Title: MASOOR DAHL SOUP (LENTIL SOUP)
Categories: Indian, Vegan, Vegetarian, Soups
Servings: 6

1/4 ts Turmeric 3/4 c Lentils
5 ea Garlic cloves, chopped 1 ts Salt
10 ea Peppercorns, black 2 tb Lemon juice
1 ea Onian, small and chopped

Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic,
peppercorns, onion, lentils and 1 ts salt. Bring to a boil again. Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins).

Mash or grind lentils completely using a little water if necessary.

Return lentils to saucepan. Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 mins.

Add lemon juce and salt to taste.

This soup can be eaten as is or with boiled rice.

Title: CUCUMBER SALAD
Categories: Indian, Vegan, Vegetarian, Appetizers
Servings: 4

1 ea Carrot, small 1/8 ts Chili powder
3 ea Cucumbers, medium 1 tb Butter or oleo
2 tb Lemon juice 1 pn Salt
1/2 ts Black pepper 1 tb Coriander leaves, fresh

Peel and shred carrot. Peel and slice cucumber.

Blend lemon juice, black pepper, chili powder, butter, and salt.

On a salad plate, arrange cucumbers in two layers. Pour seasoned lemon juice over each layer. Sprinkle top layer with carrots and coriander leaves.

Title: EGGPLANT KOTTU (EGGPLANT AND CHICKPEAS (OR MOONG BEANS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split chickpeas or mong dahl 1/2 ts Cumin seed
1 1/2 c Water 3 ea Green chilies (optional)
1 pn Salt 2 tb Vegetable oil
1/8 ts Turmeric 1 ts Mustard seed
4 ea Eggplants, medium 3 ea Bay leaves
2 c Water 3 ea Red chilies (optional)
1 pn Salt 1 tb Lemon juice
1/8 ts Turmeric 1 pn Salt
1 c Coconut, fresh and grated 2 tb Coriander leaves-fresh/chopd

Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 ts turmeric until done. Then mash them well.

Slice the eggplants lengthwise. Boil them in a large saucepan filled with 2 cups water, a pinch of salt and 1/8 ts turmeric. When eggplants are tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chilies together.

Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies. When mustard seeds stop cracking, add this mixture to the eggplants. Add lemon juice. Stir a few times. Add salt to taste and sprinkle with coriander leaves.

Title: DAHL PALAK (SPINACH AND SPLIT PEAS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split peas 1 tb Ginger, fresh and chopped
2 c Water 4 ea Garlic cloves, chopped
1/4 ts Turmeric 1 tb Garam Masala
1/2 ts Salt 1 tb Lemon juice
1 lb Spinach, chopped 1 pn Salt
3 tb Butter/oleo

Soak split peas in 2 cups water 1 hour.

Add turmeric and 1/2 ts salt to split peas. Boil 10 mins in same water used to soak peas.

Add spinach and cook until most of the liquid has been absorbed and split peas are done.

Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook until garlic is golden. Add Garam Masala (see recipe called "Garam Masala").

Immediately add the seasoned ginger and garlic to the spinach-split pea mixture. Add lemon juice and salt to taste and serve.

Title: NAN (FRIED LEAVENED BREAD)
Categories: Indian, Vegetarian, Breads
Servings: 8

1/2 c Yogurt 2 ea Eggs, lightly beaten
1/2 c Milk 3 pk Dry yeast (1 pack=10 oz)
1/2 ts Baking soda 3 c White flour
1 ts Sugar 1/2 ts Salt
4 tb Butter/oleo 1/2 ts Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size.

Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes.

Title: SHERBAT (LEMON DRINK COOLER)
Categories: Indian, Vegan, Vegetarian, Beverages
Servings: 4

1 c Sugar 2 ea Lemons
1 c Ice, crushed 2 tb Rose water
4 c Water

Squeeze juice from the 2 lemons and reserve juice.

In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water.

When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.

Title: MASALA COFFEE (SPICED COFFEE)
Categories: Indian, Vegetarian, Beverages
Servings: 4

3 c Milk 5 ea Cardamom pods
3 c Water 6 tb Sugar
1 ea Cinnamon stick (1-in long) 6 tb Coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.

Place coffee over heat and bring to a boil.

Pour coffee between two pans until thick and creamy. Serve in cups immediately.

Title: RED LENTIL DAHL
Categories: Indian, Vegan, Vegetarian, Bean/legume
Servings: 4

1 c Lentils 1 ea Onion, small and chopped
6 c Water 1 tb Butter/oleo
1/2 ts Salt 1/2 ea Green chili, chopped
1/2 ts Turmeric

Soak lentils for one hour. Drain and wash lentils in cold water.

Place lentils in a 2-qt saucepan. Add water, green chili, salt and turmeric. Bring to a boil. Lower heat and simmer 1 1/2 hrs.

Melt butter/oleo in a small frying pan. Saute the onion. Add the onion and the butter/oleo to the lentils and boil the whole thing for 2 or 3 mins.

Serve with fresh lemon juice. Rice is also a good addition.

VARIATIONS: Instead of onion you can try 1/2 ts of whole cumin seed. You can also add 1/2 cup of mixed veggies, or 1/2 cup of chopped potatoes and cauliflower, or 1/2 cup of green peas.

Title: RASOMADHURI (FRIED CHEESE BALLS)
Categories: Indian, Vegan, Vegetarian, Cheese/eggs, Desserts
Servings: 4

1 c Ricotta cheese or home-made 1/4 ts Cardamom, ground
1/2 c Milk, powdered Vegetable oil for frying

Mix all the ingredients and knead with the palm of your hand until smooth.
Make round balls (1 inch in diameter). Heat oil and brown the cheese
balls. Drain them on a paper towel. Dip them in sugar syrup for 24
hours, before serving.

SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a deep pan. Let boil.
Turn down heat and simmer for 10 mins.

Title: MANGO JUICE
Categories: Indian, Vegan, Vegetarian, Beverages
Servings: 2

1/2 c Mango pulp, canned 1 c Water

Put the mango pulp and the water into a juice container. Cover and shake.

Title: OMELETTE PAKAKI CURRY (SPINACH & TOMATO OMELETTE)
Categories: Indian, Vegetarian, Cheese/eggs, Main dish
Servings: 4

5 ea Eggs 5 ea Garlic cloves
1 pn Salt 1 tb Ginger, fresh and chopped
1 ts Garam Masala 2 ea Green chilies (optional)
1 tb Butter or oleo 1 ts Cumin, ground
1 lb Spinach, fresh or thawed 3 ea Tomatoes, large and chopped
2 tb Butter or oleo 1 c Water
1 lg Onion, sliced 2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an omelette 1/4-inch thick. Cut into small serving pieces. Set aside and keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden. Add cumin and tomatoes. Cook a few mins more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

Title: GARAM MASALA (SPICE MIX - MILD)
Categories: Indian, Vegan, Vegetarian, Spices
Servings: 1

3 oz Coriander seeds 1/4 ts Mace
1 oz Cumin seeds 1/4 ts Nutmeg
1/4 oz Fenugreek seeds 1 oz Cinnamon
1 oz Cloves 1 oz Black pepper
2 oz Cardamon seeds (brown best)

Roast coriander seeds, cumin, and fenugreek seeds separately for a few
minutes until their rich aroma is given off. Combine with all otheringredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time.

Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamyconsistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

Title: BHINDI SUBJI (OKRA AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

2 lb Okra, fresh or thawed 1/4 ts Turmeric
4 tb Vegetable oil 16 oz Stewed tomatoes (1 can=8 oz)
1 ea Onion, medium and minced 2 tb Vinegar
4 ea Garlic cloves, chopped 1/2 c Water
1/2 ts Cumin seed 1 tb Black pepper, ground
2 ea Green chilies, chopped 1 pn Salt
1/4 c Coriander leaves-fresh/chopd

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside.

Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice.

Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins.

Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.

Title: COCONUT RICE
Categories: Indian, Vegan, Vegetarian, Rice/pasta
Servings: 4

1 1/2 c Rice 1 ea Onion, medium and chopped
1 1/2 c Coconut, fresh and shredded 1 pn Salt
3 tb Butter/oleo 1 ts Cardamon, ground

Soak Rice for 30 mins in 1 1/2 cups water.

At the same time, soak Coconut for 30 mins in 2 cups water.

Drain rice and set aside. Reserve the water.

Blend the coconut, using the water in which it was soaked. Strain and
reserve the coconut milk.

Heat butter/oleo in a skillet. Add onions and saute until golden.

Add rice and fry a few minutes.

Add coconut milk and water in which the rice was soaked. Bring to a boil.
Add salt to taste and cardamom. Lower heat and cook until rice is done.

Title: KUSHLI (COCONUT AND CREAM OF WHEAT DESSERT)
Categories: Indian, Vegan, Vegetarian, Desserts
Servings: 12

1 c Flour (all purpose) 2 tb Almonds, blanched
1 pn Salt 1 c Cream of wheat
1 pn Baking soda 1 c Sugar
6 tb Butter/oleo 10 ea Cordamom pods
1/2 c Water 2 tb Raisins
1/2 c Coconut, fresh and shredded Vegetable oil for deep fryng

Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo.
Prepare a stiff dough with some water, about 1/2 cup. Set aside.

To prepare the pastry filling, heat remaining butter/oleo in a skillet.
Add coconut, almonds and cream of wheat. Cook until mixture is golden.

Remove seeds from the 10 cardamom pods.

Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins.

Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border aroundthe edge. Fold the other half over the mixture and seal edges completely.

Heat vegetables oil for deep frying. Fry the pasteries until golden.

Title: LASSI (YOGURT DRINK)
Categories: Indian, Vegetarian, Beverages
Servings: 4

5 c Yogurt 1 tb Rose water
5 ea Cardamom pods 1/8 ts Nutmeg
6 tb Sugar

Remove seeds from cardamom pods and crush seeds.

Blend 3 cups yogurt, cardamom and sugar in a electric blender.

Beat remaining yogurt well in a bowl. Add to contents of blender and mix well.

Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg.

Title: VEGETABLE SOUP
Categories: Indian, Vegan, Vegetarian, Soups
Servings: 6

1 ea Potato, medium 1/2 c Cauliflower
1 ea Carrot, medium 2 ea Cabbage leaves, chopped
1 ea Beet, medium 5 ea Peppercorns
1 ea Turnip, small 1/4 ts Cumin seed
1 ea Onion, small 1 ts Salt
1/4 c Green peas 1 ea Bay leaf
1/4 c Green beans 1 tb Butter/oleo

Don't peel the vegetables. Wash and cut the vegetables into small pieces.

Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the
saucepan. Add the cut vegetables and salt. Cover for 10 mins. Stir
every 3 mins or so.

Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.

Title: MINT CHUTNEY
Categories: Indian, Vegan, Vegetarian, Relishes
Servings: 4

2 c Mint leaves, fresh 1/4 ts Ground red pepper
1/4 ts Salt 2 tb Water
1/4 c Sugar

Put everything into an electric blender and mix well. Serve with veggies.

Title: BARFI (NUT BASED DESSERT)
Categories: Indian, Vegetarian, Desserts
Servings: 4

1 c Almond, ground 13 oz Evaporated milk
1 c Cashews, unsalted & ground 1/2 Stick of Butter
1 c Sugar

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring
constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook
for 10 mins. Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon.
Cool. Cut into small squares.