Easy Indian Cooking_ 101 Fresh & Feisty Indian Recipes ( PDFDrive )

["pan-roasted\tonion\tchicken\tServes\t6 Preparation\t10\tminutes Cooking\t15\tminutes Very\tquick\tand\t easy\tto\tmake,\tthis\tchicken\tpreparation\tcan\teasily\tbe\tthe \u201cmost\tvaluable\tplayer\u201d\ton\tyour\tweekday\tdinner\ttable.\tYou\tcan\tsubstitute chicken\tbreasts\twith\ta\twhole\tchicken,\tplace\tit\tright\ton\tthe\ttable,\tand\thave family\t members\t carve\t their\t favorite\t pieces.\t Serve\t it\t with\t a\t side\t of\t Baby Beets\tand\tCarrots\twith\tCurry\tLeaves\t(page\t94). 2\ttablespoons\toil\t1\tteaspoon\tcumin\tseeds\t1\tlarge\tonion,\tdiced\t1\tteaspoon\tgaram\tmasala\t2\tlbs\t(1 kg)\t chicken,\t skinned\t and\t cut\t into\t 1-in\t (2.5-cm)\t pieces\t 10\t fresh\t curry\t leaves\t 2-in\t (5-cm) cinnamon\t stick\t 2\t cardamom\t pods\t 1\t tablespoon\t ground\t coriander\t 1\t teaspoon\t ground\t cumin Salt,\t to\t taste\t 1\t cup\t (125\t g)\t thinly-sliced\t and\t crisply-fried\t onions,\t for\t garnish\t (page\t 6)\t 1\tHeat\tthe\toil\tin\ta\tlarge\tnon-stick\tsaucepan\tover\tmedium-high\theat.\tAdd","the\t cumin\t seeds,\t diced\t onion\t and\t garam\t masala,\t and\t cook\t until\t the onion\tis\tbrown,\tabout\t5\tminutes. 2\tAdd\tthe\tchicken,\tcurry\tleaves,\tcinnamon,\tcardamom,\tcoriander,\tcumin and\t salt.\t Increase\t the\t heat\t and\t pan-roast\t the\t ingredients\t until\t brown, about\t5\tminutes,\tturning\tconstantly. 3\t Reduce\t the\t heat\t to\t medium-low\t and\t simmer\t covered\t until\t the\t chicken is\t tender,\t about\t 5\t to\t 7\t minutes.\t Add\t water\t if\t needed.\t Serve\t hot, garnished\twith\tthe\tfried\tonions.","lemon\tpepper\tchicken\twith\tfresh\tmint\tServes\t6 Preparation\t10\tminutes Cooking\t15\tminutes Readymade\tlemon\tpepper\tpowder\u2014found\tin\tmost\thouseholds\tand\twidely available\u2014is\t a\t great\t tool\t to\t make\t a\t simple,\t quickly-made\t yet\t delicious chicken\t dish.\t Here\t I\t have\t used\t this\t very\t common\t condiment\t as\t the inspiration\t for\t a\t flavorful\t marinade,\t using\t fresh\t lemon\t juice\t and\t zest. The\t green\t chili\t pepper\t and\t turmeric\t give\t it\t a\t little\t zing.\t Serve\t it\t with simple\t dinner\t rolls\t or\t a\t portion\t of\t the\t Southern\t Indian\t Masala\t with Potatoes\tand\tPeas\t(page\t101),\tif\tyou\twant\tto\tget\ta\tlittle\tmore\telaborate. 6\t(4-oz\/125-g)\tchicken\tbreasts,\ttrimmed\tof\texcess\tfat\t2\ttablespoons\toil\t1\tlarge\tonion,\tthinly\tsliced 1\t cup\t (8\t g)\t fresh\t mint\t leaves,\t for\t garnish\t 1\t lemon,\t sliced,\t for\t garnish\t Lemon\t Pepper Marinade\t1\t tablespoon\t minced\t ginger\t 1\t tablespoon\t minced\t garlic\t 1\t tablespoon\t oil\t Salt,\t to taste\t 1\t tablespoon\t coarsely-ground\t black\t pepper\t 3\t tablespoons\t fresh\t lemon\t juice\t 1 tablespoon\t freshly-grated\t lemon\t zest\t\u00bd\t cup\t (4\t g)\t finely-chopped\t fresh\t mint\t leaves\t 1\t small fresh\t green\t chili\t pepper,\t deseeded\t and\t minced\t 1\t teaspoon\t ground\t turmeric","1\tCombine\tthe\tingredients\tfor\tthe\tLemon\tPepper\tMarinade\tin\ta\tmedium bowl. 2\t Add\t the\t chicken\t to\t the\t marinade\t and\t mix\t well\t to\t evenly\t coat.\t Cover and\trefrigerate\tfor\t2\tto\t3\thours. 3\t Heat\t the\t 2\t tablespoons\t of\t oil\t in\t a\t large\t non-stick\t skillet\t over\t medium- high\t heat.\t Add\t the\t onion\t and\t cook,\t stirring\t often\t until\t golden,\t about\t 5 minutes.\tAdd\tthe\tchicken\tand\tcook\tuntil\tbrown,\tabout\t3\tminutes\ton\teach side. 4\t Reduce\t the\t heat\t and\t continue\t to\t cook,\t covered,\t until\t the\t chicken\t is cooked\t through\t yet\t tender,\t about\t 5\t to\t 7\t minutes.\t Serve\t hot,\t garnished with\tmint\tleaves\tand\tlemon\tslices.","stir-fried\t chicken\t with\t cumin\t and\t peppers Serves\t4 Preparation\t10\tminutes Cooking\t20\tminutes When\t chicken\t is\t lightly\t dredged\t in\t flour\t and\t stir-fried\t with\t peppers\t and some\t basic\t seasoning,\t it\t tastes\t plenty\t good\t as-is.\t I\t have\t added\t some cumin,\tvinegar\tand\tyogurt\t for\tflavor,\tbut\talso\tto\tadd\ta\tnice\tconsistency and\t a\t little\t body.\t Serve\t these\t chicken\t pieces\t with\t a\t cup\t of\t piping\t hot Butternut\tSquash\tSoup\twith\tExotic\tSpices\t(page\t34)\tor\tserve\tit\ton\ta\tplate with\ta\tportion\tof\tSaffron\tRice\twith\tToasted\tAlmonds\t(page\t73). 1\t lb\t (500\t g)\t skinless,\t boneless\t chicken\t thighs,\t cut\t into\t 1-in\t (2.5-cm)\t pieces\t 1\t tablespoon\t peeled and\tminced\tfresh\tginger\t1\ttablespoon\tminced\tgarlic\t1\ttablespoon\tcumin\tseeds,\ttoasted\tand ground\t (page\t 7)\t 2\t tablespoons\t malt\t vinegar\t 1\t teaspoon\t coarsely-ground\t black\t pepper\t Salt, to\ttaste\t2\ttablespoons\toil\t1\tteaspoon\tcumin\tseeds\t\u00bd\tcup\t(125\tg)\tplain\tyogurt,\twhisked\tuntil smooth\t 1\t large\t onion,\t diced\t 1\t large\t red\t bell\t pepper,\t deseeded\t and\t diced","1\t Place\t the\t chicken\t in\t a\t large\t bowl.\t Add\t the\t ginger,\t garlic,\t toasted\t and ground\t cumin,\t vinegar,\t black\t pepper\t and\t salt.\t Mix\t the\t ingredients, making\t sure\t all\t the\t chicken\t pieces\t are\t well\t covered\t with\t the\t marinade. Cover\twith\tplastic\twrap\tand\tmarinate\tin\tthe\trefrigerator\tfor\t4\tto\t6\thours. 2\t Heat\t the\t oil\t in\t a\t medium\t non-stick\t skillet\t and\t add\t the\t cumin\t seeds; they\tshould\tsizzle\tupon\tcontact\twith\tthe\thot\toil.\tQuickly\tadd\tthe\tchicken pieces\t with\t all\t of\t the\t marinade\t and\t cook,\t turning\t as\t needed,\t until\t lightly golden\ton\tall\tsides,\tabout\t5\tminutes. 3\t Add\t the\t yogurt,\t stirring\t constantly\t to\t prevent\t it\t from\t curdling,\t and\t then mix\t in\t the\t onion\t and\t bell\t pepper\t and\t cook\t until\t all\t the\t juices\t evaporate","and\tthe\tchicken\tis\ta\trich\tgolden\tcolor,\tfully\tcooked\tand\ttender,\tabout\t10 to\t15\tminutes.","baked\tmarinated\tchicken\tServes\t6 Preparation\t10\tminutes Cooking\t25\tminutes Try\tthis\trecipe\tfor\tbasic\tbaked\tchicken\twith\tthe\tbreasts\tor\tthe\twhole\tbird. You\tcan\teven\tsubstitute\tturkey\tfor\tthe\tchicken,\tif\tthat\u2019s\twhat\tyou\thave\ton hand.\t In\t fact,\t it\t wouldn\u2019t\t be\t a\t bad\t idea\t to\t give\t an\t Indian\t makeover\t to your\t traditional\t Thanksgiving\t turkey,\t and\t surprise\t your\t family\t and friends! 