Sindhi kadhi

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

Heat oil in a pan.Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Fry it, till the flour becomes brown in colour and aromatic.
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Stir in the vegetables and the spices.Add the tamarind pulp and cook further, till the vegetables become tender.
Add the salt and garnish with chopped coriander.

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Malpua

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Boil the milk till it reduces to 1/2 its quantity.
Roast the rava till light brown.
Add to the milk along with maida. There should be no lumps.It should be a smooth pouring consistency.
Heat the ghee. Take the batter in a glass.Pour in circular movements into the ghee to form a small pan cake. Turn over. Take care that it does not become crisp and hard
Make a sugar syrup of 1 thread consistency. Dip the malpura in the syrup and lay out on a plate.

Kashmiri pulao

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little. Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Almond biscotti

3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)


Mix sugar and butter.
Combine in brandy, almond extracts, vanilla, nuts and eggs.
Mix them well.
Stir in flour, baking powder and salt.
Shape it into loaves.
Place loaves on cookie sheet.
Bake it for 25 to 30 minutes.
Take out of the oven.
Let them cool slightly.
Reduce into 1/2� diagonal slices and return again to cookie sheet.
Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
Let them cool completely.
Store them in an airtight container.

Instant juice shake

Its a quick cold beverage made from fruit juices and ice-cream with soda.Its very easy to make and tasty too.

Orange juice-1 can(try Indian brand' Real juices')
Guava juice-1 can
Pineapple juice-1 can
Plain soda-1 bottle
Vanilla ice-cream-1 small cup

Firstly take a glass and fill it half with combination of three chilled juices then put 2tbsp. soda on it.Now add 1tbsp. ice-cream into that and put some more soda on that.Juice is ready to serve with a straw.

You can try with different combination of your flavoured juices and other flavoured ice-cream.

make 1 serving

Haka Pasta or Macroni

Its new experiment with macroni as its like a Chinese dish .Its made without salt,pepper and all spices.

Macroni-50g
capsicum-1 small piece
cabbage-1 small piece
onion-1 medium piece
peas-in small quantity
garlic-ginger paste-1tsps.
Italian dressing-1tbsp.(optional)
Oil-1tbsp.

Firstly,boil 3 cups of water in a pan.Then put raw machroni into it.when it becomes soft,wash it under cold water.Chop the vegetables.
Then take another pan,put oil into it.Now add garlic-ginger paste and italian dressing into it.After 1 min. put all chopped vegetables and peas into it.Then put the pan on medium heat and stir the vegetables timely after 2 to 3 min. now add all washed machroni into them.Now it will take only 8-10 min. to cook and your Haka Pasta Machroni is ready to eat.

You can also add spices into as per the requirements but dressing and ginger-garlic paste make it already tasty.

makes 2 servings

Amritsari parantha mixture or filling

Its just a variety of paranthas which helps to change in your taste in day-today life.


Take chopped onion,capsicum,paneer in equal quantity.Mix them properly then add green chilies to make spicy.Now add salt,red-chilly.So now your mixture is ready to fill into flour roll.Fill it and make like other paranthas.Serve this with yogurt or with coriander sauce,whatever you like the most.

Chinese Fulgobhi Salam

This recipe can be used as snack or vegetable.So try n enjoy the taste.

cauliflower-1 medium size
Carrot-3 to 4 pieces
Beans-50gms.
Capsicum-2 medium size
Onion-2 big size
Tomato Ketchup-4 to 5tbsp.
cornflour/aararot-2tbsp.
Maida-1tbsp.
Azinomotto-2tbsp.
Chana-masala-1tbsp.
Red-Orange colour,salt,red-chilly as per taste

Cut all the vegetables into large pieces.
Add aararot,maida,azinomotto 1tbsp.and some drops of red-orange colour.
Mix it properly by adding some drops of water.
Keep it aside for 15-20 minutes so the colour mix properly.
Now take a pan,put it on the heat and put some oil into the pan and then deep fry these vegetables in the oil.
Put deep fried vegetables on tissue paper.
Now,take another pan in which put tomato ketchup and add salt,red-chilly,chana masala,1tbsp.azinomotto and put on the stove.
Add all the fried vegetables and cover the flap of the pan for 5 minutes.
If required,periodically stir it.
After 5minutes,your colourful dish is ready to serve.

makes 4 servings

Coriander Chutney

This spicy chutney is a perfect dip for any snack. It is also served as a condiment to the main course. Omit the green chilies to make it milder.

