Kichari

Ingredients:
• Basmati rice – 1 cup
• Split peas or whole mung beans, sorted – 1/2 cup
• Butter – 1 tbsp
• Chopped carrot – 1
• Chopped celery stick – 1
• Small cauliflower, chopped – 1/4
• Plum tomatoes, chopped – 2
• Bell pepper, chopped – 1/4
• Turmeric powder – 1/2 tsp
• Ghee – 6 tbsp
• Ginger root – 1-2 tbsp
• Cumin seeds – 1 tsp
• Mustard seeds – 2 tsp
• Green fresh chili, seeded and chopped – 1
• Ground coriander – 1 tsp
• Hing – 1/4 tsp
• Black pepper – 1/2 tsp
• Water
• Salt

Preparation:
1. Saute in butter the chopped vegetables. These can vary in combinations.
2. Rinse the rice and mung dahl and add to the sauteed vegies.
3. Cover all with a couple inches of water, cover and bring to a boil. Foam usually
collects on the surface which may be skimmed off
4. Simmer on low until the water is mostly absorbed (not too thick nor thin), the mung
dahl is soft and starting to break apart when stirred, and the vegies are tender. This will
take about 40-45 minutes.
5. Add ground roasted cumin.
6. Chaunce in the ghee the ginger and cumin seeds (and chilies if desired). Both should
turn a deep brown and ginger is crispy.
7. Next add hing and then black pepper.
8. Pour finished chaunce into the kichari.

Vegie Rice

Ingredients:
• Cabbage, chopped – 1/2
• Bell pepper, chopped – 1/4
• Chick peas, soaked overnight – 1/4 cup
• Long grain rice, rinsed – 1 cup
• Water – 2 cup
• Turmeric – 1/2 tsp
• Ghee – 3 tbsp
• Grated fresh ginger – 1 tbsp
• Cumin seeds – 2 tsp
• Dried red chili, crushed (opt) – 1
• Mustard seeds – 1 tsp
• Hing – 1/4 tsp
• Ground black pepper – 1/2 tsp
• Coriander powder – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Salt – 1 1/2 tsp
• Butter
• Lemon juice or sour cream

Preparation:
1. Saute the vegetables in a little ghee or butter with turmeric. Add rice and stir a bit.
Add water and salt and stir well. Bring to a boil and then simmer tightly covered for 20
min.
2. Make a chaunce in ghee with the ginger, cumin, chili, mustard. When mustard seeds
are almost done popping, add hing, pepper, coriander and fenugreek and the rice. Turn
off the heat and stir into the masala well.
3. Serve with a dollop of sour cream or a slice of lemon. Ingredients:

Tomatoes in Smooth Yogurt

Tomato is probably the most popular raita selection in India, vying for first position with
cucumber. It is simple, unadorned refreshment, with each region having its own slight
nuance in seasoning. The contrast between the brilliant red tomatoes and the snowy
yogurt is vivid and appealing. To take advantage of the colors, use firm-fleshed or
seeded tomatoes. I like to use marble-sized cherry or sugar-lump tomatoes, cut into
quarters. You can use either fresh coriander, basil or drill for a garnish –a single leaf or
feathery 1/2 – inch (1.5 cm) pieces of dill.

Preparation and cooking time (after assembling ingredients): 10 minutes

Ingredients
• Plain yogurt – 2 cups (480 ml) , or Yogurt – 1 2/3 cups (400 ml)
and sour cream – 1/3 cup (80 ml)
• Salt – 3/4 teaspoon (3.5 ml)
• White pepper – 1/8 teaspoon (0.5 ml)
• Firm ripe tomatoes or cherry tomatoes (about 1 pound / 455 g),
stems removed – 3-4 medium-sized
• Vvegetable or peanut oil – 1 table spoon (15 ml)
• Black mustard seeds – 1 teaspoon (5 ml)
• Hot green chili, seeded and finely minced (or as desired) – 1
• Sprigs fresh coriander, basil or dill for garnishing – 1-2

Preparation
1. Combine the yogurt or yogurt and sour cream, salt and pepper in a 1-quart / liter
bowl. Whisk with a fork until smooth and creamy. Wash and dry the tomatoes and cut
into 1/2 inch (1.5 cm) cubes, or quarter the cherry tomatoes; drop into the yogurt
mixture, without stirring. The mixture can be covered and refrigerated for several hours
of assembled at room temperature.

2. Heat the oil in a small pan over moderate heat. When it is hot but not smoking, add
the mustard seeds and green chili and fry until the seeds crackle and turn gray. Pour
into the salad and gently blend. Serve immediately, garnishing with fresh herb sprigs.