2\tlbs\t(1\tkg)\tskinless,\tboneless\tchicken\tbreasts\tor\tthighs,\tcut\tinto\t2-in\t(5-cm)\tpieces\t3\ttablespoons canola\t oil\t 1\t large\t onion,\t finely\t chopped\t 2\t small\t fresh\t green\t chili\t peppers,\t deseeded\t and minced\t 1\t cup\t (245\t g)\t plain\t yogurt,\t whisked\t until\t smooth\t 2\t tablespoons\t chopped\t fresh\t mint leaves\t Yogurt-Mint\t Marinade\t 1\t tablespoon\t peeled\t and\t minced\t fresh\t ginger\t 1\t tablespoon minced\t garlic\t 2\t tablespoons\t dried\t mint\t leaves\t 1\t cup\t (245\t g)\t plain\t yogurt,\t whisked\t until smooth\t 2\t teaspoons\t garam\t masala\t Salt,\t to\t taste","1\t Mix\t the\t ingredients\t for\t the\t Yogurt-Mint\t Marinade\t together\t in\t a\t large bowl. 2\t Add\tthe\tchicken\tand\tmix\twell,\tmaking\tsure\tall\tthe\tchicken\tpieces\tare well\t coated\t with\t the\t marinade.\t Cover\t with\t plastic\t wrap\t and\t marinate\t in the\trefrigerator\t4\tto\t6\thours. 3\tPreheat\tthe\toven\tto\t350\u00b0F\t(175\u00b0C). 4\t Heat\t the\t oil\t in\t an\t ovenproof\t saucepan\t with\t a\t tight\t fitting\t lid\t over medium\t heat,\t and\t cook\t the\t onion,\t stirring\t often\t until\t brown,\t about\t 7 minutes.\tAdd\tthe\tgreen\tchili\tpeppers\tand\tstir\tfor\t1\tminute.\tAdd\tthe\tyogurt a\tlittle\tat\ta\ttime,\tstirring\tconstantly\tto\tprevent\tit\tfrom\tcurdling.\tCook\tuntil\tit","comes\tto\ta\tboil. 5\t Mix\t in\t the\t chicken,\t plus\t the\t marinade.\t Cook,\t stirring\t for\t about\t 5 minutes.\tRemove\tfrom\tthe\theat\tand\tcover\twith\tthe\tlid. 6\tPlace\tthe\tpan\tin\tthe\toven\tand\tbake\tuntil\tthe\tchicken\tis\tcooked\tthrough and\tten\tder,\tabout\t20\tminutes.\tServe\thot,\tgarnished\twith\tthe\tmint\tleaves.","duck\tvindaloo\tcurry\tServes\t4 Preparation\t10\tminutes Cooking\t20\tminutes Vindaloo,\t an\t Indian\t dish\t originating\t from\t Goa,\t was\t a\t result\t of\t the influence\t of\t Portuguese\t culture\t and\t lifestyle\t from\t when\t Goa\t was\t one\t of Portugal\u2019s\tcolonies.\tPork\tis\tby\tfar\tthe\tmost\ttraditional\tmeat\tused\twith\tthis preparation.\t However,\t here\t I\t have\t made\t it\t with\t duck,\t which\t marries surprisingly\t well\t to\t Indian\t tastes,\t spices\t and\t flavors.\t And\t though\t duck isn\u2019t\t readily\t available\t in\t India,\t it\t has\t been\t gaining\t popularity\t in\t Indian restaurants\tin\tthe\tWest. 5\t dried\t red\t chili\t peppers,\t crushed\t 1\t teaspoon\t black\t peppercorns\t 1\t teaspoon\t cumin\t seeds\t 1 teaspoon\t black\t mustard\t seeds\t1\t tablespoon\t peeled\t and\t minced\t fresh\t ginger\t 1\t tablespoon minced\t garlic\t \u00bd\t teaspoon\t sugar\t Salt,\t to\t taste\t \u00bc\t cup\t (65\t ml)\t white\t vinegar\t 2\t lbs\t (1\t kg) skinless,\tboneless\tduck\tbreasts,\tcut\tinto\t1-in\t(2.5-cm)\tpieces\t3\ttablespoons\toil\t1\tlarge\tonion, minced\t \u00bc\t cup\t (65\t ml)\t dry\t red\t wine\t 1\t Blend\t the\t dried\t chili\t peppers, peppercorns,\t cumin,\t mustard,\t ginger,\t garlic,\t sugar,\t salt\t and\t vinegar into\ta\tpaste\tin\ta\tblender. 2\t Place\t the\t duck\t and\t the\t spice\t paste\t in\t a\t bowl;\t turn\t the\t duck\t pieces\t to evenly\tcoat\tthem\twith\tthe\tpaste.\tCover\tand\trefrigerate\tfor\t4\tto\t6\thours. 3\t Heat\tthe\toil\tin\ta\twide,\theavy\tskillet\tover\tmedium\theat.\tAdd\tthe\tonion and\tsaut\u00e9\tuntil\tsoftened\tand\tlightly\tbrowned,\tabout\t5\tminutes. 4\tAdd\tthe\tduck\tpieces\t(reserve\texcess\tseasoning\tpaste)\tand\tsaut\u00e9\tuntil the\tduck\tis\tbrowned\ton\tall\tsides.\tAdd\tthe\treserved\tpaste\tand\tthe\twine. 5\t Bring\t to\t a\t boil,\t then\t cover\t and\t lower\t the\t heat;\t simmer\t for\t 10\t to\t 12 minutes\tuntil\tthe\tduck\tis\ttender\tand\tcooked.","cardamom\tchicken\tServes\t6 Preparation\t10\tminutes Cooking\t20\tminutes The\tsweetness\tof\tcardamom\tand\tcoconut\tmilk\tgive\ta\tvery\tdistinctive\tand appealing\t flavor\t to\t chicken.\t Add\t some\t commonly-available\t vegetables from\tthe\trefrigerator,\tlike\tcarrots,\tpotatoes,\tbeans\tor\teven\tmushrooms,\tto create\t hearty\t stew.\t For\t a\t complete\t meal,\t serve\t it\t with\t a\t portion\t of\t hot basmati\t rice,\t or\t a\t flat\t Indian\t bread\t like\t Toasted\t Cumin\t Chapatis\t with Orange\t(page\t72). 20\tcardamom\tpods\t3\t lbs\t (1.5\t kg)\t chicken,\t cut\t into\t 2-in\t (5-cm)\t pieces\t1\t tablespoon\t peeled\t and minced\tfresh\tginger\t1\ttablespoon\tminced\tgarlic\t2\tcups\t(490\tg)\tplain\tyogurt,\twhisked\tsmooth 2\t teaspoons\t freshly-ground\t black\t pepper\t 2\t teaspoons\t freshly-grated\t lemon\t zest\t 2 tablespoons\tclarified\tbutter\t2\t cups\t (500\t ml)\t coconut\t milk\t6\t small\t fresh\t green\t chili\t peppers, slit\t in\t half\t and\t deseeded\t 2\t tablespoons\t chopped\t fresh\t coriander\t leaves\t (cilantro)\t Salt,\t to taste\t 3\t tablespoons\t fresh\t lemon\t juice\t 1\t Pry\t open\t the\t cardamom\t pods\t and extract\t the\t seeds.\t Grind\t the\t seeds\t to\t a\t fine\t powder\t using\t a\t spice\t or coffee\tgrinder;\tdiscard\tthe\thusks. 2\t Place\t the\t chicken,\t ground\t cardamom\t seeds,\t ginger,\t garlic,\t yogurt, black\t pepper\t and\t lemon\t zest\t in\t a\t large\t bowl.\t Mix\t well\t until\t the\t chicken pieces\t are\t well\t coated.\t Cover\t and\t marinate\t for\t 4\t to\t 6\t hours\t in\t the refrigerator. 3\t Heat\t the\t clarified\t butter\t in\t a\t heavy-bottomed\t skillet\t over\t medium-high heat.\t Add\t the\t chicken\t and\t cook\t for\t about\t 5\t minutes\t on\t both\t sides,\t until brown. 4\t Add\t the\t coconut\t milk,\t bring\t to\t a\t boil,\t and\t then\t add\t the\t chili\t peppers and\tfresh\tcoriander.\tSimmer\tuntil\tthe\tchicken\tis\tcooked\tthrough,\t10\tto\t12 minutes.\tSeason\twith\tsalt\tand\tstir\tin\tthe\tlemon\tjuice.","golden\t roast\t chicken\t with\t green\t chili\t and spices\tServes\t6 Preparation\t15\tminutes Cooking\t1\thour The\tdelicate\tflavors\tof\tthe\tspices\twith\tthe\twhole\tchicken\tmake\tthis\ta\tone- of-a-kind\t dish\t that\t is\t just\t right\t for\t a\t special\t occasion.\t Although\t it\t is somewhat\tlabor\tintensive,\tthe\toutcome\tand\tthe\tvisual\tappeal\tof\tthis\tdish more\t than\t make\t up\t for\t the\t difficulty\t of\t its\t preparation.