KNAC�

MAKE IT EASY

INDIAN
COOKING
 KNACK

INDIAN
COOKING
A Step-by-Step Guide to Authentic Dishes Made Easy

MEENAKSHI AGARWAL

Photography by Peter Ardito and Susan Byrnes

KNAC
MAKE IT EASY

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M A K E IT E A S Y

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Editor: Katie Benoit
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ISBN 978-1-59921-618-8

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Dedication
To my pa rents, for m o l d i n g me i nto who I am today. To my
hu sba nd, Atu l, fo r add i n g f1 avor to my l ife.
Acknowledgments
M a u reen a n d Katie, you a re rock sta rs, a n d I cou l d n't have
bro u ght l ife to this project witho ut yo u . My friends a n d fa m­
i l y, you a re a l ways ready to ta ste a nyth i n g out of my kitchen
with a s m i l e on yo u r face! And most i m porta ntly, to my blog
readers, who i n s p i re me to a l ways keep coo k i n g . I tha n k you
a l l fo r you r l ove and s u pport. Ha ppy eati ng!
Meena Ag a rwa l
(www.hookedo nheat.com)
Photographers' Acknowledgments
The p u ngent fra g ra n ces of the I n d i a n kitche n a re sti l l fresh
in o u r memories as we write these words. M a ny tha n ks to
a l l for m a k i n g th is project a s u ccess: M a u reen G ra ney fo r
select i n g us to be part of this wo n d e rfu l project. To Meena
Ag a rwa l fo r creat i n g tasty d i shes that del ight both the pal­
ate a n d the eye. To o u r food sty l i st G race Kwon for he r s ki l l
a n d patie nce. H e r contributi ons were i n va l u able.
Peter Ard ito a n d S u s a n Byrnes,
A rd ito+ Byrnes Photog ra phy
CO NTENTS
I ntrod uction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi i i Chapter6: Salads
C h i c kpea & Potato S a l a d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Chapter 1 : Tools& Equipm ent Spicy Corn S a l a d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Pots & Pa n s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi i S p i ced Ca bbage S l aw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Uten s i l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 M i nt & C u c u m ber S a l a d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Specia l Eq u i p m ent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Chapter7: Chick en
Chapter2: Spices& Dried H erbs C l a ssic C h i c ke n C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 C rea my Ch icken with Ra i s i n s . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Whole S pices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 C i l a ntro C h i c ke n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
S pice Powde rs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Al m o n d C h icken Cu rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Seaso n i ng S p ices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Sa uteed C h i c ke n with Potatoes . . . . . . . . . . . . . . . . . . . . . . . . 66
Dried Leaves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 G i n g e r C h i c ke n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Chapter3: I ndian M ark etBask et Chapter8: G round M eat

Le nti l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 M i n ced La m b with Pea s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
F l o u rs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 M i nced La m b & Potato C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Coo k i n g Sta ples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Meatba l l C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Fresh Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 S p i c y Herbed B u rg ers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Pa n eer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 M i n ced C h i c ke n w i t h S p i n a c h . . . . . . . . . . . . . . . . . . . . . . . . . 78
C h i c ke n-Stuffed Zucch i n i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Chapter4: A ppetizers
Potato S a m osas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Chapter9: Lam b
Ja l a peno Pa neer Poppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 La m b & Le nti l Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Masala Popcorn C h i c ke n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 B l a c k Pe pper La m b . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Cocon ut-Cru sted S h r i m p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 La m b with Dri ed Ap ricots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
C u m i n S m a s hed Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 M a ri nated La m b C h o ps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Stuffed M u s h room C u ps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Saffron La m b C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
C h ic kpea Patties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 La m b & Potato Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Tu na Cutlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Chapter10: F ish& Shrim p
Chapter5: Soups M u sta rd Fish Cu rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Spiced Tomato So u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Hot & S o u r Fish Stew. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Coco n ut Le ntil So u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 C h i l i S h ri m p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
Chic kpea S o u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Cocon ut Fish C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 00
Spiced Yog u rt S o u p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 M a s a l a Ba ked F i s h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 02
Ta m a r i n d S h ri m p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Chapter11: Vegetables Chapter16: Rice
Potatoes with Peas & C u m in . . . . . . . . . . . . . . . . . . . . . . . . . . 1 06 Saffron & A l m ond P i l af . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 70
Mashed Sweet Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 08 C h i c ken & C h i c kpeas Pilaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 72
Eg g p l ant with Yog u rt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 10 Gro und Meat & Peas P i l a f . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 74
R u stic Potato C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 12 Egg & Vegeta ble R i ce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 76
Sauteed Cabbage & Ca rrots . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 14 Tom ato & C i l antro Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 78
M u s h room Cu rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 16 Lem on R ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 80
Sa uteed Okra & Oni ons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 18 M ixed Veg eta ble Pi laf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 82
Crea my S p ina c h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 20
M a s a l a G reen Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 22 Chapter17: Breads
Ca u l ifl ower with Pea s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 24 Roti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 84
Stuffed Ba by Eg g p l ants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 26 Naan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 86
Sauteed Brussels S p routs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128 Potato-Stuffed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 88
Deep-Fried Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 90
Chapter12: Beans & Lentils Semol ina Panc a kes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 92
Everyday Da l . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 30
M ixed Vegeta b l e Dal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 32 Chapter18: Chutneys& Dips
Crea my B l a c k Lent i l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 34 Beet Ra ita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 94
Red Ki dney Beans C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 36 Mango & M int Ch utney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 96
Ch ickpeas with Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138 To mato Ch utney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 98
Black-eyed Pea s & Coconut C u rry . . . . . . . . . . . . . . . . . . . . . 140 C i l antro Ch utney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 200
S p i ced Tom ato Ra ita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202
Chapter 13: Eggs Ta m a rind Ch utney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204
Egg C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 42
Masa l a O m e l et . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 44 Chapter19: Sweets
S picy Scra m b led Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 46 Coconut A l m ond Fudge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206
Mango Yog u rt with Pista c h ios . . . . . . . . . . . . . . . . . . . . . . . . 208
Chapter14: Paneer M a s a l a C h ocol ate Truffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 0
S pina c h Paneer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 48 Saffron-Infu sed Fruit S a l a d . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 2
Paneer with Pe ppers & Onions . . . . . . . . . . . . . . . . . . . . . . . . 1 50 Semol ina P u d d ing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214
Paneer & Pea s Cu rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 52
S piced Cru m b l ed Paneer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 54 Chapter20: Resources
Crea my Paneer C u rry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 56 M enu I d ea s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216
M etric Conve rsion Ta b l es . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
Chapter 15: Tandoori Specialties Find I ng red i ents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 220
C h ic ken Ti kka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 58 Eq u i pm ent Resou rces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222
M inced M e a t S kewe rs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 60 Ch efs & Pe rsona l ities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 24
Tandoori S h ri m p . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 62 We b Sites, V ideos, & Books . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226
Paneer & Veg eta ble S kewers . . . . . . . . . . . . . . . . . . . . . . . . . . 1 64 Ind ian C u l t u re . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 28
Tandoori Ca u l i fl owe r . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 66 Bon u s Reci pes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 229
G r i l led Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 68
G l ossa ry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 36
 INTRO D U CTIO N
One of the ea rl iest a n d fo ndest m e m o ries I have of my c h i ld­ my mom, s h e cou ld never accept that coo k i n g a trad iti o n a l

hood i nvo l ves pl ayi n g h o u se with my you n ger brother and I nd i a n mea l was out o f h e r rea c h . So she toi l ed, a n d she

sister. We wo u ld think u p ma ke-bel i eve sce na rios a n d p l ay toi led, a n d today she m a kes better c u rries and mea ner bi ry­

them out to the best of o u r abi l ity a n d conviction. Some a n i s t h a n a ny born-I n d i a n I know.

of my favorite playti mes i n c l u ded th ose where I i m a g i ned G rowi n g u p, I tru ly be l ieved that my mom was the best

myse lf i n front of a ru n n i n g camera w h i l e I a n i mated ly we nt coo k in the worl d . M a ny yea rs later, I sti l l h o l d strong to that

t h ro u g h my very own coo k i n g show. Yes, I cou l d say that I be l ief. I l oved watc h i n g her g o about her kitchen d uties

z was born with a s pat u l a i n p l ace of o n e of my bo nes. w h i l e s h e c h o p ped and prepped for d i n ne r.
0
1--1
f­ The yea r I t u rned fifteen, Mom thoug ht it was about t i m e
u

5 Growing Up in the Middle East I l e a r n e d t o cook. If noth i n g el se, it wou l d at least e n s u re

0

� I g rew u p with my two sibl i n g s, a you ng e r brot h e r a n d sis­ that I cou l d feed myse lf when the need a rose. S h e sta rted
z
1--1
ter, in Kuwa it, where my pa re nts had made themselves fee l off with tea c h i n g me to boi l an egg. Somehow, boi l i n g the

at home f o r the past t h i rty yea rs. Like every you n g l ibe ra l pe rfect egg was a l ways a d a u nt i n g task. M a ny weeks, a nd

m i n ded a d u lt of t h e i r ti me, with d rea m s to see the other d oze n s of pa rbo i l ed eg g s l ate r, s h e decided she had had

side of the world they g rew up in, they both trave led the enoug h . A g i r l does n't need to l ive on boi led eggs-the re

d ista nce to t h i s s ma l l desert cou ntry to find new p u rpose is a whole world out there fo r her to exp l o re that has noth­

to their l ives, and in tu rn, a better and brig hter fut u re t h a n i n g i n particu l a r to d o with bo i l ed eggs. Nonethel ess, she

w h a t they had s u cc u mbed to i n t h e i r h o m e l a n d s. Am idst decided to stick with eg g s, o n ly t h i s ti me, fried. And g l o ry to

new opport u n ities a n d adventu res, they fou n d each othe r, a l l g l ories, I nai l ed it from the get-go. With fried eggs bei n g

a nd t h u s beg a n the fu sion of two c u l t u res. my fa vo rite on the breakfa st m e n u , Mom cou ld n o w sleep

My mom i s a M a l aysi a n ; my dad, an I n d i a n . The i rs i s, of peacefu l ly k nowi n g that when morn i ng ca me, I cou ld h a p­

cou rse, a u n ion of two very d isti nct c u ltu res. Bec a u se my p i l y feed myself.

dad refu sed to forsa ke h i s dal-roti ro utine when he ma rried

viii
To India for College

After h i g h school, it was time fo r me to move i nto a hostel

for my col lege years in I nd i a . Th i s wa s to beg i n a whole new

pha se i n my l ife. India see med more a l ien to m e than I had

eve r i ma g i ned, fa r from the comfort and secu rity of the o n l y

home I had known u nt i l t h i s ti me, Kuwait. Even thou g h we

s pent a l most every s u m mer in Del h i a n d its s u rro u n d i n g

a reas, I sti l l fe lt l i ke a stra nger i n t h i s n ew l a n d . I had never

before been to B a n g a l o re, a modern, ope n - m i nded metro­

po l ita n city in the state of Ka rnataka towa rd s the southern

part of the I n d i a n s u bcontinent. H e re, I met m a ny c h a l ­

l en ges, l a n g uage bei ng one o f t h e m . Food came a c l ose

seco nd.

I n d i a is as d iverse i n its food a s it i s i n its people. If you

were to start from the very top, w h i c h is the state of Kas h m i r,

a n d move s l owly d ownward, sto p p i n g in every state, prov­

i n ce, a n d major c ity, you wou l d be s u rpri sed by the va riety

of food you wo u l d h ave tasted a l ong the way. A s i m ple mea l

of lenti l s, w h i c h is one of the sta ples in a n I n d i a n diet, has

as m a ny va riations to it a s the n u m be r of homes that cook

them. Wh i l e I l oved my no rth I n d i a n fare, the food of the

south wa s tota l ly new to me, and striki n g to my pa late.

When I moved i nto col l ege housi ng, I had very l ittle i n

m y rec i pe reperto i re t o eq u i p me for a n easy student l ife,

ix
as fa r as food was concerned. I had to myse lf a tiny stu d i o

a pa rtment, eq u i pped w i t h a working kitc h e n , but l i ke a ny

ca refree col l ege student, I foo l i s h l y t h o u g ht I cou l d s u rvive

on cheap ta keout a n d mea l s served at the cafeteria. M a ny

taste l ess mea l s a nd a n e m pty wa l let later, I decided to ta ke

matters i nto my own ha nds. I called u p my mom (the long­

d i sta nce phone ca l l that wou l d soon becom e a weekly rit­

u a l , m u c h to t h e c h a g r i n of my dad over the neve r-end i n g

p h o n e b i l l s) a n d t o l d h e r o f my p l i g ht. S h e a s ked me t o g ra b

a p e n a nd some paper a n d ta ke notes a s s h e s po ke. S h e

gave me a l i st o f t h i n g s I n eeded t o buy, a n d to l d me w h a t

to d o w i t h e a c h o f them.

I was to fol l ow Mom's i n struction s to the lette r at fi rst,

a nd once I fel t the s l i g htest bit of confidence, I cou l d try to

expe r i ment on my own. But I wa s to a l ways, a n d she mea nt

always, ca l l her back after each experi ment a n d let h e r know

what became of it. We wou ld then d iscuss the process a n d

fi nd ways o f pe rfect i n g it.

Food and Family

S i n ce t h e day I made that fatefu l ca l l to my mom, a nd went

a n d got g roceries by myse lf for the fi rst t i m e ever, I n ever

l ooked back. We sti l l h ave o u r wee kly l o n g - d i sta nce ca l l s-

1 now we l l settled i n to my own home i n Ca nada a n d her

h a p py i n the co mforts of her home i n Kuwa it-a n d d i sc u ss

the food we cooked a n d ate. I conti n ue to a s k her for her

x
o p i n i o n s on the foods I i nte n d to cook a n d for feedback o n I n d i a n in an I nd i a n h o u se h o l d with a mom who cooks the

those t h a t I put u p on m y blog. most del icio u s I nd i a n food I know, but truth be to ld, a n d

When I l oo k back, I a l ways seem to rem e m ber food as a s m u c h a s I wou l d l i ke t o believe otherwise, I was n't born

someth i n g that bro u g ht our fa m i ly together. Wheneve r we with I nd i a n c u l i n a ry i n sti ncts i n me. Yes, l i ke a ny of you not

were h a ppy or had a ny big news to s h a re, food wou ld most fa m i l ia r with South Asi a n c u isi ne, I too sta rted off without

defi n itely beco me the center of o u r attenti o n . I remem­ much knowledge.

ber m ost of o u r birthday cel e b ration s not by the g ifts we Try as I m ig ht, it's q u ite hard to convi nce people of j u st

received, but by the fea st my mom made for us. Tri ps home how s i m ple a nd q u ick-a n d not to mention, hea lthy- I n d i a n

from col lege d u ri n g the s u m mer were ofte n preceded food can b e . And t h i s i s where I i ntend t h i s book t o hel p o u t

by m a ny te lephone ca l l s p l a n n i ng the m e n u fo r the day I a n d i ntrod uce you t o the s i m ple basics o f cooking I nd i a n .

a rrived. Most of o u r weeken d s were s pent enterta i n i ng Most o f u s lead ve ry b u sy l ives t h e s e d ays, r u n n i n g from

frie n d s a n d fa m i ly. one com m itment to a n oth e r. If it's not work, t h e n it's o u r

On a w h i m one ra i ny day, my food b l og, H oo ked on H eat fa m i ly o r frie n d s w h o d e m a n d o u r t i m e. Wh i le w e a l l try to

(www. hooked o n h eat.com), was bor n . The d o m a i n n a m e eat as best a n d as healthy as we c a n , more often t h a n n ot

w a s gifted t o me b y my h u s ba n d after w e rea l ized that a we seem to fi n d o u rselves i n a rut d u ri ng m e a l t i m es. As

c o u p l e of months of blogg i n g had g a i ned me q u ite the m u ch as we'd l i ke to, n ot m a ny of us a re w i l l i n g to put i n the

fanfare. When I typed my first few word s that fatefu l day, t i m e a nd effort that o u r m o m s see m ed to ea s i l y put i nto

l ittl e d i d I know what i m pact it would have on my l ife. What t h e i r d a i l y coo k i n g .

beg a n as an outlet for my passion tu rned i nto a career I had My reci pes a re i n s p i red b y c l a s s i c fl avors a n d d ressed u p

a lways d reamt of havi n g . t o s u it o u r m o d e r n tastes. W h e n i t comes t o fu sion cook­

i ng, I a m a l ways o n e to experiment with the East a n d West.

The Simple Basics Somehow the exotic flavors of the East co m bi ned with the

Of the few com pl a i nts I g et a bout I nd i a n cooking, the one e l eg a n ce of the West bring a bout the best of both wo rlds.

that sta n d s out i s the myth that it i s j u st too h a rd . N ow, While I'd l i ke to bel ieve that my book wi l l be the first of its

before you rol l yo u r eyes at me a n d say, "Yeah, s u re, easy k i n d, the truth m ay be fa r from it. What I ca n pro m ise you,

fo r you-you're I nd i a n!" j u st hear m e o ut. Tru e, I was born however, is that it wi l l be the best of its k i n d .

xi
POTS & PAN S
Picking the right pots and pans will make the cooking process more
simple and fun
I nd i a n cooking d oes not rea l ly req u i re a ny s pecia l eq u i p me nt.
For the most part, you ca n more ofte n t h a n not m a ke d o with
the sta n d a rd pots and pa n s that you probably a l ready h ave
in you r kitc h e n .
I n most cases, sta n d a rd n o n stick coo kware wi l l work won­
de rfu l l y with most of the reci pes. Some rec i pes, h owever,
l i ke th ose that req u ire deep-frying, wou l d fare m u c h better
in pots made of a l u m i n u m, l i ke those traditiona l ly u sed i n
I nd i a .
Always i nvest i n good-q u a l ity coo kwa re t h a t w i l l l a st you
a l ifeti m e, and m a ke note to fol l ow the usage a nd c l ea n i n g
i n structions properly t o keep t h e m i n g ood s h a pe. Avoid

Deep Nonstick Pan with Lid Deep Heavy-Bottomed Pot

• If possible, get one in two
d ifferent sizes, prefera bly
sma l l (1 liter) a n d med i u m
( 3 qua rts). However, i f you
can only pick one, go for
the med i u m size.
• Try to choose a pan with
a g lass lid so that you can
peek into it without l ifting
the l i d a n d letti ng the heat
out while the food cooks.
• Use this pan for cooking
cu rries, lenti ls, or veg­
eta bles that req u i re a bit of
simmer time.
The nonstick coating m a kes
this a g reat choice for cook­
ing rice d ishes l i ke p i l af.
• Choose a pot that is at least • A good choice for a heavy­
6 to 8 q uarts in capacity. bottomed pot l i ke this is
a Dutch oven that can go
• This kind of pot is perfect from the stove top to a
for slow-cooking meat preheated oven .
cu rries as wel l as rich soups
a n d stews that req u i re a
bit sautei ng fol lowed by
s i m mering.

xi i
meta l ute n s i l s that wi l l scratc h the p a n . •••••••••••• GREEN 9 LIGHT · · · · · · · · · · · · ·
F o r a beg i n ner, it's ve ry easy t o g o overboa rd a n d buy a
whole set of pieces that you may n ot even need. Always look I nvest i n good-qual ity, smooth wooden lad les and spoons
to use with you r nonstick cookware. Meta l utensils, no
for pieces that ca n d o double d uty to save mo ney a n d stor­
matter how carefu l ly u sed, ca n easily scratch the s u rface
age space. Also keep in m i nd the q u a ntity of food you u s u a l ly
of you r nonstick pan and ru i n its pu rpose.
cook w h i l e picking out pots a n d pa ns. A 1 0- q u art deep pan
•••••••••••••••••••••••••••••••••••••••••
may be a p pea l i ng if you're cooki n g fo r a l a rge c rowd, but if
you only e nterta i n and coo k fo r four peop l e at a ti me, it may
not be such a good idea.

Nonstick Wok with Lid Nonstick Frying Pan

• Tra d itional I nd i a n woks
a re u s u a l ly made of thick
a l u m i n u m a n d a re known
as kadhais.
• Using a nonstick wok will
enable you to cut down
on the a mo u nt of oil used
while cooking.
• If g iven a choice, pick one
with a g lass l i d a n d a single
long h a n d l e, as opposed to
one with h a nd les on both
sides, to make it easier to
grip the wok w h i le cooking.
• U se the wok especia l ly for
dishes that req u i re a q u ick
sa ute or sti r-fry.
• A good-q u a l ity nonstick
frying pa n can easily su bsti­
tute for the more trad itional
tawa.
• A nonstick fryi ng pan is the
perfect choice for shal low
fryi ng, but it is a l so a g reat
option for making roti or
any g ridd led I nd i a n bread.
• A mediu m-size one wou l d
work wel l i n most kitchens.
However, you may want
to i nvest i n a larger size
depen d i ng on the n u m ber
of people you usually cook
for.
UTE NSILS
Pick utensils that work best for you and fit with your style of cooking

U s i n g the right ute n s i l s can m a ke a h uge d ifference i n the
coo k i n g process. Always pick ones that a re co mforta ble and
easy for you to u se. C hoose ute n s i l s based on the s ize of you r
pots a n d p a n s, a nd m a ke s u re they a re lon g e n o u g h to keep
you r h a n d s away from the rim of the pots to preve nt a ny
accidents.
These d ays there a re so m a ny d iffe rent types of coo k i n g
ute n s i l s to choose from, i n a wide ra nge of sizes, s h a pes, a n d
mate ria l s . Most o f t h e m a re m u lt i p u rpose a n d ca n b e u sed
in a va riety of ways. By select i n g ute n s i l s that a re com patible
with most of the cookwa re you own, it wi l l be m u c h easier to
i nvest in h i g h e r q u a l ity p rod ucts.
When picking ute n s i l s, a l ways kee p i n m i n d the k i n d of
coo kwa re you i nte n d to use them with, a n d opt for ones with

Sharp Knives Cooking Tongs

• It is best to choose kn ives
that you rea l ly need rather
than i nvest in a set that
contai n s some knives that
you may never use.
• M a ke s u re that you r knives
are sha rpened reg u larly
to make chopping a n d
slicing as easy a process as
possible.
• It's best to opt for a pair of • Be sure t o select a mate­
tongs large enough to use rial that works wel l with
for sauteing as wel l as with nonstick pans and resists
the oven . h i g h heat.

2
a h i g h heat resista n ce. It's ve ry fru strati n g to see the t i p of •••••••••••••
•
GREEN 9 LIGHT •••••••••••••

you r spatu l a sta rt to melt in contact with the hot pan, not to •
• Wooden blocks a re a great way to store kn ives as wel l
m e ntion q u ite d a n g e ro u s. I nvesti n g in h i g h- q u a l ity ute n s i l s, •
• as g a i n cou nter a p peal, but it is very i mporta nt to make
a lt h o u g h a l ittl e more expe n sive, w i l l e n s u re that they l a st •
• sure that the knives a re properly cleaned and com pletely
a n d pe rform wel l . •
• d ry before i n serti ng them i nto the slots. Th is prevents the
A s with pots a nd pa n s, I nd i a n coo k i n g m a kes u s e o f sta n­
: growth of bacteria on both the wood and the knives.
d a rd coo k i n g ute n s i l s fou nd i n m ost kitc h e n s, so you may •
••••••••••••••••••••••••••••••••••••••••••
a l ready have what you need.

Wooden Stirring Spoons Spa tulas

• Wooden utens i l s a re g reat tained. However, these days • Spatu las come in a wide l i g htly sauteing meats o r
to use with n onstick cook­ you can find a large variety ra nge of sizes, both in han­ vegeta bles.
ware, as they a re smooth, of materia l choices at most d l e length a n d face width.
l ig ht on touch, and won't kitchenwa re stores. • For use with nonstick cook­
scratch the su rface. • Spatulas with a longer face ware, it's best to opt for s i l i­
• Always clean and season a re best for fl i p p i n g l a rge cone spatulas si nce they a re
• Bamboo utensils a re gener­ you r wooden utensils wel l fi r m food l i ke omelets a n d heatproof a n d won't scratch
a l ly of h i g her q u a l ity a n d a n d avoid putti ng t h e m i n I n d i a n breads. A wider­ the su rface of the pan.
last forever if wel l m a i n - t h e d ishwasher. faced spatula is best for

3
S P ECIAL EQU IPM E N T
A few pieces of special equipment may be needed for cooking
certain traditional recipes
Altho u g h the majority of I nd i a n coo k i n g ca n be s u ccessfully
ca rried out with the s i m p le too l s ava i l a b le i n most kitchens,
there a re a few rec i pes that may req u i re some s peci a l ized
eq u i pment. Most of these reci pes, howeve r, a re a ste p out of
the ord i n a ry, a n d you can a l ways fi n d s i m ple a lternatives to
cater to them.
Before you fork ove r the extra cash to i nvest in these specia l
pieces, I s u ggest considering how ofte n you wou l d actu a l ly
use t h e m . I n most cases, c hea per a n d s i m pler a l ternatives
can ea s i ly be fo u nd, a n d you may not need to buy a ny of
them at a l l . If you decide to i nvest in them, I s u g g est d o i n g a
bit of resea rch to fi nd a piece that wi l l best s u it your needs.

Pressure Cookers Muslin Cloth

• A pressu re cooker is a
sea led vessel that does not
allow air or moistu re to
esca pe below a certa in level
of pressu re. This enables the
food to cook much faster.
• Pressure coo kers a re g reat
for s peed i n g up the coo k­
i n g times of red meat a n d
d ried lenti ls or bea ns, as
they can easily cut the time
in half.
• A m u s l i n cloth is m a i n ly
req u i red to stra i n the excess
moisture in yog u rt. The
cloth is fi l led with yog u rt
and the ends tied, then
h u ng to enable excess
water to seep through.
What rem a i n s after a cou p l e
o f hours is a thick, crea my
yog u rt.
• You wi l l a lso find g reat use
for a m u s l i n cloth d u ring
the preparation of paneer,
since the m i l k solids need
to be d ra i ned throug h the
mesh to rid them of a ny
excess moisture.

4
However, with some s peci a l pieces l i ke m u s l i n c l oth, there
•••••••••••• GREEN 9 LIGHT · · · · · · · · · · · · ·
rea l ly i s n't a ny g ood s u bstitute for a fine one, a n d you wi l l If a reci pe ca l l s for the use of a pressu re cooker, you ca n
s u rely wa nt to have one i n you r kitchen if the n eed a rises. i nstead cook the contents covered on the stove top over
low heat for a longer period of ti me, usually depending
on the ingredients used .

•••••••••••••••••••••••••••••••••••••••••

Spice Rack Cheese Gra ter

• A spice rack is a g reat way
to organ ize a n d store the
spices that you have accu­
m u l ated throug hout the
cou rse of cooking va rious
I nd i a n foods.
• Depending on the a m o u nt
of spices you use often, the
size and shape of you r spice
rack can vary. A vertical
carousel design i s often a
g reat way to save on cou n­
ter space.
• Always keep the spices that
you reg u la rly use with i n
arm's length s o you can
have q u ick a n d easy access
to them as needed.
• A cheese g rater is a g reat • A cheese g rater is a l so
tool to use in the kitchen a g reat way to cru mble
when you need to fi nely paneer for use i n reci pes
g rate vegeta bles l i ke l i ke parathas or scra mbled
cucum bers or beets. paneer.
• A box g rater is often the
preferred choice i n most
kitchens because of its ease
in use and stu rd i ness.

5
 S E E DS
These spice seeds are often used to impart flavor by sauteing
in hot oil
Spice seeds l i ke c u m i n, m u sta rd, a nd cori a n d er a re u s u a l ly
the fi rst t h i n g s added to hot o i l to beg i n the coo k i n g pro­
cess. Sa ute i n g these seed s h e l p to i nfu se the fl avors th ro u g h ­
o u t t h e d i s h as we l l a s g ive it body a nd textu re. Th is p rocess
is known as te m pering and i s one of the m a i n methods of
add i n g flavor to a s i m p l e boi l ed d a l reci pe. Once the seeds
sta rt to sizzle a n d i m pa rt t h e i r a roma, the next i n g redient i s
added.
I n tra d ition a l I nd i a n kitc h e n s, whole s pice seed s a re bou g ht
i n l a rge q u a ntities a n d a re ofte n d ry roasted a n d pou n ded
i nto a fi ne powder as needed. T h i s way the flavors a re a l ways
fresh, e n s u ri n g that the food tastes g reat. These d ays, with

Cumin Seeds Mustard Seeds

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• Cu min seeds a re widely
used in I nd i a n coo king and
are readily ava i l a b l e at most
local grocery stores.
• These seeds have a d i stinct
pu ngent aroma a n d release
flavor when heated.
• Whole c u m i n seeds a re
often d ry roasted a n d fi nely
g ro u n d to m a ke c u m i n
powder.
• M u sta rd seeds a re more
popu lar a n d widely used i n
t h e southern part o f I nd i a .
• T h e black musta rd seeds
used in Ind i a n cooking
d iffer in taste from the
yel low m u sta rd seeds used
to make the con d i ment.
Alth o u g h in some pa rts
of I nd i a yel low musta rd is
used, black m u sta rd seeds
dominate i n more main­
stream Indian cooking.
• When selecti ng mustard
seeds, look for ones that a re
either s h i ny black or dark
g ray.

6
the b u sy l ives that we a l l lead, it is a l most i m poss i b l e to pre­ a ssortments. This wi l l a l l ow you to p u rc h a se s m a l l e r q ua nti­
pa re a fresh batc h of spices right before d i n nertime. H en ce, ties so that you ca n try them out and get u sed to their fl a­
most h o u s e h o l d s c u rrently reach for pre-prepared s pices. vor without i nvest i n g in l a rge packs. It wi l l a l so a l l ow you to
Most of these spice seed s a re rea d i ly ava i la b l e at reg u l a r buy spices that you d on't co m mo n l y u se in you r coo k i n g i n
g rocery stores a n d can be boug ht i n packs o f va ryi n g weig ht. s m a l l e r a m ou nts, a s needed for a reci pe.
Always m a ke s u re to store them in a cool, d ry p l ace away
from a ny d i rect heat to prevent them from l o s i n g flavor.
This wi l l e n s u re that they re m a i n fresh for a l o n g e r t i m e a n d
i m p a rt t h e i r rob u st a n d fresh flavors.
You ca n a l so buy m a ny of the c o m m o n s pice seed s in b u l k

Coriander Seeds Nigella Seeds

• Coriander seeds i m pa rt a
su btle smoky flavor a n d
a n added c r u n c h when
sa uteed in hot o i l .
• They a re t h e seeds o f the
coria nder p l a nt a n d a re
rea d i ly ava i l a ble at most
reg u l a r g rocery stores.
• Coriander seeds release a
s l i g htly citrusy a roma when
crushed a n d a re mostly
used i n northern I nd i a n
coo king.
• N igella seeds are commonly • N igella seeds release a won­
known as black onion derfu l a roma when fried
seeds, or kalonji i n H i n d i . and i m pa rt a robust touch
of flavor to a d i s h .
• They can be fou n d i n t h e
spice a i sles o f most g rocery
stores.

7
WH OLE S PICES
These spices are generally added whole to a dish and release
a wonderful aroma as they slowly cook
Whole spices a re u s u a l ly ad ded to i m pa rt a depth of flavor
i nto the reci pe. Th ey conti n u e to i nfu se the d i s h th roug hout
the enti re coo k i n g process. Whole spices a re genera l l y d i s­
ca rded when the d i s h is se rved, s i n ce a ccide nta l ly biti ng i nto
them ca n ru i n the del icate ba l a nce of fl avors on the pa l ate.
These sp ices are a g reat way to add i nte n se flavo rs to s l ow-
s i m m ering broths. It is a l ways a g ood idea to bru i se the
s pi ces a l ittl e before add i n g them to a dish to enable maxi­
mum release of flavo r. Wh ole s p i ces ca n a l so be d ry roasted
in a l a rge n o n stick pan a n d g ro u n d to a fine powder.
Kee p yo u r w h o l e s p i ces i n a coo l , d ry p l a ce. S i n ce t h ey
g e n era l l y h ave a stro n g a ro m a , it is best to store t h e m i n

Black Peppercorns Cloves

• Whole black peppercorns
add a much m i l der flavor
while cooking co mpared to
freshly g round pepper.
• Whole peppercorns a re
co mmonly added to slow­
s i m meri ng cu rries along
with other whole spices to
infuse the d i s h with a blend
of a romatic flavors.
• Cloves i m part a robust
a roma and strong spicy
flavor to a d i sh .
• T h e essential o i l s i n cloves
a re often used for a ro­
matherapy pu rposes.
• Beca use of their robust fla­
vor, cloves are usually used
in s m a l l a m o u nts.
• Cloves are the main flavor
enhancer in the spiced
I nd i a n tea known as chai.

8
sepa rate s p ice j a rs so t h a t t h e fl avo rs re m a i n d i sti n ct. •••••••••••• GREEN 9 LIGHT ••••••••••••••
Yo u ca n buy most of these whole spices in b u l k a ssort­ .

me nts depe n d i n g on how m u c h you need. Th is wi l l g ive you To make su re that you get the maxi m u m flavor out of •
•

a cha nce to try them a n d get acq ua i nted with the flavors whole spices that may conta i n seeds in them, l i ke green •
•
ca rda mom, a lways bruise them gently with the back of a •
before i nvesti ng i n a larg e pack. •
ladle to open them up and release their aroma. This wi l l
hel p the flavor penetrate deeper i nto the dish .
••••••••••••••••••••••••••••••••••••••••••

Green Cardamom

• Green cardamom has a
slig htly sweet a roma a n d
taste. T h o u g h it is m ost
co mmonly used to flavor
I nd i a n cu rries, it is a lso
often fou n d in I nd i a n
desserts.
• The g reen pods are gener­
a l ly lig htly smashed to
release the flavor, which
is stro n g ly concentrated
wit h i n the seeds.
• The seeds of the cardamom
a re a lso added to chai w h i l e
it brews.
• Cinnamon is a rea d i ly avai l­
a ble, h i g h ly flavorfu l spice
that is commonly used to
season cu rries, sou ps, and
sweets.
• It is actua lly the bark of a
tree, a n d when added to
cu rries, provides a woody,
incense-l i ke a roma.

9
 S PICE POWD E RS
No Indian kitchen is complete without these standard spices

The fou r c l a ss i c spice powders-red c h i l i, tu rmeric, cori a n der,
a n d c u m i n-a re a mong some of the most com m o n l y u sed
spices i n I nd i a n cook i n g . Tho u g h you may fi nd these s p i ces
in the majority of I nd i a n reci pes, va ry i n g a mo u nts and d iffer­
ent methods of coo k i n g a re what c reate the d isti nct fl avors
of each d i s h .
These spices a re read ily ava i l a bl e at reg u l a r g rocery stores,
a n d if you have them on h a n d , more ofte n t h a n n ot a q u ic k
a n d s i m p l e cu rry i s o n l y a few m i n utes away. You ca n b u y
them e i t h e r b y wei g h t i n b u l k or i n the fo rm o f sea l ed packs
of va ryi n g weig hts and sizes.
Tradition a l ly, these spices a re d ry roasted in the whole form
l i ke seed s or sun d ried c h i l ies, a n d then g ro u n d to a fi ne pow­
der. If you h ave the ti me, it may be a good idea to prepa re

Red Chili Powder Turmeric Powder

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• Red c h i l i powder is made
by fi nely g r i n d i ng dried
red chil ies. When shopping
for this spice at a reg u l a r
g rocery store, you might
wa nt to look for it under the
name cayen ne.
• Red c h i l i powders often
va ry in heat, depending on
the kind of d ried c h i l i used.
• Be ca refu l when a d d i ng it
to you r coo king, si nce too
much heat can ru i n the
taste of a d i s h . Add it s pa r­
ingly at fi rst, making s u re
you a re comfortable with
the heat level.
• Tu rmeric powder is usua l ly more for its med icinal a n d
what gives the yel low tinge ayu rvedic properties.
to I nd i a n cu rries.
• A l ittle goes a long way with
• Tu rmeric lacks a spicy flavor tu rmeric, and a d d i n g too
per se and has always been much of it can g ive you r
used i n I nd i a n cooking d i s h a slig htly bitter taste.

10
you r own fresh batc h of s pice powders. Th is way, you can
a l ways be s u re to have a fres h, rob u st f1avor i m pa rted i nto
yo u r coo k i n g .
Once g ro u n d , store these spices i n a i rtight g lass j a rs. Always
m a ke s u re to keep these spices i n a cool, d ry p lace away from
d i rect heat. If stored we l l, they ca n stay fresh for a c o u p l e of
months.

Coriander Powder Cumin Powder

• Coriander powder is made
by d ry roasti ng whole
coriander seeds a n d fi nely
grinding them.
• Th is powder gives a soft,
subtle flavor to I nd i a n food
and is used in many reci pes.
• To add maxi m u m flavor a n d
fresh ness t o you r I nd i a n
cooking, g r i n d coriander
seeds fresh as needed.
• C u m i n powder adds a soft,
smoky flavor w h i l e cooking.
It pairs perfectly with cori­
a nder powder and is often
used in synch ron ization.
• This powder i s readily avai l ­
able at most loca l g rocery
stores and w i l l store wel l if
kept in a cool, d ry place.

11
S EASO N IN G S PICES
These special spices are what makes Indian curries distinct from
other Asian cuisines
Spice b l e n d s a re a m ix of va rious spices a n d seaso n i n g s that
a re bro u g ht tog ether to create a new d i m e nsion of flavor.
Tra d itio n a l ly, these s p i ces were fresh g ro u n d rig ht before use
to e n s u re that the flavors re m a i ned ro b u st i n the d i s h .
Most sp ice b l e n d s va ry i n ta ste depe nd i n g on the a mo u nt
of i n d ivid u a l spices u sed. Al most every a ut h entic I n d i a n
kitc hen h a s its own secret-reci pe blend that it prides itse lf i n .
G a ra m masa l a is o n e o f t h e most com mon a n d popu l a r
spice b l e n d u sed i n I nd i a n cooki ng. It u s u a l ly consists o f va ry­
i n g a m ou nts of c u m i n, cori a n d e r, c l oves, card a mom, cin na­
m o n , and black pepper a mong other s pices.
Ch aat masa l a, a nother popu l a r spice b l e nd u sed mostly

Garam Masala Powder Amchoor Powder

• Garam masala is a robust
blend of spices that
in cl udes ci nna mon, cloves,
cumin, peppercorns, a n d
b a y leaves, among a few
others.
• The color and taste of
store-boug ht g a ram masala
often varies depend i ng
on the kinds of spices and
a m o u nts used.
• Ga ra m masala can either be
added d u ri n g the coo king
process or spri n kled on top
of the d i s h after it i s coo ked
to add an extra layer of
flavor.
• Amchoor powder is a d ried • Amchoor powder can be
mango powder that adds found at most eth n ic stores.
a strong, tangy flavor to a However, if you find it h a rd
dish. to fi nd, you can substitute
fresh lemon ju ice.
• R a w g reen mangoes a re
sun-dried and g ro u n d to
make amchoor powder. It i s
genera l ly added t o d ishes
that req u i re a ta rt flavor.

12
i n the northern part of I nd ia, is u s u a l ly made by g r i n d i n g
a m choor, d ried g i nger, b l a c k pepper, a n d cori a n d e r. It i m parts
MAKE IT EASY
• •
a s l ig h t ta n g when added a nd is g reat spri n kl ed over fritters : You c a n u s ua l ly fi n d these s pices at a ny eth n ic store, a s :
or potatoes. : wel l as at most reg u l a r g rocery stores. :
• •
•••••••••••••••••••••••••••••••••••••••••••

Saffron

• Saffron is one of the most not more than a pinch or

expensive spices to be
found. It usually comes
in threads of red or deep
ora nge and is derived from
the dried stigma of a par­
ticu lar crocus.
• You wi l l fi n d saffron sold
in tiny boxes, and u s u a l ly
two is needed to i m pa rt its
aromatic flavor to a d i s h .
• W h e n added t o a d i sh,
saffron leaves behind a trai l
o f deep red color, a n d t h i s
is often w h a t d i sti n g u ishes
the classic birya n i from a
s i m ple p i laf.

13
D RIE D LEAV ES
These flavor enhancers add a dash of taste and aroma to any
simple dish
Dried leaves genera l ly i m pa rt a much deeper a n d more robust
flavor to cooki ng com pa red to their fresh versions. I n most cases
a sma l l a mount of d ried leaves wi l l give you twice as much fla­
vor as adding double the a mount of their fresh cou nterpa rt.
Dried leaves store extremely wel l in the rig ht cond ition s
a n d stay fresh for a l o n g period o f t i m e. Store d ried l eaves
i n a i rtight g l ass conta i n e rs to preve nt them from l o s i n g t h e i r
fra g ra n ce.
You can fi nd these l eaves in reg u l a r g rocery stores, often
sold in sachets of va ryi n g weig hts. Don't be afra id to add
them to you r stews, sou ps, or cu rries for that extra bu rst of
fl avor.

Dried Bay Lea ves Dried Min t Lea ves

• Dried bay leaves a re often
used to flavor rice cu rries
and p i lafs. They i m pa rt a
mild aromatic taste.
• Always remember to d is­
ca rd the d ried leaves before
servi ng a dish, as biting
i nto one will release a bitter
taste.
• Dried m i nt leaves a re fre­ cess, you can use the stems
q uently used in rich meat­ i n coo king a long with the
based cu rries to i nfu se a leaves.
del icate touch of flavor.
• To get maxi m u m flavor,
• Often sold in l a rge packets, sim ply crush the d ried
d ried m i nt leaves u s u a l ly leaves a n d stems between
have tiny stems attached. you r fi ngers before a d d i n g
Beca use of the d rying pro- t h e m t o the d i s h .

14
 •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
• •
• •
• Fresh versus Dried Herbs: Fresh herbs w i l l give you a goes a long way as com pa red to its fresh alternative. Dried •
: bu rst of flavor a nd a re best used as a garnish to corn pie- herbs a re a g reat way of add ing a pa rticu l a r flavor to a d i s h :
: ment a d i sh. Dried herbs i m part a deeper flavor when d u ri n g colder months when fresh g reens are less rea d i ly :
: u sed in the cooking process and i ntensi fy in taste. ava i lable. :
: When u s i ng d ried herbs always rem e m ber that a l ittle :
• •
•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Dried Fen ugreek Lea ves

• Also known as kasoori • The kasoori methi is that

methi, d ried fen u g reek sweet, subtle flavor that
leaves g ive that d i sti nct l i n gers on the palate i n the
flowery a roma to cu rries. classic Butter C h icken.

• It is usually added d u ri n g
t h e l a s t few m i n utes o f t h e
cooking process t o g ive t h e
d i s h a n e w d i mension of
flavor.

15
 LE NTILS
Lentils play an integral role in a traditional Indian meal

Lenti l s a re basica l ly leg u mes a n d have somewhat of a rich,
n utty tlavor. They a re u s u a l ly sold pre pa ckaged i n bags or
boxes, but ca n a l so be bou g ht i n b u l k. When stor i n g lenti l s,
it is best to keep them i n l a rge a irti g ht conta i n e rs in a cool
pl ace. Right next to where you store you r pasta i s p roba bly
a l so the best s pot to d is p lay yo u r l e n t i l col lection.
When s h o p p i n g for lenti l s, it is i m portant to note h ow
m u c h of a n effort you a re actua l ly wi l l i n g to s pend in their
coo k i n g process. Lenti l s come in vario u s sizes, s h a pes, a n d
colors, e a c h eq u i p ped with i t s o w n d i sti nct tlavor a n d d if­
ferent coo k i n g ti me. Most of them ca n be cooked i n s i m i l a r
ways, b u t d o n't let t h e d ifferences i n taste s urprise yo u .

Dried Red Len tils Dried Yellow Len tils

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• Red masoor lenti ls a re the
type most commonly used
in many homes.
• They take the shortest time
to cook and req u i re no
presoaking whatsoever.
• This type of lentil is usua l ly
fo u n d in everyday meal s
a n d m a kes a q uick go-to
d i s h when you're ru n n i ng
short on time.
• The toor d a l i s d u l l yel l ow
in color a n d is often the
base for many south Indian
specia lties l i ke Sa m b h a r.
• These lenti ls need to soak
for a few hours before
coo king a n d ta ke longer to
boi l down to a soft edible
center.
• A good way to overcome
the long cooking process is
to use a pressu re cooker.
• On the other hand, yel low
lentils a re perfect for a slow
cooker if you want to let a
meal do its thing while you
go a bout you r busi ness.

16
•••••••••••••••••••••••••••••••••• • •
•
GRffN 9 LIGHT · · · · · ••••••• ••••••••••••••••••••••••

•
• A typical I nd i a n mea l i ncl udes rice, a few rotis, a dal, and a Dais a re a l so used in m a ny non-vegetarian preparations.
•
• vegetable, acco m pa nied with some yog u rt, pickle, and a Lentils a re chock-fu l l of proteins and a re a g reat add ition to
•
• light salad. When you don't have the time to go the whole a vegeta rian d iet. Add a ha ndfu l to you r stews and sou ps for
: m i le, dais a re best enjoyed with simple rice and a dash of that extra bu rst of n utrition. Lentils can easily take on varied
: pickle. I n many I nd i a n households, a d ifferent dal is cooked flavors a n d add richness to you r daily meals.
: each day, accompan ied with a com plementi ng vegeta ble.
•
•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Dried Split-Pea Len tils Dried Black Lentils

• The chana dal, o r spl it-pea
lentil, has a deep yel l ow
color and loo ks l i ke half of
a chickpea, o n ly smaller i n
size.
• These lenti ls take the lon­
gest time to cook a n d a re
extremely co mpati ble with
both the pressu re cooker
and the slow cooker.
They often take center
stage in special d i s h es, a n d
a re a favorite t o serve a t
d i nner parties.
• Bei ng black i n co lor a n d
t a k i n g the shape o f a ti ny
bean is probably what sets
this dal a pa rt from its vari­
ous cou nterpa rts.
• Black lenti ls ta ke fai rly long
to cook a n d need to be
soa ked overnight to soften.
Th is lenti l is the main
i ng red ient in the classic Da l
Makhani.

17
FLO U RS
Indian cooking makes use of a wide range of flours and grains

I n d i a n breads a re made from va rious flo u rs a n d g ra i n s p ra ctice b uyi n g fl o u r i n s m a l ler q ua ntities as opposed to
a n d d ra stica l ly d iffe r i n ta ste a n d textu re from e a c h oth e r. ove rs ize bag s.
A ltho u g h whole wheat is most com mo n l y u sed to m a ke
most k i n d s of I nd i a n breads, you wi l l a l so fi n d i nterest i n g
u ses o f m i l l et, c o r n , a nd ch ickpea flo u r i n I nd i a n c u i s i ne.
Always store you r fl o u rs in a irtig ht g l ass j a rs i n a coo l,
d ry p lace away from d i rect heat. For maxi m u m fres h ness,

Whole- Wheat Flour All-Purpose Flour

• Whole-wheat flour is used
t o make the tra d itional
Ind ian bread ca l l ed roti a n d
the stuffed version, paratha.
A simple dough i s made
with water and a pinch of
salt.
• The rol led-out d o u g h
is then cooked on a hot
g ridd le.
• All-pu rpose flour is gener­
a l ly used to m a ke leavened
yeast breads l i ke naan.
• It i s al so popu lar for making
pastry shells in reci pes l i ke
samosas, where the pastry
is stuffed with a potato
fi l l i n g and deep-fried u ntil
crisp.

18
• • • • • • • • • •• YELLOW LIGHT • • • • • • • • • • • • •••••• • •• • • • GREEN 9 LIGHT •••••••••••••

Flours should be stored i n a cool, d ry place to keep them
fresh for longer. When you open a large pack of a ny kind of
flour, make sure to store it in an airtight contai ner to prevent
a ny moisture b u i l d u p, which can ru i n its shelf l ife.
•
•• . . . . . . . . . . .
Whole-wheat flour is most com monly used in Indian
breads and ca n easily be used as a su bstitute i n most reci­
pes that ca l l for wh ite flour.
•••••••••••••••••••••••••••••••••••••••••

Chickpea Flour Semolina

• C h i c kpea flo u r, a l so sold
as besa n at eth n ic stores,
is made by g r i n d i n g d ried
roasted chickpeas i nto a
fine powder.
• It is genera l ly used to m a ke
vegeta ble fritters, or pa ko­
das, in I nd i a n cuisine.
• C h ickpea flo u r is a lso com­
monly used in I nd i a n kitch­
ens as a thickeni ng agent
i n the m a ki n g of mari nades
for meats and keba bs.
• Semoli na, a l so sold as sooji
at most eth n i c stores, is
made from d u r u m wheat
and is often used in the
man ufacturing of pasta.
• It is a favorite in I n d i a n
cooking a n d i s widely used
as a breakfast item and for
making the popu l a r south
I nd i a n pancakes ca l led
dosas.

19
COO KIN G STA PLES
These cooking staples are must-haves in any Indian pantry

I nd i a n coo k i n g req u i res a few s i m p l e i ngred ients to m a ke the stoc ked i n yo ur pantry, you ca n m a ke most of the reci pes,
food ta ste exotic a n d fresh. Pantry sta ples l i ke ba smati rice, p rovided you have the m a i n i n g redie nts at ha nd.
coco n ut m i l k, a n d yog u rt a re widely u sed in I nd i a n cook i n g
a nd shou l d b e rea d i l y ava i l a b l e i n the pa ntry for use a nyti m e
they a re req u i red.
Always keep you r pa ntry we l l eq u i pped with these sta p l es
to m a ke d i n nertime q u ick a n d s i m ple. With these ite m s

Basmati Rice Canned Cocon u t Milk

• Basmati is a flavorfu l long­
g ra i n I nd i a n rice that is
readily ava i l a ble at most
reg u l a r g rocery stores.
• Basmati gives off a slig htly
sweet aroma while it cooks,
and when prepared prop­
erly, each g ra i n rem a i n s
sepa rate a n d does not stick
together.
• Basmati is genera l ly sold
i n l a rge bags of 5 to 1 0
pou nds each, but can a lso
be fou n d in s m a l ler, more
econom ical packaging as
wel l a s i n b u l k.
• Can ned coco n ut m i l k i s
rea d i ly available a t most
g rocery stores, usu a l ly i n
t h e baking or i nternational
foods ai sle.
• These days many stores
a lso ca rry a light version
of coconut m i l k, which has
less fat content and works
eq u a l ly wel l as a substitute
for reg u la r cocon ut m i l k i n
a ny reci pe.

20
••••••••••••••••••••••••••••••••••• •
•
GREEN 9 LIGHT · · · · •••••••••••••••••••••••••••••••••
•
• •
• Once you have these sta ples and a re confident a bout using go with them. As a self-sta rter, it's very easy to get lost •
• •
• them, then go a step fu rther and try out a few more that in the wide se l ection of i ng red ie nts u sed in I n d i a n cook- •
: may be new to you. Slowly, but su rely, you'll build you r own i ng . Tru e, they may seem i nt i m idating at fi rst, b ut then as :
: col lection of ingredients and spices that you're fond of and you go a long a n d acq u a i nt you rself with the rob u st fla- :
: know wou l d enable you to cook mea l s that you l i ke. vars they h ave to offer, you ca n't hel p but get excited at :
: When it comes to coo k i n g s i m p l e I nd i a n food, you o n l y the p ros pect o f s h o p p i n g a n d stoc k i n g yo u r pa ntry w i t h :
: n eed to be fa m i l ia r with a few spices a n d the flavors that some of you r favorites. :
• •
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Plain Yogurt Tamarind

• P l a i n yog u rt is commonly
u sed i n I nd i a n cu rries
to g ive them a smooth,
creamy texture.
• Natural Greek yog u rt most
resembles the yog u rt
tra d ition a l ly used in I n d ia;
however, low-fat or no nfat
yog u rt works eq u a l ly wel l in
most reci pes.
• Ta marind is widely used i n
I nd i a n reci pes as a sou ring
agent.
• While trad itional reci pes
often ca l l for the use of
ta mari n d juice, which is
made by soa king d ried
ta marind in hot water a n d
releasi ng i t s p u l p, you c a n
easi ly use store-bought
ta marind concentrate as a
substitute.

21
FR ES H H E R BS
These fresh herbs are used to garnish as well as flavor Indian food

F resh herbs l i ke c i l a ntro a n d m i nt a re reg u l a rly u sed i n I nd i a n l i ke c i l a ntro, be s u re to l ook fo r l eaves that a re te nder a n d
cooking as a g a r n i s h . Th ey a l so add g reat v i s u a l a ppea l t o the d e e p g reen i n color. Th is i n d icates t h a t the l eaves a re fresh
dish along with a fresh b u rst of fl avor. In add ition, fresh h e rbs a n d have maxi m u m fl avor.
a re com mo n ly b l e n ded with spices to c reate rich a nd rob u st
c h utneys.
Always store fresh herbs wra p ped in d a m p paper towe l s
i n t h e frid g e t o m a ke t h e m l a st l o n ge r. W h e n picking h e rbs

Cilan tro Min t Lea ves

• Cilantro sprigs are reg u la rly
used as a fresh garnish on
many Indian d i shes.
• The leaves a re tender a n d
g ive o u t a sweet, fresh
a roma when chopped.
• M i nt leaves are often used
in I nd i a n salads and cu rries
to add a robust flavor.
• While fresh m i nt leaves are
usua l ly used as a garnish
on many dishes, d ried m i nt
leaves a re a lso co mmonly
used to flavor a d i s h d u ring
the cooking process.

22
. . . . . . . . . . .
YELLOW LIGHT . . . . . . . . . . .

Fresh herbs l i ke cila ntro and m i nt that a re m a i n ly used as

a garnish should be added right before the food is to be
served. Doi ng so wi l l prevent the herbs from wilting or
brow n i ng in the wa rmth of the dish a nd losing their robust
flavor.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Curry Lea ves

• Cu rry leaves a re u s u a l ly • Cu rry leaves a re commonly

added to hot o i l at the used i n southern I nd i a n
beg i n n i n g of the coo king coo king a n d can be read i ly
process to g ive a slig htly found at most g rocery
aromatic flavor to the d i s h . stores.

