Panir 1 Tbl lemon juice 2-1/2 cups milk -CAC -------------------- Panch Phora 2 Tbl black mustard seed 2 Tbl cumin seed 2 Tbl nigella ("black cumin") seed 1 Tbl fenugreek seed 1 Tbl fennel seed Combine all seeds. Shake before use. -CAC -------------------- Kitchri Savoury Rice And Lentils Serves: 4-6 1 cup long grain rice 1 cup red lentils 2-1/2 Tbl ghee 2 medium onions, finely sliced 5 cups hot water 2-1/2 tsp salt 1-1/2 tsp garam masala Wash rice and drain well. Wash lentils well, removing any that float to the surface, then drain thoroughly. Heat ghee in a saucepan and fry onion gently until golden brown. Remove half the onion and reserve. Add rice and lentils to pan and fry, stirring constantly, for about 3 minutes. Add hot water, salt and garam masala. Bring to the boil, cover and simmer over very low heat for 20 - 25 minutes or until rice and lentils are cooked. Do not lift the lid or stir during cooking time. Serve hot, garnished with reserved fried onion. -CAC -------------------- Sabzi Pilau Rice With Vegetables Serves: 5-6 2 Tbl ghee 2 Tbl oil 2 medium onions, finely sliced 1 clove garlic, finely chopped 2 cups long grain rice 4 cups hot water 2 tsp salt 1 tsp garam masala 2 carrots cut into matchstick pieces 12 green beans, thinly sliced 1/2 cup diced red or green pepper 1 small potato, peeled and cubed 1/2 cup fresh or frozen peas Heat ghee and oil in a large, heavy saucepan with a well-fitting lid. Over low heat cook onion for 10 minutes or until soft and pale golden. Add garlic and continue cooking for 2 minutes. Add rice, raise heat to medium and fry for 2 minutes. Add hot water, salt, garam masala. Bring to the boil over high heat and when bubbling turn heat very low, cover pan and cook for 10 minutes. Add vegetables (do not stir) and sprinkle with an extra tsp of salt. Replace lid and cook for a further 10-15 minutes until vegetables are tender but not overcooked. Leave pan uncovered for a few minutes then fluff up with fork, mixing the vegetables through the rice. Use a slotted metal spoon to pile rice on serving dish. If liked, garnish with fried almonds and raisins. Serve with curries. -CAC -------------------- Mattar Pilau Rice With Fresh Green Peas 1 Tbl ghee or oil 4 whole cloves 1 small cinnamon stick 2 cardamom pods 1 tsp cumin seeds 1/2 tsp ground turmeric, optional 1-1/4 cups long grain rice 1-1/4 cups shelled green peas 2 tsp salt 2-1/2 cups hot water Heat ghee in a heavy saucepan and fry the cloves, cinnamon, cardamom and cumin over medium heat for 1 minute. Add turmeric and rice and fry for 2 minutes, stirring. Add peas, salt, water and bring to the boil over high heat, then turn heat very low, cover tightly and cook for 25 minutes without lifting the lid or stirring. Fork up and remove whole cloves, cinnamon and cardamom. -CAC -------------------- Akoori Parsi Scrambled Eggs Serves: 4-6 6-8 eggs 4 Tbl milk 3/4 tsp salt 1/4 tsp ground black pepper 2 Tbl ghee 6 scallions, finely chopped 2-3 fresh red or green chilies, seeded and chopped 1 tsp finely grated fresh ginger 1/8 tsp ground turmeric 2 Tbl chopped fresh coriander leaves 1 ripe tomato, diced, optional 1/2 tsp ground cumin tomato wedges to garnish sprig of fresh coriander leaves to garnish Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the scallions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato if used and fry for a minute or two longer, then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency -- they should not be cooked until dry. Turn on to a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas. -CAC -------------------- Dhal Lentil Puree Any type of lentils can be used for this, but red lentils or moong are the quickest cooking types and do not need soaking. Other types of lentils should be soaked overnight before cooking. Serves: 4-6. 