Read Online How to Cook Indian by Sanjeev Kapoor - Free Book Online Page B
Authors: Sanjeev Kapoor
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immediately.
Kela Anar Raita
Banana and pomegranate in yogurt
A delicious raita of pomegranates and bananas served chilled and garnished with mint leaves. Serve alongside your favorite spicy curry or grilled foods.
Serves 4.
2 medium ripe bananas
1 teaspoon freshly squeezed lemon juice
10 to 12 fresh mint leaves
1 cup (120 grams) fresh pomegranate arils
1½ cups (375 grams) plain yogurt, whisked
1 teaspoon ground roasted cumin (page 32)
1 teaspoon sugar
1 teaspoon black salt
1. Peel the bananas and cut into ½-inch (1-cm) cubes. Sprinkle with the lemon juice to prevent discoloration.
2. Reserve 4 or 5 mint leaves for garnish and finely chop the rest.
3. In a large bowl, combine the bananas, pomegranate arils, yogurt, chopped mint, cumin, sugar, and black salt. Stir well and put in the refrigerator to chill for about 30 minutes.
4. Garnish with the reserved mint and serve cold.
Kelyache Koshimbir
Spicy banana salad
This typical southern Indian salad or side should be prepared just before it is to be eaten. It does not keep long, not even in the refrigerator.
Serves 4.
1½ cups (375 grams) plain yogurt
1 tablespoon sugar
2 green chiles, stemmed and minced
2 tablespoons chopped fresh cilantro
4 medium ripe bananas, peeled and cut into cubes
1 teaspoon table salt
1. Put the yogurt in a medium bowl and beat until smooth.
2. Add the sugar, chiles, and cilantro, and stir well with a spoon. Add the banana and salt, and stir well. Serve immediately.
Khamang Kakdi
Cucumber salad
Cucumber salads are very popular in India, and this is one of my favorites. Be sure to make this just before serving, otherwise it will become too watery.
Serves 4.
3 medium cucumbers
2 green chiles, stemmed and minced
½ cup (75 grams) roasted peanuts, coarsely ground
1/3 cup (40 grams) grated fresh coconut (or frozen unsweetened coconut)
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 tablespoon ghee (page 37)
½ teaspoon black mustard seeds
¼ teaspoon cumin seeds
1 teaspoon table salt
2 tablespoons chopped fresh cilantro
1. Peel, wash, and halve the cucumbers lengthwise. Remove the seeds and finely chop the flesh. Put in a bowl and add the chiles, peanuts, coconut, lemon juice, and sugar, and stir well.
2. Place a small nonstick sauté pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the cumin seeds and sauté for 30 seconds. Immediately add this tempering to the cucumber mixture and stir well. Add the salt and stir.
3. Garnish with the cilantro and serve immediately.
Kosumali
Vegetable salad
This healthy cold salad is very popular in South India, where it’s usually prepared with just carrots. Here I add cucumbers and green mangoes for more variety.
Serves 4.
¼ cup (50 grams) dhuli moong dal (split skinless green gram)
¼ cup (25 grams) sprouted moong (sprouted green gram)
1 medium carrot, grated
½ medium cucumber, diced
2 green chiles, stemmed and minced
½ medium green mango, peeled and chopped
1 tablespoon chopped fresh cilantro
1 teaspoon freshly squeezed lemon juice
1 teaspoon table salt
1 teaspoon vegetable oil
½ teaspoon black mustard seeds
5 fresh curry leaves
2 tablespoons grated fresh coconut (or frozen unsweetened coconut)
1. Put the dhuli dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 30 minutes. Drain the dal in a colander and set aside in a bowl.
2. Place a nonstick saucepan over high heat, add 1 cup (200 ml) water, and bring to a boil. Lower the heat to medium, add the sprouted moong, cover, and cook for 20 minutes. Drain well and set aside to cool to room temperature.
3. Add the sprouted moong to the dal , along with the carrot, cucumber, chiles, green mango, and cilantro, and stir well. Add the lemon juice and salt, and stir well.
