My Indian Kitchen (26 page)

Aaam ki Lassi

Lassi, pronounced luh–see, is a very common cold yogurt drink made throughout India. There are many variations—some with fruits, spices or herbs depending on the season and geographic location. Mango lassi is probably the most popular of them all. If fresh mangoes are not available, you can buy mango pulp in cans from many supermarkets and most Asian stores. You can also make this recipe with fresh strawberries, bananas or peaches.

Serves 4

Prep time: 5 minutes if using canned mango purée, 15 minutes if using fresh mangoes

4 cups (1 kg) plain yogurt

2 tablespoons sugar, or to taste

3 ripe mangoes (about 3 lbs/1.5 kg), peeled and cut into chunks, or 3 cups (750 ml) canned mango pulp or purée

1/2 teaspoon ground cardamom, preferably freshly ground green cardamom seeds (from about 6 green cardamom pods) (see tip, page 145)

1 cup (135 g) crushed ice

Blend the ingredients in an electric blender until the yogurt is frothy. Pour into four 8-ounce (250-ml) glasses and serve.

Variations:

Salted Lassi

Compared to Sweet Mango Yogurt Lassi, this is a thinner version. Just combine 4 cups (1 kg) of plain yogurt, 2 cups (500 ml) of water, 1 cup (250 ml) of crushed ice, 2 teaspoons of salt, 1 teaspoon of toasted cumin seeds and 1 tablespoon of chopped fresh mint leaves in an electric blender and blend. Pour into four 8-ounce (250-ml) glasses and serve.

Masala Spiced Lassi

This spicy and refreshing drink is perfect for a hot summer day. Just combine 4 cups (1 kg) of plain yogurt, 6 tablespoons of chopped fresh coriander leaves (cilantro), about 20 fresh mint leaves, 1 small fresh green chili pepper, 1 teaspoon of salt, 1 teaspoon of toasted cumin seeds and 1 cup (135 g) of crushed ice in an electric blender and blend until smooth and frothy. Pour into four 8-ounce (250-ml) glasses and serve.

Pistachio Lassi

This lassi, which is served at roadside cafés and restaurants in India, is said to help the body digest hot and spicy food. As a variation, fruit purées can be added to this recipe. Just combine 2 cups (500 g) of plain yogurt, 4 teaspoons of sugar, 2 cups (500 ml) of water, 1 teaspoon of ground cardamom, 1 cup (135 g) of crushed ice and 6 tablespoons of crushed pistachios in an electric blender and blend until smooth and frothy. Pour into four 8-ounce (250-ml) glasses and serve.

Ginger Cardamom Chai

Adrak Masala Chai

Chai is a generic term for tea in India. The popularity of masala chai (spiced tea) has spread around the world. Sipping on a hot cup of this chai is a perfect way to unwind after a long day of work or finish a good meal. For me, chai is the first drink of the morning. In fact, for most of the Indians I know, having a cup of tea in the morning is like religion. We probably got this habit as a gift from the British, who ruled India for almost 100 years from the mid-1800s to the mid-1900s. I like to use whole milk in my tea, but nonfat milk works well too. Typically Indians add sugar to the chai while boiling the milk, but in this recipe I suggest adding it later as per the tastes of your guests. I prefer to use English breakfast tea to make this recipe. Serve this spiced beverage with Pistachio Biscotti (page 146) or Almond Butter Cookies (page 153).

Serves 2

Prep time: 5 minutes

Cook time: 10 minutes

2 cups (500 ml) water

1/4 teaspoon fennel seeds

One 1-in (2.5-cm) piece peeled fresh ginger, lightly crushed

6 green cardamom pods, crushed

1/2 cup (125 ml) milk

2 teaspoons loose black tea leaves or 1 black tea bag, preferably English breakfast

Sugar, for serving

1 Bring the water, fennel seeds, ginger and cardamom to a boil in a medium saucepan over high heat. Lower the heat to medium and continue to boil another minute to extract maximum flavor.

2 Add the milk and bring to a boil once again. Add the tea leaves and remove from the heat. Cover the pan and set aside to steep for about 3 minutes.

3 Pour the mixture through a strainer into 2 teacups. Discard the spices. Serve hot with sugar on the side.

Indian Lemonade

Desi Limbu Pani

This refreshing summer drink is a common beverage of choice in most parts of India. In addition to the classic Indian lemonade, I’ve included three variations: raspberry, watermelon and ginger.

Serves 4

Prep time: 10 minutes

2 cups (500 ml) water

2 cups (500 ml) sparkling water or club soda

11/2 cups (300 g) sugar

1 cup (250 ml) freshly-squeezed lime or lemon juice (from about 8 limes or 4 to 6 lemons)

Combine all the ingredients in a large container or pitcher with a lid and shake or stir to combine, until the sugar is dissolved. Chill and serve in four, tall 8-ounce (250-ml) glasses filled with ice.

