Indian Living: a feast of Indian flavor

Marinade: puree 3 cups cilantro, 1½ cups mint, 1 cup plain whole-milk yogurt, 3 cloves garlic, zest of 1 lemon, 1 tablespoon toasted and ground cumin seeds, 1 teaspoon salt, and ½ teaspoon fresh ground pepper.

1.Pour over a 3-pound butterflied, boneless leg of lamb set in a baking dish. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
2.Let the meat sit at room temperature while the grill heats to high, about 30 minutes. Lightly oil the grates and reduce heat to medium (if using a kettle grill, build a medium fire).
3.Wipe off the excess marinade and grill meat until medium-rare, about 7 minutes per side. Slice and sprinkle with chopped mint and cilantro.

•1/4 cup(s) white vinegar
•1 teaspoon(s) finely chopped green chili (such as serrano, thai, or jalapeño)
•3/4 teaspoon(s) salt
•1 cup(s) thinly sliced yellow onion
•4 large ripe tomatoes, cut into thin wedges

Combine the vinegar, green chili, and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.

•2 cup(s) basmati rice
•2 1/2 teaspoon(s) salt
•1/2 cup(s) vegetable oil
•1 teaspoon(s) brown (or yellow) mustard seeds
•3/4 cup(s) chopped cashews
•1 medium onion, chopped
•1/2 red bell pepper, seeded and chopped
•1 teaspoon(s) finely chopped green chili (such as Thai)
•2 teaspoon(s) (3-pound) finely chopped fresh ginger
•1 1/2 cup(s) plain whole-milk yogurt

Directions

1.Rinse the rice in a bowl with cold water. Drain and repeat until the water is no longer cloudy. Drain completely. Add the rice, 1 teaspoon salt, and 3 cups water to a 2-quart saucepan, cover, and bring to a boil. Reduce heat to low and cook, covered, for 20 minutes. Remove from heat. Fluff with a fork.
2.Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cook for 30 seconds. Add the cashews and cook until lightly browned, about 20 seconds. Add the onion, peppers, ginger, and remaining 1 1/2 teaspoons salt, and cook until the onion is tender, about 5 minutes. Toss rice with the onion mixture and the yogurt.

Puree 2 cups canned mango pulp, 3 cups plain yogurt, 2 tablespoons sugar, and 2 cups water in a blender. Serve in glasses over ice.

Canned mango can be purchased at ethnic food stores; if unavailable, substitute Bolthouse mango juice and omit the water.

•2 cup(s) flour
•1 1/2 teaspoon(s) ground cardamom
•1 teaspoon(s) baking powder
•1/4 teaspoon(s) salt
•1 cup(s) butter, softened
•2/3 cup(s) confectioners’ sugar
•1/2 cup(s) finely ground blanched almonds
•1/2 teaspoon(s) vanilla extract
•2 teaspoon(s) rose water

Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy. Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until dough forms. Transfer the dough to a clean surface and pat into a 1/2-inch-thick rectangle. Wrap in plastic and chill for 2 hours.

Heat oven to 350 degrees F. Roll the dough to 1/4 inch thick and use a 2-inch round cutter to cut out cookies. Bake on parchment-lined pan until golden brown, 15 to 18 minutes. Cool on wire racks.