My Indian Kitchen (9 page)

3 Pour the flavored oil over the carrot mixture. Add the lemon juice and toss gently. Serve cold topped with the mint leaves.

Green Mango Pickle Harae Aam ki Chutni

My friend’s son, all of nine years, goes rock climbing on weekends. Call me old fashioned… but does that even come close to the thrill of climbing guava and mango trees, and taking challenges from friends as to who can reach the highest branch with the plumpest, juiciest fruit? Like probably every child growing up in India, I have fond memories of climbing mango trees or aiming a slingshot at a neighbor’s mango tree—I have even been chased by an irate mali (gardener) and sometimes the owner of the property. As a kid, I used to snack on diced raw green mangoes simply dipped in chili powder and salt. Later I learned how to make this into a pickle in my home kitchen in India and it remains one of my favorite condiments. There are thousands of different variations of mango pickle recipes, and you will find a version of it in every home, no matter where you are in India. This recipe is one of my favorites. Don’t be alarmed by the amount of chili powder used in this recipe. Indian pickles are indeed very potent and are flavored with a lot of salt, chili peppers and oil, which helps to preserve them. Serve Green Mango Pickle with any rice dish. I love to eat this pickle with Lemon Rice with Peanuts (page 129) or Tamarind Rice (page 131) and wash it all down with a glass of Salted Lassi (page 152). This pickle will keep nicely in the refrigerator for a couple of months.

Makes about 3 cups (500 g)

Prep time: 15 minutes plus 8 hours for resting the mangoes in salt

Cook time: 10 minutes

3 green mangoes (1 1/4 lbs/600g total), peeled and cut into small dice (about 1/4-in/6-mm)

3/4 cup (75 g) salt

11/2 cups (375 ml) oil

1 tablespoon black mustard seeds

1 teaspoon fennel seeds

1 teaspoon fenugreek seeds

2 dried red chili peppers, broken into small pieces

10 fresh or dried curry leaves

2 tablespoons ground turmeric

1/2 cup (50 g) Asian chili powder or cayenne pepper

1 Place the diced mangoes in a medium bowl. Sprinkle the salt over the top, toss and set aside for 6 to 8 hours. Drain the liquid from the mango and set aside.

2 Heat the oil in a skillet over medium heat; add the mustard seeds, fennel seeds, fenugreek seeds, dry red chili peppers and curry leaves. When the seeds splutter, turn the heat off and add the mangoes, turmeric and Asian chili powder or cayenne pepper. Mix well and cool completely. Store the pickle in a clean sterilized jar. This pickle tastes better as it ages. Refrigerate after opening.

In this chapter, you will learn how to make some of my favorite appetizers, ranging from fritters, crispy fish fingers, Indian-spiced meatballs, and kebabs, to the famous samosa, or stuffed and fried turnovers. Many are served with chutneys and all go great with drinks. To balance out the meal—these tasty appetizers are not exactly fat-free—I included some healthy and flavorful salads, which will no doubt be appreciated by all your guests!

Appetizers and salads are a very important part of an Indian meal. Typically, salads are served with the meal rather than as a first course, whereas appetizers may be served either some time before the meal or at “tea time” with a cup of steaming hot masala (spiced) tea. In most Indian families, tea time is in the early evening or late afternoon, with dinner following a few hours later. Appetizers are usually spicy in taste, can also be eaten as a light snack served at tea time or before a meal.

Most Indian meals usually contain a salad and/or chutney. In comparison with the more heavily spiced chutneys, Indian salads are very lightly spiced and are usually made with either fresh fruits or vegetables. It is not very common to eat a salad made with poultry or seafood in India. Shrimp and Apple Salad (page 57) is not a traditional dish; it is my take on a seafood salad with Indian flavors which I enjoy eating as a light lunch.

Shrimp Bruschetta

These simple but innovative bruschetta with an Indian twist are delicious served as finger food at cocktail parties or as a starter. Best of all, these bruschetta can be whipped up at a moment’s notice, allowing you to feed unexpected guests and look like a gourmet cook. Try not to eat them all yourself while you make them.