Serves
4 to 6

Tomato Yogurt Salad

Ingredients
•500 ml yogurt
•1½ Tsp salt
•1 Tsp sugar
•3 tomatoes, diced into 1 cm cubes
•1 Tsp oil
•¾ Tsp black mustard seeds
•1 Tsp cumin seeds
•2 green chilies, chopped
•¼ Tsp yellow asafetida powder
•7-8 fresh curry leaves
•2 Tbsp chopped fresh coriander leaves

Preparation
1.In a bowl, whisk the yogurt until smooth. Add the salt, sugar and tomatoes, combine
well.
2.Heat oil in a small pan over moderate heat. Add the mustard seeds, when they
splutter, add the cumin and sauté until they darken a few shades. Add the chilies and
asafetida and stir fry a moment. Drop in the curry leaves and coriander leaves. Saute
for 20 seconds and add to the yogurt prepared.
Serves
4-5

Cracked Wheat Salad

The south Indian’s enthusiasm for rice dishes is equaled only by that of the North
Indians for wheat. Wheat is eaten in some form every day in the North. During the India-
Pakistan skirmish in 1971, I was residing in Vrindavan, tending a friend with a fever. Her
resident homeopathic physician insisted that she recuperate on this salad. He knew
nothing of Lebanese tabbouleh salad, yet this variation resembles it remarkably. It is full
of flavor and nutrition (parsley is loaded with vitamin C). Cracked wheat and bulgur are
processed differently but can be used interchangeably. They are available at gourmet,
health food and Indian grocery stores. This room temperature salad is good in any
season.

Preparation and cooking time (after assembling ingredients): 40 minutes

Ingredients
• Water – 1 ½ cups (360 ml)
• Cracked wheat or bulgur – 1 cup (240 ml)
• Fresh peas or sliced snow peas – ½ cup (120 ml)
• Salt – ½ teaspoon (2 ml)
• Freshly ground pepper – ½ teaspoon (2 ml)
• Minced fresh parsley – 1 cup (240 ml)
• Finely chopped fresh mint or 1 table spoon (15 ml) dried mint – ¼ cup (60 ml)
• Tomatoes, each cut into eights or 8 tomatilos, husked and quartered – 2 medium-
sized
• Olive or sesame oil – ¼ cup (60 ml)
• Seeded and minced hot chilies preferably yellow or red – 1-2

Preparation
1. Bring the water to a boil in a quart/liter saucepan. Add the cracked wheat or bulgur,
peas or snow peas, salt and pepper.
2. Remove the pan from the heat and set aside for ½ hour. Most of the water will be
absorbed into the grains.
3. If there is any excess, drain it off or place the pan over low heat and cook until it is
absorbed.
4. When thoroughly cool, transfer to a serving bowl and gently toss with the remaining
ingredients.
5. Serve at room temperature or chill. If you want a showy presentation for a salad
buffet, line the serving container with cabbage leaves, spoon in the salad and garnish
with yellow bell pepper rings.

Serves:
4 to 6

Tomato, Basil and Fresh Mozzarella Salad

Ingredients
• Buffalo milk mozzarella, or bocconcini, sliced into 0.5 cm rounds – 250g
• A few fresh basil leaves, shredded for garnish
• Ripe, medium-sized tomatoes sliced into 0.5 cm rounds – 3 or 4
• Sea salt
• Coarsely ground black pepper
• Extra-virgin olive oil – 2-3 tbsp
• Large fresh basil leaves – 12-15 whole,
Preparation
1. Decoratively arrange the slices of cheese, whole basil leaves and tomato slices in
overlapping rings on a serving platter.
2. Sprinkle over the salt and the black pepper just before serving, drizzle with the extra-
virgin olive oil, and garnish with the shredded basil leaves. That’s it!
Banana and pomegranate Salad

This is an appropriate year-round kachambers to serve on a buffet or salad table. I first

saw it at a North Indian wedding, among numerous small salads. The smooth and
sweet golden banana slices make a vivid contrast with the sharp and sweet red
pomegranate seeds.

Preparation time (after assembling ingredients): 15 minutes

Ingredients
• Pomegranate – 1 medium-sized
• Firm bananas – 2 medium-sized
• Fresh lime juice – 2 table spoons (30 ml)
• Maple or date sugar – 1 table spoon (15 ml)
• Salt (optional) 0 – ¼ teaspoon (1 ml)

Preparation
1. Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently
shake, tap, scoop and coax the cells onto a serving plate and arrange them in a neat
mound in the center.
2. Peel the bananas and slice them on the diagonal into ¼ -inch (6 mm) rounds.
Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon
juice, sweetener and salt, if desired, and serve immediately.

