My Indian Kitchen (8 page)

5 fresh or dried curry leaves, torn

1 Blend together the coconut, green chili peppers and ginger in a food processor or a blender until smooth. Add the tamarind paste and fresh coriander leaves and process, scraping the sides of the bowl or jar a few times with a spatula until as smooth as possible. Add the salt and transfer to a serving bowl.

2 Heat the oil in a small, nonstick saucepan over medium-high heat and add the mustard seeds, dried red chili pepper and curry leaves. Reduce the heat to low and cover the pan until the spluttering subsides. This cooking technique is called tempering or tarhka.

3 Quickly add to the chutney and stir lightly as a garnish. Serve immediately or refrigerate for up to 1 week.

Sweet Mango Chutney

Mitha Aam Chutney

Unripe green mangoes are used in this sweet and slightly sour mango chutney. This condiment is especially good when paired with fish, bread and vegetable dishes. The possibilities are endless. Try it with Fried Puffed Bread (page 138), called poori, Tandoori Chicken (page 112) or store-bought plain pappadum. You might even try smearing it on bread instead of peanut butter like I do. Store the cooled chutney in a clean, airtight container at room temperature, and to increase the shelf life of this chutney for up to two to three months, store it out of direct light or preferably in a cool place. Eat responsibly because this chutney can be addictive.

Makes about 4 cups (700 g)

Prep time: 20 minutes

Cook time: 30 minutes

3 tablespoons butter

One 1-in (2.5-cm) cinnamon stick

4 green cardamom pods

1 tablespoon fennel seeds

4 1/2 lbs (2 kg) green (unripe) mangoes (about 4 to 5 large mangoes), peeled and sliced

1 lb (500 g) granulated sugar (21/4 cups)

1 lb (500 g) light brown sugar (2 cups, packed)

1 teaspoon Asian chili powder or cayenne pepper

1 tablespoon salt

1 cup (250 ml) malt vinegar

1 Melt the butter in a large saucepan over medium heat. Add the cinnamon stick, cardamom pods and fennel seeds, and sauté for 30 seconds. Add the mangoes, sugars, Asian chili powder or cayenne pepper, salt and vinegar. Mix thoroughly.

2 Reduce the heat to low and cook, stirring occasionally, until the sugar dissolves and the mangoes are softened, about 20 to 30 minutes. Be careful not to overcook as the consistency will become thick as the mixture cools. The consistency should be like a preserve or a jelly. Store in an airtight container at room temperature.

Spicy Apricot Chutney

Khubani Chutney

Sweet and spicy, this chutney goes well with grilled chicken or fish. I particularly enjoy it with Five Spice Blackened Salmon (page 104) and Salmon Kebabs (page 95). And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks, ready for use whenever you wish. This chutney makes a great takeaway gift for your guests.

Makes about 4 cups (1 kg)

Prep time: 10 minutes

Cook time: 30 minutes

1/2 lb (250 g) dried apricots (about 11/2 cups), soaked overnight in 2 cups (500 ml) of water

One1/2 -in (1.25-cm) piece fresh ginger, peeled

4 tablespoons chopped fresh mint leaves

2 cups (400 g) sugar

1/4 cup (65 ml) freshly-squeezed lemon juice

1 teaspoon salt

1/2 teaspoon ground green cardamom

2 teaspoons black pepper

1 teaspoon Asian chili powder or cayenne pepper

1 cup (100 g) golden raisins

3/4 cup (100 g) almonds, chopped

1 Drain the soaked apricots and squeeze out the excess moisture.

2 Grind the ginger and mint into a smooth paste using a spice grinder or mortar and pestle.

3 Cook the apricot, ginger and mint paste, sugar and lemon juice in a small saucepan over medium heat for 5 minutes. Add the rest of the ingredients and cook on low heat until it thickens, stirring occasionally, for about 20 to 30 minutes.

4 Remove from the heat and let cool. Place the chutney in a sterilized jar. Seal the jar with a tight-fitting lid and store in the refrigerator.

Cucumber and Onion Chaat

Kheera Pyaz ka Chaat

This refreshing and deliciously crunchy relish can be served with any Indian meal. It is yummy on a hot summer’s day! And there are endless variations—try adding diced radish, carrots or apples to give this a twist when entertaining. This relish is a very common fixture of Indian meals, adding a flavorful bit of raw crunch with cooked foods, just as raita does. Serving combinations are limitless but my favorites are with Tandoori Chicken (page 112), Pepper Chicken (page 108), Five Spice Blackened Salmon (page 104) and Spicy Lamb Burgers (page 117).

