1 lg Onion, chopped

10 ea Garlic cloves, minced

2 ea Fresh green chilies, chopped

1 ts Turmeric

1 tb Cumin, ground

3 lb Okra

Salt Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis. Rani, “Feast of India”

Directions:

Note: Instead of pistachio nuts, walnuts may be used if desired.

Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Set aside.

Break eggs into a casserole dish about 20 cm (8 inches) in diameter. The size and flat base are important. Add salt and mix eggs with fork until yolks and whites are thoroughly combined – do not beat as eggs must not be foamy.

Heat oil in an electric fry pan to 190 C (375 F) or in a 25 cm (10 inch) fry pan placed on a thermostatically controlled hot plate or burner.

Have ready nearby a long skewer, the plate of syrup, a baking sheet and the nuts mixed with the cardamom. A bowl of water and a cloth for drying hands are also necessary.

Hold dish with eggs in one hand next to the pan of oil and slightly above it. Put hand into egg, palm down, so that egg covers back of hand. Lift out hand, curling fingers slightly inwards, then open out over hot oil, fingers pointing down. Move hand across surface of oil so that egg falls in streams from fingertips.

Dip hand in egg again and make more strands across those already in pan. Repeat 3 to 4 times until about an eighth of the egg is used.

There should be a closely meshed layer of egg strands about 20 cm (8 inches) across. Work quickly so that the last lot of egg is added not long after the first lot.

Rinse hands quickly and dry. Take skewer and slide under bubbling omelet, lift up and turn over to lightly brown other side. The first side will be bubbly, the underside somewhat smoother. When golden brown lift out with skewer and drain over pan.

Place omelet flat in the syrup, spoon syrup over the top and lift out with skewer onto baking sheet. Roll up with bubbly side inwards.

Finished roll should be about 3 cm (1 1/4 inches) in diameter. Put to one side and sprinkle with nuts.

Repeat with remaining egg, making 7 to 8 rolls in all. Though depth of egg diminishes, you will become so adept that somehow you will get it in the pan in fine strands.

When cool, cut kabobs into 4-5 cm (1 1/2 to 2 inch pieces and serve. These keep well in a sealed container in a cool place.

2 Egg

2 1/2 c All purpose flour

9 qt Water

3 tb Kosher salt

2 tb Butter

Grated Parmesan cheese (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6×4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry. Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.

BEANS English term Hindi term
Split peas, yellow Bengal gram Chana dal
Chick peas (or garbanzo beans) Kabuli chana
Black gram beans Urad dal
Mung beans,whole Whole green gram Sabat mung dal
Mung beans,split Split green gram Dhuli mung dal
Lentil (split or whole) Masoor ki dal
Black eyed Peas Black eyed peas or Cowpeas Chowley or Lobia
Red lentils,split Red gram (split) Arhar/Tuver dal
Kidney bean Rajmah

HERBS
English Term Hindi Term
Coriander leaves (cilantro) Hara dhania or kothmir
Basil Tulsi
Bay leaves Tej patta
Mint leaves Pudina
Curry leaves Curry patta or mitha neem
Fenugreek leaves Hari methi
Garlic Lasun
Fresh ginger Adrak

SPICES
English Term Hindi term
Aniseed or fennel seeds Saunfa Asafoetida Hing Curum Ajwain
Black pepper Kali mirch
Cardamom Chotee illaichi
Black cardamom Kali illaichi (don’t eat raw)
Chili Lai mirch
Green Chili Hari mirch
Cinnamon Dalchini
Coriander seeds Soohka dhania
Cumin seeds Zeera
White cumin Safed zeera
Black cumin Shah zeera
Fenugreek Methi zeera Mace Javantri
Ginger, powdered Soonth
Mango powder Aamchur
Mustard seeds Rai or sarson
Nigella seeds Kalonji
Poppy seeds Saffron
Sesame seeds Gingelly or til
Tumeric Haldi
Nutmeg Jaiphal
Black salt or rock salt Kala namak
Fenugreek leaves Methi ka saag

MISC
Ash gourd Hattichak
Pumpkin Kaddu
Snake gourd Chahehinda Yam (elephant) *not a sweet potato Zamikand Yam,ordinary(NOT a sweet potato, white flesh, larger) Ratalu Sweet potato Shakarkland

SOURCE: _Rotis and Naans of India_ by Purobi Babbar, Vakils, Feffer and Simons Ltd., Bombay.

2 c Cold water

2 c Chopped parsley

1/2 c Finely chopped spring onions

1/4 c Finely chopped mint

1/4 c Olive oil

2 tb Lemon juice

1 1/2 ts Salt

1/2 ts Freshly ground black pepper

2 Firm ripe tomatoes

Crisp lettuce leaves

1/4 c Lemon juice; mixed with:

1/2 ts Salt

Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour. Chop parsley fairly coarsley, measure and add to burghul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste. Serves 6-8 Source: The Complete Middle East Cookbook, by Tess Mallos

1 ts Ground Cinnamon

1/2 ts Ground Cloves

1/2 ts Ground Ginger

1/2 ts Ground Nutmeg

1 c Powdered Sugar

2 ts Baking Powder

2 Extra Large Eggs

1 c Honey

2 tb Chopped Orange Peel

1 lg Egg; Beaten With A Little Water For Glazing

20 Blanched Almonds

Coarse Sugar Crystals

Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough. On a floured work surface, roll out the dough to about 1/2-inch thick. Cut into shapes with cookie cutters, and place on a lightly greased or non-stick cookie sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond in the top center of each cookie and sprinkle with the sugar crystals. Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool on wire racks and store in airtight tins.

2 l Water

1 Onion, diced

50 g Carrot, diced

50 g Celery, cut up

2 tb Rice, long grain

Salt & pepper

Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to the boil. Cover and simmer for 3 hours. Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishs. * Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird.

From: Country Cooking – Recipes from Wales by Sian Llewellyn

1 lg Eggplant

Salt 2 lg Potatoes

14 oz Can tomatoes

4 ea Garlic cloves, chopped

1 ea Onion, chopped

1 pn Pepper

1 c Olive oil

2 tb Ghee

2 tb Flour

2 1/2 c Soya Milk

1 pn Nutmeg

Salt & pepper

1 ts Allspice

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed. Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way. Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside. Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top. Add the sauce. Bake at 375F for about 30 minutes.

Adapted from Jack Santa Maria, “Greek Vegetarian Cookery”

3 tb Kirsch

6 tb Sugar

2 tb ;Water

12 Ladyfingers

8 oz Cream Cheese; *

1/2 ts Vanilla Extract

2 oz Almonds; Ground **

1 c Cream; Heavy

GARNISH
Pistachio Nuts; Chopped

* Soften Cream Cheese to room temperature.

** Grind Almonds in the blender, if ground almonds are not available.

Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries.

1/4 ts Baking powder

1 pn Salt

3/4 c Water

Pour flour in a mound on the counter. Make a whole in the centre. Sprinkle in salt & baking powder. Add 1/2 the water & with your hand, mix the water & the flour. Add the rest of the water & continue to work until the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30 minutes. Knead dough on well floured surface. Roll into a long sausage shape about 1″ in diameter. Cut into pieces 1″ wide. Dust with flour & flatten each piece into a round. Roll each round with your hands until you have a perfect circle of 3″ to 3 1/2″ & the thickness of a coin. Fill with the filling of your choice.

Betty Jung, “The Kopan Cookbook”