Authors: Hari Nayak
7 Take the meatballs out of the sauce and transfer them to a serving platter without the whole spices. To serve, spoon a little sauce over the top and stick a toothpick into each meatball.
Smoky Eggplant Dip
Baingan ki Chutney
This is my twist on the famous Indian dish known as Baingan Bharta (page 84). It shares similarities to the more widely known Middle Eastern baba ghanoush, where the eggplants are grilled whole over a flame and then mashed to a pureé. The great thing about this recipe is that the eggplants can be roasted ahead. If you happen to have your grill fired up, and have eggplants on hand, throw them on the hot grill. Half your work will be done! When roasted ahead, the whole eggplants should be stored in ziplock bags in the refrigerator for up to three to four days. I like to add sour cream to this dip to give it an ultra creamy texture and flavor. One of my favorite ways to serve this dip is spread on wedges of toasted naan breads—as a sort of Indian bruschetta.
Serves 6
Prep time: 15 minutes
Cook time: 20 minutes
2 medium eggplants, about 1 lb (500 g) total
3 tablespoons oil
2 tablespoons minced fresh green chili pepper
1 large onion, minced (1 cup/200 g)
2 medium tomatoes, minced (13/4 cups/350 g)
4 tablespoons minced fresh coriander leaves (cilantro)
1 tablespoon Dhaba Spice (page 34) (substitute store-bought or Home-Style Garam Masala, page 35)
Salt, to taste
1/2 cup (115 g) thick, Greek-style plain yogurt or sour cream
2 sprigs fresh coriander leaves (cilantro), for garnish
1 Flame-char the whole eggplants on a gas grill or over the open flame of a gas burner, turning constantly until blackened and soft. Alternately, roast the eggplants in a preheated 375°F (190°C) oven on a sheet pan for about 15 to 20 minutes until completely soft and lightly burnt. Let cool until easy to handle, and then peel and mash the eggplant flesh.
2 Heat the oil in a large wok or saucepan over medium-high heat; add the minced green chili pepper and onion, and cook, stirring constantly, until golden, about 7 minutes. Add the tomatoes, minced fresh coriander leaves and cook, stirring occasionally, until the tomato juices evaporate, about 5 minutes.
3 Mix in the mashed eggplant, Dhaba Spice and salt. Reduce the heat to medium-low and cook, stirring and mashing with the back of a wooden spoon occasionally, about 10 to 15 minutes. Take it off the flame and cool completely. Mix in the Greek-style plain yogurt or sour cream until completely incorporated. Transfer to a serving dish, and serve cold garnished with the fresh coriander sprigs.
NOTE Dhaba Spice can be replaced with garam masala, which can be more readily found premixed in stores.
Masala Pappadums
Pappadum, sometimes called papad, are dried disks of dough made from legume flours. They are often flavored with chili pepper, black pepper, garlic and cumin seeds. Some will be brittle and so thin that they’re almost translucent, while others will be relatively thick and made perhaps from a different kind of legume. Pappadums are a great way to bring additional flavor and texture to an Indian meal. Sometimes they are just the added touch that completes a meal. Cooked pappadums can be served as is or stuffed or topped with toasted coconut, chopped herbs, spice mixtures, ground meats and nuts. Here is a quick recipe for Masala Pappadums. I prefer and recommend the lijjat brand, just because they are known for their famous pappadums in India, and they are easily available around the world in Indian grocery stores.
Serves 4
Prep time: 10 minutes
Cook time: 4 minutes if using grill or gas flame, 30 seconds if deep-frying
4 store-bought pappadums, flavor of your choice
1 large red onion (about 1/2 lb/250 g), finely chopped
1 large tomato (about 1/2 lb/250 g), deseeded and finely chopped
4 tablespoons fresh coriander leaves (cilantro), chopped
2 fresh green chili peppers, deseeded and finely chopped
2 tablespoons chopped roasted peanuts Juice of 2 limes
1/4 teaspoon salt
1 teaspoon Chaat Masala (page 35)
1 Roast the pappadums over the open flame of a gas burner or over a BBQ grill (approximately 1 minute per disc, turning frequently to expose both sides evenly to the heat. They will crinkle up into beautiful shapes almost at once. Alternately, slide them one at a time into a large skillet filled with hot oil (325°F/160°C)—they will instantly start to expand and change color. With a pair of tongs, try to hold each one under the surface of the oil until the whole disk has cooked, 5 to 7 seconds per pappadum. Remove from the fryer, drain excess oil, and stack them to cool and become crisp. (Note: while the pappadum is still hot and soft, you may shape it up into a cone or a pocket for a stylish presentation.)
