How to Cook Indian (102 page)

Serves 4.

For the dumplings:

1½ cups (150 grams)
besan
(chickpea/gram flour)

Pinch of asafetida

¼ teaspoon ground turmeric

1 teaspoon red chile powder

½ teaspoon table salt

Pinch of baking soda

½ teaspoon fresh ginger paste (page 12)

2 tablespoons plain yogurt

7 or 8 fresh mint leaves, chopped

1 quart (800 ml) vegetable oil

For the rice:

1½ cups (300 grams) raw basmati rice

¼ cup (50 grams) ghee (page 37)

1 teaspoon sesame seeds

2 bay leaves

5 or 6 whole cloves

3 green cardamom pods

2 black cardamom pods

2 (1-inch/2½-cm) cinnamon sticks

1 tablespoon fresh ginger paste (page 12)

½ cup (75 grams) fresh or frozen green peas, boiled

1 teaspoon table salt

1 teaspoon ground roasted cumin (page 32)

2 teaspoons
garam masala
(spice mix; page 27)

2 tablespoons chopped fresh cilantro

1. Make the dumplings: In a large bowl, combine the
besan,
asafetida, turmeric, chile powder, salt, baking soda, ginger paste, yogurt, and mint. Add ¼ cup (50 ml) water and stir to make a stiff dough. Divide the dough into 4 equal portions. Apply ½ teaspoon of the oil to your palms and roll each portion into a 6-inch (15-cm) long cylinder.

2. Place a medium nonstick saucepan over high heat, add 2 cups (400 ml) water, and bring to a boil. Lower the dough cylinders into the water, lower the heat to medium, and cook for 10 to 15 minutes. Drain in a large colander. Let cool slightly, then cut each cylinder into ½-inch (1-cm) lengths.

3. Heat the remaining oil in a deep-fryer to 375°F/190°C. Gently lower the dumplings in the oil and fry until golden. This should take 3 to 4 minutes. Remove the dumplings with a slotted spoon and drain on paper towels. Set aside.

4. Make the rice: Put the rice in a bowl and wash in plenty of water 2 or 3 times. Add 3 cups (600 ml) water and soak for 30 minutes. Drain the rice in a strainer.

5. Place a deep nonstick saucepan over high heat, add 6 cups (1.2 liters) water, and bring to a boil. Add the rice and stir once. Lower the heat to medium and cook, stirring occasionally, for 7 to 8 minutes. Take care that the rice grains do not become too soft. Drain in a strainer.

6. Place a nonstick saucepan over medium heat and add the ghee. When small bubbles begin to appear at the bottom of the pan, add the sesame seeds, bay leaves, cloves, green and black cardamom pods, and cinnamon, and sauté for 1 minute.

7. Add the ginger paste and sauté for 30 seconds. Add the peas, salt, and dumplings, and sauté for 1 minute. Add the rice, cumin,
garam masala,
and cilantro. Toss to mix well.

8. Lower the heat to low, cover, and cook for 2 minutes. Serve immediately.

Hare Aam Ke Chawal

Green-mango rice

This delightfully tangy rice gets its sourness from green mangoes, which are balanced by the natural sweetness of the fresh coconut. I suggest using basmati rice for this.

Serves 4.

2 medium green mangoes, peeled and grated

1½ tablespoons roasted peanuts

¼ cup (30 grams) grated fresh coconut (or frozen unsweetened coconut)

Generous pinch of ground turmeric

1 tablespoon vegetable oil

¼ teaspoon black mustard seeds

¼ teaspoon cumin seeds

Generous pinch of asafetida

20 fresh curry leaves

2 dried red chiles, stemmed

3 cups (450 grams) cooked basmati rice

1 teaspoon table salt

1½ tablespoons ghee (page 37), melted

1. Put one quarter of the mangoes, half of the peanuts, 3 tablespoons of the coconut, and the turmeric in a food processor, and process to a coarse paste.

2. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When the seeds begin to sputter, add the cumin, asafetida, curry leaves, and chiles, and sauté for 1 minute or until fragrant.

3. Add the paste and the remaining peanuts, and sauté for 1 minute. Add the rice and stir well. Add the remaining mango and the salt, and cook, stirring well, for 2 to 3 minutes.

4. Transfer to a serving dish. Drizzle with the ghee and garnish with the remaining coconut. Serve hot.

Imli Til Ke Chawal

Tamarind-and-sesame rice

This dish, from the South Indian state of Andhra Pradesh, is a great way to use leftover white basmati rice. The rice is combined with tamarind and sesame seeds in a quick stir-fry and topped with fried onions. This is a hearty and quick dish for a weeknight.

Serves 4.

½ cup (100 ml) plus 3 tablespoons vegetable oil

1 medium onion, sliced

1 teaspoon fresh ginger paste (page 12)

1 teaspoon fresh garlic paste (page 12)

¼ teaspoon ground turmeric

1 teaspoon red chile powder

2 tablespoons tamarind pulp

3 cups (450 grams) cooked basmati rice

½ teaspoon table salt

3 tablespoons roasted sesame seeds

2 tablespoons chopped fresh cilantro

1. Place a medium nonstick wok over medium heat and add ½ cup (100 ml) of the oil. When small bubbles appear at the bottom of the wok, add the onion and fry for 5 to 6 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels; set aside.

2. Place a medium nonstick saucepan over medium heat and add the remaining 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the ginger paste and garlic paste, and sauté for 1 minute.

3. Add the turmeric and chile powder, and sauté for 1 minute more. Add the tamarind pulp. Cook for 2 to 3 minutes. Add the salt and stir. Add the rice and stir thoroughly. Add the sesame seeds and cook for 2 minutes. Sprinkle the cilantro and the fried onions onto the rice and stir.

4. Transfer to a serving bowl. Serve immediately.

Kathal Ki Biryani

Jackfruit biryani

A
biryani
is a delightful rice dish laden with spices and nuts, typically with chicken or lamb as its star ingredient. But this
biryani
is different. Here, the starring role goes to a lemon-yellow fruit called jackfruit. Believe it or not, when I have guests at home, this is the
biryani
that they are most likely to demand. Serve with
raita.

Serves 4.

1½ cups (300 grams) raw basmati rice

2½ teaspoons table salt

4 green cardamom pods

3 black cardamom pods

3 whole cloves

2 (1-inch/2½-cm) cinnamon sticks

5 or 6 saffron threads

2 tablespoons warm milk

1 quart (800 ml) vegetable oil

2 pounds (1 kg) raw jackfruit

4 medium red onions, thinly sliced

¼ cup (50 grams) ghee (page 37)

½ teaspoon caraway seeds

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

1 teaspoon ground turmeric

1 teaspoon ground roasted cumin (page 32)

2 teaspoons ground coriander

1 tablespoon red chile powder

3 medium tomatoes, chopped

1½ cups (375 grams) plain yogurt, whisked

1 small bunch fresh cilantro, chopped

1 teaspoon
garam masala
(spice mix; page 27)

1 small bunch fresh mint, torn

1 tablespoon
kewra
(screw pine) water