Authors: Hari Nayak
Aaam ki Lassi
Lassi, pronounced luh–see, is a very common cold yogurt drink made throughout India. There are many variations—some with fruits, spices or herbs depending on the season and geographic location. Mango lassi is probably the most popular of them all. If fresh mangoes are not available, you can buy mango pulp in cans from many supermarkets and most Asian stores. You can also make this recipe with fresh strawberries, bananas or peaches.
Serves 4
Prep time: 5 minutes if using canned mango purée, 15 minutes if using fresh mangoes
4 cups (1 kg) plain yogurt
2 tablespoons sugar, or to taste
3 ripe mangoes (about 3 lbs/1.5 kg), peeled and cut into chunks, or 3 cups (750 ml) canned mango pulp or purée
1/2 teaspoon ground cardamom, preferably freshly ground green cardamom seeds (from about 6 green cardamom pods) (see tip, page 145)
1 cup (135 g) crushed ice
Blend the ingredients in an electric blender until the yogurt is frothy. Pour into four 8-ounce (250-ml) glasses and serve.
Variations:
Salted Lassi
Compared to Sweet Mango Yogurt Lassi, this is a thinner version. Just combine 4 cups (1 kg) of plain yogurt, 2 cups (500 ml) of water, 1 cup (250 ml) of crushed ice, 2 teaspoons of salt, 1 teaspoon of toasted cumin seeds and 1 tablespoon of chopped fresh mint leaves in an electric blender and blend. Pour into four 8-ounce (250-ml) glasses and serve.
Masala Spiced Lassi
This spicy and refreshing drink is perfect for a hot summer day. Just combine 4 cups (1 kg) of plain yogurt, 6 tablespoons of chopped fresh coriander leaves (cilantro), about 20 fresh mint leaves, 1 small fresh green chili pepper, 1 teaspoon of salt, 1 teaspoon of toasted cumin seeds and 1 cup (135 g) of crushed ice in an electric blender and blend until smooth and frothy. Pour into four 8-ounce (250-ml) glasses and serve.
Pistachio Lassi
This lassi, which is served at roadside cafés and restaurants in India, is said to help the body digest hot and spicy food. As a variation, fruit purées can be added to this recipe. Just combine 2 cups (500 g) of plain yogurt, 4 teaspoons of sugar, 2 cups (500 ml) of water, 1 teaspoon of ground cardamom, 1 cup (135 g) of crushed ice and 6 tablespoons of crushed pistachios in an electric blender and blend until smooth and frothy. Pour into four 8-ounce (250-ml) glasses and serve.
Ginger Cardamom Chai
Adrak Masala Chai
Chai is a generic term for tea in India. The popularity of masala chai (spiced tea) has spread around the world. Sipping on a hot cup of this chai is a perfect way to unwind after a long day of work or finish a good meal. For me, chai is the first drink of the morning. In fact, for most of the Indians I know, having a cup of tea in the morning is like religion. We probably got this habit as a gift from the British, who ruled India for almost 100 years from the mid-1800s to the mid-1900s. I like to use whole milk in my tea, but nonfat milk works well too. Typically Indians add sugar to the chai while boiling the milk, but in this recipe I suggest adding it later as per the tastes of your guests. I prefer to use English breakfast tea to make this recipe. Serve this spiced beverage with Pistachio Biscotti (page 146) or Almond Butter Cookies (page 153).
Serves 2
Prep time: 5 minutes
Cook time: 10 minutes
2 cups (500 ml) water
1/4 teaspoon fennel seeds
One 1-in (2.5-cm) piece peeled fresh ginger, lightly crushed
6 green cardamom pods, crushed
1/2 cup (125 ml) milk
2 teaspoons loose black tea leaves or 1 black tea bag, preferably English breakfast
Sugar, for serving
1 Bring the water, fennel seeds, ginger and cardamom to a boil in a medium saucepan over high heat. Lower the heat to medium and continue to boil another minute to extract maximum flavor.
2 Add the milk and bring to a boil once again. Add the tea leaves and remove from the heat. Cover the pan and set aside to steep for about 3 minutes.
3 Pour the mixture through a strainer into 2 teacups. Discard the spices. Serve hot with sugar on the side.
Indian Lemonade
Desi Limbu Pani
This refreshing summer drink is a common beverage of choice in most parts of India. In addition to the classic Indian lemonade, I’ve included three variations: raspberry, watermelon and ginger.
Serves 4
Prep time: 10 minutes
2 cups (500 ml) water
2 cups (500 ml) sparkling water or club soda
11/2 cups (300 g) sugar
1 cup (250 ml) freshly-squeezed lime or lemon juice (from about 8 limes or 4 to 6 lemons)
Combine all the ingredients in a large container or pitcher with a lid and shake or stir to combine, until the sugar is dissolved. Chill and serve in four, tall 8-ounce (250-ml) glasses filled with ice.
