Food For Peace
1/2 cup mung beans
6 cups tomatoes, chopped
1/4 cup carrots, chopped
1 Tablesp. ghee or butter
1 Tablesp. fresh ginger, grated
1 teasp. cumin seeds
1/2 teasp. hing
1 teasp. salt
1 teasp. black pepper
1 teasp. tumeric
Method:
1. Boil beans in water until they burst open.
2. Add tomatoes and carrots.
3. Boil until vegetables are soft and beans are creamy.
4. In a separate pot, melt ghee.
5. Roast ginger, hing and cumin seeds.
6. Add to beans.
7. Stir in salt, black pepper, and tumeric.
* Yields 3 cups.
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1/2 cup yellow split peas
6 cups water
1/2 cup cabbage, chopped
1/4 cup carrots, chopped
1 Tablesp. ghee or butter
1/2 teasp. hing
1/2 teasp. cumin seeds
1 teasp. salt
1/2 teasp. black pepper
1/2 teasp. tumeric
Method:
1. Gently boil split peas in water until mushy.
2. Add cabbage and carrots.
3. Boil until vegetables are soft and peas are creamy.
4. Whisk vigorously to blend peas.
5. In a separate pot. Melt ghee.
6. Roast hing and cumin seeds. Add to soup.
7. Stir in salt, black pepper and tumeric.
* Yields 2 cups.
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1/2 cup green split peas
6 cups water
1 teasp. salt
1/2 teasp. black pepper
1 teasp. butter
Method:
1. Boil split peas in water until soft and mushy.
2. Blend until creamy.
3. Stir in remaining ingredients.
* Yields 2 cups.
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1 cup long grain rice
1 cup green or yellow mung beans
2 Tablesp. ghee or butter
1/2 Tablesp. fresh ginger, grated
1 Tablesp. cumin seeds
1/2 teasp. hing
1 cup cauliflower, or cabbage, chopped small
1/2 cup carrots, chopped small
1 cup tomatoes, chopped
5 cups water
2 1/2 Tablesp. salt
1 1/4 teasp. tumeric
1 teasp. coriander powder
Method:
1. Wash dal. Boil in water until soft.
2. Add vegetables and cook 10 minutes.
3. Add rice. Reduce heat.
4. Simmer khichari until rice and vegetables are soft.
5. In a separate pot melt ghee.
6. Roast ginger, hing, and cumin seeds.
7. Stir into khichari.
8. Stir in salt, coriander powder, and tumeric.
* Yields 3 cups.
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Bun:
2 Tablesp. dried yeast
2 cups warm water
2 Tablesp. sugar
1 teasp. salt
2 teasp. oil
7 1/2 cups white flour
Burgers:
2 cups dried beans (mung beans, chickpeas, split peas, etc.)
1 cup white flour
2 cups cabbage, chopped
1/2 cup tomato puree
1 Tablesp. hing
1 Tablesp. black pepper
1 Tablesp. salt
water, as needed for binding
ghee or oil for deep-frying
Ketchup:
5 Tablesp. tomato puree
5 Tablesp. water
1 teasp. sugar
1 teasp. salt
1/2 teasp. hing
2 teasp. lemon juice
Method:
Bun:
1. Mix yeast, water and sugar. Set aside until foamy.
2. Sift flour and salt.
3. Rub oil into flour evenly.
4. Knead yeast-foam into flour until a pliable dough forms.
5. Cover. Leave 2 hours.
6. Divide dough into 10 balls.
7. Form balls into 1/2-inch thick patties.
8. Place on a greased baking tray. Leave 1 hour.
9. Bake in a moderate oven until golden brown.
10. Remove from oven.
11. Brush with milk or butter.
Variations:
Substitute buns with chapatis, puries, or rounds cut out of bread slices with a
sharp-edged metal bowl.
Burger:
1. Soak beans overnight.
2. Boil beans to a soft, creamy puree. (If using chickpeas, blend or manually mash, before
boiling into a puree.)
3. Beat flour, black pepper, hing, cabbage, tomato puree, salt and bean puree. Add water
if needed to form mist, yet not sticky patties.
4. Heat deep-fryer to moderate temperature.
5. Form burger mix into 1/4-inch thick patties.
6. Fry on both sides until deep brown.
Ketchup:
1. Beat all ingredients until creamy. Set aside.
Assembling:
1. Slice each bun. Butter each half.
2. On one half, place burger, 1 Tablesp. ketchup, lettuce leaf and tomato slice.
3. Place other half of bun on top.
* Yields 10 burgers.
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1 cup chickpeas
2 Tablesp. ghee
1 Tablesp. fresh ginger, grated
1 teasp. cumin seeds
1 teasp. hing
2 cups chopped fresh tomatoes (or 3 Tablesp. tomato puree mixed in 1 cup water)
1 teasp. butter
1 Tablesp. salt
1 Tablesp. sugar
Method:
1. Soak chickpeas 6 hours.
2. Boil until soft. Drain. Set aside.
3. Melt ghee.
4. Roast ginger, cumin, and hing.
5. Boil tomatoes until soft.
6. Add tomatoes to spices.
7. Stir in chickpeas, butte, salt and sugar.
8. Gently boil until creamy.
* Yields 3 cups.