Variation:

Raspberry

This is a perfect summer drink that complements most Indian meals. Just combine 4 cups (1 liter) of water, 1/2 cup (100 g) of sugar, or to taste, the juice of 3 lemons, and 2 cups (150 g) of raspberries in a blender. Blend until smooth. Serve in four, tall 8-ounce (250-ml) glasses filled with ice. Garnish with fresh raspberries and lemon slices. Note : this recipe can be made with strawberries too.

Watermelon

Just blend together 6 cups (900 g) of seeded and cubed watermelon, 1/2 cup (100 g) of sugar, or to taste, the juice of 3 lemons and few fresh mint sprigs in a food processor. Strain and chill. Serve cold in 2 tall 8-ounce (250-ml) glasses filled with ice. Garnish this drink with thin slices of watermelon and lemon and a sprig of mint.

Ginger

This drink is ideal as a chaser at a cocktail party, and it is a perfect after dinner drink as ginger is considered a digestive. To make, combine one 6-inch (15-cm) piece of peeled and coarsely chopped fresh ginger and 1/2 cup (125 ml) of water in a blender and process to a make a ginger juice. Pass it through a strainer. Set aside the juice. In a large pitcher. Combine the ingredients for Indian Lemonade and the fresh ginger juice and mix until the sugar is dissolved. Chill and serve cold in four tall 8-ounce (250-ml) glasses filled with ice.

Shopping Guide

Indian markets can seem intimidating at first, but a trip to one is well worth it, and may also encourage you to be adventurous and experiment with new ingredients. I always appreciate the range of fresh produce, spices and dry foods, such as rice and Indian lentils, available at such markets, and which tend to be more economically priced than at regular supermarkets. Here are few of my favorite stores for Indian food and spices. Many of these stores also sell Indian clothes, specialized Indian cookware, and Indian music and Bollywood movie CDS.

Bharat Bazaar

11510 West Washington Boulevard

Los Angeles, CA 90066

(310) 398-6766

Bombay Spice House

1036 University Avenue

Berkeley, CA 94702

(510) 845-5200

Bombay Bazaar

548 Valencia Street

San Francisco, CA 94100

(415) 621-1717

Coconut Hill Indian Market Place

554 South Murphy Avenue

Sunnyvale, CA 94086

(408)737-8803

http://coconuthill.com/

(Three store locations, plus a South Indian eatery called Tiffin)

Foods of India

121 Lexington Avenue

New York, NY 10016

(212) 683-4419

Kalustyan’s

123 Lexington Avenue

New York, NY 10016

(212) 685-3451, (800) 352-3451

www.kalustyans.com

Patel Brothers

2600 West Devon Avenue

Chicago, IL 60631

(773) 262-7777, (773) 764-1857

www.patelbros.com

(The above location in Chicago is their flagship store, they have stores all over the U.S.—see website for locations.)

Asia Imports, Inc.

1840 Central Avenue NE

Minneapolis, MN 55418

(612) 788-4571

www.asiaimportsinc.com

SOME GOOD ONLINE RESOURCES FOR INDIAN INGREDIENTS ARE:

Vanns Spices, Ltd.

www.vannsspices.com

In addition to the website, their spices are available at gourmet food stores throughout the country (check website for locations).

Penzeys Spices

www.penzeys.com

In addition to the website, their spices are available at gourmet food stores throughout the country (check website for locations).

Morton and Bassett Spices

www.mortonbassett.com

Shop Indian

www.ishopindian.com

Spice Sage

www.myspicesage.com

Ethnic Grocer

www.theethnicgrocer.com

Indian Blend

www.indianblend.com

Indian Foods Company

www.indianfoodsco.com

To locate any Indian grocery store and a good resource for anything Indian go to:

http://thokalath.com/

Acknowledgments

I enjoyed the process of making My Indian Kitchen, and I could not and would not have finished it without the significant influence and inspiration of many people.

Thanks to my mom and dad, who gave me the gift of taste, my talent and passion for cooking and, most of all, the freedom to follow my passion for good food. And to my wonderful, loving family, who support and motivate me to pursue my dreams and realize my passion and love for cooking.

And to all the wonderful and talented people who helped put this cookbook together, including everyone at Tuttle Publishing, especially Holly Jennings, my editor, for her stellar advice and longstanding support, and Eric Oey, who guided me and the vision for this book. A big thank you to Jaden Hair, blogger and author of The Steamy Kitchen Cookbook, who connected me to Holly, which lead to making my vision a reality. I’d like to thank Sambrita Basu, a dear friend and a gifted writer who was always there a phone call away to help me voice some of my thoughts into words that are in the book today.

The talented photographer Jack Turkel, who skillfully made my vision for the food and settings come alive in the photographs, and for making the food look luscious.

The teachers and mentors at the hotel management school in Manipal, India, and also at the Culinary Institute of America, for teaching me the discipline and fundamentals of cooking.

