Garam Masala

    1 Tbl whole black peppercorns
   16 whole cloves
    6 whole cardamom seeds (green)
    1 inch piece of cinnamon stick
    1 tsp whole black, small cumin seeds
    2 bay leaves
    2 tsp whole cumin seeds

  Grind all ingredients and store in an airtight jar.

- SB

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Curry Powder

    2 tsp turmeric
    4 tsp cumin
    8 tsp cayenne pepper
   16 tsp coriander

  Mix and store in a jar or can with a tight lid.

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Deep-Fried, Filled Pastries (Samosas)

  The samosa is a delicious savory.  It can be made into large, medium or bite-
size portions.  Usually, the filling for samosas is curried potatoes.

Potato Filling:
      2 Tbl oil
    1/2 tsp cumin seeds
      1 med onion, thinly sliced
    1/2 inch piece ginger root, sliced
      1 tsp coriander
    1/2 tsp turmeric
    1/2 tsp cayenne pepper
      1 tsp salt
    1/2 tsp anise seed
      2 med potatoes, boiled, peeled, mashed or cubed
    1/4 cup green peas, cooked
        juice of 1 lemon or 1 tsp mango powder

Pastry Shell (samosa covering):
  2-1/2 cups all-purpose flour
    1/2 tsp salt
    1/2 tsp baking powder
      2 Tbl oil or ghee
    1/2 cup water
      2 cups oil for deep-frying

For the filling:
  Heat the oil in a heavy skillet.  Add the cumin and fry until the seeds are
brown.  Quickly add and fry the thinly sliced onion and the ginger.  Add the
coriander, turmeric and cayenne (they form the curry powder), salt and anise
seed.  Add a dash of water and brown well.  Remove from heat.  Add potatoes and
peas, lemon juice (or mango powder).  Mix together thoroughly.  Set aside to
cool.

For the shell:
  Sift the flour, salt and baking powder into a deep bowl.  Make a well in the
center and pour in the oil or ghee.  Make a stiff dough by gradually adding the
water and kneading it.  Divide the prepared dough into 16 equal parts and form
them into balls.  Roll out each ball into a thin flat round circle, about 4
inches in diameter.  Cut in half and form a cone by wetting the corner with wet
fingers.  Fill in the cone with the filling of curried peas and potatoes.  Seal
the open end of the cone with water, pressing firmly.  Prepare all the samosas
and cover them up with a damp dishcloth.
  Heat oil for frying and deep-fry 4 or 5 samosas at a time for about 2-3 min
until golden brown on both sides.  Drain them on paper towels and serve hot.
These can be served with ketchup or any chutney.

Yields: 32

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Mulligatawny Soup (Dal Soup)

  An authentic Indian soup.

    1 Tbl oil
    1 tsp cumin seeds
    2 med onions, sliced
  1/2 tsp turmeric
    1 cup yellow split peas or red lentils, washed
    6 cups water
      salt to taste
  1/4 tsp cayenne pepper
  1/2 tsp gound black pepper
    1 Tbl lemon juice
   12 Tbl boiled white rice
      a few chopped mint leaves, for garnish

  Heat the oil.  Add cumin seeds and onions and fry til the cumin changes
color.  Add the turmeric and split peas.  Fry 1 min.  Add the water, salt,
cayenne and black pepper.  Bring to a boil and simmer for 30 min or until the
split peas are tender.  Strain them.  Add lemon juice to the strained fluid.
Use the strained lentils for another dish.
  To serve, put 2 Tbl of rice in each bowl and pour the soup over the rice.
Garnish with chopped fresh mint leaves.

Serves: 6

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Curried Soup (Karhi)

  This is a sour, thick soup.

  1/2 cup chickpea flour
    1 tsp turmeric
    1 cup yogurt or 2 cups buttermilk
    1 tsp cayenne pepper
  1/2 tsp sugar
      salt to taste
    4 cups warm water
    1 fresh green chili, seeded and sliced

Baghar:  Heat oil, add remaining ingredients, fry til seeds pop.
    2 Tbl oil
    1 tsp cumin seeds
    1 tsp mustard seeds
    1 tsp fenugreek seeds
      pinch of asafetida

   20 pakoras
      a few coriander leaves, chopped, for garnish

  In a heavy bottomed saucepan combine the first 7 ingredients.  Cook for 15-20
min, stirring constantly.  Add the green chilies.  When the soup is thick, turn
off the heat and add the baghar.  Stir.  Add the pakoras.  Serve with rice and
garnish with chopped coriander leaves.

