MATTAR PANEER (PEAS AND CHEESE)

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Ingredients:
------------
2 Onions
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 t Turmeric
to taste Salt
to taste Pepper
1/2 t Garam Masala
2 c Water

Method:
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Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic,
ginger, and tomatoes. Season and add turmeric. Add peas and paneer.

OKRA INDIAN STYLE (BHINDI)

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(Serves 6)

Ingredients:
------------
1 lb okra
2 small Onions
2 small Tomatoes
1/4 t Turmeric
to taste Salt
Red pepper (optional)
Oil for frying

Method:
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Wash the okra and dry it thoroughly. Cut off the heads and cut into
small circles. Chop the onions and tomatoes separately. Deep fry the
okra until very brown. Remove from heat and set aside. Pour out some
oil.

Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes.

Cover and bake at 250 deg F for 15 minutes.

VEGETABLE KURMA

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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

Method:
-------
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.)

GOBI ALOO (CAULIFLOWER AND POTATOES)

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This recipe livens up ordinary cauliflower and potatoes into something
quite different. The recipe shown here has spices that are not
necessary (like cloves and cardamom) or at least that's not how mom made
it at home, however it adds a nice touch.

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

Method:
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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.

DAHI VADA (SAVORY BALLS IN YOGURT)

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Ingredients:
------------
1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk

Method:
-------
Clean dal, wash and soak in water for 4 hours. Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely. Add salt and start heating oil.

Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water
from the vada and add yogurt. Serve.

PAKORAS (SAVORY FRITTERS)

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Ingredients:
------------

Batter:
-------
1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:
-----------
1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:
-------
In a bowl put the besan and half the water, and stir until it becomes a
thick batter. Beat hard for 5 minutes. gradually add the rest of the
water, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.

Wash peel and slice the onion and potatoes. Wash and pat dry the
spinach leaves.

Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown.

Serve hot.

PARATHA

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Ingredients:
------------
1 c Whole wheat flour
Ghee
Water

Method:
-------
Make chappati dough. Divide into 6 parts and make balls. Flatten and
roll each.

Spread ghee over them and fold. Roll again.

Heat the paratha on a griddle like you would a chappati, but spread some
ghee over the top side. Turn and spread ghee on the other side. Fry
until the bottom is crisp and golden, then turn and fry the remaining
side.

Repeat with all six.

Serve at once, since they lose crispness if stored.


STUFFED PARATHAS
================

Make dough for regular chappati's.

Fillings:
---------
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.

Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.

Method:
-------
Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for parathas.

CHAPATI (PHULKA)

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for 4, serving 1 or 2)

Ingredients:
------------
1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Method:
-------
Put flour in a large bowl with half the water. Blend the two together
until it holds. Beat and knead well until it forms a compact ball.
Knead dough until it is smooth and elastic. Set aside for 30 minutes.

Knead and divide dough into 4 to 6 parts. Roll each ball into a
tortilla like flat, about \frac{1{8" thick. Heat an ungreased
skillet.

Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel. It
should puff. Serve warm (maybe slightly buttered).

Note:
-----
Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out
individually before cooking them.

MINT AND CORIANDER CHUTNEY

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Ingredients:
------------
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion

Method:
-------
Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the
coriander and mint. Separate pulp from the tamarind and squeeze out the
pulp. Grind coriander, mint, green chili and onion into a fine paste.
Add the tamarind pulp and salt. Blend well. In an airtight jar this
can be refrigerated for up to one week.

ONION AND TOMATO RAITA

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(4-6 Servings)

Ingredients:
------------
8 oz. Yogurt (plain)
1 small Onion
1/2 t Salt
1 small Tomato
1/2 t Chat Masala (optional)
1/2 t Black pepper (ground)
1/4 c Milk

Method:
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Beat yogurt and milk until smooth. Chop onion and tomatoes and add to
yogurt. Add salt and pepper and sprinkle the Chat Masala over, and
serve.