KITCHEN TABLE
BLENDING IDENTITY AND FOOD
Green Chile and Cherry Tomato Pickle from the book Indian(-ish).
Described as recipes and antics from a modern American family, Indian(-ish ) is a collection of traditional desi recipes with a twist. Think roti pizzas, tomato rice with broiled cheddar, and saag paneer with feta. Perfect for the millennial who misses mom’s cooking but thinks it’s too fussy to make, it also has some great ideas for the cook who thinks she know it all! Fun illustrations by Maria Qamar (Trust No Aunty). These recipes are from Indian(-ish) by Priya Krishna, HMH, US$28.
GREEN CHILLI & TOMATO SAUCE
2 tbsp olive oil
¼ tsp fennel seeds
¼ tsp nigella seeds
¼ tsp cumin seeds
¼ tsp black mustard seeds
¼ tsp fenugreek seeds
¼ tsp asafoetida (optional)
4 long Indian green chiles or serrano chiles, halved lengthwise
1 cup cherry tomatoes, halved
¾ tsp kosher salt
1 tbsp fresh lime juice
In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to simmer, toss in the fennel, nigella, cumin, mustard and cumin seeds and cook until the spices look slightly browned and start to splutter, about 1 min. max.
Stir in the asafoetida, if using and then add the chiles.
Cook for two minutes, until the chiles brown and crisp on the sides.
Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl so the tomatoes stop cooking.
Gently mix in the salt and lime juice.
This will keep, covered, in the fridge for a few days but is best polished off on the day-of.
WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY
A 2-to 3-lb cauliflower
¼ cup olive oil
Pinch of kosher salt
For the chutney
3 tbsp olive oil
½ tsp fenugreek seeds
½ tbsp whole black pepper corns
1 small Indian green chile or serrano chile, halved lengthwise and stem removed
2 garlic cloves, minced
1 small yellow onion, roughly chopped
1 cup frozen peas
¾ tsp kosher salt
½ cup chopped fresh cilantro (stems and leaves)
2 walnut halves
2 tbsp fresh lime juice, plus lime wedges for serving
Bake the cauliflower. Preheat the oven to 400°F. Line a baking sheet with foil.
Place the cauliflower on the prepared baking sheet, evenly drizzle the ¼ oil over the top and sprinkle with the salt. Bake for 40 to 45 minutes, until the cauliflower is golden brown and fork-tender.
Meanwhile, make the chutney. In a large non-stick skillet over medium-high heat, warm the 3 tbsps of olive oil. Once the oil begins to shimmer, add the fenugreek and peppercorns and toss in the oil for 1 to 2 mins until the fenugreek is lightly browned. Add the green chile, garlic and onion and cook until the onion becomes translucent, about 3 to 4 mins. Add the peas and cook until they are warmed through, about 3 to 4 mins. more. Add ½ cup water and bring the mixture to a boil. Immediately remove the pan from the heat and stir in the salt and cilantro. Let cool for 5 mins., then transfer to a blender. Add the walnuts and lime juice and blend into a smooth paste.
On a plate, make a pool of the chutney and top with the whole cauliflower. To serve, slice the cauliflower into “steaks” of your preferred size and top with more chutney as desired. Garnish with lime wedges.
WHITE BEAN STUFFED POBLANOS
¼ cup plus 1 tbsp olive oil, divided
2 tsp cumin seeds
2 small yellow onions, finely diced
2 tbsp ground coriander
1 15-oz can great northern beans, drained and rinsed
½ tsp kosher salt, plus more if needed
1 small Indian green chile or serrano chile, finely chopped
2 garlic cloves, minced
2 tbsp fresh lime juice, plus lime wedges for serving
1 lb small poblano peppers of roughly the same size, slit lengthwise
Preheat the oven to 350 °F. In a large skillet over medium-high heat, warm ¼ cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 min. max. add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 mins. Remove from the heat and let the mixture cool to room temperature.
While the onions cool, mash the white beans with a potato masher or fork until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice and cooled onions and mix well. Taste and adjust the salt if needed.
Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
Arrange the stuffed poblanos slit side up on a baking sheet. Drizzle with the remaining 1 tbsp oil. Bake for 45 mins or until the poblanos are shrivelled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.
Indian(-ish) by Priya Krishna is published by HMH, US$28.