Great Vegetarian Dishes

Publisher: Naresvara dasa
Photography: Peter Bailey
Food Styling: Maureen McKeon
Art Dir. & Design: Ram Prasad dasa
Food Preparation: Kurma dasa, Maureen McKeon, Sudevi devi dasi, Kåñëarupa devi dasi
Illustrations: Lucy Leviska
Color Separations: Palace Press

In the Vedic literatures, cooking is listed as one of the sixty-four arts. My spiritual master, His Divine Grace A.C. Bhaktivedanta Swami Prabhupäda, was an excellent cook, and when he came to the West from India he used his skills to make delicious preparations for the pleasure of the Supreme Personality of Godhead, Sri Krishna. As we read in his biography by Satsvarupa dasa Goswami:

‘…So he very deftly emptied the bag of flour, and with his fingertips, cut in the butter until the mixture had the consistency of coarse meal. Then he made a well in the centre of the flour, poured in just the right amount of water and very deftly and expertly kneaded it into a velvety smooth, medium-soft dough. He then brought in a tray of cooked potatoes, mashed them with his fingertips, and began to sprinkle in spices. He showed me how to make and form potato kachoris, which are fried Indian pastries with spiced potato filling. Meanwhile, in the course of the same afternoon Swamiji brought in fifteen other special vegetarian dishes, each one in a large enough quantity for forty persons. And he had made them single handedly in his small, narrow kitchen.’

These preparations were then distributed to the people who had come to associate with him. By taking this prasadam, sanctified food, they became further attracted to Krishna consciousness. The preparation and distribution of prasadam is an important part of the Krishna consciousness movement, and it is the part to which I have gravitated.

I would like to dedicate this book to His Divine Grace A.C. Bhaktivedanta Swami Prabhupäda and ask him to bless this endeavor.

Whenever someone hears about a vegetarian diet, the common question is, "But what can you eat if you don't eat meat, fish, or eggs?" How sad it is to see what advertising has done to us, particularly our young folk! They grow up with the vast majority of food commercials on TV showing them the benefits of deep-fried chicken, fast-food hamburgers, "lite" beer, and the like. Rarely is there mention of the grains, beans, vegetables, and fruits that for centuries have made up the staple diet of most people around the world. So all too often youngsters end up thinking " food" means "meat".

The slaughterhouse, factory farming, and mass merchandising are pretty much unique to this century. Refrigerators are a relatively recent invention. Many societies around the world still subsist on a very simple, basic vegetarian diet. People in the Western world seldom die of starvation, but rather the opposite over-indulgence.

But there is infinite variety in a vegetarian diet. Let's look at the international nature of the culinary world. If you study the various ethnic foods (Italian, Indian, Thai, Chinese, Mexican, etc.), they were all vegetarian-based diets. It was only after certain individuals or societies became more affluent that they added meat. Do you really think that the original lasagna or chow mein or tortillas had any meat in them? First of all, people couldn't afford it, and secondly, it wasn't something that was attractive or economically sound.

Many people today are becoming aware of the health benefits of a vegetarian diet. The vast increase in the number of deaths from cancer, heart disease, osteoporosis, etc., have woken up a lot of people. Almost everyone in the Western world has lost a loved one to one of these diseases, which are brought on by a meat-centered diet.

But a great myth persists: that meat, fish, poultry, and eggs are necessary for a person to stay well and excel. A case in point: myself. In 1970, when I switched from a predominantly meat-based diet to a vegetarian one, virtually all my fellow athletes told me how sick I was going to get, and some even said I would die! After one year as a vegetarian, I was tested at the Percival Institute in Toronto. I had the highest fitness index of any athlete in Canada! In fact, my left hand strength had increased 38% amazing, considering I'm right-handed and didn't lift any weights during the year. But the most significant increase was in my stamina. It had increased almost 80%!

Every athlete should understand that meat, fish, poultry, and eggs contain a high percentage of concentrated, pure protein, along with high levels of cholesterol. When one eats pure protein, the body cannot use it in that form; it must break it down into amino acids, expending energy with this extra step. This drain on the body's energy takes away from an athlete's performance. Also, these foods contain a lot of toxins, which the body has to work hard to eliminate. And because the cholesterol is in the lean tissue of the animal, even if you trim the fat you will still eat excessive cholesterol. The average Westerner takes in 500 - 600 milligrams of cholesterol a day, while the body can eliminate only 100 milligrams a day. The result is that Westerners accumulate a lot of cholesterol in their bodies, especially in the bloodstream, where it coats the arterial walls, causing arteriosclerotic build-up. As the area through which the blood flows narrows, less oxygen goes through the bloodstream, and with less oxygen getting to the muscles, the athlete will fatigue sooner. Athletes need to keep a flexible, elastic, and clean blood system, and this is accomplished on either a lacto-vegetarian or a vegan diet.

And finally, the overall perspective important for us to understand is that eating meat is an ecological crime. The purpose of the fish is to keep the ocean clean, the purpose of the chicken and pigs is to keep the land clean, and the purpose of the cow is to give us milk. Unfortunately, today we must even be concerned with the quality of milk we purchase, as so many of our factory-farmed animals are filled with hormones. Ghee is preferred over butter, and butter is preferred over margarine, the latter basically being plastic fat, a product that was invented in the late 1940's as a substitute for the shortage of butter.

I consider the step to vegetarianism, and in particular, the understanding of it, the most important step in my life. It has changed my health for the better, but more importantly, it has changed how I view life. Only after changing to a vegetarian diet did I truly understand the phrase "reverence for life". When I hear people say, "But a little meat won't hurt me," that may be true, but what a selfish way of looking at things. If you asked a cow or a chicken or a fish how it felt about "that little piece"...

So wherever you are in your level of understanding about nutrition, give Kurma's recipes a try. Through his TV cooking series and video tapes, he has helped thousands of people realise the sheer versatility of vegetarian cooking.

If you sincerely make the effort to follow his instructions and recipes, you'll discover a whole new world of enjoyment. You will be amazed at how good food really can be. Happy eating.

I would like to offer my heartfelt thanks to the following persons: Naresvara dasa, the publisher, and Ram Prasad dasa, the art director, (both my dear friends without whose collaboration and direction this book would not have become a reality; Peter Bailey for his beautiful photographs and his patience; Maureen McKeon for her assistance in so many ways, especially her foodstyling; Lucy Leviska for her excellent illustrations; Tulasi Maharani dasi for typing and re-typing the manuscripts; Nada dasi and Nagaraj dasa for editing; Kåñëarupa dasi, Jeff Perry, Jenny Naismith and Yadusrestha dasa for proofreading; Mark Kennedy for patiently assisting me in the long months of recipe testing; Suchi for allowing me to use his kitchen; Sudevi Dasi, Michelle and Shaun for hands-on assistance in the studio; Ujvala dasa, Rahugana dasa, Aniruddha dasa, Chakra dasa and Vijay Gopikesha dasa for their advice and technical assistance; Mrs Nancye Walmsley, Jenny Jenkins, Cecilia Caffery, John Raffaut, Subhuji dasi, Peter Burwash, Drutakarma dasa, Advaita Acharya dasa, Trevor Absalom, Russell and Della Absalom, Shreed, and others too numerous to mention.

Casa Portuguesa Pty. Ltd., Dartington Crystal, Deruta of Italy, Bright on, Georges Australia Ltd., Ishka of Prahran, J.D. Milner and Associates, Mikasa Tableware Pty. Ltd., Villeroy and Boch Australia Pty. Ltd., and Waterford Wedgwood Australia Ltd.

You'll notice in Great Vegetarian Dishes' full and inviting Directory of Recipes quite a number of tantalizing Indian recipes South Indian Sweet-and-Sour Tamarind Rice, Gujarati Yogurt Soup, Rajasthani Spicy Dal-Stuffed Bread, North Indian Curried Cauliflower and Potato, and many others.

There's a good reason for that. The inspiration for this superbly conceived and lavishly illustrated international vegetarian cookbook comes from the timeless spiritual philosophy of India, especially as it is represented in the enduring books of Vedic knowledge such as the Bhagavad-gétä.

The author of the recipes, in addition to being an expert vegetarian cook, has long practiced the yoga most highly recommended in the Gétäbhakti-yoga, the yoga of devotion.

Kurma knows well that in order to experience the optimum spiritual rewards of yoga or even to stay fit and healthy one should eat properly. And with humor, patience, and enthusiasm he has successfully communicated that essential bit of knowledge to a growing and appreciative world-wide audience.

It's a message Kurma learned from his spiritual master (and mine), His Divine Grace A.C. Bhaktivedanta Swami Prabhupäda (1896 - 1977), who introduced bhakti-yoga to the world outside India, starting with his arrival in the United States in 1965.

Çréla Prabhupäda's lucid translations of Sanskrit and Bengali classics on bhakti-yoga gained him a reputation among scholars. But it was Çréla Prabhupäda's cooking that most endeared him to his original followers in New York City's Lower East Side. In his first storefront temple and ashram, Çréla Prabhupäda trained his disciples not only in the teachings of Bhagavad-gétä, but in the art of India's spiritual vegetarian cooking. Needless to say, everyone thoroughly enjoyed these lessons especially the final test of tasting.

Since those early days, the movement Çréla Prabhupäda founded has grown impressively to a world-wide network of hundreds of temples, farm communities, and restaurants, which together provide millions of spiritual vegetarian meals each year. The delighted beneficiaries range from patrons of the movement's fine vegetarian restaurants (the newest in Leningrad) to the poor and homeless who receive nutritious free meals from Hare Krishna Food for Life in cities around the world.

As many people are aware, a vegetarian diet is healthy. But it would be a mistake to think that the health benefits of a vegetarian diet have only been recently discovered. I don't want to downplay the many modern medical and scientific reports that show so clearly the links between meat-centered diets and such implacable killers as cancer and heart disease. It's valuable research, and well worth studying. But long, long ago, the Bhagavad-gétä identified meat, fish, and eggs as foods harmful to bodily well-being. According to the Gétä, such foods "cause distress, misery, and disease."

The Gétä recommends food in the mode of goodness vegetarian foods: "Foods dear to those in the mode of goodness increase the duration of life, purify one's existence, and give strength, health, happiness, and satisfaction."

Those are the kinds of food Kurma teaches you to prepare in this book. The Gétä says that such foods are "wholesome and pleasing to the heart." What more could one ask?

The Bhagavad-gétä tells us "all living bodies subsist on food grains." Even the consumer of fast-food burgers depends on vegetables for nourishment the vegetables have simply been processed into the flesh of cows.

But getting one's vegetables in that way is harmful for our planet. Rain forests are being destroyed to make way for beef cattle ranches in developing countries.

A meat-centered diet is also wasteful of scarce agricultural resources. These days, most meat is grain-fed, and, just to give one example, it takes 16 pounds of grain to get 1 pound of beef.

A vegetarian diet is a compassionate diet. It involves less pain to our fellow creatures. That humane message is coming to mean more and more to people who love animals. But despite the recent surge of interest in animal rights, concern for animals is not new. For thousands of years the spiritual tradition of India has consistently shown an attitude of ahimsa, or nonviolence toward all things living.

It's nice that so many celebrities have been putting themselves on the line speaking (or singing) out in the many campaigns to convince people to stop wearing fur, to stop eating veal and beef, to stop buying cosmetics tested on animals, and so forth. But there is a more solid and enduring foundation for our concern for God's creatures. That is the remarkable spiritual vision outlined in the Bhagavad-gétä. Fashions in causes may change, but genuine commitment founded on real knowledge remains unshakeable in all circumstances.

Lord Krishna says in the Gétä: "The humble sages, by virtue of true knowledge, see with equal vision a learned and gentle brahmana, a cow, an elephant, a dog, and a dog-eater [outcaste]." This vision of equality is the key to respect for all life. Animals have souls too.

True knowledge enlightens us to the fact that violence against animals is not simply a matter of abstract ethics. According to the Vedas, the spiritual texts of ancient India, one who kills animals directly or indirectly (by purchasing meat, for example) will experience a definite reaction something more than moral qualms and pangs of conscience.

The destined reaction may not come immediately, but eventually it will, in the form of disease, accident, or violence. What goes around comes around in this case, pain and suffering. This unrelenting cycle of action and reaction is called "the wheel of karma," and eating meat is definitely bad karma.

Now that naturally gives rise to this question what about plants? Aren't vegetarians getting karma for killing them? The answer is yes.

Of course, in many cases, you don't have to kill the plant in order to take the part we use for food. For example, you can pick a tomato without killing the tomato plant. But there is still some karma to be had for that. How would you like some creature taking part of you for food?

And in many cases you do have to kill the plant. The question then remains what about the karma?

To get free from the karma is possible. But you must go beyond ordinary vegetarianism to spiritual vegetarianism, and the Bhagavad-gétä tells how to do it. The underlying principle of spiritual vegetarianism is that everything in the universe is part of the energy of God. This means that everything including food should be used in connection with God. This is called sacrifice.

By sacrifice I mean the attitude of doing something for the sake of someone else. For example, a mother sacrifices for her children. She does things for them, to make them happy. One kind of sacrifice is to prepare food for others. It takes time and energy to shop for ingredients, to cook, wash, and so on. It's an act of love. The opposite of selfishness.

So the Bhagavad-gétä recommends that we perform the sacrifice of cooking for God, Krishna: "The devotees of the Lord are released from all kinds of sins because they eat food which is offered first for sacrifice. Others, who prepare food for personal sense enjoyment, verily eat only sin."

In other words, if one prepares vegetarian food as a sacrifice to Krishna, one stays free from karma. Since God is all-powerful, He can transform the material energy of karma into spiritual energy.

At this point, I should say a few words about Krishna. According to the Gétä, there is one God, who is the creator of all things, material and spiritual. That God is known by many names in different parts of the world. One God, different names. Most of these names refer to God as the creator, the most powerful being, and so forth. These names are somewhat impersonal, in the sense that titles such as "king", "president", and "commander-in-chief" are impersonal. They designate the post but don't name the specific person who holds the post.

Ultimately, however, there is a person who occupies the post of God, and He has intimate, personal names. Krishna is one of these personal names, and it means "all-attractive." Krishna is the person who is God.

According to the Vedas, Krishna periodically descends from the spiritual world to this material world, sometimes in His original personal form and sometimes in other personal forms, such as Buddha. The most recent avatara, or incarnation, of Krishna was Lord Chaitanya, who appeared in India about five centuries ago and taught love of God by His own example.

Can foods other than vegetarian be offered to Krishna? In Bhagavad-gétä Krishna says: "If one offers Me with love and devotion a leaf, a flower, fruit, or water, I will accept it. " He does not say He will accept non-vegetarian foods, such as meat, fish, and eggs. He specifies vegetarian items.

But even more important, Krishna asks for love and devotion. These are the most essential ingredients in the vegetarian offerings prepared for His pleasure.

So now that I've explained the philosophy behind preparing vegetarian food as an offering to Kåñëa, I'll give you specific instructions on how exactly to perform a simple offering.

Let's start with some preliminaries. It's said that cleanliness is next to godliness, so keep a clean kitchen while you're working. Also, don't taste any of your preparations until after you have offered them to Krishna.

Now for the offering itself. First, if you have some hesitation about offering your food specifically to Krishna, then simply offer it to God as you understand Him.

But if you do want to offer your food to Krishna, here is how you can go about it. Somewhere in, your home or kitchen you can make a small altar. On this altar you can place three pictures one of the spiritual master, one of Krishna, and one of Lord Chaitanya. Such pictures are also available from the publisher of this book.

The spiritual master, or guru, serves as Krishna's representative, and it is through the spiritual master that Krishna receives offerings. If you seriously take up the practice of bhakti-yoga, you will eventually want to connect yourself with a living spiritual master through initiation. In that case, you would use a picture of your personal spiritual master for offering food. But until that time one may make offerings using a picture of Çréla Prabhupäda along with pictures of Lord Krishna and Lord Chaitanya.

For the purposes of offering, it is best to reserve a special plate that is not used for anything else. After you have finished cooking, place a little of each preparation on the plate for offering. Soups and drinks can, of course, go in special cups and bowls reserved for making offerings.

The simplest kind of offering you can make is to place the offering before the pictures of Çréla Prabhupäda, Krishna, and Lord Chaitanya and simply ask them to please accept it. But the usual procedure is to say some traditional Sanskrit prayers, or mantras. Each of the following four mantras should be softly repeated three times. The English translations do not have to be spoken. I have provided them simply so you will know what the Sanskrit mantras mean.

nama om vishnu-padaya
krishna-presthaya bhutale
srimate bhaktivedanta-
svamin iti namine

"I offer my respectful obeisances unto His Divine Grace A.C. Bhaktivedanta Swami Prabhupäda, who is very dear to Lord Krishna, having taken shelter at His lotus feet."

namas te sarasvate devam
gaura-vani-pracharine
nirvishesha-shunyavadi-
paschatya-desha tarine

"Our respectful obeisances unto you, O spiritual master, servant of Sarasvaté Goswami. You are kindly preaching the message of Lord Chaitanya and delivering the Western countries, which are filled with impersonalism and voidism.

namo maha-vadanyaya
krishna-prema-pradaya te
krishnaya krishna-chaitanya-
namne gaura-tvishe namaha

"I offer my respectful obeisances unto the Supreme Lord Sri Krishna Chaitanya, who is more magnanimous than any other incarnation, even Krishna Himself, because He is bestowing freely what no one else has ever given pure love of Kåñëa."

namo-brahmanya-devaya
go brahmana hitaya cha
jagad-hitaya krishnaya
govindaya namo namaha

"I offer my respectful obeisances to the Supreme Absolute Truth, Krishna, who is the well-wisher of the cows and the brahmanas as well as the living entities in general. I offer my repeated obeisances to Govinda [Krishna], who is the pleasure reservoir for all the senses."

After chanting these four mantras three times each, you can chant the following mantra, called the maha-mantra, or great mantra, several times:

Hare Krishna, Hare Krishna,
Krishna Krishna, Hare Hare
Hare Rama, Hare Rama,
Rama Rama, Hare Hare

When the offering is completed, you and your family or guests can enjoy your meal. Be prepared for a nourishing and satisfying taste experience.

When food is offered to Krishna, it becomes transformed. It not only becomes karma-free, it becomes infused with positive spiritual energy. The Sanskrit word for spiritual food offered to Krishna is prasadam, which means "mercy."

Prasadam is especially wonderful, because simply by eating it one can make spiritual advancement. One is freed from karma and experiences spiritual energy and pleasure.

As Lord Chaitanya said five centuries ago: "These ingredients, such as sugar, camphor, black pepper, cardamom, cloves, butter, spices, and licorice, are all material. Everyone has tasted these material substances before. However, in these ingredients there are extraordinary tastes and uncommon fragrances. Just taste them and see the difference in the experience. Apart from the taste, even the fragrance pleases the mind and makes one forget any other sweetness besides its own. Therefore, it is to be understood that the spiritual nectar of Kåñëa's lips has touched these ordinary ingredients and transferred to them all their spiritual qualities. "

Drutakarma dasa
Co-author of The Higher Taste:
A Guide to Gourmet Vegetarian Cooking
and a Karma-Free Diet.
July 29, 1990
Pacific Beach, California

For more recipes from India, try Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi. This award-winning cookbook is the ultimate encyclopedia of India's culinary tradition. The Chicago Tribune called it "the Taj Mahal of cookbooks."

For a brief but comprehensive overview of the philosophy of spiritual vegetarianism, along with selected international vegetarian recipes, try The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet. This book is a good introduction to spiritual vegetarianism for a friend or relative.

Another excellent cookbook is The Hare Krishna Book of Vegetarian Cooking, by Adiraja dasa. In addition to 133 recipes, it contains suggested menus and useful explanations of spices.

For information about vegetarianism and religion, see Food for the Spirit: Vegetarianism and the World Religions. In this wide-ranging survey, Satyaraja dasa (Steven Rosen) examines traditions of vegetarianism in Hinduism, Christianity, Judaism, Buddhism, Islam, and other faiths.

For more insight into the life of Çréla Prabhupäda, you can read Prabhupäda, the first-rate biography by Satsvarupa dasa Goswami.

For further details about the practice of bhakti-yoga the indispensable first book to read is Bhagavad-gétä As It Is, by Çréla Prabhupäda.

Because there is some difference between Australian, American and British cup and spoon measurements, this book gives quantities for most ingredients in Australian cups and spoons with the metric volume equivalent (litres or parts thereof) in parentheses. This avoids the troublesome business of looking up conversion charts or using kitchen scales to weigh ingredients.

To conveniently use these recipes, you will require a set of graduated spoons (¹/₄ teaspoon, ¹/₂ teaspoon, 1 teaspoon and 1 tablespoon) and a set of graduated cups (¹/₄ cup, ¹/₃ cup, ¹/₂ cup and 1 cup) and perhaps a glass or plastic liquid measuring container, usually containing both cup and litre markings.

The Australian, American and British teaspoons all hold approximately 5 ml. I have rounded off fractions of teaspoons to the nearest ml, thus:

Tablespoon measurements given in this book are standard Australian tablespoons, holding 20 ml. The American standard tablespoon holds 14.2 ml and the British standard tablespoon holds 17.7 ml. Thus American readers should heap their tablespoons, and British readers should slightly heap their tablespoons.

Cup measurements given in this book are standard Australian cups, which hold 250 ml. The American and British standard cups hold 240 ml. Thus American and British readers should generously fill their standard measurement cups, or in the case of liquids, should add 2 teaspoons extra for every cup required.

Measurement for items which cannot be conveniently measured by volume, such as un-melted butter, pastry, spaghetti, ungrated cheese, etc. have been given in grams with ounces in parentheses, thus:

Accurate temperatures are indicated for baking, some deep frying and for confectionery making. In this book, measurements are given first in Celcius, then in Fahrenheit, thus: 185°C/365°F.

1. Read the entire recipe first and obtain all the ingredients before commencing to cook. Measure all the spices and ingredients beforehand and place them where they can be easily reached.

2. All measurements for the spoons and cups are level unless otherwise specified. Pan size is specified whenever important e.g. 3-litre/quart pan.

3. "PREPARATION TIME: 15 minutes" does not include the time needed to gather the ingredients. Some ingredients, when indicated, are pre-cooked and the assembling and chopping of most vegetables, fruits and herbs is not included in the preparation time.

4. "COOKING TIME: 25 minutes" is based on the time it took me to cook the dish over a household gas stove. This should serve only as a guideline. Adjust cooking time according to the capabilities and liabilities of your heat source. For instance, keep in mind that compared to gas, electric cooking elements are slow to heat up and cool down.

The following list will clarify any confusion that may arise because of the different cooking terms and ingredient names used in Australia and America.

Australian	American
beetroot	beet
biscuit	cookie
bulgur wheat	cracked wheat
capsicums	peppers
caster sugar	fine granulated sugar
chickpeas	garbanzo beans
cornflour	corn starch
frying pan	skillet
icing sugar	confectioners sugar
plain flour	all purpose flour
raw sugar	turbinado sugar
semolina	farina
sultanas	golden raisins
wholemeal flour	wholewheat or graham flour

Modem fast-paced living often affords us little time to spend in the kitchen. Yet the kitchen is a very special place. George Bernard Shaw said "You are what you eat". The foods that you prepare directly influence the physical and mental behaviour of those who partake. Meals prepared begrudgingly or without care, for instance, often taste poor. Therefore the most important ’special ingredient' in cooking is your good consciousness.

Fresh produce is also of primary importance; basic ingredients that can be prepared at home taste so much better than shop-bought items that can sometimes be old or stale.

Yogurt is an indispensable ingredient in vegetarian cuisine, being nutritious, tasty, and easily digestible.

It is a source of calcium, protein, fat, carbohydrates, phosphorus, vitamin A, the B-complex vitamins, and vitamin D. The lactic acid content of yogurt aids in the digestion of calcium. Yogurt encourages the growth of "friendly" bacteria in the intestines that help destroy harmful strains. And yogurt is quickly assimilated into the body.

Yogurt is made by adding a small amount of "starter" (which can be either previously prepared homemade yogurt or commercial plain yogurt) to warm milk. Under certain temperature conditions, and after some hours, the live bacteria in the starter will transform the milk into yogurt, which can then be refrigerated and used as needed. If you prefer a slightly thicker, firm yogurt, you can add milk powder at the beginning.

Yogurt is called for in many recipes in this book, from the traditional creamy yogurt-based drinks called Lassi to the cooling yogurt salad called Raita. Drained of its whey, yogurt is transformed into a low-calorie cream cheese featured in Syrian Yogurt Cheese and Greek Yogurt Dip. When sweetened, this yogurt cheese becomes a delicious dessert called Shrikhand. Yogurt can be folded into vegetable dishes, such as South Indian Vegetable Combination, or heated into zesty Gujarati Yogurt Soup. A small bowl of plain yogurt is a cooling addition to any main meal.

¹/₃ cup (85 ml) fresh milk (optional)
¹/₂ cup (125 ml) full-cream milk powder (optional)
4 cups (1 litre) fresh milk
3 tablespoons (60 ml) fresh plain yogurt

1. If you prefer thicker yogurt, combine the ¹/₃ cup (85 ml) of milk with the milk powder, whisk until smooth, and set aside.

2. Bring the milk to the boil in a heavy, 3-litre/quart saucepan, stirring constantly. Remove milk from the heat and whisk in the optional powdered-milk thickener. Transfer the milk into a sterilized container and set aside to cool.

3. When the temperature of the milk has reached 46°C/115°F, add the yogurt starter and whisk until smooth. The milk temperature should not exceed 44°C/111°F, which is the ideal culturing temperature.

4. Put the container of warm milk in a warm place for 4 - 6 hours. You can place the container inside a sealed plastic bucket of warm water or wrap it in a towel or heavy blanket. The container may also be placed in an oven with the pilot light on, in a preheated electric oven which has been turned off, or in a wide-mouthed thermos flask.

5. Check the yogurt after 5 hours. It should be thick and firm (it will become thicker after refrigeration). Refrigerate, covered, and use within 3 days. After three days, the yogurt makes an ideal curdling agent for production of Home-made Curd Cheese (Panir).

Note: If your home-made yogurt does not taste as nice as expected or is something other than yogurt, consider the following points:

1. Over-boiling the milk without proper stirring can cause the milk to scorch or burn. This will give the yogurt an unpleasant taste.

2. If the milk does not sufficiently cool before you add the starter culture, it will curdle.

3. If the milk cools too much before adding the starter culture, it will remain milk.

4. If you do not ensure continuous warmth during incubation, the yogurt might fall to a less-than-desired temperature. Over warming during incubation causes spoilage.

5. Over-incubation (allowing the milk and yogurt to sit for longer than required) will produce a strong-tasting, tart yogurt.

6. Non-sterile containers may introduce foreign bacteria into your yogurt, causing bad tastes. Do not disturb the yogurt while it is culturing.

Cultured buttermilk is prepared in the same manner as yogurt by inoculating milk with a special culture and allowing it to grow under certain conditions. However, the type and the amount of culture, and the temperature conditions, differ from yogurt production. Buttermilk requires twice as much culture as yogurt; it must be incubated for up to 2 - 3 times as long and at a considerably lower temperature. For these reasons, it is best to use an electric yogurt maker or a thermos when making buttermilk. Buttermilk has a milder taste than yogurt and is lower in calories because it is produced from skim- or low-fat milk. Try Orange Buttermilk Smoothie or substitute home-made buttermilk in any dish requiring yogurt for milder, lower-calorie results.

PREPARATION TIME: 30 minutes
SETTING TIME: 8 - 16 hours
YIELD: a little over 4 cups (1 litre)

4 cups (1 litre) fresh skim or low-fat milk
³/₄ cup (185 ml) commercial cultured buttermilk
²/₃ cup (165 ml) full-fat milk powder

1. Heat the milk over moderate heat in a heavy-bottomed 2-litre/quart pan, stirring constantly. Don't boil the milk; just heat it until it reaches 42°C/108°F. Remove from the heat.

2. Blend the buttermilk and milk powder in a blender or food processor until smooth.

3. Whisk the warm milk with the buttermilk and milk powder, until smooth. Immediately pour the mixture into an electric yogurt machine or wide-mouthed thermos and cover loosely. Wrap the container in a thick towel or blanket and set aside at a temperature of about 26°C/80°F for between 8 and 16 hours or until it sets. Buttermilk can be refrigerated for up to 1 week.

Note: After one week, buttermilk is ideal for curdling milk in the production of Home-made Curd Cheese (Panir).