1/2 lb red lentils 1-1/2 Tbl ghee or oil 1 large onion, finely sliced 2 cloves garlic, finely chopped 1 tsp finely grated fresh ginger 1/2 tsp ground turmeric 3 cups hot water 1 tsp salt, or to taste 1/2 tsp garam masala Wash lentils thoroughly, removing those that float on the surface. Drain well. Heat ghee and fry onion, garlic and ginger until onion is golden brown. Add turmeric and stir well. Add drained lentils and fry for a minute or two, then add hot water, bring to the boil, reduce heat to simmer. Cover and cook for 15 to 20 minutes or until lentils are half cooked. Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency is similar to porridge. If there is too much liquid, leave the lid off the pan to speed evaporation. Serve dhal plain or garnished with sliced onions, fried until deep golden brown. Eat with boiled rice, Indian breads, or as a light meal by itself. -CAC -------------------- Sukhe Phalli Kari Curried Dried Beans Make this curry with Bengal peas, chick peas, haricot, lima or any favorite variety of dried beans. Serves: 4 1/2 lb dried beans water 2 tsp salt 1-1/2 Tbl ghee or oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 Tbl finely chopped fresh ginger 1 tsp ground turmeric 1 tsp garam masala 2 large ripe tomatoes, chopped 1-2 fresh green chilies, seeded and chopped 2 Tbl chopped fresh mint 2 Tbl lemon juice Soak dried beans in plenty of cold water overnight. Drain, rinse and put beans into a large saucepan with water to cover and 1 tsp salt. Bring to the boil, cover and cook until tender. Add more hot water during cooking if necessary. Drain and reserve cooking liquid. Heat ghee in large saucepan and gently fry the onions, garlic and ginger until soft and golden, then add turmeric, garam masala, tomatoes, chilies, mint, remaining tsp salt and lemon juice. Add the beans and stir well over medium heat for 5 minutes. Add 1 cup reserved liquid, cover and cook over low heat until tomatoes and chilies are soft and the gravy thick. Serve with rice or Indian breads. -CAC -------------------- Gobi Foogath Spicy Fried Cabbage Serves: 6 half a large, firm cabbage 4 Tbl oil 1 large onion, finely sliced 2 - 3 fresh green or red chilies, seeded and sliced 2 cloves garlic, finely grated 1 tsp finely grated fresh ginger 1 tsp ground turmeric 1-1/2 tsp salt, or to taste 2 Tbl desiccated coconut Shred cabbage coarsely. Heat oil in a large saucepan and fry the onion and chilies until soft. Add garlic and ginger and fry, stirring, until golden. Add turmeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10 - 15 minutes or until cabbage is tender but not too soft. Sprinkle with salt and mix well, then add coconut and stir to mix thoroughly. If there is any liquid in the bottom of the pan leave cover off and stir over medium heat until all liquid is absorbed. Serve as an accompaniment to rice and curries. -CAC -------------------- Palak Bhaji Spicy Fried Spinach Serves: 4-6 1 or 2 bunches of spinach (about 1 lb after removing stalks) 2 Tbl ghee 2 Tbl oil 2 large onions, finely sliced 2 cloves garlic, finely chopped 1 tsp finely grated fresh ginger 1 tsp cumin seeds 1/2 tsp black cumin seeds, optional 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground turmeric 1/4 tsp powdered chili, optional 1 tsp salt, or to taste Wash spinach well in several changes of water and remove tough stalks. Heat ghee and oil in a large saucepan and fry the onion until golden, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing. Toss in the spicy mixture, then turn heat very low and cook uncovered, stirring frequently, until the spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads. -CAC -------------------- Alu Mattar Sukhe Potato And Pea Dry Curry Serves: 6 1 lb potatoes 1 lb fresh peas in the pod 2 Tbl ghee 1-1/2 tsp panch phora 1 large onion, finely chopped 2 Tbl chopped