Serves: 8

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Cabbage Rolls

    1 med-sized head of cabbage
    2 potatoes, peeled
    2 med onions
    2 Tbl oil
    1 tsp ginger paste
    4 cloves garlic, chopped
  1/2 tsp turmeric
  1/2 tsp cayenne pepper
  1/2 tsp anise seed
  1/2 tsp mango powder
      salt to taste
  1/2 cup oil for frying

  Separate 10 large cabbage leaves and set aside.  Shred the remaining cabbage.
Finely chop the potatoes.  Slice 1 onion and grind the other.
  Heat 2 Tbl oil and brown the sliced and ground onions with ginger and garlic.
Add all the spices, shredded cabbage, potatoes and salt.  Cook on low heat
until tender and dry.
  Spoon the mixture into each large cabbage leaf and fold it like a parcel.
Tie with a heavy thread to prevent re-opening.  Heat the 1/2 cup oil in a
shallow skillet and fry the rolls til golden.  Cover the pan and cook til
cabbage is tender.  Remove threads before serving.

Serves: 8-10

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Savory Semolina with Cabbage and Other Vegetables (Rawa Oopma)

  This is quite thick, like a rice dish.

  1/2 cup cabbage, shredded
    1 carrot, cubed
  1/2 cup green peas
      water to cover
    6 Tbl oil or ghee, divided
    1 cup semolina (Cream of Wheat)
  1/2 tsp mustard seeds
    1 tsp urad dal (split black gram -- white in color)
    1 tsp yellow split peas
    2 fresh green chilies, seeded and chopped
    2 med onions, chopped
      salt to taste
      pinch of turmeric
    6 curry leaves, fresh or dried
  1/4 cup cashews, fried
    3 tsp lemon juice
      coriander leaves, for garnish

  Cook the cabbage, carrot and peas in water to cover.  When they are soft, set
aside.
  Heat 2 Tbl oil and fry the semolina, stirring, until it is lightly roasted.
Set aside.
  In a saucepan make a baghar out of 2 Tbl of oil, mustard seeds, urad dal and
split peas.  Fry til the mustard seeds pop.  Add the green chilies, onions,
salt, turmeric and curry leaves.  When the onions are light brown, set aside.
  Drain the vegetables.  Add sufficient water, if necessary, to make 1-1/2
cups.  Add this vegetable stock to the baghar.  Bring this to a boil.
  Add the semolina slowly, stirring.  Add the remaining 2 Tbl oil or ghee and
cook, covered, for 2 more min.  Check to see if more water is needed.  If so,
add a little.  Remove from heat.
  Add the cashews and lemon juice and stir.  Garnish with coriander leaves.
Serve hot.

Serves: 8

- SB

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Mashed Curried Eggplant I (Baigan Ka Bharta)

  This is a very popular dish of Punjab and Rajasthan.  The chopped raw onions
give this dish texture.  Serve with hot buttered chappatis.  The yogurt gives
this a rich taste.

    3 med eggplants
    3 Tbl oil
    1 med onion, sliced
    4 cloves garlic, crushed
    2 med onions, ground
    1 tsp turmeric
      salt to taste
  1/2 cup yogurt
    2 tsp garam masala
    1 fresh green chili, seeded and chopped
    2 tsp mango powder
    1 med onion, chopped

  Make a slit in each eggplant and roast them in a 450 deg oven til soft.  Peel
and mash them.
  In a saucepan heat the oil.  Add the sliced onion and fry til it is wilted.
Add the garlic and ground onions and fry til they are wilted.  Add the
turmeric, salt and yogurt.  Cook 2-3 min.
  Add the mashed eggplant, garam masala, green chili and mango powder.  Cook
for 5-10 min and keep stirring.
  Remove from heat.  Add the raw onions and stir.

Serves: 8

- SB

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Mashed Curried Eggplant II (Baigan Bhutra)

  This is hotter than the preceding recipe.

    4 med eggplants
    4 large onions, peeled
    1 Tbl oil
    1 tsp cumin seeds
    1 fresh green chili, seeded and chopped
    1 tsp curry powder
      salt to taste
    1 tsp lemon juice
    1 tsp garam masala

  Bake the eggplant and whole onions in the oven for 25 min or until tender.
Peel the eggplant and coarsely mash the pulp.  Chop the onions.
  Heat oil and add cumin seeds and chopped onions.  Fry 2 min.  Add the
eggplant, chili, curry powder and salt.  Cook for 5 min.  Remove from heat and
add lemon juice and garam masala.
  Note:  For variations, mashed potatoes, pumpkin, or watermelon may be used in
place of the eggplant to make this recipe.