Ghee, clarified butter, is the preferred cooking medium for many dishes. Most commonly used in traditional Indian cuisine, ghee is also popular in Middle Eastern cooking. Whilst olive oil, sesame oil, peanut oil, and coconut oil find their way into recipes in this book, ghee has many advantages.

When butter is melted and slowly heated, all the moisture is evaporated, and the milk solids are separated from the clear butterfat. This residual, golden-coloured liquid, called ghee, is excellent for sauteeing and frying, as it can be heated to 190°C/375°F before reaching its smoking point.

Ghee will not turn rancid and will keep for months unrefrigerated; it will keep for over 6 months in the refrigerator and for over a year when frozen. Ghee has a delightful, slightly nutty flavour and is preferred for all traditional fried Indian sweets and savouries. Ghee can be purchased at most gourmet stores, Indian and Middle Eastern grocers, and some well-stocked supermarkets. Homemade ghee, however, is much more economical. Ghee can be prepared either on the top of the stove or in the oven. If you are making a large quantity of ghee, it is best to use the oven method. Unsalted butter makes the best ghee.

The following is a chart indicating how long it takes to make a batch of ghee and what the approximate yield will be.

1. Cut the butter into large chunks and melt it over moderate heat in a large heavy-based saucepan, stirring to ensure that it melts slowly and does not brown. Still stirring, bring the melted butter to a boil. When the butter becomes frothy, reduce the heat to very low. Simmer uncovered and undisturbed for the required time until the solids have settled on the bottom, a thin crust appears on the top, and the ghee is clear and golden.
2. Skim off the surface crust with a fine-mesh wire sieve and set it aside in a bowl.
3. Turn off the heat source and remove the ghee with a ladle without disturbing the solids on the bottom. Pour the ghee through a sieve lined with paper towels. When you have removed all the ghee that you can without disturbing the solids, allow the ghee to cool and store in a suitable covered storage container.
4. The remaining ghee and solids can be mixed with the crust from the top of the ghee in the small bowl and used for vegetables, soups, or sandwich spread. It will keep 3 - 4 days refrigerated

This method for making ghee is suitable if you want to produce a larger quantity of ghee. It is practically effortless and can be conducted in basically the same way as the stove-top method, except that instead of placing the ghee on top of the stove, heat it for the required time in a preheated 150°C/300°F oven. Skim and store in the same way as for the stove-top method.

Curd cheese, or Panir, is the Indian equivalent of bean curd (tofu). It is rich in protein and extremely versatile. It can be deep-fried and used in vegetable dishes, crumbled into salads, made into sweets, stuffed inside breads and pastries, and creamed into dips. Curd cheese is the simplest kind of unripened cheese and is made by adding an acid or other curdling agent to hot milk. The solid milk protein coagulates to form the soft curd cheese, the liquid whey is separated, and the cheese is drained, pressed, and then used as required. Because curd cheese is not available in shops outside of India, I have included the simple recipe for making your own.

The quality and freshness of the milk will determine the quality of the curd cheese. The higher the fat-content of the milk, the richer the curd cheese. Different curdling agents will produce different types of curd. The most common curdling agents are strained, fresh lemon juice, citric acid crystals dissolved in water, sour whey from a previous batch of curd cheese, and the whey residue from hanging yogurt to make Shrikhand, Greek Yogurt Dip, or Syrian Yogurt Cheese. Left-over yogurt or buttermilk used as curdling agents produce good curd cheese. Here are some hints in making your curd cheese.

1. Don't allow your milk to scorch or burn, as this will spoil the taste of the curd cheese.
2. Don't unnecessarily use all the prescribed acid curdling agent unless the milk stays a whitish colour. Overcurdling tends to produce an unpleasant acidic taste.
3. If you use all the curdling agent and the milk has still not completely curdled, add a little more curdling agent until the whey becomes clear.
4. Bad flavours in the cheese indicate that the milk was not fresh or that the utensils were dirty.
5. Tough or crumbly curd results from using low-fat milk or from allowing the curd cheese to remain too long over the heat once it has separated from the whey.

Home-made Curd Cheese (Panir) is featured in many recipes in this book, such as Bengali Royal Rice; Eggplant, Potato and Curd Cheese; Tomato, Peas and Home-made Cheese, and Curd Pakoras. Lemon Cream Cheese Fudge (Sandesh) also features panir, smoothed into a cream-cheese consistency.

Curd cheese can also be crumbled and mixed into salads or vegetable dishes such as Scrambled Curd or as a substitute for ricotta cheese in Spinach Filo Triangles.

1. Boil the milk in a heavy-based saucepan, stirring often to prevent scorching or sticking. Lower the heat and add the lemon juice or other curdling agent. (See above chart for quantities.) Stir the milk gently until it curdles; then remove the saucepan from the heat. If the liquid is not clear but is still milky, return the saucepan to the heat. If it hasn't fully cleared after another minute, add more curdling agent.
2. Place the saucepan of curds and whey aside for 10 minutes. Pour or scoop the contents of the pan into a colander lined with cheesecloth, gather the corners, and hold the bag of cheese under lukewarm water for 10 seconds. Squeeze the bag, place it back in the colander, and press it under a heavy weight for ³/₄ - 1¹/₂ hours or as desired.
3. Unwrap the curd cheese and use as required. It will last in the refrigerator for up to 4 days.

Below are recipes for various vegetable broths: Green Vegetable Stock, Root Vegetable Stock, Brown Vegetable Stock, and Chinese Vegetable Stock. These recipes, however, should act only as a guide. Whenever you can, save vegetable peelings, stalks, leaves, and any water used to boil vegetables. Broths can serve as a natural flavour enhancer for soups, rice dishes, dal s, and stews.

2 tablespoons (40 ml) butter
6 cups (1.5 litres) chopped fresh green vegetables
1¹/₂ cups (375 ml) chopped fresh herbs, chopped celery stalks, beans, pea pods, etc.
8 cups (2 litres) water
2 teaspoons (10 ml) salt
2 bay leaves
3 cloves
¹/₄ teaspoon (1 ml) yellow asafoetida powder

1. Melt the butter in a heavy 6-litre/quart saucepan or stockpot and saute the vegetables for 20 minutes over moderate heat. Turn off the heat and allow the vegetables to "sweat" with a lid on for 10 minutes.
2. Add the water and remaining ingredients and bring to a boil; then simmer for 1¹/₂ hours with a tight-fitting lid. Strain. Refrigerate the stock and use as needed.

2 tablespoons (40 ml) butter
¹/₂ large potato, diced
1 cup (250 ml) squash or pumpkin, diced
2 medium celery stalks, chopped
2 carrots, diced
8 cups (2 litres) water
1 bay leaf
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) black peppercorns
1 teaspoon (5 ml) minced fresh ginger
2 whole cloves
2 tomatoes, chopped
2 teaspoons (10 ml) salt

2 cups dried beans (cannelini, lima, borlotti, kidney), soaked in water overnight
3 litres/quarts water
3 tablespoons (60 ml) butter
2 celery stalks, chopped
1 cup (250 ml) squash or pumpkin, diced
2 small carrots, diced
2 cloves
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 teaspoon (5 ml) minced fresh ginger
1 bay leaf
1 tablespoon (20 ml) salt

1. Drain the beans. Boil the beans in two litres/quarts of water in a heavy saucepan. Simmer until the beans are soft (about 1 hour).
2. Melt the butter in a large sauce pan over low heat. Saute the vegetables in butter for 10 minutes. Remove the saucepan from the heat cover it with a lid, and allow the vegetables to "sweat" with a lid on for 10 minutes. Add the remaining water and set aside. When the beans have been cooking for 1 hour, add the vegetables and water with the spices and salt to the beans and bean water and boil for another 1 hour. Strain. Refrigerate the stock and use as required.

1¹/₄ cups (310 ml) mung bean shoots
1 cup (250 ml) Chinese cabbage, chopped
1 teaspoon (5 ml) minced fresh ginger
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) Chinese sesame oil
10 black peppercorns
1 tablespoon (20 ml) lemon juice
1 tablespoon (20 ml) light soy sauce
1 teaspoon (5 ml) salt

Wash the bean shoots and place them in a heavy 4-litre/quart saucepan or stockpot with all the other ingredients. Bring to a boil, reduce the heat, and simmer, covered, for one hour. Strain and use as required.

From simple Boiled Rice to banquet-style Royal Rice, sauteed or fried, baked or folded with vegetables, fruits and nuts, yogurt, herbs, or spices here the staple food for three-quarters of the world's population shows its true colours.

In the following recipe, the rice is half-cooked in boiling water, and lemon juice is added to keep the rice grains separate. The rice is then baked in the oven. Butter and salt can be added. Serve hot, fluffy, boiled rice with vegetable dishes, dals, and soups.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 30 minutes
YIELD: enough for 4 or 5 persons

1¹/₂ cups (375 ml) basmati or other long-grain white rice
10 cups (2.5 litres) water
1 teaspoon (5 ml) fresh lemon juice
1 teaspoon (5 ml) salt (optional)
2 tablespoons (40 ml) butter (optional)

1. Preheat the oven to 150°C/300°F. Clean, wash, and drain the rice.
2. Boil the water in a heavy 5-litre/quart saucepan and add the lemon juice and the salt. Add the rice; return the water to a boil. Boil rapidly for 10 minutes, without stirring.
3. Drain the rice in a strainer. Transfer the rice to a casserole dish. Dot with half the butter. Spread it out and cover with a tight-fitting lid. Place the rice in the preheated oven and cook at 150°C/300°F for 15 - 20 minutes or until the rice is dry and tender. If you are using butter, add the remaining butter, gently toss, and serve immediately.

Sauteeing the rice in butter, ghee, or oil before adding the water allows all the rice grains to remain separate.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 35 minutes
YIELD: enough for 3 or 4 persons

1 cup (250 ml) basmati or other long-grain white rice
2 cups (500 ml) water
³/₄ teaspoon (3 ml) salt
1 teaspoon (5 ml) fresh lemon juice
6 teaspoons (30 ml) ghee or oil
1¹/₂ teaspoons (7 ml) poppy seeds

1. Wash, drain, and dry the rice.
2. Boil the water, salt, and lemon juice in a 2-litre/quart saucepan over moderate heat. Keep it covered to avoid evaporation.
3. Heat the ghee or oil over moderately low heat in a 2-litre/quart saucepan. Saute the poppy seeds in the hot ghee until they become aromatic.
4. Add the boiling lemon juice and salt water, increase the heat to high, and allow the water to fully boil for a few seconds; then reduce the heat and allow the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring or removing the lid for about 15 - 20 minutes or until the rice is tender, dry, and fluffy. Turn off the heat, allow the rice to steam another 5 minutes, and serve.

Thai Jasmine rice is an aromatic long-grain rice from Thailand. Serve it as an accompaniment to Chinese or South East Asian savoury or vegetable dishes.

PREPARATION TIME: 5 minutes
COOKING TIME: 20 - 25 minutes
YIELD: enough for 3 or 4 persons

1¹/₂ cups (375 ml) Thai rice
2¹/₂ cups (625 ml) water
salt (optional)
1 tablespoon (20 ml) ghee or oil

1. Wash, drain, and dry the rice.
2. Boil the water (and optional salt) in a 2-litre/quart saucepan over moderate heat.
3. Heat the ghee or oil over moderately low heat in a 2-litre/quart saucepan. Saute the rice for 1 minute.
4. Add the boiling water, raise the heat, and allow the water to boil again. Reduce the heat and allow the rice to gently simmer, covered with a tight-fitting lid. Cook the rice, without stirring, for 15 minutes. Remove the rice from the heat, leaving it covered for another 5 minutes before serving.

This delightful yogurt rice from South India features urad dal, mustard, chili, and ginger. Serve hot or cold as a refreshing accompaniment to a light lunch menu.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 35 minutes
YIELD: enough for 4 or 5 persons

1¹/₂ cups (375 ml) basmati or other long-grain white rice
2³/₄ cups (685 ml) water
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) ghee or oil
1 teaspoon (5 ml) black mustard seeds
1 teaspoon (5 ml) split urad dal
1 tablespoon (20 ml) minced fresh ginger
2 fresh green chilies, seeded and minced
1¹/₂ cups (375 ml) fresh yogurt

1. Wash, drain, and dry the rice.
2. Bring the water and salt to the boil in a covered 2-litre/quart saucepan over moderate heat.
3. Heat the ghee or oil over moderate heat in a 2-litre/quart saucepan. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and fry until golden brown. Add the minced ginger and the chilies and saute for 1 minute. Add the rice and saute for 1 minute.
4. Pour in the boiling salted water and increase the heat to full. When the water boils, reduce the heat, allowing the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring for 15 minutes or until the rice is tender and dry. Remove the rice from the heat and gently fold in the yogurt with a fork. Replace the lid, allowing the rice to absorb the yogurt. Serve immediately or allow the rice to cool and serve chilled.

The delightful yellow colour in this rice dish comes from turmeric, the powdered root of the plant Curcuma longa. Turmeric is an essential ingredient in Indian cooking, extensively used in beans, legumes, dals, and various vegetable dishes. It should always be used in moderation, lending a hint of yellow and a slightly warm flavour. Excessive use of turmeric results in an unpleasant bitter taste. Turmeric is a blood purifier and is used in Ayur Vedic medicine as a poultice. Purchase turmeric at any well-stocked supermarket or Asian grocer. Serve Yellow Rice with spinach-based vegetable dishes such as Spinach, Tomato, Eggplant, and Chickpea Stew; or Creamed Spinach with Curd Cheese, along with dal, and a salad.

PREPARATION TIME: 5 minutes
COOKING TIME: 30 - 35 minutes
YIELD: enough for 3 or 4 persons

1 cup (250 ml) basmati or other long-grain white rice
2 cups (500 ml) water
³/₄ teaspoon (3 ml) salt
¹/₂ teaspoon (2 ml) turmeric
2 tablespoons (40 ml) ghee or oil
2 tablespoons (40 ml) chopped fresh coriander leaves

1. Wash, drain, and dry the rice.
2. Boil the water, salt, and turmeric in a 2-litre/quart saucepan over moderate heat.
3. Heat the ghee or oil over moderate heat in a 2-litre/quart saucepan. Saute the rice in the hot ghee for 1 minute.
4. Add the boiling turmeric and salt water and increase the heat to full. When the water boils, reduce the heat to low and allow the rice to gently simmer. Place a tight-fitting lid on the pan and cook without stirring for 15 - 20 minutes or until the rice is tender and dry. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the grains to firm. Fluff with a fork and serve hot, garnished with fresh coriander leaves

Compared with most white rice, brown rice is more chewy, with a delightful nutty, sweet flavour. It is also high in much-needed B-complex vitamins. It can be sauteed and cooked in the same way as white rice, the only difference being the length of time it takes to cook. Brown rice should cook for at least 45 - 55 minutes to become soft and flaky. Serve long-grain brown rice with a light vegetable dish accompanied by bread and salad.

PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
YIELD: enough for 6 - 8 persons

3 cups (750 ml) water
1¹/₂ teaspoons (7 ml) salt
2 bay leaves
4 tablespoons (80 ml) ghee or oil
1¹/₂ cups (375 ml) long-grain brown rice
1 teaspoon (5 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) freshly ground black pepper
1 tablespoon (20 ml) minced fresh ginger
2 tablespoons (40 ml) each of the following: tiny cauliflower pieces, celery bits, green peas, red peppers, carrot straws, cooked corn niblets, tomato pieces, cooked chickpeas, roasted peanuts
3 tablespoons (60 ml) dry-roasted sesame seeds
3 tablespoons (60 ml) finely chopped parsley or coriander leaves
lemon or lime twists for garnish

1. Bring the water, salt, and bay leaves slowly to a boil in a heavy 2-litre/quart saucepan over moderate heat.
2. Heat half the ghee or oil in a 2 litre/quart saucepan over moderately low heat. When hot, stir in the rice and saute for about 2 minutes. Pour in the boiling salted water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 45 - 55 minutes or until all the water has been absorbed and the rice is tender and flaky.
3. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
4. Heat the rest of the ghee or oil over moderate heat in a heavy pan or wok. Saute the asafoetida and black pepper momentarily in the hot ghee. Add the minced ginger and saute for ¹/₂ minute. Stir-fry the cauliflower pieces, celery, peas, peppers, and carrot straws until tender. Add the cooked corn, tomato pieces, chickpeas, peanuts, sesame seeds, and parsley and combine well. Remove from the heat.
5. Fold together the cooked rice and vegetables and serve immediately, garnished with twists of lemon or lime.

This is a well-known and favourite rice dish amongst the Iyengars of South India who are followers of the Ramanuja Sampradaya. The recipe is over 1000 years old and is traditionally called puliogre. The rasam powder called for in this recipe is home-made; however, shop-bought rasam powder can be substituted for the home-made variety.

PREPARATION TIME: 15 minutes
COOKING TIME: 25 - 30 minutes
YIELD: enough for 4 or 5 persons

1¹/₂ cups (375 ml) basmati or other long-grain white rice
3 cups (750 ml) water
1 walnut-sized ball of seeded tamarind pulp
¹/₂ cup (125 ml) hot water
¹/₄ teaspoon (1 ml) cumin seeds
¹/₄ teaspoon (1 ml) whole black peppercorns
¹/₄ teaspoon (1 ml) fenugreek seeds
2 tablespoons (40 ml) raw sesame seeds
3 tablespoons (60 ml) dried coconut
2 teaspoons (10 ml) rasam powder
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) brown sugar
2 tablespoons (40 ml) peanut oil
2 tablespoons (40 ml) raw peanut halves
1 teaspoon (5 ml) black mustard seeds
8 - 10 small curry leaves

1. Wash, drain, and dry the rice.
2. Boil the 3 cups (750 ml) of unsalted water in a heavy 3-litre/quart non-stick saucepan. Add the rice. Stir until the water returns to a boil; then reduce the heat to a simmer, put on a tight-fitting lid, and leave undisturbed for 15 or 20 minutes or until the rice is dry and tender. Remove the rice from the heat and set aside, covered.
3. Meanwhile, combine the ball of seeded tamarind pulp with the ¹/₂ cup (125 ml) of hot water, squeeze until well mixed, and leave to soak.
4. Dry-roast the cumin seeds, black peppercorns, fenugreek, and sesame seeds in a small, heavy pan over moderately low heat. Stir constantly for about 3 minutes until the sesame seeds become aromatic and the spices darken a few shales. Remove the seeds and spices from the pan, allow them to cool, and then grind them in a small coffee grinder or blender until they are powdered. Combine them with the dried coconut, mix well, and place them in a small bowl.
5. Strain the tamarind pulp through a sieve. Squeeze and scrape the underside of the sieve, collecting the juice and discarding the pulp. Combine the tamarind juice, rasam powder, salt, and sugar and simmer the mixture over moderate heat in a small saucepan until slightly thickened (about 3 - 5 minutes). Remove from the heat.
6. Pour the ground spices, seeds, and coconut mixture into the tamarind syrup and mix well.
7. Pour the peanut oil into the small pan in which you roasted the spices. Place over moderate heat. When the oil is hot, add the peanuts and stir-fry them until they are golden brown (about 2 minutes). Remove them with a slotted spoon and drain them on paper towels. Continue heating the remaining oil and add the mustard seeds and curry leaves. When the seeds crackle, pour the contents of the pan into the tamarind syrup and mix well.
8. When the rice is fully cooked, add the peanuts and spicy tamarind syrup and serve immediately.

Pushpanna is the "queen of rice". It contains pure saffron threads and a variety of nuts, dried fruit, vegetables, and spices. It is ideal served on special festive occasions and is worth the time and effort put into gathering the ingredients.

PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
YIELD: enough for 6 - 8 persons

1¹/₂ cups (375 ml) basmati or other long-grain white rice
¹/₂ teaspoon (2 ml) saffron threads
1 tablespoon (20 ml) hot milk
3 cups (750 ml) water
2 teaspoons (10 ml) salt
3 teaspoons (15 ml) nutmeg, freshly ground
¹/₄ cup (60 ml) ghee
¹/₄ cup (60 ml) cashew bits or halves
¹/₄ cup (60 ml) raw almond slivers
3 tablespoons (60 ml) raisins
1 teaspoon (5 ml) fennel seeds
one 2.5 cm (1-inch) cinnamon stick
1 teaspoon (5 ml) cumin seeds
6 cardamom pods, bruised
6 whole cloves
1 teaspoon (5 ml) coarsely ground black pepper
¹/₂ teaspoon (2 ml) cayenne pepper
¹/₂ teaspoon (2 ml) yellow asafoetida powder
2 tablespoons (40 ml) shredded fresh coconut
¹/₄ cup (60 ml) cooked green peas
¹/₄ cup (60 ml) brown sugar
home-made curd cheese (panir), made from 6 cups (1¹/₂ litres) milk cut into 0.5 cm (¹/₄-inch) cubes and deep-fried until golden brown

1. Wash, drain, and dry the rice.
2. Soak the saffron in the milk for 5 minutes.
3. Boil the water, salt, saffron milk, and nutmeg in a 2-litre/quart saucepan over moderate heat. Keep it covered to avoid evaporation.
4. Heat half the ghee or oil in a 4-litre/quart saucepan over moderate heat. Add the cashews and almonds, saute until golden brown, and then remove with a slotted spoon. Set aside. Stir-fry the raisins for a few seconds until they swell, remove them, and place them in a bowl with the cashews and almonds.
5. Add half the remaining ghee or oil to the pan, Saute the rice for 2 - 3 minutes over moderate heat; then add the boiling water. Stir raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with tight-fitting lid, and gently simmer, without stirring, for 15 - 20 minutes or until all the water has been absorbed and the rice is tender and flaky.
6. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
7. Place the remaining ghee in a heavy pan over moderate heat. Stir fry the fennel seeds, cinnamon stick, cumin seeds, cardamom pods, and whole cloves for 1 minute or until seeds are golden brown. Add the black pepper, cayenne pepper, asafoetida, and fresh coconut. Saute the coconut for 1 minute; then add the peas, sugar, deep-fried panir, nuts , and raisins. Remove from the heat.
8. Carefully combine the cooked rice with all the other ingredients. Serve on a warmed serving dish or on individual plates.

This fancy rice dish is ideal for party catering or for a special lunch or dinner.

PREPARATION TIME: 5 minutes
COOKING TIME: 30 - 40 minutes
YIELD: enough for 4 or 5 persons

1 cup (250 ml) basmati or other long-grain white rice
³/₄ teaspoon (3 ml) salt
4 green cardamom pods
2 cups (500 ml) water
¹/₄ teaspoon (1 ml) turmeric
3 tablespoons (60 ml) ghee or oil
one 4 cm (1¹/₂-inch) cinnamon stick
6 whole cloves
¹/₃ cup (85 ml) slivered or sliced raw almonds
1 cup (250 ml) fresh or frozen peas

1. Wash, drain, and dry the rice.
2. Lightly tap each cardamom pod to partially crush.
3. Bring the water, salt, and turmeric slowly to a boil in a 2-litre/quart saucepan over moderate heat.
4. Heat the ghee or oil in another 2-litre/quart saucepan over moderately low heat. Fry the cinnamon stick, cloves, bruised cardamom pods, and almonds in the hot ghee until the almonds turn pale golden brown.
5. Add the rice and saute for about 2 minutes or until the grains turn whitish. Pour in the boiling salted turmeric water and fresh peas (defrosted frozen peas should be added after the rice has been cooking for about 10 minutes). Stir, increase the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15 - 20 minutes or until all the water is absorbed and the rice is tender and flaky. Serve hot.

Use long-grain rice in this tasty fried combination with sauteed vegetables, tofu, and seasonings. The rice should be boiled in water, drained, and chilled overnight before frying. The tofu required is the firm rather than the soft or "silken" variety. It is available from any Asian grocer.

4 tablespoons (80 ml) Chinese sesame oil
1 teaspoon (5 ml) minced fresh ginger
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 small carrot, cut julienne style
¹/₄ cup (60 ml) finely slivered celery
¹/₄ cup (60 ml) finely diced cabbage
¹/₄ cup (60 ml) unpeeled cucumber pieces, cut match stick-size
2 tablespoons (40 ml) bamboo shoots, cut match stick-size
2 tablespoons (40 ml) diced red pepper
¹/₄ cup (60 ml) cooked green peas
¹/₄ cup (60 ml) mung bean shoots
¹/₄ cup (60 ml) crumbled firm tofu
3 tablespoons (60 ml) soy sauce
2 teaspoons (10 ml) Chinese chili oil
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) black pepper
2 cups (500 ml) long-grain rice, cooked without salt and chilled overnight

1. Heat 1 tablespoon (20 ml) of Chinese sesame oil in a wok over moderate heat. Saute the minced ginger in the hot oil for one minute. Add the asafoetida, tossing it momentarily with the ginger. Increase the heat to full. Add the carrots, celery, and cabbage and saute for 2 or 3 minutes. Add the cucumber, bamboo shoots, red peppers, green peas, and bean shoots and saute for one minute; then add the tofu, soy sauce, chili oil, salt, and pepper. Saute for one minute.
2. Empty the contents of the wok into a bowl, cover with a lid, and rinse the wok.
3. Heat the wok until dry and hot and add the remaining sesame oil. Saute the chilled long-grain rice in the hot oil over full heat. Add the vegetables and serve immediately.

Lemon rice originates in South India and is flavoured with fresh lemon or lime juice, tasty urad dal, mustard seeds, and fresh coconut.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 35 minutes
YIELD: enough for 4 persons

1 cup (250 ml) basmati or other long-grain white rice
2 cups (500 ml) water
1 teaspoon (5 ml) salt
¹/₂ teaspoon (2 ml) turmeric
3 tablespoons (60 ml) ghee or oil
¹/₂ cup (125 ml) raw cashew halves or bits
1 teaspoon (5 ml) black mustard seeds
1¹/₂ teaspoons (7 ml) split urad dal
¹/₃ cup (85 ml) fresh lemon or lime juice
3 tablespoons (60 ml) coarsely chopped fresh coriander or parsley
¹/₄ cup (60 ml) shredded fresh or dried coconut

1. Wash, drain, and dry the rice.
2. Boil the water, salt, and turmeric in a 2-litre/quart saucepan over moderate heat.
3. Heat the ghee or oil over moderately low heat in another 2-litre/quart saucepan. Saute the raw cashew halves or bits in the hot ghee until they turn golden brown. Remove them with a slotted spoon and put them aside. Saute the mustard seeds and urad dal in the remaining hot oil until the mustard seeds crackle and the urad dal darkens to a rich golden brown.
4. Add the rice and saute for 1 or 2 minutes, or until the grains are evenly whitish in colour. Add the boiling salted turmeric water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid and gently simmer, without stirring, for 15 - 20 minutes or until all the water has been absorbed and the rice is tender and flaky.
5. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to firm
6. Before you serve the rice, add the cashew nuts, the lemon or lime juice, and the fresh herbs. Mix well and garnish each serving with coconut.

Biriyani originates in the Moghul period of Indian history. This delightful and colourful vegetarian version, ideal as a festive dish, contains zucchini, lima beans, eggplant, red peppers, cashews, raisins, and spices.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 35 minutes
BAKING TIME: 30 minutes
YIELD: enough for 6 - 8 persons

2 cups (500 ml) basmati or other long-grain white rice
4 cups (1 litre) water
3 teaspoons (15 ml) salt
2¹/₂ teaspoons (12 ml) turmeric
4 tablespoons (80 ml) ghee or oil
¹/₄ teaspoon (1 ml) cardamom seeds
1¹/₂ teaspoons (7 ml) black mustard seeds
2 teaspoons (10 ml) poppy seeds
¹/₄ teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) garam masala
1 teaspoon (5 ml) ground coriander
1 large eggplant peeled and diced into 1.25 cm (¹/₂-inch) cubes
6 ounces (170 g) melted butter
1 large zucchini diced into 1.25 cm (¹/₂-inch) cubes
1 large red pepper diced into 1.25 cm (¹/₂-inch) cubes
2 cups (500 ml) tomatoes, peeled and chopped
1 teaspoon (5 ml) sugar
1 cup (250 ml) cooked lima beans
²/₃ cup (165 ml) slivered raw almonds
²/₃ cup (165 ml) broken or halved raw cashews
²/₃ cup (165 ml) raisins

1. Wash, drain, and dry the rice.
2. Boil the water, 1¹/₂ teaspoons (7 ml) salt, and 1¹/₂ teaspoons (7 ml) turmeric in a 4-litre/quart saucepan over moderate heat.
3. Heat half the ghee or oil in another 2-litre/quart saucepan over moderately-low heat. Saute the cardamom seeds and the rice in the hot ghee for 2 minutes or until the grains turn whitish. Add the boiling water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15 - 20 minutes. Remove from the heat, allowing the grains to become firm.
4. Heat the remaining ghee or oil in a medium-sized pan or wok over moderately high heat. Saute the mustard seeds in the hot ghee and, when they crackle, add the poppy seeds, the cayenne, garam masala, coriander, eggplant pieces, and half the butter. Stir-fry the eggplant for about 3 minutes.
5. Add the zucchini, red pepper, tomato pieces, remaining salt, and sugar. Simmer the vegetables until just tender. Add the lima beans and remove from the heat.
6. Spoon half the rice into a large buttered oven-proof casserole dish and spread evenly. Spread the vegetable mixture on top.
7. Heat the remaining butter in a small pan over moderate heat. Saute the nuts in the hot butter until they turn pale golden brown. Add the raisins and stir-fry until they swell and the nuts are golden brown.
8. Combine this mixture with the remaining rice and spread on top of the vegetable layer. Place a lid on the casserole dish and bake in a preheated moderate oven 180°C/355F for 30 minutes. Serve hot.

