Red Lentil Soup with Zucchini
Serves 4
2 cups water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 cup peeled and split red lentils (masoor dal),
washed, soaked, and drained
2 small zucchini, cubed
1 teaspoon salt
Tarka:
1 tablespoon ghee
2 cloves gariic, sliced
¥% teaspoon black cumin seeds
1 small dried red chili pepper, crushed
4, teaspoon asafoetida powder
Ina heavy pan, bring the water, turmeric, and coriander
to a boil. Stir in the lentils, zucchini, and salt. Cover and
cook over medium heat for | hour, or until soft.
To prepare the tarka, heat the ghee ina ladle or small
frying pan. Add the garlic and tarka spices and sauté
until garlic and cummn seeds are welltoasted and
fragrant. Add the sizzling tarka to the dal and cover
immediately with a tight-fitting lid. Allow to stand for a
few minutes, while the flavors blend.
Serve with rice and an Indian bread and ginger
pickle.
Red Lentil Soup with Leek and Beet
Serves 4
4 cups water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 medium leeks, cleaned and the whites
chopped
1 medium beet, cleaned, peeled, and grated
1 cup red lentils (asoor dal), washed,
soaked, and drained
1 teaspoon salt
1 cup soy yogurt
1 medium tomato, quartered
Onion Dressing (page 93)
Ina heavy pan, bring the water, turmeric, and coriander
to a boil. Add the leeks and beet and boil for 10
minutes.
Stir nn the lentils and salt and bring to a boil again.
Add the soy yogurt and tomato, and cook for 10
minutes more.
Cover and cook over medium-low heat for 40
minutes.
Top with Onion Dressing and serve with rice,
vegetable, and an Indian bread.
Urad Dal Dumplings in Yogurt
Serves 5
’/ cup split and peeled urad dal, washed,
soaked overnight, and drained
Masala:
‘A teaspoon ground ginger
‘4 teaspoon ground cumin
'/4, teaspoon salt
‘A cup ghee
1 cup plain yogurt
1 cup water
1 teaspoon salt
1 teaspoon Garam Masala (page 77), or
Tarka (see Bean Balls in Yogurt recipe,
page 102)
Mash the urad dal to a fine paste in a mortar or blender.
Add the masala mixture and mix well. Form small balls
the size of cherries with teaspoonfuls of this paste.
Ina wok, heat the ghee until it is hot but not smoking.
Deep-fry the balls in batches over low heat, turning to
cook evenly, until golden brown. Remove the dumplings
from the wok and place in a bowl of hot water for 30
minutes.
In a separate bowl, combine the yogurt and 1 cup
water and beat with a fork until foamy. Add the salt and
either the Garam Masala or Tarka.
Drain the dumplings, squeezing carefully to remove
excess water. Gently drop into the yogurt mixture.
Serve with saunth.
Arwi Root (Taro) Soup with Lentils
4 cups water
4 medium arwi roots (taro), cleaned, peeled,
and cut in ’Z-inch slices
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 cup red lentils, cleaned and soaked
overnight
1 teaspoon salt
1 teaspoon Dal Masala (page 78)
Tarka:
1 tablespoon ghee
4 to 6 cloves garlic, finely chopped
’4 teaspoon black cumin seeds
1 teaspoon sesame seeds
'4 teaspoon asafoetida powder
Apply mustard oil to the hands to avoid a tingling
sensation in the fingertips from peeling the arwi root.
Drain the lentils and discard the soaking water. In a
saucepan, bring the 4 cups water to a boil. Add the
arwi root, turmeric, and coriander. Reduce the heat,
cover, and cook for 30 minutes, or until the arwi ts soft.
Add the lentils and salt and continue to cook over
medium heat for 45 minutes, or until the lentils are soft
and about half the water remains.
Remove from the heat and add the Dal Masala.
To make the tarka, heat the ghee in a ladle or small
frying pan. Add the garlic and tarka spices and sauté
until well-toasted and fragrant. Add the sizzling tarka to
the soup and cover immediately with a tight-fitting lid.
Allow to stand for a few minutes while the flavors
blend.
Serve with rice and any kind of Indian bread—punis,
chapatis, or parathas.
Potato Soup with Cumin Seeds
Serves 4
12 very small (walnut-sized) potatoes, washed
2 tablespoons ghee
1 teaspoon black cumin seeds
1 dried red chili pepper, crushed (optional)
1 teaspoon salt
1 small tomato, quartered
4 to 5 cups hot water
1 teaspoon fresh coriander leaves (optional)
Boil the potatoes until cooked but still firm; drain, peel,
and set aside.
Ina heavy pot, heat the ghee over medium heat. Add
the cumin seeds and chili pepper and roast until the
cumin seeds pop. Add the potatoes, salt, and tomato
and stir carefully for a few mmutes. Add the hot water,
cover, and cook for 5 minutes.
Remove from the heat, and gamish with the
coriander.
Serve with chapatis or parathas and a vegetable dish.
Yellow Lentil Soup with Sour Taste
Serves 4
4 cups water
1 cup yellow lentils (toor dal), washed, soaked
for 2 hours, and drained
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 large tomato, quartered
1 cup fresh whey (if available), or 1 teaspoon
dried mango powder
1 teaspoon salt
Onion Dressing (page 93)
Ina heavy pan, bring the water, turmeric, and coriander
to a boil. Add the lentils and bring back to a boil. Stir in
the tomato, whey or mango powder, and salt and boil
for 10 to 15 mutes (longer if whey is added). Reduce
the heat to medim+low, cover, and cook for 45
minutes.
Top with the Onion Dressing and serve with rice, a
vegetable, and an Indian bread.
Whole Moong Dal Soup
with Yogurt
Serves 4
4 cups water
4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon salt
4 cup plain yogurt
2 tablespoons jaggery (optional)
1 cup dried whole moong beans, washed,
soaked, and drained
Garam Masala (whole):
8 whole peppercoms
4 whole cloves
seeds of 1 black cardamom pod
pinch of ground cinnamon
Tarka:
1 tablespoon ghee
pinch asafoetida powder
In a cast-iron pot, bring the water to a boil. Add the
turmeric, coriander, salt, yogurt, and jaggery (if
desired), and continue boiling for 20 to 25 minutes.
Add the moong beans and boil another 5 to 10 minutes.
Cover and cook over medium heat for 45 minutes, or
until the dal softens.
Meanwhile, preheat the oven to 400 degrees F.
Add the garam masala and stir well. Tightly cover the
pot and bake for 25 minutes. Remove from the oven
and allow to cool, covered, for 15 minutes.
To prepare the tarka, heat the ghee in a ladle or small
frying pan. Add the asafoetida and sauté for a few
minutes, until fragrant. Add the sizzling tarka to the dal
and cover immediately with a tight-fitting lid. Allow to
stand for a few minutes, while the flavors blend.
Serve with rice and an Indian bread.
Potato Soup
with Onions and Red Pepper
Serves 2
1 tablespoon ghee
1 large onion, chopped
1 dried red chili pepper, crushed
2 large potatoes, scrubbed and cubed
¥, teaspoon salt
2 cups hot water
fresh coriander leaves (optional)
Ina heavy pan, warm the ghee over medium heat. Add
the onion and sauté until golden brown and the ghee
surfaces. Add the chili pepper and roast until the color
darkens. Mix in the potatoes and salt. Add the hot
water, cover, and simmer for 25 to 30 minutes, or until
potatoes are soft.
Gamish with the fresh coriander leaves, if desired.
Serve with chapatis or parathas and a second vegetable
dish.
Chapter Four
SAVORY RICE DISHES
Rice with Cumin
Serves 2 to 4
2 to 3 tablespoons ghee
1 teaspoon black cumin seeds, cleaned
1 dried red chili pepper, crushed
2 medium onions, chopped
2 to 3 medium carrots, finely grated (optional)
1 cup Basmati rice, cleaned and rinsed
2 cups water
1 teaspoon salt
In a large, deep frying pan or saucepan, heat the ghee
over medium heat. Add the cumin seeds and chili
pepper and sauté until the cumin seeds pop and release
their aroma. Add the onions and sauté until golden
brown. Add the carrots and cook, stirrmg constantly,
for 10 minutes. Mix in the rice and cook, stirring, for 3
minutes. Add the water and bring to a boil. Reduce the
heat and add the salt. Cover and simmer until every
grain of rice is well done, about 30 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off
the heat. Allow to sit for 5 to 10 mmutes to absorb
excess moisture.
Serve with raita, pickles, and pappadams.
Variation
Other vegetables such as cauliflower,
peas, grated beets, or finely chopped
cabbage can be substituted for the
carrots.
Coconut Rice
Serves 2 to 4
1 cup Basmati rice, cleaned and rinsed
2 to 4 tablespoons grated coconut, fresh or
dried
2 whole cloves
2 cups water
Soak the rice for 1 hour; drain.
In a saucepan, combine the rice, coconut, cloves,
and water and bring to a boil. Reduce the heat, cover,
and simmer for 20 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan of rice in the oven and
turn off the heat. Allow to sit for 5 to 10 minutes to
absorb excess moisture.
Serve hot, with dal and a vegetable of your choice.
Rice with Basic Masala (Tahir1)
Serves 4
1 cup rice, cleaned and rinsed
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
1 teaspoon black cumin seeds
2 cloves garlic, chopped
2 medium onions, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 medium tomato, chopped
14 shelled fresh peas
’/ cup cauliflower florets
2 large potatoes, peeled and cubed
2 cups water
1 teaspoon salt
Masala:
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
Soak the rice in water to cover for 30 minutes; rinse
and pat dry.
Ina saucepan, heat the ghee over medium heat. Add
the fenugreek seeds, cumin seeds, and garlic, and sauté
until the garlic is browned. Add the onions and cook
until golden brown. Add the turmeric, coriander, and
tomato, and cook over medium heat until the ghee
surfaces. Add the rice and stir for 2 mmutes. Add the
peas, cauliflower, and potatoes, and cook for 2
minutes. Stir in water and salt and bring to a boil.
Immediately reduce the heat and stir in the masala.
Cover and simmer for 30 to 40 minutes, or until the
water is absorbed by the rice.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off
the heat. Allow to sit for 5 to 10 minutes to absorb
excess moisture.
Serve with a raita, chutney, pickles, and pappadams.
Lentil Kababs Pulao
Serves 6
1 cup red lentils (masoor dal), cleaned,
soaked overnight, and rinsed
5 tablespoons ghee
1 teaspoon Garam Masala (page 77)
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
6 medium onions, chopped
2 medium tomatoes, quartered
1 cup Basmati rice, cleaned and soaked in
water to cover for 1 hour
2 cups water
’/ cup fresh or frozen peas
1 teaspoon salt
12 whole black peppercorns
6 whole cloves
seeds of 1 black cardamom pods
'4 teaspoon ground cinnamon
6 bay leaves
To prepare lentil balls, grind the lentils in a mortar.
Whip the mixture into a paste with an egg beater. (A
blender can be used to combine these two steps.)
Heat 1 tablespoon of the ghee in a skillet or wok
over mediun+low heat. When the ghee is hot but not
smoking, drop in the entire paste mixture. Stir with a
spatula and cook over low heat until the mixture
thickens and changes color. Turn off the heat and stir in
the Garam Masala. Allow the paste to cool, and form it
into 1-inch balls.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir to form a thin paste and set
aside.
In a heavy pan or wok, heat the remaining 4
tablespoons ghee. Add the onions and sauté until light
brown. Add the soaked masala and cook until the ghee
surfaces. Add the tomatoes, cover, and cook until they
are completely dissolved. Add the lentil balls, and
simmer for 5 minutes. Add the rice, and stir for 5
minutes. Add the water and bring to a boil. Mix in the
peas. Finely grind all of the remaining spices and add
them to the mixture. Cover and cook over low heat until
all the water 1s absorbed, about 30 to 35 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off
the heat. Allow to sit 5 to 10 minutes to absorb excess
moisture.
Serve with pickles and pappadams.
KAHICHARIS
In general, khichari is good for children, the infirmed,
and older people. The combination of rice with dal
makes a complete balanced protein. Typically served as
a midday meal in an Indian home, this dish does not
take long to cook and is delicious and satisfying. While
khichari is most often prepared with moong beans, urad
beans, or chana dal (split chick-peas), other dal are
also used—soybeans, split peas, or lentils. If possible,
dal with skins should be used because of the increased
vitamin content and roughage the skins provide.
In the preparation of khichari, the dal is soaked for
no more than an hour. Though the dal takes a Itttle
longer to cook, it retains a firmer texture, which is
desirable in khichari.
Moong dal khichari is ideal for people who suffer
from chronic dysentery or peptic ulcers. It is also good
for those who cannot digest properly, for those doing
spiritual practices who need to eat simple but nourishing
foods, or for those who must avoid fried foods. By
increasing the proportion of dal in the khichari, as in the
following recipe, the dish becomes more fortifying and
subdues Kapha.
Moong Dal Khichari
Serves 2 to 3
1 cup Basmati rice
14 cups split moong beans with skins
8 cups water, for cooking
¥, teaspoon salt
1 beet, grated (optional)
2 tablespoons ghee
’A teaspoon black cumin seeds
Combine the rice and dal in a large bowl and add
enough water to cover. Soak for 1 hour. Drain, wash,
and rinse the mixture. Place it in a heavy pan and add
the 8 cups of water and the salt. Cover tightly and bring
to a boil over medium heat. Stir in grated beet, if
desired. Reduce the heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan of cooked khichari in
the oven and turn off the heat. Allow to sit for 5 to 10
minutes to absorb excess moisture.
In a small frying pan, warm the ghee over medium
heat. Add the cummn seeds and sauté until brown and
fragrant. Serve the khichari hot, topped with this
dressing,
For those with stomach problems, this dish can be
accompanied by lemon pickle* and yogurt or
buttermik. Healthy people can eat this dish with
pappadam (dal wafers) and chutneys or pickles.
*Note: In general, rice and lemon juice is not
a good combination. Lemon pickle
with dal, however, is quite a different
nutter; it works like a medicine for
the stomach.
Red Lentil Khichari with Beets
Serves | to 2
¥; cup Basmati rice
¥, cup Split and peeled red lentils
2 cups water
’/ teaspoon salt
1 medium beet, peeled and grated
Masala (advisable in winter):
1 tablespoon grated fresh ginger
2 whole cloves
4 whole black peppercorns
seeds of 1 black cardamom pod
Combine the rice and red lentils in a pan and soak in
water to cover for one hour.
Drain, wash, and rinse the rice and lentils. Combine
the mixture with the 2 cups of water and the salt. Cover
and bring to a boil over medmum heat. With a
tablespoon, skim off and discard the white foam that
surfaces. Add the grated beet and masala mmture, if
desired. Stir and let return to a boil. Cover and simmer
over low heat for 30 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan of cooked khichari in
the oven and turn off the heat. Allow to sit for 5 to 10
minutes to absorb excess moisture. If time does not
permit, simply cook, uncovered, for a few more
minutes.
This dish can be topped with a teaspoon (or
tablespoon) of hot ghee per person and either %
teaspoon cumm seeds, roasted, or 2 small, chopped
onion, sautéed until golden brown and crisp, per
person.
Serve hot with pappadam In summer, yogurt,
buttermilk, or a raita make an ideal combination with
khichari.
Dalia Khichari
Serves 2 to 4
Ideal for health-oriented people or bodybuilders,
this dish can also be eaten by sick people, if the nuts
and poppy seeds are omitted. It is beneficial for
mucus-dominated individuals (Kaphas). Dalia
Khichari can be taken by those suffering from a
cold, in which case white poppy seeds should be
used.
4 cup split moong beans with skins, cleaned
and rinsed
4 cup cracked wheat (dalia)
1 tablespoon ghee
14 teaspoons white cumin seeds, cleaned
1 whole dried red chili pepper (optional)
4 teaspoon asafoetida powder 3 cups water
¥, teaspoon salt
2 cup cashews, almonds (soaked overnight
and peeled), or pine nuts, soaked in water
overnight and finely ground
Masala:
6 whole black peppercorns
3 whole cloves
seeds of 1 black cardamom pod
2 tablespoons white or black poppy seeds
soaked overnight and finely ground
(optional)
Mix the moong beans with the cracked wheat and soak
in water to cover for 1 hour. Drain and discard the
soaking water.
In a large, heavy pan, heat the ghee over medium
heat. Add the cumin seeds, chili pepper, and asafoetida
and sauté until toasted. Mix in the beans and cracked
wheat along with the 3 cups of water and bring to a
boil. Add the salt, nuts, and masala. Cover and simmer
over low heat for 30 to 45 minutes, or until the beans
are soft.
Serve with pappadam, chutney, and any pickle.
Pulao with Peas
Serves 4
1 cup Basmati rice, cleaned and rinsed
water to cover
2 to 3 tablespoons ghee
1 teaspoon black cumin seeds
1 medium clove garlic, chopped
2 medium onions, chopped
1 pound (*% to 1 cup) fresh peas in the pod,
shelled
2 cups hot water
1 teaspoon salt
4 whole cloves
8 whole black peppercorns
seeds of 1 black cardamom pod
seeds of 2 green cardamom pods
1 stick (about 2 inches) cinnamon
4 bay leaves
pinch of ground nutmeg
1 piece (about 2 inches) fresh ginger, grated
Soak the rice in water to cover for 45 minutes. Drain
and pat dry.
In a large heavy pan, heat ghee over medium heat.
Add the cumin and garlic and sauté until browned. Add
the onions and cook until golden brown. Add the rice
and stir over low heat for 2 minutes. Stir in the peas and
cook for 2 minutes. Add the hot water, salt, and all of
the spices and mix well. Add the ginger and bring the
mixture to a boil. Reduce the heat immediately, cover,
and simmer until the water is absorbed, about 20 to 25
minutes.
Meanwhile, preheat the oven to 450 degrees F.
Place the tightly covered pan in the oven and turn off
the heat. Allow to sit for 5 to 10 minutes to absorb
excess moisture.
Serve with a raita, pappadams, chutney, and pickles.
Variation 1
Substitute paneer for half of the peas.
Variation 2
Add '% cup of presoaked almonds,
cashews, pine nuts, and walnuts, along
with 4 cup raisins and '%4 cup grated
coconut. The nuts should be soaked
together overnight and the almonds
peeled after soaking. In winter, a
pinch of saffron can be added to any
pulao.
Chapter Five
VEGETABLE DISHES
Boiled Arwi Root (Taro)
Serves 4
6 medium arwi roots (taro), cleaned
3 tablespoons mustard oil, other vegetable
oil, or ghee
6 cloves garlic, sliced
1 to 2 dried red chili peppers
6 large onions, chopped
1 teaspoon ajwain seeds
1 teaspoon salt
In a saucepan, cover the arwi roots with water and boil
until soft. Peel the arwi and cut into small pieces.
In a frying pan, heat the oil over medium heat. Sauté
the garlic and chili peppers until browned. Add the
onions and sauté until golden. Add the arwi root, aywain
seeds, and salt. Cover and simmer over medium heat
for 10 minutes.
Serve with rice and chapatis or puris.
Sautéed Arwi Root (Taro)
Serves 4
mustard oil (to lightly coat hands)
6 arwi roots (taro), cleaned and peeled
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
1 teaspoon fenugreek seeds
3 cloves garlic, chopped
6 medium onions, chopped (or weight
equivalent to arwi)
1 teaspoon ajwain seeds
Garam Masala (whole):
8 whole black peppercorns
4 whole cloves
seeds of 2 black cardamom pods
4 bay leaves pinch of ground cinnamon
1 teaspoon salt
Apply mustard oil to hands to avoid a tingling sensation
in the fingertips ftom peeling the arwi root. Peel and cut
roots into 42-inch pieces.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste.
In a medium saucepan, heat the ghee and sauté the
fenugreek and garlic over medium heat until the garlic
turns brown. Add the onions and cook until golden
brown. Add the ajwain seeds and soaked masala, and
cook for 4 to 5 minutes, or until the ghee surfaces. Add
the arwi root, cover, and cook until soft, about 40 to 45
minutes.
Stir in the garam masala, bay leaves, cinnamon, and
salt, and remove from the heat. Allow the dish to stand,
covered, for 5 mmutes before serving.
Serve with rice and any kind of Indian bread—punis,
chapatis, or parathas.
Dry Arwi Root (Taro) with Yogurt
Serves 4
6 medium (or 4 large) arwi roots (taro)
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
1 teaspoon black cumin seeds
1 cup plain yogurt
2 to 3 medium onions (or half the weight of
the arwi roots), chopped
1 teaspoon salt
Cover the arwi roots with water and boil until soft,
about 40 to 45 minutes. Allow to cool; peel and cut into
1-inch cubes.
Ina heavy pan, heat the ghee over mediunr high heat.
Add the fenugreek seeds, cumin seeds, and yogurt, and
cook, stirring occasionally so that the yogurt does not
burn, for 20 minutes.
Add the arwi, onions, and salt and cook, stirring
occasionally, for 20 mmutes.
Serve with any kind of Indian bread—punis,
chapatis, or parathas.
Red Beets with Peas
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
3 medium onions, chopped
1 medium tomato, quartered
2 medium red beets, scrubbed and thinly
sliced
1 teaspoon salt
4 bay leaves
64 ounces (1 cup) shelled fresh or frozen
green peas
4 teaspoon ground cinnamon
Garam Masala (finely ground):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste and set aside.
In a heavy pan, heat the ghee over medium heat.
Sauté the onions until light brown. Add the soaked
masala and cook until the ghee surfaces. Mix in the
tomato and cook until dissolved. Add the beets, salt,
bay leaves, and peas, and simmer until the beets are
soft, about 35 to 40 minutes.
Remove from the heat and stir in the cinnamon and
garam masala.
Serve with puris or parathas.
Red Beets with Tomatoes
Serves 2
2 large red beets, well scrubbed
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons mustard or other vegetable oil,
or ghee
1 clove garlic, chopped
1 large onion, chopped
2 small tomatoes, cubed
'A teaspoon salt
Garam Masala (finely ground):
5 whole black peppercorns
1 cinnamon stick (1 inch long)
seeds of 1 black cardamom pod
2 whole cloves
In a saucepan, cover the beets with water and boil until
soft, about 40 to 45 minutes. Drain; when cooled, peel
and thinly slice.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste and set aside.
In a heavy pan, heat the oil over medium heat. Add
the garlic and onion and sauté until the oil surfaces. Add
the soaked masala and cook until the oil surfaces again.
Add the tomatoes and cook until dissolved, about 10 to
15 minutes. Add the beets, salt, and garam masala. Stir
once and simmer over low heat for a few minutes. Turn
off the heat and allow the flavors to blend.
Serve with dal and Indian bread (chapatis or
parathas).
Cabbage “Purée”
Serves 4
2 tablespoons mustard oil or other vegetable
oil
4 cloves garlic, finely chopped
1 teaspoon fenugreek seeds
1 whole dried red chili pepper
1 medium green cabbage, cored and finely
shredded
1 teaspoon salt
Ina wok, heat the oil over medium heat. Add the garlic
and sauté until lightly browned. Add the fenugreek
seeds and chili pepper and cook until well roasted. Stir
in the cabbage and salt, cover, and simmer until the
cabbage is soft and the oil surfaces.
Serve with a dal, raita, and chapatis.
Dry Bitter Melon (Karela)
Serves 2
Basic Soaked Masala:
‘4 cup water
’A teaspoon ground turmeric
1 teaspoon ground coriander
'A teaspoon ground cumin
1 tablespoon seedless tamarind pulp
4 cup hot water
2 teaspoons jaggery
4 cup water
1 tablespoon ghee
2 large onions (or double the amount of
soaked karela), chopped
1 handful (4 cup) dried bitter melon (Karela),
soaked in water to cover for 1 to 2 hours
and drained
4 teaspoon salt
¥%, teaspoon anise seeds
% teaspoon fennel seeds
’4 teaspoon Garam Masala (page 77)
(optional)
Combine the soaked masala ingredients and let stand
for 5 minutes; stir the mixture into a thin paste and set
aside.
