.
2.
Place the yogurt in a serving bowl and mix in the mashed eggplant. Add the garlic, cilantro, cumin, cayenne pepper, salt, and black pepper. Garnish with the sesame seeds and serve.
Variation:
Make an easier version by mixing the mashed grilled eggplant into the yogurt and seasoning it only with salt, black pepper, and dry-roasted cumin.
Garlicky Roasted Chinese Eggplant Raita
Lambae Baigan-Lussan ka Raita
Makes 4 to 6 servings
This non-traditional
raita
with familiar flavors is not one people in India would make, but one Indians in America would certainly appreciate. I use what are called Chinese eggplants here in America, because they are similar to the small eggplants found in India.
1
⁄
2
teaspoon dry-roasted and coarsely ground cumin seeds (
Dry-Roasting Spices
)
1 pound long, thin Chinese eggplants, cut into
1
⁄
4
-inch diagonal slices
1 teaspoon olive oil
1
⁄
2
teaspoon cayenne pepper, or to taste
1 teaspoon minced fresh garlic
2 cups nonfat plain yogurt, whisked until smooth
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper, to taste
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon ground paprika
1.
Prepare the cumin seeds. Then preheat the oven to 500°F. Put the eggplant in a bowl and toss with the oil, garlic, and cayenne pepper. Transfer to a broiler tray and roast on the center rack until browned on the underside, 5 to 7 minutes. Leaving the tray on the same rack, switch to the broiler heat (or raise the heat to broil and transfer the tray to the broiler, if needed). Broil until the tops of the vegetables are soft and lightly charred, 3 to 5 minutes. Let cool.
2.
Place the yogurt in a large serving bowl and mix in the salt and black pepper. Add the roasted eggplant and cilantro, and mix well. Garnish with the roasted cumin and paprika, and serve.
Pan-Roasted Eggplant Raita with Sesame Seeds
Baigun-Til ka Raita
Makes 4 to 6 servings
Reminiscent of the flavors of the Far East, this sesame-roasted eggplant
raita
will surely find itself welcome in many homes. The cooked eggplant can be enjoyed without the yogurt, as well.
1 tablespoon
dry-roasted
sesame seeds
1 tablespoon vegetable oil
3 to 4 drops sesame oil
1 teaspoon minced fresh garlic
1 teaspoon coarsely crushed ajwain seeds
1 small oval eggplant, cut into 1-inch pieces
3 cups nonfat plain yogurt, whisked until smooth
1
⁄
2
teaspoon salt, or to taste
1.
Prepare the sesame seeds. Then heat both the oils in a large nonstick wok or saucepan over medium-high heat and cook the garlic and ajwain seeds, stirring, until golden, about 30 seconds. Add the eggplant and cook, stirring, until golden brown, 5 to 7 minutes. Cover the pan and cook over low heat until the eggplant pieces are very soft, 7 to 10 minutes. Let cool.