Read Online How to Cook Indian by Sanjeev Kapoor - Free Book Online
Authors: Sanjeev Kapoor
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pulp
2 tablespoons grated cane jaggery
½ teaspoon table salt
1. Peel and pit the mangoes and cut the flesh into ½-inch (1-cm) cubes. You should have about 1½ cups (375 grams)mango.
2. Put the coconut, chiles, mustard seeds, tamarind pulp, and ¼ cup (50 ml) water in a food processor and process to a coarse paste. Add the jaggery and a few of the mango pieces, and process.
3. Put the mangoes in a medium bowl. Add the ground mixture and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to chill for about 30 minutes.
4. Serve cold.
Beet Raita
Beets with yogurt and spices
You can use yellow or red beets for this cooling side dish.
Serves 4.
2 medium beets, tops removed
3 cups (750 grams) plain yogurt
1 teaspoon ground roasted cumin (page 32)
1 teaspoon red chile powder
1 teaspoon table salt
1. Wash the beets thoroughly under running water to remove any mud.
2. Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. When the water comes to a boil, add the beets. Bring to a boil, then lower the heat to medium and cook for 35 to 40 minutes or until the beets are tender. Drain and set aside to cool to room temperature.
3. Peel the beets and dice them. Set aside.
4. Put the yogurt in a large bowl and beat with an immersion blender until very smooth. (You can also strain the yogurt through a double layer of cheesecloth to get a perfectly smooth consistency.)
5. Add the beets to the yogurt. Add the cumin, chile powder, and salt. Stir well. Put in the refrigerator to chill for at least 30 minutes before serving.
Red beets will bleed and change the color of the yogurt to dark pink. Plan the rest of your meal accordingly so that the colors are well coordinated.
Burani
Garlic yogurt
Use Greek yogurt to prepare this tangy, garlicky side dish. It is usually served alongside biryani (pages 467-487).
Serves 4.
2 cups (550 grams) plain Greek yogurt
25 to 30 cloves garlic, puréed
½ teaspoon table salt
1 teaspoon black salt
½ teaspoon red chile powder
¼ cup (50 ml) milk
1. Put the yogurt in a bowl. Add the garlic, table salt, black salt, and chile powder, and whisk until well blended. Add the milk and whisk again.
2. Spread a double layer of cheesecloth over another deep bowl, pour the raita over the cloth, gather the edges, and squeeze the mixture through the cloth to get a smooth raita. Discard the solids.
3. Put in the refrigerator to chill for at least 30 minutes before serving.
Buz Vangun
Roasted-eggplant yogurt
Serve this roasted-eggplant-and-yogurt dish as a dip or use it as a spread for crackers or bread.
Serves 4.
1 large eggplant
1 teaspoon vegetable oil
1 cup (250 grams) plain yogurt
¼ teaspoon red chile powder
½ teaspoon ground roasted cumin (page 32)
2 green chiles, stemmed and minced
Pinch of asafetida
¾ teaspoon table salt
1. Wash the eggplant and rub it with the oil. Make long slits in it and roast over a medium gas flame or a charcoal grill, turning it with tongs, for 15 minutes or until the inside is soft and the skin is completely charred.
2. Put the eggplant in a bowl of cold water to cool to room temperature. Peel and mash the eggplant in a medium bowl.
3. Whisk the yogurt until smooth.
4. Add the yogurt, chile powder, cumin, chiles, asafetida, and salt to the eggplant. Stir well.
5. Put in the refrigerator to chill for at least 30 minutes before serving.
Cauliflower Koshimbir
Cauliflower salad
This savory dish can be served as a side or as a warm salad. If you don’t have a steamer, you can cook the grated cauliflower in a microwave oven.
Serves 4.