fresh mint or coriander leaves 1 tsp finely grated fresh ginger 1 tsp ground turmeric 1-1/2 tsp salt 1/2 tsp powdered chili, optional 1/4 cup hot water 1 tsp garam masala 1 Tbl lemon juice Peel and dice potatoes. Shell the peas. Heat the ghee and fry the panch phora on low heat until seeds start to brown, then add onion and fry gently until onion is soft and starts to color. Add chopped herbs and grated ginger and fry for a few seconds, stirring. Add the turmeric, salt and chili powder and stir well. Add potatoes and peas, stir well and sprinkle with hot water. Turn heat very low, cover saucepan tightly and cook for 20 minutes, shaking pan occasionally. Sprinkle with garam masala and lemon juice, replace cover and cook for a further 10 minutes. Serve hot with rice or chapatis. -CAC -------------------- Mattar Panir Peas With Fresh Cheese Serves: 4-6 1/2 lb panir 1-1/2 lb fresh peas in the pod, or frozen peas 1/2 cup melted ghee or oil 2 medium onions, finely chopped 3 cloves garlic, finely chopped 2 tsp finely grated fresh ginger 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp powdered chili, optional 2 firm ripe tomatoes, chopped 1 tsp salt 1 tsp garam masala 2 Tbl finely chopped fresh coriander or mint leaves Cut cheese into small cubes. Shell fresh peas, or defrost frozen peas. Heat the ghee or oil in a small pan and fry the cubes of cheese in one layer at a time, turning them carefully so they brown on all sides. As each batch is done, lift them out on a perforated spoon and put them on a plate. When all the cheese has been fried pour off any excess fat, leaving about a Tbl. Fry the onions, garlic and ginger over medium low heat, stirring frequently, until they are golden. Add the ground spices and stir for a minute longer. Then add tomatoes, salt and half the garam masala. Cook and stir until tomatoes are pulpy. Add a little hot water if mixture seems too dry. Add peas and cook until they are half done, then add cheese cubes and half the coriander or mint and simmer, covered, for 10 minutes or until peas are cooked. Sprinkle with remaining garam masala and coriander and serve hot with rice or chapatis. -CAC -------------------- Saag Puree Of Leafy Greens Serves: 4 - 6 1 lb spinach or other greens 2 medium turnips or 1 giant white radish 1 Tbl ghee or oil 1/2 tsp black mustard seeds or panch phora 1 medium onion, finely chopped 1 tsp finely grated fresh ginger 1/2 tsp powdered chili 1/2 tsp ground turmeric 1-1/2 tsp salt, or to taste 1/2 tsp garam masala Wash the greens, removing any tough stalks. Break the leaves into small pieces and put into a large pan with a sprinkling of water. Peel and dice the turnips or radish and add to the pan. Cover and cook over low heat until vegetables are soft. Drain away any liquid and chop or mash the vegetables. Heat the ghee or oil and fry the mustard seeds or panch phora for a minute, then add onion and ginger and fry on medium heat until onion is soft and golden. Add chili, turmeric, salt and mashed vegetables. Stir and cook for 5 minutes, then sprinkle with garam masala, cover and leave on low heat for a few minutes longer until liquid evaporates. Taste and add salt or lemon juice if desired. Serve as an accompaniment to chapatis or rice and curries. -CAC -------------------- Sabzi Bhaji Fried Mixed Vegetables A colorful combo of lightly spiced vegetables. Take care not to overcook them. Serves: 6 3 large tender carrots 1/2 lb green beans quarter of a cauliflower half a small cabbage 3 Tbl ghee or oil 1/2 tsp black mustard seed or 1 tsp panch phora 8 curry leaves, optional 2 cloves garlic, crushed 2 tsp finely grated fresh ginger 1 tsp ground turmeric 1/4 tsp powdered chili or 1 fresh red chili, seeded and sliced 1-1/2 tsp salt, or to taste Scrape carrots and cut into matchstick strips. String beans and slice