India Vegie Dishes

Eggs in Spicy Almond Sauce
Ingredients
1 oz blanched slivered almonds
2 tsps whole cumin seeds
2 tbsps white poppy seeds
1 tsp ground coriander seed
1 whole dried hot red pepper
5 tbsps vegetable oil
3 whole cardamon pods
1 medium onion, finely chopped
4 cloves garlic, finely chopped
¾" fresh ginger, finely chopped
2 fl oz yoghurt
2 fl oz spicy tomato sauce
1 tsp salt
4 fl oz single cream
1 tbsp lemon juice
½ tsp garam masala
4 hard- boiled eggs cut in half
Directions
Put the almonds in a small heavy frying pan and stir over a medium to low heat until lightly browned. Pulverize in a grinder and remove.
Put 1 tsp cumin seeds, poppy seeds, coriander seeds and the red pepper into the frying pan. Dry roast over a medium low heat until the poppy seeds darken, then grind the spices.
Heat the oil in a 7-8" frying pan over a medium flame. When hot put in the remaining cumin seeds and the whole cardamon pods. Stir and fry for a few seconds then add the onion garlic and ginger. Stir and fry for about five minutes until lightly browned.
Put in 1 tbsp of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture.Add the remaining yoghurt 1 tbsp at a time in the same way. Then add the tomato sauce in the same way.
Put in the ground spices and stir for 10 seconds. Put in the ground almonds and stir for 10 seconds more. Add 8 fl oz water and the salt. Simmer , cover and reduce heat.Simmer gently for 5 minutes.
Add the cream, lemon juice and garam masala. Stir to mix. Simmer on a low heat for 4-5 minutes. Put the eggs into the sauce. Spoon some of the sauce over them and simmer gently for 7-8 mins, spooning the sauce over the eggs often.
Seve with rice or bread and a green salad.

Chick Pea Pancakes(Pudla)
by Mimi Rippee
Ingredients
1 1/4 c. chick pea flour
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
4 jalapenos, very finely chopped
5 garlic cloves, minced
2 T chopped cilantro
3 T oil
Directions
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.
Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.




Dal Kofta Curry(Steamed Toor Balls in Buttermilk)
Recipe by Jonathan Kandell
Ingredients
For kofka balls:
1 cup Toor dal* *toor dal is also known as toovar dal
1/2" piece ginger
4 green chilies
2 cloves garlic
1 small onion
1 handful cillantro leaves (optional) For Curry:
4 cup buttermilk or yoghurt
4 green chilies, finely chopped
1 " piece ginger, grated or finely chopped
1 teasp. each ground coriander, cumin, channa dal [roasted if desired]
1/4 teaspoon fenugreek
1/2 teaspoon turmeric
1/4 cup, approx.desiccated unsweetened coconut, ground if desired For flavored oil:
2 tablespoon oil
1/2 teaspoon black mustard seeds
a few curry leaves
Directions
1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with onion, ginger, garlic, and chilies. (I do this by chopping the large ingredients and blending with the dal in batches. Add enough water so the blender pastes, but not so much that it turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam 20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture as they cool.
2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal, fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and chilies. Add salt to taste. Adjust spices. It will taste like it's missing something until you add the flavored oil.
3. Carefully place kofta balls into sauce.
4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially cover pan to prevent seeds from popping grease all over your kitchen.
If you use non-fat yogurt, there is only 2 T oil in the whole dish!
Enjoy.
Bengali Eggplant with Mustard Seeds
Ingredients
1 large eggplant--1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C+ water
1/4 t cayenne pepper
4-5 T mustard oil
1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t salt
sprinkle black pepper, cardamon powder (optional)
Directions
Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes. Heat mustard oil, put in panch pharon mix and after a few seconds add the black mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook. You will probably need to add additional water as the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the last ten minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you want.
This dish also tastes good cold the next day.
Variation: Anasua Munshi tells me that in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture.
Indian Chickpeas
Here is one of our favorite "vegetarian dish". We always include it to our menu for an indian dinner.
Ingredients
250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Directions
Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID!
In a frying pan, heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot of cold.
Gobi Aloo(Cauliflower And Potatoes)
This recipe livens up ordinary cauliflower and potatoes into something quite different.
Ingredients
1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil
Directions
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
Masaledar Sem(Spicy Green Beans)
(Serves 6)This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.
Ingredients
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 tsp Whole cumin seeds
2 tsp Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Directions
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Vegetable Kurma
Recipe from Sriram
Ingredients
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Directions
Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)

