Read Online Easy Indian Cooking by Hari Nayak - Free Book Online Page A
Authors: Hari Nayak
Ads: Link
tableside.
grilled chicken with apple compote
Serves 4
Preparation 10 minutes
Cooking 20 hour
This dish was inspired by the flavor of kokum, a fruit very common to the Indian west coast, which is used in various dishes to impart a naturally sour taste. When this note of sourness is combined with apple compote, it gives an addictive sweet and sour taste to the dish. A trip to an Indian grocery store or an online source is needed to get the kokum. Although there is not a real substitute for the flavor of kokum, I suggest replacing it with raisins if necessary. I often like to pair this dish with Yellow Pear and Cherry Tomato Salad with Cumin (page 31) when I’m in the mood for a simple, yet exotic entertainment menu.
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon cardamom seeds extracted from the pods
1-in (2.5-cm) piece cinnamon stick
1 onion, coarsely chopped
1 tablespoon peeled and chopped fresh ginger
½ teaspoon ground cloves
1 teaspoon Asian chili powder or ground cayenne pepper
¼ cup (65 ml) oil
Juice of 1 lemon
Salt, to taste
4 boneless chicken breasts (about
1 lb/500 g total), trimmed of excess fat
Apple Compote
2 tablespoons butter
2 Granny Smith apples, peeled, cored and chopped
½ cup (125 ml) apple cider
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
2 tablespoons seeded and chopped kokum (or raisins)
1 Place a small, dry skillet over low heat and toast the coriander, cumin, cardamom and cinnamon until aromatic. Grind the toasted spices to a fine powder using a spice or coffee grinder.
2 Place the onion, ginger, ground cloves, Asian chili powder, oil, lemon juice and salt in a blender or food processor and process until smooth.
3 Combine the ground, toasted spices with the onion paste in a bowl and thoroughly mix.
4 Slather the spice paste all over the chicken, cover, and place in the refrigerator to marinate for 2 to 4 hours.
5 While the chicken is marinating, make the Apple Compote: Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook, stirring until caramelized, about 5 minutes. Add the apple cider and cook until the liquid had evaporated, about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.
6 Preheat the grill to medium heat. Grill the chicken pieces for 5 minutes on each side, or until the chicken is tender and cooked with the meat white in the center. Serve hot, topped with the compote.
CHAPTER FOUR
meat
To Westerners, India is thought of as being a largely vegetarian country, and yet this is not necessarily true. To a larger extent than in the West, religious beliefs, rather than personal preference, dictate what a person will eat. Meat dishes are eaten in almost all regions of India. Whereas meat-eating Hindus and Muslims like lamb and chicken, Christians prefer pork and beef.
Meat became popular within Indian society during the Mughal rule and later on during the British rule in India. Military invasions and India’s trade routes have left a marked foreign influence on the type of meat that is eaten and styles in which it is prepared— vindaloo from the Portuguese, kebabs and pilafs (pulaos) from the Greeks and Persians are examples of such influences. The methods of cooking meat in the south produce different flavors and use local produce, such as coconut, tamarind and curry leaves. Dishes from the south are hotter and spicier than those from the north. More often than not, these curries involve long and slow simmering to extract the juices from the meat.
There are hundreds of ways to prepare meat in the Indian style. It is quite often minced to make various kinds of kebabs and koftas . It is also used in stews, mixed with lentils, and often just braised with spices and eaten with bread or rice. All the dishes in this chapter are treated as the main dish in a meal, with the side dishes—appetizers, vegetables and
grilled chicken with apple compote
Serves 4
Preparation 10 minutes
Cooking 20 hour
This dish was inspired by the flavor of kokum, a fruit very common to the Indian west coast, which is used in various dishes to impart a naturally sour taste. When this note of sourness is combined with apple compote, it gives an addictive sweet and sour taste to the dish. A trip to an Indian grocery store or an online source is needed to get the kokum. Although there is not a real substitute for the flavor of kokum, I suggest replacing it with raisins if necessary. I often like to pair this dish with Yellow Pear and Cherry Tomato Salad with Cumin (page 31) when I’m in the mood for a simple, yet exotic entertainment menu.
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon cardamom seeds extracted from the pods
1-in (2.5-cm) piece cinnamon stick
1 onion, coarsely chopped
1 tablespoon peeled and chopped fresh ginger
½ teaspoon ground cloves
1 teaspoon Asian chili powder or ground cayenne pepper
¼ cup (65 ml) oil
Juice of 1 lemon
Salt, to taste
4 boneless chicken breasts (about
1 lb/500 g total), trimmed of excess fat
Apple Compote
2 tablespoons butter
2 Granny Smith apples, peeled, cored and chopped
½ cup (125 ml) apple cider
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
2 tablespoons seeded and chopped kokum (or raisins)
1 Place a small, dry skillet over low heat and toast the coriander, cumin, cardamom and cinnamon until aromatic. Grind the toasted spices to a fine powder using a spice or coffee grinder.
2 Place the onion, ginger, ground cloves, Asian chili powder, oil, lemon juice and salt in a blender or food processor and process until smooth.
3 Combine the ground, toasted spices with the onion paste in a bowl and thoroughly mix.
4 Slather the spice paste all over the chicken, cover, and place in the refrigerator to marinate for 2 to 4 hours.
5 While the chicken is marinating, make the Apple Compote: Cook the butter in small saucepan over high heat until golden brown. Add the apples and cook, stirring until caramelized, about 5 minutes. Add the apple cider and cook until the liquid had evaporated, about 5 to 7 minutes. Mix in the coriander, cumin and kokum and cook for 1 minute. Set aside until ready to use.
6 Preheat the grill to medium heat. Grill the chicken pieces for 5 minutes on each side, or until the chicken is tender and cooked with the meat white in the center. Serve hot, topped with the compote.
CHAPTER FOUR
meat
To Westerners, India is thought of as being a largely vegetarian country, and yet this is not necessarily true. To a larger extent than in the West, religious beliefs, rather than personal preference, dictate what a person will eat. Meat dishes are eaten in almost all regions of India. Whereas meat-eating Hindus and Muslims like lamb and chicken, Christians prefer pork and beef.
Meat became popular within Indian society during the Mughal rule and later on during the British rule in India. Military invasions and India’s trade routes have left a marked foreign influence on the type of meat that is eaten and styles in which it is prepared— vindaloo from the Portuguese, kebabs and pilafs (pulaos) from the Greeks and Persians are examples of such influences. The methods of cooking meat in the south produce different flavors and use local produce, such as coconut, tamarind and curry leaves. Dishes from the south are hotter and spicier than those from the north. More often than not, these curries involve long and slow simmering to extract the juices from the meat.
There are hundreds of ways to prepare meat in the Indian style. It is quite often minced to make various kinds of kebabs and koftas . It is also used in stews, mixed with lentils, and often just braised with spices and eaten with bread or rice. All the dishes in this chapter are treated as the main dish in a meal, with the side dishes—appetizers, vegetables and
Similar Books