Serves: 8

- SB

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Nepalese Potato Pickle (Nepali Aloo Ka Achaar)

    2 Tbl sesame seeds
    1 Tbl cumin seeds
  1/4 cup water
    1 tsp turmeric
      salt to taste
    1 tsp cayenne pepper
    2 Tbl lemon juice
  1/2 cup yogurt, optional
    3 med potatoes, boiled, peeled and sliced
    1 Tbl oil, preferably mustard oil
    2 med onions, sliced
    2 fresh green chilies, seeded and halved
    1 tsp thinly sliced ginger
      pinch of asafetida

  Roast the sesame and cumin seeds in a dry pan.  Grind in a blender with 1/4
cup of water.  Place in a bowl and add turmeric, salt, cayenne, lemon juice,
yogurt and potatoes.  Stir carefully.  Set aside.
  Heat oil.  Fry the onions, chilies, ginger and asafetida til onions are
golden.  Pour this sauce over the potato mixture and stir.
  Chill in the refrigerator.  This will keep a week.
  Note:  Cooked eggplant slices, cabbage wedges or pepper strips can be pickled
in the same way.

Serves: 6-8

- SB

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Nepalese Potatoes (Nepali Aloo Tareko)

    1 Tbl oil
    1 Tbl ghee
  1/2 tsp fenugreek seed
    2 med onions, sliced
    3 med potatoes, boiled, peeled and sliced
    4 cloves garlic, crushed
  1/2 tsp turmeric
    1 tsp cumin
    1 fresh green chili, seeded and sliced lengthwise
    1 tsp coriander
    1 tsp crushed ginger
    1 tsp cayenne pepper
      salt to taste

  Heat oil and ghee.  Fry fenugreek seeds til they pop.  Add the onions and
potatoes.  Fry 5 min.
  Add all the remaining ingredients, cover and cook over lowest heat, stirring
constantly.  If necessary add a bit of water.  Cover and cook until potatoes
are tender.

Serves: 6-8

- SB

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Pumpkin Curry (Kaddu Ki Sabzi)

    4 Tbl oil
      pinch of asafetida
    1 tsp turmeric
    4 cups pumpkin, peeled and cut in small pieces
    4 tsp coriander
    2 tsp cayenne pepper
      salt to taste
    2 fresh chilies, seeded and chopped
    1 cup water
    2 tsp mango powder (can possibly substitute some lemon juice)
    1 tsp sugar
    1 Tbl dried grated coconut

  Heat oil in a wok and add asafetida and turmeric.  Fry 1 min.  Add the
pumpkin, coriander, cayenne, salt and chilies.  Fry 2 min.
  Add 1 cup water, cover and boil at medium heat until pumpkin is soft.
  Mash mixture with a wooden spoon.  Add mango powder, sugar and coconut.

Serves: 10-12

- SB

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Green Peas and Cheese Curry (Matar Paneer)

Paneer:
      4 cups milk
      2 Tbl lemon juice
    1/4 cup ghee or oil for frying

Curry:
      3 Tbl oil
      1 tsp cumin seeds
      4 med onions, ground
    1/2 cup hot water
      1 tsp garlic powder
      1 tsp ginger powder
      4 tsp tomato puree
      1 tsp turmeric
  1-1/2 tsp cayenne pepper
      3 tsp coriander
        salt to taste
      1 cup yogurt, beaten
      1 cup peas, cooked
      1 tsp garam masala
        coriander leaves, chopped, for garnish

  Make the paneer and cut in 1 inch cubes.  Fry in ghee until light gold in
color.
  In a wok or skillet, heat the oil.  Add the cumin seeds and fry 2 min.  Add
the onions and fry til brown.  Add 1/2 cup hot water, garlic and ginger and
simmer for 5 min.
  Add the tomato puree, spices and salt.  Stir and cook a few min.
  Add the yogurt and simmer 10 min more.  Then add the peas and garam masala.
  Before serving add the paneer.  Stir gently.  Garnish with coriander leaves.

Serves: 8-10

- SB

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Whole Spice Vegetable Curry (Sabat Masala Sabzi)

  This curry is very pleasing to the eye.

