Eggplant, Tomato, and Panir

1. 5 large, ripe tomatoes (quartered)
2. ½ cup water
3. 1 large eggplant (cut in 1-inch cubes)
4. ghee for deep frying
5. ½ tablespoon minced fresh ginger
6. ½ teaspoon minced fresh chili
7. 1 ½ teaspoon black mustard seeds
8. ¼ teaspoon hing
9. pinch of turmeric
10. 1 teaspoon ground coriander
11. 1 teaspoon garam masala
12. 1 teaspoon turbinado sugar
13. 2 teaspoons salt
14. 6 cups milk

From milk, make curd (see curd recipe). Press for 20 minutes. Cut curd into ½-inch cubes and deep fry until golden.

Place the tomatoes and water in a covered saucepan. Simmer for 15 minutes. Pour the contents through a sieve and strain into a bowl. Discard seeds and skin.

In a wok heat ghee to medium hot temperature. Deep fry eggplant cubes until golden brown and tender. Set colander over bowl. Drain eggplant. Save ghee.

The ghee that has been drained off the eggplant can be used to fry the spices. In a large frying pan heat the ghee over high heat for 30 seconds. Stir in ginger, chili, mustard seeds, and hing. Fry until the seeds start popping. Add tomato puree, remaining spices, and fried eggplant. Simmer uncovered for 8 minutes. Add panir (curd squares) and cover. Cook for 2 more minutes. Serve hot.

Serves 4

Cashew Rice with Peas

Basmati rice is a traditional Indian rice. It is imported from the East and may be purchased at all Indian grocery stores and most health food stores. White rice or brown rice may be used, but basmati rice is extra special in that it is nutritious and has a very good flavor.

1. 1 cup basmati rice
2. ½ cup roasted cashew pieces
3. ½ cup peas
4. 2 tablespoons ghee
5. pinch of turmeric
6. pinch of hing
7. ½ teaspoon salt
8. 1 ¾ cups water

Wash rice.

In a 1-quart pan put 2 tablespoons ghee, hing, and rice. Stir over medium heat for 30 seconds. Add water, turmeric, and salt. Add peas. Bring to a full boil, then cover and cook on very low heat for 18 minutes. Stir in cashew pieces.

Garnish with coriander leaves.

Serves 4

Samosas

1. 2 cups cauliflower (cut in small pieces)
2. 1 cup peas
3. ghee for deep frying
4. 1 cup white flour
5. 1 cup whole wheat flour
6. 1/3 cup plus 3 tablespoons ghee
7. 1 green chili (minced)
8. 1 ½ teaspoons salt
9. 1 teaspoon cumin seeds
10. 1 teaspoon black mustard seeds
11. 1 teaspoon turmeric
12. ¼ teaspoons hing
13. 1 tablespoon garam masala
14. 1 teaspoon coriander powder

Steam cauliflower and peas until very tender.

In frying pan put 3 tablespoons ghee. Add green chili, black mustard seeds, and cumin seeds. When they begin to crackle add turmeric and hing. Add steamed vegetables, and all remaining spices. Mash vegetables and cook over medium heat until you have a thick paste for stuffing. This takes about 20 minutes. Cool.

Dough:

Combine flour with 1/3 cup ghee. Add enough water to make a rollable dough (about ½ cup).

Roll dough into twelve balls. With rolling pin roll each ball into a 5-inch circle. Cut the circles in half. Seal and put 1 tablespoon stuffing into each triangle. Seal edges and turn over, making decorative loops. Seal samosas tightly enough to hold together when frying.

Heat ghee in wok until it is medium hot. Add samosas and fry in ghee for 15-20 minutes, stirring and turning over occasionally.

Serve hot.

Makes 2 dozen.

Cucumber Raita

1. 1 cup yogurt
2. ½ cup water
3. 1 large cucumber (peeled and sliced in ¼-inch rounds)
4. 1 teaspoon salt
5. ¼ teaspoon cumin powder
6. ¼ cup fresh coriander leaves

The best cumin powder to use for a raita is dry roasted. If you can take the time (just 5 minutes), bake the cumin seeds until they are a little dark, and then grind them in a spice grinder, or under a rolling pin. This process gives extra-special flavor.

In bowl mix yogurt, water, salt, and cayenne. Add cucumbers to yogurt mixture. Sprinkle cumin powder on top. Garnish with coriander leaves.

Serves 4

Puris

1. 1 cup white flour
2. 1 cup whole wheat flour
3. 1/3 cup ghee
4. ½ cup water
5. ghee for deep frying

In bowl combine flour, ghee, and water. Knead for 3 minutes. If too wet add more flour.

Divide dough into 12 balls. Flatten balls in your palm. On tabletop, with a light rolling motion roll out each piece of dough into an even 4-inch circle.

Heat ghee or oil in wok. Ghee should be very hot. Put in 1 puri. It will drop to the bottom, then float to the top and puff up. Cook puri on both sides until golden. This takes about 45 seconds. Do not be discouraged of they do not always inflate.

Makes 1 dozen.

Coconut Burfi

1. 4 cups milk
2. ½ cup heavy cream
3. 1/3 cup turbinado sugar
4. 1/3 cup shredded or flaked coconut (unsweetened)
5. 1 teaspoon vanilla

In large heavy saucepan (preferable nonstick) put milk and cream. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Stirring often and scraping the bottom of the saucepan, keep the milk boiling (but reduce the heat if the milk starts to boil over). The milk will begin to thicken after approximately ½ hour. When the boiling action slows to a rolling boil, reduce heat and add the sugar and vanilla. Continue cooking, stirring constantly until a small amount of the mixture dropped into very cold water forms a small, soft ball. Stir in coconut and cook just 3 minutes longer.

Empty burfi onto a flat, buttered tray and mold into a square ½-inch thick. Cool at room temperature. Cut into desired portions.

This burfi can be made up to 2 days in advance of serving, but must be refrigerated. Remove from refrigerator 1 hour before serving.