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

["roasted\t red\t snapper\t with\t fresh\t green\t chili cilantro\tpesto\tServes\t6\t(makes\tabout\t1\tcup\/300\tg\tpesto) Preparation\t15\tminutes Cooking\t45\tminutes You\tcan\tsubstitute\tany\tother\twhole\tfirm-fleshed\tfresh\tfish.\tThe\tpesto\tcan be\tmade\tahead,\tmaking\tthis\ta\tgood\tdish\tfor\tentertaining.\tThis\trecipe\twill feed\tfour\twhen\tserved\twith\trice\tand\ta\tvegetable\tdish. 1\twhole\tred\tsnapper,\tabout\t2\tto\t2\u00bd\tlbs\t(1\tto\t1.25\tkg),\tcleaned\tand\tscaled\t\u00bd\tcup\t(125\tml)\tfresh lime\tjuice\t\u00bd\tteaspoon\tgrated\tlime\tzest\t2\ttablespoons\toil Salt,\tto\ttaste 1\t cup\t (180\t g)\t Green\t Chili\t Cilantro\t Pesto,\t plus\t extra\t for\t serving\t (recipe\t follows)\t Green\t Chili Cilantro\tPesto\t 2\t cups\t (80\t g)\t chopped\t fresh\t coriander\t leaves\t (cilantro)\t 6\t fresh\t green\t chili peppers,\tdeseeded\tand\tminced\t1\ttablespoon\tminced\tgarlic\t2\tteaspoons\tpeeled\tand\tminced fresh\tginger\t2\ttablespoons\twater 1\t cup\t (100\t g)\t fresh\t or\t frozen\t grated\t coconut\t 1\t teaspoon\t cumin\t seeds,\t toasted\t and\t coarsely ground\t3\ttablespoons\tfresh\tlime\tjuice\t1\tteaspoon\tsugar Salt,\tto\ttaste","1\tTo\tmake\tthe\tGreen\tChili\tCilantro\tPesto,\tplace\tthe\tfresh\tcoriander,\tchili peppers,\t garlic,\t ginger\t and\t water\t in\t a\t food\t processor\t and\t process\t to\t a paste.\t Add\t the\t coconut\t and\t process\t to\t incorporate.\t Transfer\t to\t a\t bowl. Add\tthe\tcoarsely\tground\tcumin. 2\t Stir\t in\t the\t lime\t juice,\t sugar\t and\t salt.\t Use\t immediately\t or\t refrigerate, covered,\t until\t ready\t to\t serve.\t The\t pesto\t can\t be\t refrigerated\t for\t about\t 4 days\tin\ta\twell-sealed\tcontainer. 3\tPreheat\tthe\toven\tto\t400\u00b0F\t(200\u00b0C). 4\tScore\tthe\tskin\tof\tthe\tfish\tin\ta\tdiamond\tpattern. 5\t Combine\t the\t lime\t juice,\t lime\t zest,\t 1\t tablespoon\t of\t the\t oil\t and\t salt\t in\t a shallow\tpan. 6\tPlace\tthe\tfish\tin\tthe\tpan\tand\trub\tit\tall\tover\twith\tthe\tlime\tmixture. 7\t Rub\t 1\t cup\t of\t the\t pesto\t mixture\t into\t the\t slits\t and\t put\t the\t remainder\t in the\t fish\u2019s\t cavity.\t Lay\t the\t fish\t on\t the\t sheet\t of\t aluminum\t foil,\t pour\t the remaining\t1\ttablespoon\toil\tover\tthe\tfish\tand\tspread\tit\tevenly\tover\tthe\ttop of\tthe\tfish. 8\t Lightly\t coat\t a\t shallow\t baking\t dish\t with\t cooking\t spray.\t Wrap\t the aluminum\t foil\t fairly\t tightly\t around\t the\t fish:\t Use\t another\t piece\t of\t foil\t if necessary\t to\t ensure\t that\t the\t package\t is\t well\t sealed.\t Place\t it\t in\t the","prepared\tbaking\tdish. 9\t Bake\t for\t about\t 30\t minutes;\t the\t exact\t cooking\t time\t will\t depend\t on\t the size\tof\tthe\tfish.\tTo\ttest,\tpeel\tback\tthe\tfoil\ta\tlittle\tand\tpress\ton\tthe\tflesh\tat the\t thickest\t part\t of\t the\t fish.\t It\t should\t yield\t a\t little\t and\t feel\t soft.\t You\t can also\tunwrap\tmore\tof\tthe\tfish\tand\ttest\twith\ta\tfork:\tif\tit\tflakes,\tit's\tcooked. 10\t Serve\t the\t fish\t warm\t on\t a\t platter,\t with\t extra\t pesto\t alongside\t as\t a condiment.\tServe\tby\tlifting\tsections\tof\tthe\ttop\tfillet\toff\tthe\tbone;\twhen\tthe first\tside\tis\tfinished,\tflip\tthe\tfish\tover\tto\tserve\tthe\tsecond\tfillet.\tDrizzle\tall excess\tpan\tjuices\ton\ttop\tof\tthe\tfish.","pan-braised\t fish\t with\t lemon\t and\t rosemary Serves\t6 Preparation\t10\tminutes Cooking\t10\tminutes Lemon\tand\trosemary\tinfused\tin\tbutter\tsmell\tand\ttaste\twonderful!\tIt\u2019s\tthat heavenly\t combination\t that\t inspires\t this\t dish.\t Using\t any\t firm\t fish available\t in\t the\t market,\t this\t is\t a\t very\t simple-to-make\t yet\t flavorful\t main course.\tServe\tit\talongside\ta\tportion\tof\trice.\tMy\tfriends\tlike\twhen\tI\tserve\tit with\t Stir-Fried\t Mushroom\t and\t Vegetable\t Pilaf\t (page\t 79),\t but\t you\t can always\tserve\tit\twith\ta\tsimple\tside\tof\tbuttered\tbasmati\trice. 6\ttilapia\tfillets,\tabout\t6\toz\t(175\tg)\tSalt,\tto\ttaste\t1\tteaspoon\tAsian\tchili\tpowder\tor\tground\tcayenne pepper\tJuice\tof\t1\tlemon 3\tteaspoons\toil 2\tred\tonions,\tthinly\tsliced\t4\tcloves\tgarlic,\tminced\t2\ttablespoons\tpeeled\tand\tminced\tfresh\tginger 2\t fresh\t green\t chili\t peppers,\t minced\t 1\u00bd\t cups\t (375\t ml)\t vegetable\t stock\t 3\t tablespoons\t malt vinegar\t 2\t teaspoons\t grated\t lemon\t zest\t 1\t sprig\t fresh\t rosemary","1\t Season\t the\t tilapia\t fish\t fillets\t on\t both\t sides\t with\t salt,\t chili\t powder,\t and lemon\tjuice. 2\t In\t a\t large,\t non-stick\t skillet,\t heat\t 2\t teaspoons\t of\t the\t oil\t over\t medium- high\t heat.\t Add\t the\t fish\t to\t the\t pan\t and\t sear\t on\t both\t sides\t until\t lightly browned,\t about\t 2\t minutes\t on\t each\t side.\t Transfer\t to\t a\t plate\t and\t keep warm. 3\t Add\t the\t remaining\t 1\t teaspoon\t of\t oil\t to\t the\t pan\t and\t add\t the\t onions, garlic,\tginger\tand\tgreen\tchili\tpeppers\tand\tsaut\u00e9\tfor\t1\tminute. 4\t Stir\t in\t stock,\t vinegar,\t lemon\t zest,\t and\t rosemary.\t Return\t the\t tilapia\t to","the\tpan.