1,000 Indian Recipes (131 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2 tablespoons fresh lemon juice
1.
Prepare the chaat masala. Then, in a medium bowl mix the orange juice, 1 teaspoon chaat masala, mint, salt, and peanuts. Cover and marinate in the refrigerator, 2 to 4 hours.
2.
Transfer the peanuts to a large nonstick skillet and cook over medium-high heat, stirring, 2 to 3 minutes, then reduce the heat to medium and cook until most of the liquid evaporates. Transfer to a serving bowl and let cool. Then mix in the tomato, scallions, cilantro, and lemon juice. Sprinkle the remaining chaat masala on top and serve.
Okra and Radish Salad
Bhindi aur Mooli ka Salaad
Makes 4 to 6 servings
This is a very attractive green, white, and red salad, delicately crunchy yet also slightly chewy because of the okra.
Select young okra, which should be no more than 3 inches long with a tiny bit of soft fuzz—it's a good indication that the okra are tender. If you can only find larger okra, which are older and tend to be more fibrous, test one before buying: If the tip snaps off, the okra is all right to use; if it bends but does not break, it is too fibrous and should not be purchased.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1 pound fresh tender okra, rinsed and patted dry
10 to 12 small red radishes, thinly sliced
1
⁄
2
small onion, coarsely chopped
1 small tomato, coarsely chopped
1 quarter-sized slice peeled fresh ginger
1 clove fresh garlic, peeled
1 tablespoon fresh lime juice
1 fresh green chili pepper, such as serrano, stemmed
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1.
Prepare the chaat masala. Then, cut a thin slice off the stem end of a piece of okra. Then, working from the stem down, make a partial slit into the okra, stopping
1
⁄
2
inch from the tip. (This forms a pocket for the marinade to penetrate but keeps the okra intact.) Repeat with all the okra.
2.
Bring a medium pot of water to a boil over high heat and add the okra. Cover the pan and turn off the heat. Remove the okra after 1 minute, drain well and lay flat on a kitchen towel to air-dry for a few minutes. Transfer to a work bowl, toss in the radishes, and set aside.
3.
In a food processor or a blender, pulse together the onion, tomato, ginger, garlic, lime juice, and chile pepper until minced. (Do not purée.) Add to the okra, add the salt and black pepper, and mix well. Cover and let the okra marinate in the refrigerator, 2 to 4 hours. Transfer to a serving platter, sprinkle with the chaat masala and serve.
Bean and Legume Salads
Sprouted Green Mung Bean and Cabbage Salad
Phooti Mung Dal aur Bundh Gobhi ka Salaad
Makes 4 to 6 servings
This substantial salad can be served as a side dish or enjoyed as a work-day lunch—low on carbohydrates but high in nutrition, it'll fill you up but won't leave you sleepy at your desk. Sprout the beans in advance or buy them at a health food store or Indian market.
2 cups
sprouted
green mung beans (or store-bought)
1 tablespoon sesame seeds,
dry-roasted
1 teaspoon
Chaat Masala
(or store-bought)
1 cup thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup finely chopped onion
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 fresh green chile pepper, such as serrano, minced with seeds
4 small tomatoes, each cut into 6 to 8 wedges
1
⁄
4
cup fresh orange juice
2 tablespoons fresh lime juice
1
⁄
2
teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 cups mixed baby greens, or any other lettuce
1
⁄
4
cup coarsely chopped roasted peanuts
1.
Prepare the sprouted beans in advance. Prepare the sesame seeds and the chaat masala. Then, in a bowl, mix everything except the sesame seeds, baby greens, and peanuts. Cover and marinate at least 2 hours in the refrigerator.
2.
Mound the mixture over a bed of baby greens, scatter the sesame seeds and peanuts on top, and serve.
Mixed Sprouted Bean Salad with Potato Vermicelli
Phooti Mung Dal aur Aalu Bhujia ki Chaat
Makes 4 to 6 servings
Made with a mixture of sprouted
dals
(legumes) and grains, this nutritious salad tastes so good that you'll want to serve it often. The
dals
are delicious, but the real flavor punch comes from the spicy potato vermicelli, called
aalu-bhujia
.
Aalu-bhujia
(sometimes spelled on packages as
aloo-bhujia
) are thin, wispy
1
⁄
2
-inch bits of deep-fried batter made from potato and chickpea flours. Look for them in the savory section of Indian markets under the Haldiram brand.
3 cups sprouted mixed dals and grains, such as green mung beans, green and red lentils, and whole-wheat kernels
1 teaspoon
New Delhi Street Food Masala
or store-bought Chaat Masala
1 cup packaged potato vermicelli (aalu bhujia), store-bought
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 fresh green chile pepper, such as serrano, minced with seeds
1 to 2 tablespoons fresh lime juice
Prepare the sprouted dals and grains in advance. Prepare the masala. Then, mix everything in a large serving bowl and serve immediately, before the vermicelli gets soggy.
Parsi-Style Sprouted Bean Salad
Parsi Phooti Dal ka Salaad
Makes 4 to 6 servings
Indians generally cook sprouted beans. Some people, like my grandmother, cooked them until they were completely soft, whereas others prefer them crisp-tender. However you like them cooked, sprouted beans are a healthful, tasty addition to any meal.
Here is a traditional recipe from my Parsi sister-in-law, Khushnoor, who lightly cooks the sprouted beans and then flavors them with her special, star anise–rich
garam masala
.