Khichari is a nutritious stew featuring dal and rice. There are two main varieties thin (geeli khichari) and thick (sookha khichari). Whichever way you prepare khichari, it will soon become a delicious favourite. The following recipe is for the thicker variety. Khichari is an ideal breakfast food, wonderful when accompanied by yogurt and fresh hot Puffed Fried Breads (Pooris) or toast. Always serve khichari with a wedge of lemon or lime. Not only does this add a delightful nuance of flavour, but it lends nutritional advantage also: there are good sources of iron in the dal and vegetables in khichari, and the lemon juice, rich in vitamin C, helps your body absorb it. This recipe is mildly spiced. Adjust your own spicing as required.

PREPARATION TIME: 5 minutes
COOKING TIME: 30 - 40 minutes
YIELD: enough for 6 - 8 persons

¹/₃ cup (85 ml) split mung beans
1 cup (250 ml) basmati or other long-grain white rice
3 tablespoons (60 ml) ghee or oil
¹/₃ cup (85 ml) raw cashew pieces or halves
2 teaspoons (10 ml) cumin seeds
1 tablespoon (20 ml) fresh hot green chili, minced
2 tablespoons (40 ml) minced fresh ginger
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) yellow asafoetida powder
1 small cauliflower (about 400 g, or 14 ounces) cut into small flowerets
5 - 6 cups (1¹/₄ - 1¹/₂ litres) water
1¹/₂ teaspoons (7 ml) salt
1 tablespoon (20 ml) butter
²/₃ cup (165 ml) cooked green peas
1 cup (250 ml) tomatoes, peeled and chopped
¹/₂ cup (125 ml) chopped fresh coriander leaves

1. Wash and drain the dal and rice.
2. Heat the ghee in a heavy 4-litre/quart non-stick saucepan over moderate heat. Fry the cashews in the hot ghee until they turn golden brown and remove them with a slotted spoon. Put them aside. Fry the cumin seeds in the ghee. When they turn golden brown add the chilies and ginger. Saute them for a few seconds; then add the turmeric and asafoetida. Add the cauliflower pieces and stirfry them for 1 minute. Finally, add the dal and rice, stirring with the spices and vegetables for 1 minute.
3. Add the water and bring to a full boil over high heat. Reduce the heat to low, partially cover, and slowly cook, stirring occasionally, for 30 - 40 minutes or until the dal and rice are soft. If the khichari dries out too much, add up to one cup (250 ml) warm water. Before removing the khichari from the heat, fold in the salt, butter, cooked green peas, chopped tomatoes, toasted cashews, and the chopped fresh coriander leaves, allowing them to warm for one minute. Serve hot.

This is a vegetarian version of the Spanish national dish. It's colourful and delicious and flavoured with pure saffron thread. Paella is an ideal choice as a colourful addition to a special dinner or luncheon.

2 cups (500 ml) basmati or other long-grain white rice
¹/₂ cup (125 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 large red pepper, pith removed, seeded and diced
2¹/₂ cups (625 ml) Green Vegetable Stock or water
4 large tomatoes, peeled and chopped
1 cup (250 ml) cooked green beans, cut into 2¹/₂ cm (1-inch ) sections
³/₄ cup (185 ml) cooked fresh green peas or thawed frozen peas
1 stalk celery, chopped
18 black olives, halved and stoned
2 teaspoons (10 ml) salt
1 teaspoon ( 5 ml) freshly ground black pepper
¹/₂ teaspoon (2 ml, or about ¹/₄ g) crushed saffron threads dissolved in 2 teaspoons (10 ml) hot water
¹/₂ cup (125 ml) slivered almonds

1. Wash, drain, and dry the rice.
2. Heat the olive oil in a 4-litre/quart saucepan over moderate heat. When the oil is hot, add the asafoetida and red pepper, stirring for about 2 minutes. Add the rice and saute for about 3 minutes. Meanwhile, heat the vegetable stock until boiling.
3. Add the boiling stock to the rice and increase the heat to full. Add the tomatoes, green beans, peas, celery, olives, salt, pepper, and saffron water. When the liquid boils, reduce the heat to very low and simmer the rice, covered, for about 30 minutes or until it is tender. Do not remove the lid during the cooking process.
4. Remove the pan from the heat and turn the paella into a warmed serving dish. Garnish with almonds and serve hot.

The delicate flavour of coconut pervades this simple rice dish. You will need 2 special ingredients: coconut milk (santan) and lime leaf. Both are available at Asian specialty stores. The coconut milk can be bought in cans. This recipe requires the liquid variety of coconut milk, not the creamed coconut pulp. The lime leaf can be obtained dried, in packets. The lime leaf can be substituted with a bay leaf.

PREPARATION TIME: 20 minutes
COOKING TIME: 20 minutes
YIELD: enough for 3 or 4 persons

1 cup (250 ml) basmati or other long-grain white rice
1¹/₂ cups (375 ml) coconut milk (santan)
¹/₂ - 1 teaspoon (2 - 5 ml) salt
1 lime leaf (or bay leaf)

1. Wash the rice thoroughly in cold water. Soak it in cold water for 10 minutes, drain, and allow to air-dry for 10 minutes.
2. Boil the coconut milk (santan), salt, and lime leaf in a heavy-based 2-litre/quart saucepan. Add the rice. Reduce the heat to very low, allowing the rice to simmer slowly with a tight-fitting lid. After about 15 minutes, the liquid will have evaporated. Carefully stir the grains with a fork and replace the lid. After another 5 minutes, the rice will have completely steamed. Serve immediately.

This simple combination of rice, boil in a 2-litre/quart saucepan over herbs, and tomato with an Italian flavour can also be used as an alternative stuffing for baked peppers.

PREPARATION TIME: 5 minutes
COOKING TIME: 25 - 35 minutes
YIELD: enough for 4 persons

1 cup (250 ml) basmati or other long-grain white rice
1³/₄ cups (435 ml) water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) paprika
1 tablespoon (20 ml) tomato paste
2 tablespoons (40 ml) fresh basil leaves, chopped fine
2 tablespoons (40 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 cup (250 ml) firm tomatoes, cut into 1¹/₄ cm (¹/₂ - inch) cubes
2 tablespoons (40 ml) finely chopped fresh parsley

1. Wash, drain, and dry the rice.
2. Bring the water, salt, paprika, tomato paste, and basil slowly to a boil in a 2-litre/quart saucepan over moderate heat.
3. Heat the olive oil in a non-sticking 2-litre/quart saucepan over moderately low heat. Saute the asafoetida in the hot ghee. Add the rice and stir fry for about 2 minutes or until the rice grains turn whitish.
4. Pour in the boiling water. Stir, raise the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and gently simmer, without stirring, for 15 - 20 minutes or until all the water has been absorbed and the rice is tender and flaky.
5. Remove the rice from the heat and allow it to steam for 5 minutes with the lid on. Finally, fold in the tomatoes and fresh parsley and serve immediately.

Served as a first course or as a complete meal, a side dish or a refresher, soup is inexpensive and nutritious.

PREPARATION TIME: 10 minutes
COOKING TIME: 45 - 50 minutes
YIELD: enough for 4 persons

1 cup (250 ml) brown lentils
5 cups (1.25 litres) water
2 teaspoons (10 ml) ground coriander
1 tablespoon (20 ml) olive oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) freshly ground black pepper
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
1 tablespoon (20 ml) fresh lemon juice
1 cup (250 ml) tomatoes, peeled and chopped
1 tablespoon (20 ml) tomato paste
1 tablespoon (20 ml) chopped fresh parsley

1. Wash and drain the brown lentils.
2. Boil the lentils, water, and ground coriander in a heavy 3-litre/quart saucepan over high heat, stirring occasionally. Reduce the heat to moderately low, cover, and cook for about 45 minutes or until the lentils become soft.
3. Heat the olive oil in a small pan over moderate to moderately high heat. Saute the asafoetida and black pepper in the hot oil. Add the fried spices to the soup. Add the salt, sugar, lemon juice, and chopped tomatoes. Return the soup to the boil, reduce the heat, and simmer for another 5 minutes. Add the tomato paste and fresh parsley and serve hot.

There are many varieties of this world-famous Italian soup. This one"Minestrone alla Milanese" is practically a meal in itself. Serve it with fresh bread and salad. For best results, start the soup well in advance of serving time and cook slowly.

PREPARATION AND COOKING TIME: 2 hours 50 minutes
YIELD: enough for 6 - 8 persons

2 tablespoons (40 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 cup (250 ml) tomatoes, peeled and chopped
¹/₂ cup (125 ml) dried borlotti beans or kidney beans, soaked overnight in cold water
2 tablespoons (40 ml) chopped fresh basil leaves
1 tablespoon (20 ml) chopped fresh parsley
8 cups (2 litres) water
1 medium carrot, peeled and diced
1 stick of celery, diced
2 medium potatoes, peeled and diced
2 medium zucchinis, sliced
2 cups (500 ml) shredded cabbage
³/₄ cup (185 ml) fresh peas
1¹/₂ teaspoons (7 ml) salt
1¹/₂ teaspoons (7 ml) freshly ground black pepper
1 tablespoon (20 ml) rice-shaped pasta (Risoni) or broken spaghetti
¹/₂ cup (125 ml) parmesan cheese

1. Heat the olive oil in a large saucepan. Saute the asafoetida in the hot oil until it becomes aromatic, and then add the tomatoes, drained soaked beans, basil, parsley, and water. Bring to a boil, lower the heat, cover, and simmer for about 1¹/₂ hours or until the beans are soft, stirring occasionally.
2. Add the carrots and celery and simmer for another ¹/₂ hour. Add the potatoes, zucchini, cabbage, peas, salt, and pepper. Ten minutes later add the pasta. After 10 minutes, if the potato, zucchini, cabbage, and peas are tender, turn off the heat. If the soup becomes too thick, add hot water as required. Let the soup sit for 5 minutes; then add the parmesan cheese, reserving some to sprinkle on the individual soup bowls. Serve hot.

Fresh spinach enhances and enriches the texture of this hearty soup. Serve this soup with Lemon Rice for a delightful combination of taste and colour. Soak the dal well in advance.

DAL SOAKING TIME: 5 hours
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
YIELD: enough for 4 - 6 persons

1 cup (250 ml) green split peas
1 teaspoon (5 ml) minced fresh ginger
1 small hot green chili, seeded and minced
6 cups (1¹/₂ litres) water
1 teaspoon (5 ml) turmeric
2 teaspoons (10 ml) ground coriander
1 small bunch spinach, washed thoroughly and roughly chopped
1¹/₂ teaspoons (7 ml) salt
1 cup (250 ml) coconut milk
2 tablespoons (40 ml) ghee or oil
1¹/₄ teaspoons (6 ml) kalonji seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) fresh lemon or lime juice

1. Wash and drain the split peas. Soak in cold water for 5 hours.
2. Boil the ginger, chili, water, turmeric, coriander, and split peas in a heavy 3-litre/quart saucepan over moderate heat. Simmer for about 50 minutes or until the dal is soft . Stir occasionally.
3. Add the chopped spinach to the dal. When the spinach is soft and the dal is smooth, add the salt and coconut milk and return the soup to a simmer.
4. Prepare the final zesty seasoning as follows: heat the ghee or oil in a small pan. Saute the kalonji seeds in the hot ghee for 1 minute. Saute the asafoetida momentarily. Add the spices to the soup, mix well, and allow the spices to blend for a few minutes. Add fresh lemon or lime juice. Serve hot.

Select corn with fresh, dark-green husks and plump yellow kernels. Boil the corn in unsalted water for exactly 8 minutes, as excessive cooking toughens the corn

6 cups (1¹/₂ litres) Root Vegetable Stock or water
2 medium potatoes, peeled and cut into tiny ¹/₂ cm (¹/₂-inch) cubes
1 bay leaf
2 cups (500 ml) cooked corn kernels (about 3 medium ears of corn)
50 g (1³/₄ ounces) butter
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) black pepper
¹/₄ teaspoon (1 ml) nutmeg
2 tablespoons (40 ml) plain flour
1 teaspoon (5 ml) salt, or as desired
¹/₂ cup (125 ml) sour cream
2 tablespoons (40 ml) chopped fresh parsley

1. Boil the stock or water over high heat in a heavy 4-litre/quart saucepan. Add the potatoes and bay leaf. Reduce the heat to moderate and semi-cook the potatoes.
2. Whilst the potatoes are cooking, coarsely mince the cooked corn kernels in a food processor or blender until they are half-pureed. Add the pureed corn to the nearly cooked potatoes and simmer for 5 minutes. Remove the saucepan from the heat and transfer the mixture into a bowl. Cover and keep hot.
3. Rinse the saucepan, add the butter and melt over moderate heat. Add the asafoetida, pepper, nutmeg, and the flour. Cook the flour in the butter until it darkens a shade or two. Add the potato-and-corn mixture into the butter and flour whilst stirring with a whisk.
4. Bring the soup to a boil over moderate heat. Remove the saucepan from the heat and add the salt, sour cream, and parsley. Serve in prewarmed soup bowls with a spoonful of sour cream and garnish with fresh parsley.

Karhis (or Kadhis) are smooth yogurt-based dishes that are served with rice. They are sometimes thick and sauce-like, as in the case of northern Indian Karhi. This Karhi recipe from Gujarat is traditionally soup-like with a hint of sweetness. Serve with Boiled Rice or Rice and Mung Bean Stew.

PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes
YIELD: enough for 5 or 6 persons

3 tablespoons (60 ml) sifted chickpea flour
2 cups (500 ml) water
1¹/₂ cups (375 ml) yogurt
¹/₂ teaspoon (2 ml) turmeric
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) ghee or oil
1 teaspoon (5 ml) black mustard seeds
2 hot green chilies, minced
1 teaspoon (5 ml) minced fresh ginger
8 - 10 curry leaves (fresh if possible)
1 teaspoon (5 ml) fenugreek seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 tablespoon (20 ml) chopped fresh coriander

1. Place the sifted chickpea flour and ¹/₄ cup (60 ml) of the water into a small bowl and whisk to a smooth paste. Add the rest of the water and whisk again. Carefully whisk in the yogurt, turmeric, sugar and salt.
2. Pour this mixture into a heavy based 4-litre/quart saucepan and, stirring constantly, bring it to a boil over moderate heat. Reduce the heat and simmer for 10 minutes, stirring often.
3. Heat the ghee or oil over moderately-high heat in a small pan. Saute the mustard seeds in the hot oil. When the seeds crackle, add the chilies, ginger, and curry leaves. Once the curry leaves darken, add the fenugreek. Stir until the fenugreek seeds darken a few shades. Add the asafoetida and stir to mix; then add the contents of the pan to the simmering Karhi. Stir well, remove from the heat, and cover. Serve hot, garnished with fresh coriander leaves.

This South Indian soup is traditionally chili-hot. Reduce the chili content for a milder version. Sambar features three main ingredients: toor dal, tamarind pulp, and a special spice powder called sambar masala. All three ingredients are available at any Indian grocer.
Sambar's delightful hot-and-sour flavour can be made more substantial with the addition of practically any vegetable of your choice. Serve it with plain fluffy rice, with any South Indian selection such as South Indian Yogurt Rice or South Indian Vegetable Combination, or as an entree to a special dinner.

DAL SOAKING TIME: 3 hours
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour
YIELD: enough for 5 persons

1 cup (250 ml) split toor dal
6 cups (1.5 litres) water
¹/₂ teaspoon (2 ml) turmeric
3 teaspoons (15 ml) butter
1 tablespoon (20 ml) tamarind concentrate
¹/₂ cup (125 ml) shredded fresh or dried coconut
¹/₂ teaspoon (2 ml) cayenne pepper
2 tablespoons (40 ml) brown sugar
¹/₂ cup (125 ml) water for coconut puree
2 tablespoons (40 ml) ghee or oil
1 teaspoon (5 ml) black mustard seeds
2 teaspoons (10 ml) hot green chilies, seeded and minced
¹/₄ teaspoon (1 ml) fenugreek seeds
10 dried curry leaves
¹/₄ teaspoon (1 ml) yellow asafoetida powder
2 teaspoons (10 ml) sambar masala
1¹/₂ teaspoons (7 ml) salt
2 tablespoons (40 ml) chopped fresh parsley or coriander leaves

1. Wash and drain the toor dal. Soak the dal in 4 cups (1 litre) of hot water for 3 hours. Drain.
2. Boil the dal, water, turmeric, and butter over high heat in a 4-litre/quart saucepan. Reduce to a simmer. Simmer for 1 hour or until the dal becomes soft. Whisk the soup until smooth.
3. Mix the tamarind pulp with a few tablespoons of warm water to form a paste.
4. Blend the fresh or dried coconut, cayenne, sugar, and ¹/₂ cup (125 ml) water in a blender or food processor until smooth. Pour this mixture into the simmering dal. Stir the tamarind puree into the dal.
5. Heat the ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot ghee until they crackle. Add the green chilies and fenugreek seeds. When the fenugreek seeds turn a darker shade, add the curry leaves, asafoetida, and sambar masala. Saute momentarily; then add to the simmering dal. Remove from the heat, season with salt, garnish with the chopped parsley or coriander, and serve hot.

This traditional homestyle soup is a nutritious meal in itself. The whole grains are rich in iron, B vitamins, and protein; the vegetables are rich in A and C vitamins. Serve the soup with bread and salad.

SOAKING TIME: at least 1 hour
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
YIELD: enough for 4 - 6 persons

¹/₄ cup (60 ml) kidney beans
¹/₄ cup (60 ml) yellow split peas
¹/₄ cup (60 ml) split mung beans
¹/₄ cup (60 ml) pearl barley
3 tablespoons (60 ml) unsalted butter
³/₄ teaspoon (3 ml) yellow asafoetida powder
1 medium carrot, diced
1 medium celery stalk (with leaves), diced
1 medium potato, scrubbed and diced
¹/₂ medium turnip, diced
1 medium tomato, peeled and diced
7 cups (1³/₄ litres) hot water
¹/₂ teaspoon (2 ml) mixed dried herbs
¹/₄ teaspoon (1 ml) black pepper
2 teaspoons (10 ml) salt
¹/₃ cup (85 ml) chopped fresh parsley

1. Soak the beans, split peas and barley in cold water for at least 1 hour.
2. Melt the butter in a 6-litre/quart saucepan over moderate heat. Add the asafoetida and fry momentarily. Add the carrots, celery, potatoes, turnips, and tomatoes and saute for 5 minutes. Add the water, the drained pre-soaked beans, the herbs, and the pepper and bring to a boil. Simmer for 1 hour or until all ingredients are tender. Season with salt and parsley and serve in pre-warmed soup bowls.

Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.

3 cups (750 ml) water
1¹/₂ cups (375 ml) milk
90 g (3 ounces) butter
¹/₄ teaspoon (1 ml) nutmeg
¹/₄ teaspoon (1 ml) freshly ground black pepper
4 cups (or about 1 kg, 2.2 pounds) pumpkin, peeled, seeded, and cubed
1 tablespoon (20 ml) plain flour
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) light cream
2 tablespoons (40 ml) chopped fresh parsley

1. Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.
2. Empty the contents of the saucepan into a blender and add half the milk. Puree, being careful to ensure the lid remains on the blender.
3. Rinse the saucepan, add remaining butter and heat gently. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well-blended. Bring to a boil, simmer for a few minutes, and season with salt. Serve the soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley. Serve hot.

Whole green mung beans combine wonderfully with tomatoes and cook to a succulent puree in this ever-popular dal soup. Mung beans are rich in iron, vitamin B, and protein, and their available protein content increases when combined with bread or rice.

PREPARATION TIME: 10 minutes
COOKING TIME: 45 - 60 minutes
YIELD: enough for 4 - 6 persons

1 cup (250 ml) whole green mung beans
7¹/₄ cups (1.8 litres) water
¹/₂ teaspoon (2 ml) turmeric
1 teaspoon (5 ml) minced fresh ginger
¹/₂ teaspoon (2 ml) fresh green chili minced
2 firm, ripe tomatoes, coarsely chopped
2 tablespoons (40 ml) minced chopped parsley
2 teaspoons (10 ml) brown sugar
1¹/₂ teaspoons (7 ml) salt
2 tablespoons (40 ml) fresh lemon juice
2 tablespoons (40 ml) mild-tasting olive oil
1¹/₂ teaspoons (7 ml) cumin seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder

1. Wash and drain the mung beans.
2. Boil the beans, water, turmeric, ginger, and chili over high heat in a heavy 3-litre/quart saucepan. Reduce heat to moderately low. Cover with a tight-fitting lid and boil gently for up to 1 hour or until the beans become soft.
3. Add the tomatoes, parsley, sugar, salt, and lemon juice. Continue to simmer for another 5 minutes.
4. Heat the olive oil in a small pan until slightly smoking; add the cumin seeds and saute until they crackle and turn golden brown. Saute the asafoetida momentarily; then add the spices to the soup. Allow the seasonings to soak into the soup for 1 - 2 minutes. Serve hot.

5 cups (1.25 litres) water
6 medium baking potatoes, peeled and chopped into 1¹/₂ cm (³/₄-inch) cubes
¹/₂ cup (125 ml) celery, chopped fine
2 tablespoons (40 ml) butter
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) coarsely ground black pepper
¹/₄ teaspoon (1 ml) ground celery seeds
1 teaspoon (5 ml) dried dill
1 cup (250 ml) sour cream
1¹/₂ teaspoons (7 ml) salt
2 tablespoons (40 ml) chopped fresh parsley

1. Boil the water, diced potatoes, and chopped celery over moderate heat in a 4-litre/quart saucepan. Cover, and simmer until the potatoes are very tender (about 30 minutes). Stir occasionally.
2. Heat the butter in a small pan over low heat. Saute the asafoetida, black pepper, ground celery seed, and dried dill momentarily in the hot oil. Add the sour cream, stir to mix, warm for 1 minute, and remove from heat.
3. Blend the potato and celery mixture in a blender or food processor until smooth. Return the pureed potato and celery mixture to the saucepan. Bring the soup almost to a boil over moderate heat, stirring constantly. Add the sour cream mixture, salt, and parsley. Serve immediately.

This cool and refreshing soup can be served as a first course, between courses, or as a dessert. All fruits should be ripe, sweet, and seasonal.

2 small seedless oranges, peeled and cut into small segments
sour light cream for topping (optional)
fresh mint sprigs for garnish
1 red apple, peeled and cubed
2 tablespoons (40 ml) maple syrup or honey
250 g (9 ounces) green seedless grapes
250 g (9 ounces) dark sweet cherries, pitted
1 cup (250 ml) water
¹/₂ cup (125 ml) dark grape juice
¹/₄ cup (60 ml) pineapple juice
¹/₄ teaspoon (1 ml) grated orange rind
¹/₄ cup (60 ml) diced pitted prunes
1¹/₂ cups (375 ml) berries raspberries, halved strawberries, blueberries, or boysenberries
2 teaspoons (10 ml) arrowroot powder
1 tablespoon (20 ml) apple juice

1. Boil the apples, grapes, cherries, water, grape juice, pineapple juice, and orange rind in a 4-litre/quart saucepan. Reduce the heat, cover, and simmer for 10 minutes or until the apples are tender. Stir occasionally.
2. Add the prunes and berries. Continue simmering for about 5 minutes or until the prunes are tender.
3. Mix the arrowroot with the apple juice until completely dissolved and stir into the soup. Bring the soup to a boil and stir constantly for 1 minute, or until the soup thickens. Remove from the heat, add maple syrup (or honey) and orange segments. Chill. Serve in large soup bowls with a spoonful of sour cream, garnished with a sprig of fresh mint.

Used extensively in soups, stews, and sauces in Indian vegetarian cuisine, split mung beans are rich in vegetable protein, iron, and B vitamins. When you combine dal with a food that has a complimentary protein (grains, seeds, nuts, or milk products), the usable protein in the dal increases dramatically. Serve this simple puree like soup as an entree to a western-type meal or serve it as part of a traditional Indian meal such as Sauteed Rice with Poppy Seeds, North Indian Curried Cauliflower and Potatoes, Griddle-Baked Bread, Mixed Vegetable and Yogurt Salad, Creamy Condensed-Milk Rice Pudding, and Lemon, Mint, and Whey Nectar.

PREPARATION TIME: 10 minutes
COOKING TIME: about 1 hour
YIELD: enough for 4 persons

³/₄ cup (185 ml) split mung dal (without skins)
6 cups (1¹/₂ litres) water
¹/₂ teaspoon (2 ml) turmeric
1 teaspoon (5 ml) ground coriander
2 teaspoons (10 ml) minced fresh ginger
1 teaspoon (5 ml) fresh hot green chili, minced
2 tablespoons (40 ml) ghee or oil
1¹/₂ teaspoons (7 ml) cumin seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) chopped fresh parsley or coriander

1. Wash, and drain the split mung beans.
2. Place the mung beans, water, turmeric, ground coriander, minced ginger, and chili in a heavy 3-litre/quart saucepan and, stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a lid, and boil for one hour or until the beans become soft.
3. Heat the ghee or oil over moderate heat in a small pan. Saute the cumin seeds in the hot oil until they turn brown; then add the asafoetida powder and saute momentarily. Pour the seasonings into the dal. Add the salt and remove the soup from the heat, allowing the spices to soak for a few minutes. Add the minced fresh herbs and stir well. Serve hot.

This light and delicious tomato soup makes the canned variety pale into insignificance. Prepared from fresh ripe tomatoes and served steaming hot with crusty bread, it's a winner!

3 tablespoons (60 ml) butter
¹/₄ teaspoon (1 ml) yellow asafoetida powder
8 - 10 medium tomatoes, blanched, peeled and coarsely chopped
¹/₂ teaspoon (2 ml) brown sugar
1¹/₂ teaspoons (7 ml) salt
¹/₂ teaspoon (2 ml) freshly ground black pepper
¹/₄ teaspoon (1 ml) dried basil
2¹/₂ cups (625 ml) light vegetable stock or water, heated
1 tablespoon (20 ml) plain flour
1 tablespoon (20 ml) chopped fresh parsley

1. Melt 1 tablespoon (20 ml) butter over low heat in a heavy 3-litre/quart saucepan. When the foam subsides, add the asafoetida, tomatoes, sugar, salt, pepper, and basil. Raise the heat to moderate and saute for 2 - 3 minutes. Stir in the stock or water, raise the heat, bring to a boil, reduce to a simmer, and cook for 15 minutes or until the tomatoes are fully broken up.
2. Strain the mixture into a large mixing bowl, pressing down on the tomatoes in the strainer to extract as much of the juice as possible. Discard the dry solid residue in the strainer. Set aside the pureed tomatoes.
3. Rinse the saucepan and melt the remaining butter in it over moderate heat. Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Return the pan to the heat and gradually add the strained tomato mixture, stirring constantly. Bring the mixture to the boil, still stirring.
4. Stir in the chopped parsley. Turn the soup into a warmed tureen or individual soup bowls and serve hot.

Beetroot Soup, Borsch, has found its way into numerous Eastern European cuisines.

