Easy Indian Cooking Read Online Free PDF Page B

available in grocery stores in most parts of the United States. I personally love the aroma of this variety of lemon, and hence use it a lot—especially during Thanksgiving!
1 tablespoon oil
1 cinnamon stick
2 star anise pods
3 cloves
2 tablespoons fennel seeds
2 tablespoons peeled and minced fresh ginger
1 lb (500 g) fresh cranberries
Grated zest from 5 Meyer or regular lemons
Juice of 2 Meyer or regular lemons
2 cups (400 g) sugar
6 cups (1.5 liters) water
Pinch of saffron threads
Salt, to taste
3 tablespoons red wine vinegar

    1 Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise pods, cloves, fennel seeds and ginger, stirring for about 30 seconds.
    2 Add the cranberries, lemon zest, lemon juice, sugar, water, saffron and salt, and bring to a boil over high heat. Boil, stirring occasionally, until the mixture is slightly thickened, about 15 to 20 minutes.
    3 Reduce the heat to medium, add the vinegar, and cook until the mixture thickens to a jam-like consistency, about 10 minutes. Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. It can be stored in an airtight container in the refrigerator for up to 3 months.

 
pomegranate mint chutney
    Makes 1 cup (250 g)
Preparation 10 minutes
Mint chutney is the most popular chutney in India. Every household adds its own special touches, and there are hundreds of variations. If you find dried pomegranate seeds at the Indian grocery store, add a teaspoon of them to this recipe to add great flavor. This chutney goes well with any Indian snacks, breads, or grilled meats and poultry, and can be refrigerated for up to a week or frozen for two to three months.
1 small red onion, coarsely chopped
2 fresh green chili peppers, deseeded and chopped
1 tablespoon fresh lemon juice
4 tablespoons water
4 cups (32 g) fresh mint leaves
1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro)
1 cup (180 g) fresh pomegranate seeds
1 teaspoon sugar
Salt, to taste
2 tablespoons fresh pomegranate seeds, for garnish

    1 Add the red onion, green chili peppers, lemon juice and 2 tablespoons of the water to a blender or food processor, and blend until smooth. Add the mint and coriander leaves, and continue blending until smooth. Add the remaining 2 tablespoons of water, if needed.
    2 Add the pomegranate seeds (reserve a few for garnishing), sugar and salt, and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate. Garnish with fresh pomegranate seeds.

 
pan-roasted eggplant pachadi dip with sesame
    Serves 4
Preparation 10 minutes
Cooking 15 minutes
This is one of my favorite dips as it goes well with many dishes. This dish can also be made with left over Oven-Roasted Spiced Eggplant (page 95). Simply mix a cup of eggplant into 2 cups of beaten yogurt. Serve this delicious accompaniment with Potato and Dill Stuffed Parathas (page 74) or as a side with a wholesome rice dish like Saffron Rice and Chicken Casserole (page 81).
1 tablespoon sesame seeds
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 small red onion, minced
1 small eggplant (½ lb/225 g), cut into 1-in (2.5-cm) pieces
1 red bell pepper, roasted (page 8)
3 cups (740 g) plain yogurt, whisked until smooth
Salt, to taste
1 teaspoon sesame oil

    1 Toast the sesame seeds in a dry skillet on a medium heat until slightly toasted and brown, about a minute. Set aside.
    2 Heat the vegetable oil in a large saucepan over medium-high heat. Add the garlic and onion and cook, stirring until golden, about 1 minute. Add the eggplant and cook, stirring until golden brown, about 5 to 10 minutes. Cover the pan and cook over low heat until the eggplant pieces are very soft, about 5 minutes. Let the eggplant cool in the pan.
    3 Remove the charred skin from the roasted bell pepper. Deseed it and dice half of it. Set aside.
    4 Place the yogurt in a serving bowl. Add the salt and mix in the cooled eggplant with the pan