How to Cook Indian (22 page)

Chukandar Ki Galouti

Beet kebabs

Take care when handling the beet mixture; all the ingredients are delicate and require just the right amount of pressure when you are forming the patties.
Charoli
seeds, called for here, are tiny almond flavored seeds commonly used to garnish desserts and in meat dishes.

Serves 4.

½ cup (100 grams) ghee (page 37)

2¾ pounds (1.3 kg) beets, peeled and grated

¾ teaspoon table salt

1 tablespoon freshly squeezed lemon juice

5 cloves garlic, chopped

1-inch (2½-cm) piece fresh ginger, chopped

4 green chiles, stemmed and chopped

½ cup (60 grams) finely ground cashews

½ cup (90 grams) grated
khoya/mawa
(unsweetened solid condensed milk; page 37)

¼ cup (50 grams) roasted
chana dal
(split Bengal gram), finely ground

½ teaspoon caraway seeds

¼ teaspoon
garam masala
(spice mix; page 27)

¼ teaspoon ground green cardamom

¼ teaspoon ground black pepper

2 tablespoons
charoli/chironji
(melon seeds) optional

2 tablespoons
kewra
(screw pine) water

Vegetable oil

1. Place a nonstick saucepan over medium heat and add 2 tablespoons of the ghee. When small bubbles appear at the bottom of the pan, lower the heat to low and add the beets and salt, and sauté for 5 to 6 minutes, stirring frequently. Add the lemon juice and stir. Sauté for 15 minutes or until all the moisture dries up and the beets are thoroughly cooked and mashed.

2. Add the garlic and ginger, and stir. Add the chiles and sauté for 3 to 4 minutes.

3. Transfer the mixture to a bowl. Add the cashews,
khoya, dal,
caraway,
garam masala,
cardamom, black pepper,
charoli,
and
kewra
water, and stir well.

4. Divide the beet mixture into 8 portions. Grease your palms with a little oil, take each portion of the mixture in your hands, and shape into a thick, round 2-inch (5-cm) patty.

5. Place a nonstick sauté pan over medium heat and add the remaining 4 tablespoons ghee. When small bubbles appear at the bottom of the pan, lower the heat to low and gently slide 4 patties into the hot ghee and cook for 30 seconds or until the undersides are done. Turn and cook for 30 seconds or until the other sides are done. Do not turn the patties too often, as they are very delicate and may break. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining patties. Serve immediately.

Dahi Wada

Deep-fried lentil dumplings served in spicy yogurt

The results when making this Punjabi dish can be hit or miss—the dumplings can become hard if you don’t whisk to add air to them as indicated in step 1. The solution is to follow the recipe instructions diligently.

Serves 4.

1 cup (200 grams)
dhuli urad dal
(split skinless black gram)

1 teaspoon cumin seeds

1½ teaspoons table salt

Pinch of asafetida

1 quart (800 ml) vegetable oil

3 cups (750 grams) plain yogurt

1 teaspoon ground roasted cumin (page 32)

1 teaspoon red chile powder

1 tablespoon chopped fresh cilantro

Khajoor aur imli ki
chutney (sweet date-and-tamarind chutney; page 22)

1. Wash the
dhuli urad dal
and soak it in 3 cups water (600 ml) for 2 hours. Drain and place in a food processor with 1¼ cups (250 ml) water. Process to a smooth and fluffy paste. Transfer to a bowl, add the cumin, 1 teaspoon of the salt, and the asafetida, then whisk to incorporate air into the batter.

2. Place a wok or a heavy saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the wok, shape the batter into small dumplings and slide them, a few at a time, into the hot oil; do not overcrowd the wok. Cook the
wadas,
turning them over frequently with a slotted spoon, for 12 minutes or until golden brown. Remove with a slotted spoon and transfer them to a bowl of hot water.

3. Put the yogurt in a deep serving bowl and whisk until smooth. Add the remaining ½ teaspoon salt and stir well.

4. Squeeze the
wadas
gently between your palms to remove excess water. Add them to the yogurt and let soak for 15 to 20 minutes.

5. Sprinkle with the cumin, chile powder, and cilantro. Drizzle with the chutney and serve.

Dal Pakwan

A crisp bread served with flavorful lentils

In Mumbai, long queues form outside shops selling this
dal
and bread on Sunday mornings; it’s a popular breakfast dish in the Sindhi community. The best
pakwans
are made fresh at home right before mealtime. Just break off the crisp, golden-brown pieces and spoon up the
dal
with them.

Serves 4.

For the
dal:

1 cup (200 grams)
chana dal
(split Bengal gram)

½ teaspoon table salt, or more to taste

¼ teaspoon ground turmeric

½ teaspoon red chile powder

¼ teaspoon
garam masala
(spice mix; page 27)

¾ teaspoon
amchur
(dried mango powder)

3 tablespoons vegetable oil

1 teaspoon cumin seeds

4 or 5 green chiles, stemmed and slit

8 to 10 fresh curry leaves

1 medium red onion, peeled and diced

½ cup (30 grams) chopped fresh cilantro

For the
pakwan:

1 quart (800 ml) vegetable oil

1 cup (120 grams)
maida
(refined flour) or pastry flour

2 tablespoons
atta
(whole-wheat flour)

1 tablespoon fine semolina flour

¼ teaspoon cumin seeds

10 to 12 black peppercorns, crushed

½ teaspoon table salt

1. Make the dal: Put the
dal
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for about 1 hour. Drain the
dal
in a strainer.

2. Place a nonstick saucepan over high heat and add 3 cups (600 ml) water. When it comes to a rapid boil, add the
dal
, salt, and turmeric. When the mixture comes to a boil again, lower the heat to medium, cover, and cook for 25 minutes. Add ½ cup (100 ml) water and cook until soft.

3. Add ¼ teaspoon of the chile powder, 1/8 teaspoon of the
garam masala,
and half of the
amchur.
Taste for salt and add more if needed. Cook over low heat for 10 minutes.

4. Place a small nonstick pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cumin seeds. When they begin to change color, add the chiles, curry leaves, the remaining 1/8 teaspoon
garam masala,
and the remaining ¼ teaspoon chile powder. Stir and pour the mixture over the
dal
, stir well, remove from the heat, cover, and set aside.

5. Place a nonstick wok over medium heat and add 1 quart (800 ml) oil.

6. While the oil heats, make the
pakwan:
Sift the
maida
and
atta
into a large bowl. Add the semolina, cumin, peppercorns, 2 tablespoons of the hot oil, and the salt. Add ¼ cup (50 ml) water and knead to make a medium-soft dough.

7. Divide the dough into 8 portions and roll each portion out into a 4-inch (10-cm) round. Prick lightly with a fork.

8. Check the oil. When small bubbles appear at the bottom of the wok, lower the heat to low and add the dough rounds, one by one, and cook until golden and crisp on both sides, pressing the
pakwan
down into the oil with a slotted spoon so they become very crisp. Remove with the slotted spoon and drain on paper towels. Let them cool to room temperature.

9. Garnish the
dal
with the onion and cilantro and serve with the
pakwan.

Dudhi Na Muthia

Bottle gourd dumplings with mustard seeds and curry leaves

Being a Punjabi, I did not have much experience with Gujarati food until I got married. This snack gets its name from the fact that the dough is placed on the palm and pressed into shape by clenching the fist
(muthi
in Gujarati). I like to eat the
muthia
plain, right after they’ve been steamed; this saves calories, but in most homes the tempering is considered essential.

Serves 4.