8 cups (2 litres) water
1¹/₂ teaspoons (7 ml) salt
2 bay leaves
6 small potatoes, peeled and cut into 2 cm (3¹/₂-inch) cubes
3 cups (750 ml) grated cabbage
4 tablespoons (80 ml) ghee or oil
2 medium beetroots, peeled and coarsely shredded
3 tablespoons (60 ml) lemon juice
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) coarsely ground black pepper
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 cup (250 ml) carrots, coarsely grated
2 tablespoons (40 ml) tomato paste
¹/₄ teaspoon (1 ml) clove powder
1 teaspoon (5 ml) brown sugar
2 tablespoons (40 ml) finely chopped fresh parsley
2 cups (500 ml) sour cream

1. Boil 7 cups (1.75 litres) water in a large saucepan over full heat. Add salt, bay leaves, cubed potatoes, and cabbage. Return to a boil, reduce the heat, and allow to simmer, covered, for 20 minutes or until the vegetables are tender.
2. Heat 1 tablespoon (20 ml) ghee or oil in a small saucepan over moderate heat. Saute the grated beet root for 2 - 3 minutes; then add 1 cup (250 ml) water. Increase the heat and boil the beetroot. Reduce the heat to low and simmer, covered, for 15 minutes or until the beetroot becomes soft.
3. Add the lemon juice to the beetroot and pour the beetroot into the cooked potato and cabbage. Continue to simmer, covered.
4. Heat 3 tablespoons (60 ml) ghee or oil in a small saucepan over low heat. To the hot ghee add ground coriander, black pepper, asafoetida, and grated carrots. Increase the heat and saute for 3 - 4 minutes or until the carrots become soft. Add the tomato paste and combine this with the soup. Add the clove powder and sugar. Allow the soup to boil for another 2 minutes. Add the parsley. Serve the soup hot in individual soup bowls. Put a tablespoon of sour cream in each serving.

This creamy, smooth dal soup with its pleasant lemony taste and chunks of butter-soft pumpkin is ideal as a tasty accompaniment to either a simple or elaborate menu.

DAL SOAKING TIME: 5 - 6 hours
PREPARATION TIME: 15 minutes
COOKING TIME: 1³/₄ hours
YIELD: enough for 5 or 6 persons

1 cup (250 ml) yellow split peas
6¹/₂ cups (1.625 ml) water
1¹/₂ teaspoons (7 ml) minced fresh ginger
2 teaspoons (10 ml) hot green chili, minced
1 bay leaf
¹/₂ teaspoon (2 ml) turmeric
2 tablespoons (40 ml) ghee or oil
1 cup or about 250 g (9 ounces) pumpkin, peeled, seeded and diced 1¹/₄ cm (¹/₂-inch)
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) fresh lemon or lime juice
1 teaspoon (5 ml) black mustard seeds
1 teaspoon (5 ml) cumin seeds
¹/₄ teaspoon (1 ml) fenugreek seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
6 small dried curry leaves
1 tablespoon (20 ml) brown sugar
2 tablespoons (40 ml) chopped fresh parsley or coriander

1. Wash the dal. Soak it in 4 cups (1 litre) hot water for 5 hours. Drain.
2. Place the split peas, water, ginger, chili, bay leaf, turmeric, and 2 teaspoons (10 ml) ghee or oil in a heavy, 3-litre/quart saucepan. Bring to a full boil over high heat, stirring frequently. Reduce the heat to moderately low, cover with a tight-fitting lid, and boil for 1¹/₂ hours or until the split peas become soft. Add the pumpkin and cook for another 10 minutes or until the pumpkin becomes soft. Add the salt and lemon juice.
3. Heat the remaining ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot oil until they crackle. Add the cumin seeds and when the cumin seeds turn dark golden brown, add the fenugreek seeds. When they darken, add the asafoetida and curry leaves, stir once, and empty the contents of the pan into the cooked dal. Add the brown sugar and stir well. Let the dal sit for 1 or 2 minutes; then add the chopped herbs. Serve hot.

500 g (17¹/₂ ounces) fresh asparagus
6 cups (1.5 litres) Green Vegetable Stock or water
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 stalk of celery, chopped fine
45 g (1¹/₂ ounces) butter
2 tablespoons (40 ml) plain flour
¹/₂ cup (125 ml) light cream
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₄ teaspoon (1 ml) sweet paprika

1. Wash the asparagus well and holding the bunch so the tips are all level, slice off the tips. Place them in a bowl. Cut the stalks into sections and place in a separate bowl.
2. Place 1 cup (250 ml) of the water or stock, one quarter of the salt, and the asparagus tips in a 4-litre/quart saucepan. Simmer for 4 - 5 minutes or until tender. Remove the tips and place them in a bowl, keeping the cooking water in the saucepan.
3. Place the asparagus stalks, the asafoetida, and the celery in the same saucepan. Covered and simmer over moderate heat for 15 - 20 minutes or until the vegetables are tender.
4. Remove the saucepan from the heat and pour the contents through a sieve. Keep the reserved liquid and squeeze the vegetables through the sieve, collecting the puree in a separate bowl and discarding the dry residue in the sieve.
5. Melt the butter in a saucepan over moderate heat, add the flour, and slowly add the reserved asparagus stock over low heat. Stir until the soup thickens. Add the vegetable puree, the rest of the salt, the pepper, and the asparagus tips; stir well and heat until almost boiling. Stir in the cream. Serve the soup in pre-warmed soup bowls and garnish each serving with a light sprinkle of paprika.

South India has many regional varieties of rasam. This one comes from Bangalore.
The recipe for home-made rasam powder, the main seasoning ingredient in this spicy dal, appears below. Though you can purchase rasam powder at any Asian goods store, home-made is preferable.

PREPARATION TIME: 10 minutes
COOKING TIME: about 1 hour
YIELD: enough for 4 persons

¹/₂ cup (125 ml) toor dal
2 teaspoons (10 ml) fresh hot green chili, minced
4 cups (1 litre) water
2 ripe tomatoes, finely chopped
1 tablespoon (20 ml) chopped fresh coriander leaves
1 tablespoon (20 ml) rasam powder (see recipe)
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) sugar
¹/₂ teaspoon (2 ml) tamarind concentrate
1 tablespoon (20 ml) ghee
1 teaspoon (5 ml) mustard seed
6 curry leaves
1 teaspoon (5 ml) cumin seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) turmeric

1. Boil the toordal, water, and chopped green chilies in a heavy saucepan. Reduce the heat and simmer for 45 minutes or until the dal becomes soft.
2. Add the tomato, chopped fresh coriander, and rasam powder. Continue cooking the soup for another 78 minutes, stirring occasionally.
3. Add the salt, sugar, and tamarind concentrate. Continue cooking for another 7 - 8 minutes.
4. Heat the ghee in a small pan. When it becomes very hot, add the mustard seeds and saute them until they crackle and turn grey. Brown the curry leaves and cumin seeds; then add the asafoetida and turmeric. Add this hot seasoning mixture to the simmering dal. Allow the flavours to mix and serve hot with plain rice.

1 teaspoon (5 ml) oil
1 teaspoon (5 ml) mustard seeds
¹/₂ cup (125 ml) whole coriander seeds
6 whole dried hot red chilies
1 teaspoon (5 ml) black peppercorns
1¹/₂ teaspoons (7 ml) fenugreek seeds
2 teaspoons (10 ml) cumin seeds

1. Heat the oil in a heavy pan over moderate heat.
2. Saute the mustard seeds in the hot oil until they crackle. Add all other ingredients. Stir well, reduce the heat to medium, and roast all the spices until they turn brown (about 3 minutes), stirring constantly. Remove the spices from the pan, allow them to cool, and grind them to a powder. This mixture can be stored for some time in a sealed jar.

This chilled soup is very refreshing on a hot day, and requires practically no cooking.

PREPARATION TIME: 10 minutes
CHILLING TIME: 1 hour
YIELD: enough for 4 - 6 persons

1 large peeled cucumber diced into ¹/₂ cm (¹/₄-inch) cubes (reserve one-third)
1 small green pepper, diced into ¹/₂cm (¹/₄-inch) cubes (reserve 1 tablespoon, 20 ml)
2 large fresh ripe tomatoes, diced (reserve half)
2 tablespoons (40 ml) extra virgin olive oil (reserve 1 teaspoon, 5 ml)
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) fresh lemon juice
¹/₄ teaspoon (1 ml) yellow asafoetida powder (reserve)
2 teaspoons ( 10 ml) honey
¹/₂ teaspoon ( 2 ml) dried dill
¹/₄ teaspoon (1 ml) cayenne pepper
2 tablespoons (40 ml) Eggless Mayonnaise II
2 cups (500 ml) tomato juice
2 tablespoons (40 ml) chopped fresh coriander, as garnish
2 tablespoons (40 ml) copped fresh parsley, as garnish

1. Blend all the ingredients (except those that are reserved and those for garnish) in a blender or food processor until they are nearly smooth. Empty the contents of the blender into a large bowl.
2. Heat the reserved olive oil in a medium-sized pan over moderate heat. Saute the asafoetida in the hot oil. Turn off the heat. Add the reserved cucumber, the reserved green pepper, and the reserved tomato pieces to the hot pan. Stir them once and add them to the pureed soup. Mix well. Refrigerate. Serve garnished with the parsley and coriander in chilled soup bowls.

This recipe calls for soft tofu, which has a consistency of thick custard, sometimes called "silken tofu". The bamboo shoots should be fresh, if possible. Otherwise, canned will do. All special ingredients are available from any Asian grocer.
Serve Thai Clear Soup with Thai Rice, Vegetarian Spring Rolls, Sweet-and-Sour Sesame Sauce, Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce, and Vietnamese Sweet Mung Bean Cakes for a delightful South East Asian meal.

1 large mild green chili, seeded and cut into 2¹/₂ cm (1-inch) long wafer-thin slices
5 cups (1¹/₄ litres) Chinese Vegetable Stock
¹/₂ cup (125 ml) sliced bamboo shoots
¹/₂ teaspoon (2 ml) salt (optional)
1 tablespoon (20 ml) light soy sauce
1 tablespoon (20 ml) vegetable oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) Chinese sesame oil
2 teaspoons (10 ml) finely minced fresh ginger
450 g (1 pound ) soft tofu cut into 1¹/₄ cm (¹/₂-inch) cubes

1. Boil the stock or water in a 4-litre/quart saucepan over high heat. Add the sliced bamboo shoots, salt, and soy sauce. Reduce the heat to moderate and simmer for 5 minutes.
2. Heat the vegetable oil in a small pan over moderate heat. Saute the asafoetida. Add the sesame oil; then add the contents of the pan into the soup.
3. Add the ginger, tofu, and chili. Simmer for 5 more minutes. Serve hot.

The Bhagavad-gétä states, ‘All living beings subsist on grains’. Breads provide sustaining and nutritious variety to our lives.
Here are a few of the worlds most famous breads.

Breads are delicious, nutritious, and economical to make. They come in a myriad of forms the world over. Here's a recipe for crusty wholemeal bread made especially well-textured with the addition of gluten flour. Obtain the gluten flour from any health food store or specialty grocer.
Follow these tips when making bread: choose the correct flour; add the correct amount of yeast; knead the dough thoroughly; allow the bread to rise before baking, until doubled in bulk; cover the rising dough to prevent a skin forming; and always bake bread in a preheated oven at a high temperature. If you want a soft finish on your bread, rub or brush it with flour. For a crusty finish, brush with salted water. Brush with milk or cream to impart a shiny glaze, and brush with sugar syrup for a sweet glaze.

PREPARATION TIME: 50 minutes
DOUGH RISING TIME: 1¹/₂ hours
BAKING TIME: 45 minutes
YIELD: 2 loaves

6 teaspoons (30 ml) fresh yeast
1 tablespoon (20 ml) brown sugar
2¹/₂ cups (625 ml) warm water
¹/₂ cup (125 ml) gluten flour
2 teaspoons (10 ml) salt
6 cups (1¹/₂ litres) wholemeal flour
1 tablespoon (20 ml) oil
little milk
sesame seeds

1. Combine the yeast, sugar, and warm water in a small bowl, crumbling the yeast and mixing it well. Leave this bowl undisturbed in a warm place for 10 minutes or until frothy.
2. Combine the gluten flour, salt, and half the wholemeal flour in a large bowl. Add the yeast and the oil. Mix with a wooden spoon until well combined. Let it stand, covered, for 30 minutes.
3. Stir the mixture. Add the flour to make a soft dough. Turn the dough out onto a floured board and knead it for 8 - 10 minutes or until smooth and elastic.
4. Wash and oil the mixing bowl. Roll the dough into a ball, coat it with oil, and place it in the bowl, covered. Let it rise in a warm spot for 1 hour or until it has doubled in size.
5. Punch down the dough with your fist and knead again lightly. Shape it into 2 loaves. Place the loaves into oiled loaf tins and cover them, placing them in a warm spot for another 30 minutes or until doubled in size. Meanwhile, preheat the oven to 200°C/390°F.
6. Brush the risen loaves with milk and sprinkle them with sesame seeds. Place them in the hot oven and cook for about 45 minutes or until golden, crisp, and hollow-sounding when tapped. Remove the tins from the oven and let stand for 10 minutes. Now you can carefully invert the bread tins and turn out the loaves, placing them on cooling racks. When the loaves are completely cool, slice and use as required.

Chapatis are one of India's most popular breads. They are enjoyed especially in the northern and central regions of India. They are partially cooked on a hot griddle and finished over an open-heat source. Chapatis are made from a special wholemeal flour called atta, available from Indian grocers. If unavailable, substitute sifted wholemeal flour. You can spread melted butter or ghee on the chapatis after they are cooked.
Chapatis are usually served at lunch or dinner and are great whether served with a 5-course dinner or just with a simple dal and salad.

PREPARATION TIME: 5 - 10 minutes
DOUGH RESTING TIME: ¹/₂ - 3 hours
COOKING TIME: 25 - 35 minutes
YIELD: 12 chapatis

2 cups (500 ml) sifted chapati flour
¹/₂ teaspoon (2 ml) salt (optional)
water
extra flour for dusting
melted butter or ghee (optional, for spreading over chapatis after they've been cooked)

1. Combine the flour and salt in a mixing bowl. Add up to ²/₃ cup (165 ml) of water, slowly pouring in just enough to form a soft kneadable dough. Turn the dough onto a clean working surface and knead for about 8 minutes or until silky-smooth. Cover with an overturned bowl and leave for ¹/₂ - 3 hours.
2. Knead the dough again for 1 minute. Divide the dough into 1 dozen portions. Roll them into smooth balls and cover with a damp cloth.
3. Preheat a griddle or non-stick heavy frying pan over moderately low heat for 3 - 4 minutes. Flatten a ball of dough, dredge it in flour, and carefully roll out the ball into a thin, perfectly even, smooth disk of dough about 15 cm (6 inches) in diameter.
4. Carefully pick up the chapati and slap it between your hands to remove the excess flour. Slip it onto the hot plate, avoiding any wrinkles. Cook for about 1 minute on the first side. The top of the chapati should start to show small bubbles. Turn the chapati over with tongs. Cook it until small brown spots appear on the underside (about minute).
5. If you are using gas, turn a second burner on high, pick up the chapati with your tongs, and hold it about 5 cm (2 inches) over the flame. It will swell into a puffy balloon. Continue to cook the chapati until it is speckled with black flecks. Place the cooked chapati in a bowl or basket, cover with a clean tea towel or cloth, and continue cooking the rest of the chapatis. When they're all cooked and stacked, you might like to butter them. Serve chapatis hot for best results or cover and keep warm in a preheated warm oven for up to ¹/₂ hour.

Polenta is a yellow maize or cornmeal grown in northern Italy. Regarded there as a staple food, it can be used in many ways after it has been prepared as a rather thick porridge. Plain boiled polenta can be grilled, baked, or, as in this recipe, fried. Served with Tomato Relish and sprinkled with parmesan cheese, it makes a delicious side dish.

PREPARATION AND COOKING TIME: 40 minutes
POLENTA STANDING TIME: 4 hours
YIELD: enough for 6 - 8 persons

8 cups (2 litres) water
2 teaspoons (10 ml) salt
3¹/₂ cups (875 ml) cornmeal (polenta)
90 g (3 ounces) butter
3 tablespoons (60 ml) olive oil

1. Bring the water and salt to a boil in a 6-litre/quart saucepan over full heat. Gradually sprinkle the cornmeal over the water, stirring constantly with a wire whisk. Make sure that there are no lumps of cornmeal.
2. Reduce the heat to low. Continue to stir the polenta mixture until it is very thick (approximately 10 minutes).
3. Leave the polenta over low heat for about another 5 minutes, stirring occasionally. It will be ready to remove from the heat when a wooden spoon will stand upright in the centre of the mixture and not drop to the side of the pan.
4. Spoon the mixture into an oiled 28 cm x 18 cm (7-inch x 11-inch) dish. Smooth out the mixture and leave to cool at room temperature for at least 4 hours.
5. Carefully turn the slab of polenta out of the tin and cut it in half lengthways. Cut each half into seven slices crossways, each one 4 cm (¹/₂-inches wide.
6. Heat the butter and oil together in a heavy frying pan. When hot, add about 6 slabs of polenta to the frying pan and reduce the heat to low. Fry gently until the polenta is dark golden brown on each side. Place the polenta onto a serving dish and serve with Tomato Relish and parmesan cheese.

These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and Tamarind Sauce, or as a snack with a dab of fresh yogurt.

DAL SOAKING TIME: 4 hours
PREPARATION TIME: 45 minutes
COOKING TIME: 30 minutes
YIELD: about 20 dal pooris

1 cup (250 ml) urad dal
2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
¹/₂ cup (125 ml) ghee or oil, warmed
3 teaspoons (10 ml) salt
water
1 tablespoon (20 ml) coriander seeds
1 tablespoon (20 ml) fennel seeds
1 tablespoon (20 ml) cumin seeds
8 whole black peppercorns
4 large dried red chilies
ghee for frying

1. Place the urad dal in a bowl, cover with cold water, and leave to soak for 4 hours. Drain, place in a blender or food processor with a sprinkle of cold water, and grind coarsely to a paste. Transfer to a small bowl.
2. In another bowl, combine the flour, 4 tablespoons (80 ml) of warm ghee, 2 teaspoons (10 ml) of salt, and enough water to make a stiff but smooth dough. Knead well and put aside, covered with a cloth, for 20 minutes.
3. Sprinkle the coriander seeds, cumin, fennel, black peppercorns, and chilies into a heavy pan and dry-roast them over moderate heat until they darken a few shades and become aromatic (a few minutes). Transfer them to a coffee grinder, or mortar and pestle, and grind them to a powder.
4. Heat 1 tablespoon (20 ml) of ghee or oil in a heavy pan over moderate heat. Add the dal paste and stir-fry it, stirring constantly over moderate heat until it starts to stick on the bottom. Remove from the heat, add the powdered spices and 1 teaspoon of the salt, and mix well. Transfer onto a plate or dish to cool.
5. Divide the dough into 20 portions. Roll each portion into a smooth ball. With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide. Place 1 tablespoon (20 ml) of cooled filling in the centre of each one, gathering the edges of the dough back over to completely enclose the filling. Pinch the excess dough together and press it back into the centre of the patty. Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a disk 5 - 7¹/₂ cm (2 - 3 inches) wide.
6. When all the dal pooris are rolled, heat the ghee or oil in a pan or wok to 180°C/355°F and carefully slip in 3 or 4 dal pooris. They will immediately sink then rise to the surface. Press them down with a slotted spoon until they inflate. Fry them until lightly browned on one side (about 2 minutes) then turn them over and fry on the second side for another 1 or 2 minutes. Remove with a slotted spoon and drain on a triple-thickness of paper towels. Cook all dalpooris and serve hot.

Popular over all of India, pooris are ideal to cook for both small dinner, parties and festivals with hundreds of guests. On a number of occasions, I've cooked 500 or more pooris in a few hours for big feasts. Once you get the rhythm down, it's effortless and rewarding. Pooris are traditionally made with straight wholemeal flour, but you can vary the ingredients. One-half wholemeal or atta, and one-half unbleached plain flour makes lighter pooris. If you're expert at rolling, try using just plain flour for translucent, gossamer-thin pooris.
You can add yeast to your pooris for light, bread-like results, as in Yeasted Puffed Fried-Bread; you can add spices to your poori dough; you can sprinkle sugar on top of pooris for a sweet snack; or you can stuff them with various sweet and savoury fillings, as in Stuffed Puffed-Bread.
The dough for this poori recipe differs from chapati dough in that butter or ghee is rubbed into the flour and less water is added, to form a drier dough. No flour is used on the rolling surface.
Pooris are traditionally eaten hot, straight out of the ghee or oil, but cold pooris are great for picnics or snacks when travelling. Serve pooris with practically any menu at any time.

PREPARATION TIME: 15 minutes
DOUGH RESTING TIME: ¹/₂ - 3 hours
COOKING TIME: 15 minutes
YIELD: 16 medium-sized pooris

2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
¹/₂ teaspoon (2 ml) salt
2 tablespoons (40 ml) melted butter or ghee
²/₃ cup (165 ml) warm water, or as needed
ghee or oil for deep-frying

1. Combine the flour and salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles a coarse meal. Add up to ²/₃ cup (65 ml) of water, slowly pouring in just enough to form a medium-soft kneadable dough. Turn the dough onto a clean working surface and knead for 5 - 8 minutes or until silky smooth. Cover with an overturned bowl and leave for ¹/₂ - 3 hours.
2. Knead the dough again for 1 minute. Divide the dough into 16 portions, roll them into smooth balls, and cover them with a damp cloth.
3. Preheat the ghee or oil in a wok or deep pan over low heat. Meanwhile, with a rolling pin roll all your balls of dough into smooth disks about 11¹/₂ - 12¹/₂ cm (4¹/₂ -inches) wide. Increase the ghee or oil temperature until it reaches about 185°C/365°F. Lift up a rolled poori and slip it into the hot oil, making sure it doesn't fold over. It will sink to the bottom then immediately rise to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon. After a few seconds, when it is browned to a light-golden colour, turn it over and cook the other side to an even golden colour. Lift out the poori with the slotted spoon and carefully drain it in a large colander. Repeat for all the pooris. Serve immediately, if possible, or leave in a preheated, slightly warm oven for up to 2 hours.

Each country of the world has many varieties of pancakes, and India is no exception. Each region has its favourite versions. Dosas are a favourite in South India. Whereas traditional dosas are quite large, this recipe presents smaller pancakes to fit a household pan. And whereas traditional dosas are prepared from varieties of dal and rice combinations, these are prepared from basically just chapati flour, spices, and fresh herbs. Serve these slightly crisp pancakes with Tomato Chutney, Coconut Chutney, or plain yogurt.

PREPARATION TIME: 25 minutes
BATTER RESTING TIME: 15 minutes
COOKING TIME: about 45 - 60 minutes
YIELD: about 1 dozen dosas

2 cups (500 ml) sifted chapati flour or wholemeal flour
1 teaspoon (5 ml) yellow asafoetida powder
1¹/₂ teaspoons (7 ml) salt
¹/₄ teaspoon (1 ml) baking powder
3 hot green chilies, finely chopped
1 tablespoon (20 ml) finely chopped fresh coriander leaves
melted ghee or oil

1. Combine the flour, asafoetida, salt, and baking powder in a large bowl and mix well. Add enough cold water to form a smooth, pouring consistency batter. Fold in the chilies and chopped coriander leaves. Transfer the batter to a pouring jug or large measuring cup with a spout and set aside for 15 minutes before cooking.
2. Brush a 20 cm (8-inch) cast-iron frying pan with a film of melted ghee or oil and warm it over moderate heat. When hot, pour in about ¹/₄ cup
(60 ml) of the batter, or enough to cover the base of the pan, and immediately tilt it to spread the batter into a thin 20 cm (8-inch) pancake. Drizzling a little ghee or oil around the edges of the dosa cook until the edges brown and the bottom turns golden brown in patches (about 3 minutes). Flip the dosa over, sprinkle with more oil, and cook it for another 1¹/₂ - 2 minutes. Slide the cooked dosa onto a clean plate and serve it either flat or folded in half. Make all the dosas in the same way, stirring the batter occasion ally. Serve hot.

This is a delicious Singapore version of the famous Indian stuffed bread, paratha. These flaky, soft breads are pan-fried slowly with ghee or oil until golden brown. They're great served at any time with a chutney or sauce.

PREPARATION TIME: 20 minutes
COOKING TIME: approximately 40 minutes
YIELD: 10 parathas

For filling:
2 tablespoons (40 ml) peanut or safflower oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
2 cups (500 ml) grated cabbage
¹/₂ cups (375 ml) carrots, peeled and grated
1 cup (250 ml) mung bean shoots
1 teaspoon (5 ml) soy sauce
¹/₂ teaspoon (2 ml) sugar
¹/₂ teaspoon (2 ml) salt
¹/₂ teaspoon (2 ml) cornflour
ghee or oil to cook parathas

For pastry:
1 tablespoon (20 ml) peanut or safflower oil
¹/₂ teaspoon (2 ml) salt
2 cups (500 ml) plain flour

1. To prepare the filling: heat the oil in a wok or large pan over moderate heat. When hot, add the asafoetida and fry momentarily. Increase the heat to full, add the vegetables, and stir-fry briskly for 4 - 5 minutes. Add soy sauce, salt, and sugar, stir-frying for another minute. Mix a little liquid from the wok (or water if the vegetables are dry) with the cornflour and pour this thickening paste into the vegetables. Saute for another ¹/₂ minute. Set aside to cool.
2. To make the pastry: mix the oil and salt with the plain flour and rub in the oil until the mixture resembles a coarse meal. Add enough cold water (a little over ¹/₂ cup [125 ml]) to form a soft dough. Knead well for about 5 minutes. Divide into 10 balls.
3. On a lightly floured surface, roll out each ball with a rolling pin into paper-thin disks 25 cm (10-inches) wide.
4. Divide the filling into 10 portions. Place 1 portion of filling in the centre of each disk of pastry, spreading it out about 5 cm (2-inches) wide.
5. Fold in each side so the filling is completely covered, the pastry overlaps in the centre, and you end up with a square paratha. To seal, use water to moisten the areas where the pastry overlaps. Roll gently to seal and flatten.
6. Place one or two parathas on a griddle, hot plate, or heavy frying pan brushed with ghee or oil over moderate heat. Turn occasionally until the paratha displays golden-brown marbled spots on the surface of both sides (about 3 - 4 minutes). Repeat with all parathas, brushing them with ghee or oil when required. Serve hot.

No Middle Eastern meal is complete without these traditional slightly leavened, round, soft breads. Sometimes called Khobz, or pocket breads, they are becoming increasingly popular in the west. Try baking them yourself.
Distinct from traditional breads, these breads rise only once and are then baked at a very high temperature for a short time. During the process the dough separates to form the pouch or hollow, enabling the bread to be later split in half and stuffed. Traditionally, this bread is made with strong white flour, but if you wish you can substitute wholemeal flour or a softer white flour (you might then need to adjust baking time). Pita breads can be served with a traditional Middle Eastern meal, filled with your favourite salad along with Falafel, or used as a base for Asparagus and Pinenut Pizza.

PREPARATION TIME: 1 hour
BAKING TIME: 5 minutes per batch
YIELD: 24 small pitas or 12 large pitas

3 teaspoons (15 ml) dried yeast
1¹/₂ cups plus 5 tablespoons (475 ml) warm water
¹/₂ teaspoon (2 ml) brown sugar
6 cups (1¹/₂ litres) strong white flour
2 teaspoons (10 ml) salt
extra flour for kneading and dusting

1. Combine the yeast, warm water, and sugar in a large bowl. Stir thoroughly to dissolve the yeast.
2. Stir in the flour and salt and knead for about 5 minutes to form a smooth dough, sprinkling on a little extra flour if required.
3. Shape the dough into a cylinder. Divide the dough into 24 portions for small pitas or into 12 for large pitas. Shape each portion into a smooth ball. Place the balls on a floured surface and cover them with a cloth.
4. Carefully form a ball into a smooth, crease-free disk and roll out on a floured board with a rolling pin to form a 0.5 cm (¹/₄-inch) thick bread. Repeat until all the breads are rolled. Small breads should be about 12.5 cm (5 inches) in diameter, and large ones about 20 cm (8-inches).
5. Preheat the oven to 240°C/465°F. Place the loaves on a floured bench top in a draught-free area, covered with clean, dry tea towels. Do not allow the breads to dry out. The breads should rise for 30 - 45 minutes.
6. Place 1 large or 4 small pitas on an ungreased baking sheet and bake on the bottom of the hot oven for 3 - 4 minutes. When cooked, the bottoms should be golden and the tops cream coloured. Remove and wrap the pitas in dry tea towels. Repeat until all the breads are done.