\tCover\tand\tsimmer\tuntil\tthe\tfish\tis\topaque\tthroughout,\tabout\t3\tto 4\tminutes. 5\t Transfer\t the\t tilapia\t fillets\t to\t a\t serving\t platter.\t Spoon\t some\t sauce\t over each\tfillet\tand\tserve.","goan\tcrab\tcakes\tServes\t4 Preparation\t15\tminutes Cooking\t10\tminutes These\t delicious\t crab\t cakes\t can\t be\t served\t as\t an\t appetizer\t or\t a\t main course.\t The\t beauty\t of\t crab\t cakes\t is\t that\t they\t can\t be\t made\t in\t advance, kept\tfrozen,\tand\tfried\twhen\trequired.\tIf\tyou\u2019re\tserving\tthese\tcakes\tas\tpart of\t a\t meal,\t serve\t it\t with\t Spicy\t Red\t Lentils\t (page\t 87),\t Southern\t Indian Masala\twith\tPotatoes\tand\tPeas\t(page\t101)\tor\tplain\tbasmati\trice. \u00bd\tcup\t(100\tg)\tuncooked\tbasmati\trice,\trinsed\tand\tdrained\t1\tcup\t(250\tml)\twater\tSalt,\tto\ttaste 1\tteaspoon\tplus 1\ttablespoon\toil 1\t small\t red\t onion,\t chopped\t 1\t clove\t garlic,\t minced\t 1\t tablespoon\t peeled\t and\t minced\t fresh\t ginger \u00bd\t tablespoon\t fresh\t green\t chili\t pepper,\t deseeded\t and\t minced\t7\t oz\t (200\t g)\t fresh\t or\t frozen lump\tcrabmeat\t1\ttablespoon\tfish\tsauce\t\u00bd\tteaspoon\tchili\tsauce\t2\ttablespoons\tchopped\tfresh coriander\t leaves\t (cilantro)\t 1\t egg,\t lightly\t beaten\t 3\t tablespoons\t semolina\t Fresh\t coriander (cilantro)\t sprigs,\t for\t garnish","1\t In\t a\t saucepan,\t combine\t the\t rice,\t water\t and\t salt.\t Bring\t to\t a\t boil,\t and then\t reduce\t the\t heat\t to\t low\t and\t cover.\t Simmer\t until\t the\t water\t is absorbed\tand\tthe\trice\tis\ttender,\t15\tto\t20\tminutes.\tSet\taside. 2\tHeat\tthe\t1\tteaspoon\tof\toil\tin\ta\tsmall\tskillet\tover\tmedium\theat.\tAdd\tthe onion\t and\t saut\u00e9\t until\t translucent,\t about\t 5\t minutes.\t Stir\t in\t the\t minced garlic,\t ginger,\t and\t green\t chili\t pepper\t and\t saut\u00e9\t until\t softened,\t about\t 1 minute. 3\t In\t a\t large\t bowl,\t combine\t the\t crabmeat,\t onion\t mixture,\t fish\t sauce,\t chili sauce,\t fresh\t coriander\t and\t cooked\t rice.\t Toss\t gently\t with\t a\t fork\t to combine.\tStir\tin\tthe\tegg\tand\tmix\tuntil\twell\tblended.","4\t Sprinkle\t the\t semolina\t on\t a\t sheet\t of\t baking\t paper.\t Divide\t the\t crab mixture\t into\t 4\t portions\t and\t form\t each\t into\t a\t 3\u00bd-in\t (9-cm)\t patty.\t Dredge each\tpatty\tin\tthe\tsemolina. 5\tIn\t a\t large\t skillet,\t heat\t the\t 1\t tablespoon\t of\t oil\t over\t medium-high\t heat. Add\t the\t patties\t to\t the\t pan\t and\t fry,\t turning\t once,\t and\t until\t golden\t brown on\t both\t sides,\t about\t 5\t minutes\t on\t each\t side.\t Top\t with\t fresh\t coriander sprigs,\tand\tserve\thot.","coriander\t crusted\t salmon\t with\t cilantro cucumber\tchutney\tServes\t6 Preparation\t10\tminutes Cooking\t10\tminutes I\t love\t the\t flavor\t of\t salmon,\t and\t often\t try\t to\t keep\t the\t supporting\t flavors very\tdelicate\tto\tshowcase\tthe\ttaste\tof\tthe\tfish.\tThis\tis\ta\tsimple\tyet\tflavor- packed\t salmon\t dish.\t I\t grind\t whole\t toasted\t spices\t to\t crust\t the\t salmon.\t I like\t to\t serve\t this\t dish\t with\t a\t fresh\t tropical\t salad.\t Choose\t between\t the chutney\t mentioned\t in\t this\t recipe\t or\t try\t plating\t this\t with\t a\t side\t of\t the Carrot\tand\tCucumber\tSalad\twith\tSpiced\tMustard\tDressing\t(page\t32). 6\t salmon\t fillets,\t each\t 5\t oz\t (140\t g)\t and\t about\t 1\t in\t (2.5\t cm)\t thick\tSalt\t and\t freshly-ground\t black pepper\t to\t taste\t 3\t tablespoons\t coriander\t seeds,\t toasted\t and\t coarsely\t ground\t 2\t teaspoons garam\tmasala\t2\tteaspoons\toil Lime\twedges,\tfor\tgarnish\tCilantro\tCucumber\tChutney\t1\tcucumber,\tpeeled,\thalved\tlengthwise, seeded\t and\t thinly\t sliced\t 1\u00bd\t cups\t (210\t g)\t cherry\t tomatoes,\t quartered\t \u00bd\t red\t bell\t pepper, deseeded\t and\t cut\t into\t 1\t in\t (2.5\t cm)\t thick\t slices\t 3\t tablespoons\t chopped\t red\t onion\t 2 tablespoons\t chopped\t fresh\t coriander\t leaves\t (cilantro)\t 2\t tablespoons\t fresh\t lime\t juice\t 1 teaspoon\toil 2\tteaspoons\thoney 1\tteaspoon\tred\tpepper\tflakes\tSalt,\tto\ttaste","1\t Make\t the\t Cilantro\t Cucumber\t Chutney\t by\t combining\t the\t cucumber, tomatoes,\tbell\tpepper,\tonion\tand\tfresh\tcoriander\tin\ta\tbowl.\tToss\tgently\tto mix. 2\tWhisk\ttogether\tthe\tlime\tjuice,\toil,\thoney,\tred\tpepper\tflakes\tand\tsalt\tin\ta small\t bowl.\t Pour\t the\t lime\t juice\t mixture\t over\t the\t cucumber\t mixture\t and toss\tgently;\tset\tthe\tchutney\taside. 3\t Prepare\tthe\tsalmon:\tSeason\tthe\tsalmon\tfillets\ton\tboth\tsides\twith\tsalt and\tpepper.\tCrust\tthe\tsalmon\tfillets\ton\tone\tside\twith\tthe\tcoriander\tseeds and\tgaram\tmasala. 4\t Heat\t the\t 2\t teaspoons\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 fish\t to\t the\t pan\t crust\t side\t down,\t cook,\t turning\t once, until\t opaque\t throughout\t when\t tested\t with\t the\t tip\t of\t the\t knife,\t 4\t to\t 5 minutes\ton\teach\tside. 5\tTransfer\tthe\tsalmon\tfillets\tto\tindividual\tserving\tplates\tand\ttop\teach\twith some\t of\t the\t Cilantro\t Cucumber\t Chutney.