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, served on top of roasted papadum. All you have to do is cook them quickly to make them crisp. In the north of India, they are preferred roasted, and, in the south, papadum is deep-fried.

  • 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, […]