\t I\t used\t to\t make this\t for\t festive\t family\t gatherings,\t and\t sometimes\t wrapped\t the\t whole chicken\t in\t banana\t leaves.\t Serve\t this\t when\t you\t want\t to\t surprise\t and impress\tsomeone! 3\ttablespoons\tfresh\tlemon\tjuice\t1\ttablespoon\tsalt\t1\t(4-lb\/1.75-kg)\twhole\tchicken\t1\ttablespoon\toil 2\tlarge\tonions,\tcoarsely\tchopped\t1\ttablespoon\tpeeled\tand\tminced\tfresh\tginger\t1\ttablespoon minced\tgarlic\t5\tsmall\tfresh\tgreen\tchili\tpeppers,\tdeseeded\tand\tminced\t3\ttablespoons\tground almonds\t1\tteaspoon\tpaprika\t1\tteaspoon\tturmeric\t2\tteaspoons\tgaram\tmasala\t3\tcups\t(120\tg) fresh\t coriander\t leaves\t (cilantro),\t chopped","1\t Combine\t the\t lemon\t juice\t and\t salt\t in\t a\t small\t bowl,\t and\t thoroughly\t rub the\tmixture\tover\tthe\tentire\tchicken. 2\t Heat\t the\t oil\t in\t a\t heavy-bottomed\t skillet\t over\t medium\t heat,\t add\t the onions\t and\t cook\t until\t they\t start\t to\t brown.\t Add\t the\t ginger,\t garlic\t and green\t chili\t peppers,\t and\t cook\t for\t 2\t minutes,\t or\t until\t soft.\t Add\t the almonds,\t paprika,\t turmeric\t and\t garam\t masala.\t Cook,\t stirring\t frequently, for\t an\t additional\t minute.\t Remove\t from\t the\t heat\t and\t allow\t the\t onion mixture\tto\tcool\tcompletely. 3\t Place\t the\t cooled\t mixture\t in\t a\t food\t processor\t along\t with\t the\t chopped fresh\t coriander,\t and\t grind\t to\t a\t smooth\t paste.\t Rub\t the\t paste\t thoroughly all\t over\t the\t chicken\t and\t inside\t the\t cavity.\t Tie\t the\t legs\t of\t the\t chicken together\tto\tkeep\tthem\tin\tplace.\tCover\tand\trefrigerate\tfor\t6\tto\t8\thours. 4\tPreheat\tthe\toven\tto\t350\u00b0F\t(175\u00b0C).\tPlace\tthe\tchicken\tin\ta\troasting\tpan and\tbake\tuntil\tthe\tchicken\tis\tcooked\tand\ttender,\t45\tto\t50\tminutes.\tMake sure\tyou\tturn\tthe\tpan\taround\thalfway\tthrough\tbaking,\tfor\teven\tcooking. 5\tBaste\tthe\tchicken\twith\tsome\tof\tthe\tpan\tjuices\tand\treturn\tit\tto\tthe\toven for\t10\tminutes\tor\tuntil\tbrown,\twith\twell-roasted\tskin.\tPlace\tthe\tchicken\ton a\tserving\tplatter.\tServe\thot,\tand\tcarve\ttableside.","grilled\tchicken\twith\tapple\tcompote\tServes\t4 Preparation\t10\tminutes Cooking\t20\thour This\tdish\twas\tinspired\tby\tthe\tflavor\tof\tkokum,\ta\tfruit\tvery\tcommon\tto\tthe Indian\t west\t coast,\t which\t is\t used\t in\t various\t dishes\t to\t impart\t a\t naturally sour\ttaste.\tWhen\tthis\tnote\tof\tsourness\tis\tcombined\twith\tapple\tcompote,\tit gives\t an\t addictive\t sweet\t and\t sour\t taste\t to\t the\t dish.\t A\t trip\t to\t an\t Indian grocery\t store\t or\t an\t online\t source\t is\t needed\t to\t get\t the\t kokum.\t Although there\tis\tnot\ta\treal\tsubstitute\tfor\tthe\tflavor\tof\tkokum,\tI\tsuggest\treplacing\tit with\traisins\tif\tnecessary.\tI\toften\tlike\tto\tpair\tthis\tdish\twith\tYellow\tPear\tand Cherry\tTomato\tSalad\twith\tCumin\t(page\t31)\twhen\tI\u2019m\tin\tthe\tmood\tfor\ta simple,\tyet\texotic\tentertainment\tmenu. 2\ttablespoons\tcoriander\tseeds\t2\tteaspoons\tcumin\tseeds\t1\tteaspoon\tcardamom\tseeds\textracted from\tthe\tpods\t1-in\t (2.5-cm)\t piece\t cinnamon\t stick\t 1\t onion,\t coarsely\t chopped\t 1\t tablespoon peeled\t and\t chopped\t fresh\t ginger\t \u00bd\t teaspoon\t ground\t cloves\t 1\t teaspoon\t Asian\t chili\t powder or\t ground\t cayenne\t pepper\t \u00bc\t cup\t (65\t ml)\t oil\t Juice\t of\t 1\t lemon\t Salt,\t to\t taste\t 4\t boneless chicken\t breasts\t (about\t 1\t lb\/500\t g\t total),\t trimmed\t of\t excess\t fat\t Apple\t Compote\t 2 tablespoons\tbutter\t2\tGranny\tSmith\tapples,\tpeeled,\tcored\tand\tchopped\t\u00bd\tcup\t(125\tml)\tapple cider\t1\tteaspoon\tcoriander\tseeds,\ttoasted\tand\tground\t1\tteaspoon\tcumin\tseeds,\ttoasted\tand ground\t 2\t tablespoons\t seeded\t and\t chopped\t kokum\t (or\t raisins)","1\tPlace\ta\tsmall,\tdry\tskillet\tover\tlow\theat\tand\ttoast\tthe\tcoriander,\tcumin, cardamom\t and\t cinnamon\t until\t aromatic.\t Grind\t the\t toasted\t spices\t to\t a fine\tpowder\tusing\ta\tspice\tor\tcoffee\tgrinder. 2\t Place\t the\t onion,\t ginger,\t ground\t cloves,\t Asian\t chili\t powder,\t oil,\t lemon juice\tand\tsalt\tin\ta\tblender\tor\tfood\tprocessor\tand\tprocess\tuntil\tsmooth. 3\tCombine\tthe\tground,\ttoasted\tspices\twith\tthe\tonion\tpaste\tin\ta\tbowl\tand thoroughly\tmix. 4\t Slather\t the\t spice\t paste\t all\t over\t the\t chicken,\t cover,\t and\t place\t in\t the refrigerator\tto\tmarinate\tfor\t2\tto\t4\thours. 5\t While\t the\t chicken\t is\t marinating,\t make\t the\t Apple\t Compote:\t Cook\t the butter\t in\t small\t saucepan\t over\t high\t heat\t until\t golden\t brown.\t Add\t the apples\t and\t cook,\t stirring\t until\t caramelized,\t about\t 5\t minutes.\t Add\t the apple\t cider\t and\t cook\t until\t the\t liquid\t had\t evaporated,\t about\t 5\t to\t 7 minutes.\t Mix\t in\t the\t coriander,\t cumin\t and\t kokum\t and\t cook\t for\t 1\t minute. Set\taside\tuntil\tready\tto\tuse. 6\tPreheat\tthe\tgrill\tto\tmedium\theat.\tGrill\tthe\tchicken\tpieces\tfor\t5\tminutes on\t each\t side,\t or\t until\t the\t chicken\t is\t tender\t and\t cooked\t with\t the\t meat white\tin\tthe\tcenter.\tServe\thot,\ttopped\twith\tthe\tcompote.","CHAPTER\tFOUR meat To\t Westerners,\t India\t is\t thought\t of\t as\t being\t a largely\t vegetarian\t country,\t and\t yet\t this\t is\t not necessarily\t true.\t To\t a\t larger\t extent\t than\t in\t the\t West, religious\t beliefs,\t rather\t than\t personal\t preference,\t dictate what\ta\tperson\twill\teat.\tMeat\tdishes\tare\teaten\tin\talmost\tall regions\t of\t India.\t Whereas\t meat-eating\t Hindus\t and Muslims\t like\t lamb\t and\t chicken,\t Christians\t prefer\t pork and\tbeef. Meat\t became\t popular\t within\t Indian\t society\t during\t the Mughal\trule\tand\tlater\ton\tduring\tthe\tBritish\trule\tin\tIndia. Military\t invasions\t and\t India\u2019s\t trade\t routes\t have\t left\t a marked\tforeign\tinfluence\ton\tthe\ttype\tof\tmeat\tthat\tis\teaten and\t styles\t in\t which\t it\t is\t prepared\u2014vindaloo\t from\t the Portuguese,\t kebabs\t and\t pilafs\t (pulaos)\t from\t the\t Greeks and\t Persians\t are\t examples\t of\t such\t influences.\t The methods\t of\t cooking\t meat\t in\t the\t south\t produce\t different flavors\t and\t use\t local\t produce,\t such\t as\t coconut,\t tamarind and\t curry\t leaves.