Suvir Saran

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MANGALORE FRIED SHRIMP (Indian Home Cooking)

Serves 4

1 pound medium shrimp, peeled and deveined

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

1/4 teaspoon mustard powder

2 teaspoons fresh lemon juice

4 teaspoons canola oil

1/2 teaspoon black mustard seeds, or cumin seeds

6 fresh or 10 frozen curry leaves, torn into pieces

3 tablespoons finely chopped scallion

Salt, to taste

1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.

2. When the shrimp have marinated, combine the oil, mustard seeds or cumin seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.

3. Add the shrimp and cook, stirring, 30 seconds, stirring often.

4. Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

GAEL’S TANDOORI LAMB CHOPS Burrah Kabab

Serves 4

2 pounds rib lamb chops, cut 1- to 1 1/2- inches thick

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon ground mace

1/4 teaspoon ground nutmeg

1 tablespoon garam masala

1 tablespoon toasted cumin seeds, coarsely ground

8 medium garlic cloves, minced very finely or ground to a paste

3 inches fresh ginger, peeled and minced very finely or ground to paste

2 tablespoons green papaya paste (optional)

1/4 cup malt vinegar

Juice of 1 lemon

1 teaspoon salt

3/4 cup yogurt, drained in a cheesecloth-lined strainer or a coffee filter for 2 hours

2 tablespoons canola oil

3 tablespoons melted butter

1. Cut three or four deep slashes in each of the chops.

2. Mix all of the remaining ingredients except the oil and melted butter in a non-plastic bowl large enough to hold the chops. Add the chops and toss to coat in the marinade. Put the chops with the marinade in a large, resealable plastic bag and refrigerate overnight.

3. Preheat the oven to 550˚ or preheat the grill.

4. Add the oil to the bag with the chops, reseal, and massage the bag between your hands to mix the oil. Remove the chops from the marinade. If roasting in the oven, put the chops in a single layer on a rack in a foil-lined baking pan and roast 20 minutes; remove from the oven and let rest 5 minutes; then turn the chops, drizzle with the butter and roast 10 more minutes. If grilling, grill 5 minutes each side; let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes each side.

NANI’S QUICK’N EASY KULFI (Indian Home Cooking)

Serves 6 to 8

1/4 teaspoon saffron strands

10 green cardamom pods, peeled, seeded and ground to a fine powder

1 can (12 oz.) fat-free evaporated milk

1 can (14 oz.) condensed milk

1 cup heavy cream

1 cup assorted nuts and fruits (I like a mixture of almonds, pistachios, and raisins )

1. Warm the saffron strands in a small frying pan over very low heat until they turn a deep maroon color, 30 seconds to a minute. Grind to a fine powder in a mortar and pestle, or crush in a bowl with the back of a spoon.

2. Place the saffron in a blender with all of the remaining ingredients. Process to mix well, 3 to 4 minutes. (The nuts will get coarsely chopped.) Pour into kulfi molds, a loaf pan or Popsicle molds and freeze until solid.

Guacamole

Serves 8 to 10

4 avocados, halved, pitted and chopped

1 tomato, diced

1 small red onion, diced

1/2 cup chopped coriander leaves

1 jalapeño (seeded and veined if you prefer a milder flavor), finely chopped

2 teaspoons kosher salt

1/2 teaspoon cracked peppercorns

1/8 teaspoon toasted cumin seed powder

Juice of 2 limes

Tortilla chips, for serving

Place chopped avocado in a large bowl. Cover with remaining ingredients and combine with a large spoon. Taste and adjust salt if necessary; serve with tortilla chips.

Fattoush (American Masala)

Serves 8

1/2 cup extra virgin olive oil plus extra for greasing the foil

1 large cucumber, peeled, seeded and finely chopped

1 teaspoon kosher salt

2 pieces pita bread chopped or torn into bite-sized pieces

Juice of 2 lemons, plus 1 lemon cut into wedges for serving

1 teaspoon ground sumac

2 garlic cloves, finely minced

1/2 teaspoon cracked pepper

1/2 head romaine lettuce, chopped or roughly torn

8 radishes, washed, trimmed and finely chopped ~~halved lengthwise~~

3 medium tomatoes, finely chopped

3 scallions, green and white parts, thinly sliced

1/2 cup chopped cilantro

1/4 cup chopped mint

1/4 cup chopped parsley

Heat your oven to 400°F. Line a baking sheet with aluminum foil, grease with a little olive oil and set it aside. Place the cucumber in a colander, toss with 1/2 teaspoon kosher salt set it aside for 30 minutes over a plate to drain.

Toss the pita with 1/4 of the lemon juice and the sumac in a large bowl and let it sit for 5 minutes. Arrange the seasoned pita in an even layer on the prepared baking sheet and bake until crispy and dry, about 12 to 15 minutes, turning the pita chips over after 7 minutes. (You can toast the pita on a cooling rack set over a baking sheet. Since the air circulates beneath and above the pita so you don’t have to turn it midway through; note that the pita will probably take less time to toast).

Whisk the remaining lemon juice with the olive oil, garlic, 1/2 teaspoon kosher salt and the cracked pepper in a large bowl. Add the cucumbers, lettuce, radishes, tomatoes, scallions, cilantro, mint and parsley and toss to combine. Add the pita, toss to incorporate, taste for seasoning and serve immediately with lemon wedges.