2 Toss the onion, tomato, fresh coriander leaves, green chili peppers, peanuts, lime juice and salt in a medium mixing bowl. Spread the mixture evenly on the pappadums. Right before serving sprinkle on the Chaat Masala.
HOW TO MAKE CRISPED PAPPADUMS There are several different ways to cook the pappadums, all of which should result in nicely crisped pappadums. The most common methods to crisp pappadums are to deep-fry them in oil or roast them over a gas burner or a grill. While still hot, they can be shaped into pockets, rolls or any desired shapes before they cool and become crisp. To make crisped pappadums, follow Step 1 for Masala Pappadums.
Pomegranate and Mint Potato Salad
Aloo aur Anardana ki Chaat
This yummy salad, garnished with fresh pomegranate seeds and mint, is ideal for a lazy Sunday brunch. The combination of extra-virgin olive oil, red pepper flakes, mint and pomegranate seeds is heavenly! Its sweet and tart, slightly spicy flavors go very well with Indian flatbreads and lentil dishes.
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
11/2 lbs (750 g) potatoes, peeled, boiled and diced
3/4 cup (125 g) split yellow peas (chana dal), soaked overnight and boiled until tender
1/2 cup (100 g) fresh pomegranate seeds (from 2 pomegranates)
4 tablespoons chopped fresh mint leaves
1 red onion (about 1/3 lb/150 g), diced
1 cup (150 g) red cherry tomatoes, halved
Lemon-Honey Dressing
3 tablespoons freshly-squeezed lemon juice
2 teaspoons honey
3 tablespoons extra-virgin olive oil
Salt, to taste
1/2 teaspoon dried red pepper flakes
2 teaspoons cumin seeds, toasted and coarsely ground
1 Whisk together all the ingredients for the Lemon-Honey Dressing in a small bowl until well blended. Set aside.
2 Mix together the potatoes, yellow split peas, 1/4 cup (50 g) of the pomegranate seeds, mint, onion and tomatoes in a large mixing bowl. Pour on the Lemon-Honey Dressing and toss gently.
3 Transfer to a glass serving bowl and sprinkle on the remaining 1/4 cup (50 g) of pomegranate seeds. Serve chilled.
TIPS FOR REMOVING POMEGRANATE SEEDS Cut off the crown end of the pomegranate and discard. Score the rind of the pomegranate lengthwise into about 4 to 6 segments, but be sure not to cut all the way through. Soak the pomegranate upside down in a bowl of cold water for 5 to 10 minutes. Working over the bowl of water, break apart the rind of the pomegranate and remove the seeds from the membrane with your fingers. The seeds will sink to the bottom of the bowl. With a slotted spoon, remove the rind and membrane from the bowl. Drain the seeds in a sieve. Pat the seeds dry with a paper towels. Use immediately or store in an airtight container in the refrigerator for up to 2 days.
Shrimp and Apple Salad
Jhinga ka salaad
This flavorful salad is my idea of the perfect light lunch. To make a simple variation of this salad, add thinly sliced garden vegetables, such as carrots and radish, and fresh mint for a light summer meal. Serve with Avocado and Roasted Cumin Raita (page 44) on the side.
Serves 4
Prep time: 15 minutes
Cook time: Cook time: 5 minutes
1 lb (500 g) fresh, medium-size shrimp (about 30 to 35), peeled, deveined and cut in half lengthwise
2 tablespoons oil
2 tablespoons freshly-squeezed lemon juice
2 teaspoons minced garlic
1/2 tablespoon Home-Style Garam Masala (page 35)
1 teaspoon salt
1 tablespoon tomato purée or tomato ketchup
1 small red bell pepper (about 1/4 lb/125 g), cut into 1/2-in (1.25-cm) dice
1 small red onion (about 1/4 lb/125 g), cut into 1/2-in (1.25-cm) dice
2 tomatoes (about 3/4 lb/350 g), quartered
2 fresh green chili peppers, slit open lengthwise and deseeded
2 tablespoons chopped fresh coriander leaves (cilantro)
1/4 cup (25 g) sliced almonds, toasted
1 apple, peeled cored and cut into thin wedges
4 cups (250 g) mixed salad greens
4 lemon wedges, for garnish
1 Combine the shrimp, 1 tablespoon of the oil, 1 tablespoon of the lemon juice, garlic, Home-Style Garam Masala and salt in a bowl. Toss to evenly coat the shrimp. Cover and place in the refrigerator to marinate for at least 1 and up to 2 hours.
2 Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat. Add the shrimp and sauté until slightly brown, about 3 to 4 minutes. Add the tomato purée and cook, while stirring, for 1 minute. Transfer to a mixing bowl and let cool. Add the diced bell pepper and onion and toss to combine. Refrigerate until chilled.