2 cups fresh coriander, cleaned and coarsely chopped
2 Tbsp. dried coconut
1 small clove garlic
2 green chilies
Salt, to taste
1 tsp. lemon juice

• Grind everything together to a smooth paste in a blender, adding water if necessary. Adjust the seasonings.
• Serve at room temperature or refrigerate until ready to be served.

Chole

Chickpeas in onion-and-tomato sauce with roasted spices and topped with chopped onions and coriander is an all-time favorite when served with Indian breads naan or puri. Try it! You, too, will relish it.

4 tsp. vegetable oil 1/4 tsp. cumin seeds
1/4 tsp. mustard seeds
2 cloves
1 cardamom
1-inch cinnamon stick
1 dry whole red chili, broken in pieces
1 1/4 cup onion paste (see below)
3/4 cup tomato purée
1 lb. cooked chickpeas
Salt, to taste
1/4 tsp. turmeric powder
1 1/2 cups water
2 tsp. vegetable oil
2 tsp. coriander powder (dhaniya powder)
1/2 tsp. garam masala
1/2 tsp. dried mango powder (amchoor)
1/4 tsp. chili powder
1 small onion, finely chopped
Fresh coriander, chopped

• Heat 4 tsp. oil in a pan.
• Add the cumin seeds, mustard seeds, cloves, cardamom, cinnamon, red chili, and onion paste.
• Cook for 10 minutes over medium heat, stirring often.
• Add the tomato purée and cook for 10 minutes over medium heat, stirring often.
• Add the chickpeas, salt, turmeric powder, and water and cook for 10 minutes over medium heat.
• Remove from heat.
• Heat 2 tsp. of oil in another pan.
• Add coriander powder, garam masala, dried mango powder, and chili powder and stir for a minute.
• Add the roasted spices to the chickpeas, stir, and cook for 2 more minutes.
• Add water (if necessary) to get the required consistency. Stir well and bring to a boil.
• Pour into a serving dish and serve hot with rice or Indian bread. Garnish with onions and coriander.
• For the onion paste, chop the onions coarsely and blend them in a blender to a smooth paste by adding enough water.

Makes 4 servings

Strawberry-Mango Crisp

For the Fruit Mixture:
4 cups quartered strawberries
2 cups diced mango
1 tsp. crystallized ginger (optional)
2 Tbsp. freshly chopped mint
4 Tbsp. sugar
4 Tbsp. flour

• Mix all the ingredients together in a large bowl and toss well.
• Spread evenly into a 2-quart casserole dish. Set aside.

For the Topping:
1 cup flour
1/2 cup rolled oats
1 cup brown sugar
1/2 tsp. cinnamon
2 Tbsp. orange juice
2 Tbsp. margarine

• Mix the dry ingredients together in a medium bowl. Add the orange juice, then cut in the margarine until the mixture resembles small peas.
• Spread evenly over the fruit mixture. Bake at 400°F for 35 to 45 minutes, until bubbly.
• Serve warm with low-fat nondairy ice cream.

Makes 6 servings

Ice-Cream Cones

These homemade cones have the perfect blend of cinnamon and vanilla. Fill them with a heaping scoop of your favorite soy ice cream, or crumble them on top of a sundae.

4 tsp. baking powder
4 Tbsp. water
2 Tbsp. sugar
4 Tbsp. Earth Balance vegan margarine, melted and cooled
2-3 Tbsp. soy milk
1 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/3 cup unbleached flour
1/8 tsp. salt
Vegetable oil sufficient to coat a saucepan

• In a medium bowl, whisk together the baking powder and the water, then add the sugar. Whisk in the melted margarine, soy milk, cinnamon, and vanilla extract.
• Add the flour and the salt and whisk until smooth and thin, adding soy milk if necessary.
• Heat an 8 or 9-inch saucepan over medium heat until hot. Reduce the heat to medium- low and brush lightly with the vegetable oil.
• Ladle 3 to 4 tablespoons of the batter into the pan and immediately tilt or rotate to form a 5 or 6-inch circle.
• Return to the heat and cook for approximately 3 to 4 minutes, or until set and the underside is golden brown. Gently flip with a metal spatula and cook until golden brown.
• Remove from the heat and slide the crêpe onto your work surface. Quickly roll into a cone shape while still hot. Squeeze the tip to seal. Cool completely on a wire rack.