Rabbit Stew with Porcini and Picholines

Serves 6

1/2 cup/60 g all-purpose/plain flour

1 tsp freshly ground mixed peppercorns or black pepper

1 1/2 tsp kosher salt

2 1/2-lb/1.2-kg rabbit, cut into 6 pieces (2 drumettes, 2 thighs, 2 breasts), heart, liver, and kidneys saved for making Country Rabbit Terrine with Pistachios and Pernod or Rustic Rabbit Pâté with Juniper Berries

1/4 cup/60 ml extra-virgin olive oil

4 bay leaves

1 tsp freshly ground mixed peppercorns or black pepper

2 tbsp finely chopped fresh thyme (preferably lemon thyme)

1 1b/455 g cipollini onions, peeled

8 garlic cloves, smashed

1 1b/455 g unpitted picholine olives

1 oz/30 g dried porcini mushrooms

1 bottle Pinot blanc wine

Preheat the oven to 300°F/150°C/gas 2. Whisk the flour, pepper, and 1/2 tsp of the salt together in a large bowl. Pat the rabbit dry with paper towels/absorbent paper and then dredge it through the seasoned flour. Place it on a large plate and set aside.

In a large heavy-bottomed pot, heat the oil with the bay leaves and pepper until it begins to smoke, about 4 minutes. Add the floured rabbit and brown it on both sides, about 10 minutes total (it won’t be cooked through). Transfer the rabbit to a large plate and set aside.

Add the thyme, onions, and 1 tsp salt to the pot, and cook, stirring often, until the onions start to soften, about 2 minutes. Stir in the garlic and cook, stirring occasionally, until it’s fragrant, about 1 minute, and then stir in the olives, dried mushrooms, and wine. Bring the mixture to a boil and then return the rabbit to the pot, wedging the rabbit into the broth and covering it with the onions, olives, and broth. Return the mixture to a simmer, reduce the heat to low, cover, and braise until a fork can easily pull the meat from the bone, about 2 hours. Taste for salt and adjust if necessary, divide between plates, and serve.

Farro and Mushroom Burgers (Masala Farm)

Makes 10 patties

3/4 cup/125 g farro

1 lb/455 g red potatoes (about 3)

1 sprig fresh rosemary

1 sprig fresh thyme

6 tbsp/85 g unsalted butter

1 tsp freshly ground black pepper

1 lb/455 g brown mushroom caps, finely chopped

1 1/4 tsp kosher salt

5 to 8 tbsp/75 to 120 ml extra-virgin olive oil

3 shallots, finely chopped

1 tbsp dry white wine, dry vermouth, or water

1/2 cup/50 g finely grated Parmigiano-Reggiano cheese

1 cup/50 g panko bread crumbs

Bring 2 1/4 cups/540 ml water to a boil in a medium saucepan. Add the farro, return to a boil, cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30 minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.

While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.

Remove the needles and leaves from the rosemary and thyme branches, and place them in a large frying pan along with the butter and black pepper over medium-high heat, stirring occasionally. Once the herbs start cracking, after about 1 1/2 minutes, add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.

Heat 1 tbsp of the olive oil over medium-high heat in the frying pan. Add the shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the wine (or vermouth or water) and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmigiano-Reggiano along with the farro. Use a potato masher or fork to mash the ingredients together.

Form the mixture into 10 patties. Place the panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup/60 ml olive oil in a clean large frying pan over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the frying pan and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.

Makes 10 patties

3/4 cup/125 g farro

1 lb/455 g red potatoes (about 3)

1 sprig fresh rosemary

1 sprig fresh thyme

6 tbsp/85 g unsalted butter

1 tsp freshly ground black pepper

1 lb/455 g brown mushroom caps, finely chopped

1 1/4 tsp kosher salt

5 to 8 tbsp/75 to 120 ml extra-virgin olive oil

3 shallots, finely chopped

1 tbsp dry white wine, dry vermouth, or water

1/2 cup/50 g finely grated Parmigiano-Reggiano cheese

1 cup/50 g panko bread crumbs

Cauliflower, Chèvre, and Onion Quiche

Serves 6 to 8

For the pastry

6 tbsp/80 g unsalted butter plus 1 tbsp at room temperature

1 2/3 cup/200 g all-purpose/plain flour plus extra for rolling

2 tsp finely chopped rosemary

3/4 tsp kosher salt or fleur de sel

1 large egg yolk

For the quiche

3 tbsp extra-virgin olive oil

1 tsp freshly ground black pepper

2 tbsp finely chopped fresh herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory)

1/2 large red onion, halved and thinly sliced

1 1/2 tsp kosher salt

1 small or 1/2 large head cauliflower divided into small florets

5 large eggs

8 oz/225 g Gruyère, grated (about 2 cups)

3 oz/85 g fresh chèvre

2 tbsp finely chopped flat-leaf parsley

Slice 6 tbsp/85 g of the butter into small pieces, place them in a bowl, and put in the freezer to chill. In a food processor, pulse the flour, rosemary, and salt together. In a small bowl, whisk the egg yolk with 3 tbsp cold water and set aside. Add the cold butter to the flour mixture and pulse until the dry ingredients are mealy with nuggets no larger than a small pea. Pulse in the liquid just until the dry ingredients look sandy, then turn the mixture out onto your worksurface. Knead the mixture lightly until it can be pressed into a mound (if you tap it, it should break apart). Transfer the mound to a large sheet of plastic wrap/cling film, wrap it tightly, and then lightly knead the dough to make a solid, flat disc. Chill the dough for at least 45 minutes or up to 3 days.

