How to Cook Indian (116 page)

2. Place a medium nonstick sauté pan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the cumin and chiles. When the cumin seeds begin to change color, add the potato and cook for 1 minute.

3. Add the sago, coconut, and peanuts, and cook for 4 to 5 minutes, stirring well.

4. Add the salt and sugar, and stir gently. Remove from the heat.

5. Sprinkle with the cilantro and serve hot.

Sago, or tapioca pearls, are made from the starch extracted from sago palm trees. In India, it is a very popular ingredient.

Sabudana Thalipeeth

Maharashtrian-style sago snack

The Navratri fasts (which precede the festival of Dassera in India) allow for the consumption of sago, potatoes, peanuts, and coconut, and this rich bread, served with any chutney, is filling—a good choice for those who are eating only one meal a day.

Serves 4.

½ cup (100 grams) sago

¼ cup (40 grams) roasted peanuts

1 medium potato, boiled, peeled, and mashed;

1 medium raw potato, peeled and grated

3 green chiles, stemmed and chopped

¼ teaspoon red chile powder

2 tablespoons chopped fresh cilantro

¼ cup (45 grams) sago flour

1 teaspoon table salt

1 teaspoon vegetable oil

1 teaspoon ghee (page 37)

1. Put the sago in a large bowl, add 1 cup (200 ml) water (almost enough to cover it), and soak for about 2 hours. Drain in a colander.

2. Put the peanuts in a spice grinder and grind coarsely. Transfer to a large bowl and add the drained sago, peanuts, mashed and raw potatoes, chiles, chile powder, cilantro, sago flour, and salt, and stir thoroughly.

3. Divide into 4 portions and shape into balls.

4. Grease a thick plastic or polyethylene sheet with ¼ teaspoon oil and place one sago ball on it. Flatten the ball into a thick 6-inch (15-cm) round with moistened or greased fingers.

5. Place a nonstick griddle over medium heat and add ¼ teaspoon of the ghee.

6. Gently transfer the sago round onto the griddle and peel the plastic off. Cook, turning, until evenly golden brown on both sides. Repeat with the remaining sago balls and ghee.

7. Serve immediately.

Sabudana Vadas

Sago snacks

Here sago is combined with mashed potatoes and fried in oil. The outside is golden and crisp while the inside is soft and moist. Typically, it is served with coconut chutney. If you want to serve this as an appetizer, make smaller balls and serve them with toothpicks. Have a tomato sauce or dip ready.

Makes 16.

1 cup (200 grams) sago

½ cup (75 grams) roasted peanuts

1-inch (2½-cm) piece fresh ginger

3 green chiles, stemmed and chopped

3 medium potatoes, boiled, peeled, and mashed

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lemon juice

2 teaspoons table salt

1 quart (800 ml) vegetable oil

1. Put the sago in a large bowl, add 2 cups (400 ml) water (almost enough to cover it), and soak for about 2 hours. Drain in a colander.

2. Put the peanuts in a spice grinder and grind coarsely. Transfer to a large bowl and set aside.

3. Place the ginger and chiles in a spice grinder, add 2 tablespoons water, and grind to a paste. Add to the peanuts, along with the drained sago, potatoes, cilantro, lemon juice, and salt, and stir well. Divide into 16 portions and shape into balls. Flatten slightly between your palms to make
vadas.

4. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide in 4
vadas
at a time. Cook, turning a few times with a slotted spoon, until golden brown and crisp all over. Remove with the slotted spoon and drain on paper towels.

5. Serve immediately.

Vrat Ki Kadhi

Water chestnut-flour curry

This unusual dish, prepared with water chestnut flour, is served during periods of fasting in India. You can find the flour at your local Indian grocery store.

Serves 4.

2 tablespoons
singhare ka atta
(water chestnut flour)

¼ teaspoon black salt

1 teaspoon red chile powder

¼ teaspoon ground cinnamon

1¾ cups (440 grams) plain yogurt, whisked

2 tablespoons ghee (page 37)

1 teaspoon cumin seeds

3 dried red chiles, stemmed and broken in half

10 to 12 fresh curry leaves

½ teaspoon sugar

1 teaspoon table salt

1 tablespoon chopped fresh cilantro

1. Put the
singhare ka atta
in a large bowl. Add the black salt, chile powder, cinnamon, and yogurt, and whisk until well blended. Add 1 quart (800 ml) water and whisk again. Set aside.

