Lemon Rice


Rice 1 cup
Oil 2 tbsp.
Mustard Seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Cashews handful
Raisins handful
Turmeric pinch
mixed vegs. 1 cup
Lemon 1



Tomato Rice


Rice 1 cup
Tomatoes 1/2 can
Green Pepper 1
Onions 1-2
Green Chillies 2-3
Ginger 1/2 inch
Garlic 2-3 cloves
Fresh coriander bunch
Random spices ?



Vegetable Jalfrasie


Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.



Eggplant (Brinjal) curry with coriander



Vegetable Biryani


2 1/2 cups rice (basmati preferred)
2 med-large onions, chopped fine
To soak: in 2 cups thick yogurt, good if homemade with half and half)
FOR BEST RESULTS: soak for 2-3 hours.
6 med tomatoes, diced, 6 cardadmoms, 6 cloves
6 cinnamon sticks, 1 tspn turmeric
1 tspn garam masala
2 tspn dhania powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit.
Grind to paste: (and add to above yogurt mix to soak)
4-5 cloves garlic, 4 green chillies,
inch ginger.


 Baba Ganouj (Tangy Eggplant Dip)

      Yield: 6 sandwiches

      2 md Eggplants
      2 tb Tahini
      2    Garlic cloves, pressed
           Juice of 1 lemon
      2 tb Chopped fresh parsley (opt)
    1/2 t  Salt
           Black pepper to taste

  Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
  until eggplant begins to deflate (about 40 minutes). Let cool and
  scoop out insides and mash with a fork. Add remaining ingredients and
  mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.

  Nutritional analysis per serving: 62.7 calories; 1.8 grams total fat;
  (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates;
  0 milligrams cholesterol; 139.9 milligrams sodium.


Serving Size  : 4    Preparation Time :0:00
Categories    : Indian                           Vegan
                Vegetarian                       Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Okra -- fresh or thawed
     1/4  teaspoon      Turmeric
   4      tablespoons   Vegetable oil
  16      ounces        Stewed tomatoes (1 can=3D8 oz)
   1      each          Onion -- medium and minced
   2      tablespoons   Vinegar
   4      each          Garlic cloves -- chopped
     1/2  cup           Water
     1/2  teaspoon      Cumin seed
   1      tablespoon    Black pepper -- ground
   2      each          Green chilies -- chopped
   1      pinch         Salt
     1/4  cup           Coriander leaves-fresh/chopd

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

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

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

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

Baarta - Penjabi Style Eggplant

Makes: Enough for 4 people as a side-dish. use 2 eggplants and half everything else for two people


3 med    eggplants
3 T      oil
2        onions, sliced into think rings
5 cloves garlic

1.5 t   turmeric
1   t   crushed red chile

1/2 t   ground cumin
3/4 t   black pepper
1 T     ground corriander

2-3     ripe tomatoes, chopped into bite-sized pieces
1 C     frozen peas

1 T     tamarind concentrate*
4 T     fresh lemon juice

1/2 C   cilantro

[* Tamarind concentrate is available in Indian, Pakistani and Middle Eastern stores.
Don't buy the blocks of tamarind pulp by mistake as it's a pain to use].


Punch holes all over the eggplants with a fork.  Bake at 450 until
partially darkened, soft, and mangled looking.  (About 45 minutes.)  It
will look awful on the outside but will be nice and roasted on the inside.

Put groups of ingredients in individual small glasses or other containers.
The turmeric and chile in one; the cumin, black pepper, and coriander in
a second; the tamarind and lemon juice in a third.

While the eggplant is cooking fry the onions in the oil over med/med-high
heat until they turn golden brown.  Add the garlic for the last two
minutes.  Add the turmeric and red chile and sizzle, then add the cumin,
black pepper and coriander, and stir.

Add the tomatoes and peas and continue cooking, stirring frequently until
the tomatoes are dissolved and the mixture has a saucy consistency.  (You
may have to add a little water to prevent scorching.)

Mix the lemon juice and tamarind until smooth.  Add into the onion/tomato

Let the eggplant cool enough to handle.  Scoop out the eggplant pulp
(should be soft) and mush.  Then add it into the other mixture.  Take off
heat and add in the cilantro.

Optional: You can add chunks of paneer if you want to get real fancy.

Couscous Pilaf with Saffron Cream

Serving Size  : 6    Preparation Time :0:00
Categories    : Indian, Pakistani, Sri Lankan*   Main courses, vegetarian*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
     1/2  teaspoon      coriander seeds
     2/3  cup           diced red bell pepper
     1/4  teaspoon      cayenne
     1/4  teaspoon      ground cinnamon
   3      cups          water or vegetable stock
   1 1/2  cups          uncooked couscous
                        salt and pepper -- to taste
   4      tablespoons   chopped fresh mint
                              (or 2tbl chopped fresh thyme)
                        Saffron Cream:
     1/2  cup           neufchatel cheese or cream cheese
     1/3  cup           low-fat yogurt
          pinch         saffron threads -- crushed

Heat oil in a saucepan over medium heat. Add coriander
seeds and fry until toasted. Stir in bell pepper, cayenne,
and cinnamon; saute until barely tender, about 4 minutes.
Pour in water or stock and bring to a boil. Stir in couscous,
cover and remove from heat. Let sit 10 to 15 minutes.

Couscous is ready when grains swell and liquid is absorbed.
If liquid remains, return to low heat briefly and cook until
absorbed. Season with S&P and mint (or thyme).

Saffron Cream:
Combine neufchatel or cream cheese, yogurt, and saffron in
a blender or food processor. Blend until creamy. Serve on
the side.

Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g /
Carb 21g / Chol 8mg / Sodium 219mg / Fiber 3g

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