Read How to Cook Indian Online
Authors: Sanjeev Kapoor
Makes 4.
¼ cup (65 grams) plain yogurt, whisked
1 teaspoon red chile powder
¼ teaspoon ground turmeric
½ teaspoon fresh ginger paste (page 12)
¼ teaspoon fresh garlic paste (page 12)
1 tablespoon
besan
(chickpea/gram flour)
¾ teaspoon
chaat masala
(spice mix for
chaat;
page 24)
½ teaspoon
kasoori methi
(dried fenugreek leaves)
½ teaspoon
garam masala
(spice mix; page 27)
1½ teaspoons table salt
1 cup (140 grams)
paneer
cubes (pressed fresh cheese; page 17)
2 medium tomatoes, seeded and chopped
2 tablespoons vegetable oil
1 medium green bell pepper, seeded and chopped
1 cup (150 grams)
atta
(whole-wheat flour)
¼ cup (50 ml) milk
4 teaspoons
pudina aur dhaniya
chutney (mint-and-cilantro chutney; page 22)
2 small red onions, cut into round slices
1. Put the yogurt, chile powder, turmeric, ginger paste, garlic paste,
besan,
½ teaspoon of the
chaat masala,
the
kasoori methi, garam masala,
and ½ teaspoon of the salt in a large bowl. Stir and add the
paneer
and tomatoes. Toss gently. Set aside to marinate for 10 minutes.
2. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the bell peppers and sauté for 2 minutes. Add the
paneer
with the marinade, and sauté over high heat for 2 minutes, stirring occasionally, or until dry. Divide the mixture into 4 portions and set aside.
3. To make the
rotis,
combine the
atta,
milk, the remaining 1 teaspoon salt, and 2½ tablespoons water, and knead to make a soft dough. Divide the dough into 4 portions. Roll out each portion into a thin round.
4. Place a nonstick griddle over medium heat and cook each
roti
lightly on both sides. Spread 1 teaspoon of the chutney on each
roti
and top with some onion slices.
5. Place a portion of the
paneer
mixture in the center of each
roti
over the onions, sprinkle with a little of the remaining
chaat masala,
and roll up tightly.
6. Heat the griddle and cook the
roti
rolls until warmed through. Cut into 2-inch-long (5-cm-long) pieces and serve immediately.
Papaya Chi Wadi
Steamed papaya dumplings
I discovered this snack when I moved to Mumbai and began exploring the local Maharashtrian food. Up until that time, I had thought of ripe papaya as only a table fruit.
Makes 12.
1 small ripe papaya
2 or 3 fresh cloves garlic, chopped
½-inch (1-cm) piece fresh ginger, chopped
2 green chiles, stemmed and chopped
½ teaspoon red chile powder
½ teaspoon ground turmeric
½ teaspoon ground roasted cumin (page 32)
1 teaspoon table salt
1 teaspoon freshly squeezed lemon juice
½ cup (50 grams)
besan
(chickpea/gram flour)
1 cup (60 grams) chopped fresh cilantro
Pinch of baking soda
1 teaspoon plus 1 quart (800 ml) vegetable oil
1 teaspoon
chaat masala
(spice mix for
chaat;
page 24)
1. Wash, peel, and seed the papaya, and grate it into a large bowl.
2. Put the garlic, ginger, and chiles in a spice grinder with 1 tablespoon water and grind to a paste.
3. Add the paste to the papaya, along with the chile powder, turmeric, cumin, salt, lemon juice,
besan,
cilantro, baking soda, and ¼ cup (50 ml) water. Stir well.
4. Place a steamer over high heat. Add 2½ cups (500 ml) water and bring to a boil.
5. Grease a ridged plate (that can be placed in the steamer) with 1 teaspoon oil. Put the papaya mixture into it and smooth the surface. Place the plate in the steamer and steam for 12 minutes or until well set.
6. Remove the plate from the steamer and let cool slightly. Cut the steamed patty into ½-inch (1-cm) squares.
7. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, gently slide in the steamed pieces, in small batches, and cook until golden brown all over. Remove with a slotted spoon and drain on paper towels.
8. Sprinkle with the
chaat masala
and serve hot.
