1,000 Indian Recipes (283 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
4 cups (1 recipe)
Simple Cumin Basmati Rice
2 tablespoons vegetable oil
1 small onion, cut in half lengthwise and thinly sliced
1 cup finely chopped kohlrabi
1 cup thinly sliced cauliflower florets, stems discarded
1 cup thinly sliced broccoli florets, stems discarded
1
⁄
4
head finely shredded green cabbage
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper
1
⁄
4
teaspoon hot red pepper flakes, or to taste
1 teaspoon garam masala
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the rice and let cool to room temperature. Then, heat the oil in a large nonstick skillet over medium-high heat and cook the onion, stirring, until golden, about 5 minutes.
2.
Add the kohlrabi, cauliflower, broccoli, and cabbage, along with the salt, black pepper, red pepper flakes, and half the garam masala, and stir about 2 minutes. Reduce the heat to medium, cover the pan, and cook until the vegetables are crisp-tender, 3 to 5 minutes.
3.
Add the rice and the cilantro and mix carefully, trying not to break the rice. Transfer to a serving dish, sprinkle the remaining garam masala on top, and serve.
Variation:
Give your rice more protein by adding about 1 cup
paneer cheese
(or store-bought), extra-firm tofu, or cooked chicken, cut into
1
⁄
2
-inch pieces, along with the vegetables in Step 2.
Roasted Fresh Fenugreek Leaves Pilaf
Bhuni Methi ka Pullao
Makes 4 to 6 servings
Fenugreek greens, called
pattamethi
in Hindi, though superbly fragrant, are somewhat bitter-tasting. This bitterness, however, mellows when it is combined with the sweetness of rice, so in the end, what lingers is only the lovely aroma.
4 cups (1 recipe)
Simple Cumin Basmati Rice
1 large russet potato
2 tablespoons vegetable oil
2 to 3 bunches fresh fenugreek leaves (about 4 cups), trimmed and finely chopped
1
⁄
4
teaspoon ground turmeric
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
teaspoon garam masala
1.
Prepare the rice and keep warm. Meanwhile, boil the potato in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and chop finely.
2.
Place the oil and the fenugreek leaves in a large cast-iron or nonstick skillet and cook, over medium heat, stirring, about 5 minutes. Add the potato, turmeric, and salt and continue to cook until the leaves are dark brown and crisp, about 20 minutes. Transfer the rice to a serving platter and carefully mix in the fenugreek and potatoes. Sprinkle the garam masala on top and serve.
Morel Mushroom Pilaf with Pistachios and Silver Leaves
Gucchi-Pista Pullao
Makes 4 to 6 servings
Morel mushrooms are called
gucchi
or
gucchiyan
in Hindi, and this exotic
pullao
is traditionally associated with weddings and special occasions. And that calls for
ghee
, pistachios, and a garnish of pure silver leaves (found in Indian grocery stores). In place of the morels, try using chanterelles or any other wild mushrooms.
1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)
10 to 12 dried morel mushrooms
1
⁄
2
cup blanched raw pistachios (
Blanching Raw Nuts
)
1
1
⁄
4
cups basmati rice, sorted and washed in 3 to 4 changes of water
2
1
⁄
3
cups water
2 tablespoons vegetable oil or melted ghee
2 (1-inch) sticks cinnamon, broken
5 to 7 green cardamom pods, crushed lightly to break the skin
3 black cardamom pods, crushed lightly to break the skin
2 bay leaves
1
⁄
2
teaspoon black peppercorns
1 teaspoon black cumin seeds
1 medium onion, cut in half lengthwise and thinly sliced
1 teaspoon dried mint leaves
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
6 (4-inch) squares silver leaves (optional)
1
⁄
4
teaspoon garam masala
1.
Prepare the ginger-garlic paste. Wash then soak the morel mushrooms in water to cover by 2 inches, 1 hour or longer. Drain (saving the water) and wash under running water to remove any loosened dirt. Then slice each mushroom into thin
1
⁄
4
-inch rings. Meanwhile, blanch the pistachios.
2.
Strain the mushroom water through paper towels and use it, cup for cup, in place of plain water to soak and cook the rice. In a medium bowl, soak the rice in the strained mushroom water, about 30 minutes.
3.
Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and stir-fry the cinnamon, cardamom pods, bay leaves, and black peppercorns until fragrant, 1 minute. Add the cumin, then mix in the onion and cook, stirring, until golden, 3 to 5 minutes.
4.
Add the ginger-garlic paste and mint leaves, then mix in the rice with the water it was soaking in, and bring to a boil over high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed but the rice is still not fully cooked, 8 to 10 minutes.
5.
Carefully mix in the mushroom rings, cilantro, and half the pistachios, cover the pan, and cook over low heat until the rice is done, 5 to 7 minutes. Remove from the heat and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, garnish with the silver leaves (if using), the reserved pistachios and the garam masala, and serve.
Stir-Fried Mushrooms and Red Chard Pilaf
Khumb aur Laal Saag ka Pullao
Makes 4 to 6 servings
Here, we cook the rice and vegetables separately and then serve them together on a platter. Don't discard the red stems of the Swiss chard—they add a lovely pink color to the rice. This recipe suggests a special presentation, but you can also just gently mix the rice and mushrooms together. The choice of mushrooms and greens can vary every time you make this dish.
4 cups (1 recipe)
Simple Cumin Basmati Rice
1 pound medium mushrooms, such as white button, washed and quartered
2 tablespoons vegetable oil
1 bunch (about 1 pound) finely chopped red chard or beet greens, trimmed, washed, and finely chopped
1 large clove fresh garlic, minced