recipe comes from Monica
Bhides's book The
Spice is Right.
new young voice in Indian cooking, Monica Bhide
was probably born with a mixing spoon in her mouth!
Since the age of ten, cooking has been a lifelong
passion for this accomplished caterer and home
chef. Monica specialises in Indian cuisine and
has prepared everything from an intimate dinner
for two to large parties of 40. A graduate of
several formal cooking courses in her native India,
she is also a voracious cookbook reader and counts
hundreds of cookbooks in her collection.
by the lack of straightforward Indian cookbooks,
Monica became inspired several years ago to develop
simplified and healthful versions of her favorite
Indian dishes. The result is the collection of
mouthwatering Indian recipes in her book The Spice
is Right, where Monica, in her down-to-earth and
lively writing style, guides Indian food lovers
on a non-intimidating and flavourful foray into
home-style Indian cooking.
you would like to purchase a copy of The Spice
is Right <click
know a number of people will shake their heads
when they see a deep-fried dish in a healthy cookbook.
But a small helping - which is the way Indians
eat anyway - is not only delicious but only contains
the moong dal (lentils) in water for about 3
hours. Drain the dal. In a food processor, grind
together the dal, green chile, ginger, asafetida,
and salt. Add a tablespoon of water to make
the blending easier, if necessary. Place the
mixture in a bowl and whisk it to incorporate
air into it. (This will make the dumplings softer
the oil in a wok over medium heat. Drop a teaspoon
of the dal mixture into the oil; if it rises
to the top immediately, the oil is ready. Working
in batches and not crowding the dumplings, place
a tablespoon (15 ml) of the dal mixture in the
oil and fry, turning, until golden brown, about
1 minute. Drain the dumplings on paper towels.
Repeat until all the dal mixture is used up.
the dumplings in a bowl of hot water for 10
make the yogurt sauce. In a medium bowl, whisk
together the yogurt, water, salt, and sugar
the dumplings. Squeeze each one between the
palms of your hands to remove excess water.
a small skillet over medium heat, toast the
cumin seeds, stirring frequently, untl fragrant
(about 1 minute).
a serving dish, arrange the dumplings in rows.
Pour the yogurt sauce over the dumplings. Garnish
with the cumin seeds, chile powder, and the
chutneys, if desired.
dumplings can be fried ahead of time, then frozen
for up to 3 months. When you are ready to use
them, place them in a bowl of very hot water for
2 to 3 minutes to thaw them.
you prefer a softer dumpling, add about 1 tablespoon
(15 ml) of fat-free plain yogurt to the dumpling
mixture before frying.
you are on a very strict diet that abolutely does
not allow for deep-fried foods, use diced boiled
potatoes instead of the dumplings. The dumplings
in this dish are traditionally made with chickpea
flour. To make chickpea flour dumplings, replace
the moong dal with 1 cup (250 ml) of chickpea
flour; add enough water to make a batter for dropping
consistency. Add the remaining ingredients, mix
well, and proceed as above.
The Spice is right
If you would like to purchase a copy of The Spice
is Right <click
Monica Bhide, The Spice is Right