\t Serve\t hot,\t garnished\t with\t lime wedges.","fragrant\tlobster\tcurry\tServes\t4 Preparation\t15\tminutes Cooking\t10\tminutes This\t simple\t dish\t boasts\t fragrant\t ginger,\t chili\t and\t cilantro.\t It's\t fantastic served\tover\tBasmati\tRice\twith\tDry-Roasted\tSpices\t(page\t77). 4\tfresh\tmedium-size\tlobsters,\tabout\t2\tlbs\t(1\tkg)\t1\tcup\t(250\tml)\tfish\tstock\tor\twater\t\u00be\tcup\t(185\tml) oil 1\u00bd\t teaspoons\t black\t mustard\t seeds\t 2\t garlic\t cloves,\t minced\t 1-in\t (2.5-cm)\t piece\t peeled\t and minced\t fresh\t ginger\t 1\t large\t red\t onion,\t sliced\t \u00bd\t teaspoon\t Asian\t chili\t powder\t or\t ground cayenne\tpepper\t1\tteaspoon\tturmeric 2\t teaspoons\t salt,\t more\t as\t needed\t 1\t large\t tomato\t (about\t \u00bd\t lb\/250\t g),\t chopped\t One\t 14-oz\t (400- ml)\t can\t unsweetened\t coconut\t milk\t 4\t tablespoons\t chopped\t fresh\t coriander\t leaves\t (cilantro), for\t garnish\t Note:\t Live\t lobsters\t should\t be\t chilled\t and\t prepared\t on\t the day\tof\tpurchase. 1\tTo\tprepare\tlobsters,\tplunge\tthe\ttip\tof\ta\tlarge\tsharp\tknife\tstraight\tdown behind\t the\t eyes.\t Separate\t tails\t from\t bodies.\t Cut\t off\t fanned\t tail\t shells. Pull\t out\t the\t alimentary\t canal.\t Slice\t tails\t through\t lengthwise\t (first\t snip through\t the\t under-shell\t with\t scissors).\t Clean\t and\t wash\t the\t lobsters thoroughly. 2\t Bring\t the\t fish\t stock\t to\t a\t boil\t in\t a\t large\t saucepan,\t add\t lobster\t bodies and\ttails\tand\tboil\tfor\t4\tto\t5\tminutes.\tRemove\tfrom\tthe\tpot\tand\tset\taside. Strain\t and\t retain\t the\t stock\t for\t the\t sauce.\t Pull\t the\t meat\t from\t the\t shells, cut\tit\tinto\tsmall\tchunks\tand\tset\taside. 3\tHeat\tthe\toil\tin\ta\tlarge\tskillet\tover\tmedium\theat.\tAdd\tthe\tmustard\tseeds and\tsaut\u00e9\tuntil\tthey\tbegin\tto\tpop.\tAdd\tthe\tgarlic\tand\tginger\tand\tstir\tfor\t5 seconds.\tQuickly\tadd\tthe\tonion\tand\tsaut\u00e9\tuntil\ta\tlight\tgolden\tcolor,\tabout 2\tto\t3\tminutes.\tAdd\tthe\tAsian\tchili\tpowder,\tturmeric\tand\tsalt\tand\tcook\tfor 30\tseconds\tto\tallow\tthe\tflavors\tto\tintensify. 4\tAdd\tthe\tchopped\ttomato\tand\tcook,\tstirring\tfor\t2\tto\t3\tminutes.\tAdd\tthe coconut\tmilk\tand\tthe\tremaining\tstock;\tbring\tto\ta\tboil,\tstirring\toccasionally. Add\tthe\tlobster\tmeat\tand\tcover,\treduce\tthe\theat\tto\tlow,\tand\tsimmer\tfor\t3","to\t 4\t minutes.\t Add\t more\t salt,\t to\t taste.\t Garnish\t with\t the\t fresh\t coriander leaves\tand\tserve\thot.","cumin\tcrusted\tsea\tscallops\tServes\t4 Preparation\t10\tminutes Cooking\t5\tminutes This\t is\t yet\t another\t very\t easy-to-make\t main\t course.\t Its\t unique\t flavor comes\tfrom\tthe\tuse\tof\taromatic\tspices\tlike\tcumin\tand\tstar\tanise.\tServe\tit with\t a\t Rosemary\t Lemon\t Rice\t (page\t 74)\t for\t a\t simple\t yet\t satisfying weekday\tmeal. 3\ttablespoons\tAsian\tchili\tpowder\tor\tground\tcayenne\tpepper\t3\ttablespoons\ttoasted\tcumin\tseeds, ground\t1\tteaspoon\tsalt 1\t teaspoon\t freshly-ground\t black\t pepper\t 12\t sea\t scallops,\t rinsed\t and\t patted\t dry\t \u00bc\t cup\t (65\t ml) olive\toil\t1\tteaspoon\tblack\tmustard\tseeds\t2\tcardamom\tpods 1\tstar\tanise\tpod 1\tCombine\tthe\tchili\tpowder,\tcumin,\tsalt\tand\tpepper\tin\ta\tmedium\tshallow bowl.\tDredge\tone\tside\tof\teach\tscallop\tin\tthe\tspice\tmixture. 2\t Heat\t the\t oil\t in\t a\t large\t non-stick\t saucepan\t over\t high\t heat.\t Add\t the mustard\t seeds,\t cardamom,\t and\t star\t anise,\t cook\t for\t about\t 30\t seconds.","Place\t the\t scallops\t in\t the\t heated\t pan,\t spice\t side\t down,\t and\t cook\t for\t 20 seconds.\t Reduce\t the\t heat\t to\t low,\t turn\t the\t scallops\t and\t cook\t for\t 2\t to\t 3 minutes\tmore. 3\t Remove\t from\t the\t pan\t and\t arrange\t the\t scallops\t on\t a\t serving\t platter. Drizzle\tthe\tspice\toil\tdrippings\tfrom\tthe\tpan\tover\tthe\tscallops\tand\tserve.","crispy\tsouthern\tindian\tfried\tfish\tServes\t6 Preparation\t10\tminutes Cooking\t5\tminutes Fried\t fish\t is\t a\t nearly\t universal\t favorite\t food\t all\t over\t India\u2014especially during\t the\t monsoon\t season.\t Often\t when\t stuck\t indoors\t on\t a\t rainy\t day,\t a bunch\tof\tmy\tcousins\tand\tI\twould\tserve\tourselves\tour\tfavorite\tdrinks\tand accompany\t them\t with\t pieces\t of\t fried\t fish.\t Even\t today,\t when\t planning\t a dinner\t for\t a\t rainy\t evening\t at\t home\t with\t close\t friends,\t I\t would\t definitely include\ta\tdish\tof\tfried\tfish\ton\tthe\tmenu! 2\tlbs\t(1\tkg)\tfirm\tfish\tfillets,\tsuch\tas\tsole,\thalibut\tor\tpomfret,\tcut\tinto\t3-in\t(7.5-cm)\tpieces\tSalt,\tto taste 1\ttablespoon\tfresh\tlemon\tjuice\t1\/3\tcup\t(50\tg)\trice\tflour\tor\tall-purpose\tflour\t2\tteaspoons\tAsian\tchili powder\t or\t ground\t cayenne\t pepper\t 1\t teaspoon\t ground\t fennel\t 2\t cups\t (500\t ml)\t oil,\t for\t deep- frying\t 4\t to\t 6\t lemon\t wedges,\t for\t garnish","1\tPlace\tthe\tfish\tpieces\ton\ta\tlarge\tplatter.\tSprinkle\twith\tsalt\tand\tthe\tlemon juice\tand\tmarinate\tabout\t30\tminutes\tin\tthe\trefrigerator. 2\tMix\ttogether\tthe\trice\tflour,\tchili\tpowder,\tand\tfennel\tin\ta\tflat\tpan\tor\tplate. 