How to Cook Indian (20 page)

1 teaspoon red chile powder

1 tablespoon table salt

Pinch of baking soda

4 teaspoons plus 1 quart (800 ml) vegetable oil

¼ teaspoon ground turmeric

2 tablespoons chopped fresh cilantro

½ teaspoon mustard seeds

Pinch of asafetida

10 to 12 fresh curry leaves

1. Wash and scrub the potatoes well. Put 4 cups (800 ml) water in a deep saucepan and place over medium heat. When the water begins to boil, add the potatoes and cook, covered, for 25 minutes or until the potatoes are tender. Drain in a colander and let cool to room temperature. Once cooled, peel the potatoes, then mash them using a potato masher. Set aside.

2. Put the ginger, garlic, and chiles in a mini food processor with 2 tablespoons water, and process to a smooth paste. Transfer the paste to a small bowl and set aside.

3. Place the
besan
in a deep bowl. Add the chile powder, 1 teaspoon of the salt, and the baking soda. Add ½ cup plus 6 tablespoons (190 ml) water and whisk well to make a smooth, lump-free batter. It should not be too thick.

4. Place a medium nonstick sauté pan over medium heat and add 3 teaspoons of the oil. When small bubbles appear at the bottom of the pan, add the ginger-garlic-chile paste and sauté for 1 minute. Add the mashed potatoes and the turmeric, and sauté for 5 to 6 minutes. Add the cilantro and the remaining 2 teaspoons salt. Stir well and sauté for 2 to 3 minutes. Transfer the mixture to a bowl.

5. 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. When they sputter, add the asafetida and curry leaves. Immediately pour the spices over the potato mixture and stir well. Let cool to room temperature.

6. Once cooled, divide the mixture into 16 portions and shape each into a smooth ball.

7. Place a wok over high heat and add the remaining 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, dip 4 of the potato balls in the
besan
batter, one at a time, and gently slide them into the hot oil; do not overcrowd the wok. Lower the heat to medium and fry, spooning a little oil over the balls with a slotted spoon, until they are light golden brown. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining potato balls.

8. Serve immediately with a chutney of your choice.

If you have leftover
besan
batter, you can dip thin, round slices of potato or green pepper in the batter and deep-fry until golden. These are called
bhajias.

Bedvin Kachori

A crisp whole-wheat pastry with lentils

Kachoris
are typical snacks from the west of India. As one travels from region to region, the
kachori
changes in size and stuffing. When cooking
kachoris,
have patience and be sure to control the temperature of the oil: If it is too hot, they will brown too fast and the flaky pastry will remain chewy and uncooked; if it is not hot enough, they will harden and absorb too much oil.

Makes 16.

¼ cup (50 grams)
chilkewali moong dal
(split green gram with skin)

1½ teaspoons ground coriander

1 teaspoon red chile powder

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

1 teaspoon ground black pepper

½ teaspoon
garam masala
(spice mix; page 27)

½ teaspoon asafetida

2 cups (300 grams)
atta
(whole-wheat flour)

1½ teaspoons table salt

1 tablespoon plus 1 quart (800 ml) vegetable oil

1. Put the
dal
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add ¾ cup (150 ml) water and soak for 30 minutes. Drain the
dal
in a colander and transfer to a food processor.

2. Add the coriander, chile powder, ginger, black pepper,
garam masala,
asafetida, and ¼ cup (50 ml) water, and process to a fine paste. Set aside.

3. Put the
atta
in a large bowl. Add the
dal
paste, salt, 1 tablespoon of the oil, and ½ cup (100 ml) water, and knead to make a semistiff dough. Cover with a damp cloth and let rest for 20 minutes.

4. Divide the dough into 16 portions and spread out each portion into a small disk with your fingertips.

5. Place a nonstick wok over high heat and add the remaining 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide in the
kachoris,
one at a time, and press gently with a slotted spoon until they puff up. Turn and cook for a few minutes or until both sides are golden and crisp. Remove with the slotted spoon and drain on paper towels.

6. Serve hot.

You can use
chilkewali urad dal
(split black gram with skin) instead of the
chilkewali moong dal.

Begun Bhaja

Eggplant with white poppy seeds

This fried eggplant dish comes from the eastern part of India, where poppy seeds are used often. Eggplant tends to absorb oil, so you may need a little more to finish frying all the eggplant pieces.

Makes 16 pieces.

2 medium round eggplants

2 teaspoons ground turmeric

1½ teaspoons red chile powder

1 teaspoon table salt

1 teaspoon freshly squeezed lemon juice

¼ cup (50 grams) white poppy seeds

2 tablespoons vegetable oil, or more if needed

1. Remove the stems from the eggplants, wash them, and cut each in half lengthwise. Cut horizontally into ½-inch-thick (1-cm-thick) slices.

2. Combine the turmeric, chile powder, and salt in a small bowl. Sprinkle the mixture on both sides of the eggplant slices. Sprinkle with the lemon juice.

3. Put the poppy seeds in a shallow dish and roll the eggplant slices in them to coat both sides of the slices well. Set aside for 15 minutes.

4. Heat a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, gently slide in the eggplant slices, four at a time, and fry until golden. Turn and fry until the other side is golden. Remove with a slotted spoon and drain on paper towels. Add more oil to the pan for each batch, if needed.

5. Serve immediately.

Bhindi Kurkuri

Crisp and tangy okra

Kurkuri
means “crisp and crunchy”—and okra is one vegetable that truly benefits from being cooked until crisp. This versatile snack can be served anytime.

Serves 4.

1 pound (500 grams) okra

1½ teaspoons table salt

1 teaspoon red chile powder

¾ teaspoon
garam masala
(spice mix; page 27)

½ teaspoon
amchur
(dried mango powder)

½ teaspoon
chaat masala
(spice mix for
chaat;
page 24)

¼ cup (20 grams)
besan
(chickpea/gram flour)

1 quart (800 ml) vegetable oil

½ tablespoon freshly squeezed lemon juice

1. Wash the okra and pat dry with a kitchen towel. Trim off the ends, then thinly slice lengthwise.

2. Spread the okra slices on a flat dish and sprinkle with the salt, chile powder,
garam masala, amchur,
and
chaat masala.
Toss well and set aside for 10 minutes.

3. Sprinkle the
besan
over the okra and stir so that the slices are coated evenly.

4. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to low, add the okra in small batches, separating the pieces as you drop them into the oil, and cook, stirring with a slotted spoon, for 2 to 3 minutes or until crisp and lightly browned. Remove with a slotted spoon and drain on paper towels.

5. Sprinkle with the lemon juice and serve immediately.

Bread Ke Pakode

A sandwich with fried
paneer
and sweet-and-sour chutney

This is a favorite hot snack at our house. You can refrigerate any leftover chutney to use for
chaats or
to serve with
samosas
or
dhoklas.

Makes 16.

For the batter: