The Vegetarian Way

The Key to Health and Happiness

The term Vegetarian is derived from the Latin word vegetal meaning
“whole, lively, sound, fresh.” Thus from a Jain point of view, a vegetarian is
one who dopes not eat any meat, fish, fowl or eggs. But there are many who
consider themselves to be vegetarians even though they eat eggs. There are
three categories of vegetarians; 1) lacto-ovo-vegetarians: those that include
milk, dairy products and eggs in their diets; 2) lacto-vegetarians: those that
include milk dairy products but no eggs in their diets; and 3) vegans: those
that do not include any animal; products like milk or eggs in their diets (most
even eschew honey).
Since time immemorial, studies and research have led us to one thing
that is common to all living beings; the desire tops live and be happy.
However, man in his pursuit of pleasure and happiness uses everything and
everyone to satisfy this yearning to the extent of hunting, confining and taking
the life of freely roving animals. In this way, not only does he abuse living
creatures, but abuses himself as hye too is a living creature and cannot
remove himself from the universal vibrations of the living, until,
subconsciously he reaches a point of hating himself. When one does not have
reverence for one’s life, how can one have reverence for other living beings?
To have reverence for oneself, one must be non-violent to oneself which then
extends to others.
The first step is to watch one’s eating habits. One starts to observe
what one puts into the body where the soul is housed. The body is, therefore,
provided with healthy and wholesome foods, pure and untainted by blood and
negative vibrations. One is often not aware of the fact that when one eats
meat, one takes in protein as well as the chemicals which are injected into the
animals top control; diseases and fatten them up. One also forget that in
flesh, the negative vibrations of pain, fear and rejection do exist, and they
permeate the cells of the human body creating there the feelings of fear, pain
and rejection. How can one hope to live with good feelings of health, when
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 negative vibrations blended with chemicals are working in the body? These,
then lead to fatal diseases. Statistically, approximately two million Americans
die each year of which 68% are victims of the three major chronic diseases in
which diet is a major contributory factor: heart disease, cancer and stroke.
The foods that have been singled out for special; concern in connection with
theses diseases are meat and animal fat. So feed the body with those foods
which involve a minimum and violence. Grannies, legumes, beans, vegetables
and fruits are goods souses of protein, vitamins, minerals and other nutrients.
One never stops to think that eating meat for palate and stomach
involves much pain and torture to a life! A life that cannot be created in the
laboratory! A very precious life with a strong will to live! A life that needs
time to unfold its own destiny on earth, fopr a premature death breaks the
cycle of a natural unfoldment. Leonardo da Vinci rightly said, “The time will
come when men will,. Look one the murder of animals as they nor look on the
murder of men.”
Here, many ask the question, “Why, then, kill vegetables if not
animals?” The school of Jain philosophy answers this question precisely.
Basically, this universe is made up of two substances,. I.e., “living” and “non-
living”. Classified as “living” as human beings, animals, birds insects, smaller
organisms, vegetation, air and water. Non-living substances are sand, rock,
buildings, trains, cars, machines, etc. Wherever there is life,. There is
consciousness, there is a response to stimuli. According to Jain philosophy, all
life is divided into five groups, embodying the various stages of evolution.
Vegetables are one-sense beings and animals are five-sense beings. Life has
top go through a laborious and strenuous proposes to evolve from one-sense
top five-sense beings. By slaughtering an animals, one destroys completely the
evolutionary progress of that life which it has attained through one destroys
completely the evolutionary progress of that life which it has attained through
suffering and pain. The vegetable kingdom has not reached the bood
“consciousness” which the animals (and humans) have. Where there is blood
there are feelings, emotions and possibility to feel deep pain.

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 Two thousand five hundred years ago, Mahavir, the great teacher of
Non-violence, emphasized that thoughts which govern our actions are the
products of the food we eat. The food that feeds the system has a definite
influence on the person physically as well as emotionally, psychologically and
spiritually. Healthy, whole and harmless foods give rise to healthy whole and
harmless thoughts. Once our thoughts are harmless and healthy, our actions
reflect the same qualities. Weaknesses of character always develop in those
who are in poor health. Science discovered in recent years that character and
personality are attributes opf the inner workings of the body and have a great
bearing upon our success in life and happiness. The personality reveals and
expresses itself through the physical body. The expression of the face, the
smile; which is the manifestation of joy,. Happiness and compassion, reveal
and personality within. Without a healthy body these manifestations would
not be possible. Thus the vegetarian way is a key to health and happiness.

Spices & Herbs

Known the world over as the “Home of Spices,” India has for centuries
shared with the world a cornucopia of spices and condiments, thus enriching
the ream of the culinary art with this invaluable gift. Long before the rise of
the Greek and Roman Empires,. Ships carried Indian spices to Mesopotamia,
Arabia and Egypt.
Merchants from far away lands, plying the trade routes of the Arabian Sea
and the Indian Ocean, thronged the market placeless, discovering, sampling
and buying the various spices. Back in their homeland, the variety of the
spices from the strange lands, used primarily as a means of preserving foods
from spoilage, were put together in ever-varying combinations to tantalize the
tastebuds and entice with heady, exotic fragrances and perfumes. These
concoctions and potions were greatly desired by the nobles and aristocrats.
High-ranking officials made sure that their storehouses were well stocked
with condiments and were willing to spend fortunes to do so. In this way the
need and demands for the spices grew greater and greater. Gradually,. The
fame of Indian spices tr4avelled far and wide luring many seafarers to the
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 shores of India, making India the world’s major producer and exporter of the
spices.
Thus, the fascinating history of spices became a story of adventure,
exploration, expedition and competition.
Once a royal luxury, it now became everyone’s necessity. So today’s
spices, or racks, in jars and all manner of simple and fancy containers, is a
common sight on the shelves of every kitchen. With growing awareness of the
factors contributing to the state of one’s health, people are paying more
attention to the kind of food they are giving their bodies, and want to know
more about their effects and merits. Spices are becoming popular and readily
available, and more people are utilizing them in their daily cooking. So I have
given a brief description and uses of each spice to provide a general
background for the interest and welfare of the readers. Even those on salt-
restricted diets need not feel deprived of flavorful meals when spices are
judicially combined in the preparation of the dishes.
Altogether there are about 70 spices grown in different parts of the
world. But as it would be cumbersome to include all of them, only those spices
used in the recipes given in this book are described for the benefit of the cook.
Spices are comprised of different plant components or parts such as roots
(horse-radish, leverage, etc.) or rhizomes (ginger, turmeric, etc.) or bark
(cinnamon) or leaves (bay leaves, sage, etc.) or bulbs (garlic, onion, etc.) or
seeds (cumin, poppy, fennel, caraway,etc.) or berries (black pepper, all-spice)
or kernel (nutmeg) or aril (mace) or floral parts (cloves saffron, etc.) or fruits
(cardamom, tamarind, etc.)
Spices impart aroma and add zest to the flopped, making the insipid dish
desirable and palatable. Their innumerable uses in the kitchen are surely
amazing. They are sometimes used as preservatives (especially useful when
there were no refrigerators), for example, as with cloves which contain
chemical; called Eugene; that kills bacteria. Many spices also have medicinal;
properties useful for luring illnesses and correcting many health problems.
Spices are also used top activate the secretion of saliva in the mouth. Saliva is
rich ptyalin-an enzyme possessing the property of converting starch into
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 dextrin and maltose (which are simple sugars) causing the foods high in
carbohydrates to digest more easily.
Thus, when the nature and uses of the spices and condiments are
discovered and known, it inspires and encourages incorporating them
creatively in one’s daily cooking.

Happiness By the Cupful

A heaping cup of happiness, A level cup of wisdom,

2 of love and caring, 1 of artful living,
1 of understanding 1 of thoughtful insight,
1 of joyful sharing, 1 of selfless giving,

Mix ingredients together,

Tos in little flair,
Serve to everyone you know
Topped with a tiny prayer,
May every measure of happiness
Be yours for a lifetime!

Secret Ingredient
Love
Gujarati: Prem: Hindi: Prem:

I have found that love is the ultimate spice of life. When used
generously, it enriches and enhances the flavor of life as well as food.
Remember: before entering into the kitchen check your state of mind and
emotions. Be in a centered, loving state when cooking. Cooking with love
generates a tremendous power transmuting food particles into health giving
morsels. Love stimulates the necessary enzymes in the body thus making one

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 healthy, happy and wholesome. Love has the power to change the flat and
tasteless food into palatable and tasteful fare.
Love is also important while eating the food. Food eaten with love and
appreciation digests well and nourishes the whole body (body, mind and
spirit) We must show our family today the advantage of loving vibrations for
a brighter and lighter tomorrow.
Here is an example to illustrate how love and hated had ill effects on the
human condition:
In a remote village of India there lives a father, mother and their two
sons, one of them being a stepson. The mother used to feed both of them lead
(a ball made of sesame seeds, coconut and jugglery) daily. After a year, her
own son gained weight and her stepson did not show any such improvement.
Both the children were served the same food. The baffled father asked the
doctor about this. The father was amazed to find put that her own son was
always served first,. With lat. of love, affection, care and warmth. But when
the stepson was served, she practically banged the plate of lade when she
placed it before him. She abused him, hated him for being alive and cursed
him. The father immediately realized that lack of love and affection can
hinder physical, mental and psychological growth. Hate is like an acid,.
Which corrodes the vessel; in which it is stored and the vessel into which it is
poured.
I invite you to form your own opinion by experimenting with this secret
ingredient and subtle yet powerful principle in your own preparation and
presentation and observe the results.

Glossary of Spices
Their Description and Uses

Aniseed
Gujarati: Sowa; Hindi: Valaiti Saunf

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 Description: Aniseed is a herbaceous plant belonging to the Ajowan (Bishop’s
weed) family grown as a garden herb in India. It is greyish-brown in color
having an oval shape. It has a licorice-like smell and pleasant sweet taste.

Uses: It is used in cookery for flavoring confectionery goods, beverages and

liquors. It is good for digestion, for colds and used as diuretic stimulant and
carminative. Fresh leaves of the plant are used as garnishing and flavoring
for salads.

Asafoetida
Gujarati: Hing; Hindi: Hing
Description: Asafoetida is the dried gum oleoresin oozed of a Ferula plant
species. It is bitter and sharp in taste and gives out a strong pungent smell
because of the presence of sulphur compounds. It is sometimes called “Devil’s
Dung.”

Uses: Asafoetida is used as flavoring for vegetables, curries, pickles, sauces,

pules and beans. Medicinally, it is used to correct gastric troubles caused buy
over-eating and indigestion. Sometimes it is applied externally on the stomach
to stimulate the intestines and relieve gastric pains.

Basil
Gujarati; Damaro: Hindi; Tulsi

Description: Basil or sweet Basil; is an annual; herb of the mint family. It has
bright green leaves, used fresh or dried as a condiment. The flavor is warm,
sweet and pungent, while the fragrance is sweet and pleasant. It can be grown
indoors as a houseplant or in gardens in ordinary soil.

Uses: Basil is used in soups, vegetables and certain cheeses. It is sometimes

used as a substitute for oregano in pizza topping. It is used in medicine as a
stimulant, carminative and diaphoretic. It is very often used for coughs and
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 colds. In India there is a common belief that a plant of basil; in the house
brings happiness.

Black Cumin
Gujarati: Kalu Jiru; Hindi: Kalungi

Description: Black cumin is the dried seed-like fruit of a small berg, about 45
cm in height having long leaves, pale blue flowers and black seeds having
triangular shape.

Uses: The seeds are considered carminative, stimulant and diuretic.

Black Paper
Gujarati: Kala Mari; Hindi: Kali Mirch

Description: In the international trade market of spices, the volume sale of

black pepper of considered to be the highest among the spices and so has
rightly earned the title of “King of Spices” and cardamom reign as the ‘Queen
of Spices.” It is a sharp not spice prepared from the dried, mature unripe
green berries of a tropical; vine called Piper Nigrum, found and cultivated in
hot and moist climate. Black pepper is also processed and sold as white and
green pepper. White and green pepper are barriers of the same shrub, but
unlike the black pepper, the white is harvested after the barriers are ripe and
red in color, the green pepper are picked when the berries are semi-mature.

Uses: Black pepper has a hot, pungent and sharp taste which blends perfectly
with the sweet and sour tastes of soups and sauces and is well-known for its
quality of correcting the seasoning of various dishes and as a preservative.
White pepper is used in products such as mayonnaise where specks of black
are not desirable. Green peper is generally used in pickling.

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 Bishop’s Weed
Gujarati: Ajama; Hindi: Ajowan

Description: Bishop’s weed, also known as goutweed, is a herbaceous plant

bearing the greyish brown seeds, which constitutes the spice. They have a
peculiarly characteristic aroma, similar to oregano and a pungent sharp taste.

Uses: They are occasionally used as a spice in dishes, but as one of the most
valuable spices is medicine, it is used in a number of ways to correct human
illnesses generally for flatulence, indigestion, cough and stomachache.

Capsicums or Chillies
Gujarati: Lal Marcha; Hindi : lal Mirch

Description: Capsicum is the common pepper of the garden. It is a sub-shrub

to which fruits hang like pendants occurring in many varieties that range
from chillies cayenne,. Peppers to paprika. The taste starts from every hot
top every mild and then sweet. The sweet variety is a large bell- like fruit
found in yellow, green and red colors, used as vegetable.

Uses: It is used as a spice by those who love hop food and the mild variety is
used by those who love delicately flavored foods. Its pungent property
activates the fl;ow of saliva in the mouth thus helping the digestion of starchy
foods. They are rich in vitamins C and A when eaten fresh in salads.

Caraway
Gujarati: Shah Jiru: Hindi: Shia or Siya Jira

Description: Caraway is an aromatic,. Seedcake fruit of an umbeliferous

plant. When the seed is dried, it is brown in color, it has a pleasant smell and
a sharp taste.

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 Uses: Caraway seeds are extensively used as a flavoring agent in cheese
bread,. Cakes and biscuits. It is used for flatulence and as carminative.

Cardamon
Gujarati: Elachi: Hindi: Elaichi

Description: Cardamon, popularly known as the “Queen of Spices” is the

dried fruits of a herbaceous plant and one of the most expensive and valued
spices in the world. It occupies an important position in Indian cookery. Its
emerald grteen color is as attractive as its aroma as sweet fragrance.

Uses: It is very popularly used as a flavoring agent in Indian desserts, cakes

and pastries. Very commonly it is used aa a mouth refresher, It checks
nausea and vomiting and its aromatic smell acts as a stimulant.

Cinnamon
Gujarati: Tuj, Dalchini; Hindi: Dalchini

Description: Cinnamon is the aromatic dried pieces of layers of inner bark of

several lauraceous trees. It is one of the most important tree spices used in
Indian cooking, having sweet and astringent taste. Cassia bark (Chinese
cinnamon) is a good substitute fopr cinnamon. It has a delicate taste and
appealing fragrance.

Uses: There are various uses of the cinnamon tree. All the parts of the tree
are useful; in one way or other- the bark, the leaves, the buds,. The flowers
and the roots. Every Indian home finds use fopr the cinnamon bark. It is
useful as a flavoring agent in desserts,. Cookes, cakes and pastries, chocolates,
gum and candy. It is used as a carminative; as a stimulant; to check vomiting
and nausea. It is also used as a general body cleanser. Because of the
presence of trunk acid which has an astringent effect,. It is especially used in

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 treating diarrhea. Cinnamon Oil is a powerful germicide and has the
properties of an antiseptic.

Cloves
Gujarati: Lavang; Hindi: Laung

Description: Clove is the air-dried flower bud of a tropical myrtaceous tree,

brownish-black in color with full; and plum crown. Being one of the most
ancient and valuable spice of the Orient its source and origin was kept a
mystery for a long time. It possesses a spicy,. Pungent and aromatic smell.

Uses: Cloves are used for flavoring gravies soups,. Vegetables and baked
goods. Ground into a powder, it is used for both sweet and sour dishes; It is
used as a stimulant, having the property of correcting disorders of the
stomach. It relieves flatulence and dyspepsia: the oil of cloves has antibiotic
and antiseptic properties and is effective for claming toothaches.

Coriander
Gujarati: Dhana (seeds) Kothmiri (leves); Hindi Dhana

Description: One of the first spices to be used by mankind is the coriander

seed. They are brown sees,. Sweet in taste. Fresh coriander leaves (in
Spanish, the leaves are called “cilantro’” and the Chinese call them Chinese
parsley) are used like regular parsley. They seed and leaves are pleasantly
aromatic leaving the kitten fragrant and sweet smelling. The use of fresh
coriander leased in different dishes enhances the flavor, taste and aroma so
uniquely yet subtly that it is regarded as one of the “trade secrets” of a good
cook.

Uses: Copriander seeds are considered to be diuretic, carminative and

antibilious; stimulates and sharpens the appetite; and lessens the intoxicating
effect of liquors. Their cooling effect helps to deserve the heat in the body.
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 Cumin
Gujarati: Jiru; Hindi: Jira

Description: Cumin is a light and dry greyish-brown seed of the coriander

family similar to caraway seeds but a little longer. The odor is peculiar,
strong and heavy while the taste is slightly bitter and spicy.

Uses: Cumin is used as one of the main ingredients in all mixed spices
(masala). It is considered an astringent, a stimulant of gastric juices aiding
digestion in the stomach, and useful; in calming dyspepsia and diarrhea and
for treating diseases which occur due to excess of water in the body.

Curry Leaf
Gujarati: Meetho Limbdo; Hindi: Curry Patta

Description: Curry leaves are derived from a deciduous tree, having an

aromatic smell and fragrance. It is commonly found in forest and much
cultivated for its sweet-smelling leaves.

Uses: The leaves of this tree are used as a flavoring agent in various curries
and chutneys for centuries. The green tender leaves are eaten fresh to cure
dysentery. The leaves, roots and bark are also used in medicine as tonic,
stimulant and stomachic.

Dill
Gujarati: Suwa; Hindi: Soya

Description: An apiaceous plant, bearing a seed-like fruit which is light brown

in color, emitting an aropmatic smell, and having a slightly pungent taste.
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 Uses: The seeds and leaves of the plant are used as a flavoring agent. They
are used as a condiment in soups, salads and in dill pickling. It has medicinal
properties useful in flatulence and hiccups in infants and children.

Fennel
Gujarati: Varialli; Hindi: Saunf

Description: An aromatic fruit (seeds) of umbeliferous plant having greenish-

yellow flowers. Its small, oblong seeds have a sweet and fragrant flavor and
pleasant taste.

Uses: Dried seeds of fennel are used in flavoring soups, sauces, candies,
confectionery goods and pickles. They are used to stimulate the appetite, give
strength, and are used for dysentery, diarrhea and flatulence. They check
griping and are sometimes used as a laxative.

Fenugreek
Gujarati: Methi; Hindi: Methi

Description: Fenugreek is a small, irregular shaped, yellowish-brown seed

having slightly bitter taste and a peculiar smell and flavor of its own. The
green leaves of this herb are used as a vegetable while the seed is used as a
spice in Indian cooking.

Uses: Fenugreek is a very good source of protein and rich in essential amino
acids used as a spice as well as a medicine. It is used for loss of appetite,
flatulence,. Chronic cough, gout and dysentery. Sometimes the seeds are used
as carminative.

Ginger Fresh Ginger Dry

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 Gujarati: Adu; Hindi: Adrak Gujarati: Sunth; Hindi: Sonth

Description: Ginger is the underground root of herbaceous plant. It is one of

the most important and oldest spices. The aroma and taste of ginger is
pleasant, spicy and pungent.

Uses: Ginger is used in many food products like baked goods and
confectionery. It is also used in drinks and vegetable dishes. According to the
Ayuveda (science of life) School of Medicine, ginger is used for warming up
the body and helping the digestion of food. Ginger is helpful; in relieving
cramps in the hands and feet and excellent for warding off colds.

Mango Powder
Gujarati: Amchur; Hindi: Amchur

Description: Amchur is the dehydrated or dired part of the unripe mango. It

is used in the form of peeled slices or as powder. Mostly undrape and wind
fallen fruits are used to make Amchur and is produced in the northern states
of India.

Uses: It is used as souring agent for dals, curries and savories. Used in
Chutneys,. Soups and in vegetables. The unripe mango is useful is opthalmia
and eruptions.

Mint
Gujarati: Phudina; Hindi: Pudina

Description: Mint is an aromatic perennial herb belonging to the genus

mentha species.

Uses: Mint is successfully used as a flavoring agent in soups,. Tea and

chutneys. The fresh leaves added in the fruit cocktail glasses, refreshes and
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 cools the mouth and leaves a fragrant smell. It is very often used in summer
for its cooling property. It is useful for coughs,. Colds and fever: also used for
stomach disorders.
Mustard
Gujarati: Rai; Hindi: Rai

Description: There are three varieties of mustard seeds: true or black

mustard, yellow or white mustard, and brown or Indian mustard. Among all
the spices, mustard is the hottest.

Uses: The Powder of white mustard stimulates the gastric juices of the
mucous membrane activating secretion. Black and white mustard are ground
together to make the mustard and various medicinal mustards. Brown
mustard is used in pickles and spreads. It is very helpful for cough and
preventing mucous formation. If used in excess,. It may aggravate the
secretion of bile in the liver.

Nutmeg
Gujarati: Jaiphal; Hindi: Jaiphal

Description: Nutmeg is a dry, hard seed of the fruit of an East Indian tree
used as a spice. It is greyish-brown is color. When powdered, its fragrance is
compelling.

Uses: Nutmeg is used as a condiment and as a medicine. In combination with

cinnamon and cardamom it becomes a good mixture for sweet dishes in
Indian cooking. It is used medicinally for stomachache, flatulence, dysentery,
vomiting and nausea. Taken in excess, it can create drowsiness and
intoxication.

Oregano
Gujarati: - Hindi: Mirzanjosh
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 Description: It is the aromatic dried leaves of a perennial herb cultivated in
Italy and Greece. Found abundantly in Mexico, it is known as Mexican Sage.
The color of the dried herb is light green. The aroma is strong as aromatic
and tastes spicy and bitter.

Uses: It is used in many Italian and Mexican dishes. The oil of oregano
possesses carminative stomachic, diuretic and diaphoretic properties. It is
given as a stimulant and tonic in colic and diarrhea.

Poppy Seed
Gujarati: KhusKhus; Hindi: Kaskash

Description: Tiny white seeds of the poppy plant are cultivated for its quality
to be used as a spice or as opium In Europe the seeds which are cultivated for
the purpose of opium are grayish blue in color and known as “Maw Seeds.”

Uses: Poppy seeds are used as one of the ingredients in various cooking and as
toppings for breads, buns, rolls and cookies. The young poppy plant is
sometimes eaten like lettuce, In Iran it is grown at home in pots and is good
for cattle feed. The opium poppy is used as a sedative, or for intoxicating
drink. It has a morphine property which is successfully used in medicines.

Saffron
Gujarati: Kesar; Hindi: Zaffran, Kesar

Description: Saffron, popularly called” Vegetable Gold,” consists opf dry,

orangecolored stigmas of crocus Sativus plant having attractive purple
flowers. The flowers are picked every morning before noon, cleaned and
stigmas and style separated and then dried. The stigmas are called saffron.
This process involves a lot opf time, labor and the yield is small. Time is
probably the reason for the high price of saffron.

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 Uses: The stigmas are the dried orange-colored condiment used in rice,
breads and cookies. It is also used as coloring, flavoring agent. Its sweet
heavenly aromatic fragrance is fit for exotic dishe3s and delicacies. Ayurvedic
and Unani systems of medicine in India use saffron as a stimulant, for
creating heat and warmth in the body and for helping urinary problems.

Indian Cassia Lignea

Gujarati: Tamala patra: Hindi: Tejpat

Description: A moderate-sized evergreen tree, whose leaves are ready for

harvesting when the tree is 10 years old. The tree continues to bear the leaves
for 100 years. Cassia and cinnamon are very similar when ground into
powder. Both are the dried inner layers opf branches of evergreen tropical;
trees. But cassia is considered to be inferior top cinnamon. Indian cassia
lignea are the leaves of the cassia bark tree.

Uses: The leaves are used as a spice as the Europeans use bay leaves in
cooking. The are carminative and are also used in diarrhea. The leaves are
aromatic and have a very close fragrance top cinnamon.

Turmeric
Gujarati: Haldar; Hindi: Haldi

Description: Turmeric is the dried underground swollen stem of

zingiberaceous plant. It is one of the most ancient and important spices of
Indian as it is used extensively by all. Its attractive yellow color is due to
curcuma pigmentation. The powder of turmeric is derived after the stem is
boiled, drained, dried in the sun, cleaned, polished and then pounded into
powder.

Uses: Culinary art would be incomplete without the use of turmeric in

preparation of various dishes. Turmeric is a unique plant product, having the
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 attributes of a spice of flavorant, a colorful yellow dye, a cosmetic, and a
medicine. It is very popularly used in Indian medicine as a blood-purifier and
a skin cleanser, as an antiseptic,. A carminative and is very good for sore
throats due to cough and cold. It is regarded as very sacred in Hindu
marriage ceremonies.

Vanilla
Gujarati: vanilla; Hindi: Vanilla

Description: Vanilla was first introduced into India around the 18 the
century. Vanilla pods or beans are fruits of climbing orchid. The best quality
of Vanilla pods are the one’s which are dark brown in color with sweet aroma
and without mildew and spots.