3\tWith\ta\tpaper\ttowel,\tdry\teach\tpiece\tof\tfish,\tand\tthen\tdredge\tit\tin\tthe\trice flour\tmixture. 4\t Heat\t the\t oil\t in\t a\t large\t non-stick\t skillet\t over\t medium-high\t heat\t until\t it reaches\t350\u00b0F\t(175\u00b0C)\ton\ta\tdeep-fry\tthermometer. 5\tDeep-fry\tthe\tfish\tuntil\tgolden\tbrown\tand\tcrispy.\tAbout\t4\tto\t5\tminutes. 6\tTransfer\tto\ta\ttray\tlined\twith\tpaper\ttowels\tto\tdrain.\tServe\thot,\tgarnished","with\tlemon\twedges.","tiger\tprawn\tcurry\twith\tlemongrass\tServes\t6 Preparation\t10\tminutes Cooking\t10\tminutes Influenced\t by\t Thai\t ingredients,\t the\t lemongrass\t and\t coconut\t infusion makes\t this\t dish\t very\t fragrant\t and\t delicious.\t Be\t careful\t not\t to\t overcook the\t prawns;\t otherwise,\t they\t will\t become\t rubbery,\t and\t would\t spoil\t the dish.\tServe\tthis\twith\ta\tportion\tof\tplain\tbasmati\trice\tto\tmake\tit\ta\tdelicious meal. 1\tlarge\tred\tonion,\tsliced\t\u00bd\tcup\t(125\tml)\toil 2\t cloves\t garlic,\t minced\t 1-in\t (2.5-cm)\t piece\t peeled\t and\t minced\t fresh\t ginger\t 3\t fresh\t green\t chili peppers,\t deseeded\t and\t minced\t 1\t stalk\t lemongrass,\t trimmed,\t with\t tough\t outer\t leaves removed,\t and\t chopped\t 2\t tablespoons\t ground\t coriander\t 1\t teaspoon\t ground\t cumin\t 1 teaspoon\tground\tturmeric\tSalt\tto\ttaste 1\tteaspoon\tfreshly-ground\tblack\tpepper\t\u00bc\tteaspoon\tground\tcinnamon\t\u00bc\tteaspoon\tground\tcloves One\t14-oz\t(400-ml)\tcan\tcoconut\tmilk\t2\tlbs\t(1\tkg)\tjumbo\ttiger\tprawns\tor\tjumbo\tshrimp\t(about 24\t total),\t shelled\t and\t deveined","1\tAdd\tthe\tonion\tand\toil\tto\ta\tlarge\tsaucepan.\tCover\tand\tcook\ton\tmedium- high\t heat,\t stirring\t occasionally\t until\t slightly\t brown.\t Add\t the\t remaining ingredients\texcept\tthe\tcoconut\tmilk\tand\tprawns\tor\tshrimp\tand\tcook\tover medium\theat,\tstirring\toccasionally,\tabout\t5\tto\t7\tminutes. 2\tPour\tin\tthe\tcoconut\tmilk\tand\tbring\tthe\tsauce\tto\ta\tboil,\tstirring.\tAdd\tthe prawns\t and\t simmer\t uncovered,\t stirring\t occasionally\t until\t just\t cooked through,\t3\tto\t5\tminutes.\tServe\thot.","curried\tmalabar\tsquid\tServes\t6 Preparation\t10\tminutes Cooking\t15\tminutes For\tmost\tpeople,\tsquid\tare\tan\tacquired\ttaste.\tWhile\tgrowing\tup\tin\tIndia, for\t some\t unknown\t reason,\t I\t hadn\u2019t\t discovered\t its\t existence\t during\t my foodie-expeditions,\teven\tthough\tit\twas\tavailable\tand\tI\thave\talways\tseen\tit in\tthe\tlocal\tfish\tmarket.\tBut,\tsince\tthe\tyears\tI\u2019ve\tlived\tin\tthe\tWest,\tI\thave tried,\t tested,\t and\t prepared\t these\t squid\t in\t more\t ways\t than\t one,\t with\t my friends\t and\t guests\t as\t guinea\t pigs,\t and\t they\t always\t ask\t for\t more!\t This particular\t preparation\t is\t from\t the\t southern\t states\t of\t India,\t but fortunately\t you\t will\t find\t most\t of\t these\t ingredients\t at\t your\t local\t grocery store.\tBe\tcareful\tnot\tto\tovercook\tthe\tsquid\tas\tit\twill\tturn\trubbery. 1\tteaspoon\tcumin\tseeds\t1\tteaspoon\tcoriander\tseeds\t1\tteaspoon\tfennel\tseeds\t2\tteaspoons\tAsian chili\tpowder\tor\tground\tcayenne\tpepper\t1\tteaspoon\tground\tturmeric\t2\tlbs\t(1\tkg)\tfresh\tsquid, cleaned\tand\tcut\tinto\t1-in\t(2.5-cm)\trings\t2\tteaspoons\tsoy\tsauce\t1\ttablespoon\tchopped\tgreen onions\t(scallions)\t2\ttablespoons\toil 2\tonions,\tthinly\tsliced\t10\tfresh\tcurry\tleaves\t4\tcloves\tgarlic,\tcrushed\t2\ttablespoons\tminced\tginger \u00bd\tcup\t(125\tml)\tcoconut\tmilk\t3\ttablespoons\tfresh\tlime\tjuice\tSalt,\tto\ttaste","1\t Dry\t toast\t the\t cumin,\t coriander\t and\t fennel\t seeds\t in\t a\t small\t skillet\t over low\t heat\t until\t aromatic,\t about\t 2\t to\t 3\t minutes.\t Using\t a\t spice\t or\t coffee grinder,\t grind\t the\t toasted\t seeds\t to\t a\t fine\t powder\t with\t the\t chili\t powder and\tturmeric. 2\t In\t large\t bowl,\t toss\t the\t squid\t with\t the\t spice\t mixture,\t soy\t sauce,\t and green\tonions. 3\tHeat\tthe\toil\tin\ta\theavy-bottomed\tskillet\tover\tmedium-high\theat.\tAdd\tthe onions\t and\t saut\u00e9\t until\t lightly\t browned.\t Add\t the\t curry\t leaves,\t garlic, ginger,\tand\tthe\tmarinated\tsquid.\tSaut\u00e9,\tstirring\tconstantly\tfor\tone\tminute. 4\tAdd\tthe\tcoconut\tmilk.\tBring\tto\ta\tboil.\tSimmer\tfor\t2\tto\t3\tminutes,\tor\tuntil cooked\tand\ttender.\tStir\tin\tthe\tlime\tjuice,\tseason\twith\tsalt,\tand\tserve.","konkan\tchili\tshrimps\tServes\t6 Preparation\t10\tminutes Cooking\t10\tminutes An\tIndo-Chinese\trecipe,\tthis\tpreparation\tof\tprawns\tis\tvery\tpopular\tin\tthe streets\tof\tsome\tmajor\tmetropolitan\tcities\tin\tIndia.\tI\toften\tmake\tthese\tfor my\t Indian\t friends,\t which\t never\t fails\t to\t make\t them\t nostalgic\t for\t the things\t they\t miss\t back\t home.\t You\t can\t make\t this\t dish\t really\t quickly\t and serve\t it\t for\t a\t weekday\t dinner\t along\t with\t a\t portion\t of\t Rosemary\t Lemon Rice\t(page\t74). 