How to Cook Indian (27 page)

2 tablespoons freshly squeezed lemon juice

1. Cut the
paneer,
bell pepper, onion, and tomato into 1½-inch (4-cm) pieces. Separate the layers of the onion pieces.

2. Stir together the yogurt, chutney, chile paste, ginger paste, garlic paste, turmeric,
garam masala,
½ teaspoon of the
chaat masala,
the
kasoori methi, dal,
cream, and salt in a large bowl. Add the
paneer
and stir gently. Let marinate for about 15 minutes.

3. Put the mustard oil in a nonstick wok and place over medium heat. When it begins to smoke, remove from the heat and let cool completely. Stir the mustard oil into the
paneer.

4. Soak a few wooden skewers in water for 15 minutes.

5. Thread the bell pepper,
paneer,
tomato, and onion onto the skewers.

6. Place a nonstick sauté pan over medium heat and add the vegetable oil. When small bubbles appear at the bottom of the pan, place the skewers on it and cook, turning a few times so that the
tikkas
cook evenly on all sides until the
paneer
is golden.

7. Arrange on a plate, sprinkle with the remaining ½ teaspoon
chaat masala
and the lemon juice, and serve immediately.

Khakhra

Crisp flatbreads

In a typical Gujarati home, leftover
rotis
(griddle breads) are roasted until crisp to make
khakhra.
Today these are commercially available in many flavors. I always keep a snack box full of
khakhras
in my office to munch on. They make a great snack instead of potato chips.

Makes 15.

2 cups (150 grams)
atta
(whole-wheat flour)

1 teaspoon table salt

2 teaspoons crushed
kasoori methi
(dried fenugreek leaves)

About 5 tablespoons vegetable oil

1. Put the flour and salt in a deep bowl. Add the
kasoori methi
and 3 tablespoons of the oil. Add 1 cup (200 ml) water and knead to make a stiff dough. Cover with a double layer of damp cheesecloth and let rest for 15 minutes.

2. Divide the dough into 15 equal portions and shape into balls. Roll out into thin 6-inch (15-cm) rounds, using a few drops of oil on the rolling pin to ease the rolling, as the dough tends to be sticky.

3. Place a nonstick griddle over low heat. After 2 minutes, place 1 dough round on it and cook over low heat, holding it down for 30 seconds at a time using a potato masher. (In India they use a wooden press, but a masher will work well.) Turn the round over and cook using the pressure of the masher. At this stage it helps to drizzle a few drops of oil around the edges of the dough. Cook until crisp, with tiny brown flecks on both sides.

4. Let cool to room temperature, then store in an airtight container for up to 4 weeks.

Khakhras
can be made with different flavors—garlic,
pav bhaji masala, chaat masala,
fresh fenugreek leaves, fresh spinach leaves, tomato, and so on.

Khaman Dhokla

Fermented
besan
batter, steamed and tempered

When it comes to choosing my favorite Gujarati snack, I would put this one right after
khandvi
(page 131). When I married Alyona, she introduced me to these savories from her home state.

Serves 4.

1 cup (100 grams)
besan
(chickpea/gram flour)

½ cup (125 grams) plain yogurt, whisked

1 teaspoon table salt

1 green chile, stemmed and chopped

¾-inch (1½-cm) piece fresh ginger, chopped

¼ teaspoon ground turmeric

1 tablespoon vegetable oil

½ teaspoon baking soda

½ tablespoon freshly squeezed lemon juice

½ teaspoon brown mustard seeds

1 tablespoon chopped fresh cilantro

2 tablespoons scraped fresh coconut

1. Put the
besan
in a bowl. Add the yogurt and 6 tablespoons warm water and whisk well so that there are no lumps. The mixture should have a slightly thick consistency. Add the salt, stir, and cover the bowl with a lid. Set aside to ferment for 3 to 4 hours.

2. Put the chiles, ginger, and 1 tablespoon water in a spice grinder, and grind to a paste.

3. To the
besan
mixture, add the turmeric and chile-ginger paste, and stir well.

4. Place a steamer over high heat and add 2 cups (400 ml) water. Grease a
dhokla
plate or a shallow cake pan with 1 teaspoon of the oil.

5. Stir the baking soda, 1 teaspoon of the oil, and the lemon juice together in a small bowl. Add to the
besan
mixture and whisk briskly.

6. Pour the batter into the greased plate or cake pan and place it in the steamer. Cover and steam for 10 to 12 minutes or until a skewer inserted in the center of the cake comes out clean.

