Crispy Okra Salad (Kararee Bhindi)

January 18th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

Canola oil
1-pound okra, stemmed and thinly sliced lengthwise
½ small red onion, thinly sliced
1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala

DIRECTIONS

Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra, and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, and repeat with the remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onion, tomato, cilantro, lemon juice, salt, and chaat masala. Taste for seasoning, and serve immediately.

© Recipe Property of Suvir Saran

Manchurian Cauliflower

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

About 2 quarts corn or canola oil, for frying
3 eggs
23 cup cornstarch
Kosher salt and freshly ground black pepper
1 large or 2 small heads cauliflower, trimmed and cut into florets
2 cloves garlic, peeled and minced
1 cup ketchup
Cayenne pepper to taste
Cooked white rice, for serving (optional)
Steamed greens, for serving (optional)

DIRECTIONS

Put at least 2 inches of oil into a deep-sided, heavy bottomed pot and bring to 350°F on a candy thermometer. (In a bind, put a pinch of flour into the pot; at 350°F it will sizzle but won’t burn). In a bowl large enough to accommodate the cauliflower, whisk together the eggs and cornstarch. Season with a large pinch of salt and pepper and add the cauliflower. Toss to coat the florets evenly.

Fry the cauliflower in batches, so as not to crowd the pan, making sure that the oil is hot each time you add fresh florets. Cook until the cauliflower begins to mottle, about 4 minutes, then transfer to paper towels to drain. Now take a tablespoon of the hot oil from the frying pot, and place it in a large pan over medium heat, swirling to coat the pan. Add the garlic, and fry until fragrant; then add the ketchup, stirring occasionally, until it begins to bubble and caramelize around the edges. Add cayenne pinch by pinch to taste and then the cauliflower. Toss until hot and coated. Serve with white rice and steamed greens, if desired.

© Recipe Property of Suvir Saran

Mango Lassi

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

3 cups plain yogurt
Juice of ½ lemon
1 cup canned mango pulp (preferably Ratna Alfonso brand)
½ cup cold water
20 ice cubes
¼ cup sugar, or to taste

DIRECTIONS

Combine all ingredients in a blender, and process until the yogurt is frothy and the ice is is crushed into small pieces. Taste for sugar. Serve in tall glasses.

© Recipe Property of Suvir Saran

Samosas, Puff Pastry, with green peas

January 18th, 2011 § 0 comments § permalink

Makes 9 turnovers

INGREDIENTS

2 tablespoons canola oil
1 teaspoon cumin seeds
1 (9-to-10-ounce) package frozen petite peas
¼ teaspoon salt
2 tablespoons Green Chutney, or store-bought (sold as cilantro or mint chutney)
1 tablespoon Tamarind Chutney, or store bought
1 pound frozen puff pastry, thawed
1 egg whisked with a pinch of salt, for glaze

DIRECTIONS

Preheat the oven to 400°F.

Combine the oil and cumin in large frying pan over medium-high heat. Cook, stirring, until the cumin begins to brown, 1 to 2 minutes. Add the peas and the salt, and cook, covered, until the peas soften, 5 to 6 minutes. Remove from the heat, and stir in the chutneys. Let cool.

Lay a sheet of puff pastry on a lightly floured work surface. Cut the sheet into the thirds along the lines of the folds. Roll out one-third to a 6-by 12-inch rectangle. Cut the rectangle crosswise into third to make three smaller rectangles. Brush all around the edges of each with egg glaze. Spoon a generous tablespoon of peas in the center. Fold the top of the rectangle down so that it meets the bottom layer 1 to 1½ inches above the bottom edge and makes a triangle. Fold the bottom up, and tuck the overhang over. Press gently to seal. Put on a baking sheet, and brush with the egg glaze. Repeat to make two more turnovers. Then roll out, and fill six more turnovers.

Bake until crisp, 18 to 20 minutes. Serve hot.

© Recipe Property of Suvir Saran

Savory Indian Crepes with Tomato-Shallot Chutney (Cheelas)

January 18th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crepes

1 cup chickpea flour (besan)
1 teaspoon kosher salt
½ teaspoon carom (ajowan)
18 teaspoon cayenne pepper
¾ cup water
1 jalapeño (cored and seeded to make more mild), finely chopped
¼ cup chopped fresh cilantro
1½ teaspoons canola oil

For the chutney

1 tablespoon canola oil
4 large shallots, peeled and finely chopped
2 teaspoons kosher salt
3 medium tomatoes, finely chopped
1 jalapeño (cored and seeded to make more mild), finely chopped
½ cup chopped fresh cilantro

DIRECTIONS

To prepare the crepes, whisk the chickpea flour, salt, carom, and cayenne pepper together in a medium bowl. Whisk in the water (the batter should look like a thin pancake batter), and set the batter aside for 30 minutes. While the batter rests, make the chutney: Heat the oil in a medium saucepan over medium-high heat for 1 minute. Add the shallots and salt, and cook until the shallots are transparent, 2 to 3 minutes. Stir in the tomatoes, jalapeño, and cilantro; cover the saucepan; and reduce the heat to medium. Cook until the tomatoes are very saucy, 6 to 8 minutes. Uncover the saucepan, and increase the heat to medium-high. Cook until the chutney is thick and jammy, another 6 to 8 minutes. Set it aside while you make the crepes.

Gently stir the jalapeño and ¼ cup cilantro into the crepe batter, trying not to create any bubbles. Heat a medium nonstick skillet or griddle over high heat for 3 to 4 minutes. You’ll know it’s hot enough when a few droplets of water sizzle on the skillet. Working quickly, pour ¼ cup of batter onto the center of the skillet, and spread it into a large and thin circle with the back of the measuring cup or back of a spoon (do it quickly – the batter cooks fast). Drizzle ¼ teaspoon of canola oil over the top of the crepe. Cook the underside of the crepe until browned, 1 to 1½ minutes. Flip, and cook the other side until it’s dry, about 30 seconds. Serve with a general scoop of chutney, and eat hot.

© Recipe Property of Suvir Saran

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