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MANGOMASALA

60IndianRecipesFromYourLocalSupermarket

RanjiniRaoRuchiraRamanujam

eBookEdition

DesignedandPublishedby1111PlazaDrive,Suite300Schaumburg,IL60173

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ISBN13:978-1-61813-047-1ISBN10:1-61813-047-1

Copyright©2012RanjiniRao&RuchiraRamanujam.Allrightsreserved.

Thisbook,initsentiretyorpartsthereof,maynotbecopiedorreproducedinanyform,inprintorelectronically,withouttheauthors’permission.Exceptionswillonlybemadewhenexcerptsareused inauthorized reviews, interviewsandarticles,withproperacknowledgments.

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TableofContentsTableofContentsPreface

OurStory

Notes

SpiceRack

BreakfastSpread

1IndianMasalaOmelet V GF

2SunriseMedleywithPotatoes&Mushrooms VG GF DF

3BasilSummerToast V

4Bacon‘nBreadHash

5SavoryOatmealPowerPorridge V GF

6Mex-IndiBreakfastBurritos V

7Gingery,MintyFreshFruitSalad VG GF DF

Salads&Sandwiches

1Black-eyedPeasSaladwithRichCilantroPesto VG GF DF

2Hot‘nSweetChunkyChickenSalad GF DF

3WarmGingeredPeasSalad VG GF DF

4CrunchyHodge-podge V GF

5PepperyChickenWraps DF

6Street-cartVeggieSandwichwithHam

7Fennel-flavoredTurkeyPitas

8EggSaladSandwichwithSpicedCaramelizedOnions V

9A-wow-cadoGrilledCheeseSandwiches V

WarmSoups,ColdDrinks

1ButteryRedLentilBisque VG GF DF

2SnappySweetPotatoSoup V GF

3TomatoeyChickenNoodleSoup DF

4LycheeIcedTeaQuencher VG GF DF

5MangoLassi-Smoothie V GF

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6POMLimeSparkler VG GF DF

7Salt‘nPepperWatermelonCrush VG GF DF

Appetizers

1Bite-sizedBeetPatties VG DF

2CurriedPotatoTurnovers VG DF

3TandooriChickenLollipops GF

42-biteLeek&SalmonCakes

5RoastedCauliflowerwithMango-pistachioDip V GF

6LemonyTuxedoChicken

7MasalaPoppadamsorsimply,Papads VG DF

8Savory‘nKrispieRiceSnackMix VG GF DF

9Chilli-cheeseBruschetta V

MainDishes

1RusticLamb’nSpinachStew GF

2PeanuttyVegetableCurry VG GF DF

3HeartyRedBeanswithRice VG GF DF

4CreamyRoastedRedPepperSauce V GF

5ShrimpinaCoconutBroth GF DF

6HomestyleChickenandRicePilaf GF

7ChickenTikkaMasala GF

Sides

1Kicked-upCucumberRaita V GF

2Goes-with-everythingGreenChutney V GF

3Smashed&SpicedEggplant-BainganBharta VG GF DF

4ZucchiniSmotheredinPoppySeedSauce VG GF DF

5TofuScrambledwithPeppersandPeas VG GF DF

6GreenBeansCoco-nut-ine V GF

7PotatoesMashedwithMustard&Scallions V GF

8FreshCranberry-onionSpread VG GF DF

9Spicy-sweetFruitRelish VG GF DF

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BreadsandGrains

1AromaticBasmatiRice V GF

2ZestyCouscous&Vegetables VG GF DF

3MultigrainPilafwithPizzaz VG GF DF

4Upside-downCrustyCornbread V

5InstantSkilletNaans V

6Easy-cheesyDropBiscuits V

Desserts

1RoyalRicePudding V GF

2RefreshingChaiGranitawithStrawberrySalad V GF

3Honey-nutYogurtBliss V GF

4WarmandFudgyCarrotHalwa V GF

5Saffron-scentedCremeCaramelFlan V

6LightMango-RicottaFluff V GF

V -Vegetarian VG -Vegan

GF -Gluten-free DF -Dairy-free

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ChapterOneChapterOne

BreakfastSpreadBreakfastSpread

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Indian Masala OmeletFree

Sample

Ofallthegazillionwaystoserveupeggs,theIndian-styleomelet,accordingtous,isonethatpacksasolidpunch–themildsweetnessofredonionscomplementedjustsobyamarriageofmoderateheatandspicefromchilliesorinthisinstance,jalapenos,andcilantro.Whilethemilkbringsinafluffyedge,thetangoftomatoesrises above all the flavors with its full-bodied relish. It’s a recipe that’s beenhanded down through generations and one that is truly reminiscent of lazySundays,half-tacklednewspapercrosswordsand tallglassesof fresh-squeezedorangejuicethatoftenleftfrothy,indeliblemoustachesonourupperlips.