Uses: vanilla is very popularly used as food flavorant and in perfumes.

Chocolates, cookies, cakes,. Ice creams, drinks and candies would taste bland
and dull without vanilla. Vanilla extract is widely used in every home. So it is
the most wanted flavorant among the cooks. But it has no medicinal
properties except masking odor of cough syrups and vitamins.

Onion and Garlic

Onion and garlic has since long been recognized all over the world as a
valuable condiment for food and a popular remedy for various ailments. In
India, China and Egypt it has gained popularity as a folk medicine for over
thousands of years.
According to the Unani and Ayurveda (science of life) systems, onion is
considered to have antiseptic properties and useful in flatulence, dysentery,
cold and fever. It is used raw, cooked, baked or boiled.
On the other hand,. Gralic is carminative and aids in digestion and
absorption of food. It is also very popular in the world of medicine, because of
its antibiotic element called ‘allin’. Its healing property and effectiveness
against cholera have been noticed since the 17th Century. Influence of
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 antibiotic property of gralic on malignant tumors has been found useful.
Garlic juice is used for various ailments of the stomach and as ear drops in
ear-ache. In cooking it is used extensively for flavoring vegetables, salads,
soups, beans, rice and many, many more dishes.
Thus there appears to be a fundamental basis for the use of onion and
garlic as medicine and for its utilization as food ingredients.
It is interesting to note here,. What Dr. J. S. Pruthi, the first Director of
Agmark Laboratories, ministry of Food and Agriculture, has to say about
garlic, “because of its highly curative properties, it has been described as
derived from Amrita or Ambrosia. The later prejudice against the use of
garlic in India, particularly among the Brahmins, appears to have originated
from its popularity with the foreign invaders. The prejudice became so
intense, that not only socio-religious writers like Manu deprecated its use, but
also the authors of medicine like Kashyapa discouraged it. The recent
scientific evidence about its several highly curative properties clearly shows,
that the old prejudice was not justified.”
Onion and garlic are not mentioned in the recipes, because some
religious traditions and beliefs do not use them, and some people avoid them
because of its strong flavor. But from the health point of view they have their
benefits as we have seen above.

Those who like onions and garlic in their cooking can use them in the
following recipes:

Dals and Soups

Mung Dal Delight Onion
Lentils Onion
Five Lentil Mix Onion and garlic, grind into paste
Masala Lentils Onion and garlic, grind into paste
Spicy Carrot Soup Onion, blend w/carrots in electric blender
Spinach Soup Onion blend w/spinach in electric blender
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 Five-Lentil Soup Onion and garlic

Vegetable Dishes
Sauteed Eggplant with
Green Peas Onion and garlic
Spiced Zucchini with Tomatoes Onion
Cabbage and Chana Dal Delight Onion and garlic
Vegetable Koorma Onion
Spinach with Yogurt Onion
Snow Peas Onion
Baked Eggplant Onion and garlic
Potato Peas Masala Onion and garlic, grind into paste
Sweet N sour Vegetable Onion

Rice
Mushroom Rice Onion
Dal and Rice with Vegetables Onion
Cream of wheat with
Vegetables and Spices Onion
Chick-Pea Pullav Onion

Savories and Snacks

Vegetable Fritters Onion
Bean Sprout and Cabbage
Pastries Onion
Pressed Rice with Potatoes Onion
Cabbage-Cheese Toast Onion

Notes on Ingredients

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 Certain ingredients listed in this book are unique to Indian cooking.
These are described separately for the benefit of those not familiar with them.
They are available in Indian and American grocery stores all over the
country.
Agar Agar: It is a gelatin-like product of a sea vegetable used for
solidifying certain culture media or used as thickening agent for puddings and
custards. It has a natural jelling ability so it is good for recipes that all for
jelling or gelatin. It is a perfect alternative to commercial; Jell-O or gelatin
made with animal products. Agar-Agar is also called ”Kanten” or “chinese
gelatin” or ‘china grass.”
It is available in bars, flakes or powder. The instructions on the
package tell us how to use it. This delicious gelatin that can be prepared with
fruit juices and pieces of fruit is a non-violent alternative.
Carob Powder: It is made from carob-pods which are roasted and
ground to produce a cocoa-like substance. Carob powder is a chocolate-like
powder, sweeter than cocoa and has a pleasant flavor. Due to its caffeine-free
quality, it is good for children as well as adults. It is the best substitute for
chocolate for those who are allergic to chocolates.
Chick-Pea Flour: Also known as “chana no loat” or “besan.” A good
source of protein. In India, garbanzo beans or chickpeas are known as chana.
When the chana is ground into flour, it is called Besan. This flour is used in
the preparation of Indian sweet dishes, pastries, pancakes, snacks and in
many vegetable dishes. Its nutty flavor makes any dull dish a delight.
Jaggery, Gur: King of brown sugars, Jaggery is made from unrefined
palm sugar and gur is made from unrefined cane sugar, and available in the
form of bars and sometimes in large lumps. It is preferable to white sugar in
many dishes. As it is not sold in powder or granulated form it is hard to
measure it like the ordinary white sugar. As it is less sweet, one has to use
one’s own judgement and discretion when adjusting the quantities called for
in the recipes using white sugar.
Curry: Many people get mixed up with “curry” and “curry powder”
available in many Indian groceries. Curry is a kind of gravy made from
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 yogurt, cream, coconut milk and ground spices. When vegetables are added
to the sauce it is called vegetable curry and sometimes instead of vegetable
paneer is used and it is called paneer curry. Curry powder is the mixture of
the ground spices, the spice proportions varying according to region of origin,
and is an ingredient of the curry dish.
Masala: Garam Masala: Mixture of different spices. The term
“garam” means hot or sharp and spicy,”masala” means spices. It is used to
pep up the food,. Or add an extra flavor to dishes. There are many different
recipes of garam masala varying from one province to another. The recipe in
this book comes from a small; town of Gujarat State called Mangrol.

Garam Masala: ¼ tablespoon ground cloves

2 tablespoons ground cinnamon
2 tablespoons ground coriander
½ tablespoon ground white pepper
1 tablespoon ground cardamom
2 tablespoons ground cumin
Mix all the spices together well. Store in an airtight container to preserve
freshness. Use as needed.
Green Masala: The following is a recipe for green masala which can be
hot and is used to add zip to vegetable dishes:

Green Masala: 12 fresh green chillies, cut into 1” pieces (or

Substitute 4 green banana peppers for not flavor
Or 4 sweet banana peppers for milder flavor)
1 3-inch piece of ginger, scraped and chopped
1 teaspoon salt
1 Teaspoon lemon juice
1 teaspoon water
Put all above ingredients into a coffee grinder or blender and grind into a
coarse paste. “Green Masala” is now ready and can be stored in a tightly
sealed glass container in the refrigerator for 15-20 days.
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 Milk Masala: 2 teaspoons ground cardamom
20 almonds
½ teaspoon ground nutmeg
15 pistachio nuts
¼ teaspoon ground saffron
Put everything into a coffee grinder and make into a coarse powder. Store in
an airtight container in the refrigerator.

Tea Masala: (Chai Masala)

2 tablespoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon ground white pepper
1 teaspoon nutmeg
Mix all the ingredients together thoroughly and store in an airtight glass
container.
Panch Puran: This is another version of whole gram masala which can
be prepared in quantities and stored in airtight containers and used as
required. This combination is strong flavored and can be overpowering due
to the mustard and fennel.

Panch Puran: 2 tablespoons yellow mustard seed

1-tablespoon cumin seeds
1 tablespoon fenugreek seeds
2 tablespoons fennel seeds
1 tablespoon black cumin seeds (kalonji)
Mix all the above ingredients together and store in an airtight jar.
Paneer: Also known as china or Indian cottage cheese. Its high content
of protein increases its nutritional value. Paneer, when pressed, is very much
like tofu or soya bean curd which can be substituted for paneer in many

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 dishes. Paneer is the outcome of curdled milk. It is used in many sweet
dishes, in snacks and combined with vegetables.
`
Paneer or Chhenna (soft cheese): 4 cups milk
Juice of 1 lemon
1. In a pot, bring the milk to a boil. Lower the heat and add the lemon juice,
stirring occasionally. The milk will separate into cheese (paneer) and
whey.
2. Tun off the heat and let the milk stand for 15 minutes,. Covered. This will
allow the milk to curdle completely and allow the paneer to separate from
the whey.
3. Now, line a large strainer with two layers of cheesecloth and rest the
strainer in a bowl; to collect the whey. Put the curdled milk in the strainer.
The whey will pass through the strainer and the paneer will be collected in
the cheesecloth. Cover the paneer with the ends of the cheesecloth and put
some weight on it. Leave this for 2 to 3 hours.
4. Empty the paneer from the cheesecloth and place in a bowl. Knead the
paneer with your palm until smooth and manageable. If you want to make
cubes of paneer, do not knead to paneer.
It the paneer is not to be used immediately put in a container and refrigerates
it. It will keep for 3 days. Use the whey in dals or soups.
Dahi : Also known as curd or yogurt. Yogurt is a wholesome food,
fortified with calcium,. Protein and riboflavin and widely used both by rich
and poor. In India, yogurt is considered to be one of the nectars of the earth.
Long life and yogurt have long been associated and it is said that it was used
even before the vedas (considered to be the oldest scriptures in India) were
written. Yogurt, therefore has been used for centuries. Considered to be a
“miracle” food, it is used by Indians in religious ceremonies; as a medicine for
curing stomach ailments as the effect of yogurt bacteria on the digestive
system is found to be very beneficial; and as cosmetic for facial cleansing. The
versatility of yogurt in cooking is amazing. It can be used in desserts, dips,
breads, soups, rice, salads, and vegetable dishes.
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 In this book there are several recipes using yogurt and instructions on
how to make delicious yogurt at home is also included below. Once you learn
how top make your own yogurt,. You will never buy from the supermarket.
In India, every housewife makes her own yogurt daily thus sharing with her
family the joy of eating fresh, home-made yogurt every day. Let your family,
too, be a part of this joy.
Yogurt: 1-quart whole Milk
2 tablespoons plain yogurt

1. Boil the milk in a saucepan over low heat,. Stirring occasionally to avoid
sticking at the bottom. Remove from the heat and let sit cool until it is
lukewarm.
2. With a fork, spread the yogurt smoothly on the bottom of a small bowl.
Add ¼ cup of warm milk to the yogurt and mix well until; smooth.
3. Add this yogurt/milk mixture to the remaining milk. Mix thoroughly and
empty the mixture into a glass vessel or individual glass bowls and cover.
Let it stand in a warm place for 5 to 6 hours.
Serves 4 to 6 people.
Note: do not disturb the mixture during incubation period. After the
desired time, gently shake mixture to see if it is set like jelly. If not firm, let it
stand for one hour more and check again. Refrigerate as soon as it is set.
Remember to take out 2 tablespoons of yogurt to be used as a “starter”
culture for the next batch. The culture keeps for two weeks in the
refrigerator.
Ghee : When butter is heated to allow the water content in it to
evaporate and milk solids to settle down, what remains is clarified butter
called “ghee.” Ghee is used extensively in Indian cuisine on chappatis, in
vegetables, dals and all the Indian sweets. Ghee is used in many Hindu
religious ceremonies. It can be purchased in the market and made at home.
The homemade ghee has a sweet fragrance and fresh smell to it. Ghee made
from homemade butter is even more delicious. Once you are used to
homemade you will not think of using the commercial product ever again.
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 Makkan: This is homemade butter which is white and unsalted.
Market butter is available for the last 50 to 60 years. Previously, each house
would make their own butter to eat with Indian breads. The leftover butter
was eventually turned into ghee. When children ate this fresh, unadulterated
butter and ghee, naturally they were big, healthy and strong.
Papads or Papadums: (Lentil Four Crispy Wafers). Papads are
everybody’s favorites-popular among both grown-ups as well as children. Any
festive lunch or dinner is incomplete without papads. A party without papad
is like food without salt!
The taste of papads varies as you travel in India, from the North to
the south, from East to West and depends on whether they are made from
Udad or mug dals or whether rice, Potato or sago flour or millet is used.
Available in packages and in several; varieties in Indian grocery
stores,. They can be either toasted over an open fire or,. As is most often the
case, deep fried in oil. It is easy to fry them. The oil should be hot, the papads
should then be immersed into the hot oil one at a time and left their just long
enough top attain a golden color. Remove it immediately with tongs, holding
it against the sides of the pan so as to allow the oil to drain completely and
drop back into the pan. Do not brown them. Place on paper towels while you
prepare the rest of the papads one by one.
Papads are to Indians what potato chips are top Westerners!

Beginner’s Basics
It is imperative that the meaning of the various cooking terms in the
recipes be made clear. A few of these terms generally used are described
below to help you follow the recipes successfully and efficiently. Once a
person becomes familiar with the methods, much of the effort of cooking is
eliminated and then it becomes easy and fast.
Boiling: cooking food at boiling point in sufficient liquid to cover. Food
is said to be boiling when the top of the liquid is covered with bubbles.

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 Baking: cooking food in the dry heat of an oven. This method is used in
cooking savories, cookies, cakes, pies and vegetables, etc.
Blanching: means putting food in boiling water for a few minutes top
remove skin, e.g., pistachios, almonds, tomatoes, etc.
Frying: cooking food in fat. When one fries food in small quantity of fat
it is called shallow frying and when one fries food in a large quantity of fat it is
called deep frying. Here the term fat means vegetable fat, ghee (clarified
butter) or oil.
Pressure-cooking: in very practical and is the method popularly used in
India for rice, beans and lentils. Food is cooked in a special pot where the
combination of high temperatures and regulated pressure greatly reduces the
cooking time and, in the case of beans, lentils and dry peas, eliminates the
presoak step. Time method locks in the preserves the vitamins and preserves
the vitamins and nutritional; value of the foods.
Sauteing: to fry very lightly and slowly in a small quantity of oil, butter
or ghee. Tomatoes, green and red peppers, zucchini and cauliflower are some
of the vegetables that can be prepared in this manner.
Simmering: cooking on low heat after it is brought to the boil; once. It is
generally used to cook rice, soups, puddings and stews. Some vegetable dishes
also require simmering.
Soaking: to 1 cup of dry beans ad 3 to 4 cups hot water. Boil for 2
minutes, then set aside for one hour and then cook; OR let stand in 3 to 4 cups
of cold water overnight. Then cook.
Steaming: Cooking food in a double boiler especially designed for this
purpose. A double boiler has two vessels. The food to be steamed is put into a
smaller, covered vessel containing boiling water. The double boiler is then
placed on the fire. The food is cooked in the steam that arises from the boiling
water. Nowadays, you can even buy a steam basket which is placed in a vessel
full of boiling water. Idlis, dhokalas and vegetables are cooked in this way.
Stewing: cooking pulses, vegetables, etc., in just sufficient liquid so that
the food cooks in its own juices. This is done slowly so that the flavors of the
foods and spices mingle together in an aromatic fragrance. In this method the
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 food becomes tender while retaining some of the gray. Fruit stews are made
in this way in sugar syrup.
Toasting: cooking spices, seeds and some Indian bread over dry heat
until it is brown and crisp.

Measurements
Liquid Measures and Volumes:
3 tsp = 1 Tablespoon 1 Tbsp =1/2 fluid ounce (oz)
4 Tbsp = ¼ cup 2 Tbsp = 1 fluid oz
5 1/3 Tbsp = 1/3 cup 4 Tbsp = 2 fluid oz
8 Tbsp = ½ cup 8 Tbsp = 4 fluid oz
16 Tbsp = 1 cup 16 Tbsp = 8 fluid oz or 1 cup
4 ups = 1 quart
2 quart = ½ gallon
4 quart = 1 gallon

Weights:
4 oz = ½ pound
8 oz = ½ pound
12 oz = ¾ pound
16 oz = 1 pound

Metric Equivalents:
1 tsp = 5 grams 1 oz = 28 grams
1 Tbsp = 15 grams 1 ¾ oz = 50 grams
2 Tbsp = 30 grams 3 ½ oz = 100 grams
8 oz = 227 grams
1 pound = 45 kilograms
1 oz = 30 milliliters
1 cup = 236 milliliters
1 cup = 24 liter
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 1 quart = 96 liter
4 ½ cups = 1 liter
Dride Beans, Peas and Lentils

India, a land rich in dry beans, peas and lentils, supplies to its general;
populous a diet high in protein, minerals, vitamins and fiber. These beans,
peas and lentils are classified as legumes, i.e., plants having pods with edible
seeds used fresh or dried. Dried legumes can be stored whole or split, and
when split they are called dals. The word dal has a common connotation for
all Indians, meaning a soup-like preparation made from any leguminous
plant. Dal is generally served with Indian bread or rice, and sometimes it is
eaten straight from the bowl as soup.
Legumes are enjoyed by everyone because of its nutty taste and soft
texture and occupy a very prominent place in Indian cuisine because of its low
cost and high nutritive value. If the meals are properly supplemented with
complementary proteins, one could get a well-balanced diet inexpensively.
Realizing this, people starts including them in their daily meals. Their
flavorful,. Delicious and versatile quality led to the creation of countless
recipes thus enriching the vegetarian cooking with its wonderful varieties.
Dried beans,. Peas and lentils are cooked as a vegetable or with vegetables and
sometimes combined with protein foods to make a main dish,. Or a side dish
like a dip. Legumes are cooked in many different ways by different cuisine’s,
i.e., by mashing,. Mixing, pureeing, stuffing or baking. When one becomes
familiar with the cooking methods,. Once can create innumerable recipes
according to one’s choice and liking.
Though legumes are high in protein value, they are considered
incomplete as they lack one or more of the eight essentials; amino acids which
are necessary for our growth. As such, proteins consist of 22 amino acids, out
of which 14 are made, in the body and eight are to be derived from the plant
protein. Plants like nuts, cereals, beans, peans and lentils are high in protein.
To make complete proteins they must be judicially combined with each other
so that they can supply all of the eight amino acids necessary for a healthy and
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 strong body. But the question is how to combine foods to make a complete
protein? So, for the benefit of the readers a chart is given to help plan a
complete protein meal; for yourself and your family.
Note: All the dried bean, peas and lentils must be picked over carefully
before cooking because it has foreign particles and sometimes tiny stones.
They must also be washed thoroughly before cooking. If you do not have the
beans, peas or lentils, the recipe calls for try to substitute with the ones
available in the market. But make sure that split lentils are substituted with
split peas. I am sure your recipes will taste delicious and you will add new
recipes to your collection.

Mung Dal Delight

(Marvari mung ni dal)

1 cup mung dal 2 Tblsp ghee, butter, or oil

2 cups water 1 medium tomato, chop fine
½ tsp cumin seeds 1 small capsicum, chop fine
1 Tbisp coriander-cumin powder Salt to taste
½ tsp turmeric Juice of ½ lemon
¼ tsp hing 1 tsp chopped coriander leaves
for garnish (optional)

1. Pick over and wash the dal. Cover with water just above above the level of
the dal and soak for approximately half and hour.
2. Add 2 cups of water to the dal. Bring to a boil on high heat. Turn down
the heat and simmer on low for about 20 minutes.
3. In a separate pan heat the ghee and add the cumin seeds. As the seeds start
to brown, add all the dry spices. Saute the spice mixture for 1 minute.
Add the tomatoes and capsicum. Saute for 3 minutes. Add this mixture
top the dal.
4. Add salf and lemon juice to the dal and cook for another 10 minutes.
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 5. Garnish with coriander leaves (optional)
Server 4-6

Spiced Mung Beans

(Masala mung)

1 cup mung beans ½ tsp turmeric

2 cups water 1 Tblsp ground coriander-cumin
1 tsp cumin seed Salt to taste
2 Tblsp ghee or butter or oil 1 tsp lemon juice
¼ tsp hing ½ teaspoon chopped ginger root
1 tsp paprika 1 tsp chopped coriander leaves
or parsley
1. Pick over and wash the mung beans. Soak beans overnight in water just
enough to cover the beans.
2. Add 2 cups of water and bring to a boil.
3. Add spices and all; the other ingredients. Cook for 15-20 minutes until
beans are soft and cooked.
4. Garnish with fresh coriander leaves (or parsley).
Serves 4-6
Quick soaking method rebydrates dried beans in little more than one hour.
Bring the beans and water for soaking to a boil. Boil for two minutes.
Remove from heat and cover the pot. Let stand in water for one hour and
cook the beans. The beans can spoil if they stand in hot water soaked for 2
top 3 hours.
Mung, Udad and Chana Dal
(Trevati Dal)

½ cup mung dal 1 tsp garam masala

¼ cup udad dal ¼ tsp turmeric
¼ cup chana dal 1 tsp grated ginger root
3 cups water Salt to taste
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 2 Tblsp oil 1 green chilli, chop small (opt)
2 tsp cumin seeds 4 heaping tsp yogurt

1. Pick over and wash dals thoroughly. Place the dals in a pot with water,
bring to a boil; and simmer for 20 minutes, covered.
2. Heat the oil; in a small saucepan and brown cumin seeds. Add spices and
fry for 1 minute.
3. Add fried spices to the cooked dals. Add chopped green chilli (optional)
and mix well. Simmer uncovered for 15 minutes.
4. Season with salt.
5. Serve in individual bowls. Top each bowl of dal; with 1 heaping teaspoon
of yogurt.
Serves 4-6

To grate fresh ginger root use a hand grater. Peel the ginger opf its bark-like
skin with a knife. Using a grater with small holes, grate or shred the peeled
ginger. If your grater has several whole sizes use the side with the smallest
holes.

Split Lentil Dal

(Masur dal)

1 cup masur dal ¼ tsp cayenne (optional)

3 cups water 1 medium tomato, chopped fine
1 Tblsp minced ginger root 2 Tblsp coriander leaves,
2 Tblsp ghee or oil chopped fine
½ tsp cumin seeds Salt to taste
½ tsp paprika
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 1. Carefully pick over the dal; and wash thoroughly in warm water until the
water runs clear.
2. Place the dal in a saucepan, add water and ginger and bring to a boil over
high heat. Reduce the sheet to low and simmer, partially covered,. For 20
minutes or until the dal; is tender but still intact.
3. In a separate saucepan, heat the ghee or oil. Add the cumin seeds and
reduce heat to low.
4. When the cumin seeds starts to brown, add the turmeric, paprika and
cayenne (optional) Add the tomato and saute the mixture for 5 minute.
Add this oil mixture to the cooking dal.
5. Add salt,. Lemon juice and 1 Tblsp of coriander leaves top the dal; and mix
well.
6. Cook the dal on low heat. Covered, for another 15 minutes or until the dal
falls apart.
7. Garnish with the rest of the coriander leaves and serve.
Serve 4-6

Lentils
(Masur)

1 cup lentils 1 tsp paprika

2 cups water 2 tsp grated ginger root
1 Tblsp oil 1 medium tomato, chopped
¼ tsp turmeric 2 tsp lemon juice
2 tsp ground coriander-cumin Salt to taste

1. Rinse lentils thoroughly and drain.

2. Soak lentils in water to cover for a minimum of 4 hours.
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 3. Bring lentils to a boil with 2 cups of water. Add oil spices, ginger and
simmer on low heat, covered, for approximately 20 minutes.
4. When the lentils are soft, add tomatoes,. Lemon juice and salt. Simmer for
10 minutes, uncovered,. Till the tomatoes are soft.
Serves 4-6

Black-Eyed Beans
(Chola)

1 cup uncooked black-eyed beans 1 tsp garam masala

4 cups water 1 heaped Tblsp finely
3 Tblsp oil chopped ginger
½ tsp turmeric 3 Tblsp chopped coriander laves
¼ tsp hing 5-6 curry leaves, chopped (opt)
2 tsp ground coriander-cumin 1 green chilli, cut into 2 pieces
1 tsp paprika Salt to taste

Make a paste of:

2 Tblsp plain yogurt
1 ½ Tblsp chick-pea flour (besan)

1. Wash and soak beans in enough water to cover for at least 4 hours.
2. Cook the beans in a pressure cooker or add 4 cups of water and cook beans
for 45 minutes or until; tender. Add more hot water if necessary.
3. In a heavy pan, heat the oil. Add the turmeric, hing, coriander-cumin
power, garam masala and fry lightly
4. Add chopped curry leaves, coriander leaves, ginger and chilli and saute
lightly. Add salt and mix well.
5. Add the cooked beans and the yogurt/chick-pea flour paste to the spice
mixture. Stir well. Turn heat to low and cook, covered for 10 minutes.
Serves 4-6
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 A tip to remember: When cooking any beans, lentils or peas do peas do not
add any ingredients which are acidic (e.g., lemon, tomatoes, vinegar) during
cooking time. It retards the cooking and softening process. Only when beans
are done add the acidic ingredients.

