Ayurvedic Healing Cooking

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.