Makes 1 dozen

Fruit Basket

1 watermelon
1 bunch grapes
1 pt. strawberries, hulled and cut in half
1/2 pineapple, peeled, cored, and cubed
1 honeydew melon or cantaloupe, seeded, with the flesh scooped out into balls (using a melon baller)
4 Tbsp. orange juice
1 tsp. sugar (try Florida Crystals brand)

• Cut the watermelon into the shape of a basket by cutting it almost in half, lengthwise, leaving a band in the center to create the handle. Cut zigzags into the edges of the basket to decorate.
• Using a melon baller, carefully scoop out the watermelon flesh.
• In a large bowl, combine the watermelon balls, grapes, strawberries, pineapple, melon balls, and orange juice. Mix until the fruit is covered with orange juice. Sprinkle with the sugar and gently mix.
• Place the fruit salad into the watermelon basket.

Makes 12 servings

Chocolate Sorbet

This decadent frozen dessert is not overly sweet and can be served plain or topped with a sweet fruit purée.

1 cup sugar
3 cups water
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. vanilla

• In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
• Continue to cook, stirring often, until completely melted and caramelized.
• Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
• Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
• Stir in the vanilla, cover, and chill for approximately 2 hours.
• Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.

Makes approximately 1 qt.

If you don’t have an ice cream maker, then pour the sorbet into a shallow, freezer-proof baking dish, place it in the freezer, and stir it every 30 minutes to 1 hour; repeat this step until the sorbet is smooth and frozen.

Chocolate Sorbet

This decadent frozen dessert is not overly sweet and can be served plain or topped with a sweet fruit purée.

1 cup sugar
3 cups water
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. vanilla

• In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir.
• Continue to cook, stirring often, until completely melted and caramelized.
• Add the water, allowing the caramel to steam and harden. Cook over medium-low heat until dissolved, stirring often.
• Add the cocoa and the salt and whisk until dissolved. Transfer to a bowl and cool, stirring occasionally.
• Stir in the vanilla, cover, and chill for approximately 2 hours.
• Process in an ice-cream maker, then transfer to an airtight container. Allow to firm in the freezer before serving.

Makes approximately 1 qt.

If you don’t have an ice cream maker, then pour the sorbet into a shallow, freezer-proof baking dish, place it in the freezer, and stir it every 30 minutes to 1 hour; repeat this step until the sorbet is smooth and frozen.

Chocolate Pudding

Want pudding now? All you need is a blender to whip up this recipe—in less than five minutes, you will have decadent chocolate pudding.

1 pack firm silken tofu, crumbled
10 Tbsp. unbleached cane sugar
8 Tbsp. unsweetened cocoa powder
2 1/2 tsp. vanilla extract
Pinch of salt

• Blend all ingredients in a food processor until creamy and thick.
• Chill.

Chocolate Dream Shake

In the mood for a good-for-you sweet treat? Frozen bananas make this dreamy shake extra creamy. If you’re feeling adventurous, add some peanut butter for a yummy peanut butter, banana, and chocolate treat.

4 cups frozen bananas, cut into 2-inch chunks
1 cup soy milk, rice milk, or other nondairy milk
3 Tbsp. cocoa or carob powder
2 Tbsp. maple syrup
1 tsp. vanilla

• Thaw the frozen banana chunks for 5 to 10 minutes.
• Toss all the ingredients into the blender and puree for 2 to 3 minutes. Serve immediately.
• For a thinner shake, add extra soy milk. For an extra treat, try adding almond or peppermint.

Makes 4 servings

Candied Popcorn

1 cup sugar
2 Tbsp. margarine (try Earth Balance brand)
3 Tbsp. water
6 cups natural popcorn, popped
1/3 cup toasted almonds, chopped

• In a large, heavy pot over medium heat, combine the sugar, margarine, and water. Stirring constantly, cook until a thick syrup forms, about 5 minutes.
• Remove from the heat and add the popcorn and almonds. Stir to coat evenly.
• Turn onto a sheet of parchment paper to cool.

Makes 6 servings

Basic Vanilla Cake

This fluffy white cake is just as good as Mom’s recipe. Use it as a layer cake, or dust it with cocoa or confectioner’s sugar.