1 medium head cauliflower, grated
1 green chile, stemmed and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon grated fresh coconut (or frozen unsweetened coconut)
2 teaspoons freshly squeezed lemon juice
½ teaspoon table salt
½ teaspoon sugar
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
Pinch of asafetida
1. Place a steamer with 2 cups (400 ml) water over high heat. Put the grated cauliflower in a
2 tablespoons grated cane jaggery
½ teaspoon table salt
1. Peel and pit the mangoes and cut the flesh into ½-inch (1-cm) cubes. You should have about 1½ cups (375 grams)mango.
2. Put the coconut, chiles, mustard seeds, tamarind pulp, and ¼ cup (50 ml) water in a food processor and process to a coarse paste. Add the jaggery and a few of the mango pieces, and process.
3. Put the mangoes in a medium bowl. Add the ground mixture and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to chill for about 30 minutes.
4. Serve cold.
Beet Raita
Beets with yogurt and spices
You can use yellow or red beets for this cooling side dish.
Serves 4.
2 medium beets, tops removed
3 cups (750 grams) plain yogurt
1 teaspoon ground roasted cumin (page 32)
1 teaspoon red chile powder
1 teaspoon table salt
1. Wash the beets thoroughly under running water to remove any mud.
2. Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. When the water comes to a boil, add the beets. Bring to a boil, then lower the heat to medium and cook for 35 to 40 minutes or until the beets are tender. Drain and set aside to cool to room temperature.
3. Peel the beets and dice them. Set aside.
4. Put the yogurt in a large bowl and beat with an immersion blender until very smooth. (You can also strain the yogurt through a double layer of cheesecloth to get a perfectly smooth consistency.)
5. Add the beets to the yogurt. Add the cumin, chile powder, and salt. Stir well. Put in the refrigerator to chill for at least 30 minutes before serving.
Red beets will bleed and change the color of the yogurt to dark pink. Plan the rest of your meal accordingly so that the colors are well coordinated.
Burani
Garlic yogurt
Use Greek yogurt to prepare this tangy, garlicky side dish. It is usually served alongside biryani (pages 467-487).
Serves 4.
2 cups (550 grams) plain Greek yogurt
25 to 30 cloves garlic, puréed
½ teaspoon table salt
1 teaspoon black salt
½ teaspoon red chile powder
¼ cup (50 ml) milk
1. Put the yogurt in a bowl. Add the garlic, table salt, black salt, and chile powder, and whisk until well blended. Add the milk and whisk again.
2. Spread a double layer of cheesecloth over another deep bowl, pour the raita over the cloth, gather the edges, and squeeze the mixture through the cloth to get a smooth raita. Discard the solids.
3. Put in the refrigerator to chill for at least 30 minutes before serving.
Buz Vangun
Roasted-eggplant yogurt
Serve this roasted-eggplant-and-yogurt dish as a dip or use it as a spread for crackers or bread.
Serves 4.
1 large eggplant
1 teaspoon vegetable oil
1 cup (250 grams) plain yogurt
¼ teaspoon red chile powder
½ teaspoon ground roasted cumin (page 32)
2 green chiles, stemmed and minced
Pinch of asafetida
¾ teaspoon table salt
1. Wash the eggplant and rub it with the oil. Make long slits in it and roast over a medium gas flame or a charcoal grill, turning it with tongs, for 15 minutes or until the inside is soft and the skin is completely charred.
2. Put the eggplant in a bowl of cold water to cool to room temperature. Peel and mash the eggplant in a medium bowl.
3. Whisk the yogurt until smooth.
4. Add the yogurt, chile powder, cumin, chiles, asafetida, and salt to the eggplant. Stir well.
5. Put in the refrigerator to chill for at least 30 minutes before serving.
Cauliflower Koshimbir
Cauliflower salad
This savory dish can be served as a side or as a warm salad. If you don’t have a steamer, you can cook the grated cauliflower in a microwave oven.
Serves 4.
1 medium head cauliflower, grated
1 green chile, stemmed and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon grated fresh coconut (or frozen unsweetened coconut)
2 teaspoons freshly squeezed lemon juice
½ teaspoon table salt
½ teaspoon sugar
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
Pinch of asafetida
1. Place a steamer with 2 cups (400 ml) water over high heat. Put the grated cauliflower in a
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