Soak the tamarind pulp in the hot water. Soak the
jaggery in the water.
In a wok, heat the ghee over medium heat. Add the
onions and sauté until brown and the ghee surfaces. Stir
in the soaked masala and cook until ghee surfaces
again. Add the karela, salt, and anise and fennel seeds,
and mix well. Cover and simmer over low heat for 10
to 15 mutes.
Pour the tamarind and jaggery mixtures through a
sieve into the pan and stir gently. Cook over medium
heat until the karela is soft and the excess liquid
evaporates, about 40 to 45 minutes.
Remove from the heat and add the Garam Masala.
Serve with chapatis and a leafy or soupy vegetable.
Sweet and Sour Bitter Melon (Karela)
Serves 4
pinch of salt
2 to 4 medium bitter melons (karela), cleaned
and thinly sliced
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon seedless tamarind pulp
4 cup hot water
2 to 3 tablespoons jaggery
2 tablespoons water
3 tablespoons ghee
2 large onions (or twice the weight of the
bitter melon)
1 teaspoon anise seeds
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon Garam Masala (page 77)
Add the pinch of salt to the fresh, thinly sliced bitter
melon and set aside ina warm place for | to 2 days (in
the summer, 24 hours will suffice). Discard the bitter
water that drains from the melon.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir to form a thin paste and set
aside.
Soak the tamarind pulp in the hot water for 15
minutes, or until soft. Press through a sieve to remove
any solids.
Soak the jaggery in the 2 tablespoons water for 15
minutes.
In a heavy pan or wok, heat the ghee over medium
heat. Add the onions and sauté until golden brown. Add
the basic soaked masala and simmer until the ghee
surfaces. Add the bitter melon and cook until the ghee
surfaces again. Stir in the anise and fennel seeds, salt,
tamarind liquid, and jaggery liquid. Cook until the bitter
melon is soft and the ghee surfaces again, about 30 to
35 minutes. Remove ftom the heat, stir in the Garam
Masala, and set aside for 5 to 10 minutes to allow the
flavors to be absorbed.
Serve with parathas.
Broccoli and Mushroom Curry
Serves 6
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
3 large onions, chopped
1 whole large red chili pepper
1 pound fresh mushrooms, washed and sliced,
or 12 ounces dried mushrooms, soaked in
water for 2 hours
1 pound broccoli, cut into florets
1 teaspoon salt
12 whole black peppercorns
1 whole clove
pinch of ground cinnamon
seeds of 1’ black cardamom pods
Combine the ingredients for the basic soaked masala
and let stand for 5 mmutes; stir into a thin paste and set
aside.
In a heavy pan, heat the ghee over medium heat.
Add the onions and sauté until soft. Mix in the chili
pepper and basic soaked masala, and cook until the
ghee surfaces. Add the mushrooms, and simmer until
the ghee resurfaces. Add the broccoli, salt, and all of
the remaining spices. Cover and cook over low heat,
stirring several times, until the ghee surfaces once more.
Stir and let flavors blend.
Serve with parathas.
Broccoli Stems with Potatoes and Rice
Cream
Serves 4
4 to 5 broccoli stalks, peeled and cut into 1’4-
inch pieces
“4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon salt
3 large potatoes, peeled and quartered
3 tablespoons ghee
4 cloves gariic, sliced
1 teaspoon fenugreek seeds
1 onion, thinly sliced
2 to 3 tablespoons rice flour
In a heavy pan, combine the broccoli and water and
bring to a boil. Reduce the heat and add the turmeric,
coriander, salt, and potatoes. Cook until vegetables are
soft and water is almost all evaporated, about 20 to 25
minutes.
In a heavy pan, heat ghee over medium heat. Add
the garlic, fenugreek seeds, and onion, and sauté until
the onion browns, about 10 to 15 minutes. Add the
vegetable mixture.
Make a rice paste by mixing the rice flour with 1
tablespoon of water, so the consistency is slightly
thicker than honey. Add the rice paste to the vegetable
mixture and cook for 15 minutes. The addition of rice
paste will make the broccoli crisp and tasty.
Serve with puris or parathas.
Cabbage with Carrots and Potatoes
Serves 4
2 tablespoons mustard oil or other vegetable
oil
4 cloves garlic, finely chopped
1 teaspoon fenugreek seeds
1 whole dried red chili pepper
1 medium green cabbage, cored and finely
shredded
4 to 5 medium carrots, thinly sliced
2 large potatoes, peeled and cubed
2 tablespoons dried fenugreek (methi) leaves,
soaked in water for 5 to 10 minutes*
1 teaspoon salt
1 teaspoon whole coriander seed
1 piece (about 1 inch long) fresh ginger,
grated
Ina heavy wok, heat the oil over medium heat. Add the
garlic and sauté until light brown. Add the fenugreek
seeds and chili pepper and roast for 2 to 3 minutes.
Add the cabbage, carrots, and potatoes. Remove the
fenugreek leaves from the soaking water by hand, and
add to the vegetables. Stir in the salt, coriander seed,
and ginger and cook, stirring frequently, until the
vegetables are soft and the oil surfaces.
Serve with chapatis or puris and tomato raita.
*Note: Dried fenugreek leaves should be
soaked in water for 5 minutes and
then stirred with the fingertips. The
dust that settles to the bottom is not
good to imgest and should be
discarded.
Red Cabbage with Mushrooms
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons ghee
3 cloves garlic, sliced
1 teaspoon fenugreek seeds
4 large onions, sliced
1 medium tomato, quartered
1 medium red cabbage, cored and finely
shredded
10 ounces fresh mushrooms, sliced, or 8
ounces dried mushrooms, soaked in water
for 1 to 1% hours
1 teaspoon salt
1 piece (“ to 1 inch long) fresh ginger, grated
4 teaspoon ground cinnamon
1 teaspoon Garam Masala (page 77)
Combine the ingredients for the basic soaked masala
and let stand for 5 mmutes; stir mixture into a thin paste
and set aside.
In a heavy wok, heat the ghee over medium heat.
Add the garlic and fenugreek seeds and sauté until light
brown. Add the onions and cook until the ghee
surfaces.
Add the soaked masala and tomato to the onion
mixture, and sauté until the tomatoes dissolve and the
ghee surfaces again. Add the cabbage, stir, and cook
for 10 to 15 minutes.
Mix in the mushrooms and salt and stir well. Cover
and simmer until the vegetables are soft, about 40 to 45
minutes. If too much liquid remains, remove the lid to
allow the water to evaporate.
Remove ftom the heat and stir in the ginger,
cinnamon, and Garam Masala. Allow flavors to blend
and serve.
Cabbage with Onions
Serves 4
2 tablespoons mustard oil or other vegetable
oil
4 cloves garlic, finely chopped
1 teaspoon fenugreek seeds
1 medium green cabbage, cored and shredded
1 teaspoon salt
4 large onions, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Masala (whole):
1 tablespoon grated fresh ginger
'4 teaspoon ground cinnamon
pinch of ground nutmeg
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
Ina heavy wok, heat the oil over medium heat. Add the
garlic and sauté until browned. Add the fenugreek
seeds and roast for a few minutes. Mix in the cabbage
and salt. Stir well and layer the onions over the
cabbage. Cover and simmer over medium heat until the
cabbage is tender and the oil surfaces, about 40
minutes.
Add the coriander and cumin and turn off the heat.
Blend in the prepared masala and allow the flavors to
blend.
This dish can be served with puris and kadhi or with
a dal and chapatis or parathas.
Cabbage Rolls
Serves 4
1 medium green cabbage
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
1 teaspoon fenugreek seeds
5 to 6 large onions, chopped
2 medium tomatoes, quartered
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon Garam Masala (page 77)
Remove the leaves ftom the cabbage one by one,
keeping them whole. Wash but do not cut the leaves.
Remove the hard vein from each leaf.
Combine the ingredients for the basic soaked masala
and let stand for 5 mmutes; stir mixture into a thin paste
and set aside.
In a heavy wok, heat the ghee over medium heat.
Add the fenugreek seeds and sauté until brown. Add
the onions and sauté until light brown and the ghee
surfaces. Add the soaked masala to the wok and sauté
until the ghee surfaces again. Mix in the tomatoes,
cover, and simmer until dissolved.
Overlap two parts of cabbage leaf, and place 1
tablespoon of the filling on it. Roll as you would roll a
cigarette, and tie a thread around it. Continue until all of
the filling is used.
Carefully transfer the prepared cabbage rolls to
another wok or pan, adding enough water to cover the
rolls. Add the fennel seeds and salt. Simmer,
uncovered, over low heat until the cabbage rolls are
tender and translucent and water has evaporated, about
30 to 35 mmutes. Str carefully from time to time to
prevent burning,
Add the Garam Masala, cover, and cook for 15
minutes.
Serve with parathas, chapatis, or rice, and a dal.
Cabbage with Potatoes
Serves 4
1 small green cabbage, cored and shredded
4 small or 2 large potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons mustard oil or other vegetable
oil
2 cloves garlic, finely sliced
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds (optional)
1 whole dried red chili pepper
In a heavy pan, steam the cabbage and potatoes over
low heat until soft. (The cabbage contains enough liquid
for steammg without adding water.) Once the
vegetables are soft, add 2 teaspoon of the salt.
In a wok, heat the oil over medium heat. Add the
garlic and sauté until brown. Mix in the fenugreek
seeds, coriander seeds, and chili pepper and roast well.
Add the cabbage and potatoes and the remammng 2
teaspoon salt. Stir and simmer until the moisture
evaporates.
Serve with chapatis and dal.
Carrots
with Cabbage and Cauliflower
Serves 4
1 tablespoon ghee
4 teaspoon fenugreek seeds
4 teaspoon coriander seeds
3 cloves garlic, finely sliced
1 dried red chili pepper, crushed
4 medium carrots, sliced
’% medium cauliflower, cut into florets
’/ green or red cabbage, cored and shredded
1 teaspoon salt
8 whole black peppercorns
4 whole cloves
Seeds of 2 black cardamom pods
In a heavy wok, heat the ghee over medium heat. Add
the fenugreek seeds, coriander seeds, garlic, and chil
pepper. Mix in the vegetables and salt. Tightly cover the
wok and cook over low heat until the vegetables are
soft, about 35 to 40 minutes.
Remove the lid and increase the heat to high. Cook
for 5 minutes to allow liquid to evaporate. (Carrots,
cabbage, and cauliflower contain a lot of moisture, and
this is meant to be a dry dish.)
Mix in all of the remaining spices and reduce the heat
to low for 5 to 10 minutes while the flavors become
absorbed.
Serve with any kind of Indian bread—punis,
chapatis, or parathas.
Carrots with Peas
Serves 2
4 teaspoon dried pomegranate seeds, soaked
in water to cover for 30 minutes
1 tablespoon ghee
4 teaspoon fenugreek seeds
2 cloves garlic, finely sliced
1 dried red chili pepper, crushed
4 medium carrots, sliced
‘A teaspoon salt
1 cup fresh or frozen green peas
1 teaspoon Garam Masala (page 77)
Drain the pomegranate seeds and grind to a paste ina
mortar.
Ina frying pan, heat the ghee over medium heat. Add
the fenugreek seeds, garlic, and chili pepper and cook
until the spices are browned. Add the carrots,
pomegranate seeds, and salt. Cover tightly and cook
over low heat until the ingredients are soft, about 30 to
35 minutes.
Add the peas and sauté for 10 minutes.
Tum off the heat, and allow to stand, covered, for 5
minutes to allow the dish to cool and the flavors to
blend.
Add the Garam Masala.
Serve with any kind of Indian bread—punis,
chapatis, or parathas.
Cauliflower with Carrots and Peas
Serves 4
1% tablespoons ghee
1 medium cauliflower, cut into florets
6 medium carrots, grated
3 cloves garlic, finely sliced
1 teaspoon fenugreek seeds
1 whole dried red chili pepper
1 teaspoon salt
4 to 6 bay leaves
1 cinnamon stick (2 inches long)
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
1 cup fresh or frozen green peas
1 tablespoon finely grated fresh ginger
In a wok, heat 2 tablespoon of the ghee. Sauté the
cauliflower and carrots until lightly browned; set aside.
In a large frying pan or wok, heat the remaining |
tablespoon ghee over medium heat. Add the garlic,
fenugreek seeds, and chili pepper, and sauté for 3
minutes. Add the cauliflower and carrots and stir well.
Stir in the salt, bay leaves, cinnamon, peppercorns,
cloves, and cardamom Cover and cook, stirring
occasionally, for 10 minutes.
Add the peas and cook over low heat for 15
minutes. Mix in the ginger and turn off the heat.
Serve with rice or any Indian bread—putis, chapatis,
or parathas.
Cauliflower with Onions and Potatoes
Serves 4
The vegetables in this recipe are lightly fried, which
gives them a special taste and helps them keep their
form. Fried vegetables, however, are somewhat
heavy to digest.
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1 tablespoon grated fresh ginger
2 tablespoons ghee
3 cloves garlic, chopped
4 medium onions, chopped
4 large or 6 small potatoes, peeled and cubed
1 medium tomato, quartered
1 medium cauliflower, cut into small florets
1 cup water
1 teaspoon salt
Garam Masala (finely ground):
8 whole black peppercorns
4 whole cloves
4 to 6 bay leaves
1 cinnamon stick (2 inches long)
seeds of 1 black cardamom pod
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir the mixture into a thin paste and
set aside.
Ina frying pan, heat the ghee over medium heat. Add
the garlic and onions and cook until light brown. Mix in
the soaked masala and potato, and cook until the ghee
surfaces. Add the tomato pieces and cook until they are
soft. Add the cauliflower pieces and water and stir until
soft, about 15 minutes.
Add salt. Cover, and cook until the ghee surfaces
from the vegetables, about 40 to 45 minutes. Turn off
the heat, add the garam masala, and let the flavors
blend.
Serve with rice or any kind of Indian bread—puris,
chapatis, or parathas.
Celery with Potatoes and Fenugreek
Leaves
Serves 2
1 cup water
1 celery root (4 inches in diameter), trimmed
2 large tablespoons dried fenugreek leaves
(methi), soaked*
2 tablespoons mustard oil or other vegetable
oil
2 cloves garlic, sliced
4 dried red chili pepper, crushed
1 large potato, peeled and cubed
¥, teaspoon salt
Ina small pan, bring | cup of water to a boil. Add the
celery root and cook until soft, about 40 to 45 minutes.
Drain and set aside. When cool, peel and dice into 1-
inch pieces.
In a wok, heat the oil over medium heat. Add the
garlic and chili pepper and sauté for 3 mmutes. Add the
potato and salt, stir well, cover, and simmer over
medium heat for 15 mmutes, or until the potatoes are
soft.
Add the soaked fenugreek and celery root, and cook
for 10 to 15 mmutes, until the ghee surfaces again.
Remove from the heat. Allow the flavors to blend for
about 10 minutes.
Serve with vinegar pickle and puris or chapatis.
*Note: Dried fenugreek leaves should be
soaked in water for 5 minutes and
then stirred with the fingertips. The
dust that settles to the bottom is not
good to imgest and should be
discarded.
Fennel with Potatoes
Serves 2 to 4
2 tablespoons ghee
¥, teaspoon fenugreek seeds
1 whole dried red chili pepper
2 medium fennel bulbs, thinly sliced
2 medium potatoes, peeled and cubed
1 teaspoon salt
In a wok, heat the ghee over medium heat. Add the
fenugreek seeds and chili pepper and sauté until the
pepper turns dark brown. Mix in the fennel, potatoes,
and salt. Simmer for 40 to 45 mmmutes until the
vegetables are soft and the liquid evaporates.
Serve with puris, parathas, or chapatis and saunth.
Variation
Other raw vegetables, such as red
beets, radishes (red salad or mooli),
or tumips, can be used if you don’t
have enough potatoes. They also
should be grated and squeezed of their
liquid.
Chinese Mushrooms with Carrots
Serves 4
8 ounces dried Chinese mushrooms, washed
and soaked overnight in water to cover
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 to 3 tablespoons ghee
1 teaspoon fenugreek seeds
4 medium onions, chopped
2 to 3 medium carrots, grated
1 teaspoon fennel seeds
1 teaspoon salt
2 cups plain yogurt
4 teaspoon ground cinnamon
Garam Masala (finely ground):
4 whole cloves
8 whole black peppercorns
seeds of 1 black cardamom pod
Drain the mushrooms and retain the soaking liquid. Slice
the mushroom caps, discarding the stems. Strain the
reserved soaking liquid.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
Ina heavy pan, heat the ghee over medium heat. Stir
in fenugreek seeds and roast until browned. Add the
onions and sauté until browned. Add the soaked masala
and simmer until the ghee surfaces. Stir in carrots, fennel
seeds, and salt and mix well. Cover, and simmer until
ghee surfaces over the carrots, about 35 to 40 minutes.
Stir in the yogurt and cook for 5 minutes.
Add the mushrooms and soaking liquid and cook
until the mushrooms soften and the moisture evaporates.
Remove from heat and stir in the cmnamon and garam
masala.
Serve with prui, paratha, or any Indian bread, or with
rice.
Eggplant Bharta
Serves 2
Bharta is an oven-baked, mashed vegetable.
1 medium eggplant, washed
1 tablespoon ghee or mustard oil
4 medium onions, finely chopped
1 teaspoon fenugreek seeds
1 teaspoon dried pomegranate seeds, soaked
in water to cover for 30 minutes*
1’4 medium cucumbers, peeled and grated
'A teaspoon salt
1 teaspoon Garam Masala (page 77)
(optional)
Preheat the oven to 450 degrees F.
Puncture the eggplant several times with a fork and
wrap it in aluminum foil. Bake for 30 to 45 mmutes, until
the skin is brown and easily penetrated by a fork. Once
cooled, peel and mash well with a fork; set aside.
Drain the pomegranate seeds and grind to a paste in
a mortar.
In a wok, heat the ghee over medium heat. Add the
onions and sauté until the ghee surfaces. Add the
fenugreek seeds and cook until dark brown. Add the
pomegranate seed paste or substitute. Mix in the
eggplant pulp, two-thirds of the grated cucumber, and
the salt. Cook over medium heat, stirring frequently, for
10 to 15 mmutes, or until all of the liquid evaporates.
Remove from the heat and allow flavors to blend.
Add the Garam Masala, if desired. Stir in the remaining
cucumber.
Serve with any kind of Indian bread—punis,
chapatis, or parathas.
Note: To make this dish less gas-producing
and more suitable for aggravated Vata
conditions, add a Basic Soaked
Masala (page 149) to the sautéed
onions and cook until the ghee
surfaces.
*Note: Two large tomatoes or | teaspoon
mango powder can be substituted for
the pomegranate seeds.
Eggplant Purée
Serves 4
2 large eggplants, washed
2 to 3 tablespoons ghee
3 cloves garlic, sliced
1 teaspoon fenugreek seeds
1 whole dried red chili pepper
4 to 6 medium onions, chopped
1 teaspoon salt
1 teaspoon dried pomegranate seeds, ground
Preheat the oven to 450 degrees F.
Puncture the eggplant several times with a fork and
wrap individually in alummnum foil. Bake for 30 to 45
minutes, or until soft. When cool, remove the skins and
mash the pulp into a paste; set aside.
In a heavy wok, heat the ghee over medium heat.
Add the garlic and sauté lightly. Add the fenugreek
seeds and chili pepper and sauté for a few minutes. Mix
in the onions and sauté until their color changes.
Complete the recipe in one of the following ways:
Variation 1
Add the eggplant pulp and salt, stir
well, and cook for 10 minutes.
Remove from the heat and add the
pomegranate seeds.
Serve with chaparis, puris, or
parathas.
Variation 2 (Additional Ingredients)
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground
coriander
2 to 3 tablespoons ghee
1 medium tomato, quartered
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture to forma thin paste.
Ina frying pan, heat the ghee over medium heat. Add
the soaked masala and sauté for 5 minutes. Add the
tomato and sauté until the ghee surfaces. Add the
eggplant pulp, salt, and pomegranate seeds. Cover and
simmer gently for 15 mmutes. Remove from the heat.
Serve with any kind of Indian bread—chapatis,
puris, or parathas.
Green Beans with Potatoes
Serves 4
3 tablespoons ghee
4 cloves garlic, sliced
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
3 medium potatoes, quartered
1 pound green beans, cut diagonally in -inch
slices
1 teaspoon salt
In a wok, heat the ghee over medium heat. Add the
garlic, fenugreek seeds, and chili pepper and sauté
lightly. Mix in the potatoes, green beans, and salt.
Cover and cook until the vegetables are soft, about 40
to 45 minutes. Add water ifneeded to prevent sticking.
Serve with an Indian bread—chapatis, puris, or
parathas.
Green Bell Peppers with Eggplant and
Potatoes
Serves 4 to 6 Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
4 cup finely grated onion
3 tablespoons ghee or mustard oil
3 cloves garlic, sliced
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
4 medium or 6 small onions, chopped
1 large tomato, quartered
3 large green bell peppers, thinly sliced
1 medium eggplant, peeled and cubed
3 medium potatoes, scrubbed, peeled, and
cubed (new potatoes do not need to be
peeled)
1 teaspoon salt
1’ teaspoons dried pomegranate seeds,
ground
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste. Add the finely
grated onion and set aside.
In a wok, heat the ghee over medium heat. Add the
garlic and sauté until light brown. Add the fenugreek
seeds, chili pepper, and onions, and sauté until the
onions change color and the ghee surfaces. Add the
soaked masala and cook until the ghee surfaces again.
Add the tomato and cook until almost dissolved. Add
the pepper, eggplant, potatoes, and salt and cook for
40 to 45 minutes. Add the pomegranate seeds and
cook for 3 minutes. Stir, and remove from the heat to
allow the flavors to blend.
Serve with chapatis, a raita, and a dal.
Green Peas with Cumin Seeds
Serves 4
1% tablespoons ghee
1 teaspoon cumin seeds
1 dried red chili pepper pinch of asafoetida
powder
4 cup frozen peas, thawed
1 teaspoon salt
6 fresh mint leaves, chopped, or @ teaspoon
dried
In a wok, heat the ghee over medium heat. Add the
cumin, chili pepper, and asafoetida and roast until the
cumin seeds turn brown. Add the peas and salt and
sauté for 3 to 8 mmutes, until the peas are almost soft.
Sprinkle on the mint leaves and sauté for 2 minutes.
Serve for breakfast or brunch with 2 to 4 mathris
(deep-fried salty puris) per person and a sweet fruit
cream dessert, for friends with a sweet taste.
Green Peas with Cumin and Potatoes
Serves 4
2 tablespoons ghee
14 teaspoons black cumin seeds
1 dried red chili pepper, crushed (optional)
1 cup shelled fresh green peas
4 medium potatoes, scrubbed, peeled, and
cubed (new potatoes do not need to be
peeled)
2 medium tomatoes, quartered
1 teaspoon salt
‘4 cup hot water
In a heavy pan, heat the ghee over medium heat. Add
the cumin seeds and chili pepper and roast until the
cumin seeds brown lightly. Stir in the peas, potatoes,
tomatoes, and salt. Stir in the hot water. Cover and
cook until peas and potatoes are soft and well blended,
about 40 to 45 minutes.
Serve with chapatis and another vegetable dish.
Green Peas with Potatoes
Serves 2
2 tablespoons ghee or mustard oil
2 cloves garlic, sliced
% teaspoon fenugreek seeds
'/ ried red chili pepper, crushed and roasted
8 ounces fresh, sweet pea pods, washed and
cut into small pieces
2 to 3 medium potatoes, scrubbed and cubed
In a wok, heat the ghee over medium heat. Add the
garlic, fenugreek seeds, and chili pepper and sauté for 3
minutes. Add the pea pods and potatoes and sauté over
low heat for 15 mmutes. Stir frequently and carefiully.
