1,000 Indian Recipes (133 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Soybean and Tomato Salad
Soyabean aur Tamatar ka Salaad
Makes 4 to 6 servings
Although made with a bean that is not commonly used in India, this salad comes loaded with Indian flavors and the numerous health benefits of soy.
Frozen soybeans are available in most upscale produce markets and health food stores; be sure to look for shelled soybeans.
1 teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
2
cups frozen shelled soybeans, thawed
1
⁄
2
cup water
2 cups finely chopped dark green lettuce, such as romaine, green leaf or red leaf
1 large, firm tomato, finely chopped
4 scallions, white and light green parts only, minced
1 tablespoon peanut oil
1 (1-inch) piece fresh ginger, cut into thin matchsticks
1 teaspoon cumin seeds
1 large clove fresh garlic, minced
1 tablespoon ground coriander
1
⁄
4
teaspoon coarsely ground black pepper, or to taste
1
⁄
2
teaspoon salt, or to taste
1 to 2 tablespoons fresh lemon juice
1.
Prepare the chaat masala. Then, place the soybeans and water in a microwave-safe dish. Cook in the microwave on high power 5 to 6 minutes, or until the beans are very soft to the touch. Place the lettuce, tomato, and scallion in a large serving bowl.
2.
Heat the oil in a medium nonstick saucepan over medium-high heat and add the ginger and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add first the garlic, coriander, and black pepper, then the soybeans, any remaining cooking water, and salt. Cover and cook, stirring and shaking the pan, until the soybeans are well-coated, about 5 minutes.
3.
Transfer to the bowl with the lettuce, tomato and scallion, and add the lemon juice and chaat masala. Toss and serve warm or at room temperature.
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Channa Chaat—Anardana
Makes 4 to 6 servings
Chickpeas hold a place of honor in Indian cuisine. We use them in every imaginable way—in curries, soups, and appetizers, added to rice
pullaos
(pilafs) and breads, ground into flour—the list goes on.
This dish—a
chaat
salad—is one of India's prized recipes, for both its complex flavors and versatility. Serve it as a starter course, a side dish, or just as a snack. Or make it in large quantities for potlucks, picnics, or brunches, and serve it with
bhatura
(leavened and deep-fried bread),
kulcha
(baked leavened bread), pita bread, or sourdough rolls.
2 teaspoons
Chaat Masala
(or store-bought)
1
1
⁄
2
tablespoons
Tamarind Paste
1 large, firm vine-ripened tomato, finely chopped
1 small seedless cucumber, such as Armenian or Japanese, finely chopped
4 to 5 scallions, white parts only, thinly sliced
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
2 tablespoons peanut oil
1 teaspoon minced fresh garlic
1 tablespoon peeled minced fresh ginger
1 fresh green chile pepper, such as serrano, minced with seeds
1
1
⁄
2
tablespoons ground coriander
2 (15
1
⁄
2
-ounce) cans chickpeas, rinsed and drained well
1
⁄
4
cup water
1
⁄
2
cup fresh pomegranate seeds
1.
Prepare the chaat masal and tamarind paste. Then, in a medium bowl, mix the tomato, cucumber, scallions,
1
⁄
4
cup of the cilantro and
1
⁄
2
teaspoon of the chaat masala.
2.
Heat the oil in a large nonstick skillet over medium-high heat then cook the garlic, ginger, and green chile pepper, stirring, until golden, about 1 minute. Add the ground coriander, the remaining chaat masala, and the remaining cilantro, and stir about 30 seconds.
3.
Add the chickpeas, water, and tamarind, and cook, stirring as necessary, until the chickpeas are tender and all the juices evaporate, about 4 minutes.
4.
Transfer to a serving platter. Lightly mix in the tomato mixture and scatter the pomegranate seeds on top. Serve at room temperature or chilled.
Potato and Root Vegetable Salads
Potato Salad with Yogurt
Aalu aur Dahi ka Salaad
Makes 4 to 6 servings
This salad is so tasty, it may replace the potato salad you normally make. Low in fat and calories, it also comes with a boost of calcium, protein, and some friendly lactobacillus, found in yogurt with active cultures.
1
1
⁄
2
teaspoons cumin seeds,
dry-roasted
and coarsely ground
1
1
⁄
2
pounds russet, red, or Yukon gold potatoes, peeled or unpeeled
1 cup nonfat plain yogurt, whisked until smooth
1
⁄
4
teaspoon salt, or to taste
1
⁄
4
teaspoon freshly ground black pepper, or to taste
6 to 8 scallions, white parts only, finely chopped
2 tablespoons peanut oil
1 tablespoon peeled minced fresh ginger
1 to 2 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
teaspoon salt, or to taste
1.
Prepare the cumin seeds. Then, in a medium pan, cover the potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain, Let cool, then cut into
3
⁄
4
-inch pieces. Prepare the cumin seeds. In a medium bowl, mix the yogurt, salt, black pepper, and scallions.
2.
Heat the oil in a large skillet over medium-high heat and lightly cook the potatoes, stirring, about 3 minutes. Add the ginger, green chile peppers, cilantro, and salt, and cook, turning as needed, until the potatoes are golden on all sides, about 5 minutes.
3.
Transfer to a serving dish and drizzle the yogurt sauce and half the roasted cumin over the potatoes. Mix lightly. Garnish with the remaining cumin and serve.
Red Potato Chaat Salad
Laal Aalu ki Chaat
Makes 4 to 6 servings
Lemon juice is often used in India, and is delicious in potato salads. Here I also add lemon peel, unheard of as an ingredient in India, to enhance the refresh-ing lemon flavor. Use a citrus zester or a grater, or be sure to remove the bitter white pith from the back of the peel.
This salad can also serve as a side dish to accompany chicken and meat curries.
1
1
⁄
2
to 2 teaspoons
Chaat Masala
(or store-bought)
1
1
⁄
2
pounds small red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon cumin seeds