Preheat the oven to 400°F/200°C/gas 6. Unwrap the dough and place it on a generously floured worksurface. Roll the dough to a 10-inch/25-cm circle, fold it into quarters, and transfer it to a 9-inch/23-cm extra-deep pie dish, a 9 1/2-inch/24-cm standard pie dish, or a 10-inch/25-cm fluted tart pan/flat tin with removable bottom. Fit the dough into the corners of the pan and, if using a pie dish, trim and crimp the edges (if using a tart pan/flat tin with removable bottom, press off the excess dough to create a clean edge). Chill the dough for 30 minutes.

Rub the remaining 1 tbsp soft butter over a large sheet of aluminum foil. Line the chilled pie crust with the foil, buttered side down, and then line the foil with pie weights or dried beans. Bake the pie crust until it is just set, about 12 minutes. Remove it from the oven and remove the foil and beans. Place it back in the oven and continue to cook until the crust is golden, about 5 minutes longer. Remove from the oven and set aside.

While the crust par-bakes, prepare the filling. In a large frying pan, heat the olive oil, black pepper, and mixed herbs over medium-high heat until the herbs are fragrant, about 30 seconds. Stir in the onions and 1/2 tsp of the salt, and cook, stirring often, until they’re browned and starting to get crisp, about 8 minutes. Add the cauliflower and cook until browned and glossy and the onions start to stick to the bottom of the pan, 4 to 5 minutes. Turn off the heat and set aside to cool slightly.

Whisk the eggs with the Gruyère, chèvre, parsley, and remaining salt. Scrape the vegetables into the pie crust and then pour the egg-cheese mixture over the vegetables. Place the quiche on a rimmed sheet pan and bake until the filling is browned, slightly puffy, and set, 30 to 40 minutes. Cool for at least 30 minutes before slicing and serving.

Serves 6 to 8

For the pastry

6 tbsp/80 g unsalted butter plus 1 tbsp at room temperature

1 2/3 cup/200 g all-purpose/plain flour plus extra for rolling

2 tsp finely chopped rosemary

3/4 tsp kosher salt or fleur de sel

1 large egg yolk

For the quiche

3 tbsp extra-virgin olive oil

1 tsp freshly ground black pepper

2 tbsp finely chopped fresh herbs (any combination of chives, rosemary, tarragon, thyme, or winter savory)

1/2 large red onion, halved and thinly sliced

1 1/2 tsp kosher salt

1 small or 1/2 large head cauliflower divided into small florets

5 large eggs

8 oz/225 g Gruyère, grated (about 2 cups)

3 oz/85 g fresh chèvre

2 tbsp finely chopped flat-leaf parsley

Asparagus and Green Pea Risotto with Fresh Herb Tarka (Masala Farm)

Serves 8

For the risotto

2 lbs/910 g asparagus

2 tsp kosher salt

1 Parmigiano-Reggiano rind

6 tbsp/85 g unsalted butter

1 tsp freshly ground black pepper

1 medium red onion, finely chopped

2 cups/200 g Arborio rice

1/2 cup/120 ml dry white wine

10-oz/280-g bag fresh or frozen green peas

1 cup/100 g Parmigiano-Reggiano cheese

Finely chopped fresh basil for serving

For the tarka

2 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 tbsp finely chopped fresh basil

1 tsp finely chopped fresh rosemary

1 tsp finely chopped fresh thyme

1/4 tsp freshly ground black pepper

1/8 tsp red pepper flakes

Snap off the tough ends of the asparagus and add them to a large soup pot. Slice the trimmed asparagus spears on the diagonal into 1-inch/2.5-cm lengths, leave the tips whole, and place both in a medium bowl and set aside.

Pour 12 cups/2.85 L water over the asparagus ends and add 1 tsp of the salt and the Parmigiano-Reggiano rind (if using). Bring the liquid to a boil over medium-high heat, reduce the heat to medium-low, cover, and gently simmer until the broth is fragrant, about 25 minutes. Strain the broth into a clean pot, cover to keep the broth warm, and discard asparagus stems. (The broth can be made up to a week in advance; reheat before making the risotto.) You should have about 10 cups/2.35 L of broth.

Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in the onions and 1/2 tsp salt and cook, stirring often, until they are translucent and soft, 1 1/2 to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 1 1/2 to 2 minutes. Pour in the wine and cook, stirring often, until it is absorbed, 1 to 2 minutes. Reduce the heat to medium and add 1 cup broth. Cook the risotto, stirring constantly, until the liquid is mostly absorbed (when you push a wooden spoon through the center of the pot, a trail should remain for 1 second before the rice comes back together), and then add another cup of warm broth. The rice will probably need about 2 minutes of cooking and stirring between each addition.

Meanwhile, make the tarka. Melt the butter in a medium frying pan over medium heat. Add the olive oil, basil, rosemary, thyme, black pepper, and red pepper. Cook, stirring often, until the mixture is fragrant, about 1 minute. Turn off the heat and set aside.