1\t tablespoon\t canola\t or\t corn\t oil\t1\t tablespoon\t peeled\t and\t chopped\t fresh\t ginger\t 3\t cloves\t garlic, chopped\t2\tshallots,\tchopped 10\tfresh\tcurry\tleaves\t36\tfresh\tmedium\tshrimps,\tpeeled\tand\tdeveined\t1\ttablespoon\tsoy\tsauce\t2 tablespoons\tfresh\tlemon\tjuice\t2\ttablespoons\tchopped\tdried\tred\tchili\tpeppers\t2\ttablespoons minced\t fresh\t coriander\t leaves\t (cilantro)\t \u00bc\t cup\t (60\t g)\t low-fat\t plain\t yogurt,\t whisked\t until smooth\tSalt,\tto\ttaste 2\t tablespoon\t chopped\t green\t onions\t (scallions),\t for\t garnish","1\t Heat\t the\t oil\t in\t a\t wok\t or\t very\t large\t saut\u00e9\t pan\t over\t very\t high\t heat\t until smoking\thot.\tAdd\tthe\tginger,\tgarlic,\tshallots,\tand\tcurry\tleaves\tand\tsaut\u00e9 for\t1\tminute. 2\t Add\t the\t shrimps\t and\t cook\t just\t until\t they\t start\t to\t turn\t pink,\t 2\t to\t 3 minutes. 3\tAdd\tthe\tsoy\tsauce,\tlemon\tjuice,\tdried\tchili\tpeppers,\tand\tfresh\tcoriander and\t cook,\t stirring\t often,\t 2\t minutes\t longer.\t Add\t the\t yogurt\t and\t cook\t until the\t shrimps\t are\t just\t cooked\t through.\t Season\t with\t salt\t and\t serve\t warm garnished\twith\tgreen\tonions.","CHAPTER\tSIX breads\tand\trice Bread,\t particularly\t flatbread,\t is\t a\t fundamental part\t of\t the\t dinner\t table\t in\t India.\t Most\t of\t these unleavened\t breads\t are\t easy\t enough\t to\t be\t made\t fresh daily\t at\t every\t meal.\t With\t the\t exception\t of\t a\t few\t breads, like\t naan\t (see\t Fresh-Baked\t Rosemary\t Naan,\t page\t 75), they\tare\tmade\tentirely\tor\tmostly\twith\twhole-grain\tflours and\t are\t great\t tasting\t and\t rich\t in\t nutrients.\t They\t are usually\t rolled\t on\t a\t flat\t surface\t with\t a\t rolling\t pin\t and cooked\ton\ta\thot\tsurface\u2014the\texception\tbeing\t poori\t (see Puffed\tBreads\twith\tMint,\tpage\t80),\twhich\tis\tdeep-fried\tin hot\toil. The\t variety\t of\t flatbreads\t found\t in\t Indian\t cuisine\t is amazing.\t In\t this\t chapter\t I\t have\t included\t a\t sampling\t of some\tof\tthe\tmost\tpopular\tand\tfamiliar\tIndian\tbreads,\tbut there\t are\t many\t more\t available\t to\t the\t adventurous\t bread enthusiast.\t The\t recipes\t and\t methods\t of\t cooking\t breads differ\twidely\tfrom\tone\tpart\tof\tIndia\tto\tanother,\twith\teach region\t having\t its\t own\t specialties\t that\t vary\t in\t form, composition,\tand\tof\tcourse\tflavor. Rice,\tused\talmost\talways\tto\tcomplement\tmain\tdishes,\tis\ta","staple\tin\tmost\thouseholds\tin\tIndia.\tRice\tis\talso\tcombined with\tlentils\tand\tvegetables,\tand\tis\tnot\tjust\tused\tas\ta\tside dish;\t there\t are\t also\t a\t large\t number\t of\t recipes\t where\t rice is\t an\t important\t ingredient\t in\t its\t own\t right.\t Biryani (Saffron\t Rice\t and\t Chicken\t Casserole,\t page\t 81)\t is probably\t the\t most\t famous\t of\t these\t rice\t dishes\t in\t the West. The\tbest\tvariety\tof\trice\tto\tuse\tin\tsavory\tdishes\tis\tbasmati, which\t translates\t as\t \u201cthe\t fragrant\t one.\u201d\t If\t you\t can\u2019t\t get your\t hands\t on\t authentic\t Indian\t rice,\t it\u2019s\t okay\t to experiment\t with\t various\t kinds\t that\t are\t found\t at\t the supermarket.","","toasted\tcumin\tchapatis\twith\torange\tServes\t4 Preparation\t10\tminutes,\tplus\t30\tminutes\t(dough\trest) Cooking\t10\tminutes This\tis\tby\tfar\tthe\tsimplest\tIndian\tbread\tto\tmake,\tand\tis\tthe\tmost\tcommon form\t of\t bread;\t it\u2019s\t made\t every\t day\t in\t northern\t Indian\t homes\t from\t rural villages\tto\tmodern\tIndian\tcities.\tIt\tis\tmade\twith\tatta,\twhich\tis\twheat\tflour. The\tbeauty\tof\tthis\tdough\tis\tthat\tis\tcan\tbe\tmade\tup\tto\ta\tweek\tin\tadvance and\trefrigerated,\tand\tkept\tfor\tfuture\tuse.\tUse\tit\tas\ta\twrap\twith\tany\tfilling of\tyour\tchoice\tfor\tyour\tlunch\tbox\tthe\tnext\tday. 2\tcups\t(270\tg)\twhole\twheat\tflour\t\u00bd\tteaspoon\tsalt 2\tteaspoons\tcumin\tseeds,\ttoasted\tand\tcoarsely\tground\tZest\tof\t1\torange 1\t cup\t (250\t ml)\t water,\t or\t more\t as\t needed\t \u00bd\t cup\t (100\t g)\t clarified\t butter","1\t Toast\t the\t cumin\t in\t a\t medium\t pan\t over\t medium\t heat,\t stirring\t until fragrant,\tabout\t2\tminutes.\tRemove\tfrom\tthe\tpan\tand\tlet\tcool. 2\t Sift\t the\t whole\t wheat\t flour\t and\t salt\t into\t a\t bowl.\t Add\t the\t cumin\t and orange\tzest,\tand\tthen\tmix\twell.\tMake\ta\twell\tin\tthe\tcenter.\tAdd\tthe\twater, and\tmix\tuntil\tthe\tflour\tis\tcompletely\tincorporated\tto\tform\tsoft\tdough.\tTurn the\tdough\tonto\ta\tfloured\twork\tsurface\tand\tknead\tfor\t5\tminutes.\tPlace\tin an\t oiled\t bowl,\t cover,\t and\t let\t rest\t for\t 30\t minutes.\t (This\t resting\t period makes\t the\t chapatis\t soft\t and\t fluffier.)\t 3\t Heat\t a\t griddle\t pan\t or\t large\t cast- iron\t skillet\t over\t medium\t heat.\t Divide\t the\t dough\t into\t 8\t equal\t portions. Working\t with\t one\t portion\t at\t a\t time\t and\t keeping\t the\t rest\t covered,\t on\t a","lightly\t floured\t surface,\t roll\t out\t each\t portion\t to\t a\t 6-in\t (15-cm)\t circle. Remove\tthe\texcess\tsurface\tflour\tprior\tto\tcooking. 4\tPlace\teach\trolled\tbread\ton\tthe\tgriddle,\tleave\tit\tto\tbrown,\tabout\t7\tto\t10 seconds.\tTurn\tit\tover\tto\tbrown\ton\tthe\tother\tside,\tabout\t12\tto\t15\tseconds. Turn\tover\tand\tsmear\tthe\thot\tbread\twith\tclarified\tbutter.