Diwali Cooking

Crispy Onion and Jalapeño Pakodas with Mint Coriander Chutney from Vijaya's cookbook, 'Indian Food Made Easy'

Crispy Onion and Jalapeño Pakodas with Mint Coriander Chutney

These fried lacy fritters are synonymous with Indian cuisine and come in many variations. For this version, I love the contrasting flavors of the sweet onion and spicy jalapeño. They’re crispy and crunchy, and they’re perfect served with a tall cold drink like my Sweet Lime Soda (page 206).

Fragrant and zippy, mint coriander chutney is a staple in Indian cuisine. Great with Easy Mixed Vegetable Samosas (page 21), Crispy Onion and Jalapeño Pakodas (page 26), and Cheesy Keema Quesadillas (page 128), the freshness of the herbs and tang of the lemon in this chutney really elevate and perk up the (flavor of these dishes effortlessly.

Ingredients for the Crispy Onion and Jalapeño Pakodas

• 2 medium yellow onions, peeled and thinly sliced
• 2 jalapeño peppers, sliced into thin rings (see note in directions)
• ¼ cup chopped fresh coriander (cilantro)
• 1 cup chickpea flour
• 2 Tbsp white rice flour
• 1 tsp kosher salt
• ⅓ to ½ cup water
• Canola oil, for deep frying
• ½ cup Mint Coriander Chutney (page 236 in cookbook ‘Indian Food Made Easy’), for serving

Ingredients for the Mint Coriander Chutney

• 1 cup fresh coriander (cilantro)
• 1 cup fresh mint leaves
• ¾ cup chopped sweet white onion
• 4 Thai green chilis
• Juice of 1 lemon
• Kosher salt

Directions for the Crispy Onion and Jalapeño Pakodas

1. Place the onions, jalapeños, fresh coriander, chickpea flour, rice flour, and salt in a large bowl. Toss to coat the vegetables in the flour. Allow to sit for 5 minutes to draw out any moisture.
2. Slowly dribble in ⅓ cup of water, stirring, until a sticky paste forms around the vegetables. The vegetables should stick together when you grab a pinch of the batter. If not, continue adding water 1 Tbsp at a time, until the mixture is slightly sticky.
3. In a wok or deep pot, heat 3 inches (8 cm) of oil to 375°F. Using 2 soup spoons, scoop up some batter and gently push it into the oil, making sure not to crowd the pan. Fry for 6 to 7 minutes, turning once or twice, until deeply golden and crunchy.
4. Drain on a paper towel. Serve hot with chutney.

Note: If you want to cut back on the heat, feel free to remove the seeds and white ribs of the jalapeños before slicing them.

Directions for the Mint Coriander Chutney

1. Add the fresh coriander, mint, onion, chilis, and lemon juice to a small blender. Season with salt to taste. Blend until smooth.
2. Store in an airtight container in the fridge for up to 1 week.

Paneer Tikka Pizza

There always comes a moment on my trips to India when I start craving one of my favorite foods—pizza! While pepperoni might not be on the menu in Indian pizzerias, I have indulged in many local variations that merge Indian and Italian flavors beautifully. The combination of springy marinated paneer flavored with tangy chaat masala and spiced tomato sauce featuring garam masala and kasoori methi makes my version really special. While paneer tikka is typically served with naan, I think featuring it as a topping for pizza is quite fun!

Ingredients for the Paneer Tikka

• 1½ cups paneer, cut into small dice
• 2 Tbsp plain yogurt
• Juice of ½ lemon
• 3 cloves garlic, finely grated
• ½ Tbsp finely grated ginger
• 1 Tbsp kasoori methi
• 1 tsp garam masala
• 2 tsp chaat masala
• 1 tsp Kashmiri chili powder
• 1½ tsp kosher salt

Ingredients for the Sauce

• 1½ cups strained tomato sauce (passata)
• 1½ tsp garam masala
• 1 Tbsp kasoori methi
• 1 tsp cayenne chili powder
• 1 tsp garlic powder
• Kosher salt

Ingredients for Assembly

• 1 ball of store-bought pizza dough, divided in 2
• All-purpose flour, for dusting
• 3 cups grated mozzarella
• ½ cup thinly sliced green peppers
• ½ cup thinly sliced red onions
• Fresh coriander (cilantro) leaves, for garnish