Serve with parathas or chapatis and dal.
Potatoes with Basil
Serves 4
3 tablespoons mustard oil or other vegetable
oil
3 cloves garlic, thinly sliced
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
1 large bunch fresh basil, finely chopped
8 medium potatoes, scrubbed and cubed
1 teaspoon salt
Ina cast-iron pan, heat the oil over medium heat. Sauté
garlic until light brown. Add the fenugreek seeds and
chili pepper and sauté until toasted. Add the basil,
potatoes, and salt, and stir well. Cover and simmer over
low heat until potatoes are soft but still firm, about 35 to
40 minutes.
Serve with any Indian bread—toti, paratha, or puris.
Jackfruit with Onions
Serves 4 to 6
1 pound jackfruit, peeled and cubed
2 to 3 medium onions, chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon salt
A cup ghee
1 medium tomato, sliced or quartered
4 bay leaves
12 whole black peppercorns
6 whole cloves
seeds of 1% black cardamom pods
In a saucepan, combine jackfruit with water to cover.
Add two-thirds of the onions, the turmeric, coriander,
and salt. Bring to a boil over high heat. Reduce the heat,
cover, and simmer until the vegetables are soft, about
45 mutes. Set aside.
In a heavy saucepan, heat the ghee over medium
heat. Add the remaining onions and sauté until golden
brown. Stir in the tomato, cover, and simmer until soft.
Add the jackfrutt and onion mixture and cook,
uncovered, until about /% cup of water remains. Add
the bay leaves, peppercorns, cloves, and cardamom
and cook for 10 minutes until the dish is dry and the
water has evaporated.
Serve with chapatis or puris, and another vegetable.
Variation
For a drier, crispier jackfrutt dish, add
chick-pea or rice paste to the
vegetable when it is almost cooked.
To make chick-pea paste, mix 2
tablespoons chick-pea flour with 1
tablespoon water. For rice paste,
soak 2 tablespoons rice flour in 1
tablespoon water for a few minutes.
Mix into a paste. Add either of the
pastes to the jackfruit and cook over
medium heat for 20 mmutes, stirring
continuously, until the ghee begins to
surface.
Leeks with Mixed Vegetables
Serves 2
Basic Soaked Masala:
Y; cup water
'4 teaspoon ground turmeric
’/ teaspoon ground coriander
'4 teaspoon ground cumin
2 tablespoons ghee
1 medium leek, well washed and sliced into
thin rounds
1 small tomato, quartered
1 medium zucchini, sliced
8 ounces chanterelle mushrooms
'/ cup grated celery root
‘A teaspoon salt
1 tablespoon finely grated fresh ginger
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a heavy saucepan, heat the ghee over medium
heat. Sauté the leek until soft and the ghee surfaces.
Add the soaked masala and cook for 3 minutes, or until
ghee surfaces again.
Add the tomato and cook until dissolved. Stir in the
zucchini and cook over low heat for 5 minutes. Add the
mushrooms, celery root, and salt, and simmer, stirring
constantly, until the liquid evaporates and the ghee
surfaces again. Add the ginger. Remove from the heat
and allow the flavors to blend.
Serve with buckwheat parathas, any kind of Indian
bread, or rice.
Leeks with Potatoes
Serves 4
2 tablespoons ghee or mustard oil
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
3 medium leeks, well washed and sliced into
thin rounds
3 medium potatoes, scrubbed, cubed, and
peeled (new potatoes do not need to be
peeled)
1 teaspoon salt
1 medium tomato, sliced or quartered
(optional)
Ina cast-iron pan or a wok, heat the ghee over medium
heat. Add the fenugreek seeds and chili pepper and
sauté for 2 to 3 mmutes. Mix in the leeks, potatoes, and
salt, and cook until soft, about 40 to 45 minutes.
If more liquid is needed, add the tomato, cover, and
simmer until dissolved.
Serve with parathas.
Lotus Root with Peas and Potatoes
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
2 medium onions, chopped
1 large tomato, quartered
2 fresh lotus roots (4 to 6 inches long),
washed, scraped, and thinly sliced
1 cup fresh or frozen green peas
2 medium potatoes, scrubbed, cubed, and
peeled
1 teaspoon salt
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over medium heat. Add the
onions and sauté until golden brown and the ghee
surfaces. Add the soaked masala and simmer until ghee
surfaces again. Add the tomato and cook until
dissolved. Stir in the lotus root, peas, potatoes, and salt
and mix well. Cover, and simmer over low heat for 45
minutes, or until soft. For a soupier dish, add a little hot
water during the cooking process.
Serve with a dry vegetable dish, kachori, and
chapatis.
Dry Okra
Serves 2
1 tablespoon ghee or mustard oil
2 medium onions, finely chopped
1 handful (4 cup) dried okra, soaked in water
or fresh paneer whey to cover for 2 hours
% teaspoon fenugreek seeds
‘A dried red chili pepper, crushed
¥, teaspoon salt
In a wok, heat the ghee over medium heat. Add the
onions and sauté lightly for 3 mmutes. Mix in all of the
remaining ingredients, cover, and simmer over low heat
for 30 minutes, or until the okra softens and the liquid
evaporates.
Serve with puris, dal, and raita.
Okra with Onions and Garlic
Serves 4
Be sure to wash the okra before cutting, not after; it
becomes slimy in water and, like all vegetables,
loses minerals if washed after cutting.
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
3 medium onions, chopped
2 cloves garlic, chopped
8 ounces small okra, washed and cut
lengthwise in 4 pieces
1 teaspoon salt
’/4 teaspoon mango powder
Combine the basic soaked masala ingredients and let
stand for 5 mmutes; stir into a thin paste and set aside.
In a heavy pot, heat the ghee over medium heat.
Sauté the onions and garlic until golden brown. Add the
soaked masala and cook until the ghee surfaces. Stir in
the okra, salt, and mango powder. Cover, and cook
over low heat for 30 minutes.
Serve with rice or any kind of Indian bread—
chapatis, parathas, or puris.
Variations
A red chili pepper can be substituted
for the garlic. When served with rice,
2 medium tomatoes can be substituted
for the mango powder to provide the
sour taste.
Okra with Turnips
Serves 6
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
4 medium onions, sliced
14 pounds turnips, washed and thinly sliced
1 teaspoon salt
12 ounces small okra, washed and cut
lengthwise in 4 pieces
1 teaspoon mango powder
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste.
Ina heavy pot, heat the ghee over medium heat. Add
onions and cook until light brown. Stir in the soaked
masala and cook over low heat until the ghee surfaces.
Add the turnips and cook for 5 mmutes. Add the salt
and cook for 5 minutes.
Mix in the okra and mango powder, cover, and cook
over low heat until the okra is soft and the ghee
separates ftom the vegetables.
Serve with rice or any kind of Indian bread—
chapatis, parathas, or puris.
Note: The addition of turnips makes this dish
slightly more liquid than most. Okra
recipes generally include very little
water as it accentuates the “shmy”’
quality of the vegetable.
Mushrooms with Plantain (Kela)
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
'/ teaspoon fenugreek seeds
3 cloves garlic, chopped
4 medium onions, chopped
1 tomato, quartered
1 large plantain, peeled and shredded
1 teaspoon salt
1 pound chanterelle (or other) mushrooms,
washed, peeled, and sliced
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over high heat. Add the
fenugreek seeds, garlic, and onions, and cook until the
onions change color and the ghee surfaces.
Add the soaked masala to the wok and cook until
the ghee surfaces again. Stir in the tomato and cook
until dissolved. Add the plantain and salt and cook,
stirring well, for 8 minutes.
Add the mushrooms and cook, uncovered, stirring
frequently, for 3 minutes, or until soft and the liquid has
evaporated. Remove from the heat and let stand,
covered, for 15 minutes.
Serve with chapatis or any other Indian bread.
Mushrooms and Onions
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
3 medium onions, chopped
1 teaspoon salt
1 pound chanterelle (or other) mushrooms,
washed, peeled, and sliced
1 teaspoon Garam Masala (page 77)
'4, teaspoon ground nutmeg
pinch of ground cinnamon
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste.
Ina heavy pot, heat the ghee over medium heat. Add
the onions and sauté until light brown. Add the soaked
masala and salt and cook until the ghee surfaces. Stir in
mushrooms, cover, and simmer over low heat for 15
minutes.
If the water from the mushrooms has not evaporated,
cook, uncovered, over medium heat until it does.
Add the Garam Masala, nutmeg, and cmnamon and
remove from heat. Allow the flavors to blend for 10 to
15 minutes before serving.
Serve with rice or any kind of Indian bread—
chapatis, parathas, or puris.
Mushrooms with Soybeans
Serves 4
2 cups water
‘A cup dried soybeans, soaked overnight,
rinsed, and drained
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
4 medium onions, finely chopped
2 medium tomatoes, quartered, or 2
tablespoons sour cream
1 pound chanterelle (or other) mushrooms,
washed, peeled, and sliced
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon Garam Masala (page 77)
1 teaspoon ground cumin pinch of ground
cinnamon
In a saucepan, bring the water to a boil. Cook the
soybeans, covered, for 45 minutes, or until soft; set
aside.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
Ina heavy pot, heat the ghee over medium heat. Add
the onions and sauté until light brown. Add the soaked
masala and cook until the ghee surfaces. Stir in the
tomatoes (or sour cream) and mushrooms and cook
until soft.
Add the soybeans and cook for 15 minutes. Mix in
all of the remaming spices and remove ftom the heat.
Allow the spices to blend for a few minutes before
serving.
Serve with rice or any kind of Indian bread—
chapatis, parathas, or puris.
Boiled Plantains
Serves 4
3 medium plantains or green bananas
4 medium onions, chopped
2 cloves gariic, sliced
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ghee
1 teaspoon fenugreek seeds
1 teaspoon salt
Ina saucepan, boil enough water to cover the plantains.
Cut the plantains, with skins, into small pieces and boil
until soft, about 40 to 45 mmutes. (Leaving the skins on
while cooking helps retain the nutrients. )
In a mortar, mash a handful of the chopped onion
and half of the garlic into a paste.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into thin paste and set
aside.
In a heavy pan, heat the ghee over medium heat.
Add the fenugreek seeds and the remammng onions and
garlic and sauté until the ghee surfaces. Add the onion
and garlic paste, soaked masala, and salt, and simmer
until the ghee surfaces again.
Add the plantains and cook over medium heat for 20
minutes.
Serve with any kind of Indian bread—puris,
chapatis, or parathas.
Variation
Remove the plantain skin after boiling,
Grate the plantain before cooking with
the ghee and spices.
Sautéed Plantain
Serves 2
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 tablespoon ghee
'/4, tablespoon fenugreek seeds
2 medium onions, chopped (optional)
3 cloves garlic, sliced
1 medium plantain or green banana, peeled
and sliced
1 teaspoon salt
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture to forma thin paste and
set aside.
Ina heavy wok or skillet, heat the ghee over medium
heat. Add the fenugreek seeds, onions, and garlic, and
cook until the ghee surfaces. Mix in the soaked masala
and cook until the ghee surfaces again. Add the plantain
slices and cook until soft, about 35 to 40 minutes. Add
the salt.
Serve with an Indian bread—chapatis, puris, or
parathas.
—
If new potatoes are used in the following recipes,
the skins do not need to be removed.
ee
Baked Potatoes with Raw Condiments
(Chokha)
Serves 2
3 large potatoes, baked and the pulp mashed
by hand
1 large onion, finely chopped
2 cloves garlic, minced
1 to 2 small green bell peppers, minced
1 teaspoon salt 1 teaspoon ground cumin
1 teaspoon mango powder
1 teaspoon Special Garam Masala #1 (page
79)
1 tablespoon mustard oil
Prepare the potatoes and keep warm.
In a large bowl, combine the onion, garlic, and bell
peppers. Add the mashed potatoes while they are as
hot as possible, along with all of the remaming
ingredients. Mix well. Allow the spices to blend for 15
minutes.
Serve with a dal and chapatis.
Potatoes and Fresh Coriander
Serves 4
4 medium potatoes, scrubbed and boiled until
cooked but still firm
2 tablespoons ghee
1 teaspoon cumin seeds
1 dried red chili pepper, crushed
1 teaspoon salt
2 tablespoons chopped fresh coriander leaves
Peel the potatoes and cut into small cubes.
Ina heavy pot, heat the ghee over medium heat. Add
cumin seeds, chili pepper, potatoes, and salt. Stir well
and cook for 10 minutes.
Remove ftom the heat and stir in the coriander.
Cover and allow the flavors to blend for a few minutes.
Serve with puris, or any other Indian bread, or rice.
Potatoes
with Fresh Coriander and Onion
Serves 4
Basic Soaked Masala:
4 cup water
4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons ghee
5 large onions, chopped
6 medium potatoes, scrubbed and cubed
1 teaspoon salt
Garam Masala (finely ground):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
2 tablespoons chopped fresh coriander leaves
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok or skillet, heat the ghee over medium heat.
Add the onions and sauté until light brown. Add the
soaked masala, potatoes, and salt and cook until the
ghee surfaces. Add the garam masala and stir-fry until
the potatoes are soft and water has completely
evaporated. Remove from the heat and sprinkle with
the coriander. Cover for 5 minutes to allow flavors to
blend.
Serve with puris and parathas.
Potatoes with Onions and Yogurt
Serves 4
Basic Soaked Masala:
2 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
8 small potatoes in their skins, scrubbed
4 tablespoons ghee
4 large onions, chopped
Garam Masala (whole):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod pinch of
ground nutmeg
'/4, teaspoon fennel seeds
4 cup plain yogurt
2 cups water
1 teaspoon salt
4 bay leaves
2 cinnamon sticks (each 2 inches long)
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste.
Pierce the potatoes with a fork. In a heavy pan or
wok, heat 2 tablespoons of the ghee over medium heat.
Add the potatoes and sauté until light brown.
In another pan, heat the remaining 2 tablespoons
ghee. Add the onions and sauté until light brown. Stir in
the soaked masala and cook until the ghee surfaces.
Add the sautéed potatoes, garam masala, yogurt, and
water. Simmer until the ghee rises.
Add all of the remaimmg ingredients, cover, and
simmer over mediun+low heat for 15 minutes.
Serve with parathas.
Potatoes
with Cumin, Fenugreek, and Mint
Serves 4
2 tablespoons ghee
1 teaspoon cumin seeds
2 medium onions, chopped
2 medium tomatoes, quartered
4 to 6 medium potatoes, scrubbed and cubed
1 teaspoon salt
1 tablespoon dried fenugreek leaves (methi),
soaked*
2 tablespoons finely chopped fresh mint
leaves
In a wok, heat the ghee over medium heat. Add the
cumin seeds and sauté until brown. Add the onions and
sauté until light brown. Add the tomatoes and cook until
dissolved. Add the potatoes and salt and stir well.
Cover, and simmer for 10 minutes.
Add the fenugreek leaves and mint. Cover and
simmer until potatoes are well cooked, about 30 to 35
minutes.
Serve with Indian bread—puris, parathas, or
chapatis—and another vegetable dish.
*Note: Dried fenugreek leaves should be
soaked in water for 5 minutes and
then stirred with the fingertips. The
dust that settles to the bottom is not
good to imgest and should be
discarded.
Pea-Stuffed Potato Patties
Serves 4, two patties per serving
4 large potatoes, scrubbed, baked or boiled
1 teaspoon ajwain seeds
1 teaspoon ground ginger
1 teaspoon Garam Masala (page 77)
1 teaspoon salt
‘4 cup fresh or frozen green peas, cooked
until soft
‘A cup ghee
Remove the skins and mash the potatoes into a fine
paste by hand. Add all of the spices and mix together
well.
Mash the green peas into a fine paste.
Place enough of the potato paste into your palm to
pat into a small patty, 2 inches in diameter and 2 inch
thick. Continue until no potato paste remains.
Place 1 teaspoon of the mashed peas in the center of
a patty and cover with a second patty. Firmly seal
edges of the patties with your fingertips. Flatten the
circles gently with a rollmg pm, to make each finished
patty about inch thick by 3 inches in diameter.
In a chapati pan, nonstick skillet, or griddle, heat 1
tablespoon of the ghee over low heat. Working in
batches, sauté the potato patties, adding ghee as
needed after each patty is flipped.
Serve with saunth, chutney, ginger, pickle, and/or a
sprinkling of Chat
Potato Curry with Onions
Serves 5 to 6
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
4 teaspoon fenugreek seeds
4 large onions, chopped
1 large tomato, quartered
8 medium potatoes, scrubbed and cubed
1 teaspoon salt
Garam Masala (whole):
4 bay leaves
6 whole cloves
12 whole black peppercorns
seeds of 1% black cardamom pods
1 cinnamon stick (about 2 inches long)
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over medium heat. Add the
fenugreek seeds and sauté until brown. Add the onions
and sauté until golden brown. Add the soaked masala
and cook until the ghee surfaces. Add the tomato and
cook until dissolved. Add the potatoes and salt and
simmer, stirring often, over low heat for 35 to 40
minutes.
Add the garam masala and cook for 10 minutes, until
the potatoes are cooked yet firm Allow the flavors to
blend.
Serve with puris, parathas, or chapatis.
Potatoes with Bell Peppers and Masala
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons mustard oil
1 large onion, chopped
1 teaspoon fenugreek seeds
4 medium potatoes, washed and cubed
3 medium green bell peppers, chopped
1 teaspoon salt hot water
Combine the soaked masala ingredients and let stand
for 5 minutes; stir the mixture into a thin paste and set
aside.
Ina heavy pan, warm the oil over medium heat. Add
the onion and sauté until golden brown and the oil
separates. Add the fenugreek seeds and sauté until dark
brown. Mix in the soaked masala and simmer until the
oil separates again. Stir in the potatoes, bell peppers,
and salt. Add enough hot water to cover, and simmer
for 45 minutes, or until the potatoes are cooked and the
dish is fairly dry.
Serve with Pumpkin with Onions and Garlic (page
167) and parathas or any kind of Indian bread.
Potatoes with Poppy Seeds and Mint
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons poppy seeds, well rinsed and
soaked overnight in 1 cup water
2 to 3 tablespoons ghee
2 medium onions, chopped
1 medium tomato, quartered
5 large potatoes, scrubbed and cubed
1 teaspoon salt
1 handful fresh mint leaves, or ‘2 teaspoon
dried
Combine the soaked masala ingredients and let stand
for 5 minutes; stir the mixture into a thin paste and set
aside.
Drain the poppy seeds and reserve the soaking
water.
Ina wok, heat the ghee over medium heat. Sauté the
onions until light brown and the ghee surfaces. Add the
soaked masala and simmer until the ghee surfaces again.
Mix in the tomato and cook until dissolved.
Stir in the potatoes and salt and simmer for 3
minutes. Add the poppy seeds and their soaking water,
cover, and simmer over medium heat for about 30
minutes, or until potatoes are soft.
Remove from the heat and add the mint. Allow the
flavors to blend for 10 minutes.
Serve with chapatis, a raita, and a second vegetable
dish.
Potatoes with Dried Fenugreek
Serves 4
2 tablespoons dried fenugreek leaves (methi),
soaked*
14 tablespoons mustard oil or ghee
1 clove garlic, chopped
1 dried red chili pepper, crushed
5 medium potatoes, washed, peeled, and
cubed
¥, teaspoon salt
Soak the dried fenugreek leaves in 1 cup of water for 5
minutes. In a heavy pan, heat the oil over medium heat.
Add garlic and chili pepper and sauté until the garlic is
light brown. Add the potatoes and salt and stir-fry for 3
minutes.
Skim the fenugreek leaves floating on the surface of
the soaking water. Add the leaves and % cup of liquid
from top of the soaking water (impurities sink to the
bottom) to the potatoes and bring to a boil. Reduce the
heat, cover, and simmer, stirring often, until the potatoes
are cooked and no water remains, about 15 minutes.
Serve with puris and vinegar pickles with vegetables
and fruits.
*Note: Dried fenugreek leaves should be
soaked in water for 5 minutes and
then stirred with the fingertips. The
dust that settles to the bottom is not
good to imgest and should be
discarded.
Pumpkin with Onions and Garlic
Serves 4
2 tablespoons mustard oil or ghee
2 cloves garlic, sliced
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed (optional)
2 large onions, chopped
1 medium (2 pounds) pumpkin, peeled and
cubed
1 teaspoon salt
14 teaspoons mango powder, or 1 teaspoon
crushed pomegranate seeds, or 1 or 2
tomatoes
’/ teaspoon jaggery
In a wok, heat the oil over medium heat. Add the garlic
and roast until brown. Add the fenugreek seeds and
chili pepper and roast for | minute. Stir in the onions
and sauté until the ghee surfaces. Add the pumpkin and
salt, stir well, cover, and simmer over low heat until the
pumpkin is completely soft, about 40 to 45 minutes.
For a sour taste, add either mango powder,
pomegranate seeds, or tomatoes. Stir in the jaggery and
mix well. Uncover and cook, stirring constantly, for a
few minutes over medium heat to evaporate excess
liquid. Remove from the heat and allow flavors to blend.
Serve with any kind of Indian bread and a vegetable
dish.
White Radish with Chopped Greens
Serves 2
¥%, tablespoon mustard oil or other vegetable
oil
1 clove garlic, sliced
‘A teaspoon fenugreek seeds
'/ ried red chili pepper, crushed (optional)
2 medium white radishes (mooli), peeled and
thinly sliced, the radish tops washed and
chopped
'A to % teaspoon salt
2 to 3 cups hot water (optional)
In a heavy pan, heat the oil. Add the garlic and sauté
until light brown. Add the fenugreek seeds and chili
pepper and roast for 3 minutes. Add the radish slices,
chopped green tops, and salt. Stir well.
Cover and simmer until soft, about 35 to 40 minutes.
To render into a souplike dish, add the hot water and
cook for 8 minutes over medium heat.
Serve with chapatis or any Indian bread and a dry
vegetable dish.
Note: Prepared without the garlic, chil
pepper, or an excessive amount of oil,
this recipe is easy to digest. It is ideal
for those suffering from jaundice, as
well as for children and the elderly.
Select radishes with green, healthy-
looking tops. Avoid those whose
leaves are pale or have holes in them.
Spinach with Mushrooms and Potatoes
Serves 4
2 tablespoons ghee
4 cloves garlic, sliced
1 dried red chili pepper, crushed
1 pound fresh spinach, washed and finely
chopped
1 pound mushrooms, washed and sliced
4 medium potatoes in their skins, scrubbed
and cubed
1 teaspoon salt
2 medium tomatoes, quartered (optional)
In a wok, heat the ghee over medium heat. Add the
garlic and sauté for 2 minutes. Add the chili pepper and
spinach and toss until the spinach wilts. Add the
mushrooms and potatoes and cook until the liquid from
the vegetables evaporates, about 30 to 35 minutes.
Add the salt and tomatoes, and simmer until the
tomatoes dissolve.
Serve with puris or parathas.
Sweet and Sour Pumpkin
Serves 4
4 cup water
1 medium (2 pounds) pumpkin, peeled and
cubed
1 teaspoon salt
1 teaspoon mango powder
2 tablespoons ghee
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
’/ teaspoon jaggery
2 tablespoons finely chopped fresh basil
leaves
In a heavy pan, heat the water and add the pumpkin
cubes. Sprinkle with the salt and mango powder, cover,
and steam over low heat until soft, about 35 to 40
minutes.