\t Dishes\t from\t the\t south\t are\t hotter\t and spicier\t than\t those\t from\t the\t north.\t More\t often\t than\t not, these\tcurries\tinvolve\tlong\tand\tslow\tsimmering\tto\textract","the\tjuices\tfrom\tthe\tmeat. There\tare\thundreds\tof\tways\tto\tprepare\tmeat\tin\tthe\tIndian style.\t It\t is\t quite\t often\t minced\t to\t make\t various\t kinds\t of kebabs\t and\t koftas.\t It\t is\t also\t used\t in\t stews,\t mixed\t with lentils,\t and\t often\t just\t braised\t with\t spices\t and\t eaten\t with bread\tor\trice.\tAll\tthe\tdishes\tin\tthis\tchapter\tare\ttreated\tas the\tmain\tdish\tin\ta\tmeal,\twith\tthe\tside\tdishes\u2014appetizers, vegetables\tand\taccompaniments\u2014planned\taround\tit.","grilled\t lamb\t chops\t with\t curried\t couscous Serves\t4 Preparation\t15\tminutes Cooking\t20\tminutes I\thave\tused\tcouscous\tin\tthis\tdish\tbecause\tit\tis\talmost\ta\tstaple\tingredient in\tmost\thome\tpantries.\tAdditionally,\tit\tgoes\twonderfully\twith\tmost\tIndian dishes\tand\tflavors.\tCouscous\thas\tits\town\tset\tof\thealth\tbenefits\tas\twell:\tit\u2019s high\tin\tfiber\tand\tis\ta\thealthy\talternative\tto\trice\tor\tbread.\tServe\tthis\tmain course\t combo\t with\t a\t vegetable\t dish\t of\t your\t choice\t or\t with\t my\t favorite pairing,\tSweet\tand\tSour\tAsparagus\twith\tCashews\t(page\t106). 1\tcup\t(245\tg)\tplain\tyogurt\t1\ttablespoon\tgaram\tmasala\tSalt,\tto\ttaste 1\u00bd\t lbs\t (750\t g)\t \u00bd-in\t (1.25-cm)-thick\t lamb\t chops\t 1\t teaspoon\t curry\t powder\t \u00bc\t teaspoon\t ground turmeric\t \u215b\t teaspoon\t ground\t cinnamon\t 1\t teaspoon\t paprika\t 1\u00bd\t cups\t (375\t ml)\t water\t 2 tablespoons\t butter\t 1\u00bd\t cups\t (300\t g)\t couscous","1\t Mix\t together\t the\t yogurt,\t garam\t masala\t and\t salt\t in\t a\t small\t bowl. Marinate\tthe\tlamb\tchops\twith\tthe\tyogurt\tmixture\tovernight\tor\tfor\tat\tleast 4\thours. 2\t Toast\t the\t curry\t powder,\t turmeric,\t cinnamon\t and\t paprika\t in\t a\t small heavy\t saucepan\t over\t medium\t heat,\t stirring\t constantly\t until\t fragrant, about\t1\tminute.\tAdd\tthe\twater,\tsalt\tto\ttaste\tand\tthe\tbutter,\tand\tbring\tto\ta boil.\tPlace\tthe\tcouscous\tin\ta\theatproof\tbowl\tand\tpour\tin\tthe\tboiling\twater mixture.\t Quickly\t cover\t with\t plastic\t wrap\t and\t let\t it\t stand\t for\t 5\t to\t 10 minutes. 3\tPreheat\tthe\tgrill\tor\tbroiler\tto\t375\u00baF\t(190\u00baC)\tor\tto\thigh\theat.","4\t Scrape\t off\t the\t excess\t marinade\t and\t grill\t the\t lamb\t chops,\t turning\t over once,\t for\t about\t 3\t to\t 5\t minutes\t on\t each\t side\t for\t medium\t doneness\t and set\taside. 5\t Fluff\t the\t couscous\t with\t a\t fork\t and\t transfer\t it\t onto\t a\t serving\t platter. Place\tthe\tlamb\tchops\tover\tthe\tcouscous\tand\tserve\thot.","indian-style\tbeef\tburgers\tMakes\tfour\t1\/3-lb\t(150-g)\tburgers\tor eight\t3-oz\t(80-g)\tsliders Preparation\t10\tminutes Cooking\t10\tminutes These\t delectable\t patties\t can\t be\t served\t as\t appetizers\t or\t even\t as\t burger patties\t in\t a\t bun.\t My\t friends\u2019\t kids\t absolutely\t love\t these\t burgers\t when\t I serve\t them\t with\t Pomegranate\t Mint\t Chutney\t (page\t 21)\t home-style\t potato fritters\tand\ta\tSparkling\tGinger-Lime\tCooler\t(page\t116). 1\u00bd\tlb\t(750\tg)\tlean\tground\tbeef\t1\tonion,\tfinely\tchopped\t2\tteaspoons\tminced\tginger\t2\tteaspoons ground\t cumin\t 2\t teaspoons\t ground\t coriander\t \u00bd\t teaspoon\t Asian\t chili\t powder\t or\t ground cayenne\t pepper\t 2\t teaspoons\t salt\t 2\t fresh\t green\t chili\t peppers,\t deseeded\t and\t minced\t 1 teaspoon\tfresh\tlemon\tjuice\t\u00bc\tcup\t(10\tg)\tfresh\tcoriander\tleaves\t(cilantro),\tchopped\t\u00bc\tcup\t(2 g)\t fresh\t mint\t leaves,\t chopped\t Oil,\t for\t brushing\t the\t burgers\t 4\t hamburger\t buns\t or\t 8\t slider buns\t 1\t Place\t the\t meat\t in\t a\t bowl.\t Add\t the\t onion,\t ginger,\t cumin,\t coriander,","Asian\t chili\t powder,\t salt,\t chili\t and\t lemon\t juice,\t and\t mix\t well\t with\t your hands,\t turning,\t mashing\t and\t kneading\t to\t blend\t the\t flavors\t and\t to\t get\t a smooth\ttexture.\tCover\tand\trefrigerate\tthe\tmixture\tfor\tat\tleast\tan\thour. 2\t Mix\t in\t the\t fresh\t coriander\t and\t mint\t leaves.\t With\t wet\t hands,\t mold\t the mixture\t into\t 4\t equalsize\t patties\t or,\t to\t create\t sliders,\t 8\t equalsize\t patties. Refrigerate\tthe\tpatties\tat\tleast\tfor\t1\thour. 3\t To\t grill\t the\t patties:\t Preheat\t the\t grill\t to\t high.\t Lightly\t oil\t the\t grate\t with vegetable\toil\u2014pour\toil\tonto\ta\tpaper\ttowel,\tthen\thold\tthe\ttowel\twith\ttongs to\t wipe\t the\t oil\t onto\t the\t grate.\t Place\t the\t patties\t on\t the\t grill\t directly\t over the\t heat.\t Cook\t about\t 2\t to\t 3\t minutes\t per\t side\t for\t medium\t doneness, brushing\twith\toil\tto\tprevent\tsticking,\tturning\tonce. 4\t While\t the\t meat\t is\t cooking,\t prepare\t the\t rolls.\t Slice\t and\t toast\t the\t bread on\tthe\tgrill.\tServe\tthe\tpatties\tsandwiched\tbetween\tthe\tbun\thalves. Tip\tDo\tnot\tpress\tdown\ton\tthe\tpatties\twith\ta\tspatula\tduring\tcooking\u2014this only\tsqueezes\tout\tthe\tjuices\tand\tdries\tout\tthe\tmeat.","roasted\track\tof\tlamb\twith\ta\tmint\tcrust\tServes\t4 Preparation\t15\tminutes Cooking\t30\tminutes Coating\t meat\t with\t a\t crust\t is\t actually\t a\t French\t technique.\t The\t final outcome\t makes\t for\t a\t great\t presentation,\t so\t it\t is\t one\t of\t those\t dishes\t that you\tshould\tmake\twhen\tthe\toccasion\tcalls\tfor\tsomething\timpressive!\tThe crumbed\t crust\t used\t here\t has\t flavors\t of\t mint\t and\t mustard\t that\t go\t very well\t with\t lamb.\t Serve\t it\t with\t a\t vegetable\t side\t like\t Zucchini\t with\t Yellow Mung\tLentils\tand\tRoasted\tGarlic\t(page\t105). 2\tracks\tof\tlamb,\tabout\t2\tlbs\t(1\tkg)\teach,\ttrimmed\tof\texcess\tfat\t2\ttablespoons\tfresh\tlemon\tjuice\t1 tablespoon\t peeled\t and\t minced\t fresh\t ginger\t 1\t tablespoon\t minced\t garlic\t 1\t teaspoon\t garam masala\tSalt,\tto\ttaste 1\tslice\twhole-wheat\tbread,\tlightly\ttoasted\t1\ttablespoon\tchopped\tfresh\tcoriander\tleaves\t(cilantro) 2\t tablespoons\t ground\t dried\t mint\t leaves\t 1\t teaspoon\t cumin\t seeds\t 2\t tablespoons\t oil\t 1 tablespoon\t Dijon\t mustard\t 4\t fresh\t mint\t sprigs,\t for\t garnish","1\tPreheat\tthe\toven\tto\t450\u00baF\t(230\u00baC). 