IndianMasalaOmelet(Serves2)3Largeeggs2TablespoonsmilkSaltandfreshcrackedpeppertotaste2Tablespoonschoppedcilantro1Teaspooneachoilandbutter¼Cupmincedonion½Romatomato,de-seededandchopped½Jalapenopepper,seedsandribsremoved,minced

1 Break theeggs intoabowl,andwhipuntil fluffy.Stir in themilk, saltandpepper,andthecilantro.

2 Put the oil and butter into a nonstick skillet over medium heat. Add theonion,tomatoandjalapenotothepan,stirforaminute.Tiptheeggsintothepan.Run a spatula along the sides of the skillet a few times to allow the uncookedeggstoflowdown.Coverthepanandcookuntiltheomeletissetandthebottomisstartingtoturngolden.

3Transfertheomelettoaservingplatteranddiginrightaway.

Note:Forthe littlestcheesejunkies inourhouseholdsweskipthe jalapenoandaddahandfulofgratedcheesetotheomeletonceitisset.❦

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Sunrise Medley with Potatoes & MushroomsFree

Sample

AskidsinIndia,wesawpotatoeseverywhere,slippedintoanythingconceivable,from breakfast to dinner, inmashed, fried or roasted form. Here in this recipe,we’ve tactfullymixed that ideawithmushrooms for a fortifyingbreakfast option.Sprucelyspicedup,sauteed tobrown-edgedperfection,and finishedwithbrightgreenscallionbits,potatoesandmushroomscometogetherinthissavorysunrisemedleywithsuchadelectableappealthatitmakesevengloomy,wintrymorningsseemcrisperandbrighter.Servingvegetablesforbreakfastwasneverthiseasy!

SunriseMedleywithPotatoes&Mushrooms(Serves2)1Tablespoonlightoliveoil1Mediumonion,chopped1Teaspoonmincedgarlic¼Serranopepper,seedsandribsremoved,finelyminced2Redpotatoes,cutin½”cubesApinchofcayenne⅛Teaspoonturmeric¼TeaspoonpowderedcuminSalttotaste8ozButtonorCreminimushrooms,choppedApinchofgarammasala2Scallions,greenpartonly,choppedfine,forgarnishing

1Inalargenonstickskillet,warmtheoilandstirintheonions,garlic,serranoandpotatoes.Allowthevegetablestocookforabout4minutesonmedium-highheat,stirringfrequently.Sprinkleinapinchofsalt,cayenne,turmericandcumin.Mixwell,addasplashofwater,turntheheattolowandthencovertheskillet,toallowthepotatoestocook.

2Oncethepotatoesaretender,uncoverandtossinthemushrooms,raisetheheattohighandcook,stirringfrequentlyuntilthemushroomsaredone.Addmoresaltifneeded,mixinthegarammasalaandtaketheskilletofftheflame.Garnishwithfinelychoppedgreenonionsandservehot.

Note:Takecaretousealargepanforthisrecipeandnotsaltthemushroomstooearlyortheywillstartsteamingintheirownjuicesinsteadofbrowningup.■

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Basil Summer ToastFree

Sample

Allthroughourgrowingupyears,wehadseenanoverflowingpotofholybasilortulsituckedawayinadesignatedcorner,baskinginthebackyardsunshine.Thesharp fragranceof thissacredherbseemed to lingereverywhere, in thestrikingtastethatfreshenedmouthsonanafter-dinnerstroll,orthefaintlymenthol-tingedfingertipsthathaddealtwiththeleaves.Wehadn’tseenourmomsuseitintheircooking though, so when we first encountered its popular culinary cousin, thesweetsummerybasil,wefellinlovewithitsheady,minty,anise-likenotes.Slowlybasilgraduatedfrombeingjustaprettygarnishtoafull-fledgedingredientinourkitchenexperiments.Inthisrecipe,thebasilygoodnessrunsthroughthearomaticcolumnsof vapor of eggsand toasts rising fromawell-seasoned skillet, and isacutely suggestive of comfort breakfasts of ages and worlds past. And whentoppedwitha fewdainty cherry tomatoesandadrizzleof nuttyParmesan, thisperfectsummerbreakfastdrawseven thesleepyheads to thesun-dappled tableatonceonanygivenmorning.