Once you have added 5 cups/1.18 L broth total to the risotto (after about 10 minutes), add the sliced asparagus, peas, and the remaining 1/2 tsp salt. You know the risotto is done when the rice is creamy, not mushy, the grains are plump yet separate, and the rice is cooked to an al dente doneness (there should be an opaque speck in the center of a grain of rice), after another 3 to 5 additions of broth and 8 to 10 more minutes. Turn off the heat. Add the tarka and the Parmigiano-Reggiano, stirring to combine. Spoon the risotto into serving bowls, shower with some fresh basil, and serve.

Serves 8

For the risotto

2 lbs/910 g asparagus

2 tsp kosher salt

1 Parmigiano-Reggiano rind

6 tbsp/85 g unsalted butter

1 tsp freshly ground black pepper

1 medium red onion, finely chopped

2 cups/200 g Arborio rice

1/2 cup/120 ml dry white wine

10-oz/280-g bag fresh or frozen green peas

1 cup/100 g Parmigiano-Reggiano cheese

Finely chopped fresh basil for serving

For the tarka

2 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 tbsp finely chopped fresh basil

1 tsp finely chopped fresh rosemary

1 tsp finely chopped fresh thyme

1/4 tsp freshly ground black pepper

1/8 tsp red pepper flakes

010

Fig Flan (American Masala)

Serves 8 to 10

4 dried figs (about 3 ounces), finely chopped

1 1/2 cups half-and-half

8 ounces cream cheese

1 14-ounce can sweetened condensed milk

4 large eggs

1/4 cup dark rum

2 tablespoons fig jam

1 cup sugar

1/4 cup water

1 1-inch piece cinnamon stick

Set an oven rack to the lowest position and heat your oven to 350°F. Place the figs and half-and-half in a medium saucepan and bring to a boil. Turn off the heat, cover the pan and steep the figs for 10 minutes.

Place the condensed milk, eggs, cream cheese, fig jam and rum in a blender and blend until smooth, about 2 minutes. Add the half-and-half, the figs and the dark rum and blend until they are completely incorporated.

Bring the sugar, water and cinnamon stick to a simmer in a medium, heavy-bottomed saucepan and remove the pan from the heat. Stir until the sugar is dissolved and the syrup is clear. Then return the saucepan to the heat and bring the liquid to a boil, swirling the pan every now and then, until the syrup caramelizes to a deep brown, about 4 to 5 more minutes. Immediately pour the caramel into a 2 1/2-quart metal charlotte mold or a 9 X 5-inch loaf pan. Carefully remove the cinnamon stick with a spoon or tongs. Tip the mold or pan to coat it with the caramel. Let it cool for a few minutes and then pour the custard mixture into it.

Line an 8-inch square baking dish (or a larger rectangular baking dish, if using a loaf pan) with a doubled kitchen towel. Put the mold in the baking dish on top of the towel and then place the dish into the oven. Use a cup to add hot water to the baking dish, adding enough water to reach the top of the mold or loaf pan. Bake the flan until the custard is set but still jiggles when shaken and a skewer stuck into the flan about 1-inch from the pan edge comes out clean, about 1 hour and 25 minutes.

Carefully lift the mold out of the pan and refrigerate it until it is completely chilled. Turn off the oven and let the water in the baking dish cool a little before removing it.

To serve, set the mold over direct heat until the bottom gets hot, about 1 minute. (This is to melt the bottom layer of caramel so that the flan will slip out of the mold.) Run a knife around the edge of the flan to loosen it from the mold. Invert a serving platter on top of the mold and then turn the mold upside down onto the plate. Remove the mold. Cut the flan into slabs and serve.

Serves 8 to 10

4 dried figs (about 3 ounces), finely chopped

1 1/2 cups half-and-half

8 ounces cream cheese

1 14-ounce can sweetened condensed milk

4 large eggs

1/4 cup dark rum

2 tablespoons fig jam

1 cup sugar

1/4 cup water

1 1-inch piece cinnamon stick

Carefully lift the mold out of the pan and refrigerate it until it is completely chilled. Turn off the oven and let the water in the baking dish cool a little before removing it.

011

Mixed Fruit Cobbler

Serves 8

For the fruit

6 cups fruit, like apples, apricots, nectarines, peaches, pears, plums, rhubarb or sour cherries, cut into thin wedges, slices or halved (cherries)

3 cups berries, like blackberries, blueberries, boysenberries, raspberries or strawberries

1 cup sugar

1 teaspoon cornstarch

Zest of 1 lemon plus juice of 1/2 lemon

1/2 teaspoon ground ginger

1/4 teaspoon cracked peppercorns

1/8 teaspoon cayenne pepper

Pinch freshly grated nutmeg

Pinch salt

For the topping

3 tablespoons milk or heavy cream

2 tablespoons coarse sugar

1 cup all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons frozen butter cut into small pieces

1 large egg

Whipped cream, heavy cream or vanilla ice cream for serving

Heat your oven to 375°F. Place the fruit and berries in a large bowl and toss together with the sugar, cornstarch, lemon zest and spices. Transfer it to a large pot and place over medium-high heat. Cook until the fruit breaks down into a jam-like consistency, about 5 minutes, stirring once or twice throughout. Transfer the fruit to a 9 X 11-inch baking dish and set aside.

