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Dedication
Dedicated to Young Jains of America, an organization that is transforming the lives of
thousands of youths and promotes the voice of nonviolence in a violent world.
Non-Violence is compassion and forgiveness in thoughts, words, and deeds towards all
living beings. For this reason, Jains are vegetarians.
Non- Absolutism is respect for and seeking others’ views. Jains encourage dialogue and
harmony with other faiths.
Non-Possessiveness is balancing of needs and desires, while staying detached from these
possessions.
We are all interdependent on each other and we can bring peace to our lives and to
those around us. Jains seek spiritual upliftment by practicing Non-Violence,
Non-Absolutism, and Non-Possessiveness.
blank page
Contents
Introduction 11
Mom was right. Soy and tofu have transformed many dishes of modern India.
Paneer, cheese square made from dairy milk, are high in cholesterol and fat, but can be
ubiquitously substituted by tofu, which is applauded for its nutritional content by the
general public. Almost every gourmet restaurant in New Delhi or New York has tofu in
its repertoire of dishes.
Chapter 4 Oh- Indian cuisine is so easy 23
Tofu Rice
Tofu Rice using Microwave
Rice with Peas and Tofu (Matar Paneer Pulav)
Rice with Peas and Tofu using Microwave (Matar Paneer Pulav)
Yogurt Rice (Dahi Chawal)
Colorful Rice (Navratan Pulav)
Rice with Lentils (Plain Khichadi)
Rice and Lentils with Tofu (Tofu khichadi)
Fried Rice and Lentils (Bhooni Khichadi)
Fried Mung Lentils with Tofu (Mung Dal)
Fried Soy Lentils (Soy Dal)
Chick-pea Lentils using Microwave and Mix Masala (Chhole)
Dried Pigeon Peas (Toovar Dal)
Dried Pigeon Peas using Microwave (Toovar Dal)
Spicy Lentils with Tofu (Masala Masoor)
Spicy Lentils with Tofu using Microwave (Masala Masoor)
Five Lentil Soup (Panch Mel Dal)
Black Gram Lentils with Tofu (Urad Dal)
Lentils with Vegetables (Sambhar)
Curry using Microwave (Kadi)
Chapter 7 Breads 85
Chappati
Deep Fried Bread (Poori)
Skillet Fried Bread (Paratha)
Spicy Bread (Micci Roti)
Crisp Puffed Bread (Naan)
Fried All-Purpose Flour Bread (Bhatura)
Stuffed Bread with Peas and Tofu (Matar Paratha)
Spinach Bread (Palak Paratha)
Chapter 8 Salads, Raita and Chutney 101
Tomato Chutney
Unripe Mango Chutney
Coriander and Tofu Chutney
Coconut Chutney
Banana Shake
Milk with Saffron and Nuts
Mango Shake
Spicy Soy Drink (Thandai)
Pineapple Shake
Sweet Yogurt Drink (Sweet Lassi)
Salty Yogurt Drink (Salty Lassi)
Mint Lemonade
Sponge Cake
Pineapple upside-down Cake
Chocolate Cake
Banana Cake
Crunchies (Mathari)
Flour Spicy Crunchies (Namkeen Shakarpara)
Roasted Soybeans
Savory Vegetable Fritters (Vegetable Pakoras)
Mung Fritters (Mung Dal Pakoras)
Banana Balls with Peanuts and Tofu (Kela Bada)
Banana Patties with Tofu (Kela Tofu Tikki)
Pastry Stuffed with Tofu and Peas (Matar Kachori)
Patties in Yogurt (Dahi Bada)
Steamed Soybean Muffins (Soy Idli)
Spicy Cake (Khaman Dhokla)
Lentil- Rice Pancakes (Uttapam)
Cream of Wheat with Tofu and Vegetables using Microwave (Upma)
Flattened Rice using Microwave (Poha)
Mixed Vegetables with Buns using Microwave (Pav Bhaji)
Chapter 12 International Dishes- Indian Style 177
Hi Sapna:
I know you are young, and you have lots of important things to think about. You have
more tests, college, calculus, term papers and future job opportunities. But, I just want
you to remember a few things from your Mom and Dad.