Serves
4 Persons
Pasta salad

Ingredients
Uncooked spiral pasta…………………………….. 2 C
(or any other pasta of your choice)
Broccoli flowerets, steamed……………………… ½ C
Bell pepper, cut into (1-inch) strips……………. 1 C
Tomato, cut into (¾ -inch) cubes……………….. 1 C
Lettuce, torn into pieces…………………………… 1 ½ C
Lemon juice…………………………………………… 3 Tbsp
Honey………………………………………………….. 1 ½ Tbsp
Dried oregano……………………………………….. ¼ Tsp
Dried basil…………………………………………….. ¼ Tsp
Asafetida powder…………………………………… ½ Tsp
Ground black pepper……………………………… ½ Tsp
Salt………………………………………………………. 1 Tsp
Olive oil………………………………………………… ¼ C
Preparation
1) Cook the pasta in water according to the directions, and then drain it.
2) In a bowl, combine the cooked pasta, broccoli, bell pepper and
tomato.
3) Whisk the lemon juice, honey, oregano, basil, asafetida, black
pepper and salt. Stir in the olive oil.
4) Pour the dressing over the salad and toss gently to coat. Just before
serving add the lettuce and mix well.
Shredded cucumbers in Smooth Mint-
Flavored Yogurt

There are so many ways to make this, India’s most popular raita, that I am presenting
two of my favorite recipe variations. In this one, we discover how mint and cucumbers
were made for each other. With a touch of lemon or lime zest, you have one of the most
refreshing salads possible. Though avocado oil is not available in India, I find it perfect
for delicate salads and raitas. You must use crisp, seedless young cucumbers. If all you
can find are overgrown, out-of-season giants, seed them before shredding. This makes
a terrific cold rice salad: simply fold it into room-temperature or chilled cooked rice.

Preparation time (after assembling ingredients): about 30 minutes

Chilling time: 1-2 hours

Ingredients
• Cucumbers (about 1 pound/455g) – 2 medium-sized
• Salt – ½ table spoon (7 ml)
• Plain yogurt – 1 ½ cups (360 ml) or plain yogurt – 1 ¼ cups (300 ml) and sour cream
– ¼ cup (60 ml)
• Cayenne pepper or paprika – ¼ teaspoon (1 ml)
• Finely chopped fresh mint – 2 table spoons (30 ml)
• Grated lemon or lime zest – 1 teaspoon (5 ml)
• Avocado or sesame oil – 2 table spoons (30 ml)
• Black mustard seeds – 1 teaspoon (5 ml)
• Cucumber flowers and paprika for garnishing

Preparation
1. Peel and coarsely shred the cucumbers, then place them in a bowl. Sprinkle with salt
and toss. Let the cucumbers sit at room temperature for 20-30 minutes. Pour them into
a strainer, press out the liquid, then pat them dry with paper towels.
2. Place the yogurt or yogurt-sour cream mixture, cayenne or paprika, mint and citrus
zest in a 1-quart/liter bowl and whisk with a fork until smooth and creamy. Stir in the
cucumbers. Heat the oil over moderate heat in a small pan. When it is hot but not
smoking, add the mustard seeds. Fry until the seeds sputter and turn gray (if the oil is
very hot, you may need to use a spatter screen to keep the seeds from jumping out of
the small pan). Pour the fried seeds and oil into the cucumber-yogurt mixture, and stir to
blend.
3. Refrigerate for 1-2 hours to allow the mint and seasoning to release their flavors.
Serve with a garnish of twisted cucumber flowers and a sprinkle of paprika.

Mixed Vegetable Feta Cheese Salad

Ingredients
• Vegetables – 3 or 4 medium sized Potatoes
• Cauliflower (half head) – 1 or 2 Red Peppers
• Black Olives
• Lettuce (chopped)
• Feta Cheese For Dressing
• 2 tbsp Olive oil
• 2 tbsp lemon juice

For Seasoning
• Salt to taste
• pepper to taste

Preparation
1.Boil the potatoes till it is soft but not mushy. Roast the cauliflower in ghee or olive oil
till it is crisp and brown on the edges. Alternatively, one can bake the cauliflower with
some olive oil. Fry the chopped red peppers in shallow olive oil or ghee.
2.In a large bowl, put all the vegetables along with Feta cheese. If Feta cheese is not
available, an alternate cheese that has a salty taste can be used. For the dressing, mix
well the olive oil and lemon juice. Pour the dressing on the salad. If desired, the quantity
of the dressing can be increased or decreased per the serving and taste of the salad.
Add salt and pepper to taste.
3.Offer it to Krishna and taste the crispy lemony mixed vegetable Feta cheese salad.

By Ananda Subramanian & Charanya Chander

Spiced Chickpea salad with Spinach

As an alternative to spinach, try red or green Swiss chard leaves-they are delicious.
Because chard is not as tender as spinach, blanch or steam it for a minute or two before
assembling the salad.

Soaking time: 8 hours or overnight

Cooking time: (after assembling ingredients): about 2 hours

Ingredients
• Chickpeas, soaked in water 8 hours or overnight, then drained – 1 ½ cups (290 g)
• Black mustard seeds – 1 teaspoon (5 ml)
• Celery seeds – ½ teaspoon (2 ml)
• Lemon juice – 4 table spoons (60 ml)
• Olive or nut oil – 6 table spoons (90 ml)
• Cayenne pepper or paprika – Scant ½ teaspoon (2 ml)
• Yellow asafetida powder (hing) – ¼ teaspoon (1 ml)
• Tomato paste – 2 table spoons (30 ml)
• Maple syrup or honey – 2 table spoons (30 ml)
• Salt – ½ teaspoon (2 ml)
• Freshly ground pepper – ¼ teaspoon (1 ml)
• Ripe tomato, diced – 1 large
• Cucumber, peeled, halved, seeded and diced – 1 small
• Yellow bell pepper, seeded, and diced – ½
• Fresh spinach, washed, trimmed, coarsely chopped and patted dry – ½ pound (230 g)
Note: This amount applies only to yellow Cobra brand. Reduce any other asafetida by
three-fourths.