In a wok, heat the ghee over medium heat. Add the
fenugreek seeds and chili pepper and roast for 3
minutes. Add the pumpkin (do not drain) and jaggery
and mix well. Sauté, stirrmg frequently, for 5 to 10
minutes, making sure the pumpkin liquid evaporates.
The texture of the pumpkin will be very soft, like a
pudding,
Add the basil leaves.
Serve with puris or kachoris and a second vegetable
or dal dish.
Spinach
with Potatoes and Masala
Serves 4 to 6
14 pounds fresh spinach, washed
2 large onions, chopped
2 cloves garlic, chopped
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
Garam Masala (coarsely ground):
6 whole cloves
12 whole black peppercorns
seeds of 14 black cardamom pods
2 to 3 tablespoons mustard oil or other
vegetable oil
4 medium potatoes, scrubbed and cut into 1-
inch cubes
1 teaspoon salt
Steam the spinach until just wilted. Mash in a blender or
mortar into a fine paste. Set aside.
Purée half of the onions and garlic in a blender or
mortar into a fine paste. Combine the basic soaked
masala ingredients and let stand for 5 mmutes; stir
mixture into a thin paste.
Prepare the garam masala.
In a clean bowl, combine the onion and garlic paste,
the soaked masala, and the garam masala.
In a wok, heat the oil over medium heat. Stir in the
remaining chopped onion and garlic and cook until the
oil surfaces. Add the onion-masala paste and cook over
low heat until the oil surfaces again. Add the spinach
paste, potato cubes, and salt and stir well. Cover and
simmer over low heat until the potatoes are soft, about
40 to 45 minutes.
To remove excess liquid, uncover and cook, stirring
constantly, over high heat for the last few mmutes.
Serve with chapatis or puris, tomato saunth, and dal.
Bottlegourd Squash with Cumin and
Chili Pepper
Serves 4
1 tablespoon ghee
1 teaspoon black cumin seeds
1 dried red chili pepper, crushed
1 medium bottlegourd squash, peeled and cut
into 1-inch cubes
1 teaspoon salt
In a heavy pan, heat the ghee over medium heat. (This
type of squash should never be cooked in oil.) Add the
cumin and chili pepper and roast for 2 minutes. Stir in
the squash, cover, and cook over low heat for 25
minutes. (A cup of water can be added to make a more
souplike dish.)
Add the salt and remove the pan from the heat.
Allow the spices to blend. Serve with chapatis, puris, or
parathas.
Bottlegourd Squash with Turmeric and
Coriander
Serves 4 Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 tablespoon ghee
1 medium onion, chopped
1 medium bottlegourd squash, peeled and cut
into 1-inch cubes
1 teaspoon salt
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a heavy pan, heat the ghee over medium heat.
Add the onion and sauté until light brown. Add the
soaked masala and cook until the ghee surfaces. Stir in
the squash. (A cup of water can be added to make a
soupier dish.) Cover and simmer over low heat for 40
minutes. Add the salt and remove the pan from the heat.
Allow the spices to blend.
Serve with chapatis, puris, or parathas.
Bean Curd with Tomatoes and Potatoes
Serves 2 to 4
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
2 medium onions, chopped
2 medium tomatoes, quartered
4 to 6 tablespoons plain yogurt
Garam Masala (whole):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
seeds of 1 green cardamom pod
4 bay leaves
pinch of ground cinnamon
2 medium potatoes, scrubbed and cut into 1-
inch cubes
1 teaspoon salt
1 pound bean curd, soaked overnight in water
to cover
3 cups hot water
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste.
In a heavy pan, heat the ghee over medium heat.
Sauté the onions lightly until the ghee surfaces. Add the
soaked masala and tomatoes and cook until the ghee
surfaces again. Add the yogurt and simmer until the
ghee separates.
Stir in the garam masala, potatoes, and salt. Cover,
and simmer for 10 to 15 minutes.
Stir in the bean curd and its soaking liquid along with
the hot water. Make sure all ingredients are well
covered with hot water. Cover and cook over medium
high heat for 40 minutes.
Serve with another vegetable dish and any kind of
Indian bread.
Dry Suran (Indian Yam) with Spices
Serves 2
1 can (16 ounces) suran, or | large fresh
suran
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
’/ cup mustard oil, to fry yam cubes
1 teaspoon fenugreek seeds
2 cloves garlic, finely chopped or crushed
1 large onion, finely chopped
1 medium tomato, quartered
1 teaspoon salt
If using fresh suran, preheat the oven to 400 degrees F.
Wrap the suran in alummum foil and bake 1 to 14
hours, until easily penetrated by a fork. When cool, peel
and cut the flesh into small cubes. If using canned suran,
cut the pieces into small cubes. Combine the basic
soaked masala ingredients and let stand for 5 minutes;
stir mixture into a thin paste and set aside.
In a wok, heat the oil over medium heat. Sauté the
suran until light brown. Remove from the wok and drain
ona paper towel. Set aside.
In the same wok, reserve | tablespoon of the
mustard oil used for sautéing. Heat the oil over medium
heat and cook the fenugreek seeds until brown. Add
the garlic and onion and sauté until the onion turns light
brown and the oil surfaces. Add the soaked masala and
tomato and cook until the oil surfaces again.
Stir in the suran and salt. Cover and simmer over
medium heat for 10 minutes, or until the ingredients are
well blended.
Serve with chapatis.
Tinda
with Onions, Yogurt, and Soy Yogurt
Serves 4
1 can Punjabi Tinda, strained, or 1 pound
fresh tinda
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
4 large onions, finely chopped
1 cup plain yogurt
1 teaspoon salt
4 cup soy yogurt
’/4 cup water (per person)
Garam Masala (whole):
2 whole black peppercorns (per person)
1 whole clove (per person)
seeds of 1 black cardamom pod (per 4
persons)
2 cinnamon sticks (each 2 inches long) pinch
of ground nutmeg Dal Masala (page 78)
If using fresh tinda, peel and remove the seeds if they
are hard. (If seeds are soft and white, leave them in the
vegetable.) Cut into cubes and set aside.
Combine the basic soaked masala ingredients and let
stand for 5 mmutes; stir mixture into a thin paste and set
aside.
Ina heavy pot, heat the ghee over medium heat. Add
the onions and sauté until light brown. Add the soaked
masala and cook until the ghee surfaces. Mix in yogurt
and salt and cook until the ghee separates again. Stir in
the soy yogurt and cook, uncovered, for 10 minutes.
Add the tinda and water. Simmer, stirring, until one-
fourth of the water evaporates. Add the garam masala
and boil over medium-low heat for 10 to 15 minutes.
Remove from the heat and allow to stand for 10
minutes.
Sprinkle the Dal Masala over the dish and serve with
parathas.
Green Tomatoes with Potatoes and
Onions
Serves 6
Basic Soaked Masala:
2 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 tablespoons ghee
2 cloves garlic, sliced
1 teaspoon fenugreek seeds
4 large onions, chopped
4 medium green tomatoes, quartered
6 medium potatoes, scrubbed and cubed
1 teaspoon salt
Garam Masala (finely ground):
6 whole black peppercorns
seeds of 1% black cardamom pods
4 bay leaves
2 cinnamon sticks (each 2% inches long)
6 whole cloves
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over medium heat. Add the
garlic and fenugreek seeds and sauté for 2 minutes.
Add the onions and cook until the ghee surfaces. Add
the soaked masala and cook until the ghee surfaces
again. Mix in the tomatoes, potatoes, and salt. Cover
and cook over medium heat for 35 to 40 minutes. Add
the Garam Masala and cook for 15 minutes, or until the
potatoes are soft.
Serve with chapatis or puris.
Turnips with Coriander Leaves
Serves |
1 medium turnip, peeled and thinly sliced
‘4 cup water
1 teaspoon packed fresh coriander leaves
'/, teaspoon salt
Place all of the ingredients in a medium pan. Cover and
simmer over low heat until the turnip is soft, about 35 to
40 minutes. (For a soupier dish, add 1 cup water.)
Serve with a roti.
Turnips with Onions
Serves 4
1 tablespoon ghee
4 medium onions, chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
8 to 10 small, sweet turnips, peeled and thinly
sliced
1 teaspoon salt
In a heavy pan, heat the ghee over medium heat. Add
the onions, turmeric, and coriander, and cook until the
ghee surfaces. Stir in the turnips and salt. Cover and
simmer over low heat for 20 minutes.
Serve with chapatis, parathas, or puris.
Zucchini with Cumin Seeds
Serves 2
1 teaspoon ghee
4 to 1 teaspoon black cumin seeds
pinch of dried red chili pepper
1 large zucchini, peeled and cubed
A teaspoon salt
In a wok, heat the ghee over medium heat. Add the
cumin seeds and cook until well-toasted. Stir in the chili
pepper, zucchmi, and salt. Cover and cook over low
heat until the zucchini is soft, about 35 to 40 minutes.
(Add hot water to cover for a soupier consistency; this
will render an easy-to-digest vegetable even more
digestable. )
Serve with a roti.
Chapter Six
PANEER DISHES
Basic Paneer
Serves 2
1 quart fresh whole milk
juice of 4 to 1 lemon, or 3 tablespoons apple
cider vinegar
large piece of cheesecloth or clean
handkerchief
In a large nonstick saucepan, slowly bring the milk to
the boiling pomt; stir occasionally with a clean spoon to
prevent sticking. Reduce the heat to very low and add
the lemon juice. Stir slowly and continue cooking until
the milk curdles and large lumps of curd form Add
more lemon juice, if necessary. The residual whey will
be transparent yellow in color.
Line a deep vessel or colander with the cheesecloth.
Set it over another vessel, and pour the curdled milk
mixture through the cloth. Tie the corners of the cloth
and hang over the sink for 1 hour or more, or until all
liquid is drained. At the beginning of the hanging
process, squeeze the cheesecloth with your hands to
remove excess liquid.
To press the paneer, wrap the curd in cheesecloth
and weigh down with a heavy cutting block or iron
skillet for 30 minutes.
When all liquid has been expressed, unwrap paneer
and cut into ’4-inch cubes. Use as directed in any
recipe.
Paneer may be crumbled by hand before being
added to vegetable dishes, or mashed and used as a
filling for breads. It may also be used in sweet dishes.
Refrain from using oil as a cooking medium when
preparing a paneer dish; ghee is preferred.
Crumbled Paneer
with Soaked Masala
Serves 2
Basic Paneer (See preceding recipe), well
drained but not pressed
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1% tablespoons ghee
1 large onion, chopped
1 medium tomato, washed and quartered
1 teaspoon salt
2 tablespoons chopped fresh coriander leaves
Squeeze the paneer until it is completely dry.
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a heavy pan, heat the ghee over medium heat.
Add the onion and sauté until the ghee surfaces. Add
the soaked masala and cook until the ghee surfaces
again. Mix in tomato and simmer until dissolved.
Crumble the dry paneer and add to the mixture along
with the salt. Stir well, cover, and simmer for 10 to 15
minutes, or until paneer turns a yellowish brown.
Mix in the coriander and simmer for 5 minutes more.
Serve with chapatis and a soupy potato dish.
Paneer with Leeks
Serves 2
1% tablespoons ghee
1 to 2 leeks, well washed and sliced into thin
rings
Basic Paneer (page 178), drained but not
pressed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon Garam Masala (page 77)
In a wok, heat the ghee over medium heat. Add the
leeks and sauté carefully over low heat until the leeks
soften and glisten with ghee.
Crumble the paneer. Add the paneer and salt and
cook, stirring continuously, for 10 minutes.
Remove from heat and stir in the cumin and Garam
Masala. Cover and allow the spices to blend for 5 to
10 minutes.
Serve with puris and saunth or tomato salad.
Paneer with Chana Dal
Serves 4 to 6
1 cup black chick peas (chana dal), soaked
ovemight in water to cover
4 cups water
2 batches Basic Paneer (page 178)
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 tablespoons ghee
4 medium onions, chopped
1% teaspoons salt
1 medium tomato, quartered
1 tablespoon ground cumin
14 teaspoons Garam Masala, freshly ground
(see below)
Garam Masala (finely ground):
6 whole cloves
'/4, teaspoon black cumin seeds
4 teaspoon white cumin seeds
¥% teaspoon ground cinnamon
¥, teaspoon ground nutmeg
seeds of 1% black cardamom pods
12 whole black peppercorns
Drain the chana dal. In a large pan, bring the water to
a boil and add the dal. Cover and cook over medium
heat for 45 minutes.
Mash the paneer.
Combine the basic soaked masala ingredients and let
stand for 5 mmutes; stir mixture into a thin paste and set
aside.
Prepare the garam masala.
In a heavy pan, heat the ghee over medium heat.
Add the onions and sauté until light brown. Mix in the
soaked masala and salt and cook until the ghee
surfaces. Add the tomato and cook until dissolved. Mix
in mashed paneer, stirring well, and simmer for 10
minutes.
Add the chana dal, stirrmg well. Cover and cook
over medium heat for 35 mmutes. When the ghee
separates from the paneer, remove from the heat.
Mix in the cummn and 1’ teaspoons of the garam
masala. Cover and let stand for 10 minutes, until flavors
are absorbed.
Serve with puris or parathas.
Variation
Garbanzo beans, soaked overnight and boiled until
soft with 1 teaspoon baking soda, can be used
instead of chana dal. Whole kala chana can also
be used.
Paneer with Green Beans
Serves 4
Basic Soaked Masala:
2 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
4 tablespoons ghee
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
3 cloves garlic, crushed
4 large onions, chopped
1 pound green beans, washed and cut into
small pieces
Basic Paneer (page 178), drained but not
pressed
1 teaspoon salt
4 bay leaves
2 tablespoons grated fresh ginger
1 teaspoon Garam Masala, freshly ground
(see preceding recipe)
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over medium heat. Add the
fenugreek seeds, chili pepper, and garlic and roast for 3
minutes. Add the onions and sauté until golden brown
and the ghee surfaces.
Add the soaked masala and simmer until the ghee
surfaces again. Add the green beans and cook, stirring
frequently, for 15 mmutes.
Crumble the paneer and add it, along with the salt
and bay leaves; continue cooking until the beans are
soft. Add the fresh ginger and simmer for 3 minutes.
Remove ftom heat and stir in 1 teaspoon Garam
Masala.
Serve with any Indian bread.
Paneer with Nuts
Serves 4
Basic Soaked Masala:
‘4 cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
4 tablespoons ghee
4 medium onions, chopped
4 cloves garlic, chopped
2 tablespoons grated fresh ginger
3 batches Basic Paneer (page 178), drained
but not pressed
4 cup cashews, chopped
4 cup pine nuts, chopped
% cup almonds (soaked overnight and
peeled), chopped
2 cups fresh green peas, shelled, or 8 ounces
frozen peas
Garam Masala (finely ground):
1% teaspoons salt
'/ cup black peppercorns
6 whole cloves
seeds of 1% black cardamom pods
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir mixture into a thin paste and set
aside.
In a wok, heat the ghee over medium heat. Add the
onions, garlic, and ginger, and sauté until the ghee
surfaces and the ingredients are soft. Add the soaked
masala, stir into a paste, and cook until the ghee
surfaces again.
Crumble the paneer. Add the paneer and all of the
remaining ingredients and stir-fry until ghee surfaces
once more, about 25 to 30 minutes.
Serve with parathas.
Paneer with Onions
Serves 4
3 tablespoons ghee
3 cloves garlic, sliced
1 teaspoon fenugreek seeds
1 dried red chili pepper, crushed
4 large onions
2 batches Basic Paneer (page 178), drained
but not pressed
1 teaspoon salt
2 tablespoons freshly grated ginger
1 teaspoon ground cumin
Garam Masala (finely ground):
8 whole black peppercorns
4 whole cloves
seeds of 1 black cardamom pod
In a wok, heat the ghee over medium heat. Add the
garlic and sauté for 2 minutes. Add the fenugreek seeds
and chili pepper and roast until brown. Add the onions
and sauté until golden brown. Add the paneer and the
salt and simmer, stirring occasionally, for 10 minutes.
Str in the ginger and cummn and simmer for 3
minutes. Remove from the heat, add the garam masala,
and stir well. Cover and allow the spices to blend for 5
to 10 minutes.
Serve with chapatis or puris.
Paneer with Red Beets and Peas
Serves 4 to 6
3 tablespoons ghee
4 medium onions, chopped
1 large beet, peeled and finely grated
2 batches Basic Paneer (page 178), drained
but not pressed
1 teaspoon salt
1 teaspoon ground cumin
1 cup fresh green peas, shelled, or 8 ounces
frozen peas
1% tablespoons Garam Masala (page 77)
Ina wok, heat the ghee over medium heat. Add half of
the onions and sauté until golden brown. Stir in the beet,
cover, and cook until soft, about 30 to 35 minutes.
Crumble the paneer. Add the paneer and simmer,
uncovered, over low heat for 30 minutes.
Add the salt, cumin, and peas. Mix well, and add the
remaining onions. Simmer for 15 minutes.
Remove from the heat and add the Garam Masala.
Cover and allow the spices to blend for 5 to 10
minutes.
Serve with puris or parathas.
Paneer
with Tomato and Fresh Coriander
Serves 4
Basic Paneer (page 178), drained but not
pressed
Basic Soaked Masala:
4 cup water
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1% tablespoons ghee
1 large onion, chopped
1 medium tomato, quartered
1 teaspoon salt
2 teaspoons chopped fresh coriander
Combine the basic soaked masala ingredients and let
stand for 5 minutes; stir into a thin paste and set aside.
In a wok, heat the ghee over medium heat. Add the
onion and sauté until golden brown and the ghee
surfaces. Add the soaked masala and cook until the
ghee surfaces again. Mix in the tomato and cook until
dissolved.
Crumble the paneer and stir into the mixture. Stir in
the salt and simmer for 10 to 15 minutes.
Add the fresh coriander and remove ftom the heat.
Serve with chapatis and a soupy potato dish.
Fried Paneer with Spinach
Serves 2 to 4
Basic Soaked Masala:
‘4 cup water
‘A teaspoon turmeric
1 teaspoon coriander
A teaspoon cumin
‘A cup ghee
Basic Paneer (page 178), pressed and cubed
1 large onion, chopped
1 pound fresh spinach, finely chopped or
steamed and puréed to a fine paste
1 teaspoon salt
1 large potato, peeled and cubed
2’ cups water or whey
1 teaspoon Garam Masala (see below)
2 tablespoons grated fresh ginger
Garam Masala (finely ground):
4 whole cloves
8 whole black peppercorns
seeds of 1 black cardamom pod
pinch of ground cinnamon
pinch of ground nutmeg
Combine the basic soaked masala ingredients and let
stand for 5 mmutes; stir into a thin paste and set aside.
In a wok, heat the ghee over medium heat. Add the
paneer cubes and lightly fry until brown on all sides.
Remove and drain in a colander.
In the same wok, reserve | tablespoon of the ghee
used for fryng and warm over medium heat. Add the
onion and sauté until the ghee surfaces. Stir in soaked
masala and simmer until the ghee surfaces again. Mix in
spinach and salt, cover, and simmer over low heat for 8
minutes.
Add the potato and cook for 10 minutes.
Mix in the fried paneer and stir well. Gradually add
the water or whey and 1 teaspoon of the garam masala.
Cook slowly until potato is soft, about 30 to 40
minutes.
Remove from the heat and add the grated ginger.
Allow the flavors to blend for 10 mmutes.
Serve with puris and a/ouki (bottlegourd) or
eggplant dish.
Variations
Other vegetables can be used instead of the
spinach. If green peas are used, replace the grated
ginger with a cinnamon stick.
Chapter Seven
YOGURT DISHES
Plain Yogurt
Makes 2 cups
1 quart fresh whole milk
large piece of cheesecloth or a clean white
handkerchief
4 cup plain yogurt
In a heavy pot, bring the mik to the boiling pomt,
stirring occasionally with a clean spoon to prevent
sticking, Remove from the heat and cover with a piece
of cheesecloth to keep out impurities. Allow milk to
cool until it is a little warmer than body temperature.
Pour the milk into a sterilized glass or stainless-steel
container and add the yogurt. Stir thoroughly and cover.
(If preferred, pour into individual sterilized glasses.) Set
aside in a warm, not hot, undisturbed place, away from
light. (The oven can be used if it is set on “Warm?” with
the door left well ajar.) The yogurt will set in about 8
hours.
After it sets, wait 2 to 3 hours before eating.
Refrigerate for at least 1 day to stop the action of the
yeast on the mik and ensure optimum flavor and
texture.
Yogurt with Saffron
Serves 4
3 cups fresh Plain Yogurt (page 186)
large piece of cheesecloth or a clean white
handkerchief
1 cup heavy cream, whipped
'/ teaspoon saffron threads, soaked in 2
tablespoons water
5 to 6 tablespoons honey or confectioners’
sugar
2 tablespoons slivered pistachio nuts
Pour the yogurt into the cheesecloth and tie the ends
together. Hang over the sink for at least 8 hours; the
longer it hangs, the thicker the yogurt becomes. (A lined
funnel placed over a vessel serves the same purpose.)
When the liquid has thoroughly drained off mix the
thick yogurt with the whipped cream
Add the saffron mixture, sugar, and most of the
pistachios.
Serve in a_ beautiful bowl, garnished with the
remaining pistachios.
‘
Raitas or yogurt salads are an ideal summer food
because yogurt is cooling and has a regenerating
effect on the system. In winter, yogurt ’s cooling
effect can be balanced with the help of warming
spices, such as nutmeg, cinnamon, ginger, or cloves.
A tarka is usually part of a basic raita.
ee
Basic Raita with Tarka
Serves 4
2 cups plain yogurt
pinch of salt
Tarka:
14 teaspoons ghee
‘4 teaspoon black cumin seeds
1 teaspoon sesame seeds
pinch of asafoetida powder
1 teaspoon dried mint leaves (optional), for
serving
Ina large bowl, combine the yogurt and salt.
Ina ladle or small frying pan, heat the ghee. Add the
spices and sauté until well-toasted and fragrant. Add
the sizzling Tarka to the yogurt and cover the bowl
immediately. Let stand for a few minutes.
Mix ingredients well. Sprinkle with mint leaves to
increase the appetizing and digestive value of this dish.
Chill the raita well before serving.
Cucumber Raita
Serves 4
1 medium cucumber, peeled and grated
1 cup plain yogurt
pinch of salt
pinch of pepper
Tarka (Basic Raita, page 187)
In a bowl, combine the cucumber, yogurt, salt, and
pepper.
Prepare the Tarka and add it to the yogurt mixture.
Cover the bowl immediately and let stand for a few
minutes. Mix ingredients well.
Chill the raita well before serving.
Carrot and Beetroot Raita
Serves 4
1 cup plain yogurt
pinch of ground cinnamon
pinch of ground cloves
pinch of asafoetida powder
pinch of salt Tarka (Basic Raita, page 187)
1 medium beet, peeled and grated
1 large carrot, washed and grated
Ina mixing bowl, combine the yogurt and spices. Cover
the bowl.
Prepare the Tarka and add it to the yogurt mixture.
Stir well, and let stand for a few minutes. Add the
grated vegetables.
Chill well before serving.
Potato and Tomato Raita
Serves 6
6 medium potatoes, scrubbed and boiled until
tender
1 cup plain yogurt
pinch of salt
pinch of pepper
Tarka (Basic Raita, page 187)
2 medium tomatoes, washed and cut into
small pieces
Peel and cube the potatoes.
In a mixing bowl, combine the yogurt, salt, and
pepper, and cover.
Prepare the Tarka and add it to the yogurt mixture.
Cover the bowl immediately and let stand for a few
minutes. Stir well.
Wait a few more minutes and add the potatoes and
tomatoes.
Chill the raita well before serving.
