Read Online How to Cook Indian by Sanjeev Kapoor - Free Book Online Page A
Authors: Sanjeev Kapoor
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stainless-steel bowl and place it in the top of the steamer. Cover and steam for 10 minutes. Remove from the steamer and let cool to room temperature.
2. In a deep bowl, combine the cauliflower, chile, cilantro, coconut, lemon juice, salt, and sugar.
3. Place a small nonstick sauté pan over medium-high heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the asafetida and immediately pour this tempering over the cauliflower mixture. Cover immediately to trap the flavors and let stand for 5 minutes.
4. Stir well and serve.
Chile, Pineapple, and Anar Raita
Chile, pineapple, and pomegranate in yogurt
This cooling side dish is perfect with tandoori chicken (page 208).
Serves 4.
2 cups (500 grams) plain yogurt
½ teaspoon sea salt
4 fresh or canned pineapple slices, cut into chunks
½ cup (80 grams) fresh pomegranate arils
¼ teaspoon red chile flakes
10 to 12 fresh mint leaves, chopped, plus 1 sprig for garnish
½ teaspoon ground roasted cumin (page 32)
1. Put the yogurt in a bowl and whisk until smooth. Add the sea salt and whisk again.
2. Add the pineapple, pomegranate arils, chile flakes, and chopped mint, and stir.
3. Sprinkle with the cumin and garnish with the mint sprig. Serve chilled.
Gajarachi Pachadi
Maharashtrian-style carrot salad
This lovely salad from the western Indian state of Maharashtra makes a great side to any grilled dish.
Serves 4.
2 tablespoons dhuli moong dal (split skinless green gram)
2 medium carrots, grated
2 or 3 green chiles, stemmed and finely chopped
½ teaspoon red chile powder
1 teaspoon table salt
1 teaspoon freshly squeezed lemon juice
2 teaspoons ghee (page 37)
½ teaspoon black mustard seeds
Pinch of asafetida
½ teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh coconut (or frozen unsweetened coconut)
1. Put the dal in a medium bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 1 hour. Drain the dal in a colander.
2. Put the dal , carrot, chiles, chile powder, and salt in a medium bowl, and stir well. Transfer to a food processor and process coarsely. Add the lemon juice and process. Return the mixture to the bowl.
3. Place a small sauté pan over medium heat and add the ghee. Add the mustard seeds. When they sputter, add the asafetida and turmeric, and stir. Add this tempering to the carrot mixture and stir well.
4. Garnish with the cilantro and coconut, and serve.
Gulmarg Salad
Fruit and vegetable salad
This delightful salad in a lemony dressing should be prepared just before serving; otherwise the apples will begin to brown.
Serves 4.
2 tablespoons freshly squeezed lemon juice
2 medium apples, cored, quartered, and thinly sliced
8 to 10 fresh button mushrooms, sliced
1 medium orange
8 lettuce leaves
1 tablespoon salad oil
2 dried red chiles, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
½ teaspoon table salt, or to taste
¾ cup (100 grams) bean sprouts
1 medium carrot, halved lengthwise and thinly sliced
2 medium tomatoes, quartered and sliced
2 medium scallions, white and green parts, sliced
1. Sprinkle ½ tablespoon of the lemon juice on the apple and mushroom slices, and stir gently.
2. Peel the orange and discard the seeds and pith. Separate into segments and cut each of the segments in half.
3. Trim the lettuce leaves, wash under running water, and set aside in a bowl of ice water to keep them fresh and crisp.
4. Combine the remaining 1½ tablespoons lemon juice, the oil, chiles, cilantro, and mint in a medium bowl. Add the salt and stir well.
5. Drain the lettuce leaves and tear them into bite-size pieces. Make a bed of the leaves on a serving dish. Drizzle with one quarter of the dressing.
6. Combine the apples, mushrooms, orange, bean sprouts, carrot, tomatoes, and scallions in a large bowl. Add the remaining dressing, toss to combine, and arrange the mixture on the lettuce. Serve
2. In a deep bowl, combine the cauliflower, chile, cilantro, coconut, lemon juice, salt, and sugar.
3. Place a small nonstick sauté pan over medium-high heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the asafetida and immediately pour this tempering over the cauliflower mixture. Cover immediately to trap the flavors and let stand for 5 minutes.
4. Stir well and serve.
Chile, Pineapple, and Anar Raita
Chile, pineapple, and pomegranate in yogurt
This cooling side dish is perfect with tandoori chicken (page 208).
Serves 4.
2 cups (500 grams) plain yogurt
½ teaspoon sea salt
4 fresh or canned pineapple slices, cut into chunks
½ cup (80 grams) fresh pomegranate arils
¼ teaspoon red chile flakes
10 to 12 fresh mint leaves, chopped, plus 1 sprig for garnish
½ teaspoon ground roasted cumin (page 32)
1. Put the yogurt in a bowl and whisk until smooth. Add the sea salt and whisk again.
2. Add the pineapple, pomegranate arils, chile flakes, and chopped mint, and stir.
3. Sprinkle with the cumin and garnish with the mint sprig. Serve chilled.
Gajarachi Pachadi
Maharashtrian-style carrot salad
This lovely salad from the western Indian state of Maharashtra makes a great side to any grilled dish.
Serves 4.
2 tablespoons dhuli moong dal (split skinless green gram)
2 medium carrots, grated
2 or 3 green chiles, stemmed and finely chopped
½ teaspoon red chile powder
1 teaspoon table salt
1 teaspoon freshly squeezed lemon juice
2 teaspoons ghee (page 37)
½ teaspoon black mustard seeds
Pinch of asafetida
½ teaspoon ground turmeric
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh coconut (or frozen unsweetened coconut)
1. Put the dal in a medium bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 1 hour. Drain the dal in a colander.
2. Put the dal , carrot, chiles, chile powder, and salt in a medium bowl, and stir well. Transfer to a food processor and process coarsely. Add the lemon juice and process. Return the mixture to the bowl.
3. Place a small sauté pan over medium heat and add the ghee. Add the mustard seeds. When they sputter, add the asafetida and turmeric, and stir. Add this tempering to the carrot mixture and stir well.
4. Garnish with the cilantro and coconut, and serve.
Gulmarg Salad
Fruit and vegetable salad
This delightful salad in a lemony dressing should be prepared just before serving; otherwise the apples will begin to brown.
Serves 4.
2 tablespoons freshly squeezed lemon juice
2 medium apples, cored, quartered, and thinly sliced
8 to 10 fresh button mushrooms, sliced
1 medium orange
8 lettuce leaves
1 tablespoon salad oil
2 dried red chiles, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
½ teaspoon table salt, or to taste
¾ cup (100 grams) bean sprouts
1 medium carrot, halved lengthwise and thinly sliced
2 medium tomatoes, quartered and sliced
2 medium scallions, white and green parts, sliced
1. Sprinkle ½ tablespoon of the lemon juice on the apple and mushroom slices, and stir gently.
2. Peel the orange and discard the seeds and pith. Separate into segments and cut each of the segments in half.
3. Trim the lettuce leaves, wash under running water, and set aside in a bowl of ice water to keep them fresh and crisp.
4. Combine the remaining 1½ tablespoons lemon juice, the oil, chiles, cilantro, and mint in a medium bowl. Add the salt and stir well.
5. Drain the lettuce leaves and tear them into bite-size pieces. Make a bed of the leaves on a serving dish. Drizzle with one quarter of the dressing.
6. Combine the apples, mushrooms, orange, bean sprouts, carrot, tomatoes, and scallions in a large bowl. Add the remaining dressing, toss to combine, and arrange the mixture on the lettuce. Serve
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