8 Tbsp. unsalted vegan margarine
1/2 cup sugar
Egg Replacer equivalent to 1 egg (try Ener-G brand)
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup soy milk

• Preheat the oven to 350°F. Rub the bottom and sides of an 8-inch round cake pan with 2 Tbsp. of the margarine.
• Using an electric mixer, cream the remaining 6 Tbsp. of margarine with the sugar until light and fluffy. Add the egg replacer and vanilla and beat until well combined.
• In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the margarine mixture in three batches, alternating with the soy milk, until well combined.
• Pour into the cake pan. Bake for 30 to 40 minutes in the center of the oven, until a toothpick inserted into the center comes out clean.

Makes 8 to 10 servings

Black Forest Cake

This moist and decadent chocolate cake is perfect for any occasion.

For the Cake:
3/4 cup flour
3/4 cup Florida Crystals sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. cider vinegar
1/2 cup vegetable oil
1 cup water

For the Fillings:
1 3/4 cup canned sour cherries, drained and juice reserved
1 oz. arrowroot powder
1/2 cup plus 2 Tbsp. vanilla soy milk
1 1/2 Tbsp. fine cornmeal
1 tsp. vanilla extract
1/4 cup Earth Balance margarine

To Assemble:
2 tsp. cherry brandy
Vegan chocolate shavings, to garnish
Maraschino cherries, to garnish

For the Cake:
• Preheat the oven to 375°F.
• Grease an 8-inch round cake pan and line with parchment paper. Lightly dust with flour.
• Sift together the flour, sugar, cocoa, baking soda, and salt.
• Make a well in the center of the dry ingredients. Pour in the vanilla extract, cider vinegar, and vegetable oil. Gradually add the water and stir just until smooth.
• Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
• Cool in the pan for 10 minutes. Remove and cool on a wire rack. Cut into 3 layers.

For the Fillings:
• In a medium saucepan, mix the reserved cherry juice with the arrowroot powder. Bring to a boil and simmer until thickened. Stir in the cherries and set aside.
• In another saucepan, gradually add the soy milk to the cornmeal and combine, using a wire whisk. Stir in the vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and cool.
• Cream the Earth Balance and gradually combine with the cooled cornmeal mixture until smooth and creamy. To reach the desired consistency, add the soy milk to thin.

To Assemble:
• Soak the bottom cake layer in the cherry brandy, then top with the cherry filling, spreading evenly.
• Top with the middle cake layer.
• Spread half of the Earth Balance- and-cornmeal filling on the middle cake layer. Top with the remaining cake layer.
• Spread the remaining filling over the entire cake.
• Garnish with the vegan chocolate shavings and the maraschino cherries.

Makes 10 servings

Sabzi Masala

This recipe takes a while to cook but is well worth the wait. Make extras to have for lunch throughout the week.

1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
1 Tbsp. cumin seed
1/2 tsp. ajwan seed
2 white onions, finely chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. finely chopped fresh jalapeño
1 Tbsp. turmeric powder
1 Tbsp. cumin/coriander powder
1 tsp. garam masala
2 Tbsp. fenugreek leaf (fresh, if available)
1 head cauliflower
1 large can tomatoes
1 qt. cubed yams
2-3 red and green peppers
2 cups spinach and/or mushrooms, if desired
Salt, to taste

• In a large, heavy pan, heat oil and fry mustard and cumin seeds until they begin to pop. Add ajwan seed and heat for 2 minutes. Add onions, ginger, jalapeño and fry for 5 minutes, until onions are translucent. Add the remaining spices, stirring regularly and fry for several minutes. Add fenugreek leaf and remaining vegetables.
• Reduce heat to medium, cover, and cook until yams are soft. Salt to taste.
• Serve hot with rice. Tastes even better the next day!

Preparation time: about 1 1/2 hours

Makes 4-6 servings

Vegetable Pakora-Vegetable Fritters

Pakora in India is a common word for deep fried fritters or tempuras. This is a great tea-time snack. Use any vegetable of your choice like spinach leaves, spring onions, green, red or yellow pepper etc.