Onion Raita
Serves 2
1 cup plain yogurt
pinch of salt
pinch of pepper
1 large onion, finely chopped
Tarka:
1% tablespoons ghee
’/4 teaspoon black cumin seeds
1 teaspoon sesame seeds
1 dried red chili pepper, crushed
pinch of asafoetida powder
Ina mixing bowl, combine the yogurt, salt, and pepper.
Ina ladle or small frying pan, heat the ghee. Add the
spices and sauté until well-toasted and fragrant. Add
the sizzling Tarka to the yogurt and wait for a few
minutes.
Stir well, remove the spoon, and let stand for a few
more minutes.
Stir in the chopped onion.
Chill the raita before serving.
Boondi Raita
Serves 6 to 8
Deep-Fried Chick-pea Drops in Yogurt
1 cup chick-pea flour
‘4 cup water
1% teaspoons salt
4 cup ghee or vegetable oil
1 teaspoon ground cumin
'/ teaspoon black pepper
2 cups plain yogurt, beaten into a thin paste
Tarka:
1 tablespoon ghee
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1 dried red chili pepper
’/ teaspoon of asafoetida powder
tomato slices (optional)
In a mxing bowl, combine the flour with the water and
beat until the mixture forms a light paste. Ifa drop of the
paste floats in a bowl of water, the batter is ready. Add
’/4 teaspoon of the salt.
Ina wok, heat the ghee over medium heat.
Using a spatula with medium holes, spoon batter
over spatula (1 tablespoon of batter per batch). Jerk
the spatula a little, dropping pea-size balls of paste into
the ghee. Cook until golden yellow. Drain boondi on
paper towels and soak in a bowl of warm water for 1
hour. Continue frying until all of the batter is used.
Squeeze the boondi gently to remove the water.
In a bow, add the cumm, the remaming | teaspoon
salt, and the pepper to thinned yogurt and mix well. Stir
in the boondi.
To make the Tarka, heat the ghee in a ladle or small
frying pan. Add the spices and sauté until well-toasted
and fragrant. Add the sizzing Tarka to the yogurt.
Cover and let stand for a few minutes.
Stir well, and wait a few more minutes. If desired,
add the tomato and mix well.
Chill the raita before serving.
Variations
Moong or urad flour can be used instead of the
chick-pea flour.
Chapter Eight
SALADS
Asparagus Salad
Serves 2 to 4
1 pound asparagus spears
1 vegetable bouillon cube, or 2 cup vegetable
stock
¥ teaspoon ghee or vegetable oil
1 tablespoon apple cider vinegar
Marinade:
2 tablespoons sour cream
1 teaspoon mediunrhot prepared mustard
1 tablespoon asparagus cooking water
1 bunch of dill, washed and finely chopped
'/ teaspoon salt
freshly ground black pepper, to taste
4 cup watercress or alfalfa sprouts (optional)
Peel asparagus if they are woody. Place asparagus in a
heavy pan and add water to cover. Add the bouillon
cube or stock, ghee, and vinegar. Cover tightly and
bring to a boil. Add the asparagus and reduce the heat
to low. Cover and simmer until soft, about 20 minutes.
Drain, reserving | teaspoon of the cooking water.
To prepare the marinade, mix sour cream, mustard,
asparagus cooking water, dill, and salt and pepper
together in a bowl. When asparagus are cool, cut into
1-inch pieces. Toss the asparagus in the marinade. Add
the watercress or sprouts, if desired.
Avocado Salad
Serves 4
1 medium avocado
1 medium banana
1 medium orange
juice of 1 large lemon
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
freshly ground pepper, to taste
roasted sunflower seeds (optional)
Peel the avocado, banana, and orange. Cut the flesh
into small pieces.
Combine the lemon juice with all of the spices. In an
attractive bowl, combine all of the ingredients. Sprinkle
with sunflower seeds, if desired.
Carrot Salad
Serves 2
Marinade:
2 tablespoons olive oil
1 teaspoon fresh lemon juice
juice of 1 medium orange
‘4 teaspoon salt or sesame salt
freshly ground black pepper, to taste
4 medium carrots, grated
2 medium apples, grated
alfalfa sprouts (optional)
In a small bowl, combine the oil, lemon juice, orange
Juice, salt, and pepper.
Place carrots and apple in a salad bowl and add the
marinade. Top with alfalfa sprouts, if desired.
Cucumber Salad
Serves 4
1 medium cucumber, peeled, seeded, and
grated
2 tablespoons sour cream
1 teaspoon prepared mustard
1 bunch fresh dill, washed and finely chopped
4 teaspoon ground cumin
‘A teaspoon salt
freshly ground pepper, to taste
1 clove garlic, pressed (optional)
Press water out of the grated cucumber by hand into a
glass; this liquid can be used as a drink or added to
vegetable dishes. Place grated cucumber in a small
bowl and set aside.
In a salad bowl, mix the sour cream, mustard, dill
cumin, salt, pepper, and garlic. Add the grated
cucumber to the marinade. Set aside for 5 minutes
before serving to allow the flavors to blend.
Tomato and Orange Salad
Serves 2
2 medium tomatoes, washed and cubed
1 medium orange, peeled and cut into small
pieces
1 medium onion, chopped
juice of 1 lemon
‘A teaspoon salt
freshly ground black pepper, to taste
1 small banana, peeled and chopped
(optional)
10 seedless grapes or raisins (optional)
’/4 teaspoon Chat Masala (page 78) (optional)
In a salad bowl, combine the tomato, orange, and
onion. Pour on the lemon juice and add the salt and
freshly ground pepper. Add optional ingredients, if
desired. Set aside for 5 minutes before serving to allow
the flavors to blend.
Chapter Nine
CONDIMENTS
CHUTNEY
Chutney is a relish, offen sour and spicy, made to
accent other dishes. The ingredients should always be
fresh and appetizing. Cooked chutneys are often used
for special occasions, such as festivals and weddings,
while fresh chutneys are used with daily meals. In
addition to providing certamn vitamins and minerals,
chutneys serve to aid digestion and assimilation and also
to satisfy the taste buds.
Apple-Avocado-Banana Chutney
Serves 12
5 small tomatoes, peeled and cut into small
pieces
juice of 3 limes
3 cloves garlic, minced
4 avocado, the pulp cut into small pieces
1 ripe banana, peeled and cut into small
pieces
1 tart green apple, peeled, cored, and cubed
3 handfuls (2 cup) unsweetened coconut
flakes
3 small handfuls (4 cup) raisins
1 tablespoon ground coriander
1 tablespoon salt
1 tablespoon dried pomegranate seeds, finely
ground
Combine all of the ingredients in a blender and process
slowly until well married. The mixture should have the
consistency of a smooth, thick soup.
This chutney is an excellent choice served with
pakoras or samosas.
Coriander Chutney
Serves 2 to 3
1 teaspoon packed coriander or mint leaves
1 teaspoon ground dried pomegranate seeds
or mango powder
1% teaspoons salt
1 fresh green chili pepper, ground (optional)
Combine all of the ingredients in a mortar and grind to
make a simple chutney. A pinch of this mixture can be
taken with every second or third bite of food. It can
also be mixed with pulao (rice pilaf) or khichari.
Coriander Chutney
with Apple and Tomato
Serves 6
2 bunches fresh coriander, washed
1 tart green apple, peeled, cored, and
chopped
2 medium tomatoes, quartered
2 fresh or dried red chili peppers
1 teaspoon mango powder
1 teaspoon salt
Gradually combine all of the ingredients, in order, in a
blender and process to a fine paste.
Serve with pakoras.
Mint Chutney
with Apple and Coconut
Serves 8
2 handfuls fresh mint leaves, washed
2 tart green apples, peeled, cored, and
chopped*
1 teaspoon salt
1 fresh or dried red chili pepper
1 cup grated fresh coconut
Gradually combine all of the ingredients, except the
coconut, in a blender and process to a fine paste. Add
the coconut and blend again.
*Note: If tart apples are not available, |
teaspoon of mango powder or the
juice of | lemon can be substituted.
Mint Chutney
with Pomegranate Seeds
Serves 2 to 3
1 teaspoon dried pomegranate seeds*
1 fresh or dried red chili pepper
1 teaspoon salt
2 handfuls fresh mint leaves, washed
Grind the pomegranate seeds, chili pepper, and salt
together in a mortar or grinder. Place mint leaves and
ground spices in a blender and blend thoroughly.
*Note: If pomegranate seeds are not
available, the juice of halfa lemon can
be substituted.
SAUNTH
Saunth is an appetizing, sweet-and-sour cooked sauce,
often served with breads. It can be kept refrigerated for
several days in a tightly sealed container. Remove
needed amount with a clean, dry spoon but don’t bring
into contact with water. Saunth has a cleansing effect on
the system and 1s good for the stomach and digestion. It
also helps regulate the menstrual cycle.
Saunth with Tamarind
Serves 8
1 cup water
5 tablespoons tamarind pulp
2 cups jaggery
1 cup mixed almonds (soaked overnight and
peeled), cashews, and pistachios, finely
ground
4 cup grated fresh coconut
4 cup raisins
4 cup chopped dates
1 piece (5 inches long) fresh peeled ginger,
sliced
Garam Masala (ground):
seeds of 1 black cardamom pod
10 whole black peppercorns
4 whole cloves
1 teaspoon black salt
1 teaspoon white salt
pinch of ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons ground ginger
Tarka:
1 tablespoon ghee
’4 teaspoon black cumin seeds
pinch of asafoetida powder
In a saucepan, bring the water to a boil. Add the
tamarind and jaggery and boil until liquid is reduced by
half Remove from the heat and strain.
In a saucepan, combine the strained liquid with the
ground nuts, coconut, raisins, dates, and fresh ginger.
Cook over medium heat for 40 to 50 minutes.
Remove ftom heat and stir in the garam masala.
Cover and cook for 5 to 8 mmutes to allow the spices
to blend. Stir in the ground ginger.
To make the tarka, heat the ghee in a ladle or small
frying pan. Add the cumin seeds and cook until well-
toasted. Add the asafoetida. Add the sizzling tarka to
the Saunth and cover immediately. Wait a few minutes,
then stir the tarka into the Saunth.
Saunth with Tomatoes
Serves 8 to 10
1 cup water
12 medium tomatoes, washed
5 tablespoons tamarind pulp
2 cups jaggery
1 cup mixed cashews, almonds (soaked
overnight and peeled), and pistachios,
finely ground
4 cup grated fresh coconut
4 cup raisins
4 cup chopped dates
1 piece (5 to 6 inches long) fresh ginger,
sliced
2 tablespoons ground ginger
Garam Masala (ground):
seeds of 1 black cardamom pod
10 whole black peppercorns
4 whole cloves
1 teaspoon black salt
1 teaspoon white salt
pinch of ground cinnamon
Tarka:
1 tablespoon ghee
4 teaspoon black cumin seeds
pinch of asafoetida powder
In a large pot, bring the water and tomatoes to a boil.
Reduce the heat and simmer until the tomatoes are soft,
about 5 minutes. Add the tamarind and cook,
uncovered, over mediunrhigh heat for 45 mmutes to 1
hour. Stir in the jaggery and boil for 10 to 15 minutes,
until liquid is reduced by half Remove from the heat
and strain.
In another pan, warm the strained liquid over low
heat. Add the ground nuts, coconut, raisins, dates, and
fresh ginger. Cook over medium heat for 5 minutes.
Remove ftom the heat and add the garam masala.
Cover and cook for 5 to 8 minutes. Stir in the ground
ginger.
To make the tarka, heat the ghee in a ladle or small
frying pan. Add the cumin seeds and cook until well
toasted. Add the asafoetida. Add the sizzling tarka to
the Saunth and cover immediately. Wait a few minutes,
then stir the tarka into the Saunth.
PICKLES
Indian pickles refer to sliced or grated vegetables or
fruits. In India, pickles are eaten with breakfast or with
a main meal or snack. In some parts of India, breakfast
is eaten in the late moming, around 11 A.M. Often it
consists of any type of fresh bread, date or lemon
pickle, and a cup of spiced tea or chai. Pickles made
with lemon juice, like pickled ginger, are often eaten
with dal dishes since lemon makes the dal more
digestible, especially ifthe dal is served with a tarka.
Except for the recipes given below, pickles create
coughs, colds, and sore throats. These pickles are
delicious and can be eaten two to three times a week
with the main meal. One should not consume more than
1 tablespoon at a time; 1 teaspoon is usually sufficient.
All six tastes—sweet, sour, salty, astringent, bitter, and
pungent—are necessary to the body and pickles
provide the sour, or sweet and sour, taste. They excite
the taste buds and make the mouth produce more
digestive juices. Pickles help indigestion, heartburn, and
loss of appetite.
Pickles are not good if taken in excess. Too much of
the sour taste can thin semen in men and decrease the
power of semen retention. (Excess vitamin C has been
shown to have a similar effect on semen.) Spiritual
aspirants are advised to avoid overuse of sour, bitter,
and pungent flavors; only pickled ginger, pickled dates,
and pickled lemon prepared without any oil are suitable
for them.
Pickled Ginger
8 ounces fresh ginger
juice of 4 lemons
‘A teaspoon salt
pinch of black pepper
Clean, peel, and grate the ginger into a bowl. Add the
lemon juice, salt, and pepper, and let stand for 30
minutes.
Transfer the mixture to a sealed jar and do not bring
into contact with water. Remove needed amounts with
a clean, dry spoon.
It will keep refrigerated for about 1 week. Since after
this amount of time, it will begin to develop a white
fungus, ginger pickles should be made in snull
quantities.
Variation
Vinegar can be substituted for lemon
juice in the above recipe. To make
your own vinegar, boil 1 cup of water
in a saucepan. Add 2 cups of brown
sugar, cover, and cook over medium
heat for 45 minutes. Remove from the
heat and allow to cool Pour the
contents into a glass jar and seal well.
The vinegar will be ready to use in 15
days.
Pickled Lemon
8 small thin-skinned lemons
‘4 cup coarse salt or rock salt
Scrub and dry the lemons. Layer the lemons with the
salt in a jar. Cover with a tight lid and place in the sun
for about 30 days (a windowsill is fine). Shake the jar
twice a day so the lemons tum and absorb the salt
(lemon will only absorb the amount of salt it needs and
leave the rest).
After 2 or 3 days, the lemons will turn brownish and
shrink. Continue shaking twice daily until the lemons
become soft and turn golden brown, 25 to 30 days in
the summer.
These pickled lemons will keep indefinitely without
refrigeration, providing the container is well sealed and
no extra moisture reaches the mixture. Eventually the
mixture will dry up completely.
Serve 4 lemon per person.
Pickled Lemon with Spices
8 small thin-skinned lemons
1 tablespoon Garam Masala (page 77)
1 teaspoon white salt
1 teaspoon black salt
16 whole black peppercorns
8 whole cloves seeds of
2 black cardamom pods
1 teaspoon rock sugar candy, ground
1 teaspoon asafoetida powder
Slice each lemon into 8 pieces. Squeeze half the juice
from each piece into a small bowl. Add all of the
remaining ingredients and mix. Place lemon pieces in a
jar and cover with spice and lemon juice mixture. Shake
well to distribute the mixture evenly.
Seal the jar and place in the sun for 15 to 20 days.
Shake several times a week.
When the skins are soft and have tured a golden
brown, the pickles are ready to eat.
Pickled Dates
1 pound pitted dates (20 to 25 dates ora
number that will just be covered by *% cup
apple cider vinegar)
¥, cup apple cider vinegar
14 teaspoons Garam Masala (page 77),
ground
15 to 20 whole black peppercoms
8 to 10 whole cloves
seeds of 2 red cardamom pods
pinch of black salt
1 teaspoon white salt
1 teaspoon asafoetida powder
3 to 4 cloves gariic, halved (optional)
Put the dates in a jar and cover with all of the remaining
ingredients. Cover tightly and set aside for 3 or 4 hours.
Once the dates turn soft and golden, they are ready to
eat. (Garlic chunks may be eaten as pickles after 2
weeks. )
Leftover date pickles can be kept for several months
without spoiling, as long as they are kept well sealed in
a cool, dry place and no new moisture is introduced.
New dates can be added to the pickling mixture. The
appearance of a white fungus indicates spoilage.
Pickled Garlic
8 to 10 large cloves garlic, halved
apple cider vinegar or homemade vinegar to
cover
'/4, teaspoon salt
'A teaspoon asafoetida powder
Place the garlic in a small jar and add vinegar to cover.
Add all of the remaining ingredients and cover with a
tight-fitting lid. Place in the sun for 15 to 20 days, or
until the garlic becomes soft and turns a golden brown.
Leftover pickles can be kept indefinitely if kept well
covered ina cool, dry place. Ifyou have a large jar and
use more vinegar, other vegetables (okra, cucumber,
zucchini, etc.) or fruits (plums, grapes) can be added.
Pickled Fruits and Vegetables
apple cider vinegar or homemade vinegar, to
cover
'4 teaspoon asafoetida powder
‘A teaspoon salt
1 cup sliced vegetables and fruits, such as
carrots, beets, garlic, ginger; seedless
grapes, small plums, cherries, apple
In a jar, combine some of the vinegar, the asafoetida,
and salt. Add the vegetables and/or fruits and enough
more vinegar to cover. Tightly seal the jar. Set the
pickles aside for 9 to 14 days.
These pickles can be stored for months, providing
the mixture does not come into contact with water.
Take out small amounts with a clean, dry spoon. These
pickles can be served with vegetable dishes. The
remaining vinegar can be used for salad marinades.
Chapter Ten
BREADS
Fresh homemade breads are essential to a balanced
Indian meal; they complete the food value of
vegetables, salads, and/or dals. They also have many
quite tasty and varied forms. The beauty of these
breads is that they are prepared fresh, from coarsely
ground whole wheat flour, for each meal. Some skill is
needed to roll them out in round or triangular shapes,
but with a little practice they are easy to prepare.
Perfect breads puff up almost to the bursting pomt
during the cooking process, which makes them light and
therefore easy to digest.
The breads described in this book are cooked in
either a cast-iron skillet or a deep wok. In India, bread
is traditionally used as an eating utensil. The thumb and
first two fingers of the right hand are used to break
pieces off and gracefully scoop food.
Types OF BREAD
Recipes for chapatis (griddle-baked flat breads), puris
(deep-fried, puffy breads), parathas (griddle-fried
whole wheat breads), and mathris (deep-fried salty
puris) are all given in this section.
Pappadams are breads, made from bean flour, that
become crisp when dryroasted directly over a flame or
when deep fried in oil. They can be purchased ready to
cook in Indian food stores. If sattvic foods are
preferred, fried pappadams (and pickles) should be
avoided.
Indian breads are made without yeast. Whole wheat
flour and water are simply kneaded into a soft dough.
Salt 1s not needed when breads are served with spicy
dishes.
Any of these breads can be filled with dry
vegetables, dal pastes, paneer, or potatoes. (Filling
recipes follow the bread recipes.) Finely chopped
spinach or onions can also be added to the dough.
These breads are at their best when soft, well-cooked,
and served hot.
Basic Dough
The following ratio of flour to water will make 3
chapatis, 3 parathas, or 6 puris. The amount of
water can be adjusted depending on the fineness of
the flour being used; the coarser the flour, the more
water is needed.
1% cups fresh coarsely ground whole wheat
flour or chapati flour
?/, cup water for chapatis or parathas, or 2
cup water for puris
Sift the flour through a medium sieve into a deep bowl.
Make a hole in the middle and add the appropriate
amount of water; mix well by hand. Rub a litle oil or
ghee on your hands and knead the dough into a fairly
dry, smooth ball. Add flour or water as needed to
achieve a workable, elastic consistency. The dough
should not stick to the fingers or be dry or hard. With
your knuckles, make a few indentations in the dough.
Sprinkle on a few drops of water (more if dough is
coarse). Cover with an inverted bowl or a clean plastic
bag. Allow the dough to stand for 2 to 2’4 hours for
chapatis, 1/2 to 2 hours for parathas, and | hour for
puris.
Ideally, the dough should be kneaded a second time
just before dividing, but it can be used as it is if time
does not permit. The softer the dough, the easier the
bread 1s to cook.
CHAPATIS
To Roll Out Dough
Prepare the desired amount of dough ftom the Basic
Dough recipe. After resting for 2 to 2’ hours, knead
well. Divide the dough into peach-size balls.
On a lightly floured surface, flatten one ball of dough
with your hand. Using a rolling pin, roll out the dough
into a thin, round patty, about 5 inches in diameter. Roll
from the center, turning patty several times to prevent
sticking. Try to make the edges slightly thinner than the
center.
Rather than shaping all of the chapatis at one time,
cook each one as soon as it is shaped. (If you do shape
them all at once, be sure to cover with a damp cloth to
prevent drying.)
To Cook
Preheat a cast-iron skillet over medium heat. Remove
any excess flour from the chapati by tossing it quickly
from one hand to the other. Flip the “stretched” and
aerated patty directly into the skillet. When the color
changes on the top and bubbles appear, turn it over.
When both sides are done, use kitchen tongs
(chimta) to remove the chapati ftom the skillet.
If you have a gas stove, hold the cooked chapati
over a medium flame and it will puff up immediately.
Tum quickly to flame-bake the other side. Do this
several times, taking care that the edges are well
cooked. If you have an electric stove, chapatis can be
encouraged to puff by pressing them with a clean
kitchen towel after the first turn on each side.
Repeat the shaping and cooking process until all
chapatis are cooked. To keep chapatis warm as they
are cooked, place them in a towel-lined bowl and fold
over the sides of the towel. Serve hot, either completely
dry or topped with a small amount of ghee or butter.
PARATHAS (TRIANGULAR)
To Roll Out Dough
Prepare Basic Dough and allow to rest for 14 to 2
hours. To make triangular-shaped parathas, divide the
dough into peach-size balls.
With a rolling pin, roll out 1 ball to a circle 5 inches in
diameter.
Place a drop of ghee in the middle of the circle and
fold the dough in half, to form a crescent or halfmoon
shape. Gently press the edges closed with your
fingertips. Place a drop of ghee in the middle of the
crescent, and fold in half again to form a triangle. Seal
the edges well.
Dust the paratha with finely sieved whole wheat flour
and roll out into a large, flat triangle. Try to make the
edges slightly thinner to ensure uniform cooking.
Rather than shaping all the parathas at one time,
cook each one as it is shaped.
To Cook
Preheat a cast-iron skillet over medium heat. Add
enough ghee to coat the bottom of the pan. Remove
any excess flour by tossing the paratha quickly ftom one
hand to the other. Cook over medium heat until the
color darkens and bubbles appear on the bottom. Turn
and cook until the second side bubbles. Turn again,
pressing down on the edges with a spoon. Wherever a
bubble erupts, immediately press the area with a spoon
or spatula to encourage the air to expand inside the
paratha.
Lightly coat the paratha with ghee, turn, and repeat
on the other side, coating with ghee and turning. Cook
for a mmute more and remove the paratha from the
skillet. A wel-cooked paratha has a golden-reddish-
brown color and puffs up like a balloon. Serve
immediately or stack in a fresh bread cloth to keep
warm until ready to serve.
Variations
For a different taste experience, any of
the following ingredients may be
added in small amounts to the Basic
Dough before cooking parathas:
onions, finely chopped
any chopped green, leafy vegetable, such as
spinach or fenugreek leaves
salt
pinch of asafoetida powder, or a few drops of
liquid asafoetida with a few ajwain seeds
P ARATHAS (ROUND)
To Roll Out Dough
Prepare Basic Dough and allow to rest for 14 to 2
hours. Knead well just before dividing the dough. To
make round parathas, divide the dough into walnut-size
balls; repeat until no dough remains.
Sprinkle 2 balls of dough with a little flour and flatten
gently with your palms. Place a drop of ghee (or oil) in
center of 1 patty. Press the 2 patties together, with the
ghee in the middle. Carefully but firmly seal the edges to
form | round paratha. With a rolling pin, roll out to a
thin, round patty, 6 inches in diameter; turn occasionally
to flatten evenly.