Preparation
1. Place the chickpeas in a heavy saucepan with 4 cups (1 liter) of water and simmer
over low heat for 1 ½ -2 hours or just until tender. Keep an eye on the chickpeas during
the last ½ hour to prevent them from overcooking. Drain and let cool.
2. Crush the mustard seeds and celery seeds with a mortar and pestel. Place them in a
salad bowl with the lemon juice, oil, cayenne or paprika, asafetida, tomato paste,
sweetener, salt and pepper, and beat with a fork or wire whisk until emulsified. Add the
chickpeas, tomato, cucumber and bell pepper. Gently toss, cover and chill for 2-4 hours.
Thirty minutes before serving, remove the salad from the refrigerator. Add the spinach,
toss, and bring back to room temperature.

Serves
6

Salad with double dressing

Ingredients
Vegetables:
•1 iceberg lettuce cut into thin strips
•2 carrots cut julienne style
•2 cucumbers cut into thin strips
Sour cream
dressing:
• 2 Tbsp lemon juice
• 1/3 C light olive oil
• 1 Tsp salt
• ½ Tsp black pepper
• 2 Tsp yellow asafetida powder
• 1 green bell pepper (capsicum)
• ¾ C sour cream
Italian
dressing:
• 1/3 C lemon juice
• 2 Tbsp honey
• 1 Tsp salt
• 2 Tsp dried basil (or ½ C fresh basil leaves)
• 2 Tsp dried oregano
• ½ Tsp black pepper
• 2 Tsp yellow asafetida powder
• ¾ C extra virgin olive oil
Preparation
1. Combine the vegetables in a large mixing bowl and keep
aside.
2. For the sour cream dressing, blend all the ingredients
except the sour cream
in a blender to a fine paste. Transfer to a serving bowl.
Whisk the sour
cream until smooth and stir into the blended
ingredients.
3. Blend all the ingredients except the olive oil in a
blender. Transfer to a
serving bowl and stir in the oil at last.
4. Place the vegetables on a serving platter and pour both the
dressings as
required and serve immediately.
Serves
5-7

Cabbage salad

Ingredients
•1 medium head cabbage, shredded
•½ medium head cabbage, shredded
•1 small red pepper
•1 cup shredded carrots
•1 cup shredded celery
•1 cup olives
•½ cup sugar
Dressing:
•1 cup lemon juice
•1 tbsp mustard seeds, roasted
•1 tsp Dijon mustard
•½ cup olive oil or any oil
•1 ¼ tsp salt
•½ tsp black pepper
•Dash of hing
Preparation
To prepare salad, place cabbage, pepper, carrot, celery, olives, and sugar in a large-
size bowl.
To prepare dressing, combine lemon juice, mustard, oil, salt, pepper, and mustard seed
in a small saucepan. Bring to a boil over medium heat. Boil 3 minutes. Pour over
cabbage mixture, and stir well. Cover and refrigerate 24 hours. Stir again before
serving.
Serves
16
Beet Raita
Ingredients
• Raw beets, peeled, grated – 1 cup
• Ghee – 2 tbsp
• Mustard seeds – 1/2 tbsp
• Cumin – 1/2 tsp
• Small green chili, chopped – 1/2
• Curry leaves – 5
• Hing – 1 pinch
• Yogurt – 1 cup
• Cilantro – 1 tbsp
• Salt, as desired

Preparation
1. In hot ghee, fry the mustard seeds and cumin, chili and curry leaves. When the
mustard seeds stop popping, add the hing. Pour this into the yogurt. Add the beets and
cilantro and then salt. Stir to mix nicely.

Shredded Carrot and Cashew Nut Salad

You can use almonds, hazelnuts or pistachios instead of cashews for this dish, and
yellow bell peppers in place of red.

Preparation time (after assembling ingredients): 5 minutes

Ingredients
• Scraped finely shredded carrots, pressed dry – 1 cup (240 ml)
• Finely chopped red bell peppers, stemmed and seeded – 1/3 cup (80 ml)
• Chopped cashew nuts, toasted – 1/3 cup (50 g)
• Salt – ½ teaspoon (2 ml)
• Yogurt or crème fraiche (optional) – 2 table spoons (30 ml)
• Ghee or vegetable oil – 1 ½ table spoons (22 ml)
• Black mustard seeds – 1 teaspoon (5 ml)
• Coarsely chopped fresh coriander or minced parsley – 1 table spoon (15 ml)

Preparation
1. Combine the carrots, bell peppers, nuts, salt, and yogurt or crème fraiche) if desired)
in a mixing bowl.
2. Heat the ghee or oil in a small saucepan over moderate heat until it is hot but not
smoking. Add the mustard seeds and fry until they sputter, pop and turn gray. Pour the
seasoning into the salad, add the fresh herbs and toss to mix.