     3 Tbl oil
     1 tsp cumin seeds
     1 tsp mustard seeds
     3 med potatoes, peeled and chopped
     1 cup green peas
   1/2     cauliflower, chopped
   1/4 cup water
     1 tsp turmeric
     1 tsp crushed dried red chili
     2 tsp crushed coriander seeds
     1 tsp crushed ginger
     1 tsp crushed garlic
     1 tsp garam masala
     1 tsp mango powder or lemon juice
           salt to taste

  Heat oil in a wok.  Add cumin and mustard seeds.  Fry 2 min.  Add potatoes,
peas, cauliflower and the rest of the ingredients.  Cover with a lid and simmer
20 min.  Uncover and keep simmering for 5 min.  Stir so that it doesn't stick
to the pan.

Serves: 12

- SB

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Potatoes and Peas Curry (Aloo Matar Curry)

    2 Tbl oil
    2 med onions, sliced
    1 tsp turmeric
  1/3 cup water
    3 med potatoes, peeled and quartered
    1 cup peas
    1 fresh green chili, seeded and chopped
      salt to taste
    1 tsp cayenne pepper
    2 tsp coriander
  1/2 cup water
    1 tsp garam masala
    2 tsp lemon juice

  Heat oil and brown the onions.  Add turmeric and 1/3 cup water.  Fry 1 min.
Add potatoes, peas and chili.  Cook for 5 min.
  Add salt, cayenne and coriander.  Fry 3 min.
  Pour in 1/2 cup water, cover with a lid and simmer on low heat.  When
potatoes are done, remove from heat, add garam masala and lemon juice.

Serves: 6-8

- SB

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Spinach and Cabbage Puree (Saag)

  This is a thick puree like mashed potatoes.  This dish can be made with other
combinations of vegetables:  turnip & spinach, carrots & spinach, cauliflower &
spinach.

    1 lb fresh spinach
    1 med head of cabbage
    1 cup water
    2 tsp fresh chopped ginger
      salt to taste
  1/2 tsp crushed peppercorns
    2 Tbl butter
    2 tsp garam masala
    2 tsp lemon juice
    1 Tbl oil
    1 tsp cumin seeds
    2 cloves garlic, chopped
    2 med onions, chopped

  Wash the spinach and shred the cabbage.  Boil them in water, ginger, salt,
and peppercorns until they are very tender, about 25 minutes in a covered
saucepan, 15 minutes in a pressure cooker.
  Mash the vegetables with a large wooden spoon.  Add butter and boil until all
the water is absorbed.  Stir this mixture so that it doesn't stick to the pan.
Add garam masala and lemon juice. Keep mixing until the mixture is very smooth.
  Heat oil in a small frying pan or saucepan and add cumin.  Fry 2 min.  Add
garlic and onions.  Cook 5 min.  Pour into the vegetables and stir gently.

  Serves: 8-10

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Curried Spinach (Paalak Bhaaji)

    1 lb spinach
  3/4 cup water, divided
    2 Tbl oil
    1 clove garlic, chopped
    1 tsp cumin seeds
  1/2 tsp turmeric
  1/2 tsp cayenne pepper
    2 tsp coriander
    1 tsp mango juice or lemon juice
      salt to taste

  Cook the spinach in 1/2 cup of water in a saucepan until water evaporates.
Puree the spinach.
  Heat the oil in a wok and stir in the garlic and cumin seeds.  Fry 2 min.
Add everything else except salt, and the remaining 1/4 cup water.  Fry the
spices for 2 min.
  Add spinach and salt.  Stir and cook until the spinach is hot.

Serves: 8

- SB

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Tomato Curry (Tamatar Ki Sabzi)

    2 Tbl oil
    1 tsp whole cumin seeds
    1 fresh green chili, seeded and sliced
  1/2 tsp turmeric
    1 tsp cayenne pepper
    2 tsp coriander
  1/4 cup water
      salt to taste
    2 tsp sugar
   12 med-sized fresh tomatoes, chopped

  Heat oil in a wok.  Stir in cumin seeds and green chili.  Fry 2 min.  Add the
3 powders with 1/4 cup water.  Add salt, sugar and the tomatoes.  Simmer for 10
min.  Remove from heat.

Serves: 6

- SB

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Turnip Koftas Curry (Shalgam Ke Koftas)

  These are vegetarian meatballs, full of protein and flavor.  Instead of
turnips, you can use grated zucchini or grated patty pan squash for a very
different taste.