Rather than shaping all parathas at once, cook each
one as it is shaped.
To Cook
Preheat a cast-iron skillet over medium heat. Add
enough ghee to coat the bottom of the pan. Cook the
paratha over medium heat until bubbles appear around
the edges and throughout the bread, and the bottom has
reddish-brown patches. Turn and cook until the second
side bubbles. Wherever a bubble erupts, immediately
press the area with a spoon or spatula to encourage the
air to expand inside the paratha. Turn again and reduce
the heat.
With a large spoon, lightly coat the entire surface of
the paratha, including the edges, with ghee and massage
gently in a clockwise direction. Turn again and apply
ghee to the other side. While cooking, press down on
the edges occasionally to ensure that the paratha cooks
evenly. Cook until both sides are light reddish-brown; a
few turnings on each side should suffice.
Serve immediately or stack in a fresh bread cloth to
keep warm until ready to serve.
Fillings for Round
Parathas Stuffed parathas and kachoris (stuffed puris)
are popular in India. They are served with tea for
breakfast, or with a salad at lunch. On picnics,
vegetable-stuffed puris are a welcome treat.
The filling must be rather dry, otherwise it will stick to
the dough and cause a problem when the dough is
rolled out. When raw vegetables are used m a filling,
they must be squeezed by hand or through thick
cheesecloth or other thick cloth to remove excess
water. If boiled or oven-baked vegetables are used, the
paratha dough should be made thick and dry. The best
filings are finely mashed so that they do not break
through the paratha. If fillings are too moist, they can be
dried out in a frying pan.
ee
The following fillings can be used to stuff parathas.
To fill, follow the instructions under Round
Parathas and place I tablespoon of the filling
instead of the ghee, in center of the 2 patties. Roll
out very carefully so the filling remains inside of the
paratha and the dough does not break. Serve hot.
—
Paneer Filling
Fills 10 to 12 parathas or chapatis
'/ batch Basic Paneer (page 178)
¥, teaspoon salt
1 teaspoon ground cumin
Garam Masala (freshly ground):
4 garlic cloves, minced
seeds of 2 black cardamom pods
9 whole black peppercorns
Mash the paneer into a fine paste with your hands.
Add all of the spices and mix well.
Stir-Fried Shelled Pea Filling
Fills 10 to 12 parathas
1 tablespoon ghee
1 cup shelled fresh peas
‘A teaspoon salt
2 cloves garlic, minced
2 tablespoons grated fresh ginger pinch of
asafoetida powder
1 teaspoon ground cumin (optional) 1
teaspoon ground coriander (optional)
In a skillet, heat the ghee over medium heat. Cook the
peas with a pinch of salt until the mixture softens, about
25 to 30 mmutes. Add all of the remaining ingredients,
mix well, and mash or blend to a paste.
Variation
Raw shelled peas and/or leafy
vegetables or herbs, such as fresh
fenugreek leaves, turmips, and very
finely chopped cauliflower, can be
mixed directly into paratha dough.
Steamed Shelled Pea Filling
Fills 10 to 12 parathas
2 cups shelled fresh peas
4 cup chick-pea flour, roasted (optional, if
needed to make filling dry enough)
'/A teaspoon salt
2 cloves garlic, minced
2 tablespoons grated fresh ginger pinch of
asafoetida powder
1 teaspoon ground cumin (optional)
1 teaspoon ground coriander (optional)
Steam the peas over low heat until soft. Squeeze out
any excess water ftom the peas. Purée them to a paste
in a blender. If they are not dry enough, add a little
roasted chick-pea flour.
Add all of the remaining ingredients and mix well.
Urad Dal
with Ginger and Dal Masala Filling
Fills 16 parathas
1 cup urad dal (black gram), cleaned and
soaked overnight in water to cover
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
’/4 teaspoon asafoetida powder
14 to 2 teaspoons fennel seeds, coarsely
ground
1 tablespoon Dal Masala (page 78)
In a saucepan, boil the urad dal, salt, and baking soda
in water to cover until soft, about 25 to 30 minutes.
Drain well and mash into a paste.
Add the remaining ingredients and mix well.
Serve the filled bread with salad, mint chutney, or
saunth.
Chana Dal Filling
Fills 16 parathas
1 cup whole, peeled chana dal, soaked
ovemight in water to cover
1 tablespoon ghee
3 cloves garlic, minced
’4 teaspoon asafoetida powder
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons grated fresh ginger
Drain and rinse the chana dal. Grind into a fine paste in
a blender.
Ina skillet, heat the ghee over medium heat. Add the
chana dal paste and cook over low heat until the paste
is dry, about 30 to 35 mmutes. Add all of the remaming
ingredients and mix well.
Cauliflower (Gobhi) Filling
Fills 6 to 8 parathas
Y medium cauliflower, trimmed into small
florets
2 tablespoons ghee
2 cloves garlic, finely chopped
‘4 medium onion, finely chopped
‘A teaspoon fenugreek seeds
pinch of asafoetida powder
1 dried red chili pepper, crushed
'/, teaspoon salt
‘A teaspoon ground ginger
1 teaspoon Garam Masala (page 77)
Coarsely grind the cauliflower florets in a blender.
Ina wok, heat the ghee over medium heat. Sauté the
garlic and onion until golden. Add the fenugreek seeds,
asafoetida, and chili pepper. Mix in the cauliflower and
salt. Cook over low heat for 10 minutes.
Remove ftom the heat and stir in the ginger and
Garam Masala. Mix well.
Potato Filling
Fills 6 parathas
1 large potato, baked or boiled and cooled
'/, teaspoon salt
'A teaspoon ground cumin
‘4 teaspoon ground ginger
1 teaspoon ground fenugreek leaves, or 1
teaspoon dried mint leaves
Peel the potato and mash into a fine paste. Add all of
the spices and herbs and mix well.
Raw Potato Filling
Fills 8 to 10 parathas
4 medium potatoes, washed, peeled, and
grated*
pinch of salt
1 teaspoon Garam Masala (page 77)
’/ teaspoon salt
1 teaspoon ground ginger
¥, cup urad flour, roasted
Sprinkle salt over the grated potatoes and set aside ina
colander for 15 minutes. Squeeze out the water.
Place the potatoes in a bowl, add the spices and
flour and mix into a thick, dry paste.
*Note: Other raw vegetables, such as red
beets, radishes (red salad or mooli),
or turnips, can be used if you don’t
have enough potatoes. They also
should be grated and squeezed of their
liquid.
Mashed Potato Filling
with Onion and Garlic
Fills 8 parathas
4 medium potatoes, boiled or baked and
cooled
1 large onion, chopped 1
clove garlic, minced
Masala (finely ground):
1 teaspoon Garam Masala (page 77)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried pomegranate seeds
pinch of asafoetida powder
Peel the potatoes and mash to a paste.
Grind the onion with the garlic in electric grinder or
blender.
In a bowl, combine the potatoes and onion/garlic
mixture with the spices and mix well.
Potato Flour Filling
Fills 8 to 10 parathas
1 cup potato flour
4 cup water
2 tablespoons ghee
4 teaspoon anise seeds, coarsely ground
1 teaspoon salt
1 teaspoon Garam Masala (page 77)
Make a thin paste from the potato flour and water.
In a saucepan, heat the ghee over mediun+low heat.
Add the flour paste, anise seeds, and salt and stir into a
thick paste. Remove from heat and stir in the Garam
Masala.
Serving parathas with yogurt or raita will complement
the dryness of the potatoes and make the parathas
more digestible.
Turnip Filling
with Onions and Garlic
Fills 4 to 6 parathas
2 medium turnips, washed, peeled, and grated
2 medium onion, grated
2 tablespoons ghee
‘A teaspoon fenugreek seeds
1 dried red chili pepper, crushed, or 1 fresh
red chili pepper, chopped
1 small clove garlic, minced
1 teaspoon salt
pinch of ground nutmeg
Masala (finely ground):
1 teaspoon Dal Masala (page 78)
‘A teaspoon dried pomegranate seeds
pinch of ground coriander
In a frying pan, heat the ghee over medium heat. Add
the fenugreek seeds and the chili pepper and roast for 2
to 3 mmutes. Add the garlic and sauté until brown.
In a blender, combine the grated tumips and onion.
Blend until smooth. Add this mixture to the frying pan
and stir over medium heat for 15 to 20 minutes, or until
quite dry. Remove from the heat and add the remaming
ingredients. Mix well.
Urad Dal Filling
with Garlic and Onions
Fills 8 to 10 parathas
’/ cup split urad dal (black gram), washed,
soaked overnight in water to cover, and
drained well
A teaspoon salt
1 teaspoon Dal Masala (page 78)
4 teaspoon asafoetida powder
1 teaspoon ground ginger
2 cloves garlic, crushed
2 medium onion, chopped and squeezed of
liquid
Blend the urad dal in a blender until it forms a thick
paste.
In an electric grinder or blender, combine all of the
remaining ingredients and grind into a paste. Combine
the dal paste with the spices. Ifthe resulting paste is too
liquid, heat it in a frying pan over low heat, adding a
little urad dal flour until it becomes suitably dry.
Urad Dal Filling
Fills 15 to 20 parathas
1 cup split urad dal (black gram), with or
without skins, soaked overnight in water to
cover and drained well
1 teaspoon ground coriander
1 teaspoon fennel seeds
pinch of asafoetida powder
1 dried red chili pepper
¥ to 1 teaspoon salt
Garam Masala (freshly ground):
4 whole cloves
8 whole black peppercorns
seeds of 1 large black cardamom pod
Grind the urad dal to a fine paste in a mortar or blender.
Grind the coriander, fennel seeds, asafoetida, and
chili pepper in an electric grinder and add to the dal
mixture. Stir in the salt and the finely ground Garam
Masala.
In a dry frying pan, cook the mixture over very low
heat until the paste 1s suitably dry.
Varhi (Urad Dal Dumpling) Filling
Fills 6 parathas
Varhis, or badis, are dumplings made with urad dal
and Chinese squash. All these dumplings are sun-
dried and sold in Indian groceries.
7 pieces lime-sized varhi
1 teaspoon fennel seeds, ground
1 tablespoon water
Grind the varhi mn a mortar or grinder into a fine
powder. Add the ground fennel seeds and water and
mix into a fine, dry paste. More water can be added, if
necessary.
Buckwheat Parathas
with Green Bananas
Make 4 parathas
1 small green banana, or large plantain
1 cup buckwheat flour
A teaspoon salt
2 to 4 tablespoons water
In a saucepan, boil the banana for 40 to 45 minutes, or
until soft enough to mash easily, and allow to cool.
Peel and mash the banana in a bowl Add the
buckwheat flour, salt, and 1 tablespoon of water at a
time. Using as much water as necessary, mix by hand
and knead to obtain an elastic dough.
Roll out the dough and cook according to the
(round) Paratha recipe (page 205).
Puris
Puris are deep-fried breads.
To Roll Out Dough
Prepare the appropriate amount of Basic Dough (page
204) and knead to a firm consistency. Allow the dough
to rest for 1 hour. Knead well before dividing the dough
into plunrsize balls.
With a rolling pin on a lightly oiled rolling board, roll
out a ball of dough into a thin, round patty, 2 to 3 inches
in diameter. Begin rolling from the middle; with each
turn of the patty, add a drop of oil to prevent sticking.
Turn the patty often; the edges should be slightly thinner
than the center to ensure uniform cooking.
To Fry
Fill a wok or deep skillet one-third full of ghee or
vegetable oil. Heat over mediunrhigh heat, but take
care not to let the ghee or oil smoke. Test by dropping
a tiny piece of dough and submerging it carefiully. If it
surfaces, the oil is ready for frying.
Gently slide a freshly rolled puri into the wok. As it
rises, immediately take a spatula and press it back into
the ghee. Position the spatula in the middle of the puri
and turn in a clockwise direction. Work the puri toward
the edge of the wok making progressively larger circles,
until it expands into a “balloon.” Tum the pun
immediately and submerge it in the ghee; cook until
golden brown. Remove with a slotted spoon and drain
on paper towels. Cook as many puris at a time as your
wok permits. Serve hot.
Buckwheat Bread with Potatoes
Serves 2
1 medium potato, boiled
1 cup buckwheat flour, finely ground
'/A teaspoon salt
about 3 tablespoons water
Peel the potato and mash into a fine paste. Add the
flour and salt and mix well. Add 1 tablespoon of water
at a time, as needed, depending on the fineness of the
flour. Knead into a smooth, elastic dough that does not
stick to your hands.
Roll out dough like a pur (see above). Cook
according to the Paratha recipe (pages 205-206).
This recipe, a good winter bread, provides heat and
is also very nourishing. Buckwheat Bread can be served
as a simple breakfast with tea, or with vinegar pickle,
cumin-flavored peas or potatoes, or any kind of
vegetable.
Mathris
Makes 12 to 16, enough to serve 4
Mathris are deep-fried salty puris.
Double batch of Basic Dough (page 204)
'/, teaspoon salt
1 teaspoon ajwain seeds
1 teaspoon ground ginger
2 tablespoons ghee or vegetable oil plus
additional ghee or vegetable oil, for deep
frying
Y; cup water
Prepare a double batch of Basic Dough and work all of
the remaining ingredients into it. Knead the dough into a
ball and let it stand in a bowl covered with a damp cloth
for 2 hours.
Knead again. Lightly moisten a rolling pin with oil.
Divide the dough into 12 to 16 walnut-size pieces. Roll
out each piece into a flat, thin patty, 2 to 3 inches n
diameter. Turn occasionally while rolling. Repeat until all
of the dough is rolled out.
In a wok, heat the ghee over medmunrhigh heat.
Using a spatula, drop a patty into the ghee and press tt
to the bottom of the wok, massaging gently. Fry 1 or 2
patties at a time until they rise to the surface and puff up
like balloons. Turn each mathri over until both sides
are evenly browned. Using a spatula, remove from wok
and drain on paper towels.
Serve immediately, while hot.
Moong Bread
with Fresh Green Peppers
Serves 2 to 3
1 cup split moong dal, peeled and cleansed
2 cups water
4 teaspoon salt
1 to 2 fresh jalapefio peppers
1% tablespoons Garam Masala (page 77)
1 teaspoon ground ginger
leaves of 1 bunch fresh coriander (if
available)
2 tablespoons ghee
In a saucepan, combine the moong dal with the water
and salt and simmer until soft, about 35 to 40 minutes.
Drain and grind into a fine paste in a mortar or
blender. Add all of the remaining ingredients and mix
well.
Place 1 tablespoon of the paste between your palms
and shape into a small, flat patty, 2'’2 to 3 inches in
diameter.
Ina wok, heat the ghee over medium heat. Cook the
moong breads for 5 to 10 minutes on both sides, until
golden brown.
Serve with tea and a chutney or saunth.
Chapter Eleven
DESSERTS AND SWEET FRUIT
CREAMS
Sweet Balls with Banana
Serves 4 to 6
4 green bananas, ripe bananas, or plantains,
boiled in their skins (whole) until the pulp is
tender
’/ cup chick-pea flour
3 to 4 tablespoons jaggery or sucanot
14 cups water
2 cup ghee
1 tablespoon green cardamom seeds, ground
rose water or kerawater, to sprinkle on top
Peel the boiled bananas and mash thoroughly into a
paste.
In a heavy pan, dry-roast the chick-pea flour over
low heat for 30 to 40 minutes.
Combine the roasted flour with the banana paste;
shape the mixture into 8 to 12 cherry-size balls.
Combine the jaggery and water in a pan and boil for
25 to 30 minutes over medmnrhigh heat until the
solution thickens enough to form a thread when poured
froma spoon.
In a wok, heat the ghee over medium heat. Deep-fry
the banana balls in batches until dark brown on all
sides. Place the balls in the sugar solution and allow to
cool.
Sprinkle the balls with the ground cardamom and
rose water and serve.
These balls are tasty, sweet, and an aid to digestion.
Sweet Spiced Bananas
Serves 4 to 6
2 cups mashed banana
¥, cup raw sugar
“4 cup water
pinch of saffron
seeds of 6 green cardamom pods, ground
Place the bananas, sugar, and water in a saucepan.
Cover and cook over medium heat until the mixture
comes to a boil. Remove from the heat and allow to
cool.
Place the mixture in serving dishes and add the
saffron and cardamom seeds before serving.
Sweet Banana Pakoras
Serves 4 to 6
4 mediunrsize ripe bananas
‘4 cup whole wheat flour
'/A cup jaggery or sucanot
seeds of 4 green cardamom pods, ground
4 cup ghee
Peel and mash the bananas. Mix in the flour, jaggery,
and cardamom. Shape the paste into 16 to 20 walnut-
size balls.
In a wok, heat the ghee over medium heat. Add the
pakoras in batches and fry, turning constantly to ensure
even color, until golden brown. Drain on paper towels
and allow to cool.
Chill before serving. These pakoras will keep in the
refrigerator for 24 to 36 hours.
Sweet Buckwheat Parathas
Serves 4 to 6
1 large potato, boiled and peeled
2 cups buckwheat flour, sifted
A cup packed brown sugar, dissolved in
cup water
1 cup mixed cashews, walnuts, raisins, dates,
and figs, soaked in water to cover for 1
hour
‘A cup ghee
Mash the potato and combine with the flour to make a
fine paste. Add some of the brown sugar solution.
Knead into an elastic dough, adding more sugar solution
as needed.
Drain the nuts, raisins, dates, and figs and grind into a
paste in a blender. Shape the dough into 24 walnut-size
balls—2 will be used for each patty.
Place a small amount of the nut paste between 2 balls
and press together. Seal the edges carefully but firmly,
forming | round ball.
With a rolling pin, roll out into 12 thin patties, each 6
inches in diameter. Turn occasionally to flatten evenly.
Cook in ghee according to the Paratha recipe (page
205-206).
Carrot Bread
Serves 2
2 handfuls whole wheat flour
2 handfuls fine Cream of Wheat
1 tablespoon jaggery or sucanot
2 tablespoons ghee
4 cup powdered coconut
A cup raisins
1 cup mixed nuts and seeds, such as almonds
(soaked overnight and peeled), cashews,
pistachios, sunflower, cantaloupe, and
pumpkin, finely ground
2 medium carrots, peeled and shredded
’ cup water or milk
In a large bowl, combine the whole wheat flour and
Cream of Wheat. Add all of the remaining ingredients
and mix well. Knead the mixture into a dough with an
elastic consistency, adding more milk or water if
needed. Allow the dough to rest for 2 hours.
Preheat the oven to 175 degrees F.
Place the dough in an oiled loaf pan. Bake for 1
hour, until the top of the bread is brown.
Serve with tea.
Coconut Sweet
with Anise and Cumin
Serves 6 to 8
4 teaspoon ghee
2 tablespoons ground ginger
1 cup whole wheat flour
% cup chick-pea flour
12 cups (3 quarts) water
4 cup jaggery or packed brown sugar
finely grated meat of 1 fresh coconut, or 1%
cups powdered coconut
2 tablespoons anise seeds
2 tablespoons cumin seeds
2 tablespoons ground ginger, roasted in ghee
silver leaves, for garnish
In a hot frymg pan, combine the ghee and ground
ginger. Roast over medium heat until the ginger turns
golden brown, about 25 to 30 mmutes.
In another frying pan, dry-roast the whole wheat
flour over low heat, stirrmg constantly. When it emits a
nutty aroma (after about 30 to 40 minutes), remove the
flour from the pan and repeat the process with the
chick-pea flour.
Ina heavy pot, bring the water and jaggery to a boil.
Cook, uncovered, until the liquid is reduced by half and
the liquid thickens, about 40 to 45 minutes. When a
small amount of the syrup crystallizes into a hard ball
when poured onto a cold surface, add all of the
remaining ingredients and mix well.
Pour the mixture into a flat, wide pan, measuring
about 18 x 12 inches. When cool, cut into 1-inch
squares.
Garnished with silver leaves, this dish is especially
good for breast-feeding mothers. Silver leaves soothe
and calm the heart.
Cracked Wheat
with Dates, Coconut, and Milk
Serves 2
5 tablespoons cracked wheat
3 cups hot water
10 fresh dates, pitted and sliced
14 teaspoons jaggery or sucanot
2 tablespoons powdered coconut
seeds of 2 to 3 green cardamom pods, ground
2 cups milk
Ina heavy frying pan, dry-roast the cracked wheat over
mediun+low heat, stirring constantly, for 15 minutes.
Add the hot water and cook, stirring occasionally, over
medium heat for 30 minutes. Add the dates, cover, and
simmer, until the cracked wheat is well cooked and
soft, about 20 mmnutes. Add more water if necessary.
Remove from the heat and stir in the jaggery,
coconut powder, and cardamom.
Ina separate pan, slowly heat the milk.
Serve the cracked wheat in attractive bowls, topped
with the warm milk.
———
Halva refers to a sweet pudding made with grains,
fruits, or vegetables.
a
Plain Halva
Serves 2
5 tablespoons semolina or chick-pea flour
2 tablespoons ghee
3 cups warm water
5 to 6 tablespoons jaggery or sucanot
1 handful (4 cup) raisins, washed (optional)
4 cup grated fresh coconut
’/ cup almonds (soaked overnight and
peeled), cashews, and/or pine nuts, finely
ground
seeds of 2 green cardamom pods, freshly
ground
pinch of freshly ground black pepper
In a frying pan, dry-roast the flour over mediun+low
heat, stirring well to prevent burning, until light brown,
about 25 to 30 minutes. Add the ghee and stir to forma
paste. Slowly stir in the warm water. Cook, stirring
frequently, over medium heat for 10 minutes. Add more
water if necessary. The consistency of the halva should
be very creamy.
Add the jaggery and raisins and stir for a few
minutes.
Remove from the heat and add all of the remaming
ingredients. Serve warm.
Plantain Halva
Serves 8
2 plantains, green bananas, or not quite ripe
bananas
water 1 cup chick-pea flour
1 cup almonds and cashews, soaked ovemight
in 14 cups water
seeds of 8 fresh green cardamom pods, finely
ground
‘A cup grated fresh coconut, for serving
jaggery or maple syrup, to taste
Ina saucepan, boil enough water to cover the plantains.
Add the plantains in their skins (whole) and cook until
soft, about 40 to 45 minutes. Drain, peel, and mash into
a fine paste.
In a heavy pan, dry-roast the chick-pea flour over
low heat until brown and aromatic, about 30 to 35
minutes.
Peel the almonds and grind them, along with the
cashews, in a mortar to a fine paste. Remove the paste
and set aside.
Add the roasted chick-pea flour, nut paste, ground
cardamom seeds, and jaggery or maple syrup to the
plantain mixture and mix well. Decorate with the grated
coconut.
Serve as a dessert.
Halva with Apple and Paneer
Serves 4
2 tablespoons ghee
1 pound apples, peeled, cored, and finely
grated
seeds of 4 green cardamom pods, freshly
ground
Basic Paneer (page 178), well drained but not
pressed, and crumbled
2 tablespoons rose water
dash of freshly ground black pepper
In a frying pan, heat the ghee over medium heat. Add
the apple and cardamom, and cook until the apple is
soft. Mash to a paste, still in the frymg pan, over
medium heat. Add the paneer and stir constantly, until
the ghee surfaces. Allow to cool.
Before serving, sprinkle with rose water and black
pepper.
Variation
Pears, peaches, or mangoes may be
used instead of apples, if desired. If
mango pulp is used, it does not need
to be cooked before the paneer is
added.