Serves
6
Samosa

Ingredients
Dough:
• 2 C all purpose flour
• 1 Tsp salt
• 4 Tbsp ghee/oil
• ½ – ¾ C warm water
Filling:
• ½ Tsp cumin seeds
• ½ Tsp fennel seeds
• ½ Tsp fenugreek seeds
• ½ Tsp coriander seeds
• ½ -inch cinnamon stick
• 1 Tbsp ghee/oil
• 2 hot green chilies, chopped
• 1 Tbsp finely grated ginger
• ½ Tsp yellow asafetida powder
• ¾ Tsp turmeric powder
• ½ Tsp garam masala
• ½ Tsp chat masala
• 2 C boiled coarsely mashed potatoes
• ½ C boiled green peas
• 1½ Tsp salt
• ½ Tsp sugar
• 2 Tbsp chopped fresh coriander leaves
• Ghee/oil for deep frying
Preparation
1. For the dough: In a mixing bowl, combine the flour and salt. Add the ghee/oil and rub
wit fingertips until the mixture resembles breadcrumbs. Slowly add enough water to
make non-sticky medium soft dough. Keep aside covered.
2. For the filling: Grind the 1st five filling ingredients to a fine powder. Keep aside.
3. Heat ghee/oil in a pan. Add chilies and ginger and fry for 30 seconds. Add the spice
powder prepared, sprinkle asafetida powder, add turmeric, garam masala, chat masala
and stir-fry until aromatic. Add the potatoes, peas, salt and sugar. Combine well and
cook over low heat for 10-12 minutes. Allow to cool. Divide the filling into 20 equal parts.
4. Preparing and cooking the samosas: Divide the dough into 10 parts and roll them into
smooth balls. Roll each ball into a disc of 5-inch in diameter with help of a rolling pin.
Cut the disc in half to yield 2 semicircles.

5. Moisten one straight edge of the semicircle with water. Fold the semicircle in half and
form a cone by pressing the moistened edges together.
6. Spoon one portion of the filling into the cone prepared. Now moisten the inside edges
of the cone and press to seal. Ensure that no filling comes out of the cone. Repeat the
same for the remaining samosas.

Yield
20 Samosas

Spring Rolls
Ingredients
•1 package of filo dough, about 20 sheets + 2
•1 cup beans sprouts
•½ cup shredded carrot
•3 cups shredded cabbage
•½ cup seasoned tofu, shredded, optional
•1 tsp salt
•¼ cup cilantro leaves
•2 tbsp oil
•½ cup oil + 2 tbsp dark sesame oil (to brush the rolls)
Preparation
1.In this recipe, I use filo dough which is lite instead of spring roll wraps that are used
traditionally.
2. You may use any spring roll wraps that you can get from the store and pan fry or
deep fry these spring rolls. Maharaja calls these spring rolls small dosa
3.Heat the pan with oil. Cook all the vegetables, except cilantro for about 5 minutes.
4. Let vegetables cool. On each filo sheet, stuff the cooked vegetables and a few
cilantro leaves. Brush each roll with some oil.
5.Bake these rolls at 350F for 25 minutes.
6.Serve your rolls with tomato dip or some soy sauce.
Serves
6‐8

Vegan Burgers

Ingredients
•½ cup oats
•½ cup red quinoa
•1 cup vegetable broth or water
•1 ½ tsp olive oil
•½ tsp hing
•1 tsp salt
•½ tsp black pepper
•1 tsp Italian seasoning
•2 tbsp flaxseed meal, optional ( I prefer to add flaxseed meal in everything I eat)
•1 ½ cup cooked white beans or any beans, drained, and patted dry
•1/3 cup finely shredded cabbage
•3 tbsp finely chopped red bell pepper
•2 tbsp tomato sauce
•6 olives, sliced
•2 tbsp finely chopped sun-dried tomatoes, drained
•2-3 tbsp oil for oiling and grilling or pan frying patties
Preparation
1.In a food processor or a blender, mix beans and oats for one minute.
2.Meanwhile, bring quinoa and broth or water to a boil in a saucepan. Cover, reduce
heat to low, and cook for 13 minutes.
3.Transfer mixture to a large bowl. Stir in cooked quinoa, tomato sauce, bell pepper,
cabbage, olives, and sun-dried tomatoes. Add salt and pepper, hing, Italian seasoning,
flaxseed meal and olive oil. Mash to combine. Form 6 ½ cup-sized patties. Brush tops of
each patty with oil.
4.You can grill the patties or pan fry them. If you grill them, it takes 6 minutes. If you pan
fry the patters, it takes about 3-4 minutes for each side. Serve these patties with your
favorite burger buns and toppings.
Serves
6 burgers
Sesame flaxseed crackers

