Entice With Spice. Shubhra Ramineni

Чтение книги онлайн.

      Gram flour (besan) Gram flour, also known as chickpea flour, is made from a dried, split and skinned legume called Bengal gram. Bengal gram is a small dark brown chickpea (kala chana). The small dark brown chickpea is different from the bigger cream-colored chickpea known as the “garbanzo.” When Bengal gram is split and skinned, a yellow lentil called chana dal is revealed. This is crushed to make gram flour, which is pale yellow in color. You may find this flour in the international section of grocery stores or you may find it at an organic store. I use gram flour to make the batter for Vegetable Pakora Fritters (page 49) and also to make Gram Flour and Onion Roti (page 61). You can also use gram flour to make a natural face mask as my mother has recommended to me. If you have oily skin, mix gram flour with water until you get a pasty consistency; if you have dry skin, use milk instead of water. Spread the paste on your face and let the mask dry. When it is dry, wash off to reveal beautiful skin! You can make and use the face mask as often as you like. Store gram flour in an airtight jar in your pantry for up to three months, or up to six months in your freezer.

      Ground red pepper (cayenne) (lal mirch) In Indian cooking, ground red pepper is practically a must-have. This spice adds fire to a dish. If you feel a dish is too spicy or not spicy enough based on the amount of ground red pepper indicated in one of my recipes, you can simply add more or less to meet your personal preference. Ground red pepper is made from various red chili peppers, such as bird’s-eye chili pepper, that have been dried and ground. You can find ground red pepper of different varieties and heat intensities in ethnic markets but you can also use ground cayenne pepper, which is readily available in the spice section of grocery stores. Ground cayenne pepper is a blend of various tropical chili peppers, including the cayenne chili. If you happen to get any of it on your hands, be sure to thoroughly wash them so you do not touch your lips, nose, or rub your eyes and cause irritation.

      Lentils (whole and skinned/split) (sabut and dhuli dal) Lentils, called dal in Hindi, are a type of legume which are various bean or pea plants that have seed pods. When the seeds are removed from the pods and dried, they are called lentils or pulses. Lentils are either whole (sabut) or hulled (skin/shell removed) and split (dhuli). Sometimes lentils are split with the skin still on. When whole lentils are skinned and split, they reveal a different color and taste. Lentils can be kept for three months in an airtight jar in your pantry. Lentils should be picked over and washed before being used. (See "How to Wash Rice and Dried Legumes," page 15.)

      Chana dal

      Chana dal (skinned/split) When the tiny dark brown chickpea (kala chana), also known as “Bengal gram,” is skinned and split, a bright yellow lentil is revealed, which is called chana dal in Hindi. This lentil is tempered in oil to provide flavor and crunch to a dish such as Tamarind Rice (page 74). This lentil is also ground into gram flour (besan) to use in breads and the batter to make Vegetable Pakora Fritters (page 49). Note: Chana dal is neither the same as skinned and split yellow peas (field peas), which can be easily found in American stores, nor is it the same as skinned and split pigeon peas (toor dal), although all three varieties look similar.

      Whole masoor dal

      Skinned/split Masoor dal

      Masoor dal (whole and skinned/split) Whole red lentils (sabut masoor dal) are disc-shaped with a flat base and reddish tan to light brown in color. In the United States, whole red lentils are commonly used to make lentil soup and can be readily found in American grocery stores. I have noticed that the ones in American stores are slightly larger and lighter in color and more tan whereas the ones at the Indian stores are the smaller and redder Indian variety but either will do fine. When these lentils are skinned and split (dhuli masoor dal), a beautiful orange color comes through and surprisingly, when they are cooked, they turn yellow.

      Whole moong dal

      Skinned/split Moong dal

      Moong dal (whole and skinned/split), Whole green lentils (sabut moong dal) look like tiny dark green ovals. In addition to cooking these lentils, they may also be sprouted and tossed with fresh vegetables to make a lovely salad such as Fresh Lentil Sprout Salad (page 85). When these lentils are skinned and split (dhuli moong dal), they reveal a yellow color and can quickly be made into my favorite lentil dish, Green Lentil Dal Stew (page 89)! The split and skinned lentils are also used to make Creamy Mulligatawny Soup (page 81).

      Toor dal

      Toor dal (skinned/split pigeon peas) Whole greenish tan-colored pigeon peas reveal a yellow interior (toor dal) when they are skinned and split. Toor dal is used to make sambar, Split Pea and Vegetable Sambar Stew (page 82). In Indian grocery stores, you might also see toor dal that is oiled but I use the matte ones. The peas are sometimes oiled to increase shelf life, especially before exporting, but people usually wash the oil off in hot water before using. Toor dal resembles chana dal but toor dal is slightly smaller. Also, do not confuse toor dal with split yellow peas (field peas) that are commonly found in American stores.

      Skinned/split Urad dal

      Urad dal (skinned/split) When whole, these tiny lentils are black and are called “black gram” or sabut urad dal. When they are skinned and split, they are white. The skinned and split lentil (dhuli urad dal) is soaked and ground to make the Dosa and Uttapam Batter (page 37). It is also tempered in oil to add flavor to rice and other dishes.

      Mangoes (tart “green” pickling and sweet “yellow” eating varieties) (aam) Mangoes come in many different varieties, shapes, colors and sizes and are enjoyed throughout India in many different ways —from pickles, chutneys, drinks, ice cream and of course, eaten as a fresh fruit. I use big ripe yellow mangoes to make Mango Lassi Yogurt Smoothie (page 133) and green, unripe “pickling” mangoes to make Mango Achaar Pickle (page 33) and Sweet and Spicy Mango Chutney (page 30). When buying ripe mangoes for lassis, fruit salad or just eating as is, look for mangoes that yield slightly to the touch and have a sweet fragrance. The skin of ripe mangoes will be yellow-orange with red blushing or green with red blushing. The flesh of perfectly ripe eating mangoes is bright yellow and hopefully sweet and fragrant. Ripe yellow mangoes should be kept in the refrigerator up to one week after they are bought. If you happen to buy some that are hard and not quite ripe, you may put them in a paper bag at room temperature for a few days until they soften and then refrigerate them.

      Pickling mangoes are green on the outside, firm to the touch and hard and white on the inside. These are a special variety of mangoes that are specifically plucked when they are still unripe. Eventually, these mangoes will soften and ripen but they will remain tart. Pickling mangoes can be found in various sizes at ethnic СКАЧАТЬ