Note: Take care not to leave the oven door open between batches, and don't allow the breads to go crisp or brittle. They should be soft and flexible when they come out of the oven. If you're not going to use the breads straight away, allow them to cool and store them in plastic bags until required.

This is a crisp-based pizza holding a filling of herb-flavoured tomatoes, with a topping of sliced black olives, peppers, and golden, melting mozzarella cheese. To save time, prepare the filling whilst the dough is rising.

PREPARATION TIME: 20 minutes
DOUGH RISING TIME: 30 minutes
ROLLING AND TOPPING TIME: 10 minutes
BAKING TIME: 15 - 20 minutes
YIELD: one 25 cm (10-inch) pizza

Base
3 teaspoons (15 ml) fresh yeast
1/2 teaspoon (2 ml) sugar
1/2 cup (125 ml) lukewarm water
11/2 cups (375 ml) plain flour
1/4 teaspoon (1 ml) salt
2 tablespoons (40 ml) olive oil

Filling
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
one 400 g (14-ounce) can whole Italian tomatoes, chopped and undrained, or 11/2 cups (375 ml) fresh tomato puree
1 tablespoon (20 ml) tomato paste
1/2 teaspoon (2 ml) dried oregano
1/2 teaspoon (2 ml) dried basil
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper

Topping
125 g (41/2 ounces) grated mozzarella cheese
2 tablespoons (40 ml) grated parmesan cheese
1 cup (250 ml) thin strips of eggplant, deep-fried until dark golden-brown, then salted
1 small red pepper, diced
60 g (2 ounces) black olives, pitted and halved

1. Cream the yeast with the sugar in a bowl, add lukewarm water, and let it stand for 10 minutes or until bubbles appear on the surface. Sift the flour and salt into a bowl, make a well in the centre, and add the oil and yeast mixture. Mix to a firm dough.
2. Turn the dough onto a floured surface and knead it for 10 minutes or until the dough is smooth and elastic. Place it in a lightly oiled bowl, cover, and leave in a warm place for 30 minutes or until the dough has doubled in size.
3. Knock the dough down with your fist and knead into a small ball. Flatten out the dough with a rolling pin and roll it into a circular sheet of pastry that will just fit in a 25 cm (10-inch) pizza pan. Place the dough carefully in the pan.
4. Meanwhile make your filling: heat the olive oil in a large frying pan over moderate heat. When hot, add the asafoetida and saute momentarily. Add the undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar, salt, and pepper. Bring the sauce to a boil; then reduce the heat and, stirring occasionally, simmer uncovered for 10 - 15 minutes or until the sauce is thick and smooth. Allow the filling to cool somewhat.
5. Spread the cooled filling over the pizza base, leaving a little border uncovered. Combine half the grated mozzarella cheese with the parmesan and sprinkle it over the tomato filling. Top with the eggplant strips, chopped peppers, and olives. Sprinkle on the remaining cheese and bake in a pre-heated hot oven 220°C/430°F for 15 - 20 minutes or until the crust is golden brown.

These tasty treats have been a great favourite at the Hare Krishna Sunday Feasts for decades. Fried puffed-breads (pooris) are stuffed with layers of potato, beans, yogurt, crunchy chickpea pearls, sweet-and-sour tamarind sauce, and finally a sprinkle of hot and sweet spices. Irresistible!

Pooris
1 cup (250 ml) unbleached plain flour
1 cup (250 ml) chapati flour or wholemeal flour
¹/₂ teaspoon (2 ml) salt
2 tablespoons (40 ml) ghee or oil
²/₃ cup (165 ml) warm water, or as needed
ghee or oil for deep-frying

Potato filling
2 medium potatoes, cut into 0.5 cm (¹/₄-inch) cubes
¹/₄ teaspoon (1 ml) salt

Mung bean filing
¹/₄ cup (60 ml) whole green mung beans, raw
4 cups (1 litre) water
¹/₄ teaspoon (1 ml) salt

Tamarind sauce
1 tablespoon (20 ml) tamarind concentrate
1 tablespoon (20 ml) water
2 tablespoons (40 ml) brown sugar
pinch salt
¹/₄ teaspoon (1 ml) cayenne pepper

Chickpea flour batter pearls
¹/₄ cup (60 ml) chickpea flour
¹/₄ teaspoon (1 ml) salt
¹/₄ teaspoon (1 ml) cayenne pepper
¹/₄ teaspoon (1 ml) ground cumin water
ghee or oil for deep frying

Other ingredients
1¹/₄ cups (310 ml) yogurt
¹/₂ teaspoon (2 ml) garam masala
ghee or oil for deep-frying

1. Prepare pooris Set them aside.
2. Boil the potato cubes in slightly salted water in a small saucepan, until soft. Drain and set aside.
3. Boil the mung beans in 4 cups (1 litre) unsalted water until they are soft but not broken up. Drain, toss with salt, and set aside.
4. Combine all the ingredients for the tamarind sauce in a bowl. Whisk until smooth. Set aside.
5. Heat a small quantity of ghee or oil (about 2¹/₂ cm, or 1-inch) in a small pan or wok. Mix all the dry ingredients for the chickpea-flour-batter pearls in a bowl. Pour in sufficient cold water to form a thick batter. When the oil reaches 180°C/355°F, pour some of the batter through the holes of a colander into the hot oil. Fry the little pearls of batter for a few minutes or until they are golden brown and crisp, remove them with a slotted spoon, and set them aside. Repeat until all the batter is used.
6. To assemble the stuffed pooris: place all the pooris on a tray with the pooris' thick side down. Puncture a small hole in the top of each poori. Drop in a few pieces of potato, followed by a small spoon of soft mung beans. On top of that, spoon a good sized spoon of yogurt; sprinkle in some chickpea pearls, a spoon of tamarind sauce, and finally a sprinkle of garam masala. Serve immediately.

This is an unusual but tasty bread which requires minimum fuss in preparation. It is best baked in a well-oiled 23 cm (9-inch) cast-iron frying pan, enabling it to be "pan-fried" in the oven.
Serve Mexican Oatmeal Corn and Cheese Bread warm, as a cold snack or as part of a summer luncheon or buffet with a light tomato sauce and a fresh salad.

PREPARATION TIME: 5 minutes
BATTER STANDING TIME: at least 30 minutes
BAKING TIME: 20 - 30 minutes
YIELD: enough for 6 persons

³/₄ cup (185 ml) oatmeal
¹/₄ cup (60 ml) yellow cornmeal (polenta)
1¹/₂ teaspoons (7 ml) baking powder
¹/₂ teaspoon (2 ml) bicarbonate of soda
¹/₂ teaspoon (2 ml) salt
1 cup (250 ml) cultured buttermilk or sour milk
1 teaspoon (5 ml) lemon juice
1¹/₂ cups (375 ml) grated tasty cheese (not parmesan)
2 tablespoons (40 ml) finely chopped fresh parsley or coriander
2 tablespoons (40 ml) oil

1. Combine the oatmeal, cornmeal, baking powder, bicarbonate of soda, salt, and buttermilk in a bowl. Mix well and set aside to stand for at least 30 minutes.
2. Add the remaining ingredients (except the oil) and combine the mixture well.
3. Heat 1 tablespoon (20 ml) of the oil in a heavy, pre-oiled, cast-iron frying pan or cake tin and spoon in the bread batter, spreading it evenly. Drizzle the remaining oil over the batter and bake it in a preheated hot oven 200°C/390°F for 20 - 30 minutes or until golden brown on top.
4. Whilst the bread is still warm, slice into 6 pieces. Serve warm or at room temperature.

These famous doughnut-shaped rolls are a distinctive part of Jewish cuisine. They are first cooked in water, then baked, giving the bagel its characteristic hard, glazed crust.

PREPARATION TIME: 30 minutes
DOUGH RISING TIME: 1 hour 10 minutes
BOILING TIME: 10 minutes
BAKING TIME: about 30 minutes
YIELD: 18 bagels

2 cups (500 ml) warm water
2 teaspoons (10 ml) dry yeast
1 teaspoon (5 ml) brown sugar
¹/₄ cup (60 ml) olive oil
5 cups (1¹/₄ litres) plain baking flour
1 tablespoon (20 ml) salt
4 litres/quarts water for boiling
2 tablespoons (40 ml) brown sugar
2 tablespoons (40 ml) milk for glazing
poppy seeds for decoration

1. Mix ³/₄ cup (185 ml) water, yeast, and 1 teaspoon (5 ml) brown sugar in a bowl and let sit covered in a warm place for 10 minutes or until bubbles appear.
2. Add this mixture, along with the oil and the rest of the water, to the flour and salt in a large mixing bowl. Mix well to a stiff dough and knead for 10 minutes on a lightly floured board.
3. Let the dough rise for 1 hour or until doubled in size in a warm, undisturbed place. Punch the dough with your fist and knead for a few minutes.
4. Divide the dough into 18 portions; then with your hands roll each one into a rope shape, approximately 15 cm (6-inches) long. Moisten the ends and overlap them, squeezing them together to seal, forming rings. Allow all the bagels to stand in a warm place for 10 minutes on an oiled tray.
5. Bring the water to a rolling boil in a large pan. Add the 2 tablespoons (40 ml) of brown sugar and drop 5 or 6 of the bagels into the water. Allow the bagels to boil for 3 minutes, turning once, not allowing them to overlap.
6. With a slotted spoon, remove the bagels from the water and place them onto an oiled oven tray. When all bagels have been boiled and placed on trays, brush them with milk and sprinkle poppy seeds on them. Finally, bake in a hot oven 230°C/450°F until the bagels are golden brown. Serve hot or cold.

Here's another delicious variety of Indian bread. Yeasted pooris traditionally contain a home-made yeast mixture called Khamir made by natural fermentation. I have adapted the recipe using fresh yeast. These lovely pooris taste and smell like hot baked bread and are great served at tea time. Serve with either a sweet or savoury accompaniment.

PREPARATION TIME: 25 minutes
DOUGH RISING TIME: 1 hour, 10 minutes
COOKING TIME: ¹/₂ hour
YIELD: 16 medium pooris

3 teaspoons (15 ml) fresh yeast
3 teaspoons (15 ml) sugar
³/₄ cup (185 ml) warm water, or as required
1 cup (250 ml) plain flour
1 cup (250 ml) sifted chapati flour or fine wholemeal flour
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) ghee or butter
ghee or oil for frying

1. Combine the yeast, sugar, and a little warm water in a bowl. Cover and leave the mixture in a warm place for 10 minutes or until it becomes frothy.
2. Sift the flours together and combine with the salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles a coarse meal. Add the yeast mixture and gradually pour in the rest of the warm water to form a firm, kneadable dough. Turn the dough onto a clean working surface and knead it for about minutes or until silky-smooth. Rub a little ghee or butter on the dough and place it in an oiled bowl. Cover with a cloth and leave in a warm spot for at least 1 hour or until it doubles in size.
3. Punch down the risen dough with your fist and knead again for 1 minute. Divide the dough into 16 portions and roll them into smooth balls. Press the balls into little patties and with a rolling pin roll each patty into a disk 11¹/₂ - 12¹/₂ cm (4¹/₂ - 5 inches). Place the disks carefully on oiled baking trays and leave them in a warm spot to rise again.
4. Heat the ghee or oil over moderate heat until it reaches about 185°C/365°F. Lift up a rolled poori and slip it into the hot oil, making sure it doesn't fold over. It will sink to the bottom then immediately bob up to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon. After a few seconds, when it is browned to a light golden colour, turn it over and cook the other side to an even golden colour. Lift out the poori with a slotted spoon and carefully drain it on paper towels. Repeat for all the pooris. Serve them immediately, if possible, or leave in a preheated, slightly warm oven for up to 2 hours.

Muffins are light and quick to prepare. These little breads are baked in special deep, round muffin tins and served hot for breakfast. This recipe comes from Govinda's Bakery in Los Angeles.
Mix the ingredients swiftly, as overmixing will produce tough, coarse muffins.

¹/₂ cup (125 ml) raw sugar
1¹/₂ cups (375 ml) wholemeal flour
1 cup (250 ml) mixed dried fruit
2 cups (500 ml) bran at least
1 cup (250 ml) cold milk
1 tablespoon (20 ml) melted butter
1 tablespoon (20 ml) golden syrup (or dark corn syrup)
1 tablespoon (20 ml) water
1¹/₂ teaspoons (7 ml) baking powder

1. Combine the sugar, flour, fruit, and bran in a bowl and set aside.
2. Reserve 1 tablespoon (20 ml) milk. Combine the rest of the milk with the melted butter in a small bowl. Add the golden syrup, combine, and add to the bran mixture.
3. Heat the water and the reserved milk in a small saucepan. When hot, add the baking soda. When the mixture froths, pour it into the bran mixture. Mix in quickly and thoroughly. The mixture should be fairly moist. (Some additional milk may be required.)
4. Spoon into a greased muffin tray and bake at 180°C/355°F for 20 minutes or until the muffins are golden brown. Serve hot.

Sprinkled with poppy seeds before baking for an extra taste dimension, these are an excellent all-purpose bread roll. Try serving them with Tomato Soup or cut them and fill with Gopal's Famous Vegie-Nut Burgers topped with your choice of salads and sauce

PREPARATION TIME: 20 minutes
DOUGH RISING TIME: 1 hour 10 minutes
BAKING TIME: 15 - 20 minutes
YIELD: 12 large bread rolls

6 cups (1¹/₂ litres) plain flour
2 teaspoons (10 ml) salt
3 teaspoons (15 ml) fresh yeast
1 teaspoon (5 ml) brown sugar
1 cup (250 ml) warm water
3 teaspoons (15 ml) oil
1 cup (250 ml) warm milk
milk and poppy seeds for glazing

1. Sift the flour with the salt into a mixing bowl.
2. Combine the fresh yeast and brown sugar with the warm water and leave in a warm, undisturbed place for 10 minutes or until frothy.
3. Add the oil and frothy yeast mixture to the sifted flour. Mix and add sufficient warm milk to produce a soft dough. Turn out onto a floured board and knead for 10 minutes or until the dough is soft and pliable.
4. Place the dough in an oiled bowl, rub the dough with oil, cover, and leave in a warm spot for 1 hour or until the dough has doubled in size.
5. Punch down the dough, knead lightly, and form into a long cylinder. Cut into 12 pieces and shape them into rounds. Place them carefully onto floured baking sheets, leaving enough room for expansion. Cover them loosely with plastic wrap and place in a warm spot for another 15 - 20 minutes or until they have again doubled in size. Meanwhile, preheat the oven to 230°C/450°F.
6. Brush the rolls lightly with milk, sprinkle with poppy seeds, and place them in the preheated oven. Bake for 15 to 20 minutes or until golden brown and hollow-sounding when tapped. Place on a cooling rack and allow to cool before serving.

Tortillas are the national bread of Mexico. They are thin and round and made from a white cornmeal called masa. Tortillas are cooked on a griddle without browning, so they are quite soft and may be eaten as they are or fried briefly in oil to crisp them. Masa is hard to get outside of Mexico, so I have suggested polenta mixed with fine wholemeal flour as a substitute. Tortillas may be used as a plate or scoop for other foods, such as Tacos, or rolled and stuffed, as in Enchiladas.

¹/₄ cup (60 ml) cornmeal (polenta)
¹/₄ cup (60 ml) cold water
¹/₂ cup (125 ml) boiling water
¹/₂ teaspoon (2 ml) salt
1 tablespoon (20 ml) oil
1 cup (250 ml) fine wholemeal flour

1. Combine the cornmeal and cold water in a bowl.
2. Stir the cornmeal mixture into the boiling salted water in a saucepan over full heat. Stir until the mixture is thick, drawing away from the sides of the pan.
3. Remove the thickened mixture from the heat and place it in a bowl.
4. Add the oil and mix thoroughly. Stir in the wholemeal flour to make a soft dough and knead on a lightly floured board until smooth (about 10 minutes), adding more flour if necessary.
5. Divide the dough into 8 equal portions and shape them into balls. Flatten the balls and roll them out to 0.125 cm (¹/₁₆-inch) thickness.
6. Heat an un-oiled, heavy cast iron pan over moderate heat and, one at a time, bake the tortillas, flipping them over several times until they are lightly golden on both sides. Cool. Serve as suggested above.

Crispy dal-wafers (pappadams or paparh) are often served as part of a full Indian dinner menu, usually at the beginning or as a closing item. They can be deep-fried or toasted over a flame. Although they are technically not breads, they are eaten like breads. They're also great for party snacks. Raw pappadams can be purchased at any Asian grocer shop, and come, plain or spiced, in all sizes.

COOKING TIME: a few seconds per wafer if deep-fried; a few minutes if toasted over a flame.

1. Heat ghee or oil in a wok or large frying pan over moderately high heat. When hot 185°C/365°F, gently slip in a pappadam. It will immediately sizzle and expand. When it crinkles on the edges, turn it over with tongs and after 2 - 3 seconds remove it and place it on paper towels or in a colander to drain. Serve hot or cold.

1. Place a raw pappadam on a cake rack and hold it about 5 cm (2-inches) above a heat source set on high. Move the wafer around, until the whole surface is lightened in colour, expanded, and flecked with brown. Turn it over and cook the other side. Remove and stack. Serve hot or cold. Dry-roasted pappadams are great for persons on a low-fat diet.

These pizzas are quick and easy because they're made not with the traditional yeasted pizza dough but with Middle Eastern breads. If you prefer, try making your own Pita breads. The recipe for Middle Eastern Round bread (Pita) yields delicious pizza bases. Topped with home-made pinenut sauce, asparagus, and melting mozzarella cheese, they're sure to please.

PREPARATION AND COOKING TIME: 30 - 40 minutes
YIELD: four 13 cm (5-inch) pizzas or two 25 cm (10-inch) pizzas

¹/₄ cup (60 ml) grated parmesan cheese
250 g (about 9 ounces) grated mozzarella cheese
1 tablespoon (20 ml) olive oil
1 tablespoon (20 ml) pinenuts
1 tablespoon (20 ml) olive oil, extra.
1 cup (40 ml) fresh basil leaves, packed
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) grated parmesan cheese
1 bunch asparagus (250 grams, or about 9 ounces)
2 large or 4 small Middle Eastern breads
1 small red pepper, chopped

1. Heat 1 tablespoon (20 ml) of olive oil in a small saucepan over moderate heat. When hot, stir in the pinenuts and saute them until they're lightly browned. Remove them undrained from the pan and empty them into a blender or food processor along with the extra oil, the basil leaves, asafoetida, salt, and 2 tablespoons (40 ml of parmesan cheese. Process until smooth.
2. Cut the asparagus into 2.5 cm (1-inch) lengths and boil or steam until tender. Drain, rinse under cold water, and drain again.
3. Spread the breads with the pinenut sauce and top with asparagus, diced pepper, and cheeses. Place the pizzas on oven trays and bake in moderate 180°C/355°F oven until the pizzas are golden brown.

If you are tired of seeing vegetables relegated to soggy mounds on the side of your plate, this chapter is for you, a selection of tastefully herbed and spiced dishes prepared in every way imaginable.

This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris), dal, and salad, it can be served any time of the day and on any occasion.

¹/₄ cup (60 ml) ghee or oil
¹/₂ teaspoon (2 ml) black mustard seeds
1 teaspoon (5 ml) cumin seeds
1 teaspoon (5 ml) minced fresh ginger
2 hot green chilies, seeded and chopped
3 medium potatoes, cut into 1¹/₄ cm (¹/₂-inch) cubes
1 medium cauliflower, cut into small flowerets
2 medium tomatoes blanched, peeled, and diced
¹/₂ teaspoon (2 ml) turmeric
¹/₂ teaspoon (2 ml) garam masala
2 teaspoons (10 ml) ground coriander
1 teaspoon (5 ml) brown sugar
2 teaspoons (10 ml) salt
2 tablespoons (40 ml) coarsely chopped fresh coriander or parsley
1 tablespoon (20 ml) fresh lemon juice

1. Heat the ghee or oil in a large, heavy saucepan over moderate heat. When the ghee is hot, add the mustard seeds. When they crackle, add the cumin and saute them until they darken a few shades. Add the ginger and chilies, saute for a few moments, and then add the potato and cauliflower pieces. Stir-fry the vegetables for 4 or 5 minutes or until the vegetables start to stick to the bottom of the pan.
2. Add the tomatoes, turmeric, garam masala, ground coriander, sugar, and salt.
3. Mix well, reduce the heat to low, cover the saucepan, and, stirring occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add water if necessary during this time but don't over-stir the vegetables. When the vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.

Those of you of "Anglo-Saxon" background, like myself, will perhaps be familiar with the non-vegetarian origins of this dish.

1¹/₄ cups (310 ml) brown lentils
2 litres/quarts water
2 tablespoons (40 ml) olive oil
1 teaspoon (5 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) freshly ground black pepper
1 cup (250 ml) celery, diced
home-made curd cheese (panir) from 8 cups (2 litres) milk and pressed for ¹/₂ hour
5 tablespoons (100 ml) soy sauce

6 large baking potatoes, peeled and cubed
2 tablespoons (40 ml) butter
¹/₂ cup (125 ml) milk
1 teaspoon ( 5 ml) salt
2 tablespoons (40 ml) sour cream
3 tablespoons (60 ml) chopped fresh parsley

1. Boil the brown lentils and water in a heavy 6-litre/quart saucepan. Reduce to a simmer and cook until they become soft. Strain through a colander. Put the lentils aside and retain the liquid for use as a soup stock at a later date.
2. Meanwhile, boil the potato cubes in slightly salted water until they become soft. Drain and mash them until smooth. Add the butter, milk, salt, and sour cream and mix well.
3. Heat the olive oil in a small, heavy pan until very hot. Add the asafoetida and pepper and saute momentarily. Add the celery bits and stir well; reduce the heat and braise the celery until soft, stirring occasionally. Remove from the heat.
4. Mash the drained lentils until smooth.
5. Crumble the curd cheese in a bowl and add the soy sauce. Mix well. Combine this mixture with the mashed lentils and the braised seasoned celery bits. Spread this pie filling evenly in the bottom of an ovenproof casserole dish. Cover this with the mashed potatoes. Smooth the mashed potatoes and use a fork to mark the top with lines. Bake in a very hot oven 230°C/450°F until the top is browned. Remove from the oven, sprinkle with fresh parsley, and serve hot.

In this succulent and unusual entree, avocados are stuffed with tofu and green peas, smothered in a lemon-chili-coconut sauce, and baked.

PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
BAKING TIME: 10 minutes
YIELD: enough for 4 persons

2 large, firm but ripe avocados
2 tablespoons (40 ml) olive oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) chopped fresh ginger
1 cup (250 ml) firm tofu, diced to 1.25 cm (¹/₂-inch) cubes
1 teaspoon (5 ml) Chinese sesame oil
1 tablespoon (20 ml) chili sauce (without garlic or onions)
1 tablespoon (20 ml) sweet soy sauce
1 match-sized chunk of creamed coconut, chopped
¹/₂ cup (125 ml) cooked green peas
1 tablespoon (20 ml) fresh lemon juice
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) minced fresh coriander leaves

1. Carefully run a knife from the stem end downwards and right around the avocados. Twist to separate the two halves. Remove the seeds.
2. With a spoon, scoop out the avocado flesh leaving a 1¹/₄ cm (¹/₂-inch) border. Chop the avocado flesh into large rough chunks.
3. Heat the olive oil in a heavy non-stick frying pan over medium heat. Add the asafoetida and saute for a few seconds. Add the ginger and saute for 1 minute. Add the tofu and stir-fry carefully. When the tofu is browned, drizzle on the sesame oil, chili sauce, and soy sauce. Fold in the creamed coconut, stirring until it melts.
4. Add the peas, lemon juice, salt, minced fresh coriander, and stir well. Finally, add the avocado pieces, stir to mix, and remove from the heat. Place the avocado halves carefully on a flame-proof gratin dish and add the stuffing. Bake in a preheated oven at 180°C/355°F for 10 minutes and serve immediately.

This well-known and succulent vegetable combination from North India is a popular addition to many Hare Krishna Sunday Feast menus. Cooked until the spinach softens, it is a textured, juicy dish. If you prefer a puree like dish, cook it further until the spinach and eggplant cook right down. Either way, it's delicious served with Puffed Fried Breads or Lemon Rice.

¹/₄ cup (60 ml) ghee or oil
1 tablespoon (20 ml) minced fresh ginger
2 hot green chilies, seeded and minced
1 teaspoon (5 ml) cumin seed
¹/₂ teaspoon (2 ml) black mustard seeds
10 dried curry leaves
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 medium eggplant washed and cut into 1.25 cm (¹/₂-inch) cubes
4 medium tomatoes, peeled and cut into 1.25 cm (¹/₂-inch) cubes
450 g (1 pound) fresh spinach, washed and roughly chopped
1 teaspoon (5 ml) turmeric
1¹/₂ teaspoons (7 ml) salt
2 cups (500 ml) chickpeas, cooked and drained
1¹/₂ teaspoons (7 ml) brown sugar
1 teaspoon (5 ml) fresh lemon juice

1. Heat the ghee or oil in a heavy 4-litre/quart saucepan or large wok over moderate heat. When the ghee is hot, add the ginger, chilies, cumin seeds, and mustard seeds. When the mustard seeds crackle, add the curry leaves, asafoetida powder, and eggplant cubes. Stir-fry the eggplant for 8 to 10 minutes or until the eggplant is a little softened.
2. Stir in the tomatoes, spinach, turmeric, and salt. Partially cover and reduce the heat to moderately low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required. Add the cooked chickpeas and cook for another 5 minutes. If you would like the dish to be moist and textured, add the sugar and lemon juice now. Otherwise, cook until the vegetables become puree-like. Remove from the heat and serve hot.

Select medium-sized green, red, or yellow peppers for this baked side-dish or entree.

PREPARATION TIME: 15 minutes
COOKING TIME: 30 to 40 minutes
YIELD: 6 stuffed peppers

6 medium, square shaped peppers
boiling water
¹/₂ cup (125 ml) melted butter
1 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) dried dill
1 teaspoon (5 ml) sweet paprika
1¹/₂ teaspoons (7 ml) salt
1 teaspoon (5 ml) dried basil
3 tablespoons (60 ml) minced fresh coriander
3 cups (750 ml) hot mashed potatoes
1 cup (250 ml) grated cheddar cheese

1. Carefully slice a lid off each pepper and with a small serrated knife cut away the centre piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the fibre and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and drain upside down.
2. Pour 4 tablespoons (80 ml) of the melted butter into a saucepan and over low heat; saute the asafoetida for a few moments. Add the dill, paprika, salt, basil, and fresh coriander. Stir and remove from the heat.
3. Place the mashed potatoes, three quarters of the grated cheese, and the herbed butter in a bowl and mix until smooth.
4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with the reserved butter and bake in a preheated oven at 180°C/355°F for 30 to 40 minutes or until the peppers are tender and lightly browned

Lightly-seasoned fluffy basmati Rice makes the best filling for stuffed tomatoes. Be sure to select firm, ripe tomatoes.

PREPARATION AND COOKING TIME: 25 - 35 minutes
BAKING TIME: 10 - 15 minutes
YIELD: enough for 6 persons

1 cup (250 ml) basmati or other long-grain white rice
5 tablespoons (100 ml) ghee or oil
6 whole cloves
one 3.75 cm (1¹/₂-inch) cinnamon stick
2 whole cardamom pods, bruised
¹/₃ cup (85 ml) slivered almonds
2 cups (500 ml) water
1 cup (250 ml) fresh green peas
1¹/₂ teaspoons (7 ml) salt
6 large or 12 small firm, ripe tomatoes
1¹/₂ teaspoons (7 ml) minced fresh ginger
¹/₂ teaspoon (2 ml) turmeric

1. Clean, wash, and drain the rice.
2. Heat 4 tablespoons (80 ml) of ghee or oil in a heavy 2-litre/quart saucepan over moderate heat. When the ghee is hot, add the whole cloves, cinnamon stick, bruised cardamom pods, and almonds. Stir-fry for 30 seconds or until the almonds are golden. Bring the water to a boil in another pan.
3. Add the rice to the spice and nut mixture and stir-fry for about 2 minutes or until the rice is whitish.
4. Add the boiling water to the rice and nut mixture; add the peas and 1 teaspoon (5 ml) of salt. Stir, raising the heat to high and bringing the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid and, without stirring, simmer for 15 to 20 minutes or until the rice is dry and tender. Fluff the rice with a fork and (if desired) remove the whole spices.