diagonally. Cut cauliflower into slices, leaving some stem with the flowerets. Shred cabbage coarsely. Heat ghee or oil in a large pan and fry the mustard seeds or panch phora and the curry leaves for 2 minutes, stirring. Add garlic, ginger, turmeric and chili and stir for a minute or two, then add carrots, beans and cauliflower. Stir over medium heat until vegetables are half cooked, then add cabbage and continue to toss and cook for a further 5 minutes or until all vegetables are tender but still crisp. Sprinkle with salt, mix well, cover and cook for the last 2 minutes. Serve immediately. -CAC -------------------- Taazi Khumben Alu Mattar Kari Curried Mushrooms, Potatoes And Peas Serves: 6 1 lb small white mushrooms 1 lb small new potatoes 1 cup shelled fresh or frozen green peas 1 Tbl ghee or oil 1 small onion, finely sliced 1 tsp finely grated fresh ginger 1 clove garlic, crushed, optional 2 Tbl finely chopped fresh coriander leaves 1 tsp ground turmeric 1/2 tsp powdered chili, optional 1/2 cup hot water 1-1/2 tsp salt 1 tsp garam masala Wipe mushrooms with a damp paper towel. If mushrooms are large cut in halves or quarters, leaving a piece of stalk on each piece. Wash and scrub potatoes and if large cut into halves or quarters. Heat ghee in saucepan and fry onions over gentle heat for 3 minutes. Add ginger, garlic and coriander leaves and fry for 3 to 4 minutes longer, stirring occasionally. Add turmeric and chili powder, fry for 1 minute, then add mushrooms, potatoes and fresh peas. If using frozen peas, add them during the last 15 minutes. Add water and salt and stir well. Cover and cook on low heat for 15 minutes. Uncover, sprinkle with garam masala and stir well. Cover and cook for a further 15 minutes or until potatoes are tender enough to be pierced with a skewer. Serve with rice or Indian bread. -CAC -------------------- Piaz Bhaji Spicy Fried Onions Or Leeks Serves: 4 - 6 5-6 large leeks or 3 large onions 2 Tbl ghee or oil 1 tsp panch phora or cumin seeds 1 tsp ground turmeric 1 tsp finely grated fresh ginger 1 tsp garam masala 1 tsp salt or to taste Wash leeks well, getting rid of all grit, or peel onions. Cut leeks or onions into fairly thick slices. Heat ghee or oil in a large saucepan and fry the panch phora or cumin for a minute or two, stirring. Add turmeric and ginger and fry for a minute longer, then turn in the leeks or onions, stir well, and fry for 5 minutes. Sprinkle garam masala and salt over, cover and cook until tender, stirring occasionally. -CAC -------------------- Dhingri Kari Mushroom Curry Serves: 4 1 lb large, open mushrooms 2 leeks or 4 scallions 2 Tbl ghee or oil 2 cloves garlic, crushed 1/2 tsp finely grated fresh ginger 6 curry leaves 2 tsp curry powder 1 tsp salt 1/2 tsp garam masala 1/2 cup thick coconut milk 2 tsp lemon juice Wipe mushrooms clean and cut stems into slices, caps into quarters. Slice leeks or spring onions finely. Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown. Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft. Cover and cook on low heat 8 - 10 minutes, then sprinkle with garam masala, add coconut milk and cook uncovered, stirring constantly, just until heated through. Remove from heat and stir in lemon juice. Serve with white rice or vegetable pilau. -CAC -------------------- Baigan Dahi Eggplant With Yogurt Serves: 6 2 medium eggplants 3 Tbl ghee or oil 2 medium onions, finely chopped 3 cloves garlic, finely chopped 2 tsp finely grated fresh ginger 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground turmeric 1/2 tsp powdered chili 1-1/2 tsp salt, or to taste 1/2 tsp garam masala, optional 2 tsp sugar (approx.), optional 1 cup yogurt Put eggplants under a preheated griller, about 6 in. from the heat and grill until skins are blackened and eggplants soft throughout. Cool, then peel. Mash