BasilSummerToast(Serves2)3Largeeggs⅓Cupmilk1Cupbasilleaves,looselypackedSalttotaste2PinchescrushedredpepperFreshcrackedpeppertotaste1TablespoongratedParmesancheeseAhandfulofcherrytomatoes,halved4Sliceswholegrainbread,halved2-3Tablespoonslightoliveoiltofry

1Inawide,flat-bottomeddish,beattheeggstogetherwiththemilk.

2Putthebasilleavesintoafoodprocessorandpulseuntilfinelychopped,orchop them using a knife. Add the basil to the eggmixture along with the salt,peppers,cheeseandtomatoes.Stirwell.

3Preheatalargeskilletwithaboutatablespoonofthelightoliveoilandkeeptheheatonmedium.Dipapieceofbreadbrieflyintotheeggmixture,scoopinguplotsofthebasilontop.Placethiscarefullyinthehotoil.Add2-3morepiecesofbread the sameway, based on the size of your skillet.Using a spoon, fish outsomeofthetomatoesandaddtothepan.

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4 Once thebread is brownedonone side, turn it and cook theother side.Removethetoastandtomatoesfromthepan,plateandcoverwithatentoffoiltokeepwarmorserverightaway.Fry theremainingbread,addingmoreoil to thepan,asneeded.

Note: Give a light, summery feel to your plate with a generous garnish ofParmesancheese,somefreshlycrackedpepperandafewleavesoffreshbasil.■

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Iftoastsareastapleinyourhousehold,youprobablygothroughloavesofbreadwith alarming regularity and, like it happens with us, you even end up withforgotten leftoversliceseverysooften.Takeheart, for theways touse themupare not just limited to the standard panzanella salad varieties. Here’s a fairlyAmericanizedtakeonIndian-styleBreadUpma–withbitsofbaconandday-oldbreadcubes,friedwithonionsandbellpeppers,spicedwithpaprikaandmustard,andtocutintotheheavinessofitall,thefavorablelightnessofmintandlime.

Bacon‘nBreadHash(Serves2)6Slicesday-oldbread2Tablespoonsmilk⅛Teaspoonturmeric¼Teaspoonpaprika4Slicesbacon,chopped1Largeonion,chopped2Garliccloves,minced1Greenbellpepper,chopped1Jalapenopepper,seedsandribbedremoved,mincedSaltandpeppertotaste1Teaspoonpreparedmustard1Limecutintowedgesandafewleavesofmint,slicedtogarnish

1 Cut the bread into crouton-sized cubes. Set aside. Stir the turmeric andpaprikaintothemilkalongwithapinchofsaltandsetaside.

2Inalarge,high-sidedskilletcookthebacononmediumheattorenderthefat. Once the bacon gets crisp, drain it lightly and set aside on a paper towel.Discardtheexcessgreaseinthepan,leavinginabout2tablespoons,ormoreifyou’refeelingindulgent.

3 Return theskillet tomediumheatandadd theonions,garlicandboth thepeppers. Cook for a few minutes, stirring often. Once the vegetables start tobrown,addthesaltandpepperandmixinthemustard.Tipinthecubedbreadontopoftheveggies.Sprinklethespicedmilkoverthebreadusingateaspoonandthentosseverythingtogether.

4 Finally add the reserved bacon. Toss well on high heat for a couple of

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minutes.

5Garnishthehashwiththemintandaddafewlimewedges.Servealongsidesunny-sideupeggsorsimplyaddatoppingofslicedhardboiledeggs.

Note: If your bread is squishy and soft, toast it lightly so that it does notdisintegrateinthehash.■

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Savory Oatmeal Power PorridgeFree

Sample

Finger Millet or Ragi porridge is a very common breakfast choice in India,becauseitisfillingandextranutritious.Dry-roastedragiseedsareallowedtocoolandthenmilledtoafinepowder,whichismixedwithwarmmilk,sugar,andaglobofgheejustbeforeserving.WhenwegotaholdofoatsintheUS,theprospectofwhiskingupaporridgeonthoselineswasexciting,butwealsogotboredofitinnotime.Whileitservedusgoodtotakeabreakandtreatourfamilieswitheggs,toasts and the like, the very sight of sweetened, artificially fruity oats in themorningevenafteragapwouldmake thekidsprotestwithshrunkenshouldersand long faces.We have, however, turned that aroundwith a sprightly, savoryoatscreation.Filledwiththeheartinessofvegetablesandinfusedwithmildspicesandthegoodnessofcheese,it isapowermealthatcanbeelevatedtoawholenewlevelwhencappedwitheggsdonesunnysideup.