Serves 4

Prep time: 15 minutes

Cook time: 10 minutes

4 large cloves garlic

2 tablespoons oil

1/2 teaspoon black mustard seeds

5 fresh or dried curry leaves

1 cup (250 g) shallots, sliced

1/2 lb (250 g) fresh, medium-size shrimp (about 15 to 18), peeled, deveined and cut in half lengthwise

1/4 teaspoon crushed red pepper

1/4 teaspoon ground turmeric

1 small fresh green chili pepper, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1 baguette, cut into 1/2-in (1.25-cm) slices on the bias

Extra-virgin olive oil, for drizzling over toasts

2 tablespoons chopped fresh coriander leaves (cilantro) (optional)

1 Smash 3 of the garlic cloves with the side of a large knife. Leave the remaining clove whole.

2 Heat the oil in a large skillet or wok over high heat. Add the mustard seeds and, when they start to pop, add the 3 smashed garlic cloves, curry leaves and sliced shallots. Cook, stirring, 3 to 4 minutes or until the shallots are soft.

3 Stir in the shrimp, crushed red pepper, turmeric, green chili pepper, lemon juice and salt. Cook for 2 to 3 minutes or until the shrimp are cooked. Taste for seasoning and add more salt if needed. Set aside.

4 Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp mixture. Garnish with the fresh coriander leaves. Serve warm or at room temperature.

Crispy Masala Fish Fingers

Macchi Kae Pakorae

Here is an Indian version of pub-style fried fish. Buy the freshest fish available and be sure to use clean oil for deep-frying. I like to use cod for this recipe. Other suitable fish for this recipe are tilapia, snapper, halibut, sea bass, whiting and sea bream. Serve with Plum Tomato Chutney with Mustard Seeds (page 38) and a glass of chilled ale for a delicious cocktail snack.

Serves 4

Prep time: 20 minutes

Cook time: 15 minutes

4 skinless, white fish fillets (about 11/2 lbs/750 g), such as tilapia or halibut, cut into thin strips, about 1/2-in (1.25-cm) thick

Juice of 2 lemons

Salt

1/2 tablespoon ground coriander

1 cup (120 g) all-purpose flour

11/4 cups (300 ml) water

One 2-in (5-cm) piece fresh ginger, peeled and minced

1 tablespoon minced garlic

1 teaspoon cumin seeds

1 teaspoon Asian chili powder or cayenne pepper

2 tablespoons minced fresh mint leaves

Oil, for deep-frying

Lemon wedges, for serving

1 Wash and clean the fish strips and pat dry on paper towels. Combine the lemon juice, 1/2 teaspoon of salt and coriander in a bowl. Add the fish strips and let marinate for 1 hour in the refrigerator. Remove the fish from the marinade and place on paper towels to remove any excess liquid.

2 Stir the flour and water together in a medium bowl until completely smooth. Add the ginger, garlic, cumin seeds, Asian chili powder or cayenne pepper and mint leaves.

3 Heat 2 inches of oil in a kadhai, small wok or large saucepan over medium heat to 325°F (160°C) on a deep-fry or candy thermometer. To gauge the temperature of the oil without a thermometer, drop a piece of bread about 1-inch (2.5-cm) square into the oil, turning the piece of bread often as the oil heats up. When the oil reaches 325°F (160°C), the bread will begin to brown quickly and turn golden brown all over—like a crouton—in about 40 seconds. Dip the fish fingers into the flour mixture to evenly coat, and deep-fry until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a serving dish and serve hot with lemon wedges.

Crunchy Potato and Corn Croquettes

Aloo aur Makki ki Tikki

These potato cakes are packed with crunchy corn, very simple to prepare and is one of India’s popular comforting street food. These are traditionally served topped with Northern Chickpea Curry (page 69) and Mint Chutney (page 39) as a perfect teatime snack. If you don’t have time to prepare homemade chutney, try serving it with store-bought Asian chili sauce— one of my favorite and delicious time-saving shortcuts.

Makes 12 to 14 croquettes

Prep time: 30 minutes plus 1 hour to chill the patties

Cook time: 10 minutes

1 lb (500 g) potatoes, boiled and mashed

1/2 cup (100 g) corn kernels, fresh or frozen

4 fresh green chili peppers, minced

4 tablespoons chopped fresh coriander leaves (cilantro)

3 teaspoons Chaat Masala (page 35)

1 teaspoon salt

1 cup (90 g) dried bread crumbs

2 tablespoons oil

1 Mix together the mashed potatoes, corn, green chili peppers, chopped fresh coriander leaves, Chaat Masala and salt in a large bowl until well blended.

2 Spread the bread crumbs on a plate or in a shallow bowl. Using your hands moistened with water, roll a small ball, about the size of a golf ball, of the potato mixture and dump it into the plate or bowl with the bread crumbs. Roll the ball around in the bread crumbs until coated. Then press down on the ball to form a flattened 2 to 3-inch (5 to 7.5-cm) round cake. Press the cake on the bread crumbs to evenly coat and put it on a plate. Continue to shape the rest of the mixture into cakes. Chill at least for 1 hour.

