Authors: Hari Nayak

Easy Indian Cooking (37 page)

BOOK: Easy Indian Cooking

9.28Mb size Format: txt, pdf, ePub

ads

1
Beat the eggs in a large bowl with the cumin, salt and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the chili peppers, green onions, ginger and broccolini. Cook, stirring constantly until soft, about 5 minutes.

2
Add the tomato and turmeric and cook for 2 minutes.

3
Add the eggs and cook on medium heat until firm (but not dry), about 3 minutes, stirring constantly. Once the eggs have congealed, transfer them to a serving platter. Serve hot, garnished with coriander leaves.

homemade paneer cheese

Makes
½ lb (225 g)
Preparation
10 minutes
Cooking
30 minutes

Paneer, also known as Indian cottage cheese, is made by curdling milk with something sour, such as yogurt, lemon juice or vinegar, and then separating the curds from the whey. This soft, spongy cheese with its sweet, milky aroma is preservative-free, has no artificial additives, and can be made with low-fat or whole milk. Paneer cheese can be served as part of an antipasto platter, giving it an Italian twist with salt, pepper, chopped fresh basil and balsamic vinegar or as a caprese salad with fresh plum tomato and basil.

½ gallon (2 liters) low-fat or whole milk

½ cup (125 ml) fresh lemon juice

2-ft (60-cm) square piece of fine muslin or layers of cheesecloth

1
Place the milk in a large, heavy saucepan and heat, stirring constantly, over medium-high heat. Just before the milk comes to a boil, add the lemon juice and continue to stir until the milk curdles and separates into curds and whey, 1 to 2 minutes. Remove from the heat. Let the mixture sit for 5 minutes.

2
Drape the muslin or cheesecloth over a strainer and place both over a large pot to catch the whey. Pour the cheese curds and whey into the muslin-lined strainer. Tie the ends of the cloth together and hang to drain over a sink. Allow to drain 3 to 5 minutes.

3
Twist the cloth around the cheese to press out excess whey, then place the cheese between two plates. Place a large pan of water or a heavy saucepan on the top plate and let the cheese drain further, 10 to 20 minutes.

4
Take the weight off the cheese (which, by now, should have compressed into a chunk), cut the cheese into desired shapes and sizes and use as needed. Store in an airtight container in the refrigerator 4 to 5 days or freeze up to 4 months.

Variation
Paneer cheese can also be made with about 1 cup (80 g) fresh chopped herbs, such as basil, tarragon or mint.

zucchini with yellow mung lentils and roasted garlic

Serves
6
Preparation
15 minutes
Cooking
40 minutes

The combination of lentils, vegetables, garlic and cumin gives this satisfying side dish a unique flavor that goes perfectly with all sorts of main dishes. If zucchini is not available, use other common squashes such as summer squash (ghia) or calabash, also known as "bottle gourd" (doodhi). The addition of lentils in this side dish makes it a nutritious main dish for vegetarians when paired with rice or bread and a
raita
or plain yogurt.

1 cup (180 g) yellow mung lentils, rinsed and drained

½ teaspoon ground turmeric

¼ teaspoon of salt

4 cups (1 liter) water

2 tablespoons oil

6 cloves garlic, crushed

1 teaspoon cumin seeds

1 small onion, thinly sliced

4 small zucchini, cut into ¼-in (6-mm) slices

1 tablespoon ground coriander

1 tablespoon ground cumin

½ teaspoon ground paprika

2 tablespoons chopped fresh coriander (cilantro)

1 teaspoon garam masala

1
Put the lentils into a large saucepan with the turmeric, salt and water. Bring to a boil and skim well. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Drain the lentils and transfer to a serving bowl. Cover the bowl and keep warm.

2
Heat the oil in a medium saucepan over over medium heat. Add the garlic and cook until golden brown and well roasted.

3
Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.

4
Add the coriander and cumin and cook for 10 minutes, or until the zucchini is cooked.

5
Remove the pan from the heat, add the paprika, and immediately pour over the hot lentils, swirling lightly to mix. Sprinkle the fresh coriander and garam masala on top and serve.

sweet and sour asparagus with cashews

Serves
6
Preparation
20 minutes
Cooking
30 minutes

Most of the produce at your local grocery can be incorporated into tasty and simply-made Indian fare. Take asparagus. It is not a conventional Indian ingredient, but when prepared with Indian spices, as in this dish, it’s given a whole new dimension. In fact, it’s given a royal makeover! Serve this healthy dish with the Honey Roasted Stuffed Lamb (page 53) for a complete and perfect meal.