Whisk together the egg and milk or cream and set aside. Place the flour, sugar, baking powder and salt in a food processor and pulse to combine. Add the butter and pulse until the butter is worked in, and there aren’t any bits larger than the size of a small pea. Add the liquid into the dry ingredients while pulsing until all of the liquid is added and just a couple of dry patches remain. Transfer the dough to a large bowl and work by hand once or twice just to combine.

Break off 12 small dough chunks and place over the fruit. Sprinkle the biscuits with the coarse sugar. Bake the cobber until the biscuits re golden brown, about 25 to 30 minutes. Remove from the oven and let cool for at least 30 minutes. Serve with heavy cream, whipped cream or vanilla ice cream.

012

Turkey Hash

Serves 6

6 large eggs

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon cracked peppercorns

3 tablespoons canola oil

2 garlic cloves, finely minced

26 curry leaves, roughly torn

4 dried red chiles

1 tablespoon cumin seeds

1 tablespoon black mustard seeds

1 large red or yellow onion, halved and thinly sliced

1 jalapeño (seeded and veined for a milder flavor), chopped

2 large tomatoes, halved and thinly sliced

1 pound of roasted turkey, shredded with your fingers

1 cup cilantro, finely chopped

Beat the eggs with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper in a medium bowl and set aside.

Heat the oil with the garlic, curry leaves, cumin seeds, mustard seeds and chiles in a large skillet over medium-high heat until the cumin is fragrant and golden and the mustard seeds begin to pop, stirring often, for about 2 minutes. Add the onions, jalapeños and 2 teaspoons of salt and cook for 1 minute. Add the shredded turkey and cook for 1 minute and then mix in the tomatoes. Reduce the heat to medium and cook until the tomatoes release their liquid, about 3 minutes, stirring occasionally.

Increase the heat to medium-high and pour in the eggs. Mix the eggs into the turkey and vegetables and cook until the eggs begin to set, stirring often, for 2 minutes. Mix in all but 2 tablespoons of the cilantro and cook for 30 seconds longer if you like soft eggs, and 1 minute longer if your prefer medium-cooked eggs. Transfer to a serving dish, sprinkle with reserved cilantro and serve.

013

Fried Chicken Masala

Serves 4

For the buttermilk brine

3 cups buttermilk

1/4 cup kosher salt

2 tablespoons sugar

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon cracked peppercorns

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

3 1/2 to 4-pound chicken cut into 8 parts

Canola oil

2 cups all-purpose flour

2 teaspoons ground coriander

2 teaspoons garam masala

2 teaspoons cracked pepper

1 teaspoon turmeric

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Mix the buttermilk with all of the spices for the brine in a large bowl. Transfer to a resealable gallon-sized plastic bag. Add the chicken, turn to coat and refrigerate overnight.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. Whisk the flour with the spices and add the chicken pieces to it. Turn to coat in flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, about 4 to 6 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 4 to 6 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

014

Lemon Chicken Legs & Thighs (American Masala)

Serves 4

4 chicken legs

4 chicken thighs

2 tablespoons balsamic vinegar

2 lemons, zested, 1 juiced and the other cut into wedges

1 tablespoon plus 1 teaspoon kosher salt

2 1/2 teaspoons cracked peppercorns

3 tablespoons sugar

2 tablespoons canola oil

4 tablespoons unsalted butter, 1/2 cut into small pieces

Prick the chicken all over with a fork and set aside. Whisk the balsamic vinegar with 1/2 of the lemon zest, salt and 2 teaspoons of cracked pepper in a small bowl. Pour into a resealable gallon-sized plastic bag, add the chicken and turn to coat. Refrigerate for up to 1 hour. Mix the sugar with the remaining lemon zest and set aside.

Heat your oven to 400°F. Heat the canola oil over medium-high heat in a large oven safe skillet or braising dish until very hot, about 2 minutes. Add 2 tablespoons of butter and once melted, place the chicken, skin-side down, in the skillet along with any accumulated juices. Cook until the chicken is nbrowned, about 3 to 4 minutes. Flip each piece over and cook for 1 minute longer. Sprinkle some of the lemon sugar and 1/2 teaspoon of cracked pepper over each piece of chicken and transfer the skillet to the oven. Roast the chicken until it is completely cooked through and a thermometer inserted into a thick part of the thigh reads 165°F, about 25 minutes. Remove the chicken from the oven and scatter the butter pieces and lemon juice over the chicken. Serve once the butter is melted, with extra lemon wedges on the side.

015

Mushroom Rice Biriyani Casserole (American Masala)

Serves 6 to 8

For the rice

10 cups water

6 black peppercorns

4 whole cloves

4 green cardamom pods

2 bay leaves

1-inch piece cinnamon stick

2 cups basmati rice

For the casserole

1/4 cup canola oil

6 black peppercorns

6 green cardamom pods

3 whole cloves

1 tablespoon mustard seeds

1 teaspoon cumin seeds

36 curry leaves, roughly torn

1 to 6 dried red chiles

1 teaspoon turmeric

1 teaspoon ground coriander

2 pounds white button mushrooms, trimmed and thickly sliced

1 tablespoon kosher salt

1 teaspoon sambhar or 1/2 teaspoon curry powder)

1 cup buttermilk

1/4 teaspoon cracked peppercorns

1 tablespoon unsalted butter at room temperature

3/4 cup chopped cilantro

1/2 cup water

Bring the water, peppercorns, cloves, cardamom pods, bay leaves and cinnamon to a boil in a large pot. Add the rice and stir so it doesn’t stick to the bottom. Return to a boil and reduce heat to a vigorous simmer. Cook, partially covered for 6 minutes. Drain and set aside (you can pick out the whole spices if you like).