Koftas:
    1 lb white or yellow turnips
  1/2 cup chickpea flour
  1/4 cup semolina (Cream of Wheat)
    3 med onions, ground
    6 cloves garlic, ground
    1 tsp turmeric
    1 tsp cayenne pepper
    2 tsp coriander
      salt to taste
    2 fresh green chilies, seeded and chopped
    2 tsp chopped fresh ginger
      a few chopped coriander leaves
    1 Tbl raisins
    1 cup ghee or oil for frying

Curry:
    4 Tbl oil
    1 tsp cumin seeds
    4 med. onions, ground
    8 cloves garlic, ground
    1 cup hot water
    3 tomatoes, chopped OR 2 Tbl tomato puree
      salt to taste
    1 tsp turmeric
1-1/2 tsp cayenne pepper
    3 tsp coriander
    1 tsp garam masala
      a few mint leaves, chopped, for garnish

For the Koftas:
  Peel, slice and boil the turnips.  Drain them and mash til they are coarsely
ground.  Add the next 8 ingredients.  Mix well.
  Make small balls and stuff each one with a little chopped chilies, ginger,
coriander and raisins.
  Deep fry these balls and set aside.

For the Curry:
  In a wok heat the oil.  Add the cumin and fry 2 min.  Add onions and garlic
and fry til onions are golden.  Add hot water, tomatoes, salt and the rest of
the ingredients except the garam masala and mint.
  Cook until gravy thickens and oil separates.  Just before serving add the
garam masala.  Stir.  Add the koftas and stir gently.  Garnish with chopped
mint leaves.

Serves: 8

- SB

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Mashed Zucchini Curry (Tario Ka Bharta)

    2 lbs zucchini, peeled and ground
    2 lbs med onions, ground
    2 tsp ground fresh garlic or garlic powder
    1 tsp turmeric
1-1/2 tsp cayenne pepper
    3 tsp coriander powder
      salt to taste
    1 tsp cumin seeds
    2 Tbl ground mint leaves
    1 cup tomato juice
    1 Tbl lemon juice or vinegar (any kind)
    2 tsp garam masala
    2 Tbl ghee

  Combine all ingredients and mix in ghee and salt.  Cook over low heat for 25
min, stirring constantly.  Good with hot buttered chappatis.

Serves: 6-8

- SB

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Curried Black Eyed Peas (Safed Lobia)

Black eyed peas:
    1 cup dried black eyed peas
    3 cups water
    1 tsp vinegar

Sauce:
    2 Tbl oil
    1 tsp cumin seeds
    1 fresh green chili, seeded and chopped
    1 med onion, thinly sliced
    3 med onions, ground
    1 tsp garlic paste or garlic powder
    1 tsp turmeric
    1 tsp cayenne pepper
    2 tsp coriander
    2 med tomatoes, chopped
      salt to taste
    1 tsp sugar
    1 tsp garam masala
    1 tsp chopped fresh ginger
    2 tsp mango powder

Garnish:
      fresh mint, chopped
  1/3 cup dried or fresh coconut, shredded (optional)
    1 lemon, quartered

For the peas:
  Boil the black eyed peas in water and vinegar til tender.  Remove from heat,
drain and set aside.  (In a pressure cooker, it takes 20 min.)

For the sauce:
  In a wok heat the oil.  Add cumin seeds and fry 2 min.  Add the chili and
sliced onions and fry til onions are wilted.  Add the ground onions and garlic
and brown well.
  Add the next 3 spices plus tomatoes, salt and sugar.  Stir.
  Add the black eyed peas.  Cook until mixture bubbles.  Take off heat.  Add
garam masala, ginger and mango powder.  Mix well.
  Garnish.

Serves: 6

- SB

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Chickpea Flour Curry (Gatta, Bela or Besan Curry)

  This dish has chickpea flour noodles (either fried or boiled), in a spiced
sauce.

Noodles:
    2 cups chickpea flour
      salt to taste
1-1/2 tsp cayenne pepper
  1/2 tsp carom seeds
    1 Tbl ghee
  1/2 cup water for dough
    2 cups salted water for boiling (1/2 tsp salt to 2 cups water)

Sauce:
  1/2 cup yogurt
      fluid left from boiling noodles
    1 tsp turmeric
    3 tsp coriander
    2 Tbl ghee
    1 tsp cumin seeds
    1 tsp cayenne pepper

Combination:
    1 Tbl ghee for frying
      mint leaves, for garnish

For the noodles:
  In a large mixing bowl put the chickpea flour through a sieve.  Add salt,
cayenne pepper, carom seeds and ghee.  Make a hard stiff dough by adding water.
Roll the dough into long snake-like strips about 8" long and 1/2" thick.  Boil
these in salted water for about 15 minutes.  When ready, remove and cut into 1"
pieces.  Set aside.  Save the fluid.