1. Preheat the oven to 180°C/355°F.
2. Cut a thin slice off the top of each tomato and set the slices aside. With a teaspoon, scoop out the seeds and pulp, leaving a ¹/₂ cm (¹/₄-inch) thick case, and set them aside. Chop or blend the tomato pulp and force it through a strainer. Collect the pulp and discard the seeds.
3. Heat 1 tablespoon (20 ml) of ghee or oil in a 1-litre/quart saucepan over medium heat. When hot, drop in the minced ginger and fry until brown. Add the tomato pulp, ¹/₂ teaspoon (2 ml) salt, and turmeric and cook for 5 minutes or until the pulp is reduced to a thick puree.
4. Stuff the tomatoes with the savoury rice-filling and pour a teaspoon of the thick tomato sauce into the opening of each tomato. Replace the tops of the tomatoes.
5. Set the tomatoes in a glass casserole dish and bake them in the oven at 180°C/360°F for 10 or 15 minutes. Serve hot.

In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.

8 medium potatoes, peeled and sliced into 0.5 cm (¹/₄-inch) disks
water
1 tablespoon (20 ml) olive oil
³/₄ teaspoon (3 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) ground dried rosemary
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₂ teaspoon ( 2 ml) turmeric
3 cups (750 ml) sour cream
1 tablespoon (20 ml) melted butter
2 teaspoons (10 ml) salt
¹/₂ cup (125 ml) water
1 teaspoon (5 ml) sweet paprika
2 tablespoons (40 ml) chopped fresh parsley

1. Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Remove and drain.
2. Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafoetida. Saute momentarily; add the rosemary, black pepper, and turmeric and stir briefly. Add the sour cream, melted butter, salt, and water. Whisk it into a smooth sauce and remove from the heat.
3. Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.

This is my version of the famous French vegetable medley of eggplants, zucchinis, red and green peppers, and tomatoes so popular in Provence. The eggplants are first rubbed in salt to remove their bitterness (degorging). Serve Ratatouille cold with crusty soft sesame bread rolls, or hot with fluffy yellow rice.

EGGPLANT DEGORGING TIME: 30 minutes
PREPARATION AND COOKING TIME: 30 minutes
YIELD: enough for 4 to 6 persons

2 medium eggplants, cut into 2¹/₂ cm (1-inch) cubes
salt for degorging
¹/₂ cup (125 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 large red pepper and 1 large green pepper, cored, seeded, and cut into long strips about 1¹/₄ cm (¹/₂-inch) wide
4 medium zucchinis, cut into ¹/₂ cm (¹/₄-inch) slices at an angle (bias cut)
¹/₄ teaspoon (1 ml) freshly ground black pepper
4 medium tomatoes, peeled and cut into eighths
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) chopped fresh parsley

1. To degorge the eggplants: place the eggplant cubes in a colander, sprinkle with salt, and let sit for about 30 minutes. Rinse thoroughly. Drain and pat the eggplants dry with paper towels.
2. Heat the olive oil in a large saucepan over moderate heat. When the oil is hot, add the asafoetida and fry momentarily. Add the eggplant cubes and saute, stirring often, for 3 minutes. Add the peppers, zucchini, and black pepper; cover and cook gently without any water for about 15 minutes or until the zucchinis, peppers, and eggplants are tender (if the vegetables stick, add a little water). Add the tomatoes and cook only until they warm through. Add the salt and parsley and mix well. Serve hot or cold.

Here's a tasty and unusual combination of potatoes and tofu simmered in a spicy lemon-peanut-coconut sauce. Serve alongside Thai Rice for a light meal.

2 whole cloves
1 tablespoon (20 ml) coriander seeds
1 teaspoon (5 ml) cumin seeds
5 dried chilies
3 black peppercorns
one 2¹/₂ cm (1-inch) cinnamon stick, broken into pieces
3 tablespoons (60 ml) vegetable oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
2 small fresh hot green chilies, seeded and sliced into thin strips
1 teaspoon (5 ml) lemongrass powder
¹/₂ teaspoon (2 ml) galangal (laos) powder
2 cups (500 ml) coconut milk
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) instant tamarind concentrate
2 tablespoons (40 ml) warm water
400 g (14 ounces) firm tofu cut into 1.25 cm (¹/₂-inch) cubes
4 tablespoons (80 ml) roasted peanuts
¹/₂ teaspoon (2 ml) cardamom seeds
4 medium potatoes parboiled, peeled, and cut into 1¹/₄ cm (¹/₂-inch) cubes
2 tablespoons (40 ml) brown sugar
3 tablespoons (60 ml) light soy sauce
3 tablespoons (60 ml) fresh lemon juice

1. Dry-roast the cloves, coriander seeds, cumin seeds, chilies, peppercorns, and cinnamon in a small pan over moderate heat until the spices become aromatic (2 - 3 minutes). Remove the pan from the heat and transfer the spices to a coffee mill. Grind the spices to a powder; transfer to a small bowl.
2. Heat the vegetable oil in a 6-litre/quart saucepan over moderate heat. When the oil becomes hot, add the asafoetida, green chilies, lemongrass powder, galangal (laos) powder, and dry-roasted spices. Stir momentarily, add the coconut milk and salt, and stir until warm. Remove from the heat.
3. Combine the tamarind concentrate with the warm water. Whisk until smooth. Add the cubed tofu to the coconut milk mixture along with the peanuts, cardamom seeds, parboiled potatoes, brown sugar, light soy sauce, tamarind water, and lemon juice. Return to a very low heat and, stirring occasionally, simmer uncovered for 25 to 30 minutes or until the sauce thickens and the potatoes are tender. Serve hot.

This popular vegetable dish from Rajasthan, northern India, is quick and easy to prepare and full-bodied flavour with varieties of hot and sweet spicy flavours. Serve it with hot Rajasthani Spicy Dal-Stuffed Breads or Puffed Fried Breads.

450 g (1 pound) potatoes (about 4 cups), peeled and cut into 1¹/₄ cm (¹/₂-inch) cubes)
3 tablespoons (60 ml) ghee or oil
¹/₂ teaspoon (2 ml) black mustard seeds
1 teaspoon (5 ml) kalonji (nigella) seeds if available
one 5 cm (2-inch) cinnamon stick
seeds from 2 cardamom pods
2 whole cloves
2 bay leaves
¹/₂ teaspoon (2 ml) fenugreek seeds
2 tablespoons (40 ml) yogurt
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) chili powder
¹/₂ teaspoon (2 ml) turmeric
450 g (1 pound) pumpkin (about 4 cups), peeled and cut into 1.5 cm (³/₄-inch) cubes
²/₃ cup (165 ml) water
1 teaspoon (5 ml) lemon juice
¹/₂ teaspoon (2 ml) sugar
1¹/₂ teaspoons (7 ml) salt

1. Heat the ghee or oil in a heavy 4 litre/quart saucepan over moderate heat. When the ghee is hot, add the mustard seeds, kalonji seeds, cinnamon stick, cardamom seeds, cloves, and bay leaves. Saute the spices until the mustard seeds crackle. Add the fenugreek seeds and saute until they darken a few shades.
2. Add the yogurt, asafoetida, coriander, cumin, chili, and turmeric and stir-fry for 1 minute. Add the potatoes, pumpkin, and water. Cover and cook on a medium heat for 15 minutes or until the vegetables are tender. Add a little hot water if the vegetables start to stick. Add the lemon juice, sugar, and salt and serve hot.

A famous dish from the Malabar coast of Kerala, South India, Aviyal is much loved on festive menus. Practically any combination of vegetables can be used, as long as they are cut in such a way that they all cook in about the same amount of time. In Kerala, local vegetables would be used. However, I have suggested a combination of potato, sweet potato, peas, pumpkin, beans, carrot, and zucchini. This version is flavoured in the traditional way with fresh coconut, yogurt, and ginger. Serve hot with Boiled Rice.

4 tablespoons (80 ml) coconut oil or ghee
6 - 8 fresh (or dried) curry leaves
1 cup (250 ml) sweet potato cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) green beans cut into 1¹/₂ cm (³/₄-inch) lengths
1 cup (250 ml) pumpkin cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) carrots cut into batons 3³/₄ cm x 1¹/₄ cm x 1¹/₄ cm (1¹/₂-inches x ¹/₂-inch x ¹/₂-inch)
1 cup (250 ml) zucchini cut into 1¹/₂ cm (³/₄-inch) cubes
¹/₂ cup (125 ml) fresh green peas
1 cup (250 ml) potato cut into 1.5 cm (³/₄-inch) cubes
²/₃ cup (165 ml) water
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ground coriander
3 hot green chilies, minced
¹/₂ cup (125 ml) plain yogurt
²/₃ cup (165 ml) shredded fresh coconut
2 teaspoons (10 ml) salt

1. Heat the oil or ghee in a large heavy-based non-stick pan over moderate heat. Saute the curry leaves until they darken a few shades. Add all the vegetables, saute them for 2 or 3 minutes, and add the water, turmeric, and coriander, stirring well. Bring the liquid to a boil.
2. Reduce the heat to low, cover, and simmer, stirring occasionally for about 15 minutes or until the vegetables are tender. Add the chilies, yogurt, coconut, and salt. Serve hot.

This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot gradually add the lemon juice and toast or Puffed Fried Breads (Pooris), and Tomato Chutney.

6 litres (10¹/₂ pints) full-cream milk
7 tablespoons (140 ml) lemon juice
2 tablespoons (40 ml) ghee or butter
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ teaspoon (1 ml) turmeric
¹/₂ teaspoon (2 ml) sweet paprika
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) coarsely ground black pepper
³/₄ cup (185 ml) cream or sour cream
2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
1 teaspoon (5 ml) Indian black salt (kale namak), finely ground

1. Boil the milk in a heavy-based 8 - 10 litre/quart saucepan, stirring constantly. When the foam rises, gradually add the lemon juice and reduce the heat to low. Stir very slowly until the solid curd cheese separates from the yellowish whey. (If separation does not occur after 1 minute, add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 2¹/₂ cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.

Here's a delicious way to serve seasonal French stringless green beans. Serve as an entree or part of a multi-course dinner.

2 tablespoons (40 ml) ghee or oil
¹/₂ teaspoon (2 ml) black mustard seeds
one 1.25 cm (¹/₂-inch) cube of ginger sliced into paper-thin julienne strips
450 g (1 pound) fresh green stringless beans, "topped and tailed" and cut into 2¹/₂ cm (1-inch) diagonal slices
¹/₄ cup (60 ml) water
¹/₂ teaspoon (2 ml) ground cumin
¹/₄ teaspoon (1 ml) turmeric
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) minced fresh coriander leaves
1 teaspoon (5 ml) fresh lemon juice

1. Saute the mustard seeds and ginger strips in ghee or oil in a 3-litre/quart saucepan over moderate heat until the mustard seeds crackle.
2. Add the beans and stir-fry over moderate heat for about 5 to 7 minutes. Add the water, cover securely, and boil gently for 5 minutes. Remove the lid and when most of the water has evaporated, add the remaining ingredients except the lemon juice. Cook until the beans are tender-crisp and the water has evaporated. Add the lemon juice and serve hot.

Delightfully simple to make, Vegetables au Gratin is a great favourite on the wintertime menu at Gopal's Restaurant.
Consisting of lightly steamed vegetables in a mornay sauce, topped with grated cheese, and baked in the oven until golden brown, it combines wonderfully with a light soup and bread accompaniment, such as Vegetable Soup and Wholemeal Bread.

8 cups (2 litres) assorted vegetables cut into large bite-sized chunks (try a selection from the following: cauliflower, broccoli, carrots, French beans, green peas, baby potatoes, asparagus, squash, pumpkin, sweet potato)
²/₃ cup (165 ml) butter
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₄ teaspoon (1 ml) nutmeg
²/₃ cup (165 ml) plain flour
5 cups (1.25 litres) warm milk
2 teaspoons (10 ml) salt
³/₄ teaspoon (3 ml) ground white pepper
250 g (about 9 ounces) grated cheddar cheese
1 tablespoon (20 ml) extra butter
2 tablespoons (40 ml) chopped fresh parsley

1. Lightly steam all the vegetables until they're cooked but still a little firm.
2. Melt the butter in a medium sized saucepan over moderate heat. Remove the pan from the heat. Add the asafoetida powder and nutmeg. Stir in the flour with a wooden spoon to make a smooth paste. Gradually add the milk, stirring constantly.
3. Return the pan to the heat and bring the sauce to a boil, still stirring. Reduce the heat to low and simmer, stirring constantly, for 1 minute or until the sauce is thick and smooth. Add the salt, pepper, and half of the grated cheese. Add the steamed vegetables and mix well.
4. Spoon the vegetables into a buttered baking dish. Cover them with the remaining grated cheese and dot with little pieces of butter. Bake in a preheated hot oven 205°C/400°F for 25 minutes or until the top is golden brown. Garnish with chopped fresh parsley.

The combination of yogurt, lemon juice, and brown sugar creates a delicious sweet-and-sour glaze for the vegetables. Serve with hot fluffy rice or a crusty bread, and a soup or dal.

2 tablespoons (40 ml) ghee or oil
1¹/₂ teaspoons (7 ml) cumin seeds
1¹/₂ teaspoons (7 ml) anise seeds
1 small cabbage, cored and sliced very thin
1 teaspoon (5 ml) turmeric
¹/₂ teaspoon (2 ml) hot paprika or cayenne
6 medium potatoes, peeled and cut into 2¹/₂ cm (1-inch) cubes
1 cup (250 ml) yogurt
1 tablespoon (20 ml) fresh lemon juice
2 teaspoons (10 ml) salt
1 tablespoon (20 ml) brown sugar

1. Heat the ghee or oil in a heavy 6-litre/quart non-stick saucepan over moderate heat. Saute the cumin and anise seeds until golden brown. Add the cabbage and stir-fry for about 2 minutes. Cover the pan and, reducing the heat, cook the cabbage until it shrinks.
2. Add the turmeric, paprika, and the potato cubes. Mix well and replace the lid. Cook, stirring occasionally until the potatoes are tender. (You may need to add a little water).
3. Remove the pan from the heat and fold in the yogurt, lemon juice, salt, and brown sugar. Stir to mix and serve hot.

For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this rich vegetable dish for special occasions.

2 large baking potatoes peeled and cut into 2¹/₂ cm (1-inch) cubes
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
¹/₄ teaspoon (1 ml) coarsely ground black pepper
¹/₂ teaspoon (2 ml) ginger powder
¹/₂ teaspoon (2 ml) turmeric
¹/₄ teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) salt
1 cup (250 ml) plain yogurt or sour cream at room temperature
1 tablespoon (20 ml) chopped fresh coriander or parsley

1. Rinse the potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 - 10 minutes). (You might need to fry in 2 batches). Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the fresh herbs and serve immediately. If not serving immediately, when you are ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt or sour cream.

Here's a succulent combination of young zucchinis, green peppers, and juicy tomato pieces braised together that's quick and easy to prepare. For a simple summer lunch, combine this dish with Chapatis or Rice with Green Peas and Almonds and a crisp salad.

2 tablespoons (40 ml) ghee or oil
1 teaspoon (5 ml) cumin seeds
1¹/₂ teaspoons (7 ml) fresh green chilies, seeded and minced
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) turmeric
2 small green peppers, diced into 1¹/₄ cm (¹/₂-inch) squares
6 medium zucchinis cut into 1¹/₄ cm (¹/₂-inch) cubes
1 teaspoon (5 ml) ground coriander
6 medium tomatoes blanched, peeled, and cut into eighths
1¹/₂ teaspoons (7 ml) salt
1 teaspoon (5 ml) brown sugar
1 tablespoon (20 ml) chopped fresh parsley or coriander

1. Saute the cumin seeds in ghee or oil in a large, heavy, non-stick saucepan or wok over moderate heat until the seeds darken a few shades. Add the green chilies, asafoetida, and turmeric and stir momentarily. Add the green peppers and stir-fry for 2 to 3 minutes.
2. Add the zucchini and ground coriander and, stirring occasionally, cook the vegetables for an additional 2 minutes. Add the tomato pieces, mix well, and reduce the heat to moderately low, stirring occasionally. Cook until the zucchini becomes translucent and soft but not mushy. Add the salt, sugar, and herbs. Stir to mix, remove from the heat, and serve hot.

Our spiritual master, Çréla Prabhupäda, taught Dipak, my old friend and culinary guide, how to prepare this vegetable dish in 1972 giving it the unusual sub-title of 'Meat-eaters Delight'. Because the panir cheese is cut into large uneven chunks and deep-fried in ghee until dark, then slowly stewed in spiced whey, it develops a very "meaty' texture and appearance. Serve this rich and juicy vegetable dish with plain boiled rice, a simple dal, crisp salad, and flat bread.
Note: Save the whey when you make the panir cheese.

ghee for deep-frying
2 large baking potatoes, peeled and cut into 2¹/₂ cm (1-inch) cubes
2 large eggplants, cut into 2¹/₂ cm (1-inch) cubes
home-made curd cheese (panir), plus the whey, made from 8 cups
(2 litres) milk, pressed for ¹/₂hour, and cut into 2¹/₂ cm (1-inch) cubes
1 tablespoon (20 ml) ghee
2 teaspoons (10 ml) cumin seeds
1 teaspoon (5 ml) crushed dried red chilies
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) turmeric
2 cups (500 ml) whey
¹/₂ teaspoon (2 ml) ground coriander
1¹/₂ teaspoons (7 ml) salt

1. Add enough ghee to half-fill a wok or deep-frying pan. Place over moderate heat and allow it to reach 190°C/375°F. If you use a large wok or pan, you can fry all of the potatoes simultaneously. Otherwise, add half the potatoes and deep-fry them until golden brown 8 to 10 minutes. Remove and drain them. When the potatoes are all fried, allow the ghee to return to the required temperature.
2. Add half the eggplant pieces and deep-fry them until they are golden brown. Remove and drain them. Allow the ghee to return to the frying temperature; then fry the remaining eggplants and drain them.
3. Deep-fry the panir cubes until they are dark golden brown. Remove and drain. Turn off the heat under the ghee.
4. Heat 1 tablespoon (20 ml) ghee over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then carefully add the whey, salt, and ground coriander. Raise the heat until the whey boils.
5. Add the potatoes, eggplant cubes, and pieces of fried panir. Combine the vegetables with the whey, taking care not to crush the eggplant. Boil, reduce the heat to low, and simmer the vegetables for about 20 minutes. Cook until the potatoes become glazed and light golden. The eggplant should be soft but not mushy, and the panir cubes should be juicy. Serve hot.

Indonesian vegetable stews (Sayurs) are actually half-way between stews and soups. They are traditionally served with rice and a sambal (chili relish). This dish features four special Indonesian ingredients, all available at good Asian grocers: laos (Indonesian ginger), lime leaf, lemongrass, and coconut milk (santan). It also contains a Chinese green vegetable called buk choy.

PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
YIELD: enough for 4 persons

2 small slices fresh laos (Indonesian ginger) or the common variety of fresh ginger or 1 teaspoon (5 ml) laos powder
¹/₂ teaspoon (2 ml) ground coriander
1 fresh hot green chili, seeded and chopped
2 cups (500 ml) Chinese Vegetable Stock or water
1 tablespoon (20 ml) corn oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ cup (125 ml) French stringless green beans, "topped and tailed" and cut into 5 cm (2-inch) lengths
1 lime leaf (substitute with bay leaf if unavailable)
¹/₂ teaspoon (2 ml) lemongrass flakes or powder
¹/₂ cup (125 ml) Chinese bok choy leaves, cut into thin strips
450 g (1 pound) zucchinis, cut into 2¹/₂ cm (1-inch) wedges
1 cup (250 ml) coconut milk (santan)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar

1. Place the laos or ginger, ground coriander, and chili in a blender. Add vegetable stock or water and blend. Empty into a bowl.
2. Fry the asafoetida and green beans in oil in a wok for 1 minute. Add the stock and spice mixture, lime leaf or bay leaf, and lemon grass and simmer covered for 8 to 10 minutes. Add the bokchoy and zucchini and cook covered for another 3 minutes or until the zucchini is tender. Add the coconut milk santan, salt, and sugar and simmer for another minute. Serve hot.

This delicious combination of vegetables with herbs and sour cream is enhanced by the addition of tofu cubes that have been frozen and thawed. The texture of tofu changes dramatically after it has been frozen and thawed. It becomes firmer and chewy, much resembling the texture of meat. You can freeze an entire block of tofu or cut it into strips or cubes and then freeze it. If you freeze it and let it thaw naturally, you get a crumbly textured tofu, resembling Textured Vegetable Protein (TVP). If you quick-thaw the frozen tofu in boiling water, it will retain its shape. You can wring out the tofu like a sponge and season it as required. This stroganoff recipe calls for frozen, quick-thawed cubes of tofu that have been seasoned and marinated. Serve with hot noodles or rice for a complete main meal.

TOFU FREEZING TIME: 2 days
SEASONING AND TIME: 15 minutes
PREPARATION AND COOKING TIME: 40 minutes
YIELD: enough for 4 persons (when served with rice or noodles)

450 g (1 pound) firm tofu cut into 2.5 cm (1-inch) cubes, placed on a plate, and frozen for 2 days
2 tablespoons (40 ml) vegetable oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) black pepper
2 tablespoons (40 ml) Japanese tamari or soy sauce
¹/₄ cup (60 ml) dry white grape juice
30 g (1 ounce) butter
3 large zucchinis, cubed
1 medium red or green pepper, diced
3 large tomatoes, blanched, peeled, and chopped
1 teaspoon (5 ml) dried dill
1 tablespoon (20 ml) sweet paprika
1¹/₂ teaspoons (7 ml) salt
1 cup (250 ml) sour cream

1. Remove the tofu from the freezer, separate the pieces from the plate by rinsing under hot water, and plunge them into boiling water. When the tofu pieces soften and float, remove them from the heat and drain them. Rinse them under cold water; then squeeze them between your palms until they're completely dry.
2. Heat the oil in a heavy frying pan over moderate heat. Sprinkle in half the asafoetida, stir momentarily, and then add half the black pepper and the dry tofu pieces. Saute for 1 minute; then add the tamari or soy sauce and grape juice, bring to the boil and simmer for another 2 minutes. Remove from the heat and allow to marinate for 15 minutes.
3. In a heavy 4-litre/quart saucepan or wok, melt the butter over moderate heat. Add the asafoetida, zucchini, and peppers, stir-frying for 2 to 3 minutes. Add the tomatoes, dill, paprika, salt and pepper, and cook until the zucchini and peppers become soft, adding water if necessary. Add the tofu and marinade and simmer for 5 minutes more. Serve hot over rice or noodles topped with sour cream.

This is a typical dish from the Veneto region of northern Italy. Its beauty lies in its simplicity. Serve this dish as antipasto (entree).

2 bunches of fresh asparagus (500 g, a little over 1 pound)
juice of 1 lemon
3 tablespoons (60 ml) olive oil
¹/₂ teaspoon (2 ml) salt
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₄ teaspoon (1 ml) freshly grated nutmeg
2 - 4 tablespoons (40 - 80 ml) grated parmesan cheese

1. Wash the asparagus. Cut off the woody part at the base. Peel the lower section to reveal the tender edible flesh. Tie the asparagus in a bundle and stand it in a tall pot in 5 cm (2-inches) of water. Cover the pot and allow the asparagus to boil gently over moderate heat until the stems are cooked but still a little firm (about 5 - 10 minutes). Alternatively, place the asparagus in a steamer.
2. Place the asparagus on a warmed serving dish. Mix the lemon juice, oil, salt, pepper, and nutmeg, pour this sauce over the hot asparagus, and sprinkle with cheese. Serve immediately.

This is a delicious tasty melange of vegetables and cashew nuts. All special ingredients are available at Chinese grocers. Shop-bought salty black bean sauce however is not a reliable item for strict vegetarians since it sometimes contains other ingredients not listed on the label. Better to use home-made Cantonese Black Bean Sauce. Serve with Boiled Rice or as part of a multi-course Chinese dinner.

¹/₂ cup (125 ml) cashew nuts
warm water for soaking
oil for deep-frying
450 g (1 pound) firm tofu cut into 1¹/₄ cm (¹/₂-inch) cubes
2 small eggplants cut into 2¹/₂ cm (1-inch) cubes
¹/₂ large carrot, thinly sliced
1 teaspoon (5 ml) thick soy sauce
1 teaspoon (5 ml) sugar
2 tablespoons (40 ml) Cantonese Black Bean Sauce
1 teaspoon (5 ml) cornflour blended with 2 teaspoons (10 ml) cold water to form a paste
2 medium green peppers and 1 medium red pepper cut into 1¹/₂ cm (³/₄-inch) chunks
2 medium cucumbers, unpeeled, cut into 1¹/₂ cm (³/₄-inch) cubes
10 water chestnuts, slit through the centre
2 tablespoon (40 ml) Chinese Vegetable Stock or water
¹/₂ teaspoon (2 ml) Chinese sesame oil

1. Soak the cashews in warm water for 10 minutes. Drain and pat them dry
2. Heat the oil in a wok or pan until hot 185°C/365°F. Deep-fry the cashews until golden brown. Remove, drain, and set them aside. Deep-fry the tofu cubes in batches until golden. Deep-fry the eggplant pieces in batches until dark golden brown. Remove, drain, and set them aside.
3. Meanwhile, bring water to the boil in a small sauce pan. Add the carrots and boil until just tender. Remove, rinse under cold water, and drain.
4. Heat 1 tablespoon (20 ml) deep-frying oil in a wok over high heat. When the oil is hot, add the chopped red and green peppers and stir-fry briskly until crisp-tender (about 1 - 2 minutes). Remove and set them aside.
5. Heat another 1 tablespoon (20 ml) frying oil in the wok over high heat. When hot, add the cucumbers, carrots, and water chestnuts and stir-fry briskly for 1 minute. Add the peppers, tofu, eggplants, water or stock, sesame oil, soy sauce, sugar, and black-bean sauce. Stir the corn flour paste into the vegetable mixture, add the cashew nuts, stir for another 30 seconds and serve hot.

Spinach with home-made curd cheese and cream is one of North India's favourite vegetable dishes. There are dozens of regional varieties. Here's a simple, quick-cooking version. Serve with Yellow Rice or hot buttered Chapatis.

PREPARATION TIME: 5 minutes
COOKING TIME: 30 minutes
YIELD: enough for 5 - 6 persons

1 teaspoon (5 ml) chopped fresh ginger
1 fresh hot green chili, seeded and minced
1 teaspoon (5 ml) ground coriander
¹/₂ teaspoon (2 ml) sweet paprika
¹/₂ teaspoon (2 ml) ground cumin
¹/₂ teaspoon (2 ml) turmeric
1 tablespoon (20 ml) ghee or oil
2 large bunches of spinach, washed, trimmed and finely chopped
4 tablespoons (80 ml) cream
fresh homemade curd cheese (panir) made from 8 cups (2 litres) of milk, cut into 1.25 cm (¹/₂-inch) cubes
¹/₂ teaspoon (2 ml) garam masala
1 teaspoon (5 ml) salt

1. Place the ginger and chili in a food processor or blender and process with a few spoons of cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a smooth paste. Scrape the paste into a bowl.
2. Heat the ghee in a large saucepan over moderate heat. When the ghee is hot, add the spice paste and chopped spinach. Fold in the spinach, combining it with the spices. Cook over full heat until the spinach reduces in volume. Reduce the heat slightly and, stirring often, cook the spinach for another 15 minutes or until it becomes soft.
3. Fold in the cream; add the cubes of panir, the garam masala, and the salt. Cook for an additional 5 minutes and serve hot.

Here's a simple but hearty combination of potatoes, tomato, and chunks of fried curd cheese simmered in a tasty gravy flavoured with Hungarian paprika. Serve Hungarian Vegetarian Ghoulash hot with fresh Wholemeal Bread for a tasty wintertime meal.

ghee or oil for deep-frying
fresh homemade curd cheese from 12 cups (3 litres) milk, pressed until very firm and cut into 2.5 cm (1-inch) chunks
3 or 4 whole dried red chilies
1 teaspoon (5 ml) yellow asafoetida
5 medium tomatoes, peeled and quartered
2 table spoons (40 ml) Hugarian sweet paprika
1¹/₂ teaspoons (7 ml) salt
8 medium potatoes, cut into 2¹/₂ cm (1-inch) cubes
4 cups (1 litre) warm water

1. Deep-fry the chunks of panir cheese in oil or ghee in a deep-frying pan or wok over moderate heat until they become dark golden brown Remove and drain.
2. Heat 1 tablespoon (20 ml of ghee or oil over moderate heat in a heavy 6-litre/quart saucepan or large wok. When hot, add the red chilies and sprinkle in the asafoetida. Saute momentarily and add the tomato pieces, paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water and raise the heat to full. When the water boils, reduce the heat slightly and cook, uncovered, for 20 minutes or until the potatoes are soft. Serve hot.