The academic, career, and financial successes in life will make everyone proud, but they
are of little value if you do not have pleasure and peace at home. As an adult you will
juggle many priorities and will still have to weave a family. One ingredient in weaving a
family is food. We eat everyday - three times a day. Our ancestors have done the same.
What we eat, speaks of who we are and where we have come from and where we are
going. Be mindful of what you eat. Be sure it is ecological, wholesome and nutritious,
most of all, be sure it is respectful to all living beings.
You can eat out only so often. Eating out is like going to a hotel. It is fun once in a while,
but then you yearn for home. So build the basic skills of cooking at home. It’s easy.
Honest. And, it’s a lot a fun. Cooking may not get you a job promotion or a raise,
but you will get many praises and self-satisfaction.
Use cooking as an activity to bond the family not a chore to divide the family.
Experiment with your cooking i.e. add ketchup to your tarka or curried vegetable.
(Remember, when we did this with our chick-peas sabji, and Mom could not figure out
why it tasted so good). Converse while you cook, and converse over dinner.
Oh yes, and when you have found some new and unique recipes - share them - write a
cookbook. Good luck my “American Born Confident Desi”- ABCD.
Love you.
Papa
April 2004
12
Chapter 1
Why Indian Cooking?
You can ask any Indian-American college student. Once you have grown up in a
household with Indian food or dined at an Indian restaurant and had matar paneer
(peas with cheese squares) or cucumber raita (yogurt), then it is difficult to revert your
palate to the raw and boiled vegetables of an American cafeteria meal.
Even Columbus sailed across the oceans not to discover America, but to search out a
new route for the exotic spices of India. After 500 years and the globalization of the
world, India has not lost its monopoly and proficiency on the uses of the savory spices
of the East.
The hundreds of spices of India can be simplified to less than ten. Open up your mom’s
steel spice container or spice cabinet and to your surprise you will find these hidden
treasures there. Learn them because they are the tools of the trade. A new device like a
mouse, printer, scanner, or a web cam enhances the repertoire of the activities of our
computer; similarly each new spice enhances the savory flavor of our dishes.
Imagine using your computer without a mouse or a printer.
If you were to take the European Union and form one nation - it would be much like
India. Each region with its own culture, customs, language and of course its unique
cuisine. In India, the Gujaratis make khaman dhokla (spicy cake) while Punjabis are
experts at chhole and batura (chick-peas and fried bread). South Indians have rice
instead of bread as the main accompaniment to each vegetable. Yet, even with many
differences, Indian cooking has the following spices in common plus a lot more.
CUMIN SEEDS (J eer a) are related to the parsley family. The cumin seeds,
which are either brown or black in color, can be used either whole or ground.
MUSTAR D SEEDS (R ai ) Brown mustard seeds used in Indian cooking come from
a large shrub, Brassica jucea, and add a pungent spicy taste to the meal.
COR IAN DE R POW DER (Dhaniya) come from round seeds that are dried to a
dark yellow brown color and ground to produce the spice. Coriander powder is
an essential ingredient for the gravy in most Indian dishes. Coriander leaves are
an herb plant that has leaves (cilantro) which is popular for making chutneys
and also garnishing vegetable dishes.
TURM ERIC (Haldi) is a member of the ginger family and is known for its
medicinal qualities. The fresh underground root is bright orange inside but
when dried and crushed for cooking, it imparts a distinctive yellow color and a
mild warm flavor to a variety of dishes. It is an essential ingredient in the
preparation of vegetables (sabji) and curry powder.
R ED CHILI POW DE R (lal m ir chi) can vary from being mild to fire hot, so you
need to be careful how much you use. The red chili powder gives color and taste
to any dish.
BAY LEAVES (tej patta) are used worldwide in classic and contemporary
cuisines to flavor rice and vegetable dishes. They are added to soups, casseroles,
marinades and sautéed foods. Remember to remove bay leaves before serving
as they are tough to eat and quite strongly flavored.