23
 PA N E E R
This soft Indian cheese is a favorite of vegetarians

Paneer is a soft m i l d cheese that is m a d e by a d d i n g lemon/
l i me j u ice to hot m i l k to c u rd le it, a n d then stra i ned to get rid
of a ny excess moist u re.
To m a ke fresh pa neer at ho me, heat 2 q u a rts of whole m i l k
u nti l i t sta rts to boi l . S l owly a d d 2-3 ta b les poo ns o f fresh l i me
j u ice, j u st e n o u g h so that the m i l k sta rts to c u rd le. Tu rn off
the heat a n d let it rest for a co u p l e of m i n utes. Ca refu l ly pou r
the contents i n to a m u s l i n cloth p l a ced over a l a rge bowl,
and bring the ends tog eth e r, tyi n g it i nto a tig ht knot.
H a n g the b u n d l e over the kitchen s i n k to e n a b l e the whey
to d ri p away. After a bout a n hou r, when a l l the moist u re h a s
l ea ked out, the pa neer wi l l form i nto a fi rm ba l l . S l ice this i nto
c u bes, a n d use as d i rected.

Paneer

�
z
1--1
�
0
0
u
z
<(
1--1
Ci
z
1--1
�
u
<(
z
�

• Ready-made paneer is ava i l ­ • Beca use it does not disin­

able at most eth n ic stores tegrate and melt at high
and ca n be boug ht in large temperatu res, it i s a g reat
blocks. option to use on the grill.

• Paneer is very m i l d tasti ng

a n d easily ta kes on any
flavor added to it.

24
 ••••••••••••••••••••••••••••••••••••
•
•
• Paneer gained its popularity from the royal M ug h l a i
•
• cuisine and is the only kind of cheese u sed in tra-
•
• d itiona l Indian cooking. Paneer is more popu l a r in

: the northern part of India and is seldom found to

: be incl uded in south Ind ian recipes. In a vegetarian
: feast, paneer is often considered the eq u iva lent to
: meat.
•
••••••••••••••••••••••••••••••••••••

Crumbled Paneer Tofu and Cottage Cheese

• Cu bed paneer is mai n ly
used in cu rries, stir-fries,
and on the g ri l l. They work
rea l ly wel l when cut i nto
1 -inch c h u n ks si nce they
maintai n their shape a n d
do not brea k or m e l t in t h e
cooking process.
• Cru m bled paneer is best
suited for use in reci pes as
a fi l l i n g, l i ke i n parathas or
sa mosas. It will not melt at
high heat a n d can blend
wel l with spices a n d other
i n g redients to ta ke on the
flavors.
• Firm tofu has a s l i g htly
s i m i l a r textu re to that of
paneer and can be used as
a su bstitute if you fi nd it
hard to get you r hands on a
block of paneer at the store.
• Cottage cheese is a l so q u ite
s i m i l a r in taste and textu re
to paneer, except that it
may conta in more moisture.
Th i s can be a good su bsti­
tute to use where crum bled
paneer is cal led for, but you
m i g ht want to wring out
a ny of the excess moisture
fi rst.

25
 POTATO SAMOSAS
Re-create this popular Indian street food by using frozen
puff-pastry sheets
Samosas a re one of the most pop u l a r s na c ks i n I n d i a a nd
a re com m o n l y sold by street ve nd ors. Tra d it i o n a l ly, they a re
dee p-fried a n d e njoyed as a snack either with a c u p of tea or
a side of s picy ch utney i n the eve n i ngs. These a re bou n d to
d isa ppea r fast, so m a ke s u re you save you rself a piece o r two
before h a n d i n g them out.
By u s i n g ready-made frozen puff-pastry sheets, you ca n
avoid the deep-fry i n g p rocess a ltog ether a nd, in t u r n , m a ke
t h i s rec i pe more doa ble on a b u sy weeknig ht. For a q u ic k
d i n ne r option, serve the sa mosas w i t h a l a rge side s a l a d . A s
a n a lternative, y o u ca n add a ny l eftover vegeta bles y o u m a y
have t o the fi l l i ng. Yield: Serves 4-6

Potato Samosas

(.,!:)
z h1grediet1ts:
1--t
�
0
0
1 teaspoott cutMitt seeds
u
z 1 tablespoott vegetable oil
<(
1--t
Cl 1 stMall ottiott, fittely chopped
z
1--t
1 -2 greett chilies, fittely chopped
�
u
<( 2 garlic cloves, tMittced
z
� 1 teaspoott turtMeric powder

1 teaspoott garatM tMasala powder

2-3 tMediutM potatoes, boiled attd cut ittto stMall cubes

Salt, to taste

2 n 0 x 1 0 ittchJ sheets frozett puff pastry, cut ittto 9

equal squares each
• Sa ute c u m i n seeds i n
hot oil u nti l they sta rt to
sizzle. Add onions, g reen
c h i l ies, and garlic and fry
u ntil onions a re soft a n d
tran sparent.
• Sti r in turmeric and garam
masala; fry 1 m i n ute. Add
potato cu bes; saute u ntil
spices mix wel l with pota-
toes. Season with salt. Set
aside.
• Add a bout a ta blespoon of
potato fi l l ing to the center
of a pastry square and sea l
edges together to form
a tria n g l e. Repeat for a l l
squares. Ba ke i n a 375°F
preheated oven 20-25 m i n­
utes u ntil golden brown .

26
 •••••••••••• GREEN 9 LIGHT •••••••••••••

• • • • RE C I P E VARIAT I O N • • • •
U se a ny leftover fi l l ing to make hea rty sandwiches for
Wanton S a m osas: Put a bout a ta b l es poon of fi l l ing in l u nch. Layer the potato fi ll i n g with slices of lettuce, toma­
the m i d d l e of ready- m a d e store-bou g h t wanton wra p­ toes, a n d cucum bers over sl ices of bread and top with
pers and sea l the edges together with a bit of water to s picy mango c h utney.
fo rm into triang l es. Dee p-fry unti l gol d en brown and
c ris p. Serve with c h u tney or ketc h u p.

••••••••••••••••••••••••••••••••••••••••• •••••••••••••••••••••••••••••••••••••••••

Make the Filling Use of Puff-Pastry Sheets

• Si nce the potatoes a re u sed
to make the fi l l i ng, cut
them i nto as sma l l cu bes as
possible.
• The fi l l i ng s h o u l d be
co mpletely coo led before
it is used, so you can easily
m a ke it a day a head of time
a n d store it i n the fridge.
• Add i n g frozen peas or car­
rots to the potato m ixtu re
wi l l i ncrease the n utritional
val u e of this dish.
• You can make an extra
batch of samosas a n d
freeze t h e m for later. These
can be placed into the oven
straight from the freezer
without thawi ng.
• Using spring rol l or wanton
wra ppers i n stead of puff
pastry sheets can be a n ice
va riation; however, they wi l l
need t o b e deep-fried.

27
 JALA P E N O PA N E E R PO P P E RS
Inspired by a favorite at bars and pubs , this snack blends
East and West
I got the idea for t h i s rec i pe one day when I was clea n i n g out
my fridge i n preparation for my weekly g rocery shopping. I
came across a cou ple of j a l a peno peppers that desperately
cal led for my attention . Bei ng a n a rdent fa n of the pub c la ssic
cream cheese-fi l led j a l a peno poppers, I decided to g ive them
a try at home, but the lack of cream cheese i n my fridge made
me i m p rovise with the half block of paneer that I did have.
S i n ce these te n d to be a h u g e h it with a l most everyo ne I 've
served them to, I genera l ly p repa re a big batch a n d freeze
them once they're coated with the bread c ru m bs. Then I
either dee p-fry them or bake them i n the ove n when my
g uests a re a bout to a rrive. Yield: Serves 4-6

Jalapeiio Paneer Poppers

l.!:)
z: h1grediet1fs:
1--1
�
0
0
� garlic cloves, tftit1ced
u
z: 1 tablespoot1 vegetable oil
<(
1--1
0 200 gratfts pat1eer, grated
z:
1--1
1/1r teaspoot1 red chili powder
�
u
<( 1/2 teaspoot1 coriat1der powder
z:
� 1/2 teaspoot1 cutftit1 powder

1/2 teaspoot1 garatft tftasala powder

2 tablespoot1s totftato paste

Salt to taste

1 0 jalapenos, halved at1d deseeded

2 eggs, beatet1 • Saute g a r l i c i n hot o i l u ntil • Pack each j a l a peno half

frag ra nt. Add paneer, tightly with the paneer
l 1/2 cups bread crutftbs spices, a n d tomato paste fi l l ing. Dip i nto beaten egg
Oil, for deep-fryit1g a n d fry 5-6 m i n utes u ntil a n d then bread cru m bs to
everything is wel l b l ended. coat on all sides.

• Season with salt, and mix to • Deep-fry i n hot oil u ntil

blend wel l . golden a n d crisp.

28
 ••••••••••••••••••••••••••••••••••••
•
• • • • RE C I P E VARIAT I O N • • • •
: Pa n eer is a traditional I nd i a n cheese that does n ot
•
S piced Cream Ch eese F i l l i n g : Add % tea s poon eac h of • melt at h i g h heat. Th is enables the fi l l ing to hold
•
red c h i l i powde r, coria n d e r powd e r, a nd c u m i n powd e r • tight with i n the jalapeno a nd not ooze out while
•
t o 1 c u p roo m -te m pe ratu re c rea m c h eese a n d m i x to • frying. The pa neer m ixtu re may fi rm up once it
•
b l e n d we l l . Fi l l j a l a penos with the s p i ced c re a m c heese • begi ns to cool . If th is happens, wa rm it i n the
•
and dee p-fry after d i p p i n g them in beate n egg and • m icrowave for a couple of seconds to make it soft
•
bread cru m bs. • and easy to pack i nto the jalapenos.
•
•
••••••••••••••••••••••••••••••••••••••••• ••••••••••••••••••••••••••••••••••••

Make the Filling Using Jalapeiios

• The paneer m u st be s l i g htly
warm to the touch w h i l e
fi l l i n g the j a l a perios so that
it can be packed i n tig htly.
• If the paneer was made
a head of time a n d cool ed,
s i m ply heat it in the micro­
wave for a m i n ute or two
before fi l l i ng the j a l a perios.
• M a ke sure you pick j a l a pe­
rios that are fi rm and p l u m p
s o that they ca n h o l d a
good a mo u nt of the fi l l i ng.
• Serve this dish i m mediately,
• To deseed j a l a perios, cut
them in half lengthwise
a nd, with a pa ring knife,
scrape out the seeds a n d
ri bs. Si nce this i s w h a t g ives
j a l a perios their spiciness,
the heat l evel wi l l be d rasti­
ca l ly cut down.
as it tastes best when warm
and crisp. Any leftovers can
be easi ly reheated i n the
oven.

29
 MASALA PO PCO RN CH ICK E N
Spice up run-of-the-mill chicken nuggets with a fresh new
blend of flavors
C h i c ke n n u ggets a re one of the m ost popu l a r go-to d i n ne r without actu a l ly forc i n g t h e m t o try a n e w d i s h .
options for fa m i l ies w i t h fu ssy eaters. T h e n ext t i m e you're Pe rsona l ly, I prefer u s i n g cuts o f d a r k meat s i n ce they re m a i n
c h o p p i n g u p ch icken a n d coati ng it with b read c ru m bs for m o i st a nd ten d e r on the i n side w h i l e bei n g c r i s p on the o ut­
you r mea l, try t h i s version i n stead . The b l e n d of s pices is j u st side. However, if you're n ot a fa n of d a r k m eat, lea n ch icken
e n o u g h to tickle you r taste b u d s without sett i n g them on fi re. b reast pieces wo rk wel l , too. Yield: Serves 4-6
Th i s is a l so a good way to i ntrod uce kids to d iffe rent flavors

Masala Popcorn Chicken

(....::>
z: h1grediet1ts:
1-t
�
0
0
� bot1eless chicket1 thighs
u
z: 1 I+ teaspoot1 red chili powder
<(
1-t
0 1I2 teaspoot1 coriat1der powder
z:
1-t
1 I+ teaspoot1 cutMit1 powder
�
u
<( 1 I2 teaspoot1 garatM tMasala powder
z:
� 1I2 teaspoot1 salt

2 eggs, beatet1

1 1I2 cups bread crutMbs

Oil for deep-fryit1g

• Pat the chi cken t h i g h s d ry the beaten eggs a n d the

a n d cut them i nto bite-size bread crum bs, each i n a
pieces. wide d i s h .

• Mix the chi cken pieces • Dip e a c h piece o f ch icken

with the spices and sa lt.
Marinate i n the fridge for at
least an h o u r.
Create an assembly l i ne by
l i n ing up chi cken next to
i nto the beaten eggs and
then the bread cru mbs to
coat wel l . Deep-fry in hot
o i l u ntil golden brown and
crisp.

30
 •••••••••••• GREEN 9 LIGHT · · · · · · · · · · · · · ·
• • • • RE C I P E VARIAT I O N • • • •
•
•
To avoid d eep-frying, place chicken on a g reased baking •

Masa l a Fried Ch icken: D o u b l e the a mo u n t of s p i ces, sheet and bake in a 425°F oven u ntil brown and cooked :
a n d r u b thoroug h ly over a mix of c h i c ke n l eg s a nd th roug h. To check for doneness, prick ch icken through :
t h i g h s to coat. D i p i n beaten eggs a nd bread cru m bs, the center with a knife; if the j u i ces ru n clear, the ch icken :
a n d d ee p-fry u nt i l cooked thro u g h . You m ay have to i n­ is done. :
•
crea se the q ua ntity of the s pi ce r u b depe n d i n g on the •
•
a m o u nt of c h i c ke n pieces u sed. •
•
••••••••••••••••••••••••••••••••••••••••• ••••••••••••••••••••••••••••••••••••••••••

Marina te the Chicken Deep-Fry the Chicken

• The longer the ch icken mar­
i nates in the spices, the bet­
ter it w i l l a bsorb the flavors.
For best resu lts, leave it i n
t h e fridge fo r 2-3 h o u rs.
• To make this recipe kid­
friend ly, omit the chili pow-
der a n d use ch icken breasts
i n stead of thig hs.
• For a healthier alternative,
bake in a preheated 425°F
oven for 1 5-20 m i n utes
u nti l cooked thro u g h .
• To test if the o i l i s ready
for fryi ng, th row a pinch of
bread cru m bs i nto the pot.
If they sta rt to i m m ed i ately
sizzle and float to the top,
you r oil i s hot and ready.
• If, however, they blacken
i m med iately, then the oil is
overheated. Ta ke it off the
heat a n d a l low to cool.
• M a ke s u re the oil is not
overheated; if it is, the
chi cken will b u rn on the
outside without com pletely
coo king throug h .
• To prepare an extra batch
for later use, freeze the
chicken after coati n g it.

31
COCO N UT-CRUSTE D S H RI M P
An intensely flavorful twist on the classic breaded shrimp

I n the southern pa rt of I n d ia, where the coast m a kes it pos­
s i b l e to have seafood and cocon uts i n a b u n d a n ce, it is no
s u rprise that th ese two i n g red ients d o m i nate the reg i on's
c u isi ne. I've a l ways e njoyed the combi n ation of s h r i m p a nd
coco n ut i n c u rries, a n d d ecided to ta ke that c lassic p a i r i n g a
ste p fu rther.
The sweetness of the coco n u t comes th ro u g h pe rfectly,
a nd pa i red with ten d e r s h ri m p is a d e l i g ht to the pal ate. I l i ke
to h it it with a d a s h of fresh l e m o n j u ice as it comes out of the
oil to brig hten up the flavo rs even more. Enjoy this s h ri m p
d i p ped i nto some m i nty m a n g o c h utney for a wo nderfu l
b u rst of tropica l flavor. Yield: Serves 3-4

Cocon u t-Crusted Shrimp

h1grediet1fs:

1 2- 1 5 large shritMp, peeled and deveined

1I2 teaspoon red chili powder

1 teaspoon coriander powder

1 /+ teaspoon salt

Oil, for deep-frying

1 egg, beaten

1 cup unsweetened coconut flakes

2-3 letMon wedges

• Pat s h r i m p d ry a n d mix with • Dip each s h r i m p in beaten

spices and salt to coat wel l.
Let sit 1 0- 1 5 m i n utes to
marinate.
• In the mea nti me, heat
enough oil in a l a rge pot to
deep-fry.
egg to coat, then d redge i n
coconut fla kes. Fry s h r i m p
i n hot oil i n batc hes 1 -2
m i n utes u nti l golden a n d
cooked throug h .
• S p r i n k l e with fresh lemon
ju ice a n d serve with an
extra wedge of lemon.

32
• • • • • • • • • • • YELLOW LIGHT • • • •
•
• • • • • RE C I P E VARIAT I O N • • • •
Make sure you use u nsweetened cocon ut flakes for this
• •
reci pe. You can usua l ly fi nd them sold i n small packs i n the : Cocon ut Shri m p a n d Mango Wra ps: P l a ce 2-3 :
ba ki ng section of reg u la r grocery stores, rig ht n ext to the : cocon ut-cru sted s h ri m p on a wa rm fl o u r torti l la , :
n uts a nd chocolate c h i ps. • a n d to p with l ettuce a nd m a n g o s l ices. S p r i n k l e with •
• • •
• • • chopped pea n uts a n d rol l i nto a t i g ht wra p. •
• • • •
• • • •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Shrimp Deep-Fry the Shrimp

• To devei n s h r i m p, run a par­ them thaw in a bowl of • Be s u re to remove the • As an alternative, use pa n ko
ing knife d own the length cold water for a bout half shrimp from the hot o i l as or bread cru m bs in stead of
of the shrimp to expose the a n h o u r. soon a s they turn golden; cocon ut.
vei n, a n d gently pull it out. otherwise, the coconut wi l l
• The s h r i m p s h o u l d be d ry b u rn a n d g ive a bitter taste. • To prepare an extra batch
• Pre-clea ned s h r i m p can be before m ix i n g them with for later use, freeze the
found in the frozen section the spices; otherwise, they s h r i m p after coati n g them
of most g rocery stores. won't coat properly. with the cocon ut.
To use frozen s h r i m p, let

33
 CU M I N SMAS H E D POTATO ES
With a crisp exterior and soft interior, these baby potatoes
are perfect as a light snack
Potatoes a re as popu l a r with I nd i a n s as pasta is with Ita l i a n s.
It is ofte n h a rd to come across a men u of I nd i a n del icacies
without potatoes i n cl u ded i n at l east one of t h e m . Si nce
potatoes a re q u ite bland on their own, they ca n rea l ly ca rry
the i nten se flavo r of I nd i a n s p i ces. I genera l l y prefe r u s i n g
ye l low baby potatoes s i n ce they conta i n m u c h l ess sta rch .
However, red and wh ite baby or fi ng e r l i n g potatoes wou l d
a l so work ve ry we l l .
These potatoes pa i r perfectly with roast c h icken or l a m b, a s
we l l a s m a ke a wo n d e rfu l a d d ition t o a ny t a p a s m e n u . I l i ke to
top each potato with a d o l l o p of thick c u c u m be r ra ita before
servi ng. Yield: Serves 3-4

Cumin Smashed Potatoes

lo!)
:z h1grediettts:
1-f
::::.i:::
0
0
1 2 baby ttew potatoes
u
z 11.. teaspoott red chili powder
<
1-f
0 1/2 teaspoott coriattder powder
z
1-f
1 teaspoott cuttt i tt powder
::::.i:::
u
< 1/2 teaspoott salt
:z
::::.i::: 2 tablespootts vegetable oil

Juice of half a lettto tt

• Boil potatoes with ski ns on • Place potatoes on a g reased

u ntil tender, about 20-25
m i n utes. Smash each
potato with the back of a
s poon to flatten s l i g htly.
M i x spices and salt in a
s m a l l bowl. Sprinkle gener­
ously over each potato.
ba king sheet and l i g htly
d rizzle with oil. Bake in
a preheated 425°F oven
1 5-20 m i n utes u ntil pota­
toes beg in to brown a n d
a re crisp.
• Squeeze lemon j u i ce over
the potatoes and serve
wa rm.

34
• • • • • • • • • • • • • • • RED 9 LIGHT • • • • • • • • • • • • • •
•
• • • • • RE C I P E VARIAT I O N • • • •
To i ncrease the heat level of this recipe, top it with fi nely •
• • •
m i nced g reen chil ies. The flavor of the c h i l ies will i ntensify • : Spiced Roast Potatoes: Pa rbo i l 2-3 l a rg e potatoes :
•
as the potatoes cook in the oven. But be careful, as the • : u nt i l te n d e r. Cut i nto bite-size c u bes a nd toss with o i l, :
•
heat can set you r mouth on fi re if you're not u sed to eat- • • s pices, a nd salt to coat we l l . Ba ke in a p re h eated 425°F •
• • •
ing such spicy food. A good trick to cut the burning sen- • • oven fo r 20-25 m i n utes u nti l brown a n d cri s p. •
• • •
sation of c h i l i on you r palate is to d ri n k a g lass of cold m i l k • • •
• • •
or eat cold yog u rt. Avoid d ri n king water at a ny cost si nce • • •
• •
that will only spread the heat all over you r mouth. : • •
• • •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Smash the Potatoes Season the Pota toes

• Smashing the potatoes
w h i le they a re sti l l wa rm
will help flatten them more
easi ly.
• I n stead of a spoon, you can
use a potato masher or a
flat wooden ladle to fl atten
the potatoes.
• M a ke sure not to press too
h a rd, or else the potatoes
wil l break and fa l l apart.
• Remem ber to season the
potatoes l i bera l ly before
baking them; otherwise,
they wi l l end up tasting a
bit bland.
• For d ifferent flavor options,
u se g ri l l seasoning or other
flavored sa lts.
• You can use a spray-on
vegeta ble oil to ensure the
potatoes a re coated even ly.

35
STU FFE D M US H ROO M CU PS
Marinated mushrooms topped with spiced sauteed onions make
for a delightful combination of texture and flavor
U ntil recently, m u s h rooms weren't rea d i ly ava i l a ble at loca l
ma rkets in I ndia. It is for this reason that m u s h rooms a re often
tho u g ht of as an exotic i n g redient u sed mostly in h ig h-end res­
ta u ra nts. A pop u l a r pick on many resta u ra nt men u s wou ld be
M u s h room Ti kkas, del icately spiced a nd g r i l led to perfection.
I n this reci pe, I wa nted to elevate the s i m p l icity of the ma ri­
nated m u s h rooms by topping them with a mix of sweet a n d
sou r flavors. These m u s h rooms a re a perfect fi nger food that
can be passed a ro u nd a pa rty, and a re a mazi n g served either
wa rm or at room tem peratu re. Yield: Serves 3-4

Stuffed Mushroom Cups

lt1grediet1fs:

1 teaspoot1 cutMit1 seeds

3 garlic cloves, tMit1ced

1 tablespoot1 vegetable oil

1 cup iit1ely chopped Ot1iot1s

1/1r teaspoot1 red chili powder

1/2 teaspoot1 garatM tMasala powder

Salt, to taste

2 tablespoot1s tMit1ced fresh cilat1tro

1 2 cretMit1i tMushrootMs, stetMs retMoved

1 cup plait1 yogurt, beatet1 Ut1til stMooth

1 teaspoot1 coriat1der powder • Saute cumin seeds and garlic
in hot oil u ntil they sizzle.
1 teaspoot1 cutMit1 powder Add onions, chili powder,
Salt, to taste garam masala, and salt and
fry u ntil onions soften and
2 tablespoot1s fresh letMOt1 juice are lightly brown. Mix in
cilantro and set aside to cool.
and lemon ju ice for about
half a n hour.
• Ta ke m u s h rooms out of
the mari nade, discard i n g
a ny excess. Stuff w i t h 2 tea­
spoons of onion topping.

• Meanwhi le, marinate mush­ • Bake i n a preheated 425°F

rooms i n yog u rt, co riander oven 1 5-20 m i n utes u ntil
a n d c u m i n powders, sa lt, tops sta rt to brown.

36
 • • • • RE C I P E VARIAT I O N S • • • •

Cheesy Stuffed Mush rooms: Add 1,4 tea s poon eac h of Stuffed Mush room Salad: Se rve warm stuffed m u sh­
red c h i l i powd e r, coria n d e r powd e r, a n d c u m i n powd er to roo m s over a bed of m ixed g ree n s s u c h a s ba by s p i n a c h ,
1 c u p s h redded mozza rel l a c heese a n d m i x we l l . Top each a rug u la , a nd ro m a i n e l ettuce. Add sl iced tomatoes a nd
m a ri nated m u s h room with a ta b l es poon of s p i ced c h eese wa l n uts, s p r i n kle with fres h l e m o n j u ice, a nd serve as a
a nd ba ke in a preheated 325°F ove n fo r 1 5-20 m i n utes hea rty sa l a d for l u nc h .
u nt i l cheese melts .
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Make the Topping Prepare the Mushrooms

• You can m a ke the onion
topping a head of time a n d
store it i n t h e fridge.
• The oil used to cook the
onions is enou g h to h e l p
brown the topping when
it ba kes, so you don't need
to spray the tops before
placing the m u s h rooms i n
t h e oven.
• Pick m u s h rooms that a re
wide enough to hold at sit i n the marinade for more
least 1 ta blespoon of the than half an hour, as they
fi l l i ng. can sta rt to turn soggy.
• Mari nating the m u s h rooms
i n yog u rt will g ive them an
added flavor a n d tenderize
them.

37
 CH ICK P EA PATTI ES
An Indianized version of the Middle Eastern falafel

Bea n s a n d lenti l s a re widely u sed i n I nd i a n c u isi n e, m a i n ly
bec a u se a l a rge part of the vegeta r i a n pop u l ation gets its
prote i n i nta ke from them. You wi l l ofte n fi nd bea n s o r l e n ­
t i l s served w i t h a mea l, or added t o s n ac ks t o i n c rease their
n utriti o n a l va l ue.
G rowi n g up in the M id d l e Ea st, I e njoyed my fa i r s h a re of
fresh-made fa l afe l s, but a l ways won d e red if you cou l d switc h
s pices to i ncorporate I nd i a n fl avors. Th is vers ion of m i n e i s
fa i rl y q u ick a n d s i m pl e t o ma ke, a n d it i s perfect w h e n you
need to w h i p up somet h i n g at a moment's notice. On b u sy
wee kdays, I l i ke to m a ke l a rg e b u rge r-size patties a n d serve
them between toasted b u n s with a s a l a d a n d c h utney on the
side. Yield: Serves 3-4

Chickpea Pa tties

(..!:)
:z:
.......
�
0
0
2 cups cat1t1ed chickpeas
u
:z: 1 StMall Ot1iOt1
<(
.......
0 2 garlic cloves, peeled
:z:
....... 1 greet1 chili
�
u
<( 2 tablespoot1s chopped fresh cilat1tro
:z:
� 1 teaspoot1 cutMit1 powder

1 teaspoot1 coriat1der powder

1/4 teaspoot1 red chili powder

1/2 teaspoot1 garatM tMasala powder

2 tablespoot1s fresh letMOt1 Juice

2 tablespoot1s all-purpose flour • Dra i n a n d thoroug h ly rinse • Divide i nto 1 2 rou g h ly

canned chi ckpeas to rid
1/4 teaspoot1 salt of a ny excess sa lt. Dra i n
Oil, for fryit1g the ri nsed chi ckpeas wel l
t o remove a ny trace of
moisture.
• Place all the i n g redients,
except the oil, in a food
processor a n d blend u ntil
smooth.
equal pa rts a n d form into
patties.
• Heat the oil i n a nonstick
pan a n d s h a l l ow-fry pat­
ties in batches, a bout 3-4
m i n utes on each side u ntil
brown and crisp.

38
 •••••••••••••••••••••••••••••••••••

If you u se d ried c hickpeas, soa k a c u p of them
overn ight i n a large bowl of room-tem pe ratu re
water. The next morn i ng, d ra i n the water a n d rinse
the ch ic kpeas thorough ly. Add the ch ickpeas to a
large pot fi l led with water, a n d boi l 30-35 m i n utes
u ntil tender.
•••••••••••••••••••••••••••••••••••
• • • • RE C I P E VARIAT I O N • • • •
Chickpea Patty Pockets: Cut wa rm pitas in half to open
them u p. Fi l l the pita pockets with 1 -2 c h ickpea patties,
sl ices of tomato, a n d l ettuce. Beat V2 cup p l a i n yog u rt with
114 teaspoon each of red c h i l i powder and c u m i n powder,
a pinch of sa lt, a n d 2 ta blespoo n s lemon j u ice. Spri n kle
2-3 ta blespoo n s of the yog u rt sa uce i nto the pita pock­
ets a nd serve as a q u i c k, hea rty l u nch .
•••••••••••••••••••••••••••••••••••••••••

Blend un til Smooth Form and Fry the Pa tties

• The c h i ckpeas should be
d ra i ned pro perly si nce add­
i n g water to the m ixtu re
can m a ke it soggy a n d d if­
fi c u lt to form i nto patties.
• If u s i n g d ried chickpeas,
soa k a c u p overn i g ht and
then boil u ntil tender. Let
them cool com p l etely
before ru n n i n g them
throug h the food processor.
• If the mixtu re is too sticky
to form i nto patties right
away, refrigerate for a bout
a n hour to firm it u p a bit.
• Remem ber not to over­
crowd the pan while fryi ng;
if you do, the patties wi l l
not have enough heat to
brown properly.
• Be ca reful when fl i pping
the patties while frying
to prevent them from
brea king.

39
 TU NA CUTLETS
Fresh , tangy flavors come together in these crisp fried fish cakes

These t u n a cutlets a re a m u c h hea lthier way to enjoy the Either e njoy the cutlets as b u rgers, or m a ke them i nto
good ness of fish cakes without the add ition of crea m or may­ s m a l ler sizes to se rve as a p petizers. I l ove servi ng t h i s for
onnaise. Potatoes a re u sed to bind the i n g redients together l u nc h on warm s u m me r days with a l a rge s a l ad on the side.
and add body a n d texture to the cutlets. The lemon j u ice h i g h­ Yield: Serves 2-3
lig hts the fresh ness of the cila ntro, a nd the s pices add a s u btle
bu rst of flavor. Although I genera l ly prefer u s i ng ca n ned tuna
for t h i s recipe, you can easily s u bstitute can ned cra b meat.

Tuna Cu tlets

<...::>
:z: lt1grediet1fs:
.......
�
0
0
1 large potato
u
:z: 1 cara turaa, packed ira water
<(
.......
Cl 1 s1t1all oraiora, iiraely chopped
:z:
....... 1 greera chili, iiraely chopped
�
u
<( 2 tablespooras ttt i raced fresh cilaratro
:z:
� 1 tablespoora fresh lettto ra juice

1 teaspoora coriarader powder

1/1r teaspoora atttc hoor powder

1/1r: teaspoora salt

Oil, for fryirag

1 egg, beatera • Boil the potato u ntil tender
a n d set aside to coo l. Mash
it to a smooth paste.
• Mix a l l the i n g redients
except the oil a n d egg and
form i nto 6 patties.
• H eat enough oil to coat a
nonstick frying pan.
• Dip each patty i nto the
beaten egg to coat wel l . Fry
4-5 m i n utes on each side
u ntil brown.

40
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
Spicy Tuna Melts: M i x the t u n a with the o n i o n s, s pi c­
es, c i l a n tro, a n d sa lt. S p read over t h i c k s l i ces of Fre n c h
b read a n d t o p w i t h s h red ded mozza re l l a c h eese. Ba ke
in a preheated 3 75°F oven for 1 0- 1 5 m i n utes u nt i l bread
t u r n s crisp and c h eese m elts.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Do not use can ned tuna packed i n oil for the
cutlets. The oil wi l l i nterfere with the textu re of
the cutlets and prevent them from binding wel l .
Always u s e tuna packed i n water, and b e s u re to
d ra i n it wel l to get rid of excess moisture.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Mix the Ingredien ts Well Fry the Cu tlets

• M a ke s u re the i n g red ients
a re mixed wel l so that there
is equal d i stribution of
spices, tuna, and potatoes
in each cutlet.
• Do not use ca n ned tuna
packed i n oil, as it w i l l make
the cutlets o i ly a n d h a rd to
form i nto patties.
• You can form the patties
a head of time and store
them wra p ped in plastic i n
t h e fridge.
• Always use enough oil to
coat the pa n wel l to ensure
that the cutlets a re crisp on
a l l sides.
• To get an even crispier
outside layer, you can coat
the cutlets in bread cru mbs
after d i pping them i n the
beaten egg.

41
 S PICE D TO MATO SO U P
Jaz z up this winter favorite to tantalize your taste buds

Tomato s o u p is o n e of the most c o m m o n wi nte r comfort
foods. On most I nd i a n resta u ra nt men u s, you ca n fi n d a s p i cy,
crea my vers ion of tomato s o u p c a l l ed Ta mata r S h o rba. Th is is
u s u a l ly made with a b l e n d of a romatic spices a nd a d a s h of
crea m to thicke n it.
My version bri n g s together a s u bt l e h i nt of s pice a nd a
m i l d a roma from d ried fen u g reek leaves. Sa ute i n g the c u m i n
seeds a n d g a rl i c b r i n g s a sweeter, te nder tou c h to the sweet
stewed tomatoes, a n d b l e n d i n g the sou p u nt i l smooth hel ps
b a l a n ce and meld these flavors. Th i s sou p m a kes a perfect
fi rst cou rse with a few crisp cro uton s s p r i n k l ed on top. For a
l i g ht, q u ic k l u n c h , p a i r this sou p with a g r i l l ed c h eese sand­
wich o r a hearty s a l a d . Yield: Serves 2-3

Spiced Toma to Soup

<...!:'
z: h1grediet1ts:
......
�
0
0
1 teaspoott cuttt i tt seeds
u
z: 3 garlic cloves, ttt i ttced
<(
......
0 1 teaspoott oil
z:
...... 4 large tottt atoes, roughly chopped
�
u
<( 11• teaspoott red chili powder
z:
� 3 cups water

1 teaspoott dried fettugreek leaves

Salt to taste

• Saute c u m i n seeds a n d g a r­ • Add water a n d let it come

lic in hot o i l in a deep pot,
u ntil they sta rt to sizzle.
• Add chopped tom atoes a n d
c h i l i powder a n d fry for a
few m i n utes u ntil tom atoes
beg i n to p u l p.
to a boi l. Stir i n d ried fen u ­
g reek leaves and l e t s i m mer
1 0- 1 5 m i n utes.
• Using a hand blender,
blend soup u ntil smooth.
Season with salt a n d serve
i mmed i ately.

42
 • • • • RE C I P E VARIAT I O N • • • •
To mato Veg etable Soup: Ad d Y2 c u p eac h of frozen
corn, peas, a nd ca rrots to the b l e n d ed s o u p. Let it s i m ­
mer fo r 1 0- 1 5 m i n utes u nt i l veg eta b l es a re wa rm ed
t h ro u g h , a n d serve p i p i n g hot with g r i l l ed c h eese s a n d­
wiches for a l ig ht a n d ba l a n ced l u n c h .
MAKE IT EASY
U se d iced ca n ned tomatoes t o q u icken the cooking time.
Ca n n ed tomatoes fou nd in g rocery stores often have
spices or season i n g s added to them, so be sure to pick a
bra n d without any added flavors, as they wou l d a lter the
flavor of the dish .

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Fry the Toma toes Blend the Soup

• Always use fresh, ri pe,
p l u m p tom atoes, as they
wi l l genera l ly have a more
robust flavor.
• If you r tomatoes a re not
very fresh a n d sweet, you
ca n add a pinch of s u g a r
w h i l e fryi ng t o b u m p u p
t h e flavor.
• Use a deep pot while oper­
ating the hand blender to
avoid splatteri ng the soup.
• If you don't have a hand
blender, let the soup cool
to room tem peratu re
before ru n n i ng it throug h a
blender or food processor.
• Reheat u ntil it sta rts to
b u b ble, a n d serve.

43
COCO N UT LE NTIL SO U P
A creamy, hearty soup to warm up a cold evening

A b l e n d of lenti l s a n d vegeta bles i n a rich coco n u t broth, t h i s
sou p i s my s i m p l ifi ed version o f the c l assic m u l l i gatawny. The
ye l l ow le nti l s boi l to m u s h fa i rly q u ickly a n d add a sm ooth,
meaty textu re to the sou p. Altho u g h t h i s sou p i s fa i rly m i ld,
the c u rry l eaves add a s u btle b u rst of flavor.
Due to the rich textu re of t h i s sou p, it m a kes a g reat l u nch
when pa i red with a side salad. I l i ke to m a ke a few extra h e l p­
i n g s of the soup a n d freeze it for a later u se. Be s u re to store
it in an a i rtig ht freezer-friendly conta i ne r. The sou p wi l l stay
fresh for a cou p l e of weeks in the freezer. Yield: Serves 3-4

Cocon u t Len til Soup

lt1gredie•1fs:

1 teaspoot1 cut1tit1 seeds

4-5 fresh curry leaves

3 garlic cloves, t1tit1ced

1 teaspoot1 oil

1/2 cup yellow let1tils

2 cups water

1 cup COCOtlUt t1tilk

11-+ teaspoot1 turt1teric powder

1/2 teaspoot1 red chili powder

1 teaspoot1 coriat1der powder

Salt to taste • Saute c u m i n seeds, cu rry • Sti r in coconut m i l k, spices,

leaves, and g a rlic in hot oil
1 tablespoot1 let1tot1 Juice i n a deep pot, u ntil they
sta rt to sizzle.
• Slowly stir i n lenti ls a n d
water a n d c o o k 20-25 m i n­
utes u ntil lenti l s a re tender
a n d brea k easily between
you r fingers.
and salt. Cover and s i m mer
the soup 1 0- 1 5 m i n utes
to blend and intensify the
flavors.
• Spri n kle with fresh
lemon juice and serve
i m mediately.

44
 ••••••••••••••••••••••••••••••••••••
•
MAKE I T EASY
Store-boug ht d ried lenti ls usua l ly have tiny stones
•

To cut down on the cooking ti me, you can use ca n ned
lenti l s i nstead of d ried. Genera l ly, can ned lenti l s found at
most g rocery stores tend to be of the brown va riety used
m a i n ly in French cooking. Althoug h brown lenti l s wi l l a lter
the taste a n d texture of this rec i pe, they can work q u ite
wel l . M a ke sure you d ra i n a n d rinse the lenti ls thoro ug h ly
: to e l i m i nate a ny of the excess salt a n d preservatives.
• •
•••••••••••••••••••••••••••••••••••••••••••
: i n them, so be s u re to pick through the l enti l s
: thoroughly t o get r i d o f a ny u nwanted additives.
: To make picking through a large a mount of lenti l s
: much easier, spread them out o n a tray and slowly
: exa m i ne them.
:
:
•••••••••••••••••••••••••••••••••••

Cook the Len tils Prepare the Cocon u t Milk

• Always boil lenti ls over low
heat, as they tend to froth.
You can slowly skim the top
with a ladle to remove the
froth.
• To avoid excessive froth,
rinse the lenti ls thoroug h ly
before boiling.
• Lenti ls should always be
co mpletely i mmersed in
water w h i l e boili ng, so
check them reg u l a rly to
make s u re that the water
does not d ry u p.
• Coco n ut m i l k i s readily • S h a ke the can thoro u g h ly
available i n g rocery stores before pouring the coconut
in cans. These d ays you milk si nce it tends to
can a lso u s u a l ly fi n d l i g ht sepa rate.
versions of cocon ut m i l k,
which wou ld a lso work
rea lly wel l in this reci pe.

45
 CH ICK P EA SO U P
Chickpeas are simmered with spices in a stock and blended
into a smooth , creamy soup
I created this rec i pe one eve n i n g when I was i n the mood
for somet h i n g s i m p l e and soot h i n g . As I looked t h roug h my
fridge a n d pantry, a l l I fou nd u sefu l wa s a can of c h ickpeas
and a carton of veg eta b l e broth . I u sed s i m p le s p i ces to sea­
son the broth and s i m mered the c h i c kpeas in it for a w h i l e. As
I beg a n to b l e n d the contents i nto a s m ooth, textu red s o u p,
it s u d d e n l y occu rred to me that if I l eft it the way it wa s, I
cou l d e njoy it with some rice as a fa i rly t h i n ned-down cu rry.
Serve this sou p piping hot with some crusty bread on the
side. If you a re pla n n i ng a m u lticou rse meal, I wou ld suggest
pairing this soup with a ch icken cu rry, sa uteed potatoes, a nd
some rice. Yield: Serves 3-4

Chickpea Soup

<...:::>
:z: lt1grediet1ts:
1-4
�
0
0
2 cups ca""ed chickpeas
u
:z: 2 garlic cloves, tMi"ced
<(
1-4
0 1 tMediutM o"lo", fi"ely chopped
:z:
1-4
1 teaspoo" oil
�
u
<( 1/2 teaspoo" red chili powder
:z:
� 1 teaspoo" cutMi" powder

1 teaspoo" coria"der powder

2 tablespoo"s totMato paste

3 cups vegetable stock

Salt to taste
• Dra i n the canned ch ickpeas • Stir i n vegetable stock a n d
a n d rinse thoro u g h ly. simmer 1 0- 1 5 m i n utes.

• Sa ute g a rlic a n d onions • Remove from heat and u se

i n hot oil i n a deep pot,
u ntil the onions a re soft
and l i g htly browned. Add
spices, tomato paste, and
c h ickpeas a n d fry to coat
m ixtu re wel l .
an i m mersion blender to
blend soup u ntil smooth.
Season with salt and serve
i m m ed iately.

46
• • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •
•
• • • • • RE C I P E VARIAT I O N • • • •
• To make a simple I nd i a n version of vegetable stock,
•
• add 3-4 garlic cloves, a 1 -i nch piece of gi nger, 1 large Red a n d Black Bea n Soup: You c a n su bstitute red
•
• chopped onion, 1 large chopped tomato, a n d 2-3 d iced kid ney bea n s or b l a c k bea n s fo r the c h i c kpeas i n t h i s
: ca rrots to 3 cups of water. Add 5-6 wh ite peppercorns, rec i pe. E i t h e r bea n wou l d wo rk rea l l y wel l s i n ce t h e i r
: 3-4 whole g reen ca rdamoms, 2-3 whole cloves, and salt textu re i s fa i rly s i m i l a r t o the c h i c k pea's, but the flavo rs
: to taste. Bring to a fu l l boi l and then sim mer for a bout an a re d iffe re nt.
: hour over low heat. Dra i n the stock once cooled a n d use
: i m med iately, or store it i n the freezer for later use .
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Drain the Chickpeas Prepare the Stock

• Always d ra i n and thor­
oug h ly rinse can ned chi ck­
peas to get rid of a ny added
salt or preservatives.
• Two 1 5-ounce cans w i l l
genera l ly give you 3 c u ps of
chickpeas.
• If u s i n g d ried chickpeas,
soa k them overnight in a
l a rge bowl of water a n d
rinse thoroug h ly before
boi l i ng them in a l a rge pot.
• It may ta ke a nywhere from
20 to 30 m i n utes to tender­
ize the bea ns w h i l e boili ng,
depend i n g on their s h a pe
a n d size.
• Use premade stock to save
on time. For extra added
flavor, you can su bstitute
ch icken stock for vegeta ble
stock.
• If you fi n d you rself without
a ny ready-made stock on
hand a n d have no time to
prepare a fresh batch of
you r own, si mply use p l a i n
water for the recipe.
• Just be s u re to s i m mer
the soup a n extra 1 5-20
m i n utes over low heat to
i ntensify the flavors.

47
S PICE D YOG U RT SO U P
This simple yogurt soup is thickened with chickpea flour
and spiced with fennel seeds
Th i s rec i pe is stro n g l y i n s p i red by a yog u rt c u rry ca l l ed kad h i, Th i n n i n g kad h i d own a n d servi ng it as a so u p e n a b l es
popu l a r in the P u nj a b reg ion of I nd i a . Tra d ition a l ly, kad h i is you to e njoy the warm fl avors of t h i s d i s h without the effo rt
s l ig htly thick i n consiste ncy and i n cl udes t i ny fritters made of req u i red to m a ke it the trad iti o n a l way. I l ove to have t h i s
o n ions a n d s p i n a c h . As m uc h as I l ove the u n iq ue fl avors ca r­ s o u p before a s i m p l e mea l o f roti a n d d a l . Yield: Serves 3-4
ried in kad h i , I fi nd it a h a s s l e to m a ke a batch of fritters to g o
a l ong w i t h it, not t o m e n t i o n the c u rry's u n hea lthy a s pect.

Spiced Yogurt Soup

Ingredients:

2 tablespootts cup chickpea flour

1 cup plain yogurt

2 cups water

1 teaspoott oil

1/2 teaspoon cuttt i n seeds

1/4 teaspoon fennel seeds

1 sttt a ll onion, iinely sliced

1/2 teaspoon red chili powder

1/4 teaspoon turtMeric powder

Salt to taste
• Whisk the fl o u r, yog u rt, a n d u ntil l i g htly browned. Add
water together u ntil there spices and fry for a few
a re no l u m ps. Set aside. more seconds.

• H eat oil in a deep pan a n d • Sti r in yog u rt water, season

sa ute c u m i n a n d fen nel with salt, and bring to a fu l l
seeds. Once they start to boil. Remove from heat a n d
sizzle, add onions a n d fry serve i m m ed iately.

48
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • •
• •
•
• Chickpea flour, a lso sold as besa n at eth nic g ro- To spice up this dish the traditiona l I ndian way, add 2-3
•
• cery stores, is made by g rou nding d ried roasted whole d ried red c h i l ies to the hot oil before sauteing the
•
• c h ickpeas i nto a fi ne powder. It is genera l ly u sed c u m i n and fennel seeds. Let the c h i l ies s i m mer in the oil for
•
• to make vegeta ble fritters, or pa kodas, in I nd ia n a few seconds u ntil they beg i n to turn a deeper red . The chil­
•
• cuisine. Chickpea flo u r is a lso com monly u sed i n ies can start to burn fa i rly q uickly, so avoid this by making
•
• I ndian kitchens as a th icken ing agent in the m a k- sure the heat is not too h i g h and keeping a watchful eye
•
• i n g of marinades for meats and kebabs. on them.
• •
• • •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Yogurt Mixture Boil the Soup

• Be s u re to thoroug h ly whisk
the yog u rt a n d flo u r i nto
the water to e l i m i nate any
l u m ps.
• W h i l e working with i ng re­
dients, remember that
chickpea flo u r ca n be fou n d
at many loca l g rocery stores
and a l most a l l eth n ic stores
and can be kept fresh in a
tight can ister in a cool, d a r k
place.
• The ch ickpea flo u r wi l l tend
to thicken the soup, so add
extra water if needed to
thin it.
• The fi n a l consistency
that you're looki ng for is
somewhat s l i g htly thicker
than that of a clear soup­
a I most l i ke the consistency
of a crepe batter.

49
 CH ICK P EA & POTATO SALA D
Switch up your everyday potato salad with a delightful ,
healthy version
Boi led c h ickpeas m ixed with o n i o n s, c h i l ies, a n d spices a re c i l a ntro, w h i c h a d d s a w h o l e n e w d i mension o f flavor.
often sold by street ven dors a n d e njoyed as a q u ic k s n ac k i n You can serve t h i s either as a fi rst cou rse or a l ongside a mea l
northern I n d ia . Com m o n ly referred to a s c h a n a c h a at, these con s i st i n g of a s p i cy, meaty c u rry. I a l so l i ke to add chopped
a re u s u a l ly eaten with a s picy c h utney and fresh g reen c h i l ­ tomatoes a nd tu rn the d i s h i nto a q u ick, fi l l i n g l u nch or l ig ht
i e s on top. Here, I've added c u bed potatoes a nd j u st e n o u g h d i n ner. Yield: Serves 3-4
seaso n i n g to l i g htly flavor the d i s h . The key is to use fresh

Chickpea and Potato Salad

l.!:>
z: lttgrediet1fs:
1-1
�
0
0
2 cups catttted chickpeas
u
z: 1 medium potato
<(
1-1
C) 2 tablespootts mittced fresh cilatttro
z:
1-1
11.+ teaspoott red chili powder
�
u
<( 1/2 teaspoott garam masala powder
z:
� 2 tablespootts fresh lemott Juice

Salt to taste

• Dra i n canned chi ckpeas • Mix a l l the i n g redients in a

and rinse thoroug h ly to bowl, co m b i n i n g wel l. Let
get rid of a ny excess salt sit in the refrigerator 1 0- 1 5
and preservatives. Dra i n m i n utes to a l low the flavors
thoro u g h ly. to blend. Serve c h i l led.

• Boil the potato a n d once

coo led, cut i nto bite-size
cu bes.

50
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
•
•
• • • • • RE C I P E VARIAT I O N • • • •
• Add fi nely chopped fresh g reen c h i l ies to this •
• •
• recipe. Street vendors in I ndia u s u a l ly have bowl- • M ixed Bean Salad: S u bstitute the c a n ned c h i c kpeas
• •
• fu l s of c hopped c h i l ies from which they take table- • with ca n n ed m ixed bea n s a nd add 1 l a rge c h op ped to­
: spoonfu l s a n d l i bera l ly add them at the customer's : m ato i n stead of the potato. S p ri n kl e with the spices a n d
: discretion. If you're sti l l looking to turn u p the heat : l em o n j u ice a n d serve o n a bed o f fresh, c r i s p l ettu ce.
: but don't wa nt to set you r pa late on fi re, try using :
: fresh g reen j a l a penos i n stead of c h i l ies. Althoug h :
: they a re fai rly hot, they a re a touch m i lder. :
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Rinse and Drain Chickpeas Finely Chop Cilan tro

• Remem ber to rinse can ned
ch ickpeas thoro u g h ly;
otherwise, the salt content
cou l d affect the taste of the
salad.
• Thi s salad can easily be
prepa red a head of time and
stored i n the fridge for u p
t o an h o u r. J u st m a ke s u re
to leave out the cila ntro and
add it rig ht before serving.
• If you p l a n on making this
dish a day i n adva nce,
do not chop and add the
cilantro u ntil a few m i n utes
before servi ng to avoid
d i sco lorati on.
• Fresh c i l a ntro are best
enjoyed as soon as they a re
chopped to ensure maxi­
mum flavor.

51
 S PICY CO R N SALA D
A j az zed-up corn salsa with a hint of spice

I t h rew t h i s recipe tog ether on a w h i m one eve n i n g i n a
feeble atte m pt to feed some u nexpected g uests. Litt l e d i d
I know i t wou l d soon become one o f t h e most req uested
items from my kitc h e n .
T h e d i s h l itera l ly ta kes m i n utes t o bring together, but what
I 've rea l ized with t i m e is that if you l et it sit for a cou p l e of
extra m i n utes, the fl avors wi l l i nten sify. The sou rness of the
c haat m a s a l a pa i rs perfectly with the sweetness of the corn.
Add some heat to k i c k the flavor u p a cou p l e more notches.
To be honest, I've h a rd ly ever se rved this d i s h on its own . I t
u s u a l ly acco m pa n ies g ri l led c h ic ke n or fi s h, o r eve n better, a
big bowl of torti l la c h i ps. Yield: Serves 3-4

Spicy Corn Salad

(..!:)
z h1grediet1fs:
1--4
�
0
0
2 cups frozett corn kernels
u
z 2 tablespootts tMittced ottiott
<(
1--4
Q 1 jalapeno, deseeded attd tMittced
z
1--4
2 tablespootts iittely chopped fresh cilatttro
�
u
<( 1/4 teaspoott red chili powder
z
� 1 teaspoott cutMitt powder

1 teaspoott chaat tMasala powder

2 tablespootts fresh let11 o t1 juice

Salt, to taste

• Place the frozen corn in a • Mix a l l the i n g redients in a

l a rge bowl and let it thaw to
room temperatu re. If you're
in a h u rry, you can ru n the
frozen corn u nder warm
water i n a col a nder to thaw
it out i n a flash. Dra i n wel l .
bowl to com b i n e wel l . Let
the salad rest in the refrig­
erator 1 0- 1 5 m i n utes to
a l low the flavors to blend.
Serve c h i l led.

52
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN e LIGHT • • • • • • • • • • • • •

Chaat masala is a spice m ix com monly used i n
northern I nd i a n cooking and typica l ly consists of
a m choor powder, c u m i n, black sa lt, a n d corian­
der, a mong a few other spices. It genera l ly has a
pu ngent smel l and tastes sour a n d sl ig htly sa lty.
You ca n fi nd it at most eth n ic stores sold in boxed
packs as wel l as many reg u l a r g rocery stores.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Serve this with a side of simple gril led chicken breast
marinated in a dash of olive oil with some lemon j u ice,
c u m i n powder, coriander powder, sa lt, and pep per. This
will make for a fi l l i ng l u nch or a q uick, l ight d i nner. You
can also mix chopped g ri l l ed chicken with the corn sal sa
to make a more hea rtier salad to be enjoyed on its own.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Deseeding Jalapefl.os Mixing the Ingredien ts

• To deseed a j a l a perio, cut
off the top and split it in
half lengthwise.
• With a paring knife, scrape
out the ribs and any
leftover seeds. Si nce this is
what gives the jalaperio its
spiciness, the heat level wi l l
be d rastically c u t down.
• Ri nse the jala perios thor­
oughly to wash out a ny
excess heat.
• To m a ke sure that the The flavors here will i nten­
spices mix wel l and coat the sify as the salad sits.
corn properly, use a l a rge
lad le to fold the i n g redients
a few times to i ncorporate
a l l the flavors.

53
S PICE D CA B BAG E SLAW
Serve this slaw at your next barbecue , and your burgers
will never taste the same again
I 've a l ways enjoyed a good h e l p i n g of coleslaw a l o ngside my
b u rge r, but co u ld neve r avoid the g u i lt that comes with it.
Coleslaws a re genera l ly packed with a good h e l p i n g of may­
o n n a ise, a n d t h i s m a kes it a forbidden d i s h for most c a l o rie­
consci o u s d i n e rs. By s u bstituti n g yog u rt for the mayo n n a ise
and add i ng a pinch of I nd i a n spices, I can now eat as m u c h
s l aw as I want a n d know that it is a l so good fo r me.
Be carefu l serv i n g this slaw outdoors, t h o u g h . As with a ny
fresh yog u rt-based d is h , it s h o u l d be served c h i l led a n d kept
away from warm tem peratu res to prevent the yog u rt from
c ra c k i n g . For a q u ic k l u n c h , I l i ke to m a ke wra ps with g ri l l ed
c h icken topped with the slaw. Yield: Serves 3-4

Spiced Cabbage Sla w

lt1grediet1ts:

'/1r cup plait1 yogurt

2 cups fit1ely shredded cabbage

1/2 cup fit1ely shredded carrot

1/2 teaspoot1 cutftit1 powder

1/1r teaspoot1 red chili powder

1/1r teaspoot1 garat\t t\tasala powder

1 tablespoot1 fresh let\tot1 juice

1 tablespoot1 tftit1ced fresh tftit1t leaves

Salt to taste

• Beat the yog u rt in a large • Add the spices, lemon ju ice,

bowl u ntil smooth. m i nt leaves, and salt and
mix wel l to com bi ne. Let sit
• Slowly fold i n the shredded in the fridge 1 0- 1 5 m i n utes
cabbage and ca rrot and and serve c h i l led.
coat well.