There are many more people, friends and mentors that I would like to thank, but can’t possibly fit on this page. To them I offer big thanks for their continuous support and belief in me.

Index

A

Aachari Gosht 119

Aam Ki Baraf Malai 143

Adrak Masala Chai 153

Adraki Gobhi 86

ajwain seeds 35

Almond Butter Cookies 148

almond flour 148

almonds 42, 57, 118, 126, 128, 148, 149

Akhroth aur Hara Phool Gobi ka Soop 66

Aloo aur Anardana ki Chaat 56

Aloo aur Makki ki Tikki 52

Aloo Paratha 139

Aloo Pudina Pulao 133

amchoor 35

apple 57, 150

Aromatic Spice Mix 33

Asafetida 23, 35, 67, 91

Asian chili powder or cayenne pepper 23, 34, 35, 41, 42, 43, 46, 47, 51, 52, 53, 58, 61, 68, 69, 70, 73, 74, 75, 79, 80, 85, 86, 87, 88, 97, 98, 101, 102, 103, 108, 112, 115, 119, 126

Avocado and Roasted Cumin Raita 44

avocadoes 44

B

Baingan Bharta 84

Baingan ki Chutney 54

Baked Garlic Naan 134

baking powder 61, 134, 146, 148

Basmati Rice with Whole Spices 132

bay leaves 23, 35, 53, 66, 67, 115, 126, 128

Beans Poriyal 82

beef 53, 116

beet 46

bell pepper 57, 81, 85, 90, 101, 103

Bengali Aloo 81

Bengali Bhuni Macchi 104

Bengali Potatoes with Spices 81

Bhindi Subzi 87

Bhuna Masala 33

Bhuna Masala Murg 109

Bhuni Lamb Chops 121

Bhuni Masala Macchli 97

Bhuni Pulao 130

Bhutta 79

Black-Eyed Peas and Rice 127

Black-Eyed Peas with Mushrooms 72

bread, naan, pita 117

broccoli florets 66, 80

Broccoli Soup with Walnuts 66

butter 41, 66, 70, 75, 110, 112, 139, 147, 148

C

cabbage 130

cashew 126

Cardamom Apple Kheer 149

cardamom pods 23, 33, 34, 35, 41, 42, 53, 66, 115, 118, 125, 126, 128, 132, 147, 153

ground cardamom 144, 145, 148, 149, 152

Carrot Yogurt Slaw 46

carrots 46, 78, 80, 130

cauliflower 86

florets 80

Cauliflower with Ginger and Cumin 86

celery seeds 31

Chai Crème Brûlée 147

Chaat Masala 35

Chapati 136

chicken breasts 108

chicken drumsticks 108

chicken thighs 109

chicken, boneless pieces 110

chicken, whole 110, 112, 115, 128

Chicken Curry in a Hurry 109

Chicken Tikka Masala 111

Chili Shrimp with Curry Leaves and Coconut 103

Chukandar aur Annanas Raita 46

Chana Masala 69

chili peppers 23

fresh green chili peppers 23, 35, 39, 40, 43, 45, 46, 50, 52, 53, 54, 55, 57, 58, 60, 61, 62, 67, 68, 69, 70, 73, 74, 75, 78, 80, 84, 85, 90, 91, 98, 101, 105, 109, 110, 112, 115, 116, 117, 118, 120, 121, 125, 126, 128, 131, 133, 139

dried red chili peppers 23, 32, 34, 38, 40, 43, 47, 67, 69, 74, 80, 82, 84, 90, 98, 103, 116, 119, 129, 130, 131

dried red pepper flakes 23, 56

cinnamon 24, 32, 33, 34, 35, 41, 53, 66, 72, 84, 110, 115, 116, 125, 126, 128, 147

cloves 33, 34, 35, 50, 66, 110, 126, 128, 132, 147

ground cloves 118

coconut

coconut milk 24, 71, 78, 102, 105, 110, 125

coconut meat 24

shredded coconut 24, 32, 34, 40, 62, 78, 82, 84, 98, 103, 110, 116

Coconut Chicken Curry 110

Coconut Shrimp Biriyani 125

coriander leaves 24, 35, 40, 42, 44, 45, 46, 50, 52, 53, 54, 55, 57, 58, 60, 61, 62, 67, 68, 69, 71, 72, 73, 74, 75, 78, 80, 84, 86, 89, 90, 91, 94, 98, 99, 100, 101, 103, 108, 109, 110, 115, 117, 120, 121, 125, 126, 128, 130, 131

coriander seeds 24, 32, 33, 34, 35, 38, 52, 53, 58, 61, 69, 72, 73, 86, 90, 95, 102, 108, 116, 117

ground coriander 51, 72, 73, 74, 75, 78, 82, 84, 86, 87, 88, 89, 103, 110, 115, 119, 126