\tServe\thot.","saffron\trice\twith\ttoasted\talmonds\tServes\t4 Preparation\t15\tminutes Cooking\t15\tminutes Although\t saffron\t is\t an\t expensive\t ingredient,\t it\t is\t very\t often\t used\t in traditional\tIndian\tcooking\tbecause\tof\tthe\twonderful\tflavor\tand\tcolor\tthat it\timparts\tto\tthe\tdish.\tFor\tthis\tpreparation,\tyou\tcan\tuse\tsome\tor\tall\tof\tthe spices\t mentioned\t in\t the\t recipe.\t Serve\t this\t with\t Spice\t Stuffed\t Okra\t (page 100)\tand\tCannellini\tDal\tFry\t(page\t86). \u00bd\tteaspoon\tsaffron\tthreads\t\u00bc\tcup\t(65\tml)\twarm\tmilk\t2\ttablespoons\toil\t1\ttablespoon\tpeeled\tand minced\tfresh\tginger\t1\tteaspoon\tcumin\tseeds\t6\tcardamom\tpods \u00bd\tteaspoon\tblack\tpeppercorns\t1\tcup\t(200\tg)\tuncooked\tbasmati\trice,\twashed\tin\t3\tto\t4\tchanges\tof water\t2\tcups\t(500\tml)\twater\t1\tteaspoon\tsalt \u00bc\t teaspoon\t garam\t masala\t \u00bd\t cup\t (50\t g)\t sliced\t almonds,\t toasted","1\tSoak\tthe\tsaffron\tin\tthe\tmilk\tfor\tabout\t15\tminutes.\tHeat\tthe\toil\tin\ta\tlarge non-stick\tsaucepan\tover\tmedium-high\theat\tand\tsaut\u00e9\tthe\tginger,\tcumin, cardamom\t and\t black\t peppercorns,\t about\t 1\t minute.\t Add\t the\t rice\t and water,\tseason\tit\twith\tsalt,\tand\tbring\tto\ta\tboil\tover\thigh\theat.\tReduce\tthe heat\t to\t lowest\t setting,\t cover\t the\t pan\t (partially\t at\t first,\t until\t the\t foam subsides,\t then\t snugly),\t and\t cook\t until\t the\t rice\t is\t almost\t done,\t 8\t to\t 10 minutes. 2\tUncover\tthe\tpan,\tsprinkle\tthe\tsaffron\tmilk\tover\tthe\trice,\tthen\tcover\tthe pan\tand\tcook\tanother\t5\tminutes\tto\tblend\tthe\tflavors.\tDo\tnot\tstir\tthe\trice while\tit's\tcooking.","3\tServe\thot,\tsprinkled\twith\tgaram\tmasala\tand\ttoasted\talmonds.","rosemary\tlemon\trice\tServes\t6 Preparation\t15\tminutes Cooking\t15\tminutes Lemon\trice\tis\ta\tvery\tpopular\teveryday\tdish\tin\tsouthern\tIndia.\tRosemary, however,\t isn\u2019t\t a\t very\t popular\t ingredient\t in\t India,\t and\t is\t largely unavailable.\tI\thave\tcombined\tthese\ttwo\tflavors\tas\tthey\tmarry\tfantastically with\tone\tanother.\tServe\tit\twith\ta\tportion\tof\tCardamom\tChicken\t(page\t43) and\tGreen\tCabbage\twith\tLentils\t(page\t99). 1\u00bd\tcups\t(300\tg)\tuncooked\tlong-grain\twhite\trice\t2\tsprigs\tfresh\trosemary\t2\tteaspoons\tlemon\tzest 3\tcups\t(750\tml)\twater\t\u00bc\tteaspoon\tground\tturmeric\tSalt,\tto\ttaste 2\ttablespoons\tfresh\tlemon\tjuice\t2\ttablespoons\toil\t1\u00bd\tteaspoons\tblack\tmustard\tseeds\t1\tteaspoon red\tchili\tflakes\t2\t(1-in\/2.5-cm)\tcinnamon\tsticks\t2\twhole\tcloves 1\t Put\tthe\trice,\trosemary,\tlemon\tzest,\twater,\tturmeric\tand\tsalt\tin\ta\tlarge saucepan\tand\tbring\tto\ta\tboil\tover\tmedium-high\theat.\tReduce\tthe\theat\tto low,\tcover\tthe\tpan,\tand\tsimmer\tuntil\tall\tthe\twater\thas\tbeen\tabsorbed\tand the\t rice\t is\t tender,\t 12\t to15\t minutes.\t Mix\t in\t the\t lemon\t juice,\t cover,\t and keep\twarm.","2\tHeat\tthe\toil\tin\ta\tsmall\tnon-stick\tsaucepan\tover\tmedium-high\theat.\tAdd the\tmustard\tseeds,\tred\tchili\tflakes,\tcinnamon,\tand\tcloves.\tCook,\tstirring, about\t1\tminute.\tAdd\tit\tto\tthe\trice,\tmix\tin\tand\tserve\thot.","potato\tand\tdill\tstuffed\tparathas\tMakes\t14 Preparation\t15\tminutes,\tplus\t30\tminutes\t(dough\trest) Cooking\t20\tminutes Stuffed\t parathas\t are\t a\t comfort\t food\t for\t many\t Indians.\t When\t I\t make them,\tI\t usually\teat\tthem\twith\tsome\tplain\tyogurt\tand\tWasabi\tand\tGreen Chili\t Chutney\t (page\t 20).\t You\t could\t easily\t use\t leftover\t Mustard\t Potatoes with\tDill\t(page\t96)\tas\tthe\tstuffing\tfor\tthis\tparatha. 4\tcups\t(540\tg)\tall-purpose\tflour\t1\tteaspoon\tsalt\t2\ttablespoons\toil\t\u00bd\t cup\t (100\t g)\t clarified\t butter Potato\t and\t Dill\t Filling\t 2\t tablespoons\t oil\t \u00bc\t teaspoon\t black\t mustard\t seeds\t 1\t small\t onion, chopped\t1\tfresh\tgreen\tchili\tpepper,\tdeseeded\tand\tminced\t2\tcups\t(35\tg)\tfresh\tdill,\tchopped \u00bd\tlb\t(250\tg)\tpotatoes,\tboiled,\tpeeled,\tand\tmashed\tSalt,\tto\ttaste 1\t Sift\t the\t flour\t and\t salt\t into\t a\t large\t bowl\t and\t make\t a\t well\t in\t the\t center. Add\t the\t 2\t tablespoons\t of\t oil\t and\t about\t 1\u00bc\t cups\t (300\t ml)\t of\t water\t and mix\tinto\ta\tsoft,\tpliable\tdough. 2\t Turn\t out\t onto\t a\t floured\t surface\t and\t knead\t for\t 5\t minutes.\t Place\t in\t an oiled\tbowl,\tcover,\tand\tallow\tto\trest\tfor\t30\tminutes. 3\t Make\t the\t Potato\t and\t Dill\t Filling\t by\t heating\t the\t oil\t in\t a\t saucepan\t over medium\theat.\tAdd\tthe\tmustard\tseeds\tand,\tas\tsoon\tas\tthey\tbegin\tto\tpop, add\tthe\tonion\tand\tfry\tfor\t1\tminute.\tStir\tin\tthe\tgreen\tchili\tpepper\tand\tdill, and\tcook\tfor\tanother\t2\tminutes.\tAdd\tthe\tpotatoes\tand\tcook\tover\tlow\theat for\t5\tminutes.\tSeason\twith\tsalt\tand\tcool. 4\t Divide\t the\t dough\t into\t 14\t portions\t and\t roll\t each\t into\t a\t 6-in\t (15-cm) circle.\t Spread\t 1\t tablespoon\t of\t the\t filling\t evenly\t over\t one-half\t of\t each circle\t of\t dough\t and\t fold\t into\t a\t semicircle.\t Rub\t oil\t on\t half\t of\t the\t surface and\t fold\t over\t into\t quarters.\t Roll\t out\t until\t doubled\t in\t size.\t Cover\t the parathas\twith\ta\tcloth. 