Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (129 page)
Bhunnae Harae Tamatar ka Salaad
Makes 4 to 6 servings
Fried green tomatoes, though primarily known in the United States as a southern specialty, are fairly common in India and make for a delicious, light, and crisp salad that often doubles as a side dish.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
3 to 4 large unripe green tomatoes (about 1
1
⁄
2
pounds), each cut into 8 wedges
1 tablespoon peanut oil
1 tablespoon ground coriander
1
⁄
2
teaspoon salt, or to taste
1 tablespoon fresh lemon juice
1
⁄
4
cup finely chopped fresh cilantro, with soft stems
1.
Prepare the chaat masala. Then, lay the tomato wedges in a single layer in a large nonstick skillet. Drizzle the oil over them and cook over medium-high heat until the bottoms are golden, about 4 minutes.
2.
Turn each piece over, sprinkle the coriander and salt over them, and cook until the other side is golden, about 2 minutes.
3.
Add the lemon juice and cilantro, very carefully mix everything together, and cook about 30 seconds. Transfer to a serving dish, sprinkle with the chaat masala, and serve.
Cabbage Salads
Kerala Cabbage and Red Onion Salad
Kerala ka Bundh Gobhi aur Laal Pyaz ka Salaad
Makes 4 to 6 servings
This salad, a typical lunchtime favorite from the southwestern state of Kerala, is strongly flavored with coconut oil and sesame seeds. The coconut gives the salad an authentic flavor, because in one form or another coconut is almost always used in Kerala cuisine. If you use peanut oil, add a tablespoon ortwo of grated fresh or frozen coconut or shredded unsweetened dried coconut to compensate for the change of flavor.
1 tablespoon sesame seeds,
dry-roasted
1 small red onion, cut in half lengthwise and thinly sliced
2 cups shredded green cabbage
1 green bell pepper, cut into thin matchsticks
4 small tomatoes, cut into thin wedges
1 tablespoon coconut or peanut oil
1 teaspoon mustard seeds
4 whole dried red chile peppers, such as chile de arbol
10 to 12 fresh curry leaves
1 tablespoon distilled white vinegar
1
⁄
4
teaspoon salt, or to taste
1.
Roast the sesame seeds. Then in a large serving bowl, mix the onion, cabbage, bell pepper, and tomatoes.
2.
Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the red chile peppers and curry leaves and cook, stirring, about 30 seconds. Add the vinegar and salt and transfer the mixture to the salad. Toss well, and garnish with sesame seeds. Refrigerate up to 2 hours, and serve chilled.
Yogurt Coleslaw
Dahi-Bundh Gobhi ka Salaad
Makes 4 to 6 servings
This slaw is a bit different from any you've tasted before. Not only is it made with yogurt instead of mayonnaise, but it's hotter and tangier, thanks to the combination of serrano pepper, ginger, lime juice, and
chaat masala
. Serve as a mid-day meal or add another cup or two of yogurt to turn it into a crunchy
raita
.
1
⁄
4
cup almond slivers,
dry-roasted
1 teaspoon
Chaat Masala
(or store-bought)
1 cup plain yogurt (any kind), whisked until smooth
1 tablespoon fresh lime or lemon juice
1 fresh serrano pepper, minced, with seeds
1 tablespoon peeled minced fresh ginger
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1
⁄
2
teaspoon salt, or to taste
2 cups finely shredded green cabbage
2 cups finely shredded purple cabbage
1 cup finely diced bell peppers of mixed colors
2 pickling cucumbers, grated
10 to 12 scallions, white and light green parts only, minced
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves
Ground paprika
1.
Prepare the almonds and the chaat masala. In a medium bowl, mix the yogurt, lime juice, serrano pepper, ginger, chaat masala, black pepper, and salt.
2.
Place the green and purple cabbage, bell pepper, cucumbers, scallions, cilantro, and mint in a large bowl. Add the yogurt dressing and toss to mix well. Transfer to a wide serving bowl, garnish with the paprika and almonds, and serve.
Variation:
To make a quick and crunchy hot side dish, lightly pan-cook the mixed vegetables and greens in 1 tablespoon vegetable oil and season with salt and pepper.
Cabbage and Broccoli Salad with Roasted Peppercorns
Bundh Gobhi aur Kaali Mirch ka Salaad
Makes 4 to 6 servings
Lettuce, popularly called
salaad-patta
in India, has never been readily available, so cabbage leaves often substitute. Since the peppercorns give this salad its personality, make sure your peppermill grindings are quite coarse so you'll get a burst of peppercorn flavor with every mouthful.
2 cups finely shredded green cabbage
1 cup finely shredded romaine lettuce
1 cup
1
⁄
2
- to 1-inch broccoli florets
8 to 10 small cherry or pear-shaped tomatoes, halved
1
⁄
2
cup grated daikon radish
1
⁄
4
cup finely chopped fresh cilantro, with soft stems
1
⁄
2
cup nonfat plain yogurt, whisked until smooth
1 tablespoon peeled minced fresh ginger
1 teaspoon fresh lime juice
1
⁄
2
teaspoon salt, or to taste
1
1
⁄
2
teaspoons multi-colored peppercorns,
dry-roasted
, coarsely ground + more for garnish
In a large serving bowl, mix the cabbage, lettuce, broccoli, tomatoes, daikon radish, and cilantro. In a small bowl, mix the yogurt, ginger, lime juice, salt, and pepper, and add to the salad. Roast the peppercorns. Toss the salad well then garnish with a few coarse grindings from the peppermill. Serve.
Lemony Cabbage Salad with Mustard Seeds
Dakshini Bundh Gobhi Salaad
Makes 4 to 6 servings
This southern Indian variation of cabbage salad can be served any time of the day, either at room temperature or chilled. Be careful not to overcook the cabbage—keep it crisp, cooking it only to blend the flavors. For added flavor, mix in
1
⁄
4
cup grated fresh or frozen coconut along with the cabbage.
1 tablespoon peanut oil
1
⁄
2
teaspoon black mustard seeds
1
⁄
2
teaspoon cumin seeds
2 whole dried red chili peppers, such as chile de arbol
5 fresh curry leaves