54
 MAKE I T EASY • • • • RE C I P E VARIATI O N • • • •
• •

: If you're pressed for time a n d need to hasten the p repa ra- : Red Cabbage Slaw: Trad e the s h redded g reen ca b­
: tion of this a l ready s i m ple reci pe, fee l free to u se a ready- : bage fo r a red cabbage a n d bu m p up the fl avor by add­
: made store-bought coleslaw m ix. You can fi n d this at : ing 2 ta bles poons of fi n ely c h o p ped c i l a n tro. The red
• most g rocery stores in the sa lad aisle beside the chopped •
ca bbage h a s a m o re i nte nse flavo r a n d ca n su pport the
• •
• g reens. Coles law m ix u s u a l ly i n c l udes s h redd ed g reen • fres h c i l a nt ro n icely.
• •
• a n d red cabbage a n d carrots. •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Shred Cabbage and Carrots Bea t the Yogurt

• You can s h red cabbage eas­
i ly with a food processor or
a mandolin.
• If you're pressed for time,
use prepackaged coleslaw
mix.
• For added crunch and a
bu rst of color, th row in %
c u p of s h redded beets.
• Beati ng the yog u rt u ntil
smooth gives the slaw a
creamy texture.
• Do not store this salad for
too long, as the yog u rt ca n
d ry up and the vegeta bles
will start to turn m u s hy. It is
best enjoyed freshly made
while the vegetables stil l
retai n their cru nch.

55
M INT & CU CU M B E R SALA D
Mint and yogurt combine to create a flavorful dressing
for fresh cucumbers
I c reated t h i s recipe as a modern ve rsion of the c l a ssic c u c u m ­ Ra ita is u s u a l ly served with a trad iti o n a l I n d i a n mea l, s i n ce
b e r ra ita . I n stead o f g rati n g the c u c u m bers a n d b l e n d i n g the coo l ness of the yog u rt genera l ly h e l ps to m itigate the
t h e m with t h e yog u rt, I thought it wo u l d look more a p petiz­ heat from the s p i ces i n the food. Th is salad, however, wou l d
i n g if I topped s l i ced c u c u m bers with a s piced yog u rt d ress­ b e eq u a l ly g reat served as a fi rst cou rse o r with s o u p a n d
ing to m a ke a fa ncier-l ook i n g s a l a d . The m i nt adds a b u rst of sa n d wiches for l u nc h . Yield: Serves l -2
fres h ness to the d ress i n g and is rea l ly the sta r of this d i s h .

Min t and Cucumber Salad

lt1grediet1fs:

2 tablespoot1s plait1 yogurt

1 teaspoot1 olive oil

1 tablespoot1 fresh let11o t1 Juice

1/+ teaspoot1 cutMit1 powder

1 /+ teaspoot1 coriat1der powder

Salt to taste

1 cup thit1ly sliced cucutMber

2 tablespoot1s tMit1ced fresh tMit1t

• Make a smooth dressing • Garnish with chopped fresh

with the yog u rt, ol ive oil, m i nt.
lemon j u ice, spices, and sa lt.

• Layer sliced cucum bers

neatly on a plate and pour
dressing evenly on top.

56
 • • • • RE C I P E VARIAT I O NS • • • •

Tomato a nd Onion Salad: Cut 2 m ed i u m to matoes i nto
wed ges a n d t h i n ly sl ice 1 m ed i u m wh ite o n i o n . Layer
tom atoes and o n i o n s on a f1at d i s h a n d top with yog u rt
d ressi ng a n d c h o pped m i nt. Se rve t h i s s a l a d with a s i d e of
g r i l l ed sa l m o n for a q u i c k, hea rty l u n c h .
Citrus Yog urt Dressing: Cha nge th i s rec i pe by a lteri n g
the d ress i n g . S u bstitute the p l a i n yog u rt for a n l e m o n ­
f1 avored yog u rt a n d l eave out the m i nt l eaves. I n stead,
g a r n i s h the s a l a d with a s p r i n kle of l e m o n zest.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Make the Dressing Slice and Layer the Cucumbers

• Th is s i m ple, q u ick d ress­
ing ca n be w h i p ped up a
couple of m i n utes before
servi ng.
• Si nce yog u rt i s the main
i n g redient, make the d ress­
ing fresh before servi ng
si nce it won't keep wel l
stored for long.
• Beca use this is a very s i m p l e • You can a lso th row in a few
s a l a d , presentation is key. t h i n sl ices of fresh tomato
for added co lor and flavor.
Layer the cucu m bers on a
circu l a r plate, overlapping
each other, and d rizzle the
d ressing over them i n a
spiral for a d ramatic effect.

57
CLASSIC CH ICK E N CU R RY
A favorite in many Indian homes , chicken curry can be prepared
in a variety of ways
C u rries can be a q u ic k g o-to solution when you d o n't h ave c u rry on a S u n day afte rnoon a n d have a few extra m i n utes
m u c h time to fu ss over d i n ne r a nd a re best e njoyed with a to s p a re, use bone-i n cut- u p pieces of c h i c ke n i n stead . I t m ay
side of p l a i n wh ite rice or warm I n d i a n bread c a l led roti. Wh i p ta ke a n extra 1 0 to 1 5 m i n utes but w i l l g ive the d i s h a m u c h
u p a q u ick sa lad a n d m a ke i t a c o m p lete mea l . richer flavor. To preve nt t h e s p i ces from b u r n i n g ea s i l y, u s e a
U s i n g boneless c h icken i n the c u rry e n s u res a q u i c k cook­ h eavy-bottomed pa n . Yield: Serves 3-4
i n g time. However, if you decide to m a ke a pot of ch icken

Classic Chicken Curry

lt1grediet1ts:

1 cit1t1attto t1 stick

3-+ cardatttottt pods, bruised

3-+ whole cloves

+-5 whole black peppercort1s

2 tablespoot1s vegetable oil

1 large ot1iOt1, iit1ely chopped

2-3 greet1 chilies, iit1ely chopped

1 tablespoot1 git1ger-garlic paste

1/2 teaspoot1 red chili powder

1 /.+ teaspoot1 turttte ric powder

1 teaspoot1 coriat1der powder • Saute the fi rst 4 spices i n chopped tomatoes a n d sa lt

t h e oil u ntil they sizzle.
11.+ teaspoot1 cuttt i t1 powder
1 /.+ teaspoot1 garattt ttt a sala powder • Add onions and g reen
c h i l ies and fry 3-5 m i n utes.
2 ttte diuttt tottt atoes, iit1ely chopped Add g i n g er-garlic paste and
Salt to taste saute 2 m i n utes.
1/2 cup plait1 yogurt, beatet1 • Add the next 5 spices and
fry for 1 m i n ute. Mix i n
2 large bot1eless chicket1 breasts, diced it1to 1-it1ch cubes
and cook u ntil tomatoes
release oil a round the sides
of the pan. Sti r in yog u rt.
• Add ch icken and a cup
of water, and cook cov­
ered 1 0- 1 5 m i n utes over
med i u m-low heat. Garnish
with c i l a ntro.

2 tablespoot1s chopped fresh cilat1tro for garnish

58
 • • • • RE C I P E VARIAT I O NS • • • •

Light Chicken Curry: To m a ke a m uc h l ig hter ve rs i o n of
t h i s c u r ry, s i m ply o m i t the yog u rt a n d b u m p u p the flavo r
by add i n g a d a s h of fres h-sq u eezed l e m o n j u ice before
servi n g . Serve over a bowl of p l a i n ba smati rice with a big
sa lad o n the side.
Vegeta rian Yog urt Curry: For a vegeta r i a n ve rs i o n , i n­
stead of c h i c ke n , add c h u n ks of veg eta bles l i ke ca u l iflow­
e r, ca rrots, a n d potatoes. Dice the potatoes i nto bite-s ize
c u bes a n d l et the c u rry s i m mer 1 0- 1 5 m i n utes l o n g e r to
e n s u re that the potatoes a re ten d e r a n d cooked t h ro u g h .

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Make Ginger-Garlic Paste

• To m a ke g i nger-garlic
paste, simply peel and
p lace eq ual a m o u nts of
g i nger and garlic i nto a
food processor and blend
u ntil smooth. Add a dash of
water if necessary.
• When stored in a clean jar
with a tight l id, t h i s can stay
fresh in the fridge for up to
2 weeks.
• To save on future cooking
time, fi l l each section of a n
ice-c u be tray with a ta ble­
spoon of g i nger-garlic paste
and store it in the freezer.
Use with i n 4-6 weeks.
• Beating yog u rt t o a smooth
consistency before adding
it to a wa rm dish prevents
it from sepa rati ng due to
heat. This wi l l a lso h e l p
bring out a creamy cu rry
base.
• Always be sure to use plain
yog u rt for coo king. To cut
down on the fat content,
feel free to use a fat-free or
low-fat version. They work
just as wel l .

59
CR EAMY CH ICK E N WITH RAISI NS
A quick , modern twist on the classic Butter Chicken

Butter C h icke n , a l so known as C h icken M a k h a n i at m a ny
I nd i a n resta u ra nts, u nd o u bted ly is one of the most popu l a r
c u rries i n I nd i a n c u i s i ne. A s m u c h a s I e nj oy a d e l icious bowl
of it with warm n a a n , I ca n't hel p but q uestion the a mo u nt of
time it m u st ta ke to cook, n ot to m e ntion the l i be ra l a d d ition
of butter a n d c rea m .
In my version of the reci pe, I tried to re-create this classic
d i s h by red u c i n g the a mo u nt of crea m u sed a n d th rowi n g
i n a cou p l e o f ra i s i n s t o b u m p u p i t s ove ra l l sweetness. The
bon e l ess c h i c ke n d rastica l ly cuts down on the cooki n g t i m e,
a nd the p u reed tomatoes h e l p the c u rry come together
without the need to simmer for a l o n g time. Yield: Serves 3-4

Creamy Chicken with Raisins

lt1grediet1fs:

2 large bot1eless chicket1 breasts, diced it1to 1-it1ch cubes

2 tablespoot1s vegetable oil

1 tablespoot1 ttt i t1ced garlic

1/2 teaspoot1 red chili powder

1 /-t teaspoot1 turttte ric powder

1 teaspoot1 coriat1der powder

2 large tottt atoes, pureed

1 cup water

1 /.+ cup raisit1s

Salt to taste

2 tablespoot1s creattt • Saute chi cken pieces i n hot
oil u ntil s l i g htly browned.
Add garlic and spices and
fry for a few seconds to coat
the ch icken.
• Sti r i n p u reed tomatoes,
water, and raisins and let
the mixtu re come to a boil.
• Season with salt and add
crea m. Cook covered for a
20-25 m i n utes u nti l ch icken
i s cooked throug h .

60
 •••••••••••• GREEN 9 LIGHT •••••••••••••

• • • • RE C I P E VARIAT I O N • • • •
Creamy Mushroom Curry: To m a ke a d e l i g htfu l veg ­
eta ria n vers i o n of t h i s reci pe, re p l a ce the c h i c ken with
3 c u ps of wh ite button m u s h ro o m s cut i nto q u a rters.
Before a d d i n g the pu reed tomatoes, sa ute the m u s h ­
roo m s w i t h the g a r l i c a n d s p ices u nt i l a l l t h e i r m o i st u re
d ries u p a n d they beg i n to b rown. Se rve with wa rm
naa n o r a side of saffron p i l af.
Ch icken breasts a re genera l ly used in this recipe, but you
can defi nitely use boneless chicken thighs or a mix of
both. Th is curry freezes extremely wel l, and you ca n make
an extra batch to save in the freezer for a later date. Be
s u re to let the cu rry cool com pletely to room tem peratu re,
then store it i n wide freezer-friendly conta i ners. When
you're ready to serve a frozen batch of the cu rry, defrost it
i n the fridge overnig ht, then heat it i n the microwave.

••••••••••••••••••••••••••••••••••••••••• •••••••••••••••••••••••••••••••••••••••••

Prepare the Chicken Puree the Tomatoes

• When making this reci pe,
u s i n g chopped boneless
chicken breasts d rastica l ly
shortens the coo king time.
• You can a l so use boneless
c h icken t h i g h s if you prefer
dark meat.
• Dice ch icken i nto 1 -inch
cu bes.
• To pu ree tomatoes, q ua rter
and place them in a food
processor or blender, and
blend u ntil smooth.
• If you find that the toma­
toes a re a bit firm and don't
have enough ju ice to blend
i nto a smooth pu ree, add a
ta blespoon or two of water
to help get it sta rted.

61
CILA NTRO CH ICK E N
Commonly known as Indian Green Curry, this dish is a breeze
to make
G reen c h icken c u rry i n I nd i a is m ostly made with a com b i n a­ C i l a ntro i s reg u la rly u sed a s a g a r n i s h on m a ny I nd i a n c u r­
tion of va rious g ree n s a n d herbs. U s u a l ly, that wou l d mea n a ries, but u s i n g it as a base for the c u rry itse lf b r i n g s out a
longer p repa ration time, w h i c h is why t h i s d i s h wou l d mostly whole new side of t h i s popu l a r h erb. O nce you have a l l the
be served on s peci a l occa s i o n s. By sticki n g to one a ro matic, i n g redients p repped a n d ready to go, t h i s dish is q u ic k and
flavorfu l h erb, the coo k i n g t i m e is cut down e n o u g h so that easy to prepare. Yield: Serves 3-4
this dish can be featu red on a reg u l a r wee k n i g ht.

Cilan tro Chi cken

lt1grediet1fs:

2 tablespoot1s vegetable oil

1 sttt a ll Ot1iOt1, fit1ely chopped

2 bay leaves

1 cit1t1attto t1 stick

1 tablespoot1 git1ger-garlic paste

1 /2 teaspoot1 red chili powder

1 /.f teaspoot1 turttte ric powder

1 teaspoot1 cuttt i t1 powder

1/2 teaspoot1 garattt ttt a sala powder

2 large bot1eless chicket1 breasts, diced it1to 1-it1ch cubes

2 tablespoot1s tottt ato paste • H eat o i l i n a deep nonstick
pan and fry onions with
2 cups chopped fresh cilat1tro, pureed bay leaves and cinnamon
1 cup water u nti l onions sta rt to l i g htly
brown.
Salt to taste
• Add g i nger-garlic paste and
spice powders and fry a few
seconds u ntil frag ra nt. Add
ch icken pieces and m ix wel l
with s pices.
• Sti r in tomato paste, corian­
der p u ree, and water and
cook covered for a few m i n­
utes u ntil ch icken is cooked
throug h . Season with sa lt
and serve wa rm.

62
 •••••••••••••••••••••••••••••••••••

• • • • RE C I P E VARIAT I O N • • • •
Spinach Ch icken: You can ea s i l y m a ke a m uc h more
n utriti o u s vers i o n of t h i s c u rry by s u bstituting the c i l a n ­
tro with s o m e s p i n ac h . Both fresh a n d frozen s p i n a c h
wo u l d work we l l . If you i ntend t o u se frozen s p i n a c h ,
h oweve r, yo u w i l l need t o defrost a n d d ra i n it c o m ­
pletely before p u reeing it to a fi n e pa ste.
Cilantro is widely used in I ndian cooki ng, both as
a garnish and as a n integ ra l flavor base i n a dish.
When picking fresh cilantro, look for a b u nch that
smel l s fresh and is tender and bright green. Dis­
card leaves that a re browning a round the edges,
si nce those wi l l lack in flavor. In most ch utneys a n d
mari n ades where cila ntro is meant t o b e the domi­
nant flavor, even the tender stems a re used .

••••••••••••••••••••••••••••••••••••••••• •••••••••••••••••••••••••••••••••••

Make Ginger-Garlic Paste

• To m a ke g i nger-ga rlic
paste, simply peel a n d
place eq u a l amou nts of
ginger and garlic i nto a
food processor and blend
u ntil smooth. Add a dash of
water if necessa ry.
• When stored in a clean jar
with a tight l id, this can
often stay fresh i n the fridge • Always use the freshest • Put chopped cila ntro and
for u p to 2 weeks. cila ntro you ca n find to get % cup water i n a blender o r
maxi m u m flavor for this food processor and blend
• To save on futu re cooking dish. to p u ree u ntil smooth.
time, fi l l each section of a n
ice-c u be tray with a ta ble­
s poon of g i n g er-ga rlic paste
and store it in the freezer.
Use wit h i n 4-6 weeks.

63
ALMO N D CH ICK E N CU R RY
A quick and easy version of the classic Chicken Karma

C h icken Korma is a m i l d , a romatic, cre a my c u rry d i s h that has
its orig i n s i n a nc i e nt M ug h la i c u i s i ne. You can often fi nd it
served at wed d i n g s or other spec i a l occa s i o n s. Its won d e rfu l
fiavor comes from b l e n d i n g a b u n c h of spices a l ong with a
m ix of n uts a n d crea m .
When I s e t out t o re-create a m u c h more doa ble ve rsion
of this c l a ssic, I knew I had to fi nd ways to i ntrod uce fiavor
without the l o n g cooki n g process. The blend of spices I
c hose to m ix i nto t h i s rec i pe a re those that can sta n d u p to
provide maxi m u m fiavor as wel l as be rea d i l y ava i l a ble. I a l so
switched the c rea m for a d a s h of yog u rt to cut d own on the
fa t content. Alth o u g h t h i s rec i pe is a fa r cry from the tra d i ­
tio n a l , i t can certa i n ly match u p t o it i n taste. Yield: Serves 3-4

Almond Chicken Curry

h1grediet1fs:

2 tablespoot1s vegetable oil

1 tMediutM Ot1iOt1, iit1ely chopped

1 tablespoo., tMit1ced garlic

1/2 teaspoot1 red chili powder

11.+ teaspoot1 turtMeric powder

1 teaspoot1 coriat1der powder

1/2 teaspoot1 garatM tMasala powder

11-+ cup grout1d altMot1ds

2 large bot1eless chicket1 breasts, diced it1to 1-it'ch cubes

2 tablespoot1s totMato paste

1 cup plait' yogurt beatet1 • H eat oil i n a deep nonstick
pan and fry onions and gar­
Salt to taste lic u ntil soft and frag rant.
Pit1ch of dried fet1ugreek leaves
• Add spices and g round
a l monds and fry for a few
seconds, being careful not
to let it b u rn. Add ch icken
and sa ute for a few m i n utes
u ntil l i g htly browned.
• Sti r in tomato paste and
yog u rt and cook covered
for 20-25 m i n utes u nti l
chi cken is done.
• Season with salt and sprin­
kle d ried fen u g reek leaves.
Cook covered for a nother
1 0 m i n utes and serve wa rm.

64
• • • • • • • • • • • • •
•
GREEN 9 LIGHT · · · · · · · · · · · · · • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

: N uts a re widely used i n I nd i a n cooki ng, most com monly
: i n rich cu rries as a thickening agent. Add i ng g rou n d n uts
: to a cu rry will hel p thicken its texture and g ive it a crea my,
: smooth consistency without add ing cream . The g round
: a l monds give this cu rry a slight sweetness without over­
: powering the other flavors.
•
• seeds i n the c h i l ies.
•
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Si nce this is a fai rly mi ld-tasting cu rry, you can
bump u p the level of heat by adding chopped
fresh c h i l ies to the pa n a long with the ch icken. The
flavor of the g reen c h i l ies wi l l i ntensify as they sim­
mer in the cu rry a n d tu rn up the spice level d ras­
tica l ly. If you rea l ly wa nt to s pice it u p, leave the
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Grind Almonds

• To grind whole a l monds,
simply ru n a cou p l e
o f h a ndfu l s through a
spice g ri nder u ntil fi nely
powdered.
• Add i ng ground n uts to c u r­
ries helps th icken them a s
wel l as give t h e m a creamy
consistency without adding
a ny extra crea m.
• To change this reci pe a
bit, use g round cashews
i n stead of a l monds.
• M a ke s u re you sti r the
yogu rt while adding it to
the hot pan to thoroug h ly
blend the spices and
g round a l monds i nto it.
• If the cu rry seems too thick
or sta rts to dry u p, add
a couple tablespoons of
water to get the des i red
consistency.
• Th is dish is best served
piping hot with a side of
fresh ly made naan.

65
 ;

SAUTE E D CH ICK E N WITH POTATO ES

Another version of the classic chicken curry

I n I nd ia, ch icken c u rries va ry from kitc h e n to kitchen, with
every fa m i ly swea r i n g they m a ke the best o ne. I ng redients
d iffe r depen d i ng on the reg ion the fa m i ly is from, the c l i mate
they l ive i n , a nd most i m porta ntly, the i n g redients that g row
in a b u n d a n ce a ro u n d them.
Th i s version of c h icken c u rry i s ada pted from the state
of P u nj a b, in the northern part of I n d i a . S i n ce meat wa s
somet i m es q u ite costly to serve a s the m a i n mea l for a l a rge
fa m i ly, people sta rted to m ix i n pa ntry sta ples l i ke potatoes
to stretch the rec i pe to feed more for less. This d is h is more of
a d rier version of the reg u l a r c u rry a n d is best e njoyed with
warm roti, the tra d iti o n a l I nd i a n bread. Yield: Serves 3-4

Sa u teed Chicken with Pota toes

lt1grediet1ts:

2 tablespoot1s vegetable oil

1 large ot1iot1, sliced

1 tablespoot1 tnit1ced garlic

1 large potato, peeled at1d cubed

2 large bot1eless chicket1 breasts, sliced it1to thit1 strips

1/2 teaspoot1 red chili powder

1 /+ teaspoot1 turtneric powder

1 teaspoot1 coriat1der powder

1/2 teaspoot1 atnchoor powder

1 large gree., pepper, sliced it1to strips

Salt to taste • H eat oil in a nonstick wok • Mix i n chicken, spices, a n d

and fry onions and garlic
u ntil soft and frag rant.
• Add potatoes and sti r-fry
for a few m i n utes u ntil
they sta rt to brown a long
the sides and a re partially
cooked throug h .
pepper a n d cook u ntil
chicken and potatoes
a re completely cooked
thro u g h, a bout 20-25 m i n­
utes, sti rring occasional ly.
• Season with salt and cook
for a nother 4-5 m i n utes.

66
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
Mush rooms with Potatoes: S u bstitute the bonel ess
c h i c ken pi eces with 3 c u ps wh ite button m u s h ro o m s
cut i nto q u a rters. Ad d the m u s h ro o m s a l o n g w i t h the
potatoes, a nd fry t h e m fo r a cou p l e of m i n utes u nt i l a l l
t h e m o i st u re i s g o n e a n d they sta rt t o brown, befo re
a d d i n g the sp ices. S p ri n kl e the d i s h with a d a s h of fres h
l em o n j u ice befo re serv i n g .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You can add a ny vegeta bles you l i ke to this recipe, i ncl ud­
i ng carrots, cau l iflower, m u s h rooms, and peas. If using
carrots, m u s h rooms, or cau l iflower, add them to the pan
a long with the potatoes, and saute them for a cou ple of
m i n utes u ntil a l l the moistu re is gone, before adding the
chicken a n d s pices. Frozen peas should be added along
with the peppers to avoid overcooking them.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cube the Potatoes Slice the Chicken

• To ensure that the potatoes
cook q uickly and evenly, cut
them i nto s ma l l, bite-size
cu bes of roug hly the same
size.
• You can soa k the chopped • Cut the chi cken breasts i nto • You ca n substitute ch icken
potatoes in a bowl of co ld vertica l strips and then sl ice breasts with t h i g h s if you
water for a few m i n utes to each strip at an a n g le to get prefer a darker cut of meat.
get rid of the sta rch . even, thin slices.

67
 G I N G E R CH ICK E N
An aromatic chicken dish that will tickle your taste buds

G i n g e r is known for its p u n g e n cy a n d ca n ta ke a d i s h to a I l i ke to m a ke t h i s d i s h on cold wi nter n i g hts when the body

whole new level with its fi avor a l one. Coo k i n g it with yog u rt, yea rns fo r somet h i n g warm and co mforting. Altho u g h the
however, ca n cut that p u ngency a n d, in tu rn, l eave o n l y a s pice l evel is n ot too h i g h, the u nderto nes of g i n g e r p rovide
d e l icate i n k l i n g of its taste. I re-created t h i s rec i pe from a ve r­ that m u ch-needed d epth i n a wi nte r c u rry. Se rve it with an
sion I once had at a d i n ner pa rty a l o n g time ago. a romatic p i l af a n d some ra ita on the side. Yield: Serves 3-4

Ginger Chicken

<..::::>
z lttgrediet1fs:
1--1
�
0
0
2 tablespoot1s vegetable oil
u
z 2 dried red chilies
<(
1--1
Cl 4' chicket1 thighs, cut it1to bite-size pieces
z
1--1 1 tablespoot1 tMit1ced git1ger
�
u
<( 1/1r- teaspoot1 turtMeric powder
z
� 1/2 teaspoot1 red chili powder

1 teaspoot1 coriat1der powder

1 teaspoot1 garatM tMasala powder

1/2 cup plait1 yogurt, beatet1

Salt, to taste
• H eat the oil i n a nonstick
wok and add the red c h i l ies.
Once they start to sizzle,
add the chi cken, g i nger,
and spices and fry for a
few m i n utes u ntil ch icken
lig htly browns, a bout 1 0- 1 2
m i n utes.
• Sti r in the yog u rt, season
with sa lt, and cook covered
for a few m i n utes u ntil
the ch icken i s completely
cooked through, a round
1 5-20 m i n utes.

68
 •••••••••••••••••••••••••••••••••••

• • • • RE C I P E VARIAT I O N • • • •
Fresh gi nger is an a romatic, pu ngent spice that is I

widely used in I ndian cooking. Gi nger freezes won­
derfu lly and you can pop a ny leftovers i nto the
freezer, stored i n a sealed bag, to keep it for a longer
time. When you're ready to add it to your cooki ng,
s i m ply g rate the g i nger, skin and a l l, i nto the dish.
The flavor wi l l remain fresh and pu ngent, even
after it has been frozen for a couple of weeks.
•••••••••••••••••••••••••••••••••••
Gi nger Fish: You can easily m a ke a seafood version of
this reci pe by su bstituti ng the c h ic ken with a fi rm wh ite­
fish l i ke tila pia, haddock, or ha l i but, or even s h ri m p. S i m­
ply fol low the steps i n this reci pe, om itti ng the ch icken,
of cou rse, and add the fish or s h ri m p a s soon as you've
added the yog u rt. Squeeze a dash of fresh lemon j u ice
o n top right before serving .
•••••••••••••••••••••••••••••••••••••••••

Mince the Ginger

• To m a ke m i ncing a breeze, • Storing g i nger in the freezer • Be s u re to spri nkle the • Remem ber not to fry the
store fresh stubs of g i nger keeps it fresh for a long s pices evenly over the spices for too long. They
i n the freezer a n d s i m ply time, a n d you'l l always have c h icken a n d sti r i m medi­ ca n easi ly bu rn, which w i l l
g rate one when needed. it on hand to use. ately to mix wel l. g ive the d i s h a bitter taste.

69
M IN CE D LAM B WITH P EAS
Sweet peas combined with aromatic spices take ground lamb
to a whole new level
Kee ma M ata r is o n e of t h e m ost popu l a r d i s hes with g ro u n d
meat i n I n d ia n c u i s i ne. A l th o u g h i t i s com m o n i n m ost
I n d i a n ho mes, I h aven't q u ite fou n d it to be a reg u l a r at fa n cy
I nd ia n resta u ra nts. A w i d e ra n g e of w h o l e s pi ces is u sed to
a d d max i m u m flavor to g ro u nd l a m b. Alth o u g h l a m b i s
often u sed i n t h i s reci pe, you ca n d efi n ite l y s u bstitute lea n
g ro u n d c h i c ke n o r t u r key for a m u c h l ig hter vers i o n .
G ro u n d meat i s a wonderfu l way t o feed a l a rge crowd on a
l ow budget, a nd combi n ed with frozen peas, this recipe is a
defi n ite wi n ne r at a ny pot l u ck. Th is d is h is best when served
with wa rm roti or naan, a n d can be easi ly frozen for later u se.
Yield: Serves 3-4

Minced Lamb with Peas

l"gredie"ts:

1 teaspoo" cuttt i t1 seeds

S-4 whole gree" cardattt ottt s

1 cit1t1attto t1 stick

1 -2 dried bay leaves

7-8 whole black peppercort1s

2 tablespoot1s vegetable oil

1 large ot1iOt1, iit1ely chopped

1 pout1d lea" grout1d latMb

2 ttte dluttt tottt atoes, iit1ely chopped

1/2 teaspoo" red chili powder

1/2 teaspoo" cuttt i t1 powder • Sa ute c u m i n seeds a n d tomatoes soften a n d beg in

w h o l e spices i n h ot oil u ntil
1 teaspoo" coriat1der powder they sta rt to sizzle. Add
1/2 teaspoo" garattt ttt a sala powder onions and lamb a n d fry
u ntil l i g htly browned.
1 cup froze" gree" peas
1 /2 cup water • Sti r i n tomatoes and spice
powders and cook u ntil
Pit1ch of salt
to p u l p.
• Add peas, water, a n d sa lt
and cook covered 1 5-20
m i n utes u ntil it all comes
together and meat i s com­
pletely cooked.

70
 •••••••••••• GREEN 9 LIGHT •••••••••••••

• • • • RE C I P E VARIATI O N • • • •
M i nced Meat Loaves: S l ice a bag u ette h a lfway l e n gth­
wise to open it up without brea k i n g . H o l l ow out the
bag uette by re movi n g its ce nter fl esh, m a k i n g s u re to
l eave a l ittl e a ro u n d the edges. Fi l l with the m i n ced l a m b
a nd c l ose a s fi rm ly a s pos s i b le. Wra p i n foi l a nd ba ke i n
a preheated 3 75°F oven 1 0- 1 2 m i n utes u nti l t h e b read
cri s ps. S l i ce i nto t h i c k c h u n ks and serve .
You can su bstitute the l a m b with lean g round chicken or
turkey for a m uch l i g hter fa re. While browning the m inced
meat, be sure to saute it wel l u ntil a l l the moisture d ries
up and the meat beg i n s to firm. Continue to break the
meat with the back of you r spoon to prevent a ny l u m ps
from formi ng. O nce the moisture is gone a n d the meat
is wel l mixed with the onions, you can add the tomatoes
and spices and conti n u e the cooking process.

••••••••••••••••••••••••••••••••••••••••• •••••••••••••••••••••••••••••••••••••••••

Brown the Lamb Stir in the Peas

• Make s u re to brea k up the
meat while fryi ng to avoid
a ny c l u m ps.
• Cont i n u e to fry the m i nced
meat along with the onions
u ntil a l l the moisture has
d ried u p a n d the meat
is wel l blended with the
onions.
• Conti nue to sti r the meat
w h i l e adding the peas so
that they w i l l mix wel l .
• W h e n using frozen peas,
remember to add them
when the dish i s j u st a bout
done since they h a rd ly
need a ny time to soften.

71
M I N CE D LAM B & POTATO CU R RY
Meat and potatoes combine in an exotic new twist

G ro u nd l a m b a nd potato c u rry is o n e of those co mfort food s
that a re a favorite i n most I nd i a n h omes. A s w i t h m a ny c l a s s i c
cu rries, e a c h kitc h e n comes w i t h i t s o w n s peci a l ve rsion of
the reci pe. My version i nc l u des a d d i n g yog u rt to the c u rry
to form a smooth, c rea my con s i ste ncy. The c u rry i s then s i m ­
mered ove r l ow heat t o a l low the sweet f1 avors o f the c i n na­
mon and bay l eaves to i n fuse a n d blend i nto it.
Th i s dish is best enjoyed with a side of wa rm n a a n a n d
g ood co m pa ny. I l ove t o i nvite a cou p l e o f c l ose friends over
on a Friday n ig ht a n d se rve t h i s rig ht from the pot. Everyone
h e l ps themselves, a n d I ca n be left to enjoy the wo nderfu l
co nversation. Yield: Serves 3-4

Minced Lamb and Potato Curry

lt1grediet1fs:

1 cinnatMon stick

1 -2 dried bay leaves

2 tablespoons vegetable oil

1 large onion, iinely chopped

1 pound lean ground latMb

2 tMediutM totMatoes, iinely chopped

1 /+ teaspoon turtMeric powder

1/2 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon garatM tMasala powder

1/2 cup plain yogurt beaten • Saute cinnamon and bay
leaves in hot oil u ntil they
1 large potato, cubed sta rt to sizzle. Add onion
1 cup water and l a m b and fry u ntil
l i g htly browned.
Salt to taste
• Sti r i n tomatoes and spice
powders and cook u nti l
tom atoes soften and beg i n
t o p u l p.
• Mix in yog u rt, potatoes,
water, and sa lt. Simmer cov­
ered 20-25 mi n utes u ntil
meat is completely cooked
and potatoes a re tender.

72
 • • • • RE C I P E VARIATI O NS • • • •

Add Frozen Peas a nd Carrots: You c a n a d d a c u p of fro­ G ro u n d Chicken or Turkey: You c a n s u bstitute the
zen pea s a nd ca rrots to t h i s d i s h to b u m p u p its n utriti o n a l g ro u n d lamb with l e a n g ro u n d c h i c ke n o r t u r key for a
va l ue. S i m ply sti r i n the p e a s a n d c a r rots once t h e pota­ m uc h l i g hter vers i o n . U s i n g c h i c ke n or t u rkey wi l l a l so
toes a re te n d e r, a n d s i m me r for an extra 5 - 1 0 m i n utes to l ower the coo k i n g ti m e, s i n ce they ten d to b rown a nd
cook t h ro u g h . If u s i n g fres h c a r rots, c h o p them i nto b ite­ cook t h ro u g h m uc h q u i c ke r. Wh i l e brown i n g the m eat, be
size pieces a n d add them h a lfway th ro u g h the coo k i n g s u re to fry it wel l u nti l a l l the moistu re eva porates.
p rocess o n ce the potatoes a re pa rtl y d o n e .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Potatoes Simmer the Curry

• Chop the potatoes i nto 1 5-20 m i n utes, then ri nse • Let the cu rry s i mmer • T h e yog u rt will thicken t h e
bite-size pieces to lessen thoro u g h ly. covered for a few m i n utes cu rry a bit, so a d d extra
the coo king time. to al low a l l the flavors to water if you want more
• As an alternative, use baby blend i n . g ravy.
• To remove excess starch, new potatoes cut i nto
soa k the chopped potatoes ha lves.
in a bowl of co ld water for

73
M EATBALL CU R RY
Chicken meatballs are simmered in a flavorful rich curry

Koftas, or the I n d i a n ve rsion of meatba l l s, a re made in d if­ a d d i n g them to a s i m mering c u rry. Se rve t h i s c u rry with a
fere nt ways depe n d i n g on the spices a n d seaso n i n g u sed i n flavorfu l p i l af a n d some ra ita on the side. If you m a ke a n extra
them. For t h i s reci pe, I c hose t o l et t h e meatba l l s cook i n the batch of meatba l l s, you ca n ba ke them in the oven a n d serve
cu rry itself, there by i nfu s i n g them with a wel l -rou nd ed fla­ them with m i ld c h utney as a n a ppetizer. Yield: Serves 3-4
vor. Doi n g t h i s a l so h e l ps to d ra stica l ly cut d own the coo k i n g
t i m e . Most traditio n a l ve rsions wou l d req u i re y o u t o fi rst cook
the meatba l l s by l ig htly frying them ove r l ow h eat, and then

Meatball Curry

lttgrediet1fs;

1 pouttd leatt grouttd chickett

g tablespootts tMittced ottiott

g tablespootts tMittced fresh cilatttro

1 tablespoott bread crutMbs

1I2 teaspoott salt

1I2 teaspoott red chili powder

1 teaspoott garatM tMasala powder

1 teaspoott cutMitt seeds

1 large ottiott, iittely chopped

1 teaspoott tMittced gittger

1 teaspoott tMittced garlic • Mix the fi rst 7 i n g red ients • Add tomatoes, rem a i n i ng
and form i nto 24 tiny meat­ spice powders, water, and
2 tablespootts vegetable oil bal ls. Set aside. salt and let it sim mer for
2 tMediutM totMatoes, iittely chopped 1 0- 1 2 m i n utes.
• Sa ute c u m i n seeds, onions,
1I2 teaspoott red chili powder g i nger, and garlic in hot oil • Slowly add the meatba l l s
1I2 teaspoott cutMitt powder u ntil onions start to brown and let it si mmer covered
and become tender. for 1 5-20 m i n utes u nti l the
1 teaspoott coriattder powder meatba lls a re com pletely
cooked through.
2 cups water

Salt to taste
74
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
S piced Meatba l l Wra ps: M a ke m eatba l l s as d i rected
a n d ba ke t h e m o n a g reased ba k i n g s h eet in a pre­
heated 3 75°F oven for 1 5-20 m i n utes. Tu rn meatba l l s
a t l east once i n t h e m i d d l e o f t h e coo k i n g process to
b rown eve n l y on a l l s i d es. When d o n e, rol l them i nto
wa rm flo u r tort i l l a s with cho pped l ettuce, to m atoes,
a n d c u c u m be rs. Se rve with m a n g o c h utney.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
To freeze extra meatbal Is for later u se, spread the u ncooked
meatbal l s out on a greased baking sheet and pop it in the
freezer. Once the meatba l l s a re frozen, you can sea l them
i n a freezer bag a n d store them i n the freezer for up to 3
weeks. To use frozen meatbal l s, pop them u nthawed into
the curry or an oven, depend i ng on how you plan to use
them, and let them cook throug h .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Make the Mea tballs Simmer the Mea tballs

• Be s u re to m i x the spices
and g round meat wel l so
that the flavo rs a re com­
pletely blended throug h .
• Form golf-ba l l-size meat­
bal ls, d i pp i n g you r fi n gers
in water w h i l e shaping
them to prevent the meat
from sticking to you r ha nds.
• Add the meatba l l s to the • Simmer the cu rry over low
cu rry slowly to prevent heat to enable the meat­
splashing. ba l l s to com pletely cook
throug h.

75
S PICY H E R B E D B U RG E RS
Fresh cilantro and mild spices add a wonderful twist
to everyday burgers
B u rgers a re a wo n d e rfu l way to i ntrod uce peop l e to new fla­
vors. Yo u ca n u se a ny kind of meat you fa n cy, t h row i n a m ix
of spices a n d seaso n i ngs, a nd you'l l h ave a wi n n i n g combi­
nation. S i n ce I h ave yet to come across someone who d oes
not e njoy a good, j u icy b u rger done pe rfectly o n a h ot g ri l l,
t h i s rec i pe is s u re to p lease g u ests at you r n ext ba rbecue.
The c i l a ntro a d d s a fresh co ntra st to the fl avors of c u m i n
a n d cori a n d e r. I l ove t o serve these with a n a rray o f ch utneys
a n d yog u rt d i ps to l et my g u ests d ress up their b u rger as they
so p lease. You can a l so stuff a b u rger i nto a pita pocket a n d
top with fresh lettuce a n d tomatoes for a q u ic k l u n c h on t h e
go. Yield: Serves 3-4

Spicy Herbed Burgers

htgrediet1ts:

1 pound lean ground lat1tb

1 st1tall onion, iinely chopped

1 tablespoon t1tinced ginger

1 tablespoon t1tinced garlic

1 teaspoon t1tinced green chilies

2 tablespoons t1tinced fresh cilantro

1 teaspoon cut1tin powder

1 teaspoon coriander powder

1/4 teaspoon garat1t t1tasala powder

1 tablespoon vegetable oil

1 egg, beaten • Mix a l l the i n g redients u ntil • Place b u rgers on a g reased

wel l blended. Divide i nto 6
1/4 cup bread crut1tbs eq ual pa rts and form i nto
b u rgers.
baking sheet and ba ke in a
preheated 425°F oven for
a bout 20 m i n utes, fl i p p i n g
after 1 O m i n utes, u nti l
cooked throug h.

76
• • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • •

Someti mes, when I m a ke these b u rgers for a bunch of my
spice-loving friends, I'll add a ta blespoon of fi nely chopped
g reen c h i l ies or jalapeno along with the spices. It is very
i m porta nt to remember that si nce they a re added fresh and
a re not precooked, the heat l evel wi l l be d rastica l ly h i g h . You
can a lways remove the seeds, however, to cut down on the
heat. • u nti l com p l ete ly coo ked t h ro u g h . Serve them with the
•
• •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Cockta i l Meatba l ls: Beat 1 c u p p l a i n yog u rt with 2
ta bl espoo n s fresh l e m o n j u ice, a p i n c h of s a l t, a nd 1,4
tea s poon each of red c h i l i powde r, c u m i n powd er, a n d
d ried m i nt. Fo rm the meat m ixtu re i nto tiny meatba l l s
a nd bake i n a preheated 375°F oven for 8- 1 0 m i n utes
yog u rt d i p p i n g s a u ce a s an a p petize r o r a hea rty snack .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Form the Burgers Cook the Burgers

• You can form the b u rgers
a head of time and freeze
them individually wra pped
in plastic.
• M a ke bite-size b u rgers to
serve a s a ppetizers with a
side of chutney.
• To ba rbecue these b u rgers,
place them on a hot g r i l l
and cook 4 - 5 m i n utes on
each side u ntil the j u ices
run clear.
• If baking them in an oven,
be s u re to flip them at least
once d u ring the cooki ng
process to ensure even
browning of the b u rgers.

77
M I N CE D CH ICK E N WITH S PI N ACH
Ground chicken and spinach combine to create a simple
and highly flavorful dish
Add i n g s p i n a c h to g ro u n d ch icken is a g reat way to i n c rease I l i ke to serve t h i s with fres h-made warm n a a n a n d some
the n utriti o n a l va l ue of a h i g h-m eat-co ntent d i s h . In I nd i a t h i s ra ita o n the side. You can a l ways swa p the g ro u n d c h i c ke n
d i s h i s trad itiona l ly served d u ri n g the winter, when spi n a c h for l a m b o r t u r key, a n d the flavor wi l l va ry a ccord i n g ly. D u ri n g
a n d other l e a fy g ree n s fi l l the ma rkets. G ro u n d c h icken d oes months w h e n fresh s p i n a c h i s n ot read i ly ava i l a ble, y o u ca n
very wel l in this rec i pe s i n ce it ca n ca rry the stro n g flavor of defi n itely s u bstitute frozen s p i na c h . Yield: Serves 3-4
spinach and blend i nto it.

Minced Chicken with Spinach

lt1grediet1fs:

1 teaspoott cuttt l tt seeds

2 tablespootts vegetable oil

1 ttte diuttt ottiott, fittely chopped

1 pouttd leatt grouttd chickett

1 large tottt ato, roughly chopped

1/2 teaspoott red chili powder

1/2 teaspoott coriattder powder

1/2 teaspoott cuttt i tt powder

1/2 teaspoott garattt ttt a sala powder

6 cups chopped spittach

Salt to taste • Sa ute c u m i n seeds i n hot • Sti r i n tomatoes and spices

o i l u ntil they sta rt to sizzle.
Add onion and g round
ch icken and fry u ntil l i g htly
browned.
and cook u ntil tomatoes
soften and begi n to p u l p.
• Add spinach and salt and
sim mer covered 1 5-20
m i n utes u ntil c h icken is
com pletely cooked.

78
 MAKE I T EASY • • • • RE C I P E VARIATI O N • • • •
•

U se frozen chopped spinach i n stead o f fresh t o lessen t h e
cooking ti me. Thoroug h ly t h a w t h e spinach a n d sq u eeze
out excess moistu re by wri n g i n g it in a kitchen towel. You
wil l fi nd frozen chopped spinach a n d frozen whole leaves
in most g rocery stores. Avoid the frozen whole spinach;
this rec i pe req u i res chopped leaves a n d it wou l d be h a rd
to fi nely chop a l u m p of defrosted leaves.
• •
••••••••••••••••••••••••••••••••••••••••••
: Chicken Sa ndwiches: Th i s reci pe's l eftove rs c a n be
: u sed to m a ke hea lthy, h ea rty sa ndwic hes. S i m p ly place
: a generous h e l p i n g of the m i nced c h i c ken between
: t h i c k s l ices of b u ttered bread a n d g ri l l in a pa n i n i press
: u nt i l toa sted a n d crisp. Se rve with a tangy c h utney a nd
• add a l a rg e s a l a d to m a ke a q u ick, bala nced l u n c h .
•
•
•
••••••••••••••••••••••••••••••••••••••••••

Fry the Minced Chicken Prepare the Spinach

• Be s u re to break the ch icken • You can su bstitute lean • Always add the spinach • To avoi d the spinach form­
up wel l w h i l e fryi ng with g ro u n d turkey for the toward the end of the ing i nto l u m ps, mix it wel l
the onions. ch icken. cooking process when the with t h e g ro u n d chicken
c h icken is a l m ost cooked. and spices.

79
 CH ICK E N -STU FFE D ZU CCH I N I
Hollowed-out zucchini are topped with sauteed ground chicken

Zucch i n i have a m i ld flavo r a n d a re therefore a won d e rfu l
base for a rob u stly flavored fi l l i ng. I was dete r m i ned to c re­
ate an I nd ia n- i n s p i red zucc h i n i recipe after I had a d e l i c i o u s
Ita l ia n version fi l l ed w i t h a s u cc u lent m e a t s a u ce a n d to pped
with c h eese. Here, g ro u n d ch icken sa uteed with an a rray of
s pices and fresh c i l a ntro create a wonderfu l ba l a nce with the
zucc h i n i .
Z u cc h i n i a re h i g h in water conte nt, but hol l owi n g them out
wi l l red u ce their moistu re a n d p revent them from becom­
ing soggy w h i l e they b a ke. Th is d i s h i s best eaten wa rm, so
be s u re to serve it fresh out of the ove n . You can pair these
stuffed zucc h i n i with a side of dal and some rice to complete
the m ea l . Yield: Serves 3-4

Chicken -Stuffed Zucchini

�
z: lt1grediet1ts:
1-t
:::i..:::
0
0
1 teaspoo" cuttt i t1 seeds
u
z: 1 teaspoo" coriat1der seeds
<(
1-t
0 1 teaspoo" fet1t1el seeds
z:
1-t
2 tablespoot1s vegetable oil
:::i..:::
u
<( 1 tablespoo" ttt i t1ced garlic
z:
:::i..::: 1 pout1d lea" grout1d chicke"

1/2 teaspoo" red chili powder

1/2 teaspoo" coriat1der powder

1/2 teaspoo" cuttt i t1 powder

1/2 teaspoo" garattt ttt a sala powder

2 tablespoot1s tottt ato paste • Saute c u m i n, coria nder, a n d
fennel seeds i n hot o i l u ntil
Salt to taste
they sta rt to sizzle. Add g a r­
2 tablespoot1s ttt i t1ced fresh cilat1tro lic a n d g ro u n d ch icken a n d
fry u nti l lig htly browned.
4 zucchit1i, halved at1d hollowed
• Sti r i n spice powders a n d
tomato paste and simmer
1 0- 1 5 m i n utes u ntil chicken
is comp letely cooked. Add
salt and cila ntro, then set
aside.
• F i l l zucc h i n i boats with
m i nced ch icken mixtu re.
Bake in a preheated 375°F
oven 20-25 m i n utes u nti l
zucc h i n i are tender.

80
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

When selectin g zucc h i n i for this recipe, choose ones that
a re of med i u m size and fi rm to the touch. These wi l l gen­
era l ly have maxim u m flavor and not a lot of seeds i nside.
During the summer months, when the farmers' ma rkets
are bursting with fresh produce, you ca n use ripe yel low
zucc h i n i i n stead of the g reen.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
MAKE I T EASY
•
If you plan to serve th i s dish at a d i n ner party or make it for
:
: a large crowd, save the assem bly of the zucc h i n i boats for
: i m med iately before ba ki ng. You can make the meat fi l l ing
: a head of ti me, even a day or two in adva nce, and store it i n
: the fridge. The meat can a lso be cooked wel l i n adva nced
: a nd frozen for up to 3-4 weeks. When you're ready to serve,
: fi l l the zucc h i n i a nd place them i n the oven to ba ke .
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Filling Prepare the Zucchini

• Be s u re to cook the meat
u ntil a l l the excess moistu re
has eva porated. The fi l l i n g
needs t o be fa i rly thick a n d
d ry so t h a t the zucc h i n i w i l l
n o t g e t soggy while baking.
• You can m a ke the fi l l i n g a
day or two a head of time
a n d store it i n the fridge.
Let it come to room tem­
peratu re before stuffing the
zucc h i n i .
• Sl ice off the tops of the zuc­
c h i n i and discard.
• Cut the zucch i n i lengthwise
throug h the midd le. Using
a spoon, scoop out the soft
flesh a n d seeds.
• Wipe away any moisture
a n d make sure the i n sides
of the zucc h i n i a re com­
pletely d ry before fi l l i n g
them.

81
 LAM B & LE NTI L STEW
Tender lamb and hearty lentils are slowly simmered to form a rich ,
aromatic stew
Stews a re g reat to cook on lazy weeken ds-they a re u s u a l ly
q u ick to prep a nd fi l l the house with a wonderfu l a roma w h i l e
they slowly sim mer for a c o u p l e o f h o u rs. S u ndays a re my p i c k
for a s low-s i m mering mea l , a n d this stew is a fa m i ly favorite.
S p l it-pea lentils a re a perfect c o m p a n i o n to l a m b s i n ce they
reta i n their s h a pe after l o n g cooki n g ti mes a n d a re rob u st
enoug h to sta n d u p to the stro n g fl avors of l a m b. If you don't
h ave a p ressu re cooke r, you ca n s i m m e r the stew over low
heat on the stove top. Cooki n g ti mes wi l l genera l ly va ry
depe n d i n g on the cut of l a m b u sed.
Se rve this stew with a c r u sty b read, or fo r a more eth n i c ver­
sion, pa i r it with wa rm naa n . Yield: Serves 3-4

Lamb and Len til Stew

�
z lt1grediet1ts:
1--1
�
0
0
2 tablespootas vegetable oil
u
z 1 teaspoot1 cutMit1 seeds
<(
1--1
Cl 1 teaspoot1 corlatader seeds
z
1--1
1 teaspoot1 fet1t1el seeds
�
u
<( 1 tMediutM ot1iot1, iitaely chopped
z
� 1 teaspoot1 tMitaced gitager

1 teaspoot1 tMitaced garlic

1/1i: teaspoot1 turtMeric powder

1/2 teaspoot1 red chili powder

1 teaspoot1 corlatader powder

1 large totMato, iitaely chopped • Heat oil in a pressu re cooker
and sa ute c u m i n, coriand er,
1'2 teaspoot1 salt a n d fen nel seeds u ntil they
1 1/2 cups yellow split-pea letatils, ritased start to sizzle. Add on ion,
g i nger, a n d garlic a n d fry
1 poutad tMediutM latMb pieces, bot1e-it1 u ntil onions a re l i g htly
� cups water browned.
• Sti r i n spice powders, toma­
toes, a n d salt a n d cook u ntil
tomatoes soften a n d begi n
t o p u l p.
• Mix in lentils, l a m b, a n d
water a n d cook on fu l l pres­
s u re for 30-35 m i n utes u ntil
meat i s tender.

82
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

•
• Depend i n g on the cut of meat u sed, cooking
•
• times will va ry d rastica l ly. La m b shou lder is gener-
: a l ly used for making I nd i a n cu rries si nce the meat
: become extremely tender after a long sim mering
: a nd l itera l ly falls off the bone. However, shou lder
: cuts usua l ly conta i n more bon es compared to
: other cuts, so you may wa nt to u se cuts from the
: l eg to get more ba ng for you r buck.
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
The yel low spl it-pea lentil s used i n this reci pe take a long
time to cook, making them perfect to pa ir with meat.
However, if you have trouble fi n d i n g them, you ca n use
other lenti ls, such as the red or brown ones. Keep in m i nd,
thoug h, that these lentils a re often q u ick cooki ng, and
you m i g ht wa nt to add them i n the m iddle of the cook­
ing process to prevent them from disintegrati n g i nto the
stew.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Wash the Len tils Pressure-Cook the Stew

• Wash the lenti ls i n cool
water a n d a co l a nder before
using i n the reci pe.
• Spl it-pea lentils have a
meatier a n d more robust
flavor than other lenti l s a n d
can sta nd u p nicely to l a m b.
• They a l so req u i re a m u c h
longer coo king ti me, which
makes them perfect for
pairing with meat or using
in slow-cooked soups a n d
stews.
• A pressu re cooker w i l l d ras­ slowly to develop a l l the
tica l ly shorten the cooking flavors.
time of this d i s h .
• Keep in m i nd that you may
• You can a l so coo k it i n a need to add extra water
normal pot over low heat a n d i ncrease the cooking
on the stove top. Cover the ti me.
pot and let the stew sim mer

83
BLACK P E P P E R LAM B
Boneless chunks of lamb are sauteed with coarse ground pepper
and cooked in yogurt
I n southern I nd ia, cu rry leaves a nd black pepper a re com monly l et it s i m me r over l ow h eat. Be s u re to c heck on it at reg u ­
used to fiavor meat dishes. Fresh ly g ro u n d pepper adds a m i l d l a r i nterva l s t o p revent it from gett i n g d ry b y a d d i n g a b i t of
smoki ness t o the l a m b, a nd t h e yog u rt gives i t a s l i g ht ta ng. wate r as needed. The end resu lt s hou l d be extremely te n d e r
Cu rry leaves a re readily ava i la ble at most eth n ic stores, but they pieces o f l a m b coated i n a thick g ravy. Serve w i t h e i t h e r roti
ca n be om itted if you fi n d it hard to get you r hands on them. or rice a n d a side s a l a d . Yield: Serves 3-4
The l a m b req u i res p l e nty of time to cook, and it is best to

Black Pepper Lamb

lragrediet1fs:

2 tablespootts vegetable oil

1 teaspoott cut1titt seeds

5-6 curry leaves

1 tablespoott t1tittced garlic

1 t1tediut1t ottiott, sliced

1 pouttd cubed leatt botteless lat1tb

1 tablespoott black pepper, freshly grouttd

1 12 cup plaitt yogurt, beatett

2 cups water

Salt, to taste
• H eat oil in a deep pan a n d
saute c u m i n seeds a n d
cu rry leaves u ntil they start
to sizzle.
• Sti r i n l a m b, pepper, yog u rt,
water, a n d salt. Cook cov­
ered for 45 m i n utes u nti l
l a m b is tender.