3 When ready to serve, add the tomatoes, green chili peppers, fresh coriander leaves, almonds and apple wedges. Toss and serve over mixed greens garnished with the lemon wedges.
NOTE If you don’t have a can of tomato purée already open, or have plans for making a tomato sauce in the near future, you can use an equal amount of tomato ketchup instead of the tomato purée, which gives the salad an underlying touch of sweet-tart flavor.
Samosas Three Ways
Samosas, a type of stuffed and fried pastry, are one of the most popular snack foods in India, and one of the most popular Indian foods worldwide. (They are often one of the first Indian foods to be sold in supermarkets outside India). They make excellent appetizers. Making them at home is simple, though making the samosa pastry dough does take some patience. You can use store-bought phyllo dough or puff pastry instead. Each of the filling variations is enough to fill four samosas, or one recipe of samosa pastry.
Serves 4
Prep time: 30 minutes
Cook time: 15 minutes
Samosa Pastry
2 cups (240 g) all-purpose flour
1/2 teaspoon salt
4 tablespoons plus 1 teaspoon oil
4 tablespoons water, plus more if needed
Potato and Peas Filling
4 tablespoons oil
1 teaspoon mustard seeds
1 onion (about 1/3 lb/150 g), diced
1 teaspoon ground coriander
1 teaspoon Asian chili powder or cayenne pepper
1 teaspoon salt
1/2 teaspoon ground turmeric
2 potatoes (about 1 1/4 lbs/600 g), peeled and diced
1 cup (130 g) green peas, fresh or frozen (shelled from 1 lb/500 g fresh pea pods or about half of one 10-oz/300-g package frozen peas)
Kheema Filling
4 tablespoons oil
1 large onion (about 3/4 lb/350 g), chopped
1 tablespoon tomato paste
2 fresh green chili peppers, minced
1 tablespoon chopped garlic
1 teaspoon Asian chili powder or cayenne pepper
1 teaspoon salt
1 teaspoon Home-Style Garam Masala (page 35)
1 cup (250 ml) water
1/2 lb (250 g) ground lamb
4 tablespoons chopped fresh coriander leaves (cilantro)
Paneer and Spinach Filling
1 potato (about 1/2 lb/250 g)
3 tablespoons oil
1 teaspoon cumin seeds
2 small green chili peppers, minced
1 onion (about 1/3 lb/150 g), chopped
1 cup (100 g) grated Paneer Cheese (page 83)
2 cups (100 g) packed spinach leaves, washed
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon Home-Style Garam Masala (page 35)
4 tablespoons chopped fresh coriander leaves (cilantro)
1 To make the Samosa Pastry: Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse bread-crumbs. Slowly add about 4 tablespoons water and form the dough into a stiff ball, adding more water if needed.
2 Knead the dough for about 5 to 7 minutes on a floured surface until smooth. Make a ball. Rub the remaining 1 teaspoon of oil on the surface and set aside for at least 30 minutes, making sure it is tightly wrapped with plastic wrap. While the Samosa Pastry is resting, make the samosa filling of your choice and proceed to Step 6.
3 To make the Kheema Filling: Heat the oil in a skillet over medium heat and fry the onion until soft and golden, about 3 to 4 minutes. Add the tomato paste, minced green chili peppers, chopped garlic, Asian chili powder or cayenne pepper, salt, Home-Style Garam Masala and water, and bring to a boil. Stir in the ground lamb, reduce the heat to low and simmer, covered, until the lamb is cooked and the mixture is thickened, about 15 to 20 minutes. Stir in the fresh coriander leaves and set aside to cool.
4 To make the Potato and Peas Filling: Heat the oil in a skillet over medium heat. Add the mustard seeds and when they start to pop, add the onion and fry until soft. Add the ground coriander, Asian chili powder or cayenne pepper, salt and ground turmeric, and cook, stirring constantly, for about 30 seconds. Add the potatoes and green peas. Cover and cook for 15 minutes, stirring frequently, until the potatoes are cooked. Remove from the heat and set aside.
5 To make the Paneer and Spinach Filling: Boil the potato in salted water until cooked, about 10 minutes. Drain and let cool slightly. Peel and mash in a small bowl. Set aside. Heat the oil in a skillet over medium heat. Add the cumin seeds, chili peppers and onion and fry for 3 to 5 minutes. Stir in the grated paneer, mashed boiled potato, spinach, ground turmeric, salt and Home-Style Garam Masala and cook until soft, about 4 minutes. Mix in the fresh coriander leaves and let cool.