7. Remove the plate or cake pan from the steamer and set aside to cool slightly. Cut the cake into 1½-inch (4-cm) squares and place these
dhoklas
in a serving bowl or plate.

8. Place a small nonstick sauté pan over medium heat and add the remaining 2 teaspoons oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When the seeds begin to sputter, remove from the heat and pour over the
dhoklas.

9. Garnish with the cilantro and coconut, and serve warm.

Khandvi

Besan
roll-ups

This is a delicious, beautiful, bright yellow savory roll-up dish from Gujarat, in the western part of India. I learned to make this dish from my wife, who makes it better than anyone I know. Making
khandvi
is an art: It takes some practice to know when the
besan
batter is cooked to the correct consistency. The roll-ups can be refrigerated for 4 to 6 hours before the tempering and garnishes are added, but are best served immediately.

Serves 4.

1¼ cups (125 grams)
besan
(chickpea/gram flour)

1-inch (2½-cm) piece fresh ginger, chopped

2 green chiles, stemmed and halved

¼ cup (50 ml) vegetable oil

½ cup (125 grams) plain yogurt

½ teaspoon table salt

½ teaspoon ground turmeric

1 tablespoon freshly squeezed lemon juice

Pinch of asafetida

1 teaspoon black mustard seeds

2 tablespoons grated fresh coconut (or frozen unsweetened coconut)

2 tablespoons chopped fresh cilantro

1. Sift the
besan
into a deep bowl and set aside.

2. Put the ginger and the chiles in a spice grinder with 1 teaspoon water, and grind to a smooth paste.

3. Using 1 tablespoon of the oil for each, grease the reverse sides of 2 large stainless-steel
thalis
(plates). Instead, you may grease a marble tabletop.

4. Put the yogurt in a small bowl and add ½ cup (100 ml) water. Whisk until smooth. Set aside.

5. Add the ginger-chile paste to the
besan
along with the salt, turmeric, lemon juice, yogurt mixture, and asafetida. Whisk to make a smooth batter with no lumps.

6. Pour the
besan
mixture into a large nonstick sauté pan. Place it over medium heat and cook for 5 to 8 minutes, stirring continuously, then lower the heat to low. Cook, stirring continuously, for 8 minutes or until the mixture is thick. To check if the batter is cooked, take about ½ teaspoonful of it and spread it thinly on the oiled surface. Let it cool for 1 minute. Then lift it off the surface by rolling it up. If the batter comes off the surface it means that it is cooked enough.

7. Remove from the heat and, working quickly, spread half of the batter over the greased reverse side of one
thali
and the remaining half over the other
thali,
as thinly as possible, while the batter is still hot. Let cool completely.

8. Cut into strips 2 inches wide and roll them up tightly. Pick up each roll gently and place in a serving dish.

9. Place a small nonstick sauté pan over medium heat and add the remaining 2 tablespoons oil. When small bubbles begin to appear at the bottom of the pan, add the mustard seeds. When they sputter, pour this tempering over the rolled-up pieces.

10. Sprinkle with the coconut and cilantro, and serve immediately.

Khubani Ke Shammi

Apricot-stuffed potatoes

These kebabs have a soft heart because of the stuffing in the center. The chiles and pepper balance the sweetness of the apricot.

Makes 12.

¼ cup (50 grams) dried apricots

¼ cup (50 grams)
khoya/mawa
(unsweetened solid condensed milk; page 37), crumbled

¼ cup (50 ml) plus 2 teaspoons vegetable oil

1 teaspoon cumin seeds

½-inch (1-cm) piece fresh ginger, chopped

3 green chiles, stemmed and chopped

1 teaspoon
garam masala
(spice mix; page 27)

¼ teaspoon ground black pepper

3 tablespoons chopped fresh cilantro

1 teaspoon table salt

4 medium potatoes, boiled, peeled, and mashed

¼ cup cornstarch

1. Soak the apricots in 1 cup (200 ml) water for 1 hour. Drain and finely chop. Transfer to a bowl, add the
khoya,
and stir.

2. Place a shallow nonstick sauté pan over medium heat and add 2 teaspoons of the oil. When small bubbles appear at the bottom of the pan, add the cumin. When it begins to change color, add the ginger, chiles,
garam masala,
and pepper. Stir well and remove from the heat. Set aside to cool.

3. Add the ginger-chile mixture to the apricot-khoya mixture. Add the cilantro and ½ teaspoon of the salt, and stir well. Divide into 12 portions.