Free My Indian Kitchen by Hari Nayak Page A

tablespoon of the oil in a skillet over low heat. Add 1/4 cup (25 g) of the garlic cloves, the fenugreek, cumin and dried red chili peppers and fry for about 1 minute, until the garlic is golden brown. Remove with a slotted spoon and drain on paper towels. Transfer the cooked garlic and spices to a blender along with the 1 tablespoon of water and process to a fine paste. Set aside.
    2 Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. Add the mustard seeds, let them splutter, and then add the fennel seeds, curry leaves, onions and green chili peppers. Cook for about 5 minutes, until the onions are soft. Add the turmeric, Asian chili powder or cayenne pepper and salt, followed by the diced tomatoes. Stir well and cook for an additional 4 to 5 minutes with the remaining 1/2 cup (125 ml) of water.
    3 Stir in the remaining cup of garlic cloves, the cooked garlic paste and the tamarind paste. Lower the heat and cook gently, stirring frequently, for 15 to 20 minutes until the sauce is thick and the garlic is soft. The mixture will get thicker as it cools down.
    Avocado and Roasted Cumin Raita
    Makhanphal aur Bhuna Jeera Raita
    I cannot get enough of this creamy raita with Lemon and Saffron Chicken Kebabs (page 108)—and hot Whole-Wheat Griddle Breads (page 136)—my idea of the perfect lunch. Avocados often tend to be hard and not always ripe when you buy them in the supermarket. You may have to buy them a few days before you need them to ensure that they are soft to the touch and fully ripe when you’re ready to make this raita.
    Serves 4
    Prep time: 15 minutes
    2 large ripe avocados (about 1 lb/500 g total)
    21/2 cups (610 g) plain yogurt, whisked until smooth
    1 tablespoon freshly-squeezed lime juice
    2 teaspoons cumin seeds, toasted and ground
    1 teaspoon black peppercorns, toasted and ground
    Salt, to taste
    4 tablespoons minced fresh coriander leaves (cilantro)
    1 Hold one of the avocadoes gently with one hand and with a large, sharp knife in the other hand, cut the avocado lengthwise around the pit. Open the two halves to expose the pit. Scoop out the pit with a spoon. Then scoop out the avocado flesh from the skin and chop it into 1-inch (2.5-cm) dice. Repeat with the other avocado.
    2 Place the yogurt in a medium mixing bowl. Mix in the avocado, lime juice, half the ground cumin and black pepper and salt. Add the fresh coriander leaves and mix well.
    3 Serve cold sprinkled with the remaining ground spices and salt.
    Cucumber and Yogurt Raita
    Kheera Raita
    Raita, a traditional yogurt-based condiment, is served with every Indian meal. All raitas are refreshing, and this version, with its cooling combination of cucumber and mint, is one of the most popular. Serve this raita as a dip with any appetizer or with spiced rice dishes like Fragrant Lamb Biriyani (page 126), Saffron Chicken Biriyani (page 128) and Black-Eyed Peas and Rice (page 127). Proportions of a raita do not have to be precise—you may customize it by adding more or less chili pepper or herbs, depending on your taste. You will find millions of uses for this simple dip, including making it thinner (with a little milk) and using it as a salad dressing.
    Serves 4
    Prep time: 15 minutes
    2 cups (500 g), plain yogurt, whisked until smooth
    2 small seedless cucumbers, grated (with or without the skin)
    1 tomato, chopped (1 cup/150 g)
    1 fresh green chili pepper, minced (with seeds)
    1 tablespoon minced fresh mint leaves
    1 tablespoon minced fresh coriander leaves (cilantro)
    1 teaspoon (page 35)
    Salt, to taste
    1 Place the yogurt in a serving dish and stir in the cucumbers, tomatoes, green chili pepper, mint and fresh coriander leaves.
    2 Sprinkle the Chaat Masala on top and swirl lightly to mix. Add the salt to taste, keeping in mind that Chaat Masala has salt in it. Serve cold.
    Pineapple and Beet Raita
    Chukandar aur Annanas Raita
    This seasoned creamy yogurt dip is a simple but delicious way to serve beets. It can be served with