Heat your oven to 350°F. Heat the oil, peppercorns, cardamom, cloves, mustard seeds and cumin in a large skillet or wok over medium-high heat cooking until the cumin is browned and the mustard seeds start to pop, about 1 1/2 to 2 1/2 minutes. Add the curry leaves, red chiles and the turmeric and cook, stirring often, for 1 minute. Reduce the heat to low, add the ground coriander and cook while stirring, until the red chiles are starting to darken, about 1 minute. Add the mushrooms and salt to the skillet and increase the heat to medium-high (the skillet will be full at this point). Cook, stirring often, until the mushrooms release their liquid and the total volume of the mushrooms is reduced by about 1/2, about 4 to 5 minutes. Mix in the sambhar (or curry powder) and then stir in the buttermilk. Bring to a vigorous simmer and cook until the liquid is reduced by 1/2 and slightly thick, about 8 to 12 minutes (there will still be quite a bit of sauce). Stir in the cracked pepper and turn off the heat.

Grease a large 10-cup oven-safe casserole dish or Dutch oven (preferably one with a lid) with butter. Add 2 cups of the cooked rice, spreading it evenly over the bottom of the dish. Cover with 1/2 of the mushroom mixture and sprinkle with 1/3 of the cilantro. Evenly spread 1 1/2 cups of rice over the cilantro and cover with the remaining mushrooms and 1/2 of the remaining cilantro. Evenly spread the remaining rice on top and pour 1/2 cup of water around the edges of the dish. Cover tightly with aluminum foil, seal with a lid and bake for 35 minutes. Remove the casserole from the oven and let it stand 10 minutes. Uncover, sprinkle with the remaining cilantro and serve.

Serves 6 to 8

For the rice

10 cups water

6 black peppercorns

4 whole cloves

4 green cardamom pods

2 bay leaves

1-inch piece cinnamon stick

2 cups basmati rice

For the casserole

1/4 cup canola oil

6 black peppercorns

6 green cardamom pods

3 whole cloves

1 tablespoon mustard seeds

1 teaspoon cumin seeds

36 curry leaves, roughly torn

1 to 6 dried red chiles

1 teaspoon turmeric

1 teaspoon ground coriander

2 pounds white button mushrooms, trimmed and thickly sliced

1 tablespoon kosher salt

1 teaspoon sambhar or 1/2 teaspoon curry powder)

1 cup buttermilk

1/4 teaspoon cracked peppercorns

1 tablespoon unsalted butter at room temperature

3/4 cup chopped cilantro

1/2 cup water

016

Mary Ann’s French Lentil Soup with Cilantro and Orzo (American Masala)

Serves 8

6 tablespoons extra-virgin olive oil

2 teaspoons cumin seeds

3 dried red chiles

1/4 teaspoon cracked peppercorns

1 large red onion, peeled, quartered and sliced crosswise

2 tablespoons kosher salt

12 cups water plus 1 cup for splashing pot

2 cups green French lentils

1/2 teaspoon turmeric

1/4 cup orzo pasta

Chopped cilantro for serving

Lemon wedges for serving

Place 1 cup of water next to your stovetop. Heat the olive oil with the cumin in a large heavy-bottomed pot over medium-high heat until the cumin is browned, about 2 minutes. Add the chiles and cracked pepper and cook for 30 seconds. Add the onions and the salt and cook until the onions are deep brown and crispy, about 15 to 20 minutes. Stir often and splash the pot with water (you may not need the full cup), scraping browned bits from the bottom of the pot when the onions begin to stick. Add 2 cups of water along with the lentils and the turmeric to the pot and cook for 5 minutes, stirring occasionally. Add the remaining water and bring to a boil. Reduce the heat to a gentle simmer, cover and cook for 20 minutes, stirring midway through.

Stir in orzo and bring back to a boil. Cook, partially covered, until the orzo is al dente, about 10 minutes. Cover pot and turn off the heat. Let the soup stand for 30 minutes to two hours to thicken. Before serving bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Taste for seasoning and serve sprinkled with cilantro and with a lemon wedge.

017

Crispy Okra Salad "Kararee Bhindi” (American Masala)

Serves 4

Canola oil

1 pound okra, stems removed and thinly sliced lengthwise

1/2 small red onion, thinly sliced

2 small or 1 medium tomatoes, cored, seeded and thinly sliced

1/4 cup chopped fresh cilantro

Juice of 1/2 lemon

1 teaspoon kosher salt

1 1/2 teaspoons chaat masala

Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt. Taste for seasoning and serve immediately.

