1,000 Indian Recipes (220 page)

2 cups water

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cup grated fresh or frozen coconut, or shredded unsweetened dried coconut

1 teaspoon ground cumin

1 tablespoon coconut or peanut oil

2 dried red chile peppers, such as chile de arbol, with stems

1 teaspoon dried white urad beans (dhulli urad dal), sorted

1 teaspoon black mustard seeds

1 tablespoon minced fresh curry leaves

1.
Place the pumpkin, pigeon peas, turmeric, salt, and water in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the pumpkin and dal are crisp-tender, 10 to 15 minutes.

2.
Add the coconut and cumin and continue to simmer until the pumpkin and dal are very soft and most of the water has evaporated, 10 to 12 minutes. Transfer to a serving dish.

3.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chile peppers and urad beans, stirring, until lightly browned, about 30 seconds. Add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the curry leaves and add to the pumpkin. Swirl lightly to mix, with parts of it visible as a garnish. Serve hot.

Kerala Cucumber Curry

Kheera (Olan) Kari

Makes 4 to 6 servings

I got this curry from the chef of a resort in the Kerala backwaters of coastal southwestern India. The cucumbers of choice in this recipe are a small, firm, seedless variety, such as Armenian cucumbers. If you can't find those, any firm seedless variety will do.

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cup
Coconut Milk
(or store-bought)

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cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water

2 cups water

1 fresh green chile pepper, such as serrano, minced with seeds

1 tablespoon peeled minced fresh ginger

10 to 12 fresh whole curry leaves

1 pound small seedless cucumbers, peeled and cut into 1-inch pieces

2 teaspoons coconut oil

1 teaspoon black mustard seeds

2 dried red chile peppers, such as chile de arbol, with stems

1 tablespoon minced fresh curry leaves

1.
Prepare the coconut milk. Then, place the dal, water, green chile pepper, ginger, and whole curry leaves in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and creamy, 20 to 25 minutes.

2.
Add the cucumber and continue to cook until the pieces are soft, 5 to 7 minutes. Add the coconut milk and bring to a gentle simmer, about 5 minutes. Transfer to a serving bowl.

3.
Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the red chile peppers and minced curry leaves, cook about 30 seconds, then swirl into the cooked cucumber and serve.

Mushrooms in Almond and Poppy Seed Sauce

Badaam-Khumb Masala

Makes 4 to 6 servings

Here is a fragrant and creamy brown curry sauce that deliciously showcases mushrooms at their best. Although white button mushrooms are commonly used and work well, also try this recipe with morel, chanterelle, shiitake, or portobello mushrooms.

1 small onion, coarsely chopped

5 quarter-size slices peeled fresh ginger

2 large cloves fresh garlic, peeled

1 to 3 fresh green chile peppers, such as serrano, stemmed

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cup (about 50) coarsely chopped raw almonds

1 tablespoon white poppy seeds

1 teaspoon garam masala

2 to 3 tablespoons olive oil

1 (1-inch) stick cinnamon

3 black cardamom pods, crushed lightly to break the skin

1 tablespoon ground coriander

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teaspoon freshly ground nutmeg

1 teaspoon salt, or to taste

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cup nonfat plain yogurt, whisked until smooth

1
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pounds medium mushrooms, cleaned and trimmed

1 cup water

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cup finely chopped fresh cilantro, including soft stems

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teaspoon freshly ground black pepper, to taste

1.
In a food processor, process together the onion, ginger, garlic, green chile peppers, almonds, poppy seeds, and garam masala to make a smooth paste.

2.
Heat the oil in a large nonstick saucepan over medium-high heat, add the cinnamon and cardamom pods, and cook, stirring, the a few seconds. Add the processed onion paste and cook, stirring occasionally, until medium to well browned, 8 to 10 minutes. Add the coriander, nutmeg, and salt, and stir a few seconds.

3.
Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the mushrooms and stir until they release their juices, 3 to 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium and simmer until the sauce becomes thick and creamy, about 10 minutes. (Add more water, if needed.) Mix in the cilantro and cook until wilted, about 2 minutes. Transfer to a serving, dish, sprinkle the black pepper on top, and serve.

Anaheim Peppers in Spicy Tamarind Sauce

Mirchi ka Saalan

Makes 4 to 6 servings

This is based on one of my friend Yasmin AliKhan's savory, pickle-like Hyderabadi recipes. It is traditionally hot and rather high in fat because it is made with deep-fried Anaheim and green chile peppers. Here, I have modified both heat and fat. If you still find it too hot, reduce (or omit) the serrano peppers, as well as the cayenne pepper. Traditionally, the spices are each roasted and ground separately, but I do everything at once.

Yasmin advises that this
saalan
should not be re-heated. Serve it hot or at room temperature, or straight out of the refrigerator.

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cup
Tamarind Paste

1 tablespoon shelled raw peanuts, red skin removed

1 tablespoon grated fresh or frozen coconut or shredded unsweetened dried coconut

1 tablespoon coriander seeds

1 teaspoon sesame seeds

1 teaspoon white poppy seeds

2
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teaspoons black cumin seeds

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teaspoon cayenne pepper

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teaspoon ground turmeric

4 fresh Anaheim peppers, split in half, then seeded and cut into 3 to 4 pieces each

2 to 6 fresh serrano peppers, coarsely chopped

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teaspoons salt

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cup peanut oil

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teaspoon black mustard seeds

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teaspoon fenugreek seeds

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teaspoon kalonji seeds

1 large onion, cut in half lengthwise and thinly sliced

1 cup water

7 to 10 fresh curry leaves

1.
Prepare the tamarind paste. Put the peanuts in a small nonstick skillet and roast them over medium heat until a few shades darker, about 2 minutes. Transfer to a bowl. Then roast together the coconut, coriander, sesame, and poppy seeds, and 2 teaspoons black cumin seeds until a few shades darker, about 2 minutes. (Or roast each separately, following tradition.) Transfer to the peanut bowl. Let cool, then grind everything in a spice grinder or food processor, together or in batches, to make them as fine as possible. Mix in the cayenne pepper and turmeric, and reserve.