In the realm of Italian Cuisine, antipasto (appetizers) come in varied forms, much like the Middle Eastern equivalent, mezze. Savoury breads (crostini), vegetable salads, miniature pizzas (pizzette), and asorted simple vegetable entrees would feature as vegetarian anti-pasto. Here is my version of Anti-pasto di Melanzane, from Naples. Serve it at the outset of a main meal.

PREPARATION AND COOKING TIME: 30 minutes
YIELD: enough for 4 to 6 appetizer-sized portions

2 medium eggplants, washed
1 cup (250 ml) oil (not olive oil)
¹/₄ cup (60 ml) olive oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
3 ripe tomatoes, peeled, seeded, and chopped
1 tablespoon (20 ml) tomato paste
¹/₂ cup (125 ml) water
1 teaspoon (5 ml) salt
¹/₂ teaspoon (1 ml) freshly ground black pepper

1. Cut the eggplants into ¹/₂ cm (¹/₄-inch) slices. Cut each slice into strips 6 cm (2¹/₂ inches) long and ¹/₂ cm (¹/₄-inch) wide.
2. Heat the oil in a frying pan over moderately high heat. When the oil is hot, add enough eggplant strips to fill the frying pan. Shallow-fry the eggplant until it becomes soft. Remove the eggplant from the pan with a slotted spoon and drain.
3. Heat the olive oil in another frying pan over moderate heat. When the oil is hot, add asafoetida, tomatoes, tomato paste, and water. Cook uncovered for 10 minutes or until the sauce is thick.
4. Add the salt and pepper, mix well, and carefully add the eggplant. Serve either hot or cold.

This dish originates in Punjab, northern India. However, it is well known all over India, and there are hundreds of variations of the same dish. But the same main ingredients are always there: peas and panir cheese in a spiced, minted tomato sauce. Here's a delicious version that can be served with any meal, anytime. It especially lends itself to special feasts and dinners and can be kept warm for some time, actually improving the flavour of the dish.

2 tablespoons (40 ml) ghee or oil
¹/₂ teaspoon (2 ml) black mustard seeds
5 teaspoons (25 ml) cumin seeds
3 teaspoons (15 ml) minced fresh ginger
1 or 2 hot green chilies, minced
8 large ripe tomatoes, peeled and diced fine
1 tablespoon (20 ml) ground coriander
1 teaspoon (5 ml) turmeric
¹/₂ teaspoon (2 ml) ground fennel
¹/₂ teaspoon (2 ml) garam masala
1 teaspoon (5 ml) brown sugar
3 tablespoons (60 ml) chopped fresh coriander leaves or parsley
1 tablespoon (20 ml) chopped fresh mint leaves
homemade curd cheese (panir) made from 8 cups (2 litres) milk, pressed until firm and cut into 1¹/₂ cm (¹/₂-inch) cubes
ghee or oil for deep-frying
2 cups (500 ml) cooked fresh or frozen peas
2 cups (500 ml) whey or water
2 tablespoons (40 ml) tomato paste
1¹/₂ teaspoons (7 ml) salt

1. Heat 2 tablespoons (40 ml) ghee or oil in a 5-litre/quart saucepan over moderate heat. Saute the mustard seeds until they crackle. Add the cumin seeds and stir until they darken a few shades. Add the ginger and green chilies and saute momentarily. Add the chopped tomatoes, powdered spices, sugar, and half the herbs. Partially cover and, stirring occasionally, simmer for about 15 minutes or until the tomatoes break down and turn pulpy.
2. Heat the ghee or oil in a pan or wok over moderately high heat. When hot 185°C/365°F, deep-fry the cubes of panir cheese a batch at a time until golden brown. Remove and drain.
3. Add the peas and water or whey to the tomato and spice mixture. Boil, reduce to a simmer, and cook uncovered for 5 minutes. Add the tomato paste and salt and mix well; then add the panir cubes and simmer for 5 more minutes. Before serving, add the remaining herbs. Serve hot.

Okra releases a glutinous sap when cut, and sweats when salted, so dry it thoroughly before cooking and add salt after the cooking is completed. Okra is a summer vegetable. When selecting okra look for small pods. If the pointed end snaps off, it is fresh. Serve this dish, which originates in Trinidad, as an entree or side dish.

PREPARATION TIME: 10 minutes
COOKING TIME: 20 to 30 minutes
YIELD: enough for 6 persons

500 g (a little over 1 pound) young okra pods
3 tablespoons (60 ml) olive oil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 small green pepper, seeded an chopped into small cubes
1 medium hot green chili, seeded and chopped
3 medium tomatoes, peeled and chopped
¹/₂ teaspoon (2 ml) brown sugar
1 teaspoon (5 ml) salt

1. Wash the okra, dry them with paper towels, and cut off the stem ends. Heat the oil in a heavy pan and saute the okra until lightly browned all over, (about 10 minutes) Lift out the okra with a slotted spoon, and transfer to a saucepan.
2. Saute the asafoetida in the oil remaining in the pan, add the peppers and chili, and stir-fry until they become soft.
3. Add the tomatoes and sugar and simmer for 4 to 5 minutes or until the tomatoes break down.
4. Pour the tomato mixture over the okra, stir to mix, and cook covered until the okra is tender about 5 minutes. Sprinkle in the salt and serve hot.

This crisp, tossed salad from Tunisia is a blend of lettuce, tomatoes, cucumbers, radishes, green peppers, parsley, lemon juice, oil, and mint. Serve Salata with Middle Eastern Round Bread (Pita), Falafel, Tahini Sauce, and Syrian Yogurt Cheese (Labneh) for a Middle Eastern feast!

1 medium Cos lettuce, torn into bite-sized pieces
3 small, firm tomatoes, cut into wedges
1 medium continental cucumber, sliced
6 small radishes, sliced into thin rings
1 small green pepper cored, seeded, and thinly sliced
1 small fresh green chili, seeded and sliced into wafer-thin strips
2 or 3 inner leaves of Iceberg lettuce rolled up and shredded into wafer-thin strips (chiffonade)
¹/₂ cup (125 ml) chopped fresh parsley, packed
4 tablespoons (80 ml) olive oil
4 tablespoons (80 ml) fresh lemon juice
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
¹/₂ teaspoon (2 ml) freshly ground black pepper
1 teaspoon (5 ml) dried mint leaves

1. Toss the lettuce, tomatoes, cucumber, radishes, pepper, green chili, shredded lettuce strips, and parsley in a large salad bowl.
2. Blend the olive oil, lemon juice, asafoetida, salt, pepper, and mint in a small bowl.
3. Pour the dressing over the salad when ready to serve, and toss gently to coat. Serve immediately.

A Greek Salad is not tossed but carefully constructed, making an attractive centre piece at a buffet lunch or dinner. This stunning salad features feta cheese and Greek black olives, both available from continental grocers. This salad is not served on individual plates but, following Greek style, is dismantled piece by piece, smorgasbord style, by the guests.

1 medium crisp Cos or Iceberg lettuce
²/₃ cup (165 ml) olive oil
¹/₂ cup (125 ml) fresh lemon juice
1 teaspoon (5 ml) salt
¹/₂ teaspoon (2 ml) freshly ground black pepper
500 g (a little over 1 pound) feta cheese cut into 1¹/₄ cm (¹/₂-inch) cubes
1 tablespoon (20 ml) dried oregano
1 medium cucumber, unpeeled, sliced into ¹/₂ cm (¹/₄-inch) rings
500 g (a little over 1 pound) whole cherry tomatoes
250 g (9 ounces) Greek black olives (try Kalamata)
1 small green pepper, seeded and sliced into 0.5 cm (¹/₄-inch) rings

1. Line a large oblong platter with the outer leaves of a crisp head of lettuce. Tear the remaining leaves into small pieces; season them with a quarter of the olive oil, half the lemon juice, and half of the salt and pepper. Arrange the lettuce on the platter.
2. Pour another quarter of the olive oil and half the oregano on the feta cheese cubes.
3. Salt and pepper the cucumber slices. Place the cucumbers in an overlapping ring around the outer perimeter of the platter.
4. Arrange three-quarters of the cherry tomatoes among the cucumber slices.
5. Place a ring of feta cheese and half the olives inside the ring of cucumber. Pile the remaining cherry tomatoes in the centre along with the remaining black olives.
6. Decorate the centre piece with the slices of pepper and pour the remaining lemon and oil on the salad, garnishing it with the remaining salt, pepper, and oregano.

A pachadi is a raw vegetable salad with finely cut pieces of vegetables, lemon juice and oil dressing, nuts, and freshly grated coconut. This attractive salad, a sort of 'Indian coleslaw', originates in the Maharashtra state on the west coast of India. This salad can be made in advance, for the taste improves as it marinates.

¹/₂ a medium cabbage (inner leaves only), finely shredded (about 6 cups, or 1¹/₂ litres)
4 medium tomatoes, finely chopped
¹/₂ cup (125 ml) ground, roasted peanuts
²/₃ cup (165 ml) grated fresh coconut
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
6 teaspoons (30 ml) fresh lemon juice
2 tablespoons (40 ml) light corn oil
¹/₂ teaspoon (2 ml) brown mustard seeds
¹/₂ teaspoon (2 ml) cumin seeds
¹/₄ teaspoon (1 ml) turmeric
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 tablespoon (20 ml) hot green chili, seeded and minced
4 tablespoons (80 ml) coarsely chopped, fresh coriander leaves

1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl. Mix well and set aside.
2. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle. Add the cumin seeds, turmeric, asafoetida, and green chili. Fry until the cumin seeds turn a darker shade. Remove from the heat.
3. Add the spices to the cabbage. Toss the salad thoroughly and garnish with the coriander leaves. Chill and serve cold.

This salad served with soup and crusty fresh bread makes a delightful summer meal.

PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
CHILLING TIME: 2 hours
YIELD: enough for 6 - 8 persons

2 large new potatoes, washed, peeled, and cut into 1¹/₄ cm (¹/₂-inch) cubes
3 large carrots, washed, peeled, and cut into 1¹/₄ cm (¹/₂-inch) cubes
2 cups (500 ml) fresh green French beans, cut into 2 cm (³/₄-inch) lengths
2 cups (500 ml) freshly shelled peas
¹/₂ small cauliflower, broken into tiny flowerets
1 large cucumber peeled, seeded, and diced into quarter-rounds
¹/₂ teaspoon (2 ml) salt
1¹/₄ cups (310 ml) French Salad Dressing
2 tablespoons (40 ml) chopped fresh parsley for garnish

1. Cook the potatoes, carrots, beans, and peas in boiling salted water for 6 or 7 minutes or until the vegetables are just barely tender. Remove the vegetables and drain them, saving the water. Place the cauliflower pieces in the same water and cook until they are just tender. Drain.
2. Allow the cooked vegetables to cool. Toss them in a salad bowl with the diced cucumbers and salt; season well with French Salad Dressing. Chill the salad for 2 hours. Toss again and serve with a garnish of chopped fresh parsley.

Here's another sample from the wonderful world of potato salads. This recipe is very simply dressed in yogurt and sour cream with a lemon-mustard-mint flavour and a hint of chili.

PREPARATION TIME: a few minutes
COOKING TIME: 15 minutes
COOLING TIME: ¹/₂ hour
YIELD: enough for 6 persons

8 medium potatoes, unpeeled
1 tablespoon (20 ml) fresh lemon juice
1¹/₂ teaspoons (7 ml) salt
2 tablespoons (40 ml) yogurt
3 tablespoons (60 ml) sour cream
¹/₂ teaspoon (2 ml) green chilies, seeded and minced
1 tablespoon (20 ml) safflower oil
1 teaspoon (5 ml) black mustard seeds
1 tablespoon (20 ml) chopped fresh mint leaves
lettuce leaves for decoration

1. Boil the potatoes whole in lightly salted water until soft. Peel and cut them into 2¹/₂ cm (1-inch) cubes.
2. While the potatoes are still warm, place them in a bowl and add the lemon juice, salt, yogurt, sour cream, and chilies.
3. Fry the mustard seeds in oil in a small pan over moderate heat until the seeds crackle. Toss the oil and mustard into the salad; add three-quarters of the mint leaves. Allow the salad to cool for ¹/₂ hour. Serve it on a bed of lettuce leaves garnished with the remaining mint leaves.

Cooking the potatoes in half-water and half-whey will help the potatoes retain their shape. This rich potato salad is best prepared whilst the potatoes are still warm.

PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
REFRIGERATION TIME: 1 hour
YIELD: enough for 4 - 6 persons

1 kg (2.2 pounds) peeled, sliced potatoes cooked in half-whey, half-water until soft
²/₃ cup (165 ml) dry white grape juice
¹/₂ teaspoon (2 ml) sweet paprika

4 tablespoons (80 ml) lemon juice
2 teaspoons (10 ml) dry mustard, soaked for 10 minutes in 1 tablespoon (20 ml) warm water
¹/₄ teaspoon (1 ml) salt
¹/₂ cup (125 ml) olive oil
¹/₄ teaspoon (1 ml) black pepper
1 cup (250 ml) finely chopped fresh parsley

¹/₂ teaspoon (2 ml) salt
³/₄ teaspoon (3 ml) yellow asafoetida powder
³/₄ cup (185 ml) evaporated milk
2 tablespoons (40 ml) fresh lemon juice
³/₄ cup (185 ml) safflower oil
1¹/₂ teaspoons (7 ml) dried dill
2 tablespoons (40 ml) sour cream

1. Marinate the still warm, cooked potatoes in grape juice.
2. Whisk the ingredients for the mustard dressing.
3. Whisk the ingredients for the mayonnaise dressing.
4. Pour both dressings over the marinated potatoes and gently fold until well combined. Sprinkle the paprika over the salad and refrigerate. Serve cold.

Fettuccine pasta with its delightful "bird's-nest" appearance is the basis for this tasty salad. Combined with cream cheese and roasted peppers, it's great served cold with a main savoury dish.

PREPARATION AND COOKING TIME: 25 minutes
CHILLING TIME: at least one hour
YIELD: enough for 4 persons

250 g (9 ounces) fettuccine noodles
2 large red peppers, halved, cored, and seeded
125 g (4¹/₂ ounces) firm cream cheese, diced into little cubes
6 to 8 walnuts, chopped

Dressing

4 tablespoons (80 ml) olive oil
1 tablespoon (20 ml) walnut oil, if available
1 tablespoon (20 ml) lemon juice
1 teaspoon (5 ml) mustard powder
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) freshly cracked black pepper

1. Cook the fettuccine in lightly salted water for to 10 minutes or until it is tender but still a little firm (al dente). Drain the pasta.
2. Grill the peppers with the cut side down under a griller on high heat (or hold them over a flame) until the skins blacken and blister. When the peppers are cool, skin them and cut them into long, thin, even strips.
3. Add the pepper strips to the cheese and walnuts in a salad bowl. Combine all dressing ingredients and add to the noodles. Toss the noodles, dressing, peppers, cheese, and nuts. Chill the salad for at least 1 hour before serving

This Lebanese salad is probably the most famous of all Middle Eastern mezze (hors d'oeuvres). Bulgur wheat (parched, ground, par-boiled wheat grains) is not only tasty and substantial but also very nutritious. It is rich in protein, calcium, phosphorus, iron, potassium, niacin, and vitamins B1 and B2. Bulgur wheat salad is easy to prepare and is characterised by its fresh lemon-mint-parsley flavour. Traditional Middle Eastern cooks sometimes use an extra ingredient in their salads: a tart seasoning made from the ground seeds of a Mediterranean flowering plant called sumac, which adds a special lemony taste. I have included this as optional. It is available from any well-stocked Middle Eastern grocer, as is the bulgur wheat which, incidentally, is sometimes referred to as bourghul or cracked wheat. Tabbouleh is traditionally served in fresh, crisp lettuce leaves. Add more lemon juice if necessary, to assure the authentic fresh-lemon taste.

WHEAT SOAKING TIME: 1¹/₂ hours
PREPARATION TIME: 10 minutes
YIELD: enough for 6 persons

250 g (9 ounces) fine bulgur wheat
¹/₂ teaspoon (2 ml) yellow asafoetida powder
at least ¹/₂ cup (125 ml) fresh lemon juice
¹/₂ cup (125 ml) olive oil
1¹/₂ teaspoons (7 ml) salt
¹/₄ teaspoon (1 ml) coarsely ground black pepper
3 cups (750 ml) finely chopped parsley
3 tablespoons (60 ml) fresh mint
2 teaspoons (10 ml) sumac (optional)
1 cup (250 ml) seeded, unpeeled cucumber, diced into 1 cm (³/₈-inch) cubes 2 medium tomatoes, diced
lettuce leaves for decoration

1. Soak the bulgur wheat for 1¹/₂ hours in warm water. Drain it and squeeze out the moisture. Dry it further by spreading it on a cloth and patting it dry.
2. Place the soaked wheat, asafoetida, lemon juice, olive oil, salt, pepper, parsley, mint, and sumac in a large bowl and mix well. Add the cucumber and tomatoes and toss. Chill and serve with lettuce leaves.

In this salad, plump long-grain brown rice is combined with fresh salad vegetables and pineapple, tossed in an herbed Italian dressing, and served on a bed of crisp lettuce leaves.

6 cups (1.5 litres) salted long-grain brown rice, cooked and chilled
1 small cucumber, peeled, seeded, and diced
4 crisp radishes, finely sliced
3 slices of fresh pineapple, diced
2 firm, ripe tomatoes, diced
¹/₂ small red pepper, diced
¹/₂ small green pepper, diced
¹/₄ cup (60 ml) cooked green peas
¹/₄ cup (60 ml) cooked corn niblets
¹/₂ stalk celery, finely chopped
2 inner leaves of lettuce rolled up and cut into long, wafer-thin slices (chiffonade)
1 teaspoon (5 ml) olive oil
2 fresh hot green chilies, seeded and cut into long, wafer-thin strips
¹/₄ teaspoon (1 ml) yellow asafoetida powder
¹/₂ cup (125 ml) finely chopped fresh parsley,
1 cup (250 ml) Italian Salad Dressing
lettuce leaves for decoration

1. Place all the ingredients (except the dressing, 1 teaspoon (5 ml) olive oil, and the asafoetida) in a large bowl.
2. Saute the asafoetida in olive oil in a small pan. Pour the oil and asafoetida into the bowl of rice and vegetables. Mix well.
3. Toss the salad with the dressing. Serve the salad on a bed of crisp lettuce leaves

This version of the exotic Gado Gado salad, popular throughout Indonesia, can be served as a side salad to accompany a main meal for four persons, or as a main dish for two persons. Obtain the Chinese bok choy, coconut milk (santan), and the tofu (bean curd) from any well-stocked Chinese or Asian grocer. This salad is served with a steaming-hot peanut dressing.

PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
YIELD: enough for 2 - 4 persons

250 g (9 ounces) Chinese bok choy leaves washed and cut into bite-sized pieces
water for boiling and blanching
125 g (4¹/₂ ounces) mung bean shoots
2 or 3 small new potatoes
1 cup (250 ml) French beans, "topped and tailed" and cut into 3.75 cm (1¹/₂-inch) lengths
oil for deep-frying
450 g (1 pound) firm tofu, cut into 1¹/₂cm (³/₄-inch) cubes
³/₄ cup (185 ml) raw peanuts
4 Brazil nuts
1 teaspoon (5 ml) chili powder, or more for a hotter sauce
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
¹/₂ cup (125 ml) coconut milk (santan)
¹/₂ medium cucumber, unpeeled and cut into batons. (To cut into batons, cut cucumber into slices 1 cm [³/₈ inch] thick and 5 cm
[2 inches] long. Cut each slice again into 1 cm [³/₈-inch] strips.)
1 small bunch watercress, washed and separated
1 tablespoon (20 ml) fresh lime or lemon juice
1 cup (250 ml) cold water

1. Blanch the bok choy leaves in boiling water for about 1 minute. Rinse in cold water and drain well.
2. Wash and blanch the bean shoots in a similar fashion, but for just 30 seconds. Rinse and drain.
3. Cook the potatoes whole in lightly salted boiling water until soft; then peel them and cut them into bite-sized pieces.
4. Cook the beans in lightly salted boiling water for five minutes; then drain and allow to cool.
5. Place the oil over moderate heat. When fairly hot 185°C/365°F, deep-fry the cubes of tofu until slightly golden. Remove them with a slotted spoon and drain in a colander.
6. Reduce the oil temperature to about 180°C/355°F and deep-fry the peanuts until golden (2 to 3 minutes). Remove and drain.
7. Deep-fry the Brazil nuts until golden (about 3 minutes) and drain.
8. Place the chili powder, asafoetida, fried nuts, salt, and sugar in a food processor and blend to a smooth powder. Add 1 cup (250 ml) cold water to the blended ingredients.
9. Transfer the contents of the blender to a heavy pan, bring to the boil, and simmer for 5 minutes. Add the coconut milk (santan) and remove from the heat.
10. Pile the Chinese bok choy leaves, bean shoots, potatoes, beans, tofu, cucumber, and watercress in individual neat piles on a large plate. Boil the dressing, add the lime juice, and immediately pour the dressing over the salad. Serve immediately. The dressing may be served separately.

This famous gourmet dish is an ideal light accompaniment to a heavy meal. Tart, firm, green apples are preferable, adding a refreshing tang to this sweet, fruity salad.

3 green apples, unpeeled, cored, and diced into 1¹/₄ cm (¹/₂-inch) cubes
1 cup (250 ml) diced celery
1 teaspoon (5 ml) fresh lemon juice
¹/₄ cup (60 ml) Eggless Mayonnaise II
¹/₂ cup (125 ml) full-fat sour cream
¹/₂ teaspoon (2 ml) salt
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₂ cup (125 ml) walnut pieces

Mix the apples and celery in a bowl. Add the lemon juice, mayonnaise, sour cream, salt, pepper, and walnuts. (Chill and serve)

With the addition of grated fresh coconut and peanut powder, French beans are transformed into this elegant salad from Gujarat.

¹/₂ teaspoon (2 ml) sugar
375 g (13 ounces) French stringless beans, cut into 7¹/₂ cm (3-inch) lengths
2 tablespoons (40 ml) vegetable oil
¹/₂ teaspoon (2 ml) black mustard seeds
¹/₄ teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) fresh green chili, seeded and finely chopped
¹/₂ teaspoon (2 ml) salt
¹/₄ cup (60 ml) roasted peanut powder
¹/₂ cup (125 ml) grated fresh coconut

1. Boil the French beans in lightly salted water until they are cooked but still green and firm. Drain, rinse with cold water, drain again, and allow to cool in a bowl.
2. Saute the mustard seeds in hot oil in a heavy pan over moderate heat until the seeds crackle. Add the asafoetida and saute momentarily. Add the spices to the French beans.
3. Toss the green chili, salt, sugar, peanut powder, and grated fresh coconut with the beans. Serve at room temperature.

This colourful and fresh-tasting salad is a great patio salad on a hot summer's day. Select a fresh cauliflower with firm tight buds.

1 large cauliflower, cut into medium flowerets
1 large bunch watercress
2 spinach leaves
¹/₄ cup (60 ml) fresh tarragon, chervil, or parsley, chopped
1 teaspoon (5 ml) lemon juice
1 cup (250 ml) Eggless Mayonnaise II

1. Boil the cauliflower pieces in a large pan of lightly salted water for a few minutes; then remove. The cauliflower pieces should be cooked but firm. Rinse them under cold water and drain.
2. Simmer the watercress and spinach in the boiling water for 2 minutes. Remove, drain, and rinse. Puree the spinach, watercress, and chopped herbs in a food processor or blender. Add the lemon juice and mayonnaise. Arrange the cauliflower pieces on a serving platter and pour the green mayonnaise over when ready to serve.

This type of salad is called a koshimbir. It is popular on the tropical west coast of India. The cauliflower is cooked just slightly, so it remains crunchy. Serve this salad with a bowl of fresh yogurt and Indian bread like chapati, poori, or paratha.

PREPARATION TIME: 5 minutes COOKING TIME: 5 minutes
YIELD: enough for 4 to 6 persons

¹/₂ medium cauliflower, cut into very small flowerets
¹/₂ cup (60 ml) dry-roasted peanut powder
¹/₃ cup (85 ml) grated fresh coconut
1 tablespoon (20 ml) fresh green chili, seeded and finely chopped
¹/₂ teaspoon (2 ml) salt
¹/₂ teaspoon (2 ml) brown sugar
2 teaspoons (10 ml) fresh lemon juice
2 tablespoons (40 ml) chopped fresh coriander

1. Blanch the cauliflower pieces in boiling water for one minute.
2. Rinse the cauliflower under cold running water until it cools to room temperature. Drain it thoroughly and place in a bowl. Add the peanut powder, coconut, chili, salt, sugar, and lemon juice. Mix well. Garnish with chopped fresh coriander and serve immediately.

Radicchio lettuce, with its beautiful red and purple leaves and pleasantly bitter taste, is actually Italian wild chicory and is also sometimes known as corn lettuce. This simple salad from Sicily, "Insalata di Radicchio e Finocchio", can be made in a few minutes.

3 small radicchio lettuces (about 350 g, 12 ounces)
3 small fennel bulbs
60 g (2 ounces) black olives

¹/₄ cup (60 ml) olive oil
3 tablespoons (60 ml) fresh lemon juice
6 black olives, pitted
¹/₂ teaspoon (2 ml) salt
pinch of black pepper
1 teaspoon (5 ml) raw sugar

1. Separate and wash the leaves of the lettuce.
2. Remove the tops of the fennel bulbs, cut the bulbs in half, and trim the ends. Cut the fennel into 1¹/₄ cm (¹/₂-inch) strips. Arrange the lettuce, fennel, and olives decoratively on a serving plate.
3. To make the dressing: blend the oil, lemon juice, and pitted olives in a food processor or blender. Add the salt, pepper, and raw sugar. Spoon the dressing over the salad and serve immediately.

This cooked green vegetable salad can be prepared in advance. It's great served as a side dish with bread, soup, and a main-course savoury dish like Vegetarian Lasagna or Spaghetti Alla Napoletana. Select crisp, fresh beans; tight, dark broccoli; and thin, fresh asparagus for outstanding results.

PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
YIELD: enough for 6 persons

250 g (9 ounces) broccoli, cut into flowerets
250 g (9 ounces) green beans, cut into 3 cm (1¹/₄-inch) sections
250 g (9 ounces) asparagus, cut into 3 cm (1¹/₄-inch) sections
water for boiling

2 tablespoons (40 ml) olive oil
¹/₄teaspoon (1 ml) yellow asafoetida powder
2 tablespoons (40 ml) fresh lemon juice
¹/₄ teaspoon (1 ml) dry mustard powder
1 teaspoon (5 ml) grated fresh ginger
1 teaspoon (5 ml) soy sauce

1. Boil the water in a large pan.
2. Plunge the broccoli, green beans, and asparagus into the water and boil for 3 minutes or until the vegetables are bright green and tender-crisp. Drain, and refresh under cold water. Drain again thoroughly, and place in a serving bowl and refrigerate. Toss the dressing with the salad just before serving.

A raita is an Indian raw vegetable salad, generally featuring one or two main ingredients that float in lightly seasoned creamy fresh yogurt. Raitas are simple to prepare and provide a light, cooling contrast to an elaborate meal. Serve this salad with a meal that contains little or no yogurt.