Serves 4

Prep time: 15 minutes

2 medium seedless cucumbers (about 11/2 lbs/750 g total), peeled and cut into 1/4-in (6-mm) dice

1 large onion (about 1/2 lb/250 g), cut into 1/4-in (6-mm) dice

1 tomato (about 1/3 lb/150 g), cut into 1/4-in (6-mm) dice

4 tablespoons chopped fresh coriander leaves (cilantro)

Salt, to taste

2 teaspoons Chaat Masala (page 35)

2 tablespoons freshly-squeezed lemon juice

1/4 teaspoon Asian chili powder or cayenne pepper

1 teaspoon cumin seeds, roasted and coarsely ground

Mix together all of the ingredients in a medium mixing bowl. Serve immediately.

Spiced Garlic

Poondu Kolumbu

This traditional south Indian side dish is known as Poondu Kolumbu in the south or Lahsooni Kari in the north, which simply means “garlic curry.” The pungent flavor of garlic is well complemented by the spices and tangy tamarind and tomatoes. Do not be put off by the quantity of garlic, although you might not want to prepare garlic curry if you are likely to be in close proximity to anyone for the following two days. Due to its potent flavor, it is best served as part of a larger meal, as one might serve a condiment. Serve this with Flaky Paratha Breads Stuffed with Potatoes (page 139) or any flatbread of your choice, or, for one of my favorite combinations, with Spicy Mixed Beans and Lentils (page 73) and Basmati Rice with Whole Spices (page 132). I also like to use this as a spread on toasted baguette.

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

3 tablespoons oil

11/4 cups (150 g) garlic cloves, peeled

1 teaspoon fenugreek seeds

1/2 teaspoon cumin seeds

2 dried red chili peppers

1 tablespoon plus 1/2 cup (125 ml) water

1/2 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

10 fresh or dried curry leaves

2 onions (about 3/4 lb/350 g total), minced

2 fresh green chili peppers, chopped

1/2 teaspoon ground turmeric

1/2 teaspoon Asian chili powder or cayenne pepper

Salt, to taste

2 tomatoes (about 3/4 lb/350 g total), diced

2 teaspoons tamarind paste

1 Heat 1 tablespoon of the oil in a skillet over low heat. Add 1/4 cup (25 g) of the garlic cloves, the fenugreek, cumin and dried red chili peppers and fry for about 1 minute, until the garlic is golden brown. Remove with a slotted spoon and drain on paper towels. Transfer the cooked garlic and spices to a blender along with the 1 tablespoon of water and process to a fine paste. Set aside.

2 Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. Add the mustard seeds, let them splutter, and then add the fennel seeds, curry leaves, onions and green chili peppers. Cook for about 5 minutes, until the onions are soft. Add the turmeric, Asian chili powder or cayenne pepper and salt, followed by the diced tomatoes. Stir well and cook for an additional 4 to 5 minutes with the remaining 1/2 cup (125 ml) of water.

3 Stir in the remaining cup of garlic cloves, the cooked garlic paste and the tamarind paste. Lower the heat and cook gently, stirring frequently, for 15 to 20 minutes until the sauce is thick and the garlic is soft. The mixture will get thicker as it cools down.

Avocado and Roasted Cumin Raita

Makhanphal aur Bhuna Jeera Raita

I cannot get enough of this creamy raita with Lemon and Saffron Chicken Kebabs (page 108)—and hot Whole-Wheat Griddle Breads (page 136)—my idea of the perfect lunch. Avocados often tend to be hard and not always ripe when you buy them in the supermarket. You may have to buy them a few days before you need them to ensure that they are soft to the touch and fully ripe when you’re ready to make this raita.

Serves 4

Prep time: 15 minutes

2 large ripe avocados (about 1 lb/500 g total)

21/2 cups (610 g) plain yogurt, whisked until smooth

1 tablespoon freshly-squeezed lime juice

2 teaspoons cumin seeds, toasted and ground

1 teaspoon black peppercorns, toasted and ground

Salt, to taste

4 tablespoons minced fresh coriander leaves (cilantro)

1 Hold one of the avocadoes gently with one hand and with a large, sharp knife in the other hand, cut the avocado lengthwise around the pit. Open the two halves to expose the pit. Scoop out the pit with a spoon. Then scoop out the avocado flesh from the skin and chop it into 1-inch (2.5-cm) dice. Repeat with the other avocado.

2 Place the yogurt in a medium mixing bowl. Mix in the avocado, lime juice, half the ground cumin and black pepper and salt. Add the fresh coriander leaves and mix well.