4. Place a small nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When
Kela Anar Raita
Banana and pomegranate in yogurt
A delicious raita of pomegranates and bananas served chilled and garnished with mint leaves. Serve alongside your favorite spicy curry or grilled foods.
Serves 4.
2 medium ripe bananas
1 teaspoon freshly squeezed lemon juice
10 to 12 fresh mint leaves
1 cup (120 grams) fresh pomegranate arils
1½ cups (375 grams) plain yogurt, whisked
1 teaspoon ground roasted cumin (page 32)
1 teaspoon sugar
1 teaspoon black salt
1. Peel the bananas and cut into ½-inch (1-cm) cubes. Sprinkle with the lemon juice to prevent discoloration.
2. Reserve 4 or 5 mint leaves for garnish and finely chop the rest.
3. In a large bowl, combine the bananas, pomegranate arils, yogurt, chopped mint, cumin, sugar, and black salt. Stir well and put in the refrigerator to chill for about 30 minutes.
4. Garnish with the reserved mint and serve cold.
Kelyache Koshimbir
Spicy banana salad
This typical southern Indian salad or side should be prepared just before it is to be eaten. It does not keep long, not even in the refrigerator.
Serves 4.
1½ cups (375 grams) plain yogurt
1 tablespoon sugar
2 green chiles, stemmed and minced
2 tablespoons chopped fresh cilantro
4 medium ripe bananas, peeled and cut into cubes
1 teaspoon table salt
1. Put the yogurt in a medium bowl and beat until smooth.
2. Add the sugar, chiles, and cilantro, and stir well with a spoon. Add the banana and salt, and stir well. Serve immediately.
Khamang Kakdi
Cucumber salad
Cucumber salads are very popular in India, and this is one of my favorites. Be sure to make this just before serving, otherwise it will become too watery.
Serves 4.
3 medium cucumbers
2 green chiles, stemmed and minced
½ cup (75 grams) roasted peanuts, coarsely ground
1/3 cup (40 grams) grated fresh coconut (or frozen unsweetened coconut)
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 tablespoon ghee (page 37)
½ teaspoon black mustard seeds
¼ teaspoon cumin seeds
1 teaspoon table salt
2 tablespoons chopped fresh cilantro
1. Peel, wash, and halve the cucumbers lengthwise. Remove the seeds and finely chop the flesh. Put in a bowl and add the chiles, peanuts, coconut, lemon juice, and sugar, and stir well.
2. Place a small nonstick sauté pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the cumin seeds and sauté for 30 seconds. Immediately add this tempering to the cucumber mixture and stir well. Add the salt and stir.
3. Garnish with the cilantro and serve immediately.
Kosumali
Vegetable salad
This healthy cold salad is very popular in South India, where it’s usually prepared with just carrots. Here I add cucumbers and green mangoes for more variety.
Serves 4.
¼ cup (50 grams) dhuli moong dal (split skinless green gram)
¼ cup (25 grams) sprouted moong (sprouted green gram)
1 medium carrot, grated
½ medium cucumber, diced
2 green chiles, stemmed and minced
½ medium green mango, peeled and chopped
1 tablespoon chopped fresh cilantro
1 teaspoon freshly squeezed lemon juice
1 teaspoon table salt
1 teaspoon vegetable oil
½ teaspoon black mustard seeds
5 fresh curry leaves
2 tablespoons grated fresh coconut (or frozen unsweetened coconut)
1. Put the dhuli dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 30 minutes. Drain the dal in a colander and set aside in a bowl.
2. Place a nonstick saucepan over high heat, add 1 cup (200 ml) water, and bring to a boil. Lower the heat to medium, add the sprouted moong, cover, and cook for 20 minutes. Drain well and set aside to cool to room temperature.
3. Add the sprouted moong to the dal , along with the carrot, cucumber, chiles, green mango, and cilantro, and stir well. Add the lemon juice and salt, and stir well.
4. Place a small nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When
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