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    TURNIP BHARTA SHALJUM BHARTA

    TURNIP BHARTA SHALJUM BHARTA

    For more on bhartas (mashed vegetables), see this page. The seasonings here are very North Indian. Serve with any Indian bread or warmed whole-grain pita, perhaps a paneer dish, and a cauliflower dish. SERVES 5–6 • 6 medium turnips (about 1 lb. 10 oz. in all) • 4...

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    GOAN POTATOES BATATA BHAJI

    GOAN POTATOES BATATA BHAJI

    This dish, from a Hindu Goan restaurant in Bombay, tastes best if made with waxy potatoes. It is generally eaten with rice or rice breads, but can also be rolled up in a chapati, along with some chopped tomatoes and cucumber, and eaten as a snack or for lunch. Urad...

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    CAULIFLOWER SOUP GOBI KA SOUP

    CAULIFLOWER SOUP GOBI KA SOUP

    A simple soup that I loved as a child. It reminds me of Indian hotel soups in the waning years of the Raj. SERVES 4–6 • 3 tablespoons olive or peanut oil • ½ teaspoon whole cumin seeds • ¼ teaspoon whole fennel seeds • 1 medium onion (about 6½ oz), peeled and chopped...

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    Tofu Manicotti

    Tofu Manicotti

    PREP: 40 minutes BAKE: 32 minutes STAND: 10 minutes OVEN: 350°F MAKES 4 servings 8 dried manicotti shells Nonstick cooking spray 1 cup chopped fresh mushrooms 1⁄2 cup chopped green onions (4) 1 teaspoon dried Italian seasoning, crushed 1 12- to 16-ounce package soft...

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    Tomato-Olive Bread Pudding

    Tomato-Olive Bread Pudding

    PREP: 25 minutes BAKE: 1 hour STAND: 15 minutes OVEN: 325°F MAKES 6 servings 8 ounces crusty country Italian bread, cut into 1-inch cubes (about 8 cups) 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained 1 10-ounce package frozen chopped spinach,...

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