2. Place a medium nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the cumin seeds, chiles, and curry leaves. Sauté until the cumin seeds begin to change color. Add the yogurt mixture and cook until the mixture is slightly thick.

3. Add the sugar and table salt, and stir. Lower the heat to low and simmer for 2 minutes.

4. Remove from the heat and transfer to a serving bowl. Garnish with the cilantro and serve immediately.

Badam Doodh

Almond milk

This rich milk gets its character from the almonds and spices used to flavor it. Be sure to use the best-quality almonds that you can find for this warm drink.

Makes 4 cups.

40 almonds

5 cups (1 liter) milk

Generous pinch of saffron threads

½ teaspoon ground green cardamom (see Note page 559)

Pinch of freshly grated nutmeg

½ cup (100 grams) sugar

1. Soak the almonds in 2 cups (400 ml) boiling water for 5 to 10 minutes. Drain, then rub off the skins. Slice 15 of them and set aside. Put the remaining almonds in a food processor, and process to a paste.

2. Place a nonstick saucepan over high heat and add the milk. When it comes to a boil, lower heat to medium, add the almond paste, and simmer over low heat for 15 to 20 minutes.

3. Add the saffron, cardamom, and nutmeg, and stir. Add the sugar and stir until it dissolves.

4. Remove from the heat and pour into individual heatproof glasses. Garnish with the sliced almonds and serve hot.

Badam Halwa

Rich almond pudding with saffron

It’s delicious, I’ll admit, especially on a cold winter evening, but this pudding is absolutely laden with fat! Do try it, but eat only a very small portion if you are watching your calories.

Serves 4.

1½ cups (150 grams) almonds

10 cups (2 liters) milk

¾ cup (175 ml) ghee (page 37)

1 cup (200 grams) sugar

8 to 10 saffron threads

1. Place a nonstick saucepan over high heat. Add 3 cups (600 ml) water and bring to a boil. Add ¾ cup (75 grams) of the almonds and bring to a rolling boil. Remove from the heat and set aside for 5 minutes. Drain well, then rub off the skins.

2. Transfer the blanched and unblanched almonds to a food processor, and process coarsely.

3. Place the saucepan over high heat. Add the milk and bring to a boil, stirring continuously. Lower the heat to medium and cook, stirring continuously, until the milk is reduced by three quarters. Set aside.

4. Place another nonstick saucepan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the ground almonds and lower the heat to low. Sauté for 5 minutes or until lightly browned.

5. Add the sugar, reduced milk, and saffron, and cook for 20 minutes or until all the liquid is absorbed and the mixture thickens. Serve warm.

Dudhi Halwa

Bottle gourd sweet

Dudhi halwa
always seems to be overshadowed in India by the popularity of
gajar halwa
(page 563), a dessert prepared with carrots. But not anymore! This
halwa
does not require as much cooking time as
gajar halwa
and is also an allowed food on fasting days in India. I like the way my mother-in-law sets it in a flat dish until it solidifies and then cuts it into neat squares and serves it with style.

Serves 4.

1 medium bottle gourd

3 cups (600 ml) milk 3 tablespoon ghee (page 37)

½ cup (100 grams) sugar

1 teaspoon ground green cardamom (see Note page 559)

10 raisins

10 almonds, chopped

5 cashews, chopped

5 pistachios, chopped

1. Peel and halve the bottle gourd and scrape out the seeds. Grate it finely and transfer to a bowl.

2. Place a nonstick saucepan over medium heat, add the milk, and cook for 8 to 10 minutes or until it is reduced to about 2 cups (400 ml).

3. Place another nonstick saucepan over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the pan, add the grated gourd and sauté for 12 to 15 minutes.

4. Add the reduced milk and cook, stirring continuously, for 10 minutes or until all the excess liquid has evaporated.