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.