CURR Y POW DER is not one spice but a mix of cumin seeds, ground coriander
seeds, fenugreek, ginger, turmeric, dill seeds, black pepper, red pepper, mace,
cardamom, and cloves. The powder has an aromatic smell, rich golden color and
an exotic flavor. Curry powder is what is most often associated with Indian
cooking.
ASAFETIDA (he eng ) is a powdered gum resin that imparts a strong onion-garlic
flavor to Indian dishes. Be careful and use it sparing.
14
Chapter 2
Why Vegetarian Food?
There is one principle that is undeniably present in every culture, every religion,
and every individual. Each of us understands this principle differently. Each one of us
practices this universal principle to a different degree, but when it is practiced to its full
potential, its impact on our lives and on the world is limitless. The principle is
nonviolence, ahimsa, or universal love.
Gandhi and King practiced nonviolence to obtain freedom and civil rights. Many of us
practice nonviolence to control our anger and words of hatred towards others. Billions of
people in the world practice nonviolence by choosing not to harm or kill animals for
food. Eating a vegetarian diet is saying to the world, “I have reverence and compassion
for every living being.” There are many reasons to be vegetarian but being respectful to
all life is probably the most important.
Albert Schweitzer, a German physician and scholar wrote in 1915 how respect for life
struck him as a universal principle.
At sunset of the third day, near the village of Igendja, we moved along an island in the middle of the
wide river. On a sandbank to our left, four hippopotamuses and their young plodded along in our same
direction. Just then, in my great tiredness and discouragement, the phrase “Reverence of Life” struck me
like a flash. As far as I knew, it was a phrase I had never heard nor ever read. I realized at once that it
carried within itself the solution to the problem that had been torturing me. Now I knew a system of
values which concerns itself only with our relationship to other people is incomplete and therefore lacking
in power for good. Only by means of reverence for life can we establish a spiritual and humane
relationship with both people and all living creatures within our reach. Only in this fashion can we avoid
harming others, and, within the limits of our capacity, go to their aid whenever they need us.
Vegetarians have half the risk of death from heart disease compared with
non-vegetarians.
Dean Ornish’s diet includes very low-fat whole foods, and a vegetarian
(near-vegan) diet
Breast cancer rates are three times higher in women who ate lots of animal
products compared with those women who did not. (Italian study)
British vegetarian men had a rate of lung cancer 27 percent less than the
general British population.
Some facts:
Two-thirds of harvested grain in the U.S. and 37% worldwide is fed to animals
destined for slaughter
It take 2.5 acres of land to produce food energy needs for 1 person eating beef
yet the same land could feed 17 people if used for corn or 23 people if used for
cabbage.
16
Spiritual and religious reasons for being vegetarian
Roots of vegetarianism can be found in almost all the major religions. Among Western
religions there is meatless Friday for Christians. In Islam, a verse from the Koran shows
the respect we must have for animals. All creatures on earth are sentient beings.
"There is not an animal on earth, nor a bird that flies on its wings - but they are
communities like you." (The Quran, 6:38)
The Eastern religions of Hinduism, Buddhism and Jainism place great emphasis on
vegetarianism. Over half of the 900 million Hindus in the world are vegetarians and all
of the Jains are vegetarians. This is because of a deep belief in the principle
of nonviolence.
Jains take vegetarianism one step further. They wish not to harm plants, so they will
avoid any food that is a root vegetable. If you will notice closely, the root vegetable
recipes are absent in this cookbook. This is due to respect for plant life. My grandfather,
a devout Jain, does not eat carrots, radishes, potatoes and other root vegetable in order to
minimize the violence toward the world.
The tradition of eating selected vegetable foods can be found in Hinduism. In ancient
times food was divided into two kinds, satwik and rajsik. Satwik was the food that was more
inclined toward spirituality and health. It included vegetables and fruits but not onions,
garlic, root vegetables, and mushrooms. The rajsik food was everything else
even including meats (other than beef).