Peethiwali Aloo Tikki
Potato-crusted spicy
dal
I wish I could take you to the famous
tikki
center in Amritsar, where vendors do a brisk business over huge iron griddles covered with dozens of
tikkis
bubbling in oil. I tasted this
tikki
there many years ago.
Makes 8.
¼ cup (50 grams)
dhuli urad dal
(split skinless black gram)
¼ teaspoon ground turmeric
3 tablespoons ghee (page 37)
Pinch of asafetida
1½ teaspoons fennel seeds
½ teaspoon crushed black peppercorns
½ teaspoon red chile powder
½ teaspoon
garam masala
(spice mix; page 27)
1 teaspoon
amchur
(dried mango powder)
1-inch (2½-cm) cinnamon stick
½ teaspoon table salt
4 small potatoes, boiled, peeled, and grated
1 quart (800 ml) vegetable oil
¼ cup (30 grams) cornstarch
1. Put the
dal
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 2 hours. Drain.
2. Place a nonstick saucepan over high heat and add 1 cup (200 ml) water. Add the turmeric and
dal,
and cook for 18 minutes or until soft. Drain.
3. Place a nonstick sauté pan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the asafetida, fennel, and peppercorns, and sauté for 30 seconds. Add the
dal
and sauté for 30 seconds. Add the chile powder,
garam masala,
and
amchur,
and stir.
4. Crush the cinnamon coarsely in a mortar with a pestle. Add it along with the salt to the
dal
mixture and stir well. Let cool to room temperature. Divide into 8 portions. Put the potatoes in a large bowl and knead them well. Divide the potatoes into 8 portions.
5. Grease your palms with a little of the oil, take a portion of the potatoes in your hand, and make a dent in the center. Place a portion of the
dal
stuffing in the dent and gather the edges to enclose the
dal
. Shape into a thick round patty, or
tikki.
Repeat with the remaining potatoes and
dal
mixture. Spread the cornstarch on a plate and roll the
tikkis
in it.
6. Place a nonstick wok over high heat and add the remaining oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide in 4
tikkis.
Cook, turning with a slotted spoon a few times, until golden and crisp. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining
tikkis.
Serve hot.
Phal-Sabz Seekh
Fruit-and-vegetable kebabs
This kebab recipe comes from Hyderabad. The banana gives it a firm foundation, and I have added some contemporary touches like broccoli and prunes.
Makes 6.
2 large unripe, raw bananas, halved
1½ tablespoons butter, plus ¼ cup (60 grams) melted butter
¾ teaspoon
ajwain
7 ounces (200 grams) white button mushrooms, chopped
1 small carrot, grated
4 broccoli florets, chopped
¾ tablespoon chopped fresh cilantro
¾-inch (1½-cm) piece fresh ginger, chopped
1½ fresh red chiles, stemmed and chopped
1 teaspoon table salt
8 pitted prunes, chopped
½ teaspoon black salt
¾ teaspoon ground black pepper
½ teaspoon ground green cardamom
Pinch of ground edible sandalwood powder (optional)
Pinch of ground dried untreated rose petals
2 medium potatoes, boiled, peeled, and mashed
½ cup (55 grams) bread crumbs
1½ tablespoons vegetable oil
1. Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When the water comes to a boil, add the bananas and cook for 15 minutes or until tender. Drain in a colander and set aside to cool. When cooled, peel the bananas and grate them into a bowl.
2. Place a medium nonstick sauté pan over medium heat and add 1½ tablespoons butter. When the butter melts, add the
ajwain
and sauté for 10 seconds. Add the mushrooms, carrot, and broccoli, and sauté until the moisture evaporates. Add the cilantro, ginger, chiles, and table salt. Stir and set aside to cool.
3. Preheat the oven to 350°F/180°C.
4. Put the cooled mixture in a food processor. Add the prunes, black salt, pepper, cardamom, edible sandalwood (if using), rose petals, potatoes, bananas, and bread crumbs, and process until smooth.
5. Transfer the mixture to a bowl and divide into 6 portions. Wrap each portion around a wooden skewer.
6. Arrange the skewers on a greased baking sheet, brush with the melted butter, and bake for 6 to 7 minutes. Gently slide the kebabs from the skewers onto a plate. Cut each into 4 pieces and serve immediately.