Vikram Vij’s ‘My New Indian Kitchen’ Cookbook Recipes

Beetroot Salad with Spiced Yogurt Dressing

Ingredients

• 3 beets
• 1 cup plain yogurt
• 1 Tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp chaat masala
• Salt, to taste
• 1 green bird’s eye chili, finely chopped (optional)
• 1 Tbsp chopped mint leaves, plus extra for garnish
• 1 Tbsp chopped cilantro leaves, plus extra for garnish
• 2 small shallots, thinly sliced
• 2 Tbsp pomegranate seeds
• 2 Tbsp crushed toasted peanuts (optional)
• 1 tsp cumin seeds, toasted

Directions

1. Bring a saucepan of water to a boil. Add beets and boil for 15 minutes, until tender. Drain, then set aside to cool. When cool enough to handle, cut into 1-inch square slices.
2. Whisk yogurt in a bowl until smooth. Add lemon juice, ground cumin, chaat masala and salt. Mix well.
3. Add beets to the yogurt dressing and toss to evenly coat. Stir in chilies (if using), mint and cilantro.
4. Transfer salad to a serving dish. Garnish with shallots, pomegranate seeds and peanuts (if using). Refrigerate until chilled.
5. Garnish with more mint and cilantro, sprinkle with toasted cumin seeds and serve.

Gunpowder Prawns

Ingredients

Gunpowder Masala

• 2 tsp red chili flakes
• 2 tsp black gram (urad dhaal), toasted
• 1 tsp split chickpeas (chana dhaal), toasted
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp sesame seeds (optional)
• Salt, to taste

Gunpowder Prawns

• 1 ¼ lbs large prawns, shelled and deveined
• Salt, to taste
• 2 Tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 Tbsp finely chopped ginger
• 2 tomatoes, finely chopped
• 1–2 red bird’s eye chilies
• 1 Tbsp Gunpowder Masala, plus extra for sprinkling
• 1/4 cup coconut milk
• Cilantro, for garnish

Directions

Gunpowder Masala

1. Combine all ingredients in a spice grinder or food processor and blend into a fine powder.

Gunpowder Prawns

1. Lightly season prawns with salt and set aside.
2. Heat oil in a large frying pan over medium heat. Add onions and sauté for 7 minutes, until softened and translucent. Add garlic and ginger and sauté for 1–2 minutes, until fragrant.
3. Add tomatoes and chilies and cook for another 3–5 minutes, until softened. Stir in gunpowder masala and cook for 1–2 minutes, until fragrant.
4. Pour in coconut milk. Stir well and cook for another minute to allow flavours to meld.
5. Add prawns and cook for 3–5 minutes, until opaque and cooked through. (Do not overcook as they can turn rubbery.) Season to taste with salt.
6. Garnish with cilantro and a sprinkle of gunpowder masala

Vij’s Chicken Korma

Ingredients

Chicken

• 1 cup plain yogurt
• 1 Tbsp ginger-garlic paste
• Pinch of salt
• 2 lbs boneless, skinless chicken thighs

Korma

• 2 Tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp grated ginger
• 2 Tbsp store-bought korma paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp red chili powder
• 1 cup coconut milk
• ½ cup heavy cream
• ¼ cup ground almonds

Assembly

• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Chopped walnuts, for garnish
• Rice or naan, to serve

Directions

Chicken

1. In a bowl, combine yogurt, ginger-garlic paste and salt. Add chicken and mix to coat. Cover, then refrigerate for at least 1 hour, or overnight for best results.
2. Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, then place it on the grill. Grill for 5–7 minutes on each side, until fully cooked. Set aside to rest for 1–2 minutes, then cut into bite-sized pieces.

Korma

1. Heat oil in a Dutch oven over medium heat. Add onions and sauté for 10–15 minutes, until golden brown and caramelized. Add garlic and ginger and cook for another 2–3 minutes, until fragrant.
2. Stir in korma paste, cumin, coriander, turmeric and chili powder. Cook for 2–3 minutes until fragrant.
3. Stir in coconut milk and cream. Add ground almonds, then gently simmer for 10 minutes, allowing sauce to thicken.

Assembly

1. Add chicken to the pan, stirring to coat with the sauce. Season to taste with salt and pepper. Simmer for another 5–10 minutes to allow flavors to meld.
2. Garnish with cilantro and walnuts. Serve hot with rice or naan.

Jaljeera

Ingredients

• 2 Tbsp cumin seeds
• 1 Tbsp mango powder (amchur)
• 1 tsp black salt (see note)
• ½ tsp pepper
• ½ tsp ground ginger
• ¼ tsp ground cloves
• Mint leaves, for garnish

Directions

1. Toast cumin seeds in a frying pan over medium heat until aromatic. Set aside to cool. Using a mortar and pestle, grind into a fine powder.
2. In a large pitcher, combine ground cumin and the remaining spices.
3. Add 4 cups of water to the spice mixture and stir well until combined.
4. Add ice, garnish with mint and serve chilled.

Chai Kulfi

Ingredients

• 2 cups milk
• 1 cup condensed milk
• 1 cup heavy cream
• 2 chai tea bags or 2 Tbsp loose chai tea
• 4–5 cloves
• 3–4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 (½-inch) piece ginger, sliced
• ¼ tsp ground nutmeg
• ¼ tsp pepper
• ¼ cup chopped nuts, such as almonds, pistachios and cashews (optional)
• Saffron, for garnish (optional)

Directions

1. In a saucepan, combine milk, condensed milk and cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
2. Add chai, cloves, cardamom, cinnamon, ginger, nutmeg and pepper. Stir to combine, then simmer gently for 10–15 minutes. Stir occasionally to infuse the flavors. Strain through a fine-mesh sieve.
3. Stir in nuts (if using). Pour the mixture into small serving cups and cover with plastic wrap. Place in the freezer and freeze for at least 6 hours but preferably overnight, until the kulfi sets completely.
4. Remove from the freezer, then set aside at room temperature for a few minutes to slightly soften.
5. Garnish the chai kulfi with saffron strands (if using), for a touch of flavor and elegance, and serve with dessert spoons.