Easy Indian Cooking Read Online Free PDF

tortilla chips, or potato chips—it is an unusually easy-to-pull-off appetizer for your guests when you are in no particular mood to spend hours in the kitchen!
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 cup (140 g) sliced almonds
2 cups (300 g) rinsed and drained garbanzo beans (chickpeas) from one 19-oz (583-g) can
5 cloves garlic, chopped
¼ cup (2 g) fresh mint leaves
¼ cup (65 ml) fresh lemon juice
1 teaspoon sugar
Salt, to taste
½ teaspoon freshly-ground black pepper
1 teaspoon prepared garam masala

    1 Toast the sesame seeds in a dry skillet on medium heat until slightly toasted and brown, about a minute. Set aside.
    2 Toast the cumin seeds in a dry skillet on medium heat until slightly toasted and brown, about a minute. Set aside.
    3 Blend the almonds, garbanzo beans, sesame seeds, and garlic with a little water in a blender or food processor to make a smooth paste.
    4 Add the mint, lemon juice, sugar, salt, pepper, cumin and garam masala, and blend. Serve cold as a dipping sauce.

 
wasabi and green chili chutney
    Makes 1 cup (300 g)
Preparation 10 minutes
Don’t let the words “wasabi” or “green chili” scare you away from this chutney. The mayonnaise and lime juice cut through the heat of these immensely spicy ingredients to give you a dip that isn’t too dangerous for your palate. Enjoy this spread on basic vegetable sandwiches or smeared on a plain flatbread or Potato and Dill Stuffed Parathas (page 74).
1 tablespoon prepared wasabi paste
2 small fresh green chili peppers, deseeded
5 green onions (scallions), coarsely chopped
1 cup (8 g) fresh mint leaves
3 cups (120 g) coarsely-chopped fresh coriander leaves (cilantro)
¼ cup (65 ml) fresh lime juice
1 tablespoon low-fat mayonnaise
2 teaspoons sugar
Salt, to taste

    1 Blend the wasabi, green chili peppers and green onions in a blender or food processor until well minced. Add the mint and coriander leaves, and then continue blending, scraping the sides with a spatula, until puréed. As you blend, drizzle the lime juice through the feeder tube into the bowl and process until the chutney is smooth.
    2 Add the mayonnaise, sugar and salt, and mix. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate for up to two weeks.

 
coconut and red chili sambal
    Makes 2 cups (800 g)
Preparation 10 minutes
Cooking 5 minutes
Sambal is a common table condiment in South Indian households. Adjust the number of red chili peppers that you use at your discretion, as prepared sambal chili paste is quite spicy on its own. Sambal chili paste is found in most Asian markets in the United States. Serve it on the side with Crispy Southern Indian Fried Fish (page 66) or Goan Crab Cakes (page 63).
3 cups (500 g) shredded, unsweetened coconut (frozen, reconstituted dried or freshly grated)
2–3 dried red chili peppers, to taste
1 tablespoon prepared sambal chili paste
2-in (5-cm) piece peeled and sliced fresh ginger
3 tablespoons fresh lemon juice
1 cup (250 g) plain yogurt
1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro) Salt, to taste
Garnish
1 tablespoon oil
1 teaspoon black mustard seeds
2 tablespoons minced fresh curry leaves

    1 Blend the coconut, red chili peppers, sambal chili paste and ginger in a blender or food processor until minced.
    2 Add the lemon juice, yogurt, and fresh coriander leaves, and blend again, scraping the mixture from the sides with a spatula until it becomes very smooth. Add the salt and transfer to a serving bowl.
    3 Make the garnish: heat the oil in a small non-stick saucepan over medium-high heat and add the mustard seeds and curry leaves. Lower the heat and cover until the spluttering subsides. Add to the sambal and stir lightly. Serve, or refrigerate for up to 2 weeks.

 
sweet cranberry and lemon chutney
    Makes 3 cups (800 g)
Preparation 10 minutes
Cooking 40 minutes
On the West Coast, Meyer lemons are almost a staple at farmers’ markets. They’ve become so popular that they are now