1,000 Indian Recipes (108 page)

Read 1,000 Indian Recipes Online

Authors: Neelam Batra

6 green cardamom pods, crushed lightly to break the skin

4 black cardamom pods, crushed lightly to break the skin

2 (1-inch) sticks cinnamon

8 whole cloves

1
¹⁄
₂cups water

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

1 large egg, lightly beaten

1 tablespoon ground coriander

Freshly ground black pepper, to taste

1
¹⁄
₂to 2 cups peanut oil for deep-frying

1.
Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.

2.
Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.

3.
In a food processor, process the green chile peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.

4.
Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.

Variation:
Instead of a pressure cooker, place all the ingredients in a large pot with an extra
¹⁄
₂cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.

Pinched Lamb Kabaabs with Fenugreek Leaves

Gosht kae Methi Kabaab

Makes 4 to 6 servings

With the addition of bread and the fragrance of fenugreek leaves, these knobby
kabaabs
take on a completely new identity. They are also an easier version to make, because you don't have to shape these
kabaabs
as precisely as you do most others.

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

3 slices white bread, crusts removed

1 pound minced leg of lamb

1 to 3 fresh green chile peppers, such as serrano, coarsely chopped

1 tablespoon ground coriander

2 teaspoons dried fenugreek leaves

1 teaspoon garam masala

¹⁄
₂teaspoon ground cumin

¹⁄
₂teaspoon ground paprika

¹⁄
₄teaspoon ground turmeric

1 teaspoon salt, or to taste

1 large egg, lightly beaten

1
¹⁄
₂to 2 cups peanut oil for deep-frying

1.
Prepare the ginger-garlic paste. Soak the bread slices in water to cover until soft, about 1 minute. Drain, squeeze out all excess water, and crumble finely. In a bowl, mix together everything except the oil. Cover and marinate in the refrigerator about 1 hour.

2.
Heat the oil in a large wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil takes 15 to 20 seconds to rise to the top.

3.
Using clean hands, pinch about 1 tablespoon of the mixture, flatten lightly by pressing it between your fingers and thumb to make irregular-shaped patties, and carefully add it to the oil. Add as many kabaabs as the wok can hold at one time without crowding, and fry, turning them a few times with a slotted spatula, until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve.

Silky Skewered Minced Chicken

Murgh Reshmi Seekh Kabaabs

Makes 4 to 6 servings

Characterized by a silky smoothness (
raesham
means silk), these long hot-dog-shaped
kabaabs
have a lovely pale hue that comes from the cashews and egg whites. Part of the Mughlai heritage, these
kabaabs
are delicious with
tandoori naan
(grilled leavened breads).

Black salt is a grayish-pink rock salt that imparts a unique fragrance to foods. It is an essential ingredient in
chaat masala
and is often added to cold beverages such as
Sparkling Savory Mint-Lime Cooler
. Look for it in Indian markets.

¹⁄
₂cup
Basic Green Chutney

1 tablespoon fresh lime juice

1 tablespoon melted unsalted butter

¹⁄
₄teaspoon ground black salt or
Chaat Masala
(or store-bought)

1
¹⁄
₂to 2 pounds boneless skinless chicken breasts, cut in small pieces

¹⁄
₂small onion, coarsely chopped

¹⁄
₂cup coarsely chopped cashews

3 to 4 large cloves fresh garlic, peeled

8 quarter-size slices peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, coarsely chopped

2 large egg whites, lightly beaten

1 tablespoon ground coriander

1 teaspoon garam masala

¹⁄
₂teaspoon ground white pepper

¹⁄
₄teaspoon freshly ground nutmeg

¹⁄
₄cup all-purpose flour, as needed

12 to 15 metal or bamboo skewers, soaked in water at least 30 minutes

1 tablespoon vegetable oil

1 small onion, cut in half lengthwise and thinly sliced

¹⁄
₂cup finely chopped fresh cilantro, including soft stems

1.
Prepare the chutney. Then, in a small bowl, mix together the lime juice, butter, and black salt (or chaat masala), and reserve.

2.
In a blender or a food processor, process together the chicken, onion, cashews, garlic, ginger, chile peppers, egg whites, and all the spices until as smooth as possible. Cover and marinate in the refrigerator about 4 hours.

3.
Preheat a grill to 375°F to 400°F, or preheat the broiler. Moisten your clean fingers with water, divide the meat into 12 to 16 equal parts, and make each portion into a long, thin shape, similar to a hot dog. If the mixture seems too soft to work with, mix in the all-purpose flour, using as much as needed to make a soft dough that holds its shape. Thread the chicken onto the skewers, brush with the lime-butter mixture and grill over medium-high heat coals, or broil on the top rack (about 6-inches away from the heating element), turning frequently, until firm and lightly charred on all sides, about 10 minutes. Transfer to a platter.

4.
Heat the oil in a small nonstick skillet over medium-high heat and cook the sliced onion until golden, about 3 minutes. Add the cilantro and stir about 1 minute, then scatter over kabaabs. Dot with some of the chutney and serve the remaining chutney on the side.

Grilled Chicken Drumstick Kabaabs

Tangdhi Kabaabs

Makes 4 to 6 servings

Taang
means leg,
tangdhi
is a little leg, and
tangdhi kabaabs
are
kabaabs
made with little chicken drumsticks.

Although you can essentially use any marinade, the true and authentic version of these
kabaabs
uses a relatively dry one without any yogurt, according to Sunil Vora, a prominent Indian restaurateur and an ardent chef in the Los Angeles area.