Cooked Sweetened Apple
with Whipped Cream
Serves 4
4 cup water
1 pound apples, peeled, cored, and finely
grated
2 cinnamon sticks (each 1 inch long)
’/4 cup raisins, washed
1 cup sucanot or maple syrup
’4 cup powdered coconut
’4 cup mixed almonds (soaked overnight and
peeled) and pine nuts, finely ground
5 tablespoons rose water
whipped cream, for topping (optional)
In a heavy saucepan, bring the water to a simmer. Add
the apples and cmnamon sticks and cook over low heat
for 35 to 40 minutes. Add the raisins and cook for 5
minutes. Remove from the heat and mix in all of the
remaining ingredients. Remove the cinnamon sticks and
stir in the rose water.
Serve in an attractive glass bowl, topped with
whipped cream, if desired.
Variation (Halva)
Follow the directions above through
removing cinnamon sticks. In a frying
pan, heat 2 tablespoons of ghee over
medium heat. Add the mixture and
cook, stirring, until the ghee surfaces.
Remove from the heat and allow to
cool. Add the rose water and serve.
Because of the ghee, this halva is
heavier to digest.
Halva with Carrots
Serves 4
1 pound carrots, peeled and finely grated
4 cup water
1 tablespoon powdered milk
3 tablespoons ghee
5 tablespoons jaggery or sucanot
1 cup mixed almonds (soaked overnight and
peeled), cashews, and pine nuts, finely
ground
1 cup grated fresh or dried coconut
% cup raisins, washed
seeds of 4 green cardamom pods, freshly
ground
silver leaf, for garish
In a saucepan, cook the carrots in the water, stirring
constantly to prevent burning, about 40 minutes. Add
the powdered milk and cook until the carrots are very
soft.
In a separate pan, heat the ghee over medium heat.
Add the cooked carrots, jaggery, nuts, coconut, and
raisins and cook for 35 to 40 minutes. Remove from the
heat and mix in the ground cardamom seeds.
Cover halva with silver leaf and serve hot, on small
plates or in bowls.
Variation
Carrot halva can also be made by
boiling finely grated carrots in 2'4
quarts of milk, covered, over medium
heat until most of mik evaporates.
This paste-like halva is then cooked
with ghee ina wok.
Potato Halva
Serves 4
4 large potatoes, boiled or baked and cooled
6 to 8 tablespoons ghee
1 cup jaggery or sucanot
1 cup powdered coconut
seeds of 6 green cardamom pods, finely
ground
Peel and mash the potatoes.
In a wok, heat the ghee over medium heat. Add the
potato paste and sauté well, stirring constantly, until
golden brown. Stir in the jaggery and coconut powder
and mix well. Remove from the heat.
Put the halva on an attractive plate and serve,
garnished with the ground cardamom seeds.
Halva with Mango
Serves 4
4 cup chick-pea flour
’4 cup almonds (soaked overnight and
peeled), chopped
'/ cup pistachios, chopped
2 tablespoons ghee
2 cups milk
2 to 3 cups fresh mango pulp, mashed
‘/ Cup jaggery
’/ teaspoon ground ginger
8 black peppercorns, freshly ground
‘4 cup powdered coconut
3 to 4 tablespoons honey
2 tablespoons green cardamom seeds, ground
to a powder
In a frying pan over low heat, dry-roast the chick-pea
flour, stirring well to prevent burning, until light brown.
Remove and set aside.
In the same pan, dry-roast the chopped nuts for five
minutes. Return the flour to the pan and add the ghee.
Cook for 5 minutes.
Stir in the milk, mango pulp, and jaggery and cook
over low heat until the mixture thickens, about 50 to 60
minutes.
Remove ftom the heat and stir in the ginger, black
pepper, and coconut powder. Set aside to cool.
Add the honey and ground cardamom seeds. Allow
to cool before serving.
Variation 1
Omit the mik and substituteBasic
Paneer (page 178) made with 1 pint
of milk.
Variation 2
Omit the chick-pea flour and milk.
Halva with Noodles
Serves 8
1 teaspoon ghee
4 ounces Chinese wheat flour noodles, dried
and eggless
1 cup water
’4 cup powdered coconut
’/ cup raisins (or more, to taste)
2 cups milk, boiled and hot
1 cup mixed almonds (soaked overnight and
peeled), pistachios, cashews, and pine nuts,
finely ground
1’ cups jaggery
10 to 12 green cardamom seeds, finely
ground
In a frying pan, heat the ghee over medium heat. Sauté
the Chinese noodles until light brown.
Ina separate pan, boil the water and add the roasted
noodles. Cook over medium heat for 20 minutes, or
until soft. The water will be absorbed.
Stir in the coconut powder, raisins, and hot milk and
cook for 10 minutes. Remove from the heat and stir in
the nuts and jaggery.
Chill Sprinkle with the ground cardamom seeds
before serving.
Halva with Pumpkin
Serves 8
1 medium pumpkin, peeled, seeded, cubed
2 cups water
1 to 14 cups powdered rock sugar candy
1 cup almonds, soaked, peeled, and finely
ground
1 cup cashews, soaked and finely ground
‘A cup Shelled pistachios, soaked and finely
ground
4 cup powdered coconut
pinch of saffron threads, soaked in 4 cup
water for 4 hours
Bring % cup of the water to a boil. Add the pumpkin
cubes and cook until soft, about 30 to 40 minutes.
Remove from the heat and set aside.
Ina large pan, combine the remaming 1’ cups water
and rock candy. Boil the mixture until it has the
consistency of thin honey when poured from a spoon.
Add the cooked pumpkin and mash to combine well.
Add the ground nuts and coconut powder. Cook the
halva for about | hour, or until it has the texture of thick
cream of wheat.
Drain the soaked saffron and grind in a mortar. Add
the saffron to the halva and stir. Cover for a few
minutes and serve warm.
KHEER
Kheer 1s made fromkshir (milk). The milk is boiled to
evaporate the water, and when enough water
evaporates, rice or any other grain is added to make it
thick or semisolid. Nuts, raisins, and seeds with raw
sugar are also added to sweeten its taste and enhance
its nutritional value. Finally, rose water or green
cardamom seeds (whole or crushed) are added to
flavor it. Kheer 1s a good tasting and alkaline sweet
dish. It is also a complete food if eaten alone. To avoid
using sugar, substitute dates as a sweetener.
It is said that kheer was served to Gautama Buddha
by a maiden named Sujata when he was reduced to a
skeleton by fasting, After eating the kheer, Gautama
realized that an excess of anything is bad, and he
formulated the eight-fold path, or ‘mean
path’ —samyak—and became a realized being,
Kheer is a favorite food of Vaishnavites. It is holy
and wholesome. Kheer can be made with squash,
cauliflower, zucchini, carrots, and beets to avoid the use
of grains. Zucchm kheer is light. If sweetened by dates
and enriched by nuts, raisins, and seeds, any kheer is
beneficial to all in the seven dhatus.
Serve kheer hot, warm, or cold, as desired. Warm
kheer is easier to digest than cold or chilled kheer.
Amaranth Kheer
Serves 2
7 pitted dates, chopped
1 cup plus 2 tablespoons milk
1 tablespoon ghee
6 tablespoons puffed amaranth
2 tablespoons nuts, finely ground (optional)
1 tablespoon shredded fresh coconut
(optional)
seeds of 2 green cardamom pods, finely
ground
In a saucepan, boil the dates in the milk until soft, about
30 to 35 minutes.
Mash the dates into the milk with a spoon. Place a
sieve over a bowl and pour the date milk through,
pressing down on the pulp.
Ina frying pan, heat the ghee over medium heat. Add
the amaranth and roast, stirring frequently, for a few
minutes until shghtly brown. Add the date milk and bring
to a boil. Reduce the heat and simmer, uncovered, for
10 minutes.
Remove from the heat and add the nuts and coconut,
if desired. Sprinkle with the cardamom just before
serving, Amaranth Kheer is not only delicious but also
nourishing.
Kheer with Carrots
Serves 4 to 6
6 to 8 medium carrots, peeled and grated
1 tablespoon ghee
1 quart milk
2 cups mixed almonds (soaked overnight and
peeled), cashews, and
pistachios, chopped
1 cup raisins
’/A cup jaggery or sucanot
seeds of 4 to 6 black cardamom pods, ground
Steam the grated carrots until soft.
In a heavy saucepan, heat the ghee over medium
heat. Add the carrots and sauté for 5 minutes.
Add the milk and gently simmer for 5 minutes. Do
not allow milk to boil over or burn.
Stir in all of the remaining ingredients and cook over
medium heat for 5 minutes.
Serve warm or chilled.
Cauliflower Kheer
Serves 4
1 medium cauliflower, washed and cut into
florets
4 cup ghee
1 quart milk
1 to 2 tablespoons jaggery or sucanot, to
taste
1 cup powdered coconut
seeds of 6 green cardamom pods, finely
ground
Grate the cauliflower florets.
Ina wok, heat the ghee over medium heat. Sauté the
grated cauliflower, stirring constantly, until browned.
Meanwhile, in a heavy pan, bring the milk just to the
boiling point. Reduce the heat and add the cauliflower.
Cover and simmer until the milk is reduced by half,
about 45 minutes.
Remove the pan from the heat and stir in the jaggery
and coconut powder. Mix well and chill.
Top with the ground cardamom just before serving.
Variation
This sweet can also be made with
grated zucchini, potatoes, raw papaya,
or pumpkin instead of cauliflower.
Papaya Kheer
Serves 2
1 medium papaya
14 teaspoons ghee
'/4 cup jaggery or sucanot
‘4 cup nut paste made from almonds (soaked
overnight and peeled), cashews, and
pistachios ground in blender
‘4 cup powdered coconut
2 cups milk
seeds of 2 green cardamom pods, finely
ground
Peel and seed the papaya. If it is unripe, grate it; if npe,
mash it with a fork.
Ina heavy saucepan, heat the ghee over medium heat
until hot but not smoking. Add the papaya and cook
slowly, stirring constantly, over low heat for 15 to 20
minutes.
Add the jaggery, nut paste, and coconut powder.
Cook for 5 minutes over mediun+ low heat.
Add the milk and bring to a boil. The milk will curdle
(this is desirable as it makes the milk more digestible).
Reduce the heat again and cook for 20 minutes more,
until all ngredients are soft and well blended.
Remove from the heat and sprinkle with the
cardamom.
Serve warm or chilled.
Poppy Seed Kheer
Serves 8
1 cup white poppy seeds, soaked overnight in
water to cover
1 cup water 1
quart milk
'4 cup sucanot or packed brown sugar
Rinse and drain the poppy seeds. Grind to a fine paste
ina mortar.
In a saucepan, bring the water to a boil. Add the
poppy seed paste and bring back to a boil. Reduce the
heat and add the milk. Simmer, uncovered, until one-
fourth of the liquid evaporates and the mixture thickens,
about 40 minutes.
Stir in the sucanot. Remove from the heat and serve
warm.
Ladoos are sweet balls made of roasted flour or
sometimes various nuts and dates. The following
recipes provide 2 ladoos per person.
——
Date Ladoos
Serves 4
2 cups milk
’/ cup heavy cream
14 cups mashed dates
1 cup mixed almonds (soaked overnight and
peeled), cashews, and walnuts, ground
4 cup powdered coconut
Ina heavy saucepan, heat the milk and cream. Add the
dates and bring to the boiling point. Reduce the heat
and simmer, uncovered, until the liquid evaporates and
a creamy date paste remains, about 45 to 50 minutes.
Remove from the heat and stir in all of the remaining
ingredients. Allow to cool.
Divide the paste into 8 equal portions and roll each
into a ball, or ladoo. Serve.
Sesame Ladoos
Serves 4
‘AZ cup sesame seeds
4 Cup jaggery
In a heavy pan, dry-roast the sesame seeds, stirring
constantly to roast evenly, until brown. Grind the seeds
to an oily paste in a mortar.
Ina wok, heat the jaggery, taking care not to burn tt.
Stir in the sesame paste and mix well. Remove from the
heat and allow to cool.
Roll the paste into 8 strawberry-size ladoos.
Chill and serve.
Variation
White poppy seeds can be substituted
for the sesame seeds.
Ladoos with Moong Beans
Serves 8
1 cup whole dried moong beans, or 1 cup
moong bean flour
1 cup ghee
'/A cup jaggery or sucanot
4 cup powdered coconut
1 cup almonds, soaked overnight, peeled, and
finely ground
1 cup cashews, finely ground
‘4 cup Shelled pistachios, finely ground
2 tablespoons green cardamom seeds, freshly
ground
In a heavy pan, dry-roast the moong beans over
mediun+low heat for 45 minutes, until the aroma is
released and they are light brown. Set aside to cool.
Rub the moong beans with a clean cloth to remove the
loose skins. Grind the beans into a fine flour in a blender
and return the flour to the pan. If store-bought moong
bean flour is used, simply dry-roast it in a frying pan
over very low heat for 30 to 45 mmutes.
Add the ghee to the flour in the pan and cook,
stirring constantly, over low heat for 5 minutes. Add the
jaggery. Set aside to cool to body temperature.
Stir in all of the remaining ingredients and mix well.
Shape into 16 strawberry-size balls and serve.
Rich in protem and vitamins, Ladoos with Moong
Beans are ideal for those living in cold climates. Eating 2
Moong Ladoos a day will increase one’s strength.
Paneer Ladoos with Saffron
Serves 6
1 teaspoon saffron threads
3 tablespoons milk
1 cup crumbled Basic Paneer (page 178)
2 tablespoons powdered coconut
seeds of 3 black cardamom pods, freshly
ground
Grind the saffton in a nonporous mortar, adding |
tablespoon of milk at a time, and stirring after each
addition so threads dissolve completely.
In a separate bowl, mash the crumbled paneer into a
fine paste. Stir m all of the remammg ingredients. Pour in
the saffron/milk mixture and mix well to make a paste.
Roll the paste into 12 strawberry-size balls. Chill and
serve.
Deep Fried Sesame Ladoos
Serves 4
Ladoos prepared this way are quite heavy and
should be reserved for special occasions.
‘AZ cup Sesame seeds
' to % cup sucanot
4 cup water
1 cup whole wheat flour
1 teaspoon ground fennel
seeds of 2 black cardamom pods, ground
seeds of 2 green cardamom pods, ground
’/4 cup ghee, for deep-frying
In a heavy pan, dry-roast the sesame seeds, stirring
constantly to roast evenly, until brown. Grind the seeds
with the sucanot to an oily paste in a mortar.
Place the paste in a large bowl and mix in the water,
flour, and spices. Knead very well, to a dough-like
consistency.
Roll the dough into strawberry-size ladoos.
In a wok, heat the ghee over medmunrhigh heat.
Deep-fry the ladoos, stirring constantly, until browned
evenly all over. Drain on paper towels.
Chill and serve.
Ladoos
with Cream of Wheat and Wheat Germ
Serves 4
4 cup ghee
1 cup Cream of Wheat
1 cup wheat germ
4 cup sucanot or jaggery
’4 cup powdered coconut
1 cup almonds, soaked overnight and peeled
1 cup cashews
1 cup shelled pistachios
seeds of 2 green cardamom pods, finely
ground
8 to 10 black peppercorns, freshly ground
In a wok, heat the ghee over medium heat. Add the
Cream of Wheat and wheat germ and cook, stirring
constantly, until golden brown, about 30 to 35 minutes.
Add the jaggery and mix well; remove from heat.
With an electric grinder or blender, process the
powdered coconut and all of the nuts into a paste. Add
the nut paste to the wheat/jaggery mixture. Stir well and
add the ground cardamom and black pepper.
Using 1 tablespoon of the paste for each, roll the
dough into small balls.
Chill and serve. This type of ladoo balances the three
humors. Wheat germ, rich in vitamin E, helps cure
constipation and is good for the skin.
Chick-pea Flour Ladoos
Serves 4 to 6
1 cup chick-pea flour
4 cup ghee
'/A cup jaggery or sucanot
‘4 cup nut paste, made from almonds (soaked
ovemight and peeled), cashews, and
pistachios ground in a blender
seeds of 6 to 8 green cardamom pods,
crushed
In a heavy frymg pan or wok, dry-roast the chick-pea
flour over low heat until it tums golden brown and
releases its aroma, about 30 to 40 minutes.
Add the ghee and cook, stirring, for 5 to 10 minutes,
or until the chick-pea flour absorbs the ghee and
becomes crisp.
Add the jaggery and nut paste. Stir well and cook for
5 to 10 minutes. Remove from the heat and stir in the
crushed cardamom.
After the mixture cools a little, shape the paste into
walnut-size balls. Serve room temperature or chilled.
Rabri
with Pistachios and Cardamom
Serves 2
Rabri is sweetened milk that has been reduced.
1 quart fresh milk
3 tablespoons jaggery or sucanot
’/ cup Shelled pistachios, finely ground
seeds of 10 green cardamom pods, freshly
ground
In a cast-iron skillet or wok, heat the milk slowly over
medium heat until reduced to half of its original amount.
Stir frequently to prevent burning. When it acquires a
creanrlike consistency, add the jaggery and remove
from the heat. Mix in the pistachios and cardamom
seeds. Return to low heat, cover, and cook until
reduced again by half and the consistency of thick
honey, about 1’/ hours.
Serve as a dressing over mangoes or other fruits, or
as a topping for fruit salads.
Meusli
Serves 4
'4 cup wheat germ, or % cup coarsely ground
whole wheat flour, sifted
2 cups warm water
2 cups milk
4 to 7 dates, pitted and sliced
3 tablespoons jaggery or sucanot
1 tablespoon ghee
'/ cup raisins, washed
4 cup coconut flakes
A cup mixed almonds (soaked overnight and
peeled), cashews, and pine nuts, finely
chopped
thinly sliced seasonal fruit (optional)
In a heavy pan, dry-roast the wheat germ or flour over
low heat, stirring carefully to prevent burning, until the
wheat germ emits a nut-like aroma, about 15 to 20
minutes.
Add the warm water, milk, and dates (add more
warm water if necessary for a honey-like consistency).
Cook over low heat until the mixture swells and softens,
about 15 minutes.
Add the jaggery, ghee, and raisins. Stir well and
remove pan from the heat. Stir in the coconut and nuts.
Serve with fruit, if desired.
Variation
Use equal amounts of wheat germ and
rolled oats. At the end of cooking, 1
tablespoon of roasted linseeds or
yeast flakes can be added.
Sweet Potato
with Milk and Coconut
Serves 2 to 4
1 large sweet potato
finely shredded meat of 1 fresh coconut
2 to 4 teaspoons packed brown sugar
seeds of 2 to 4 green cardamom pods, freshly
ground
’/ cup fresh milk, warmed
Preheat the oven to 400 degrees F.
Puncture the potato several times with a fork. Bake
for 40 mmnutes, or until soft. Alternately, boil the sweet
potato.
When cooled, peel the potato and place in a bow.
Mash into a paste and add the shredded coconut,
brown sugar, and cardamom Mix very well and
gradually add the warm milk.
Chill before serving.
Sweet Puris with Nut Filling
Serves 4
1% cups whole wheat flour
2 tablespoons plus 2 cup ghee
1 cup mixed nuts and seeds, such as soaked
and peeled almonds, cashews, shelled
pistachios, sunflower, cantaloupe, and
pumpkin
A cup packed brown sugar dissolved in 1 cup
water
about 2 cups cold milk
1 teaspoon rose water
Mix the whole wheat flour with 2 tablespoons of the
ghee.
Grind the nuts and seeds into an oily paste in a
mortar; set aside.
In a medium bowl, combine the flour mixture and
sugar solution; mix well to forma dough. Let rest for 30
to 40 minutes.
Shape the dough into 16 walnut-size balls—2 for
each final patty. Place a small amount of the nut paste
between 2 balls of dough and press together. Seal the
edges carefully but firmly, forming 1 ball.
Using a rolling pm, roll out 8 thin patties, each about
6 inches in diameter. Turn occasionally to flatten evenly.
In a wok, heat the remammg ’% cup ghee over
medinrhigh heat. When hot, add the puris and fry on
both sides until well cooked and puffy. Remove and
drain in a paper-lned bowl, let cool to room
temperature.
Remove the paper and pour enough cold milk in
bow! to cover the puris.
Set aside to soak for 3 to 6 hours at room
temperature.
Add the rose water and serve.
Sweet Whole Wheat Flour Balls
Serves 4 to 6
2 cups whole wheat flour
‘4 cup Sesame seeds
‘4 cup cashews
% cup ghee
’/A cup jaggery or sucanot
’/A cup raisins
seeds of 4 to 6 green cardamom pods, finely
ground
4 cup powdered coconut
In a frying pan, dry-roast the whole wheat flour over
low heat, stirring constantly, until the flour changes color
and emits a nutty aroma, about 30 to 40 mutes.
Remove from the pan.
In the same pan, dry-roast the sesame seeds and
cashews until golden brown. Mash the seeds and nuts
into a paste in a mortar.
Return the roasted flour and roasted nut/seed mixture
to the frying pan over low heat. Add the ghee and cook
for 2 to 3 mmutes, or until the mixture 1s uniform Add
the jaggery and stir until blended. Add the raisins and
ground cardamom and mix well.
Shape the dough into 8 to 12 stall balls. Roll in the
coconut powder while still warm.
Serve to lovers of sweets.
Sweet Fruit CREAMS
Banana Cream with Rose Petals
Serves 4
2 large ripe bananas
1 tablespoon honey
4 cup heavy cream
4 teaspoons rose petal jam (gulkand)
Mash the bananas with the honey until creamy.
Ina large bowl, whip the sweet cream until stiff Fold
in the mashed banana and mix well.
Chill and serve in simall dessert dishes, topping each
portion with 1 teaspoon of the rose petal jam.
Date Sweet Cream
Serves 4
18 fresh dates, pitted and chopped
1 teaspoon honey
1 cup heavy cream
seeds of 4 fresh green cardamom pods, finely
ground
Grind the dates to a fine paste in a mortar or blender.
In a bowl, combine the honey and heavy cream,
whip until just thickened. Add the dates and ground
cardamom and stir well.
Chill and serve in attractive bow!s.
Papaya Sweet Cream
Serves 2
1 mediunrsize ripe papaya, peeled, seeded,
and coarsely chopped
1 tablespoon maple syrup
1 tablespoon rose water
1 cup heavy cream
In a blender, combine the papaya, maple syrup, and
rose water. Add the heavy cream to the blender, and
whip for a few seconds, until just thickened.
Serve in dessert bowls as is, or refrigerate for 1 hour
ifa thicker consistency 1s desired.
Mango Sweet Cream
Serves 2
1 ripe mango
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon rose water
2 tablespoons rose petal jam (gulkand)
(optional)
Place the mango in the refrigerator or in cold water for
at least 30 mmutes before using.
Ina bowl whip the cream until just thickened. Cover
and refrigerate. Cut the mango lengthwise in half slicing
around the pit. With a tablespoon, scrape the pulp ftom
each halfand from the pit.
Blend the mango pulp, maple syrup, and rose water
in a blender. Fold in the whipped cream Serve in
dessert bowls, topping each dish with | teaspoon of the
rose petal jam, if desired.
Peach-Banana-Apple Sweet Cream
Serves 4
3 medium very ripe peaches
2 medium apples
2 medium bananas
‘A cup raisins, soaked in water for 45 minutes
and drained, or 2 cup chopped pitted dates
4 cup powdered coconut
1 tablespoon honey or maple syrup
1 cup heavy cream
seeds of 2 green cardamom pods, finely
ground
Peel and pit or core the peaches and apples. Cut the
peaches and bananas into small pieces, and grate the
apples.
In a large bowl, combine the fruits, raisins, coconut
powder, and honey. In a separate bowl, whip the
cream until just thickened. Sprinkle the cream with the
ground cardamom. Fold the cream into the fruit mixture.
Chill and serve in dessert bowls.
Strawberry-Banana Sweet Cream
Serves 4
2 cups fresh strawberries, washed and dried
2 medium bananas, mashed
'/4 cup coconut powder
1 to 2 tablespoons honey or maple syrup
1 cup heavy cream
seeds of 2 green cardamom pods, finely
ground
Stem and thinly slice the strawberries. Stir in the
mashed bananas, coconut powder, and honey.