2\tIn\ta\tlarge\tbowl,\tcombine\tthe\tlemon\tjuice,\tginger,\tgarlic,\tgaram\tmasala and\t salt.\t Place\t the\t lamb\t racks\t in\t the\t bowl\t and\t mix\t well,\t making\t sure\t all of\tthe\tpieces\tare\twell-coated\twith\tthe\tmarinade. 3\tPlace\tthe\tbread\tin\ta\tblender\tor\tfood\tprocessor\tand\tpulse\tuntil\tit\tforms coarse\tcrumbs.\tAdd\tthe\tfresh\tcoriander,\tdried\tmint\tand\tcumin,\tand\tpulse to\tblend. 4\tHeat\tthe\toil\tin\ta\tlarge\tovenproof\tskillet\tover\tmedium-high\theat.\tAdd\tthe lamb\t to\t the\t pan\t and\t cook,\t turning\t as\t needed,\t until\t browned\t on\t both sides,\t about\t 5\t minutes.\t Remove\t the\t pan\t from\t the\t heat\t and\t brush\t the","mustard\tover\tthe\trounded\ttop\tand\tthe\tfront\tside\tof\tthe\tracks.\tGently\tpat the\tbread\tcrumb\tmixture\tinto\tthe\tmustard. 5\t Roast\t in\t a\t preheated\t oven\t until\t a\t thermometer\t inserted\t into\t the\t meat reads\t 140\u00baF\t (60\u00baC)\t for\t medium-rare,\t 20\t to\t 25\t minutes.\t Transfer\t to\t a platter\tand\tlet\tit\trest. 6\tTo\t serve,\t cut\t the\t lamb\t between\t the\t ribs\t into\t separate\t bone-in\t chops. Garnish\twith\tmint\tsprigs.","classic\tmarinated\tlamb\tcurry\tServes\t6 Preparation\t10\tminutes Cooking\t25\tminutes This\t is\ta\tclassic\t recipe,\twith\tno\tglobal\ttwists\tto\tit!\tI\thave\tused\tboneless lamb\t here,\t but\t for\t additional\t flavor,\t and\t if\t you\t are\t willing\t to\t get\t your hands\tdirty,\tuse\ta\tbone-in\tcut\tof\tlamb\tshoulder\tor\tleg.\tServe\twith\tPuffed Breads\twith\tMint\t(page\t80)\tor\tSaffron\tRice\twith\tToasted\tAlmonds\t(page 73). 2\tlbs\t(1\tkg)\tboneless\tleg\tof\tlamb,\tcut\tinto\t1-in\t(2.5-cm)\tcubes\t3\ttablespoons\toil\t5\tcardamom\tpods 3\tbay\tleaves 1-in\t (2.5-cm)\t cinnamon\t stick\t 1\t teaspoon\t cumin\t seeds\t 1\t tablespoon\t ground\t coriander\t 4\t fresh green\tchili\tpeppers,\tdeseeded\tand\tminced\t1\ttomato,\tchopped\t2\tcups\t(500)\tml\twater\t1\t cup (245\t g)\t plain\t yogurt\t\u00bd\t cup\t (20\t g)\t fresh\t coriander\t leaves\t (cilantro),\t chopped\t Curry\t Yogurt Marinade\t3\tonions,\tchopped\t1\ttablespoon\tAsian\tchili\tpowder\tor\tground\tcayenne\tpepper\t 1 tablespoon\t ground\t cumin\t \u00bd\t tablespoon\t ground\t turmeric\t \u00bd\t cup\t (125\t g)\t plain\t yogurt\t 2 teaspoons\tgaram\tmasala\tSalt,\tto\ttaste","1\t In\t a\t blender\t or\t a\t food\t processor,\t blend\t together\t the\t Curry\t Yogurt Marinade\tingredients\tuntil\tsmooth. 2\t In\t a\t large\t bowl,\t mix\t together\t the\t marinade\t and\t lamb,\t making\t sure\t the pieces\t are\t well\t coated.\t Cover\t with\t plastic\t wrap\t and\t marinate\t in\t the refrigerator\tat\tleast\t4\thours. 3\tHeat\tthe\toil\tin\ta\tlarge\tnon-stick\tsaucepan\tover\tmedium-high\theat.\tAdd the\t cardamom\t pods,\t bay\t leaves,\t cinnamon,\t and\t cumin\t seeds.\t They should\tsizzle\tin\tthe\toil.\tQuickly\tadd\tthe\tground\tcoriander.\tMix\tin\tthe\tlamb with\t the\t marinade\t and\t saut\u00e9\t over\t high\t heat,\t stirring\t for\t 5\t minutes. Reduce\t the\t heat\t to\t medium-low,\t cover\t and\t cook\t until\t the\t juices\t are","mostly\tdry,\t15\tto\t20\tminutes. 4\tAdd\tthe\tgreen\tchili\tpeppers,\ttomato,\twater,\tand\t1\tcup\t(245\tg)\tof\tyogurt and\tbring\tto\ta\tboil\tover\thigh\theat.\tReduce\tthe\theat\tto\tmedium-low,\tcover and\tsimmer\tuntil\tlamb\tis\ttender\tand\tsauce\tis\tthick. 5\tServe\thot\tgarnished\twith\tthe\tfresh\tcoriander.","lamb\tchops\twith\trosemary\tand\tlime\tServes\t6 Preparation\t15\tminutes Cooking\t15\tminutes These\telegant\tchops\tare\tsimple\tto\tmake,\tcan\tbe\tprepared\tin\tadvance,\tand are\t a\t hit\t with\t my\t friends!\t The\t flavors\t make\t a\t delicious\t and\t fragrant sauce.\tI\tusually\tserve\tthese\tchops\twith\ta\tside\tof\tMango\tand\tRoasted\tRed Pepper\tChutney\t(page\t23),\tand\tsome\tstir-fried\tseasonal\tvegetables. 1\ttablespoon\tblack\tpeppercorns\t1\tteaspoon\twhole\tcloves\t7\tcardamom\tpods 1\t tablespoon\t ground\t coriander\t 1\t teaspoon\t ground\t cumin\t \u00bd\t teaspoon\t ground\t cinnamon\t \u00bc teaspoon\t fresh\t ground\t nutmeg\t 1\t cup\t (230\t g)\t sour\t cream\t 1\t tablespoon\t minced\t ginger\t 1 tablespoon\tminced\tgarlic\tSalt,\tto\ttaste \u00bc\tcup\t(10\tg)\tfinely-chopped\tfresh\trosemary\t2\ttablespoons\tfresh\tlime\tjuice\t2\ttablespoons\toil\t2\tlbs (1\t kg)\t bone-in\t lamb\t chops,\t trimmed\t of\t excess\t fat\t 1\t cup\t (250\t ml)\t water\t 2\t sprigs\t fresh rosemary,\t for\t garnish\t Lime\t wedges,\t for\t garnish","1\t Grind\t together\t the\t peppercorns,\t cloves\t and\t cardamom\t in\t a\t spice\t or coffee\tgrinder. 2\t Toast\t the\t ground\t spices,\t coriander,\t cumin,\t cinnamon\t and\t nutmeg\t in\t a small\t non-stick\t skillet\t over\t medium\t heat,\t constantly\t stirring\t until\t the spices\tare\tfragrant,\tabout\t2\tminutes. 3\t Mix\t together\t the\t toasted\t spices,\t sour\t cream,\t ginger,\t garlic,\t salt, rosemary,\t lime\t juice\t and\t one\t tablespoon\t of\t the\t oil\t in\t a\t large\t bowl.\t Add the\t lamb\t chops\t to\t the\t mixture\t and\t mix\t well,\t making\t sure\t all\t the\t pieces are\twell\tcoated\twith\tthe\tmarinade.\tCover\twith\tplastic\twrap\tand\tmarinate in\tthe\trefrigerator\tat\tleast\t4\tto\t6\thours.","4\tRemove\tthe\tlamb\tchops\tand\treserve\tthe\tmarinade.\tHeat\t1\ttablespoon of\t oil\t in\t a\t large\t non-stick\t skillet\t over\t medium-high\t heat,\t cook\t the\t lamb chops\tturning\tonce\tuntil\tgolden\tbrown,\tabout\t5\tminutes\ton\teach\tside. 5\tMix\tthe\twater\tand\treserved\tmarinade\ttogether\tand\tadd\tit\tto\tthe\tskillet. Cover\t and\t cook\t over\t medium\t heat\t until\t the\t chops\t are\t tender\t and\t the sauce\tis\tthick,\tabout\t10\tto\t15\tminutes. 6\tServe\thot,\tgarnished\twith\tthe\trosemary\tsprigs\tand\tlime\twedges.","honey\troasted\tstuffed\tlamb\tServes\t6 Preparation\t20\tminutes Cooking\t1\thour Not\tan\teveryday\tdish,\ta\tstuffed\tleg\tof\tlamb\tis\tsomething\tyou\twould\twant to\tmake\tfor\tspecial\toccasions.\tI\tlive\tto\tserve\tthis\tlamb\tdish\twith\ta\tportion of\t rice,\t like\t Basmati\t Rice\t with\t Dry-Roasted\t Spices\t (page\t 77).