Chana Tuver Dal

1 cup tuver dal 3 tsp ground coriander-cumin

½ cup chana dal 1 small green pepper, chopped
5 cups water 1 medium tomato, chopped
3 Tblsp oil 1 Tblsp Shredded coconut
1 tsp mustard seeds (fresh or desiccate)
1 tsp cumin seeds 2 tsp salt
1/8 tsp hing 2 tsp lemon juice
¼ tsp turmeric 1 Tblsp coriander leaves,
½ tsp paprika chopped

1. Pick over and clean dal. In a large colander, wash the dal under warm
water until water runs clear.
2. Bring 5 cups of water and the dal to a boil in a pan. Reduce the heat to
very low, cover pan partially and simmer for half an hour or until dal is
tender.
3. In a separate pan, heat oil. Add mustard seeds. When the seeds start to
pop, add cumin, hing, turmeric, paprika, coriander-cumin powder,
chopped pepper and tomatoes, coconut and salt. Saute together for 5
minutes. Mix well. Add to the simmering dal.
4. Add lemon juice and coriander leaves. Simmer, uncovered for 10 minutes.
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 Serves 4-6

Five-Lentil Mix
(Punch kuti dal)

¼ cup chana dal ¼ cup masur dal

¼ cup green mung dal 2 Tblsp ghee or oil
¼ cup tuver dal 2 medium tomatoes, chopped
¼ cup udad dal 4 cups water

Grind to a paste in a coffee grinder or food processor:

1 Tblsp coriander seeds 1 tsp turmeric
½ tsp cumin seeds 1 Tblsp coriander leaves
¼ tsp ground cinnamon ¼ inch piece fresh ginger root
1/8 tsp ground cloves 1/8 tsp ground white pepper
1 tsp paprika 2 Tblsp water
Salt to taste

1. Rinse the dals thoroughly and drain. Cook the dals in 4 cups of water until
soft and mushy.
2. Heat ghee or oil in a pan. Add tomatoes and saute for a few seconds. Add
ground spices and cook for another 5 minutes.
3. Bring the cooked dal to a boil. Lower the heat. Add fried spice mixture.
Cover and let simmer for 15 to 20 minutes, stirring occasionally. Mix well
and serve.
Serves 4-6

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 Mung Dal with Vegetables
(Shak vali mung ni dal)

1 cup mung dal 5 ounces spinach, chopped

2 cups water ½ med. Cauliflower, separated
1 tsp cumin seeds into small flowerets
1 Tblsp ground coriander-cumin 2 Tblsp oil
1 tsp paprika Salt to taste
½ tsp garam masala Juice of ½ lemon
½ tsp turmeric 1 tsp chopped coriander leaves
¼ tsp hing (optional) for garnish
1 tsp fresh ginger, minced

1. Clean and wash the dal thoroughly.

2. In a saucepan, cook the dal in 2 cups of water for 10 minutes.
3. Add spices, ginger, spinach, cauliflower and oil to the dal and mix well.
Bring to a boil; and cook, covered for 20 minutes no low heat.
4. Garnish with chopped coriander before serving.
Serves 4-6

Split Pigeon Peas No. 1

(Tuver Dal)

1 cup tuver dal (oily) ½ tsp paprika

3 cups water ½ tsp chopped, ginger root
2 Tblsp ghee, butter or oil ½ tsp coriander leaves,
½ tsp hing chopped (optional)
¼ tsp turmeric salt to taste
1 tsp cumin seeds 1 medium tomato, chopped
1 tsp mustard seeds 1 tsp lemon juice
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 1. Wash tuver dal thoroughly and drain.
2. Place the tuver dal and cold water in a pot. Bring to a boil. Lower heat
and maintain a medium-to-low boil.
3. When tuver dal is almost soft (half cooked) add the oil, spices ginger root,
coriander leaves (optional) and salt. Cook till tuver dal; becomes very soft
and falls apart.
4. Add the tomatoes and lemon juice. Mix well and serve.
Serves 4-6

If, by mistake, you have added extra salt to a dish just add slices of raw
potato, it will absorb the salt.

Mung Beans with Yogurt

(Dahiwala Mung)

1 cup mung beans Salt to taste

2 cups water 4 tsp maple syrup
2 Tblsp ghee or charified butter 4 tsp firmly packed, grated
1 tsp cumin seeds fresh coconut
1 Tblsp ground coriander ½ cup yogurt
1 tsp paprika ¼ cup chickpea flour
1 tsp turmeric 4 tsp loosely packed, chopped,
1/8 tsp hing fresh coriander

1. Soak beans overnight in water just enough to cover the beans (or soak at
least 5-6 hours).
2. Add 2 cups of water and bring to a boil.
3. In a saucepan heat the butter. Add the cumin seeds. Cook briefly, stirring.
Add the ground coriander, paprika, turmeric and hing. Stir, and add the
mixture to the beans. Add half the coconut chopped fresh coriander, salt
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 and maple syrup. Bring to a boil and cover, Simmer over low heat, about
20 minutes or until beans are tender. Stir occasionally to redistribute the
heat so that they cook evenly.
4. Heat the yogurt in a small pan until lukewarm. Add the chickpea flour to
the yogurt and mix well. Add this paste to the mung beans. Cook for 5-7
minutes and turn off the heat.
5. Spoon into a serving dish and sprinkle with remaining coconut and
coriander.
Serves 4-6

Masala Lentils
(Masala Masur)

1 cup lentils (green or brown) 1 Tblsp coriander leaves or

4 cups of water parsley , chopped
4 Tblsp ghee of butter ½ tsp cayenne (optional)
Salt to taste 2 large tomatoes, chopped

Grind to a paste:
1 ½ inch piece of fresh 1 tsp cumin seed
ginger root 1 tsp poppy seeds
2 tsp coriander seed 2 Tblsp desiccated coconut

1. Pick over and wash lentils. Soak in enough water to cover for at least 2
hours.
2. Add 4 cups of water cook covered until the lentils are tender but still intact,
approximately, 20-30 minutes.
3. While the lentils cook, grind all the paste ingredients in a coffee mill or
food processor until it becomes a paste.
4. Heat the ghee or butter in a separate saucepan. Add the paste and fry for
about 3 minutes. Add the paste mixture to the cooked lentils. Season with
salt and cook for another 5 minutes.
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 5. Add the chopped tomatoes and cook for another 10 minutes.
Serves 4-6

Split and Shelled Black Udad Beans

(Udad dal)

1 cup udad dal ½ tsp chili powder (optional)

4 cups water Salt to taste
1 Tblsp oil 1 Tblsp finely chopped
1 tsp cumin seeds coriander leaves
¼ tsp turmeric 2 Tblsp fresh lemon juice

1. Wash and drain the udad dal.

2. In a medium size pot bring the water to a boil and add the dal. When the
dal; starts boiling, lower the heat and cook covered for 20 minutes or until
the dal when pressed between two fingers is easily mashed.
3. In a small pan heat the oil. Add the cumin seeds. When the cumin seeds
start browning,. Add the turmeric and chili powder (optional) and add this
oil mixture to the simmering dal.
4. Add salt, coriander leaves and lemon juice to the dal. Let the spiced dal
simmer for 10 more minutes. Stir frequently.
5. Turn off the heat and serve with chapatis, rice and okra vegetables.
Serves 4-6

Spicy Carrot Soup

3 Tblsp Basmati rice, steamed ¾ cup water

in ½ cup water 1 tsp salt
1 cup sliced carrots ¾ cup light cream
1 tsp minced ginger root ¾ cup water
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 1 clove Sweet butter or ghee for garnish
½ inch piece cinnamon stick

1. Pick over, wash and steam rice.

2. Simmer carrots and spices in ¾ cup water for 15 minutes. Allow to cool
and transfer to the container of an electric blender after removing the
cinnamon stick. Add salt and rice and blend thoroughly at high speed.
With blender still running, pour in the cream and remaining water.
3. If necessary, put the soup through a sieve.
4. Reheat the soup and serve hot in individual bowls, each bowl topped with a
bit of sweet butter.
Serves 4-6
Yogurt Soup
(Gujarati Kadhi)

2 cups yogurt 4 ¼ inch pieces of

3 Tblsp chick-pea flour stick cinnamon
(gram flour) 2 cloves
4 cups water 1 tsp grated ginger
2 Tblsp ghee or oil 3 Tblsp radish chopped fine
1 tsp cumin seeds ¼ tsp hing
½ tsp fenugreek seeds 2 Tblsp chopped coriander leaves
Salt to taste

1. Mix the yogurt, flour and water in a blender.

2. Add salt to the mixture, pour into a saucepan and bring to a boil, stirring
constantly. Lower heat and continue to let it cook until the kadhi is thick
(approximately 15 minutes).
3. In a separate pan, heat the oil. Add cumin seeds, fenugreek seeds,
cinnamon, cloves, ginger, radish and fry until lightly browned. Add hing.
4. Add the fried spice mixture and coriander leaves to the Kadhi and cook for
another 15 minutes.
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 5. Serve with a rice dish.
Serves 4-6

Spinach Soup
(Palak Soup)

10 ounces (1 bag) spinach 8 Tblsp (1/2 cup) white sauce

2 cups water Salt to taste
1 tsp peeled and chopped
Fresh ginger root

White Sauce
2 Tblsp butter 1 cup milk
3 Tblsp flour Salt and pepper to taste

1. Melt butter. Add flour. Stir constantly and let mixture cook for 2-3
minutes. Slowly add the milk and continue stirring until all the milk is
added.
2. Season with salt and pepper. Continue simmering until sauce thickens.

Soup
1. Cook spinach in 2 cups water until soft (about 15 minutes). Cool
2. Blend cooled spinach and ginger at high speed (or put it through a sieve.)
3. Reheat the spinach/ginger mixture, white sauce and salt. Add water top
desired thickness.
4. Let soup simmer till ready to serve (approximately 10 minutes).
Serves 4-6

Gujarati Dal Broth

(Osaman)
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 ¼ cup cooked tuver dal ¼ tsp hing
4 cups water 1 Tblsp chopped coriander leaves
2 tsp oil 2 tsp lemon juice
½ tsp cumin seeds Salt to taste
¼ tsp turmeric 1 tsp gur or brown sugar
5-6 curry leaves (optional)

1. Mix the dal and water in a pot and boil.

2. In a separate pan, heat the oil. Add cumin seeds and fry lightly.
3. As the seeds brown, add hing, turmeric and curry leaves. Add this spice
mixture to the pot of boiling dal; and water.
4. Add the rest of the ingredients and simmer for 10 top 15 minutes.
5. Serve in individual bowls at the end of the meal.
Serves 4-6

Five-Lentil Soup
(Punchkuti Dal)

1 cup mung dal 2 Tblsp oil

¼ cup chana dal 1 tsp cumin seed
¼ cup black udad dal ½ tsp ground cinnamon
¼ cup masur dal ¼ tsp ground cloves
¼ cup tuver dal Salt to taste
5 cups water 1 medium tomato, chopped fine
2 tsp green masala 2 Tblsp chopped coriander
½ tsp turmeric leaves (optional)

1. Wash all the dals together thoroughly.

2. In a large pot, put the drained dals in 5 cups of water. Bring top a boil.
Lower heat and let simmer until dal is soft and falls apart (approximately
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 30 minutes; if pre-soaked for 2 hours, then 15 minutes). Add green masala
and turmeric.
3. Heat oil; in a separate small pan. Add cumin seeds and left it browns. Add
the oil mixture to the simmering dal.
4. Add the rest of the ingredients top the dal and cook for another 10 minutes.
5. Serve with bread or rice.
Serves 6-8

Split Pigeon Peas No. 2

(Gujarati Tuver Dal)

1 cup tuver dal (oily) ½ tsp paprika

3 cups water 1 medium tomato, chopped
2 Thlsp oil 15 peanuts
1 tsp mustard seed 2 Thlsp brown sugar
1 tsp cumin seed Salt to taste
1 tsp fenugreek seeds 1 tsp lemon juice
¼ tsp hing 2 Tblsp coriander leaves chopped
½ tsp turmeric

1. Wash tuver dal thoroughly and drain.

2. Place the tuver dal and water in a pot. Bring to boil, lower heat and cook
until the dal is soft, about 30 minutes.
3. Cool and put in a blender and blend thoroughly.
4. In a separate pan heat oil, when oil is hot add mustard seeds, when they
pop and crackle and cumin and fenugreek seeds,. When they are brown
add hing and rest of ingredients.
5. When the tomatoes become soft add the blended dal to the spice mixture.
Bring to a boil and cook 15 to 20 minutes.
Serves 4-6

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 Black Udad Beans

1 cup black udad 2 Tblsp ghee

1 tsp cumin seeds 1 tsp garam masala
2 tsp ground coriander Salt to taste
1 tsp grated ginger ½ cup coriander leaves
2 pods of cardamom for garnish

1. Wash the beans thoroughly and soak for 3 hours.

2. Put all the spices in the beans and pressure cook for 20 minutes or add 4
cups of water in the soaked beans and simmer on a low flame for 45
minutes.
3. When the beans are soft and well blended, garnish with coriander leaves
and serve hot.
Serves 4-6

Chick Peas with Tomato Sauce

2 (15 ounce) cans of chick peas 1 tsp oregano

(also called garbannzo or 1 tsp paprika
ceci beans) 1 tsp garam masala
1 cup tomato sauce 2 tsp grated ginger root
4 Tblsp oil 1 medium green capsicum
2 Tblsp ground coriander chopped small
and cumin 2 Tblsp chopped coriander
leaves
½ tsp turmeric Salt to taste

1. Heat the oil in a pot and add all the dry spices, Saute for 5 minutes.
2. Add the chick peas,. Tomato sauce, capsicum and salt.
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 3. Let it simmer on low for 5 to 7 minutes.
4. Garnish with coriander leaves.
5. Serve with streamed pita bread.
Serves 4-6

If you do not have a pressure cooker, invent one: Fill a big pot with water and
place a small ring mould. Clean and put dal (beans) and rice in two different
containers, with enough water in each container just to cover the dal (beans)
and rice. Place the dal or bean container below on the mould and the rice
container above the dal container. Close the pot with a tight futting lid and let
it cook till done-approximately 45 minutes.

Vegetable Dishes

In India, vegetable dishes are called by different names by different

people. The Gujaratis call it “Shak,” the Hindi-speaking people call it “subji”
and others call it “bhaji.” The word of vegetables is a world of variety. There
are so many different kinds of vegetables grown on this globe that one is
unaware of many of them, yet the ones which Gujaratis use have a myriad
uses.
The edible portion of a vegetable like roots, stems, leaves, flowers or fruit
are used in the preparation of various vegetable dishes. These parts of the
plant re eaten either raw or cooked with different spices. Every one of us is
aware of the fact that vegetables are important in our diet because of their
nutritive qualities. Rich in vitamins A, B complex, C and E, they also have a
high content of minerals, vegetable salts, cellulose and vitamins. Some
vegetables like spinach, rhubarb and lettuce are rich in iron and calcium, too.
The vegetables have high content of water which helps in flushing the system
and aids elimination of waste matter.

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 The benefits of eating vegetables are innumerable. To provide your family
with the advantage of a healthy diet, one has to know the art of preparing
food in an attractive and aesthetic way. When one knows certain vegetables
are good for health but if one does not know how to prepare them deliciously
they are rejected by all. Vegetables taste good, nourishes better and digests
best only if they are served beautifully and look irresistible. The process of
eating is done first with the eyes. If the eyes are pleased, the tongue will relish
it, too.
Though the methods of cooking the vegetables differ from place to place
and country to country, one thing is definite and that is, overcooking or
undercooking of the vegetables is unhealthy. Drowning the vegetables in too
much or oil also mars the taste and nutritive value of the vegetables. Spice
your vegetables in a subtle way so as to retain the natural flavors and taste.
Too much salt destroys the dish and too little defeats the dish. So if one is
aware of these pitfalls, a beginner can create sumptuous tasting dishes that
would allow one to feel satisfied and light after eating. This is the beauty of
this cuisine. It is simple, yet elegant, natural hygienic and gentle on the
digestive system.

Cauliflower and Potato Vegetable

(Phulkobi-Bateta nu shak)

4 Tblsp oil 2 tsp ground coriander-cumin

1 tsp cumin seeds ½ tsp paprika
1/8 tsp hing 1 cup water
1 medium cauliflower, divided 1 small tomato, chopped
finely
into flowerets Salt to taste
2 medium potatoes diced 1 tsp lemon juice.
¼ tsp turmeric

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 1. Heat oil, add cumin seeds and brown lightly. Add hing, cauliflower,
potatoes and all the other ingredients except lemon juice. Saute for 2 to 3
minutes.
2. Add ¾ to 1 cup water. Cook for 10-15 minutes until potatoes are tender
3. Add tomato, salt and lemon juice.
Serves 4-6

Sauteed Eggplant with Green Peas

(Ringana vataqna nu shak)

2 medium eggplants cut into 1-inch cubes

5 ounces (1/2 a 10-ounce package) frozen green peas
1 medium green peper, cored and diced
1 large tomato, chopped coarsely
1 medium boiled potato, cut into 1-inch cubes
1 tsp chopped fresh ginger root
½ cup water
½ tsp garam masala
½ tsp turmeric
2 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
¼ tsp hing
4 Tblsp hing
Salt to taste
Coriander or parsley leaves, chopped for garnish

1. Combine green pepper, ginger, tomato and all dry spices except the oil in a
bowl and set aside.
2. Over medium heat, the oil in a saucepan. When oil is hot,. Add the
contents of the bowl in step 1 and saute until green peppers are soft.
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 3. Add eggplant, potato and water and stir well. Cover and cook on low heat
until eggplant is almost done (about 10-15 minutes.)
4. Add peas and mix well. Cover and cook further until peas are cooked.
5. Turn off heat. Garnish with coriander or parsley leaves.
Serves 4-6

Spiced Zucchini with Tomatoes

1 pound zucchini or yellow summer squash (about 3 medium vegetables,. OR

mix the 2 kinds), sliced into 1/8 inch rounds)
1 large tomato, chopped ¼ tsp turmeric
3 Tblsp ghee Pinch of hing
1 tsp cumin seeds Salt to taste
3 tsp ground coriander-cumin 2 Tblsp chopped coriander leaves
½ tsp garam masala (optional)

1. Prepare Vegetable.
2. Heat ghee over moderate heat and brown the umin seeds. Add hing, the
vegetables,. Tomatoes and all the spices. Cook uncovered on low heat until
the vegetables are tender.
3. Garnish with chopped coriander leaves (optional)
Serves 4-6

Zucchini belongs to the squash family with many varieties. It is also called a
summer squash found in white, yellow and green color with then skins. In
India white and pale green squash is very popular. Being a very easy
vegetable to cook, it gives numerous options to utilize it in different ways.
Indians make puddings and savories from green squash and it is available
throughout the year.

Zucchini and Peas with Coriander

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 1 pound zucchini (about 3 ¼ tsp turmeric
Medium) sliced thinly 1 Tblsp paprika
1 cup boiled fresh peas 1 tsp garam masala
3 Tblsp sesame oil Salt to taste
2 Tblsp whole cumin seeds 2 Tblsp water
¼ tsp hing 4 tsp chopped fresh
1 ½ tsp ground coriander Coriander leaves
1 ½ tsp ground cumin

1. Prepare the zucchini and set aside.

2. Heat the oil in a skillet and add the cumin seeds. Stir briefly and add the
hing, coriander, cumin, turmeric, paprika, garam masala and salt.
3. Add the succhini and peas and stir gently to blend without breaking the
slies. Add the water and cover. Cook over gentle heat for 10 minutes.
4. Serve sprinkled with chopped fresh coriander leaves.
Serves 4-6

Fried Zucchini

1 pound zucchini (3med.) ¼ tsp turmeric

2 Tblsp oil; ½ tsp paprika
1 med. Potato, boiled Salt to taste
and mashed 2 Tblsp finely chopped
2 med. Tomatoes, chopped coriander leaves (optional)
1 Tblsp ground coriander- 2 Tblsp shredded coconut
cumin (fresh or desiccated)

1. Wash the zucchini and cut lengthwise. Slice thinly.

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 2. In large frying pan, heat oil over moderate heat. Add all dry spices and
tomatoes. Cook mixture for 5 minutes. Add zucchini, some coriander
leaves, some coconut and cook for 5 to 7 minutes.
3. Add the mashed potato. Mix carefully as not to break the zucchini.
4. Garnish with remaining coriander leaves and coconut.
Serves 4-6

Fried Okra with Yogurt

(Dahiwalu bhinda nu shak)

1 pound fresh/frozen okra 2 Tblsp ground

4 Tblsp oil coriander-cumin
¼ tsp hing 1 tsp paprika
¼ tsp fenugreek seeds Salt to taste
¼ tsp turmeric 1 cup whipped yogurt

1. Wash okra and pat dry. Make sure no water adheres to the okra. Slice
into ¼ in rounds.
2. Heat the oil in a shallow pan. Add hing, fenugreek and okra. Mix well.
3. Add the remaining spices. Mix well and turn heat to low and cook, turning
occasionally, till tender (about 20 minutes). Add the whipped yogurt at the
end before serving.
Note: Do not cover the okra with a lid, otherwise the water collected in the
pan due to steam will make the okra sticky.
Serves 4-6

Tomatoes Panch Puran

9 plum tomatoes, chopped small 1 tsp paprika

2 Tblsp oil ½ tsp turmeric
1 ½ tsp Panch Puran Salt to taste
1/8 tsp hing 2 tsp brown sugar
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 2 tsp ground 1 Tblsp chopped
coriander-cumin coriander leaves

1. Heat oil in a pan and brown Panch Puran briefly.

2. Add powdered spices, salt and sugar and fry further. If the mixture is dry,
add enough oil top make a smooth sauce.
3. Add the chopped tomatoes and bring to a boil. Stew on low heat until
tomatoes are just tender.
4. Add chopped coriander leaves and serve.
Serves 4-6

Cucumber Vegetable
(Kakadi nu marwari shak)

4 medium cucumbers ¼ tsp turmeric

2 Tblsp ghee or butter ¾ tsp garam masala
1 tsp cumin seeds ½ tsp lemon juice or
½ tsp fennel seeds ½ tsp amchur powder
½ tsp hing Coriander leaves
2 tsp ground for garnish (optional)
coriander-cumin Salt to taste

1. Peel; cucumbers,. If waxed, and cut into ¼ inch cubes.

2. Heat 2 Tblsp ghee or butter. Add cumin seeds and fennel seeds. When
brown, and hing and cucumbers. Stir once.
3. Add the rest of the ingredients. Cover and cook for 10 minutes on low
heat.
4. Garnish with coriander leaves (optional)
Serves 4-6

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 Cucumber is generally used as a salad vegetable or for pickling. But many
Indian use them as a vegetable dish by cooking it with different spices. The
recipes in this book call for long seedless varieties or small Kirby.

Cucumber with Mustard Seeds

(Kakadi nu shak)

4 medium cucumbers 2 Tblsp ground

(Kirbys preferred) coriander-cumin
2 Tblsp oil Salt to taste
1 tsp mustard seeds ½ tsp lemon juice
¼ tsp hing 3 Tblsp yogurt
¼ tsp turmeric 2 Tblsp chopped coriander leaves

1. Wash cucumbers and peel if skins are waxed. Cut into small cubes.
2. Heat oil in a saucepan. Add mustard seeds and allow them to crackle and
pop. Add hing, turmeric and cucumbers. Mix well.
3. Add ground coriander-cumin and lemon juice. Mix well and simmer
uncovered for 5 minutes.
4. Remove pan from heat. Add salt and yogurt. Mix well.
5. Garnish with chopped coriander leaves.
Serves 4-6

Country Green Beans

(Funsi nu shak)

1 pound green beans 1/3 cup grated coconut,

4 Tblsp oil preferably fresh
2 tsp mustarde seeds Salt to taste
1 tsp grated ginger 2 Tblsp lemon juice
1 Tblsp slivered almonds 2 Tblsp chopped
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 1 tsp turmeric coriander leaves

1. Wash and trim the string beans at both ends and cut into ½ inch pieces.
2. Heat the oil in a wok or medium-sized covered pot. Add mustard seeds
and when they start to crackle and pop, stir in ginger, almonds and
turmeric.
3. Add green beans and stir well to coat with oil and spices.
4. Add coconut, salt. Cover and reduce heat to low. Simmer until beans are
just tender (about 20 minutes) stirring occasionally.
5. Sprinkle with lemon juice and garnish with coriander leaves.
Serves 4-6

Cabbage with Yogurt

(Dahiwali Kobi)

1 medium head white cabbage 1 tsp mustard seeds

1 tsp minced ginger root 2 tsp brown sugar
1 Tblsp chopped coriander Salt to taste
leaves (optional;) 1 cu yogurt
4 Tblsp oil 1 cup yogurt

1. Slice off the base and cut the cabbage into quarters; shred the quarters
fine. Then wash and drain well.
2. Heat oil in a large saucepan or skillet. When the oil; is hot, dd mustard
seeds. When the mustard seeds being top pop, add gangrened saute for 2
minutes. Make sure ginger does not burn.
3. Add cabbage, brown sugar and salt. Mix well. Cover and cook on low heat
for approximately 20 minutes…until cabbage is tender but still crunchy.
4. Turn off heat. Add yogurt and coriander leaves (optional) mix
thoroughly. Serve warm.

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 Note: to prepare this dish in advance, cook the cabbage but do not add the
yogurt until ready to serve. When ready to serve, reheat the cabbage, turn off
heat and add yogurt and coriander leaves (optional) and stir gently but well.
Serves4-6

Cabbage belongs to the family of Brussels sprouts, broccoli, cauliflower, kale

and kohlrabi. Cabbage is available in three different colors: green, white and
red. Green and white are usually used for cooking and the red variety is used
in salads.

