Tomato & Onion Salad

Ingredients
1 large red onion
4 tomatoes
1 large handful of coriander
Salt & pepper
Lime juice

Method:
Dice the red onions and tomatoes and mix together with chopped coriander (making sure you use equal amounts). Add salt, pepper and lime juice.

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Cucumber and peanut salad

Doodh peda, or Pal koya
microwave version)
Ingredients
60g butter
1 400g tin condensed milk
150g milk powder
A few cardamom seeds
A few fi nely chopped pistachios or almonds
Method
Put the butter in a microwave safe bowl. Heat for 30 seconds. Add the condensed milk and milk powder.
Stir well. Replace in the microwave and cook for two minutes. Mix again thoroughly and cook for another
two minutes. The mixture should be quite fi rm, but malleable, like a fairly stiff pastry. If it is too soft, replace
in the microwave for another 1-2 minutes. Allow the mixture to cool slightly. Add the crushed cardamom
seeds and mix again. Divide into little balls (a bit smaller than a plum in size). Flatten slightly. If you have a
pattern you can stamp on top, that’s good। Otherwise just use a fork or the bottom of a glass. Decorate
the pedas with the chopped pistachios or almonds।

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Tomato rice

Ingredient:

200g red lentils or moong dahl (split green gram)
1 large bunch spinach or other green leaves (fenugreek leaves are very good)
½ teasp turmeric
1 teasp coarsely ground cumin
1 teasp coarsely ground black pepper
1 teasp black mustard seed
1 teasp urad dahl (split black gram)
1-2 red chillis or ½ teasp of chilli powder
1 pinch of asafoetida
2 tab oil
Salt to taste
1-2 tab grated coconut (optional)

Method:

Parboil the lentils or dahl. Chop the spinach, then heatthe oil in a large, deep pan and cook the chopped
leaves in it, turning frequently. Add turmeric and keep cooking on a low heat until the dahl is well cooked,
but not mushy. Heat a little oil separately and fry the mustard seeds, urad dahl and asafoetida in it. Add
this to the lentils and vegetable। Add salt and coconut if wanted. Stir well.
Green bean curry:
You can cook carrots or cabbage in the same way, or try a mixture of carrots and beans.

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Lemon rice

Don’t worry too much if you don’t have all the seasoning ingredients. Nuts, ginger, turmeric and lemon
juice will make the rice will be tasty.
Ingredients
220g/1 cup long grain rice
40g. ghee (clarifi ed butter)
20 grams cashew nuts
20 grams peanuts
1 green or red chilli, cut into pieces
½ inch cube of fresh ginger, chopped small
1 teasp. black mustard seed
1 teasp. channa dahl (split chick peas)
1 teasp. urad dahl (split black gram)
a few curry leaves
½ teasp. turmeric
Juice of 1 lemon (1½ limes is even better0
Salt to taste

Method:

To cook the rice, put two cups of water in a large, heavy pan, bring to the boil, add the rice, cover tightly,
then turn the heat down as low as possible. Leave undisturbed until the water is absorbed and the rice
cooked and fl uffy. This will take about 15 minutes, depending on the kind of rice.
Quaker activity appeal 2006
Split the peanuts and cashew nuts into biggish pieces and fry them until golden brown in a large
saucepan or wok (a frying pan isn’t deep enough). Remove the nuts with a slotted spoon and set aside.
In the ghee that is left fry the ginger and chilli, remove these and keep with the nuts, then fry the mustard
seed, channa and urad dahls until they begin to change colour and fi nally the curry leaves. Remove from
the pan as soon as cooked, so that they do not burn. You should have a little bit of ghee left, but if it has
all been absorbed you may need to add about another tablespoonful to the pan.
When the rice has cooled enough to handle, break it up. Warm the leftover ghee in the pan, put in the
turmeric then add the rice, one handful at a time, mixing well between each addition. Add salt and all the
fried ingredients and fi nally add the lemon juice. Make sure the juice and all the ingredients are well mixed
before serving.
Here is another rice dish.

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Hot Kachori

Ingredients:

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method:

For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
16
Shape into balls with greased palms.
Keep aside.

To proceed:

Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

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Masala Vada

Ingredients:

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method:

Wash and soak dal for 3-4 hours.
15
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)
Makes: 15 vadas (approx.)
Shelflife: Best fresh

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Samosa

Ingredients

For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
14
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry
Method
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed:

Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: Bestfresh

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Malai Kofta

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
13
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:

Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

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Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
11
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh

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Shahi Paneer

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
10
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

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Sindhi Saibhaji

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
9
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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Gobi Manchurian

INGREDIENTS:


1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

METHOD:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:

Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Aloo Palak

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Yellow Dal

Ingredients:

l 1 mug yellow lentils

l 7 mugs water

l 3 tbsp salt

l 1.5 tbsp chili

l 1 tbsp turmeric

l 1/4 tbsp Garam Masala

l 4 tablespoons of oil

l 2 tablespoons of garlic

l 1 large onion (diced)

l 4 small tomatoes (diced)

Directions:

l Wash lentils with water.

l Add washed lentils and 7 mugs of water to a saucepan.

l Add salt, chili, turmeric, masala.

l Add frying pan mix (below).

l Boil 15-20 minutes.

l Serve with rice, chapati or naan.

In a wok or frying pan:

l Heat 4 tablespoon oil.

l Add the 2 tablespoon garlic, onion and tomatoes.

l Stir on heat for 3 minutes.

l Mash tomatoes when soft and add to boiling pot of lentils.