For the sauce:
  Beat the yogurt with 1/4 cup of the fluid.  Add turmeric and coriander.  Set
aside.
  Heat 2 Tbl ghee in a wok.  Add cumin seeds.  Fry 2 min.  Add the yogurt
mixture and cayenne.  Cook for 5 min.  Add the rest of the fluid from boiling
the noodles.  Continue to cook til it starts to thicken.  Set aside.

Combining noodles and curry:
  Fry the strips you have previously boiled 1 Tbl ghee for a few min.  Then add
them to the curry.  (The strips can be added without frying them first.)
Garnish with mint.

Serves: 12

- SB

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Chickpea Flour Curry (Patod or Besan Curry)

  A Rajasthani specialty eaten with hot buttered rotis.  This has diamond-
shaped pieces made of chickpea flour and spices in a spiced sauce.

Diamonds:
    1 cup water
      salt to taste
    1 tsp cayenne pepper
    1 tsp cumin seeds
    2 cups chickpea flour

Sauce:
    2 Tbl ghee or oil
  2-3 dried red chilies, broken into pieces
  1/2 tsp fenugreek seeds
    1 tsp mustard seeds
    3 med onions, minced
    6 garlic cloves, chopped
    1 tsp turmeric
    1 tsp sliced ginger root
  1/2 cup yogurt
      salt to taste
    1 green chili, seeded and chopped, for garnish
      coriander leaves, chopped, for garnish

For the diamonds:
  Bring water to a boil.  Add salt, cayenne, cumin and chickpea flour.  Whisk
these into the water carefully.  Cook untill the mixture thickens.
  Turn out on a greased plate and flatten with a spatula.  When it cools, cut
it into diamond shapes.

For the sauce:
  In a heavy saucepan heat oil or ghee.  Add red chilies, fenugreek, mustard
seeds, onions and garlic.  When browned, add turmeric and sliced ginger, yogurt
and salt to taste.  Cook.  When it thickens a bit, about 10 min later, add the
chickpea diamonds and simmer for 2-3 min.  Garnish with chopped green chilies
and coriander.

Serves: 8

- SB

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Pink Lentil Curry (Masoor Dal)

  This is the quickest dal to cook -- it takes only 20 min without using a
pressure cooker.  The pink color of the lentils becomes pale yellow once it is
cooked.  The flavor is more subtle than the green lentils.

    1 cup pink lentils
    3 cups water
    1 tsp turmeric
    1 tsp salt
    1 Tbl lemon juice
    1 tsp garam masala

Baghar:
    1 Tbl oil or ghee
    1 tsp cumin seeds
    1 tsp cayenne pepper
    1 tsp coriander

Garnish:
    2 slices onion, fried til golden in oil
      a few chopped fresh coriander or mint leaves

  Carefully pick over the lentils, discarding discolored ones or any foreign
matter.  Wash in a sieve under running water.  In a heavy saucepan boil the
lentils in water with turmeric.  When cooked, turn off heat; add salt, lemon
juice and garam masala.
  Heat ghee; add cumin seeds.  Fry 2 min.  Turn off heat.  Add cayenne and
coriander.  Stir and pour over the cooked lentils.  Mix well.  Garnish.

Serves: 6

- SB

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Vegetables and Rice (Sabzi Biryani)

    3 cups raw long-grain rice
    6 cups water

    4 Tbl oil
    1 tsp cumin seeds
    2 med onions, thinly sliced
  1/2 lb cauliflower, chopped
  1/2 lb potatoes, peeled and cubed
  1/4 lb green peas
  1/4 lb green beans, chopped
    1 tsp turmeric
      salt to taste
    3 Tbl garam masala
    1 cup yogurt

    1 cup ghee
      juice of 4 lemons
  1/4 tsp saffron, soaked in 2 tsp warm milk
    1 cup chopped mint leaves
    1 cup chopped coriander leaves

  Cook the rice with water in a covered saucepan for 15-20 min.  Set aside.
  In a wok, heat the oil and add cumin seeds.  Fry 2 min.  Stir and add the
sliced onions.  Fry til they are golden.
  Add all the vegetables and fry them for 2 min.  Cover and simmer for 5 min
more.  Add turmeric, salt and garam masala.
  Taste one of the vegetables.  If it is not sufficiently cooked, add 1/2 cup
hot water, cover and cook a few minutes more.
  Add the yogurt and stir gently.
  Grease a heavy pan or flame-proof casserole.  Put a layer of vegetables, a
layer of rice, a Tbl of warm ghee, a Tbl of lemon juice, some saffron-flavored
milk and lots of chopped mint and coriander leaves.
  Repeat layering until all ingredients are used up.  Cover the pan and simmer
on very low heat 20 min.