Cabbage and Chana Dal Dalight

(Kobi-chanadal nu shak)

1 cup chana dal 1 tsp garam masala

1 small; head white cabbage, Salt to taste
Shredded Pinch of turmeric
1 cup water 1 Tblsp chopped coriander
1/3 cup oil leaves for garnish (optional)
1 tsp green masala

1. Soak the chana dal overnight or at least for 3 hours in hot water. Drain.
2. Cook the chana dal with little water on low heat until tender (add about 2
Tblsp more water4 if necessary). Set aside. The dal; should be dry not
watery.
3. In a large frying pan, heat the oil. Add the greet masala and the garam
masala. Fry for about 2 minutes, stirring constantly.
4. Add the shredded cabbage. Mix well and continue cooking for another 5
minutes.
5. Add the cooked dal. Mix well.
6. Add turmeric and salt. Mix well.
7. Garnish with chopped coriander leaves (optional)
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 Tastes even more delicious when reheated.
Serves 4-6

Vegetable Koorma
1 cup cauliflower cut into small flowerets
1 cup fresh or frozen green peas
1 cup string beans cut into ½ inch lengths
1 cup carrots cut into ½ inch dice
1 cup potatoes, peeled and cut in ½ inch dice
¾ cup unfrosted cashew nuts
1 cup yogurt
1 cup unsweetened, finely shredded coconut (fresh or desiccated)
¼ cup water
6 Tblsp oil
6 whole cloves
5 small (1/4 inch long) pieces of cinnamon stick
3 small cardamom pods
2 cups unreeled tomatoes cut into ½ inch cubes
¼ tsp turmeric
Salt to taste

1. Steam all vegetables in a steamer and set aside.

2. Put the cashews into the container of a food processor or blender and grind
to a powder. Add the yogurt, coconut and water and blend top a thin
paste.
3. Heat the oil in a large saucepan and when it is quite hot hut not smoking,
add the loves, small pieces of cinnamon, cardamom pods and turmeric.
Add the tomatoes and stir. Cook about 5 minutes. Add salt to taste.
4. Add the cooked vegetables and the yogurt and cashew mixture and mix
well. Cover and heat gently until piping hot (about 5 minutes).
Serves 6-8

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 Fried Cauliflower
(Taleli phulkobi)

1 medium cauliflower broken Salt to taste

into flowerettes (2 ½ cups) Juice of 1 lemon
1 Tblsp coriander-cumin powder 2 tsp finely chopped mint leaves
½ tsp turmeric Oil for shallow frying
1 tsp chili powder (optional)

1. Wash the flowerets and steam until; just tender. Set aside.
2. Heat the oil in a frying pan or skillet. Fry the cooked cauliflower until
golden brown.
3. Sprinkle salt, spices and lemon juice on the cauliflower.
4. Garnish with mint leaves and serve.
Serves 4-6

Vegetables in Yogurt
(Dahivalu shak)

Make a paste of:

1 cup grated coconut (fresh or desiccated)
1 tsp cumin seeds
1 green chili (optional)
Salt to taste
¼ cup water
3 cups mixed boiled vegetables (bite size)
(a combination opf any potatoes, peas, zucchini, green beans, lima beans,
cabbage, cauliflower, squash)
½ tsp turmeric
3 Tblsp oil
1 cup yogurt

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 1. In a blender, grind the coconut, cumin seeds, green chill (optional) water
and salt to a fine paste. (Add as little water as necessary to facilitate
grinding.)
2. Heat the oil in a large saucepan. Add the boiled vegetables,. Turmeric and
the paste. Mix wells and let it heat through.
3. Remove from heat. Add yogurt and serve.
Serves 4-6

Bananas with Chick-Pea Flour

(Chana na loatwalu paka kala nu shak)

6 medium ripe bananas ¼ tsp hing

4 Tblsp oil Salt to taste
¼ tsp turmeric ½ cup chick-pea flour
½ tsp paprika 2 Tblsp water
1 Tblsp ground
coriander-cumin

1. Skin bananas and slice into rounds ¼ inch wide.

2. Heat oil in a skillet or frying pan. Add turmeric, paprika, ground
coriander-cumin, salt and hing, and mix the spices together.
3. Add the sliced bananas and chick-pea flour and stir well sop as to coat the
pieces with the flour/spice mixture.
4. Add water and mix well. Cook for 5 minutes on a very low heat (the
bananas burn easily) and serve.
Tastes delicious even cold.
Serves 4-6
Bitter Melon
(Karela nu shak)

3 cups bitter melon, sliced in wedges (remove seeds and spongy centers of the
more mature bitter melon)
1 Tblsp salt Spices:
5 Tblsp oil for frying 1 Tblsp ground coriander-cumin
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 2 Tblsp yellow raisins 1/8 tsp hing
2 Tblsp chopped cashew nuts 1 tsp paprika
1 tsp brown sugar ¼ tsp turmeric

1. Rub the salt over the sliced bitter melon. Mix well. Set aside for 30 minutes.
2. Taking a handful of bitter melon at a time, squeeze out the water imparted by
salt (which makes the vegetable bitter) between the palms of your hands.
3. In a saucepan with a lid, heat the oil.
4. Add the spices, raisins and cashew nuts. Fry over low heat for a few minutes.
Add the bitter melon. Mix well. Cover the pan and cook on low heat until
bitter melon is done and all the moisture is absorbed (about 25 to 30 minutes).
5. Taste the bitter melon and if still too bitter, add the brown sugar and stir well.
Cook for a few more minutes.
Serves 4-6

Spinach with Yogurt

(Dahi palak)

1 bag (10 ounce) spinach 2 Tblsp ghee

3-4 Tblsp water 1 tsp mustard seeds
1 ½ cups thick whipped yogurt ½ in piece ginger, grated
Pinch of sugar 3-4 small red (dried) chillies(optional)
Salt to taste

1. Wash the spinach thoroughly and allow the water to drain.

2. Place the spinach, including the stems, in a pot. Add the water and let the
spinach cook for some time till the leaves are soft.
3. In a blender, grind the cooked (cool) spinach to a fine paste.
4. Put the spinach paste in a serving bowl. Add the yogurt, sugar and salt. Mix
thoroughly.
5. In a small pot, heat the ghee. Add the mustard seeds and allow it to pop. When
the popping stops, laded the ginger and chillies (optional) and saute for 2
minutes. Pour this spiced ghee into the bowl with the spinach mixture, and
once again, stir well.
Serving suggestion: Serve with puris or pariahs.
Serves 4-6

Snow Peas
-a great delicacy-

¼ pound fresh snow peas Salt to taste

3 Tblsp oil ½ tsp garam masala
2 tsp ground coriander-cumin 1 med tomato, chopped coarsely
¼ tsp turmeric 1 Tblsp chopped

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 ½ tsp paprika coriander leaves
1/8 tsp hing

1. Wash snowpeas and remove strings and cut into half.

2. In a pan or skillet, heat the oil. Add the hing and cook for 20 seconds.
3. Add the snowpeas. Mix well.
4. Add the remaining spices. Mix well. Cover and cook over low heat for 5
minutes.
5. Add chopped tomatoes and cook for another three minutes.
6. Garnish with chopped coriander leaves and serve.
Serves-4-6

Spiced Dried Potatoes

(Suki bhaji)

6 cups boiled, peeled potatoes, ¼ cup coarsely chopped,

cut into 1 inch cubes mildly hot green chillies
¼ cup oil 5-6 curry leaves (fresh or dried)
2 tsp black mustard seeds ¼ tsp turmeric
2 tsp udad dal Salt to taste
1/8 tsp hing 2 tsp lemon juice
1 tsp chopped fresh ginger 2 Tblsp chopped coriander leaves

1. Prepare the potatoes and set them aside.

2. Heat the oil in a skillet and add the mustard seeds. When they crackle, add the
udad dal and cook about 30 seconds.
3. Add the hing, ginger,. Chillies and curry leaves, turmeric and salt. Cook,
stirring stirring constantly, about 30 seconds. Add the potatoes and stir gently
until they are coated with spices. Turn carefully so as not to break up the
potatoes pieces.
4. Sprinkle with lemon juice and half the coriander leaves. Toss gently to mix.
Serve sprinkled with more fresh coriander.
Serves 6-8

Baked Eggplant
(Ringana nu bhartu)

1 or more eggplants weighing 2 pounds in all

2 small boiled potatoes
2 medium tomatoes, washed, stemmed and coarsely chopped
1 small green peper, chopped fine
1 Tblsp minced ginger root
1 fresh green chilli chopped (optional)
2 Tblsp oil
1/8 tsp hing
4 tsp ground coriander-cumin
1 tsp paprika

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 Salt to taste
3 Tblsp finely chopped fresh coriander leaves

1. Preheat oven to 4000 F.

2. Wash and pat dry the eggplant with paper towels. Cut eight ½ inch deep by ½
long, evenly spaced gashes in the skin. (Do this with all the eggplants if using
more than one).
3. Place the eggplant(s) in a baking dish or on a sheet of foil and bake for 1 hour
or until it is tender. While it is still warm, cut the baked eggplant lengthwise
and peel the skin off the pulp and discard the skin. Mash the pulp. Set aside.
4. Peel the potatoes and mash them. Set aside.
5. In a 10 to 12 inch skillet heat the oil over moderate heat. Add the hing,
peppers, tomatoes,. Ginger root, green chilli and salt.
6. Add the rest of the spices, 2 Tblsp of coriander leaves and saute everything for
5 minutes. Add the mashed eggplant and potatoes and stir until most of the
liquid in the skillet evaporates and the mixture is thick (about 10 minutes).
7. Sprinkle with the remaining tablespoon of coriander leaves.
Serves 6-8

Eggplants come in different colors and sizes. They can be dark purple, black,
white and yellow. The above recipe calls for dark purple and large eggplant.
When you choose an eggplant make sure it is firm, and without brown spots.

Green Peppers with Chick-Pea Flour

(Chana na loatwalu marcha nu shak)

2 medium green peppers ½ tsp paprika

(capsicum) ¼ tsp brown sugar
3 Tblsp oil Salt to taste
¼ tsp hing 1 tsp lemon juice
2 tsp ground coriander-cumin ¼ cup chick-pea flour
¼ tsp turmeric 1 Tblsp coriander leaves

1. Wash the green peppers and cut into 1 inch square pieces.
2. In a skillet heat the oil. Remove the skillet from the heat and add all the spices
and salt. Mix well and return the skillet to low heat.
3. Add the green peppers and stir well.
4. Cook covered until the green peppers are soft yet crunchy.
5. Add lemon juice and chick-pea flour. Mix thoroughly. Cook for another 5
minutes.
6. Garnish with chopped coriander leaves and serve along with another vegetable
as a side dish.
Serves 4

Sweet ‘N Sour Vegetables

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 3 cups mixed vegetables, bit size pieces (a combination of green beans, carrots,.
Cauliflower, celery, snowpeas, yellow squash and zeuchini)
1 Tblsp butter 2 tsp grated ginger
½ cup apple juice Salt to taste
2 tsp ground coriander-cumin 1 medium size tomato chopped
1 tsp paprika 2 Tblsp coriander leaves chopped
¼ tsp hing 1 Tblsp lemon juice
¼ tsp turmeric

1. In a large saucepan add all the vegetable, butter, apple juice, all the dry spices
and salt and bring to a boil. Lower the heat and cook covered for 15 minutes or
until; vegetables are tender.
2. Add tomato, coriander leaves, lemon juice and cook for 10 minutes.
Serves 4-6

If you do not have fresh ginger,. Substitute with ground ginger: 1 Tblsp=14 tsp
ground ginger.

Potato Peas Masala

1 cup ½ inch cubes paneer, deep fried

3 medium boiled peeled potatoes cut into 1 inch cubes
2 cups boiled peas
3 Tblsp butter 1 cup water
½ cup whipped yogurt Salt top taste

Grind to a paste in a coffee grinder or food processor:

2 tomatoes chopped ¼ tsp ground ginger
2 Tblsp shredded coconut ¼ tsp ground cardamom
1 small green capsicum ¼ tsp ground white pepper
1 Tblsp poppy seeds 2 Tblsp ground coriander-cumin
¼ tsp ground clove ½ tsp ground cinnamon

1. Heat butter in saucepan. Add ground paste and saute for 3 minutes.
2. Add vegetables, paneer cubes and saute for 3 minute more.
3. Add yogurt, water and salt and cook for 10 minutes.
Serves 4-6

Paneer and Ricotta cheese:

If you are not in a mood to sped a whole lot opf time in the kitchen, and still;
would like to eat Paneer-Matar ie Paneer-Peas Vegetable, Ricotta is a good
substitute. Tie Ricotto in a muslin clothe for 3 to 4 hours. Bake the Ricotta until
slightly brown and firm. Cool; freeze cut into squares and deep fry them.

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 Kohlrabi with Potatoes and Peas

4 Kohlrabi sliced thin ¼ tsp turmeric

2 potatoes peeled & sliced thin 1 tsp garam-masala
1 cup boiled peas 2 tsp brown sugar
2 Tblsp oil Salt to taste
2 tsp ground coriander-cumin ½ cup water
1 tsp ground paprika

1. Cut off stems of kohlrabi, peel the bulb-like portion and slice into 1 inch thin
squares.
2. Peel; potatoes and slice into 1 inch thin squares.
3. Heat the oil in a saucepan and add the dry spices. Mix the spices with oil and
add the kohlrabi and potatoes. Add sugar,. Salt and water.
4. Mix the vegetables and cook covered for 15 minutes on low heat.
5. As soon as the potatoes art done add the peas and mix well. Cook covered for 5
minutes more and take from heat.
Serves 4-6

Kohlrabi is a member of the cauliflower and cabbage family, with mild flavor and
sweet taste. It has a shape like turnip, but it is not a root vegetable. It is generally
cooked and sometimes eaten raw as a salad.

Indian Breads

Home-make Indian breads are a common sight in the Indian kitchen.

Breads are eaten along with the meals and represent a major part of the lunches and
dinners. Though breads very according to the menu and occasion, generally,. rotlis
or chapatis or phulkas (unleavened whole wheat bread) are eaten every day of the
week. In India, bread is considered to be the staff of life.
There are various kinds of bread made from various grains. The most
popularly used bread, “rotlis,” is made from whole-wheat flour which is full of
nutritional; merits and health-promoting qualities. There are different kinds of
breads like puris, paraths, bhaturas, puran-polis, nans, khakharas and many more
which are used in different parts of India.
Indian breads are eaten with dals and vegetables. A small piece is broken
off from the bread and used like a spoon to pick up the food. It is dipped in the dal
or is ideal for mopping up gravy, sauce or yogurt raitas from the plate.
Most of the Indian breads are round in shape, flat and think like the Mexican
tortillas. Rotlis, paraths, puran-polis, puris and bhaturas are soft while, khakharas
and the palas are crisp when eaten. The beginner might find that creating the
round shape is a challenge. But the shape of the bread makes no difference to the
taste of it. Round or square, the taste is the same. But with practice, one can
achieve the shape to add to the aesthetic virtue of the bread.

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 So, when reading the recipe,. Do not give up because it seems lengthy.
Once you have mastered the art of rolling the bread, you will want to serve you
family and friends fresh bread every day.

Indian Bread
(Rotlis)

2 cups whole wheat flour ½-3/4 cup water

2 tsp oil Ghee
2 tsp ghee or butter

1. Mix flour, oil and ghee in a mixing bowl. Add water and make a dough of pie
dough consistency.
2. Let mixture sit covered for at least ½ an hour or more.
3. Knead for 4-5 minutes till smooth. Divide into 12-14 balls. Dust each ball with
flour (rice or whole wheat flour). Roll out very thin.
4. Heat the skillet. Place the rolled-out dough on skillet. Raise heat to high.
When dough begins to bubble turn over. Let other side brown for a few
seconds. As more bubbles appear, press down with a clean cloth on the edge of
the rotli so it bakes evenly. Remove from the skillet and put on a plate. Spread
¼ to ½ tsp of ghee (butter or margarine may be substituted) on the rotli.
5. Repeat procedure for the other balls. Yields 12-14 medium rotlis.

Reheat the leftover Indian bread (rotlis or chapatis) in minutes; Heat the skillet and
place the rotli in it. Sprinkle a little water over it. Turhn, Repeat. The rotlis will
be as soft as fresh. Do not reheat with butter or ghee, bread will be hard and crisp.

Banana Bread

¾ cup brown sugar 1 tsp baking soda

½ cup butter ¼ tsp salt
2 tsp egg substitute 2 tsp vanilla essence
4 Tblsp water ¼ cup chopped walnuts or any
3 medium ripe hananas, mashed nuts (optional)
2 cups whole wheat flour

1. Mix together the egg substitute and water.

2. Cream the sugar and butter together with an electric beater. Beat in the egg
substitute. Add the mashed bananas. Stir in baking soda and salt. Add vanilla
and nuts. Mix well.
3. Place mixture in large greased loaf pan 9 x 3 inch.
4. Bake for 45 minutes in preheated oven 3500 F or until; a fork pricked in the
center comes out dry.
5. Cool before removing from pan. Yields 1 large loaf

Zucchini Thepalas

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 1 cup whole wheat flour 1 Tblsp chopped coriander
4 tsp oil leaves (optional)
½ tsp salt ½ cup grated zucchini
¼ tsp hing ½-3/4 cup buttermilk
¼ tsp turmeric Ghee, or butter for frying
1 tsp paprika

1. Mix flour, oil and salt. Add all other ingredients except buttermilk. Mix well.
2. Add buttermilk till dough is of roll I dough consistency. Let mixture sit for at
least ½ and hour or more.
3. Knead for 4-5 minutes until smooth and shiny.
4. Divide into 12-14 balls. Dust each hall with flour (rice or unbleached white).
Roll each ball into a 6-inch diameter.
5. Heat skillet. Plea rolled-out ball in skillet. Raise heat to medium. When dough
begins to bubble, turn over. Place 1 tsp of ghee (or butter) in the middle of the
bread. Turn over with a metal spatula and continue turning until; both side have
a number of reddish-brown spots on them.
6. Repeat for each ball. Thepalas will stay for 2 days.
Yields 12-14 thepalas

Spinach Bread
(Palak thepalas)

1 cup whole wheat flour 1 Tblsp coriander leaves

1 Tblsp oil ½ tsp grated, fresh ginger root
½ tsp salt ½-3/4 cup buttermilk
¼ tsp hing ½ cup chopped spinach
¼ tsp turmeric Ghee, or butter for frying

1. Mix flour, oil and salt. Add ginger, spinach, coriander and all ingredients
except buttermilk. Mix well.
2. Add buttermilk till dough is of pie dough consistency. Let mixture sit covered
½ hour or more.
3. Knead for 4-5 minutes until smooth and shiny.
4. Divide dough into 12-14 balls. Dust each ball with flour (rice or unbleached
white). Roll out each ball into 6-inch diameter circles.
5. Heat skillet. Place rolled-out ball in skillet. Raise heat to high. When dough
begins to bubble, turn over. Place 1 tsp ghee in middle of bread. Turn over
with metal spatula, and continue turning until both sides have brown spots on
them.
6. Repeat for other balls. These thepalas will stay for 2 days.
Yields 12-14 medium spinach thepalas.

If your dough stiks to the plate, rub a little salt on the plate before kneading.

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 Fried Chapatis
(Paraths)

1 ½ cups whole wheat flour ¾ cup water (approx.)

1 ½ Tblsp oil; or ghee Ghee for frying and brushing
½ tsp salt

1. In a large mixing bowl, work oil or ghee and salt into the flour. Add water
gradually to make a dough of medium soft consistency. Cover and let stand for
half an hour.
2. Knead dough for 2-3 minutes. Make 16-18 balls about 2 inches in diameter.
3. Dust each ball with flour (rice or unbleached white). Roll out each ball into 3
inch diameter rounds. Spread one side with ghee and sprinkle some flour on it
and fold in half. Smear the folded half with ghee and fold with ghee and fold
again into quarters. Roll into 4 inch triangles.
4. Put ½ tsp ghee in skillet over medium heat. Place rolled out paratha in skillet
and cook for a few seconds. Turn over adding ½ tsp oil to skillet. Turn paratha
over several; times with a metal spatula until; both sides are light to medium
brown.
5. Serve hot.
Yields 16-18 parathas

Any cooked dry dal; can be mixed with enough wheat flour, salt and water to make
a dough. Knead well with a tsp of oil. Make parches in the usual way. They are
tasty and nutritious.

North Indian Bread

(Bhaturas)

2 cups all-purpose flour 1/8 tsp soda bicarbonate

1 cup yogurt 2 tsp salt
¼ tsp baking powder Oil for deep frying

1. Mix flour, baking powder, bicarbonate of soda and salt in mixing bowl.
2. Add yogurt and make into soft dough. Cover and leave for 6-7 hours.
3. Pinch out small portions and roll into balls, about 1 inch in diameter.
4. Roll out the balls into 6-inch rounds,. About ¼ inch thick.
5. In a heavy saucepan, heat oil for deep frying. Introduce the rounds,. One at a
time and deep fry like puris.
Yields 12-14 Bhaturas
Chapati Stuffed with Sweet Dal
(Chana Dal Puran-Poli)

For filling: For dough:

1 ½ cups chana dal 2 cups whole wheat flour
1 cup brown sugar 2 Tblsp oil
1 tsp ground cardamom ½ - ¾ cup water

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 7-8 strands saffron, made into ½ up rice flour for rolling
Paste OR ¼ tsp ground saffron Ghee
½ tsp ground nutmeg

1. Prepare dough as for chapati, set aside for 2 hours.

2. Cook the chana dal; in pressure cooker or separately in water until the dal is soft
and dry.
3. Place cooked dal; in saucepan over low heat. Add sugar,. Cardamom, nutmeg
and saffron paste. Mix thoroughly with a wooden spoon for 5 minutes or until
the sugar is dissolved. Set aside to cool.
4. Knead dough thoroughly again and divide it into 20 equal portions forming
each portion into a ball.
5. Sprinkle a little rice flour on the rolling board and roll out one of the dough
balls into a circle about 2 inches in diameter.
6. Roll out a second ball; in the same manner and of the same size.
7. Spread 1 Tblsp dal; mixture evenly on one of the dough rounds leaving about ¼
inch along the edge.
8. Place and the second dough round over this like a sandwich. Seal sandwich by
pinching the edges together with your thumb and forefinger.
9. Dust the board with a little rice flour and roll out the stuffed dough sandwich
(puran-poli) into a circle 6 inches in diameter. (Be careful not to let the stuffing
come out).
10.Heat an iron skillet on low heat.
11.Gently pick up the rolled out puran-poli and place it on the preheated iron
skillet
12.Cook the Puran-poli for a minute then turn over. Cook other side till light
brown. Turn over again and cook until reddish-brown spots appear on the
bottom. Pick up the puran-poli with spatial and serve (with or without ghee).
13.Repeat steps 6 to 12 for remaining balls of dough. Puran-poli may be prepared
ahead of time and reheated on a skillet just before serving.
Yields 10 puran-poli

Potato Paratha
(Alu paratha)

Filling Dough
6 small boiled potatoes 2 cups whole wheat flour
1 medium green pepper, 2 Tblsp ghee
finely chopped ½ - ¾ cup water
2 Tblsp oil Salt to taste
½ tsp cumin seeds ½ up rice flour for rolling
2 Tblsp chopped coriander Ghee or butter for cooking
1 Tblsp amchur powder
Salt to taste

1. Prepare the dough as for chapati and set aside 2 hours.

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 2. Mash the potatoes to a coarse consistency.
3. Heat oil in pan. Add the cumin seeds, when they start to brown, add green
pepper and saute until the green pepper is tender.
4. Add mashed potatoes and remaining ingredients. Mix thoroughly and cook for
5 minutes. Set aside to cool.
5. Knead the dough once again very well and divide into 10 portions forming each
into a ball.
6. On floured board, roll out dough into a 2 inch round.
7. Place I Tblsp of the cooled potato mixture in center of round.
8. Cover mixture by drawing edges of round towards center, like a pouch.
9. Press stuffed ball flat on floured board and roll out into a round 6 inches in
diameter.
10.Heat an iron skillet on low heat.
11.Place the paratha on the hot iron skillet and cook for one minute and turn over.
After another minute, add one tsp ghee along the edges of paratha. Turn again
and fry other side. When brown spots appear on both sides, The paratha is
done.
12.Repeat steps 6 to 11 for the remaining balls of dough.
Yields 10 parathas

Indian Puffed Bread

(Puris)

1 cup whole wheat flour 1 Tblsp ghee or butter

¼ tsp (optional) ¼ cup water (approximately)
1 Tblsp oil Oil for deep frying
1. In a large mixing bowl, combine flour, salt and oil. Mix together by rubbing
the oil into the flour with your fingers. Slowly add ¼ cup of water to the flour.
Knead to a smooth 1 or 2 tsp water while kneading. Let the dough rest for 1 to
2 hours.
2. Grease both hands with oil and knead dough for a couple of minutes. Divide
the dough into 12 or 14 equal; parts. Roll each piece into a ball and flatten
between the palms of your hands.
3. Heat 1 ½ -2 cups of oil in a wok. Heat the oil; over medium heat until a piece
of dough dropped into the oil, bubbles top the surface.
4. Place a few drops of oil on the rolling board. With a light, even rolling motion,
roll out each piece of dough into a 3 inch diameter circle.
5. When the oil; is hot, take one round puri and gently ease into the oil. The puri
will first drop to the bottom and then will rise top the surface. As soon as it
reaches the surface, gently turn it over with a slotted spoon. The puri will puff
like a balloon and will float. Now the puri is light golden brown on both sides.
Strain the puri and place on paper towels.
6. Do the same with the remaining puris.
Yields 12-14 puris.