• Add garlic a n d onion a n d

fry u ntil onions a re l i g htly
browned.

84
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Natura l Greek yog u rt is genera l ly the best choice for
I nd i a n cooking since it closely resem bles the yog u rt most
often used in I nd ia. I have, however, u sed fat-free and
low-fat yog u rt and the resu lts have always been good.
Remember to beat the yog u rt u ntil smooth before add­
i ng it to a hot pa n to prevent it from separati ng and form­
ing l u m ps.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Black pepper is native to the southern pa rt of I nd ia,
which i s why it is most often the domi nant heat
enha ncer in m a ny south I ndian del icacies. Fresh­
g round black pepper, when added i n considera ble
a mou nts, ca n d rastica l ly increase the heat level of
a recipe, so you may wa nt to taste as you add it
to you r cooking to ensu re that you do not exceed
you r tolera nce level.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Lamb Simmer the Lamb

• Tri m the l a m b of any excess
fat a n d cut i nto bite-size
pieces.
• The sma l ler the pieces of
meat, the faster it wi l l coo k.
• Always cook l a m b covered meat from sticking to the
over low heat for best bottom of the pan.
resu lts.
• M a ki n g sure the meat has
• Remember to sti r and check enough moisture to cook in
the moisture level at reg u l a r will prevent it from d rying
i nterva ls t o prevent the u p and burning.

85
LAM B WITH D RI E D A P RICOTS
Tender lamb simmered with dried apricots creates a sweet blend
of flavors
La m b pa i rs won d e rfu l ly with sweet flavors, a nd s l ow-cook i n g c u rry. Beca u se the meat i s cooked fo r a l o n g time, the a p ri­
it w i t h d ried a pricots i s a g reat w a y t o d o so. Dried a pricots cots l itera l ly melt in you r mouth. Alth o u g h this may a ppear to
a re often u sed in rich meat d ishes served d u ri n g wed d i n g s be a rich and h eavy d is h , it i s s i m ple e n o u g h to p u l l togeth e r.
a n d other specia l occa sions. I l ove to serve t h i s at d i n ne r pa rties to m a ke my g u ests fee l a s
I l i ke leavi n g the a pricots w h o l e, but you can c h o p them t h o u g h I've s laved a l l d a y j u st for t h e m . Yield: Serves 3-4
i nto ha lves o r q u a rters if you p refer them to blend i nto the

Lamb with Dried Apricots

lt1grediet1fs:

1 pout1d lattt b pieces, bot1e-it1

1 cup yogurt beatet1

1 teaspoot1 cuttt i t1 powder

1 teaspoot1 coriat1der powder

1/2 teaspoot1 red chili powder

1 teaspoot1 garattt ttt a sala powder

2 tablespoot1s vegetable oil

1 ttte dluttt Ot1iot1, sliced

1 cit1t1attt o t1 stick

1 5 dried apricots

21/2 cups water • Mari nate l a m b with yog u rt
a n d spices for at least a n
Salt to taste h o u r.
• Heat o i l in a deep no nstick
pan a n d fry onion and
cinnamon stick u ntil onion
starts to brown.
• Add marinated l a m b, a pri­
cots, water, and sa lt. Cook
covered over low heat for
a bout an h o u r u ntil l a m b i s
tender.

86
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · • •

Dried a pricots can be easi ly fou nd at most loca l
grocery stores in the ba king section, a long side the
n uts and ra isins. They a re genera l ly deep yel l ow i n
color a n d a re often sold i n small packs. Dried a pri­
cots a re fa i rly sweet when cooked a nd i m pa rt a
rich flavor to this rec i pe. You ca n su bstitute raisins,
but keep i n m i nd that the overa l l flavor of the dish
wil l d iffer.
Th is dish tastes even better the next day, after it has had
time to sit and the flavors i nten sify, so be s u re to save
some leftovers. It also freezes real l y wel l a n d ca n stay
good for up to 3 weeks. To freeze, let it cool com pletely
to room tem peratu re, and then place it in tig htly sealed
freezer-friend ly conta i ners. I t is always a good idea to
freeze in smaller batches of 2-3 servings each to enable
q u ick and easy defrosti ng.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Marina te the Lamb Dried Apricots

• Place the l a m b, yog u rt, a n d
spices i n a large g lass bowl
and mix wel l to coat.
• Cover the bowl with plastic
wra p and let it sit i n the
fridge overnight for best
resu lts. If pressed for ti me,
m a ri nate the meat for
at least an h o u r before
coo king.
• Dri ed a pricots have a • They ca n be fou n d i n most
distinct sweet flavor, a n d a ny su perma rket.
they w i l l l itera l ly m e l t i n
you r mouth once t h e d i s h
is done.

87
MARI N ATE D LAM B CH O PS
Lamb chops marinated in a blend of spices and yogurt are extra
tender and juicy
Mari nating meat i n yog u rt is a g reat way to tenderize it. I n
t h i s reci pe, l a m b chops a re m a ri n ated i n a blend o f s p i ces
and yog u rt for a cou p l e of hou rs to e n a b l e the fl avors to
penetrate i nto the m eat. For best res u l ts, m a r i n ate the chops
overn i g h t i n the fridge, and let them come to roo m tem pe ra­
tu re before coo k i n g .
You can m a ke a rea l ly fa ncy mea l by serv i n g t h i s d i s h with
a saffron pi laf and a m i ld ly s piced ra ita for d i pp i n g . Once the
c h o ps a re cooked t h ro u g h a n d ready to se rve, l et them rest
for a few m i n utes to a l l ow the j u ices to red i stri b ute. Th is wi l l
e n s u re that every bite o f meat i s perfectly te nder a n d j u icy.
Yield: Serves 3-4

Marina ted Lamb Chops

lt1grediet1fs:

1 cup yogurt, beatett

1 teaspoott cuttt i tt powder

1 teaspoott coriattder powder

1/2 teaspoott black pepper

1/2 teaspoott red chill powder

1 teaspoott garattt ttt a sala powder

1 /2 teaspoott salt

2 tablespootts vegetable oil

2 tablespootts fresh lettto tt juice

8 lattt b rib chops, tritttttted of extra fat

• Com bine a l l the i n g redients
except the l a m b in a large
shal low bowl.
• Add the lamb a n d sti r
to coat wel l . Cover and
mari nate i n the refrigera­
tor for at least 3 h o u rs or
overnight.
• Place the lamb on a g reased
baking sheet, d i scard-
ing a ny excess mari nade.
Bake i n a preheated 425°F
oven 25-20 m i n utes u ntil
meat i s tender and cooked
throug h .

88
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

Yog u rt is com monly u sed for marinating meats i n I nd i a n
cooking. Mari nati n g t h e l a m b c h o p s i n yog u rt w i l l hel p
tenderize the meat and i m pa rt a delightful flavor. It is
a lways good to let the chops sit i n the mari nade for at
least 3 hours so that all the flavors penetrate. Th is wi l l
ensure that t h e meat is wel l seasoned and tender t o the
bone. Once the lamp chops a re ready to be cooked, a ny
excess mari nade ca n be d isca rded.
MAKE IT EASY
If you i ntend t o serve t h i s dish a t a pa rty, save t i m e by
prepa ring the l a m b chops a n d mari nati ng them the
n i g ht before. You ca n a lso beg i n the process a few days in
adva nce by freezing the lamb chops i n the mari nade i n a
sea led freezer bag . Before you're ready to cook, thaw the
mari nated meat i n the fridge for a cou ple of hours.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Chops Grill the Chops

• Ask you r butcher to "french"
the lamb chops, mean-
ing that the meat wi l l be
trim m ed from the end of
the bone to m a ke the chop
clean to h old.
• Marinate the chops over­ • You can u se a g ri l l i n stead
n i g ht in the fridge for best of the oven to cook the each side u ntil g r i l l ma rks
resu lts. chops. form and the l a m b is fi rm to
the touch.

89
 SA FFRO N LAM B CU R RY
Lamb curry infused with saffron will leave your home wafting
in warm aromas
Saffron is u n d o u bted ly one of the most expensive s pices Beca use t h i s c u rry is so rich in fl avo r, you may wa nt to se rve
ava i l a ble. I t therefore goes without say i n g that when added it with somet h i n g l i ke n a a n or p l a i n wh ite rice to c o m pl etely
to a ny d i sh, espec i a l l y a rob u st l a m b c u rry, saffron i nfu ses it e njoy its rob u stness. If you're p l a n n i ng a mea l for a crowd a nd
wi l l a won d e rfu l a ro m a . Yo u may th i n k twice before s h e l l i n g wou l d l i ke to i nc l u d e m o re I nd i a n choices, you can a l so add a
o u t the money, but re m e m be r t h a t a l ittle saffro n goes a l o n g d a l a nd �ide of sa uteed vegeta b les. Yield: Serves 3-4
way i n i nfu s i n g i t s strong, sweet flavor i nto a ny d i s h .

Saffron Lamb Curry

�
z
1-t
::::i.::::
0
0
2 bay leaves
u
z 4-5 whole cloves
<(
1-t
0 4-5 whole cardatMotMs
z
1-t 1 large ot1iot1, fittely chopped
::::i.::::
u
<( 2 tablespootts vegetable oil
z
::::i.:::: 1 I2 teaspoott chili powder

1 teaspoott coriattder powder

1 teaspoott cutMitt powder

1 pouttd latMb pieces, bot1e-it1

1 cup yogurt, beatett

2 cups water • Saute the whole spices and
onion i n hot o i l u ntil l i g htly
1 teaspoott saffrott threads browned.
Salt, to taste
• Add the spice powders,
2 tablespootts tMittced fresh cilatttro l a m b, and yog u rt and cook
for a couple of m i n utes u ntil
wel l m ixed.
• Sti r in the water, saffron,
a n d salt a n d cook covered
for a bout an h o u r u ntil the
lamb is tender. Pierce the
lamb with a fork to test it; it
should l itera l ly fa l l from the
bone and break apart.
• Garnish with fresh c i l a ntro
and serve.

90
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

Saffron is a sweet, fragra nt spice d erived from the
d ried stigma of a pa rticu la r crocus. I t i m parts a
deep, rich color to clear l iq u ids a nd is often u sed to
add flecks of color to pilafs. Althoug h it may cost
a sma l l fortune compared to other kitchen spices,
saffron is used in fa i rly sma l l amou nts a nd can be
kept a long time if stored in a cool, da rk, d ry place.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
The add ition of saffron to this dish is what makes it sta nd
out from regu l a r cu rries. However, if you find it hard to
find a good-q ual ity saffron, you ca n leave it out. The cu rry
wi l l not end up bein g one of the most exotical ly flavored
you've ever had, but wil l stil l be q u ite n ice to enjoy with
some pla i n basmati rice or wa rm, fresh roti.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Saffron Simmer the Curry

• Saffron is a very robust • You can store saffron for • Let the cu rry simmer over • Addi ng saffron to this cu rry
spice, a n d a l ittle goes a a long time in a tig ht con­ low heat so that the saf­ g ives it a delicate, sweet,
long way. ta iner i n a coo l, dark place. fron flavor can permeate a romatic flavor that can't be
throug h the l a m b. matched by a ny other spice.

91
LAM B & POTATO STEW
Classic meat and potatoes come together in this simple , light stew

Meat a n d potatoes i n a c u rry is fa i rly c o m m o n i n I nd i a n c u i­
s i ne. It is said that potatoes c a n a l ways be fo u n d i n a n I nd i a n
kitchen, no matter what t h e sea s o n . I p refer t o use bone- i n
pieces o f l a m b i n a stew l i ke t h i s beca use the b o n e s i nfu se a n
added flavor t o t h e c u rry. H owever, i f you prefer t o u se bone­
less c h u n ks of meat, they wi l l work wel l, too.
W h e n I'm p ressed for t i m e a n d u n a bl e to l et t h i s stew
s l owly s i m me r o n the stove, I use a p ress u re cooke r a n d
the m e a l is rea d y i n h a lf the t i m e . The o n ly p ro b l e m with
p res s u re-coo k i n g i s that t h e potatoes may ove rcook a n d
t u r n t o m u s h . F o r best res u lts, o ld -fa s h io ned s l ow stove-top
coo k i n g is t h e bette r way to g o. Yield: Serves 3-4

Lamb and Potato Stew

Ingredients:

4-5 whole cloves

4-5 whole cardattto ttt s

1 ci""attto " stick

1 teaspoo" cuttt l " seeds

1 large o"io", fi"ely chopped

2 tablespoo"s vegetable oil

2 ttte diuttt tottt atoes, fi"ely chopped

1 teaspoo" ttt i "ced gi"ger

1 I2 teaspoo" chili powder

1 teaspoo" coria"der powder

1 teaspoo" cuttt i " powder • Saute whole spices, c u m i n • Add l a m b a n d water a n d

seeds, a n d onion i n hot c o o k covered for a bout 40
1 I2 teaspoo" garattt ttt a sala powder oil u ntil onion is l i g htly m i n utes.
1 pou"d lattt b pieces, bo"e-i" browned.
• Add potatoes and salt and
9 cups water • Add tomatoes, g i n g er, and cook covered for a nother 20
2 ttte diuttt potatoes spice powders and cook for m i n utes u nti l lamb i s tender
a couple of m i n utes u ntil and potatoes a re cooked
Salt to taste tomatoes soften a n d p u l p. throug h .

92
••••••••••••••••••••••••••••••••• YELLOW LIGHT •••••••••••••••••••••••••••••••••••

To cook this dish i n a pressu re cooker, add enou g h l i q u id to
completely i m merse the meat and potatoes. Let the dish then
cook to fu l l pressu re, and a l low it to sim mer for a cou ple of
extra m i n utes to ensure that the meat is completely cooked
through a nd tender. The one downside to this method of
cooki ng is that the potatoes may get overcooked a nd brea k
up i nto the cu rry. If the potatoes a re not too large, you may
j u st wa nt to cut then i n halves i n stead of q u a rters to prevent
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
them from breaking easi ly. If cooking on the stove top in a
reg u l a r pot, it is very i m porta nt to check at reg u l a r interva l s to
make sure that there is enoug h l iq u id to cook the meat a nd
potatoes i n . If you notice the moisture start to d ry u p, add a
bit more water a nd lower the heat. Sti r occasiona l ly to pre­
vent the meat from sticking to the bottom of the pa n and
burning.
•
•
•
•

Partially Cook the lamb Prepare the Potatoes

• Let the l a m b simmer over
low heat for a bout 40-45
m i n utes before a d d i n g the
potatoes.
• This w i l l enable the meat
to cook parti a l ly through
a n d then conti nue to cook
with the potatoes. That way,
the meat a n d potatoes w i l l
become tender a t a bout t h e
s a m e time a n d the potatoes
won't overcook.
• Try to use s i m i l a r-size pota­
toes so that they can be
q u artered even ly. Peel a n d
c u t t h e m i nto q ua rters.
• Pierce potatoes with a fork
to check for doneness. They
s h o u l d be soft through the
m i d d l e, yet sti l l hold their
shape i n the cu rry.
the potatoes brea k apart.
I f the meat needs more
time to tenderize and the
potatoes have a l ready
cooked through, remove
the potatoes and set them
aside. Once the meat has
com pletely cooked, add
potatoes back into the
cu rry a n d serve.

93
M USTA R D FIS H CU R RY
Mustard seeds add a distinct flavor to a simple fish curry

Th i s is a m i l d ly s piced yet h ig h ly flavorfu l fi s h c u rry that can Serve t h i s c u rry with a side of p l a i n bas mati rice. For best
be done i n no ti me. The m u sta rd a n d nigella seeds com b i n e res u lts, I s u g g est u s i n g deep bow l s and top p i n g the rice with
t o add a rob u st a ro matic flavor. Alth o u g h I've u sed t i l a p ia i n a g enero u s h e l p i n g of the c u rry-a l m ost e n o u g h to d rown
t h i s reci pe, y o u ca n i nc l u d e a ny fi rm wh itefi s h , i nc l u d i ng cod, the rice in. Yield: Serves 3-4
h a l i b ut, or h a d d oc k. When picking a fish fo r t h i s d is h , o pt for
one that h a s a s u btle a n d m i l d flavor to p revent it from over­
powe r i n g the ove ra l l taste of the c u rry.

Mustard Fish Curry

l"grediet1fs:

2 teaspootts 111ustard seeds

1 teaspoott ttigella seeds

1 teaspoott 1t1ittced gittger

1 111e diu1t1 ottiott, iittely chopped

2 tablespootts vegetable oil

1/1r teaspoott tur111e ric powder

1/2 teaspoott red chili powder

1 teaspoott coriattder powder

1 large to111 ato, iittely chopped

1 cup water

9 tilapia/halibut iillets, cut lttto 111e dlu1t1 pieces • Saute m u stard a n d nigella
seeds, g i nger, a n d onions
Salt to taste i n hot o i l u ntil onions a re
l i ghtly browned.
• Add the spice powders
and tomatoes and cook for
a couple of m i n utes u ntil
tomatoes soften a n d p u l p.
• Add water, fi s h pieces,
a n d salt a n d cook covered
1 0- 1 5 m i n utes u ntil fish i s
d one.

94
 • • • • RE C I P E VARIAT I O NS • • • •

Musta rd S h ri m p Curry: You c a n va ry th is reci pe by u s i n g Th i s cu rry wou l d wo rk rea l ly we l l with a ny fi rm wh itefi s h

frozen s h ri m p. Pee l a n d d eve i n 1 2- 1 5 l a rg e s h ri m p a n d l i ke h a l i b ut, h a d d ock, c o d , a nd even trout. Be s u re t o cut
a d d t h e m t o t h e c u rry i n stead o f t h e fi s h . Let t h e c u rry the pieces l a rg e e n o u g h so that they do n ot brea k a nd
s i m m e r fo r a c o u p l e of m i n utes u nt i l the s h r i m p t u r n s d i s i nteg rate i nto the c u r ry. Avoid u s i n g a stro n g -flavo red
pi n k a n d sta rts t o fi rm . Se rve ove r a bowl o f p l a i n basmati fish l i ke sal m o n , si nce it wo u l d overpower the d i s h a nd
rice . d etract from the d e l i cate fl avo rs of the cu rry.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Fish Sau te the Onions

• You can u se any fi r m wh ite­
fish fo r this reci pe, i n c l u d i n g
haddock, cod, o r h a l i b ut.
• It i s best to u se fish fi l l ets to
avoid a ny bones that ca n
fa l l i nto a n d mix with the
cu rry.
• Cook the onions u ntil they
become soft a n d start to
brown along the edges.
• They wi l l conti n u e to cook
after a d d i n g the spices a n d
tomatoes, so m a ke s u re n ot
to brown them too much i n
t h e beg i n n ing.

95
H OT & SO U R FIS H STEW
Hot and sour flavors combine to give this stew a burst of flavor

Hot a n d sou r is a wonderfu l fiavor combi nation for a rich, either h a l i but or red s n a p pe r i n stead of t i l a p i a . I wou ld, h ow­
hea rty stew l i ke this. The heat from the c h i l ies a n d ta rtness of eve r, steer away from u s i n g a m u c h stronger-tasti n g fi s h l i ke
the ta m a ri nd wi l l l i n ger on you r pa late fo r a l o n g time. I l i ke to s a l mon, s i n ce the rob u st fiavo r w i l l i nterfere with the rich ness
m a ke a l a rge pot of t h i s stew d u ri n g the wi nter months a nd of the stew. Yield: Serves 3-4
serve it over a bowl fu l l of rice.
Ti l a pia i s fa i rly m i l d i n fi avor and ta kes o n the i nten se fi a­
vors of this dish rea l l y wel l . You can a lte r the rec i pe by u s i n g

Hot and Sour Fish Stew

h1grediet1fs:

1 teaspoo" cutMi" seeds

1 teaspoo" tttustard seeds

1 teaspoo" tMi"ced garlic

1 tMediutM o"io", fi"ely chopped

2 tablespoo"s vegetable oil

1/+ teaspoo" turttte ric powder

1/2 teaspoo" red chili powder

1 teaspoo" coria"der powder

1 large totMato, fi"ely chopped

1 teaspoo" tMi"ced gree" chilies

1 tablespoo" totMato paste • Saute c u m i n a n d m u stard c o o k for a cou p l e o f m i n ­

seeds, garlic, a n d onions utes u ntil tomatoes soften
1 teaspoo" tattt a ri"d co"ce"trate i n hot oil u nti l onions are a n d p u l p.
2 cups water l i g htly browned.
• Add water, fish pieces,
3 tilapia fillets, cut i"to ttte diutM pieces • Add spice powders, toma­ a n d salt a n d cook covered
Salt to taste toes, g reen c h i li es, tomato 1 0- 1 5 m i n utes u ntil fi s h i s
paste, and ta marind a n d done.

96
••••••••••••••••••••••••••••••••••••
•
GREEN 9 LIGHT •••••••••••••••••••••••••••••••••••

•
• You ca n make this a hea rty seafood stew by add ing 2 or 3 definitely want to save some leftovers. You can make a n
•
• d ifferent kinds of fish a nd seafood. If you plan on add ing extra batch a n d freeze i t for a busy weeknight. Let t h e stew
•
• shrimp to the recipe, peel and d evei n them before cooking. cool com pletely to room tem peratu re, then store it in a n
: A variety of fish l i ke sal mon, trout, a n d h a l i but wou l d work a i rtight freezer-friendly contai ner. The day before you plan
: extremely wel l in this dish. to serve, defrost the stew i n the fridge overnight, then sim­
: This stew tastes even better the next day, after a l l the ply bring the stew to a ful l boi l before serving.
: flavors have had more ti me to i nfuse a n d blend, so you'l l
•
•
•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Tamarind Concen tra te Simmer the Stew

• Ta marind concentrate i s
s o l d i n tiny conta iners a n d
c a n be stored i n the fridge
for ages.
• The flavor i s rather tart
and robust, so red uce the
a mount if you l i ke you r
food less tangy.
• Let the stew simmer to • Leftovers taste even bet­
merge a l l the flavors. ter the next day, after the
flavors have had time to
• This stew i s best enjoyed blend i n.
piping hot on col d winter
n i ghts with a side of warm
rustic bread .

97
 CH ILI S H RI M P
A quick , spicy stir-fried shrimp delight

S h ri m p is one of my favorite q u ic k-fix seafood picks for a ny
eve n i n g I 'm i n a r u s h . I a l ways m a ke s u re I have a bag of store­
bou g ht u ncooked a n d peeled s h r i m p in my freezer. On days
when I n eed to wh i p up someth i n g q u ick, s i m p le, and d e l i­
cious, a l l I do is thaw a few frozen s h ri m p i n a big bowl of
water, a n d wit h i n m i n utes I'm a l l set to serve a hearty d i n n e r.
I l ove t h i s rec i pe for its q u ick, s p icy, a nd s i m ple c h a racte r­
i stics. It is a b reeze to m a ke a n d is a d efi n ite c rowd pleaser.
As with most rec i pes, you can a l ways cut d own on the s pice
l evel by decrea s i n g the a m o u nt of c h i l i powd e r, o r o m itt i n g
it a ltogethe r if yo u ca n't ta ke the heat. Yield: Serves 3-4

Chili Shrimp

(...!:)
z lt1grediet1fs:
......
::::.c::
0
0
1 teaspoott ttt l ttced garlic
u
z 1 ttte dluttt ottlott, sliced
<(
......
0 2 tablespootts vegetable oil
z
...... 1 5-20 large shrittt p, peeled attd develtted
::::.c::
u
<( 1 /,. teaspoora turttte ric powder
z
::::.c:: 1/2 teaspoott red chili powder

1 teaspoott coriattder powder

1 tablespoott tottt ato paste

Salt to taste

2 tablespootts fresh lettto tt Juice

• Saute g a rlic a n d onions i n t u r n s p i n k a n d i s cooked
h ot oil u nti l t h e o n i o n s a re throug h .
l i g htly browned.
• Spri n kle with l e m o n j u ice
• Add s h r i m p, spices, tom ato and serve with warm p l a i n
paste, and salt and sti r-fry rice.
4-6 m i n utes u nti l s h r i m p

98
 ••••••••••••••••••••••••••••••••••••

A bag of s h r i m p in the freezer can come in h andy
when you a re pressed for time a n d need some­
thing that wi l l cook fast. For best resu lts, buy l a rge,
u ncooked, peeled s h ri m p. They freeze wonderfu l ly
and l itera l ly ta ke m i nutes to thaw. S i m ply place
them i n a large bowl of cold water and let them sit
for a few m i n utes u ntil the s h r i m p come to room
tem peratu re.
•••••••••••••••••••••••••••••••••••
• • • • RE C I P E VARIAT I O N • • • •
Stir-Fried S h ri m p with Veg gies: Sa ute 1 tea spoon
eac h of m i nced g a r l i c and g i ng e r in 1 ta b l es poon of o i l .
A d d 1 m ed i u m s l iced o n i on, 1 2- 1 5 l a rg e pee l ed s h r i m p,
a n d 1fai teas poon each of red c h i l i powd er, c u m i n pow­
d e r, a nd co riander powde r. Fry u nt i l s h r i m p t u r n opa q u e.
Add V2 c u p eac h of s l iced g reen pepper, carrots, a n d red
peppers a n d sti r-fry with 2 ta b l es poons of tomato pa ste
u nt i l wel l coated. Season a n d serve .
•••••••••••••••••••••••••••••••••••••••••

Prepare the Shrimp Stir-Fry the Shrimp

When u s i n g frozen s h r i m p,
thaw them in a bowlfu l of
cold water for a cou p l e of
m i n utes. Then rinse a n d
p a t d ry.
• You can leave the tails • Be s u re to stir-fry the • For best results, use a large
on the s h r i m p for a n ice shrimp thoroughly so that nonstick wok to enable the
presentation. they get com pletely coated i n g redients to m ix wel l .
with the spices.

99
 COCO N UT FIS H CU R RY
A mild , flavorful curry made with coconut milk and spices

Th is c u rry comes from the southern pa rt of I nd ia that is a b u n­
d a ntly rich in both cocon uts a n d seafood. The spices u sed a re
fa i rly m i l d to a l l ow the sweet fl avors of the coconut m i l k to
s h i ne t h ro u g h . Alth o u g h trad ition a l ly fresh coconut m i l k i s
used, y o u ca n a l ways s u bstitute rea d i ly ava i l a bl e store-boug ht
ca n ned cocon ut m i l k.
Th is c u rry is g reat with a hel p i n g of p l a i n wh ite rice, a n d ca n
even be t h i n ned downed a l ittl e to be e njoyed as a hea rty
sou p. You ca n use a ny k i n d of fi s h in the reci pe, s u c h as t i l a­
pia, trout, or h a l i but, or even s h ri m p, a n d each va riation wi l l
i m pa rt its own d e l ic i o u s b l e nd of fl avor. To b u m p u p the heat
leve l of this reci pe, add chop ped fresh g reen c h i l ies a lo n g
w i t h cocon ut m i l k. Yield: Serves 3-4

Coconu t Fish Curry

(.,!:)
z l"gredie"ts:
t-1
:::.::::
0
0
.f-5' fresh curry leaves
u
z 2 garlic cloves, •tti t md
<(
t-1
0 2 tablespoot1s vegetable oil
z
t-1
1 ttte dluttt Ot1iOt1, sliced
:::.::::
u
<( 1 teaspoot1 coriat1der powder
z
:::.:::: 1/1r teaspoot1 turttte rlc powder

1/2 teaspoot1 red chili powder

1 ttte dluttt tottt ato, fit1ely chopped

1 1/4 cups COCOt1Ut ttt i lk

� salttto t1 fillets, cut it1to ttte diuttt pieces

1 teaspoot1 dried fe.,ugreek leaves • Saute cu rry leaves, garlic,
a n d onions in hot oil u ntil
Salt to taste the onions a re l i g htly
browned.
• Add the spice powders a n d
tomatoes a n d c o o k for a
few m i n utes u ntil tomatoes
soften and p u l p.
• Add coconut m i l k, fi sh,
fen u g reek leaves, a n d salt
a n d cook covered 1 0- 1 5
m i n utes u ntil fish is done.

1 00
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
Can n ed coco n ut m i l k is readily ava i lable at most g rocery
stores, usually in the baking or i nternational foods aisle.
Always shake the ca n wel l before usi ng, since coco n ut
m i l k tends to separate, leaving a thick crea my layer on
top and the clear l i q u id at the bottom . These days m a ny
stores also carry a l ig ht version of coco n ut m i l k, which has
less fat content and wou ld work eq ually wel l as a su bsti­
tute for the reg ular m i l k in a ny reci pe.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Coco n ut Chicken Curry: You c a n e a s i l y a lte r th i s rec i pe
by su bstituti n g c h i c ke n . Cut the bo n e l ess c h icken i nto
bite-size pieces a nd add it to the c u rry at the same t i m e
the fi s h wo u l d h ave b e e n a d d e d . Kee p i n m i n d that
c h i c ke n ta kes s l ig htly longer to cook, so you will need
to l et the c u rry s i m me r for a w h i l e longer, a bout 20-25
m i n utes .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Canned Cocon u t Milk Simmer the Curry

• When u s i n g can ned coco­
nut m i l k, be s u re to s h a ke
the can wel l fi rst si nce the
cream tends to sepa rate
and remain on top.
• For a low-fat version, use • Let the cu rry simmer over a • After the cu rry comes t o a
l i g ht coco n ut m i l k. l ow heat to a l low the flavor fu l l boil, you s h o u l d turn
of the coco n ut m i l k to the heat down to a s i m mer.
permeate the fi s h .

101
 MASALA BA K E D FIS H
A blend of spices add a delicate burst of flavor to oven-baked fish

I have a l ways l oved g r i l l ed fi s h a nd can n eve r resist the stro n g
tem ptation t o s n e a k i n as m u c h flavors a s I can before p l a c i n g
it i n the ove n . Here I've u sed a s i m p l e blend of c h i l i, tu rmeric,
a n d coria nder to spice u p fresh fi l lets of s a l m o n . The d e l i cate
spice b l e n d works perfectly with the stro ng flavor of s a l m o n
a n d m a kes it a treat for the pa l ate.
O n w a r m s u m me r afternoo n s, I l ove t o th row t h e fi s h on
a wa rm grill a n d cook it u nt i l the e n d s s l i g htly c h a r to a rich,
deep color. Then I p l ace the perfectly g r i l l ed fi s h o n a p latter
of fresh, crisp lettu ce a n d t h i n ly s l i ced on i o n s. S p r i n k l e some
fresh lemon j u ice o n top, a nd serve with wa rm, c ru sty b read.
Yield: Serves 3-4

Masala Baked Fish

t..::>
z Ingredients:
1-4
�
0
0
2 sah1tot1 illets. halved let1gthwise
u
z 1 /z teaspoot1 red chill powder
<(
1-4
0 1 /+ teaspoot1 tuntte rlc powder
z
1-4
1 teaspoot1 corlat1der powder
�
u
<( 1 /z teaspoot1 salt
z
� Plt1ch black pepper

2 tablespoot1s le11tot1 Juice

• R u b fi s h with spices, salt, • Wrap tig htly i n a l u m i n u m

pepper, a n d lemon j u ice on foi l a n d ba ke i n a preheated
both sides to coat well. 375°F oven 20-25 m i n utes
u ntil fish is done.

102
 • • • • RE C I P E VARIAT I O NS • • • •

Masa la Fish Sa ndwich: M a ke a d i p by w h i s k i n g 1 c u p Gril led Fish S a l a d : I n a l a rg e bowl, co m b i ne V2 c u p ol ive

p l a i n yog u rt; % tea s poo n e a c h o f red c h i l i powd e r, cu m i n
powd er, a n d d ried m i nt; a n d a p i n c h o f salt i n a bowl to
b l e n d we l l . Lightly toa st 2 t h ic k s l ices of b read a n d p l a ce
fresh l ettu ce, s l ices of tom atoes, a n d red be l l peppers on
a sl ice. Top with ba ked fi s h , spri n kl e o n the yog u rt, a n d
sandwich with a nother s l ice o f toa st.
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
o i l, 2 ta b l espoo n s fresh l e m o n j u ice, % tea spoon c u m i n
powde r, a nd a p i n c h o f sa lt. W h i s k t o b l e n d we l l . Add 3
c u ps fres h ba by s p i n a c h , V2 c u p t h i n ly s l iced o n i o n s, a nd
1 c u p t h i n ly s l i ced c u c u m be rs to the bowl. Rou g h ly c h o p
the ba ked fi s h , p l a ce it i n bowl, a n d l ig htly fold the veg­
eta bles a nd fi s h i nto d ressi ng to coat wel l .

Prepare the Fish Season the Fish

• For best resu lts, use fi s h
t h a t is as fresh as possible. If
u s i n g frozen fish, a l low it to
thaw i n the fridge for a cou­
ple of h o u rs before bringing
it to room tem peratu re.
• You can use a ny fi rm fish • Sl ice the fish lengthwise • Be s u re not to let the fish sit
i n place of sal mon, l ike and season wel l with the too long i n the marinade, as
haddock or h a l i b ut, for t h i s spices. the lemon j u i ce wi l l sta rt to
recipe. cook it.

1 03
 TAMA RIN D S H RIM P
Shrimp sauteed in a spicy, tart tamarind sauce

Ta m a r i n d S h r i m p is o n e of my persona l favorite rec i pes to S i n ce s h ri m p ten d s n ot to have a stro n g flavor, it is a perfect

m a ke when I'm a lo n e at home a n d need somet h i n g to perk
me u p. The s p i cy, ta rt flavors of this dish wi l l awa ken you r
senses a n d ta ke you to a whole new wor l d . I t i s i m porta nt
to use good-q u a l ity ta m a ri n d concentrate for this rec i pe,
devoid of a ny salt or add itives.
c a n d i d ate to p a i r with the rob u stness of ta m a ri nd. Ta m a r i n d
can b e overpowering, but the tomatoes add a b i t o f sweet­
ness to h e l p smooth out the stron g taste. I l ove to serve t h i s
ove r a bowl o f p l a i n wh ite rice, w i t h some c h i l led l e m o n a d e
t o co m p l ement the ta n g i n ess. Yield: Serves 3-4

Tamarind Shrimp

�
z lt1grediettts :
t-4
�
0
0
1 teaspoott t1tustard seeds
u
z 2 garlic cloves, tMittced
<(
t-4
Cl 1 t1tediut1t ottiott, sliced
z
t-4
2 tablespootts vegetable oil
�
u
<( 1/2 teaspoott red chili powder
z
� 1 /2 teaspoott coriattder powder

1 t1tediut1t tot1tato, iittely chopped

1 tablespoott totMato paste

1 teaspoott tat1tarittd cottcetttrate

1 5-20 large shrit1tp, peeled attd deveitted

Salt to taste • Saute m u sta rd seeds, paste, and tamarind. Cook

garlic, and onions in hot o i l for a few m i n utes u nti l
u ntil the onions a re l i g htly tomatoes soften a n d p u l p.
browned.
• Add s h r i m p a n d salt and
• Add chili a n d coriander sti r-fry u ntil shrimp a re
powders, tomatoes, tomato done, a bout 8- 1 0 m i nutes.

1 04
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
GREEN 9 LIGHT • • • • • • • • • • • • • •
•
• •
Ta marind concentrate can be fou nd at most eth n ic • I often l i ke making an extra batch of this dish to save •
• •
g rocery stores. It is often sold in sma l l plastic con­ • for a later date. Let it cool to room tem peratu re before •
ta i n ers a nd ca n keep for a long time when stored : you store it i n a tight plastic contai ner and freeze it. The :
in the fridge. Ta ma ri nd concentrate d issolves wel l : shrimp freezes rea l ly wel l, and the flavors get even more :
i n water a nd c a n b e easily th i n ned down. S i n ce : concentrated as time goes by. Before you a re ready to :
the flavor of the pure concentrate is q u ite ta rt a nd : serve, let it thaw overn i g ht in the fridge before heating it :
robust, a l ittle goes a long way. : in the m icrowave. :
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Fry the Toma toes Add the Shrimp

• Always u se fresh, ripe,
p l u m p tomatoes, as they
w i l l have a robust flavor.
• Can ned tomatoes often add
a rich sweetness, so you wi l l
want t o avoid u s i n g them i n
cu rries.
• Cook the tomatoes well,
brea king them u p with the
back of you r ladle to h e l p
p u l p t h e m n icely.
• You can add a tables poon
or two of water if they sta rt
to d ry u p.
• The s h r i m p w i l l h a rd ly ta ke
any time to coo k.
• Remem ber to mix the
s h r i m p wel l with the sau ce,
a n d ta ke them off the heat
once they turn opa q u e a n d
begi n t o fi r m u p.

105
POTATO ES WITH P EAS & CU M I N
Lightly spiced potatoes sauteed with whole cumin seeds
and green peas
Jeera A l u , potatoes sa uteed with whole c u m i n seeds, is a
widely popu l a r home-cooked I nd i a n side d i s h . S i n ce pota­
toes a re one of the most com m o n ly u sed vegeta bles i n
I nd i a n c u isi n e, there a re m a ny s i m p l e h o m e rec i pes that fea­
tu re them as the m a i n i n g red ient.
In this reci pe, whole c u m i n seeds a re sauteed in hot oil fo r a
few secon d s to toa st them a nd bring out the fra g ra nce before
a d d i n g them to the potatoes a nd other s pices. Th i s a l l ows
the c u m i n seeds to rel ea se their a ro matic flavor i n to the oil,
which in t u r n coats the potatoes a n d i m parts a d e l i cate taste.
The frozen peas add a s l i g ht sweetness a n d textu re to t h i s
fa i rl y q u i c k a n d s i m p l e d i s h . Yield: Serves 3-4

Potatoes with Peas and Cumin

1 tablespoot1 cu•tdt1 seeds

2 tablespoot1s vegetable oil

3 tMedlutM potatoes, cubed

1 /2 teaspoot1 red chill powder

1 /+ teaspoot1 tur11terlc powder

1 /+ teaspoot1 a1ttc hoor powder

1 cup froze" peas, thawed

Salt to taste

• Saute c u m i n seeds in hot oil • Add peas a n d salt a n d stir­

unti l they start to sizzle. fry for a few more m i n utes
to mix well.
• Add potatoes and spice
powders and fry 1 5-20 m i n­
utes, sti rring occasional ly,
u ntil potatoes a re tender.

1 06
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
You ca n double the a mount of c u m i n seeds i n this recipe
• • • • RE C I P E VARIATI O N • • • •

if you a re looki ng for a more d i stinct c u m i n flavor. Doing
so will also i m part more a roma and a richer texture to
the dish. Be careful while sauteing the c u m i n seeds, si nce
they can burn q u ickly if the oil is too hot. Sti r the seeds
contin uously in the hot oil to avoid burning. As soon as
the cumin seeds beg i n to sizzle and turn frag ra nt, add the
potatoes.
Sauteed Ca ulifl ower with Cum i n : Cut a m ed i u m cau­
l iflower i nto bite-s ize florets a nd place them i n a bowl
of cold wate r for 1 5-20 m i n utes. Fo l low the rec i pe as
d i rected, swa p p i n g the potatoes fo r the ca u l ifl ower a n d
o m itt i n g t h e peas. Keep i n m i nd that t h e ca u l ifl owe r
wi l l ta ke a bout h a l f the t i me to cook as the potatoes.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Potatoes Fry Cumin Seeds

• Cut the potatoes i nto bite­
size pieces to lessen the
cook i n g ti me.
• You can soa k the chopped
potatoes in a bowlfu l of
co ld water for a cou ple of
m i n utes to get rid of excess
starch.
• Always m a ke s u re that
the oil i s not smoking hot
before a d d i n g c u m i n seeds;
otherwise, they w i l l da rken
and pop i m mediately.
• C u m i n seeds b u rn q u ickly,
so add the potatoes to the
pan as soon as they sta rt
to sizzle, u s u a l ly after a few
seco nds.

1 07
MAS H E D SW E ET POTATO ES
A healthier alternative to the classic mashed potatoes

This rec i pe is a perfect b l e n d of East a n d West. It c o m b i nes
the classic m a s hed potatoes of the Western world and the
more tradition a l flavors of c l a ssic I nd i a n coo k i n g . Sweet pota­
toes a re rich in vita m i n s a n d a re extremely n utritious. Here
I've pa i red them with a b l e n d of d e l i cate s pices to g ive them
a new spin. This a d d s a s l i g htly spicy and sou r flavor that
com bi nes perfectly with the sweetness of the potatoes.
I l ove to serve t h i s as a side with s picy g r i l led ch icke n a n d
s o m e roasted vegeta bles. The sweet potatoes a l so g o wel l
with a side o f d a l a n d some warm roti . Th i s d i s h i s best served
warm a n d ca n eas i l y be m a d e a head a nd heated in the
m ic rowave rig ht before it is t i m e to eat. Yield: Serves 3-4

Mashed Sweet Potatoes

lt1grediet1fs:

2 large sweet potatoes

1/2 teaspoo" cuttt i " powder

1/2 teaspoo" red chili powder

1/2 teaspoo" coria"der powder

1/2 teaspoo" atttc hoor powder

Salt to taste

• Boil the sweet potatoes in a • Thoroughly mix the spices

large pot of water u ntil soft
a n d tender for a bout 20-25
m i n utes, then peel a n d
m a s h t h e m i n a bowl with a
fork or potato masher.
and salt together in a s m a l l
bowl. I m med iately before
servi ng, spri n kle the spices
over the mashed sweet
potatoes a n d fold wel l to
com b i ne.

1 08
 • • • • RE C I P E VARIAT I O N • • • •
S picy Mashed Potatoes: Boi l 3 m ed i u m potatoes u nti l
te nder a n d cooked th ro u g h . I n a l a rg e bowl, com b i n e
Y2 tea s poon e a c h o f red c h i l i powd e r, c u m i n powd er,
a nd a m c hoor powde r; 1 s m a l l fi n ely c h o p ped o n ion; 1
ta bl es poon fi ne l y c h o p ped fresh c i l a ntro; a n d a p i n c h
o f sa lt.
•••••••••••••••••••••••••••••••••••••••••
MAKE I T EASY
Mashed sweet potatoes a re best w h e n served wa rm.
If you a re pressed for time a nd can't prepa re this d i sh at
the last m i n ute, you can make it a head of ti me, a day or
two i n adva nce. The sweet potatoes store perfectly wel l
when kept i n t h e fridge i n a tig htly sea led conta i ner.
When you a re ready to serve the d i s h , sim ply warm it i n
t h e m icrowave .
•••••••••••••••••••••••••••••••••••••••••

Boil the Sweet Potatoes Mash the Sweet Potatoes

• F i l l a l a rge pot with water
a n d s u b m erge the sweet
potatoes, after making s u re
to thoroug h ly scrub them
clean. Boil u nti l tender for
20-25 m i n utes.
• To test for doneness, prick
the sweet potatoes with a
fork. If it goes in easily, the
potatoes a re done.
• Mash the sweet potatoes
with a potato masher o r
a fork w h i l e they a re sti l l
wa rm.
• This w i l l not o n ly m a ke it
easier to p u l p them, but wi l l
a l so h e l p i nfuse t h e flavors
of the spices when they a re
added.

1 09
 EG G PLANT WITH YOG U RT
Sauteed eggplant simmered in a light yogurt sauce

Egg plant is one of the most versati le vegeta bles and can be This d ish is best enjoyed with a side of freshly made wa rm
made to take on pretty much a ny kind of flavors. I n this rec­ roti and a l ig ht c h utney. You can a l so se rve it alongside a fla­
i pe, tender sl ices of egg plant a re l ig htly sauteed a nd s piced, vorfu l pi laf with a l i g ht ch icken d ish a nd some salad. Yield:
and then cooked i n a bit of yog u rt. The yog u rt adds a s l i g ht Serves 3-4
ta ng that enha nces the spices. The spices u sed in t h i s reci pe
are fa irly sim ple, but combi ned with the yog u rt, add a deli­
cate touch of flavor to the entire d i s h .

Eggplan t with Yogurt

�
z l"gredie"ts:
1-1
�
0
0
1 teaspoott cu1t1ltt seeds
u
z 4 Japattese eggplattts, cut ittto 1-lttch pieces
<(
1-1
0 2 tablespootts vegetable oil
z
1-1 1 teaspoott corlattder powder
�
u
<( 1/2 teaspoott red chill powder
z
� 1/2 teaspoott tur1t1erlc powder

1/2 teaspoott gara1t1 1t1asala powder

1'2 cup plaitt yogurt beatett

Salt to taste

2 tablespootts 1t1ittced fresh cilatttro

• Fry cu m i n seeds a n d
eggplant i n hot o i l u ntil
eggplant starts to brown
and becomes tender.
• Sti r the spice powders a n d
yog u rt i nto the eggpla nt.
• Cook for a couple of m i n­
utes u ntil the i n g redients
a re wel l m ixed.
• Season with salt and g a r­
nish with fresh cilantro.

1 10
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

When picki n g the eggpla nts for this recipe, look for the
long Japanese style. If you can't find them, however, you
ca n opt for the smaller rou nder ones. Try to avoid using
the large rou n d eggplants since they tend to have much
less flavor and won't do j u stice to the final dish. It is a lso
best to use plain Greek-style yogu rt si nce it tastes closest
to the trad itional I nd i a n yog u rt used in I ndia.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Sa uteed Okra in Yog u rt: You c a n a lte r t h i s reci pe by
u s i ng fresh okra i n stead of egg p l a nt. Cut a bout 1 5-20
m ed i u m-size okras i nto 1 -i nc h pi eces and fry them i n
a bout 2 ta b l espoo n s of o i l u nti l a l l the sticki ness d i sa p­
pea rs, a bout 5-6 m i n utes. Add the s pi ces a n d yog u rt a s
d i rected a n d c o o k fo r a nother 5 - 6 m i n utes u nti l a l l t h e
s pices h ave b l e n d ed wel l w i t h the yog u rt.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop and Soak the Eggplan ts Add the Yogurt

• Once you have chopped
the egg p l a nts, soak them a
l a rge bowl of cold water for
a cou p l e of m i n utes to get
rid of the bitterness.
• Soa king them in water wi l l
a lso slow down the d i s-
coloration of the chopped
egg pla nts w h i l e you prep
the rest of the i n g redients.
• M a ke s u re to d ra i n a n d d ry
the eggplant before a d d i n g
it t o the hot oil.
• When a d d i n g yog u rt to a • As you pour in the yog u rt,
h ot pa� beat the yog u rt slowly fold the eggplant
u ntil smooth to prevent pieces i nto it to blend wel l .
it from brea king up a n d
d i s integ rati n g a s it reaches
a hot temperature.

111
 RUSTIC POTATO CU R RY
A traditional potato curry cooked in a rich tomato base

Th i s traditional potato c u rry, or A l u B haj i as it is com mo n ly
referred to i n I nd ia, is often served on the b r u n c h men u a l on g
w i t h a deep-fried I nd i a n b read c a l l ed p u ri . T h e potatoes a re
fi rst boiled u nti l tender a n d then added to a rich c u rry made
by saute i n g onions a nd tomatoes i n a blend of s p i ces.
Any leftovers of this d is h ca n be stored in the fridge for use
a day o r two later. The leftovers actu a l ly ten d to ta ste m u c h
better the next d ay, s i n ce as with most c u r ries, the fl avors
h ave h a d enoug h t i m e to b l e n d in a n d penetrate th roug h
the d i s h . I l ove to wh i p t h i s u p on a weekn i g ht a n d serve it
with some rice a n d a side s a l ad for a q u i c k, healthy d i n ne r.
Yield: Serves 3-4

Rustic Potato Curry

<.!)
z: lttgredlettts:
1-f
�
0
0
1 teaspoot1 cuttt l t1 seeds
u
z: 1 ttte diuttt Ot110t1, iit1ely chopped
<(
1-f
0 2 tablespoot1s vegetable oil
z:
1-f
1/4 teaspoot1 turttte ric powder
�
u
<( 1/2 teaspoot1 red chili powder
z:
� 1/2 teaspoot1 coriat1der powder

1 ttte diuttt tottt ato, iit1ely chopped

g ttte dluttt potatoes, bolled at1d broket1 it1to pieces

1 cup water

Salt, to taste
• Fry c u m i n seeds a n d onions
i n hot o i l u ntil onions start
to brown a n d become
tender.
• Add the spice powders
and tomatoes and cook for
a couple of m i n utes u ntil
tom atoes p u l p.
• Add potatoes, water, a n d
s a l t a n d c o o k covered
a nother 1 0- 1 2 m i n utes.

1 12
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

You can use a ny kind of potato, i n c l u d i ng red or yel low
ones, for this dish. The starch i ness of the potatoes is what
helps to th icken the cu rry to a smooth consistency. You
can boil the potatoes a head of time, a n d sim ply brea k
them i nto the curry when req u i red. Store a ny leftovers of
this d ish in a tightly sealed plastic conta i ner in the fridge
for up to 3 days, or i n the freezer for u p to a week.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Cau liflower and Carrot Curry: Cut a med i u m ca u l iflow­
er i nto bite-size florets a nd place them in a bowl of cold
water for 1 5-20 m i n utes. Peel a n d chop 2 or 3 carrots i nto
bite-size pieces a n d set aside. Fol low the reci pe as d i rect­
ed, swa pping the potatoes for the cau l iflower a n d ca rrots.
Let the c u rry s i m mer over low heat for 1 5-20 m i n utes u n ­
til t h e ca u l iflower a n d carrots a re tender.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Boil the Potatoes Break the Pota toes

• For q u ick cooking, you can
use a microwave to soften
the potatoes i n stead of boil­
i n g them on the stove top.
• To microwave, place the
potatoes i n a l a rge g lass
bowl fi l l ed with water and
heat on high 6-8 m i n utes
u nti l the potatoes a re soft
a n d tender.
• Once boiled, either on the
stove top or i n the micro­
wave, i m mediately i m merse
the potatoes i n a bowl of
cold water to peel the skins
off easi ly.
• Beca use this is a rustic
cu rry, you will want to avoi d .
the sense of perfection
by breaking the potatoes
with you r fi ngers i n stead of
chopping them i nto even
sizes.
• B rea king them by hand wi l l
g ive you different s ha pes
a n d sizes a n d will add to
the overal l texture of t h i s
cu rry.

1 13
 ;

SAUTE E D CA B BAG E & CA R ROTS

Lightly spiced shredded cabbage and carrots sauteed
with mustard seeds
I re m e m be r h avi n g a d i s h q u ite s i m i l a r to t h i s o n e a c o u p l e
o f yea rs a g o at a friend's p lace for d i n ne r. Alth ou g h I've n ever
been a big fan of cabbage cooked the I nd ia n way, this d i s h
somehow stood o u t a nd piq u ed my i nterest. The s p i ces were
s u btle, yet added a n ice tou c h to the b l a n d c a b bage a n d c a r­
rots. The m u sta rd a nd c u m i n seeds were fi rst sauteed i n the
h ot o i l , g iv i n g them a n ice cru n c h . I l ove to use a ny leftovers
of t h i s d is h as a fi l l i n g for wra ps or sa n dwiches the n ext day
for l u nc h . You can serve this a s a side dish with some dal a n d
a flavorfu l s piced p i laf. I t a l so pa i rs wel l with a l i g h t ch icke n
c u rry a n d wa rm roti or n a a n . A d d a bowl o f raita t o complete
the mea l . Yield: Serves 3-4

Sa u teed Cabbage and Carrots

lttgrediettts:

1 teaspoott cu•tdtt seeds

1 teaspoott tttustard seeds

2 tablespootts vegetable oil

2 cups shredded cabbage

1 cup shredded carrots

1 /+ teaspoott turttte ric powder

1/2 teaspoott red chili powder

1/2 teaspoott coriattder powder

1/+ garattt ttt a sala powder

Salt to taste
• Saute the c u m i n a n d m u s­
tard seeds in hot oil u ntil
they sta rt to sizzle.
• Add the ca bbage, car-
rots, spice powders, a n d
salt. Sti r-fry for a cou p l e of
m i n utes u ntil the veg­
etables a re cooked a n d wel l
blended with t h e spices.

1 14
 MAKE I T EASY • • • • RE C I P E VARIATI O N • • • •
• • •

: If you're pressed for time a n d can't spare a cou ple of extra
m i n utes to shred the cabbage a n d carrots, you can u se
store-bought ready-made coleslaw m ix to q u icken the
prepa ration time. I u s u a l ly keep a bag of coleslaw m ix
i n my fridge for days when I n eed a q u ick d i n ner fix. Th is
e n a bles me to cut down o n my overa l l cooki ng time and
: Sauteed Cabbag e a n d Chicken Wra ps: Fol l ow the :
• rec i pe as d i rected but add 1 c u p s h redded coo ked •
• •
• c h ic ken breast a l ong with the cabbage a n d ca rrots. •
• •
• Wa rm some flo u r torti l l a s i n a fry i n g pa n , t h e n place •
• •
• a bout 2-3 ta bles poon s of the s a u teed ca bbage a n d •
• •
• c h i cken m ixtu re i n the m i d d l e a nd fol d befo re ro l l i ng •

g et d i n ner o n the ta ble i n a flash . : tig htly to form wra ps. :

• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Shred the Cabbage Sau te the Veggies

• S l icing the vegetables i nto
thin s h reds with a knife ca n
be a d a u nting task. To make
things easier a n d save time,
use a box g rater or ma ndo­
lin to s h red the vegg ies as
finely as possible.
• If you're i n a time cru nch,
pick up some ready-made
coleslaw m i x at the g rocery
store. It will help you whip
u p this dish i n n o time.
• Lig htly saute the cabbage • You want the veggies to
a n d carrots, m a king sure h ave a s l i g ht crunch to add
not to overcook them. body a n d textu re to the
dish.

