Indian market treasures: how to shop for and cook this flavorful cuisine

Sunset, Oct, 2003 by Linda Lau Anusasananan

Pav-bhaji masala, In a small bowl, mix 1 teaspoon ground coriander, 3/4 teaspoon ground cumin, 1/2 teaspoon cayenne, and 1/4 teaspoon each ground cardamom and ground pepper.

Spicy Cereal Snack Mix
(Chivda)

PREP AND COOK TIME: About 30 minutes

NOTES: infuse poha (rice flakes) with a
spiced oil to make this sweet-hot-sour snack
mix, or substitute Weslern breakfast cereals
for the poha, as Alur-Kundargi often does.
Store the mix airtight up to 1 week. Similar
snack mixes may also be purchased readymade,
but they're often very spicy.

MAKES: About 71/2 cups

6 cups thin poha or 3 cups each
  toasted rice cereal (such as Rice
  Krispies) and toasted corn-ball
  cereal (such as Kix)
3 fresh jalapeno chilies (21/2 oz. total)
1/4 cup vegetable oil
1 teaspoon cumin seeds
1/2 cup roasted unsalted peanuts
1/4 cup roasted unsalted cashews
1/4 cup raisins
1/4 cup dried cranberries
2 tablespoons lime juice
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon garam masala
  (or 1/4 teaspoon each ground
  coriander and cumin)
1/4 teaspoon ground turmeric

1. Spread poha in a 12- by 17-inch baking
pan. Bake in a 200[degrees] regular or convection
oven, slimming occasionally, until flakes are very
crisp, about 20 minutes. (If using the cereals,
omit this step.)

2. Meanwhile, rinse and dry chilies. Cut each
lengthwise into quarters (do not seed). Pour
Oil into a 5- to 6 quart pan over medium high
heat; when hot, add cumirl seeds and stir
until they begin to brown, about 30 seconds.
Add chilies and stir for 1 minute Add peanuts,
cashews, raisins, and cranberries: stir until fruit
is puffy, about I minute. Add lime juice, sugar,
salt, garam masala, and turmeric; stir until
blended.

3. Reduce heat to medium. Add paha or
cereal and stir until completely infused with
spiced oil and golden throughout, about
6 minutes. Remove and discard chilies. Let
mix cool completely. Serve or wrap airtighl.

Per 1/2 cup: 128 cal, 50% (64 cal.) from fat; 2.3 g
protein; 7.1 g fat (1 g sat.); 15 g carbo (1.1 g fiber);
208 rug sodium; 0 mg chol.

Tandoori Kebabs

PREP AND COOK TIME; About 1 hour, plus
at least 30 minutes to marinate

NOTES: For vegetarian kebabs, Alur-Kundargi
uses Indian paneer cheese or nigari (firm-pressed)
tofu. You can prepare the kebabs
(through step 3) up to 2 hours before grilling;
cover and chill.

MAKES: 8 servings

2 cups plain nonfat yogurt
1 red bell pepper (10 oz.)
1 red onion (6 oz.)
1 pound peeled, cored fresh pineapple
1 pound boned, skinned chicken
  breast, paneer cheese, or nigari
  tofu (see notes)
1 tablespoon tandoori masala,
  purchased or homemade
  (recipe follows)
  Raita (recipe follows)

1. Line a colander with a double layer of
cheesecloth or four layers of paper towels;
set colander in a sink or over a large bowl.
Empty yogurt into lined colander and let drain
about 30 minutes,

2. Meanwhile, rinse, stem, and seed bell pep
per; cut into 1 -inch squares. Peel onion and
cut into 1 inch chunks, separating layers. Cul
pineapple into 1 inch chunks. If using chicken,
rinse and pat dry. Cut chicken, cheese, or tofu
into 1 -inch chunks.

3. In a large bowl, mix drained yogurt with
tandoori masala, If using chicken, scoop out
1/2 cup yogurt mixture and combine with
chicken in a small bowl, Gently mix bell pep
per, onion, pineapple, and cheese or tofu, it
using, into yogurt mixture in large bowl. Cover
and chill at least 30 minutes or up to 2 hours.
Thread vegetables, pineapple, and chicken,
cheese, or tofu onto metal or soaked wooden
skewers, alternating items.

4. Lay kebabs on an oiled grill over a solid
bed of hot coals or high heal on a gas grill
(you can hold your hand at grill level only 2 to
3 seconds); close lid on gas grill. Cook, turning
once, until vegetables are browned on
both sides and chicken is no longer pink in the
center (cut to test), 8 to 10 minutes. Transfer
to a platter, Serve hot or warm, with raita to
add at the table,

Per serving with chicken: 156 cal., 7% (11 cal,)
from fat; 18 g protein; 1 2 g fat (0,3 g sat.); 18 g
carbo (1.7 g fiber); 246 mg sodium; 34 mg chol.