OUR VEGETARIAN BLOG
Banana and coconut raita
Serves 6 to 8 • 2 Tbs. butter or Ghee • 1 tsp. mustard seeds • ¼ tsp. cayenne pepper • ½ cup flaked unsweetened coconut • 2 ripe bananas, mashed • ½ tsp. salt • 1 tsp. sugar • 2 cups yogurt 1. Heat the butter or ghee in a medium-sized, heavy-bottomed saucepan and add…
Tomato raita
Serves 6 to 8 • 1 lb. ripe tomatoes • 1 cup shredded coconut • 2 Tbs. minced green chilis • ½ tsp. salt • 2 cups yogurt • 1 Tbs. vegetable oil • 1½ tsp. whole mustard seeds • ½ tsp. crushed dried red pepper 1. Chop the tomatoes coarsely. If you have fresh-grated or…
Saffron rice
Serves 6 to 8 • ½ tsp. crushed saffron threads • 3 Tbs. warm milk • 2 Tbs. butter • ⅓ cup currants • ⅓ cup shelled, chopped pistachio nuts • 1½ cups long-grain white rice • 3 cups water • 1 tsp. salt • 1 Tbs. sugar • large pinch of cinnamon 1. Dissolve the saffron in…
Vegetable pilau
Serves 6 to 8 This pilau is a rather elaborate and satisfying dish and makes a nice meal when served with yogurt or raita, an assortment of chutneys, some chapatis, and fresh fruit. With the addition of dal and a vegetable curry, the meal becomes a feast. • 5 Tbs….
Plain pilau
Serves 6 to 8 This is a fragrant, delicate, slightly sweet rice dish: perfect with a searingly hot curry. It is called plain because some others are very much more complicated, but it is actually not plain at all; rather, quite wonderful. • 4 Tbs. butter • 2 cups…
Dal
Serves 4 to 6 Any purée or souplike dish of spiced lentils, thin or thick, hotly or mildly spiced, is called dal. The variations on this theme are endless. • 1 cup lentils • 1 qt. water • 1 tsp. salt • 2 Tbs. peeled and grated fresh ginger • ¼ tsp. ground turmeric •…
Purée of scorched tomatoes
Serves 6 to 8 • 2 lbs. ripe, red tomatoes • 2 Tbs. butter • 1 tsp. dried basil, crushed • 1 tsp. black pepper • ½ tsp. crushed saffron threads • ¼ tsp. thyme • salt to taste • ¼ cup heavy cream 1. Put the tomatoes under a broiler and turn them often until they are…
Smothered potatoes
Serves 6 • 2 lbs. potatoes • 2 tsp. ground turmeric • 1 Tbs. Garam Masala • 2 tsp. salt • ½ tsp. ground cumin • ½ tsp. black pepper • ⅓ cup yogurt • 3 Tbs. butter • 2 bay leaves • 1 tsp. crushed dried red pepper • 1 tsp. sugar 1. Peel the potatoes and cut them in…
Green curry
Serves 6 to 8 So called because of its color, but red-hot from the seasoning point of view. Don’t be frightened off because it’s truly delcious, but on the other hand, this isn’t the curry to start with if you’ve never made one before and are unaccustomed to spicy…
Spiced eggplant
Serves 6 to 8 • 2 lbs. eggplant • 3 to 4 cups Akni • 2 Tbs. ground coriander • 1½ tsp. salt • ½ tsp. ground black pepper • ¼ tsp. cayenne pepper • 2 tsp. peeled and minced fresh ginger • 3 Tbs. fresh lemon juice • 3 Tbs. butter or Ghee garnish • chopped chives or…
Egg and potato curry
Serves 8 • spice paste • 1 large onion, grated • 2 cloves garlic, minced or crushed • 1 tsp. crushed dried red chilis • 1 Tbs. peeled and grated fresh ginger • 2 tsp. minced green chilis • ½ tsp. ground turmeric • ½ tsp. ground cumin • 2 tsps. ground coriander • 2…
Cauliflower curry
Serves 4 • 1 large head cauliflower • 1 small potato (6 to 8 oz.) • 4 Tbs. vegetable oil • 1 tsp. black mustard seeds • 1 tsp. ground turmeric • ½ tsp. ground cumin • ½ tsp. ground coriander • ½ tsp. cayenne pepper • 1 clove garlic, minced or crushed • ½ onion,…