1 15
 M US H ROO M CU R RY
A rich mushroom curry simmered in yogurt and a blend of spices

M u s h rooms a re a g reat a lternative to meat for m a ny vegeta r­
i a n s si nce they have a strong, m eaty textu re a nd ca n ta ke
on h eavy flavors. Th i s c u rry is a won derfu l way to treat you r
g uest who may not b e a ble to e nj oy a rob u st c h icken c u rry.
The m u s h roo m s a re a l l owed to s l owly s i m me r in a rich b l e n d
o f spices a n d yog u rt, g i v i n g them a rich textu re a nd t remen­
d o u s flavor.
I l ove to serve t h i s d is h at d i n ne r pa rties a lo n g with some
g r i l l ed c h icken, a d a l, p i l af, some naa n, and a d e l i cately fla­
vored ra ita. To m a ke a s i m p l e c o m plete meal, serve with
some warm, fre s h ly made roti and a sa l a d . Any l eftovers ca n
be stored i n the fridge or frozen for late r u se. Yield: Serves 3-4

Mushroom Curry

l..?
z b1grediet1fs:
......
�
0
0
1 teaspoott ttigella seeds
u
z 1 1tte diu1tt ottiott, fittely chopped
<(
......
Q 2 tablespootts vegetable oil
z
......
1 5 baby buttott 1ttu shroo1tts, sliced
�
u
<( 1 /+ cup plaitt yogurt, beatett
z
� 1 teaspoott coriattder powder

1/+ teaspoott tur1tte ric powder

1/2 teaspoott red chili powder

1/2 teaspoott garatM 1tt a sala powder

1/2 cup water

Salt, to taste • Fry nigella seeds a n d • Slowly sti r i n beaten yog u rt

onions i n h ot oil u ntil a n d add spice powders,
onions become tender. water, and sa lt and cook
covered another 1 0- 1 5
• Add m u s h rooms a n d fry for m i nutes.
a couple of m i n utes until
a l l the moistu re evaporates
and they sta rt to brown.

1 16
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
You can use al most a ny kind of mushroom for this recipe,
and wh ite button, shiitake, a n d portobel lo m u s h rooms
work extremely well. When preparing mushrooms for
cooking, avoid rinsing them i n water, as this tends to
make them soggy and rui n the texture. Use a d a m p paper
towel or clean cloth to wipe the mushrooms clean with­
out was h i ng them entirely i n water. Discard the stems if
they seem to be hard and d iffer in texture from the tops.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Paneer Curry: You can change this recipe by u s i ng fresh
pa neer instead of m u s h rooms. Cut a bout a 250-g ra m
block of pa neer i nto bite-size c u bes. Fol low the reci pe as
d i rected, swa pping the m u s h rooms for the pa neer. Be
ca refu l while adding t h e pieces of pa neer, as they tend to
sputter when they h it h ot o i l . Garnish with fi nely chopped
fresh cila ntro and serve with a side of roti or naan .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Slice the Mushrooms Simmer the Curry

Wi pe the m u s h room ca ps
clean with a d a m p paper
towel or clean cloth.
• Discard the stems if they
a p pear to be too tou g h , a n d
t h i n ly sl ice the m u s h rooms.
• Slowly sti r i n the yog u rt
a n d blend it wel l with a l l
t h e spices a n d m u s h rooms,
before a d d i n g in water.
• S i m mer the cu rry over low
heat for 1 0- 1 5 m i n utes to
a l l ow the fl avors to blend
i n a n d permeate throug h
t h e dish.

1 17
 ;

SAUTE E D O KRA & O N IO NS

Crisp , fresh okra lightly fried with onions and spices

A q u ick, s i m ple sa ute of fresh okra with s l iced o n io n s i n a blend a q u ic k d a l a n d some rice or roti on the s ide. Alth o u g h fresh,
of spices is a com mon everyday d is h i n most I nd i a n homes. I crisp o k ra works best and g ives the maxi m u m fl avor, you can
l i ke to m a ke my version with a s l i g ht ta ng, a n d the a mchoor a l so opt for frozen chop ped o kra to save on the pre p ti me.
powde r d oes j u st that. The okra is sti r-fried conti n uo u sly so Yield: Serves 3-4
that it gets wel l coated with a l l the spices a nd o n ions.
Th i s dish can come together i n a pretty s hort a m o u nt of
time a n d i s perfect for b u sy wee k n i g hts. I l ove to serve it with

Sa u teed Okra and Onions

lngredietds:

1 teaspoott cuttt i tt seeds

1 ttte dluttt ot1iott, iittely chopped

3 cups chopped okra

2. tablespootts vegetable oil

1/1r teaspoott turttte ric powder

1/2 teaspoott red chili powder

1/2 teaspoott corlattder powder

1/2 teaspoott atnchoor powder

Salt, to taste

• Fry c u m i n seeds, onions, • Add the spice powde rs a n d

a n d okra in hot o i l u ntil the s a l t a n d sti r-fry for a cou p le
okra starts to brown and m i n utes u ntil wel l m ixed
the sticki ness d isappea rs. and the okra i s tender a n d
cooked throug h.

1 18
• • • • • • • • • • • YELLOW LIGHT · · · · · · · · · · · · ·
W h e n cooki n g with fresh o kra, try to keep it away from as
• • • • RE C I P E VARIAT I O N • • • •

m uc h moistu re as poss i b l e, si nce moist u re extracts more
stickiness from it. Use a d a m p clot h to w i pe the okra clea n ,
a n d m a ke s u re you r k nife is wi ped d ry w h i l e chopping i t i nto
pieces. W h e n t h e okra is added to t h e pan for fryi n g, be s u re
to sti r constantly to prevent it from sticking to t h e bottom .
Consta n t stirri n g wi l l a l so e n s u re t h a t the spices a re wel l
blended with t h e okra.
• • • • • • • • • • • • • • • • • • • • • • • •
Sauteed G reen Bea ns with On ions: C u t g re e n b ea n s
i n to 1 -i n c h pi eces a fter s l i c i n g off t h e i r e n d s. Sti r-fry t h e
bea n s w i t h s l iced o n io n s i n h ot o i l fo r 4-6 m i n u tes u nt i l
t h ey a re pa rtia l l y coo ked t h ro u g h . Add t h e s p i ces a n d
sti r-fry fo r a noth e r 5 -6 m i n utes u nti l t h e g reen bea n s
a re com p l ete l y te n d e r a n d wel l coated w i t h t h e s pices.
•
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Okra Stir-Fry the Okra

Wi pe the okra with a clean,
damp cloth to remove a ny
d i rt.
• Using a sha rp, d ry kn ife,
.
sli ce off the ends of each
okra and chop them i nto
Y2-inch pieces.
• The o kra needs to be
stir-fried contin u o u sly to
prevent its g l u e from stick­
ing to the pan.
• Once the spices have been
added, be s u re to conti n u e
con sta ntly sti rring the okra
to a l low the spices to blend
i n evenly.

1 19
CR EAMY S PI N ACH
A rich , creamy blend of pureed spinach and yogurt

Th is d i s h is a s i m p le, q u ic k va riation of the c l a ssic resta u ra nt
favorite Pa l a k Pa neer, m i n u s the panee r. U s i n g frozen spi n a c h
ma kes t h i s a breeze t o p repa re, a n d the d i s h c o m e s together
ea s i l y i n n o ti m e. C reamy spinach p a i rs bea utifu l ly with a side
of wa rm, fresh ly made n a a n a n d can a l so be served a lo n g ­
side s o m e p l a i n b a s m a t i rice.
I a l ways m a ke s u re I have a package o r two of frozen s p i n ac h
i n my freezer. It is one of my m u st-h ave sta ples a n d h e l ps
to m a ke d i n nert i m e both q u ic k a n d n utritious. Someti mes,
when I'm pressed fo r time and r u s h i n g to get d i n n e r on the
ta ble a s fast a s possi ble, I l i ke to m a ke a t h i n n ed-down ver­
s i o n of t h i s reci pe by a d d i n g a bit of water or vegeta ble stock
a n d se rve it a s a rich sou p with warm, crusty bread. Yield:
Serves 3-4

Creamy Spinach

lt1grediet1ts:

3 garlic cloves, ttt hm d

1 tablespooH vegetable oil

1 cup froze" spiHach, thawed aHd pureed

1I2 teaspooH red chili powder

1/2 teaspooH coriaHder powder

1/2 teaspooH cuttt i H powder

1/2 cup plaiH yogurt beateH

Salt to taste

• Saute garlic in hot oil u ntil • Add p u reed spinach, spices,

frag ra nt. yog u rt, and salt. Cook cov­
ered 1 0-1 5 m i n utes u ntil
blended, sti rring occasion­
a l ly to mix wel l .

120
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

Frozen spi nach is you r best bet for d i shes l i ke this that
req u i re a reasonable a mo u nt of it i n pu reed form. If you
p refer to use fresh-picked spi nach, however, you may
need to chop several c u ps of it to eq ual the frozen ver­
sion. Frozen spi nach is a l so considered more economical,
since you get a whole lot more of the leafy g reen for a
lesser price while saving on the time and effort req u i red
to pick th roug h and clea n fresh spinach.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Spinach Chicke n Cu rry: Fol low the reci pe as d i rected .
O nce the s p i n a c h sta rts to come to a boi l, add 2 c h i c ke n
b rea sts c u t i nto b ite-s ize pieces a n d a bout 1 c u p water.
M ix wel l a nd cook covered 8- 1 0 m i n utes u nti l the
c h i cken i s cooked th rou g h . Once the c h i c ke n i s tho r­
o u g h ly cooked, re m ove from the h eat a nd serve it with
• fresh-made n a a n a n d a side salad .
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Frozen Spinach Stir Well

Fol l ow the package i n struc­
tions to q u ickly defrost the
spinach.
• Place the thawed spinach
i n a blender with a bit of
water, a n d p u ree u ntil
smooth.
• Sti r the pu reed spinach a n d
beaten yog u rt t o b l e n d
wel l .
• Once the m ixtu re heats
thro u g h, it wi l l sta rt to
b u b b l e a n d spurt out of the
pan, so be ca refu l a n d keep
the heat on low to prevent
a ny accidents.

12 1
 MASALA G R E E N B EA NS
Fresh green beans are lightly sauteed with a blend of spices

I often m a ke t h i s rec i pe when I n eed a n extra side d i s h to some fresh lettuce a n d tom atoes to m a ke a q u ick a nd s i m p l e
co m plement my d i n n er m e n u . Fresh-cut g reen bea n s a re wra p fo r l u n c h . Th is d i s h keeps perfectly we l l w h e n stored
l ig htly sauteed with a b l e n d of s i m p l e everyday s p i ces, a nd p roperly in the frid g e, a n d a ny l eftovers ca n be enjoyed over
p a i r wel l with a l most a nyth i n g . My favorite is to serve t h i s the next day or two. Yield: Serves 3-4
with a r i c h ch icken c u rry a n d some n a a n , but y o u c a n a lso
se rve it with d a l and rice for a q u ic k weekn ig ht d i n ne r.
Yo u can fi l l warm flo u r torti l la s with the g reen bea n s a nd

Masala Green Beans

�
z h1gredients:
1--t
:::£
0
0
1 teaspoot1 cuttt i t1 seeds
u
z 1 ttte diuttt Ot1iot1, sliced
<(
1--t
Cl 2 tablespoot1s vegetable oil
z
1--t
1/• teaspoot1 turttteric powder
:::£
u
<( 1/2 teaspoot1 red chili powder
z
:::£ 1/2 teaspoot1 coriat1der powder

1/2 teaspoot1 garattt ttt a sala powder

2 cups chopped greet1 beat1s

Salt, to taste

1 tablespoot1 fresh lettt ot1 Juice

• Fry c u m i n seeds and onions for a couple m i n utes u ntil
i n hot oil u ntil onions sta rt bea ns are cooked thro u g h .
to brown and become
tender. • Spri n kle w i t h l e m o n j u ice
before servi ng.
• Add spice powders, g reen
bea n s, and salt and simmer

1 22
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
If you plan on serving this dish to a large crowd at a d i n­
ner pa rty, you can make it a day or two ahead to save on
ti me. Store the bean s i n a n a i rtight plastic conta i ner i n the
fridge or freezer, and let them come to room tem perature
before you reheat them to serve. If you do plan on m a k­
ing this dish fresh to serve to you r g uests, however, you
ca n leave it for the last couple of m i nutes si nce it is fa i rly
quick a n d simple to p u l l together.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Added Vegg ies: You can a d d m o re veg eta b l e s to ac­
com pa n y the g reen bea ns. I f you decide to add po­
tatoes, chop them i nto s m a l l, bite-s ize p ieces and fry
t h e m for 5 -6 m i n u tes before add i n g the bea ns. Froze n
peas s h o u l d be a d d ed i n t h e l a st 3 -4 m i n utes of the
coo k i n g p rocess, w h e reas cho p ped fres h ca r rots ca n be
a d d ed at the same ti m e a s the bea n s .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Green Beans Squeeze in Lemon Juice

• Wash a n d d ra i n the g reen
bea ns com p l etely and sl ice
off both ends.
• Chop the bea ns i nto 1 -i n c h
pieces a n d place t h e m i n a
bowl of co ld water u ntil you
a re ready to add them to • Sq ueeze in the fresh lemon • Lemon j u ice gives t h e
the pan, to keep them fresh j u ice once the g reen bea ns bea ns a fresh flavor a n d
a n d crisp. have com p l etely coo ked adds a s l i g ht tang t o t h e
thro u g h . entire d i s h .
• M a ke s u re to completely
d ra i n the bea ns before add­
ing i nto the hot pan.

12 3
 CAU LIFLOWE R WITH P EAS
A classic dish of tender cauliflower cooked with green peas

Gobi Mata r, ca u l iflower cooked with peas, is a c l a ssic favorite You c a n a l so add a c u p of chop ped fres h ca rrots a lo n g with
i n m ost I nd i a n kitc h e n s. S i n ce a s i m p l e, everyday I nd i a n d i n­ the ca u l iflower to b u m p up t h i s reci pe's n utritiona l va l ue.
n e r u s u a l ly con si sts of a d a l , a vegeta ble side, a nd some rice Serve it a lo n g side some dal and rice, or pa i r it with a rich
a nd roti, it i s q u ite c o m m o n to fi nd q u ick and s i m ple vegeta r­ l a m b c u rry and n a a n for a more exotic treat. Yield: Serves 3-4
i a n d i shes l i ke t h i s one p repa red at s u p per time. Ca u l ifl ower i s
a fa i rly q u i c k-cook i n g vegeta ble, a n d pai red w i t h frozen peas,
ma kes a d e l i g htfu l d i s h to w h i p u p on b u sy wee k n i g hts.

Ca uliflower with Peas

1 teaspoora cuttt l rt seeds

S cups cauliflower florets

1 /" teaspoora turttte ric powder

1 '2 teaspoora red chili powder

:::=w:::

�
z
1/2 teaspoora garattt ttt a sala powder
:::=w::: 1/2 teaspoora atttc hoor powder

2 tablespooras vegetable oil _I

1 cup frozera peas, thawed

Salt, to taste

• Fry c u m i n seeds, ca u l i­ • Add peas and salt and cook

flower, a n d spice powders for a cou p l e m i n utes to mix
in hot oil u nti l ca u l iflower wel l .
starts to become tender,
a bout 8- 1 0 m i n utes.

124
• • • • • • • • • • • • •
•
GREEN 9 LIGHT • • • • • • • • • • • • • •
•
• • • • • • RE C I P E VARIAT I O N • • • •
• When chopping cau l iflower i nto florets, cut them i nto •
• •
• sma l l, bite-size pieces of eq ual size to cut down on cook- • Ca u l iflower with Potatoes: To m a ke t h e c l a ss i c resta u ­
: ing time. The larger the pieces of cau l iflower, the longer : ra nt favorite A l u Gobi, c h o p 2 m ed i u m potatoes i nto
: time they wi l l take to soften and cook throug h . : b i te-size p i eces a n d fry t h e m a l o n g with the ca u l ifl ow­
• •
• • e r, fo l lo w i n g the rest of the reci pe as d i recte d . Kee p i n
• •
• • m i n d that it m a y ta ke a n extra 1 0- 1 5 m i n utes t o cook
• •
• • t h e potatoes com pl etely t h ro u g h .
• •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Cauliflower Cook the Ca uliflower

• Cut the ca u l iflower florets • You can place the florets i n • Thoroug h ly stir-fry the cau­ • Once the p e a s h ave been
i nto bite-size pieces to a bowl o f cold water for 3-5 l iflower with the spices to added, conti n u e to stir so
shorten the cooking time. m i n utes to keep the ca u l i­ m a ke s u re they a re m ixed that the spices ca n blend
flower fresh a n d crisp. wel l . with everyth ing.

12 5
 STU FFE D BA BY EG G PLANTS
Baby eggplants stuffed with a delicious spice mix and lightly fried

There a re lots of del icious vegetables that ca n be made to
taste even better when stuffed with an a rray of spices. Veg­
eta bles l i ke egg pla nt, zucchi n i, a nd okra work extremely
wel l when cooked this way. In this rec i pe, a del icate blend of
s pices is tu rned i nto a thick paste a nd rubbed on the i ns ides
of the egg p l a nts. As the egg pla nts s l owly cook, the s pice
blend penetrates through them, making them succu lent on
the i n side and s l i g htly crisp on the outside. Th is d ish is best
enjoyed when featured as the h ig h l ig ht of the mea l. Serve it
a l ongside simple and subtle-flavored sides l i ke dal and rice.
You wa nt to stay away from pairing it with a nyth ing that
wou l d overpower the flavor of the stuffed eggpla nts. Yield:
Serves 3-4

Stuffed Baby Eggplants

(..!:)
z lngredlettts :
1-1
�
0
0
1/2 teaspoot1 red chill powder
u
z 1 tablespoot1 cu1Mit1 powder
<(
1-1
0 1 tablespoot1 corfat1der powder
z
1-1
1 teaspoot1 gara1M 1Masala powder
�
u
<( 1 teaspoot1 atttc hoor powder
z
� 1/2 teaspoot1 salt

I baby eggplat1ts, sift halfway through the 1Mfddle at1d

tops left ot1

2 tablespoot1s vegetable oil

• M a ke a thick paste of the • H eat oil in a wide pan a n d

s pices a n d salt with a bout
2-3 tablespoons of water.
• Spread the spice paste
i nto the slits of the egg­
pla nts a n d set aside for 20
m i n utes.
fry the eggplants for a bout
8- 1 O m i n utes, turning
occasional ly, u ntil sides a re
brown a n d eggplants a re
cooked throug h.

1 26
••••••••••••••••••••••••••••••••••• GREEN 9 LIGHT
When picking egg plants to use for this recipe, opt for Japa­
nese egg pla nts that a re com monly found at most eth n ic
g rocery stores. A good su bstitute for the Japanese egg­
plants wou l d be the slig htly bigger Ita l ia n eggplants. When
sl ittin g the egg plants down the middle, avoid cutti ng com­
pletely through and leave a bout Vi i nch u ncut from the
top. This wi l l help the egg plants stay whole th roughout the
cooking process.
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
••••••••••••••••••••••••••••••••••••
•
•
Once the egg pla nts have been fi l led with the spice m i x, •
•
l et them sit i n the fridge for a bout 20 m i n utes so the fla- •
vors penetrate. Th is extra t i m e w i l l a l l ow the egg pla nts to
a bsorb as m uc h flavor from the s pices as possi ble. How­
ever, if you're s hort on t i m e a n d can't spare the extra few
m i n utes to let the egg pla nts m a r i n ate, you ca n go a head
and cook them a s soon a s t hey a re fi l led. They w i l l sti l l
taste g reat.

Slit the Eggplan ts Make the Stufflng

• Use a sharp knife to slit the
eggpla nts, making s u re to
avoid cutti n g a l l the way
t h ro u g h .
• Leave a bout V2 i nch uncut
from the tops of the egg­
plants so that they rem a i n
i ntact thro u g hout the cook­
ing process.
• Mix a l l the spices well in a
deep bowl a n d add water
l ittle by l ittle w h i l e sti rring
together.
• You need a thick, rich
paste of the spice blend to
spread on the i n side of the
eggplants, so be ca refu l not
to add too much water and
thin it down.

127
 ;

SAUTE E D B RUSS ELS S P RO UTS

Spiced brussels sprouts sauteed with chickpea flour

Brussels sprouts a re not com mo n ly fou n d in I nd i a a nd h a rd ly
ever cooked in a trad ition a l home kitchen. However, s i n ce l iv­
i n g in North America, I have tried to i ncorporate as m uc h of
the i n g redients ava i l a b l e here i nto my modern I nd i a n cook­
i ng as possi ble. Th is was one such experiment. I resented eat­
i n g boi led or roasted brussels sprouts a nd was a nxious to fi nd
a new, more entici ng way of cooking them. That is when I
thought of cooking them with a spice a nd chickpea fl o u r mix.
The c h ickpea flo u r l i g htly coats the brusse l s s p routs as they
cook a n d s l owly ca ra m e l izes i n the h eat. Th is g ives them a
soft, s m o ky flavor that is h i g h l i g hted by the s pices. You can
serve t h i s as a side with some ch icke n or fi s h c u rry a n d a
h e l p i n g of rice. Th row i n a salad, a n d you'l l h ave a complete,
we/ I-ba l a n ced m e a l . Yield: Serves 3-4

Sa u teed Brussels Sprou ts

lttgrediettts:

1 2- 1 S 1Mediu1M brussels sprouts, cut irato quarters

2 tablespooras vegetable oil

1 teaspoora cu1Mlra seeds

S garlic cloves, 1Miraced

1 1Mediu1M oraiora, sliced

Salt to taste

1/2 teaspoora chili powder

1 /.+ teaspoora tur1Meric powder

1/2 teaspoora coriarader powder

2 tablespoora chickpea flour

1 teaspoora sesa1Me seeds • Soak brussels s prouts i n for 1 0- 1 2 m i n utes u nti l

cold water for 30 m i n utes to
1 tablespoora fresh le1Mora Juice open them up a bit. Dra i n
a n d set aside.
• Heat oil in a nonstick wok
and sa ute c u m i n seeds, gar­
l i c, a n d onions u nti l onions
are lig htly browned. Add
salt, spice powders, a n d
brussels sprouts a n d sti r-fry
they sta rt to tenderize.
• Sprinkle c h ickpea flour and
cook for 3-4 m i n utes u ntil
the rawness of the flo u r
d isappea rs, sti rri ng occa­
siona l ly to avoid c l u m ping.
Spri n kle sesa me seed s a n d
lemon ju ice a n d stir-fry
another m i n ute or two.

1 28
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
Sauteed Cabbag e with Chickpea Flour: S u bstitute
t h e b ru ss e l s s p ro uts w i t h 2 c u ps s h red ded ca b bage fo r
a q u i c k va riation of t h i s reci pe. F ry t h e s h red d ed c a b ­
bage for a bout 5 -6 m i n utes before s p ri n kl i n g i n t h e
c h i c k pea f1o u r. You w a n t t h e c a b b a g e t o c o o k t h ro u g h
yet sti l l reta i n a s l i g h t c r u n c h , so be c a refu l to not ove r­
coo k it.
You ca n make a n extra batch of this recipe and freeze
it for a later date. The bru ssels sprouts a re fi rm enoug h
to hold their sha pe and won't lose their texture when
frozen . Freeze the cooked brussels sprouts i n a i rtight
freezer-friendly conta i ners. The day before you plan on
servi ng them, put them i n the fridge to thaw overnig ht.
Al low the brussels sprouts to come to room tem peratu re
on the cou nter before heating them i n the m icrowave.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Soak the Brussels Sprou ts Add the Chickpea Flour

• Once the brussels sprouts
have been cleaned a nd
q u a rtered, soak them in a
bowl of cold water for at
lea st 30 m i n utes.
• This helps the tig ht leaves
of the brussels sprouts to
open and a bsorb the spices
w h i l e coo king.
• As the brussels sprouts
coo k, slowly spri n kle in the
chickpea flo u r a n d sti r-fry
to ensure that it is eve n ly
d i stributed throug hout the
dish.
• As they conti nue t o cook,
the ch ickpea fl o u r w i l l
l i g htly coat the brussels
s prouts a n d give them an
extra layer of flavor.

12 9
 EV E RYDAY DAL
A traditional , everyday Indian recipe

An eve ryday I nd i a n mea l u s u a l ly con s i sts of rice, roti, a d a l ,
a nd a vegeta b l e, accom pa n ied b y s o m e yog u rt, pickle, a n d
a l ig ht s a l a d . W h e n you're n ot i n the mood t o g o the w h o l e
mi l e, d a i s ca n b e e njoyed s i mply w i t h rice a nd a dash of
pickle. I n many I nd i a n households, a d iffe rent d a l is cooked
each day, accom pa n ied with a com plementa ry vegeta b l e.
Chock-fu l l of proteins, lenti l s a re a g reat addition to a
vegeta rian diet. Add a ha ndfu l to you r stews a nd soups for a n
extra bu rst o f n utrition. Lentil s ca n easi ly take o n va ried flavors
and add rich ness to you r daily mea ls. That's what is so special
a bout including dais i n you r mea l pla ns. N ot much of a n effort
where the cooki ng is concerned, a nd yet you can have va riety
in you r mea l s sim ply by a lternati ng the kinds of lenti ls you use.
Yield: Serves 3-4

Everyday Dal

�
z Ingredients:
1-1
�
0
0
1 cup red letttlls
u
z 2 cups water
<(
1-1
0 1 tablespoott vegetable oil
z
1-1
1 teaspoott cuttt i tt seeds
�
u
<( 2 garlic cloves, sliced
z
� 1 ttte dluttt ottiott, fittely chopped

1 ttte diuttt tottt ato, fittely c � opped

1 /.+ teaspoott turttte ric powder

1/2 teaspoott red chili powder

Salt to taste
• Boil the lentils in the water
u ntil they become tender
a n d sta rt to break. Set aside
without d ra i n i ng the lenti ls.
• Add cooked d a l, season
• H eat oil in a deep pan
a n d saute cumin seeds,
g a rl ic, a n d onions u ntil the
onions a re l i g htly browned.
Add tomatoes and spice
powders a n d cook u nti l the
tomatoes a re soft.
with salt, a n d let come to a
fu l l boil. Remove from heat
and serve i m mediately.

1 30
• • • • • • • • • • • • GREEN 9 LIGHT · . · · · · . · · · • • • • • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • • •

I l i ke to make a big pot of dal and freeze a batch for busy
nig hts when I'm not i n much of a mood to cook. Da l, l i ke
most stews, freezes wel l and ca n be stored i n the freezer
for up to a week. When you a re ready to reheat a n d serve
the dal, sim ply let it thaw overnig ht in the fridge and
come to room tem perature before warm ing it i n the
To i n c rease t h e h eat l evel of t h is reci pe, add chopped fresh
g reen c h i l ies w h i l e the d a l is cooki ng. As the d a l cooks, the
h eat from the c h i l ies will rel ease i nto it and the flavor wi l l
i ntensify. Anot h e r way to i ntrod u ce a rob u st spici ness to t h i s
reci pe is t o add 2 - 3 d ried red c h i l ies along w i t h the on ions.
As the c h i l ies sta rt to fry and turn da rker i n color, they w i l l •

m icrowave. i m pa rt t h e i r spiciness t h roughout the d a l .

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Rinse the Len tils Add Cooked Dal

• M a ke s u re to ri nse the len­
tils thoro u g h ly to get rid of
a ny d ust o r added particles
when using d ried lenti ls.
• The red split lenti ls a re most
commonly used in most
I nd i a n homes a n d req u i re • Be ca reful not to d ra i n out • M a ke sure you continue to
no pre-soa king whatsoever. the lenti ls once they have sti r the onions w h i l e fryi ng
This type of lenti l s is u s ua l ly softened. to prevent them from b u rn­
found in everyday meals ing or turning too d a r k.
a n d ma kes a q u ick go-to
d i s h when you're ru n n i ng
short of ti me.

131
 M IXE D V EG ETA BLE DAL
A highly nutritious dish o f mixed vegetables and lentils

Th is rec i pe is i ns p i red by the trad iti o n a l I nd i a n d i s h c a l led
D h a n sa k, which is a blend of lenti l s cooked with an a r ray of
m ixed vegeta bles. You can va ry the rec i pe to m a ke u se of
different season a l vegeta b l es. Veg g ies l i ke peppe rs, zucch i n i,
potatoes, a n d p u m pk i n wou l d wo rk extremely wel l cooked
this way.
Th is d ish is best e njoyed when served with p l a i n basmati
rice and a raita on the side. I f you plan to se rve it at a d i n ner
pa rty, acco m p a ny it with a rich c h icken or lamb c u rry, a fla­
vorfu l p i l af, a d ry vegeta ble d i sh, a n d some raita o r salad on
the side. Yield: Serves 3-4

Mixed Vegetable Dal

�
:z l"gredie"ts:
......
:::ic::
0
0
1 cup red lentils
u
:z 1 cup cauliflower florets
<(
......
Cl 1 cup chopped carrots
:z
...... 2 cups water
:::ic::
u
<( 1 tablespoon vegetable oil
:z
:::ic:: 1 teaspoon cutMin seeds

2 garlic cloves, sliced

1 1Mediu1M onion, iinely chopped

1 1Medlu1M totMato, iinely chopped

1/4 teaspoon turtMeric powder

1/2 teaspoon red chili powder • Boil the lenti ls, cau l iflower,
and ca rrots in the water
1 cup frozen peas, thawed u ntil they become tender.
Salt, to taste Set aside without d ra i n i n g .
1 tablespoon fresh letMon Juice • Heat oil i n a deep pan a n d
saute c u m i n seeds, garl ic,
a n d onions u nti l the o n i o n s
a re l i g htly browned. Add
tomatoes and spice pow-
ders and cook u ntil soft.
• A d d cooked dal a n d
vegeta bles, peas, a n d salt
a n d let c o m e t o a fu l l boi l.
Remove from heat a n d
serve i mmediately.

1 32
• • • • • • • • • • • • GRffN 9 LIGHT · · · · · · · · · · • • • • • • • • • • • • • • • • • RfD 9 LIGHT· • • • • • • • • • • • • •

The red lenti l s u sed i n this reci pe hardly take a ny time to
cook and a re perfect to pai r with most vegeta bles. You
wi l l usual ly fi nd them at m a ny regu l a r grocery stores i n
t h e same aisle as d ried bean s. You ca n u se other lenti ls
l i ke the yel low or brown ones. Keep i n m i nd, though, that
these lentils often req u i re d ifferent cooking ti mes, and
you m ig ht wa nt to add them i n the middle of the cook­
i ng process to prevent them from overcooking.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
To i ncrease the heat level of this recipe, add chopped fresh
g reen c h i l ies while the dal is cooking. As the dal boi l s, the
heat from the c h i l ies wi l l release i nto it and the flavor wil l
i ntensify. Another way to i ntrod uce a robust spici ness to
this reci pe is to add 2-3 d ried red c h i l ies a long with the
onions. As the chil ies start to fry and turn darker i n color,
they wi l l i m pa rt their spici ness throug hout the dal.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Vegetables

• When chopping vegeta bles
for this reci pe, cut them
i nto s i m i l a r-sized pieces to
a l low them to coo k even ly.
• You can va ry the vegeta bles
accord i n g to their ava i l a bil­
ity throug hout the seasons
to i nclude such veggies as
p u m pkin, squash, peppers,
and zucc h i n i .
• Red lenti ls cook fai rly
q u ickly and do not ta ke
much time to boil throug h
a n d soften .
• W h e n cooking lentil s,
always s i m mer them over
low heat to prevent them
from frothing a n d boi l i ng
over. Skim excess froth off
the top and d i scard.

133
 CR EAMY BLACK LE NTILS
A quick and lighter version of the classic Dal Makhani

Da l M a k h a n i is a h i g h ly pop u l a r I nd i a n d i s h that is a lso a m i l k for the rich c rea m ma kes t h i s d is h m u c h l i g hter a nd

favorite on resta u ra nt men u s a ro u n d the g lo be. Alth o u g h
the traditiona l rec i pe req u i res the add ition of c rea m to g ive
the d i s h its rich a nd crea my con si sten cy, my version ma kes
use of a s p l a s h of l ow-fat m i l k. You h a rd ly m i ss the c rea m i n
t h i s reci pe, as t h e m i l k p rovides t h e rich flavor a n d t h e c rea my
textu re i s acq u i red from the lentils themselves. S u bstitu t i n g
doa ble for a reg u l a r wee k n i g h t d i n n e r.
Th i s d i s h is best e njoyed when served with g r i l led ta n d oori
c h ic ke n o r keba bs, some naa n, and a fl avorfu l p i l af for a n
exotic a nd s peci a l mea l . Yield: Serves 3-4

Creamy Black Lentils

�
z lngredletds:
......
�
0
0
2 tablespoo"s vegetable oil
u
z 1 large otdott, ittely chopped
<
......
c 1 teaspoo" •tdttced glttger
z
...... 1 teaspoott 1t1lt1ced garlic
�
u
< l 1t1edlu1t1 to1t1ato, ittely chopped
z
� 1 /2 teaspoott red chill powder

1/2 cup whole black letttlls, soaked overnight attd dral"ed

2 cups water

Salt to taste

2 tablespootts low-fat 1t1ilk

• Heat the oil in a pressu re m i n utes u ntil lenti ls turn
cooker a n d saute onio ns, soft.
g i n g er, and garl ic.
• Sti r in m i l k a n d let come to
• Add tomatoes, c h i l i powder, a com plete boi l. Remove
lenti ls, water, a n d salt a n d from heat a n d serve
c o o k on fu l l pressure 1 5-20 i m mediately.

1 34
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Black lentils ca n be easily fou nd at most reg u l a r g rocery
stores a n d eth n ic stores. You wi l l need to soa k the lenti l s i n
water overn ight t o a bsorb moistu re a n d p l u m p u p. When
selecting lentil s to cook, pick throug h them to get rid of a ny
tiny rocks or add itives that they may conta i n .
This recipe cal l s for a pressu re cooker t o d rastica lly cut
down on the cooking time. Black lentils take a long time to
cook and soften, and using a pressure cooker makes it easy
to do so in considera bly less time. If you don't have a pres­
s u re cooker, however, you can cook this recipe on a stove
top in a large pot, but it w i l l take al most twice the a mo u nt
of time a n d you wi l l need to conti n uously check the level of
moistu re to prevent the lenti l s from dyi ng out.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Soak the Len tils

• Soa ki n g black lenti ls i n a
bowlfu l of water overn ight
o r at least for a few h ou rs
a l lows them to a bsorb
moistu re and p l u m p u p.
• Soak i n g a lso cuts down on
the cooking time.
• Su bstituti n g low-fat m i l k for
the thick crea m tra d itionally
used i n this recipe red u ces
its fat content and makes
t h i s d i s h much l i g hter.

135
R E D KI D N EY B EA N S CU R RY
A hearty curry for a simple , quick weeknight meal

Th is c u rry, which is com mo n ly known as Raj m a Masala i n cook for over a n h o u r ti l l the bea n s a re tender, ta king the
I nd i a n c u l i n a ry terms, i s a go-to sta ple i n m a ny pa rts o f North­ h e l p of c a n ned bea n s can d ra stica l ly red u ce cooki n g time
ern I nd ia . Si nce a l a rge pa rt of the I nd i a n s u bconti nent pri­ a n d m a ke t h i s pe rfect for a s i m ple weeknig ht d i n ner. Yield:
marily consists of vegeta ria n s, bea n s and l enti l s play a g ra n d Serves 3-4
role as o n e o f t h e m a i n sou rces o f protein i n t h e I nd i a n d i et.
W h i l e most tra d ition a l I nd i a n kitc h e n s wou l d u s u a l ly cook
t h i s d i s h u s i n g d ried kid ney bea n s, w h i c h is then left to s l ow

Red Kidney Beans Curry

l"gredlet1ts:

2 tablespootts vegetable oll

l teaspoott cuttt l t1 seeds

l large ottlott, fittely chopped

l teaspoott ttt l ttced glttger

l teaspoott ttt l ttced garlic

l ttte dluttt tottt ato, fittely chopped

1 /2 teaspoott red chill powder

l teaspoott corlattder powder

l catt red kidttey beatts, draltted attd rlttsed

2 cups water

Salt to taste • Heat oil i n a deep pan a n d
saute c u m i n seeds, onions,
g i nger, a n d garlic u ntil the
onions are l i g htly browned.
• Add tomatoes and spice
powders a n d coo k u ntil
tomatoes soften a n d p u l p.
• Stir in bean s, water, and sa lt
and coo k 1 5-20 m i n utes
u nti l bea ns turn soft.

1 36
••••••••••••••••••••••••••••••••••• GREEN 9 LIGHT ••••• ••••••••••••• ••••••••••••••••••
•
•
Red kid ney bean s can be easily found at most reg u l a r gro­ To adapt this recipe to d ried kid ney bea n s, you wi l l have •
cery stores sold either in can s or d ried form. When using to let them cook covered over a low heat. Keep i n m i nd that
the d ried version of kidney bea n s, you wi l l need to soak the pre-soaked d ried beans will take over twice the regu­
them i n a l a rge bowl of water overnight to enable them to lar cooking time, a n d wi l l also need a n extra cup or two of
a bsorb moisture and p l u m p u p. D ra i n a n d rinse thoroug hly water to slowly simmer i n .
before adding i nto the pot.

••••••••••••••••••••••••• ••••••••••• ••••••••••••••••••• •••••••••••••••••••••••••••••••

Red Kidney Beans Rinsed

• It is i m portant to thor­
o u g h ly rinse a n d d ra i n the
kid n ey bean s before add i ng
them i nto the pot.
• This step e n s u res that a ny
excess sod i u m or p reserva­
tives a re was h ed off a n d do
n ot rem a i n in the bea n s.
• While a ny k i n d of onion, • M a ke s u re you conti nue to
yel low, white, o r pu rple, stir the onions w h i l e fryi ng
can be used for this reci pe, to prevent them from b urn­
the p u rple onion wi l l add a i n g or turning too d a r k.
s u btle tinge of sweetness to
the cu rry a n d sta n d up well
to the flavor of the kidn ey
beans.

1 37
 CH ICKP EAS WITH POTATO ES
The classic Chana Masala simplified for a quick , no fuss
everyday dinner
C h a n a M a sa la is most com m o n ly eaten i n I nd i a d u ri n g week­ a n d a s i m p l e s a l ad, t h i s d is h wi l l m a ke a reg u l a r wee k n i g h t
e n d s as a hea rty bru n c h . Pa i red with P u r i s, a deep-fried p u ffy mea l fee l s peci a l . I t is a l so one o f my favorite d ishes t o serve
bread, they m a ke a won d e rfu l sta rt to a l azy, re laxed S u n day. at a pa rty or a potl uc k, as is a l ways a c rowd plea ser. Yield:
Si n ce we a re not i n the ha bit of eati n g someth i n g as rich Serves 3-4
a n d fi l l i n g d u ri n g the early h a lf of the d ay, I l i ke to whip this
u p d u ri n g d i n nertime. Pa i red with a side of plain Basmati rice

Chickpeas with Potatoes

(..!:)
:z
1--1
�
0
0
2 tablespoo"s vegetable oil
u
:z t teaspoo" cut1tl" seeds
<
1--1
0 t t1tedlut1t o"lo", fi"ely chopped
:z
1--1
t large potato, cubed
�
u
< 1 /2 teaspoo" red chill powder
:z
� t teaspoo" corla"der powder

t teaspoo" garat1t t1tasala powder

t t1tedlut1t tot1tato, fittely chopped

t ca" chickpeas, draitted attd rlttsed

t cup water

Salt to taste • Heat o i l in a deep pan a n d • Add spice powders,

saute c u m i n seeds, onions,
and potatoes u nti l the pota­
toes a re l i g htly browned
a n d partially cooked.
tomatoes, ch ickpeas, water,
a n d sa lt. S i m mer covered
u ntil potatoes are cooked
throu g � a bout 20-25
m i nutes.

1 38
••••••••••••••••••••••••••••••••••• GREEN e LIGHT •••••••••••••••••••••••••••••••••••

Chickpeas make a wonderfu l add ition to a ny d i n ner menu.
It has a rich and hearty texture that can stan d u p to a ny
kind of meat and wi l l make a n ice addition to a ny table for
vegetarians. As with most c u rries, this dish tastes even bet­
ter the next day since it gives a chance for a l l the flavors to
blend and i nten sify with time.
This dish a l so stores rea lly wel l i n the freezer, and an extra
batch can be made to freeze for later. Let the dish defrost i n
t h e fridge overnight and heat i t t o a com plete boil before
serving.

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Fry the Pota toes

• Once you h ave chopped
the potatoes, let them
soa k i n a l a rge bowl of cold
water u ntil you a re ready
to add them i nto the pan.
Th is w i l l ensure that the
potatoes do not t u rn brown
in color as wel l as get rid of • I t i s i m porta nt to thor­ • Th i s step ensures that a ny
a ny excess sta rch . o u g h ly rinse a n d d ra i n the excess sod i u m or preserva­
chick peas before a d d i n g tives a re washed off and do
• Before a d d i ng t h e pota­ t h e m i nto the pot. not remain in them.
toes i nto the pan for
fryi ng, m a ke s u re to d ra i n
com pletely.

139
 BLACK- EYE D P EAS & COCO N UT CU R RY
A delightful blend of flavor and texture

I fi nd that black-eyed peas have a m u c h more rob u st fi avo r
t h a n that of the red kid ney bea n . Pa iring it with cocon ut m i l k
i n the c u rry, g ives t h i s d i s h a n ice depth o f fiavor. The sweet­
ness of the coco n ut m i l k plays in we l l with the stu rdy bite of
the bea n a n d co m pl eme nts it i n both textu re a n d taste.
W h i l e you ca n eas i l y fi n d c a n s of black-eyed peas in m ost
reg u l a r grocery stores as wel l as specia l ty eth n i c o nes, s u bsti­
tute them with pi nto bea n s if not ava i l a b l e. Pinto bea n s h ave
a more s u btle fiavor as compa red to black-eyed peas, b ut wi l l
a l so taste g reat i n t h i s reci pe. Yield: Serves 3-4

Black-Eyed Peas and Coconu t Curry

�
z Ingredients:
1-1
::::.i::::
0
0
2 tablespootts vegetable oil
u
z 1 medium ottiott, fittely chopped
<(
1-1
0 1 teaspoott mittced garlic
z
1-1
1 teaspoott mittced gittger
:::::.:::
u
<( 11.. teaspoot1 turmeric powder
z
::::.i:::: 1/2 teaspoot1 red chili powder

1/2 teaspoott coriat1der powder

1 large tomato, fittely chopped

1 cat1 black-eyed peas, drait1ed at1d rit1sed

1 cup cocottut milk

1 cup water • H eat o i l i n a deep pan a n d • Add spices, tomatoes,

saute onions, garlic, a n d black-eyed peas, coconut
Salt, to taste g i n g e r u ntil tender a n d m i l k, water, a n d salt. Cook
onions a re l i g htly browned. covered u ntil peas t u rn soft,
a bout 1 5-20 m i nutes.

1 40
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Ca n ned coconut m i l k is readily available at most g rocery
stores, usually in the ba king or i nternational foods aisle.
These days many stores a l so carry a light version of coconut
m i l k, which has l ess fat content and works equally wel l as a
su bstitute for regu l a r cocon ut m i l k i n a ny reci pe.
If a can of black-eyed peas is hard to find or u nava i lable at
you r store, you ca n substitute it with pinto or white kidney
bea n s i n stead. These beans a re often l ig ht i n flavor and wi l l
blend wel l with t h e smooth taste o f t h e cocon ut m i l k. Avoid
u s i ng robust flavored beans l i ke red kid ney or l i ma beans,
since they wi l l overpower the mild cocon ut taste .

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Black-Eyed Peas

• It is i m po rta nt to thor­
o u g h ly rinse a n d d ra i n the
black-eyed peas before
a d d i n g them i nto the pot.
• This step ensures that a ny
excess sod i u m or preserva­
tives a re washed off and do
not rem a i n in them.
• To a d a pt this recipe to d ried
black-eyed peas, you wi l l
have t o let t h e m coo k cov­
ered over a low heat, after
letting them soa k in water
overnig ht.
• Keep in mind that the pre­
soaked d ried beans will take
over twice the regular cook­
ing time, and wi l l also need
an extra cup or two of water
to slowly sim mer in.

1 41
EG G CU R RY
A simple and delightful way to use a regular breakfast ingredient
as a pick for dinner
Eggs a re a s i m ple a n d q u ick way to i n c l ude some m u ch­ my mea l s. Th i s c u rry is a wonderfu l, q u ic k way to take t h i s
needed p rote i n i n a n everyday mea l . You ca n a l ways boi l a b rea kfast item t o a new level a n d i ntrod uce it t o new fiavors.
couple of extra egg s d u ri n g b reakfa st a n d jazz them u p in a Serve t h i s c u rry with a side of p l a i n wh ite rice or fresh roti as
cu rry for a later mea l . wel l as some salad and maybe a d a l . Yield: Serves 3-4
If noth i n g el se, I u s u a l l y a l ways have a ca rton o f e g g s i n the
frid ge, a n d often fi nd myself tryi n g to i n co rporate them i nto

Egg Curry

l"gredie"ts:

1 tablespoon vegetable oil

1 teaspoon tttustard seeds

1 large onion, inely chopped

1 tablespoon ttt l nced garlic

1 /,, teaspoon red chill powder

1 /,, teaspoon turttterlc powder

1 teaspoon coriander powder

1/2 teaspoon garattt ttt a sala powder

2 large tottt atoes, finely chopped

1 tablespoon tottt ato paste

Water; 9/,, cup water; or tttore as needed • H eat o i l i n a deep pan p u l p. Stir in tomato paste
a n d sa ute m u stard seeds, and a bout % cup water a n d
Salt, to taste onions, a n d garlic u nti l soft boil.
4 hard-boiled eggs, cut In halves a n d frag ra nt.
• Red uce h eat to a s i m mer,
• Add spice powders and season with sa lt, a n d add
tomatoes a n d cook 5-6 eggs.
m i n utes u ntil tomatoes

142
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
GREEN 9 L IGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

•
• When making this d i s h for a large crowd, you can boil the To b u m p up the n utritional val u e of this reci pe a n d make
•
• eggs i n adva nce and keep them i n the fridge u ntil you a re it heartier for a larger crowd, add vegetables l i ke potatoes,
•
• ready to cook the cu rry. The cu rry will also keep very wel l peas, and carrots. Be sure to chop the potatoes a n d car­
: i n t h e freezer t o save for a later date. S i m ply store i t i n a n rots i nto small, bite-size pieces to enable even cooking
: airtight freezer-friendly container a n d wa rm i t u p i n the throughout. You w i l l a lso have to cook the potatoes and
: microwave right before servi ng. ca rrots i n the cu rry for 1 5-20 m i nutes before adding the
•
• eggs to a l low them to soften .
•
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Boil the Eggs Fry the Onions

• Boil the eggs u ntil the
yoke i s completely cooked;
otherwise, it wi l l run i nto
the cu rry.
• Let the eggs cool to roo m
temperatu re, t h e n c u t them
i n half with a sharp, wet
kn ife to prevent the yoke
from breaking.
• When frying onions, • Once the onions sta rt to
remember to stir them fre­ soften a n d turn tra nsparent
q uently to avoid burning. you can add the spices.

143
 MASALA O M ELET
A jaz zed-up version of a simple classic

An ome let i n I n d ia is never as s i m p l e as beat i n g a few egg s
with s a l t a n d pepper. With a n a b u n d a n ce o f spices a n d sea­
so n i ng s in a l m ost eve ry kitchen, it i s often h a rd for cooks to
refra i n from a d d i n g a m ix of flavors i nto someth i n g as s i m p l e
as a n omelet.
A reg u la r on b rea kfast men u s in most I nd i a n homes is the
M a s a l a O m e l et, which i n c l u des a m ix of o n i on s, c h i l ies, a n d
fresh c i l a ntro a l ong with a tou c h of s p i ces. I l i ke to ro l l t h i s
omelet i n a warm flo u r torti l la a n d se rve i t w i t h s o m e ta ngy
ch utney a s a q u ick a nd fi l l i ng l u nc h . You ca n a lso serve it with
a side of buttered toa st a n d a helping of crisp potatoes as a
s peci a l treat for a leis u rely S u n d ay b ru nc h . Yield: Serves 1 -2

Masala Omelet

(..!:)
z: lt1grediet1fs:
1-1
�
0
0
2 eggs, beatett
u
z: 1 tablespoott fittely chopped ottlott
<(
1-1
0 1 teaspoott fittely chopped greett chili
z:
1-1
1 tablespoott "'ittced fresh cilatttro
�
u
<( Pittch of red chili powder
z:
� Pittch of cu"'i" powder

Pittch of salt

1 teaspoott vegetable oil

• Thoroug h ly mix a l l the • H eat the oil in a nonstick

i n g redients except the oil in pan a n d fry the omelet 2-3
a bowl. m i n utes on each side u ntil
cooked throug h .

1 44
 • • • • RE C I P E VARIAT I O N S • • • •

S picy Omelet: To i nc rease t h e h ea t l evel of t h i s reci pe, M ixed Vegeta b l e Omelet: You c a n add a variety of veg­
add 2-3 m o re fi ne l y c ho pped fres h g reen c h i l ies to t h e eta bles to t h i s o m e l et to serve i t a s a n ice, h ea rty l u n c h or
egg m i xt u re a lo n g w i t h t h e o n i o n s. You ca n a l so i ncrease b ru n c h . Add 1/2 cup each of t h i n ly sl iced g reen be l l pepper,
the h eat l evel by a d d i ng a p i n c h o r two m o re of red c h i l i red b el l pepper, a n d fresh s p i n a c h to t h e egg m i xt u re a n d
powde r. R e m e m b e r t o beat t h e e g g s wel l t o i n co r po rate beat t o m ix t h o roug h l y. Fol l ow t h e rec i p e a s d i rected, fry­
the o n io n s, c h i l ies, and s p i ces a nd d i stri b ute them eve n l y i n g t h e o m el et u nt i l perfectl y cooked t h roug h .
t h roug hout t h e o m e l et.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Mix the Ingredien ts Well Fry the Omelet

• Remember to mix the eggs
wel l with the s pices and
onions to a l low for equal
d i stribution wit h i n the
omelet.
• To m a ke this ki d-friendly,
s i mply o m it the g reen
c h i l ies.
• When a d d i n g the m ixed
i n g redients to the pan,
spread out the onions so
they a re evenly d i stributed
t h roughout the omelet.
• Let the omelet com pletely
set on the bottom before
fli pp i n g it over to the other
side.

1 45
S PICY SCRAM B LE D EG GS
Onions , tomatoes , and spices jazz up a plate of super, simple
scrambled eggs
When I was g row i n g u p, eggs were often featu red on o u r
S u nday b r u n c h ta ble. These days, however, they a re no l o n ­
ger the u s u a l b rea kfast fare. Eggs were made t o ta ke o n m o re
d isti n ct fl avors a nd wou ld a l ways be a welcome treat.
N owadays, I fi nd myself whipping up this recipe more often
tha n not, and most of the time, it is jazzed u p to ta ke on a new
form. I love stu ffi n g the spicy scra m bled eggs i nto pita pock­
ets with some crisp lettuce a nd sl iced c u c u m bers for a q u ick
to-go l u nc h . Another favorite of m i ne is to spread them over a
fl o u r torti l l a with cheese spri n kled on top and bake u nti l crisp,
or best of a l l, eaten with warm roti after a long day at work.
Yield: Serves 2-3

Spicy Scrambled Eggs

Ingredients:

1 tablespoott vegetable oil

1 sttt a ll ottlott, thittly sliced

1 garlic clove, ttt i ttced

1 sttt a ll totttato, fittely chopped

1 /+ teaspoott red chili powder

1 '2 teaspoott garattt ttt a sala powder

3 eggs, beatett

Salt to taste

1 tablespoott ttt i ttced fresh cilatttro

• H eat oil i n a n onstick pan • Add beaten eggs a n d sti r

a n d saute onions a n d garlic con stantly to scra m b l e eggs
u ntil soft. a n d mix with spices.

• Sti r in tomatoes a n d s pices • Season with salt and g a r­

and cook 2-3 m i n utes u ntil nish with fresh cila ntro.
tomatoes soften a n d sta rt
to d ry u p.

1 46
 • • • • RE C I P E VARIAT I O N S • • • •

Scra mbled Eggs with Potatoes: D i c e 1 m ed i u m potato
i nto s ma l l c u bes a n d fry in 2 ta b l es poons of oil u nti l l i g h tl y
b rowned. A d d 1 s ma l l on ion fi n e l y c h o p ped, 1 tea s poon
m i n ced g a r l ic, and 1,4 tea s poon e a c h of c h i l i powde r a nd
coria n d e r powd e r. Fry u nt i l o n io n s soften a nd potatoes
a re cooked t h roug h . S c ra m b l e in 3 beaten e g g s to com­
bine wel l w i t h the potatoes and s p ices.
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Egg Salad Wra p: Fo l l ow the reci pe a s d i rected and set t h e
coo ked scra m b l ed e g g s a s i d e. Wa r m fl o u r torti l l a s i n a pa n
a n d s pread a bo u t 2-3 ta b l e s poons of t h e scra m b l ed eggs
on to p of t h e wa r m ed torti l las. Layer with fre s h l ettu ce,
s l iced to m atoes, a n d a ta b l espoon of s h redded c h eese.
Rol l up tig h t l y i nto wraps and serve with m a ngo c h u tney
on the s i d e .

Cook the Toma toes Well Scramble the Eggs

• Fry the tomatoes unti l they • This wi l l ensure that the • Remember to con stantly • Once the eggs have set,
sta rt to lose moisture. eggs won't get r u n ny after stir the eggs with the toma­ i m med iately remove them
you add them. toes and onions so that from the heat.
they mix wel l .

• Don't let the e g g s sit i n t h e

hot pan for too lo ng, o r else
they wi l l sta rt to d ry u p.

