How to Cook Indian (118 page)

5. Transfer to individual serving plates and garnish with the scallion tops. Serve immediately.

Spring Dosas

Lentil-and-rice pancakes with Sichuan sauce

Fusion food like this—a South Indian
dosa
filled with a Sichuan-style sauce—has taken the Indian street-food scene by storm.

Serves 4.

2 tablespoons plus 2 teaspoons vegetable oil

1 medium red onion, thinly sliced

2 medium carrots, grated

1 medium green bell pepper, seeded and julienned

1 cup (90 grams) finely shredded cabbage

½ tablespoon light soy sauce

½ teaspoon ground white pepper

5 tablespoons Sichuan sauce (page 23)

1 teaspoon table salt

½ cup (70 grams) bean sprouts

½ cup (50 grams) finely chopped scallion greens

2 cups
dosa
batter (page 122)

2 teaspoons butter, softened

1. Place a nonstick wok over medium heat and add 2 tablespoons oil. When small bubbles appear at the bottom of the wok, add the onion, carrots, and bell pepper, and stir-fry for 30 seconds. Add the cabbage and stir-fry for 1 minute. Add the soy sauce, white pepper, 1 tablespoon of the Sichuan sauce, and the salt. Add the bean sprouts and scallions, and stir-fry for about 30 seconds. Set the mixture aside to cool completely. Divide into 4 portions.

2. Place a nonstick griddle or flat sauté pan over medium heat. Wipe it clean with a lightly oiled cloth. Let it heat for 1 to 2 minutes. Pour ¼ cup of the
dosa
batter on the pan and spread it evenly with the back of the ladle to make a 9-inch (23-cm) disk. Drizzle ½ teaspoon of the oil around the
dosa
and cook over low heat for 1 minute.

3. Spread 1 tablespoon of the Sichuan sauce over the
dosa.
Then spread ½ teaspoon butter over it. Place one portion of the filling on one side of the
dosa
and gently roll the
dosa
along with the filling. Cook until the roll is golden on all sides. Cut into pieces on the bias, repeat with the remaining batter and filling, and serve immediately.

Chicken Lollipops

Fried marinated chicken wings

In some restaurants red food coloring is added to this marinade to make the “lollipops” more attractive, but I choose not to use any additive. Serve them with Sichuan sauce (page 23) right after cooking, when the crust is still crisp.

Serves 4.

24 whole chicken wings

2 tablespoons fresh garlic paste (page 12)

2 tablespoons fresh ginger paste (page 12)

2 tablespoons red chile paste (see Note page 13)

1 teaspoon light soy sauce

1½ teaspoons distilled white vinegar

½ teaspoon ground white pepper

1½ teaspoons table salt

¼ cup (30 grams)
maida
(refined flour) or pastry flour

¾ cup (90 grams) cornstarch

2 large eggs

6 tablespoons plus 1 quart (800 ml) vegetable oil

1. Cut off the wing tips (discard them or save them for stock). Cut the wings in half at the joint. Remove the thin bone from each flat section, and pull the flesh to one end of the thick bone to make a “lollipop.”

2. Put the chicken in a large bowl. Add the garlic paste, ginger paste, 1 teaspoon of the chile paste, the soy sauce, vinegar, white pepper, and salt. Stir so that all the wings are well coated. Cover the bowl with plastic wrap and put it in the refrigerator to marinate for 2 hours.

3. Combine the
maida,
cornstarch, eggs, 6 tablespoons (90 ml) oil, and the remaining chile paste in a bowl, and whisk thoroughly with a wire whisk. Add 1 tablespoon water and whisk again to make a thick batter of pouring consistency. Let the batter rest for 15 to 20 minutes.

4. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, dip the marinated wings in the batter, and gently slide them into the hot oil, a few at a time. Cook, turning frequently with a slotted spoon, for 3 to 4 minutes or until crisp and golden brown. Remove with the slotted spoon and drain on paper towels.

5. Serve hot.

Chicken Manchurian

Chicken dumplings in a spicy Chinese-style sauce

This is one of the most popular dishes in the Indo-Chinese repertoire. Kids love it as much as adults do. It is typically served with hot garlic fried rice (page 554).

Serves 4.

8 ounces ground chicken

½-inch (1-cm) piece fresh ginger, minced

5 cloves garlic, minced

1 green chile, stemmed and minced

½ teaspoon table salt

1 large egg, whisked

Pinch of ground white pepper

1/3 cup (40 grams) cornstarch

1 quart (800 ml) vegetable oil

For the Manchurian sauce:

3 tablespoons cornstarch

3 medium scallions with green tops

1 tablespoon vegetable oil

1-inch (2½-cm) piece fresh ginger, minced

4 to 6 cloves garlic, minced

1 green chile, stemmed and minced

2-inch (5-cm) rib celery, minced

2½ cups (500 ml) chicken stock (page 34)

1½ tablespoon dark soy sauce

1 teaspoon table salt

½ teaspoon sugar

¼ teaspoon ground white pepper

½ tablespoon white vinegar

1. Put the chicken in a bowl. Add the ginger, garlic, chile, salt, egg, white pepper, and cornstarch, and stir well. Divide into 12 portions and shape into balls.

2. 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 the chicken balls. Cook, stirring gently with a slotted spoon, for 6 minutes or until lightly browned. Remove with the slotted spoon and drain on paper towels.

3. Make the Manchurian sauce: Put the cornstarch in a bowl. Add 1 cup (200 ml) water and whisk until well mixed. Set aside.

4. Finely chop the scallion bulbs and greens separately.

5. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the ginger, garlic, chile, and celery, and sauté for 30 seconds. Add the scallion bulbs and sauté for 30 seconds. Add the stock, soy sauce, salt, and sugar. Stir well, add the white pepper, and stir again. When the mixture comes to a boil, add the cornstarch mixture and stir. Simmer for 3 to 4 minutes or until the sauce thickens. Add the vinegar and stir again.

6. Add the chicken balls and scallion greens, and simmer for 1 minute.

7. Serve hot.

Hot Garlic Fried Rice

Spicy rice with garlic

This is a fine example of Indo-Chinese food, which is big business for restaurants in India—roadside eateries in particular. While a far cry from authentic Chinese, Indo-Chinese fusion has its own charms.

Serves 4.

1½ tablespoons vegetable oil

10 cloves garlic, finely chopped

6 scallions, bulbs sliced, green tops minced

1 medium carrot, diced

1 medium green bell pepper, seeded and diced

2 teaspoons red chile paste (see Note page 13)

2 dried red chiles, stemmed and broken into 4 pieces

1½ teaspoons table salt

1½ cups (300 grams) raw rice, cooked and chilled

¼ teaspoon soy sauce

1 teaspoon white vinegar

1. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the garlic and stir-fry for 30 seconds. Add the scallion bulbs, carrot, bell pepper, chile paste, red chiles, and salt. Stir-fry over high heat for 3 minutes.

2. Add the rice, scallion tops, soy sauce, and vinegar, and stir-fry over high heat for 3 minutes.

3. Serve hot.

In India, sweets and
mithais
(milk-based desserts) are used as religious offerings and as a way to show hospitality. They are made and served to celebrate auspicious occasions, such as the birth of a baby, receiving an excellent grade at school, or getting a new job. If you meet someone in India who is celebrating something, it is likely you will be told “muh
meetha kijiye”
(have a sweet).