Directions

1. To make the paneer tikka, to a medium bowl, add the paneer, yogurt, lemon juice, garlic, ginger, kasoori methi, garam masala, chaat masala, Kashmiri chili powder, and salt. Toss to combine and let marinate for 15 minutes at room temperature.
2. To make the sauce, in a small bowl, whisk together the strained tomato sauce, garam masala, kasoori methi, cayenne chili powder, garlic powder, and salt to taste.
3. Place a pizza stone or cast-iron pizza pan in the oven, and preheat to 500°F.
4. To assemble, roll out half of the pizza dough on a floured counter (to avoid sticking) until about 10 inches (25 cm) in diameter and about ¼ inch (6 mm) thick. Transfer to a floured pizza peel.
5. Pour half the sauce in the center of the rolled dough, and gently spread it out, reserving an inch (2.5 cm) of dough for the crust. Top with half the mozzarella, half the green peppers, and half the red onions. Arrange half the marinated paneer evenly overtop. Repeat with the remaining dough, sauce, and toppings (while your first pizza bakes).
6. Transfer the prepared pizza to the heated pizza stone and bake for 12 to 15 minutes or until the bottom and crust are a deep golden brown and the cheese on top begins to bubble and brown.
7. Remove from the oven and transfer to a cutting board. Allow to rest for 5 minutes. Garnish with fresh coriander leaves and cut into slices. Enjoy hot!

Mango Lassi Cake

If you have something to celebrate, big or small, this is the cake to do it with! Featuring the flavors of the oh-so-loved Indian drink mango lassi, this layered cake features a sponge scented with cardamom and saffron, mango whipped cream, and lots of fresh, sweet mango. Lightly sweet with beautiful tropical notes, this will be the star at any dessert table.

Ingredients for the Cake

• ½ cup unsalted butter, at room temperature
• ½ cup canola oil
• 1½ cups granulated sugar
• 4 large eggs
• 2 tsp ground cardamom
• Pinch saffron threads, crushed
• 3 cups all-purpose white flour
• 1 Tbsp baking powder
• ¾ tsp kosher salt
• 1¼ cups buttermilk

Ingredients for the Mango Syrup

• ¼ cup sugar
• ¼ cup water
• ¼ cup tinned kesar or alphonso mango pulp

Ingredients for the Mango Cream

• 3 cups cold whipping (35%) cream
• 3 Tbsp icing sugar
• ¾ cup kesar or alphonso mango pulp

Ingredients for Assembly

• ½ cups peeled and chopped ripe mango
• ⅓ cup chopped pistachios

Directions

1. To prepare the cake, preheat the oven to 350°F. Grease and line two 9-inch (23 cm) round cake pans with butter and parchment paper.
2. Cream together the butter, oil, and sugar using a stand mixer or with an electric hand mixer in a large bowl, until light and creamy. Add 1 egg and mix until incorporated. Repeat 1 by 1 with the remaining eggs. Add the cardamom and saffron, and mix to combine.
3. To a separate bowl, add the flour, baking powder, and salt. Whisk together.
4. Add one-quarter of the dry ingredients to the butter mixture, and gently mix on the lowest setting of a stand mixer or with an electric mixer. Add one-quarter of the buttermilk, and mix again. Repeat the process for the remaining dry ingredients and buttermilk until just incorporated.
5. Divide the batter evenly between the 2 prepared cake pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in their tins for 10 minutes before inverting onto a wire rack to cool completely.
6. To prepare the mango syrup, add the sugar, water, and mango pulp to a small saucepan. Bring to a simmer and cook for 5 minutes or until the sugar has dissolved. Allow to cool completely.
7. Brush a thin layer of the cooled syrup over the tops of the cake rounds and let it soak for 5 to 10 minutes. Repeat 1 more time.
8. To prepare the mango cream, whisk the cream with the icing sugar in a large bowl until stiff peaks form. Fold in the mango pulp until just incorporated.
9. To assemble, top 1 cake layer with half of the mango cream and spread to cover. Scatter half the chopped mango and half the crushed pistachios overtop.
10. Add the second cake layer on top (syrup side facing the cream). Top with the remaining mango cream, chopped mango, and crushed pistachios.
11. Cut into slices and serve. Store leftovers in an airtight container in the fridge for up to 3 days.