An Invitation to Indian Cooking - Madhur Jaffrey [60]
In a small bowl, mix melted butter with ¼ cup warm water, and baste meat frequently with this combination. When one side is browned, slide a long spatula or cleaver under the meat and gently turn it over. Cook slowly until all sides are lightly browned and cooked through. Each batch of seekhs will take you 15 to 20 minutes. As they are done, lift the skewers gently, putting a plate underneath in case of accidents, slide seekhs off skewer, and place on warmed platter. Keep platter covered with aluminum foil and in a warm place. Prepare the remaining seekhs in the same way.
To serve: Cut the lemons into wedges. Drain the onion rings and pat them dry on paper towels. Arrange the lemon wedges around the platter and lay the onion rings on top of the seekh kababs. Squeeze lemon juice over seekhs before eating. Serve with naans or parathas or pooris and a vegetable—perhaps Cauliflower with Ginger and Chinese Parsley—or if you like, with Rice with Spinach and Yogurt with Tiny Dumplings.
Marinated pork chops
SERVES 4
In this recipe the pork chops should marinate for at least 6 hours.
1 medium-sized onion, peeled and coarsely chopped
A piece of fresh ginger, 1 inch square, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
8-ounce can of tomato sauce
2 teaspoons ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground mace
¼ teaspoon ground cloves
1 teaspoon salt
⅛ teaspoon freshly ground pepper
2 tablespoons olive oil
2 tablespoons lemon juice
¼–½ teaspoon cayenne pepper (optional) or to taste
8 rib or loin pork chops
Put the chopped onions, ginger, and garlic in blender and blend to a smooth paste (about 1 minute at high speed).
Combine paste with remaining ingredients except the pork chops and mix well.
With a fork, prod holes in the chops and put them in the marinade. Rub them well with the marinade, cover, and leave refrigerated for at least 6 hours.
Light the charcoal. When the fire is really hot, put the grill on its lowest notch. Lift the pork chops out and place them on the grill. Reserve any marinade. Sear for about 8 minutes on each side. Now put the grill in its highest notch and cook for about 20 minutes on each side. Brush with the marinade before you turn chops over each time.
To serve: If you want a very simple meal, these chops could be served with plain boiled potatoes and a salad of spinach or Boston lettuce or romaine and onion rings. Or if you like, you could serve it with Sweet Rice with Carrots and Raisins and Cucumber Raita.
Tandoori chicken—my version
SERVES 6–8
I have already discussed tandoori chicken at the beginning of this chapter. There are, however, two things that I need to point out here. The chickens used for the tandoor in India are usually spring chickens, weighing 2–2½ Pounds each. They are cooked whole, with only wings and neck removed, on all sides at once. I find it more convenient to marinate and cook the chicken cut in pieces (it is also easier to serve and to eat this way). I buy the legs and breasts of broiling or frying chickens. (You may have an odd member of the family who just loves wings, and who will need to be placated some other way at some other time.) Also, I should point out again that Indians seem to dislike the chicken skin and always remove it before cooking.
The chicken in this recipe should be marinated for about 24 hours. Assuming that most people like both dark and light meat, I am allocating one whole leg and half a breast for each of 6 people.
1 medium-sized onion, peeled and coarsely chopped
6 whole cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
3 tablespoons lemon juice
8 ounces (1 container) plain yogurt
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground