Indian Spiced Lentils (Dhuli Maah Ki Daal)
1 medium onion, chopped
1 clove garlic, finely chopped
2 tablespoons ghee or butter
6 ounces dried red lentils (1 cup)
2 tablespoons ground coriander
2 teaspoons grated ginger root
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon ground red pepper
2 1/2 cups water
2 tablespoons vegetable oil
2 cups finely sliced onions
Cook chopped onion and garlic in ghee in 2-quart saucepan until tender. Stir in remaining ingredients except water, oil and sliced onions; cook and stir over medium heat 2 minutes. Add water. Heat to boiling; reduce heat. Cover and simmer until lentils are tender and most of liquid is absorbed, about 30 minutes.
Cook onion slices in oil until crisp and dark brown. top each serving of lentils with fried onions.
Serve with Indian Flat Bread if desired.
Indian Flat Bread (Naan, India, Pakistan and Central Asia)
2 cups all-purpose flour
1/4 cup plain yogurt
1 egg, slightly beaten
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup milk
Ghee or vegetable oil
Poppy seed
Mix all ingredients except milk, ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 x 4-inch leaf shape (round at one end, tapered at the other) about 1/4-inch thick. Brush with ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450 degrees F. Remove cookie sheets from oven; place breads on hot cookie sheets. Bake until firm, 6 to 8 minutes.
Indian Butter Chicken (Makhani Murgh)
3 pounds boneless chicken pieces
Oil (for frying)
1 1/2 cups finely chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 teaspoon Indian red chili powder
1 tablespoon garam masala
2 cups half-and-half or whipping cream
2 cups canned tomato sauce
4 to 6 tablespoons melted butter
Chopped parsley (for garnish)
Heat 1 tablespoon oil in large saute pan and brown chicken pieces. Remove and set aside.
Add more oil to pan. Fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 to 40 minutes. Remove from heat and pour melted butter over it. Cover and let stand for 5 to 10 minutes.
Serve with basmati rice.
Mushrooms with Tomatoes and Peas
1 medium onion, sliced
1/2 to 1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon ghee or vegetable oil
1 (10 ounce) package frozen green peas, thawed and drained
8 ounces whole mushrooms
2 teaspoons lemon juice
1 1/4 teaspoons salt
2 medium tomatoes, cut into wedges
Cook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes. Stir in tomatoes; heat just until hot.
Yields 6 servings.
Pineapple Meringue Bread Pudding (Kueh Prol Nanas, Indonesia)
3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish. Spread pineapple on top. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup. Slowly stir in coconut milk. Pour over bread cubes and pineapple. Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.
Remove from oven. Beat egg whites and cream of tartar on medium speed until foamy. Beat in the 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not over-beat. Spread over pudding. Bake until delicate golden brown, 8 to 10 minutes. Let stand 5 minutes.
Yields 8 servings.
Puris (Fried Bread Puffs)
These deflate as they cool, so bring them to the table as soon as they are cooked.
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oil
Combine flours, salt and oil in a bowl and make a stiff dough by adding water. Knead dough for 10 to 12 minutes. Wrap in plastic wrap and set aside for 20 minutes.
Break off small pieces of dough about the size of a cherry tomato. Roll out to about 3 inches in diameter. Deep fry in vegetable oil over medium heat a few seconds. They should puff up. Drain on paper toweling and serve hot.
Roast Chicken with Spiced Yogurt (Tandoori Murghi, India and Pakistan)
A traditional tandoor is a clay oven which maintains an even heat that keeps meat succulent and allows the spices to flavor each piece. Serve this with hot cooked rice and Puris.
1 (3 to 4 pound) broiler-fryer chicken
1/2 teaspoon water
1/4 teaspoon dry mustard
1 cup plain yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1/4 cup water
Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper and pepper. Pour over chicken; turn to coat well with marinade. Cover and refrigerate 12 to 24 hours.
Place chicken on rack in shallow roasting pan or clay pot (which has been soaked in water for 1/2 hour). Roast uncovered at 375 degrees F, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours. Place a tent of aluminum foil loosely over chicken during the last 30 minutes to prevent excessive browning. Remove chicken from pan; stir 1/4 cup water into pan juices. Heat just until hot. Serve sauce with chicken.
Yields 8 to 10 servings.
Samosas (Deep-Fried Indian Pastries)
Serve these golden brown turnovers with Mango Chutney. For an easy sauce, stir snipped cilantro or parsley into plain yogurt.
Pastry
2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold water
Cut margarine and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth-covered board until smooth, about 1 minute.
Filling
1 pound ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil
Chutney
Cook and stir lamb or beef, onion and garlic in 10-inch skillet until meat is light brown; drain. Stir in salt, coriander, cumin, ginger and pepper. Cool.
Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12-inch circle (dough will be springy and may be slightly difficult to roll). Cut into 4-inch circles; cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.
Heat 1 to 1 1/2 inches of oil to 375 degrees F. Fry about 5 pastries at a time until light brown, turning 2 or 3 times, 3 to 4 minutes; drain. Keep warm in a 200 degrees F oven. Serve warm with chutney.
Makes about 60 pastries.