018

Stir-Fried Green Beans with Coconut

Ingredients:

3 tablespoons canola oil
2 teaspoons yellow split peas (channa dal or supermarket variety)
1 tablespoon black mustard seeds
1 teaspoon hulled black gram beans (urad dal)
3 whole, dried red chilies
8 fresh or 12 frozen curry leaves, torn into pieces
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/2 cup unsweetened, shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar or rasam powder
1 cup water

Preparation:

Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
Add the urad dal, chilies, curry leaves, and cumin and cook uncovered, stirring, 1 more minute. (Stand back; the curry leaves spit when they hit the oil.)
Add the asafetida and 1/4 cup of the coconut and cook, stirring, 30 seconds.
Add the beans and the salt and cook, stirring, 5 minutes.
Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover and cook until the beans are tender, about 10 minutes. Then uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

019

Not So Dull Dal

gredients:

3 tablespoons canola oil
3 dried red chiles
2 teaspoons cumin seeds
Pinch asafetida
1 medium red onion, halved and thinly sliced
1 jalapeño (seeded and veined if you prefer a milder flavor),

020

Braised Chicken in White Sauce with Garam Masala

Ingredients:

3 medium red onions, quartered
3 garlic cloves, peeled
3 inches fresh ginger, peeled and sliced
1/3 cup canola oil
1-inch piece of cinnamon stick
12 green cardamom pods, pounded in a mortar and pestle just to break open the shells
16 whole cloves
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
5 bay leaves
1/4 teaspoon white or black peppercorns
3 whole, dried red chilies
1 teaspoon salt, or to taste
2 teaspoons ground coriander
1 cup plain yogurt, whisked until smooth
2 pounds boneless, skinless chicken breasts, cut into 2- by 1-inch pieces
3/4 cup hot water
1/2 teaspoon garam masala (page 000)
1/2 cup heavy cream, plus extra for drizzling

Preparation:

Combine the onions, garlic, and ginger in a food processor and process to finely mince; set aside.
Combine the oil, cinnamon stick, cardamom, cloves, cumin, coriander seeds, bay leaves, peppercorns, and dried red chilies in a large, heavy bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls and the spices brown lightly, 1 to 2 minutes.
Add the minced onion mixture and the salt and cook, stirring, until the onions turn a uniformly light brown color, about 15 minutes. Keep a cup of water beside the stove while the onion cooks. As the caramelized sugars begin to stick to the bottom of the pan, dribble in water, about 1 teaspoon at a time, and scrape the pan with the spoon to pull up all the sugars and keep them from burning. Do this as often as necessary until the onion is golden.
Add the ground coriander and cook, stirring, 1 minute.
Add about 3 tablespoons of the yogurt and cook, stirring, until the yogurt is entirely blended and the moisture evaporated. Continue adding the yogurt, about 3 tablespoons at a time and cooking out the moisture after each addition, to use all of the yogurt.
Add the chicken and cook, stirring, until opaque, about 5 minutes.
Add the water and stir. Bring to a boil, then turn the heat down to low. Cover and simmer gently (the onion mixture will be very thick) until the chicken is just cooked through, about 5 more minutes.
Stir in the garam masala and cook, stirring, 2 minutes.
Stir in the heavy cream and remove from the heat. Let the kurma rest for at least 1 hour to allow the flavors to infuse the sauce. When you are ready to serve, heat the kurma through over low heat and then drizzle with a little heavy cream. Taste for salt and serve hot.

Ingredients:

3 medium red onions, quartered
3 garlic cloves, peeled
3 inches fresh ginger, peeled and sliced
1/3 cup canola oil
1-inch piece of cinnamon stick
12 green cardamom pods, pounded in a mortar and pestle just to break open the shells
16 whole cloves
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
5 bay leaves
1/4 teaspoon white or black peppercorns
3 whole, dried red chilies
1 teaspoon salt, or to taste
2 teaspoons ground coriander
1 cup plain yogurt, whisked until smooth
2 pounds boneless, skinless chicken breasts, cut into 2- by 1-inch pieces
3/4 cup hot water
1/2 teaspoon garam masala (page 000)
1/2 cup heavy cream, plus extra for drizzling

Preparation:

Combine the onions, garlic, and ginger in a food processor and process to finely mince; set aside.
Combine the oil, cinnamon stick, cardamom, cloves, cumin, coriander seeds, bay leaves, peppercorns, and dried red chilies in a large, heavy bottomed casserole over medium-high heat. Cook, stirring, until the cinnamon unfurls and the spices brown lightly, 1 to 2 minutes.
Add the minced onion mixture and the salt and cook, stirring, until the onions turn a uniformly light brown color, about 15 minutes. Keep a cup of water beside the stove while the onion cooks. As the caramelized sugars begin to stick to the bottom of the pan, dribble in water, about 1 teaspoon at a time, and scrape the pan with the spoon to pull up all the sugars and keep them from burning. Do this as often as necessary until the onion is golden.
Add the ground coriander and cook, stirring, 1 minute.
Add about 3 tablespoons of the yogurt and cook, stirring, until the yogurt is entirely blended and the moisture evaporated. Continue adding the yogurt, about 3 tablespoons at a time and cooking out the moisture after each addition, to use all of the yogurt.
Add the chicken and cook, stirring, until opaque, about 5 minutes.
Add the water and stir. Bring to a boil, then turn the heat down to low. Cover and simmer gently (the onion mixture will be very thick) until the chicken is just cooked through, about 5 more minutes.
Stir in the garam masala and cook, stirring, 2 minutes.
Stir in the heavy cream and remove from the heat. Let the kurma rest for at least 1 hour to allow the flavors to infuse the sauce. When you are ready to serve, heat the kurma through over low heat and then drizzle with a little heavy cream. Taste for salt and serve hot.

