1,000 Indian Recipes (282 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2 tablespoons unsweetened grated or shredded dried coconut
1 cup long-grain white rice, sorted
3 cups finely chopped mixed fresh or frozen vegetables, such as potatoes, green beans, eggplants, and peas
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1 teaspoon salt, or to taste
2 tablespoons vegetable oil or melted ghee
1 teaspoon black mustard seeds
8 to 10 fresh curry leaves
1
⁄
4
cup coarsely chopped raw cashews
1 teaspoon garam masala
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1.
Prepare the tamarind paste. Place the toor dal and 2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the toor dal is very soft and creamy, about 20 minutes.
2.
Meanwhile, in a small skillet, dry-roast together the red chile peppers, coriander seeds, channa and urad dals, and fenugreek seeds over medium heat until fragrant and a few shades darker, about 2 minutes. Add the coconut and stir until the coconut is golden, 1 to 2 minutes. Transfer to a small spice or coffee grinder and grind to make as smooth as possible.
3.
To the cooked toor dal, add the rice and vegetables, along with the turmeric, asafoetida, salt, tamarind, and the remaining 2 cups water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the rice and vegetables are tender, 12 to 15 minutes. Mix in the roasted spice mixture and transfer to a serving dish.
4.
Heat the ghee (or oil) in a small nonstick saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, cashews, and the garam masala and cook, stirring, until the cashews are golden, about 1 minute. Add to the rice and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the cilantro on top and serve.
Goan Coconut Milk Pilaf
Goan Nariyal Doodh ka Pullao
Makes 4 to 6 servings
Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It's no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
1
⁄
2
to 1 teaspoon
Goan Vindaloo Powder
(or store-bought) or garam masala
1 cup
Coconut Milk
(or store-bought)
2 tablespoons grated fresh coconut or shredded unsweetened dried coconut
1 to 2 tablespoons peanut oil
1 (1-inch) stick cinnamon
5 whole cloves
6 green cardamom pods, lightly crushed to break the skin
1 large onion, finely chopped
1
1
⁄
2
cups basmati rice, sorted and washed in 3 to 4 changes of water
1
3
⁄
4
cups water
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro
1.
Prepare the vindaloo masala and the coconut milk. Then dry-roast the coconut in a small skillet or tava over medium heat until fragrant, but just barely darker, 1 to 2 minutes.
2.
Heat the oil in a medium nonstick saucepan over medium-high heat, add the cinnamon, cloves, and cardamom pods, and cook, stirring, until fragrant, about 1 minute.
3.
Add the onion and cook until golden, about 5 minutes. Then mix in the rice, coconut milk, water, and salt and bring to a boil over high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and allow the rice to rest about 5 minutes. Then transfer to a serving platter, lightly mix in the roasted coconut, vindaloo powder (or garam masala), and cilantro, and serve.
Variation:
For a traditional, even richer flavor, make this recipe with only coconut milk—simply substitute more coconut milk for the water. A similar rice is also made in southern India, but they add
1
⁄
4
teaspoon turmeric and 3 to 5 dried red chile peppers along with the cinnamon and cloves.
Vegetarian Pilafs (
Sabzi kae Pullao
)
Basmati Pilaf with Caramelized Onions and Broccoli
Bhunna Pyaz aur Hari Gobhi ka Pullao
Makes 4 to 6 servings
Onions, those aromatic chameleons that assault your senses and make you weep when raw, can instantly transform into something quite welcoming and exciting when caramelized with a touch of sugar. (Sugar isn't essential to mellow the onion flavor, but sugar helps boost its natural sweetness and give it a rich brown color.) Here, I use some of the caramelized onions to cook the rice, and the rest as a last-minute garnish.
1
1
⁄
2
cups basmati rice, sorted and washed in 3 to 4 changes of water
2
3
⁄
4
cups water
4 tablespoons peanut oil or melted ghee
6 to 8 green cardamom pods, crushed lightly to break the skin
1 (1-inch) stick cinnamon
6 to 8 whole cloves
3 to 4 small onions, cut in half lengthwise and thinly sliced
2 teaspoons sugar
1 teaspoon salt, or to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 small head broccoli, cut into
1
⁄
2
-inch florets, stems cut into
1
⁄
4
-inch pieces
1.
In a medium bowl, soak the rice in the water, about 30 minutes.
2.
Heat 3 tablespoons oil (or ghee) in a medium nonstick saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 30 seconds. Add the onions and cook, stirring as needed, until golden, about 5 minutes. Sprinkle the sugar over the onions, reduce the heat to medium-low, and continue to cook until they are dark brown. With a slotted spatula, remove half the onions, drain them on paper towels (to make them crisp), and reserve for garnish.
3.
To the pan, add the rice, the water it was soaking in, and the salt and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and allow the rice to rest about 5 minutes.
4.
Meanwhile in a small saucepan, heat the remaining 1 tablespoon oil and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the broccoli florets and stir about 2 minutes. Transfer the rice to a serving platter and lightly mix in the broccoli, with some of it visible as a garnish, top with the reserved onions, and serve.
Mixed Cauliflower Pilaf
Neelam ka Gobhi Pullao
Makes 4 to 6 servings
My friend Neelam Rai in Los Angeles makes this
pullao
with different members of the cruciferous vegetable family. With a distinctive taste and aroma, and packed with some of nature's best antioxidants, this simply flavored, energizing dish is one that can be repeated again and again. When you cut the cauliflower and broccoli into tiny half-inch florets, they look like jewels in the rice.