5\t Heat\t an\t oiled\t griddle\t or\t large\t cast-iron\t skillet\t over\t medium\t heat. Remove\tthe\texcess\tflour\tfrom\tthe\tparathas\tand\tcook\teach\tone\tfor\t2\tto\t3 minutes,\tthen\tturn\tover\tand\tcook\tuntil\tslightly\tbrown,\tlightly\tbrushing\twith","clarified\tbutter.\tServe\twarm.","fresh-baked\trosemary\tnaan\tServes\t4 Preparation\t10\tminutes,\tplus\t20\tminutes\t(dough\trest) Cooking\t10\tminutes Although\t naan\t is\t a\t rather\t popular\t form\t of\t an\t Indian\t bread,\t it\t is\t not usually\tmade\tat\t home\tfor\tthe\tsimple\treason\tthat\tthe\toven\t in\twhich\tit\t is baked\u2014the\t tandoor\t oven\u2014is\t not\t found\t in\t most\t households.\t This\t recipe, however,\tgives\t you\tthe\tclosest\ttexture\tand\ttaste\tpossible\tusing\ta\tregular household\t oven.\t If\t you\t really\t wish\t to\t get\t closer\t to\t the\t flavor\t of\t naan baked\tin\tan\tIndian\ttandoor,\tacquire\ta\tbaking\tstone\tor\ta\tpizza\tstone,\theat it\tup,\tand\tuse\tthat\tto\tprepare\tthis\tbread.\tNaan\tcan\tbe\tenjoyed\twith\talmost all\tgravy\tdishes,\thowever,\tI\tprefer\tto\thave\tit\twith\tthe\tChipotle\tPork\tChops (page\t57)\tor\tBaked\tMarinated\tChicken\t(page\t42)\tand\tany\traita. 4\t cups\t (540\t g)\t all-purpose\t flour\t 1\t package\t (about\t 0.6\t oz\/18\t g)\t dry\t active\t yeast\t 2\t teaspoons nigella\tseeds\t\u00bd\tteaspoon\tbaking\tpowder\t\u00bd\tteaspoon\tsalt 3\ttablespoons\tchopped\tfresh\trosemary\t1\tegg,\twhisked 2\ttablespoons\tclarified\tbutter\t\u00be\tcup\t(180\tg)\tplain\tyogurt\t1\u00bc\tcups\t(300\tml)\tmilk,\twarmed\t(to\tabout","110\u00b0F\/43\u00b0C)\t 1\t Sift\tthe\tflour\tinto\ta\tlarge\tbowl\tand\tmake\ta\twell\tin\tthe\tcenter.\tAdd\tthe yeast,\tnigella\tseeds,\tbaking\tpowder,\tsalt\tand\trosemary.\tIn\tanother\tbowl, mix\t the\t egg,\t clarified\t butter,\t and\t yogurt.\t Pour\t 1\t cup\t (250\t ml)\t of\t warmed milk\t into\t the\t flour\t and\t mix\t to\t form\t a\t soft\t dough.\t If\t the\t dough\t seems\t dry add\tthe\tremaining\t\u00bc\tcup\t(65\tml)\tof\tmilk. 2\t Turn\t onto\t a\t floured\t work\t surface\t and\t knead\t for\t 5\t minutes,\t or\t until smooth\t and\t elastic.\t Put\t in\t an\t oiled\t bowl,\t cover,\t and\t leave\t in\t a\t warm place\tto\tdouble\tin\tsize,\tabout\t2\tto\t3\thours. 3\tPreheat\tthe\toven\tto\t400\u00baF\t(200\u00b0C).","4\tPunch\tdown\tthe\tdough,\tknead\tit\tbriefly\tand\tdivide\tinto\t10\tportions.\tRoll out\t the\t dough\t into\t 6\t or\t 7-in\t (15\t to\t 18-cm)\t circles.\t Arrange\t the\t rolled breads\t on\t a\t greased\t baking\t sheet.\t Bake\t on\t the\t top\t shelf\t for\t 7\t minutes, and\tthen\tturn\tthe\tnaan\tover\tand\tbake\tfor\tanother\t5\tminutes.\tServe\thot.","spinach\tand\tthyme\troti\tflatbreads\tMakes\t15 Preparation\t10\tminutes,\tplus\t30\tminutes\t(dough\trest) Cooking\t10\tminutes This\tis\tbasically\tmade\twith\tthe\tsame\tdough\tas\tthe\tPotato\tand\tDill\tStuffed Parathas\t (page\t 74);\t I\t have\t simply\t used\t different\t ingredients\t to\t flavor\t it. Feel\tfree\tto\tuse\ta\tvariety\tof\tdry\tspices\tor\tgreens\tto\tmake\tthe\tchapati\tmore interesting\tto\tthe\teye\tand\tthe\tpalate. 4\tcups\t(200\tg)\tspinach\tleaves,\tcooked\tand\tchopped\t4\tcups\t(500\tg)\tall-purpose\tflour\t1\tteaspoon salt \u00bd\tcup\t(32\tg)\tfresh\tthyme\tleaves,\tchopped\t1\tteaspoon\toil,\tplus\tmore\tfor\toiling\tgriddle\t1\tcup\t(250 ml)\t water\t 1\t cup\t (100\t g)\t melted\t clarified\t butter","1\tSqueeze\tthe\textra\twater\tout\tof\tthe\tspinach.\tSift\tthe\tflour\tand\tsalt\tinto\ta bowl\tand\tmake\ta\twell\tin\tthe\tcenter.\tAdd\tthe\tspinach,\tthyme,\toil\tand\twater to\tthe\twell\tand\tmix\tto\tform\ta\tsoft,\tpliable\tdough. 2\t Turn\t out\t the\t dough\t onto\t a\t floured\t surface\t and\t knead\t for\t 5\t minutes. Place\tin\tan\toiled\tbowl,\tcover,\tand\tallow\tto\trest\tfor\t30\tminutes. 3\t Divide\t the\t dough\t into\t 15\t balls.\t On\t a\t lightly-floured\t surface,\t evenly\t roll out\teach\tportion\tto\ta\tvery\tthin\t6-in\t(15-cm)\tcircle. 4\t Heat\t a\t griddle\t or\t large\t cast-iron\t skillet\t over\t medium-high\t heat,\t oil\t it lightly,\t and\t cook\t the\t roti\t one\t at\t a\t time.\t Cook\t for\t 2\t to\t 3\t minutes\t on\t each","side.\t The\t roti\t will\t fluff\t and\t brown\t around\t the\t edges.\t Brush\t lightly\t with clarified\tbutter\tand\tserve\twarm.","basmati\trice\twith\tdry-roasted\tspices\tServes\t4 Preparation\t15\tminutes Cooking\t15\tminutes This\t is\t a\t very\t simple\t way\t to\t turn\t an\t everyday\t rice\t dish\t into\t something exciting\tand\tflavorful.\tThe\tflavor\tof\ttoasted\tspices\tin\tthe\trice\tmarries\tvery well\t with\tany\t vegetable\tor\tmeat\tdish,\tand\tcan\tbe\tused\tas\tyour\tstandard rice\tfor\tany\tIndian\tfare.\tYou\tcan\teven\tmake\tthis\tdish\twith\tjust\tone\tof\tthe spices,\t like\t the\t cumin\t or\t the\t peppercorns,\t instead\t of\t using\t the\t entire array. 1\u00bd\tteaspoons\tcumin\tseeds\t1\tteaspoon\twhole\tcloves\t\u00bd\tteaspoon\tblack\tpeppercorns\t5\tto\t7\tgreen cardamom\tpods\t1\u00bd\tcups\t(300\tg)\tuncooked\tbasmati\trice,\twashed\tin\t3\tto\t4\tchanges\tof\twater, and\tdrained\t1\ttablespoon\toil\tor\tclarified\tbutter\t2\u00be\tcups\t(600\tml)\twater\t1\tteaspoon\tsalt 1\t tablespoon\t finely-chopped\t fresh\t mint\t leaves","1\tPlace\tthe\tcumin\tseeds,\tcloves,\tblack\tpeppercorns,\tand\tthe\tcardamom in\t a\t medium\t saucepan\t and\t toast,\t stirring\t and\t shaking\t the\t pan,\t over medium-high\theat\tuntil\thighly\tfragrant,\tabout\t1\tminute. 