3 Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat and fry the first batch of cakes—6 to 7 at a time—until golden brown, about 3 to 4 minutes on each side. Heat the remaining 1 tablespoon of oil in the skillet and fry the remaining cakes. Drain on paper towels. Serve hot.

Spicy Paneer Cheese Kebabs

Panner Kae Kebab

This is a variation on the classic tandoori appetizer known as paneer tikka. In this version, paneer cheese is marinated with spiced sour cream and cooked under a broiler. These kebabs can be served as a part of an elaborate Indian meal or as an appetizer. Because they’re equally delicious at room temperature, they make a great picnic food as well.

Serves 6

Prep time: 15 minutes

Cook time: 15 minutes

1 cup (230 g) thick, Greek-style plain yogurt or sour cream

1 tablespoon minced garlic

2 tablespoons peeled and minced fresh ginger

1 teaspoon Chaat Masala (page 35)

11/2 teaspoons Home-Style Garam Masala (page 35)

3 teaspoons Asian chili powder or cayenne pepper

1 fresh green chili pepper, minced

1/2 teaspoon cumin seeds, toasted and ground

1/2 teaspoon coriander seeds, toasted and ground

1 teaspoon salt

1/2 lb (250 g) paneer cheese cut into 3-in (7.5-cm) pieces about 1/2-in (1.25-cm) thick

Lemon wedges, for garnish

1 Mix together the Greek-style plain yogurt or sour cream, garlic, ginger, Chaat Masala, Home-Style Garam Masala, Asian chili powder or cayenne pepper, green chili pepper, cumin, coriander and salt in a medium bowl.

2 Place the paneer cheese in a mixing bowl. Pour the yogurt mixture over the paneer and gently mix together, making sure that all the paneer pieces are well coated. Cover and marinate in the refrigerator for 3 to 4 hours.

3 Preheat the broiler to high, making sure the rack is close to the heat source to ensure a golden brown color. Grease a sheet pan.

4 Drain the marinade and transfer the paneer cheese piece by piece to the sheet pan.

5 Broil on the top rack until golden brown, about 5 minutes on each side. Do not overcook as paneer will toughen. Serve hot with lemon wedges.

Spiced Meatballs

Sukka Kofta

Petite and light, these meatballs are the perfect finger food—enough to whet your guests’ appetites, but not enough to fill them. For a unique and flavorful twist, sometimes I like to make them with Dhaba Spice (page 34). Simply replace the coriander, cumin, Asian chili powder, and Home-Style Garam Masala with Dhaba Spice. Though lamb is the traditional choice, ground beef can be used instead of lamb—it works really well in this recipe.

Makes 30 meatballs

Prep time: 30 minutes

Cook time: 15 minutes

1 lb (500 g) ground lamb or beef

4 tablespoons chopped fresh coriander leaves (cilantro)

1 fresh green chili pepper, minced

1/4 teaspoon coriander seeds, crushed

1/4 teaspoon cumin seeds, crushed

1/4 teaspoon Asian chili powder or cayenne pepper

1/2 teaspoon Home-Style Garam Masala (page 35)

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup (45 g) dried bread crumbs

1/2 cup (60 g) all-purpose flour

4 tablespoons oil

Two 1-in (2.5-cm) cinnamon sticks

5 green cardamom pods

2 bay leaves

1 teaspoon fennel seeds

2 tablespoons thick, Greek-style plain yogurt or sour cream

2 tablespoons tomato purée

1 cup (250 ml) warm water

1 Line a sheet pan with plastic wrap.

2 Combine the ground lamb or beef, fresh coriander leaves, green chili pepper, coriander, cumin, Asian chili powder or cayenne pepper, Home-Style Garam Masala, salt, egg and bread crumbs in a large mixing bowl. Mix well using your hands.

3 Dip your hands in water and form about 30 meat balls, each about the size of a golf ball. Place on the prepared tray. Cover with plastic wrap and place in the refrigerator for 15 minutes to chill.

4 Spread the flour on a plate. Roll the meatballs in the flour and shake off any excess.

5 Heat the oil in a large nonstick skillet over medium heat. Add the cinnamon sticks, cardamom pods, bay leaves and fennel, and quickly stir. Immediately place the meatballs in the skillet in a single layer and fry them until they are browned on all sides, about 10 minutes.

6 Beat together the Greek-style plain yogurt or sour cream, tomato purée and warm water in a small bowl. Pour this mixture all over the meatballs. Cover, reduce the heat to low and simmer for 20 to 30 minutes, making sure the meatballs are not sticking to the bottom of the skillet.