Mom was right. Soy and tofu have transformed many dishes of modern India.
Paneer, or cheese squares, made from dairy milk and high in cholesterol and fat, is now
ubiquitously substituted by tofu, which is applauded for its nutritional content by the
general public. Almost every gourmet restaurant in New Delhi or New York has tofu in
its repertoire of dishes.
Soy foods have customarily been considered “bland and tasteless”. And it’s true, raw tofu
tastes like dough. But, just as dough can be baked into a delicious loaf of bread, tofu and
other soy foods can come alive in a variety of dishes. You can achieve this exotic taste,
texture and color in soy foods by combining them with the spices of India.
Soybeans are rightly praised for their nutritive qualities. Of all the plant products on this
earth, they have the highest protein content. Soybeans are 40 percent protein, 35 percent
carbohydrate, 20 percent fat, and the remaining 5 percent minerals.
The 40 percent protein content of soybeans is extremely beneficial to the vegetarian diet.
Protein is important for the repair and growth of the body, especially muscles, blood,
brain and heart, and is essential for growing children. If there is protein deficiency in the
diet, the child will be stunted in his mental and physical development. Just 100 to 120
grams of soy is ample to provide a growing child with the adequate amount of protein.
The child would need to eat twice as many lentils to get the same amount of protein.
In addition, soybean protein has all eight essential amino acids that our bodies need.
No other plant protein can meet these criteria.
Carbohydrates provide some of the energy needed for our body to function. This energy
can be in the form of sugar, which is instantly utilized, or starch which is slowly digested.
In diseases such as diabetes a high sugar content is unhealthy, and patients must limit
their carbohydrate intake. Soybeans are low in carbohydrates and high in protein and
fiber content, hence ideal for diabetic patients. Tofu, for example, has one of the lowest
calorie-to-protein ratios.
Fat is the most concentrated source of energy in the diet. The fat from soybeans can be
extracted in the form of soy oil. The quality of soy oil surpasses that of other oils in that
it has the two essential fatty acids (linoleic and linolenic) required by the body.
20
It is very high in polyunsaturates and contains no cholesterol. In contrast, meat and
animal shortenings, such as lard, contain saturated fats which elevate blood serum
cholesterol, linked to heart disease and hypertension.
Soybeans contain important minerals such as lecithin, which interacts with bile to reduce
free-floating cholesterol in the blood-stream, hence again reducing the risk of heart
disease. Although an enzyme called trypsin inhibitor is found in raw soybeans, inhibiting
the absorption of protein in the body, it is easily and quickly destroyed by the
heat of cooking.
This high quality of nutrition in soybeans is found in most of its products, such as soy
milk, tofu, and soy yogurt. The table above soy milk with cow's milk and breast milk.
Soy milk is high in protein and iron. Soy milk is an excellent alternative for children who
have lactase deficiency and cannot digest cow's milk. Furthermore, in many individuals
the ability to digest lactose (milk sugar) decreases as they get older, resulting in gas
cramps and indigestion after drinking cow milk. Soy milk provides better nutrition and
causes no indigestion.
The nutritional value of soy foods can best be appreciated when the basic soy foods are
incorporated in our regular diet. A study done by scientists showed that when soybeans
were added to Indian foods such as chappati or dal the protein content increased
tremendously. The comparative values of soybean and non-soybean food are shown in
the table below.
The nutritive value of traditional recipes with and without soybean supplements.
Source: Walker et al., JNKW Research Journal, Vol. 11, No. I and 2, 1977
So in conclusion, soybeans are high in both quality and quantity of proteins, contain no
cholesterol, no saturated fat, have a low calorie-to-protein ratio and are the ideal food for
vegetarians, heart disease patients and those on a special diet. The nutritional contents of
soy are almost too good to be true, and it makes one wonder, "Why have soybeans not
been used much until now?" The answer is simple. Basic soy foods such as soy milk, soy
flour, tofu, or indigenous soy recipes were never introduced to many parts of the world,
including India - that is, until now. Your new knowledge will be bound to impress
family and friends.