2\t Add\t the\t drained\t rice\t and\t oil\t or\t clarified\t butter\t and\t continue\t to\t toast another\t 1\t to\t 3\t minutes,\t stirring\t gently,\t without\t breaking\t the\t grains\t of\t the rice. 3\tAdd\tthe\twater\tand\tsalt,\tand\tbring\tto\ta\tboil\tover\thigh\theat.\tReduce\tthe heat\tto\tthe\tlowest\tsetting,\tcover\tthe\tpan,\tand\tcook\tuntil\tthe\trice\tis\tdone, 10\t to\t 15\t minutes.\t Do\t not\t stir\t the\t rice\t while\t it\t cooks.\t Remove\t from\t the heat\t and\t let\t the\t rice\t rest\t for\t 5\t minutes.\t Transfer\t to\t a\t serving\t platter,","garnish\twith\tmint,\tand\tserve.","mint\tpilaf\twith\tpotatoes\tand\tcumin\tServes\t6 Preparation\t15\tminutes Cooking\t15\tminutes One\t of\t my\t personal\t favorites,\t I\t end\t up\t making\t this\t pilaf\t for\t my\t family and\t friends\t very\t often.\t Although\t it\u2019s\t one\t of\t my\t comfort\t foods,\t I\t make\t it when\t entertaining\t as\t well.\t When\t served\t with\t Beet\t and\t Pineapple\t Raita (page\t23),\tit\tmakes\tfor\ta\thearty\tmeal. 3\t teaspoons\t cumin\t seeds,\t toasted\t and\t coarsely\t crushed\t2\ttablespoons\toil\t1\t small\t onion,\t thinly sliced\t1\t small\t potato,\t peeled\t and\t cut\t into\t\u00bd-in\t (1.25-cm)\t dice\t 1\u00bd\t tablespoons\t peeled\t and minced\tginger\t2\ttablespoons\tminced\tfresh\tmint\tleaves\t1\tfresh\tgreen\tchili\tpepper,\tdeseeded and\tminced\t1\u00bc\tcups\t(250\tg)\tuncooked\tbasmati\trice,\trinsed\tand\tdrained\t2\u00bc\t cups\t (550\t ml) water\t1\tteaspoon\tsalt","1\t Toast\t the\t cumin\t in\t a\t medium\t pan\t over\t medium\t heat,\t stirring\t until fragrant,\t about\t 2\t minutes.\t Remove\t from\t the\t pan\t and\t let\t cool.\t Crush\t the seeds\tand\tset\taside. 2\tHeat\tthe\toil\tin\ta\tlarge\tsaucepan\tover\tmedium-high\theat\tand\tsaut\u00e9\tthe onion\tuntil\tbrown,\tabout\t5\tto\t7\tminutes.\tAdd\tthe\tpotato,\tginger,\thalf\tof\tthe mint\tand\tthe\tgreen\tchili\tand\tcook,\tstirring,\tabout\t2\tminutes. 3\t Add\t the\t drained\t rice\t and\t saut\u00e9\t for\t 3\t minutes.\t Add\t the\t water\t and\t salt, and\tbring\tto\ta\tboil\tover\thigh\theat.\tReduce\tthe\theat\tto\tthe\tlowest\tsetting, cover\t the\t pan\t and\t cook\t until\t the\t rice\t is\t done,\t 10\t to\t 15\t minutes.\t Do\t not stir\tthe\trice\twhile\tit\tcooks.\tRemove\tfrom\tthe\theat\tand\tlet\tthe\trice\trest\tfor","about\t5\tminutes. 4\t Transfer\t to\t a\t serving\t platter,\t sprinkle\t the\t toasted\t cumin\t and\t the remaining\tmint\ton\ttop,\tand\tserve.","spicy\teggplant\trice\twith\tmint\tServes\t6 Preparation\t15\tminutes Cooking\t15\tminutes A\tchildhood\tfriend\toften\tused\tto\tmake\tthis\tdish\tfor\tme\u2014Vaangi\tBaath,\tas it\t is\t known\t in\t India.\t I\t have\t added\t a\t twist\u2014mint\u2014for\t extra\t flavor.\t You can\tuse\tAsian\tbaby\teggplants\tor\tthe\tregular\tones\tfor\tthis\trecipe.\tServe\tit with\ta\tPotato\tRaita\twith\tChives\tand\tCumin\t(page\t19). 1\t cup\t (75\t g)\t dried\t unsweetened\t coconut\t 8\t dried\t red\t chili\t peppers,\t broken\t 1\u00bd\t teaspoons coriander\t seeds\t 1\t teaspoon\t cumin\t seeds\t 2\t teaspoons\t sesame\t seeds\t \u00bd\t teaspoon\t seeds extracted\t from\t whole\t green\t cardamom\t pods\t \u00bd\t teaspoon\t black\t peppercorns\t \u00bc\t teaspoon ground\tturmeric\t\u00bc\tteaspoon\tground\tcloves\t\u00bc\tteaspoon\tground\tcinnamon\t2\ttablespoons\toil\t1 tablespoon\t black\t mustard\t seeds\t 1\t tablespoon\t minced\t fresh\t curry\t leaves\t 1\t lb\t (500\t g) eggplant,\tcut\tinto\t1-in\t(2.5-cm)\tpieces\tSalt,\tto\ttaste 1\ttablespoon\ttomato\tpaste\t4\t cups\t (800\t g)\t basmati\t rice,\t cooked\t (follow\t recipe\t for\t Basmati\t Rice with\t Dry-Roasted\t Spices,\t page\t 77,\t omitting\t the\t spices)\t 2\t tablespoons\t chopped\t fresh\t mint leaves\t1\tToast\tthe\tcoconut,\tred\tchili\tpeppers,\tcoriander,\tcumin,\tsesame seeds,\t cardamom\t and\t black\t peppercorns\t in\t a\t medium\t pan\t over medium\t heat,\t stirring\t until\t fragrant,\t about\t 2\t minutes.\t Remove\t the spices\tfrom\tthe\tpan\tand\tlet\tcool.\tGrind\tthe\tspices\tto\ta\tfine\tpowder\tin a\tspice\tor\tcoffee\tgrinder.\tPlace\tin\tsmall\tbowl\tand\tmix\tin\tthe\tturmeric, cloves,\tand\tcinnamon. 2\t Heat\t the\t oil\t in\t a\t large\t saucepan\t over\t medium-high\t heat\t and\t add\t the mustard\t seeds;\t they\t should\t splutter\t upon\t contact.\t Quickly\t add\t the\t curry leaves,\teggplant,\tsalt,\tand\thalf\tthe\tground\tspice\tmix.\tCover\tthe\tpan\tand cook\tover\tmedium-high\theat\tthe\tfirst\t2\tto\t3\tminutes,\tthen\treduce\tthe\theat to\tmedium\tand\tcook\tuntil\tthe\teggplant\tis\tquite\tsoft,\tabout\t10\tminutes. 3\t Add\t the\t tomato\t paste\t and\t cook\t about\t 2\t minutes.\t Gently\t mix\t in\t the cooked\t rice,\t mint\t and\t the\t remaining\t ground\t spice\t mix.\t Cover\t and\t cook over\tlow\theat,\t5\tto\t7\tminutes,\tto\tblend\tthe\tflavors.\tServe\thot."]