1,000 Indian Recipes (279 page)

Authors: Neelam Batra

BOOK: 1,000 Indian Recipes

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Dakshini Raayi aur Hing ka Pullao

Makes 4 to 6 servings

Made with popular south Indian spices, this fragrant
pullao
has become a favorite of family and friends. I make it at every opportunity; it is easy and does not require any chopping. Serve it with plain yogurt or present it with a curry such as
Mixed Vegetables in Tomato-Cream Sauce
or
Curried Paneer Cheese with Peas and Potatoes
—rice always elicits rave reviews.

1
¹⁄
₄cups basmati rice, sorted and washed in 3 to 4 changes of water

2
¹⁄
₃cups water

1 tablespoon canola oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

¹⁄
₂teaspoon coarsely ground black pepper

¹⁄
₂teaspoon ground fenugreek seeds

¹⁄
₈teaspoon ground asafoetida

1 tablespoon dried curry leaves

1 teaspoon dried mint leaves

¹⁄
₂teaspoon dried fenugreek leaves

³⁄
₄teaspoon salt, or to taste

¹⁄
₄teaspoon ground turmeric

Finely chopped fresh cilantro

1.
In a medium bowl, soak the rice in the water about 30 minutes.

2.
Heat the oil in a large saucepan over medium-high heat and add the cumin, mustard seeds, and black pepper; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly stir in the fenugreek seeds, asafoetida, and curry, mint and fenugreek leaves, and then add the rice with the water it was soaking in. Mix in the salt and turmeric and bring to a boil over high heat.

3.
Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, garnish with cilantro, and serve.

Yogurt and Cashew Rice

Dahi-Kaaju Bhath

Makes 4 to 6 servings

This popular south Indian rice dish, made with non-
basmati
long-grain white rice, comes well moistened with calcium-rich yogurt. Little wonder that it is frequently packed for school lunches and served as a healthy midday meal with a vegetable on the side.

This is one example of when Indians bend the rule, "fluffy, separate grains make perfect rice." Though long-grain, this rice, when made right, is smooth and creamy, very much like a risotto. In recent years, Thai jasmine rice has been used as a substitute for the similar Indian long-grain rice. Try it if you like.

1
¹⁄
₄cups long-grain white rice, such as jasmine rice, sorted

2
¹⁄
₂cups water

1 teaspoon salt, or to taste

1
¹⁄
₂to 2 cups nonfat plain yogurt, whisked until smooth

2 to 4 seedless cucumber (about
¹⁄
₃pound), peeled and grated

1 tablespoon peeled minced fresh ginger

1 fresh green chile pepper, such as serrano, minced with seeds

1 tablespoon peanut oil

5 to 7 whole dried red chile peppers, such as chile de arbol

1 tablespoon black mustard seeds

¹⁄
₂cup coarsely chopped raw cashews

¹⁄
₈teaspoon ground asafoetida

1
¹⁄
₂tablespoons minced fresh curry leaves

2 tablespoons finely chopped fresh cilantro

1.
Bring the rice, water, and salt to a boil in a medium nonstick saucepan over medium-high heat. Reduce the heat to low, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.

2.
In a medium bowl, combine the yogurt, cucumber, ginger, and green chile pepper and mix well. Then mix into the rice. Cover and keep warm.

3.
Heat the oil in a small saucepan over medium heat and cook the red chile peppers, stirring, about 1 minute. Then add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the cashews, asafoetida, and curry leaves and stir about 2 minutes over medium heat. Transfer to the rice and mix well. Place the rice on a serving platter, garnish with cilantro, and serve.

Coorgi Yogurt Rice

Coorg ka Dahi-Bhath

Makes 4 to 6 servings

From Corgi, in southwestern India, comes this dish, one of the simplest but most pleasing rice preparations. It is often served as a soother (in spite of the green chile pepper) after a spicy meal. Omit the green chile pepper if you wish, and pack it for picnics and potlucks.

1 cup long-grain white rice, sorted

2 cups water

1 tablespoon peanut oil

1 small sweet onion, such as Vidalia or Maui, finely chopped

1 teaspoon peeled minced fresh ginger

1 fresh green chile pepper, such as serrano, minced with seeds

³⁄
₄teaspoon salt, or to taste

1
¹⁄
₂to 2 cups nonfat plain yogurt, whisked until smooth

¹⁄
₄cup finely chopped fresh cilantro, including soft stems

¹⁄
₄teaspoon freshly ground black pepper, or to taste

¹⁄
₄teaspoon ground paprika

1.
Bring the rice and water to a boil in a medium nonstick saucepan over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes.

2.
Heat the oil in a medium nonstick wok or skillet over medium-high heat and cook the onion, ginger, and green chile pepper until heated through, 1 minute. Add the rice and salt and cook, stirring to break any clumps, until well mixed. Mix in the yogurt and the cilantro and remove from the heat. Transfer to a serving dish, garnish with black pepper and paprika, and serve (preferably) at room temperature.

Variation:
To serve this rice as a salad, finely chop 3 Roma tomatoes, 1 small seedless cucumber, and
¹⁄
₂cup daikon or red radishes, then mix the vegetables and about 1 tablespoon minced fresh ginger into the cooked rice.

Long-Grain Rice with Roasted Peanuts

Moong-Phalli Bhath

Makes 4 to 6 servings

This recipe beautifully combines the delicate crunch of roasted peanuts and
dals
(legumes) with the softness of cooked rice. Its flavor is enhanced by the addition of black mustard seeds and fresh curry leaves—a standard southern Indian seasoning.