OUR VEGETARIAN BLOG
Vienna bread
It makes two medium-sized loaves. • 2 packages (2 Tbs.) dry yeast • 1 cup warm water • 2 Tbs. sugar • 5½ to 6½ cups white flour • 1 cup milk • 1 Tbs. salt • 3 Tbs. butter, melted Glaze • 1 egg yolk • 1 Tbs. milk 1. Dissolve the yeast in the warm water and stir in 1…
Braided whole wheat egg bread
It makes two medium-sized loaves. • 2 packages (2 Tbs.) dry yeast • 1 cup warm water • 2 Tbs. sugar • 5½ to 6½ cups white flour • 1 cup milk • 1 Tbs. salt • 3 Tbs. butter, melted • glaze • 1 egg yolk • 1 Tbs. milk 1. Dissolve the yeast in the warm water and stir in 1…
WHOLE MOONG AND MASOOR COOKED WITH MEAT SEASONINGS SABUT MOONG AUR MASOOR
Here is a combination of two old and beloved legumes—whole mung beans, which originated in India, and whole red lentils, which came to India from the Arab world in ancient times—cooked together with seasonings used in North India today for meat dishes. Strangely…
SIMPLE MOONG AND MASOOR DAL COOKED IN THE STYLE OF UTTAR PRADESH MUSLIMS
Muslims in India rarely use asafetida in their cooking. They use garlic instead. Here is a simple, everyday dal that I cook frequently. All that is needed with it is rice or a flatbread, some yogurt raita, and a vegetable dish made with okra, cauliflower, or eggplant….
INDIAN-STYLE BEAN SPROUTS WITH ONIONS, GINGER, AND GARLIC MATKI
Anita is a successful businesswoman who owns ten branches of a very popular store named Good Earth. It specializes in hand-crafted goods. On the day we met, she, with her daughter Simran and her grandson, were entertaining on the landscaped terrace of their stylish…
MUNG BEAN SPROUT, POTATO, AND MUSHROOM CURRY PHUTI MOONG, ALOO AUR KHUMBI KI SABZI
Full of nutrients and flavor, this dish can be served with any type of Indian bread and a yogurt relish. For a more Western-style meal, serve it with a simple green salad. SERVES 4–5 • 3 tablespoons olive or peanut oil • ½ teaspoon whole cumin seeds • 1 medium onion,…
MUNG BEAN SPROUTS WITH SWISS CHARD PHUTI MOONG AUR SWISS CHARD
We do not really have Swiss chard in India, but this recipe serves to illustrate that Indian sprouts can be combined with most vegetables. Serve with a yogurt relish and a flatbread. SERVES 4 • 2 large stalks of Swiss chard (about 6 oz in all) • 1 tablespoon olive or…
GREEN LENTIL CURRY WITH KALE HARAY LENTILS AUR KALE
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side. You could also convert it into a soup by adding a mugful of water or stock toward the end of the cooking time. SERVES 4–6 • 1⅓ cups green…
OKRA IN A YOGURT AND CHICKPEA FLOUR SAUCE BENDAKAYA MAJJIGA PULUSU
You will find this Andhra dish only in South Indian homes and local restaurants. I have yet to come across it in any Indian eatery in the West. It is a simple dish, very much like the karhis of northern India. It is soupy; the yogurt in it is held together with a…
HOT YOGURT SAUCE FROM SOUTHERN INDIA MOR KUZHAMBU
In India, rice is always served with something wet and flowing because it is considered too dry on its own. The exception is a rich biryani, but even that is offered with a raita and salads. The wetness deemed necessary could come from a curry with a sauce, a dal, or…
HOT YOGURT SAUCE FROM THE KONKAN COAST TAKKA KARHI
A “karhi” is just heated and flavored yogurt. Since yogurt curdles when it is boiled, it has to be stabilized with starch. That starch in India is usually chickpea flour (though it could be rice flour), which adds its own nutrients to the dish. All Indians eat karhis,…
CHICKPEAS IN A FRESH CILANTRO SAUCE HARI CHUTNEY WALAY CHANAY
Everything said in the introduction to the preceding recipe applies here as well, so please read that before you begin. If you want this dish to be hot and pungent, sprinkle the chaat masala over the top just before serving and stir it in. SERVES 4–6 • 1 tablespoon…