flesh of eggplants roughly, or chop into small pieces. In a medium saucepan heat ghee or oil and fry onions, garlic and ginger until onion is soft and golden. Add coriander, cumin, turmeric, chili powder and fry, stirring, for another minute. Stir in salt and add the mashed or chopped eggplant. Stir and cook for a few minutes, then sprinkle with garam masala, cover and cook for 5 minutes longer. Taste and add more salt if necessary, and, if liked, a little sugar. Mash the yogurt smoothly and mix into the eggplant before serving. Serve with rice and curries and other accompaniments. -CAC -------------------- Brinjal Bartha Eggplant Puree Serves: 6 2 large eggplants 2 large ripe tomatoes 3 Tbl ghee or oil 2 medium onions, finely chopped 1-1/2 tsp finely grated fresh ginger 1/2 tsp ground turmeric 1/2 tsp powdered chili 2 tsp salt 1 tsp garam masala Wash and dice eggplants and tomatoes. It is not necessary to peel either. Heat ghee in a saucepan and gently fry onion and ginger until they are soft and start to brown. Add turmeric, chili powder, salt and garam masala and mix thoroughly. Add eggplant and tomato, stir well and cover. Reduce heat to low, cook until vegetables are soft, stirring occasionally to prevent vegetables sticking to pan. Cook until liquid evaporates and puree is thick and dry enough to scoop up with Indian breads. Serve hot or cold. -CAC -------------------- Gooda Bartha Zucchini Or Marrow Puree Serves: 4 1 lb zucchini or marrow 1 Tbl ghee or oil 1 tsp cumin seed 1/2 tsp black mustard seed 2 fresh green chilies, seeded and sliced 1 medium onion, finely chopped 1/2 tsp salt 1/2 tsp powdered chili, optional Peel and roughly chop zucchini or marrow, discarding seeds. Put into a saucepan with water to almost cover, cook until soft, then drain well and mash. Heat ghee in a saucepan and fry the cumin and mustard seeds until mustard seeds start to crackle. Add chilies and onion and cook until onion is soft. Add zucchini, salt and chili powder and cook uncovered for 5 minutes or until liquid evaporates. Serve warm or at room temperature. -CAC -------------------- Alu Bartha Spicy Mashed Potatoes Serves: 6 1 lb potatoes 1 Tbl ghee or oil 1/2 tsp black mustard seeds 1 fresh green chili, seeded and sliced 1 small onion, finely chopped 1/2 tsp ground turmeric 1 tsp garam masala 1 tsp salt pinch powdered chili 1-2 Tbl lemon juice chopped fresh mint or fresh coriander leaves Boil potatoes in their skins, peel and mash. Heat ghee and fry mustard seeds until they pop, add chili and onion and fry until onion is soft and golden. Add turmeric, garam masala, salt and chili powder and stir for a few moments, then add lemon juice. Add potatoes and mix well, heating through. Serve sprinkled with the mint or coriander leaves. -CAC -------------------- Channa Ki Dhal Savoury Split Peas Serve these as a tasty nibble with drinks, or store them airtight for a snack at any time. 1 lb yellow split peas 1 Tbl bicarbonate of soda oil for deep frying 1 tsp garam masala 1/2 tsp powdered chili, optional 2 tsp salt 1/2 tsp anchur (dried mango) powder, optional Wash the split peas in two or three changes of water and soak overnight or at least 12 hrs in cold water to cover in which the bicarbonate of soda has been dissolved. Drain, rinse in fresh water and drain again, first in a colander and then on paper towels, until the split peas are dry. Heat oil in a deep pan and fry about 1/2 cup of the peas at a time. The oil should not be so hot that it burns the peas, nor should it be too cool or they will be very oily. Fry on medium heat until peas are golden. Lift out peas on a perforated spoon, drain on absorbent paper. When all peas are cooked and drained, make a mixture of the spices and salt and toss the peas in it. Leave until quite cold, then store in an airtight container. -CAC