\t Note:\t You will\tneed\tto\task\tyour\tbutcher\tto\tmake\tthe\tleg\tof\tlamb\tboneless,\tas\tit\tisn\u2019t something\tyou\tcan\u2019t\tdo\tat\thome. For\t the\t stuffing,\t you\t may\t use\t any\t vegetable\t of\t your\t choice,\t not necessarily\tthe\tspinach\tand\tmushroom\tthat\tI\thave\tused\there. 1\t(3\u00bd-lb\/1.5-kg)\tleg\tof\tlamb,\ttrimmed\tof\texcess\tfat,\tde-boned,\tand\tbutterflied\t\u00bc\tcup\t(65\tml)\tmalt vinegar\t2\ttablespoons\toil\tSalt,\tto\ttaste 1\tteaspoon\tchili\tpowder\t1\tcup\t(230\tg)\tsour\tcream\t1\tonion,\tminced 1\t tablespoon\t minced\t garlic\t 2\t tablespoons\t warmed\t honey,\t plus\t extra\t for\t drizzling\t 1\t teaspoon clarified\tbutter\t1\t tablespoon\t ground\t coriander\t1\t teaspoon\t ground\t cumin\t\u00bd\t teaspoon\t Asian chili\t powder\t or\t ground\t cayenne\t pepper\t Spinach\t and\t Nut\t Stuffing\t 1\t lb\t (500\t g)\t fresh spinach,\tchopped\t\u00bd\tlb\t(250\tg)\tbutton\tmushrooms,\tchopped\t1\tcup\t(140\tg)\talmonds,\tchopped \u00bc\t cup\t (25\t g)\t dried\t cranberries\t 1\t cup\t (40\t g)\t fresh\t coriander\t leaves\t (cilantro),\t chopped\t 1","tablespoon\tgaram\tmasala\t 1\tMix\ttogether\tthe\tingredients\tfor\tthe\tSpinach\tand\tNut\tStuffing\tin\ta\tlarge bowl. 2\t Make\t 2-in\t (5-cm)-long,\t deep\t cuts,\t each\t about\t 2\t in\t (5\t cm)\t apart,\t over the\tentire\toutside\tsurface\tof\tthe\tleg\tof\tlamb. 3\t Mix\t together\t the\t malt\t vinegar,\t oil,\t salt\t and\t chili\t powder\t in\t a\t bowl,\t and rub\twell\tover\tboth\tsides\tof\tthe\tmeat,\tmaking\tsure\tyou\twork\tit\tinto\tall\tthe cut\t sections.\t Spread\t the\t spinach\t mixture\t on\t the\t entire\t inside\t surface. Then\troll\tthe\tlamb\tinto\ta\tlog.\tTie\tthe\troll\twith\tkitchen\ttwine\tcrosswise\tand then\tlengthwise\tto\tsecure\tit. 4\t Mix\t together\t the\t sour\t cream,\t onion,\t garlic,\t honey,\t clarified\t butter, coriander,\t cumin\t and\t Asian\t chili\t powder\t and\t rub\t well\t over\t the\t outside surface\tof\tthe\tmeat. 5\tCover\twith\tplastic\twrap\tand\tmarinate\tin\tthe\trefrigerator\tfor\t6\tto\t8\thours. 6\tPreheat\tthe\toven\tto\t400\u00b0F\t(200\u00b0C). 7\t Transfer\t the\t lamb\t to\t an\t ovenproof\t dish,\t along\t with\t its\t marinade,\t and roast\tfor\t30\tto\t40\tminutes. 8\t Reduce\t the\t heat\t to\t 300\u00b0F\t (150\u00b0C)\t and\t cook\t until\t the\t lamb\t is\t golden","brown\tand\ttender,\tabout\t15\tto\t20\tminutes. 9\tRemove\tthe\tstring\tfrom\tthe\troast,\tcut\tthe\tlamb\tinto\t1-in\t(2.5-cm)\tslices and\tserve\thot,\tdrizzled\twith\thoney.","aromatic\t lamb\t with\t green\t peas\t and\t cumin Serves\t6 Preparation\t15\tminutes Cooking\t30\tminutes This\tdish\tis\tso\tgood\tthat\tI\toften\tmake\textra\tportions\tto\tuse\tthe\tnext\tday. Ground\tbeef\tcan\tbe\tsubstituted\tfor\tthe\tlamb. 3\ttablespoons\toil\t2\tonions,\tchopped\t1\tteaspoon\tcumin\tseeds\t2\ttablespoons\tpeeled\tand\tminced fresh\tginger\t4\tcloves\tgarlic,\tminced\t4\tfresh\tgreen\tchili\tpeppers,\tdeseeded\tand\tminced\t2\tbay leaves 1\t lb\t (500\t g)\t ground\t lamb\t2\t tablespoons\t tomato\t paste\t \u00bd\t teaspoon\t ground\t turmeric\t 1\t teaspoon Asian\t chili\t powder\t or\t cayenne\t pepper\t2\t tablespoons\t ground\t coriander\t 2\t tablespoons\t plain yogurt\tSalt,\tto\ttaste 1\tteaspoon\tfreshly-ground\tblack\tpepper\t\u00bd\tcup\t(125\tml)\twater\t1\tcup\t(150\tg)\tfrozen\tpeas,\tthawed \u00bd\t teaspoon\t garam\t masala\t 2\t tablespoons\t ground\t cumin\t 5\t tablespoons\t chopped\t fresh coriander\tleaves\t(cilantro)\t 1\t Heat\t the\t oil\t in\t a\t large\t saucepan\t over\t medium\t heat.\t Add\t the\t onions, cumin,\tginger,\tgarlic,\tgreen\tchili\tpeppers\tand\tbay\tleaves\tand\tfry\tfor\t3\tto\t4 minutes,\tuntil\tgolden\tbrown.\tAdd\tthe\tground\tlamb\tand\tfry\tfor\t15\tminutes, stirring\toccasionally\tto\tprevent\tthe\tmeat\tfrom\tsticking.","2\tAdd\tthe\ttomato\tpaste,\tstir,\tand\tlower\tthe\theat\tto\ta\tsimmer. 3\t Add\t the\t turmeric,\t chili\t powder\t and\t ground\t coriander,\t and\t stir\t for\t 1 minute.\t Add\t the\t yogurt,\t salt\t and\t pepper,\t and\t continue\t frying\t for\t 5 minutes.\t Add\t the\t water\t and\t peas,\t and\t simmer\t until\t the\t lamb\t is\t cooked and\ttender,\tabout\t10\tminutes. 4\tStir\tin\tthe\tgaram\tmasala,\tcumin\tand\tcoriander\tbefore\tserving.","spicy\tgoan\tbeef\tcurry\tServes\t6 Preparation\t15\tminutes Cooking\t50\tminutes If\t the\t Indian\t state\t of\t Goa\t was\t to\t be\t branded\t by\t one\t of\t its\t most\t popular dishes,\t it\t would\t be\t without\t any\t contest,\t Vindaloo!\t This\t recipe\t is influenced\t by\t Goan\t Vindaloo,\t but\t lighter\t in\t taste\t and\t texture.\t Serve\t it with\tbasmati\trice\tfor\ta\tsumptuous\tmeal! 7\tdried\tred\tchili\tpeppers\t\u00bc\tcup\t(65\tml)\tmalt\tvinegar\t3\tcloves\tgarlic 4-in\t(10-cm)\tpiece\tpeeled\tand\tchopped\tfresh\tginger\t1\tlarge\tonion,\tchopped\t1\ttablespoon\tcumin seeds\t 3\t teaspoons\t coriander\t seeds\t 2\t teaspoons\t black\t mustard\t seeds\t 1\t teaspoon\t ground cinnamon\t\u00bd\ttablespoon\tsoy\tsauce\t\u00bd\tteaspoon\tground\tturmeric\tSalt,\tto\ttaste 2\t lbs\t (1\t kg)\t beef,\t cut\t into\t 1-in\t (2.5-cm)\t pieces\t 3\t tablespoons\t oil\t 5\t fresh\t curry\t leaves\t 3 tablespoons\t tomato\t paste\t 3\t cups\t (750\t ml)\t water\t 1\t tablespoon\t chopped\t fresh\t coriander leaves\t (cilantro)\t 1\t Combine\t the\t red\t chili\t peppers\t and\t vinegar\t in\t a\t small bowl\tand\tset\taside\tto\tsoak\tfor\tabout\t2\thours. 2\t Grind\t together\t the\t soaked\t dried\t chili\t peppers\t with\t the\t vinegar,\t garlic, ginger\tand\tonion\tin\ta\tfood\tprocessor\tuntil\ta\tfine\tpaste\thas\tformed.\tMix\tin the\t cumin,\t coriander,\t black\t mustard\t seeds,\t cinnamon,\t soy\t sauce, turmeric\tand\tsalt.\tBlend\tagain\tto\tmake\ta\tsmooth\tpaste. 3\tCombine\tthe\tspice\tpaste\tand\tthe\tbeef\tin\ta\tlarge\tbowl;\tmix\twell,\tmaking sure\t all\t the\t pieces\t are\t well\t coated\t with\t the\t marinade.\t Cover\t with\t plastic wrap\tand\tmarinate\tin\tthe\trefrigerator\tfor\tat\tleast\t4\tto\t6\thours. 4\tHeat\tthe\toil\tin\ta\tlarge\tnon-stick\tsaucepan\tover\tmedium-high\theat.\tAdd the\tcurry\tleaves\tand\tthe\tbeef\twith\tall\tthe\tmarinade.