99).
1½ cups (300 g) uncooked long-grain white rice
2 sprigs fresh rosemary
2 teaspoons lemon zest
3 cups (750 ml) water
¼ teaspoon ground turmeric
Salt, to taste
2 tablespoons fresh lemon juice
2 tablespoons oil
1½ teaspoons black mustard seeds
1 teaspoon red chili flakes
2 (1-in/2.5-cm) cinnamon sticks
2 whole cloves
1 Put the rice, rosemary, lemon zest, water, turmeric and salt in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until all the water has been absorbed and the rice is tender, 12 to15 minutes. Mix in the lemon juice, cover, and keep warm.
2 Heat the oil in a small non-stick saucepan over medium-high heat. Add the mustard seeds, red chili flakes, cinnamon, and cloves. Cook, stirring, about 1 minute. Add it to the rice, mix in and serve hot.
potato and dill stuffed parathas
Makes 14
Preparation 15 minutes, plus 30 minutes (dough rest)
Cooking 20 minutes
Stuffed parathas are a comfort food for many Indians. When I make them, I usually eat them with some plain yogurt and Wasabi and Green Chili Chutney (page 20). You could easily use leftover Mustard Potatoes with Dill (page 96) as the stuffing for this paratha.
4 cups (540 g) all-purpose flour 1 teaspoon salt
2 tablespoons oil
½ cup (100 g) clarified butter
Potato and Dill Filling
2 tablespoons oil
¼ teaspoon black mustard seeds
1 small onion, chopped
1 fresh green chili pepper, deseeded and minced
2 cups (35 g) fresh dill, chopped
½ lb (250 g) potatoes, boiled, peeled, and mashed
Salt, to taste
1 Sift the flour and salt into a large bowl and make a well in the center. Add the 2 tablespoons of oil and about 1¼ cups (300 ml) of water and mix into a soft, pliable dough.
2 Turn out onto a floured surface and knead for 5 minutes. Place in an oiled bowl, cover, and allow to rest for 30 minutes.
3 Make the Potato and Dill Filling by heating the oil in a saucepan over medium heat. Add the mustard seeds and, as soon as they begin to pop, add the onion and fry for 1 minute. Stir in the green chili pepper and dill, and cook for another 2 minutes. Add the potatoes and cook over low heat for 5 minutes. Season with salt and cool.
4 Divide the dough into 14 portions and roll each into a 6-in (15-cm) circle. Spread 1 tablespoon of the filling evenly over one-half of each circle of dough and fold into a semicircle. Rub oil on half of the surface and fold over into quarters. Roll out until doubled in size. Cover the parathas with a cloth.
5 Heat an oiled griddle or large cast-iron skillet over medium heat. Remove the excess flour from the parathas and cook each one for 2 to 3 minutes, then turn over and cook until slightly brown, lightly brushing with clarified butter. Serve warm.
fresh-baked rosemary naan
Serves 4
Preparation 10 minutes, plus 20 minutes (dough rest)
Cooking 10 minutes
Although naan is a rather popular form of an Indian bread, it is not usually made at home for the simple reason that the oven in which it is baked—the tandoor oven—is not found in most households. This recipe, however, gives you the closest texture and taste possible using a regular household oven. If you really wish to get closer to the flavor of naan baked in an Indian tandoor, acquire a baking stone or a pizza stone, heat it up, and use that to prepare this bread. Naan can be enjoyed with almost all gravy dishes, however, I prefer to have it with the Chipotle Pork Chops (page 57) or Baked Marinated Chicken (page 42) and any raita.
