Cook Without Book

Black Daal from Gurdwara Goindwal Sahib, India Serves 4 2 cups whole Black Gram 2 1/2 cups water Salt to taste 1 red onion, finely chopped 1 medium tomato, finely chopped 2 inch fresh ginger root, peeled and minced 1 teaspoon turmeric 2 tablespoons vegetable oil 2 tablespoons cumin seeds 1 teaspoon cayenne pepper Soak the lentils overnight with enough water to cover them by 3 inches. Drain and add 2 1/2 cups of water with salt, onion, tomato, ginger, turmeric, oil, cumin seeds, and cayenne pepper and bring it to a boil on high heat. Continue to cook, removing and discarding any froth that rises to the top. Reduce the heat to low and simmer, stirring continiously until the lentils are cooked and the dal is of thick consistency, about 35 to 45 minutes.

Fennel and Ginger Flavored Chai Serves 4 3 cups water One 1-inch piece fresh ginger root, lightly pounded 3 to 4 cardamom pods, lighty cracked opened 1 teaspoon fennel seeds 4 good quality tea bags, prefarably black 1 1/2 cup whole milk Sugar to taste Bring water, ginger, cardamom, fennel seeds to a boil. Add the tea bags to it and let it boil for another minute. Lower the heat and let the tea steep. A dd the milk and continue to heat for another 2 to 3 minutes, until the mixture becomes very fragrant and darker in color. Strain and serve hot.

Ramadan's Special Lentil Dumplings Serves 4 1/2 cup split peas 1/4 pink lentils 1 medium red onion, finely chopped 2 cloves garlic, minced One 1-inch fresh ginger root, minced Salt to taste Juice of 1 lemon 1/2 teaspoon cayenne pepper Vegetable oil for frying Soak the split peas and pink lentils for an hour. Drain and coarsely grind it in a food processor. Add the red onion, garlic, ginger, salt, lemon, and cayenne pepper, and mix well. Roll them into 1-inch size balls. Heat the vegetable in a shallow pan on medium-high heat to 300° F . Gently fry the dumplings, until crisp and cooked, about 4 to 6 minutes. Serve hot with Mint Chutney

Lasooni Gobi  Ketjiap  Serves 4 Our batters almost never have eggs in them. In India, anything with eggs is not vegetarian and we try to keep as many options open as possible for guests who may be vegetarian. I use rice flour here, not just for its superior crisping quality but also for people who are gluten sensitive. It’s a warm and homey dish and can easily be adjusted in terms of heat and garlic to suit anyone’s palate. This is from the Junoon lunch menu. 1 medium sized head of cauliflower, cut into small florets Vegetable oil for frying, plus 2 tablespoons to make the sauce 2 teaspoons fine sea salt ½ cup rice flour ½ cup cold water 2 teaspoons minced fresh ginger root 2 cloves garlic, finely chopped, or more to taste ¼ cup tomato purée ¼ cup water ¼ teaspoon cayenne pepper Two pinches salt Two pinches sugar Two pinches ketjiap spice (recipe follows) 2 sprigs cilantro for garnish Method: Evenly sprinkle 2 teaspoons sea salt ...

Ginger and Lemon Grilled Chicken 1 cup plain yogurt, whisked until smooth 1 tablespoon cumin powder 1 tablespoon garam masala Salt to taste 1 teaspoon chili powder 1 teaspoon Madras curry powder Juice of 2 lemons 6 to 8 cloves garlic, minced One 2-inch fresh ginger root, finely chopped 2 pounds boneless, skinless chicken breasts In a large bowl mix the yogurt, cumin powder, garam masala, chili powder, curry powder, ginger, salt, lemon juice and garlic. Add the chicken and toss it with the marinade. Cover and refrigerate for about 2 to 3 hours. Preheat grill pan or an indoor electric grill to high. Place chicken on hot grill and cook for 5 or 6 minutes on each side, until charred at edges and chicken meat is firm and cooked. Serve hot.