22
Chapter 4
Oh - Indian cuisine is so easy!
Today, every city in America and Europe has an Indian restaurant. Also, the number of
second generation, Indian-Americans, dubbed as the ABCD (American Born Confused,
becoming Confident, Desis- countrymen) are growing. They wish for the Indian food of
their mom’s kitchen, yet do not have the time or the simple instructions to prepare an
Indian meal. Even the recent immigrants dubbed as FOBs (Fresh Off the Boat) often shy
away from cooking.
Our book is the “User’s Manual of Indian Cooking,” sort of the “Idiot’s Guide to Indian
Cooking” or “Indian Cooking for Dummies.” The fact is - that most of the people who
will pick up this book will be highly accomplished college educated doctors, engineers or
business professionals, yet they will be novices in Indian cooking.
This book will change that.
After trying just a few recipes presented in easy to follow flow diagrams and artful
illustrations, the misconception that Indian cooking is hard to do will be history.
The same comfort you have in turning on your PC and replying to your emails, you will
have in making roti (baked bread), sabji (vegetable), dal (lentil soup) and rice for
dinner tonight. First, there are a few techniques, tricks, and concepts one must learn
about Indian cooking.
What is a Tarka/Bagar/Chonk?
Tarka, Bagar and Chonk are three different Hindi words that describe the same thing,
the instant seasoning and tempering of any dish. Once I learned this technique, while I
was a college student, I felt I had found the secret key to Indian cooking.
Tarka (this term will be used, though the other two terms, Bagar and Chonk, can be sub-
stituted) is when spices and herbs, namely cumin seeds and sometimes mustard seeds, are
added to hot oil or ghee (Indian butter). The hot oil extracts the essential flavors of the
spices and blends it with the vegetable or lentils.
The tarka is usually added to the beginning of preparing the vegetable dish and at the
end of preparing the lentil (daals) dish. The fun part is the list of spices you want to add
to the tarka. Most often one uses cumin seeds and asafetida for vegetable dishes.
For lentils (daals) mustard seeds are also added. Mustard seeds “pop” in the hot oil, so
have a lid nearby to avoid the popping seeds from escaping the pan. According to taste
you can add tomatoes to the tarka.
INDIAN CUISINE MADE EASY 23
What is masala and when do I add it?
Masala just means a mixture of spices. The tarka only adds a few spices to the dish,
but many others cannot be added to the tarka because they are gentle and powdered and
will burn quickly in the hot oil. The masala is mixed with the vegetables after the tarka is
added. The masala consists of the basics: Salt, red pepper powder (lal mirchi), turmeric
(haldi) - which gives it the yellow curry color, and coriander powder (daniya) -which gives
substance and taste to the dish.
Mix Masala
MILD
1 cup coriander powder
2 tablespoons salt (according to taste)
1/2 teaspoon chili powder (according to taste)
1 tablespoon turmeric powder
1 tablespoon cumin seeds
pinch of asafetida (optional)
MEDIUM
1 cup coriander powder
2 tablespoons salt (according to your taste)
1 tablespoon chili powder (according to your taste)
1 tablespoon turmeric powder
1 tablespoon cumin seeds
pinch of asafetida (optional)
HOT
1 cup coriander powder
2 1/2 teaspoons salt (according to taste)
2 tablespoons chili powder (according to your taste)
1 1/4 tablespoon turmeric powder
1 1/2 tablespoon cumin seeds
pinch of asafetida (optional)
24
The main spices in the mix masala are included in almost every vegetable recipe.
Other spices are used selectively for certain dishes. For example, garam masala is added
to create a strong spicy taste, while amchure (mango powder) is added for a tart taste.
Once you have prepared the mix masala, cooking becomes simple, there is no vagaries
and indecision about which spice to add and what proportion to add it in. Just mix
everything together, much like a cake mix or taco sauce powder, and cook in the
microwave. Presto within a few minutes the meal is ready to eat.