4 cups (540 g) all-purpose flour
1 package (about 0.6 oz/18 g) dry active yeast
2 teaspoons nigella seeds
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons chopped fresh rosemary
1 egg, whisked
2 tablespoons clarified butter
¾ cup (180 g) plain yogurt
1¼ cups (300 ml) milk, warmed (to about 110°F/43°C)
1 Sift the flour into a large bowl and make a well in the center. Add the yeast, nigella seeds, baking powder, salt and rosemary. In another bowl, mix the egg,
1½ cups (300 g) uncooked long-grain white rice
2 sprigs fresh rosemary
2 teaspoons lemon zest
3 cups (750 ml) water
¼ teaspoon ground turmeric
Salt, to taste
2 tablespoons fresh lemon juice
2 tablespoons oil
1½ teaspoons black mustard seeds
1 teaspoon red chili flakes
2 (1-in/2.5-cm) cinnamon sticks
2 whole cloves
1 Put the rice, rosemary, lemon zest, water, turmeric and salt in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer until all the water has been absorbed and the rice is tender, 12 to15 minutes. Mix in the lemon juice, cover, and keep warm.
2 Heat the oil in a small non-stick saucepan over medium-high heat. Add the mustard seeds, red chili flakes, cinnamon, and cloves. Cook, stirring, about 1 minute. Add it to the rice, mix in and serve hot.
potato and dill stuffed parathas
Makes 14
Preparation 15 minutes, plus 30 minutes (dough rest)
Cooking 20 minutes
Stuffed parathas are a comfort food for many Indians. When I make them, I usually eat them with some plain yogurt and Wasabi and Green Chili Chutney (page 20). You could easily use leftover Mustard Potatoes with Dill (page 96) as the stuffing for this paratha.
4 cups (540 g) all-purpose flour 1 teaspoon salt
2 tablespoons oil
½ cup (100 g) clarified butter
Potato and Dill Filling
2 tablespoons oil
¼ teaspoon black mustard seeds
1 small onion, chopped
1 fresh green chili pepper, deseeded and minced
2 cups (35 g) fresh dill, chopped
½ lb (250 g) potatoes, boiled, peeled, and mashed
Salt, to taste
1 Sift the flour and salt into a large bowl and make a well in the center. Add the 2 tablespoons of oil and about 1¼ cups (300 ml) of water and mix into a soft, pliable dough.
2 Turn out onto a floured surface and knead for 5 minutes. Place in an oiled bowl, cover, and allow to rest for 30 minutes.
3 Make the Potato and Dill Filling by heating the oil in a saucepan over medium heat. Add the mustard seeds and, as soon as they begin to pop, add the onion and fry for 1 minute. Stir in the green chili pepper and dill, and cook for another 2 minutes. Add the potatoes and cook over low heat for 5 minutes. Season with salt and cool.
4 Divide the dough into 14 portions and roll each into a 6-in (15-cm) circle. Spread 1 tablespoon of the filling evenly over one-half of each circle of dough and fold into a semicircle. Rub oil on half of the surface and fold over into quarters. Roll out until doubled in size. Cover the parathas with a cloth.
5 Heat an oiled griddle or large cast-iron skillet over medium heat. Remove the excess flour from the parathas and cook each one for 2 to 3 minutes, then turn over and cook until slightly brown, lightly brushing with clarified butter. Serve warm.
fresh-baked rosemary naan
Serves 4
Preparation 10 minutes, plus 20 minutes (dough rest)
Cooking 10 minutes
Although naan is a rather popular form of an Indian bread, it is not usually made at home for the simple reason that the oven in which it is baked—the tandoor oven—is not found in most households. This recipe, however, gives you the closest texture and taste possible using a regular household oven. If you really wish to get closer to the flavor of naan baked in an Indian tandoor, acquire a baking stone or a pizza stone, heat it up, and use that to prepare this bread. Naan can be enjoyed with almost all gravy dishes, however, I prefer to have it with the Chipotle Pork Chops (page 57) or Baked Marinated Chicken (page 42) and any raita.
4 cups (540 g) all-purpose flour
1 package (about 0.6 oz/18 g) dry active yeast
2 teaspoons nigella seeds
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons chopped fresh rosemary
1 egg, whisked
2 tablespoons clarified butter
¾ cup (180 g) plain yogurt
1¼ cups (300 ml) milk, warmed (to about 110°F/43°C)
1 Sift the flour into a large bowl and make a well in the center. Add the yeast, nigella seeds, baking powder, salt and rosemary. In another bowl, mix the egg,
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