SavoryOatmealPowerPorridge(Serves3-4)1Teaspoonvegetableoil½Tablespoonbutter1Smallonion,chopped½TeaspooncurrypowderSalttotaste¼Teaspoonfreshcrackedblackpepper2Cupsboilingwater1Cupfrozenmixedvegetables1Cupquick-cookingoats½CupgratedMontereyJackcheese¼Cupcilantro,chopped2Eggssunny-sideup,optional

1Heattheoilandbutterinasmallsaucepanplacedonmedium-lowheatandadd the onion. Cook till transparent. Stir in the curry powder, salt and pepper.Cookforaminute.Nowaddtheboilingwaterandthemixedvegetables.Bringthepot back to a boil.Whisk in the oats, cook until the porridge gets thick, stirringoccasionally.

2Spoonthehotporridgeintocerealbowlsandgarnishwiththecheeseandcilantro.Topeachbowlwithasunny-sideupeggtomakeaheartiermealofit.

Note: If you have some leftover cooked veggies that need to be used up, stir

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themintotheporridgeinsteadofthefrozenones.■

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There’sacuriouscharm,achargeeven, that fillsyourbeingwhenyougetrightdowntothebasicsinservingupawholesomebreakfastforyourlovedones.Orperhaps in gorging on a big spread at IHOP with the whole gang. This recipecombines the simplicity of a vegetable-based Indian breakfast with the mostpopular IHOPchoice inour families. It isnaturallya favorite,andnot just for itshighnutritionquotient,butalsofor theriotof flavorsandtextures it isembodiedwith.alittlesalty,alittlecreamy,alittlezesty,alittlespicyandjuston-the-dotwithitscheese-aliciousedge.

Mex-IndiBreakfastBurritos(Serves2)4EggsSaltandfreshcrackedpeppertotaste¼ofasmallcauliflower,cutintoflorets1Tablespoonoil1Smallonion,chopped½TeaspoongratedfreshgingerrootApincheachofturmericandcayenne212”Multi-grainwraps¼Cupchoppedcilantro2Tablespoonssalsa¼CupshreddedMontereyJackcheese½Avocado,cutintochunks

1 Break the eggs into a medium bowl and beat well. Mix in the salt andpepper.Shred thecauliflowerusinga foodprocessoror the largesideofaboxgrater.

2Heattheoilinanonstickskilletplacedonmediumheat.Addtheonionandginger,cookuntil theonionsoftens.Sprinkle the turmericandcayenne.Addthecauliflowerandstirwell.Cook forabout5minutes.Add thebeateneggs to thepan,andscramblethembystirringwithaspatulauntiltheeggsarealmostset.

3Warmthewrapsasperthepackageinstructionstosoftenthem.Dividetheeggsbetweenthe2wraps,addthechoppedcilantro,salsa,cheeseandavocadoandrollthemuptight.

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Note:Thisrecipeworksequallywellwithbroccoli.Peelawaythethickpartofthestemandshreditalongwiththeflorets.■

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There’s nothing quite like fresh fruits to kick start the day. Back in the day,weoften ate crescent-shaped apple slices, or cantaloupe cubes with our morningbread-and-jam.Ofcoursewenowcringeatthethoughtofthatdoublesweetnessearly in themorning, and hence we think beyond the parfaits or smoothies asfruity options for our kids. This fruit salad comes refreshingly alivewith hints ofginger and mint, with only a touch of honey, balanced deftly with with thetanginessoflemon.

Gingery,MintyFreshFruitSalad(Serves3-4)2Cupsfruitchunks-likecantaloupe,watermelon,peaches,apples,orangesetc.1CupmixedberriesAfewmintleavesFortheDressing-1Tablespoonhoney4-5mintleaves,chopped1Teaspoonlemonjuice1Teaspoonfreshgingerjuice(seeNote)Place the fruit into a large bowl, cover and chill in the refrigerator. Meanwhilewhisk together the ingredients for the dressing. Drizzle the dressing over thesalad,tosslightlyandgarnishwiththemintleaves.

Note: To extract the ginger juice, grind a 1” sized knob of chopped freshgingerroot alongwith a couple of tablespoons of water in a blender. Strain themixtureusingafinesieveorthinkitchentowelandtransferthejuicetoanairtightcontainer.Youcanstorethisintherefrigeratorforafewdaysandtryaddingittoyourlemonadetooforagingerykick.■

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