How to Cook Indian (4 page)

Luchi

Deep-fried bread

Makes 16.

2 cups (240 grams)
maida
(refined flour) or pastry flour

1 teaspoon table salt

1 tablespoon ghee (page 37), softened

1 quart (800 ml) vegetable oil

1. Sift the
maida
with the salt into a large bowl. Add the ghee and 2/3 cup (135 ml) water and knead to make a soft dough. Cover with a damp cloth and set aside for 30 minutes.

2. Divide the dough into 16 portions and shape into small balls. Roll out into 3-inch (7½-cm) rounds.

3. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, gently slide in one dough round at a time and cook, turning with a slotted spoon, until puffed up and pale cream in color. Remove with the slotted spoon and drain on paper towels.

4. Serve immediately.

Naan

Bread cooked in an oven or a tandoor

Makes 8.

4 cups (480 grams)
maida
(refined flour) or pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon table salt

2 teaspoons sugar

1 whole egg (optional; see Notes)

1 cup (200 ml) milk

2 tablespoons plain yogurt

2 tablespoons vegetable oil

2 teaspoons
kalonji
(nigella; see Notes)

2 teaspoons butter

1. Sift the flour, baking powder, baking soda, and salt together into a large bowl. Add the sugar, egg (if using), milk, yogurt, and 3 tablespoons water, and knead for about 10 minutes to make a medium-soft dough. Apply a little oil to the dough, cover with a damp cloth, and set aside for 1 hour in a warm place.

2. Preheat the oven to 400°F/200°C.

3. Divide the dough into 8 portions and shape into balls. Apply a little oil to each ball and sprinkle the
kalonji
on top. Flatten each ball of dough into a 6-inch round. Stretch the dough on one side to make a triangular shape. Place the
naans
on a lightly greased baking sheet and bake for 15 10 18 minutes or until crisp and brown on both sides.

4. Serve hot, topped with the butter.

You can omit the egg in this recipe. It will not affect the taste or texture of the
naan
at all.

Kalonji
(nigella) is available in Indian grocery stores and is sometimes called onion seeds.

Papdis

Crisp flat
puris

Small, crisp flat wafers made with dough, often used in Indian street food.

Makes 18.

1 cup (120 grams)
maida
(refined flour) or pastry flour

½ teaspoon cumin seeds (optional)

5 teaspoons ghee (page 37), melted

1 teaspoon table salt

1 quart (800 ml) vegetable oil

1. Put the
maida
in a bowl. Add the cumin (if using), ghee, and salt, and stir. Gradually add ¼ cup (50 ml) water and knead to make a stiff dough. Cover with a damp cloth and set aside to rest for 10 to 15 minutes.

2. Divide the dough into 18 portions and shape into balls. Roll out into 2½-inch (6½-cm) rounds. Prick with a fork all over the surface.

3. Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, gently slide in the dough rounds, two at a time, and cook, stirring with a slotted spoon, until golden brown and crisp. Remove with the slotted spoon and drain on paper towels.

4. Let cool to room temperature, then store in an airtight container.

Khajoor Aur Imli Ki Chutney

Sweet date-and-tamarind chutney

Makes 2 cups (600 grams).

15 to 20 dates, pitted

2 teaspoons cumin seeds

¼ teaspoon fennel seeds

1 cup (200 grams) grated cane jaggery

1 cup (340 grams) tamarind pulp

2 teaspoons red chile powder

1 teaspoon ground ginger

1 teaspoon black salt

1 teaspoon table salt

1. Roughly chop the dates.

2. Place a small nonstick sauté pan over medium heat. Add the cumin and fennel, and dry-roast until fragrant. Cool slightly, then transfer to a spice grinder and grind to a powder.

3. In a nonstick saucepan, combine the dates, jaggery, tamarind pulp, cumin and fennel powder, red chile powder, ginger, black salt, table salt, and 1 cup (200 ml) water. Place over medium heat and bring to a boil. Lower the heat and continue to cook for 6 to 8 minutes.

4. Let cool to room temperature and serve, or store in an airtight container in the refrigerator for up to a month.

Pudina Aur Dhaniya Chutney

Mint-and-cilantro chutney

Makes ½ cup (110 grams).

1 cup roughly chopped fresh cilantro

½ cup roughly chopped fresh mint

2 to 3 green chiles, stemmed and chopped

½ teaspoon black salt

¼ teaspoon sugar

1 teaspoon freshly squeezed lemon juice

1. Put the cilantro, mint, and chiles in a food processor. Add ¼ cup (50 ml) water and process to a smooth paste.

2. Add the black salt and sugar, and process to combine.

3. Transfer to a bowl and stir in the lemon juice.

To add sourness, You can use crushed
anardana
(dried pomegranate seeds) or
amchur
(dried mango powder) instead of the lemon juice. In season, a bit of green mango is a good substitute too.

Sichuan Sauce

Spicy Chile Sauce

Makes 1 cup (240 grams).

10 to 12 dried red chiles, stemmed and finely chopped

10 cloves garlic, peeled

2 scallions with green tops

½ cup (100 ml) vegetable oil

2 green chiles, stemmed

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

½ cup (100 ml) vegetable stock (page 36)

2- to 3-inch (5- to 7½-cm) rib celery, chopped

1 tablespoon tomato ketchup

1½ teaspoons table salt

2 teaspoons white vinegar

1. Boil the red chiles in 1 cup (200 ml) water for 5 to 7 minutes. Drain.

2. Finely chop 2 cloves of the garlic. Finely chop the scallion whites and greens separately.

3. Put the chiles and the remaining 8 cloves garlic in a mini food processor, add 2 tablespoons water, and grind to a fine paste.

4. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the chopped garlic, green chiles, scallion whites, and ginger, and sauté for 1 minute.

5. Add the chile-garlic paste and sauté for 5 minutes.

6. Add the stock, celery, ketchup, and salt, and stir to blend well. Add the vinegar and stir well. Simmer for 5 minutes and remove from the heat.

7. Add the scallion greens and stir. Let cool and store in an airtight container in the refrigerator for up to 2 days.

Chaat Masala

Spice mix for
chaat

A spicy and tangy mix used in
chaats,
salads, and savory dishes like fritters, to enhance their taste.

Makes ½ cup (55 grams).

¼ cup (20 grams) coriander seeds

2 teaspoons cumin seeds

1 teaspoon
ajwain

2 or 3 dried red chiles, stemmed

3 tablespoons black salt

½ teaspoon citric acid

1 teaspoon
amchur
(dried mango powder)

1 tablespoon table salt

1 teaspoon ground black pepper

1. Place a small nonstick sauté pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.

2. One spice at a time, dry-roast the cumin and
ajwain,
and add them to the coriander. Stir and set aside to cool completely.

3. Transfer to a spice grinder. Add the chiles, black salt, citric acid,
amchur,
table salt, and pepper. Grind to a fine powder.