Add in teaspoons
Coriander powder (dhaniya) – usually 2 teaspoons
Salt - usually 1 or 1 1/2 teaspoons
Add a pinch
Asafetido (heeng)
Microwave or traditional
In India as a child I remember when all the meals were cooked on a sigadi (coal stove).
Then came the bright red tanks with cooking gas and then the electric stoves. To add to
our comforts, now we have microwaves, and it would be a shame not to take advantage
of the ease of the microwave with the delights of Indian cooking.
Microwave cooking is simple. A vegetable dish, sabji, can be prepared by mixing oil,
vegetable and mix masala and cooking in the microwave for 5-10 minutes. An added
advantage is that you can cook and serve in the same glass dish and cut your
dishwashing time in half.
INDIAN CUISINE MADE EASY 25
This icon is for all recipes that use the microwave.
Over time we will no longer have American Born Confused Desis, rather we will have
American Born Confident Desis: Individuals who have conviction in their faith, depth in
their knowledge and strength in their character.
26
LENTILS ( Da l) VEGETA BLES (SABJI )
Step 1 Cook lentils
Add cumin seeds
Stove Crock Micro + mustard seeds
Pressure Step 1
wave + tomatoes
cooker heat pot Make Tarka to hot oil
Add Masala
Step 3
Dry Curried
Step 3 Add tarka to lentils Vegetabl Vegetable
Step 4
Cook
Add flour
Step 1 + salt
Make dough + water
Step 1 Wash rice
+ oil
Wash
Step 3
Skillet fried Oven baked
Cook
Skillet baked Deep fried
Boil on high heat
Step 3
then simmer
Cook
Chappat Paratha Poori Naan
Graphic from
Melody page 62
Chapter 5
Vegetables (Sabji)
The heart of an Indian meal is the vegetable dish, and its success and failure of a savory
taste is dependent on the perfect mix of spices. Each vegetable acquires a different taste
with the same set of spices. For example, matar paneer (peas and tofu curry) has an
elegant and rich taste, while kela sabji (spiced banana using a microwave and mix
masala) has a sweet-sour taste.
Vegetable dishes come in three major forms: dry, curried and stuffed. Dry vegetables
have little or no water, curried vegetables have 1-2 cups gravy, and stuffed vegetables can
be filled with tofu to boost their protein content.
Mix masala (see chapter 4 on how to make it) can simplify the preparation of any
vegetable dish. Four spices are turned into one and the vegetable dish is an instant
success! Mix masala not only saves storage space for multiple spices but also eases the
uncertainty of proportions for the novice chef.
The benefits of the microwave are bountiful. Vegetables can be prepared and elegantly
served in one glass bowl. The length of time in microwave cooking may vary due to the
power of your microwave, so be cautious.
The flow diagram outlines the four easy steps to preparing a vegetable dish.
First, you make the tarka, then add the vegetables, then add the masala, and then cook.
Microwave vegetables are even easier to make. Just mix all the ingredients and cook in
the microwave.
All these vegetable dishes will make you ask for a second helping. The vegetables are an
excellent source of vitamin A and vitamin C, while tofu provides a high protein,
low calorie supplement.
to hot oil
Add coriander
Step 3.
+ turmeric
Add Masala
2 Min. + chili powder
+ salt
Step 4.
Cook Cook Add water
5-10 Min.
Choice of Tofu: There are many kinds of tofu, each one works best with a
different dish.
Soft: Soft tofu is good for sweets, raita and whenever you have to blend tofu
in the recipe.
Firm:: Firm tofu is good in vegetable dishes. It absorbs the spices very nicely.
Extra Firm: This works well for frying or grilling, and when the tofu has to hold its shape
in big chunks.
In a vegetable dish, you can use any type of tofu. For beginners, it is a good idea to
chop or crumble the tofu so it mixes easily with the spices.
Microwave Dishes: The symbol signifies dishes which are prepared in the
microwave. Be sure to determine the best timings for your microwave.
The times given are for 900W microwave. Be sure to use appropriate
dishwares for the microwave.
Easy Dishes: This symbol signifies dishes which are easy to prepare.
For the novice cook this would be the place to start.
