How to Cook Indian (40 page)

7. Serve hot.

Sungatache Bhaje

Crisp shrimp patties

My wife, Alyona, loves
pulao
with shrimp, and the kids adore fried shrimp, so there is always something interesting happening with shrimp in our kitchen. And here is an example of just that: wonderfully spiced and crisp shrimp patties.

Makes 8.

7 ounces (200 grams) shrimp, peeled and deveined

3 cloves garlic, chopped

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

½ teaspoon ground turmeric

1 teaspoon table salt

1 teaspoon red chile powder

3 tablespoons
maida
(refined flour) or pastry flour

2 tablespoons fine
rawa/suji
(semolina flour)

¼ cup (50 ml) vegetable oil

1. Wash the shrimp well under running water and pat dry with an absorbent cloth so that all the excess moisture is removed.

2. Put the shrimp in a bowl. Add the garlic, ginger, turmeric, salt, chile powder,
maida,
and semolina, and combine well.

3. Place a nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, pour in a spoonful of the shrimp mixture and flatten it slightly. Cook, flipping sides a couple of times, for 2 minutes on each side or until the shrimp are cooked through and crisp on the outside. Remove with a slotted spoon and drain on paper towels.

4. Serve hot.

Yera Varuval

Crisp sautéed hot-and-sour shrimp

This dish from the northern part of Tamil Nadu is also called
eral varuval—
shrimp fry. The ginger and garlic balance out the flavor of the shrimp beautifully. I do not mind eating these on their own as a snack, but ideally they are accompanied with rice and
sambhar
(page 32).

Serves 4.

14 ounces (400 grams) medium shrimp, peeled and deveined

1 tablespoon fresh ginger paste (page 12)

1 tablespoon fresh garlic paste (page 12)

2½ teaspoons ground roasted cumin (page 32)

1 tablespoon tamarind pulp, or the juice of 1 lemon

1 tablespoon red chile powder

25 fresh curry leaves (5 chopped, 20 whole)

1 teaspoon ground turmeric

3½ tablespoons rice flour

2 teaspoons table salt

6 tablespoons (90 ml) vegetable oil

2 medium red onions, cut into rings

2 lemons, cut into wedges

1. Wash the shrimp and drain well. Pat dry with a kitchen towel.

2. Combine the ginger paste, garlic paste, cumin, tamarind pulp, chile powder, the 5 chopped curry leaves, turmeric, rice flour, salt, and 2 tablespoons of the oil in a bowl. Add the shrimp and toss well. Put in the refrigerator to marinate for 30 minutes.

3. Place a shallow nonstick sauté pan over medium heat and add the remaining 4 tablespoons oil. Add the 20 whole curry leaves and cook until dark green and crisp. Add the shrimp and cook until cooked through and golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

4. Garnish with the onions and lemons, and serve immediately.

Andhra Chile Chicken

Andhra-style spicy chicken

Chiles are an integral part of the cooking of Andhra Pradesh, a state located in the southern part of India. You can vary the heat of this dish by reducing or increasing the number of chiles used. You can also try different varieties of red chiles for different flavors and heat levels.

Serves 4.

1¾ pounds (800 grams) skinless, boneless chicken pieces (white and dark meat)

4 tablespoons plus 1 teaspoon (65 ml) vegetable oil

1 teaspoon cumin seeds

1-inch (2½-cm) cinnamon stick

4 green cardamom pods

4 whole cloves

18 to 20 dried red chiles

1 medium onion, sliced

15 to 20 fresh curry leaves

4 green chiles, stemmed and slit

1 teaspoon table salt

1 tablespoon ground coriander

1. Cut the chicken into small pieces and put them in a bowl.

2. Place a small nonstick sauté pan over medium heat and add 1 teaspoon of the oil. When small bubbles begin to appear at the bottom of the pan, add the cumin seeds, cinnamon, cardamom, and cloves, and sauté for 1 minute. Set aside to cool.

3. Soak the red chiles in ¼ cup (50 ml) water for 30 minutes. Put the sautéed spices and the soaked chiles in a mini food processor with a little of the soaking water and process to a smooth paste.

4. Add the paste to the chicken pieces and toss to combine, cover the bowl, and put it in the refrigerator to marinate for 2 to 3 hours.

5. Place a medium nonstick sauté pan over high heat and add 2 tablespoons of the oil. When small bubbles begin to appear at the bottom of the pan, add the onion, curry leaves, green chiles, salt, and coriander, and sauté for 1 minute.

6. Add the chicken pieces and stir well. Add the remaining 2 tablespoons oil and cook, stirring frequently, for 10 minutes or until the chicken is cooked through. Serve hot.

Chandi Kaliyan

Chicken with silver foil

The title of the dish means “buds of silver,” and in this dish the chicken is cooked in a mild marinade until it is very tender, similar to the softness of a flower bud. Served on a bed of rice with a blanket of edible silver foil, this is a grand presentation that always impresses. It sells like hotcakes at our Yellow Chilli restaurants.

Most Indian grocers sell silver foil. You can also find it online.

Serves 4.

1¾ pounds (800 grams) boneless chicken, cut into 16 (1-inch/2½-cm) cubes

For the first marinade:

2 teaspoons fresh ginger paste (page 12)

2 teaspoons fresh garlic paste (page 12)

1 teaspoon table salt

1 teaspoon ground white pepper

1 tablespoon freshly squeezed lemon juice

For the second marinade:

¾ cup (60 grams) cream cheese

¼ cup (65 grams) plain yogurt

1 teaspoon cornstarch

½ teaspoon ground white pepper

½ teaspoon ground green cardamom

2 green chiles, stemmed and chopped

½ tablespoon chopped fresh cilantro

¼ cup (50 ml) heavy cream

¼ teaspoon freshly grated nutmeg

½ teaspoon table salt

For cooking and serving:

Melted butter

Steamed rice

1 teaspoon freshly squeezed lemon juice

1 teaspoon
chaat masala
(spice mix for
chaat;
page 24)

3 sheets
chandi ka varq
(edible silver foil; available at Indian grocery stores)

1. Place the chicken cubes in a large bowl.

2. Make the first marinade: Stir the ginger paste, garlic paste, salt, white pepper, and lemon juice together, and rub it all over the chicken. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes.

3. Make the second marinade: Put the cheese and yogurt on a plate and stir well with your palm until smooth and creamy. Add the cornstarch, white pepper, cardamom, chiles, cilantro, cream, nutmeg, and salt.

4. Add the second marinade to the chicken and stir well. Cover and put in the refrigerator to marinate for 4 hours.