Indian Summer

As the thermometer rises Cafe Drake finds friends and family crave Indian food seasonally, perhaps as our climates begin to match those of tropical East Asia. And with the hot weather comes requests for easy to prepare Indian recipes, especially those without laborious preparations or multiple ingredients.

COCONUT CHUTNEY

Most recipes call strictly for unsweetened dried coconut, which can be tricky to find. This one utilizes the plain old bag found in every supermarket's baking aisle. Better with fish or poultry than meat entrees.

1 cup yogurt / 1 cup sweetened coconut flakes / 1-2 jalapenos, chopped / 1 clove garlic / fresh or dried ginger to taste / 1/4 cup chopped cilantro / 4 mint leaves / salt / 1 t. cumin seeds (dry roast in a pan for better flavor)

Combine everything except cumin in a blender and process till smooth. You can add a few drops of water as needed to help. Check for salt and add more if needed then stir in cumin seeds. Refrigerate till needed.

CHICKEN GINGER KEBABS (MURGH TIKKA)

Indescribably good, these kebabs are even better if cooked on an available grill. When finished arrange on a platter and surround with thin slices of red and yellow bell peppers, sliced scallions and lots of cilantro sprigs.

2 lbs. of boneless skinless chicken thighs or breasts, cut into 2 inch pieces / 1 cup sour cream / 3 T. white wine vinegar / 2 T. minced ginger / 2 cloves minced garlic / 1 chopped green chile / about 1 t. thyme leaves / 1 T. ground coriander / salt / olive oil for basting

1. Blend all ingredients together in a large bowl, reserving some oil for basting. Marinate in the fridge for 2-4 hours.


2. Preheat oven to 500 degrees.


3. Thread chicken on skewers, brush with oil and arrange in a single layer on a baking sheet.


4. Turning often - and basting as well - cook for about 7-9 minutes or until just done. They overcook easily!


5. Place on platter and serve hot.

ORANGE-CINNAMON BASMATI PILAF

Equally good with roast duck or chicken in the autumn, this rice tastes quite refreshing as part of a lighter summer meal. Try it with grilled flank steak and a radish salad. Those adverse to raisins might substitute dried cranberries or cherries, but some sort of dried fruit is essential to capturing the beautiful full flavors of this festive dish.

1 cup brown basmati rice (or regular brown rice) / 3/4 cup orange juice / 1 large stick of cinnamon / 5 whole cloves / some grated fresh ginger / 1/4 cup dark raisins / 1 T. butter

1. Rinse the rice well and then soak for 2 hours. Drain.


2. Add rice and all other ingredients to a saucepan along with 1 1/2 cups water. Bring to a boil then reduce heat and cook covered for about 40 minutes or until dry. Let the rice sit, covered, for 10 minutes then fluff carefully with a fork.


3. Serve warm.