Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 large clove fresh garlic, minced
1 tablespoon ground coriander
1
⁄
2
teaspoon ground ginger
1
⁄
2
teaspoon garam masala
1
⁄
4
teaspoon salt, or to taste
Place all the ingredients in a medium wok or saucepan and cook, stirring occasionally, until the meat is soft and most of the juices have evaporated, about 20 minutes. It is now ready to use.
French Toast
Savory Indian-Style French Toast
Indian ke French Toas
Makes 4 servings
The Indian style of French toast is a savory version of the fried egg-dipped bread classic. It is salted and, more often than not, cooked with spices and herbs. It is then eaten with chutneys and sauces, and even with ketchup. The toasts are great for school lunches.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
3 large eggs, lightly beaten
4 tablespoons nonfat plain yogurt, whisked until smooth
2 tablespoons finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon salt, or to taste
1
⁄
4
teaspoon cayenne pepper, or to taste
2 tablespoons peanut oil
6 to 8 slices white or whole-wheat bread
1.
Prepare the chaat masala. In a flat dish, whisk together the eggs, yogurt, cilantro, salt, and cayenne pepper until smooth.
2.
Heat the oil in a medium nonstick skillet over medium heat. With tongs, lay each slice of bread (one at a time) in the egg mixture, press lightly until well-coated on the bottom, then turn over and coat the other side.
3.
Carefully place in the skillet and cook, turning once, until golden on both sides, about 1 minute per side. Repeat with the remaining slices. Transfer to serving platter, cut in half on the diagonal if you wish, sprinkle the chaat masala, on top, and serve.
Variation:
To the basic egg mixture in Step 1, you can add 1 to 2 teaspoons
Basic Ginger-Garlic Paste
(or store-bought), 1 to 2 ground green chile peppers,
1
⁄
4
cup ground or minced onion, chopped chives, or scallions,
1
⁄
4
cup pepper-Jack cheese, or
1
⁄
4
cup puréed semi-firm tofu.
Stuffed Green Chutney French Toast
Hari Chutney French Toas
Makes 4 servings
Spicy and colorful, these lovely sandwiches are great for lunch snacks, or as finger foods.
1
⁄
2
cup
Basic Green Chutney
+ 2 tablespoons
1 teaspoon melted butter
8 slices white or whole-wheat bread
3 large eggs, lightly beaten
3 tablespoons nonfat plain yogurt, whisked until smooth
1
⁄
4
cup minced red bell pepper
1
⁄
4
teaspoon salt, or to taste
2 tablespoons peanut oil
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the chutney. Mix the butter into
1
⁄
2
cup chutney, then spread generously on 4 of the bread slices. Cover each with the remaining 4 slices to make sandwiches.
2.
In a flat dish, whisk together the eggs, yogurt, 2 tablespoons chutney, red bell pepper, and salt.
3.
Heat 1 tablespoon of the oil in a medium nonstick skillet over moderate heat. With tongs, lay each sandwich (one at a time) in the egg mixture, press lightly to coat the bottom, then turn over and coat the other side.
4.
Carefully, place in the skillet and cook, turning once, until golden on both sides, about 1 minute per side. Scatter about 1 tablespoon cilantro on top, turn over once more, and cook momentarily to seal in the cilantro. Repeat with the remaining sandwiches. Transfer to serving platter, cut into 3 long pieces or 4 small triangles, and serve with the cilantro side up.
Variation:
Try this with different chutneys or dry-cooked vegetable or ground meat stuffings.
Egg Curries
Spicy North Indian Egg Curry
Undae ki Kari
Makes 4 to 6 servings
Making the curry sauce, though time consuming, is really quite simple. Once the sauce is made and the eggs boiled, consider the dish done. Serve for lunch or a light dinner.
4 cups (1 recipe)
Classic Spicy Curry Sauce
6 large eggs
2 teaspoons vegetable oil
3 to 5 dried red chile peppers, such as chile de arbol, with stems
1 teaspoon cumin seeds
1 tablespoon coarsely ground raw almonds (from about 10 almonds)
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon garam masala
1.
Prepare the curry sauce. Meanwhile, in a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until the eggs are hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, shell them, then cut them in half. Place the eggs in the curry sauce and simmer over medium heat about 10 minutes.
2.
Heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the red chile peppers 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ground almonds and stir about 1 minute.
3.
Mix everything into the egg curry and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top and serve.
Variation:
For a richer finish, mix in 2 to 3 tablespoons heavy cream or sour cream during the last 2 to 3 minutes of cooking.
Kerala Egg and Potato Curry with Coconut Milk
Kerala ki Unda aur Aalu Kari
Makes 4 to 6 servings
The southern, Kerala-style onion paste, with a fragrance of golden-fried onion and curry leaves, makes for a substantial curry with robust flavors and a thick sauce. Add a few boiled eggs and you have a delicious entrée. Serve it over rice or present it with
paranthas
(griddle-fried breads) and a cup of green cardamom tea.
1
⁄
2
cup
Kerala Fried Onion Paste
1
⁄
2
cup
Coconut Milk
(or store-bought)
6 large eggs
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1
⁄
2
teaspoon garam masala
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon ground paprika
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
3 small russet potatoes, peeled and cut into 6 wedges each
1
1
⁄
2
to 2 cups water
1 teaspoon dried fenugreek leaves
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper
1.
Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.
2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.
3.
Add the coconut milk and cook about 5 more minutes. Then mix in 1
1
⁄
2
cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining
1
⁄
2
cup water if the sauce is too thick before the potatoes are done.)