Wednesday, January 24, 2007
Roasted Eggplant (Baigan ka Bhartha)
4 servings
This nicely seasoned vegetarian entree is usually served with Indian breads such as tandoori roti or nan. Adapted from "The Everything Indian Cookbook," by Monica Bhide (Adams Media, 2004).
3 pounds eggplants (about 2 medium eggplants)
1/4 cup vegetable oil
1 small red onion, coarsely chopped (about 1 cup)
1 teaspoon ginger-garlic paste, such as Nirav brand
1 teaspoon ground coriander
1/4 teaspoon red chili powder or cayenne pepper
2 medium tomatoes, finely chopped
Salt (optional)
A few tablespoons finely chopped cilantro, for garnish (optional)
Preheat the oven to 475 degrees. Line a large roasting pan with aluminum foil.
Use a knife to cut a few shallow, inch-long slits in each eggplant; brush the eggplants with 2 tablespoons of the oil. Place in the pan and bake for 20 minutes, then turn the eggplants over and bake for about 20 minutes, or until they are soft and their skin is charred. Transfer the pan to the counter for a few minutes. When the eggplants are cool enough to handle, peel and discard the skin. Use a fork to mash the eggplant into a smooth pulp. Set aside.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook about 7 minutes, until translucent. Add the ginger-garlic paste, coriander and chili powder or cayenne pepper and cook for 30 seconds. Add the tomatoes and cook for about 5 minutes, then use a spatula or potato masher to mash the tomatoes and incorporate them into the mixture. Cook, stirring continuously, for 10 minutes or until the oil starts to separate from the mixture. Add the eggplant pulp and cook, stirring, for several minutes, until the eggplant is incorporated and the mixture is heated through. Season with salt to taste. Garnish with cilantro, if desired, and serve hot.
Per serving: 230 calories, 4 g protein, 26 g carbohydrates, 14 g fat, 0 mg cholesterol, 2 g saturated fat, 11 mg sodium, 13 g dietary fiber
Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com
Easy Chicken Tikka
4 servings
This is author Mohica Bhide's go-to Monday night recipe, needing just a half-hour's marinating time. "It's what I do when I don't feel like making anything else, because it's so easy," she says. Serve with rice, a green salad and Deep Tandoori Roti, a brand of Indian bread. The chicken also can be threaded onto metal skewers and grilled over indirect heat for 8 to 10 minutes.
3/4 cup plain yogurt
1 tablespoon ginger-garlic paste, such as Nirav brand
1 tablespoon chicken tikka masala, such as Shan brand
2 tablespoons lemon juice
1 tablespoon finely chopped mint
1/4 teaspoon salt
2 tablespoons vegetable oil
6 boneless, skinless chicken thighs, cut into 1 1/2 -inch pieces
Lemon wedges, for garnish
Combine the yogurt, ginger-garlic paste, tikka masala, lemon juice, mint, salt and oil in a large bowl. Add the chicken and mix to coat evenly. Cover and refrigerate for 30 minutes.
When ready to cook, preheat the oven to 400 degrees. Lightly grease a medium roasting pan.
Drain the marinade from the chicken, discarding the marinade. Arrange the chicken pieces in a single layer in the pan and roast for 15 to 20 minutes (start checking after 10 minutes), until the meat is cooked through. Serve with lemon wedges for squeezing over the meat.
Per serving: 232 calories, 22 g protein, 4 g carbohydrates, 14 g fat, 94 mg cholesterol, 3 g saturated fat, 185 mg sodium, 0 g dietary fiber
Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com
Pan-Fried Cheese With Potatoes and Cauliflower in Vinegar Sauce (Sirka Panir)
8 servings
This vegetarian curry is easiest to make if you use packaged, fried panir, which is an unripened Indian cheese. The recipe was provided by cookbook author Raghavan Iyer and is to appear in his next book, planned for publication this year. Serve with rice or, as Iyer does, with slices of toasted French bread to dunk into the creamy, sweet-tart sauce.
1 1/4 cups water
1/4 cup malt vinegar or cider vinegar
1/4 cup tomato paste
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 fresh green Thai, cayenne or serrano chili peppers, stemmed
2 dried red Thai or cayenne chili peppers, stemmed
2 large cloves garlic, smashed
2 slices ginger root (each 2 inches long, 1 inch wide and 1/8 -inch thick)
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
2 cups cut-up cauliflower florets (about 1 inch long)
2 medium-size potatoes, such as russet or Yukon Gold, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
1 teaspoon coarse kosher salt or sea salt
1 cup unsweetened coconut milk
8 ounces store-bought frozen fried panir cubes*
1/4 cup finely chopped cilantro leaves and tender stems
Combine 1/4 cup water, vinegar, tomato paste, coriander seeds, cumin seeds, fresh and dried chili peppers, garlic and ginger in a blender. Puree, stopping to scrape down the mixture as needed, until a smooth, reddish-brown paste is formed. Set aside.
Heat the oil in a medium saucepan over medium-high heat. Add the onion and stir-fry for 3 to 5 minutes, until it has browned lightly around the edges. Add the paste and reduce the heat to medium. Cook, stirring frequently, for 2 to 4 minutes, until a thin, oily sheen coats the surface and a thin film of paste forms on the bottom of the pan.
Meanwhile, add the remaining cup of water to the blender and whir the blades to dislodge any remaining contents. When the paste has cooked, add the liquid from the blender and scrape the bottom of the pan to release the accumulated film of paste. Add the cauliflower, potatoes and salt, and heat the mixture to a boil. Reduce the heat to medium-low or low, cover the pan and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are almost tender. Add the coconut milk and panir cubes. Cook, uncovered, for about 15 to 20 minutes, stirring occasionally, until the sauce is thick and the vegetables are fork-tender. Add the cilantro and serve hot.
*NOTE: If you can't find frozen fried panir, slice fresh panir into 1-inch cubes; heat vegetable oil in a skillet and fry the cubes until lightly browned on each side.
Per serving (excluding panir): 143 calories, 2 g protein, 11 g carbohydrates, 11 g fat, 0 mg cholesterol, 7 g saturated fat, 322 mg sodium, 2 g dietary fiber
Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com
View all comments that have been posted about this article.