1 cup gram flour (besan)
¼ tsp. baking powder
½ tsp. chili powder
Salt to taste
1 tsp. grated ginger
3 green chilies, chopped
1 cup water (approximately)
1 onion cut into circles
1 potato cut into circles
1/3 cup cauliflower sprigs
1/3 cup 2 inch long strips of egg plant
Oil to deep fry
Fresh coriander leaves to garnish

• Sift gram flour and baking powder in bowl. Add all the dry spices (masalas), ginger, green chili and mix well. Add enough water (to form a batter similar to pancakes) and beat until all of the lumps are gone. Add the chopped vegetables and stir well.
Heat oil in a frying pan. When the oil is hot, take a teaspoon and pick one vegetable piece covered with the batter and put in the hot oil slowly. Put 7 to 8 pieces in at a time and deep-fry the pakoras on low flame till light brown. Similarly make all the pakoras.
• Garnish the pakoras with fresh chopped coriander and serve immediately with coriander chutney and tomato ketchup.

Makes 4 servings

Sweet Chutney

A must for just about any lunch or dinner, this simple condiment adds an exotic spicy kick to any ordinary meal.

250 g dates
150 g tamarind
50 g jaggery
Salt, pepper and jeera powder, to taste

• Remove the seeds from the dates and tamarinds. Wash, cover with warm water and soak for 30 minutes. Grind to a paste and pass through a sieve. Cook over medium flame.
• Add the chopped jaggery for about 5 minutes (until the jaggery melts).
• Remove from fire and add salt, pepper and jeera powder.
• Can be stored in the fridge and water can be added to thin it out.

Romali Roti

Paper-thin bread is similar to a crêpe and is served alongside traditional Indian fare.

1 1/2 cups whole wheat flour
50 g maida
1 tsp. salt
2 Tbsp. oil
Cold water for kneading

• Sieve the wheat flour, maida and salt together in a bowl.
• Rub the oil into the flours, slowly add water and make a soft dough and keep it covered with a damp cloth for 30 minutes. (The dough should be very smooth and elastic.)
• Knead well again, divide the dough into 6 portions and shape them into round balls.
• Roll out each ball into a round disc, make a large, very thin circle 12 inches in diameter. It should be as thin as tissue.
• Heat an inverted griddle (upside down). Place the roti carefully on the inverted griddle. The roti takes less than 1 minute to cook. Once done, it should be folded like a handkerchief and served hot.

Hummus

This versatile dip is great-tasting and easy to make. It can be served with pita bread as an appetizer or used as a spread for sandwiches. Use any herb of your choice—dill, mint, etc.

1 lb. chickpeas, cooked
3 cloves garlic
2-3 Tbsp. lemon juice
2-3 Tbsp. water
1/4 cup parsley, chopped
1/4 cup coriander, chopped
3 Tbsp. olive oil
Salt, to taste
2 tsp. olive oil
1/2 tsp. paprika pepper

• Put the chickpeas, garlic, lemon juice, water, parsley, and coriander into a processor or blender and blend into a smooth paste. Gradually add the olive oil, stirring continuously. Stir in the salt and place in a serving dish. Pour the olive oil over it and sprinkle on the paprika pepper to garnish.
• Serve at room temperature.

Makes 4 servings

Bread Chaat

An easy to make cocktail snack!

4 slices of white bread
2 boiled potatoes, chopped finely
1 small tomato, chopped finely
1 Tbsp. fresh chopped coriander
1 green chili, chopped finely
Salt to taste
1 tsp. tamarind paste
2 Tbsp. roasted peanuts, crushed coarsely
2 Tbsp. fresh coriander, chopped

• Cut the sides of the bread then cut each slice into 1-inch squares. Arrange these bread pieces on a serving dish. Keep aside.
• Mix together potatoes, tomatoes, coriander, green chili, salt, tamarind paste and peanuts.
• Mix well and top each bread square with the mixture.
• Garnish with chopped coriander and serve immediately.

Makes 4 Servings

Hot-and-Sour Sour

If you like more heat, double the amount of white pepper in this delicious soup.