Variation:
Raspberry
This is a perfect summer drink that complements most Indian meals. Just combine 4 cups (1 liter) of water, 1/2 cup (100 g) of sugar, or to taste, the juice of 3 lemons, and 2 cups (150 g) of raspberries in a blender. Blend until smooth. Serve in four, tall 8-ounce (250-ml) glasses filled with ice. Garnish with fresh raspberries and lemon slices. Note : this recipe can be made with strawberries too.
Watermelon
Just blend together 6 cups (900 g) of seeded and cubed watermelon, 1/2 cup (100 g) of sugar, or to taste, the juice of 3 lemons and few fresh mint sprigs in a food processor. Strain and chill. Serve cold in 2 tall 8-ounce (250-ml) glasses filled with ice. Garnish this drink with thin slices of watermelon and lemon and a sprig of mint.
Ginger
This drink is ideal as a chaser at a cocktail party, and it is a perfect after dinner drink as ginger is considered a digestive. To make, combine one 6-inch (15-cm) piece of peeled and coarsely chopped fresh ginger and 1/2 cup (125 ml) of water in a blender and process to a make a ginger juice. Pass it through a strainer. Set aside the juice. In a large pitcher. Combine the ingredients for Indian Lemonade and the fresh ginger juice and mix until the sugar is dissolved. Chill and serve cold in four tall 8-ounce (250-ml) glasses filled with ice.
Shopping Guide
Indian markets can seem intimidating at first, but a trip to one is well worth it, and may also encourage you to be adventurous and experiment with new ingredients. I always appreciate the range of fresh produce, spices and dry foods, such as rice and Indian lentils, available at such markets, and which tend to be more economically priced than at regular supermarkets. Here are few of my favorite stores for Indian food and spices. Many of these stores also sell Indian clothes, specialized Indian cookware, and Indian music and Bollywood movie CDS.
Bharat Bazaar
11510 West Washington Boulevard
Los Angeles, CA 90066
(310) 398-6766
Bombay Spice House
1036 University Avenue
Berkeley, CA 94702
(510) 845-5200
Bombay Bazaar
548 Valencia Street
San Francisco, CA 94100
(415) 621-1717
Coconut Hill Indian Market Place
554 South Murphy Avenue
Sunnyvale, CA 94086
(408)737-8803
http://coconuthill.com/
(Three store locations, plus a South Indian eatery called Tiffin)
Foods of India
121 Lexington Avenue
New York, NY 10016
(212) 683-4419
Kalustyan’s
123 Lexington Avenue
New York, NY 10016
(212) 685-3451, (800) 352-3451
www.kalustyans.com
Patel Brothers
2600 West Devon Avenue
Chicago, IL 60631
(773) 262-7777, (773) 764-1857
www.patelbros.com
(The above location in Chicago is their flagship store, they have stores all over the U.S.—see website for locations.)
Asia Imports, Inc.
1840 Central Avenue NE
Minneapolis, MN 55418
(612) 788-4571
www.asiaimportsinc.com
SOME GOOD ONLINE RESOURCES FOR INDIAN INGREDIENTS ARE:
Vanns Spices, Ltd.
www.vannsspices.com
In addition to the website, their spices are available at gourmet food stores throughout the country (check website for locations).
Penzeys Spices
www.penzeys.com
In addition to the website, their spices are available at gourmet food stores throughout the country (check website for locations).
Morton and Bassett Spices
www.mortonbassett.com
Shop Indian
www.ishopindian.com
Spice Sage
www.myspicesage.com
Ethnic Grocer
www.theethnicgrocer.com
Indian Blend
www.indianblend.com
Indian Foods Company
www.indianfoodsco.com
To locate any Indian grocery store and a good resource for anything Indian go to:
http://thokalath.com/
Acknowledgments
I enjoyed the process of making My Indian Kitchen, and I could not and would not have finished it without the significant influence and inspiration of many people.
Thanks to my mom and dad, who gave me the gift of taste, my talent and passion for cooking and, most of all, the freedom to follow my passion for good food. And to my wonderful, loving family, who support and motivate me to pursue my dreams and realize my passion and love for cooking.
And to all the wonderful and talented people who helped put this cookbook together, including everyone at Tuttle Publishing, especially Holly Jennings, my editor, for her stellar advice and longstanding support, and Eric Oey, who guided me and the vision for this book. A big thank you to Jaden Hair, blogger and author of The Steamy Kitchen Cookbook, who connected me to Holly, which lead to making my vision a reality. I’d like to thank Sambrita Basu, a dear friend and a gifted writer who was always there a phone call away to help me voice some of my thoughts into words that are in the book today.
The talented photographer Jack Turkel, who skillfully made my vision for the food and settings come alive in the photographs, and for making the food look luscious.
The teachers and mentors at the hotel management school in Manipal, India, and also at the Culinary Institute of America, for teaching me the discipline and fundamentals of cooking.