1 47
S PI NACH PAN E E R
Soft Indian cheese lightly spiced and cooked with spinach

Pa neer is a soft I nd i a n c h eese that can be rea d i ly fo u n d at a ny
eth n ic store. Si nce pa neer reta i ns its fi rm textu re a nd does
not melt at high te m peratu res, it i s easy to cook with a n d
ca n b e u sed as a vegeta ria n option t o t ra nsform m a ny meat
reci pes. In I ndia, pa neer i s g e n e ra l ly fou n d in the n orth and is
a popu l a r c hoice for m ost vegeta ria n s.
The m i l d flavor of pa neer is pe rfect to p a i r with somet h i n g
as rob ust a s s p i na c h , a n d com b i ned with yog u rt, m a kes a
wo nderfu l l y l ig ht a n d d e l icious c u rry. When good-q u a l ity
s p i n ac h is not in season, I s u bstitute frozen spi n a c h . Serve
t h i s with a side of roti or rice for a q u i ck, s i m p l e s u p pe r. Yield:
Serves 3-4

Spinach Paneer

lttgrediettts:

2 tablespoo"s vegetable oil

1 teaspoo" cuttt i tl seeds

1 ttte diuttt ot1iot1, fit1ely chopped

1 teaspoot1 ttt l t1ced git1ger

1 teaspoot1 ttt l t1ced garlic

1/2 teaspoot1 red chill powder

1/2 teaspoot1 coriat1der powder

1 /2 teaspoot1 cuttt i t1 powder

1/2 teaspoot1 garattt ttt a sala powder

1 large tottt ato, roughly chopped

4' cups chopped spit1ach • Heat oil in a deep nonstick
pan a n d sa ute cumin seeds,
1 block pat1eer, cut it1to bite-size cubes onions, g i nger, a n d garlic
1 /+ cup plait1 yogurt, beatet1 ut1til sttt ooth for a few m i n utes u nti l
onions a re l i g htly brown ed.
Salt to taste
• Sti r i n spice powders a n d
tomatoes a n d c o o k u ntil
tomatoes begi n to pulp a n d
b l e n d w i t h the spices.
• Add spi nach and sa ute for a
few m i n utes u ntil it starts to
wilt, then add the paneer.
• Sti r in yog u rt a n d sa lt a n d
simmer covered a bout 1 0
m i n utes until paneer i s
cooked throug h .

1 48
• • • • • • • • • • • • GRffN 9 LIGHT · · · · · · · · · · · · ·
I often make a n extra batch of this recipe to save for a later
date. Let the dish cool to room tem peratu re before you
store it in tight plastic contai ners a nd freeze for a later use.
The paneer freezes rea l ly wel l, and the flavors get even
more concentrated the longer they sit. When you a re
ready to serve this d i s h again, let it thaw overnight in the
fridge before heatin g it i n the m icrowave.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Ch icken with Spinach: You c a n e a s i l y m a ke a n o n ­
vegeta r i a n vers i o n of t h i s rec i pe u s i n g c h i c ke n i n stead
of t h e p a n e e r. C h o p b o n e l ess c h icken b reasts or t h i g h s
i nto bite-s ize p ieces a n d a d d t h e m t o t h e c u r ry at t h e
sa m e ti m e t h e pa neer i s c a l led for. Let t h e d i s h s i m ­
m e r covered for 1 2- 1 5 m i n utes ove r low h eat u nt i l t h e
c h icken i s com p l ete l y cooked t h ro u g h .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Spinach Cube the Paneer

• Thoroug h ly wash the
spinach to get rid of a ny
sand particles that m i g ht be
stuck to it.
• You can a l so u se frozen
spinach. J u st remember to
thaw it a head of ti me, a n d
use half as much a s t h e
fresh spinach.
• Cut the paneer i nto
bite-size pieces so that
they cook fast and won't
cru mble i nto the d i s h .

149
 PAN E E R WITH P E P P E RS & O N IO NS
Tender paneer is sauteed with crisp bell peppers and onions
in a light , flavorful sauce
Th i s d i s h is c o m m o n l y referred to as Kad ha i Pa neer i n m ost you can use t h i s rec i pe as a fi l l i ng for wra ps or sa ndwiches
I nd i a n resta u ra nts. S i n ce the paneer cooks fa i rly q u ickly, it a n d serve them with a big s a l ad to c o m p l ete the m e a l . If you
h a rd ly ta kes a ny t i m e to p u l l this toget h e r. I l i ke to keep a l l the have a ny l eftovers, they wou l d a l so work g reat for a q u ic k
i n g redients prepped and ready to g o so that all that's needed l u n c h . S u bstitute t h e bel l peppers with m u s h rooms fo r a
i s a q u ic k sti r-fry process. s l i g ht va riation i n flavor. Yield: Serves 3-4
On d ays when you're r u s h i n g to get d i n n e r on the ta b l e,

Paneer with Peppers and Onions

�
z Ingredients:
.....
�
0
0
2 tablespoot1s vegetable oil
u
z 1 teaspoot1 cu1Mit1 seeds
<(
.....
Cl 1 tMediutM ot1iot1, sliced
z
..... 1 teaspoot1 1Mit1ced garlic
�
u
<( 1/2 teaspoot1 red chili powder
z
� 1 /+ teaspoot1 turtMeric powder

1/2 teaspoot1 coriat1der powder

1/2 teaspoot1 garatM tMasala powder

1 tablespoot1 totMato paste

1 block pat1eer, cut it1to bite-size cubes

1 greet1 bell pepper, sliced • H eat o i l i n a nonstick wok
and saute c u m i n seeds,
Salt to taste onio ns, and garlic for a few
m i n utes u nti l onions a re
l i g htly browned.
• Sti r in spice powders a n d
tomato paste a n d fry u nti l
frag ra nt.
• Add paneer and peppers,
season with sa lt, and sti r­
fry for a few m i n utes u ntil
paneer is cooked throug h
a n d wel l coated with the
spices, a bout 5-6 m i nutes.

1 50
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
To i n c rease t h e h ea t l evel of t h i s reci pe, a d d 2-3 t h i n l y
s l i ced fre s h ja l a penos a l on g w i t h t h e p e p p e rs. A s t h e
d i s h cooks, t h e h ea t from t h e j a l a penos w i l l penet rate
t h ro u g h it a nd i m pa rt t h e i r h eat. You ca n a l so i nc rease
t h e a m o u nt of red c h i l i powd e r to m a ke this d i s h m u c h
s p i c i e r.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You ca n add a ny kind of vegeta bles you l i ke to this rec­
i pe, i nc l u d i ng carrots, cau l iflower, m u s h rooms, a n d peas.
If using carrots, m u s h room s, or cau l iflower, add them
to the pan along with the onions and saute them for a
cou ple of m i nutes u ntil a l l the vegeta bles cook through,
before add ing the paneer a n d s pices. Frozen peas should
be added a long with the peppers to avoid overcooking
them .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Pepper Stir-Fry the Paneer

• Deseed the bell pepper by
cutting it in half a n d p u l l in g
out the seeds a n d ribs.
• Sl ice the peppers length­ • Use you ca n leftovers of this
wise i nto long stri ps a bout d i s h as fi l l i n g for wra ps or
1h i n c h thick. sandwiches the next day.
• Conti nue to sti r-fry it u ntil
the pieces sta rt to firm u p.

1 51
PA N E E R & P EAS CU R RY
A deliciously creamy curry with soft Indian cheese and sweet peas

Mata r Pa neer is a widely popu l a r d i s h on I n d i a n men us. l eftovers wi l l taste even better the n ext day s i n ce the fl avors
C h u n ks of paneer a n d peas a re s i m m e red i n a m i l d, flavor­ wi l l have had a l o nger time to b l e n d i n . M a ke an extra batch
fu l, tomato-based c u rry that is e nj oyed p i p i n g hot with fresh, to save fo r l ater, too. Yield: Serves 3-4
wa rm roti.
I l i ke serv i n g this dish at ca s u a l d i n ne r pa rties a l on g with
some dal, a p i l af, a nd a l a rge s a l a d . Like with most c u rries, a ny

Paneer and Peas Curry

lt1grediet1fs:

1 teaspoott tMittced glttger

1 large ottiott, iittely chopped

2 tablespootts vegetable oil

1 large totMato, fittely chopped

1 -2 greett chilies, iittely chopped

1 tablespoott totMato paste

1/2 teaspoott red chili powder

1 /.f teaspoott turtMeric powder

1 teaspoott coriattder powder

1/2 teaspoott garatM tMasala powder

1 block patteer, cut ittto bite-size cubes • Saute g i nger a n d onions i n • Add paneer, water, and
hot oil u ntil t h e o n i o n s a re peas. Season with salt a n d
1 cup water tender a n d l i g htly browned. simmer covered 1 0- 1 5 m i n­
1 cup frozett greett peas, thawed utes u ntil paneer is cooked
• Add tomatoes, g reen throug h .
Salt to taste c h i l i es, tomato paste, a n d
s pices. C o o k u ntil tomatoes
start to p u l p and blend with
the onions and spices.

1 52
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
GREEN 9 LIGHT · · · · · · . · · · · · · · •
• •
Pa neer is a traditional I nd i a n cheese that does • I often make an extra batch of this reci pe to save for a later •
• •
not melt at h i g h heat. Th is ena bles the pan eer to • date. Let the dish cool to room tem peratu re before you •

stay fi rm a nd sti l l mai nta i n its shape wh i le it slowly
cooks i n the cu rry.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
: store it in tight plastic contai ners and freeze for later use. :
: The paneer freezes rea lly wel l, a n d the flavors get even :
: more concentrated the longer they sit. The day before :
: you would l i ke to serve the dish again, thaw it overnight :
: i n the fridge before heatin g it i n the microwave. :
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Thaw the Peas Simmer the Curry

• Thaw the frozen peas i n
a bowl o f water for 1 5-20
m i n utes w h i l e you get
started with the coo king
process.
• If u s i n g fresh peas,
remember to cook them
for a longer time u ntil they
turn tender, a bout 1 2- 1 5
m i n utes.
• Reme m ber to sti r con­
cu rry s i m mer for a few m i n­ tin uously to mix everything
utes to a l low a l l the flavo rs together wel l.
to blend.

153
S PICE D CRU M B LE D PA N E E R
Crumbled paneer is sauteed with onions , garlic , and spices
for a quick side dish
Th is is one of my favorite go-to rec i pes when I 'm i n a h u rry to wich, you can eas i ly w h i p u p a fa ncy meal by p a i r i n g it with
m a ke someth i n g q u ic k a n d s i m p l e for d i n n e r. On days when some d a l , roti, and a s i m ple ra ita . To b u m p up the n utritio n a l
I'm not i n the mood for eggs a nd need a g ood s u bstitute, va l ue, t h rown i n a h a n dfu l o f m ixed frozen vegeta b les l i ke
paneer c ru m bled up a n d sa uteed with s pices often comes ca rrots a n d peas with the paneer a nd cook u nt i l they a re
to the rescue. wa rmed th ro u g h . Yield: Serves 3-4
Altho u g h this dish m a kes a g reat fi l l i ng for a hea rty s a n d -

Spiced Crumbled Paneer

lt1grediet1ts:

1 teaspoort cuttt lrt seeds

1 teaspoort coriartder seeds

2 tablespoorts vegetable oil

1 ttte dlutn ortiort, iirtely chopped

1 teaspoort tnirtced gir1ger

1 teaspoort tnirtced garlic

1/2 teaspoort turtneric powder

1 /2 teaspoort red chill powder

1 /2 teaspoort garatn tnasala powder

1 block parteer; roughly crutnbled

Salt, to taste • Saute c u m i n a n d coriander • Sti r i n spice powders,

seeds i n hot oil u ntil they paneer, and salt and sti r-fry
sta rt to sizzle. to mix thoroug hly u ntil
paneer i s cooked thro u g h,
• Add onions, g i n ger, a n d a bout 8- 1 0 m i n utes.
garlic a n d fry u ntil o n i o n s
a re tender a n d l i g htly
browned.

1 54
 • • • • RE C I P E VARIAT I O NS • • • •

Crumbled Pa neer with Potatoes: Dice 1 med i u m potato S piced Pa neer Wra ps: Fo l l ow the reci pe as d i rected a n d
i nto sma l l c u bes a nd fry in 2 ta b lespoon s of o i l u ntil they set the cooked c ru m b l ed pa neer a s i d e. Wa rm fl o u r tor­
l i g htly brown. Add 1 sma l l o n i o n fi nely chopped, 1 tea­ t i l l a s in a pa n a n d s p read a bout 2-3 ta b l es poons of the
spoon m i nced g a rl ic, and 1,4 tea spoon each of c h i l i powder cru m b l ed pa neer o n the wa rmed torti l l as. Laye r with fresh
a n d coria nder powder. Fry u nt i l the o n i o n s soften a n d the l ettu ce, s l iced to m atoes, and a ta blespoon of s h redded
potatoes a re cooked th ro u g h . Sti r i n c r u m bled pa neer and c h eese. Ro l l up tig htly i nto wra ps a n d serve with m a n g o
co m bi n e wel l with the potatoes and spices . c h utney o n the si d e.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Crumble the Paneer Stir-Fry the Paneer

• Fresh paneer can usua l ly
be easily cru m bled with
you r fi n gers. M a ke s u re the
pieces a re big enoug h to
avoid thei r disi ntegrati ng
i nto the d i s h .
• If you fi n d it h a rd t o
crumble the paneer with
you r fi ngers, g rate it u s i n g
the widest side o f a box
g rater.
• Use a wide nonstick frying • Remem ber t o sti r con­
pan to coo k t h i s d i sh . tin uously to ensure that the
paneer i s wel l blended with
the onions and spices.

155
CR EAMY PA N E E R CU R RY
A mildly spiced , creamy curry that is perfect comfort food

Pa neer M a k h a n i is a d i stant vegeta ria n co u s i n of the c l a ss i c a nd the e nti re d i s h is then left to s i m mer for a s h o rt w h i le.
Butter C h icke n . I was i n s p i red t o re-create t h i s h i g h ly popu l a r Th is is best e njoyed with fresh ba ked naa n and C h icke n Ti kka
d i s h w h i l e cutti n g down i t s u s u a l coo k i n g ti me. The vers ion I o n the side. For a q u icker d i n ner option, serve it with a side of
ca m e u p with is perfect for a wee k n i g ht mea l when you want rice. You'l l rel i s h it either way. Yield: Serves 3-4
comfort food without the extra effort it ta kes to m a ke it.
Leav i n g out the onions saves o n the t i m e it ta kes to chop
a nd b rown them. P u reed tomatoes a re sa uteed with spice s,

Creamy Paneer Curry

lt1grediet1ts:

1 teaspoon cutMin seeds

1 teaspoon 'Minced garlic

2 tablespoons vegetable oil

1/2 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon garattt ttt a sala powder

2 cups pureed tottt atoes

1 block paneer; cut into bite-size pieces

2 tablespoons creattt

Pinch of dried fenugreek leaves

Salt to taste • Saute c u m i n seeds a n d • Sti r i n paneer, crea m, fenu­

garlic i n hot oil u nti l they g reek, and sa lt a n d s i m mer
start to sizzle. covered 1 5-20 m i n utes
u ntil paneer is cooked
• Add spice powders a n d throug h .
p u reed tomatoes a n d cook
for a few m i n utes u ntil
m ixture sta rts to boil.

1 56
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIATI O N • • • •
Creamy Mushroom Cu rry: To m a ke a n other d e l i g htfu l
veg eta r i a n vers i o n of t h i s reci pe, trade the p a n ee r for 3
c u ps wh ite button m u s h ro o m s cut i nto q ua rters. Sa ute
the m u s h ro o m s with the g a r l i c a nd s p ices u nt i l a l l t h e i r
m o i stu re d ries u p a n d t h e y beg i n t o b row n , befo re a d d ­
i ng the pu reed tom atoes. Serve w i t h warm n a a n o r a
s i d e of saffro n p i l af.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You ca n make a n extra batch of this reci pe to save for a
later date. Let the dish cool to room tem peratu re before
you store it in tight plastic contai ners and freeze for later
use. The paneer freezes real ly wel l, and the flavors get
even more concentrated the longer they sit. When you
are ready to serve it again, let it thaw overnight in the
fridge before heatin g it i n the microwave.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Puree the Tomatoes Add the Cream

• To p u ree tomatoes, cut • The cream gives the d i s h a For a lig hter version, su bsti­
them i nto q u a rters a n d run d i stinct sweetness in addi­ tute p l a i n beaten yog u rt for
thro u g h a blender or food tion to m a k i n g it rich a n d the cream .
processor u nti l smooth, creamy.
somewhat l i ke a rich
tomato sa uce.

1 57
 CH ICK E N TI K KA
The classic chicken dish baked in a traditional clay oven
called a tandoor
A tra d itional C h i c ke n Ti kka d i s h is m a d e by th rea d i n g m a ri­ convection oven or over a g ri l l . Th i s d i s h is best e njoyed on its
nated boneless pieces of c h icken o n m eta l s kewers a n d own with a side of yog u rt d i p. H owever, I often l i ke to c h o p
coo k i n g t h e m i n a hot ta n d oor u nt i l they a re com p l etel y the c h icke n i n to s ma l l pieces a n d wra p it i n a wa rm torti­
cooked t h ro u g h a n d cha r a ro u n d the edges. lla with lettu ce and tomatoes for a q u ick, fi l l i ng l u nc h . Yield:
The flavors added to the C h icken Ti kka a re fa i rly easy to Serves 3-4
i m itate, and the c h i c ke n cooks extremely wel l in a reg u l a r

Chicken Tikka

�
:z lngrediet1fs:
......
�
0
0
2 large chicke" breasts. cut i"to 1-ittch cubes
u
:z 1 cup plaitt yogurt beatett
<(
......
c 1 tablespoott tottt ato paste
:z
...... 1 tablespoott ttt l ttced garlic
�
u
<( 1/2 teaspoott garattt ttt a sala powder
:z
� 2 tablespootts fresh lettto tt Juice

1 /2 teaspoott red chili powder

1/2 teaspoott salt

2 tablespootts vegetable oil

• M ix a l l the i n g red ients i n a • G r i l l 20-25 m i nutes, tu rn­

big bowl a n d place it in the ing once, u ntil j uices ru n
fridge for at lea st 2 h o u rs to clear a n d chicken is cooked
marinate. thro u g h .

• Place ch icken pieces on a

g reased baking sheet in a
preheated 4 1 5°F oven.

1 58
 • • • • RE C I P E VARIAT I O NS • • • •

Chicken Ti kka Wra ps: Fo l l ow the reci pe as d i rected, Chicken Ti kka Pizza : Fo l l ow the reci pe a s d i rected, a n d
a nd roug h ly c h o p the cooked c h i c ke n i nto s m a l l e r p iec­ ro u g h ly c h o p the cooked c h i c ke n i nto s m a l l e r pieces.
es. Wa rm fl o u r torti l l a s in a n o n st i c k pa n a nd top with S p read sto re-bo u g ht tomato s a u ce o n a ready-m a d e pizza
c h o pped g r i l led c h icken. Laye r with fres h l ettu ce, s l iced cru st, a n d laye r with s l i ced o n i o n s, g reen bel l peppers, a n d
tomatoes, a nd o n i o n s a nd ro l l tig htly i nto wra ps. M a ke a c h i c ke n . Top with s h redded mozza rel l a c h eese a n d ba ke
d i p by w h i s k i n g Y2 c u p yog u rt, 1 ta b l es poon fresh l e m o n u nti l cheese m e lts, a bout 1 0- 1 5 m i n utes.
j u ice, % tea s poo n c u m i n powd e r, a nd a p i n c h o f sa lt.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Marina te the Chicken Grill the Chicken

• The longer the chicken
m a rinates, the better it will
taste.
• For best results, m a ri nate
the chicken cu bes i n a large
bowl covered with plastic
wra p overnight i n the
fridge.
• Remem ber to fl i p the
chicken pieces halfway
throug h the cooking time
so that they brown on a l l
sides.
• Pierce 3-4 pieces on each
skewer and place on a
hot g ri l l, turning after 5-6
m i n utes to cook evenly on
a l l sides.

• Use skewers to grill chicken

on a barbecue.

1 59
 M I N C E D M EAT S KEW E RS
These spiced kebabs will soon become a favorite

Ke babs a re g ro u n d meat m ixed with s pices, o n ions, a nd oth e r
fiavo r i n g s, fo rmed i nto s a u sages o n a s kewer a n d g ri l l ed
t h ro u g h . They often va ry i n the type of meat u sed, ra n g i ng
from c h icken to l a m b as we l l as fi s h . It is i m portant to ma ri­
nate the meat for a s long as pos s i b l e to i nfu se maxi m u m fia­
vor. The m a ri nated meat can eas i ly be frozen for l ater u se, a nd
I often m a ke a n extra batch to save for speci a l occa sions.
Ke ba bs a re genera l ly prepared over an open fi re on an o ut­
door g r i l l , but they a l so cook rea l ly wel l in a h i g h -heat con­
vection ove n . Serve these keba bs with a side of naan a n d
raita for a s i m p l e d i n ner, or p a i r t h e m with a ch oice o f c u rries,
d a i s, and p i lafs for a more exotic mea l . Yield: Serves 3-4

Minced Mea t Skewers

(.,!)
:z: lt1grediet1ts:
1-1
�
0
0
1 pout1d leat1 grout1d lattt b
u
:z: 1 teaspoot1 ttt i t1ced git1ger
<(
1-1
Cl 1 teaspoot1 ttt i t1ced garlic
:z:
1-1
2 tablespoot1s ttt i t1ced fresh cilat1tro
�
u
<( � tablespoot1s ttt i t1ced Ot1iOt1
:z:
� 1 teaspoot1 cuttt i t1 powder

1 teaspoot1 coriat1der powder

1 /2 teaspoot1 garattt ttta sala powder

1/2 teaspoot1 red chili powder

1'2 teaspoot1 salt

1 egg • M i x a l l the i n g redients i n a Repeat for the rest of the

big bowl a n d place it in the
fridge for at least 2 h o u rs to
mari nate. I n the meantime,
soa k 8 ba m boo skewers in
water.
• Spread % c u p of the meat
mixture across a skewer
to form a long sausage.
meat.
• Place skewers on a g reased
baking sheet and g r i l l i n
a preheated 4 1 5°F oven
1 5-20 m i n utes u ntil meat
is cooked through, turning
them halfway thro u g h .

160
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIATI O N • • • •
Keba b Wra ps: Fol l ow the reci pe as d i rected, a n d
rou g h ly s l ice cooked keba bs i nto s m a l l e r pieces. Wa rm
corn torti l l a s i n a n o n stic k pa n a nd top with c h o p ped
g ri l led keba bs. Layer with fresh l ettuce, s l iced tomatoes,
and o n i o n s a n d rol l tig htly i nto wra ps. M a ke a d i p by
w h i s k i n g V2 c u p yog u rt, 1 ta b l espoon fres h l e m o n j u i ce,
1,4 teas poon c u m i n powde r, a n d a p i n c h of sa lt.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You can make a n extra batch of this recipe to save for a
later date. Once you have mixed the g roun d meat with a l l
t h e i n g red ients, put t h e m ixtu re i n a tig htly sealed freezer
bag and place it in the freezer. The meat freezes rea l ly wel l,
and the flavors get even more concentrated the longer
they sit. When you are ready to serve, let it thaw overnight
in the fridge before gri l l i ng it as d i rected in the recipe.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Marina te the Mea t Grill the Skewered Mea t

• Thoroug h ly m i x a l l the • You can m a ke t h i s a d ay • Remember t o fl i p the

i n g red ients together so that a head of time a n d let the skewers halfway throug h
the flavors a re wel l blended. meat mari nate overni g ht i n t h e cooking process s o that
t h e frid g e. they brown on all sides.

16 1
 TA N DOO RI S H RI M P
Perfectly spiced grilled shrimp make an absolute treat

Th is reci pe for g r i l led s h r i m p is won d e rfu l served as a n a ppe­
tizer o r a pa rt of a ta pas m e n u . They a re a breeze to p re p a re
a n d ta ke very l ittl e time to cook. I l ove th rowi n g a batc h o n
t h e g ri l l at s u m me r ba rbecues. Serve the s h r i m p w i t h a fre s h
sa lad for a l ig ht l u nc h, or add a r i c e d i s h t o m a ke a more s u b­
sta nti a l mea l .
For best res u lts, be s u re to u se fresh s h ri m p, a s they a re
packed with flavor. If you a re in a h u rry, you can pa n -fry the
s h r i m p over high heat u ntil they tu rn o paq u e a n d a re cooked
t h ro u g h . Yield: Serves 3-4

Tandoori Shrimp

<-:::>
z l"grediet1ts:
1-1
:::ii:::
0
0
1 2- 1 5 large shrhtt p, peeled with tails o"
u
z 1/2 teaspoo" red chill powder
<
1-1
0 1 teaspoo" coria"der powder
z
1-1
1/2 teaspoo" garattt ttt a sala powder
:::ii:::
u
< 1 I+ teaspoo" turttte ric powder
z
:::ii::: 2 tablespoo"s fresh lettt o " Juice

1/2 teaspoo" salt

2 tablespoo"s vegetable oil

• M i x a l l the i ng redients i n a • Place s h r i m p on a g reased

big bowl a n d set aside to
m a ri nate for 1 5-20 m i n utes.
baking sheet and g r i l l in
a preheated 375°F oven
1 0- 1 5 m i n utes u ntil cooked
through, turning once
halfway.

162
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
• • • • • RE C I P E VARIATI O N • • • •
• A bag of frozen shrimp ca n come in ha ndy when
you a re pressed for time a nd need something that Ta ndoori Shri m p a n d Mango Wra ps: Wa rm fl o u r tor­
wi l l cook fast. For best results, buy large, u ncooked, ti l l a s i n a n o n stick fry i n g pa n . Place 2-3 g r i l l ed ta n doori
peeled shrimp. They freeze wonderfu l ly a nd l iter­ s h r i m p o n each wa rm torti l l a a nd to p with l ettuce a n d
a l ly ta ke m i n utes to thaw. S i m ply place them in a t h i n m a n g o s l ices. S p ri n kl e with fresh l i m e j u i ce, ro l l i nto
large bowl of cool water a nd let them rest for a few tight wra ps, a nd serve as a q u ick l u n c h .
m i n utes u ntil the ice melts a nd the shrimp com e
t o room temperatu re.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Marina te the Shrimp Grill the Shrimp

• Do n ot let the s h r i m p sit i n • If u s i n g frozen s h ri m p, thaw • Grill the s h r i m p u ntil they • Be s u re to turn the s h r i m p
the marinade for too long them fi rst in a bowl of cold start to brown along the ha lfway through the cook­
since the lemon j u ice wi l l water. sides. ing process so they brown
start t o coo k it. evenly on both sides.

163
PA N E E R & V EG ETA B LE S KEW E RS
Soft paneer and crisp vegetables skewered together for
a wonderful meal on a stick
Pa neer is a soft ch eese that keeps its s h a pe a n d textu re a n d
doesn't m e l t over h i g h heat l i ke mozza re l l a . It is therefore
often u sed as a pe rfect a l ternative for vegeta ria n s in I nd i a n
c u i s i ne. Here, t h e paneer i s l ig htly s piced a nd s kewered with
a m ix of vegeta b l es. It h a rd ly ta kes a ny time to cook t h ro u g h
a n d is perfect on t h e g ri l l .
You can serve these s kewers on their own with some yog u rt
on the side, or m a ke a c o m p l ete meal of them by i n c l u d i ng
some n a a n a nd maybe a l ig h t d a l . D u r i n g the wi nter when
a n outdoor g ri l l ca n't be u sed, I cook these i n a h i g h-heat
ove n , tu rn i n g occa s i o n a l ly u nt i l they b rown on a l l sides. Yield:
Serves 3-4

Paneer and Vegetable Skewers

h1grediettts:

1 block patmr, cut it1to 1-it1ch cubes

1 large greet1 or red bell pepper, cut it1to 1-it1ch squares

S - 1 0 buttot1 tttushroottts

1/2 teaspoot1 red chili powder

1 teaspoot1 coriat1der powder

1 teaspoot1 cuttt i t1 powder

1/2 teaspoot1 garattt ttt a sala powder

1 /2 teaspoot1 salt

• Place paneer cu bes a n d • Brush skewers l i g htly with

vegeta bles a lternately on oil and place on a heated
8 bamboo skewers and g r i l l pan, turn i ng on a l l
spri n kle eve n ly with spices sides u ntil brown, a bout
and salt. 1 0- 1 2 m i n utes.

1 64
 • • • • RE C I P E VARIAT I O NS • • • •

Grilled Paneer and Vegetable Wraps: Fol l ow the reci pe Grilled Paneer Pizza: Fol low the reci pe as d i rected, a n d
as d i rected, a n d rou g h ly c ut the pa neer a nd vegeta bles rou g h ly c h o p t h e pa neer a n d vegeta b l es i nto s m a l l er
i nto s m a l ler pieces. M a ke a dip by whisking V2 c u p yog u rt, 1 pieces. Spread store-bou g ht tomato sa u ce over a ready­
ta blespoon fres h lemon j u i ce, 1,4 teaspoon c u m i n powd e r, made pizza crust a nd l ayer with chopped pa neer a nd vege­
a nd a pinch of salt. Wa rm fl o u r torti l la s in a n o n stick pa n a nd ta bles. Top with s h redded mozza re l la cheese a n d ba ke u nti l
top with the chopped pa neer a nd veg eta bles a nd yog u rt the mozza rel l a m elts a n d gets bu bbly.
d i p. Rol l tightly to form wra ps .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Skewer the Paneer and Vegetables Grill the Skewers

• Try to cut the paneer a n d • Do not hesitate to season • The paneer a n d vegeta bles • These skewers a re perfect
vegetables t o a bout the the skewers l i bera l ly with h a rdly ta ke any time to as a l i g ht l u nch served with
same size so that they the spices. This will g ive cook, so turn them once a side of bread and a yog u rt
brown even ly on the g ri l l. them maxi m u m flavor. g ri l l marks form. d i p l i ke raita.

165
TA N DOO RI CAU LI FLOW E R
A marinade of yogurt and spices coats cauliflower florets that roast
until crisp
I n I nd ia, where a l a rge part of the popu lation is vegeta rian, it is
not hard to find s i m ple, com monly ava i lable vegetables cooked
in creative ways. Th is recipe is one such exam ple. Althou g h
most ti kkas a n d keba bs a re predomina ntly meat-based, there
a re a lot of vegeta rian options for those who demand them.
Si nce ca u l ifiower i s stron g e n o u g h to sta n d up to h i g h heat
but b l a n d e n o u g h to ta ke o n a ny fiavor, it i s a g reat vegeta ble
to use i n s u c h a reci pe. I tried t h i s rec i pe on a bu nch of fri e n d s
who be l i eved that the o n l y o ption that vegeta rians had at a
ba rbecue pa rty was g r i l led peppe rs a nd m u s h rooms. Try it at
you r n ext soi ree, a nd you're bou n d to create a few conve rts.
Yield: Serves 3-4

Tandoori Ca uliflower

Ingredients:

1 ttte diuttt cauliflower; cut l"to florets

1 cup plal" yogurt

1 tablespoo" chickpea flour

1/2 teaspoo" red chill powder

1 /+ teaspoott turttte ric powder

1 teaspoott corla"der powder

1/2 teaspoott dried fettugreek leaves

1/2 teaspoott salt

2 tablespootts fresh lettto tt Juice

2 tablespootts vegetable oil

• M i x a l l the i n g red ients i n a
big bowl a n d set aside to
marinate for 30 m i n utes.
• Place cau liflower florets on
a g reased baking sheet a n d
g r i l l i n a preheated 4 1 5°F
oven 1 5-20 m i n utes u ntil
ca u l iflower is tender and
sta rts to brown.

166
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

If you plan on making this reci pe to serve to a larg e crowd If you'd l i ke to prepare this dish more than a day a head of
at a party, you can save time by mari nati ng the ca u l iflower time, put it in the freezer to keep it fresh u ntil it is ready to
florets the day before a n d keeping them covered in the cook. Just place the marinated cau l iflower florets in tig htly
fridge u ntil you a re ready to p lace them i n the oven. This sealed freezer bags. Thaw them in the fridge for a cou ple of
dish should be served wa rm a n d fresh from the oven, so it hours before you a re ready to serve, and once they come to
ca n be left u ntil the very last m i n ute to cook. room tem peratu re, g ri l l i n the oven as d i rected .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Marina te the Ca uliflower Grill the Ca uliflower

• Add i n g chic kpea flo u r to
the m a ri nade helps coat the
cau l iflower florets wel l .
• A l t h o u g h the rec i pe ca l l s
for ma rinating fo r 30 m i n­
utes, the florets could a l so
be mari nated overn i g ht i n
t h e frid g e, or even frozen
for later use.
• Disca rd a ny excess ma ri­
nade before placing the
florets on the baking sheet
to avoid thei r getting too
ru n ny.
• Tu rn the florets at least
once d u ri ng the baking
process to a l low them to
cook evenly on a l l sides.

167
G RI LLE D FIS H
Tender spiced fish grilled to perfection

I l ove a perfectly g r i l led piece of fi s h a ny day, but often fi n d
that most reci pes l a c k i n f1 avor oth e r t h a n sa lt a n d l e m o n .
Here, I rubbed the fi s h w i t h a s i m pl e f1 avor co m b i nation, a nd
the res u l t wa s d e l icious. If yo u p l a n to do t h i s over a n open
g ri l l, m a ke s u re you use a fi rm fish that ca n sta n d up to the
high heat without fa l l i n g a pa rt.
You can serve t h i s d i s h as a m a i n cou rse with a side of salad
a n d a fiavorfu l p i l af. A n other good option wo u l d be to pa i r it
with some m a n g o c h utney a n d se rve with naan. Th is fi s h is
best enjoyed hot from the ove n . Yield: Serves 2-3

Grilled Fish

lt1grediet1ts:

1 I.. teaspoot1 tuntte ric powder

1I2 teaspoott red chili powder

1I2 teaspoott cut\tit1 powder

1/2 teaspoot1 garat\t t\tasala powder

1I2 teaspoot1 salt

2 large salt\tot1 fillets, cut let1gthwise it1to strips

1 tablespoot1 vegetable oil

2-3 fresh let\tott wedges

• M i x the spices a n d salt i n a oven 1 5-20 m i n utes u nti l

bowl to blend wel l. cooked thro u g h .

• Season the fish stri ps with • Squeeze w i t h fresh lemon

the spice m ixtu re and brush over top a n d serve wa rm
lig htly with oil. Place fi s h on with extra lemon wedges
a g reased baking sheet and on the side.
grill i n a preheated 4 1 5°F

168
 • • • • RE C I P E VARIAT I O NS • • • •

G r i l l ed Fish S a n dwich : M a ke a d i p by w h i s k i n g 1 c u p G r i l l ed Fish Salad: In a l a rg e bowl, com b i n e Y2 c u p o l ive

pla i n yog u rt; % tea spoon each o f red c h i l i powde r, c u m i n o i l , 2 ta b l espoo n s fresh l e m o n j u ice, % tea spoon c u m i n
powd er, a nd d ri ed m i nt; a nd a p i n c h o f s a l t i n a bowl to powd e r, a n d a p i n c h o f sa lt. Wh i s k t h e i n g red i e nts t o b l e n d
b l e n d we l l . Lig htly toast 2 t h i c k s l ices of b read a n d place wel l . Add 3 c u ps fres h ba by s p i n a c h , 1 c u p t h i n ly s l i ced
some fres h lettuce, s l ices of tomatoes, a n d red bel l pep­ c u c u m bers, a nd Y2 c u p t h i n ly s l i ced o n i o n s to the bowl.
pers on o n e p iece. Add g r i l l ed fish, spri n kl e with yog u rt, Roug h ly c h o p the g r i l l ed fi sh, l ayer over the vegeta b les,
a n d sandwich with the other s l ice of toast. and fold l i g htly i nto the d ress i n g to coat wel l .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Fish Season the Fish

• You can use a ny fi rm fish
for t h i s reci pe. The key is
to select one that can ta ke
the heat a n d not fal l apart
w h i l e g r i l l ing.
• To serve a s a snack or an • Remem ber to season the
a ppetizer, cut the fish i nto fish wel l o n both sides to
bite-size cubes. i m pa rt max i m u m flavor.

169
 SA FFRO N & A LMO N D PI LA F
An aromatic and flavorful rice dish

P i lafs a re u s u a l ly descri bed as rice d i shes that a re cooked i n a
flavorfu l broth with the a d d ition of m eat, vegeta bles or n uts,
a n d whole spices. A s i m p l e version, l i ke t h i s reci pe, is best
served with a rich c u rry or a h eavy lentil d i s h . The saffron
adds a d e l i cate tra i l of sweetness to the rice a n d wi l l leave
you r kitc h e n s m e l l i ng heave n ly.
When hosti n g a d i n ner pa rty, I u s u a l ly m a ke the p i l af a day
a h ead of time s i nce it keeps we l l and the fl avors penetrate
d eeper the l o n g e r it sits. J u st heat it in the m ic rowave rig ht
before servi n g and fl uff the rice with a fork to p revent b rea k­
i n g the g ra i n s. Yield: Serves 3-4

Saffron and Almond Pilaf

(...!)
z l"grediet1fs:
1--1
:::::.:=::
0
0
1 tablespoot1 vegetable oil
u
z 1 teaspoot1 cuttt i t1 seeds
<(
1--1
Q 2 bay leaves
z
1--1 1 cit1t1attto t1 stick
:::::.:=::
u
<( 5-6 whole cloves
z
:::::.:=:: 2 cups basttt ati rice, rit1sed thoroughly

35I+ cups water

1/2 teaspoot1 salt

1/2 teaspoot1 saffrot1 threads, soaked it1 1 tablespoot1

water

1/2 cup sliced alttto t1ds, dry roasted

• H eat oil in a deep no nstick
pan a n d sa ute c u m i n seeds
and whole s pices for a m i n­
ute or two u ntil frag ra nt.
• Sti r in rice for a few seconds
to coat with oil before add-
i ng water a n d sa lt. Cook
covered 1 5-20 m i n utes
u ntil water evaporates.
• Sprinkle saffron water
and a l monds over rice,
remove from heat, and let
sit covered for another 1 0
m i nutes.
• F l u ff the rice with a fork and
mix the almonds i n wel l .
Serve wa rm.

1 70
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
•

Basmati rice is a flavorfu l long-gra i n I nd i a n rice that
is readily ava i la ble at most reg u l a r g rocery stores.
Basmati rel eases a s l i g htly sweet a roma wh i l e
it cooks, a nd when made pro perly, each g ra i n
rem a i n s separate a nd does not stick together.
Basmati rice is genera l ly sold i n l a rge bag s of 5 - 1 0
pou nds each, but can a lso be fo u n d i n smal ler,
more economica l packa g i n g a nd in the bu l k aisle.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
: To make a perfect batch of p l a i n white basmati rice, use
: a ratio of 2:1 , twice the amount of l i q u id than that of the
: rice, and let it come to a slow boil u ntil the rice g ra i n s are
: tender, and the water has evaporated. Once a l l the water
: has evaporated, the rice should be cooked to perfection.
: Fluff the g ra i ns with a fork and serve i m mediately.
:
:
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Soak the Saffron Dry Roast the Almonds

• Saffron has a deep, rich
flavor a n d a l ittle goes a
long way.
• Saffron t h reads a re usua l ly
sold in tiny packets a n d can
keep for a long time when
stored i n a cool, dark place.
• Soa king the saffron in water
w i l l a l low the flavor to
widely spread throug hout
the d i s h to give it a strong
bu rst of flavor.
• When d ry roasti ng sliced
a l m onds, be s u re to con­
stantly move them a ro u n d
i n the hot p a n .
• Once the a l monds start
to get warm, they release
their own oil, which, in tu rn,
beg i n s to brown them.
• N uts can b u rn q uickly i n a
hot pan, so be s u re to keep
a n eye on them a n d remove
them from the heat a s
soon as they sta rt t o lig htly
brown.

1 71
 CH IC K E N & C H IC K P EAS PI LA F
A one-pot meal perfect for any busy weeknight

Th is one-pot mea l is perfect when you're p ressed for t i m e
a nd n e e d somet h i n g s i m p l e a nd q u ic k t o p u l l together a
healthy d i n n e r. I wa s i n s p i red to m a ke t h i s d i s h one eve n i ng
when I had a stro n g c ravi n g for b i rya n i, the popu l a r I nd i a n
rice d i s h that d e m a n d s t h e ted i o u s tas k o f coo k i n g the rice
a nd meat i n l ayers over a l ow f1a me. I n eeded someth i n g
that wou l d re m i nd me o f t h e c l a s s i c f1 avors m i n u s t h e l o n g
coo k i n g ti me. The rice a n d c h icke n cook together i n t h i s d i s h
a n d becom e i nfu sed w i t h t h e s pices. T h e ch ickpeas a d d a n
extra l ayer o f textu re a s wel l a s b u m p u p t h e n utritio n a l va l u e,
m a k i n g t h i s a com p l ete meal when se rved with a side s a l a d .
Yield: Serves 3-4

Chicken and Chickpeas Pilaf

<..:::>
z: lttgrediettts:
......
�
0
0
2 tablespoo"s vegetable oil
u
z: 2 bay leaves
<(
......
Cl 5-6 whole gree" cardattto ttts
z:
...... 1 sttt a ll o"lo", thltdy sliced
�
u
<( 2 garlic cloves, ttt l "ced
z:
� 1 large chlcket1 breast cut it1to bite-size pieces

1/2 teaspoot1 red chili powder

1 teaspoot1 cuttt l t1 powder

1 /2 teaspoot1 corlat1der powder

1 cat1 chickpeas, drait1ed at1d rit1sed

2 cups basttt ati rice, rlt1sed thoroughly • H eat oil in a deep nonstick slightly. Sti r i n chickpeas
pan a n d saute whole spices, and rice to coat wel l with
'1/2 cups water onions, and garlic u nti l the spices.
1/2 teaspoot1 salt onions a re l i g htly browned.
• Add water and salt a n d
• Add c h icken and spice pow­ cook covered 1 5-20 m i n ­
ders a n d fry for a few m i n ­ utes unti l water evaporates
utes u ntil chicken browns and rice i s done.

1 72
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
Chickpeas a n d Cra n berry Pi laf: To t u r n t h i s rec i pe
i nto a veg eta ria n's d e l i g ht, fo l l ow the reci pe as d i rected,
l eavi n g out the c h icke n a nd a d d i n g 1,4 c u p d ried cra n­
berries a l o n g with the c h i c kpea s. When you a re rea d y
to serve, pl ate the r i c e o n a l a rg e platte r a nd g a r n i s h
w i t h l ig htly toa sted sl iced a l mo n d s a nd fi n ely c h o pped
fresh c i l a ntro.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You ca n keep leftovers of this pilaf i n the freezer to save
for a later date. To do so, s i m ply store in tightly sealed
freezer-friend ly conta i ners and pop them in the freezer.
When you a re ready to serve, let the pilaf thaw on the
cou nter for a couple of hours, then heat it i n the m icro­
wave to warm com pletely throug h.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Fry the Onions Stir in Rice

• M a ke s u re you co nstantly • The sa utei ng of whole • Be ca refu l not to fry the rice • The rice wi l l only need to be
sti r the sliced onions spices with the onions a n d for too long; otherwise, the sti rred for a few seconds in
a ro u n d i n the pan so that garlic wi l l give t h i s d i sh a g ra i n s w i l l sta rt to break. the pan to coat each g ra i n
they do not burn. wonderfu l ly a romatic flavor. with the o i l a n d flavors.

173
 G RO U N D M EAT & P EAS PI LA F
Basmati rice and ground meat come together in a perfectly
spiced quick casserole
Pa i ri n g g ro u n d meat a n d rice i n a o ne-pot mea l is a g reat comforti ng, a nd rice a l ways does that for me. I ca n't remem­
way to feed a c rowd. To p it with some a ro matic s pice a n d ber if I served t h i s with a c u rry on the side, or j u st some fresh
a ha ndfu l o f del icious sweet pea s, a nd you've g o t a d efi n ite s a l ad, b ut I can a s s u re you that it wou ld m a ke a won d e rfu l
crowd plea ser. fa m i l y mea l either way. Yield: Serves 3-4
I fi rst tried t h i s d i s h on a S u n day n ig h t when I had a b u n c h
o f c lose frie n d s over. I wanted someth i n g that w a s q u ic k a nd

Ground Mea t and Peas Pilaf

(..!:)
z lttgrediettts:
"'"""4
�
0
0
2 tablespoot'ls vegetable oil
u
z 2 bay leaves
<(
"'"""4
c 5-6 whole black peppercort'ls
z
"'"""4
5-6 whole cloves
�
u
<( S-4 whole greet'l cardattto ttt s
z
� 1 ttte diuttt ot'liot'l, fit'lely chopped

2 garlic cloves, ttt l t'lced

1/2 pout'ld grout'ld chicket'l

1 tablespoot'l tottt ato paste

1 teaspoot'l dried ttt l t'lt

1 /2 teaspoot'l salt • H eat o i l in a deep n onstick salt a n d cook for another

pan and saute whole spices,
S 1/2 cups water onions, a n d garlic u ntil
1/2 cup froze" peas, thawed onions a re l i g htly browned.
2 cups bastttatl rice, rit'lsed thoroughly • Add g ro u n d c h icken and fry
u ntil it beg i n s to brown. Sti r
i n tomato paste, m int, and
couple m i n utes to m i x wel l .
• Add water, peas, a n d rice
and cook covered 1 5-20
m i n utes u ntil water eva po-
rates a n d rice is done.

1 74
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
If you a re not a big fa n of g round chicken and a re look­
ing for a deeper flavor, you can su bstitute m inced g round
lamb. Using l a m b wi l l add a more robust flavor com pared
to ch icken or turkey. Keep in m i nd that g round l a m b may
take a l ittle longer to cook than the ch icken, so you wi l l
need t o fry i t for a bout 6-8 m i nutes until it starts t o brown
and a l l the moisture evaporates.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Shrim p a n d Peas Pilaf: M a ri n ate 1 2- 1 5 l a rg e pee l ed
s h ri m p i n 1/,i tea s poon each of red c h i l i powd e r a nd t u r­
m e ri c powd e r for 8- 1 0 m i n utes. Sti r-fry the s h ri m p i n 2
ta b l es poo n s of o i l i n a deep n o n stick pa n u nti l they t u r n
opaq u e a n d sta rt t o brown a l o n g the sid es. S e t a s id e.
Fol l ow the rec i pe as d i rected, l eavi n g out the c h i c k e n .
O n ce the r i c e i s cooked a n d sti l l warm, sl owly add the
fri ed s h ri m p a nd m ix wel l i nto the rice.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Brown the Mea t Slow-Cook the Rice

• Be s u re to brea k up the
meat while brown i n g so
that it does not end up i n
large c l u m ps.
• Use extra-lean g ro u n d meat
to cut down on fat co ntent.
If you choose to use meat
with some fat i n it, however,
red uce the a mo u nt of o i l
w h i le coo king t o prevent
the dish from beco m i n g
t o o oi ly.
• Vary the recipe by u s i n g
ground l a m b fo r a more
robust flavor.
• Cook the rice covered over
med i u m-low heat so the
flavors have a cha nce to
blend.
• If you fi n d that the rice is
sti l l a bit u nderdone after all
the water has eva porated,
remove from heat, cover
the rice, and let it cook for a
while longer in its stea m.

1 75
EG G & V EG ETA B LE RIC E
An Indian twist on the Chinese version

Rice is often con s u med at least once a day i n I n d ia, a nd it i s
no s u rprise t h a t there a re u s u a l ly leftovers. Th is reci pe is per­
fect on d ays when you need to c l e a n out the fridge or pa n­
try i n prepa ration for you r next g rocery h a u l . O n m ost n i g hts
when I p lay it by ea r and do n't have e n o u g h fresh vegeta bles
at my d i s posa l, I s i m p ly t h row i n a cup or two of frozen m ixed
ones to co m p l ete the mea l . They sti l l taste d e l ic i o u s, a n d
save on my pre p ti me. You can va ry t h i s rec i pe sea s o n a l ly,
depe n d i n g on what vegeta bles a re ava i l a ble at the ti me. The
fl avor a nd text u re of the d i s h wi l l cha nge depe n d i n g on what
vegeta b l es a re added, but wi l l be worth the effort every ti me.
Yield: Serves 3-4

Egg and Vegetable Rice

lt1grediettts :

2 tablespootts vegetable oil

1 tMediutM ottiott, iittely chopped

2 garlic cloves, tMittced

1 /2 teaspoott red chili powder

1/2 teaspoott coriattder powder

1 /+ teaspoott turtMeric powder

1 cup shredded cabbage

1/2 cup diced carrots

1 /+ cup frozett peas, thawed

1 tablespoott totMato paste

2 eggs, beatett • H eat oil in a large nonstick • Sti r i n tomato paste a n d

wok a n d fry onions a n d gar­
2 cups cooked bastMati rice, cooled lic u nti l onions a re l i g htly
Salt, to taste browned.
• Add spices and vegetables
a n d fry for a cou ple mi n utes
u ntil vegeta bles a re par­
tia l ly cooked.
fry for a few seconds
before adding beaten egg.
Scra m ble eggs vigorously
to mix wel l with spices and
vegeta bles.
• Add rice, season with sa lt,
and stir-fry u ntil everyt h i n g
is wel l m ixed.

1 76
• • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • •

As with most fried rice recipes, this one works extremely
wel l with leftover plain wh ite rice. If you don't have any
leftover rice on hand when making this d ish, cook a batch
of plain wh ite rice a couple of hours beforehand. You want
the rice to be slightly cold to prevent it from l u m ping i n
t h e pa n, s o b e s u re t o g ive i t plenty of extra t i me t o cool
and come to room temperature. Firm vegeta bles l i ke ca r­
rots, beans, bel l peppers, a n d celery wi l l work q u ite wel l .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Ch icken a n d Mushroom Fried Rice: H eat 2 ta ble­
spoo n s o i l in wo k a n d fry 1 ta blespoon m i nced g a r l i c
a n d 1 sma l l fi n ely c h o pped o n i o n . A d d 1 c u p t h i n ly
sl iced m u s h rooms a n d 1 c u p s h redded coo ked c h i c ke n
breast. F r y u nti l m o i stu re i n the m u s h ro o m s eva porates
a n d c h i cken sta rts to brow n . Add spices, tomato pa ste,
a n d rice a n d sti r-fry.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Scramble in the Eggs Stir-Fry the Rice

• M a ke s u re you sti r con­
sta ntly so that the eggs
scra m ble and mix in wel l
with a l l t h e vegeta bles.
• The pan should be wa rm
enough to cook the eggs
pretty q u ickly, so i n crease
the heat if necessary.
• This recipe is best suited for • The rice should be com­
leftover rice cooked a day pletely cooled to avoid
or two i n advance. c l u m p i n g while stir-frying.
• For best res u lts, cook rice
a head of time a n d let it cool
i n the fridge.

1 77
 TO MATO & CI LA NTRO RIC E
A mildly spiced rice dish sauteed with fresh tomatoes

I l ove to m a ke t h i s d i s h in the peak of s u m me r when toma­ bea n s or frozen peas a n d ca rrots to t u rn t h i s i nto a more bal­
toes a re at t h e i r freshest. In the southern part of I nd ia, where a n ced mea l . Yield: Serves 3-4
rice is a pa rt of a l most every mea l, i n c l u d i ng l u n ch a n d brea k­
fast, a va riety of spices a n d vegeta bles a re u sed to create va ri­
ous d i s hes.
The c u rry leaves add a fra g ra nt tou c h to the overa l l f1avor
of this s i m p l e d i s h . Often , I a l so th row in a ha ndfu l of m ixed

Toma to and Cilan tro Rice

t.!:>
z l"gredie"ts:
1-1
�
0
0
2 tablespootts vegetable oil
u
z 1 teaspoott t11ustard seeds
<(
1-1
c 5-6 fresh curry leaves
z
1-1
1 t11e diutJt ot1iot1, iittely chopped
�
u
<( 1/2 teaspoott red chili powder
z
� 1/2 teaspoott corlattder powder

1 /+ teaspoott turtJteric powder

1 large tot11 ato, roughly chopped

Salt, to taste

2 cups cooked bast11 ati rice, cooled

2 tablespootts t11 i t1ced fresh cilatttro • Heat oil in a deep n onstick
pan a n d saute m u sta rd
seeds a n d cu rry leaves u ntil
they start to sizzle.
• Add onions and spice pow­
ders a n d fry u ntil onions a re
l i g htly browned.
• Add tomatoes a n d salt and
fry for a few m i n utes u ntil
tomatoes begi n to p u l p.
• Add rice a n d cilantro a n d
sti r-fry u ntil everything i s
wel l m ixed.

178
 • • • • RE C I P E VARIAT I O NS • • • •

Tomato and Mixed Bean Rice: Dra i n a n d ri nse a can of Chicken a n d Tomato R ice: C h o p 1 boneless c h icken
bea ns thoro u g h ly to get rid of a ny excess salt a n d preser­ b reast i nto s m a l l, bite-size p ieces. Sa ute the m u sta rd
vatives. Set the bea ns a side to d ra i n completely. Fol l ow the seeds, o n i o n s, a nd s pices as d i rected i n the rec i pe a n d
recipe as d i rected, adding the bea n s a long with the toma­ add the c h o p ped c h i c ke n b reast. Fry the c h icken, sti rri ng
toes. Cook 5-8 m i n utes, sti rri ng con sta ntly, and m ix wel l we l l, u nt i l all the m o i st u re eva porates a nd the c h i c ke n
with t h e bea n s a nd spices. Cont i n u e the recipe as d i rected, sta rts to brow n . Conti n u e the rest o f the coo k i n g p rocess
sti rri ng wel l to eve n ly m ix a l l the i ng redients. a s d i rected .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sa u te Mustard Seeds Chop the Toma toes

• M u stard seeds tend to pop
when heated i n hot oil.
• Be ca reful a n d m a ke s u re
that the oil is warm, not
boi l i ng hot.
• To va ry the recipe a bit,
substitute c u m i n or corian­
der seeds for the m u sta rd
seeds.
• Do not chop the tomatoes
too fi ne, or they w i l l break
down com p l etely w h i l e
coo king.
• The idea of this d i s h i s to
have c h u n ks of tomato vis­
i b l e throug h the rice, so be
sure to rou g h ly chop them
i nto good-size pieces.