Vegetable Curry
Recipe from Sriram, 1985
Ingredients
1 cup Vegetables
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Chili powder
1/8-1/4 tsp Garlic powder
1 tsp Salt
1 large Onion
1/4-1/2 tsp Mustard seeds
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes-crushed
Directions
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)

Green Pepper Curry
Recipe from Sriram
Ingredients
2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
Directions
Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
Dry Potatoes(Sookha Aloo)
(4-6 Servings)
Ingredients
4 medium size Potatoes
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t garam masala
Oil (to fill pan to 2")
Directions
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
Nedar and Haaq in Yakni (Lotus Root and Greens In Curds)
Ingredients
2 5" long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 tsp. grated ginger
1/2 tsp. grated garlic
1/4 tsp. turmeric
1/2 tsp. garam masala
1/2 cups plain curds
salt to taste
2 tbsp. mustard (or other ) oil
Directions
Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash, drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till half-tender.
Wash, drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.


Alur Khosha Bhaja
Yield: 2 Servings
Ingredients
1 tb Besan
1 c Potato peels, firmly packed
1 tb Vegetable oil
1 tb White poppyseeds
1/8 ts Salt
1 dash Cayenne
Directions
Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes.
Remove from heat & serve hot or at room temperature.
3 Samosas Recipes
Samosas (1)
Ingredients
For the pastry:
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper 2 Tbsp lemon juice
oil for deep frying
Directions
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
Samosas (2)
Ingredients(1)
2 1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
Directions(1)
1) Place the flour in a medium-sized bowl. Mix in the salt.2) Mix in the milk or yogurt to make a smooth dough.3) Add extra flour, as needed, to keep the dough from being sticky.The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.
Ingredients(2)
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
Directions(2)
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
Ingredients(3)
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
Directions(3)
1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.3) Serve warm or at room temp.
ASSEMBLY
1) Preheat the oven to 425F. Generously oil a baking sheet.2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down.5) Serve within 15 min. with dipping sauce.
Samosas (3)
Ingredients
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
Directions
PASTRYSift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling.
FILLINGHeat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15 min). Towards the end, stir meat to keep it from sticking. Add garam-masala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together.
When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full.

Bandhakopir Ghanto
Yield: 4 Servings
Ingredients
2 1/2 tb Mustard oil
3/4 lb Potatoes, cubed
1/2 ts Cumin seeds
6 c Cabbage, finely shredded
1 ts Green chile, chopped
1/4 c Water
3/4 ts Salt
1/2 ts Turmeric
1 1/4 ts Sugar
1 ds Cayenne
1/2 c Green peas, cooked
1/2 ts garam masala
Ghee, optional
Directions
Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.
Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.
Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Vegetable Biriyani
Recipe By : Mrs. Gandhi
Ingredients
2 c Basmati rice
1 c Vegetables steamed -(green peas,beans, -carrots,cauliflower etc)
2 md Onions chopped
2 tb Raisins
2 tb Cashew nuts or slivered -almonds
2 ts Salt
1 t Turmeric powder
1/2 ts Cinnamon powder
1/4 ts Clove powder
1/4 ts Nutmeg powder
1/4 ts Chilli powder
1/4 ts Coriander powder
3 tb Butter

Directions
Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T butter in a skillet and saute' the onions and raisins and cashew nuts till they turn golden brown.Keep aside. Melt rest of the butter in the skillet and add basmati rice and fry till they don't stick together.Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan add salt and 1 1/2 cup of water. Cook for 20 min or until the rice is done. Add the vegetables, onions , raisins and cashewnuts to rice and mix well.
Begun Pora
Yield: 4 servings
Ingredients
1 md Eggplant
2 tb Vegetable oil
1/4 ts Kalonji seeds
2 ea Green chiles
1 c Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/2 ts Salt
1/2 ts Sugar
1/2 c Tomatoes, chopped
1 tb Cilantro, chopped Green onions, for garnish
Directions
Smoke or roast the eggplant. Mash & set aside. Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned.
Add garlic & ginger & stir a few times. Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
Farashi Beaner Chochori
Yield: 4 Servings
Ingredients
2 tb Mustard oil
1/4 ts Five spice powder
1 ts Green chile, seeded & minced
1/4 ts Turmeric
1/4 ts Salt
1 ts Sugar
2 1/2 c Green beans, sliced
1 ts Black mustard seeds, ground -- & mixed with
2 ts Water & allowed to stand -- for 30 minutes
2 tb Poppyseeds, white, made into -- a paste
Cilantro, for garnish
Directions
Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.Add poppyseed paste* & simmer, covered, until the beans are tender. Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"



