How to Cook Indian (30 page)

1 cup plus 5 tablespoons (275 grams) parboiled rice

2 tablespoons raw short-grain rice

½ cup (100 grams)
dhuli urad dal
(split skinless black gram)

½ teaspoon fenugreek seeds (optional)

1¼ teaspoons table salt

For the red chutney:

½ cup (100 grams) roasted
chana dal
(split Bengal gram)

8 cloves garlic

5 or 6 dried red chiles, stemmed and broken

1 tablespoon freshly squeezed lemon juice

½ teaspoon table salt

For the potato
bhaji:

2 tablespoons vegetable oil

½ teaspoon brown mustard seeds

¼ teaspoon asafetida

1 teaspoon
chana dal
(split Bengal gram)

2 green chiles, stemmed and chopped

8 fresh curry leaves

1 large red onion, chopped

3 small potatoes, boiled, peeled, and cubed

½ teaspoon ground turmeric

1 teaspoon table salt

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lemon juice

For cooking and serving:

1 cup (200 ml) vegetable oil

2 medium red onions, chopped

1 large green bell pepper, seeded and chopped

2 large tomatoes, chopped

1 teaspoon red chile powder

2 teaspoons
chaat masala
(spice mix for
chaat;
page 24)

¼ cup (60 grams) butter

1. Make the
dosa
batter: Put the parboiled and raw rices in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for at least 4 and up to 8 hours. In a separate bowl, wash the
dal
and fenugreek (if using), drain, and soak in 1½ cups (300 ml) water for 4 hours.

2. Drain the rice and
dal
separately. Put the rice in a food processor with 1½ cups (300 ml) water and process until smooth. Transfer to a large bowl. Transfer the
dal
and fenugreek to the food processor with ¼ cup (50 ml) water, and process to a smooth paste. Add to the rice paste.

3. Add the salt and stir well with your hand in a whisking motion to aerate the batter. Cover the bowl tightly and set aside to ferment for 6 hours or up to overnight.

4. Make the red chutney: Put the
dal
, garlic, red chiles, lemon juice, salt, and cumin in a spice grinder, and grind to a smooth paste. Transfer to a bowl and set aside.

5. Make the potato
bhaji:
Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the mustard seeds. When the seeds begin to sputter, add the asafetida and
chana dal,
and sauté until lightly browned.

6. Add the chiles, curry leaves, and onions, and sauté until the onions are lightly browned. Add the potatoes, turmeric, and salt. Stir well. Sprinkle with 2 tablespoons water and cook until the potatoes are heated through. Add the cilantro and lemon juice, and stir well.

7. Place a nonstick griddle over medium heat. Drizzle 2 or 3 drops of oil on the griddle, then wipe it clean with a cloth. Let the griddle heat for 2 to 3 minutes over medium heat.

8. Pour a small ladleful of the batter onto the griddle and spread evenly with the back of the ladle to make an 8-inch
dosa.
Drizzle ½ teaspoon oil around the
dosa
and cook over low heat for 30 seconds.

9. Spread 1 teaspoon of the chutney over the
dosa.
Put some of the potato
bhaji
in the center of the
dosa
and top with some of the onions, bell peppers, and tomatoes. Sprinkle 1/8 teaspoon of the chile powder and ½ teaspoon of the
chaat masala
over the potato mixture and stir gently. Drop ½ tablespoon of the butter over the potato mixture and stir and mash lightly with a potato masher, taking care not to damage the
dosa.
Spread the mixture over the
dosa.

10. Cook the
dosa
over low heat until the underside is golden and crisp.

11. Gently fold over one side of the
dosa
and transfer it to a serving plate. Repeat with the remaining batter and filling. Cut into pieces and serve immediately.

Namakpara

Baked Indian biscuits

These salty biscuits are served at teatime in India. Traditionally they are deep-fried, but I present a healthier alternative here.

Serves 4.

½ cup (75 grams)
atta
(whole-wheat flour)

½ cup (60 grams)
maida
(refined flour) or pastry flour, plus extra for dusting

½ teaspoon baking powder

3 tablespoons ghee (page 37), softened

¾ teaspoon table salt

½ teaspoon
ajwain,
crushed

Vegetable oil for greasing the baking sheet

1. Put the two flours and baking powder in a bowl, and stir to combine. Add the ghee and rub it in with your fingertips until the mixture resembles bread crumbs.

2. Add the salt and
ajwain.
Add ¼ cup plus 2 tablespoons (80 ml) cold water and knead to make a stiff dough. Cover the dough and let it rest for 15 minutes.

3. Sprinkle some flour on a flat surface and roll out the dough into a ¼-inch-thick (½-cm-thick) disk.

4. Preheat the oven to 400°F/200°C. Grease a baking sheet with a little oil and sprinkle some more flour on it.

5. Cut the dough into diamond-shaped pieces. Place them on the baking sheet and bake in the middle of the oven for 15 to 20 minutes.

6. Let cool to room temperature before serving, or store in an airtight container for up to 7 days.

To fry the biscuits, heat 1 quart (800 ml) oil in a nonstick wok. When small bubbles appear at the bottom of the wok, slide in the diamond-shaped dough pieces and cook until golden brown. Remove with a slotted spoon, drain on paper towels until cool, and serve.

Palak Dhoklas

Steamed spinach pancakes

My mother-in-law, who lives in Pune, in the state of Maharashtra, is an innovative cook; this is her recipe. I often visit Pune for work, and I love to stop by my in-laws’ house to see them and try all of my mother-in-law’s tasty treats.

You will need a special
dhokla
steamer for this (see Note page 164 for details). Serve these
dhoklas
with chutney.

Serves 4.

1 cup (200 grams)
toor dal/arhar dal
(split pigeon peas)

2 cups (500 grams) plain yogurt

1 pound (450 grams) fresh spinach leaves

3 green chiles, stemmed and chopped

1 teaspoon table salt

1 teaspoon sugar

¼ teaspoon asafetida

1 teaspoon fruit salt (such as Eno brand, or use baking soda)

1 tablespoon freshly squeezed lemon juice

2 teaspoons vegetable oil, plus more for greasing the steamer plates