4 cups faux-chicken broth (try Osem or Telma brands, available from the Kosher section of grocery stores)
1 Tbsp. soy sauce
4 vegetarian-ham deli slices, cut into matchstick-size pieces (try Yves at Yves.com or Lightlife at Lightlife.com)
1 lb. baked tofu, cut into matchstick-size pieces, or 1 lb extra firm tofu, cut into 1/4” cubes
6 white button mushrooms or others of your choice, cut into matchstick-size pieces
1 cup bok choy (white parts only), cut into matchstick-size pieces
1/2 cup canned bamboo shoots, drained and slivered
1/4 tsp. white pepper
2 Tbsp. rice wine vinegar
2 green onions (green part only), sliced diagonally into 1-inch-long pieces (set aside white part)
2 Tbsp. cornstarch mixed with 3 Tbsp. water
2 tsp. sesame oil
1 green onion, plus the white parts of the other 2 onions, chopped

• In a medium pot, bring the broth, soy sauce, “ham” slices, tofu, mushrooms, bok choy, and bamboo shoots to a boil. Add the white pepper and rice wine vinegar, cover, and continue simmering for 20 minutes.
• Add the sliced green onions and cook for 2 more minutes. Then add the cornstarch mixture and stir until the soup thickens.
• Serve immediately, topping each bowl with 1/2 tsp. sesame oil and the chopped green onions.

Makes 4 servings

Soy Milk

This delicious, versatile, healthy and humane drink has hundreds of uses. Bake it in breads, add it to sauces or drink it straight out of the glass!

1 cup dried soy beans
15-20 cloves
Salt

• Inspect soy beans and wash them 3 or 4 times.
• Soak in 2 to 3 cups of water overnight (or at least 8 to 10 hours). They should be soft, swollen and grindable. Again wash and inspect, removing any unswollen ones.
• Grind in a blender with 2 to 3 cups of water, then sieve through a very thin cloth, such as a sari or dhoti. Repeat this grinding and sieving process (adding 2 to 3 cups water each time) at least 6 times.
• In the earlier batches, the fluid is thick enough to make ice cream, but later batches start getting thinner. Use your judgement.
• Add 15 to 20 cloves and about 1 tsp. salt to taste.
• Bring it to a boil for about 15 minutes for texture, stirring with a large spatula to keep it from burning on the bottom.
• The milk stays good for a few days in the refrigerator.

Makes 12-15 cups milk

Fruit Smoothie

Combine any of your favourite fruits with soy milk to make a nutritious and delicious blended drink. Freezing the fruits first makes smoothies extra thick and creamy.

1 cup soy or rice milk
1 medium banana, cut into chunks and frozen
1/2 cup of your favourite fruit, frozen (strawberries, peaches, pitted cherries)
1 Tbsp. maple syrup
Dash of cinnamon

• Place all ingredients in a blender and purée until smooth.

Makes 2 cups

Upma

A great Indian way to start your day.

2 Tbsp. oil
1 Tbsp. mustard seeds
4-5 green chillies, split
1 tsp. urad dal
1 sprig curry leaves
1 1/2 cup suji (thick rava)
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. grated coconut
• Heat the oil in a frying pan and add the mustard seeds. When the seeds start sputtering, add the split green chillies, urad dal and curry leaves.
• To this, add the suji and stir this for 2-3 minutes. Add 2 cups hot water, the sugar and salt and keep stirring. Keep covered and cook on a low flame until all the water evaporates. (Open once or twice and stir to prevent it from sticking.)
• Garnish with coconut gratings.

Makes 4 servings

Navratna Korma

This sauce is very popular in restaurants and can be used with a variety of vegetables.

For the Paste:
1 onion
1 green chili
1/2-inch ginger cube
1 clove garlic


For the Sauce:
2 Tbsp. vegetable oil
1/4 cup tomato purée
3 tomatoes, skinned and chopped (or 3 canned tomatoes)
2 tsp. coriander powder (dhaniya)
1/4 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. garam masala
Salt, to taste
2 potatoes, boiled and cut into 1-inch cubes
1/3 cup carrots, boiled and cut into 1-inch cubes
1/3 cup peas, boiled
1/3 cup French beans, boiled and cut into 1-inch strips
5 oz. soft tofu, cut into 1-inch cubes
1 cup coconut milk
Fresh coriander, cut into 2-inch sprigs
• Grind the onion, ginger, garlic, and green chili into a paste and set aside.
• Heat the oil in a pan. Add the ground paste and cook for about 10 minutes over medium heat, stirring occasionally. Add the tomato purée and stir for 2 minutes. Add the chopped tomatoes, coriander powder, turmeric powder, chili powder, garam masala, and salt. Stir well and cook for 5 minutes over medium heat. Next add all the boiled vegetables and stir for 2 minutes. Finally, add the tofu and coconut milk and cook for 3 to 4 minutes over medium heat.
• Garnish with the coriander sprigs and serve hot.

