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| VEGETARIAN DISHES OF INDIA CONTINUED |
| B.) GAJAR NARIYAL - (Carrots with Grated Coconut): |
| TEMPLE ELEPHANT OF INDIA |
| 6 carrots, peeled and cut into thin round slices; 1/2 cup grated coconut; 1 tsp. grnd. cumin; 2 tsps. grnd coriander; 2 tsp. grnd. tumeric; 5 tbls. vegetable oil; 1 tsp. black mustard seeds, if black mustard seeds are not available, use 1/2 tsp. of yellow mustard seeds; 3/4 cup of water; 1/4 cup grnd. peanuts; |
| 1.) In a bowl, combine carrots, coconut, cumin, cor- iander, and tumeric and mix well. 2.) In a skillet, heat oil over medium-high heat. Add mustard seed and fry for about 3 mins., or until seeds pop, (keep a splatter screen on the skillet so |
| that the seeds don't pop out). 3.) Add carrot/coconut mixture and fry for 10 mins. Add water, lower heat, and simmer for about 10 mins., or until carrots are tender. Mix grnd. peanuts into carrots and serve hot with steamed rice. Serves 4 - 6. |
| C.) ALOO MATTAR - (Potatoes & Peas): |
| 2 tbls. vegetable oil; 1 green chili, minced; 1 tsp. fresh ginger, minced; 1 clove garlic, minced; 1 sm. onion, minced; 1/2 tsp. salt; 3 large potatoes, peeled and chopped; 2 cups water; 1 10oz. pkg. frozen peas thawed, or 1 17oz. can of green peas; 1/4 cup of cashews for garnish: |
| 1.) In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion, and salt. Fry about 3 mins., stirring frequently, or until mixture is brown and fragrant. 2.) Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 mins., or until potatoes are tender. When potatoes are cooked, add peas and simmer 2 - 3 mins., or until peas are heated through. 3.) Serve potatoes and peas hot with cashews sprinkled on top. Serves 4 - 6. |
| D.) SAMBAR - (Acorn Squash Curry): |
| 1/2 cup coconut milk; 1 acorn squash, chopped; 1 cup lentils; 1 tsp. cayenne pepper; 1/2 tsp. ground cumin; 1/4 tsp. ground tumeric; 1/2 tsp. salt; 1/2 cup water; 1 tbls. vegetable oil; 1/4 tsp. black mustard seeds, or 1/8 tsp. yellow mustard seeds; 1 large onion, sliced thin: |
| 1.) Bake the squash for 20 mins., in a 400 degree oven. Cool, then remove the peel. 2.) Rinse lentils in a colander with cold water. Put 4 cups of water in a large saucepan. Add cayenne pepper, cumin, tumeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 mins., or until lentils are tender. 3.) Add squash to lentils, cover and simmer 15 - 20 mins. Add coconut milk and stir. As soon as mixture begins to boil, remove from heat and set aside. 4.) In a skillet, heat oil over medium-high heat. Add mustard seeds and onion slices, and fry for 4 - 5 mins., or until brown, then add this mixture to the squash and lentils. Cover and let stand 5 mins. Stir before serving over rice. Serves 6 - 8. |
| COOL ACCOMPANIMENT TO SPICY INDIAN MEALS, CALLED RAITA |
| A.) KELA KA RAITA - (Yogurt & Bananas): |
| 12 oz. plain yogurt; 2 large bananas, peeled & sliced; 1/4 cup flaked coconut; 1 green chili, minced; 1 tsp. lemon juice; 1/2 tsp. garam masala; 1/4 tsp. salt; 1 tsp. chopped fresh cilantro leaves: |
| 1.) In a medium mixing bowl, beat yogurt until smooth. Stir in bananas, coconut, chili, lem- on juice, garam masala, and salt. Cover bowl and chill for 1 hr. 2.) Just before serving, sprinkle with cilantro leaves. Serves 4. |
| B.) KHEERA KA RAITA - (Yogurt with Cucumber & Mint): |
| 3 cups plain yogurt; 1 medium cucumber, peeled and chopped; 3 tbls. finely chopped fresh mint leaves, or 1 tbl. dried mint; 1/2 tsp. grnd cumin; 1 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. cayenne pepper: |
| 1.) In a medium mixing bowl, beat yogurt until smooth. Stir in remaining ingredients. Cover bowl and chill at least 1 hr. before serving. |
| C.) KHEERA - TAMATAR RAITA - (Yogurt with Cucumber & Tomato): |
| 1 medium tomato; 1 medium cucumber, peeled; 2 cups plain yogurt; 1 small onion, chopped; 3 tbls. chopped fresh cilantro; 1/2 tsp. salt; 1/2 tsp. black pepper; 1/8 tsp. cayenne pepper: |
| 1.) Cut tomato in half and remove seeds. Chop tomato into small pieces. 2.) Chop cucumber into small pieces. In a bowl, beat yogurt until smooth, then combine the yogurt with the cucumbers and tomato and mix well. Cover and chill 1 hr., before serving. Serves 4. |