021

Shrimp and Sweet Corn Curry

Ingredients:

For the herb paste

40 fresh or 60 frozen curry leaves
3-inch/7.5-cm piece fresh gingerroot, peeled and roughly chopped
2 tbsp frozen ground lemongrass paste (optional)
1 bunch cilantro/fresh coriander, leafy part and tender stems ripped off of the tough stems
1 jalapeño or serrano chile, stemmed, and seeded for less heat

For the curry

3 tbsp ml canola oil
1 1/2 tsp cumin seeds
1 tsp brown mustard seeds
15 fresh or 22 frozen curry leaves, roughly chopped
3 dried red chiles
1/4 tsp ground turmeric
1/8 tsp asafetida
Two 13 1/2-oz/385-g cans coconut milk
1/2 cup/120 ml heavy/double cream, half-and-half/half cream, or milk
1 tsp kosher salt
4 cups/615 g fresh corn (from 4 to 6 ears) or frozen corn
2 lbs/910 g tiger shrimp/prawns (16 to 20 shrimp/prawns per pound), peeled and deveined
1/4 cup finely chopped fresh cilantro/fresh coriander

Preparation:

To make the herb paste, place the curry leaves, ginger, lemongrass paste (if using), cilantro/fresh coriander, jalapeño or serrano, and 3 tbsp water in the bowl of a food processor and purée into a nearly smooth paste. Set aside.
To make the curry, heat the oil, cumin seeds, and mustard seeds in a large pot over medium-high heat. Cook, stirring occasionally, until the cumin browns and becomes fragrant and the mustard seeds pop, 1 to 2 minutes. Add the curry leaves, chiles, turmeric, and asafetida, and cook, stirring, for 1 minute. Then stir in the herb paste, reduce the heat to low, and cook until the mixture is very fragrant, 2 to 3 minutes.
Pour in the coconut milk and the cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and stir in the salt and then add the corn and shrimp/prawns. Simmer until the shrimp/prawns curl and are just cooked through, 2 to 4 minutes, stirring occasionally. Stir in the cilantro/fresh coriander and serve with rice or crusty bread.

022

Farro and Mushroom Burgers

Ingredients:

3/4 cup/125 g farro
1 lb/455 g red potatoes (about 3)
1 sprig fresh rosemary
1 sprig fresh thyme
6 tbsp/85 g unsalted butter
1 tsp freshly ground black pepper
1 lb/455 g brown mushroom caps, finely chopped
1 1/4 tsp kosher salt
5 to 8 tbsp/75 to 120 ml extra-virgin olive oil
3 shallots, finely chopped
1 tbsp dry white wine, dry vermouth, or water
1/2 cup/50 g finely grated Parmigiano-Reggiano cheese
1 cup/50 g panko bread crumbs

Preparation:

Bring 2 1/4 cups/540 ml water to a boil in a medium saucepan. Add the farro, return to a boil, cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30 minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.
While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.
Remove the needles and leaves from the rosemary and thyme branches, and place them in a large frying pan along with the butter and black pepper over medium-high heat, stirring occasionally. Once the herbs start cracking, after about 1 1/2 minutes, add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
Heat 1 tbsp of the olive oil over medium-high heat in the frying pan. Add the shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the wine (or vermouth or water) and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmigiano-Reggiano along with the farro. Use a potato masher or fork to mash the ingredients together.
Form the mixture into 10 patties. Place the panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup/60 ml olive oil in a clean large frying pan over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the frying pan and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.

Ingredients:

3/4 cup/125 g farro
1 lb/455 g red potatoes (about 3)
1 sprig fresh rosemary
1 sprig fresh thyme
6 tbsp/85 g unsalted butter
1 tsp freshly ground black pepper
1 lb/455 g brown mushroom caps, finely chopped
1 1/4 tsp kosher salt
5 to 8 tbsp/75 to 120 ml extra-virgin olive oil
3 shallots, finely chopped
1 tbsp dry white wine, dry vermouth, or water
1/2 cup/50 g finely grated Parmigiano-Reggiano cheese
1 cup/50 g panko bread crumbs

Preparation:

Bring 2 1/4 cups/540 ml water to a boil in a medium saucepan. Add the farro, return to a boil, cover, and reduce the heat to medium-low, cooking until the farro is tender, about 30 minutes. Turn off the heat, fluff the farro with a fork, cover, and set aside.
While the farro cooks, boil the potatoes. Bring a large saucepan of water to a boil, add the potatoes, return the water to a boil, and cook until a paring knife easily slips into the center of the largest potato, about 20 minutes. Drain and set aside. Once the potatoes are cool, peel them and place them in a large bowl.
Remove the needles and leaves from the rosemary and thyme branches, and place them in a large frying pan along with the butter and black pepper over medium-high heat, stirring occasionally. Once the herbs start cracking, after about 1 1/2 minutes, add the mushrooms and salt. Cook the mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
Heat 1 tbsp of the olive oil over medium-high heat in the frying pan. Add the shallots and cook until they are soft and just starting to brown, about 2 minutes. Add the wine (or vermouth or water) and stir to work in any browned bits from the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmigiano-Reggiano along with the farro. Use a potato masher or fork to mash the ingredients together.
Form the mixture into 10 patties. Place the panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup/60 ml olive oil in a clean large frying pan over medium-high heat. Add 5 patties and cook on each side until nicely browned and crusty, 8 to 10 minutes total. Remove the patties from the frying pan and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.