Ingredients
•1 ½ cups whole wheat flour
•6 tbsp sunflower seeds,
•6 tbsp sesame seeds
•3 tbsp flaxseed meal
•¼ tsp to ½ tsp salt
•2/3 cup water
•1 ½ tbsp honey
•2 tbsp oil
Preparation
1.Mix all ingredients in a bowl. Let the dough rest for 20 minutes.
2.Preheat the oven to 325F. Divide the dough into 2 to 3 balls.
3.Roll the dough flat (about a quarter inch thick) and cut the dough into small pieces in
any shape you like. Place crackers on prepared baking sheets.
4.Bake for 10 minutes then flip them over and bake for another 10 minutes.
5.***If you like, sprinkle some sesame seeds and honey on top while they are still warm.
Serves
45+ small pieces

Aloo tikki (potato patties)

Ingredients
• 4 medium potatoes
• ¾ C bread crumbs
• 2 Tbsp cornstarch/cornflour
• ¾ Tsp cumin powder
• ½ Tsp turmeric powder
• ½ Tsp paprika
• ¼ Tsp red chili powder
(optional)
• ½ Tsp garam masala
• 1 Tbsp finely grated ginger
• 2 hot green chilies, chopped
• 1¼ Tsp salt
• 2 Tbsp chopped fresh coriander
leaves
• Ghee/oil for pan frying
To serve:
• 1 recipe ChickPea Curry (chana masala)
{look under grain dishes}
• 1 recipe coriander and mint chutney {look
under chutneys}
• 1 recipe tamarind chutney {look under
chutneys}
• 3 Tbsp fresh coriander leaves
• Sev {Chickpea
noodles(optional)}
Preparation
1. Boil the potatoes until tender. Peel the skin and mash the potatoes.
2. In a large mixing bowl, combine all the ingredients except the ghee/oil. Knead until
well blended and divide into 12 parts. Roll each part into a ball, and then flatten into a
smooth round patty about ½-inch thick.
3. Heat a film of ghee/oil in an iron griddle or nonstick pan over moderate heat. place 3-
5 patties arranged in a single layer. Pan fry the patties on each side slowly over
medium-low heat until crisp and brownish.
4. To serve: Place patties on a serving platter. Pour some chana masala over the
patties. Add some coriander mint chutney and tamarind chutney. Sprinkle some
coriander and sev on top. Serve hot.
** Alternatively you may serve these potato patties with just the coriander & mint
chutney/tamarind chutney/any sauce.
Yield
12 Patties
Spicy Nuts
These are best served warm and are a popular snack with drop-in guests. Serve with
hot or cold beverages.

Preparation time (after assembling ingredients): a few minutes

Ingredients
• Freshly fried Nut Medley – 2 cups (275 g)
• Salt – ½ teaspoon (2 ml)
• Garam masala – 1 teaspoon (5 ml)
• Vayenne pepper – ¼ teaspoon (1 ml)
• Amchoor powder – ½ teaspoon (2 ml)
• Confectioners’ sugar (optional) – 1 tablespoon (15 ml)

Preparation
1. Toss the nuts with the salt, spices and sugar, if desired. Keep warm in a 200 F (95 C)
oven until serving.
2. Can be kept for 2-3 weeks. To rewarm, place in a 250 F (120 C) oven for 7-8
minutes.
Makes
2 cups (480 ml)

Carrot Soup
Ingredients
• 10 medium sized carrots, peeled
• 4 C water
• 2 Bay leaves
• ½ Tsp yellow asafetida powder
• 2 Tbsp chopped fresh parsley
• 1 Tsp salt
• 1 Tbsp olive oil
• 1 Tbsp chopped ginger
• 1 Tbsp rice
• ¼ Tsp ground black pepper
Preparation
1. Shred two carrots and dice the remaining 8 carrots.
2. Prepare the stock by combining shredded carrots, water, bay leaves, ¼ Tsp
asafetida, parsley and ½ Tsp salt in a saucepan. Bring to a boil, and then
simmer. Cook covered for 30 minutes.
3. Heat oil in a pot over moderately heat. Sprinkle the remaining asafetida; add
the ginger, rice and the diced carrots. Cook for 2-3 minutes. Pour the stock
through a strainer. Add more water if required. Add the remaining salt and
black pepper. Cover the pot; simmer until the carrots and rice are fully
cooked.
4. Puree the soup, and then return back to the pot. Cook for 10 more minutes.
Serve hot.
Serves
4

Carrot and Coriander Soup

Ingredients
• Carrots – 7-8 medium sized
• Fresh cilantro leaves – 1 medium bunch
• Butter – 2 tbsp
• Bay leaves – 2
• Peppercorns – 8-10
• White peppercorns – ½ tsp
• Salt – as required
Preparation
1. Peel, wash and cut carrots. Clean, wash and chop cilantro leaves finely, reserve
stems.
2. Heat butter in a pan, add bay leaves, peppercorns and fry for two minutes.
3. Add carrots, coriander stems and five cups of water and bring to a boil.
4. Boil till carrots are completely cooked and let cool.
5. Remove carrots and blend into a smooth puree.
6. Reduce stock slightly by boiling on high heat and strain.
7. Pour puree in a pan and slowly add strained stem to reach the desired consistency.
8. Bring to a boil again. Add white pepper powder dissolved in a little water, salt as per
taste, finely chopped fresh cilantro leaves and stir.
9. Serve hot.
Serves
4-5 Persons
Golden Mung Dal Soup
This is a variation of the simple dal soup, using the same ingredients as the previous
recipe, but a different seasoning procedure changes the flavor considerably. The contrast
between these recipes shows the possibilities of using different procedures to produce
varieties of flavors. This dish will go well in any lunch menu, such as a rice, salad and
vegetable of your choice.