There are many more people, friends and mentors that I would like to thank, but can’t possibly fit on this page. To them I offer big thanks for their continuous support and belief in me.
Index
A
Aachari Gosht 119
Aam Ki Baraf Malai 143
Adrak Masala Chai 153
Adraki Gobhi 86
ajwain seeds 35
Almond Butter Cookies 148
almond flour 148
almonds 42, 57, 118, 126, 128, 148, 149
Akhroth aur Hara Phool Gobi ka Soop 66
Aloo aur Anardana ki Chaat 56
Aloo aur Makki ki Tikki 52
Aloo Paratha 139
Aloo Pudina Pulao 133
amchoor 35
apple 57, 150
Aromatic Spice Mix 33
Asafetida 23, 35, 67, 91
Asian chili powder or cayenne pepper 23, 34, 35, 41, 42, 43, 46, 47, 51, 52, 53, 58, 61, 68, 69, 70, 73, 74, 75, 79, 80, 85, 86, 87, 88, 97, 98, 101, 102, 103, 108, 112, 115, 119, 126
Avocado and Roasted Cumin Raita 44
avocadoes 44
B
Baingan Bharta 84
Baingan ki Chutney 54
Baked Garlic Naan 134
baking powder 61, 134, 146, 148
Basmati Rice with Whole Spices 132
bay leaves 23, 35, 53, 66, 67, 115, 126, 128
Beans Poriyal 82
beef 53, 116
beet 46
bell pepper 57, 81, 85, 90, 101, 103
Bengali Aloo 81
Bengali Bhuni Macchi 104
Bengali Potatoes with Spices 81
Bhindi Subzi 87
Bhuna Masala 33
Bhuna Masala Murg 109
Bhuni Lamb Chops 121
Bhuni Masala Macchli 97
Bhuni Pulao 130
Bhutta 79
Black-Eyed Peas and Rice 127
Black-Eyed Peas with Mushrooms 72
bread, naan, pita 117
broccoli florets 66, 80
Broccoli Soup with Walnuts 66
butter 41, 66, 70, 75, 110, 112, 139, 147, 148
C
cabbage 130
cashew 126
Cardamom Apple Kheer 149
cardamom pods 23, 33, 34, 35, 41, 42, 53, 66, 115, 118, 125, 126, 128, 132, 147, 153
ground cardamom 144, 145, 148, 149, 152
Carrot Yogurt Slaw 46
carrots 46, 78, 80, 130
cauliflower 86
florets 80
Cauliflower with Ginger and Cumin 86
celery seeds 31
Chai Crème Brûlée 147
Chaat Masala 35
Chapati 136
chicken breasts 108
chicken drumsticks 108
chicken thighs 109
chicken, boneless pieces 110
chicken, whole 110, 112, 115, 128
Chicken Curry in a Hurry 109
Chicken Tikka Masala 111
Chili Shrimp with Curry Leaves and Coconut 103
Chukandar aur Annanas Raita 46
Chana Masala 69
chili peppers 23
fresh green chili peppers 23, 35, 39, 40, 43, 45, 46, 50, 52, 53, 54, 55, 57, 58, 60, 61, 62, 67, 68, 69, 70, 73, 74, 75, 78, 80, 84, 85, 90, 91, 98, 101, 105, 109, 110, 112, 115, 116, 117, 118, 120, 121, 125, 126, 128, 131, 133, 139
dried red chili peppers 23, 32, 34, 38, 40, 43, 47, 67, 69, 74, 80, 82, 84, 90, 98, 103, 116, 119, 129, 130, 131
dried red pepper flakes 23, 56
cinnamon 24, 32, 33, 34, 35, 41, 53, 66, 72, 84, 110, 115, 116, 125, 126, 128, 147
cloves 33, 34, 35, 50, 66, 110, 126, 128, 132, 147
ground cloves 118
coconut
coconut milk 24, 71, 78, 102, 105, 110, 125
coconut meat 24
shredded coconut 24, 32, 34, 40, 62, 78, 82, 84, 98, 103, 110, 116
Coconut Chicken Curry 110
Coconut Shrimp Biriyani 125
coriander leaves 24, 35, 40, 42, 44, 45, 46, 50, 52, 53, 54, 55, 57, 58, 60, 61, 62, 67, 68, 69, 71, 72, 73, 74, 75, 78, 80, 84, 86, 89, 90, 91, 94, 98, 99, 100, 101, 103, 108, 109, 110, 115, 117, 120, 121, 125, 126, 128, 130, 131
coriander seeds 24, 32, 33, 34, 35, 38, 52, 53, 58, 61, 69, 72, 73, 86, 90, 95, 102, 108, 116, 117
ground coriander 51, 72, 73, 74, 75, 78, 82, 84, 86, 87, 88, 89, 103, 110, 115, 119, 126