Easy Indian Cooking by Hari Nayak Read Free Book Online Page A

juice
1½ teaspoons sugar
Salt, to taste
2 teaspoons red pepper flakes
½ cup (125 ml) extra-virgin olive oil
1 large, firm, ripe mango, peeled and cut into ½-in (1.25-cm) cubes
1 lb (500 g) fresh pineapple, peeled, cored and cut into ½-in (1.25-cm) cubes
1 red onion, thinly sliced
1 small red bell pepper, deseeded and thinly sliced
1 cup (40 g) fresh coriander leaves (cilantro), chopped

    1 Whisk the vinegar, lime juice, sugar, salt and red pepper flakes together in a large bowl until the sugar is dissolved. Add the oil in a thin stream, whisking until emulsified.
    2 Add the mango, pineapple,

 
carrot and cucumber salad with spiced mustard dressing
    Serves 2
Preparation 10 minutes
Cooking 5 minutes
This is a summer salad that’s very simple to make. I have used yogurt instead of mayonnaise to give it a lighter feeling. Tempering the spices results in a headier flavor. The freshness of this dish is further accentuated when it is served chilled—ideally as part of a summer lunch menu.
4 tablespoons plain yogurt
2 tablespoons sesame seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
½ lb (250 g) cucumbers, peeled, deseeded and diced
½ lb (250 g) carrots, grated
Salt, to taste
2 teaspoons oil
½ teaspoon black mustard seeds
1 small, fresh green chili pepper, slit lengthwise and deseeded
¼ teaspoon ground turmeric
¼ teaspoon Asian chili powder or ground cayenne pepper
1 tablespoon fresh lemon juice
2 tablespoons minced fresh mint leaves, for garnish

    1 Toast the cumin seeds in a heavy-bottomed skillet over medium heat, until aromatic. Grind the toasted cumin seeds with a mortar and pestle or coffee grinder.
    2 Combine the yogurt, sesame seeds and cumin seeds in a small bowl. Mix well to make a smooth paste. Mix in the cucumbers, carrots and salt. Set aside.
    3 Heat the oil in a small skillet over medium heat. Add the black mustard seeds and chili pepper, and cook for about a minute, stirring until aromatic.
    4 Add the turmeric and Asian chili powder to the skillet, stir, and immediately pour the flavored oil over the cucumber mixture.
    5 Add the lemon juice and toss gently. Place in the refrigerator to chill thoroughly.
    6 Serve cold topped with the mint leaves.

 
chicken skewers with soy ginger glaze
    Serves 4
Preparation 10 minutes
Cooking 10 minutes
With a palate for most things spicy and robust, Indians have tailored Chinese cuisine to suit their taste buds. This chicken recipe is my Indianized version of a popular Chinese-American dish. The flavors of the spices in the garam masala complement the sweetness of the honey and the soy, resulting in a perfect balance in flavor.
4 skinless, boneless chicken breasts cut into 1-in (2.5-cm) cubes
Twenty 12-in (30-cm) wooden skewers
Orange slices, for garnish
Soy Ginger Marinade
¼ cup (65 ml) soy sauce
½ cup (125 ml) fresh orange juice
Zest of 1 orange
4 teaspoons oil
2 tablespoons honey
1 tablespoon deseeded and minced green chili pepper
2 teaspoons garam masala
2-in (5-cm) piece peeled and minced fresh ginger
2 cloves garlic, crushed

    1 Combine the ingredients for the Soy Ginger Marinade in a small microwave-safe bowl. Heat in the microwave on medium for 1 minute, and then stir.
    2 Place diced chicken breasts in a shallow dish. Pour the marinade over top and turn the chicken in the marinade to evenly coat. Set aside to marinate for 25–30 minutes.
    3 Soak the skewers in water for 30 minutes while the meat marinates.
    4 Preheat a grill to medium-high heat. Remove the chicken from the marinade, but do not discard the marinade.
    5 Place 5 to 6 chicken cubes on each skewer, leaving a ⅛-in (3-mm) space between the cubes, and place the skewers on a pan.
    6 Pour the marinade into a small saucepan. Bring to a boil, and then simmer over medium heat until it reduces to half, about 5 minutes. Set aside for basting.
    7 Lightly oil the grill. Cook the chicken skewers on the prepared grill for 6 to 8 minutes per side, or until the juices run clear. Baste