Free How to Cook Indian by Sanjeev Kapoor Page A

cubes.
3. Add the orange, onion, apple, bell pepper, cucumber, tomatoes, and remaining ½ teaspoon salt to the sprouts and stir. Add the chaat masala and lemon juice, and stir.
4. Arrange the salad on a platter and serve.
Moth is a brown gram that is a little smaller in size than green gram (moong).
    Palak Raita
Spinach with yogurt
This is a very popular accompaniment in North India. Puréed spinach is combined with yogurt spiced with mineral-rich black salt. The strong-smelling salt is an acquired taste; you can use regular salt if you wish.
Serves 4.
2 medium bunches fresh spinach leaves
1 teaspoon table salt
1½ cups (375 grams) plain yogurt
½ teaspoon black salt
2 green chiles, stemmed
2 teaspoons cumin seeds
6 to 8 whole black peppercorns
2 tablespoons vegetable oil
1. Wash the spinach leaves well. Roughly chop one bunch and put in a microwave-safe bowl. Add ½ teaspoon salt and cook in a microwave oven on high power for 1½ minutes. Alternatively, you can boil 2 cups (400 ml) water with ½ teaspoon salt in a saucepan over high heat and blanch the spinach leaves for 1 to 2 minutes. Drain in a colander and shock in cold water. Let the spinach remain in the colander so that all the water drains away.
2. Whisk the yogurt and the remaining ½ teaspoon salt together in a deep bowl. Add the black salt and whisk again.
3. Put the cooked spinach and chiles in a food processor, and process to a smooth paste.
4. Place a small nonstick sauté pan over medium heat. Add the cumin seeds and peppercorns, and dry-roast over medium heat for 1 minute or until fragrant. Let cool slightly, then put the spices in a mortar and pound them to a coarse powder with a pestle.
5. Add the puréed spinach to the whisked yogurt and stir well. Put in the refrigerator to chill for 2 to 3 hours.
6. Shred the remaining spinach leaves.
7. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the shredded spinach and sauté for 1 to 2 minutes. Drain and set aside.
8. Add some of the pounded cumin seeds and peppercorns to the yogurt mixture, and stir. Sprinkle some on top. Garnish with the sautéed spinach and serve.
Here I suggest pounding the roasted cumin seeds and peppercorns in a mortar with a pestle, because the amount may not be enough to grind in a blender.
    Tandoori Murgh Salad
Tandoori chicken salad
This dish (also considered a chaat) is a tangy mixture of grilled marinated chicken with colorful peppers. This is a great way to use leftover tandoori chicken, and makes a delightful light lunch.
Serves 4.
2 (5-ounce/150-gram) boneless, skinless chicken breasts
1 teaspoon Kashmiri red chile powder or paprika
1 teaspoon fresh ginger paste (page 12)
1 teaspoon fresh garlic paste (page 12)
½ cup (135 grams) drained plain yogurt (see Note)
1 teaspoon table salt
1 tablespoon freshly squeezed lemon juice
½ teaspoon garam masala (spice mix; page 27)
1½ tablespoons vegetable oil
1 green bell pepper, cut into thin strips
½ red bell pepper, cut into thin strips
½ yellow bell pepper, cut into thin strips
1 onion, sliced
2 green chiles, stemmed and chopped
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lemon juice
1 teaspoon chaat masala (spice mix for chaat; page 24)
½ small green mango, peeled and chopped (optional)
Salt to taste
1. With a sharp knife, make incisions in the chicken breasts and set aside.
2. Put the chile powder, ginger paste, garlic paste, yogurt, salt, lemon juice, garam masala, and 2 teaspoons of the oil in a large bowl, and stir well. Add the chicken and stir well so that all the pieces are well covered with the mixture. Cover the bowl and place it in the refrigerator to marinate for 3 to 4 hours.
3. Preheat the oven to 400°F/200°C. Thread the chicken pieces onto metal skewers, arrange on a rimmed baking sheet, and bake for 20 to 25 minutes, until almost done. Baste with the remaining oil and cook for 4 minutes more. When cooled, remove the chicken from