North Indian Baked Bread

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 (Nan)

3 cups unbleached flour ¼ cup milk (approximately)

2 tsp ghee 1 heaping tsp baking powder
3 Tblsp warm water 1 tsp salt
2 tsp dry yeast 1 tsp Kalunji seeds
½ cup yogurt

1. Sift flour, baking powder and salt.

2. Dissolve yeast in warm water and add top the flour.
3. Add ghee and yogurt to flour and mix.
4. Add enough milk to make a soft dough and knead well. Cover with wet piece
of cloth and set aside for 2 hours in a warm place.
5. Divide dough into 12 portions and brush with melted ghee. Pat onto rolling
board into oblong shapes. Sprinkle each with a few seeds of Kalunji, press the
seeds with back of spoon and place them on cookie sheet.
6. Bake in pre-heated oven at 4000F. until brown, for about 10 minutes. Butte3r
the Nan immediately after removing from open and serve.
Yield: 12 Nans
Note: Nan can be cooked on hot griddle. Put a lid on Nan when it is cooking.
Turn to cook the other side.

Rice

Rice being one of the unique grains is enjoyed by everyone all over the
world. In India, millions of people eat rice everyday making it their staple food.
Because of its high consumption and usage, Indians, and Chinese, have come up
with wide and delicious varieties of rice and its preparation. Indian ride dishes
vary from simple khichadi top the rich pullavs differing from region to region and
making it desirable any time of the day.
There are various types of rice in India. The short grain, the medium grain
and the long grain. And within each type, there are again many different varieties.
Popular amongst these varieties is the long grain types. This variety of rice is
grown north of India in Dehra Dun and in Patna. It is popularly known as Basmati
Rice which means “the fragrance that please the senses” (“bas” fragrance, and
“mati”senses) considered a delicacy in India, this fluffy and high quality rice is
usually cooked only on festival occasions on for wedding parties. Being an
expensive grain, it is not in the reach of every Indian and evens those who can
afford it. Save it for special occasions. It is a dream of many Indians to eat this
fragrant rice whose nutty flavor and tantalizing aroma whets the appetite.
The short grain and medium grain rice is generally used for everyday eating.
They are eaten plain or used in making khichadi, idles and doss. In the west,.
Carolina rice is very much like the Indian short and medium grain rice and is suited
for the recipes in this book.
Different kinds of rice call for different cooking times and different amounts
of water. The cooking time sometimes depends on the kind of utensils, the

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 softness of the water, and the intensity of the heat. The older the rice, the better it
is- it tastes better. Sweeter and cooks faster. That is one of the reasons why people
in India store all their grains for a whole year.

Vegetable Pullav
(Shak valo pullav)

1 cup uncooked long grain rice3 (Basmati Preferred

½ cup green peas
½ cup carrots, sliced an 1/8 inch thick rounds
2 small potatoes,. Peeled and cut into ¼ inch cubes
1 inch piece stick cinnamon, broken into 3 or 4 pieces
3 cloves
3 whole pods cardamom
2 bay leaves each about 1 inch long
4 Tblsp ghee
Salt to taste
1 ½ cups water

1. Wash rice in a sieve or colander under cold water until water runs clear.
2. In a heavy 2-3 quart saucepan with a tight fitting lid,. Heat the ghee over
moderate heat. Add cinnamon, cloves,. Cardamom pods, bay leaves and
cashews. Fry for 30 seconds.
3. Add salt, stirring constantly. Stir in rice and mix well.
4. Add vegetables and water. Stirring frequently, bring to a boil; over high heat.
Reduce heat. Cover and cook for 20 minutes or until; rice and vegetables are
tender and all; the liquid has been absorbed.
Serves 6-8

To keep rice grains separate and unbroken, add a few drops of lemon juice in your
pullave or rice just bef0ore it begins to cook.

Spiced Basmati Rice

1 cup Basmati rice 3 cloves

2 Tblsp ghee or butter 3 cardamom pods
1 inch piece stick cinnamon, Salt to taste
broken into several pieces 1 ½ cups water

1. Clean the rice and wash in cold water until; water runs clear. Drain.
2. In a heavy saucepan with a tight fitting lid, heat ghee over moderate heat. Add
cinnamon, cloves and cardamom. Brown for 30 seconds.
3. Reduce heat and stir in rice until all the grains are well coated.

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 4. Add water and salt. Bring to a boil over high heat.
5. Stir once, cover and reduce heat to low. Cook for 20 minutes until rice is tender
and all the liquid is absorbed.
Serve 6-8

Don’t throw away left over plain rice. Add chilli powder, salt and cumin seeds and
mash. Shape into chips and dry in the sun. Fry them for a quick snack.

Dal and Rice with Vegetables

(Shake vali khichadi)

½ cup Basmati/long grain rice 1 tsp cumin seeds

½ cup yellow mung dal 1 tsp ground coriander-cumin
1 ½ cups water ½ tsp paprika
1 small green pepper, 2 tsp oil
cut into ½ inch pieces ½ tsp garam masala
1 cup green beans, ¼ tsp turmeric
cut into ¼ inch pieces 1/8 tsp hing
½ cup peas Salt to taste

1. Pick over, clean and wash rice and dal.

2. In a pot with tight fitting lid, place washed rice and dal. Add water,. And all
ingredients. Bring to a boil, stirring well. Lower heat to very low and simmer
covered for approximately 25 minutes.
3. When all the water is absorbed the khichadi is ready.
Serves 6-8

Mushroom Rice

½ cup rice 1 med. Green pepper, chopped

¾ cup water 1 medium tomato, chopped
7 large mushrooms, 1 Tblsp oil
sliced with stems Salt to taste
7 olives, sliced

1. Cook rice, then cool immediately on a big plate top separate the grains.
2. Heat oil in pan and saute the tomato and peppers on medium heat.
3. Add salt.
4. Add mushrooms and olives and cook for 3 minutes.
5. Add rice and mix well. Turn off heat and empty into a serving bowl.
Serves 4

Spinach Rice
(Palak no bhat)

1 cup Basmati rice ½ inch piece fresh ginger

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 2 Tblsp ghee or butter 1 ½ cups water
2 cups chopped spinach leaves Salt to taste

1. Clean rice and wash in cold water until water runs clear. Drian thoroughly.
2. Blend spinach and ginger with water in blender.
3. In a heavy saucepan with tight fitting lid, bring to a boil over high heat the
blended spinach, washed rice, ghee and salt. Stir once and cover. Reduce heat
to low.
4. Cook approximately 20 minutes until rice is tender and all liquid is absorbed.
Serves 6-8

Tofu, Peas and Rice

1 cup Basmati rice 1 tsp garam masala

¼ cup peas 5 cardamom pods
1 package Tofu (bean curd) ½ tsp ground cinnamon
¼ cup halved cashew nuts ¼ tsp ground cloves
1/8 tsp saffron powder 1 ½ cups water
3 Tblsp ghee

1. Clean rice and wash in cold water until water runs clear. Drain.
2. Cut the tofu into ½ inch cubes.
3. In a saucepan, heat ghee. Add tofu cubes and fry until golden brown.
4. Add cashew nuts,. Garam masala, cardamom, cinnamon, cloves and salt. Mix
well.
5. Dissolve the saffron powder in 2 Tblsp water and add to the spice mixture.
6. Add the peas and rice top the mixture. Mix well. Add water and bring to a
boil. Lower heat and simmer covered for about 20-25 minutes.
Serves 6-8

Cream of Wheat with Vegetables and Spices

(Upama)

1 cup cream of wheat 1 small tomato, chopped

2 Tblsp oil 3 cups water
1 Tblsp mustard seeds 1 ½ cups chopped vegetables
2 Tblsp udad dal (a combination of carrots,
2 Tblsp peanuts peas, cauliflower, and potato)
4-5 curry leaves (optional) Salt to taste
½ tsp minced ginger root 1 Tblsp chopped coriander
¼ tsp hing leaves for garnish (optional)
2 Tblsp golden raisins

1. Dry roast the cream of wheat on a griddle or skillet until it turns pinkish-brown.

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 2. Heat the oil; on low in a medium saucepan. Add mustard seeds and allow them
to pot. Add dal,. Nuts, curry leaves, ginger, ling, raisins, and tomatoes. Saute
together for 5 minutes.
3. Add salt, water and all; vegetables. Bring to a boil and lower heat. Cook
covered until the vegetables are done.
4. Add the lemon juice and coriander leaves and mix well. Slowly pour in the
cream of wheat,. Stirring constantly with a whisk so that lumps do not form.
Cook covered for 10 minutes on very low heat.
Serve with yogurt and mint chutney.
Serves 4-6

Chick-Pea Pullav
(Kabuli chana no pullav)

1 cup rice Salt to taste

2 Tblsp oil 1 medium green pepper
2 tsp ground coriander-cumin chopped small
1 tsp paprika 1 large tomato chopped small
1 tsp garam masala ¼ cup whipped plain yogurt
¼ tsp turmeric 1 cup cooked chick-peas
1 tsp oregano

1. Wash and cook rice so that each grains in separate.

2. In a saucepan, heat the oil. Remove pan from the heat, add the dry spices and
salt and let saute for a few seconds. Return the pan top the sheat. Turn heat to
low. Add chopped green pepper, tomatoes and cook for 3 minutes.
3. Add the yogurt and chick-peas. Mix well. Cook for 3 minutes.
4. Add the rice. Stir well; using a fork to keep ingredients in tact.
Serves 4-6

Cracked Wheat Upama

(Ghaona Fala no upama)

1 cup cracked wheat ½ tsp turmeric

3 Tblsp oil 2 Tblsp lemon juice
1 tsp mustard seeds Salt to taste
1 tsp udad dal 2 tsp finely chopped mint leaves
5-6 curry leaves 2 Tblsp finely chopped
¼ tsp hing coriander leaves

1. Steam the cracked wheat in a steamer or pressure cooker.

2. Heat oil in saucepan. Add mustard seeds. When seeds start popping, add udad
dal. When dal starts to brown,. Add curry leaves, hing, turmeric and salt.
3. Add steamed cracked wheat and lemon juice. Mix all ingredients well.
4. Garnish with chopped mint leaves and coriander leaves.
Serves 4-6

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 Yogurt Rice
(Dahiwalo bhat)

1 cup rice (any kind) 1 chilli, finely, chopped (opt.)

2 cups water ¼ tsp turmeric
2 Tblsp oil 1 cup plain thick yogurt
1 tsp mustard seeds Salt top taste
¼ tsp hing 1 Tblsp coriander leaves
5-6 curry leaves

1. Wash and drain rice. Cook in 2 cups water. Set aside.

2. In a saucepan, heat oil. Add mustard seeds. When the seeds start to pop, add
hing, curry leaves, chilli, turmeric and salt. Mix well.
3. Add cooked rice. Mix well.
4. Turn off heat. Add yogurt and mix gently to prevent it from becoming mushy.
5. Garnish with coriander leaves.
This rice dish tastes good even if it is served cold.
Serves 4-6

Apple Rice

4 Tsp butter ¼ tsp cinnamon

1 cup sliced apple ¼ tsp nutmeg
1 cup Basmati Rice Salt to taste
2 cups water

1. Wash rice thoroughly and drain.

2. Heat butter in saucepan. Add sliced apple and saute until slightly tender.
3. Add rice. Mix well. Add spices and water. Bring to a boil. Lower heat and
l;et simmer. Cook covered for 15-20 minutes or until done.
Serves 4-6

Muth Pullav

4 tsp oil ¼ tsp hing

4 cloves Salt to taste
5 ¼ inch cinnamon sticks 1 cup washed Basmati rice
1 Tblsp ground coriander-cumin ½ cup muth (soaked 7-8 hours)
1 tsp grated ginger 2 Tblsp chopped coriander
2 Tblsp grated coconut leaves
(fresh or desiccated) 3 cups water

1. Heat oil in a pan and brown cloves and cinnamon sticks.

2. Remove pot from heat. Add remaining spices and let saute for a minute.
Return pot to heat.
3. Add rice and soaked muth. Stir well.

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 4. Add water and bring mixture to a boil. Lower heat and cook covered for 15-20
minutes or until; done.
5. Garnish with coriander leaves and serve.
Serves 4-6

To enhance the flavor of pullav, add a couple of vegetable flavored soup cubes.

Royal Rice
(Shahi pullav)

1 cup rice. soaked 1 hour 10-15 golden raisins

½ cup chana dal, 2 Tblsp coarsely ground
sacked 4 hours roasted peanuts
½ cup cooked peas 3 cloves
2 cups water 6 ½ inch cinnamon sticks
3 Tblsp oil 2 bay leaves, broken small
1 tsp mustard seeds Salt to taste
6 halved cashew nuts

1. Heat oil in saucepan. Add mustard seeds. When the seeds pop, add all the
spices in order listed and saute for 3 minutes.
2. Add drained chana dal and drained rice. Mix well.
3. Add water and bring to a boil. Lower heat and cook covered for 15-20 minutes
or until dal ad rice are soft. If necessary add more water.
4. Garnish with cooked peas.
It tastes delicious accompanied by yogurt.
Serves 4-6

Millet Upama
(Bajari no upama)

1 cup whole millet ¼ tsp turmeric

3 Tblsp oil 2 Tblsp lemon juice
1 tsp mustard seeds 3 Tblsp chopped coriander
1 Tblsp grated ginger leaves
1 green chilli, finely Salt to taste
chopped (optional)

1. Steam millet until the grains are crunchy and separate.

2. In a pot, heat oil and add mustard seeds, as soon as seeds pop, add all the rest of
ingredients except millet. Saute for 2 minutes.
3. Add millet and mix well.
4. Thorn off heat and serve. Spoon yogurt on the Upama if it is dry.
Serves 4-6

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 Savories and Snacks

When one walks through the streets of India one is overwhelmed by the
aroma from the small stalls and shops offering tasty savories and delicious snacks
served with hot and spicy chutney and sweet and sour sauce. These snacks and
savories or refreshments known as “farsans” in Gujarat are very popular
throughout India. They can be served with tea in the afternoon or served during
dinner or as hors d’oeuvre. No festive dinner and luncheon is served without these
“farsans.” It will be interesting to note that in India the success in the party. The
greatest the number of savories and sweets, the greater the popularity of the
hostess.
Savories and snacks are favorites of children as well as adults. Anytime is
snack time for children, especially snacks like samaras, bhajias and upama are
enjoyed any time of the day. Sometimes savories and snacks are eaten by office
employees and workers instead of the usual lunch. These snacks are bought from
street vendors and pushcart entrepreneurs. They are made with vegetables, flour,
lentils, etc. So they are healthy and nutritive, too. The snacks are generally deep
fried, streamed, baked or shallow fried. Some snacks and savories are quick and
easy to make, while others require elaborate preparation and skill. But if the
recipes are followed step-by-step there would be no difficulty in achieving the best
results.

Spongy Dal Cake

(Khaman Dhokla)

2 cups chana dal; ½ to 1 tsp chopped fresh hot

or yellow split peas green chillies
1 cup yogurt ¼ cup oil
¾ cup water 1 tsp black mustard seeds
1 ½ tsp salt 1 tsp cumin seeds
¼ tsp hing ¼ tsp hing
1 tsp baking soda ½ cup water
1 tsp citric acid 4 Tblsp chopped coriander leaves
1 tsp grated ginger root ½ cup grated fresh coconut
1. Soak the dal; overnight in water about 2 inches above the dal.
2. Drain dal. Pour half of them into the food processor. Add half the yogurt
blended with water and grind coarsely. Take care not to over grind.
3. Repeat until all the dal; is coarsely ground. Pour the mixture into a mixing
bowl.
4. Add the salt, hing, baking soda, citric acid, ginger and chillies. Mix well
with the hands so the mixture becomes light and fluffy.

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 5. Lightly oil three 8-inch cake pans. Pour 1/3 of the mixture into each pan.
Arrange the pan on 3 tiers of a steamer and steam about 5 minutes or until
cooked. (The tip of a knife inserted in the center will one out clean.) If you
do not have a steamer with several tiers,. Steam one pan at a time and
repeat until all the dhoklas are cooked.
6. Let the pans stand outside the steamer briefly. Cut the breads into 1 ½
inch cubes and transfer top a platter.
7. Heat the oil in a large skillet. When it is almost hot add the mustard and
cumin seeds. Cook briefly.
8. Add the hing and water. Add the cubes of bread (there will be more than
one layer). Sprinkle with half the coriander and grated coconut. Toss the
pieces in the skillet until they are all covered with spices. Leave on the heat
for a few minutes until warm. Transfer the dhokalas to a platter and
sprinkle with remaining coriander and coconut. Serve with coriander
chutney.
Serves 6-8

Stuffed Bread with Dal Filling

(Mung dal kachori)

Filling
1 cup mung dal; without skin, 2 tsp ground chilli (optional)
soaked in water 4 hours 1 tsp ground turmeric
5 Tblsp oil 1 tsp hing
½ tsp mustard seeds 2 Tblsp garam masala
1 ½ tsp mustard seeds Juice of 1 lemon
Salt ½ coconut, grated
2 Tblsp ground cumin 2 Tblsp raisins
1 Tblsp chop. Coriander leaves

Dough
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 1 cup all-purpose flour Salt to taste
3 Tblsp ghee Vegetable shortening for frying

1. Heat 2 Tblsp of oil in a pan. Add ½ tsp mustard seeds. Add washed dal.
Add 1 ½ cups of water and salt. Allow to cook till the dal becomes tender
and the water is absorbed (about 25 minutes). Remove from heat and set
aside.
2. Heat the remaining 3 Tblsp of oil in a pan. Add cooked dal (from step 1)
and keep stirring till dal becomes dry and of golden color. Remove from
heat and let it cool. Add all the other ingredients and mix well.
3. In a bowl, mix the flour with melted ghee and salt. Make dough by adding
water and knead well. Form balls the size of lemons and roll out into
rounds 3 inches in diameter. Fill them with 1 Tblsp filling. Turn into
kachori shape by pulling up the edges to form a pouch with the filling
inside. Pinch the puch opening together to seal.
4. Preheat the oil and deep fry 4-5 pouches in vegetable shortening on
medium heat. Do the same with the rest of the kachoris. Serve with date
sauce.
Yields 15-18 kachoris

Baked Vegetable-Dal Cake

(Handavo – No. 1)

1 ¼ cup cream of wheat 2 green chillies & 1 inch

ginger,
¼ cup chick-pea flour ground into a fine paste
¼ cup rice flour 2 Tblsp chop. Coriander leaves
¼ cup wheat flour ½ cup peas
4 Tblsp oil 1 med. Potato peeled & grated
2 cups yogurt 1 cup grated zucchini
½ cup water or more 2 Tblsp oil
½ tsp soda bicarbonate 1 tsp mustard seeds
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 Salt to taste 1 tsp sesame seeds
2 tsp sugar ¼ tsp hing

1. In a mixing bowl put the cream of wheat, chick-pea flour, rice and wheat
flour. Add oil,. Yogurt, water, soda bicarbonate and salt and mix well.
The batter should be like a pancake batter consistency. Leave the batter
for 12 to 14 hours for fermentation.
2. Add sugar,. Chilli, ginger,. Coriander leaves, peas, potato and zucchini to
the batter and mix well.
3. In an ovenproof pan, heat oil. Add mustard seeds and sesame seeds. As
soon as the mustard seeds start popping, add the hing and the batter to the
oil mixture. Mix well.
4. Bake in a pre-heated oven at 3000 for about 1 hour. It is done if inserted
knife comes out clean and top of cake is brown and crispy. Cut into
squares and serve with coconut chutney and date sauce.
Sserves 4-6

Baked Vegetable-Dal Cake

(Handavo – No. 2)

1 cup rice, dry, ground, 2 green chillies & 1 inch ginger

½ cup tuver dal, ground coarse ground to a fine paste
¼ cup udad dal, ground coarse 1 tsp soda bicarbonate
¼ cup chana dal, ground coarse 1 tsp turmeric
3 cups buttermilk 1 tsp mustard seeds
1 cups vegetable cut small 2 tsp sesame seeds
(any combination of green ½ tsp hing
peas, white pumpkin, ½ cup cooking oil
potatoes, carrots) curry leaves
Salt to taste

1. In a food mill dry ground the rice and all the dals.
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 2. In a large mixing bowl, place the ground rice and dal. Mix buttermilk and
salt. Let stand overnight to ferment.
3. Mix rice and ground dal batter,. Chilli-ginger aster, vegetables, Soda
bicarbonate,. And turmeric.
4. In an ovenproof pan, heat ½ cup of cooking oil. Add mustard seeds,
sesame seeds, curry leaves, hing and fermented batter. Mix and remove
from the heat .
5. Bake in a pre-heated 3000F oven for 45 minutes or until the top turns
brown. (Insert a knife in the center of cake, when it comes out clean, it is
done).
6. Serve with chutney.
Serves 4-6

Chick-Pea Flour Rolls

(Khandvi)

1 cup chick-pea flour (besan) Garnish

3 cups buttermilk 3 Tblsp oil
1 tsp red chilli powder or 2 Tblsp grated coconut
1 ½ Tblsp green masala 1 Tblsp chop. Coriander leaves
½ tsp ground turmeric ½ tsp mustard seeds
½ tsp hing ½ tsp cumin seeds
Salt to taste ½ tsp sesame seeds

1. Mix chick-pea flour, buttermilk, red chilli powder, turmeric, hing and salt
in a heavy saucepan. Place pan on medium heat,. Stirring constantly, for
about 30 to 45 minutes. When mixture becomes thick, try spreading one
spoonful on a plate, when it can be lifted and rolled it is ready.
2. Spread the mixture very thinly with the help of a spoon on a plain metal
surface. When cool, Apply very little oil on your fingers and roll the
mixture as tightly as possible.
3. Cut the roll into small pieces and arrange on a platter.
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 4. Sprinkle grated coconut and coriander leaves.
Garnish:
1. Heat the oil in a pan. Add mustard seeds, cumin seeds the sesame seeds and
allow to pop. Remove from heat and pour over Khandvi and serve.
Serves 4-6

Deep Fried Filled Pastries

(Samosas)

Pastry
3 cups all-purpose flour 3 Tblsp ghee
1 tsp salt ¾-1 cup water

Filling
2 boiled potatoes (1/2 pound) ½ cup boiled fresh green peas
2 Tblsp vegetable oil (about ½ pound unshelled)
2 tsp scraped, finely 1 tsp salt
chopped ginger 1 Tblsp finely chop. Coriander
1 tsp fennel seeds ½ tsp garam masala
¼ tsp cumin seeds 1/8 tsp hot red pepper
¼ tsp turmeric 2 tsp amchur powder

Pastry
1. In a deep bowl, combine flour, salt and ghee. With your fingertips,. Rub
flour and ghee together until they look like flakes of coarse meal. Pour ¾
cup water over the mixture all at once,. Knead together vigorously, gather
dough into a ball. If dough crumbles,. Add up to 4 Tblsp water, a Tblsp at
a time until the particles adhere.
2. On a lightly floured surface,. Knead the dough by folding it end to end,.
Then pressing it down and pushing forward several; times with the heel of
your hand. Repeat until the dough is smooth and elastic (about 10
minutes). Gather into a ball, brush lightly with vegetable oil,. Set in a bowl
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 and drape a damp kithen towel over the top to keep the dough moist.
(Covered with the towel, it can remain at rook temperature for 4 top 5
hours.)
Filling:
1. Peel and cut the potatoes into tiny cubes.
2. In a heavy saucepan or skillet,. Heat the vegetable oil over moderate heat.
Add the cumin seeds and when they brown, add ginger. Stirring
constantly, fry for about 1 to 2 minutes.
3. Stir in fennel seeds and turmeric. Add the potatoes,. Peas, salt and
coriander leave. Reduce the heat to low. Cover the pan tightly and cook
for 5 minutes.
4. Remove pan from heat. Stir in garam masala, red pepper and amchur
powder. Taste for seasoning. Put in a bowl and to cool; to room
temperature before using it.