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Pakora (Vegetable, Paneer or Bread)

INGREDIENTS:

l 1 cup Channa Flour (Chick pea floor)

l 1 tablespoon chili

l 1 tablespoon salt

l 1/2 cup water

l 1 pot of oil (to fry in)

l Cauliflower

l Potato

l Onion

l Green Chilli

l (Coriander)

Note: For Paneer Pakora you need diced paneer. For Bread Pakora slice 2 pieces of bread.

DIRECTIONS:

l Put flour in bowl with chilli & salt.

l Add water & mix thoroughly.

l For vegegable Pakora, add diced vegetables to mixture. (For paneer or bread Pakora, simply dip bread or paneer and coat in mix.)

l Heat oil in pan.

l Take small scoop of vegetable mix & put in hot oil (be careful not to splash).

l Cook by turning lightly until golden brown.

l Lift from oil & strain well. Serve hot.

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Masala Dosa (for 5 Dosas)

Ingredients:

l 1 cup white lentils (ual dal)

l 2 cup rice (white or brown)

Directions:

l Soak dal & rice 2-3 hours in water to soften.

l Put rice and lentils in a blender with water (the water is to be 1 inch above the mixture in the blender.)

l Blend until smooth, about 1 to 2 minutes.

To Cook:

l Put in a bowl with 1/2 tsp salt and mix thorouthly.

l On a non-stick, flat pan, cover a circular area with mixture.

l Heat until golden brown and use a spatula to loosen and turn over. (Like a pancake).

l To ensure a non-stick surface splash a water/salt solution on the pan. (Do NOT use oil.)

l Add scoop of warm Aloo Tomato or Fried Paneer in the centre.

l Fold edges over, cook another 30 seconds & serve.

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Chapati

Ingredients:

l 1 kilo wheat flour

l Add 2 cups water

l Mix and knead into a dough.

l While needing add 2tbsp oil

l Leave for 10 mins

Directions:

l Take small ball of dough (palm sized) cover lightly in flour.

l Roll out in circle with rolling pin until thin.

l Place on a dry heated pan for

30 sec (or use a toasting plate.)

l Toast until lightly brown.

l Serve immediately.

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Aloo Paneer (Potato and Paneer)

Ingredients:

l 2 cups of Base (see base)

l 1 heaped tablespoon chili

l 1 tsp turmeric

l 1/2 tsp Garam Masala

l 3 tsp salt

l 2 tsp oil (plus one pot of oil for paneer)

l 1 kilo potato (peel, boil, mash into small pieces, but not mush - see photo below right)

l 4 cups Paneer (make paneer)

l 2.5 cups water

Cook Paneer:

l Take 1 cup of crumbled paneer.

l Heat oil in wok or deep fryer.

l Cook paneer in oil until lightly browned.

l Strain.

Directions:

l Heat Base Mixture in a wok for 3 minutes.

l Add turmeric, chili, garam masala, salt.

l Then add 2 tsp oil and simmer 3 mins.

l Add the potato, stir, then add the fried paneer.

l Boil for 5 minutes.

For Aloo Kumba (potato-mushroom), Aloo Brinjal (potato-eggplant)

Aloo Muttar (potato-peas) don't cook the vegetables in advance. Add

them at the same time as the potato & boil for 10 minutes.

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Paneer (Home Made Cheese)

Ingredients:

l 6 litres milk

l 1 small cup vinegar

l 1 cheese cloth (or similar)

Directions:

l Bring milk slowly (pic 1) to a simmer. Simmer 2 minutes.

l Add vinegar (The paneer becomes obvious.

l Keep boiling for another 2 minutes.

l Take the pot off of the heat.

l Strain the pot through a cheese cloth using a strainer.

l Squeeze , leaving the cloth twisted.

l Put a pot of cold water (not too heavy) on top to strain for 10 minutes.

l Unwrap and store or use immediately.

l The paneer will keep for a few days in fridge

Mash (crumble) paneer between fingers for Fried Paneer, dice for Saag Paneer

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Aloo Paneer & Potato Curry Base Mixture

Ingredients:

l 1 mug water

l 7 small tomato

l 7 small onion

l 1 clove ginger

l 1 heaping tablespoon garlic

Directions:

l Put water, onion, tomato, ginger & onion in blender & blend on high for 3 minutes.

l (If you like Coriander, add 3tbsp of sliced coriander - this is optional.)

Notes: You can use this base for Potato- Cauliflower (and other dishes - see recipe),

and Potato-Paneer.

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Aloo Gobi (Potato - Cauliflower)

Ingredients:

l 1 Mug of Base Mixture

(see base mixture)

l 1 kilo cauliflower

l 1 tsp turmeric

l 1 tablespoon chili

l 1 tablespoon salt

l 1 tsp Garam Masala

l 2 tsp oil

l 1 cup water

Directions:

l Put 1 mug base in wok & heat (see photo)

l Add turmeric, chili, salt, masala.

l THEN add oil

l Add Cauliflower & cover in mixture

l Add water

l Cook covered for 20 mins (check every 5 mins to stir)

l Once Cauliflower is soft, serve with rice, chapati or naan.

Notes: Other dishes which are also nice and make a nice change are

Aloo Bangan (subsitute Eggplant instead of Cauliflower) and

Aloo Chimla (substitute Capsicum/Red Pepper instead of Cauliflower).

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