1,000 Indian Recipes (275 page)

2.
In a small nonstick skillet over medium heat, dry-roast together the coconut, sesame seeds, and red pepper flakes until golden, and remove to a bowl. Then dry-roast the coriander, 1
¹
⁄
₂
teaspoons cumin, and fenugreek seeds until a few shades darker. Let cool, then grind all the dry-roasted ingredients together in a spice or a coffee grinder to make as fine as possible. Add to the roasted onion-garlic paste and process once again to mix.

3.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the remaining 1 teaspoon cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the curry leaves and asafoetida, then carefully (in case it splatters) mix in the processed onion-spice paste. Cook, stirring as needed, over medium heat until golden brown, about 10 minutes.

4.
Mix in the tamarind paste and cook about 2 minutes. Add the fish pieces and salt and stir carefully about 2 minutes. Then add the water and cilantro and simmer until the fish is flaky and opaque and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Fish with Bell Peppers and Onions

Sabz-Macchi Masala

Makes 4 to 6 servings

Inspired by Bengali cuisine and its famous
panch-phoran
mixture of five spices, this fragrant dish can be made with any oil, but it is mustard oil that packs the punch and really gives it its distinctive taste. The bell peppers and onions add yet another dimension to the flavors.

2 tablespoons
Bengali 5-Spices (Panch-Phoran)
or store-bought

2 pounds any firm white fish, such as halibut or sea bass, about
³
⁄
₄
-inch thick, cut into 2-inch pieces

1 teaspoon ground turmeric

¹
⁄
₂
teaspoon salt, or to taste

2 tablespoons mustard oil or vegetable oil

3 bell peppers (1 red, 1 green, and 1 yellow), cut into
¹
⁄
₂
-inch pieces

1 medium onion, finely chopped

1 cup water

1 to 2 tablespoons fresh lemon juice

A few sprigs fresh cilantro, including soft stems

1.
Prepare the 5-spice mixture. Place the fish pieces in a large bowl, add the turmeric and salt, and mix, making sure all the pieces are well-coated. Cover and marinate in the refrigerator 30 to 40 minutes.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the 5-spice mixture; they should sizzle upon contact with the hot oil. Quickly add the bell peppers and onion, and stir 1 minute.

3.
Add the fish, along with all the marinade, and stir gently to mix. Cook about 2 minutes, then add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the fish is flaky and opaque and the bell peppers are crisp-tender, 5 to 7 minutes. Transfer to a serving dish, drizzle the lemon juice on top, garnish with the cilantro, and serve.

Rice

Rice, a grain cultivated and eaten the world over, plays an integral part in the social, religious, and daily lives of Indian people. In a testament to its place in our culture, in all our religious ceremonies rice is offered to the gods before it is eaten. It is nearly always part of weddings, where it is showered upon the bride as a blessing, and is, in certain families, a part of the bride's trousseau.

Consumed as a staple alongside an array of curries and
dals
(legumes), rice is an indispensable part of our meals. It is quick to make and easy to digest, and even though rice (especially polished white rice) is not as nutrient-rich as other grains, it does deliver a fair amount of protein, carbohydrates, and vitamins A and B. In the north, the wheat basket of India, rice is reserved more for special occasions, while throughout the rest of the country, people eat rice at least twice a day.

India is home to a multitude of rice varieties, differing not only in their shape, size, and color, but also in their intrinsic flavors and aroma. Thus, every day, Indian homes consume a variety of rice grains—long-grain, short-grain, white, red, jasmine, some brown—and within each category there are finer distinctions. For everyday meals, the type of rice used depends on which part of the country you are from, with the south preferring locally available long-grain and also a red rice variety, and the northerners gravitating towards the prized aromatic, long-grain
basmati
rice, which is grown primarily in the foothills of the Himalayas. Of course, throughout the country, when an occasion calls for fancy
pullaos
(seasoned rice dishes) or
biryanis
(layered rice and meat or vegetable dishes), the preference is
basmati
—"queen of fragrance" in Hindi.

Luckily for us in America, today this rice has become easy to find. Most recipes in this chapter use
basmati
rice, but you'll also find samplings of other kinds of rice and rice products, and a few other grains.

Here are a few things to remember while cooking rice: There are three basic ways to cook rice: 1) Boil it in lots of water, then drain out the water (similar to pasta); 2) Steam it in measured amounts of water (also known as the absorption method); or 3) Cook it in a pressure cooker. All exotic Indian
pullaos
,
biryanis
, and stir-fries are typically started with some form of the boiled or steamed rice preparations.

For each method, particularly when cooking basmati rice: Place the rice in a large bowl and wash it in 3 to 4 changes of water. All the husks and hollow grains float to the top and can be poured out with the water. This does not happen if you wash it in a fine-mesh strainer under running water.

For the steaming (absorption) method of cooking rice, which is very popular in India, it is important before cooking to soak the rice in water at least 30 minutes or longer. Doing so enables the rice grains to soak up moisture and lengthen and, when cooked, the end product—especially in the case of
basmati
— has that prized long, individuated look. Keep in mind that after being soaked, the rice has softened and is very fragile. Treat it gently; do not stir or mix it, or it will break.

When cooking in a pressure cooker, you can soak the rice before cooking for better rice texture, but you can skip that step to save time.

Despite popular Indian belief, rice can be cooked ahead of time and re-heated very successfully. Not only is pre-cooked rice very good, but it saves you last-minute panic and anxiety. Here's how—cook the rice completely, transfer it to a serving dish, cover it with the lid, and set it aside up to 4 hours at room temperature or up to 24 hours in the refrigerator. Reheat in the microwave oven 3 to 5 minutes on high power or in a preheated 375°F oven about 30 minutes. Sprinkle 1 to 2 tablespoons water over the rice, if you reheat it in the oven.

If you do not wish to pre-cook and re-heat the rice, mix together everything that needs to go in the rice, then cook it minutes before serving. Here's how—in a nonstick saucepan, sauté your herbs and spices (if using) until golden, remove the pan from the heat, and mix in the rice and the water. Allow the rice to soak in this up to 8 hours. Then, finish cooking the rice about
¹
⁄
₂
hour before serving. (In this case, do not pre-soak the rice in a separate bowl.) The rice soaks in the pan in which it is to be cooked.

Indian rice dishes fall into two broad categories—plain and fancy. The first category comprises the unadorned, quick-cooking boiled or steamed dishes and the simpler herb- and spice-enriched
pullao
s (pilafs). In the second group are all the vegetable-, nut- and meat-enhanced stir-fries,
pullaos
and
biryanis
which require some assembly and preparation.

There is yet another set of Indian rice dishes: the soft-cooked, risotto-like or dry-cooked rice and
dal
(legume) combination dishes called
khichadis
, which, along with certain other delicacies, are the ultimate comfort foods—literally. These dishes are reserved for family only and are almost never served formally. They are light on the stomach, easy to digest, and are often served when you are feeling under the weather.

Each cup of uncooked rice makes 3 cups of cooked rice.

= Vegan
= Pressure-Cooker Quick

Plain and Steamed Rice Dishes

Boiled Basmati Rice

Khullae Paani mein Ooblae Chaval

Makes 4 to 6 servings, or about 4 cups