Preparation time (after assembling ingredients): 10 minutes

Cooking time: 1 ¼ hours or 25 minutes in a pressure cooker

Ingredients
• Split moong dal, without skins – 2/3 cup (145 g)
• Water (5 ½ cups/1.3 liters if pressure- cooked) – 6 ½ cups (1.5 liters)
• Turmeric – ½ teaspoon (2 ml)
• Ghee or vegetable oil – 2 table spoons (30 ml)
• Coriander seeds – ½ table spoon (7 ml)
• Cumin seeds – ½ table spoon (7 ml)
• Salt – 1 teaspoon (5 ml)
• Scraped, finely shredded or minced fresh ginger root – 2 teaspoons (10 ml)
• Minced seeded hot green chilli (or as desired) – 1 teaspoon (5 ml)
• Minced fresh parsley or coarsely chopped coriander – 2 table spoons (30 ml)

Preparation
1. Sort, wash and drain the split mung beans as explained on page 21.
2. Place the mung beans, water, turmeric and a dab of the ghee or oil in a heavy 3-
quar/liter nonstick saucepan and, stirring occasionally, bring to full boil over high heat.
Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently for 1 hour
or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in
a 6-quart/liter pressure cooker, cover and cook for 25 minutes under pressure. Remove
from the heat and let the pressure drop by itself.
3. Meanwhile, slowly dry-roast the coriander and cumin seeds in a heavy iron frying pan
for about 8 minutes. Remove and coarsely crush with a mortar and pestle, kitchen mallet
or rolling pin.
4. Off the heat, uncover the dal and add the salt and roasted spices. Beat with a wire
whisk or rotary beater until the dal soup is creamy smooth.
5. Heat the ghee or oil in a small saucepan over moderately high heat. When it is hot,
toss in the ginger root and green chilli. Fry until golden brown, then pour into the soup.
Cover immediately and let the seasoning soak into the hot dal for 1-2 minutes. Sprinkle
in the minced herb, stir and serve.

Serves:
4
Clear Cabbage Carrot Soup
Ingredients
1 Tsp olive oil
½ Tsp yellow asafetida powder
1½ Tsp grated ginger
1 small green chili chopped
2 C cabbage thinly sliced
2 carrots cut lengthwise into strips
½ C water chestnuts, chopped
6 C water
1 Tsp soy sauce
1½ Tsp salt
¼ Tsp ground black pepper
2 Tbsp chopped fresh coriander leaves
Preparation
Heat the olive oil in a saucepan over moderate heat; sprinkle asafetida, ginger
and chilies. Sauté for 30 seconds. Add the vegetables and stir fry for 2-3
minutes. Add water, soy sauce, salt and pepper. Bring to a boil. Reduce the
heat to low and cook covered for 20- 30 minutes. Serve hot garnished with
coriander leaves.
** This soup is very good for sore throat and cold etc.
Simple turkish style lentil soup

Ingredients
•1 cup red lentil
•½ cup cracked wheat
•1.5 tsp salt
•½ tsp chili powder
•1 tsp black pepper
•2 plum tomatoes
•1 tsp Italian seasoning
•1 tbsp chopped fresh parsley
•8 cups water
Preparation
Cook the lentil in the pot and bring to a boil. Add cracked wheat, tomatoes, Italian
seasoning, black pepper, and salt. Bring to a boil, reduce heat to low and cook for
another 30 to 40 minutes. Sprinkle parsley and chili powder before serving.
This soup is hearty and simple. In Turkey, this soup is served with bread on a daily
basis. I have seen some Turkish ladies add lots of vegetables in the soup. Once the
soup was cooked, they mixed the soup in the blender. They then heated the pot with
butter and poured in the soup mixture and cook it for another 15 minutes or so….
Serves
3-4

