Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2 cups nonfat plain yogurt, whisked until smooth
1
⁄
4
teaspoon salt, or to taste
1 teaspoon coconut or peanut oil
6 to 8 fresh curry leaves
1
⁄
2
teaspoon black mustard seeds
1
⁄
4
teaspoon ground paprika
1
⁄
8
teaspoon ground asafoetida
1.
In a skillet, dry-roast the rice flakes, coconut, cilantro, and green chile pepper over medium heat until fragrant and golden, about 2 minutes. Place the yogurt in a serving bowl and mix in the roasted rice flakes mixture and salt.
2.
Heat the oil in a small saucepan over medium-high heat and add the curry leaves and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Stir in the paprika and asafoetida, then immediately transfer the seasonings to the yogurt and swirl lightly to mix, with parts of it visible as a garnish. Serve.
Spicy Yogurt with Mango and Coconut
Aam aur Nariyal ki Pachadi
Makes 4 to 6 servings
The mango-coconut blend delivers tropical flair, but it isn't sweet. Tart and spicy seasonings offer a twist that may not be familiar, but still will intrigue and please your taste buds.
Peel the mango with a vegetable peeler or a knife, then cut the fruit into small pieces. Avoid the rough flesh near the large center seed.
1 large semi-ripe mango, peeled and cut into
1
⁄
2
-inch pieces
1 tablespoon dried coconut powder (kopra) or unsweetened shredded dried coconut
1 tablespoon peeled minced fresh ginger
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
2
teaspoon salt, or to taste
1
1
⁄
2
cups nonfat plain yogurt (do not whisk)
1 teaspoon peanut oil
2 dried red chile peppers, such as chile de arbol, broken
1 teaspoon black mustard seeds
A scant pinch ground asafoetida
5 to 7 fresh curry leaves
1.
Place the mango pieces in a serving bowl and carefully mix in the coconut powder (or dried coconut), ginger, green chile pepper, and salt. Then fold in the yogurt.
2.
Heat the oil in a small nonstick saucepan over medium-high heat and add the red chile peppers and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida and curry leaves and stir about 30 seconds. Transfer to the yogurt and stir lightly to mix, leaving most of it visible on top as a garnish. Serve.
Yogurt with Sautéed Ripe Banana
Bhunae Kaelae ki Pachadi
Makes 4 to 6 servings
Cooking bananas is a very south Indian thing. While northerners add ripe bananas and other fruits to
raitas
and chutneys, in the south they sauté them with a bunch of aromatic spices before making their
pachadis
. This one is served chilled, so it's great for summer menus, but enjoy it any time on the side of curries and other vegetable dishes. This recipe can also be made with pineapples, mangoes, peaches, or nectarines.
3 cups nonfat plain yogurt, whisked until smooth
1
⁄
4
cup grated fresh or frozen coconut
1
⁄
4
teaspoon +
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1
⁄
2
teaspoon fenugreek seeds
1
⁄
8
teaspoon ground asafoetida
1 tablespoon dried curry leaves
1 teaspoon hot red pepper flakes, or to taste
1 tablespoon peanut oil
2 medium firm ripe bananas, peeled and cut into
1
⁄
4
-inch pieces
2 to 3 tablespoons fresh lemon juice
1.
In a serving bowl, mix together the yogurt, coconut,
1
⁄
4
teaspoon salt, and black pepper. In a spice or a coffee grinder, grind together the mustard, cumin, and fenugreek seeds, and the asafoetida, curry leaves, and red pepper flakes until fine.
2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ground spice mixture; it should sizzle immediately. Quickly add the bananas and
1
⁄
2
teaspoon salt and cook, turning the pieces carefully, until golden on both sides, about 3 minutes.
3.
Mix in the lemon juice and cook another minute. Transfer the seasoned bananas to the yogurt and swirl lightly to mix, with parts of them visible as a garnish. Refrigerate at least 2 hours to chill, then serve.
Yogurt with Green Papaya and Coconut
Hara Papita aur Nariyal Pachadi
Makes 4 to 6 servings
Papayas grow widely in the southern states of India, so it is no surprise that they show up extensively in everyday dishes. Here is one example. If you don't have fresh coconut in your markets, look for frozen coconut in the Indian and Asian markets.
1
⁄
2
cup grated fresh or frozen coconut
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems
2 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, coarsely chopped
1 teaspoon sugar
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
teaspoon ground black mustard seeds
2 cups nonfat plain yogurt (do not whisk)
1 small unripe green papaya, peeled and grated to make 1 cup
1 small seedless cucumber, grated
2 small carrots, grated
1 teaspoon peanut oil
1 to 2 dried red chile peppers, such as chile de arbol, coarsely broken
1 teaspoon black mustard seeds
1
⁄
8
teaspoon ground asafoetida
1
⁄
8
teaspoon ground paprika
1.
In a small food processor, process together the coconut, cilantro, ginger, green chile peppers, sugar, salt, and ground mustard seeds, adding about
1
⁄
4
cup of the yogurt to make a smooth paste.
2.
Place the yogurt in a serving dish and very lightly mix in first the coconut paste, then the papaya, cucumber, and carrots, leaving a few vegetables showing their color through the yogurt.
3.
Heat the oil in a small saucepan over medium-high heat and cook the red chile peppers and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the asafoetida and paprika, then transfer the seasonings to the pachadi and stir it in, leaving some visible as a garnish. Serve.
Vegetables on the Side
When I first came to the United States in the 1970s, curious friends asked me, "If your mother doesn't eat meat, what does she live on?" Astonished, I would reply, "Vegetables and
dals
, of course." It took me years to realize that the love of—even dependence on—eating meat and, at the time, the disinterest in vegetables and grains in the United States meant my answer didn't make sense to them.
Not only did Americans have access to fewer fresh vegetables before and during the 1970s, but popular culture also equated vegetarianism with rather dull and uninteresting meals and almost no substantial nutrition. The fact that vegetables and greens had minerals and vitamins was not completely lost, but even well-meaning mothers and cooks did little else besides open cans of vegetables or steam or overcook the frozen ones, raising entire generations of children who associated veggies with unpalatable tastes and textures.
In India, however, people have always enjoyed vegetables. With our religious beliefs promoting vegetarianism, vegetables have played a crucial role in our lives. That is why, even today, no matter where in India you go, you will see vegetables being served. Popular dishes like
Cauliflower with Potato Wedges and Peas
,
Mashed Fire-Roasted Eggplant
, and
Stuffed Whole Okra with Spices
are served day after day, and can be here in America as well, because they are simple to make and delicious.
Cooking vegetables, like any cooking, is about understanding the basic flavors and then adding seasonings in the form of spices and herbs, and even the intermixing of various vegetables to make new dishes. That explains why over my years in the United States, I've come to enjoy preparing vegetables that don't grow in India—zucchini, certain squashes, white asparagus, broccoli, you name it, and include them in this book.
I've been happy to see that in the United States, the increasing awareness of vegetable varieties in supermarkets and produce stores, and the emphasis on their nutritional benefits, has led many people to seek out flavorful ways to add vegetables to their diets. For you, and the many Indians who do love vegetables, you'll find many here to add to your meals. Start with
Cumin Potatoes
and make your way to okra (yes, okra—they can be delicious) via the eggplants and squashes, and don't miss out on the spinach, green peas, and beans. Try the dishes with northern spices (coriander and cumin) or the southern way, with mustard seeds and curry leaves and make them spicy hot or mild, to your taste.