Shape and Fill the Samosas two at a time in the following way:
1. Pinch off a small piece of dough and roll into a ball about 1 inch in
diameter. (keep remaining dough covered.) On a lightly fouled surface,
roll the ball into a 3-inch round. With a pastry wheel or small knife, cut
the round in half. Moisten the straight edge with a pastry brush or finger
dipped in water. Shape each semicircle into a cone, fill with 1 ½ tsp of
filling. Moisten and press top edges closed. (Covered with foil or plastic
wrap, the pastries may be made ahead of time and kept for 2 to 3 hours.)
2. To deep fry pastries, heat 3 cups of vegetable oil in a 10-12 inch wok (in a
deep fryer, heat 2-3 inches oil to a temperature of 3750F on a deep frying
thermometer).
3. Preheat oven top 2000F line a large baking dish with double thickness of
absorbent paper towels.
4. Deep fry Samosas 4-5 at a time for 2-3 minutes or until golden brown.
When done, put them in lined dish and keep warm in oven.
5. To serve, mound samosas on a platter. Accompanied with chutney in a
separate bowl.
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 Yields about 60 samosas

Vegetable Fritters
(Bhajias)

1 small cucumber Batter

2 small potatoes 2 cups chick-pea from (besan)
2-3 cabbage leaves ¼ tsp hing
1 small zucchini ¾ cup water
1 banana Salt to taste
3-4 spinach leaves
Oil for deep frying

1. Wash and slice vegetables thin, except for cabbage and spinach leaves,
which are cut into 1 inch squares.
2. Combine batter ingredients. Add enough water to make batter of pancake
consistency, or slightly thinner.
3. In a wok or deep fryer,. Heat oil until very hot. Lower heat. Test the oil by
dropping a drop of batter into the oil, it will rise to the top immediately if
the oil is of correct temperature.
4. Mix 1 tsp of the hot oil into the batter top make the Bhajias crispy.
5. Dip the vegetable pieces into the batter. Make sure the batter covers the
vegetables thoroughly. Drop 4-5 pieces in oil at a time. Fry until brown.
Continue until all the vegetables are fried. Drain on paper towels. Serve
with mint chutney.
Serves 4-6

Dal Ball with Yogurt

(Dahi pakodi)

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 Batter Sauce
1 cup udad dal 4 cups whipped yogurt
2 Tblsp finely chopped green 1 cup water
pepper (use chilli pepper or 3 tsp sugar
sweet green pepper) 1 tsp salt
½ tsp salt 2 Tblsp oil
Water to blend 2 tsp mustard seeds
Oil for deep frying 2 tsp udad dal
10 dried curry leaves
3 Tblsp finely chopped
coriander leaves

Batter
1. Clean dal and wash thoroughly. Soak in water to cover for 4 hours.
2. Strain dal and place in a blender. Adding just enough water to facilitate
blending, grind to a coarse consistency.
3. Place blended dal in a bowl. Add chopped green pepper and salt. Mix
well.
Sauce
1. Place whipped yogurt in a large bowl. Mix to a smooth sauce with a mixer.
Add sugar, salt and stir still blended.
2. Heat oil in a small saucepan. Add mustard seeds and when they begin to
pop, add udad dal and curry leaves. As soon as the leaves brown, add the
mixture to yogurt and stir to blend. (Udad dal will turn slightly pink. Do
not allow it to brown.)
To assemble savory
1. On low heat, heat 3 incase of oil in a wok or deep fryer.
2. Using your fingertips or a spoon, take a Tblsp of dal mixture and gently
ease it into the heated oil. Fry only 5-7 balls at a time. They will puff to
twice their size and should not be crowded in the wok. Turn the balls
gently in oil with a slotted spoon to brown evenly on all sides.

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 3. When the balls are brown, put them in a bowl of cold water. Let them
soak for 5 minutes. Gently remove balls from water and press them
between your two palms to remove any oil or water. Place dry balls on a
platter.
4. Repeat steps 2 and 3 until all balls are done. Place the yogurt sauce on the
balls.
5. Garnish with coriander and chill in refrigerator before serving.
6. Serve 3-4 balls with a liberal quantity of sauce in individual bowls, topped
with date sauce.
Yields approximately 45 1 inch balls

Potato Rolls
(Bhakharvadi)

Dough
1 cup whole wheat flour 2 Tblsp ghee
¼ cu unbleached white flour ¼ tsp salt
½ cup water (approximately)

Filling
1 pound mashed potatoes 2 tsp amour powder
4 Tblsp ghee Salt to taste
2 tsp cumin seeds 1 Tblsp chop. Coriander leaves
1 green chilli, chopped small 1 tsp garam masala
2 tsp ginger root Oil for deep frying

Dough
1. Sift flour and salt into large bowl. Add ghee and mix with fingertips until;
flakes are formed. Add water, gather the flakes and make a soft dough by
kneading. The dough should be like a pie dough.
2. Cover dough and set aside.
Filling
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 1. In a skillet, heat ghee, add cumin seeds. As the seeds brown, add chilli
(opt.) ginger, mashed potatoes and mix well. Add amchur powder, salt,
coriander leaves and garam masala. Mix everything together thoroughly
with a flat wooden spoon. Turn off heat.
2. Set aside and let cool.

To assemble savory
1. Knead dough thoroughly and divide in half. Form each into a ball
2. Dust ball with flour and roll out into 9 inch round.
3. On rolled dough, place half of potato mixture. Sported potatoes evenly,
leaving a margin of ½ inch at the outer edge.
4. Fold ½ inch of dough at top and bottom of pie over filling Repeat at sides,
forming a square. The pie is now secured, and ready to be rolled.
5. Take 2 upper corners of dough and roll toward you, until ½ inch of dough
remains. Seal; the roll securely by pressing the remaining edge into the
roll with your fingers.
6. Cut roll in ½ inch slices. Press each slice gently but firmly between your
plams preventing slices from falling apart when deep fried.
7. In preparation for deep frying,. Heat 3 inches of oil on low heat in a wok or
deep fryer.
8. Repeat steps 2-6 with remaining portion of dough.
9. Deep fry the slices, 5 or 6 at a time, until; golden brown. Drain on paper
towels and serve warm or at rook temperature with coriander chutney.
Yields approximately 26 pieces.

Stuffed Crepe
(Puda)

Puda Stuffing
1 cup mung dal 2 cups boiled green peas
¼ cup udad dal ½ coconut, grated
2 tsp ground chillies and gingers Coriander leaves
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 Salt to taste 2 tsp garam masala
Oil as required Salt to taste
1 Tblsp oil

1. Wash and soak dals together in water 2-3 hours.

2. Drain water and grind into fine paste in an electric blender using very little
water.
3. Add chillies,. Ginger, and salt to batter, allowing them to ferment for 4-5
hours.
4. Heat a non-stick skillet; and lower heat to medium. Pour a few spoonfuls
of batter in skillet and spread with a spoon (like a crepe about 6 inch in
diameter). Pour 1 tsp oil around the crepe and let it browns on the bottom.
Browning indicates end-point for turning over; brown on other side and
place on a plate. Do the same with rest of the batter.
5. Mash the peas and cook with very little oil for 2-3 minutes. Add grated
coconut, chopped, coriander leaves, garam masala and salt and mix well.
Remove from heat.
6. Spread 1 Tblsp pea mixture on each crepe and form a roll. Do same with
all crepes. Serve with date sauce and mint chutney.
Yields 12-15 crepes

Bean Sprouts and Cabbage Samosas

Filling
1 cup mung bean sprouts 2 tsp finely chopped or grated
1 ½ cups shredded ginger root
white cabbage 1 Tblsp oil
1 green pepper, put into strips Salt to taste

Dough
1 cup whole wheat flour 2 Tblsp oil
1 cup all-purpose flour Salt to taste
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 ` Rice flour for rolling out dough

Filling
1. Warm oil in a pan. Add ginger and cook until light brown.
2. Add cabbage,. Mung bean sprouts, green pepper, salt; cook until water is
absorbed and filling dry. Remove from heat and cool.

Dough
1. Mix flours and salt.
2. Add oil, salt and sufficient water to form dough like pie dough.
3. Pinch out 24 balls. Take 2 balls and roll each into 3 inch rounds. Sprinkle
rice flour on one round, place the second round over it and press together.
Roat lightly on both sides on a griddle or cast-iron pan. Remove when half
done and separate when still warm. It will separate easily. Cut the rounds
in half.

To assemble
1. Take one half of a round and with a pastry brush dipped in a water
moisten the straight edge of the semicircle. Shape it into a cone, and fill it
with about 1 ½ tsp of filling. Moisten and press the top open edges together
and seal lthe cone. Do the same with the rest of the dough. (This can be
done ahead of time).
2. Deep fry the samosas as in the samosas recipe.
Yields 48 to 50 samosas

Sapiced Corn with Pomegranate

(Makai no chevado)

1 cup cooked corn kernels 1 tsp mustard seeds

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 ½ cup fresh pomegranate seeds ¼ tsp black pepper
¼ cup sev (vermicelli made Salt to taste
from chick-pea flour) ½ tsp lemon juice
2 tsp oil 2 Tblsp chopped coriander leaves

1. Heat oil in skillet on low heat. When hot,. Add mustard seeds.
2. When mustard seeds stared popping, add corn and mix well, Add salt,
pepper and lemon juice. Mix well and turn off heat.
3. When cool, and pomegranate seeds, sev and coriander leaves.
4. Serve in individual bowls as a tea-time snack.
Serves 4

Pressed Rice with Potatoes

(Bateta poha)

1 cup poha (pressed rice) 2 tsp sugar

2 med. Potatoes,. Boiled & cubed 2 tsp lemon juice
½ cup peas, cooked 2 Tblsp oil
1 med. Tomato chopped Dash of hing
1 tsp minced ginger ¼ cup water
¼ tsp turmeric 2 Tblsp finely chopped
1 tsp salt coriander leaves

1. Wash poha in a colander. Squeeze out as much water as much water as

possible from the poha with your palms, making a fist, so they are dry.
2. Spread the poha in a medium sized pan or bowl.
3. Add potatoes, peas, ginger, turmeric, salt and lemon juice. Mix well.
4. In a frying pan, heat oil. Add mustard seeds. As they start to pop, add hing
and tomatoes. When tomatoes become soft, and poha mixture. Mix well.
5. Add the water and mix everything together. Leave on low heat for 5-7
minutes.

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 6. Add coriander leaves and mix. Remove from heat, and serve in individual
bowls.
Tastes good with coriander chutney and masala tea.
Serves 4-6

Cabbage cheese Toast

1 cup finely shredded cabbage

1 cup finely chopped coriander leaves
¼ cup finely chopped green pepper (capsicum)
¾ cup grated mild, rennetless cheese
¾ cup chick-pea flour
¼ tsp hing
¼ cup water
Salt to taste
9 slices of brown bread
Oil for deep frying

1. In a bowl, mix together cabbage, coriander lease and green pepper.

2. Add cheese, flour, hing and salt, mix well with your hands.
3. Add water, a little at a time, until mixture takes on the consistency of a
spread.
4. Cut away the crusts of the slices of bread and cut into 3 inch pieces.
5. Spread mixture on bread.
6. Heat oil a deep fryer. Deep fry bread pieces. Remove from oil and place
on absorbent towels.
7. Serve with coriander chutney and ketchup.
Yields 18 pieces

To make a quick snack: cut plain cheese sandwich into small squares. Dip in
chick-pea batter and deep fry as in bhajias.

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 Yellow Split Pea Balls
(Chana dal wadas)

¾ cup chana dal, soaked for 4-5 hours

¼ cup poha (pressed rice)
1 cup spinach, finely chopped
½ cup coriander leaves, finely chopped
1 Tblsp coriander seeds, crushed or coarsely ground
½ tsp ground black pepper
2 Tblsp lemon juice
Salt to taste
Oil for deep frying

1. Coarsely bland the drained chana dal in a blender with a little water. Set
aside in bowl.
2. Wash the poha in hot water. Squeeze out as much water as possible.
3. Add all the ingredients along with the poha to the ground dal and mix
thoroughly.
4. Shape the mixture into medium-sized balls.
5. Heat oil in a deep fryer. When oil is hot,. Add balls a few at a time and
lower heat. Cook until golden brown.
6. Do the same with rest of the mixture.
7. Serve with coconut chutney and date sauce.
Serves 4-6

Raitas and Salads

In India, raitas and salads are served as a side dish rather than eaten as
a dish by itself.

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 Raita is made of yogurt combined with different vegetable and/or fruits.
The soothing effect of the chilled raita as opposed to the spicy dal and
vegetables brings a good balance to the palate. Raitas are simple to make and
take just a few minutes to put together. One the basics are acquired,. You
may end up with your own combinations,. Besides the ones you find in this
book. Taitas are some times just spiced with salt or mustard seeds and hing.
It is very important to maintain the natural flavor of the yogurt and the
vegetables or fruits.
As salad is to a Westerner, Cachumber is to an Indian. The Indian
version of a salad requires no dressing. Cachumber is spiced with salt, pepper
and lemon juice just before serving. Sometimes it is flavored with other
milled spices like coriander and cumin seed powder. The crunchiness of this
salad is the secret of its success. Swerved with khichadi,. Dal-dhokali or
regular lunch, it enhances the taste of food.
So raitas and cachumbers heighten the aesthetic and nutritional appeal
of the food with their natural color,. Texture and coolness. They also add an
artistic touch to the whole menu.

Chick-Pea Salad

1 cup uncooked chick-peas or 1 tsp salt

2 20 ounce cans of chick-peas 1 tsp chopped coriander (opt)
1 carrot, chopped into small bits ¼ tsp cayenne (opt.)
1 tomato, chopped small 2 Tblsp oil
1 tsp fresh roasted cumin seeds 2 tsp lemon juice

1. Soak and cook the chick-peas in water. Drain and set aside. (If using
canned chick-peas, drain and wash quickly under running water.)
2. Roast cumin seeds in a dry pan on low heat, till they are slightly browned
and exude a pleasant, pungent aroma. Then grind them in a coffee grinder
or crush them into a coarse powder with a mortar and pestle or the back of
a spoon.
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 3. Chop the carrots and tomatoes.
4. Mix all ingredients together in a bowl. If you make this salad ahead of
time and allow it to marinate a few hours, it gets even better.
Serves 4-6

Cucumber-Apple Salad

1 cup shredded carrots 1 Tblsp finely chopped coriander

1 cup diced cucumber 2 tsp lemon juice
1 cup peeled, diced apple Salt and pepper to taste

1. Chop vegetables and fruit.

2. Mix together fruit,. Vegetables, lemon juice and chopped coriander, in a
serving bowl.
3. Chill briefly in the refrigerator.
4. Just before serving, and salt and pepper to taste.
Serves 4-6

Cabbage-Pineapple Salad
(Kobi-nanas nu raitu)

1 ½ cups plain yogurt 1 cup grated carrots

1 cup crushed pineapple Salt to taste
(fresh or canned) ½ cup chopped walnuts
1 cup shredded cabbage ¼ cup black raisins

1. In a large bowl, whisk the yogurt until; creamy.

2. If using canned pineapple, drain it well.
3. To the whipped yogurt, add the pineapple (drained, if necessary) and the
remaining ingredients and mix well.
4. Chill for at least an hour before serving. Very refreshing and cooling in
the summer.
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 Serves 4-6

Carrot Salad
(Vagharela gajar)

4 cups finely shredded or 1/8 tsp hing

grated carrots ½ tsp salt
2 tsp sesame oil 2 tsp lemon juice
1 tsp black mustard seeds

1. Prepare the carrots and set aside.

2. Heat oil in a saucepan and when it is almost smoking add mustard seeds.
Cook about 15 seconds and add carrots. Sprinkle with hing, salt, lemon
juice and fresh coriander. Stir to coat shredded carrots. Cook briefly,
stirring until heated through. Remove from heat.
3. Empty the mixture into a salad bowl and set aside until ready to serve.
Serves 4-6

Yogurt-Carrot Salad
(Gajar nu raitu)

4 cups shredded carrots Salt to taste

1 Tblsp oil 2 cups plain yogurt
1 tsp mustard seeds 2 tsp finely chopped
1/8 tsp hing coriander leaves

1. Heat oil in a pan and add the mustard seeds. As soon as seeds start
popping,. Add the hing.
2. Add the carrots, salt and yogurt to the oil. Stir mixture while the pan is
still on low heat. Turn off the heat.
3. Put the carrot-yogurt mixture into a serving bowl. Garnish with chopped
coriander leaves and chill.
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 Serves 4-6

Banana Yogurt
(Kela nu raitu)

3 cups yogurt 1 Tblsp brown sugar

3 medium ripe bananas Salt to taste
½ tsp mustard powder

1. Beat the yogurt in a bowl. Add mustard powder, sugar and salt and stir
well.
2. Slice the bananas into ¼ inch thick rounds.
3. Add the bananas to the yogurt. Mix well the serve.
Serves 6-8

To substitute prepared mustard for dry mustard, use 3 times as much

prepared mustard.

Banana-Cucumber Yogurt
(kela kakadi nu raitu)

2 ripe bananas, mashed ½ Tblsp brown sugar

½ cup yogurt ½ tsp salt
2 Tblsp shredded cucumber ¼ tsp mustard powder

1. Mix all ingredients together. Chill and serve.

Serves 6-8

Cucumber Raita
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 (Kakadi nu raitu)

2 cups yogurt ¼ tsp cayenne (optional)

6 small cucumbers Salt and peper to taste
1 tsp freshly roasted Chopped coriander leaves
cumin seeds for garnish (optional)

1. In a good sized bowl, whip yogurt with a whisk.

2. Peel; cucumbers in stripes, alternating peeled sections with unreeled. This
preserves nutrients and adds some color to the raita. Grate the cucumbers.
(waxed cucumbers must be completely peeled.)
3. Roast cumin seeds in a dry pan on low heat. Then crush them into a coarse
powder with a mortar and pestle or the back of a spoon.
4. Mix yogurt, spices and cucumber in a serving bowl, garnish with chopped
coriander leaves. Chill the raita before serving. (Once the cucumbers have
been added, it should not be allowed to sit outside very long as the
cucumbers will give up their juices and thin the raita).
Serves 6-8

Tomato Raita

3 cups yogurt 3 tsp udad dal

2 Tblsp oil 4-5 curry leaves (optional)
5 medium firm tomatoes, Salt to taste
chopped finely 1 Tblsp fresh coriander leaves
½ cup dry shredded coconut Dash of hing (optional)
1 tsp mustard seeds

1. Beat yogurt in a bowl. Add tomatoes, coconut and salt.

2. Heat oil in a pan. Add mustard seeds and udad dal and as soon as it begins
to crackle (just prior to popping), add the curry leaves and hing (optional)

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 spoon this mixture into the yogurt/tomato/coconut mixture in bowl. Mix
well and serve garnished with coriander leaves.
Serves 4-6

Potato Raita
(Bateta nu raitu)

2 med. Potatoes, boiled 2 tsp ground cumin

2 cups yogurt 3 Tblsp chop. Coriander leaves
1/8 tsp chilli powder (optional) Salt to taste

1. Beat the yogurt in a bowl until soft and cream. Add salt, chilli powder and
ground cumin.
2. Peel and chop the potatoes into small cubes.
3. Add the potatoes to yogurt mixture.
4. Garnish with chopped coriander leaves. Chill in the refrigerator.
Serves 4-6

Yogo-Cheese

4 cups homemade yogurt ¼ tsp salt

1. Line a large strainer with two layers of muslin or cheesecloth and place
strainer over a 4-5 inch deep pan.
2. Place yogurt in the strainer.
3. Cover pan and refrigerate for 8 hours to allow the water to drain into the
pan.
4. Remove yoga-cheese from the strainer and put it into a glass bowl. Add
salt and mix well.
5. Cover glass bowls with plastic wrap and refrigerates.
6. The excess water can be used in soups.

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 Note: This cheese keeps for a couple of weeks. It tastes like cream cheese and
is delicious on rackers. It can also he used as a dip, in pies, etc.

Variation: Add fresh herbs and choice of spices, e.g., cumin, paprika, caraway
seeds, or fresh basil.
Serves 6-8

Coconut-Coriander Raita
(Nariyal-kothmir nu raitu)

1 cup freshly grated coconut Salt to taste

1 cup finely chopped ¼ cup golden raisins or
coriander leaves ¼ cup fresh pomegranate seeds
1 cup thick plain yogurt

1. Put all ingredients in a serving bowl and mix well.

2. Chill in the refrigerator before serving.
Serves 4-6

Kohlrabi Salad

2 small kohlrabi 1 tsp brown sugar

½ tsp cumin seeds Salt to taste
¼ tsp hing 1 green chilli,
1 Tblsp chopped finely chopped (optional)
coriander leaves 1 Tblsp lemon juice

1. Peel the kohlrabi and slice into paper thin 1 inch squares.
2. In a dish, put sliced kohlrabi and all the spies. Mix thoroughly and allow
salad to stand for 2 hours.
Serves 4-6
Mixed Vegetable Salad
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 (Cachumber)

1 small grated beet 1 large tomato chopped fine

1 small grated carrot 1 Tblsp oil
1 small grated cucumber 1 Tblsp gr. Coriander-cumin
½ cup shredded cabbage ¼ tsp hing
1 med. Green capsicum Salt to taste
chopped fine

1. Mix all vegetables together in bowl.

2. Add oil and spices and toss well.
Serves 4-6

Sprouted Mung – Bean Salad

1 cup mung-bean sprouts 1 cucumber, chopped small

1 cup alpha-alpha sprouts Salt and pepper top taste
1 tomato, chopped fine

Mix all the ingredients together in a bowl and chill.

Serves 4-6

Carrot – Raisin Raita

1 cup grated carrot 1 tsp sugar

½ cup black raisins 1 tsp lemon
2 Tblsp salad oil Salt to taste
¼ tsp mustard powder

Mix all ingredients together in a serving bowl and chill.

Serves 4-6

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 Grape Raita

2 cups green and red grapes 1 tsp sugar

chopped in small pieces ½ tsp ground cumin
1 Tblsp mint chopped fine Salt to taste
2 cups whipped yogurt

Put grapes in a serving bowl, add all ingredients. Mix well and chill in the
refrigerator.
Serves 4-6

Spinach Raita
(Palak Raitu)

2 cups spinach, chopped fine ½ cup whipped yogurt

1 cup cabbage, chopped fine 2 tsp oil
½ cup grated carrot ½ tsp mustard seeds
¼ cup mint, chopped fine Salt to taste

1. Heat oil in a pan. Add mustard seeds. As soon as it begins to crackle, add
all the vegetables.
2. Cook briefly, stirring until heated through.
3. Add yogurt and salt, and mix well.
4. Chill and serve.
Serves 4

Health Salad

1 head of lettuce ½ cup cream

1 capsicum, chopped fine 1 tsp lemon juice
1 apple, chopped small Salt, peper and sugar to taste
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 3 cucumbers, chopped small
2 grated carrots

1. Wash lettuce and separate leaves. Arrange around a plate.

2. Combine cream, salt, peper,. Sugar and lemon juice. Add this to the
chopped and grated vegetables and fruit.
3. Place this mixture in the center of the lettuce leaves.
4. Chill and serve.
Serves 4-6

Sweet Dishes

One of the foods loved by all is sweets and desserts, served at the time of
feast festivals and special occasions. It is an age- old practice to share sweets
and cakes with family, relatives and friend to express joy and happiness in
festive celebrations. In India, as it is in other countries, festival time is fun
time- sweet time!
In India, in olden days, sweet dishes were prepared only on special
occasions and festivals-to mark the day. As every dish had to be prepared
from scratch, cooks had to be especially careful to have every ingredient at
home. Women of the town got together to help each other in the making of
the sweets. They shared their time and talent endlessly, with each other.
Singing folk songs while working made their task easy and faster. It was a
time of intimacy and joy.
The sweets in this section are chosen from all the regions of India. The
ones make u of milk and paneer are generally Bengali sweets. Today they are
among the most popular all over India.
Most of the Indian sweets, called “Mithi” in the Indian language, are
made with refined sugar, but to maintain the nutritional value of the sweets I
have tried to substitute maple syrup, brown sugar or gur wherever possible.
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 Sweets can be kept for 4 to 5 days in the refrigerator, but crisp sweets like
peanut brittle can be kept outside in an airtight jar for a couple of days.
The recipes chosen for this section are relatively easy to make, and the
ingredients easily available on any grocery store.
Sweets are served along with the meals to balance the spicy and sour
taste of the dals and vegetables. Unlike the Western countries, Indians eat
their sweets along with the meals, so as top enjoy all the tastes of the food at
one time. Exceptions top the rule are ice-creams and kulfis (Indian ice-cream)
which are served after the meals.
You can enliven your holidays with these delicious sweets and treat your
family with new and different tastes and flavors.