In a separate bowl, whip the cream until just
thickened. Sprinkle the cream with the ground
cardamom. Fold into the fruit mixture.
Chill and serve in dessert bowls.
Chapter Twelve
BEVERAGES
Many of the recipes that follow call for water. Pure
spring water is ideal for drinking and cooking. Those
who inhabit modern metropolitan areas, however, have
access only to whatever type of water flows from their
taps. As a precautionary measure, ordinary tap water
can be boiled for 5 to 10 minutes, then cooled to body
temperature. Boiling removes enough of certain
additives, such as chlorine, in their gaseous form so we
cannot taste them. Aerate boiled water before drinking
by pouring it carefully from one glass to another. Boiling
water causes it to lose negative ions through
evaporation.
In addition to the recipes listed below, the whey ftom
fresh paneer is very nutritious, although it cannot be
stored. A teaspoon of honey can be added to each 8-
ounce glass of paneer whey. Red beet juice also
provides nourishment and energy. It is a tonic for
anemic and weak people.
The small blackish cardamom seeds used in the
beverages are from green cardamom pods. Four green
pods yield about 4 teaspoon of seeds.
The beverages that follow can be drunk alone or
after eating.
Dal Water
Providing the dal has been thoroughly cleaned
beforehand, the water used to soak dal can be drunk. It
can be served to invalids, infants, and weak people who
may be unable to ingest dal itself? When the water is to
be drunk, do not use baking soda when cooking the
dal.
Water ftom cooked chana dal beans, which is
especially rich in protem and iron, can be served as a
drink by adding 2 teaspoons of honey per glass.
Banana Drink
Serves 4 to 6
12 bananas, peeled and thinly sliced
2 tablespoons jaggery
water to cover
7 saffron threads, soaked in enough water to
moisten and then ground seeds of 4 to 6
cardamom pods, freshly ground
Combine the bananas and jaggery in a heavy saucepan.
Add the water and tightly cover. Slowly bring to a boil;
immediately turn off the heat. Refrigerate for 2 hour.
Before serving, stir in the saffron liquid and ground
cardamom.
Magic Drink
Serves 4
Magic Drink is a good source of proteins and
vitamins.
’ cup honeydew melon seeds, dried and
peeled*
2 cup pumpkin seeds
2 tablespoons white poppy seeds
2 tablespoons anise seeds
1 quart milk
2 tablespoons almond oil or ghee
1 tablespoon jaggery
freshly ground black pepper, to taste
Soak the honeydew melon and pumpkin seeds in water
to cover overnight.
The next morning, drain the seeds and grind, along
with the poppy and anise seeds, in a small amount of
the milk in a mortar or electric grinder.
In a heavy pan, heat the oil over low heat. Add the
liquid nut paste and roast for 1 minute, stirrmg well to
avoid burning. Add the remaining milk and bring just to
a boil. Remove from the heat as soon as bubbles begin
to rise.
Set aside to cool for 5 minutes. Stir in the jaggery.
Pour into glasses and sprinkle each glass with black
pepper to taste.
*Note: If honeydew melon seeds are not
available, 2 cup sunflower seeds and
1 cup of mixed nuts—almonds,
cashews, and pine nuts—soaked
overnight can be used. (Peel almonds
before using, )
Mango Shake
Serves 4
9 saffron threads
1 quart plus 3 tablespoons milk
1 large ripe mango
1 cup heavy cream
4 teaspoons honey
rosewater, or the freshly ground seeds of 8
green cardamom pods, for serving
Grind the saffron threads in a mortar with 3 tablespoons
of the milk.
Peel the mango and remove the seed. Mash the pulp
ina blender. Add the remaming | quart milk, the cream,
and saffron thread liquid. Blend well.
To each glass, add 1 teaspoon of honey and 8 to 10
drops of rosewater or some of the ground cardamom.
Spiced Milk
Serves 1
1 cup milk
1 whole clove
seeds of 1 green cardamom pod, freshly
ground
‘A teaspoon jaggery or sucanot
sliver of 1 vanilla bean
Heat the milk until it boils; remove from the heat as
soon as bubbles begin to rise. Stir n all of the remaming
ingredients. Cover and let steep for 5 to 10 minutes.
Strain into a glass and serve.
Cardamom Milk
Serves 1
1 cup milk
'4 to 1 teaspoon jaggery or sucanot
seeds of 1 green cardamom pod, freshly
ground
Heat the milk until it boils; remove from the heat as
soon as bubbles begin to rise. Stir in the jaggery and
cardamom. Cover and let steep for 5 to 10 minutes.
Serve.
Milk with White Poppy Seeds
Serves |
10 saffron threads
1 cup milk
1 tablespoon white poppy seeds, soaked
ovemight in water to cover
1 tablespoon ghee
sucanot, to taste
seeds of 1 green cardamom pod, freshly
ground
dash of freshly ground black pepper
In a nonporous mortar, grind the saffron threads until
powdered. Stir in 3 tablespoons of the milk.
Drain the poppy seeds and grind to a fine paste in a
mortar or electric grinder.
In a heavy pan, heat the ghee. Sauté the poppy seed
paste for 3 mmutes. Add the remaining *% cup plus 1
tablespoon milk and simmer, stirring frequently, for 10
minutes.
Add the saffton paste, sucanot, cardamom, and
pepper and serve hot. (If served cool or lukewarm,
honey rather than sucanot can be added.)
Poppy Seed Drink
with Nuts and Figs
Serves 2
2 tablespoons white poppy seeds
3 almonds
7 raw cashews
2 mediunrto-large dried figs
2 tablespoons ghee
2 cups water or milk
sucanot, to taste
Soak the poppy seeds and nuts overnight in water to
cover; in a separate container, soak the figs overnight in
water to cover.
Drain the seeds and nuts. Peel the almonds. Combine
all of the soaked ingredients, including the fig soaking
water, and grind together in a mortar or blender.
In a heavy saucepan, heat the ghee over medium
heat. Add the fig and nut paste and sauté, stirring
constantly, until the ghee surfaces, about 30 minutes.
Add the water and sucanot and blend well.
Serve hot in a glass or bowl. This mixture makes a
powerful breakfast drink. It provides substantial heat,
energy, and nourishment on cold winter days.
Shikangibin
Serves 4
1 quart water
juice of 1 lemon
4 teaspoons jaggery or sucanot
Spice Mixture:
1 tablespoon unroasted ground cumin
1 tablespoon roasted ground cumin
4 to 6 whole cloves, ground
seeds of 2 black cardamom pods, ground
seeds of 2 green cardamom pods, ground
pinch of black salt
In a pitcher, combine the water, lemon juice, and
jaggery.
Combine all of the spice mixture ingredients and mix
well.
Pour the liquid into four 8-ounce glasses and sprinkle
each with a pinch of the spice mixture. The spices not
only add flavor but make the drink easier to digest.
Store the remaining spice mixture airtight in a glass
jar. This drink is a favorite treat on hot summer days in
India.
Ginger Tea with Milk
Serves 4
3 cups whole milk
12 whole black peppercorns
1 small piece (’% to 1 inch long) fresh ginger,
thinly sliced
2 to 3 teaspoons black tea leaves
1 tablespoon sucanot
In a saucepan, bring the milk, peppercorns, and ginger
to a boil. Remove ftom the heat as soon as bubbles
start to rise. Stir in the tea leaves and sucanot. Allow
tea to steep for a few minutes. Strain and serve.
This is a good cold weather drink. It 1s beneficial for
conditions of excess mucus. If taken on cold days, it
prevents diseases brought about by cold weather. It
cures colds and coughs and also fever brought on by
colds.
Chai with Green Cardamom
Serves 4
1 cup milk
2 cups water
1 tablespoon black tea leaves
1 tablespoon sucanot
seeds of 1 green cardamom pod, freshly
ground
In a saucepan, bring the milk and water to a boil.
Remove mixture from the heat as soon as bubbles start
to rise. Stir in the tea leaves, sucanot, and cardamom.
Cover and allow to steep for a few minutes. Adjust the
sucanot to taste. Strain and serve.
Almond Milk
Serves 2
2 cups milk
10 to 14 almonds, soaked overnight in water
to cover
1 tablespoon honey
pinch of ground cardamom
plain yogurt, to taste (optional)
Scald the milk; set aside to cool.
Strain and peel the almonds. Grind them, along with
the honey and cardamom, into a paste in a mortar or
blender. Add enough of the cooled milk to make a
creamy drink. If yogurt ts added as a variation, reduce
the milk somewhat and add a little more honey.
Appendix A
MENU COMBINATIONS
MENUS
Light Breakfasts
“ Meusli
Vegetable Chips
“ Mango Shake
Roasted Sunflower Seeds
Roasted Cashew Nuts
“* Banana Cream with Rose Petals (or any sweet fruit
cream in season)
Mathris
Halva with Carrots
Vegetable Chips
Halva with Apple
Buckwheat Parathas with Green Bananas
Mint Chutney
Almond Milk
Mathris
Yogurt with Saffron Mathris or samosas
Halva with Carrots
Kachoris
Kheer with Carrots
Roasted Sunflower Seeds
Roasted Cashew Nuts
Strawberry-Banana Cream
Dalia Khichari
Plain Halva
Pappadams
Saunth with Tomatoes
Magic Drink
Parathas
Rabri with Pistachios and Cardamom
Mathris
Meusli
Mixed- Vegetable Pakoras
Chai with Green Cardamom
Pappadams or Vegetable Chips
Cracked Wheat with Dates, Coconut, and Milk
Samosa and saunth
Snacks
Mixed- Vegetable Pakora
Mint Chutney or Pickled Garlic
Potato with Cumn
Parathas or chapatis
Apple- Avocado- Banana Chutney
Chapatis or mathris
Mixed- Vegetable Pakora
Saunth
Rice and Urad Dal Pancakes
Saunth
Potatoes with Fenugreek
Puris
Saunth or pickles
Potatoes with Cumin
A mint or coriander chutney
Asparagus Salad
Parathas with potato or urad dal filling
Carrot Salad
Pappadams
Moong Dal Khichari
Raita with Potato and Tomato
Pappadams
Rice with Cumn
Raita with Onion
Pappadams
Paneer with Onion
Parathas, chapatis, or puris
Saunth with Tomatoes
Pulao with Peas
Bean Ball in Yogurt (Dahi Balla)
Pappadams
Main Meals
Red Lentil Soup with Zucchmi
Green Peas with Potatoes
Potato and Tomato Raita
Chapatis, rice, or both
Lentil Kababs
Baked Potatoes with Raw Condiments (chokha)
Saunth with Tomatoes
Chapatis
Red Cabbage with Mushrooms
Zacchini with Cummn Seeds (soupy)
Pickled Fruits and Vegetables
Parathas
Fried Paneer with Spinach
Potatoes with Dried Fenugreek
Puris or Potato Kachoris
Saunth
Broccoli Stems with Potatoes and Rice Paste
Red Beets with Peas
Bean Balls in Yogurt (Dahi Balla)
Parathas
Urad Dal with Tarka
Okra with Onions and Garlic
Chick-pea Flour Ladoos
Mint Chutney
Parathas
Whole Moong Bean with Spices
Paneer with Green Beans
Tomato-Orange Salad
Halva with Carrots
Puris
Kathal Kofta
Coconut Rice
Saunth
Pappadams
Rabri with Pistachios and Cardamom
Buttermilk Soup with Chick-pea Flour (Kadhi)
Coconut Rice
Mint Chutney
Pappadams
Potato Soup with Cumin Seeds
Broccoli and Mushroom Curry
Chapatis
Yogurt with Saffron
Mixed Dal Stew with Tarka
Sweet and Sour Bitter Melon
Parathas or chapatis
Kheer with Poppy Seed
Green Beans with Potatoes
Eggplant Bharta
Parathas with potato filling
Saunth
Kheer with Papaya
Cauliflower with Carrots and Peas
Eggplant Purée
Pickled Fruits and Vegetables
Puris
Halva with Carrots
Paneer with Red Beets and Peas
Stuffed parathas
Mint Chutney
Banana Sweet Cream with Rose Petals
Okra with Onions and Garlic
Boiled Arwi Root (Taro)
Tomato-Orange Salad
Chapatis
Cabbage Purée
Mushrooms and Onions
Parathas
Paneer with Saffron Ladoos
Sweet-and-Sour Pumpkin
Celery with Potatoes and Fenugreek
Coriander Chutney
Chapatis
Ladoos with Moong Beans
Tumips with Onions
?
Spinach with Mushrooms and Potatoes
Stuffed parathas
Tomato-Orange Salad
Ladoos with Cream of Wheat and Wheat Germ
Potatoes with Onions and Yogurt
Leeks with Minced Vegetables
Chapatis
Halva with Apple
Arwi Root (Taro) with Yogurt
Zucchini with Cumin seeds
Chapatis
Saunth
Rabri with Pistachios and Cardamom
Black Chick-peas with Ajwain
Red Cabbage with Mushrooms
Raita with Tomatoes and Potatoes
Puris
Date Ladoos
** Katras with Red Lentils
Pumpkin with Onion and Garlic
Parathas
Paneer Ladoos with Saffron
“* Okra with Onions and Garlic
Boiled Plantains
Puris
Saunth
Papaya Sweet Cream
“ ~Moong Dal Kichiari
Mint Chutney
Pappadams
Ladoos with Moong Beans
Appendix B
RECIPES FOR CHILDREN AND
THE ELDERLY
Toastbread with Saffron Malai
Serves | to 2
Malai refers to the foam or crust that forms on
boiled milk.
'/, teaspoon saffron threads
3 tablespoons water
2 cups milk
24 tablespoons brown sugar
1 tablespoon ghee (per toast)
1 slice whole wheat bread
1 teaspoon shredded pistachio nuts or rose
petals, for decoration
Soak the saffron threads in the water for 3 hours.
To make the malai, cook the milk, uncovered, over
extremely low heat very slowly, | to 2 hours, until you
have 1 cups of malai and 2 cup of milk remaiming.
Dissolve the soaked saffron threads in the water with
your fingers or in a mortar. Add 1 tablespoon of the
saffron solution and 1 tablespoon of the sugar to the 2
cup milk. Pour the mixture into a wide, flat bowl Add
the remaining saffron and sugar to the malai.
In a flat chapati pan or griddle, heat the ghee over
medium heat. Lightly sauté the slice of bread until
toasted. Turn and add the remaining ghee.
Remove from pan and soak the toast in the saffron-
milk mixture. Spread the saffron malai on top of the
toast. Cool and decorate with pistachios or rose petals.
Serve with nuts, seeds, or any salty snack.
Paratha Soaked in Milk
Serves |
1 cooked paratha (pages 205-206)
1 cup warm milk
1 teaspoon sucanot pinch of ground green
cardamom seeds or | tablespoon powdered
coconut
Break the cooked paratha into small pieces and place in
a bowl. Add all of the remammng ingredients.
Serve for breakfast with salted seeds or nuts.
Halva with Cream of Wheat
Serves 4
1 cup Cream of Wheat
1 tablespoon ghee
3 cups water
4 cup jaggery or date sugar
’4 cup mixed nuts, such as almonds, pine nuts,
walnuts, etc., soaked, peeled, and ground into a
paste
’4 cup powdered coconut
seeds of 4 green cardamom pods, finely ground
freshly ground black pepper
Ina nonstick frying pan, dry-roast the Cream of Wheat
over low heat, stirring constantly. When the color
changes, add the ghee and sauté for 2 minutes. Add the
water and bring to a boil. Reduce the heat and stir in the
jaggery. Cook for 3 minutes and remove from the heat.
Stir in the nut paste and coconut powder. Allow to
cool to lukewarm. Stir in the fresh cardamom.
Stir and serve while still warm, with a sprinkling of
black pepper.
Suji Kheer with Cream of Wheat
Serves 4
When preparing kheer, grind the cardamom just
before adding it to the dish. Almonds, raisins, and
dates served in this way give strength, stamina, and
vigor to the elderly.
1 cup Cream of Wheat
3 cups hot water
8 pitted dates
1% cups fresh milk
2 tablespoons raisins
20 almonds, soaked, peeled, and ground into
paste
2 tablespoons powdered coconut seeds of 4
green cardamom pods, freshly ground
Ina nonstick frymg pan, dry-roast the Cream of Wheat
over low heat, stirring constantly. When the wheat
changes color, add the hot water and bring to a boil.
Reduce the heat and add the dates; cook for 3 minutes.
Add the milk and bring just to the boiling point; remove
from the heat.
Str in the raisins, almond paste, and coconut
powder. Cool until lukewarm and stir in the fresh
cardamom.
Stir and serve.
Appendix C
ABOUT MILK
Types or Cow’s MILtk
In general, milk ftom a black cow is highly praised and
recommended. It is said that such milk is nectar; it
relieves Wind, Mucus, and Bile. It also relieves burning
sensations, depression, heart disease, stomach troubles,
kidney disorders, pain, jaundice, tuberculosis, anemia,
pain from miscarriages, diseases of the uterus, chest
troubles, and fatigue caused by overwork.
Mik from a spotted brown or red cow cures
problems of the Bile. Milk froma yellow cow increases
coughing, while that from a cow whose calf is dead
creates Mucus, Bile and Wind. Also, milk from a cow
that has stopped feeding her calf before the calf is four
months old is strengthening but hard to digest.
The milk from a young cow is sweet, like elixir, and
cures disorders created by Wind, Bile, and Mucus.
That of an old cow, or one over three months pregnant,
increases Bile; it is dehydrating and creates imitation in
the throat: This milk is not recommended. If it is not
boiled within three hours of being drawn, the milk
becomes heavy and creates Wind, Bile, and Mucus.
Hot milk cures diseases caused by excess Bile (Pitta)
and excess Mucus (Kapha). Cold milk is strengthening
but icreases Mucus. It is hard to digest and also
slightly constipating.
Oruer Typesor Mitk
Goats milk 1s easy to digest. It cures diseases of the
kidneys and urinary tract, especially when the urine is
deep yellow or reddish. For diseases caused by heat or
for weak digestive fire, coughs, colds, and tuberculosis,
goat’s milk is a food and a medicine.
Sheep's milk has a salty taste. It has less fat than
cow’s milk and cures disease of the kidneys and urinary
tract. This milk thickens and increases semen; it is also
an aphrodisiac.
Camel’ milk is sour. It can be stored only after
being boiled. It cures tuberculosis, pneumonia, and skin
diseases, as well as Mucus and urinary troubles.
Elephants milk is unctuous, heavy, and hard to
digest, but it is the most powerful of all milks. It
increases sensuality and virility if used regularly over a
long period. Applied topically, it cures eye troubles.
Donkey’ milk 1s cold, light, and unctuous. It helps
cure excess heat in the body. It cures syphilis, pleurisy,
and all diseases of the chest region. Before either the
smallpox or chicken pox season starts, Indian mothers
try to give their children a small amount of donkey’s
milk to prevent these diseases. The donkey is the
vehicle of the goddess Shitla—the goddess of smallpox.
Horses milk is a superior medicine for healing
mental disorders and schizophrenia, especially if the
madness is prompted by excessive heat or occurs
during the hot season. It is also beneficial for patients
with hysteria.
GLOSSARY OF INGREDIENTS
Ajwain: A spice seed used in North Indian cooking and
in many of the recipes in this book. It is widely available
at Indian and Middle Eastern groceries.
Arwi Root (Taro): A root vegetable that can vary
tremendously in size. As used in the recipes in this
book, a small, medium, or large arwi root should be
equivalent in size to a small, medium, or large potato.
(See also Foods and Their Healing Properties, page
32.)
Asafoetida (Hing): See Foods and Their Healing
Properties, page 38.
Basmati Rice: A long-grain scented rice originally
cultivated in India and now used in rice dishes
throughout the world. All the rice dishes in this book
call for unpolished white Basmati rice. If you use brown
Basmati, you will need to slightly increase the cooking
time. Available at health food stores as well as Indian
and specialty groceries.
Bitter Melon (Karela): See Foods and Their Healing
Properties, page 33.
Black Cumin Seeds: See Foods and Their Healing
Properties, page 43.
Black Salt: Reddish-gray in color, this salt contains
valuable trace mmnerals and iron. It is used in the recipes
in this book for its healthful properties as well as its
distinctive flavor. It is not interchangeable with white
salt.
Bottle Gourd Squash (Louki): A delicious Indian
summer squash. Available fresh at Indian groceries and
at Asian groceries where it is known as /uila.
Chapati Flour: A type of low-gluten wheat flour
especially suited to flat breads. Available at Indian and
Middle Eastern groceries.
Coconut, dried: The recipes in this book call for dried
coconut in several forms. Unless otherwise indicated,
feel free to use the grated, ground, flaked, and
powdered forms interchangeably, depending upon what
is available to you at health food stores or Indian and
specialty groceries.
Fenugreek Leaves (Methi), dried: A bitter herb that
is difficult to obtain fresh unless it is home-grown. The
dried leaves (follow recipe instructions for soaking) are
readily available at Indian groceries.
Ghee: See Foods and Their Healing Properties, page
23 and Ghee and Oils, page 73.
Gur: See Foods and Their Healing Properties, page 48.
Jackfruit: A tropical fruit that is treated more like a
vegetable in Indian cooking. The recipes in this book
call for fresh, but canned may also be used. It is not
necessary to steam the canned fruit before mashing it
into a paste. Available at Indian groceries.
Jaggery (Gur): See Foods and Their Healing
Properties, page 48.
Karela: See Bitter Melon.
Kela (Plantain): See Foods and Ther Healing
Properties, pages 34-35.
Louki: See Bottle Gourd Squash.
Lotus Root, fresh: The underground rhizome of the
lotus plant, used as a vegetable in Indian cooking,
Available at Asian groceries.
Mango Powder: Used for its sour flavor. Available at
Indian groceries.
Mustard Oil: Deliciously pungent, this oil is cleansing
to the stomach and intestinal walls. It should always be
consumed in its raw state, uncooked. (See also Ghee
and Oils, page 73.)
Okra, dried: The dried pods of the okra plant.
Available at Middle Eastern groceries.
Plantain: See Kela.
Pomegranate Seeds, dried: See Foods and Their
Healing Properties, page 45.
Rock Sugar: Sugar in crystal form, popular in India
and available at Indian groceries.
Rose Petal Jam: A specialty condiment available at
Indian groceries.
Saffron: Sold in powder form and in threads (a pinch
of safiton is approximately equal to ten to twelve
threads), this spice 1s costly and is easily adulterated in
the powdered form. The threads are usually soaked and
ground before they are added to foods. Ask for threads
or high quality powder at Indian, Middle Eastern, or
specialty groceries. (See also Foods and Their Healing
Properties, pages 45-46.)
Silver Leaf: Silver in the form of a paper-thin, edible
foil that is used to decorate sweets. Available at Indian
groceries.
Soy Yogurt: Made from soy milk, this yogurt is very
good for those who cannot tolerate dairy products in
their diet. Available at health food stores.
Suran (Zaminkand, Indian Yam): An Indian root
vegetable that is reddish-orange inside. It is cooked
with sour-tasting ingredients to neutralize its natural
astringency. Available canned and sometimes fresh at
Indian groceries.
Tamarind Pulp: Used as an ingredient in certain dishes
to impart a sour taste. You may substitute dried
pomegranate seeds (3 tablespoons for every
tablespoon tamarind) or mango powder (1%
tablespoons for every tablespoon tamarind). Prepared
tamarind pulp is available at Indian groceries. See also
Foods and Their Healing Properties, page 46.
Taro Root: See Arwi.
Tinda: Small, apple-shaped green squash. Other
gourd-type squashes can be used in its place. Available
at Indian groceries—fresh in late summer and canned
yearround.