Geela Kitchuri(Vegetables With Rice & Lentils)
Yield: 6 Servings
Ingredients
1 1/2 c Rice
3/4 c Red lentils
3/4 c Split peas, soaked
7 c Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 c Green peas, fresh or frozen
1 1/2 tb Ginger, grated
2 ea Green chiles, seeded & -- chopped
2 ea Bay leaves
1/4 c Vegetable oil
1/4 ts Turmeric
1/4 ts Garlic powder
1/4 ts Cayenne
1 1/2 tb Salt
3/4 ts Sugar
2 ea Tomatoes, seeded & chopped
1/4 c Vegetable oil
3 lg Yellow onions, thinly sliced
1/4 c Coconut, chopped
1 1/4 ts Cumin, ground & roasted
1 1/4 ts Coriander, ground & roasted
1 1/4 ts Sambhar spice
2 1/2 tb Cilantro, chopped
Directions
Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking. When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together.Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat. Add remaining spices & return cauliflower to mixture. Serve hot.Pranati Sen Gupta, "The Art of Indian Cuisine"


Tofu Cutletswith Pineapple-Ginger Glaze & Rice
Yield: 6 servings
Ingredients
CUTLETS
1 lb Extra-firm tofu
1/3 c Cilantro, chopped
1 tb Jalapeno, seeded & minced
1 tb Ginger, grated
1/2 ts Herb salt
1/2 c Pecans
2 tb Olive oil PINEAPPLE-GINGER GLAZE
1 md Pineapple
1 tb Ginger, grated
1 1/2 tb Olive oil
3 tb Apricot jam
3 tb Lime juice
Salt
Cayenne
3 tb Currants RICE
1 1/4 c Rice
1 tb Olive oil
Salt & pepper
2 tb Cilantro


Directions
Roughly break tofu & squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor & process until smooth. Shape into 24 crack-free cutlets & place on a try. Sprinkle with pecans & press firmly into place.
Warm 2 non-stick skillets over medium heat & warm 1/2 tb oil in each pan. Place 12 cutlets in each pan & cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250F oven.
PINEAPPLE-GINGER GLAZE: Peel & core pineapple & put enough pineapple through a juice extractor to extract 1 1/2 cups. Cut remaining fruit into 1/4" dice, you should have about 1 cup. Combine pineapple juice with ginger in a frying pan & bring to a boil. Reduce juice by half. Remove from heat & whisk in oil, jam & lime juice. Season with salt & cayenne Add currants & remaining pineapple & keep warm.
RICE: Bring 6 cups water to a boil & stir in rice. Boil for 10 minutes. Drain & rinse under hot water. Add rest of ingredients.
TO ASSEMBLE: Place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half & spoon glaze over the cutlets. Yamuna Devi, "Yamuna's Table"
Bengali Zucchini Curry
Yield: 1 Recipe
Ingredients
2 Zucchini, cubed
2 Potatoes, cubed
2 Tomatoes, chopped
1/2 ts Turmeric
1 ts Ginger paste
1 ts Cumin pd (jeera)
Salt to taste
Chili powder to taste
Pinch of sugar
Cilantro
1 1/2 c Water
Oil for frying
Hot chapatis or rice
Directions
Marinate the zucchini and the potatoes in salt and turmeric for 5 minutes. Then heat oil in a vessel and fry them for 5-6 minutes until golden. Remove and keep aside. In the remaining oil add the ginger paste, cumin, turmeric and chili powder. Fry for 2 minutes and add the tomatoes. Fry well for 5-6 minutes and add the vegetables. Add the sugar and water and cook until done. Garnish with chopped cilantro and serve with hot chapatis or rice.
Bengali-Style Oven-Fried Potatoes
Yield: 8 servings
Ingredients
2 lb Russet potatoes
Olive oil spray
1/4 ts Turmeric
1/2 ts Cumin
1/4 ts Cayenne
Salt & pepper
Directions
Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thivk. Trnasfer to a baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven. Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.Yamuna Devi, "Yamuna's Table"