Category: Tour of India: Indian Breads Chutney Pickles & Raitas

  • Indian Lemonade

    Makes 1½ Quarts INGREDIENTS 3-inch piece fresh ginger, peeled and coarsely chopped 41⁄3 cup water 2 cups sugar 1 cup lemon, lime, or Key Lime juice, or any combination DIRECTIONS Combine the ginger and 1⁄3 cup water in a blender, and process to a paste. Strain through a very fine strainer or stainer lined with…

  • Spicy Mango Pickle

    Makes 1 quart INGREDIENTS 3 medium green (unripe) mangoes, peeled and cut into small cubes ½ cup kosher salt 3 tablespoons turmeric 1 teaspoon fennel seeds 1 tablespoon black mustard seeds, coarsely ground in a mortar and pestle or spice grinder ½ tablespoon fenugreek seeds, coarsely ground ½ cup cayenne pepper 1 cup canola oil…

  • Sweet-and-Sour Eggplant Pickle

    Makes 1 quart INGREDIENTS 1-pound Japanese or small Italian eggplants, or 1 large (1¼ to 1½ pound) eggplant, stemmed 2 teaspoons salt 1 cup rice wine vinegar 1½ cups loosely packed light brown sugar 1 cup canola oil ½ tablespoon chopped garlic ½ tablespoon chopped fresh ginger 1 tablespoon cayenne pepper DIRECTIONS If using Japanese…

  • Grape Raita

    Serves 4 to 6 INGREDIENTS 3 cups plain yogurt 1½ cups seedless grapes, halved 2 teaspoons ground toasted cumin 2 teaspoons sugar ½ teaspoon cayenne pepper or paprika Salt For the tempering oil: 3 tablespoons canola oil 2 teaspoons cumin or black mustard seeds 1 teaspoon fennel seeds 6 fresh or 10 frozen curry leaves,…

  • Cucumber Raita

    Serves 4 to 6 INGREDIENTS 2¼ cups plain yogurt 1 large cucumber, peeled and shredded 1 fresh hot green chile, seeded and finely chopped ½ teaspoon ground toasted cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt, to taste DIRECTIONS Whisk the yogurt in a bowl until smooth and lightened. Add the shredded cucumber, green chile,…

  • Tamarind Chutney

    Makes about 1¼ cups INGREDIENTS 1 tablespoon canola oil 1 teaspoon cumin seeds 1 teaspoon ground ginger ½ teaspoon cayenne pepper ½ teaspoon fennel seeds ½ teaspoon asafetida (optional) ½ teaspoon Garam Masala 2 cups water 1¼ cups sugar 3 tablespoons tamarind concentrate DIRECTIONS Heat the oil and spices in a medium saucepan over medium-high…

  • Mint-Cilantro Chutney

    Serves 2 INGREDIENTS 1 cup fresh mint leaves 1 cup fresh cilantro leaves ½ bunch scallions, white parts only, trimmed A ½-inch piece fresh ginger, peeled and cut into large pieces Juice of 1 lime ¼ cup water DIRECTIONS Combine the ingredients in a blender and process until well blended. © Recipe Property of Suvir…

  • Papadum

    These lentil-bean wafers are eaten throughout India as a snack the way one would eat potato chips or popcorn in America. They may also be served along with or at the end of the meal. In India, for a snack, we would make a quick salad of onion and hot peppers tossed with lemon juice,…

  • Chapati

    Makes about 14 INGREDIENTS 1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour 1 to 1¼ cups water All-purpose flour, for rolling Butter, for serving DIRECTIONS Mix the flour(s) in a large bowl. Add ½ cup of the water to the flour, and mix with your hand to…

  • Parathas Stuffed with Potato, Chiles, and Cilantro

    Makes about 12 Parathas INGREDIENTS 1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour Salt 1 to 1¼ cups water 1½ pounds boiling potaotes, boiled in their skins until tender (25 to 30 minutes) and cooked ½ cup very finely chopped red onion 1 fresh hot green chile,…