Serves: 8-10

- SB

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Rice with Green Peas (Matar Pullao)

  This is the most popular kind of rice served at parties in Indian homes.  It
is also the most popular rice dish served in Indian restaurants.

    4 Tbl oil
    1 tsp cumin seeds
    4 cloves
    1 stick cinnamon
    2 Tbl raisins
    1 med onion, sliced
  1/2 cup green peas
    2 cups long-grained rice, soaked for 20 min and drained
      salt to taste
    2 fresh green chilies, seeded and sliced
4-1/2 cups water
    2 onions, sliced and fried, for garnish

  In a large heavy saucepan heat oil and add cumin seeds, cloves, cinnamon and
raisins.  Fry 2 min.  Add sliced onion and fry 2 min.
  Add peas, drained rice, salt and chilies.  Cook until onions are soft.  Then
add 4-1/2 cups water, cover and cook for 20 min.
  Turn off heat and keep rice covered until ready to serve.
  Garnish with fried onions.

Serves: 4-6

- SB

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Raised Bread (Naan)

  This is very popular on the NW border of India.  They are traditionally baked
in a tandoor, a clay oven buried in the ground.  Naans may be also baked on a
cookie sheet in a hot oven.

    2 cups white flour
    1 tsp salt
    1 tsp sugar
  1/2 cup milk
    2 Tbl ghee
  1/2 cup yogurt
    1 egg
    1 tsp baking soda
    1 tsp baking powder
    1 Tbl ghee, for brushing on top of the naan
    1 Tbl onion seeds

  In a deep bowl combine the flour, salt and sugar.  Add milk, ghee, yogurt,
egg, baking soda and powder.  Mix into a soft dough.
  Sprinkle a little flour over the dough.  Cover with a dampened dishcloth and
let rest in a warm place 4 hrs so that it can rise.  The dough will be elastic.
Take a small ball of it and pull it with your hands into the shape of a
footprint.  Brush a little ghee on one side and a few onion seeds.  Apply water
with your hand on the other side.  Stick the wet side of the naan on a cookie
sheet and bake in a 400 deg oven 5-10 min.  You can brush with more ghee if you
like.

Yields: 6

- SB

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Potato and Yogurt Salad (Aloo Ka Raita)

    2 cups yogurt
    3 potatoes, boiled, peeled, chopped
    1 tsp roasted, powdered cumin
      salt to taste
    1 fresh green chili, seeded and chopped
  1/2 tsp cayenne pepper
      a few mint leaves, chopped

  Beat the yogurt with a fork.  Add all the ingredients except the mint.
Refrigerate and serve, garnished with mint leaves.

Serves: 6-8

- SB

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Spinach Yogurt Salad (Palak Ka Raita)

    2 cups yogurt
    1 cup boiled, chopped spinach
      salt to taste
    1 tsp oil
    1 tsp mustard seeds

  Beat the yogurt with a fork in a bowl til smooth.  Add the spinach and stir.
  In a little pan, heat the oil, add the mustard seeds and fry til they pop.
Pour over the salad.  Stir and place in the refrigerator til cold.

Serves: 6

- SB

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Tomato Chutney (Tamatar Chatni)

    1 tsp oil
  1/2 tsp cumin seeds
    1 tsp chopped fresh ginger
    2 cloves garlic, chopped
    1 med onion, chopped
    4 tomatoes, coarsely chopped
    2 dried red chilies
    1 Tbl roasted sesame seeds
      salt to taste
    1 tsp sugar

Baghar:
    1 Tbl oil
  1/2 tsp cumin seeds

  Heat oil in a saucepan and fry cumin seeds til they darken a little.  Add
quickly, in order, one at a time the ginger, garlic, onion, tomatoes and red
chilies.  Cover and cook for 10 min over med heat.  Let cool slightly.
  Place in blender with sesame seeds, salt and sugar.  Blend til smooth.  Place
in a small bowl.
  Fry the cumin seeds in hot oil til they change color.  Pour the baghar over
the chutney and stir.

- SB

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Carrot Pudding I (Gajjar Kheer)

    4 carrots, grated
    4 cups milk
    1 cup sugar
  1/2 tsp vanilla

  In a saucepan boil carrots in milk for 20 min.  Add sugar and boil 10 more
min.  Remove from heat and add vanilla.  Stir.  Serve in bowls either warm or
cold.

Serves: 8

- SB

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Carrot Pudding II (Gajjar Kheer)

  This is very fruity -- richer and more filling than the preceding recipe.