1 79
 LEMO N RIC E
A fresh , bright , and fragrant rice dish with a hint of lemon flavor

Le mon rice is a c o m m o n featu re on m a ny south I nd i a n ta b l es I often serve t h i s rice d i s h a lo n g s i d e a n a r ray of kebabs o r

a ro u n d d i n n e rtime. More often t h a n not, it m a kes use of l eft­ g r i l led c h icke n . The fresh l e m o n flavor t h a t resonates from
over rice. The rice is l ig htly sauteed with a d a s h of c h i l ies a n d the rice b ri g hte n s u p the smoki ness of the c h icke n a n d pa i rs
spices, a nd topped with cru nchy pea n uts a n d fresh l e m o n perfectly with it. You can a l so serve t h i s rice the tra d ition a l
j u ice. way-by itself, with a d o l l o p o f c h utney. Yield: Serves 3-4

Lemon Rice

<...!:>
:z: lttgrediettts:
1-1
:::::i.i:::
0
0
2 tablespoot1s vegetable oil
u
:z: 1 teaspoo" cul\tit1 seeds
<(
1-1
Cl 5-6 fresh curry leaves
:z:
1-1
1 l\tediul\t ot1iot1, fit1ely chopped
:::::i.i:::
u
<( 1/2 teaspoo" red chili powder
:z:
:::::i.i::: 1/1t teaspoo" turl\teric powder

Salt to taste

2 cups cooked basl\tati rice, cooled

2 tablespoot1s fresh lel\tot1 Juice

2 tablespoot1s l\tit1ced fresh cilat1tro

• H eat oil in a nonstick wok
and saute c u m i n seeds,
cu rry leaves, a n d onions
u ntil they l i g htly brown.
• Add c h i l i powder, tu rmeric
powder, a n d salt a n d fry for
a few seconds.
• Stir in rice, lemon j u ice, a n d
c i l a ntro a n d stir-fry u ntil
wel l mixed.

1 80
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN e LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Th is recipe works extremely wel l with leftover p l a i n wh ite
rice. lfyou don't have a ny leftover rice on hand when making
this d ish, cook a batch of plain wh ite rice a cou ple of hours
beforehand. You wa nt the rice to be slig htly cold to prevent
it from l u m ping in the pa n, so make s u re to g ive it plenty of
extra ti me to cool and come to room tem perature.
To make a perfect batch of plain wh ite basmati rice, use a
ratio of 2:1 , twice the a mo u nt of l i q u id than that of the rice,
and let it come to a slow boi l u ntil the rice g rains are ten­
der. Once a l l the water has evaporated, the rice should be
cooked to perfection. Fl uff the g ra i n s with a fork and serve
i m m ediately.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Fry the Onions Juice the Lemon

• Try n ot to fry the onions too
much; otherwise, they wi l l
ta ke away from t h e flavor of
the lemon j u i ce.
• The onions should be ten­
der and o n ly s l i g htly brown
along the edges.
• This way they wi l l i m pa rt
their sweetness a n d
c o m b i n e wel l w i t h the tart
lemon flavor.
• If you fi n d it h a rd to
squeeze j uice from a lemon,
sim ply pop it i n the m icro­
wave for a bout 30 seconds.
• Taste the rice after a d d i n g
the l e m o n j u ice.
• The flavor should be d i s­
tinct and fresh, so add more
j u i ce if you wish.

18 1
M IXE D V EG ETA B LE PI LA F
A tasty and nutritious one-pot meal that 's quick and simple
to prepare
Often when I'm p ressed for t i m e after a l o n g, b u sy d ay, I l oo k Th is rec i pe is a won d e rfu l way to u se u p a ny leftover vege­
for a one-pot mea l t h a t wi l l n ot o n l y be a b reeze t o g e t from ta b l e s you may have i n you r fri d g e or freezer. D u ring s u m m e r,
stove to ta b l e, but a l so somet h i n g that wi l l comfort m e after I l ove va ryi n g the vegeta bles to i nc l u d e d ifferent colors a nd
a h a rd d ay's work. And a we l l- ro u nded pi laf can d efi n itely d o textu res, whereas d u ri n g colder wi nter d ays, rob u st s q u ashes
t h a t for you . P i lafs a re flavorfu l rice d ishes cooked i n a ro matic a n d root vegeta bles d o m i n ate i n flavor. Yield: Serves 3-4
broth with a m ix of m eat, bea n s, or vegeta b l es.

Mixed Vegetable Pilaf

lt1grediettts :

2 tablespoo"s vegetable oil

1 teaspoo" cuttt i " seeds

1 ci""attto " stick

1 ttte diuttt o"lo", thl"IY sliced

1 large carrot peeled a"d diced

1 large zucchl"i, diced

1 cup froze" peas, thawed

j9/4 cups of water

2 cups basttt ati rice, washed a"d dral"ed

Salt to taste
• H eat o i l in a nonstick pan
a n d sa ute cumin seeds,
cinnamon stick, onions,
carrots, a n d zucchi n i unti l
tender.
• Add water, rice, and salt a n d
cook covered u ntil rice is
tender a n d all the water has
eva porated.

• Add peas a n d stir-fry for

3-4 m i n utes.

182
 • • • • • • • • • • • • GREEN e LIGHT · · · · · · · · · · • • •

• • • • RE C I P E VARIAT I O N • • • •
Chickpeas a n d Vegeta ble Pi laf: To g ive t h i s d i s h a
n o n -vegeta ria n twi st, fo l l ow the rec i pe as d i rected,
a d d i n g 1 c h o p ped bo n e l ess c h i c ke n breast a l o n g with
the o n i o n s a n d c a r rots. Fry the c h i c ke n a nd vegeta bles
8- 1 0 m i n utes u nt i l the c h i c ke n is cooked th ro u g h a n d
a l l its m o i st u re h a s eva po rated . Conti n u e the re m a i n d e r
o f the coo k i n g p rocess a s d i rected i n the reci pe.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
You can keep a ny leftovers of this pilaf i n the freezer to
save for a later date. To do so, sim ply store the rice i n
tig htly seal ed freezer-friend ly contai ners a n d pop them
i n the freezer. When you are ready to serve, thaw the rice
on the counter for a couple of hours and heat it in the
microwave to warm com pletely throug h .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Vegetables Cook the Vegetables

• Chop the vegeta bles i nto
s m a l l pieces of s i m i l a r size.
Th i s w i l l ensure that they
ta ke a bout the same time
to cook.
• When chopping the zuc­
c h i n i, remove the seeds in
the m i d d l e so the zucc h i n i
doesn't soften too m u c h
w h i l e cooking.
• You can a l so add a cup
of chopped potatoes o r
ca u l iflower.
• Saute the vegetables until
they a re only parti a l ly
coo ked, si nce they w i l l
conti n u e t o c o o k fu rther
with the rice.
• You can use a ny k i n d of
vegetable that is in season
for this dish. J u st be s u re to
avoi d those that brea k o r
m u s h easily while cooki ng,
l i ke eggpla nt.

183
ROTI
Classic Indian bread cooked over a griddle is a perfect
accompaniment to any curry
Roti is a tra d ition a l I nd i a n b read made with whol e-wheat
fl o u r and cooked on a hot i ron g ridd le. U n l i ke most b reads,
roti does not i n c l u d e a ny yea st. Bec a u se it l a c ks extra fl avor,
roti pa i rs perfectly with a ny c u rry, d a l, or vegeta ble d is h , m a k­
i ng it a reg u l a r featu re at every mea l .
I n a modern kitchen, the everyday no nstick fryi n g wo rks
rea l ly wel l to cook roti. The trickiest part is softly pressi n g
d o w n the edges with a t h i c k c l oth t o e n a b l e the a i r pockets
to fi l l up a n d cook t h ro u g h . It does ta kes some practice, but
is not at a l l i m poss i b le to ach ieve. Yield: Serves 3-4

Ro ti

lt1grediet1ts:

1 '/1i: cups whole�wheat flour

Warrtt water as t1eeded

• Knead 1 Vi c u ps fl o u r a n d to avoid them from sticking

enough water t o form a
smooth d o u g h . Set aside
for 20 m i n utes.
• Divide d o u g h into 6 eq ual
balls a n d rol l each ba l l
i nto 6-inch circles, d u sting
lig htly with rem a i n i n g flour
to the su rface.
• Cook in a hot nonstick fry­
ing pan, fl ipping on ce and
pressi n g the sides gently
with a cloth u ntil they bal­
loon up and cook throug h .

1 84
 • • • • • • • • • • • • •
•
GREEN 9 LIGHT • • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • • •
• You can knead a big batch of dough and store it i n the
•
• freezer for later use. This enables you to shorten d i nner-
Masa la Roti: M ix V2 tea s poon eac h of red c h i l i powde r
a n d c u m i n powd er a l o n g w i t h a p i n c h o f salt i nto the : times by already havi ng the dough set and ready for use.
whole wheat flo u r a n d fo l l ow the reci pe a s d i rected . : Let the frozen dough rest and thaw on the countertop at
Serve t h i s with a s i d e of d a l a n d cool ra ita for a s i m p l e, : room tem perature for a bout an hour or two before you
d e l i g htfu l mea l . : a re ready to u se.
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Knead the Dough Cook the Roti

• Always add water bit by • Be s u re t o use wa rm water • It is very i m portant to use a • Use a thick cloth when
bit w h i l e knead i n g to get to form soft d o u g h . nonstick pan a n d heat the pressi n g the sides of the
smooth, fi rm d o u g h . roti throug h completely to roti to prevent you r fi ngers
avoid sticking. from b u rn i ng.

1 85
N AA N
A leavened bread traditionally baked in a clay tandoor oven

U n l i ke the s i m p l e roti, n a a n is p repa red with yea st a n d is often N a a n is best enjoyed fresh a n d wa rm, a nd a ny leftovers can
featu red in a more s peci a l mea l p l a n . N a a n is often served at be eas i l y frozen , wra p ped neatly i n a l u m i n u m fo i l a n d stored
wed d i n g s and other s pecial occasions where the rich food in freezer bags. To serve frozen naa n, wa rm it in a hot oven
served c a l l s for a b read with a meatier textu re. Althou g h without thawi n g u nti l it soften s t h ro u g h . Yield: Serves 3-4
n a a n i s tra d ition a l ly prepared i n a hot c l ay oven ca l led a ta n ­
door, i t i s q u ite poss i ble t o m a ke a version o f it i n a reg u l a r
kitchen ove n .

Naan

h1gredie"ts:

1 teaspoot1 dry it1stat1t yeast

1 teaspoot1 sugar
2/s cup water

2 cups all-purpose flour

2 tablespoot1s yogurt

1 teaspoot1 salt

4 tablespoot1s tMelted butter, divided

• Mix yeast a n d sugar with • Place d o u g h i n a l a rge bowl,

water in a large bowl to
d i ssolve completely. Add
flo u r, yogu rt, salt, a n d 2
tablespoons melted butter
and mix wel l to form a soft
dough.
cover, and let stand in a
warm place for a bout a n
h o u r u n t i l it dou bles i n size.
Punch down the d o u g h a n d
k n e a d again. Divide i nto 8
equal ba l l s a n d set aside.

1 86
 • • • • RE C I P E VARIAT I O NS • • • •

Potato-Stuffed Naan: Boi l 2 med i u m potatoes. Co m bi n e Paneer-Stuffed Naan: Cru m ble 200 g ra m s of fresh pa n eer
V2 teaspoon e a c h o f red c h i l i, c u m i n, a n d a mchoor powders; a n d set a side. In a l a rge n o n stick pan, fry the pa neer with
1 sma l l fi n ely chopped on ion; 1 ta b lespoon fi n ely c hopped V2 teaspoon each of red c h i l i powder, c u m i n powder, a n d
fresh c i l a ntro; a n d a pinch of sa lt. Place a ta b lespoon or two coria nder powder; 1 sma l l fi nely chopped o n ion; 1 ta ble­
of potato fi l l i n g in the m id d l e of stretched d o u g h , a n d bring spoon fi n ely chopped fresh c i l a ntro; a n d a pinch of salt. Set
i n the ends to form a ba l l to conta i n the fi l l i ng . Stretch the aside to cool complete ly. Then fol l ow dough i n structions
dough out a g a i n, and g ri l l a s d i rected . from va riation to the left.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Knead the Dough

• Knead the d o u g h on a
smooth su rface u nti l it
starts to come together a n d
become elastic.
• Flatten and stretch each
bal l of d o u g h by hand to
a bout 6 i nches i n d i a m eter,
a n d place it on the g reased • If you don't have a g r i l l pan, • Be s u re t o g rease t h e p a n
g ri l l u ntil it sta rts to puff u p. you can use a nonstick fry­ wel l with the rem a i n i ng
i n g pan i n stead . butter to keep the naan
• The g r i l l should be buttered from sticking to it.
to avoid sticking. Brush the
top with butter, fl i p, and
cook on the other side.

187
 POTATO-STU FFE D B R EA D
A spiced potato-stuffed bread traditionally known as Alu Paratha

Stuffed I nd i a n b reads a re tra d itiona l ly referred to as pa rathas.
The base is a ve rsion of the c l a ssic roti, a n d the stu ffi n g va r­
ies i n type a nd fiavor, i n c l u d i n g d ifferent k i n d s of meats, veg­
eta b les, and spices. A l u Pa ratha, a potato-stuffed version, is a
c l a ssic bru nch ite m i n m a ny I nd i a n homes.
Si nce they ta ke some t i m e to p repa re, I l i ke to m a ke a n extra
batch to freeze for late r. You can h a lf-cook the parathas, then
wrap them i n a l u m i n u m foi l a n d put them freezer bag s once
they have c o m p l etely cooled. When you're ready to se rve,
s i m ply thaw them a nd fry them u nt i l they have coo ked
th ro u g h . These a re best e njoyed wa rm se rved with a side of
c h utney or ra ita. Yield: Serves 3-4

Potato-Stuffed Bread

lo!:>
z lttgrediet1fs:
1--1
�
0
0
2 ttte diuttt potatoes, boiled at1d ttt a shed
u
z 1 teaspoot1 ttt i t1ced fresh cilat1tro
<(
1--1
Cl 1 teaspoot1 ttt i t1ced greet1 chilies
z
1--1
1/1r teaspoot1 red chili powder
�
u
<( Salt to taste
z
� 2 cups whole�wheat flour

Water; as t1eeded

3 tablespoot1s tttelted butter

• Mix potatoes, cila ntro, a tablespoon of potato mix­

g reen c h i l i es, c h i l i powder,
a n d salt and set aside.
• Form a smooth dough with
flour and water and set
aside for 20 m i n utes.
• Divide dough into 8 eq ual
balls. Roll out each ball i nto a
small circle and place about
ture in the center. Ci nch the
ends of the circle together
and form into a bal l .
• Roll t h e balls i nto 6-i nch
circles. Fry i n a heated
g reased pan, brush i n g the
tops with butter to brown,
a n d fli p p i n g to cook on
both sides.

188
• • • • • • • • • • • • GREEN 9 LIGHT · · · · · · · · · · · · ·
Make a big batch of stuffed parathas to freeze for later.
Once you rol l out and fi l l the bread, lig htly cook them
i n a pa n, adding very l ittle butter. You want the bread to
be partially cooked so that it wi l l reta i n its shape in the
freezer. Place the parathas between layers of parchment
paper and freeze i n a tig htly sea led freezer bag. When
ready to serve, thaw the pa rathas in the fridge for two
hou rs and then fry them with butter u ntil cooked.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • RE C I P E VARIAT I O N • • • •
Pa neer-Stuffed Bread: C ru m b l e 200 g ra m s of fresh
pa neer a nd set a s i d e. In a l a rg e n o n stick pa n , fry the
pa neer with V2 tea s poon each of red c h i l i powd er, c u m i n
powd e r, a nd coria n d e r powd er; 1 s ma l l fi n ely c h o p ped
o n i o n ; 1 ta b l es poon fi ne l y c h o pped fresh c i l a ntro; a nd
a p i n c h of salt. Fo l low the reci pe as d i rected, u s i n g the
pa neer fi l l i ng i n stead of the potato .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Stuffing

• Let the potatoes cool com­ • Mash the potatoes thor­ • Be s u re to sea l the edges • To m a ke this recipe kid­
pletely before mixing the oug h ly to make it easy to completely after a d d i n g the friend ly, s i m ply omit the
i n g redients for the stuffi ng. rol l out the parathas once potato m ixtu re so that the g reen c h i l ies.
they have been fi l led. fi l l i ng does not ooze out.

189
 D E E P- FRI E D B R EA D
A crispy deep-fried bread that 's soft and fluffy on the inside

Puris a re traditiona l ly a bru nch item but a re a l so com mo n ly
found on celebratory menus. A c lassic acco m pa n i ment to
p u ris is a potato cu rry or a chickpea d i s h cal led C h a na Masa l a .
Pu ris a re best served fres h out o f the o i l , w h i l e they a re
sti l l wa rm a nd c ri sp. N owadays, h oweve r, when everyon e i s
pressed for time, it can b e d iffi c u lt t o serve the p u ris i n d ividu­
a l ly as soon a s each i s done. I u s u a l ly p lace them on a l a rg e
ba k i n g s h eet i n a w a r m oven t o keep t h e m fresh a n d crisp
u ntil I'm ready to serve everyon e at o nce. Yield: Serves 3-4

Deep-Fried Bread

t..:::>
z lt1grediet1ts:
1-4
::::..i:::
0
0
2 cups all-purpose flour
u
z 1I2 teaspoot1 salt
<(
1-4
0 2 tablespoot1s tttelted butter
z
1-4
Water, as t1eeded
::::..i:::
u
<( Oil, for deep-fryit1g
z
::::..i:::

• Mix flo u r with sa lt a n d but- • Heat enoug h o i l in a wok for

ter a n d knead with water to
form i nto a smooth d o u g h .
Set aside for 2 0 m i n utes.
• Divide d o u g h i nto 1 2 eq u a l
ba l l s a n d rol l o u t e a c h ba l l
i nto t h i n ci rcu l a r d i scs.
deep-frying a n d slowly add
one d i sc. F r y u ntil it puffs u p
and turns golden on both
sides, fl i p p i n g once.
• Stra i n on paper towels a n d
serve wa rm.

190
 • • • • RE C I P E VARIAT I O N S • • • •

Potato-Stuffed Fried Bread : Boi l 2 m ed i u m potatoes. Pa neer-Stuffed Fried Bread: C ru m b l e 200 g ra m s of

Com b i ne V2 tea s poon each of red c h i l i, c u m i n , a nd a m­ fres h p a n ee r a nd set aside. I n a l a rg e n o n st i c k pa n , fry the
choor powd ers; 1 sma l l fi ne l y c h o pped o n i o n ; 1 ta b l e­ pa neer with Y2 tea s poon each of red c h i l i powd e r, c u m i n
s poon fi ne l y chopped fres h c i l a ntro; a nd a p i n c h of sa lt. powde r, a nd coria n d e r powder; 1 s ma l l fi n ely c h o p ped
When d o u g h i s ready, place a ta b l espoon or two of potato o n io n ; 1 ta b l es poon fi n ely c h o p ped fresh c i l a ntro; a n d a
fi l l i ng in the m i d d l e a n d bri n g in the e n d s to form a ba l l to p i n c h of sa lt. Fol l ow the d o u g h i n structions from variation
conta i n fi l l i ng . Rol l out d o u g h a g a i n , a n d fry as d i rected . to the left.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Roll ou t the Dough

• Roll out the d o u g h i nto t h i n
d i scs so t h a t they easily p u ff
u p i n the hot o i l .
• Add i n g b utter t o the d o u g h
helps t o eas i ly rol l it o u t
without the n eed for extra
fl o u r.
• Never deep-fry more
than one p u ri at a time to
prevent overcrowd i n g i n
t h e wok.
• To test if the oil is hot
enoug h, th row in a pinch
of the d o u g h . If it sta rts to
sizzle a n d float to the top
i mmediately, the oil i s ready
for fryi ng.

191
 S EM O LI NA PAN CA K ES
A fancy, savory twist on the regular breakfast version

Sem o l i n a panca kes, a l so known as c h i l l a s, a re traditio n a l ly
se rved as a l ig h t eve n i n g snack with c h u tn eys. Howeve r, I
l i ke to se rve t h i s savory version for b r u n c h as a c h a n g e from
the reg u l a r sweet tlo u r pa ncakes. The sem o l i n a g ives a g ra i ny
textu re to the pa ncakes and pa i rs won d e rfu l ly with a ta ngy
ch utney.
You ca n o m it the g reen c h i l ies to m a ke the pa n ca kes more
kid-friend ly. Serve them with a variety of ch utneys or a l ig ht
c u rry for a s i m ple, d e l icious d i n ne r. Any l eftovers keep rea l ly
wel l, a n d a re g reat for l u nch the n ext day. Yield: Serves 3-4

Semolina Pancakes

�
z: htgredietds:
1--t
�
0
0
1 cup setnoliraa
u
z: 2 cups water
<(
1--t
0 1 stnall oraiora, iiraely chopped
z:
1--t 1 greera chili, tniraced
�
u
<( 1/+ teaspoora red chili powder
z:
� 1/2 teaspoora salt

1 /+ cup vegetable oil

• Mix semo l i na a n d water • Gently pou r a ladlefu l of

and let sit for 45 m i n utes.
Sti r to blend wel l i nto a
smooth batter.
• Sti r onions, g reen c h i l ies,
c h i l i powder, a n d salt into
the batter.
batter i nto a l i g htly greased
nonstick pan. Once the pan­
cake starts to turn o pa q u e,
fl i p and cook on the other
side, a d d i n g d rops of oil as
necessa ry.

1 92
 • • • • RE C I P E VARIATI O NS • • • •

Sweet S e m o l i n a Panca kes: You c a n m a ke a sweet ver­ Sem o l i n a Panca kes w i t h Egg: M a ke pa n c a kes a s d i rect­
sion of t h i s reci pe by o m itt i n g the o n i o n s, s a l t, a nd s pi ces ed a n d wrap i n foi l to keep wa rm. Beat 2 eggs with 1 fi nely
and a d d i n g 2 ta b l espoo n s of s u g a r and a few d ro p s of c h op ped g reen c h i l i, 1 ta b l espoon fi ne l y c h o p ped c i l a n ­
p u re va n i l l a extract to t h e batter. Fol l ow the reci pe a s d i­ t ro, 1,4 tea spoon c u m i n powde r, a n d a p i n c h of sa lt. H e a t 2
rected . S erve with c h opped fres h fru its l i ke strawberries, ta b l es poo n s of o i l i n a pa n , a d d egg m ixtu re, a n d scra m bl e
m a n goes, o r ba n a n a s . u nt i l cooked. Top eac h with a ta b l es poon o f scra m bl ed
egg s a n d a d o l l o p of m a n g o c h utney.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Let the Ba tter Sit

• The batter w i l l thicken
once it has sat for severa l
m i n utes.
• Be s u re to mix the batter
wel l so that the semo l i n a
is wel l blended w i t h the
water.
• The batter w i l l not spread
easily when added to the
hot pan, so u se the back
of the ladle to spread it as
much as you ca n without
brea king the pancake.
• These pancakes are best
enjoyed warm with a side
of tangy ch utney a n d a re
perfect for brunch or a l i g ht
d i n ner.

193
 B E ET RAITA
Beets add a dash of pink to the classic Indian yogurt dip

I n I nd ia, a raita is ofte n se rved with a mea l of c u rries to cut
down on the heat l evel of the food. S i n ce ra itas a re g e n e ra l ly
served cold, the cool c rea m i ness of the yog u rt h e l ps l essen
the s pice i m pact o n the pa late. There a re m a ny vers i o n s of
the c l a ssic ra ita, each sta rti n g with a base of s m ooth, c rea my
yog u rt.
Beets a re a wo nderfu l way to m a ke somet h i n g as s i m p l e as
a yog u rt dip look exotic by adding a strong d a s h of color. The
s u btle fiavor of the beets a l so does not overpower the fiavors
of a ny d i s h it may be served with. Try t h i s s i m pl e ra ita as a d i p
fo r c racke rs o r a s a s i d e with a p i laf. Yield: Serves 2-3

Beet Raita

(...!:>
z
1-1
:::i.:::
0
0
1 cup plaitt yogurt beatett utttil sttt o oth
u
z 2 ttte dluttt beets, fittely grated
<(
1-1
Q 2 tablespootts ttt i ttced fresh ttt i ttt
z
1-1
Salt, to taste
:::i.:::
u
<( Pittch of red chili powder
z
:::i.::: 1 /+ teaspoott cuttt i tt powder

• Mix a l l the i n g redients • Serve cold.

together in a large bowl.

1 94
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Ra ita should always be made i m med iately before serving to The beet's deep p i n k color ca n sta i n you r hands, so to be on
enjoy it at its best. Keeping raita in the fridge for a long time the safe side, u se plastic kitchen gloves when handling them.
ca n d a m pen the flavor a nd extract the moisture from the You can add the grated beets to the yog u rt right before serv­
yog u rt. Also, when using fresh herbs l i ke m i nt, it is always best i ng a nd gently fold them in so they do not colorize the yog u rt
to add them to the d i s h at the very last moment. completely. •
•
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Gra te the Beets Mince the Min t

• Use plastic g l oves when • The color of the beets • M i nt turns brown q u ickly • The coo lness of the yog u rt
working with beets to avoid w i l l turn the yog u rt deep once chopped, so m a ke this and m i nt m a kes this a n ice
sta i n i ng you r fi n gers and p i n k, making for a n ice d i s h as soon as you're ready acco m pa n i ment to any
nai ls. presentation. to serve. spicy cu rry d i s h .

• As a n a lternative, use
g rated carrots i n stead of
beets.

195
MAN G O & M I NT C H UTN EV
Robust mint and sweet mangoes come together in this chutney
to tantalize your palate
I nd i a n c u i s i ne is known for its strong, rob u st fl avors, a n d there
is no better way fo r t h i s to come t h ro u g h t h a n i n a c h utney.
C h utneys sta rted out as a way to m a ke u se of leftover i n g re­
d i e nts that cou ld not fi nd their way i nto the p reparation of
the main mea l . In most cases, c h utneys a re p repared fresh,
to be con s u med i m mediately; however, there a re m a ny
va rieties that keep fa i rl y we l l for a c o u p l e of d ays when stored
in an a i rtight j a r in the fridge. There wa s a time when I o n l y
u sed t h i s ch utney a s a d i p with fi nger foods l i ke sa mosas o r
c h icken n u ggets. T h e n one day, i n a s u d d e n bout o f c u riosity,
I decided to top a scoop of va n i l l a ice crea m with it a n d n ever
looked back. Yield: Serves 3-4

Mango and Min t Ch u tney

1 large ripe ttt a ttgo, peeled attd chopped

S - 1 0 fresh ttt i ttt leaves

1 tablespoott sugar

2 tablespootts fresh lettto tt Juice

Pittch of salt

• Blend a l l the i n g redients • Serve cold.

together i n a food proces-
sor or blender u ntil smooth.

1 96
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREfN 9 L IGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

You ca n keep a ny leftovers of this ch utney i n the fridge, Ma ngoes a re one of the most popular fruits in I nd ia, and
stored in an airtight conta i ner. It should keep wel l for 2 or 3 it is no su rprise that I nd i a n cuisine makes use of them i n
days, but it is best enjoyed eaten fresh, as soon as it is made. very creative ways. Th is reci pe is a g reat accompa n i ment to
The leftovers can be used as a marinade for gril led fish or most deep-fried fi nger foods, as wel l as making a n ice addi­
shrimp. You can also use this chutney as a sa lad d ress i ng by tion to a spicy cu rry mea l. You ca n use a ny kind of mangoes
th i n n i ng it down with a bit of water. that a re in season-just make sure they a re wel l ri pened to
get a n i ntense sweet flavor.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Mango Blend the Ingredien ts

• To get the most out of a
mango, fi rst cut throug h
its wider sides vertica l ly a s
close t o t h e pit as possible.
• Then, with a paring knife,
slice out the rem a i n i n g
flesh a long the edges of
the pit.
• This ch utney should have
a bala nced sweet a n d ta rt
flavor.
• If you r mango lacks i n
sweetness, i n crease the
a mo u nt of sugar a bit.
• The consistency of this
ch utney should be l i ke that
of a d i pping sauce.
• If you find that the chutney
has tu rned out too thick for
you r l i ki ng, s i mply add a
ta blespoon or two of water
to t h i n it down.

1 97
TO MATO C H UTN EY
Fresh tomatoes are cooked down to create a flavorful spicy
and sweet chutney
I l ove m a k i n g a big batch of t h i s c h utney d u ri n g the s u m­ When m a k i n g a big batch , store it i n a i rtight g l ass j a rs i n the
mer months when tom atoes a re at their peak. When cooked fri d g e, where it w i l l stay fresh for a bout a wee k. You ca n a l so
s l owly, fresh ripe tomatoes re lease a won d e rfu l sweetness freeze a batch for a cou pl e of months. This c h utney m a kes
that blends rea l ly wel l with the c h u tney's s p i ces. Refra i n from a g reat accom pa n i ment to the stuffed I nd i a n bread s ca l led
u s i n g ca n ned tomatoes to m a ke t h i s c h utney, as the true fla­ pa rathas, o r served a l on g s ide a s i m ple dal. Yield: Serves 3-4
vor of fresh tomatoes ca n n ever be i m itated.

Toma to Ch u tney

lt1grediet1ts:

1 teaspoott cookittg oil

1 teaspoott 1ttustard seeds

1 teaspoott cu1ttl t1 seeds

2 garlic cloves. 1t1it1ced

�-+ fresh curry leaves

2 large to1tt atoes, chopped

11.. teaspoott red chili powder

11.. teaspoott tur1t1eric powder

Salt to taste

• H eat oil in a n onstick pan • Add tomatoes a n d spice

a n d saute m u stard a n d powders a n d c o o k over low
c u m i n seeds u ntil they sta rt heat u ntil tomatoes soften
to sizzle. a n d p u l p. Seaso n with salt
and serve wa rm.
• Add garlic a n d cu rry leaves
and fry for a few seconds
u ntil frag ra nt.

1 98
 • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • •
•
• • • • RE C I P E VARIAT I O N • • • • •
You can make a big batch of this ch utney d u ring the sum- •
Th is is a fa i rl y m i l d c h utney, but yo u ca n add a n extra mer when tomatoes a re at their best, and freeze it to use :
dose of h eat by fry i n g 2-3 c h o pped fres h g reen c h i l ies throug hout the year. To do so, sim ply store the ch utney i n :
a l o n g with the tomatoes. As the to matoes s i m m er, the tightly sealed freezer-friendly contai ners and pop them :
heat from the g reen c h i l ies wi l l penetrate t h ro u g h the in the freezer. When you a re ready to serve, let the chut- :
c h u tn ey, g iv i n g it a n added dash of s p i ce. ney thaw on the cou nter for a cou ple of hou rs, then heat :
it in the m icrowave to wa rm completely through. :
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sa u te the Curry Lea ves Cook the Toma toes

• Cu rry leaves g ive a wonder­ • Be ca refu l not to let them • The tomatoes n eed to cook • You can add a bit of water
fu l punch of flavor to this turn too dark to avoi d bu rn­ d own to a p u l p to give this if the tomatoes a re too fi r m
chutney. in g, which will leave a bitter ch utney a thick consistency. t o p u l p on t h e i r own.
aftertaste.

199
 CI LA NTRO C H UTN EY
Fresh cilantro infused in yogurt makes for a finger-licking delight

Fresh c i l a ntro has a won d e rfu l ly m i l d yet a romatic fi avor to
it, a n d when pa i red with p l a i n yog u rt, m a kes a won d e rfu l
d i p. Tra d itional ly, you wi l l often see t h i s c h utney served with
a pl ate of l a m b b i rya n i , a spicy rice casserole fa m o u s fo r its
exotic b l e nd of fiavors.
I l ove to serve t h i s c h utney with sa mosas stra i g ht from the
oven . The cool c h utney and the warm sa mosas co m b i ne for
a won d e rfu l m ix of textu res. You should m a ke t h i s c h utney
i m med iately before you p l a n to se rve it, a n d a l so co n s u m e it
rig ht away. Yog u rt-based c h utneys d on't keep we l l if stored
for a ny length of t i m e a n d wi l l lose t h e i r fresh fiavor. Yield:
Serves 3-4

Cilan tro Ch u tney

(.!)
z h1grediet1ts:
1--1
�
0
0
2 cups chopped fresh cllatttro
u
z 1- 1 0 fresh tMittt leaves
<(
1--1
Q 1 greett chili, roughly chopped
z
1--1
1 cup plaitt yogurt, beatett
�
u
<( 2 tablespootts fresh letMott Juice
z
� 1 /.+ teaspoott cutMitt powder

Salt, to taste

• Mix a l l the i n g red ients • Serve cold.

together in a blender
or food processor u ntil
smooth.

200
• • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

You can use this ch utney as a spread o n toast or m ixed with
warm pasta as a pesto. S i n ce cila ntro starts to da rken and
turn brown when kept i n contact with moisture, this ch ut­
n ey wi l l start to lose its robust g reen color if kept out for too
long. Though it's best to enjoy th i s ch utney fresh, if you have
a ny leftovers, you ca n keep it in the fridge for a day or two,
stored in an a i rtight conta i ner. • cou ntry, it i s as d iverse in flavor as the n u m ber of
•
• •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
C h utneys can be classified i n two basic catego­
ries. The fresh, those that a re blended with fresh
i ng redients a nd s pices a nd req u i re n o cooking,
and the cooked c h utneys, those s i m mered over a
low heat ti l l the flavors a re blended. While c h utney
is enjoyed i n a l most every home th roughout the
hands that m a ke it every day.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Chop the Cilan tro Blend the Ingredien ts

• Avoid u s i n g the stems of • When selecting c i l a ntro, • Si nce yog u rt doesn't keep • For best res u lts, use p l a i n
the leaves since they w i l l look for a bunch that is wel l for long, make this Greek yog u rt. However, a 2
i m pa rt a s l i g htly bitter taste. as fresh as possible a n d ch utney as close to servi ng percent or fat-free version
vibra ntly g reen. time as possi ble. wi l l a l so work q u ite wel l.

201
S PIC E D TO M ATO RAITA
Fresh tomatoes and verdant cilantro come together to jaz z up
plain yogurt
Th is ve rsion of raita is a s i m p l e I nd i a n h o m emade way to Pa i r t h i s raita with a mea l that con sists of a rich c u rry or lentil
serve u p a q u ic k s a l a d . I n most I nd i a n homes, a raita is ofte n dish or a hea rty p i l af. It a l so goes g reat with the stuffed I nd i a n
made with a va riety of vegeta bles a n d s pices. Tom atoes add b reads c a l led pa rathas. Yield: Serves 3-4
a s u btle sweetness to the plain yog u rt a nd g ive it m uch­
needed textu re.

Spiced Toma to Raita

lngrediet1ts:

1 cup plaltt yogurt beatett

1 large totMato, fttely chopped

2 tablespootts tMittced fresh cilatttro

1 /+ teaspoott cutMitt p·owder

Pittch of red chill powder

Salt, to taste

• M i x a l l the i n g red ients • Serve cold.

together in a l a rge bowl.

202
 • • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • •

• • • • RE C I P E VARIAT I O N • • • •
Always enjoy raita i m med iately after prepa ring it to enjoy
•
M ixed Salad Ra ita : To g ive t h i s ra ita m o re body a n d it at its best. Keeping raita in the fridge for a long time ca n
:
textu re, fo l l ow the rec i pe as d i rected a n d add 2 ta b l e­ extract the moistu re from the yog u rt a nd dampen the fla­
:
s poo n s fi n e l y m i n ed o n ion a nd 1,4 c u p fi n e l y c h o p ped vor. Also, when using fresh herbs l i ke m i nt, it is always best
:
• c u c u m bers. Th is wil l t h e g ive the ra ita a bu rst of fresh- to add the m i nt to the dish at the very last moment to pre­
•
• n ess as wel I as add m o re d e pth to the flavor. vent it from wilti ng and losing its fresh robust flavor. •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Toma to Prepare the Raita

• For best resu lts, use a
vine-ripened tomato for its
i ntense flavor.
• If you l i ke you r raita a
bit c h u n kier, deseed the
tom ato before chopping it
and a d d i n g it i n .
• When m ixing the tomato
pieces i nto the yog u rt,
remember that they w i l l
conti n u e t o brea k down
and release their ju ices.
• Prepare this raita i m me­
d iately before servi ng to
avoi d it beco m i n g too t h i n .

203
TAM A RI N D C H UTN EY
This classic sweet and sour chutney is a wonderful accompaniment
to any finger food
Ta m a r i n d ch utney is a c l assic d i p i n I nd i a n c u i s i n e, a n d often
va ries in taste depe n d i n g on the reg i o n . W h i l e the south­
ern pa rt of I n d ia te n d s to m a ke it more sweet t h a n s o u r, the
north prefers t h e i r c h u tneys to be more ta rt. Perso na l ly I p re­
fer m i ne to be a ba l a nce of both sweet and sou r, and with a
to uch of h eat.
If you wa l k the streets of a ny l a rge I n d i a n city, you wi l l see
ven dors sel l i n g crispy fried sa mosas or fritters top ped with
a genero u s a mo u nt of t h i s c h u tn ey. It goes fa i rly wel l with
a nyth i n g deep-fried, a s we l l as m a kes a wo n d e rfu l s p read
for sa n dwiches. Th i s c h utney stores rea l ly wel l for a cou p l e of
weeks in the fridge. Yield: Serves 3-4

Tamarind Ch u tney

lt1grediet1ts:

1 cup tattt a rittd pulp

2 tablespoons sugar

11+ teaspoon red chili powder

1/2 teaspoon cuttt i n powder

• Simmer a l l the i n g redients • Serve wa rm or cold.

i n a nonstick pan for a
co u p l e of m i n utes u nti l the
m ixtu re sta rts to thicken
l i ke syru p.

2 04
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • GREEN 9 LIGHT • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Ta marind is widely u sed in many I ndian reci pes as a sou r­ tamarind concentrate as a su bstitute. Ta marind concen­
ing agent. While traditional ly reci pes often cal l for tamarind trate can be found in s ma l l jars at eth n ic stores, a nd it keeps
j u ice, which is made by soaking d ried tamari nd i n hot water wel l stored in the fridge for a cou ple of weeks.
and releasing its p u l p, you can easily use store-bought
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Tamarind Simmer the Ch u tney

• Ta marind is often sold i n • Break it up with a fork to • The consistency of this • This ch utney ca n be stored
eth n i c stores d ried, i n the release a ny seeds, strain, chutney should be more in a clean g lass jar in the
form of blocks. and reserve the clear p u l p. l i ke that of a sauce. fridge for u p to 3 weeks.

• To prepare ta mari n d p u l p, • If it sta rts to get too thick,

soa k 2 tablespoons of ta ma­ add a ta blespoon or two of
rind i n 1 V2 c u ps of hot water water to th i n it down.
for about an h o u r.

205
 COCO N UT A LM O N D FU DG E
Condensed milk simplifies and quickens this traditional
celebratory sweet
Festiva l s i n I nd i a a re cel e b rated with m u c h g a i ety a n d Wh i l e these days a l most everyo ne s i m p ly m a kes a stop at the
oom p h that i n c l udes a w i d e a rray o f colors, l i g hts, a nd food. l oca l ba kery to buy t hese sweets, trad itio n a l l y they were ca re­
D u r i n g these cel e b ratory t i m es, sweets and desserts p l ay a fu l ly made in h uge batches by the lad ies of the h o u se h o l d .
h u g e role i n bri n g i n g fri e n d s a n d fa m i ly together. Boxes of Yield: Serves 6-8
sweets by the p o u n d s a re ge nero u s ly g iven to l oved o nes.

Cocon u t Almond Fudge

<..!:>
:z: l"grediet11's :
1-4
�
0
0
S cups cocot1ut flakes
u
:z: 1 s1t1all cat1 sweetet1ed cot1det1sed 1t1ilk
<(
1-4
Q 1 cup fit1ely crushed al1t1ot1ds
:z:
1-4
�
u
<(
:z:
�

• I n a nonstick pan, heat • Once it is cool enough to

coco n ut and condensed hand le, form the m ixtu re
m i l k, sti rring freq uently i nto golf-bal l-size ba l l s a n d
u nti l all the moisture evapo­ rol l t h e m i n t h e chopped
rates. Set aside to cool. a l monds to coat.

2 06
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

This coco n ut fudge is one of the most com monly sold the cooking time a nd m a kes the recipe q u ic k a n d s i m ple
sweets i n I ndia. I n stead of boi l i ng whole m i l k over l ow to prepa re on sho rt notice. I t's fa irly rich i n flavor, so I'd sug­
heat while consta ntly sti rring it to get the req u i red consis­ gest eati ng it i n moderation-that is, of cou rse, if you can
tency, I s i m ply su bstituted a l l that h a rd work with a can of conta i n you rself.
sweetened condensed m i l k. Th is d rastica lly c uts d own on
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Fudge Prepare the Almonds

• Condensed m i l k can b u rn
q u ickly, so avoid this by
setting the heat to med i u m
a nd stirring con sta ntly.
• Once you notice that the
mixture is firming u p a n d
there is no more moisture
left, turn off heat a n d set
aside to coo l.
• To crush a l monds, rou g h ly • You ca n a l so use a mixt u re
chop them i nto pieces a n d of a l monds a n d cashews for
c r u s h fu rther using a mortar a more sophisticated flavor.
a n d pestle.

2 07
 MA N G O YOG U RT WITH PISTAC H IOS
Sweet mangoes pair with yogurt for a delightful end to any meal

Man goes a re widely considered the k i n g of fru its i n I nd i a .
With the n u merou s va rieties o f m a n g oes ava i l a b l e i n a b u n­
da nce t h roug hout the I nd i a n s u bcontine nt, it is h a rd to fi n d
a reg ion devoid o f i t s o w n version o f a dessert t h a t featu res
this wonderfu l i n g redient.
I l ove to co m bi n e sweet ripe ma ngoes with c rea my yog u rt
for a q u ic k a n d hea lthy treat after a rich mea l . Serve t h i s
c h i l led, a n d y o u wi l l neve r crave t h a t ice-crea m s u ndae aga i n .
Yield: Serves 3-4

Mango Yogurt with Pistachios

<...:>
:z: lt1grediet1fs:
1--1
:::=o::::
0
0
2 large ripe ttt a "goes, chopped
u
:z: 2 tablespoo"s sugar
<(
1--1
0 1 teaspoo" pure va"illa extract
:z:
1--1
2 cups plai" yogurt
:::=o::::
u
<( 1/2 cup chopped pistachios
:z:
:::=o::::

• Blend ma ngoes with sugar • Top with pistach ios a n d

a n d van i l l a to a smooth serve cold.
p u l p.

• Fold mango p u l p with

yog u rt u nti l wel l m ixed.

208
 • • • • RE C I P E VARIATI O NS • • • •

Peach-Strawberry Yog u rt: Th i s reci pe c a n be a d a pted Pomegra nate Yog u rt with Al monds: Beat yog u rt with
to i ncorpo rate a n y seaso n a l fru it, i nc l u d i n g peaches a n d s u g a r ti l l s mooth. M ix in Y2 cup of fresh pom e g ra nate ker­
strawberries. Fo l low t h e reci pe b y s u bstituti n g pea c h es fo r n el s a n d top with toasted s l iced a l m o n d s as a g a r n i s h .
t h e m a n g oes, a n d top with c h o pped fresh strawberries a s
a garnish.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Pulp the Mangoes Prepare the Pistachios

• When selecting mangoes,
be s u re to pick those that
smell fresh and a re firm to
the touch.
• To g ive this dessert a
c h u n kier texture, p u l p the
chopped ma ngoes i n a
food processor i n stead of
blend i n g them completely.
• Use u nsalted pistach ios for • Roug h ly chop the pista­
t h i s recipe a n d avoid the ch ios fo r a more rustic look.
sa lted shelled ones.

209
MASA LA C H OCO LATE TRU FFLES
Fragrant cardamom adds a touch of exotic flavor to creamy,
melt-in-your-mouth chocolate truffles
The Mexica n s fou nd g o l d when they decided to p a i r c h oco­
l ate with c h i l ies. Then decades late r, ren owned I nd i a n c hefs
sta rted to experiment with c hocolate, a d d i n g a tou c h of
I nd i a n fl avors a n d spices.
Th is rec i pe was i n s p i red by a box of truffl es I received a s a g ift
from a dea r friend one h o l iday sea s o n . Althou g h it conta i ned
a m ix of exotic-flavored chocol ates, what piq u ed my pa late
was one pa rtic u l a r truffl e that ca rried a h i nt of s pice in it. I
cou l d n ever fi g u re out what the spices were in that perfect
bite I h ad, but I created t h i s reci pe to come a c l ose seco nd
to it. Serve these truffles after a tru ly speci a l mea l with a n ice
c u p of coffee. Yield: Serves 6-8

Masala Chocola te Truffles

h1grediettts:

1 cup creattt

1 1/2 cups settt isweet chocolate chips

2 tablespoot1s sugar

1 teaspoo" cardattt ottt powder

Pit1ch of red chili powder

2 cups grout1d cashews

• I n a nonstick pa n, heat a l l • Form cooled chocol ate i nto

t h e i n g redients except the tiny ba l l s, a bout a ta ble­
g ro u n d cashews, sti rri ng spoon i n measure, and rol l
conti n u o u sly u ntil the i n g ro u n d cashews t o coat.
chocolate melts. Set aside
to com pletely cool for
a cou p l e of hours in the
fridge.

2 10

• • • • RE C I P E VARIAT I O N • • • •
Masa la Chocolate Ta rts: If you 're pressed fo r t i m e or
ca n't bothe r with the h a s s l e of m o l d i ng the c h ocol ate
m ix i nto bite-sized ba l l s, try t h i s i n stea d . Ba ke ready­
made frozen ta rt s h e l l s a ccord i n g to the box i n struc­
t i o n s a nd set a s id e to coo l . Po u r c h ocol ate m ixtu re i nto
each ta rt a nd p l ace in the fri d g e for a few h o u rs to set.
G a r n i s h each ta rt with a toa sted a l m o n d .
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
• • • • • • • • • • • YELLOW LIGHT • • • • • • • • • • • •
•
•
It is best to use semi- or bittersweet chocolate for this rec-
i pe i n stead of reg u lar m i l k c hocolate. The slight bitterness
i m pa rted in the chocolate com plements the robust Aavor
of ca rda mom a nd gives it a wa rm, del icate blend. You can
get creative with the n uts a nd use either crushed a l monds
or pea n uts as well, or a blend of all of them. •
•
• •
• •
• •
• •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cool the Chocola te Prepare the Truffles

• Let the chocolate come to
room tem peratu re before
setting it in the fridge.
• The chocolate wi l l thicken
and fi rm up a bit once it's
cold, a n d this wi l l help you
form the bal ls.
• If the chocolate sta rts to
melt in you r h a n d s w h i l e
rol l i n g, p o p it b a c k i n t h e
fridge for a couple more
m i n utes to cool.
• Contin u e coo l i n g the choc­
olate at reg u l a r i nterva l s so
that it wi l l be easier to form
i nto ba l l s.

211
SA FFRO N -I N FUS E D FRU IT SA LA D
Combine the exotic flavor of saffron with a simple bowl of fruit
to make it extra special
Fruit salad is a wonderfu l way to m ix a va riety of fru its a n d other, s o don't hesitate to m ix t h e m . When i n dou bt, stick to
blend the fl avors together. Add i ng a to u c h o f saffron t o t h i s fru its that g row together in a pa rticu l a r season a n d you wi l l
d i s h h i g h l ig hts the sweetness o f the fru its a n d ta kes it t o a n ever g o wro n g . I l i ke to prepa re the fru its a head o f t i m e a n d
whole new leve l . s e t them i n the fridge t o c h i l l . Yield: Serves 3-4
W h e n selecti n g fru its for a fru it s a l ad, a l ways t h i n k color
a n d textu re. The majo rity of fru its genera l ly g o wel l with each

Saffron -Infused Fruit Salad

l"grediet1fs:

1 1I2 cups water

1 cup sugar

1 teaspoot1 saffrot1 threads

1 cup chopped ttt a t1goes

1 cup chopped cat1taloupe

1 cup grapes

1 cup chopped apples

• H eat water a n d sugar • Mix fru its in a l a rge bowl

together i n a pan u nti l and pou r sugar syru p on
sugar d i ssolves. top to coat wel l .

• Add saffron and boil for • Serve c h i l led.

a nother 2-3 m i n utes.
Set aside and let cool
com pletely.

212
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
•
Saffron is one of the m ost expensive spices on the ma rket. These days, it is read ily ava i lable in most reg u l a r grocery •
•
It usua l ly comes in threads of red or deep orange and i s stores as wel l as many eth n ic stores that s pecial ize i n spices. •
derived from t h e d ried stigma o f a particular crocus. You Saffron keeps wel l for a very long time if stored in a cool, :
wi l l fi nd saffron sold in tiny boxes, and u sua l ly not more dark place in an a i rtight conta i ner. Always buy saffron that :
than a pinch or two is needed to i m pa rt its a romatic flavor is sold in the form of th reads and not a powder. Th i s wi l l :
to a d i sh. ensure that you get the best va l ue for you r money. :
•
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Prepare the Syrup Prepare the Fruits

• Let the syru p come to a fu l l
b o i l t o co mpletely i nfu se
the flavor of the saffron .
• T h e syru p wi l l th icken once
it coo ls, so be careful not to
red uce it too much.
• You ca n use any seasonal
fru its of you r choice.
• Add i ng a variety of fru its
with d ifferent colors wi l l
e n h a nce t h e l o o k and pre­
sentation w h i l e serving.
• Top this with a dollop of
whi pped cream or a scoop
of va n i l l a ice cream, and
garnish with chopped n uts
for an added treat.

213
 S EMO LI NA P U D DI N G
A warm , comforting pudding that 's perfect for a cold winter night

Semo l i na p u d d i n g is a perfect way to e n d a fa b u l o u s m e a l on s i m pl e mea l of c u rry o r d a l with rice. The p u d d i n g wi l l sta rt

cold, wintry n ig hts. The wa rm, c rea my textu re of the p u d d i n g
pa i rs rea l ly wel l w i t h the s u btle flavor o f ca rd a m o m . Trad i­
tiona l ly t h i s p u d d i n g is se rved warmed a n d on s peci a l occa­
s i o n s. H owever, a q u ic k and s i m p le ve rsion l i ke t h i s n eeds no
excuse to prepare o n a ny reg u la r day.
You m ig ht want to se rve a rich dessert l i ke t h i s afte r a
to d ry u p o nce it's cooled, but a q u ic k re heat in the m icro­
wave wi l l b r i n g back its s m ooth, crea my textu re. I f you have
a ny leftovers, store them i n the fridge once the p u d d i n g has
c o m p l etely cool ed down, a n d reheat before servi n g a g a i n . It
should keep wel l for a c o u p l e of days if stored properly. Yield:
Serves 3-4

Semolina Pudding

I.!:>
z Ingredients:
1--1
:::::£
0
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1 cup settto lltta
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z 1 tablespoott tttelted butter
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z
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:::::£
u
<( 1 cup water
z
:::::£ 2 tablespootts chopped pistachios

• Cook sem o l i n a in melted water u nti l s u g a r d i ssolves

butter, stirri ng conti n uously a n d sem o l i n a sta rts to
u nti l it sta rts to brown a n d clu m p.
em its a toasty a roma.
• Top with chopped pista­
• Sprinkle i n sugar a n d ca r­ ch ios and serve wa rm.
d a mom powder a n d sti r i n

214
 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• • • • RE C I P E VARIATI O N • • • •
Whole-Wheat P u d d i n g : A po p u l a r va riation of t h i s
rec i pe i n m a ny I nd ia n h o mes i nvo lves s u bstituti n g the
sem ol i na for fi ne l y g ro u nd w h o l e-wh eat flo u r. Fol l ow
the rec i pe as d i rected u s i n g whol e-wheat fl o u r i n stead,
and g a r n i s h with s l iced a l m o n d s or p i sta c h i os.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Semol i na, a lso sold as sooji at most ethn ic stores,
is made from d u ru m wheat a nd is often used i n
the m a nufacturing o f pasta. It i s a favorite i n I nd i a n
cooking a nd i s widely used as a breakfast item and
for making the popu lar south I nd ia n pa nca kes
cal led dosas.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Toast the Semolina Dissolve the Sugar

• Be ca refu l n ot to let the
sem o l i n a b u rn. Sti r conti n u ­
ously, movi ng it a ro u n d t h e
pan, t o avoid doing so.
• The semol ina w i l l turn a
pale golden color once it i s
toasted.
• Wa it for the s u g a r to d i s­
solve com p l etely i nto the
water a n d semo l i n a a n d for
the water to d ry up before
turning off the heat.
• This pudding i s best
enjoyed warm, and a ny
leftovers ca n be reheated i n
the m icrowave.

215
 M E N U I D EAS
Complementary dish pairings for any menu
Whether yo u a re p l a n n i ng a q u iet n i g ht at h o m e with yo u r fa m i ly or a coc kta i l pa rty for fri e n d s, try these del i c i o u s pa i ri n g s to create
an i n s p i red a n d l i vely men u . Also experiment with different p a i r i n g s of you r own. Re mem ber, an I nd i a n mea l typica l ly i n c l udes ri ce,
a few roti s, a d a l, a n d a veg eta ble acco m pa n ied with some yog u rt, pickle, a n d a l i g ht s a l a d . Go a head a n d be creative.

