Wet Masala Paste
1 teaspoon finely chopped fresh garlic
2 teaspoons finely chopped fresh ginger
1/2 cup finely chopped onions
1 teaspoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup freshly ground coconut
or unsweetened dry coconut
Water as needed
Combine all ingredients in a blender and blend into fine paste. Add water if needed.
Vegetable Biryani (Spiced Rice with Vegetables)
5 to 6 tablespoons vegetable oil plus 1/4 cup, divided
1 cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (recipe in this section)
2 1/2 cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 cup cubed potatoes
1/2 cup green peas
1/2 cup cubed carrots
Salt to taste 5 cups water (about) Make garnish. In medium skillet, heat 5 to 6 tablespoons oil. Saute onions until deep brown. Add raisins and almonds and saute until almonds are lightly browned. Set aside.
Make wet masala paste and set it aside.
Wash rice, drain water and let sit 10 minutes with no additional water added. Set aside.
Heat remaining 1/4 cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Saute 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and saute a few minutes on medium-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and saute a few more minutes. Add reserved rice and salt; mix well. Saute for a few more minutes.
Transfer mixture to a microwave-safe serving container. Add 5 cups water. Microwave, covered, 35 minutes or until done and rice has absorbed all the water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.
Serve hot with mint chutney and raita.
Makes 4 to 6 servings.
Tamatar Chutney (Spicy Tomato Chutney)
This freezes well, so go ahead and make a double or triple batch.
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 pound ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste
Heat the oil in a skillet over high heat. Add the cumin seeds and fry for 10 seconds. Add the garlic and halved chiles and cook for 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. Cool and serve at room temperature.
Will keep covered and refrigerated for 1 week, and frozen for several months. Makes about 1 cup.
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.