    8 cashews
    1 Tbl ghee
    6 dates
    1 banana
    1 cup grated carrots
    1 cup milk
    1 cup sugar
      pinch of cardamom powder

  Fry the cashews in ghee until they are golden.  Chop them into small pieces.
Set aside.
  Pit the dates.  Peel the banana.  Cut both fruits into small pieces.  Set
aside.
  Steam the grated carrots over boiling water.
  Place in a heavy bottomed saucepan with milk and sugar.  Boil for a few min.
Remove from heat.
  Add the fruit, cashews and cardamom.  Cook a little longer, stirring
constantly, until mixture becomes a solid mass.  Serve in small portions on
dessert plates.

- SB

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Cauliflower Pudding (Gobi Ki Kheer)

  Unless people have watched you prepare this dessert, they will not be able to
guess what's in it.

  1/2 med head of cauliflower
    3 Tbl ghee
    4 cups milk
    1 cup sugar
  1/2 cup raisins
    1 Tbl dried, grated coconut
  1/4 cup ground almonds
    1 tsp kewra essence or rose water
   12 roasted pistachios, sliced

  Cut cauliflower into small pieces and brown in ghee.  Remove from frying pan
and set aside.
  In a heavy-bottomed saucepan boil the milk and sugar.  Add the cauliflower
and boil until it becomes thick.  Keep stirring.  Mash the cauliflower with the
back of a spoon.
  Add raisins, coconut and almonds and cook 5 min more.  Keep stirring.  Pour
in a serving bowl, add kewra essence or rose water.  Stir.  Sprinkle pistachios
on top.  Serve at room temperature.

Serves: 8

- SB

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Semolina Pudding (Sooji Kheer)

  This is a simple pudding, quite sweet with a few raisins added for intense
pockets of flavor.

    2 Tbl butter or ghee
    1 cup semolina (Cream of Wheat)
    6 cups milk
1-1/2 cups sugar
    2 tsp raisins
    1 tsp cardamom powder

  Melt the butter and fry the semolina briefly, but do not let it brown.  (This
will enhance the flavor of the pudding.)
  Add milk and boil 10 min.  Keep stirring.
  Add sugar and raisins and boil 5 more min.
  Pour into individual bowls and sprinkle cardamom powder on top.  Serve warm
or cold.

Serves: 8-10

- SB

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Zucchini Pudding (Lauki Halwa)

    5 cups milk
    4 cups zucchini, peeled and grated
1-1/2 cups sugar
  1/2 cup ghee or butter
   20 almonds, blanched and sliced
  1/2 cup raisins
    1 tsp cardamom powder
      a few silver leaves

  Bring milk to a boil in a heavy saucepan.  Add zucchini and boil until the
milk appears to be absorbed.
  Add sugar and cook, stirring constantly for about 10 min.  Add the ghee and
stir.
  Cook over low heat until mixture thickens and starts to draw away from sides
of pan.  Remove from heat.
  Add nuts and raisins and stir.  Place in a serving bowl and sprinkle with
cardamom.  Decorate with silver leaves.  This should always be served warm.
You can substitute carrots for the zucchini.

Serves: 8-10

- SB

--------------------

Semolina Dessert (Sooji Ka Halwa)

  This is the consistency of a moist, heavy cake.

  1/2 cup ghee or butter
    1 cup semolina (Cream of Wheat)
    2 cups milk
  3/4 cup sugar
   12 almonds, blanched and sliced
  1/4 cup raisins
      a pinch of saffron

  In a wok heat ghee and fry the semolina briefly.   Be careful not to let the
semolina get brown.  Add milk and continue cooking for 8 min.
  Add the sugar and boil until ghee separates.  Remove from heat.
  Add almond slices and raisins.  Stir.  Pour on a lightly greased plate,
flatten with your hand and cut.  Serve hot or cold.

Serves: 6

- SB

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Guava or Passion Fruit Jelly (Amrud Ki Jelly)

  This jelly is very good spread on hot buttered toast.  Passion fruit may be
substituted for the guavas.

    1 lb unpeeled, chopped guavas or passion fruit
    5 cups water
    2 cups sugar
    3 tsp butter
    4 Tbl lemon juice

  Boil the chopped guavas in water until soft.  Tie in a muslin cloth and let
it drip into a bowl overnight.  Squeeze the bag, boil the strained juice for
about half an hour or until it thickens.  Add the sugar and cook for another
half hour.  Add the butter and lemon juice.  Pour into sterilized jelly glasses
and seal with paraffin.

- SB