1,000 Indian Recipes (54 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
This hot, sour, and sweet powder comes to me courtesy of my friend Rama Srinivasan, who lives in the southern city of Bangalore. It is almost like a chutney, and that is how it is used to perk up the flavors of otherwise bland foods. Serve alongside steamed rice,
iddlis
(
steamed rice cakes
), or plain
dosas
(
rice and lentil crepes
). Use it sparingly, because the flavors of grated or shredded dried coconut (called
kopra
, available in Indian markets) and red chile peppers are quite concentrated. A little bit goes a long way.
1
⁄
2
cup dried yellow split chickpeas (channa dal), sorted
1
⁄
4
cup dried white urad beans (dhulli urad dal), sorted
2 teaspoons peanut oil
7 to 10 dried red chile peppers, such as chile de arbol, broken
1-inch ball of seedless tamarind pulp, broken into small bits or 1 tablespoon tamarind powder
1
⁄
4
cup ground coriander seeds
1
⁄
4
cup grated or shredded dried coconut (kopra)
1
⁄
4
cup ground jaggery (gur) or dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground turmeric
1
⁄
4
teaspoon ground asafoetida
1.
In a medium cast-iron or nonstick wok or skillet, roast together the dals, stirring and shaking the skillet over medium heat until golden, 2 to 3 minutes. Transfer to a bowl.
2.
In the same pan, add the oil and stir-fry the red chile peppers and tamarind until a few shades darker, about 2 minutes. Transfer to the bowl with the roasted dal.
3.
Still using the same pan, add the coriander and coconut and roast until a few shades darker, 2 to 4 minutes. Mix in the jaggery, salt, turmeric, and asafoetida, and roast until the jaggery melts, 1 to 2 minutes. Mix in the roasted dals, chile peppers and tamarind.
4.
Let cool, then grind in a spice or coffee grinder until coarsely ground. Store in an airtight container in a cool, dark place, about 3 months in the refrigerator or 1 year in the freezer.
South Indian Peanut Powder
Moong-Phalli or Nilakkadala Podi
Makes about 1
1
⁄
2
cups
Used mainly as a seasoning over steamed rice, the toasty fragrance and soft crunch of peanuts and sesame seeds makes for a lovely topping over yogurt
pachadis
and green salads. Also, try it over cooked chicken, steamed vegetables, and noodles.
1
⁄
3
cup white sesame seeds, dry-roasted (
Dry-Roasting Spices, Nuts, and Flours
)
1 teaspoon sesame or peanut oil
5 to 7 dried red chile peppers, such as chile de arbol, broken
3 to 4 tablespoons dried curry leaves
1 teaspoon ground asafoetida
1 cup roasted peanuts, papery skin removed
1.
Prepare the sesame seeds. Then, in a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat and stir-fry the chile peppers until a few shades darker, about 1 minute. Add the curry leaves and asafoetida, and stir 30 seconds. Let cool, then grind in a spice or coffee grinder to make a fine powder. Transfer to a bowl.
2.
Coarsely grind the peanuts and sesame seeds in a spice or coffee grinder (you may have to do this in 2 or 3 batches). Add to the ground chile pepper mixture and mix well. Store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 year in the refrigerator.
South Indian Sesame Seed Powder
Til or Ellu Podi
Makes about 1
1
⁄
2
cups
This
masala
is delightful as a last-minute garnish over cooked vegetables, meats, or rice. Or stir-fry some with minced ginger and garlic and use as a
masala
base for vegetable side dishes.
1 teaspoon Asian sesame oil
2 tablespoons fenugreek seeds
1 tablespoon hot red pepper flakes, or to taste
1 teaspoon ground asafoetida
1
1
⁄
4
cups white sesame seeds
1.
In a medium cast-iron or nonstick wok or skillet, heat the oil over medium-high heat, add the fenugreek seeds, red pepper flakes, and asafoetida and stir until golden, about 1 minute.
2.
Add the sesame seeds, reduce the heat to medium, and roast, stirring and shaking the skillet, until golden, about 3 minutes. Let cool, then grind in a spice or coffee grinder to make as fine a powder as possible. Store in an airtight container in a cool, dark place, about 1 week at room temperature or 1 year in the refrigerator.
Dessert and Tea Masalas
Dessert Masala
Mithai ka Masala
Makes about 1
1
⁄
2
cups
Along with raisins and nuts, certain fragrant seasonings are crucial to Indian desserts—cardamom, saffron, rosewater, and, occasionally, a touch of black pepper. Although each dessert can be customized, the following standard mixture can be added to almost all desserts. This pale green mixture is also a spectacular garnish over entrees such as rice, casseroles, and white curry dishes. A tablespoon of this stirred into hot milk is also really delicious. I often sprinkle it over vanilla, strawberry, or other fruit-flavored ice creams, and even over Indian banana fudge (
burfee
) and crème brûlées.
1 teaspoon saffron threads, dry-roasted and coarsely crushed (
Dry-Roasting Spices, Nuts, and Flours
)
1 cup shelled raw pistachios
1
⁄
2
cup shelled raw almonds, coarsely broken
1
⁄
4
cup cashews, coarsely broken
1 tablespoon coarsely ground green cardamom seeds
1 teaspoon coarsely ground black cardamom seeds
1.
Prepare the saffron. The, in a spice grinder or in a small food processor, pulse together the pistachios, almonds, and cashews in one or two batches, to make a coarse powder.
2.
Mix in the green and black cardamom seeds and the saffron. Store in an airtight container, about 3 months in the refrigerator or 1 year in the freezer.
Chai Tea Masala
Chai ka Masala
Makes about 1
1
⁄
2
cups