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DAHI BARA (Dal cakes in yogurt)
! cup urad dal, mung peas or yellow split peas
1 teasp. cumin powder
2 green chilies, chopped
1 Tablesp. fresh ginger, grated
1/2 teasp. hing
1 1/4 teasp. salt
ghee for deep-frying
Yogurt Sauce:
1 3/4 cups yogurt
2 Tablesp. coriander, fresh chopped or powdered
pinch of cayenne pepper
pinch of salt.
Method:
1. Soak dal 6 hours. Drain.
2. Blend with scant water. (If blender is not available, grind dal on grind dal on a
grinding stone.)
3. Whisk dal paste, cumin, chili, ginger, hing and salt.
4. Heat deep-fryer. Slip in Tablesp. of dal puree.
5. Fry until brown and hollow-sounding when tapped. Drain.
6. Whisk together sauce ingredients.
7. Immerse baras in sauce 1 hour before serving.
8. Serve with a dollop of DATE AND TAMARIND CHUTNEY. (See CHUTNEYS RECIPES.)
* Yields 2 cups.
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1 cup whole mung beans
1/4 cup butter
1 teasp. hing (asafetida)
1 large carrot, chopped
1/2 cup cabbage or cauliflower, chopped
1 teasp. thyme
1 Tablesp. salt
1 teasp. black pepper.
1 Tablesp. tomato puree
3 cups mashed potatoes
Method:
1. Soak mung beans 6 hours.
2. Boil until soft, but not creamy.
3. Drain. Set aside.
4. Melt butter.
5. Add hing, carrots and cabbage.
6. Stir-fry vegetables slowly until soft.
7. Stir in mung beans, thyme, salt, black pepper, and tomato puree.
8. Pour into a greased deep baking dish.
9. Spread mashed potatoes on top. Dot with butter.
10. Bake 40 minutes until golden brown.
* Yields 4 cups.
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2 cups red kidney beans
5 cups water
4 Tablesp. butter or ghee
2 Tablesp. fresh ginger, grated
1 teasp. hing
1 teasp. cumin
1/2 cup water
1 Tablesp. salt
5 cups PANIR (See Milk Products Recipes.)
2 cups tomatoes, chopped
1 Tablesp. thyme
Method:
1. Soak kidney beans 6 hours.
2. Boil until soft. Drain.
3. Melt butter.
4. Roast ginger, hing and cumin.
5. Stir in panir until light brown.
6. Add tomatoes, 1/2 cup water, salt and thyme.
7. Cover pot. Simmer until tomatoes are soft.
8. Add kidney beans. Simmer 5 minutes.
* Yields 10 cups.
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Pie Base:
1 cup fine whole wheat flour
pinch of salt
2 teasp. baking powder
1/2 cup butter
2 Tablesp. cold water
Filling:
1/4 cup butter
1 Tablesp. fresh ginger, grated
1 teasp. hing
1/2 cup cabbage, chopped fine
3/4 cup red lentils
1 1/2 cup water
1 cup tomatoes, chopped
2/3 cup CHENNA cheese (See Milk Products
Recipes.)
1 teasp. thyme
1 Tablesp. lemon juice
1 Tablesp. yogurt
1 teasp. salt
1/2 teasp. black pepper
Method:
Pie Base:
1. Sift flour, baking powder and salt.
2. Rub butter into flour evenly.
3. Knead water into flour until a pliable dough forms.
Filling:
1. Melt butter. Roast ginger and hing.
2. Add cabbage. Stir until soft.
3. Add lentils and water.
4. Boil until soft and creamy.
5. Remove from heat.
6. Stir in remaining ingredients. Cool.
Assembling:
1. Roll out half the pastry to 1/4-inch thick.
2. Press into a greased deep baking dish. Cut away excess dough.
3. Pour in filling.
4. Brush pastry around pie rim slightly with water.
5. Roll out rest of pastry dough.
6. Place over filled pie shell.
7. Press around pie edges to seal.
8. Prick pastry all over with fork.
9. Bake 1 hour until brown.
* Yields 1 pie.
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4 Tablesp. butter, ghee or oil
1 Tablesp. fresh ginger, grated
1/4 teasp. hing
1 1/2 teasp. cumin seed
3 1/2 cups Mung Bean Sprouts (See SALAD RECIPES.)
12 Tablesp. water
1 /4 teasp. salt
1/2 teasp. black pepper
Method:
1. Melt butter.
2. Roast ginger, hing and cumin.
3. Stir in sprouts, water, salt, and black pepper.
4. Stir-fry until soft.
* Yields 1 cup.
(This is nice served with PLAIN RICE (See RICE
RECIPES.) and TAMARIND CHUTNEY. (See CHUTNEYS
RECIPES.)
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