Tasty and Easy Recipes

Ingredients:
oil- 5 tblsp
asafoetida (hing) a pinch
green chillies – to taste
cumin seeds – 1 tsp
fenugreek seeds (methi) – 1 tsp
gram flour (besan / chane ka atta) – 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp – 2 tblsp
salt (namak) – to taste
coriander leaves (dhania patta) – 2-3 sprigs

Method:

Heat oil in a pan.
Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
Allow them to stop spluttering, then add the gram flour, stirring continuously.
Fry it, till the flour becomes brown in colour and aromatic.
Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
Stir in the vegetables and the spices.
Add the tamarind pulp and cook further, till the vegetables become tender.
Add the salt and garnish with chopped coriander.

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

Method:
Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to

medium and cook for 4 minutes or until the vegeatbles are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the

garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Ingredients:
1/4 lb. butter or margarine
1 teaspoon marjoram
1 cup chopped celery
1 bay leaf
1 cup chopped onion
4 cups pareve chicken or vegetable broth
1/2 cup chopped carrots
2 cups whipping cream or soy milk
1/3 cup all-purpose flour
1/2 teaspoon paprika
2 (1 lb. 12 oz.) cans whole tomatoes (2x800gm tins)
1/2 teaspoon curry powder
2 teaspoons sugar
1/4 teaspoon white pepper
1 teaspoon basil

Method:
Melt butter or margarine in a large saucepan. Saute’ celery, onion, and carrots until tender. Stir in flour. Cook 2 minutes, stirring constantly.
Add tomatoes, sugar, basil, marjoram, bay leaf, and broth. Cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Puree soup.
Add cream, paprika, curry powder, and pepper. Stir to blend. Add salt to taste. Serve hot or cold.
May be refrigerated several days or frozen. Can be made in the microwave.