A Quick and Light Lunch

A perfect mea l to se rve to a s u rpri se g uest

• Spiced Tomato Sou p

• Tu na Cutlets

• Spicy Corn Salad

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Sunday Brunch
A ta sty com b i n ation to serve for bru nch to fa m i l y a n d
friends

• Potato-Stuffed Bread

• Tandoori Ca u l iflower

• Cila ntro C h utney

A Simple Weeknight Dinner

A b a l a n ced fa m i ly mea l for a ny n i g ht of the week

• Everyday Dal

• Potatoes with Peas & C u m i n

• Saffron & Al mond Pi laf

2 16
 Cocktail Party
Fi nger food at its best

• Jalapeno Pa neer Poppers

• Stuffed M u s h room C u ps

• Coco n ut-Crusted S h r i m p

• M a s a l a Chocol ate Truffles

Cold Winter Comforting Meal

Hea rty selections to warm yo u r fa m i ly afte r a day of playing
i n the s n ow

• La m b & Potato Stew

• Creamy Black Lentils

• Ca u l iflower with Peas

• Deep-Fried Bread

Seafood Lovers Meal

Try vi s iti n g you r loca l fi s h ma rket for i n g redients to create t h i s
mea l

• H ot & Sour Fish Stew

• Chili Shrimp

• Sa uteed Cabbage & Carrots

• Lemon Rice

217
 Paneer Lovers Meal
Th is m e n u is g reat way to i ntrod uce pa n eer to fa m i ly a nd
friends

• Pa neer with Peppers & Onions

• Creamy Paneer Cu rry

• Sa uteed Brussels Sprouts

• Rotis

V) Curry Banquet
tj E nterta i n i ng for a l a rg e c rowd ? These banq u et selections a re

� s u re to be crowd p l ea sers
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Cila ntro C hicken Naans
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• La m b & Lentil Stew • Beet Raita

• Eggplant with Yog u rt • Semol i na P u d d in g

• M ixed Vegetable Pi laf

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2 18
M ETRIC CO N V E RSIO N TA B LES
Approximate U . S . Metric E quivalents

Liquid Ingredients

U .S. M EASU RES M ETRIC U.S. M EASU RES M ETRIC

'.4 TSP. 1 .23 ML 2 TBSP. 29.57 ML

!-2 TSP. 2.36 ML 3 TBSP. 44.36 ML

% TSP. 3.70 ML '.4 CU P 59. l S ML
1 TSP. 4.93 ML !-2 CU P 1 1 8.30 M L

l '.4 TSP. 6. 1 6 M L 1 CUP 236.59 ML

l !-2 TSP. 7.39 M L 2 CUPS OR 1 PT. 473. 1 8 ML

1 % TSP. 8.63 ML 3 CUPS 709.77 M L

2 TSP. 9.86 ML 4 CUPS OR 1 QT. 946.36 M L
1 TBSP. 1 4.79 ML 4 QTS. OR 1 GAL. 3.79 L

Dry Ingredients

U.S. M EASU RES M ETRIC U.S. M EASU RES M ETRIC

/'16 OZ. 2 ( 1 .8) G 24A OZ. 80 G

� OZ. 3!-2 (3.5) G 3 OZ. 85 (84.9) G

'.4 0Z. 7 (7. l ) G 3 !-2 0Z. 1 00 G

!-2 0Z. 1 5 ( 1 4.2) G 4 0Z. 1 1 5 ( 1 1 3.2) G

% OZ. 21 (2 1 .3) G 4!-2 0Z. 1 25 G

� OZ. 25 G S '.4 0Z. 1 50 G

1 OZ. 30 (28.3) G 8� 0Z. 250 G

1 % 0Z. 50 G 1 6 0Z. 1 LB. 454 G
2 0Z. 60 (56.6) G l 71s OZ. 1 LIVRE 500 G

2 19
 FI N D I N G R E DI E NTS
There are many resources available to find Indian groceries
The I nternet provides va l u a b l e resou rces for fi nd i ng q ua l ity i n g redients, from a l l d ifferent va rieties of lenti l s a n d rice to h a rd-to-fi nd
flou rs a nd spices. Also try expl o r i n g natu ra l food stores a n d specia lty spice shops to awa ken you r c u l i na ry sen ses.

Online Stores

A pna Baza r
www. a p n a baza rca s h a ndca rry.com
Provides a l a rge ra nge of a uthentic I nd i a n g roceries l i ke bas­
mati rice, d ry fru its, prem i u m spices, s h a n masa l a , s n a c ks, a n d
teas a s wel l as other h o u se h o l d items.

V'I Ethnic F oodsCom pa ny

UJ
� www.eth n icfood sco.com
An o n l i ne g roce ry store that wi l l serve a l l you r spice n eeds.
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o::: I ndia nBlend
www. i n d i a n bl e n d .com
O n l i n e I nd i a n g rocery store that del ivers to you r doo r, cater­
i n g m a i n ly to the U.S. P rod u cts ra nge from everyday pa ntry
essentia l s to s p i ces a nd other g oods.
T he I ndia n F oodStore
www.thei nd ia nfood store.co m
Look for c h utneys, beverages, a n d more at t h i s o n l i n e store
ca rryi n g a fu l l ra nge of I nd i a n foods s u c h as s pices, d a i s, len­
ti l s, rice, flo u rs, a n d packaged snac ks.

I ndia n F oodsCo.
www.i nd ia nfoodsco.com
O n l i ne store that offe rs everyth i n g req u i red for I nd i a n coo k i n g,
i n c l u d i n g s pi ces, pa ntry sta p l e s, a n d coo k i n g e q u i pment.

iShoplndia n
www.ishopi n d i a n .com
A one-stop shop for a l l you r I nd i a n g roceries, ra n g i n g from
pa ntry sta ples l i ke l enti l s, rice, a n d flo u rs to spices a n d pack­
aged s n a c ks.

220
 Finding an Indian Grocery
Store

G aram chai. com

www.ga ra mc h a i .com
Browse g roce ry stores by reg ion in the U.S. A l so ava i l a b l e is a
l isti n g of oth e r on l i ne reta i l e rs.

Pate lBrothe rs
www.pate l b rothers u sa .com
Th is Web s ite del ive rs I n d i a n g roceries, s n ac ks, a nd other
h o u se h o l d ite m s right to you r door.

lndi anf oods gu ide. com

www. i n dia nfoodsg u ide.com
A resou rce for I n d i a n rec i pes, g rocery stores, resta u ra nts, vid­
eos, b i ogs, and a rticles.

T hok alath. com I ndian Res ou rces

www.thoka l a t h .com
Find a n I n d i a n g rocery store near you . Stores l i sted o n t h i s
W e b site stock a l l genera l i n g redients u sed i n I nd i a n coo k i n g
l i ke d a i s, s pi ces, rice, fl o u rs, sweets, a n d more. Some stores
offer fresh vegeta bles.

22 1
 EQU I PM E NT R ESO U RC ES
Find equipment through these outlets to stock your kitchen
Sta rt you r I nd i a n coo k i n g jou rney with a few wel l-chosen p ieces. H e re a re a few p l aces you can s h o p to fi nd the perfect pots, pa n s,
a n d ute n s i l s to stock you r kitc h e n . From Web s ites to cata l o g s to stores, the offeri n g of prod u cts is va st so that you may com pa rison
shop for price a n d q u a l ity.

Web Sites

C hef sCatal og
www.chefscata l og .com
Find a va riety of pots, pa n s, ute n s i l s, cutti n g board s, a nd oth e r
eq u i p ment at t h i s h ig h-end o n l i n e e m po ri u m .

V) C hef s Re sour ce
UJ
� www.chefsresou rce.com
Cutlery, flatware, gadgets, tool s, k n ives, a n d b ra nd s l i ke C u i­
�
� s i n a rt a re feat u red.
0::::

C ooking. com
www.cook i n g .com
Th i s Web s ite offers the best selectio n s of ite m s such a s top­
rated ton g s and herb and s pice too l s. It a l so offers everyth i n g
from books t o DVDs t o a s peci a l kids' coo k i n g section.

G ourmet Sle ut h
www.go u rmets l e uth .com
A va riety of eth n ic cookwa re a s wel l a s s pecialty morta r a n d
pest l e sets c a n be fou n d o n t h i s d iverse s ite. Ta ke t i m e to
b rowse the rec i pes.

I KEA Kit chen

www. i kea.com
Lots of pots, pa n s, cutlery, flatwa re, and s m a l l gadgets ava i l ­
a bl e at afford a b l e prices. T h e Web site a l l ows y o u t o s h o p
q u ickly b y category.
222
Ki tche nStuff Pl us
www.kitc h e n stuffp l u s.com
A s pecia lty kitc h e n store with a va riety of prod u cts ra n g i n g
from pots, p a n s, a n d a pp l ia n ces t o oth e r essenti a l coo k i n g
eq u i pment.

Catalogs

C hef sCa ta log

www.chefscata log.com
Th i s g reat Web site a l so sends out fu l l-col o r cata l o g s that fea­
tu re seaso n a l s pec i a l s a nd m a r kdowns. Order a cata log from
the s ite or ca l l (800) 3 3 8-32 3 2 .

Sur la Ta ble
www.su rlata b l e.com
Bea utifu l ta b l e sett i n g s a nd serv i n g pieces a re the h a l l ma r k
o f t h i s kitc h e n store, cata l og, a n d We b s ite. However, b rowse Stores
the cata l og a n d you'l l fi n d wonderfu l wood s patu l a s a n d Bed, Ba tha nd Be yo nd
ton g s, a s we l l a s oth e r cookwa re esse ntia l s . www.bed batha nd beyond .com
Wa l k i n to o n e of the 900- p l u s locati o n s of this c h a i n and fi n d
a l l t h e essenti a l s i n a wide va riety o f styles a n d price ra nges.

Cra te & Ba rrel

www.cratea n d ba rrel.com
Wide ra n g e of kitc h e n ute n si l s, a pp l ia nces, a n d gadgets ava i l­
a b l e i n a va riety of p rice ra nges a n d desi g n s.

I KEA
www.i kea .com
If you h ave a store nea rby, shop the m a rket section fo r g reat
ideas and va riety of cookwa re a nd ta ble sett i n g s.

W i l l ia m s So nom a
www.wi 1 1 i a m s-son o m a .com
Wide ra nge of kitc h e n ute n s i l s a n d eq u i p ment i n va ried
price ra n ges. Visit the store for sea s o n a l rec i pe ideas a n d
d e m o n strations.

223
 C H E FS & P E RSO N A LITI ES
Instruction , inspiration , and entertainment
Loo k to these pop u l a r i n d ivid u a l s a n d experts for extra tips a n d tra i n i n g . From books to Web sites, each offers t h e i r u n i q u e tech­
n iq ues and ideas on I n d i a n coo k i n g . Try out some of t h e i r rec i pes and even consider a d d i n g a bit of you r own fla i r by fu s i n g you r
fa vorite rec i pes with I nd i a n eleme nts.

A nj u m A nand
www.a nj u ma n a nd .co. u k
U K-based I nd i a n food personal ity, as wel l a s cookbook a uthor
a n d TV c hef, Anj u m A n a n d i s known fo r using fres h, l oca l ,
a n d sea s o n a l produce t o c reate s i m pl e everyd ay reci pes t h a t
a re del icious a n d healthy. Visit her W e b site t o s i g n u p fo r a n
on l i ne n ews l etter a n d fo r a month ly offe r i n g o f rec i pes.
V)

tj A tu l K ochhar
0::::
::J www.bena resresta u ra nt.com/atu 1-koch ha r.a s p
0
Vl Atu l Koc h h a r is known for s p i c i n g u p B ritish m odern d is h es
UJ
o:::: with a d isti n ctive I nd i a n twist. He was tra i ned at the Obe roi
i n Del h i a n d h a s been awa rded the M ic h e l i n Sta r awa rd . Look
for h i s rec i pe d e m o n stratio n s on yo utu be.com .

H ari N ay ak
www.ha ri naya k.com
Voted top I nd i a n c h ef on i n d i a nfoodsg u ide.com, H a ri N aya k
is a n i nternati o n a l l y renowned chef a n d food writer. H i s l at­
est cookbook, Modern Indian Cooking, fea t u res h i s sig natu re
sty l e of coo k i n g u s i n g s i m p l e tec h n iq u es with a n i nfu sion of
g lobal fl avors. H is o n l i n e site offers tips a nd reci pes.

J u lie Sahni
www.j u I iesa h n i .com
Awa rd-wi n n i n g a uthor and TV person a l ity J u l ie Sa h n i has
ea rned the rep utatio n a s "The I nd i a n C u l i n a ry Authority " i n
t h e U.S. S h e offers c u l i n a ry tou rs to I n d i a . Visit h e r Web site for
deta i l s a n d fo r i nformation on her coo k i n g school.

224
M adhur J affre y
One of the most popu l a r food person a l ities, Mad h u r Jaf­
frey is known for her f1 a i r with I n d i a n c u l i n a ry a rt. S h e is the
a uthor of m a ny coo kboo ks, i n c l u d i ng A n Invitation to Indian
Cooking.

P adm a P arv ati L aks hm i

Pad ma La ks h m i i s a we l l- known actress a n d I nd i a n cook­
boo k a uthor. S h e is a reg u la r on Food Network, a p pe a ri n g i n
Padma's Passport a n d as host o f Planet Food, a doc u m enta ry
series. Also l oo k fo r her on B ravo as a host on Top Chef S he
has a passion fo r a l l types of foods a nd is particu l a rly i n te r­
ested i n p u re south I n d i a n c u isi ne.

Sanjeev K apoor
www.sa njeevka poor.com
Sanjeev Ka poor is an I nd i a n celeb rity c h ef widely known for
Suvir Sar an
h i s n u mero u s shows a n d books on I nd i a n coo k i n g . C heck
www.s uvi r.com
out his o n l i ne s ite for a g reat n utritiona l g u ide and i nterest­
Renowned New Yo rk-based I nd i a n resta u ra nt c hef and coo k­
i n g chef recom m endations.
book a uthor S u v i r Sara n is the co-executive chef of Devi, the
75-seat u psca le resta u ra nt i n New Yor k C ity. H e has been fea­
t u red in m a ny we l l -known p u b l icati ons, s u c h as Food & Wine
a n d Bon Appetit. H i s Web site featu res reci pes, s p i ces, a n d
h e l pfu l s h o p p i n g l i n ks.

Tarla Da lal
www.ta rlada l a I .com
Ta rla Da l a l i s a ren owned cookbook a uthor and celebrity
c h ef who teaches the a rt of I nd i a n cooki n g. B rowse her We b
site for rec i pes a n d s peci a l dea ls. Also look i n her boo ks Dais,
Parathas, a n d Curries and Kadhis for m e n u idea s.

Vik as K hanna
www.vkh a n n a .com
Vi kas Khanna i s a New York-based c h ef a n d cookbook a uthor
s peci a l iz i n g i n I nd i a n c u i s i ne. He offers a wide va riety of work­
shops a n d c l a sses at h i s cook i n g school, the San s k rit C u l i n a ry
Arts. Visit h i s on l i ne site fo r rec i pes a nd c h ef t i ps.

225
 W E B SITES, VI D EOS, & BOO KS
General information on Indian cooking
There a re m a ny p l a ces you ca n t u r n to for he l p a n d advice i n the kitc h e n . You ca n fi n d videos, reci pes, a n d l ots of t i ps a n d h i nts
o n l i ne; it's a l most l i ke having a coo k i n g school right in you r h ome.
Prod u ct m a n ufactu rers, books, m a g azi nes, and cata logs can a l so he l p. You ' l l be able to find i nformation a bout prod u cts, m a ny
reci pes, q u ic k coo k i n g ti ps, a n d s peci a l i n g redients a nd too l s.
O n l i ne message boa rds a n d for u m s a re wonderfu l resou rces as wel l . On popu l a r board s, you w i l l g et a n a nswer to you r q u estion
very q u ic kly. Don't be afra id to a s k for h e l p !

Reci peDelights.com
Cooking Web Sites
www.reci pedel ig hts.com
Fro m the basics to the s peci a l ities, the o n l i ne site offers tips
A l l Reci pes.com
o n cooki n g and o n hea lth a nd d ieti n g a s wel l a s a chef's
Al I reci pes.com
c h o ice sectio n .
ta A l l Reci pes, which featu res reader-s u b m itted rec i pes that
� a re rated by m e m be rs, is a rel ia b l e sou rce of q u ic k a n d easy
N DTV Food
::J rec i pes.
0 http://cooks.ndtv.com
V')
LU
0::: Featu res ton s of rec i pes categ orized by reg ion a nd i n g redi­
Food Network
ent to hel p you u ndersta nd I n d i a n coo k i n g i n depth.
www.food n etwo rk.com
Like the TV s h ows, the Web site for the Food N etwo rk is
Vah Reh Vah
packed with i nformation, from rec i pes to tec h n i q u es.
www.va h re hva h .com
A col l ection of rec i pes for some of the most loved and popu­
lar d i shes i n the I n d i a n c u i s i ne.

Instructional Videos

Manjula's Kitchen
www. m a nj u l a s kitc h e n .com
A wonde rfu l col lection of classic home rec i pes deta i l ed i n
step-by-step video tutoria l s .

VideoJug
www.vi deoj u g.com/tag/i nd ia n - reci pes
Ton s of videos that wi l l teac h you how to cook some of the
classic favorites of I nd i a n c u isi ne.

226
 Classic Indian Vegetarian and Grain Cooking, by J u l i e
Sa h n i . Wi l l i a m Morrow Cookboo ks, 1 985
The seco nd vol u me to her fi rst book, Classic Indian Cooking,
offers a com p re h e ns ive look at c l a ssic b l e n d s of cu rry i n the
I nd i a n tradition and fol l ows them with accom pa nyi n g reci­
pes on h ow to i ncorporate each c u rry.

Curried Favors, by M aya Kai ma I. Abbevi l le Press, 2000

A wonderfu l co l l ection of del icious rec i pes from the south­
ern coasta l reg ion of I nd ia .

Indian Home Cooking b y S u v i r S a ra n . C l a rkson Potter, 2004

An exten sive g u ide to rea l I nd i a n food featu ring fresh flavors
a n d practica l advice.

Modern Indian Cooking, by H a ri N aya k. S i lverback Books,

Youtube 2007
www.yo utu be.co m/user/ i n d i a n cooki n g Reci pes that i nt rod uce tra d itional I nd i a n c u i s i ne i n s i m pl ifi ed
A w i d e selection o f videos w i t h step-by-ste p i n structions on forms w h i l e p reserv i n g the d isti n ctive style of coo k i n g from
a va riety of I nd i a n reci pes. each reg i o n .

Quick a n d Easy Indian Cooking, b y Mad h u r Jaffrey. C h ro n i­

Books on Indian Cooking
c l e Books, 2003
A won d e rfu l col lection of some of the most popu l a r a n d
660 Curries, by Rag hava n Iyer. Wo rkman P u b l i s h i ng, 2008
c l assic rec i pes o f I nd i a n c u i s i ne.
A del ecta ble col lection of over 600 rec i pes that wi l l cater to
a ny mood, style, and taste buds.

Anjum 's New Indian, by A nj u m A n a n d . Quad ri l le P u b l i s h i n g

Ltd, 2008
A d e l i g htfu l col l ection of l i g h t modern I n d i a n reci pes for
the b u sy cook. It i n c l udes s u ggesti o n s fo r m e n u s a n d
enterta i n i n g .

Classic Indian Cooking, b y J u l i e Sa h n i . Wi l l i a m Morrow

Cookbooks, 1 980
A thoro u g h and d e l ig htfu l ly i nformati o n a l book on trad i­
tion a l I nd i a n rec i pes and coo k i n g .

227
 I N DIA N CU LTU R E
Entertaining , the Indian kitchen , and the pursuit of cooking
We I nd i a n s a re known for o u r need to treat o u r g uests with try i n g t h e i r h a n d at I nd i a n cooki n g s l owly tu rned i nto a deep

the utmost ca re and generosity, and one c o m m o n way we a l l passion to i m pa rt a s much knowledge a s I co u ld a bout the

seem to ach ieve t h i s i s t h ro u g h o u r food. Food h o l d s a very food a nd c u ltu re. Some of the reci pes on the b l og have been

s peci a l p la ce i n a ny I nd i a n h o u s e h o l d . N o festivity i s com­ passed on from my mom, m a ny of them have been created

plete without a ta b l e laden with colorfu l d i shes e n d to end, by me, and each of them has a story to te l l. L i ke the S h a k­

e n o u g h to p lease a k i n g . ka rpa re made on the morn i n g of Atu l 's a n d my fi rst Diwa l i

It's no wonder t h a t out o f a l l the roo m s i n a home, m a ny (a n I nd i a n festiva l ) together a s a m a rried cou ple, both o f u s

I n d i a n s ta ke the m ost pride i n s h ow i n g you t h e i r kitc h e n s. i n sisti n g that w e had t o sta rt o u r o w n festive tra d itions. O r

� Tru ly, we l ove food, a n d o u r l ife s u rro u n d s it. O u r conversa­ the G o b i M a n c h u ri a n I ma naged t o perfect, tast i n g exactly
u
o:::: tions, no matter h ow they beg i n , a l ways seem to d ivert to l i ke the ones found at h awker sta l l s i n I nd ia . And especia l ly
::::>
�
LJ..J
somet h i n g food-rel ated wit h i n the topic in q u esti o n . A s i m­ the Meatba l l Bi rya n i that I d is hed u p beca use Atu l is not too
o::::
pie wed d i n g a n n o u ncement wou ld a utomatica l ly lead to fo nd of pieces of c h icken with bones in it! Whatever it was, it

the desig n i ng of the m e n u . Even m eeti n g u p with a l o n g lost was cooked and served to pe rfection, and I hope you e njoy

friend wou ld be done over l u nch or d i n ne r, ove r food they re-creati n g these rec i pes for you r l oved o nes as m u c h as I've

cou ld rem i n isce a bout. I fon d ly re mem ber my mom wor k­ e nj oyed c reati n g them for you .

i n g her way th ro u g h a l avish mea l i rres pective of h ow m a ny When I sta rted o u t t o try a nd i m pa rt what I know o f I nd i a n

g uests we were expect i n g . S h e wo u l d a l ways say that it's cooki ng, I had a few t h i n g s i n m i n d t h a t I knew I j u st had to

better to have food left over t h a n let you r g uests leave feel­ ta l k a bo ut. I d id not wa nt to m a ke t h i s a l l a bout the s i m p l icity

i ng u n fu l fi l led. It should be noted that u n l ess you eat ti l l you i n the reci pes, but i n stead, I wa nted to d i sc u ss the essence of

a l most d rop, my mom th i n ks you have n't yet had e n o u g h to I nd i a n food rig ht from the basics. When one t h i n ks of I nd i a n

eat. And so, it i s from her that I h ave i n herited t h i s n eed to food, the fi rst few th i n g s t h a t c o m e t o m i n d defi n itely i n c l ude

cook for my l oved ones a n d feed them ti l l I know they ca n't s p i ce, c u rries, a n d B utte r C h icke n . W h i l e these may some­

be fed a nymore. what p l ay key ro les when i ntrod u c i n g someone to I nd i a n

I sta rted my food b log, Hoo ked on H eat (www.h oo kedon c u i s i ne, it's h a rd t o leave o u t t h e other factors t h a t contrib ute

heat.com), as a n attem pt at s h a r i n g my creativity a n d l ove to the risi n g pop u l a rity of I nd i a n food. With that being said,

of food with everyone. What i n itia l ly beg a n as a food j o u r n a l I l eave you with two of my m ost treas u red reci pes-eq u a l ly

with l ittl e n otes t h a t I hoped wou ld c o m e i n ha ndy t o a nyon e del icious a n d d efi n ite crowd p l easers!

228
BO N US R ECI P ES
Two favorite Indian recipes sure to please

TH E B EITER B UTIER CHICKEN

(m uch lower in fa t)
2 tbsp light cooking oil

1 large red onion, pureed

1 tbsp ginger-garlic paste

2-3 large totMatoes, pureed

1I2 tsp red chili powder

1I2 tsp coriander powder

1 tbsp cashew powder

1I2 tsp dried fenugreek leaves

1 tbsp totMato paste

1 I+ cup plain yogurt beaten

Salt, to taste

6 boneless chicken thighs, cut into 1-inch cubes

Heat oil in deep pan and sa ute o n i o n a nd g i n ge r-g a rl i c paste

ti l l it beg i n s to g ive out o i l . Add tom ato p u ree a nd cook ti l l it
sta rts to d ry and t h i c ke n .

A d d red c h i l i powder, cori a nder powder, ca s h ew powde r,

fen u g reek l eaves, a n d tom ato paste, a n d fry for a m i n ute or
two. Add beaten yog u rt, sti rring we l l to b l e n d i n , a n d a l l ow it
to come to a boil.

Sti r i n sa lt a n d add ch icke n pieces. Cover a n d cook for 1 5-20

m i n utes, ti l l c h icke n ten derizes and cooks th ro u g h .

229
 M EATBALL BI RYANI
2 cups SastMati rice
2 tbsp cooking oil
1 tsp cutMin seeds
2 cups iinely chopped onions
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tsp chopped green chilies
1 cinnatMon stick
2-3 bay leaves
V'l
� 7-S black peppercorns
e:::::
5 7-S cloves
V'l
� 2 cups diced ripe totMatoes
Salt to taste
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garatM tMasala
230
1 tsp cutMin powder
A pinch of saffron
Fresh coriander leaves for garnish
Sliced boiled eggs for garnish (optional)
For the t1teatballs:
21/1r lbs tMinced tMeat Cl use lean ground chicken, but feel free to use
any kind of ground tMeatJ
1 beaten egg
1I2 tsp red chili powder
1 I2 tsp garatM tMasala
1 I2 tsp chopped ginger
1 I2 tsp chopped garlic
Salt to taste
1 tbsp olive oil
2 tbsp bread crutMbs
M ix a l l the i n g redie nts for meatba l l s in a l a rge bowl . M a ke
m ixtu re i nto bite-size ba l l s a n d fry in a l ittle bit of o i l ti l l m eat­
ba l l s a re b rown on a l l sides. Set a side.
Pa rboi l rice and set aside. (Yo u ca n u se a bout 2-3 c u ps of
water to cook 2 c u ps of rice. J u st m a ke s u re the rice is not fu l ly
cooked th ro u g h , or e l se the Bi rya n i wi l l t u r n out m u s hy.)
Heat oil a n d add c u m i n seeds. Add o n io n s, g a r l ic, g i n ge r, a nd
g reen c h i l ies, a n d fry on med i u m-low heat ti l l they sta rt to
brown a bit. Add c i n n a mon, bay leaves, peppercorns, a n d
c l oves, a nd cook for a bout 2 m i n utes.
Add tom atoes, sa lt, c h i l i powder, coria nder powder, g a ra m
masa l a a n d c u m i n powder. Conti n u e t o cook on med i u m
heat ti l l it beg i n s t o d ry u p a nd sta rts t o g ive out oi l . Add
meatba l l s a n d cover a nd cook for 5-6 m i n utes ti l l it forms a
th ick, rich, a nd d ry g ravy base.
I n a n o n stick deep pan, put a l ayer of the m eatba l l g ravy,
without the meatba l l s. N ow add a l ayer of rice, topped with a
l ayer of meatba l l s. Alternate l ayers of g ravy, rice, a n d meatba l l
ti l l everyth i n g i s u sed u p. M a ke s u re that the to pmost laye r
i s rice.
Crush a p i n c h of saffron i nto 2 ta b l espoons of water and m ix
with you r fi n ger ti l l the wate r catches co l o r. Po u r the saffron
wate r ove r the top laye r of rice.
Cover and cook for 1 5 m i n utes on a l ow fla me, without sti r­
r i n g . G a r n i s h with fresh coria nder leaves a n d boi l ed eg g s
(opti o n a l ) .

23 1
 G LOSSA RY
Learn the language

Am choor: A l so known as d ried m a n g o powder; added to Boi l: To cook food c l ose to heat sou rce, q u ickly.
d ishes to g ive a ta rt a nd ta ngy flavor.
Brown: Coo k i n g step that cara me l izes food a n d adds color
A rhar Dal: Also k n own as too r; a com m o n l y u sed yel l ow and flavor before coo k i n g t h ro u g h .
l enti l .
Cardam om: A fra g ra nt w h o l e s pice ava i l a b le i n both a s m a l l
Basm at i: A l o n g - g ra i ned I n d i a n r i c e that is h ugely popu l a r. g reen a nd l a rge d a rk brown pod.The s ma l l g reen type i s often
It is read i l y ava i l a b l e in wh ite or brown a n d i m pa rts a fra g ra nt u sed in c u rries or desserts for a d e l i cate s u btle flavo r, whereas
a roma with l i g ht, fl uffy text u re when cooked. the l a rger brown type g ives out a much more rob u st flavor
and is often u sed in meat-ba sed c u rries and p i lafs.
� Bay Leaf: P u ngent d ried leaves of the l a u re l p l a nt, u s u a l ly
�
V')
added i n m eat-based c u rries fo r a heady, wood sy flavo r. Channa Dal: Ye l low s p l it pea lenti l s. Th i s is a l so ava i l a b l e i n
0 a g reen co l o r.
_J
� Beat: To m a n i p u l ate food with a spoon, m ixe r, or w h i s k to
combi ne. Chill: To refrigerate a sou p or p l a ce it in a n i ce-water bath to
ra pidly coo l .

Chili Powder: Co m m o n l y known as caye n ne; u sed w i d e l y i n

I nd i a n coo k i n g t o i m pa rt heat a n d a d d a s picy fla i r.

Blanch: To briefly cook food, p r i m a ri l y vegeta bles or fru its, to

remove skin or fix color.

232
Chop: To cut food i nto sma l l pieces u s i n g a ch ef's knife or a Dal: A co m m o n word u sed fo r l enti l s, both i n t h e raw a n d
food processor. cooked form.

Di ce: To cut food i nto small, even portion s, u s ua l ly a bout 1,4

sq u a re i nc hes.

DryRub: S p i ces a nd h e rbs r u b bed i n to meats or vegeta bles

to m a ri nate and add flavor.

F enugreek Leav es: Also known as kasooori met h i ; is u s u ­

a l ly added towa rd s the end o f the cooking process t o g ive
the d i s h a new d i mension of flavor.

G aram M asala: A b l e n d of va rio u s s pices that a re d ry roasted

a n d then powdered, i n c l u d i n g bay l eaves, c i n n a mon, c l oves,
g reen ca rd a m om, c u m i n, and coria nder seeds.

G ram F l our (Chick pea F lour): A l so known a s besa n ; com­

Cil antro: Th i s fresh herb is from the leaf of a yo u n g coria nder
p l a nt; crush before using or use a s a g a rn i s h .
Cl ov es: A bud- l i ke w h o l e spice t h a t i m pa rts a ro b u st a roma
a n d stro n g s picy flavor to a dish.
m o n l y u sed a s the base for m a k i n g fritters or pakodas.
G rate: A g rater or m icrop l a n e is u sed to rem ove s ma l l pieces
or s h reds of skin or food.

Coat: To cove r food i n a nother i n g redie nt, as to coat c h i cke n

b reasts with bread c r u m bs.

Coriander: Th is s pice seed is from a p l a nt in the pars l ey fa m ­

i ly; the powdered va riety is a l so a very com m o n s pice u sed
in I n d i a n coo k i n g and i m pa rts a s u btle s m o ky flavor when
added.

Cum in Seeds: A l so known as j eera; a co m m o n l y u sed s pice

added to warm oil to i m pa rt a warm ea rthy flavor to a ny
dish.

Curry Leav es: Co m m o n l y u sed i n s o u t h I nd i a n cook­

i n g ; u s u a l ly added to hot o i l at the beg i n n i n g of the cook­
i n g process to g ive a s l i g htly a rom atic flavor to the d i s h .

233
M asala: The te rm c o m m o n l y u sed to descri be a spice or col­
l ection of spices.
M asoor Dal: S p l it red le nti ls. These a re widely ava i l a b l e,
com mo n ly u sed a n d q u ic k coo k i n g .
M arinate: To let meats or vegeta bles sta nd i n a m ixtu re of
an acid a n d o i l to add flavor a n d te nderize.
M el t: To t u rn a solid i nto a l i q u i d by the a d d ition of heat.
M int: A fresh herb u sed as g a rn i s h o r ble nded in ch utneys.
M ustard Seeds: Seed s of the m u sta rd p l a nt, com m o n l y
added t o hot o i l .
N igel laSeeds: Also known as ka l onj i; i t rel ea ses a wonderfu l
a roma when fried a n d i m pa rts a rob u st to u c h of flavor to a
dish.
Paneer: A fresh I n d i a n c h eese t h a t ca n eas i ly b e made a t
home a n d cooked without m e l t i n g i nto t h e d i s h .
234
Pan-F ry: To c o o k q u ickly i n a s h a l low pan i n a s ma l l a mo u nt
of fa t over rel atively h i g h heat.
Paratha: A l ig htly fried I nd i a n tlatbread made with whole­
wheat tlo u r a n d u s u a l ly stuffed with potatoes a n d other
vegeta b les.
Pick les: Fiery h ot con d i me nts made from a m ix of fru its a n d
vegeta bl es; often eaten i n m i n ute q ua ntities.
Roti: A fi at I n d i a n bread made from whol e-wheat tl o u r a n d
cooked on a g ri d d l e o r n o n stick p a n .
Saff ron: A fra g ra n t sweet spice i n the fo rm o f t h reads, which
a l so ha ppe n s to be the most expensive s pice i n the world.
Sem ol ina: Also known as sooj i ; a g ra i ny tl o u r derived from
d u ru m wheat.
Shred: To use a g rater, m a n d o l i n , or food processor to create
s m a l l strips of food.
Sim m er: A state of l i q u id coo k i n g where the l i q u id is j u st
below boi l i ng.
Steam: To cook food by i m mers i n g it i n stea m . Food is set
ove r boi l i n g l iq u id .
T am arind: Also known a s i m l i; it is com mo n l y u sed i n a p u l p
fo rm to add a ta rt, ta ngy flavo r t o d i s hes.
T and oor: An I nd i a n c l ay ove n u sed to cook m eat, veg eta bles
a n d breads at high tem pe rat u res.
T oorDal: A d u l l yel l ow-co l o red l e n t i l that is m ost often u sed
as the base for m a ny south I n d i a n specia l ities l i ke sa m b h a r.
235
T oss: To com bi n e food u s i n g two spoons or a s poon a n d a
fork u ntil m ixed.
T urm eric: Also known a s h a l d i; a b ri g ht yel l ow spice powder
u sed i n small q u a ntities to add a rich yel l ow color to c u rries
and other d i s hes.
W hisk: Both a tool , wh ich is made of l oops of steel, and a
method, w h i c h co m b i nes food u nti l s moot h .
Y ogurt: A m i l k prod u ct u sed i n most c u rries t o t h i c ke n a n d
give it a r i c h , c rea my textu re.
Z est: The col o red pa rt of the s k i n of citrus fru it u sed to add
flavo r to food .
 I N D EX
A
A l m o n d C h icke n C u r ry, 64-65
a mc hoor powder, 1 2
a p petizers
Cheesy Stuffed M u s h rooms, 3 7
C h i ckpea Patties, 38-39
C h i ckpea Patty Pockets, 39
Coco n u t-Cru sted S h r i m p, 3 2-33
Cocon u t S h r i m p a n d Mango Wra ps, 33
Cu m i n Sma s hed Potatoes, 34-35
J a l a peno Pa neer Po ppe rs, 28-29
C;S Masa la Fried C h icken, 3 1
o Masala Po pco rn C h icken, 30-3 1
� Potato Sa mosas, 26-2 7
Spiced Crea m C h eese Fi l l i ng, 29
S piced Roast Potatoes, 3 5
Spicy Tu na Melts, 4 1
Stuffed M u s h room C u ps, 36-37
Stuffed M u s h room Sa lad, 37
Tu na Cutlets, 40-4 1
B
Wo nton Samosas, 2 7
Basmati rice, 20
bay l eaves, 1 4
bea n s
B l a c k-Eyed Peas a n d Coco n u t C u r ry, 1 40-4 1
C h ic kpeas with Potatoes, 1 38-3 9
Red Kid ney Bea n s Cu rry, 1 36-3 7
Beet Ra ita, 1 94-95
Bette r B utte r Ch icken, The, 229
B l a c k-Eyed Pea s and Coco n ut C u rry, 1 40-4 1
B l a c k Pepper La m b, 84-85
bread
Deep-Fried B read, 1 90-9 1
N a a n, 1 86-87
Pa neer-Stuffed B read, 1 89
Pa neer-Stuffed Fried B read, 1 9 1
Pa neer-Stuffed N a a n , 1 87
Potato-Stuffed B read, 1 88-89
Potato-Stuffed Fried Bread, 1 9 1
Potato-Stuffed N a a n , 1 87
Roti, 1 84-85

2 36
 Semol i n a Pa nca kes, 1 92-93
Semol i n a Pa nca kes with Egg, 1 93
Sweet Semol i n a Pa n ca kes, 1 93

c
card a m o m , 9
Ca u l ifl ower a n d Ca rrot C u rry, 1 1 3
Ca u l iflower with Peas, 1 24-25
Ca u l iflower with Potatoes, 1 25
C haat Masa l a , 1 3
Ch eesy Stuffed M u s h rooms, 3 7
c h i c ke n
Al mond C h icke n C u rry, 64-65
C h icken with Spi nach, 1 49
C i l a ntro C h icken, 62-63
Classic C h icken Cu rry, 58-59
C reamy C h icken with R a i s i n s, 60-6 1
C rea my M u s h room C u rry, 6 1
G i nger C h icken, 68-69
Lig ht Ch icken Cu rry, 5 9
M u s h rooms with Potatoes, 67 C h icken a n d C h ickpeas Pilaf, 1 72-73
Sa uteed C h icken with Potatoes, 66-67 Ch icken and M u s h room Fried R ice, 1 77
S p i n a c h C h ic ken, 63 Ch icken a n d Tomato R ice, 1 79
Vegeta ria n Yog u rt C u rry, 59 Ch icken Sandwi ches, 79
See also g ro u n d meat Ch icken Ti k ka, 1 58-5 9
Ch icken Ti kka Pizza, 1 5 9
Ch icken Ti k ka Wra ps, 1 5 9
C h icken with Spi n a c h , 1 49
C h ic kpea a n d Potato S a l ad, 50-5 1
C h ickpea Patties, 3 8-39
C h ickpea Patty Pockets, 3 9
C h ickpea Sou p, 46-47
C h ickpeas a n d Cra n berry Pilaf, 1 73
C h ickpeas a n d Vegeta ble P i l af, 1 83
C h ickpeas with Potatoes, 1 3 8-39
c h i l i powder, 1 0
C h i l i S h ri m p, 98-99
c h utneys
C i l a ntro C h utney, 200-20 1
M a n g o a nd M i nt C h utney, 1 96-97
Ta m a r i n d C h utney, 204-5
To mato C h u tney, 1 98-99
c i l a ntro, 2 2
C i l a ntro C h i c ke n , 62-63
C i l a ntro C h utney, 200-20 1
237
 D
Dee p-Fried B read, 1 90-9 1
desse rts
Coco n u t Al mond Fudge, 206-7
M a n g o Yog u rt with Pista c h i os, 208-9
Masa l a Chocol ate Truffies, 2 1 0- 1 1
Saffron-I nfu sed Fruit S a l ad, 2 1 2- 1 3
Semol i n a P u d d i ng, 2 1 4- 1 5
d i ps
Beet Ra ita, 1 94-95
M ixed Sa lad Ra ita, 203
S piced Tomato Ra ita, 202-3

E
Egg a nd Vegeta b l e R ice, 1 76-77
Egg C u rry, 1 42-43
Egg Salad Wra p, 1 47
Egg p l a nt with Yog u rt, 1 1 0- 1 1
eggs
Egg a nd Vegeta b l e Rice, 1 76-77
cin na mon, 9 Egg C u rry, 1 42-43
Citru s Yog u rt D ressi ng, 5 7 Egg Salad Wra p, 1 47
Classic C h icke n C u rry, 58-59 Masa l a Omelet, 1 44-45
cloves, 8 M ixed Vegeta ble Omelet, 1 45
Cockta i l Meatba l l s, 7 7 Scra m b l ed Eg g s with Potatoes, 1 47
Coc o n u t Al mond Fudge, 206-7
Cocon ut-Cru sted S h ri m p, 3 2-33
Cocon ut Fi s h C u rry, 1 00- 1 0 1
Cocon ut Lenti l S o u p, 44-45
coco n u t m i l k, 20
Cocon u t S h ri m p a n d Ma n g o Wra ps, 3 3
co nvers i o n ta b l es, 2 1 6
cori a n d e r powde r, 1 1
coria nd e r seed s, 7
Cre a my B l a c k Le nti l s, 1 34-35
Crea my C h icken with Ra i s i n s, 60-6 1
Crea my M u s h room C u rry, 1 5 7
Crea my Pa neer C u rry, 1 56-5 7
Crea my S p i nach, 1 20-2 1
Cru m b l ed Pa neer with Potatoes, 1 5 5
c u m i n powder, 1 1
c u m i n seeds, 6
C u m i n S m a s hed Potatoes, 34-35
cu rry, defi n ition of, 1 3
c u rry l eaves, 23
238
 G ri l l ed F i s h , 1 68-69
G ri l l ed F i s h Salad, 1 03, 1 69
G ri l l ed Fish Sandwich, 1 69
G r i l l ed Pa neer a n d Vegeta ble Wra ps, 1 65
G r i l l ed Pa neer Pizza, 1 65
g ro u n d meat
C h icken Sandwiches, 79
Cockta i l Meatba l l s, 77
G ro u n d Meat, Peas, a n d R i ce Med l ey, 1 74-75
La m b and Potato C u rry, 72-73
Meatba l l C u rry, 74-75
M i n ced C h icken-Stuffed Zucch i n i, 80-8 1
M i n ced Ch icken with S p i nach, 78-79
M i n ced La m b with Pea s, 70-7 1
M i n ced Meat Loaves, 7 1
S piced Meatba l l Wra ps, 75
S picy H e rbed B u rgers, 76-77
G ro u n d Meat, Peas, and Rice Med l ey, 1 74-75

H
Sem o l i n a Pa n ca kes with Egg, 1 93 h e rbs
Spicy Scra m bl ed Egg s, 1 46-47 d ried leaves, 1 4- 1 5
eq u i pment fres h, 22-23
pots a n d pa n s, xii- 1 seaso n i n g spices a nd, 1 2- 1 3
special, 4-5
uten s i l s, 2-3
Everyday Da l, 1 30-3 1

F
fen u g reek l eaves, 1 4
fi s h
Coco n ut F i s h Cu rry, 1 00- 1 0 1
G i nger Fish, 69
G ri l l ed Fish S a lad, 1 03
Hot a n d S o u r Fish Stew, 96-97
M a s a l a Ba ked Fish, 1 02-3
M a s a l a Fish Sandwich, 1 03
M u sta rd Fish C u r ry, 94-95
fi o u rs, 1 8- 1 9

G
G a ra m Masa l a powder, 1 2
G i nger C h icke n, 68-69
G i nger Fish, 69

239
 l enti l s
Crea my B l a c k Lenti ls, 1 34-3 5
Everyday Da l, 1 30-3 1
M ixed Vegeta b l e Da l, 1 32-33
overview, 1 6- 1 7
Light C h icken C u r ry, 5 9

M
M a n g o a n d M i nt C h utney, 1 96-97
M a n g o Yog u rt with Pistach ios, 208-9
M a ri nated La m b C h o ps, 88-89
M a s a l a Ba ked Fish, 1 02-3
M a s a l a C hoco l ate Truffl es, 2 1 0- 1 1
Masa l a Fried C h ic ken, 3 1
M a s a l a G reen Bea n s, 1 22-23
x Masa l a Omelet, 1 44-45
UJ
0 M a s a l a Po pcorn Ch icken, 30-3 1
z: M a s hed Sweet Potatoes, 1 08-9
1--t
Meatba l l B i rya n i, 2 3 0-3 1
Meatba l l C u r ry, 74-75
seeds, 6-7 M e n u ideas, 2 1 6
spice powders a nd, 1 0- 1 1 metric conversion ta b l es, 2 1 9
whole spices a nd , 8-9 M i n ced C h i c ke n-Stuffed Z u cch i n i, 80-8 1
Hot a n d Sou r Fish Stew, 96-97 M i n ced C h icken with S p i nach, 78-79
M i n ced La m b with Peas, 70-7 1
J
J a l a peno Pa neer Poppers, 28-29

K
Ke ba b Wra ps, 1 6 1

L
lamb
B l a c k Pepper La m b, 84-85
La m b a n d Lenti l Stew, 82-83
La m b a n d Potato Stew, 92-93
La m b with Dried Apricots, 86-87
M a ri n ated La m b C h o ps, 88-89
Saffron La m b C u r ry, 90-9 1
See also g rou n d meat
La m b and Lenti l Stew, 82-83
La m b and Potato Cu rry, 72-73
La m b and Potato Stew, 92-93
La m b with Dried Apricots, 86-87
Lemon R i ce, 1 80-8 1
240

M i n ced Meat Loaves, 7 1
M i n ced Meat S kewers, 1 60-6 1
M i nt a n d C u c u m be r S a lad, 5 6-57
m i nt leaves, 1 4, 22
M ixed Bea n S a l a d , 5 1
M ixed S a l a d Ra ita, 203
M ixed Vegeta b l e Da l, 1 3 2-33
M ixed Vegeta ble Ome l et, 1 45
M ixed Vegeta ble P i l af, 1 82-83
M u s h room C u rry, 1 1 6- 1 7
M u s h rooms with Potatoes, 67
m u s l i n c l oth, 4
M u sta rd Fi s h C u rry, 94-95
m u sta rd seeds, 6
M u sta rd S h r i m p C u r ry, 95
Pa neer a nd Peas C u r ry, 1 52-53
Pa neer C u rry, 1 1 7
Pa n ee r-Stuffed B read, 1 89
Pa nee r-Stuffed Fried B read, 1 9 1
Pa nee r-Stuffed N a a n , 1 87
Pa neer with Peppe rs a n d O n i o ns, 1 50-5 1
S piced Cru m b l ed Pa neer, 1 54-5 5
S piced Pa neer Wra ps, 1 5 5
S p i n a c h Pa neer, 1 48-49
See also vegeta bles
Pa neer a n d Peas Cu rry, 1 5 2-53
Pa neer and Vegeta ble S kewers, 1 64-65
Pa neer Cu rry, 1 1 7
Pa n ee r-Stuffed Bread, 1 89
Pa n eer-Stuffed Fried B read, 1 9 1
Pa n eer-Stuffed N a a n , 1 87
Pa n ee r with Pe ppers a n d O n ions, 1 5 0-5 1
pa ns, x i i - 1
pa ntry sta ples
for coo king, 20-2 1
flo u r, 1 8- 1 9
fresh he rbs, 22-23
l enti l s, 1 6- 1 7
pa neer, 24-25
peppercorns, 8
Potato S a m osas, 26-27

N
N a a n , 1 86-87
n ig e l l a seeds, 7

p
paneer
C rea my Pa neer C u rry, 1 56-5 7
Cru m b l ed Pa neer with Potatoes, 1 55
overview, 24-25
24 1
 Potato-Stuffed B read, 1 88-89
Potato-Stuffed Fried B read, 1 9 1
Potato-Stuffed N a a n , 1 87
Potatoes with Peas a n d C u m i n, 1 06-7
pots, xii-1
press u re cookers, 4
R Saffron-I nfu sed Fru it Salad, 2 1 2- 1 3
Red a n d B l a c k Bea n Sou p, 47
Red Cabbage S l aw, 55
Red Kid ney Bea n s C u rry, 1 36-37
rice
C h i c ke n and C h ickpeas P i l af, 1 72-73
Ch icke n and M u s h room Fried Rice, 1 77
C h i c ke n a n d Tomato R ice, 1 79
x C h ickpeas a n d Cran berry Pi laf, 1 73
� C h ickpeas a n d Vegeta ble Pi laf, 1 83
� Egg a nd Vegeta ble R ice, 1 76-77
G ro u n d Meat, Peas, a nd Rice Med l ey, 1 74-75
Lemon Rice, 1 80-8 1
M ixed Vegeta ble Pilaf, 1 82-83
Rice, S h r i m p, a nd Peas Med ley, 1 75
Saffron a n d A l m o n d Pilaf, 1 70-7 1
Tomato a nd Coria nder Rice, 1 78-79
To mato and M ixed Bea n Rice, 1 79
242
R i ce, S h r i m p, a n d Peas Med l ey, 1 75
Roti, 1 84-85
R u stic Potato C u rry, 1 1 2- 1 3
s
saffron, 1 3
Saffron a n d A l m o n d Pilaf, 1 70-7 1
Saffron La m b C u rry, 90-91
salads
C h i ckpea a n d Potato Salad, 50-5 1
Citrus Yog u rt D ress i ng, 5 7
G r i l led F i s h S a l ad, 1 69
M i nt a n d C u c u m be r Salad, 56-57
M ixed Bea n Salad, 5 1
Red Ca bbage S l aw, 5 5
S piced C a b bage S law, 54-5 5
S picy Corn S a l ad, 5 2-53
Tomato and Onion Salad, 57
Sa uteed Brussels S p routs, 1 28-29
Sa uteed Cabbage a n d Ca rrots, 1 1 4- 1 5
Sa uteed Cabbage a nd C h icke n Wra ps, 1 1 5
Sa uteed Cabbage with C h i c k pea F l o u r, 1 29
Sa uteed Ca u l iflowe r with C u m i n, 1 07
Sa uteed C h icke n with Potatoes, 66-67
Sa uteed G reen Bea n s with O n i on s, 1 1 9
Sa uteed Okra i n Yog u rt, 1 1 1
S a u teed Okra & O n i o n s, 1 1 8- 1 9
Scra m bled Eggs with Potatoes, 1 47
sea soni ng, 1 2- 1 3
seeds, 6-7
Semo l i n a Pa n ca kes, 1 92-93
Semol i n a Pa n ca kes with Egg, 1 93
Semol i n a P u d d i ng, 2 1 4- 1 5
shrimp
C h i l i S h ri m p, 98-99
M u sta rd S h ri m p C u rry, 95
Sti r-Fried S h r i m p with Vegg ies, 99
Ta m a r i n d S h ri m p, 1 04-5
sou ps
C h ic kpea Sou p, 46-47
Cocon ut Lenti l S o u p, 44-45
Red a nd B l a c k Bea n Sou p, 47
S piced Tomato S o u p, 42-43
 Sti r-Fried S h r i m p with Veg g i es, 99
Stuffed Baby Egg p l a nts, 1 26-2 7
Stuffed M u s h room C u ps, 36-37
Stuffed M u s h room S a l ad, 37
Sweet Semol i n a Pa nca kes, 1 93
sweets. See desserts

T
ta m a ri nd, 2 1
Ta m a r i n d C h u tney, 204-5
Ta m a r i n d S h ri m p, 1 04-5
ta ndoori
C h icken Ti kka, 1 5 8-5 9
C h icke n Ti k ka Pizza, 1 59
C h icken Ti kka Wra ps, 1 5 9
G r i l l ed Fish, 1 68-69
G r i l l ed Fish Sa ndwich, 1 69
G r i l l ed Pa neer a n d Vegeta ble Wra ps, 1 65
G ri l led Pa neer Pizza, 1 65
Kebab Wra ps, 1 6 1
S piced Yog u rt Sou p, 48-49 M i nced Meat S kewers, 1 60-6 1
To m ato Vegeta b l e Sou p, 43 Pa neer a n d Vegeta ble S kewers, 1 64-65
Spiced Ca b bage S law, 54-5 5 Ta n doori Ca u l if1 owe r, 1 66-67
Spiced C rea m C h eese Fi l l i n g, 29 Ta n doori S h ri m p, 1 62-63
Spiced Cru m b l ed Pa neer, 1 54-5 5
S piced Meatba l l Wra ps, 7 5
S piced Pa neer Wra ps, 1 5 5
S piced Roast Potatoes, 3 5
Spiced To mato Raita, 202-3
S piced Tomato Sou p, 42-43
S piced Yog u rt Sou p, 48-49
s pices
d ried l eaves, 1 4- 1 5
powde rs, 1 0- 1 1
sea s o n i ng, 1 2- 1 3
seed s, 6-7
w h o l e, 8-9
S picy Corn S a l ad, 5 2-53
S picy H erbed B u rge rs, 76-77
S picy Scra m b led Eggs, 1 46-47
S picy Tu na M elts, 4 1
Spi n a c h C h i c ken, 63
Spinach Ch icken C u rry, 1 2 1
S p i n a c h Pa neer, 1 48-49

243
 M u s h room C u rry, 1 1 6- 1 7
M u s h rooms with Potatoes, 67
Pa neer C u rry, 1 1 7
Potatoes with Peas a n d C u m i n, 1 06-7
R u stic Potato C u r ry, 1 1 2- 1 3
Sa uteed Brussels S p routs, 1 28-29
Sa uteed Cabbage a n d Carrots, 1 1 4- 1 5
Sa uteed Cabbage a nd C h icken Wra ps, 1 1 5
S a u teed Cabbage with Ch ickpea F l o u r, 1 29
S a u teed Ca u l iflowe r with C u m i n, 1 07
S a u teed G reen Bea n s with O n i o n s, 1 1 9
Sa uteed O k ra i n Yog u rt, 1 1 1
S a u teed Okra with O n i o n s, 1 1 8- 1 9
S pi nach C h icken C u rry, 1 2 1
Stuffed Baby Eg g p l a nts, 1 26-27
Vegeta r i a n Yog u rt C u rry, 59
See also bea n s; lenti l s; paneer; rice; ta n doori
Vegeta rian Yog u rt C u rry, 59

Ta n d oori S h r i m p a n d M a n g o Wra ps, 1 63

w
Ta ndoori Ca u l iflowe r, 1 66-67
Wanto n Sa mosas, 2 7
Ta ndoori S h ri m p, 1 62-63
Ta ndoori S h ri m p and M a ng o Wra ps, 1 63
y
Tomato a n d Cori a n d er R ice, 1 78-79
yog u rt, 2 1
Tomato and M ixed Bea n R i ce, 1 79
Tomato a n d O n i o n S a l ad, 5 7
To m ato C h utney, 1 98-99
To m ato Vegeta b l e Sou p, 43
Tu na Cutlets, 40-4 1
tu rmeric powd er, 1 0

u
ute n s i l s, 2-3

v
vegeta bles
Ca u l iflower a nd Ca rrot C u rry, 1 1 3
Ca u l i fl ower with Peas, 1 24-25
Ca u l iflower with Potatoes, 1 25
Crea my M u s h room C u r ry, 6 1 , 1 5 7
Crea my Spi nach, 1 20-2 1
Eg g pl a nt with Yog u rt, 1 1 0- 1 1
Masa l a G reen Bea n s, 1 22-23
Mas hed Sweet Potatoes, 1 08-9

244