Recipes from the Kitchen of Suvir Saran (3/3)

Tamarind makes a sweet and sour chutney with the consistency of hot fudge sauce. It’s an important element in the street foods of northern India. I also serve it with many snacks and appetizers such as Spinach, Onion and Potato Pakoras, Samosas and Lentil Fritters. Ingredients 1 tablespoon canola oil 1 teaspoon cumin seeds 1 teaspoon ground ginger 1/2 teaspoon cayenne pepper 1/2 teaspoon fennel seeds 1/2 teaspoon asafetida 1/2 teaspoon garam masala 2 cups water 1 1/4 cups sugar 3 tablespoons tamarind concentrate Directions Combine the oil and the spices in a medium saucepan over medium-high heat and cook, stirring, 1 minute Add the water, the sugar and the tamarind concentrate. Bring to a boil, turn the heat down and simmer until it turns a chocolaty brown color and is thick enough to coat the back of the spoon, 20 to 30 minutes. (While still warm, it will look like a thin chocolate sauce and it will thicken a bit as it cools.) Lahsun Kee Chutney Garlic Chutney 2 heads of garlic, separated into cloves and peeled 6-8 tablespoons red chili powder 1/4 tsp. fennel seeds, toasted and ground Juice of 1 lime or lemon Salt to taste Directions Blend in a grinder using as little water as you can get away with. Chill before serving. Keep in an airtight container (it will remain fresh for a couple of days). Loquat Salsa Ingredients 1 cup loquats, peeled, seeded and finely chopped 1 cup green papaya, peeled and shredded 1 teaspoon lemon juice Pinch of cayenne pepper, or to taste 1/4 cup fresh cilantro leaves, finely minced 1 jalape?o pepper, stemmed, seeded and diced 1 teaspoon cumin powder, toasted in a dry skillet until fragrant 1 teaspoon sugar Directions In a medium bowl, mix together the loquats, green papaya, lemon juice, cayenne, cilantro and jalapeno. Season with toasted cumin and sugar. Serve as a dip, as a condiment to go with foie gras, or on a sandwich with cheese. Quick Facts: Dévi Indian Restaurant 8 East 18th Street New York City Tel:212-691-1300 www.devinyc.com