Potato and Cabbage Vegetable

1. 1 cabbage (sliced very thin)
2. 3 large potatoes (cut in ½-inch cubes)
3. 4 tablespoons ghee
4. 1 small jalapeño chili (diced finely)
5. 1 tablespoon black mustard seeds
6. ¼ teaspoon turmeric
7. 1 tablespoon coriander powder
8. 1 teaspoon salt
9. 1 small slice of lemon

In pan heat ghee, mustard seeds, chili, and turmeric. When mustard seeds start to crackle add potatoes. Stir for 8 minutes until cabbage and potatoes are both tender. Add salt and coriander powder. Sprinkle with lemon juice.

Serve hot.

Serves 4

Mung Dal

Mung beans are split yellow mung beans, which can be purchased at all Indian grocery stores. If they are not available to you, you may use green split peas or yellow split peas with this same recipe.

1. 1 cup beans
2. 7 cups water
3. 1 cup chopped tomatoes
4. 1 medium zucchini (peeled and chopped in 1-inch cubes)
5. 5 tablespoons ghee
6. ½ tablespoon minced ginger
7. 1 ½ tablespoons cumin seeds
8. 1 tablespoon black mustard seeds
9. 1 green chili (minced)
10. ¼ teaspoon hing
11. 1 ½ teaspoon turmeric
12. 1 tablespoon salt
13. fresh coriander leaves for garnish

In 1-gallon saucepan put 3 tablespoon ghee, turmeric, hing, and beans. Fry for 30 seconds on medium heat. Add vegetables and fry for 1 more minute. Add water, salt, fresh chili, and diced ginger. Bring to a boil over high heat, then cover, lower heat, and let dal simmer for 1 hour or until the beans have dissolved into a thick soup. Set aside.

In small skillet add remaining ghee. When hot add cumin seeds and black mustard seeds. When the seeds start to crackle pour the mixture into the pot of dal . Garnish with fresh coriander leaves or parsley. Serve hot.

Serves 6

Basmati Rice

1. 1 ½ cup rice
2. 2 tablespoons ghee (or butter)
3. ½ teaspoon salt
4. ½ teaspoon black pepper
5. 2 ¾ cups water

In saucepan heat ghee and then add rice. Stir rice on medium heat for 1 minute. Add water and spices and bring to a boil. Cover and put on low heat to simmer for 18 minutes.

Serve hot.

Serves 4

Cauliflower Pakoras

1. 1 medium size cauliflower (cut into flowerets)
2. 1 ½ cup garbanzo-bean flour
3. ½ to ¾ cup water
4. 1 teaspoon salt
5. 1 teaspoon cumin powder
6. 1 tablespoon coriander powder
7. pinch of cayenne
8. pinch of hing
9. ½ teaspoon turmeric
10. 1 teaspoon garam masala
11. ghee for deep frying

In bowl combine flour and spices. Add water until it becomes a medium-thick pancake batter.

Heat ghee in wok until it is very hot.

Dip cauliflower pieces in batter. Put pieces in hot ghee. They will first sink to the bottom of the wok and then rise. Fry for 5 minutes and then stir occasionally until they are a dark golden brown (about 15 minutes).

Serve with tomato chutney. This recipe can also be used with potato, eggplant, or zucchini pieces.

Serves 4

Tomato Chutney

1. 6 ripe tomatoes (cut in small pieces)
2. 1 tablespoon ghee
3. 1 small jalapeño chili (minced)
4. ½ tablespoon mustard seeds
5. 1 teaspoon grated fresh ginger
6. ½ teaspoon salt
7. 4 tablespoons turbinado sugar
8. 1 tablespoon coriander powder

In skillet heat ghee, then add mustard seeds, chili, and ginger. Add tomato pieces. Cover and fry on medium heat for 15 minutes or until tomatoes have become a chunky sauce.

Remove from pan and put in blender on low speed for 5 seconds.

Put back in skillet and add salt, sugar, and coriander powder. Cook for 3 minutes uncovered.

serve hot or cold.

Serves 4

Chapatis

1. 2 cups whole wheat flour
2. 1/3 cup yogurt
3. ½ to ¾ cup water as needed
4. ghee or melted butter

In bowl combine flour and yogurt. Gradually add water until you have a soft dough. Knead on floured tabletop.

Divide dough into 12 pieces. Roll each piece into a ball and then press flat in the palms of your hands.

Place a cast iron skillet on medium heat, so it will be a little hot by the time you are ready to cook the first chapati.

Roll flattened balls into 5-inch circles on a table or board covered with flour. Try to make the chapati as round as possible. After it is rolled, place on skillet. When the chapati starts bubbling on one side, turn it over and cook on the other side. This takes about 20 seconds on each side.

While first chapati is cooking in skillet, turn second burner on to medium heat. (If you have an electric range, use a small grill over the burner.)

After the chapati has been cooked in skillet, quickly take a pair of tongs and hold the chapati gently over medium heat until it puffs up. This should take about 5 seconds. Then hold chapati with tongs on other side and cook for another 5 seconds. Chapati will look like it is freckled with brown spots. Don't be discouraged if the chapati doesn't puff up all the time. This takes practice.

Brush with melted butter or ghee.

Makes 1 dozen

Bengali Kheer (Rice Pudding)

1. 6 cups milk
2. ¾ cup rice
3. ½ cup raisins
4. ¼ teaspoon fresh cardamom powder
5. ½ bay leaf
6. ½ cup turbinado sugar

In large saucepan combine milk, rice, and bay leaf. Cook on high heat for 15 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 40 more minutes until it thickens. Remove by leaf and add sugar, raisins, and cardamom. Refrigerate until cold. Kheer thickens as it cools.Serve cool.

Serves 4