Minestrone Soup-2

Ingredients
•1 Tbsp olive oil
•½ Tsp yellow asafetida powder
•¾ Tsp Italian seasoning
•1 stalk of celery, diced
•2 zucchinis, sliced
•1 carrots, sliced
•1 big potato, peeled and diced into 1.5 cm cubes
•1 Bell pepper (capsicum), diced into 1.5 cm cubes
•2 C tomato puree
•2 Tbsp chopped fresh parsley
•1 C cooked chickpeas
•1 C cooked red kidney beans
•6 C water
•1½ Tsp salt
•¼ Tsp ground black pepper
•¼ Tsp red chili flakes
•¾ C uncooked pasta (any shape of your choice)
Preparation
1.Heat oil in a saucepan over moderate heat, sprinkle asafetida powder, Italian
seasoning and add the celery. Saute for 30 seconds. Add all the vegetables, stir fry for
a while.
2.Pour the tomato puree and add the parsley. Add the chickpeas, kidney beans, water,
salt, pepper and chili flakes. Cook covered partially over very low heat for 1½ hours.
(this soup tastes best when cooked slowly)
3.Add the uncooked pasta and raise the heat to medium and cook until the pasta is
tender. Reduce the heat again to very low and cook for another 8-10 minutes. Serve hot
with toasted butter smeared slices of bread seasoned with dried oregano leaves.
Serves
6-8

Tomato soup 1
Ingredients
•10-12 medium sized tomatoes
•2 Tsp olive oil
•½ Tsp yellow asafetida powder
•2 C water
•1 Tsp salt
•1 Tsp sugar
•¼ Tsp ground black pepper
Preparation
1.In a large saucepan boil enough water. Drop the tomatoes. When the tomato skin
blisters, remove the saucepan from heat. Take the tomatoes out from the water and
peel off their skins. Coarsely chop the tomatoes.
2.Heat oil in a saucepan over moderate heat; sprinkle asafetida and sauté for a while.
Add the chopped tomatoes, 2 cups of water, salt, sugar and pepper. Bring it to a boil
and reduce the heat to low. Cover and cook for 25-30 minutes or until the tomatoes are
soft.
3.Process the tomatoes to a smooth puree and pour it back into the saucepan and cook
over low heat for 5 minutes. Serve hot with simple home style bread.
Serves
4-5

Roasted Root Vegetable Soup

Ingredients
•1 small butternut squash, peeled, deseeded and cubed
•2 carrots, peeled and cut in chunks
•1 large parsnip, peeled and cubed
•1 turnip, peeled and cubed
•1 big potato, peeled and cubed
•1 stalk celery, cut in chunks
•1 Tbsp olive oil
•3 bay leaves
•½ Tsp yellow asafetida powder
•5 C water/vegetable stock
•1½ Tsp salt
•½ Tsp black pepper

Preparation
1.Preheat the oven to 200 C/400 F. In a bowl, toss the vegetable with olive oil. Transfer
to a baking dish in a single layer.
2.Tuck the bay leaves and sprinkle the asafetida over the vegetables. Roast for 30-40
minutes; turn occasionally if needed until the vegetables are tender and brownish.
3.Remove from oven, discard the bay leaves and transfer the vegetables to a
saucepan.
4.Add water, salt and black pepper. Simmer for 5 minutes. Transfer the soup to a
blender and process until smooth.
5.Return the soup to the pan to heat through. Serve hot.

Serves
5-6
Carrot & Potato Soup
Ingredients
• 1 Tbsp olive oil
• ½ Tsp yellow asafetida powder
• 3 Tbsp bread crumbs
• 1 Tbsp dried celery
• 5 medium sized carrots, peeled cut in small cubes
• 3 potatoes, peeled and cut into small cubes
• 5 C water/vegetable stock
• 1½ Tsp salt
• 2 Tbsp chopped fresh parsley
• ¼ Tsp ground black pepper
Preparation
1. Heat 1 Tsp of oil in a pan over moderately heat. Sprinkle ¼ Tsp asafetida. Add the
bread crumbs and fry them until browned and aromatic for 4-5 minutes. Set aside.
2. Heat the remaining oil in a pot over moderate heat. Add the remaining asafetida. Add
celery and sauté for 1 minute. Add the diced carrots and potatoes. Cook for 2-3
minutes. Pour the water/stock. Add the salt. Cover the pot; simmer until the vegetables
are fully cooked.
3. Puree half of the soup, and then return back to the pot with the other half vegetable
pieces. Cook for 10 more minutes on low heat. Add the parsley. Ladle into bowls.
Sprinkle with bread crumbs and pepper. Serve hot.
Serves
4-5

Garam Masala
Ingredients
• Coriander seeds (Dhania)…………………………….100gm
•Pepper (Meeri) ………………………………………….5gm
•Cinnamon (Dalchini) …………………………………….5gm
•Cumin seeds (Jeera) …………………………………….5gm
•Cloves (Lavang) ………………………………………….5gm
•Caraway seeds (Shahijeera) ………………………..5gm
•Lichen (Dagadphool) …………………………………..5gm
•Mace (Jayapatri/ Avithri) …………………………….5gm
•Fenugreek seeds (Methi) ……………………………..5gm
•Asafoetida (Hing) ………………………………………5gm
•Poppy seeds (Khuskhus) ………………………………5gm
•Aniseed (Saunf / Badishep) ………………………….5gm
•Cardamom (Elaichi) ……………………………………5gm
•Mustard seeds (Mohri) ………………………………..5gm
Preparation
1)Lightly roast each ingredient separately in a dry frying pan.
2)Mix all the ingredients and grind in a mixer to make a fine powder.
3)Store in a dry air tight container.