3 Serve cold sprinkled with the remaining ground spices and salt.

Cucumber and Yogurt Raita

Kheera Raita

Raita, a traditional yogurt-based condiment, is served with every Indian meal. All raitas are refreshing, and this version, with its cooling combination of cucumber and mint, is one of the most popular. Serve this raita as a dip with any appetizer or with spiced rice dishes like Fragrant Lamb Biriyani (page 126), Saffron Chicken Biriyani (page 128) and Black-Eyed Peas and Rice (page 127). Proportions of a raita do not have to be precise—you may customize it by adding more or less chili pepper or herbs, depending on your taste. You will find millions of uses for this simple dip, including making it thinner (with a little milk) and using it as a salad dressing.

Serves 4

Prep time: 15 minutes

2 cups (500 g), plain yogurt, whisked until smooth

2 small seedless cucumbers, grated (with or without the skin)

1 tomato, chopped (1 cup/150 g)

1 fresh green chili pepper, minced (with seeds)

1 tablespoon minced fresh mint leaves

1 tablespoon minced fresh coriander leaves (cilantro)

1 teaspoon (page 35)

Salt, to taste

1 Place the yogurt in a serving dish and stir in the cucumbers, tomatoes, green chili pepper, mint and fresh coriander leaves.

2 Sprinkle the Chaat Masala on top and swirl lightly to mix. Add the salt to taste, keeping in mind that Chaat Masala has salt in it. Serve cold.

Pineapple and Beet Raita

Chukandar aur Annanas Raita

This seasoned creamy yogurt dip is a simple but delicious way to serve beets. It can be served with Indian bread and rice dishes. I like to serve this raita with Baked Garlic Naan (page 134) or Flaky Paratha Breads Stuffed with Potatoes (page 139). Sour cream is added to this dish to make it extra creamy and delicious, but it is not an essential ingredient. It will taste equally good with just plain yogurt.

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

2 medium beets (about 3/4 lb/ 350g total)

2 cups (500 g) plain yogurt, whisked until smooth

1 cup (230 g) thick, Greek-style plain yogurt or sour cream, whisked

1/2 pineapple (about 1/2 lb/250 g) peeled, eyes removed, cored and diced

3 tablespoons minced green onion (scallion)

1 teaspoon garlic powder

1 fresh green chili pepper, minced

Salt, to taste

1/2 teaspoon black pepper

2 tablespoons chopped fresh coriander leaves (cilantro), for garnish

1 Place the beets in a small pan with water to cover by approximately 2 inches (5 cm) and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until tender, about 15 minutes. Remove the beets from the pan and let them cool until they are easy to handle. Peel and dice the beets. Set aside until completely cooled. Refrigerate if needed.

2 Mix together the 2 cups (500 g) of yogurt and the 1 cup (230 g) thick, Greek-style plain yogurt or sour cream in a bowl. Add the cooked beets, pineapple, green onion, garlic, minced green chili pepper, salt and black pepper; mix well. Garnish with the fresh coriander leaves and serve.

Carrot Yogurt Slaw

Gaajar Pachadi

Pachadi, a type of slaw, is a common staple in South Indian homes. Pachadis are typically flavored with mustard seeds and curry leaves. Here I have included other ingredients to add my personal touch. This side dish works well as a part of a large meal or can be served with traditional flatbreads like Whole-Wheat Griddle Breads (page 136) or Baked Garlic Naan (page 134) for a healthy snack or light meal. I like to top this slaw with seafood dishes like Masala-Crusted Tilapia (page 97) or Masala-Baked Red Snapper (page 96). This slaw keeps for up to two to three days in the refrigerator.

Serves 4

Prep time: 20 minutes

1/4 cup (60 g) plain yogurt

2 tablespoons sesame seeds, toasted and ground

2 teaspoons cumin seeds, toasted and ground

1 lb (500 g) carrots (about 5 to 6), peeled and grated

Salt, to taste

2 teaspoons oil

1/2 teaspoon black mustard seeds

5 fresh or dried curry leaves

1 fresh green chili pepper, slit and deseeded

1/4 teaspoon Asian chili powder or cayenne pepper

1/4 teaspoon ground turmeric

1 tablespoon freshly-squeezed lemon juice

2 tablespoons minced fresh mint leaves, for garnish

1 Mix together the yogurt, sesame seeds and cumin in a small bowl until well blended. Add the grated carrot and salt. Set aside.

2 Heat the oil in a small skillet over medium heat. Add the mustard seeds, let them splutter, and then add the curry leaves and green chili pepper. Cook for about 30 seconds, stirring, until the spices are aromatic. This cooking technique is called tempering, or tarhka. Stir in the Asian chili powder or cayenne pepper and turmeric.