Makes 4 servings

Dosas

Urad dal (skinned and split lentils) hold the rice together in this tasty Indian treat. Serve it with your favorite chutney.

1 cup urad dal
3 cups boiled rice
Salt, to taste
Oil for greasing
• Combine all of the ingredients until smooth.
• Lightly grease a flat frying pan with oil and spread the batter in a thin round circle. Brown on both sides and serve hot with chutney.

Lassi

Give your taste buds a vacation on a tropical island with this fruity treat.

Fruit (use 1 of the following)
1 cup ripe, peeled and chopped mango, papaya or pineapple
Or 1 cup frozen peach or papaya/pineapple juice concentrate
Or 1 cup fruit nectar*

Liquid (use 1 of the following)
2 2/3 cups cold water plus _ cup liquid sweetener
Or 2 cups cold water plus _ cup frozen apple juice concentrate
Or 3 cups fruit juice of your choice

Additional Ingredients
1 cup tofu
12 ice cubes
1/4 cup lemon juice
• Place the fruit of your choice, liquid of your choice and additional ingredients in the blender container. (Make sure your blender can crush ice cubes without breaking.)
• Blend until the ice is well ground up and the mixture is frothy.
• Pour into glasses and serve immediately.

* To make a fruit nectar to use in lassi, soak 1 cup dried apricots, peaches or papayas in 2 cups pineapple juice until soft. Whiz in a blender until smooth. Use this in place of canned apricot nectar or frozen juice concentrate when fresh fruit is not available.

Makes 2 to 3 servings

Banana Cake

This sweet bread is perfect for breakfast, lunch, dinner, or a late-night snack. Enjoy it plain or smothered in your favorite jam or margarine.

2 cups unbleached all-purpose or whole-wheat pastry flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar or other sweetener
1/4 cup oil
4 ripe bananas, mashed (approximately 2 1/2 cups)
1/4 cup water
1 tsp. vanilla
1/2 cup chopped walnuts (optional)
• Preheat the oven to 350°F.
• Combine the flour, baking soda, and salt.
• In a separate bowl, combine the sugar and the oil, then add the bananas and mix thoroughly. Add the water and the vanilla and stir to combine.
• Add the flour mixture and the chopped walnuts and stir to combine.
• Spread into a greased 9-inch square pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Makes 9 servings

Pav Bhaji

Pav Bhaji is a Hindi word which when translated to English means, bread and vegetables. This meal of minced vegetables cooked with special spices, is a Mumbai specialty. It will definitely hit the spot if you are in the mood for something spicy. Pav Bhaji masala is available in Indian grocery stores. You could also serve the bhaji with white bread instead of buns.

3 Tbsp. vegetable oil
3 Tbsp. non-dairy margarine
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green pepper
1 1/2 cups finely chopped tomatoes
2 Tbsp. pav bhaji masala
salt to taste.
1 1/2 cup mixed boiled vegetables (cauliflower, cabbage, french beans etc)
4-5 medium sized potatoes, boiled and mashed
1/2 cup boiled, crushed peas
1 cup water
1/2 a lemon, juiced
1/2 tsp. chili powder (optional)
1/4 cup fresh chopped coriander

For garnishing:
A dollop of non-dairy margarine
1/2 onion, chopped finely
2 Tbsp. fresh chopped coriander
• Heat the oil and margarine.
• Add the garlic, ginger, onions and green pepper. Fry for 7-8 minutes.
• Add the tomatoes and cook for 6-7 minutes.
• Add the pav bhaji masala and salt and stir.
• Add all the boiled vegetables, peas and potatoes and mix properly.
• Cook for 5 minutes after mixing. Add water if required to get the desired consistency.
• Add the lemon juice and chili powder.
• Taste and adjust the pav bhaji masala to your taste.
• Lastly add half of the coriander and stir well.
• Shift into a serving dish.
• Garnish with a dollop of butter in the center and sprinkle chopped onions and coriander.
• Serve hot with hot buttered bread (Pav).

For the Bread (Pav):
8 soft buns
Non-dairy margarine

• Take a bun, cut it in to half. Butter the pieces and toast them in a hot pan till both the sides are done. Serve hot with the bhaji.

Makes 4 servings