Green Goddess Dessert

(Vatana no dudhpak)

1 quart whole milk 1 medium apple, cut into

2 cups fresh or frozen peas small pieces
2 cups water ¼ cup sugar
1 medium banana, cut into 1 tsp rose essence or
small pieces ½ tsp ground cardamom
½ tsp ground nutmeg

1. Bring 2 ups of water to a boil and add peas. Cook till soft and tender;
drain. Set aside to cool.
2. In a blender, puree the cooked peas with 2 cups milk and empty into a
serving bowl. Add remaining milk to puree. Add sugar, rose essence and
chopped fruit. Mix until sugar is dissolved.
3. Serve in small bowls, well chilled.
Serves 4-6

Carrot Halwa
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 (Gajar no halwo)

3 ¾ cups grated carrots ¼ cup slivered almonds

3 1/3 cups milk and pistachios
1 can condensed milk 2 tsp ground cardamom
2 Tblsp ghee

1. In a non-stick pan, bring to a boil the grated carrots and milk.

2. Lower heat. Add condensed milk and cook until all the milk is evaporated
and mixture becomes dry (about 25-30 minutes), stirring frequently.
3. Add ghee and ground cardamom. Stir well. Cook for 10 minutes.
4. Garnish with slivered almonds and pistachio and serve.
Variation: Serve warm with a scoop of vanilla ice cream.
Serves 4-6

Saffron Flavored Sweet Yogurt Dish

(Shri Khand)

12 cups yogurt 1 tsp ground nutmeg

1 tsp saffron strands, ½ cup slivered, unfrosted,
loosely packed unsalted pistachio nuts
½ tsp water 1 tsp ground cardamom
1 cup sugar

1. Line a large colander with a double thickness of cheesecloth. Scrape

yogurt into cheesecloth. Cover and let drain about five hours. The yogurt
will give up a good deal of liquid and will thicken as it drains.
2. Discard the drained liquid. Empty the firm yogurt into a large mixing
bowl.
3. Blend saffron and water in a small mortar. Blend to a paste with a pestle.
4. To the yogurt add saffron, sugar and ½ tsp nutmeg and cardamom. Blend
thoroughly.
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 5. Cut the pistachios into thin slivers. Add half of them to yogurt. Mix well.
6. Use remaining pistachio slivers and nutmeg as garnish on top. Chill and
serve in individual bowls.
Serves 8-12

Saffron Flavored Yogurt with Fruits and Nuts

(Shri Khand)

4 cups plain yogurt 5 Tblsp sugar

1 cup mixed fresh fruits, 9-10 strand saffron
chopped (apples, bananas, ½ tsp ground nutmeg
grapes, pineapple, oranges, 2 Tblsp slivered pistachio nuts
strawberries) 2 Tblsp slivered almonds

1. Drain yogurt in a cheesecloth three layers thick or in a piece of muslin

cloth. Let yogurt drain for 5 hours.
2. Grind saffron in a mortar with a pestle with 2 or 3 drops water to make a
paste.
3. Add sugar,. Saffron, nutmeg and 1 Tblsp pistachios and 1 Tblsp almonds
to yogurt and mix well.
4. Add chopped fruits and stir gently to mix well. Chill in refrigerator until
ready to serve.
5. Serve in individual bowls, garnished with remaining pistachios and
almonds.
Serves 4-6

Simple Halva
(Sheera)

1 cup ream of wheat 15-16 strands saffron

½ cup sweet (unsalted) butter 3 Tblsp golden raisins
1 ½ cups water 1 tsp ground cardamom
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 ½ cup brown sugar ½ tsp ground nutmeg
4 Tblsp slivered almonds

1. In a mortar with pestle, make a paste of saffron with 3 to 4 drops water.

2. On low heat, heat butter in a pan and roast cream of wheat in butter until
it is light brown (approximately 6-8 minutes).
3. Add water, 2 Tblsp almonds, saffron and raisins and stir carefully with
wooden spatula until all the water is absorbed by the cream of wheat.
4. Add sugar. Continue stirring until all the sugar is dissolved.
5. Add ground cardamom and nutmeg. The mixture will begin to pull away
from the sides of the pan and become like a big lump.
6. Empty it into a glass bowl; garnish with remaining slivered almonds.
Serve warm or cold.
Serves 4-6

Cheese Squares in Milksauce

(Ras malai)

2 cups (15 oz.) ricotta cheese 3 Tblsp milk masala

8 Tblsp maple syrup or sugar 5 fresh strawberries
1 ½ cups milk ¼ tsp rose essence or water
1 ½ pint light cream

1. Mix ricotta cheese with 3 Tblsp maple syrup or sugar and rose essence.
2. Spread mixture in a greased 8-inch square cake pan. Bake in a preheated
3000F oven until slightly brown. Remove from oven, let cheese cool before
putting it in the freezer to chill. When cheese hardens, cut into 1-inch
squares.
3. In a saucepan, add milk 5 Tblsp syrup or sugar, milk masala and bring to
a boil. Turn off heat. Add cream. Allow sauce to cool, chill in the
refrigerator.

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 4. Serve Cheese squares floating in the sauce in individual bowls. Garnish
with this slices of strawberries.
Yields approximately 64 squares.

Vermicelli Pudding
(Dudhpak)

4 cups milk 1 tsp ground cardamom

1 cup very thin whole ½ tsp ground nutmeg
wheat vermicelli ¼ tsp saffron powder
8 Tblsp sugar 1 can (11 oz.) Mandarin oranges

1. Bring milk to a boil in a pan, stirring constantly.

2. Add sugar, cardamom, nutmeg and saffron, let it cook for 2-3 minutes over
low heat.
3. Break vermicelli into 1-inch pieces, add to the milk and let cook for 10
minutes, stirring gently occasionally.
4. Turn off heat and let it cool. Then refrigerate for 4-5 hours.
5. Cur the orange segments in half. Serve the dudhpak topped with some
orange segments in individual bowls.
Serves 6-8

Baked Pineapple-Cheese Squares

1 small can of pineapple chunks ½ cup sugar

Pinch of ground nutmeg 1 tsp ground cardamom
1 ½ cups paneer Pinch of saffron powder

1. In a 9-inch pie dish, arrange pineapple chunks to cover the bottom.

Sprinkle ground nutmeg over it.
2. In a blender, blend the rest of the ingredients for a few seconds. Pour this
mixture over the pineapple chunks.
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 3. Bake in a preheated oven at 3000F for 15 minutes.
4. Cut into 1-inch squares.
Serve hot or cold

Do not use fresh pineapple for baking, it will turn bitter.

Soft, Spongy Brown Balls is Syrup

(Gulab Jasmbu)

Gulab Jambu ¼ tsp baking soda

1 cup nonfat milk powder ¼ tsp ground cardamom
½ cup white, unbleached, ¼ tsp ground saffron
all-purpose flour ¼ cup water
3 Tblsp melted ghee Vegetable shortening for frying

Syrup 2 cups water

2 cups light brown sugar 6 drops rose essence

Syrup
1. Cook brown sugar and water in a medium size pot over low heat until
sugar melts (approximately 10 minutes).
2. Remove from heat and set aside.

Gulab Jambu
1. In a large mixing bowl, mix together milk powder, flour, soda, ground
cardamom and saffron.
2. Add melted ghee. With your finger, rub mixture so ghee is evenly
distributed and form flakes.
3. Add a little water to the flaky mixture and try to form stiff dough.
4. Break away about a quarter portion of the dough (the dough may crumble
aqt this stage. Just add ½ tsp water and knead lightly.)
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 5. Knead this portion of dough with the palm of your hand until it becomes
soft,. Smooth and manageable. (You may find it necessary to add another
½ tsp water to make it adhere and get it to the right consistency.)
6. When dough is smooth, pinch off portions to make balls about ¾ inch in
diameter (about 5).
7. Heat vegetable shortening and lower heat. Slide dough balls one-by-one
into shortening set on low heat. Turn balls frequently with a slotted spoon
to ensure even cooking.
8. When the balls turn dark brown, remove with slotted spoon allowing them
to drain completely and place them in prepared syrup.
9. Work with the rest of the dough in this way but remember to work with a
small portion frying only five or six balls at a time.
10.When all the balls are in the syrup bring syrup to a boil. This will puff the
balls.
11.When the syrup cools,. Add rose essence and mix carefully, do not break
balls.
12.If you refrigerate Gulab Jambu, rehearing will bring back its spongy
quality.
Yields 20-22

Milk Cake
(Pedas)

1 cup unsalted butter (2 sticks) 1 cup milk

1 cup sugar 1 tsp ground cardamom
1 cup finely ground almonds 1 tsp ground nutmeg
and pistachios ¼ tsp saffron
4 cups milk powder

1. Melt butter in a saucepan on low heat.

2. Add sugar and allow it to dissolve completely, stirring occasionally.
3. Add milk, nuts, cardamom, nutmeg and saffron. Mix well.
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 4. Add milk powder and mix thoroughly. Leave mixture on low heat for 5
minutes. Remove from heat. Set aside to cool.
5. When mixture is cool, pinch out a small portion and form into flatfish
rounds 1-inch in diameter. With your thumb make a depression in the
middle on one side of the round (so that it appears concave.)
6. Repeat with the rest of the mixture.
Yields 25-30 pieces.

Peadas can be stored for a week without refrigeration.

Orange Fudge
(Santara ni barfi)

4 cups cashew nut powder 2 tsp grated orange rind

1 up sugar ½ tsp orange essence
1 cup orange juice

1. In a saucepan, dissolve sugar in orange juice and boil over medium heat.
Cook for 10 minutes or until; the syrup is of three-thread consistency. (To
test for the right consistency, place a drop of syrup in a bowl of water. If
the syrup has attained the right consistency, the drop will settle down in
the bowl; without disintegrating.)
2. Add ground cashews and mix well. Continue stirring mixture on low heat
until a lump is formed and mixture starts to draw away from the sides of
the pan. Turn off heat.
3. Add orange rind and orange essence.
4. Spread mixture in a 10-inch cake pan and allow to cool. Cut into desired
shape.
Yields 25-30 pieces

Coconut Fudge
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 (Kopra Pak)

1 cup condensed milk 1 tsp ground cardamom

3 cups desiccated coconut ½ tsp ground nutmeg
½ cup coarsely chopped ¼ tsp saffron powder
cashew nuts 1 Tblsp ghee
½ cup coarsely chopped walnut ghee for greasing hands
Slivers of pistachio nuts and glazed cherries for garnish

1. Mix condensed milk, coconut nuts and ghee in a non-stick pan and place
over medium heat.
2. Add cardamom, nutmeg, and saffron. Stir until it forms a lump.
3. Grease hands lightly with ghee and make 24 balls with the mixture. Place
each ball in a decorative paper cup. Garnish with pistachio nuts and
cherries.
Yields 24 pieces.

Rice Pudding
(Kheer)

1 quart milk 1 tsp ground nutmeg

1/3 cup desiccated coconut 4 Tblsp slivered almonds
1 cup cooked rice and pistachios
¼ cup sugar 1 tsp rose water
1 tsp ground cardamom

1. Bring milk to a boil, reduce heat to moderate and stir occasionally, cook
for 10 minutes.
2. Add rice, sugar,. Coconut, nuts, cardamom and nutmeg and cook for 20
minutes, stirring occasionally. Be careful not to burn milk. The milk tends
to sit at the bottom of the pan if not stirred.
3. Cool. Stir in rose water and chill in refrigerator for about 4 hours.
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 Serves 6-8
Add a pinch of salt to burnt milk while it is still hot. This will remove the
scorched taste.

Spongy Cheese Balls in Syrup

(Resgullas)

2 quarts milk 4 cups water

Juice of 1 lemon ½ tsp rose essence
2 cups sugar

1. Bring milk to a boil, lower heat and add lemon juice top curdle the milk.
Milk should separate into cheese and whey. If not, add the juice of another
½ lemon.
2. Collect whey (the liquid can be used in soups) and tie cheese in a cheese
cloth. Keep tied for 6 to 8 hours until all the liquid has drained out.
3. When mixture is completely dry, knead cheese until it is very smooth
(about 5-7 minutes). Form into 18-20 balls.
4. In large pot, boil sugar and water. Turn down heat and simmer.
5. Add balls to this syrup and continue simmering for 30 minutes. Do not
cover.
6. Turn off Heat. Add rose essence and chill. Best made the day before.
Yields 18-20

If syrup is left over use it as a base for lemonade or other drinks.

Rasgulla Royale

15 rasgullas
1 quart vanilla ice cream
1 cup nectarine segments (cut into pieces)
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 1. With a knife slice rasgullas into halves. Stuff each half with pieces of
nectarine.
2. Arrange stuffed rasgullas halves in shallow glass bowl.
3. Whip vanilla ice cream. Pour whipped ice cream over rasgullas in the
bowl.
4. Arrange the remaining pieces of nectarine on ice cream.
5. Cover the bowl; with plaits wrap and put it in freer for 24 hours.
6. Serve in individual bowls. (This dessert can be set in individual bowls.)
Variation: Instead of Nectarine, stuff the rasgulla halves with chopped nuts
and grated chocolate. Garnish the ice cream with grated chocolate.
Serves 6-8

Chic-Choc Delite

½ cup water 1 quart vanilla ice cream

1 tsp instant coffee 2 Tblsp grated chocolate
38 ginger cookies 3 Tblsp chopped walnuts (opt.)

Sauce
6 Tblsp drinking 1 Tblsp instant coffee
chocolate powder 1 ½ Tblsp corn flour
2 Tblsp cocoa powder 2 cups cold milk

1. Mix all ingredients for sauce thoroughly in pan. On low heat, cook until
mixture thickens, stirring occasionally.
2. Remove from heat and set aside to cool.
3. In a small bowl, mix water and coffee. Dip cookies in this mixture, one at a
time.
4. In a round glass dish, arrange a layer of dipped cookies.
5. Pour a layer of chocolate sauce over cookies to cover thinly.
6. Repeat steps 4 and 5 until all the cookies and sauce has been used.
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 7. Beat ice cream and pour over prepared dish. Decorate with grated
chocolate and walnuts.
8. Place in freezer 5-6 hours or until set.
9. Slice Chic-Choc Delite and serve.
Serves 6-8

Date and Rice Krispy Crunchies

3 Tblsp butter 2 cups Rice Krispies

4 Tblsp sugar ½ tsp vanilla essence
3 Tblsp milk 6 Tblsp carob powder
1 ½ cups (6 oz.) pitted dates 3 Tblsp desiccated coconut

1. Mix butter, Sugar, milk and dates in large saucepan and cook over low
heat for 10 minutes. Stir well.
2. Remove from heat and add Rice Krispies, vanilla essence and carob
powder. Mix thoroughly.
3. Press mixture into a baking tray and sprinkle coconut over top. Allow to
set hard.
4. When set and cool into diamond shapes.
Yields 10 to 12 pieces.

Chocolate Chippers

½ cup shortening 1 tsp vanilla essence

½ cup granulated sugar ¾ tsp salt
¼ cup milk ½ tsp baking soda
1 cup sifted all-purpose flour 1 cup (6 oz.) semi-sweet
(or ½ cup all-purpose + chocolate chips
½ cup whole wheat flour) 1 cup chopped nuts

1. Cream shortening, sugar, milk and vanilla together till light and fluffy.
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 2. Sift together flour, salt, banking soda. Stir into creamed mixture and mix
well. Add chocolate and nuts.
3. Drop by spoonful, 2 inches apart, onto a greased cookie sheet.
4. Bake in moderate oven 3750F for 10-12 minutes. Remove from cookie
sheet immediately.
Yields 12-14 chippers

Fudge Brownies

12 ounces semi-sweet chocolate morsels

14 ounces sweetened condensed milk
8 ½ ounces chocolate wafers, finely crushed
1 cup chopped walnuts

1. Place the chocolate in double boiler and melt it stirring constantly until
smooth.
2. Add condensed milk, crushed chocolate wafers and half a cup of walnuts.
Stir well to mix thoroughly.
3. Pour the fudge mixture into a non-stick 8-inch square pan and press fudge
until even.
4. Press the remaining half cup of walnuts on top of fudge brownies.
5. Let stand at room temperature until firm. Cut into 2-inch squares
Yields 16 pieces

Frozen Fruit Ice Cream

8 oz. Packet of cream cheese

¼ cup maple syrup
1 ½ cu whipped cream
½ cup chopped dates
½ cup chopped walnuts
1 ½ cups chopped fruits (pineapple strawberries and peaches)
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 1. Beat cream cheese and maple syrup together with fork.
2. Add whipped cream and heat again to a smooth consistency.
3. Add remaining ingredients and mix well. Set in a shallow dish or bowl and
place in freezer.
4. Serve in individual bowls when set, approximately 5-6 hours.
Serves 4-6

Avocado Pudding

1 large ripe avocado ¼ tsp saffron powder

6 Tblsp yogurt ½ tsp ground cardamom
8 tsp sugar ½ up grated apples
¼ tsp grated nutmeg 1 Tblsp slivered pistachio nuts

1. Peel avocado and remove pit.

2. Puree in a blender avocado, yogurt, sugar and spices.
3. Empty puree into a serving bowl. Gently add grated apples, mix and chill.
4. 4 Serve in individual bowls. Garnish with slivered pistachio nuts.
Serves 4-6

Avocado is actually a fruit, but is generally used as a vegetable in salads and

dips. To test for ripeness, take the fruit and press with your fingers for
softness. It should be soft tos the touch. A cut avocado can be refrigerated for
several days, if the pit is left in.

Fruits with Walnuts and Cream

2 cups cream
1 medium banana, cut into cubes
1 medium apple, cut into cubes
1 medium pear, cut into cubes
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 15 seedless green grapes, sliced
15 seedless rad grapes, sliced
1 cup nectarine segments
½ tsp ground nutmeg
½ cup chopped walnuts
¼ cup golden raisins
½ cup sugar

1. Place all ingredients in a large serving bowl.

2. Mix well and chill.
3. Serve in individual bowls.
Serves 4-6

Coconut Dreams

2 oz. Cocoa butter 1 cup unsweetened

¼ cup butter or margarine desiccated coconut
1/3 cup brown sugar 1 cup flour
1 tsp vanilla essence 1 tsp banking soda

1. Preheat oven to 3000F.

2. Melt cocoa butter over low heat,. Stirring until melted.
3. Cream butter with a spoon and mix with cocoa butter. Add sugar, mix
thoroughly. Add coconut and vanilla essence, mix well.
4. Sift flour and baking soda, gradually adding to butter. Mix well with your
hand to form smooth dough.
5. Shape into small balls (the size of marbles).
6. Place them on an ungreased cookie sheet and bake for 25-30 minutes till
lightly browned.
Yields approximately 30 dreams

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 Cocoa butter is the vegetable fat that’s extracted when chocolate liquor is
pressed under high pressure. This butter has a distinctive melting quality.

Spice Cookies

¾ cup (1 ½ sticks) butter 1 ½ tsp ground cinnamon

1 cup brown sugar 1 ½ tsp ground cardamom
Rind of 1 lemon, grated ¼ tsp ground cloves
2 ¼ cups wheat flour 1 tsp salt
1 tsp baking soda 2 Tblsp milk

1. Cream butter till soft. Add sugar and mix well. Add lemon rind.
2. Sift together flour, baking soda and spices. Add sifted ingredients
gradually to butter and sugar. Mix well.
3. Add milk and knead for 5 minutes until it becomes a smooth dough.
4. Flour a board and rolling pin. Roll out dough to ¼ inch thickness.
5. Cut cookies with cookie cutter. Transfer cookies onto a greased cookie
sheet.
6. Bake at 3500F for about 10 minutes (watch so the bottom does not burn).
7. Do the same with the remaining dough.
Yields 3 dozen cookies

Pineapple Cupcakes

½ cup shortening 2 ½ tsp baking powder

1 1/3 cups sifted all-purpose flour 1 cup milk
1 cup sugar 1 tsp pineapple essence

1. Place shortening in a mixing bowl. Sift in dry ingredients. Add ½ cup

milk. Mix until flour is moistened.

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 2. Beat for 2 minutes at low speed with an electric mixer. Add remaining
milk and pineapple essence to mixture and beat one minute longer.
3. Place the paper cups in muffin pans and fill cups half cull with mixture.
4. Bake at 3750F for 18-20 minutes.
Yields 12-14 cupcakes

While making a cake, warm the mixing bowl to speed the creaming process.

Raisin Nut Cake

2 cups water 1 tsp baking soda

1 cup black raisins ½ tsp salt
½ cup butter or margarine ½ tsp cinnamon
1 cup unbleached flour ½ tsp nutmeg
¾ cup wheat flour 1 cup chopped nuts
1 cup brown sugar

1. In a saucepan, bring water and raisins to a boil. Simmer for 10 minutes.

Add butter and set aside to cool.
2. Sift together flour, sugar, baking soda, salt, cinnamon and nutmeg.
3. Add sifted ingredients to the raisin mixture and mix thoroughly. Stir in
nuts.
4. Pour mixture into a grased 9-inch a square pan.
5. Bake at 3500F for 40 minutes.
Serves 4-6

Chocolate Applesauce Cake

(eggless and butterless)

2 cups flour 1 ½ cups sugar

3 Tblsp cocoa or carob powder 2 tsp vanilla essence
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 1 ½ tsp baking soda 2 cups applesauce
½ tsp salt 1 ½ cups semi-sweet
½ cup oil chocolate bits

1. Stir together flour, cocoa, baking soda and salt.

2. In a bowl, cream together, oil and sugar until light and fluffy. Blend in
vanilla. Add flour mixture and applesauce. Stir vigorously and mix well.
3. Pour into a greased 9” x 13” x 2” pan. Sprinkle with chocolate bits and
chopped walnuts.
4. Bake in a 3500F oven for 35-40 minutes. Cool in pan.
Yields 12 to 14 pieces

If a cake fails to rise and is heavy in texture, slice and shallow fry in hot
butter, roll in powdered sugar and serve.

Strawberry Cake

1 can condensed milk ½ cup water

2 level tsp baking powder 1 cup chopped strawberries
1 level tsp soda bicarbonate 2 tsp strawberry essence
1 cup self-rising flour 1 9-inch diameter cake pan
½ cup melted butter

1. Butter cake pan and dust with flour, set aside.

2. Preheat oven to 4000F.
3. Sift flour, baking powder and soda bicarbonate. Mix remaining
ingredients together and stir well with a wooden spoon. Pour into the cake
pan.
4. Bake for 15 minutes and lower oven temperature to 2500F and bake
another 15 minutes or until done.
5. Cool cake, ice and decorate.
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 Serves 4-6

Strawberry Ice-Cream Cake

1 ½ cups crushed butter biscuits

1/3 cup melted salted butter
1 quart strawberry ice cream (taken out half hour ahead)
½ cup sour cream
½ cup water
4 Tblsp agar-agar flakes
2 Tblsp powdered sugar
Few slices strawberries
Whipped cream

1. Mix butter and crushed biscuits together.

2. Press mixture into a 9-inch round cake pan. Put in freezer for half an
hour.
3. Put strawberry iee-cream in a bowl.
4. Boil water and let simmer. Add agar-agar flakes slowly and stir until all
the flakes are dissolved. Add this agar-agar mixture, sour cream and
sugar to soft ice-cream and mix thoroughly. Put this mixture over warm
water until it becomes a smooth sauce and the agar-agar is dissolved
thoroughly.
5. Take out crust from freezer and pour ice-cream mixture over crust. Put
cake in refrigerator to set.
6. When set, arrange strawberry slices and whipped cream over cake. Cut
into desired slices and serve.
Serves 6-8

Crunchy Square Treat

1 cup creamy peanut butter

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 ½ cup brown sugar
½ cup corn syrup
3 cups Rice Crispies
6 oz. Semi-sweet chocolate morsels (optional)
2 tsp vanilla essence

1. In a pan, heat peanut butter, sugart and corn syrup on low heat until
dissolved thoroughly. Approximately 5 minutes.
2. Turn off heat, add rice rispy, chocolate morsels and vanilla essence. Mix
well.
3. Empty into a large cake pan, pack evenly.
4. Refrigerate for 2-3 hours. Cut into desired squares.
Yields 50-60 one-inch squares

Indian Cone-Shaped Ice Cream

(Kulfi)

1 cans condensed milk (400 gms.) 2 Tblsp milk masala

7 oz. Heavy cream (200 gms.) ¼ tsp ground cardamom
2 ½ cups milk ¼ tsp ground nutmeg
½ tsp saffron powder

1. Bring milk to a boil and add to milk, masala, cardamom, nutmeg and
saffron.
2. Remove from heat and add condensed milk and cream, and allow it to cool.
3. Fill cone-moulds with this mixture.
4. Arrange them upright in the freezer and chill for 8 to 10 hours.
5. When set, take each cone and wash quickly in water. The Kulfi will slide
out easily. Arrange in a shallow dish.
6. Cut into ¼” slices and serve.
Yields: 12 Kulfis

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 Note: The cone-shaped mould can be bought at Indian Grocery Stores, or
Kulfi can be set in any other container or mould with a lid.

Drinks and Beverages

With the growing knowledge of the ill effects of alcoholic drinks o the
liver and heart, every hostess in faced with the problems of wheat to serve her
family and guests as drinks. To solve her problem, the connoisseurs of the
world have come up with bright, new ideas if fruit juice mixtures and spice
combinations to substitute alcoholic drinks with non-alcoholic beverages.
India known for its and tropical climate, offers varieties of delicious
fruits and vegetables which provide a wide range of choices in each season.
Commonly called “Jal-pan,” the drinks and beverages are a common sight for
tourists. Favorite drinks of many Indians are water, called the thirst
quencher, fresh sugarcane juice and tea, called “chai” which acts as a
stimulant. Be it a railway station or the road, in the airport or in a theatre
house, one always sees small booths of tea, cold drinks and snacks. But today
fresh juice centers have opened everywhere.
Fresh fruit juices can serve as a prelude to many formal meals and
parties. There is another kind of drink served as an appetizer in Indian
wedding feasts, called “jaljeera” (cumin water). Tea is usually taken at
breakfast and again in the late afternoon. Often it is served at lunch or
dinner, if requested.
The recipes given in this section are simple, yet sensational. The results
will amaze you and your family and friends. After attempting some of the
recipes try out your imagination and create your own concoction. You may
be surprised to find out that you can also produce something extraordinary.

Tropical Fruit Shake

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 2 cups pineapple juice 1 cup grape juice
2 cups orange juice 6 scoops vanilla ice-cream
1 cup apple juice ½ cup apple cut into tiny pieces

1. Mix all the juices together and chill thoroughly.

2. Before serving, whip the juices with the vanilla ice-cream in a blender, till
it becomes frothy and light.
3. Serve in individual glasses topped with tiny pieces of apples.
Yields 6 large glasses

Buttermilk Shake
(Lassi)

½ cup buttermilk OR ½ cups buttermilk

½ cup water ½ cup water
2 Tblsp maple syrup 2 Tblsp maple syrup
¼ tsp rosewater ¼ tsp ground cardamom
5-6 saffron strands (soaked in
water for a few minutes)

1. Mix all ingredients in a blender. Serve in tall glass.

An excellent summer refresher!
Yields one large glass

Gur and Lemon Drink

(Gur pani)

2 lemons 8 ice cubes

8 Tblsp gur 1 tsp fresh ginger juice
4 cups water

1. Squeeze the lemons.

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 2. In a pot, soak the gur in water and let stand for 2 hours.
3. Add lemon juice and ginger juice to soaked gur and mix well until all the
gur is dissolved.
4. Strain over ice cubes directly into glasses and serve. If it is not sweet
enough,. Add more gur.