\tIncrease\tthe\theat\tto high\t and\t cook,\t stirring\t until\t the\t pieces\t are\t well-browned,\t about\t 5\t to\t 7 minutes.\t Add\t the\t tomato\t paste\t and\t water,\t reduce\t the\t heat\t to\t medium and\tcook\tuntil\tthe\tbeef\tis\ttender,\tabout\t30\tto\t40\tminutes. 5\tServe\thot,\tgarnished\twith\tthe\tfresh\tcoriander.","east\tindian\tchili\tcon\tcarne\tServes\t6 Preparation\t20\tminutes Cooking\t1\thour This\t is\t an\t Indian\t version\t of\t the\t American\t Chili\t con\t Carne,\t using\t some Indian\t spices\t for\t that\t special\t unique\t taste.\t You\t can\t use\t ground\t veal, chicken,\tor\tturkey\tfor\tthis\tdish,\tbut\tbe\tmindful\tof\tthe\tcooking\ttime,\tsince they\t cook\t in\t much\t less\t time\t than\t beef.\t I\t have\t practically\t made\t this\t my signature\t dish\t whenever\t I\t have\t a\t big\t party\t at\t home.\t It\u2019s\t wholesome,\t yet very\t economical\t when\t you\t have\t a\t large\t number\t of\t people\t to\t entertain. Serve\t it\t with\t a\t portion\t of\t rice\u2014Basmati\t Rice\t with\t Dry-Roasted\t Spices (page\t77)\tis\ta\tnice\tchoice\u2014or\tsome\tbread-rolls\tfor\ta\tsimple\tyet\tsatisfying meal. 2\ttablespoons\toil\t1\t teaspoon\t cumin\t seeds\t 4\t dried\t red\t chili\t peppers\t 1\t teaspoon\t black\t mustard seeds\t1\tlarge\tonion,\tfinely\tchopped\t\u00bd\tcup\t(50\tg)\tgrated\tcoconut\t1\t tablespoon\t peeled\t and minced\t fresh\t ginger\t 1\t clove\t garlic,\t minced\t 2\t tablespoons\t minced\t fresh\t curry\t leaves\t 1 tablespoon\tground\tcoriander\t\u00bc\tteaspoon\tground\tturmeric\t1\tteaspoon\tgaram\tmasala\tSalt,\tto taste 1\tlb\t(500\tg)\tlean\tground\tbeef\tOne\t8-oz\t(250-g)\tcan\tkidney\tbeans,\trinsed\tand\tdrained\t1\t tomato, chopped\t 1\t cup\t (250\t ml)\t water\t 1\t cup\t (250\t ml)\t coconut\t milk\t \u00bd\t cup\t (20\t g)\t fresh\t coriander leaves\t (cilantro),\t chopped","1\tHeat\tthe\toil\tin\ta\tlarge\tsaucepan\tover\tmedium-high\theat,\tadd\tthe\tcumin seeds,\t red\t chili\t peppers\t and\t mustard\t seeds.\t They\t should\t splatter\t upon contact\twith\tthe\thot\toil. 2\t Add\t the\t onion\t and\t saut\u00e9,\t stirring\t constantly\t until\t softened,\t about\t 2 minutes.\t Mix\t in\t the\t coconut,\t ginger,\t garlic,\t curry\t leaves,\t coriander, turmeric,\tgaram\tmasala\tand\tsalt.\tStir\tuntil\tthe\tmixture\tis\tgolden,\tabout\t5 minutes. 3\t Add\t the\t ground\t meat.\t Cook,\t stirring\t until\t the\t meat\t is\t slightly\t brown, about\t10\tminutes. 4\t Add\t the\t beans,\t tomato\t and\t water,\t and\t bring\t to\t a\t boil\t over\t high\t heat. Reduce\t the\t heat\t to\t medium-low\t and\t simmer\t until\t the\t sauce\t is\t thick, about\t 10\t minutes.\t Add\t the\t coconut\t milk\t and\t half\t of\t the\t fresh\t coriander and\t simmer\t for\t another\t 5\t minutes.\t Serve\t hot,\t garnished\t with\t the remainder\tof\tthe\tfresh\tcoriander.","kashmiri\tmeatballs\tServes\t4 Preparation\t10\tminutes Cooking\t35\tminutes Paprikash\tis\ta\ttraditional\tHungarian\tfood\tthat\tis\tvery\trich\ton\tthe\tpalette \u2014a\t comfort\t dish\t to\t many.\t Authentic\t preparations\t feature\t onions\t saut\u00e9d in\t lard.\t I\t have\t used\t some\t aromatic\t spices\t to\t give\t it\t an\t Indian\t twist, including\t paprika,\t which\t is\t easily\t available\t at\t the\t grocery\t store.\t I\t use sour\tcream\tinstead\tof\tthe\theavy\tcream\tto\tcut\tdown\ton\tthe\trichness\tof\tthe dish.\tYou\tcould\tuse\tmeatballs\tthat\tare\tavailable\tin\tthe\tfrozen\taisle\tat\tyour grocer\u2019s\tor,\tif\tyou\thave\tthe\ttime,\tyou\tcan\tmake\tthe\tmeatballs\tfrom\tscratch as\t described\t here.\t Serve\t this\t with\t Indian\t breads\t like\t the\t Fresh-Baked Rosemary\tNaan\t(page\t75). 2\ttablespoons\toil\t1-in\t(2.5-cm)\tcinnamon\tstick\t1\tteaspoon\tcumin\tseeds\t1\tlarge\tonion,\tchopped\t1 tablespoon\tpaprika\t\u00bd\tteaspoon\tsalt 1\tlarge\ttomato,\tdiced\t1\tcup\t(230\tg)\tsour\tcream\t\u00bd\tcup\t(125\tml)\twater,\tas\tneeded\t1\t tablespoon chopped\tfresh\tcoriander\tleaves\t(cilantro)\tSpiced\tMeatballs\t2\tlbs\t(1\tkg)\tlean\tground\tlamb\t4- in\t (10-cm)\t piece\t peeled\t and\t chopped\t fresh\t ginger\t 1\t tablespoon\t ground\t fennel\t seeds\t 1 teaspoon\t garam\t masala\t 1\t teaspoon\t ground\t cumin\t \u00bd\t teaspoon\t ground\t cardamom\t 1 tablespoon\t salt","1\t To\t make\t the\t Spiced\t Meatballs,\t add\t the\t lamb,\t ginger,\t fennel,\t garam masala,\tcumin,\tcardamom\tand\tsalt\tin\ta\tfood\tprocessor.\tGrind\tthe\tmixture until\tsmooth. 2\t Divide\t and\t shape\t the\t meat\t mixture\t into\t 2-oz\t (50-g)\t portions. Refrigerate\tuntil\tready\tto\tuse. 3\t Heat\t the\t oil\t in\t a\t large\t saucepan\t over\t medium-high\t heat.\t Add\t the cinnamon\t stick,\t cumin\t seeds\t and\t onion,\t and\t cook\t until\t the\t onion\t is golden\tbrown,\tabout\t10\tminutes.\tAdd\tthe\tpaprika\tand\tthe\tsalt\tand\tfry\tfor 30\t seconds.\t Stir\t in\t the\t tomato,\t remove\t from\t the\t heat,\t and\t slowly\t stir\t in the\tsour\tcream. 4\t Carefully\t add\t the\t chilled\t meatballs\t and\t bring\t to\t a\t boil.\t Simmer, uncovered,\t for\t 30\t to\t 40\t minutes,\t over\t very\t low\t heat\t until\t the\t meatballs are\t tender\t and\t the\t sauce\t is\t thick.\t Add\t up\t to\t \u00bd\t cup\t (125\t ml)\t of\t water,\t if necessary,\t during\t cooking\t to\t maintain\t a\t thick,\t sauce-like\t consistency. Serve\tgarnished\twith\tthe\tfresh\tcoriander.","chipotle\tpork\tchops\tServes\t4 Preparation\t15\tminutes Cooking\t30\tminutes I\tlove\texperimenting\twith\tthe\tvarious\tkinds\tof\tMexican\tchili\tpeppers.\tFor this\t dish\t I\t substitute\t Mexican\t chili\t peppers\t for\t the\t traditional\t Indian choices,\t which\t gives\t this\t tikka\t an\t absolutely\t unique\t sweet\t and\t smoky flavor.\t As\t a\t variation\t to\t the\t method\t given\t below,\t you\t could\t skewer individual\tpieces\tof\tmeat\tand\tgrill\tthem\toutdoors.\tIf\tI\u2019m\tserving\tthis\tdish indoors,\t I\t like\t to\t offer\t a\t side\t of\t a\t Cannellini\t Dal\t Fry\t (page\t 86)\t and Spinach\tand\tThyme\tRoti\tFlatbreads\t(page\t76). 