INGREDIENTS 2 tablespoons palm sugar or light brown sugar 2 red or green Thai chiles, finely chopped 2 garlic cloves, finely chopped 1/4 cup fresh lime juice 3 tablespoons fish sauce Kosher salt 1/2 cup unsweetened shredded coconut 1/2 cup vegetable oil 2 shallots, thinly sliced, divided 1/4 cup peanuts, preferably skin-on 2 pomelos or 3 ruby red grapefruit 3/4 cup torn cilantro leaves with tender stems 2 tablespoons dried shrimp PREPARATION Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.
1 cup chapati flour plus 1/2 cup all-purpose flour; or 3/4 cup whole wheat flour plus 3/4 cup all-purpose flour (all measured by scooping flour with measuring cups and leveling off with a spatula or knife)
1/4 teaspoon Kosher salt
2 tablespoons, plus 1 teaspoon light vegetable oil
1/2 cup warm water (90°-100°F)
1/2 cup flour for dusting
Peanut or corn oil enough to fill a fryer to a depth of 3 inches
PREPARATION
1. Combine chapati flour and all-purpose flour (or whole wheat flour and all-purpose flour) with salt in a bowl. Rub 2 tablespoons of oil into it. Add water, fast at first, to moisten the flour so it adheres into a mass; then slowly, little by little, until the dough is formed and can be kneaded.
2. Place the dough on the work surface, brush your fingers and knuckles with the remaining teaspoon of oil (this will prevent the dough from sticking to your hand), and knead for 10 minutes or until you have a soft and pliable dough that is smooth and silky in appearance.
3. Cover the bowl with a sheet of plastic wrap or a moist towel, and let it rest for 1/2 hour. (The dough may be made a day ahead and refrigerated, tightly covered. Remove from refrigerator about 30 minutes before you are ready to roll.)
4. Put the flour for dusting in a plate, and keep it close to the work surface where the dough is to be rolled.
5. Knead the dough again for a minute, and divide into 2 equal portions. With your hands, roll each portion into a rope, and cut each rope into 8 equal portions or pinch off small pieces of dough and roll them into 1-inch balls). Roll the small pieces into smooth balls, dust them lightly with flour to prevent their sticking to each other, and put them back into the bowl. Keep the balls covered loosely with a damp towel or a sheet of plastic wrap to prevent their drying out.
6. Working one at a time, place a ball, generously dusted with flour, on the work surface, and roll it into a 5-inch circle, pressing and stretching it with the rolling pin. Dust the dough from time to time to keep it from sticking to the work surface or rolling pin. (All the breads may be rolled ahead of time and kept covered with a sheet of plastic wrap or a moist towel until you are ready to fry them.)
7. While the last few breads are being rolled, start heating the oil in a kadhai, chicken fryer, or a deep saucepan that can be used as a fryer. When the oil is very hot and begins to smoke (400°F), drop one bread at a time into the oil. The bread will sink to the bottom. Immediately hold a slotted spoon flat over the bread, as though keeping it from rising, but not quite touching the bread. As the bread begins to sizzle and rise to the surface (about 3-5 seconds), press the bread very gently, as though patting it, for 2-3 seconds. This will puff the bread. Once the bread begins to puff up, be careful not to press the puffed part too hard, or the bread will break and oil will seep in. Let the bread cook until it stops sizzling and the underside is slightly brown. The entire process of puffing and cooking the first side should take about 15 seconds. Gently flip the bread, and let the other side cook about 15 seconds. Take it out, and drain it briefly on kitchen towels. Repeat with the rest of the rolled bread the same way. Serve immediately; or deflate them by placing them on the work surface and pressing gently, and put them in a covered dish or wrap in foil. Just before serving, warm them in a 300°F preheated oven for 15-20 minutes.
Poori can be served with practically all vegetarian main dishes, all side dishes, and those meat and chicken dishes that have reddish-brown sauces. Poori is traditionally served with Tari Aloo (potatoes in fragrant gravy) in Aloo-Poori, or with Keema Matar (ground beef and chickpeas in cashew nut sauce) in Keema-Poori, a combination generally served for Sunday brunch. You can also serve these combinations at picnics and barbecue parties for an unusual yet delicious flavor. For such occasions, make the pooris ahead, deflate, and wrap them lightly in foil. Just before serving, place them, still wrapped in foil, near the charcoal grill or barbecue pit to heat them slightly.
INGREDIENTS 3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups) 1 1/2 cups chopped red onion 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup thinly sliced green onions (about 6) 6 tablespoons distilled white vinegar 2 teaspoons hot pepper sauce PREPARATION Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.) Test-kitchen tip: Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.
INGREDIENTS Special Equipment A charcoal grill (highly recommended), grates oiled Mushrooms 10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem A generous drizzle of vegetable oil Kosher salt and freshly ground black pepper Dressing 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice) 1 1/2 tablespoons Thai thin soy sauce 1 tablespoon mushroom stock or water 1 teaspoon granulated sugar 1 teaspoon Phrik Phon Khua (Toasted-chile powder) 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons) Salad 1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed) 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed 1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing PREPARATION COOK THE MUSHROOMS Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat. Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.# MAKE THE DRESSING Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat. ASSEMBLE THE SALAD Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.