Banana-Guava Milkshake

1 medium ripe banana 4 tsp sugar

1 ripe guava 8 cups chilled milk
1 Tblsp lemon juice 1 cup water

1. Blend all ingredients in electric blender.

2. Strain through a coarse strainer to remove guava seeds.
3. Chill and serve in small glasses.
Serves 6-8

Orange Julius

1 ½ cups frozen orange juice Few drops vanilla essence

1 ½ cups milk Ice cubes (optional)
1 ½ cups water

1. Blend all ingredients in electric blender.

2. Serve in tall glasses.
Serves 4-6

Summer’s Surprise

2 cups orange juice 1 bottle plain soda

2 cups apple juice 1 med. Apple cut small
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 2 cups pineapple juice A few mint leaves

1. Mix all juices together and chill.

2. Before serving, pour some plain soda in an individual glass. Fill with
chilled juice.
3. Spoon apple pieces and mint leaves into the glass.
4. Do the same for other glasses.
Yields 12 small glasses.

Squeeze lemon juice in ice-trays and freeze. Flavor your soft drink by adding
a couple of lemon ice cubes.

Mango Shake

1 ½ cups chilled mango pulp (bought from Indian grocery)

4 ½ cups chilled milk
6 tsp brown sugar
6 drops rose essence

1. Put all ingredients in liquidizer and blend thoroughly.

2. Serve in individual glasses.
Serves 6 tall glasses.

Coconut Fizz
- cool summer drink -

4 cups chilled buttermilk 1 tsp ineapple essence

2 cups cold water ½ cup freshly grated coconut
12 tsp sugar (or any sweetener) (or desiccated coconut)
½ cup chopped pineapple

1. Mix buttermilk and water together in a pot.

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 2. In a blender make a paste of sugar,. Coconut, pineapple and essence. To
facilitate blending, add a little buttermilk at the beginning of the blending
process.
3. Add paste to the buttermilk and water mixture. Mix well.
4. Whip the mixture with a hand beater or an electric beater until; frothy.
5. Serve Coconut Fizz in individual glasses with forth.
Serves 6-8

Spiced Buttermilk

3 cups buttermilk 2 tsp roasted cumin seed powder

2 cups water Salt to taste

1. Mix all ingredients in blender.

2. Serve in individual glasses along with food or as a drink by itself.
Serves 6

Indian Milk Drink

(Thandai)

4 cups skim milk Spices

2 cups water 30 almonds
12 tsp brown sugar 4 tsp fennel seeds
4 tsp poppy seeds
1 tsp grounds white pepper
2 tsp ground cardamom

1. Grind all spices into a paste (a coffee grinder does this well. You may need
2 tsp water or more to facilitate grinding).
2. In a blender mix together milk, water, sugar and paste. Chill in
refrigerator.
3. Serve in small individual glasses.
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 Yields 12 small glasses.

Spiced Indian Tea

(Masala chai)

3 cups milk 6 tsp loose black tea leaves

3 cups water Sugar or any sweetener to
taste
1 ½ tsp tea masala

1. Bring milk, water and tea masala to a boil. Add sugar and simmer for 5
minutes.
2. Add tea leaves and brew for 2 minutes.
3. Turn off heat and cover immediately. Let tea seep for a few minutes,
stirring once. Tea is ready when it is orange in color.
4. Strain in a tea kettle and serve piping hot.
Yields 6 cups

Strawberry Fruit Shake

2 cups plain lowfat yougurt 4 Tblsp brown sugar

1 cup lowfat milk 2 cups sliced strawberries

1. Place ingredients in blender and blend until smooth, 1-2 minutes.

2. Serve immediately or chill,. Whip once just before serving.
Serves 4-6

Spiced Milk
(Masala Dudh)

4 cups milk 4 Tblsp sugar

4 Tblsp milk masala 2 Tblsp slivered almonds
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 1. In a pan bring to a boil; milk, spices and sugar.
2. Remove from heat and cool immediately by stirring to avoid forming film
on the milk.
3. Put in refrigerator and chill completely. Serve in glasses topped with
almonds.
Yields 4-6 glasses.

Sunny Cooler

2 cups buttermilk 4 Tblsp sugar

2 cups fresh orange juice 1 tsp orange essence

1. Put yogurt, orange juice, sugar and essence in blender.

2. Cover and blend on high about 2 minutes, until frothy.
3. Pour into tall glasses.
Serves 4

Frothy Ginger Ale

2 cups yogurt 2 cups ginger ale

2 Tblsp grape jelly

1. Chill yogurt and ginger ale.

2. Combine all ingredients in blender.
3. Cover and blend on high until smooth and frothy. Serve in individual
glasses.
Serves 4

Apricot Velvet

2 cups buttermilk 2 Tblsp sugar

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 1 cup fresh peaches, chopped freshly grated nutmeg
1 ½ cups apricot nectar

1. Put buttermilk, peaches, apricot nectar and sugar in blender.

2. Blend on high, about 3 minutes until smooth.
3. Pour into glasses and sprinkle with grated nutmeg.
Serves 4

Nutritious Fig Milk

4 cups lowfat milk 4 Tblsp molasses
8 dry figs chopped small

1. Combine all ingredients in a pan and bring to a boil.

2. Lower heat and let simmer till figs are soft and chewy. Approximately 10-
15 minutes. Serve hot in bowls.
This milk is good at breakfast or any time in winter.
Serves 4
Chutneys and Relishes

Gujarati meals are said to be incomplete without chutney. Chutney is a

sauce or relish of East Indian origin made fresh with fruits herbs, coconut,
spices and condiments. It can have a sweet and sour taste or a sour and salty
taste. It is easten along with meals and served twice or more if desired with
other dishes. Chutneys made with coconut and coriander leaves, are a must
with savories and snacks. Savories like samosas and dhokalas are dipped in
the chutneys before being eaten; each enhancing the taste of the other when
combined.
The taste of chutneys varies from house-to-house. Some prefer it very
hot and spicy, others like it mild and sour. It can be made according to
personal preferences and tastes. A chutney stimulates the taste buds top
greater activity, thus aiding the digestion of food. In India, preserved

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 chutneys are called pickles and can be preserved without refrigeration for one
year.
Thus, what mustard and relish are to Westerners, chutney and pickles
are to an Indian.

Date Sauce
(Khajur ni chutney)

15-20 pitted dates Salt to taste

½ cup raisins 1 tsp cumin seeds
½ cup brown sugar 2 Tblsp lemon juice
1 tsp paprika ¼ tsp sanchal (black salt)
1 cup water

1. In a saucepan, bring water to a boil. Add dates, raisins and brown sugar.
Cook until the dates are soft. Set aside to cool.
2. In a blender blend the cooled dates/raisins mixture and remaining
ingredients. Add more water to acquire desired consistency (thickness like
ketchup.)
3. Serve in bowl; with any meal or snack.
Serves 4-6

Sweet Fruit Chutney

1 large tart apple 1 tsp garam masala

2 cups dried apricots 1 tsp cumin seeds
8 large strawberries 1 tsp paprika
2 Tblsp golden raisins 3 Tblsp minced ginger root
1 ½ cups brown sugar 1 ½ tsp salt
2 cups cider vinegar

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 1. Peel apple. Hull; strawberries.
2. Cut strawberries, apple and apricots into small pieces.
3. Mix with remaining ingredients in heavy saucepan. Boil gently for
approximately 1 hour until the chutney has a thick consistency like that of
honey.
Yields approximately 3 cups

Spiced Yogurt
(Jira valu dahi)

1 cup yogurt ½ tsp paprika

1 tsp cumin seeds rosted 1 tsp salt
and ground Few parsley leaves for garnish

1. Whip yogurt.
2. Add remaining ingredients and stir well.
3. Chill before serving.
4. Garnish with chopped parsley.
Serves 4-6

Mint Chutney
(Phudina ni chutney)

1 cup firmly packed 1 tsp salt.

Fresh mint leaves 1 inch piece ginger root,
scraped
½ cup raw peanuts ½ cup water
3 Tblsp grated coconut, ½ green chilli (optional)
fresh or desiccated 3 tsp lemon juice

1. Mix all ingredients in food processor or blender to a smooth consistency of

a sauce.
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 Yields 1 cup

Fresh Coriander Chutney

(Kothmiri ni chutney)

1 cup firmly packed, chopped coriander leaves and steams

½ cup freshly grated coconut (or desiccated coconut)
1 Tblsp finely chopped green chillies (optional)
2 tsp salt
1 Tblsp scraped and finely chopped ginger root
¼ cup water

1. In a blender, grind, coriander leaves, chillies, salt, coconut, ginger and

lemon juice to fine paste, adding water as necessary to facilitate grinding.
If chutney is not to be used immediately, it can be stored in an airtight glass
jar in the refrigerator for about one week.
Yields 1 cup

Fresh Coconut Chutney

(Nariyal ni chutney)

8 Tblsp chana dal, roasted 1 small piece fresh ginger root

1 ½ cups grated coconut 1 cup water (or a little more)
(fresh is preferable) ½ tsp mustard seeds
2 tsp salt ½ tsp udad dal
4 tsp lemon juice 5-6 curry leaves
4-6 green hot peppers 1 Tblsp oil

1. Roast dal over medium heat, stirring constantly for about 10-15 minutes.
Then soak in water for 2-3 hours.
2. In a blender, grind the soaked dal, coconut, salt, lemon juice, green
peppers, ginger and water to a coarse mixture. Transfer to a bowl.
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 3. Heat oil in a small pan. Add mustard seeds and udad dal. When seeds pop
and dal becomes pink, add curry leaves.
4. Add oil mixture to the ground coconut and stir. Serve at room
temperature. Leftovers can be refrigerated in an airtight glass jar.
Yields 2 cups

Sweet ‘N Sour Raisin Chutney

1 cup black raisins 1 tsp sanchal (black salt)

5 dried pitted prunes 2 tsp lemon juice
½ tsp ground ginger 1 cup water
1 tsp roasted ground cumin

1. In a saucepan boil water, raisins and prunes. Cook until soft.

2. Put in blender adding remaining ingredients. Blend to a thick consistency.
3. Put in bowl and serve with any meal or snack.
Serves 4-6

Helpful Household Hints

• Peel of used lemon, dipped in salt is useful for polishing copper vessels.
• Food odors in the refrigerator can be removed by putting peels of used
lemon in it.
• To remove bad odor and damp small from clothes, before ironing, spray a
few drops of Eau be cologne on the ironing table. The clothes will be
fragrant with the cologne due to the heat of the iron.
• Eau de Cologne helps to clean stains on mirrors and glass in photo frames,
etc.
• For an easy flow of ketchup put a straw into the bottle. The air gets at the
bottom of the bottle facilitating the flow of ketchup.

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 • Old toothbrushes are very useful to lean combs cups, jug handles, jewelry
and those tiny places which cannot be reached easily.
• To clean up the mess of tiny bits of broken glass on the floor, take some
cotton balls and moisten it. You will find it easy to clean the mess.
• To find the end of a transparent tape, press a tiny button on to the end
after using it.
• To remove stains from burnt pots and pans, take a wet piece of cloth
dusted with salt and rub.
• Sharpen a blunt pair of scissors by cutting sandpaper several times.
• Ink stains can be removed from cloths by sprinkling salt on the stains and
then rubbing with a piece of lemon or lime.
• Milk is ideal for removing ink stains.
• Stains of oil or butter on clothes can be removed by sprinkling some
bicarbonate of soda on the stain. Let it stand for some time. Then remove
the stain with any brush.
• To remove unpleasant smells from dishwashing sink, rinse with warm
water and a little vinegar.
• A small peel of orange or lemon thrown in the pot of tea gives a refreshing
fragrance to the tea.
• If by mistake, too much salt is put in soups, vegetables or dals, drop in 2
small peeled potatoes. They will absorb the extra salt.
• To make cucumber more digestible, soak them in salt water for about one
hour. Drain and gently squeeze out excess liquid. This makes the
cucumbers absorb the dressing more easily, too.
• Add 10-15 black peppercorns in the spice bottle to lock in its freshness.
• Five drops of lemon juice in a cup of regular cream when beaten with an
electric beater makes the cream fluffy and light.
• Cardamom pods (skin) without seeds, instead of being discarded, can be
plaed in a canister of tea leaves. Every time one uses the tea leaves, it
enhances the flavor of the tea and gives it a wonderful aroma.

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 • Before squeezing the juice of a lemon, put it in hot water for some time.
Then squeeze it. It yields twice as much juice.
• Dried curry leaves (limbado) placed at the bottom of the rice container will
ward off insects, etc. from the rice.
• To stop the salt from becoming moist, put two of blotting paper (ink paper)
at the bottom of the jar before storing the salt.
• To keep the water hot in a hot water bottle for a longer time, add a little
salt to the water.
• Add a pinch of salt to a bottle of fresh milk to keep it for a longer time.
• To combat extreme fatigue and tiredness, drink a glass of cold water mixed
with 1 teaspoon of sugar.
• One teaspoonful of fresh basil juice with honey is also good during the
rainy season when people seem to suffer from loss of appetite, fever, cough
and colds.
• During the winter, I teaspoon of a mixture of fresh ginger juice, fresh
lemon juice an d honey taken in the morning gives warmth, appetite and
energy and wards off colds. This mixture can be prepared a head and
stored in the refrigerator. (Proportion will be 20 teaspoons ginger juice, 5
teaspoons of lemon juice and 5 teaspoons of honey. Mix all the three
ingredients together and store in a glass jar).
• Adults or children who complain about loss of appetite and indigestion
should be given 21 leaves of fresh basil and 5 black peppercorns to chew.
They should not drink water for 15 minutes after that.
• If one suffers from less flow of urine, ¼ teaspoon of Bishop’s Weed
(Ajowan) and ¼ teaspoon of jaggery (gur) mixed together and taken four
times a day is effective.
• For colic dysentery a glass of buttermilk with one teaspoon of ginger
powder taken every day is very effective.
• Heat one teaspoonful of fresh lemon juice. When it is lukewarm, pour it
straight into your throat without letting it touch your tongue. It is
excellent for people suffering from vertigo and dizziness.

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 • For any kind of muscular pain or swelling use cold compress.
• This remedy is very effective for soothing burns of any kind. Make a paste
of yogurt and chick-pea flour (besan) and apply it on the burnt parts or the
body.
• To check an oncoming sneeze, press a finger in the middle of the upper lip.
The sneeze will subside.
• Gas in the stomach can be released by lining the navel with a drop of castor
oil, then press a good pinch of hing (asafetida) on the navel.
• To counteract excessive body heat, boil about five glasses of water with a
tablespoon of fennel seeds (sauf). When it cools, drink this liquid two or
three times a day.
• To get quick relief from throat trouble and chest congestion due to a cold,
add a few leaves of basil to boiling water and simmer for five minutes.
Strain and drink this hot, like tea.
• For a fair and clear complexion, take 2 tablespoons milk, add 1 teaspoon of
chick-pea flour (besan) and a pinch of turmeric powder. Make a paste and
apply to face and hands instead of soap. Wash off with cold water. It
works miracles.
• Before washing your hair, rub a mixture of the juice of 2 lemons mixed
with 2 teaspoons of coconut oil in your hair. Then shampoo. Your hair
will become soft, shiny and lustrous.
• Top test real saffron, put a few strands of saffron in sulfuric acid. If the
color changes from black to red it is genuine. If it changes to green then it
is not genuine.

Glossary

Indian equivalents of English Terms:

English Gujarati Hindi

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 Aniseed Sowa Valaiti Saunf
Asafoetida Hing Hing
Basil Damaro Tulsi
Bishop’s weed Ajama Ajowan
Black cumin Kalu jiru Kalunji,
Kalonji
(Onion seeds)
Black pepper kala Mari Kali Mirch
Capsicums or Lal Marcha Lal Mirch
Chillies
Caraway Shah Jiru Shia or Siya Jira
Cardamom Elachi Elaichi
Cinnamon Tuj Dalchini Dalchini
Cloves Lavang Laung
Coriander seeds Dhan a Dhania
Coriander leaves Kothmiri Dhania
Cumin Jiru Jira
Curry Leaf Limbdo Curry Patta
Dill Suwa Soya
Fennel Variali Saunf
Fenugreek Methi Methi
Ginger Adu Adrak
Mango powder Amchur Amchur
Mint Phudina Pudina
Mustard Rai Rai
Nutmeg Jaiphal Jaiphal
Poppyseed khusKhus Kaskash
Saffron Kesar Zaffran, Kesar
Indian Cassta Lignea Tamala Patra Tejpat
Turmeric Haldar Haldi
Vanilla Vanilla Vanilla

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 A Guide to Pronouncing Indian Words

The following is a partial; explanation of the pronunciation of Indian

words to aid you in using the names in this book.
Vowels: Each vowel is divided into long and short. The long vowels are
indicated by a straight line above the letter, as in a, I, u. Words are
pronounced evenly without accenting a particular syllable. Vowel sounds are
similar to those in Italian.

Vowel English equivalent

A up or sum
A father
I dim
I deem
U tooth
U moon
r- is considered a semi-vowel. It is spoken slightly
rolled, as in the Italian signore.

Some Suggested Menus

Every day Menu
Monday Indian Bread
Split and Shelled Black Spiced Basmati Rice
Udal Beans Fresh Coriander Chutney
Zucchini and Peas with Coriander Kohlrabi Salad

Tuesday
Spiced Mung Beans Spiced Basmati Rice
Cauliflower and Potato Vegetable Mint Chutney
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 Fried Chapatis Tomato Raita

Wednesday
Mung, Udad and Chana Dal Spinach Rice
Cabbage with Yogurt Sweet Fruit Chutney
Indian Bread Mixed Vegetable Salad

Thursday
Black-eyed Beans Spiced Basmati Rice
Vegetables in Yogurt Fresh Coriander Chutney
Indian Bread Cuumber-apple Salad
Friday
Split Pigeon Peas No. 1 Spiced Basmati Rice
Fried Okra with Yogurt Sweet fruit Chutney
Fried Chapati Crunchy Carrot Salad

Saturday
Five Lentil Mix Apple Rice
Country Green Beans Mint Chutney
Indian Puffed Bread Potato Raita

Sunday
Chana Tuver Dal Fried Chapati
Spiced Dried Potato Spiced Basmati Rice
Green Peppers with Fresh Coriander Chutney
Chick-pea Flour Spiced Yogurt

Parties and Feasts Menu

No. 1
Masala Lentils Coconut coriander Raita
Baked Eggplant Fried Chapati or Steam
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 Fried Cauliflower Pita Bread
Yellow Split Pea Balls Spiced Basmati Rice
Simple Halva Lassi
Date Sauce Toasted Papads

No. 2
Mung Beans with Yogurt Spongy Dal Cake
Spiced Dried Potatoes Fresh Coriander Chutney
Snow Peas Indian Puffed Bread
Saffron Flavored Sweet Vegetable Pullav
Yogurt Dish Yogurt Soup

No. 3
Split Lentil Dal Mint Chutney
Vegetable Koorma North Indian Bread
Fried Zucchini Spiced Basmati Rice
Potato Rolls Coconut Fizz
Spongy Cheese Balls in Syrup

No. 4
Mung-Dal Delight Mint Chutney
Bananas with Chick-pea flour Date Sauce
Spiced Zucchini with Tomatoes Indian Puffed Bread
Deep Fried Filled Pastries Spiced Basmati Rice
Orange Fudge or coconut Fudge

No. 5
Split Pigeon Peas No. 2 Cucumber Raita
Fried Okra with yogurt Apple Rice
Sweet ‘N Sour Vegetable Deep fried Papads
Dal Ball with Yougurt Orange Julius
Chapati Stuffed with Sweet Dal
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 English Equivalents of a few Indian Terms

Amchur dried mango powder

Atta whole wheat flour
Badam Almonds
Bateta potatoes
Besan Chick-pea or gram flour
Bharta pureed vegetable
Bhat cooked rice
Chapati flat bread
Chaval cooked rice
Chhenna Indian cottage cheese
Chokha uncooked rice
Dahi yogurt, curd
Dal split pulses
Funsi string beans or green beans
Gajar carrot
Garam Masala mixture of spices used for vegetables and dals
Ghee clarified butter
Gobi cabbage
Green Masala mixture of fresh spices used for
Vegetables and dals (see notes on ingredients)
Gulab-jal rose water
Halwo, Halvo sweet dish
Jal water
Jambu milk balls
Kacha kela unripe banana, plantain
Karela bitter melon
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 Kesar saffron
Khichadi rice and lentils cooked together
Kismish raisins, sultana
Kobi cabbage
Korma vegetables cooked in yogurt and coconut sauce
Limbu lime, lemon
Maida white flour
Makai corn
Masala mixture of spices (see note on ingredients)
Milk Masala Mixture of spices for milk and sweet dishes
Muth brown colored beans like mung beans
Nan flat bread of North India
Nimbu lime, lemon
Paka kela ripe banana
Panch Puran mixture of five seed spices
(see not on ingredients)
Paneer Indian cottage cheese
Pani water
Paratha flat bread fried in ghee
Phulkobi cauliflower
Pista pistachio
Poha beaten rice, pressed rice
Pullav, pulav rice cooked in ghee and mixed with
Vegetable and spices
Puri deep-fried puffed bread
Raita vegetables or fruits in yogurt
Rasgulla paneer balls cooked in sugar syrup
Rawa semolina, cream of wheat
Rotli, Roti flat bread
Sanchal black salt
Sev vermicelli made from chick-pea flour (besan)
Used as snack and bought from
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 Indian groceries
Shaak vegetables
Suji semolina, cream of wheat
Tarkari vegetables
Tea Masala mixture of spices used for Indian Tea
Getting to Know Pramoda Chitrabhanu

Born in Gujarat State into a devout Jain family, Pramoda was brought
up from the age of five in Bombay, where she studied in all English-speaking
schools. A quiet ad serious child, even in her primary school years, she
preferred to stay home and sing Jain chants and tea herself Jain Sanskrit
stanzas and prayers, instead of socializing in the world. At 13, when many
Indian families were arranging marriages for their daughters, Pramoda’s
family saw her genuine spiritual quest and allowed her to turn down the many
proposals which came. As she grew in beauty and accomplishment, for she
excelled in singing and playing the sitar, was fluent in English, and received
her B. A. in psychology from Jai Hind Collage Bombay University, more
proposals poured in. But always that longing for the spiritual life gave her the
foresight and the courage to resist all temptations.
When Pramoda and her parents and sister met Gurudev, they were so
moved that in the ensuing years, they never missed any of his talks. Together
they went to him to study the meaning and practice of Jain philosophy
meditation and ancient mantras. After graduating from collage, pramoda
continued to commit herself to the spiritual path and to helping Gurudev with
his work at the Divine Knowledge Society. During the seven years in which
she was his students in India, a deep and pure love grew between them, but
was never uttered or expressed. Their decision to marry in 1971 was not only
a fulfillment of a personal vision, but it was also and especially a union for a
higher purpose-to share the message of reverence for all life with the universal
family of seekers from all parts of the globe. According to Gurudev, two
people unite on the planet because “they are already united in the life of the

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 spirit, as two eyes but one vision, two ears but one sound, two minds but one
dream.”
Pramoda has shared in that dream and purpose in numerous ways,
which she is glad to share with us; as a committed individual with a deep
spiritual quest; as one who practices, lives, and teachers the vegetarian way of
life; as one who ha learned how to maintain her balance and equanimity
through understanding and living the role as Gurudev’s wife and as mother to
two young sons; and teacher of Jain chants, shocks, and songs.
Pramoda was lauded in the New York Tumes By Craig Claiborne who
wrote: “Like many other fine cooks, Mrs. Citrabhanu was born in a
household where the kitchen was a special place, and her mother was and is a
first-rate and enthusiastic cook…. her family has practiced Gujarati cooking
for generations… There is no end to her inventiveness.” As an expert in
nutrition and vegetarian cooking, Pramoda brings more to her cooking classes
than the nutritional balance and delicious results. One gets a real feeling of
harmony and well-being. The vibrations of one who lives in reverence and
respect for all living beings impart love and health to her meals.
She expresses in her cooking her deep awareness of the purpose of
eating. As Gurudeve explains,”The foundation of health is in adrashuddhi,
the purity of food. When you take innocent food, food which is free from the
vibrations of violence and bloodshed, a miracle happens is your life. The
body, which is a house for the mind, becomes an instrument for healthy-
mindedness. According to that pure food, your thoughts will flowers and
blossom. That itself gives you a push and takes you in the direction of your
deepest quest.”
The positive effect of this conscious choice of food is far-reaching. It
becomes a turning point in one’s life. Little by little, you transforms all your
body cells into health and vigor. In fact, you feel the meaning of the word
“vegetarian,” which came from the root word “fight,” meaning vigor! You
feel joy in life, for you know that you are not causing pain to your flour-footed
brothers and sisters or to those who fly and swim either! Mind and body feel
cleansed, and work in harmony. The prospects for world peace improve, for
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 an Gurudev has observed, “Anyone who could not hear to harm an animal
would never think to take up arms and shoot his fellow human beings.”
With this understanding in mind, we can see and appreciate the integral
part which Pramoda Chitrabhanu contributes to furthering our
understanding, in both its practical and spiritual aspects, of the
meaningfulness of every moment of our existence.

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