2 tablespoons (40 ml) chopped fresh coriander or parsley
2 cups (500 ml) plain yogurt
¹/₃ cup (85 ml) tomatoes, cut into 1 cm (³/₈-inch) cubes
¹/₃ cup (85 ml) raw peas
¹/₃ cup (85 ml) radishes, cut into 1 cm (³/₈-inch) cubes
¹/₃ cup (85 ml) red peppers, cut into 1 cm (³/₈-inch) cubes
¹/₃ cup (85 ml) cucumber, cut into 1 cm (³/₈-inch) cubes
¹/₃ cup (85 ml) celery, cut into 1 cm (3/₈-inch) cubes
1 tablespoon (20 ml) cumin seeds
1 teaspoon (5 ml) fennel seeds
¹/₂ teaspoon (2 ml) salt
¹/₄ teaspoon (1 ml) cracked black pepper

1. Whisk the yogurt until smooth. Add all the vegetables.
2. Dry-roast the cumin and fennel seeds in a small frying pan over low heat until they turn dark brown. Remove the seeds from the pan and grind them coarsely in a coffee mill. Add them to the salad and toss with the salt, pepper, and chopped fresh herbs. Chill before serving. Serve the chilled raita in small bowls, allowing ¹/₂ cup (125 ml) per serving.

Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.

2 teaspoons (10 ml) chopped fresh coriander leaves
¹/₂ teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos, or Mignonette lettuce
2 large ripe avocados, peeled and cut into 1¹/₂ cm (³/₄-inch) cubes
1 cup (250 ml) cooked and chilled green beans chopped into 2¹/₂ cm (1-inch) sections
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1 cup (250 ml) cubed cheddar cheese
¹/₂ cup (125 ml) chopped green pepper
¹/₄ cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
²/₃ cup (165 ml) olive oil
²/₃ cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley

1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.

This delicious combination of fresh greens, steamed vegetables, and cottage cheese marinated in a delicious lemon and oil dressing should be served with crusty bread rolls.

PREPARATION TIME: 15 minutes
COOKING TIME: 5 minutes
YIELD: enough for 6 persons

1 medium zucchini, cut into long wedges
2 medium carrots, peeled and cut into long wedges
2 stalks celery, cut into 2¹/₂ cm (1-inch) strips
125 g (4¹/₂ ounces) snow peas, tips and strings removed
one 400 g (14-ounce) can artichoke hearts marinated in brine, drained, and quartered
1 cup (250 ml) firm cottage cheese, cubed
3 radishes, sliced
2 or 3 inner lettuce leaves, sliced into paper-thin strips
2 medium green chilies, seeded and sliced into long paper-thin strips
125 g (4¹/₂ ounces) cherry tomatoes, halved
¹/₂ cup (185 ml) olive oil
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ cup (125 ml) fresh lemon juice
1 tablespoon (20 ml) chopped fresh basil
1 teaspoon (5 ml) dry mustard, mixed with 2 teaspoons (10 ml) cold water
1 teaspoon (5 ml) salt
¹/₂ teaspoon (2 ml) freshly ground black pepper
crisp lettuce leaves for serving
fresh basil leaves for garnish
125 g (4¹/₂ ounces) pitted black olives, for garnish

1. Boil the zucchini, carrots, and celery in lightly salted water in a large pan until the vegetables are crisp but tender (about 2 minutes). Before draining, add the snow peas to the water. Remove the pan from the heat and blanch the snow peas for 1 minute. Drain all the vegetables, refresh under cold water, and drain again. Allow the vegetables to thoroughly cool.
2. Combine the artichoke hearts, cottage cheese, radishes, sliced lettuce, green chilies, tomatoes, and steamed vegetables in a large bowl.
3. Blend the olive oil, asafoetida, lemon juice, basil, mustard paste, salt, and pepper in a bowl.
4. Toss the vegetables and the dressing. Cover and marinate in the refrigerator for at least one hour.
5. Serve on individual lettuce leaves garnished with fresh whole basil leaves and black olives.

This is a sophisticated salad with a distinctly Middle Eastern flavour. The combination of the lemon-oil dressing and tahini creates a unique taste which blends wonderfully with firm, tender broccoli and cauliflower florets, crisp lettuce, and strips of red peppers. Serve as an accompaniment to a summer brunch or as a tasty picnic or patio-salad with Middle Eastern Round Bread, Tomato and Asparagus Quiche, Crispy Flat Rice and Cashews (Gujarati Chidwa), Mango Ice Cream, and Middle Eastern Lemonade.

300 g (11 ounces) broccoli flowerets, par-boiled, drained, and chilled
300 g (11 ounces) cauliflower (about half a small one), cut into flowerets, parboiled, drained, and chilled
2 small red peppers, cored, seeded, and thinly sliced
1 cup (250 ml) cooked but firm (al dente) conchiglie or small penne rigate pasta, cooled
¹/₄ teaspoon (1 ml) yellow asafoetida powder
4 tablespoons (80 ml) tahini
1 teaspoon (5 ml) salt
¹/₂ teaspoon (2 ml) freshly ground black pepper
1 tablespoon (20 ml) olive oil
5 tablespoons (100 ml) fresh lemon juice
¹/₂ small Cos or Iceberg lettuce, torn into bite-sized pieces
3 tablespoons (60 ml) chopped fresh parsley

1. Place the cooked broccoli, cauliflower, peppers, and pasta in a medium-sized bowl.
2. Whisk the asafoetida, tahini, salt, pepper, olive oil, and lemon juice in a small bowl. If the dressing is too thick, add water.
3. Pour the dressing over the salad and toss gently to coat. Refrigerate, covered, to chill. Just before serving, add the lettuce and garnish with the chopped fresh parsley.

Chutneys, both cooked and fresh, serve as accents to other dishes. This piquant selection will tease the palate and add color, flavor, and variety to any meal.
This chapter also includes pickles and jams. So prepare to have both your imagination and your digestion stimulated!

3 tablespoons (60 ml) ghee
2 teaspoons (10 ml) cumin seeds
4 broken dried red chilies, or as desired
1 large ripe pineapple, peeled, cored, and cut into 1¹/₄ cm (¹/₂-inch) cubes
¹/₂ teaspoon (2 ml) ground cinnamon
¹/₂ teaspoon (2 ml) ground cloves
²/₃ cup (165 ml) brown sugar
¹/₃ cup (85 ml) raisins

1. Heat the ghee in a 2-quart/litre heavy-based saucepan over moderate heat until it is hot but not smoking. Saute the cumin seeds in the hot ghee until they slightly darken. Add the chilies and cook until golden brown. Add the pineapple pieces, ground cinnamon, and cloves. Gently boil the chutney, stirring occasionally, over moderate heat until the pineapple becomes soft and the juice evaporates. Stir constantly as the preparation nears completion.
2. When the saucepan is dry and the pineapple starts to stick on the bottom, add the sugar and raisins and cook until thick and jam-like. Serve at room temperature.

Cooked chutneys act as piquant relishes that accent other dishes with which they are served. This North Indian-style tomato chutney is hot, spicy, and sweet. It can be either eaten immediately or refrigerated for up to a week.

PREPARATION AND COOKING TIME: 15 - 30 minutes
YIELD: 2 - 2¹/₂ cups (500 - 625 ml)

3 tablespoons (60 ml) ghee or oil
¹/₂ teaspoon (2 ml) black mustard seeds
¹/₂ teaspoon (2 ml) cumin seeds
one 5 cm (2-inch) piece of cinnamon stick
3 - 4 whole dried red chilies, broken
¹/₂ teaspoon (2 ml) turmeric
3¹/₂ cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
²/₃ cup (165 ml) sugar
¹/₂ cup (125 ml) sultanas (optional)
¹/₂ teaspoon (2 ml) salt

1. Heat the ghee or oil in a large, heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric. Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat for 10 minutes.
2. Add the sugar, sultanas, and salt. For moist chutney, continue to cook for another 5 minutes. For a thick jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed. Serve warm or cold.

This is actually more of a pickle or relish than a chutney. It can be kept in sterilized jars for up to 3 months and is delicious served as a condiment with a main meal. It makes a great gift when presented in attractive jars.

2 tablespoons (40 ml) corn oil or light vegetable oil
1 tablespoon (20 ml) yellow mustard seeds
2 small fresh red chilies, finely chopped
¹/₂ teaspoon (2 ml) yellow asafoetida powder
2 medium red peppers, chopped into 1¹/₄ cm (¹/₂-inch) cubes
2 medium green pepper, chopped into 1¹/₄ cm (¹/₂-inch) cubes
2 kg (4¹/₂ pounds) peaches, peeled and cut into 1¹/₄ cm (¹/₂-inch) cubes
1¹/₂ cups (375 ml) fresh lemon juice
2 cups (500 ml) lightly packed brown sugar

1. Heat the oil in a heavy 4-litre/quart saucepan over moderate heat. Saute the mustard seeds in the hot oil until they crackle, then add the chilies and asafoetida and stir until the chilies darken.
2. Add the peppers and cook one minute. Add the peaches, lemon juice, and brown sugar, stirring constantly without boiling until the sugar is dissolved. Bring to a boil, reduce the heat, and simmer uncovered, without stirring, for 45 minutes or until the relish is thick. (Towards the end it might require minimal stirring to avoid sticking). Pour into hot, sterilized jars and seal when cold.

This is a version of the famous "Radha Red" plum chutney that has been a favourite at many Hare Krishna multi-course feasts throughout Australia for decades. It features the subtle and exotic flavour of pure camphor, sometimes available at Chinese and Indian grocery stores. The plums should, if possible, be the Damson variety or the red plums referred to as a "blood plums".

1.4 kg (3 pounds) ripe red plums, pitted and cut into eighths
a pinch of raw camphor crystals
2 cups (500 ) sugar
3 tablespoons (60 ml) finely shredded fresh coconut
4 tablespoons (80 ml) butter
1¹/₂ teaspoons (7 ml) ground coriander
¹/₄ teaspoon (1 ml) powdered cardamom seeds

1. Heat the butter over low heat in heavy 5-litre/quart saucepan until it froths. Add the coriander, cardamom, and coconut, saute for one minute, and add the plums. Raise the heat and bring the chutney to a boil; then reduce the heat and simmer covered for about 15 minutes or until the plums lose their shape.
2. Add the sugar and continue to simmer uncovered for another 40 - 45 minutes or until the chutney is fairly thick and glazed, stirring occasionally. Add the camphor crystals and mix well. Serve at room temperature or refrigerate covered for up to 4 days.

Tamarillos, or tree tomatoes, are glossy, plum-red fruits the size and shape of large eggs. Though tamarillos are native to South America, they also grow plentifully in New Zealand. They have juicy, slightly acidic flesh. Serve this piquant relish with fried savoury dishes.

¹/₄ cup (60 ml) ghee or oil
¹/₄ teaspoon (1 ml) cumin seeds
¹/₄ teaspoon (1 ml) ground dried red chilies
8 cups (2 litres) ripe tamarillos, blanched, peeled and chopped
¹/₄ teaspoon (1 ml) ground cloves
¹/₂ teaspoon (2 ml) turmeric
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) minced fresh ginger
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground nutmeg
³/₄ - 1 cup (185 - 250 ml) sugar
1 cup (250 ml) sultanas

1. Heat the ghee in a heavy nonstick saucepan. Saute the cumin seeds in the hot ghee until they brown. Add the chili and chopped tamarillos. Bring to a boil, reduce the heat, and simmer until soft.
2. Add all the remaining ingredients and return to the boil. Reduce the heat and simmer for about 1¹/₂- 2 hours, stirring occasionally, until the chutney is thick and glazed. Pour into hot, sterilized jars and seal when cold.

Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 - 4 spoonfuls per serving. Apple chutney can be refrigerated in a sealed container.

2 tablespoons (40 ml) ghee or oil
1¹/₂ teaspoons (7 ml) cumin seeds
2 fresh hot green chilies, cut into thin rings
2 teaspoons (10 ml) minced fresh ginger
1 teaspoon (5 ml) turmeric
500 g (about 1 pound) tangy green apples, peeled, cored and sliced
¹/₄ cup (60 ml) water
1¹/₄ teaspoons (6 ml) ground cinnamon
³/₄ teaspoon (3 ml) ground nutmeg
1 cup (250 ml) sugar

1. Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat. Saute the cumin seeds in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stirfry for 2 - 3 minutes.
2. Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 - 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.

If you have a fig tree in your garden, or have access to one, then here's something to do with the enormous quantity of figs that are yielded when these luxurious fruits come into season. This delicious chutney-like relish goes wonderfully well as an accompanying condiment to a heavy meal and keeps for 6 weeks if refrigerated.

PREPARATION AND COOKING TIME: 1¹/₂ hours
YIELD: about 6 cups (1¹/₂ litres)

10 medium fresh ripe figs, chopped
3 medium apples, peeled, cored, and chopped into 1¹/₄ cm (¹/₂-inch) cubes
2 cups (500 ml) brown sugar, packed
1 cup (250 ml) sultanas
¹/₂ cup (125 ml) dried apricots, chopped
1 cup (250 ml) fresh lemon juice
2 cups (500 ml) white grape juice
¹/₄ cup (60 ml) tomato paste
1 tablespoon (20 ml) yellow mustard seeds
¹/₂ teaspoon (2 ml) yellow asafoetida powder
¹/₂ teaspoon (2 ml) ground cinnamon
¹/₂ teaspoon (2 ml) ground cardamom

1. Combine all the ingredients in a heavy 4-litre/quart saucepan. Cook over low heat, stirring constantly until the sugar dissolves.
2. Bring the relish to the boil, reduce the heat, and simmer uncovered for about 1¹/₂ hours or until the relish is as thick as desired. Stir the mixture towards the end of cooking time to prevent it from sticking.
3. Pour the relish into hot, sterilized jars and seal when cold.

This tasty, cream-textured chutney is not cooked but is prepared by combining all fresh ingredients. Coconut chutney plays an integral part in South Indian cuisine. Serve this chutney to accompany Savoury Wholemeal Pancakes (Dosa) and Mashed Potato Puffs (Alu Vadas).

1¹/₂ cups (375 ml) shredded fresh coconut
1¹/₂ cups (375 ml) yogurt or 1 cup (250 ml) yogurt and ¹/₂ cup (125 ml) buttermilk
¹/₂ cup (125 ml) cold water
1 tablespoon (20 ml) minced fresh ginger
2 teaspoons (10 ml) hot green chilies, seeded and minced
¹/₄ teaspoon (1 ml) freshly ground black pepper
¹/₂ teaspoon (2 ml) salt
2 tablespoons (40 ml) ghee or light vegetable oil
1 teaspoon (5 ml) black mustard seeds
1¹/₂ teaspoons (7 ml) split urad dal
10 or 12 curry leaves, fresh or dried
¹/₄ teaspoon (1 ml) yellow asafoetida powder

1. Combine the coconut, yogurt, water, fresh ginger, chilies, pepper, and salt in a mixing bowl.
2. Heat the ghee in a small pan over moderately high heat until it is almost smoking. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and saute until it turns golden brown. Add the curry leaves and stir until they soften; add the asafoetida and then immediately remove the pan from the heat and mix the spices into the bowl of yogurt and coconut. Serve at room temperature. This chutney can be refrigerated for up to 2 days.

Fresh mint chutney, which required no cooking, is great to make when you have an abundance of mint. The round-leaved varieties of Mentharotundifolia, such as apple mint, Bowles mint, or pineapple mint, lend themselves especially well to this condiment. Serve mint chutney with Cauliflower and Pea Samosas, or Potato and Pea Croquettes.

1³/₄ cups (435 ml) trimmed fresh mint, packed
3 tablespoons (60 ml) water
2 tablespoons (40 ml) caster sugar
2 tablespoons (40 ml) fresh lime or lemon juice
2 hot green chilies, seeded and chopped
¹/₄ cup (60 ml) shredded fresh coconut
1 teaspoon (5 ml) salt

Blend all the ingredients in a food processor or blender until smooth. If required, add a little cold water to achieve a runny consistency. Transfer the chutney to a bowl and serve. It will keep refrigerated for 1 or 2 days.

After you add the sugar to the marmalade, the depth of the sugar, lime, and water mixture should not exceed 5 cm (2 inches). This bittersweet marmalade can be refrigerated for months.

STANDING TIME: overnight
PREPARATION AND COOKING TIME: about 1¹/₄ hours
YIELD: 4 cups (1 litre)

3 large ripe limes
3 cups (750 ml) water
about 3¹/₂ cups (875 ml) white sugar
1¹/₂ teaspoons (7 ml) minced fresh ginger

1. Cut the limes into 0.25 cm (¹/₄-inch) rings and remove the seeds. Combine the limes and water in a bowl and leave to stand overnight.
2. Place the lime and water mixture in a non-stick 3-litre/quart saucepan and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 1 hour. By this time the rind should be tender. Remove from the heat.
3. Pour the mixture into a bowl and measure exactly how much lime and water there is. Add an equal quantity of sugar and return the lime and sugar mixture to the saucepan.
4. Stirring over low heat, allow the sugar to dissolve. Return the mixture to a boil and cook without stirring for 10 - 15 minutes or until a spoon of the marmalade sets on a cold plate.
5. Remove the saucepan from the heat and add the minced ginger. When the marmalade cools, pour it into hot, sterilized jam jars. When the marmalade has cooled, seal the jars.

Indian-style pickles are best made in hot climates because they are traditionally made slowly in jars that are exposed to sunlight. Sunlight is an antiseptic; it also expedites the pickling process, and acts to prevent fermentation. Pickles are generally preserved in salt, oil, or lemon juice. (Mustard oil is an excellent choice.) This lime pickle is simultaneously sweet, spicy, and hot.

4 or 5 small limes
2 tablespoons (40 ml) salt
1 teaspoon (5 ml) powdered black mustard seeds
1 teaspoon (5 ml) cayenne pepper
1 teaspoon (5 ml) turmeric
1 cup (250 ml) brown sugar
¹/₃ cup (85 ml) fresh lime or lemon juice

1. Wash and dry the limes thoroughly. In a completely dry spot (any water will spoil the pickle), slice each lime lengthwise into 8 pieces (retain any juicer).
2. Mix the salt, mustard seed powder, cayenne, and turmeric in a bowl.
3. Bring the sugar and the lime juice to a boil in a small saucepan over high heat. Boil for 2 minutes and set aside.
4. Arrange a layer of lime slices, cut-side-up, alternated with a sprinkled layer of the salt and spice mixture in the glass jar until the jar is filled.
5. When the lime and sugar liquid is cooled to lukewarm, pour it into the jar, covering the lime and spice layers. Cool the jar; then tightly screw on a non-metallic lid.
6. Place the jar of pickle in the sun, bringing it inside every night. Shake the jar two or three times a day. After 5 - 6 weeks, the pickle is ready to use, although the longer you wait, the better the pickle.

This chutney is popular in Northern India and is a delightful combination of hot, sour, sweet, and astringent flavours. Traditionally, this chutney is prepared using dried tamarind pulp. Here, we use "instant tamarind" and reduce the preparation time of this chutney to only 10 minutes. Serve this excellent uncooked chutney as a dip for Cauliflower and Pea Samosas or Rajasthani Spicy Dal-Stuffed Bread.

1 tablespoon (20 ml) tamarind concentrate
¹/₄ cup (60 ml) hot water
1 tablespoon (20 ml) ghee or peanut oil
¹/₂ cup (125 ml) raw peanuts, skinned
¹/₃ cup (85 ml) shredded fresh coconut
1 teaspoon (5 ml) salt
1 or 2 hot green chilies, seeded and chopped
1 tablespoon (20 ml) brown sugar
¹/₄ cup (60 ml) cold water
1 cup (250 ml) fresh coriander leaves, packed

1. Combine the tamarind concentrate with the hot water until it becomes a smooth paste.
2. Place the ghee in a heavy frying pan over low heat. When the ghee is hot, add the peanuts and, stirring often, roast them for 3 or 4 minutes or until the peanuts turn pale golden brown. Add the coconut and stir for another minute.
3. Combine the peanuts, coconut, tamarind puree, salt, chilies, sugar, cold water, and fresh coriander leaves in a blender or food processor. Process until creamy and smooth. (You might need to add a little more water). Transfer to a bowl and serve at room temperature. This chutney is best served immediately but can be refrigerated for 2 - 3 days.

1 kg (2.2 pounds) fresh ripe raspberries
4 cups (1 litre) sugar
3 cups (750 ml) water
1 teaspoon (5 ml) lemon rind, finely grated

Combine all the ingredients in a large heavy non-stick saucepan. At this stage the mixture should be no more than 5 cm (2-inches) deep. Heat slowly to dissolve the sugar. Increase the heat, bring to a boil, and boil the jam rapidly, uncovered, without stirring for about 15 minutes or until a teaspoon of jam jells on a cold plate. You might have to stir the jam occasionally towards the end. When a little cooler, pour the jam into hot, sterilized glass jars and seal.

Here's a mouth-watering selection of vegetable puffs, savory pastries, crispy snacks, and rich extravaganzas. There's a savory here for every occasion, breadfast or brunch, picnic or patio, snack or banquet.

Enchiladas are a Mexican dish made of soft, flat tortillas that are dipped in sauce and rolled around a filling, then topped with more sauce, sprinkled with cheese, baked, and served with sour cream. Richly indulgent and delicious, they're great for party catering.

PREPARATION TIME: 1 hour
BAKING TIME: 15 minutes
YIELD: 1 dozen large or 2 dozen small enchiladas

3 tablespoons (60 ml) olive oil
1 small hot green chili, minced
¹/₄ teaspoon (1 ml) yellow asafoetida powder
4 teaspoons (20 ml) ground cumin
1 tablespoon (20 ml) ground coriander
3 cups (750 ml) tomato puree
1 cup (250 ml) tomato paste
2 teaspoons (10 ml) salt
2 teaspoons (10 ml) sugar

3 cups (750 ml) ricotta cheese
3 cups (750 ml) grated mozzarella cheese
1 medium bunch spinach, chopped, steamed until tender, and drained
2 cups (500 ml) cooked corn kernels
¹/₂ teaspoon (2 ml) yellow asafoetida powder
1 teaspoon (5 ml) black pepper
2 teaspoons (10 ml) brown sugar
¹/₄ teaspoon (1 ml) freshly ground nutmeg
1 teaspoon (5 ml) salt
oil or ghee for deep frying
1 dozen large or 2 dozen small tortillas
1 cup (250 ml) sour cream

1. Heat the olive oil in a medium saucepan over moderate heat. Saute the minced chili in the hot oil for a few seconds. Add the asafoetida, cumin, and coriander; then add the tomato puree and tomato paste. Reduce the heat and simmer for 30 minutes. Add the salt and sugar and remove the sauce from the heat. Set aside.

1. Combine the ricotta cheese, 2 cups (500 ml) of grated cheese, spinach, corn, asafoetida, pepper, sugar, nutmeg, and salt in a large bowl and mix well.

1. Heat the oil or ghee in a frying pan over high heat. When the ghee is hot 185°C/365°F, fry the tortillas individually for about 10 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Remove and drain them on paper towels. The tortillas should be pliable.
2. Spread enough sauce on each tortilla to cover. If small tortillas are being used, spoon 1 heaped tablespoon of filling into the centre of each tortilla and fold in half. If large tortillas are being used, spoon 2 heaped tablespoons of filling into the center of each tortilla, spread into a strip and roll up the tortilla.
3. When all the tortillas are stuffed and laid out, pour over all the sauce. Sprinkle with the remaining grated cheese, place in a preheated moderate oven 180°C/355°F, and bake for 15 minutes or until the cheese is hot and bubbly.
Serve each enchilada hot with a spoonful of sour cream.

Eggplants lend a certain richness to this classic Mediterranean baked savoury dish: layers of crumbed and battered eggplant fillets baked with herbed tomato sauce and parmesan cheese. Degorge the eggplants before using them; that is, the eggplants are treated with salt to remove excess bitterness, also allowing them to soak up less oil when they are fried. Try serving Eggplant Parmigiana with Mediterranean Salad, Minestrone soup, and Bread rolls for a delightful summer luncheon.

DEGORGING TIME: 30 minutes (optional)
PREPARATION AND COOKING TIME: 40 minutes
BAKING TIME: 40 minutes
YIELD: enough for 8 - 10 persons

1/4 cup (60 ml) olive oil
3/4 teaspoon (7 ml) yellow asafoetida powder
2 medium red peppers, finely diced
¹/₂ stalk celery, finely diced
6 cups (1.5 litres) tomato puree
2 teaspoons (10 ml) dried oregano
1 teaspoon (5 ml) dried marjoram
2 tablespoons (40 ml) fresh basil
¹/₄ teaspoon (1 ml) ground cloves
2 tablespoons (40 ml) brown sugar
2 teaspoons (10 ml) salt
2 cups (500 ml) grated parmesan cheese

ghee or oil for deep-frying
2 cups (500 ml) wholemeal flour
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) black pepper
water for batter
3 large eggplants, sliced into 1¹/₄ cm (¹/₂-inch) fillets (approximately 12 slices)
1 cup (250 ml) cultured buttermilk
2 cups (500 ml) bread crumbs

1. Rub salt on the eggplant slices and let them sit for half an hour. Rinse the eggplant slices thoroughly with cold water and dry them with paper towels.

1. Heat the olive oil over high heat in a heavy saucepan. Saute the asafoetida; then add the minced red peppers and celery. Stir-Fry for a few minutes. Add the tomato puree, herbs, spices, sugar, and salt. Bring the mixture to the boil, reduce the heat, and simmer the sauce, stirring occasionally, for about 15 minutes. Remove from the heat.

1. Heat the ghee or oil for deepfrying until it reaches about 185°C/365°F. Combine the flour, salt, pepper, and cold water to form a medium-thick batter. Dip a few slices of eggplant in the buttermilk, roll them in bread crumbs, and dip them into the batter. Fry them in the hot ghee or oil until golden brown on both sides. Remove and drain. Repeat this procedure until all the eggplants are cooked.

1. Preheat the oven to 180°/355°F. Spread one-third of the tomato sauce in a deep casserole dish (about 25 cm x 30 cm [10 inches x 12 inches]). Place half of the eggplant slices on top. Carefully pour and spread another one third of the tomato sauce on top and sprinkle on half the parmesan cheese. Layer the rest of the eggplant in the dish; then pour on the rest of the tomato sauce. Sprinkle on the remaining cheese. Bake for 40 minutes. Serve hot or warm.

Note: As an alternative, serve the fried, crumbed, and battered eggplant fillets hot, on individual platters, with a generous spoonful of sauce and parmesan cheese.

Rings of eggplant are sandwiched together with a ring of mozzarella cheese and fried in a herbed batter for these tasty, cheesy savouries. They're ideal served piping hot for special party catering.

PREPARATION TIME: 5 minute
BATTER STANDING TIME: 30 minutes
COOKING TIME: 10 minutes
YIELD: 6 - 8 pieces

1 medium eggplant 125 g (4¹/₂ ounces) mozzarella cheese.
¹/₂ cup (125 ml) olive oil
oil for deep frying

1 cup (250 ml) plain flour
¹/₂ teaspoon (2 ml) dried yeast
1 cup (250 ml) and 1 tablespoon (20 ml) lukewarm water
1 teaspoon (5 ml) salt
¹/₄ teaspoon (1 ml) black pepper
¹/₂ teaspoon (2 ml) dried basil
¹/₄ teaspoon (1 ml) yellow asafoetida powder
salt for sprinkling

1. To make the batter: Sift the flour and yeast into a bowl, make a well in the ce

Quantity of Butter	Cooking Time		Aproximate Yield of *Ghee*
	Stove Method	Oven Method
500 g (17.5 ounces)	1 ¹/₄ hrs	1 ¹/₂ - 1 ³/₄ hrs	1³/₄cups (435 ml)
1 kilo (2 lbs 3 oz)	1 ³/₄ hrs	2 - 2 ¹/₂ hrs	3 ¹/₄ cups (1.4 litres)
1.5 kilo (3 lbs 5 oz)	2 hrs	2 ³/₄ - 3 ¹/₄ hrs	5¹/₂ cups (1.4 litres)
3 kilo (6 lbs 10 oz)	3 ¹/₄ - 3¹/₂	3 ³/₄ - 7 ¹/₄ hrs	12 cups (3 litres)
5 kilo (11 lbs)	5 ¹/₂ - 6 hrs	6 ³/₄ - 7 ¹/₄ hrs	19 cups (4.75 litres)

MILK	STRAINED FRESH LEMON JUICE	APPROX MATE YIELD OF CURD CHEESE
4 cups (1 litre)	6 teaspoon (30 ml)	³/₄ cup (185 ml)
6 cups (1.5 litres)	2 tablespoons (40 ml)	1¹/₈cup (280 ml)
8 cups (2 litres)	3 tablespoons (60 ml)	1¹/₂ cups (375 ml)
10 cups (2.5 litres)	¹/₃ cup (85 ml)	1⁷/₈ cups (475 ml)
16 cups (4 litres)	6 tablespoons (120 ml)	3 cups (750 ml)