Easy Indian Cooking (10 page)

1
Blend the wasabi, green chili peppers and green onions in a blender or food processor until well minced. Add the mint and coriander leaves, and then continue blending, scraping the sides with a spatula, until puréed. As you blend, drizzle the lime juice through the feeder tube into the bowl and process until the chutney is smooth.

2
Add the mayonnaise, sugar and salt, and mix. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate for up to two weeks.

coconut and red chili sambal

Makes
2 cups (800 g)
Preparation
10 minutes
Cooking
5 minutes

Sambal is a common table condiment in South Indian households. Adjust the number of red chili peppers that you use at your discretion, as prepared sambal chili paste is quite spicy on its own. Sambal chili paste is found in most Asian markets in the United States. Serve it on the side with Crispy Southern Indian Fried Fish (page 66) or Goan Crab Cakes (page 63).

3 cups (500 g) shredded, unsweetened coconut (frozen, reconstituted dried or freshly grated)

2–3 dried red chili peppers, to taste

1 tablespoon prepared sambal chili paste

2-in (5-cm) piece peeled and sliced fresh ginger

3 tablespoons fresh lemon juice

1 cup (250 g) plain yogurt

1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro) Salt, to taste

Garnish

1 tablespoon oil

1 teaspoon black mustard seeds

2 tablespoons minced fresh curry leaves

1
Blend the coconut, red chili peppers, sambal chili paste and ginger in a blender or food processor until minced.

2
Add the lemon juice, yogurt, and fresh coriander leaves, and blend again, scraping the mixture from the sides with a spatula until it becomes very smooth. Add the salt and transfer to a serving bowl.

3
Make the garnish: heat the oil in a small non-stick saucepan over medium-high heat and add the mustard seeds and curry leaves. Lower the heat and cover until the spluttering subsides. Add to the sambal and stir lightly. Serve, or refrigerate for up to 2 weeks.

sweet cranberry and lemon chutney

Makes
3 cups (800 g)
Preparation
10 minutes
Cooking
40 minutes

On the West Coast, Meyer lemons are almost a staple at farmers’ markets. They’ve become so popular that they are now available in grocery stores in most parts of the United States. I personally love the aroma of this variety of lemon, and hence use it a lot—especially during Thanksgiving!

1 tablespoon oil

1 cinnamon stick

2 star anise pods

3 cloves

2 tablespoons fennel seeds

2 tablespoons peeled and minced fresh ginger

1 lb (500 g) fresh cranberries

Grated zest from 5 Meyer or regular lemons

Juice of 2 Meyer or regular lemons

2 cups (400 g) sugar

6 cups (1.5 liters) water

Pinch of saffron threads

Salt, to taste

3 tablespoons red wine vinegar

1
Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise pods, cloves, fennel seeds and ginger, stirring for about 30 seconds.

2
Add the cranberries, lemon zest, lemon juice, sugar, water, saffron and salt, and bring to a boil over high heat. Boil, stirring occasionally, until the mixture is slightly thickened, about 15 to 20 minutes.

3
Reduce the heat to medium, add the vinegar, and cook until the mixture thickens to a jam-like consistency, about 10 minutes. Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. It can be stored in an airtight container in the refrigerator for up to 3 months.

pomegranate mint chutney

Makes
1 cup (250 g)
Preparation
10 minutes

Mint chutney is the most popular chutney in India. Every household adds its own special touches, and there are hundreds of variations. If you find dried pomegranate seeds at the Indian grocery store, add a teaspoon of them to this recipe to add great flavor. This chutney goes well with any Indian snacks, breads, or grilled meats and poultry, and can be refrigerated for up to a week or frozen for two to three months.

1 small red onion, coarsely chopped

2 fresh green chili peppers, deseeded and chopped

1 tablespoon fresh lemon juice

4 tablespoons water

4 cups (32 g) fresh mint leaves

1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro)

1 cup (180 g) fresh pomegranate seeds

1 teaspoon sugar

Salt, to taste

2 tablespoons fresh pomegranate seeds, for garnish

1
Add the red onion, green chili peppers, lemon juice and 2 tablespoons of the water to a blender or food processor, and blend until smooth. Add the mint and coriander leaves, and continue blending until smooth. Add the remaining 2 tablespoons of water, if needed.

2
Add the pomegranate seeds (reserve a few for garnishing), sugar and salt, and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate. Garnish with fresh pomegranate seeds.

pan-roasted eggplant pachadi dip with sesame

Serves
4
Preparation
10 minutes
Cooking
15 minutes

This is one of my favorite dips as it goes well with many dishes. This dish can also be made with left over Oven-Roasted Spiced Eggplant (page 95). Simply mix a cup of eggplant into 2 cups of beaten yogurt. Serve this delicious accompaniment with Potato and Dill Stuffed Parathas (page 74) or as a side with a wholesome rice dish like Saffron Rice and Chicken Casserole (page 81).