4\tboneless\tpork\tloin\tchops,\t1\u00bd\tin\tthick\t3\ttablespoons\toil\t1\tlarge\tred\tonion,\tminced\t1\tclove\tgarlic, minced\t 1-in\t (2.5-cm)\t piece\t peeled\t and\t minced\t fresh\t ginger\t \u00bc\t cup\t (65\t ml)\t water\t 1\t dried chipotle\tchili,\tchopped\t\u00bd\t cup\t (20\t g)\t fresh\t coriander\t leaves\t (cilantro),\t chopped\t 1\t teaspoon garam\tmasala\tChipotle\tChili\tMarinade\t1\tonion,\tminced 3\t cloves\t garlic,\t minced\t 2\t tablespoons\t peeled\t and\t minced\t fresh\t ginger\t \u00bd\t tablespoon\t ground cumin\t1\tteaspoon\tground\tcoriander\t4\tteaspoons\tchipotle\tchili\tpowder\tSalt,\tto\ttaste 1\t cup\t (245\t g)\t plain\t yogurt,\t whisked\t until\t smooth","1\t To\t make\t the\t Chipotle\t Chili\t Marinade,\t mix\t the\t onion,\t garlic,\t ginger, cumin,\t coriander,\t chipotle\t chili\t powder,\t salt\t and\t yogurt\t in\t a\t large\t bowl. Season\tthe\tchops\twith\tthe\tmarinade\ton\tboth\tsides.\tCover\tand\tmarinate in\tthe\trefrigerator\tfor\t2\u20134\thours. 2\tHeat\tthe\toil\tin\ta\theavy-bottomed\tskillet,\tlarge\tenough\tto\tfit\tthe\tmeat\tin a\t single\t layer.\t Add\t the\t onion,\t garlic\t and\t ginger,\t and\t stir\t for\t about\t 4 minutes.\tIncrease\tthe\theat\tto\tmedium\thigh\tand\tadd\tthe\tpork\tchops\twith the\t marinade.\t Cook\t the\t meat\t for\t 2\u20133\t minutes\t on\t each\t side,\t and\t then reduce\tthe\theat\tto\tmedium.\tAdd\tthe\twater\tand\tchili,\tand\tlet\tthe\tmeat\tand juices\tsimmer\tfor\t10\u201315\tminutes.\tCook\tuntil\tthe\tpork\tis\ttender.","3\tServe\thot,\tgarnished\twith\tthe\tfresh\tcoriander\tand\tsprinkled\twith\tgaram masala.","CHAPTER\tFIVE seafood For\t Indians,\t except\t those\t who\t are\t vegetarian, seafood\t or\t fish\t can\t figure\t into\t any\t and\t every meal.\t Though\t it\t has\t long\t been\t enjoyed\t along\t India\u2019s abundant\t coastline\t and\t inland\t from\t freshwater\t lakes\t and rivers,\t fish\t and\t seafood\t have\t become\t increasingly popular\tof\tlate\tfor\ttheir\tversatility\tand\thealthfulness. Along\t India\u2019s\t miles\t and\t miles\t of\t coastline\t are\t many small\t fishing\t villages,\t home\t to\t the\t population\t of fisherman\t who\t make\t their\t living\t from\t the\t sea\u2014an important\toccupation\tin\tIndia.\tInland,\tIndia\tis\tdotted\twith several\tfreshwater\tlakes,\tponds,\tand\trivers,\twhich\tyield\ta sweeter-fleshed\t fish\t than\t those\t captured\t from\t salty seawater. Fish\tcan\tbe\tcooked\tin\tmany\tdifferent\tstyles\tand\tin\tevery conceivable\tway:\tpoached\tor\tsteamed,\tdeep-fried\tor\tpan- fried,\t baked,\t grilled,\t broiled,\t or\t smoked.\t Fish\t is\t truly good\tfor\tyou;\tlow\tin\tcalories\tand\thigh\tin\tprotein.\tEasy\tto digest\t and\t naturally\t tender,\t fish\t cooks\t quickly\t no\t matter what\tmethod\tyou\tuse.","The\t most\t common\t method\t of\t cooking\t and\t serving\t fish and\t seafood\t in\t Indian\t homes\t is\t as\t a\t curry,\t and\t so\t it\t is usually\t accompanied\t by\t rice.\t Other\t popular\t techniques are\t pan-frying\t and\t deep-frying.\t When\t fish\t or\t seafood\t is pan-fried,\t it\t is\t coated\t with\t spices;\t when\t deep-fried,\t it\t is coated\twith\ta\tbatter\tor\ta\tcrust.\tBaking\tand\tgrilling\tis\tnot done\t very\t often\t in\t homes\t in\t India.\t In\t restaurants,\t in addition\t to\t the\t traditional\t home-style\t cooking\t methods, fish\t may\t be\t grilled\t or\t baked\t in\t a\ttandoor\t oven\t to\t create tandoori-style\tfish\tdishes. The\tmajority\tof\tthe\tseafood\tthat\tis\tavailable\tin\tyour\tlocal grocery\t takes\t well\t to\t Indian\t flavors.\t Most\t Indian\t recipes can\t be\t made\t with\t varieties\t that\t are\t easy\t to\t find\t in\t the West,\t such\t as\t sea\t bass,\t halibut,\t salmon,\t snapper, haddock,\tcod\tor\teven\tswordfish.","","grilled\t sea\t bass\t with\t coriander\t chipotle ketchup\tServes\t6 Preparation\t10\tminutes Cooking\t10\tminutes This\t one\u2019s\t a\t summer\t favorite.\t The\t coconut\t milk\t provides\t a\t lovely\t mild sweetness\t along\t with\t the\t spices\t that\t have\t been\t used\t as\t marinade.\t The canned\t chipotle\t is\t usually\t found\t as\t \\\"chipotles\t in\t adobo\t sauce\\\"\t in\t the market.\tServe\twith\ta\tfresh\tsummer\tsalad. 2\ttablespoons\tcoconut\tmilk\t1\t tablespoon\t peeled\t and\t minced\t fresh\t ginger\t 1\t tablespoon\t minced garlic\t1\tteaspoon\tred\tpepper\tflakes\t3\ttablespoons\tmalt\tvinegar\t2\tteaspoons\tground\tcumin\t\u00bc teaspoon\t ground\t clove\t \u00bd\t teaspoon\t ground\t cinnamon\t 1\t teaspoon\t ground\t paprika\t Salt,\t to taste 1\t tablespoon\t oil,\t plus\t more\t for\t brushing\t grill\t grate\t 2\t lbs\t (1\t kg)\t sea\t bass\t fillets\t (or\t other\t firm- fleshed\t fish\t such\t as\t tilapia\t or\t salmon),\t about\t 1\t in\t (2.5\t cm)\t thick,\t cut\t into\t 2-in\t (5-cm)\t pieces Lemon\t wedges,\t for\t garnish\tCoriander\t Chipotle\t Ketchup\t 2\t large\t tomatoes,\t diced\t 1\t small onion,\t chopped\t \u00bd\t tablespoon\t minced\t garlic\t 2\t tablespoons\t tomato\t paste\t 1\t tablespoon\t red wine\tvinegar\t3\t oz\t (85\t g)\t canned\t chipotle\t chili\t peppers,\t minced\t2\t teaspoons\t ground\t cumin Salt,\tto\ttaste 1\t tablespoon\t chopped\t fresh\t coriander\t leaves\t (cilantro)","1\t Mix\t together\t all\t the\t ingredients\t in\t a\t large\t bowl,\t except\t the\t fish\t and lemon\twedges. 2\tAdd\tthe\tfish\tand\tgently\tmix,\tmaking\tsure\tall\tthe\tpieces\tare\twell-coated. Cover\t with\t plastic\t wrap\t and\t marinate\t in\t the\t refrigerator\t for\t at\t least\t 4 hours. 3\t While\t the\t fish\t is\t marinating,\t make\t the\t Coriander\t Chipotle\t Ketchup. Combine\t the\t tomatoes,\t onions,\t garlic,\t tomato\t paste,\t vinegar,\t chipotle chili,\t cumin\t and\t salt\t in\t a\t small\t saucepan\t over\t medium-high\t heat,\t and bring\tit\tto\ta\tboil.\tReduce\tthe\theat\tto\tmedium\tand\tsimmer,\tstirring\tuntil\tthe liquid\tis\treduced\tand\tthick,\tabout\t5\tto\t7\tminutes.\tCool\tbefore\tserving. 4\t Preheat\t the\t grill\t to\t medium-high\t (375\u00b0F\/190\u00b0C)\t or\t a\t grill\t pan\t over medium-high\t heat.\t Brush\t the\t grill\t or\t grill\t pan\t with\t oil\t to\t prevent\t the\t fish from\tsticking\tto\tthe\tgrill. 5\tPlace\tthe\tmarinated\tpieces\ton\tthe\tgrill\tand\tcook,\tturning\tonce\tor\ttwice, until\t the\t fish\t is\t opaque\t and\t just\t flaky\t inside,\t and\t lightly\t charred\t on\t the outside,\t 5\t to\t 7\t minutes.\t Serve\t hot\t with\t lemon\t wedges\t and\t Coriander Chipotle\tKetchup."]