Nutritional Content: The nutritional analysis is calculated using Recipe Calc v4.0
software. The RDA is calculated based on 2200 calories and 50 grams protein
requirement per day. Servings are based on the dish being one part of a complete meal.
Time is based on both preparation and cooking time.
Light Meals
Any of the following four sets of recipes will make a wonderful light meal.
Chappati
Dried Pigeon peas (Toovar Dal)
Tofu rice
Stir Fried Okra (Bindi Sabji)
Cucumber, Tomato and Tofu Salad ( Kakri and Tamatar Salad with Tofu)
PineApple Pudding (Pineapple Sandesh)
190
Heavy Meals
Skillet Fried Bread (Paratha)
Spicy Lentils with Tofu (Masala Masoor)
Rice with Peas and Tofu (Matar Paneer Pulav)
Sweet Banana Raita
Cabbage with Tofu (Patta Gobhi Sabji)
Stuffed Okra with Chick-pea Flour
Spinach and Tofu Salad
Mango Pudding (Mango Kalakand)
Chappati or Naan
Five-Lentil soup (Panch Mel)
Spinach with Tofu (Palak Paneer)
Cucumber Stir-Fried
Tomato Raita
Sweet-and-Sour Fruit Salad
Coriander and Tofu chutney
Zucchini Pudding (Louki ka Halva)
Special Meals
Deep Fried Bread (Poori)
Banana Balls with Peanuts and Tofu (Banana Bada)
Colorful Rice (Navaratan Pulav)
Peas and Tofu Curry (Matar Paneer)
Stuffed Okra with Chick-pea Flour (Bharwa Bhindi)
Cucumber, Tomato and Tofu Salad
Rice Pudding with Soy Milk (Kheer)
192
US. Standard Measures Equivalents
Approximate Metric Equivalents
Teacup: Measure full to the brim. The average American teacup, which is the one used
in this book, is about 8 fluid ounces (240 ml.). An Indian teacup is about 7 fluid ounces
(210 ml.). Adjustments should be made if using small size teacups.
Teaspoon: For liquids, measure full to the brim. For solids, use a heaped spoon. In terms
of volume a teaspoon is approximately 1/6 fluid ounce (5 ml.).
Temperatures
The recipes state slow, medium, low medium or high medium heat. The approximate
range for the oven temperature is given below in Fahrenheit and Centigrade.
The actual instructions of the oven manufacturer should be referred to for further
guidance. Also, depending on the number of servings and relative proportions of
ingredients, some additional temperature adjustments may need to be made.
194
Hindi Names English Meanings of Names
Haldi Tumeric
Halva Sweet Pudding
Handvo Pulse cake
Hara dhania Fresh coriander
Hing Asafetida
Hot mirch Hot chilies
Idli Steamed rice muffin
Imli Tamarind
Jeera Cumin seeds
Katcha Raw
Kachori Stuffed spicy pastry
Kaju Cashew nut
Kalakand Sweet pudding
Kakri Cucumber
Kali mirch Black pepper
Kala namak Black salt
Kela Banana
Kalonji Nigella seeds
Ken Unripe mango
Karela Bitter melon, bitter gourd
Karhi patta Curry leaves
Katcha tamatar Unripe tomatoes
Khatta mitha Sweet 'n' sour
Kesar Saffron
Khaman dhokla Steam cake
Khas-khas White poppy seeds
Kheer Pudding
Khopra Dried coconut
Kishmish Raisin
Khichadi Rice with lentils
Kofta Deep-fried vegetable balls
Korma Preparation in thick sauce
Laddu Sweet flour balls
Lal mirch Red pepper
Lassi Yogurt drink
Maida All-purpose flour
Matar Peas
Mathari Crunchies
Methi Fenugreek
Micci bread Spicy bread
Mirch Capsicum or bell pepper
Moong dal Dried mung pulse
196
Biographical Notes
Laxmi Jain has lived in the Boston area for 30 years and works to promote Indian
vegetarian cooking locally and internationally. Her first book “Indian Soy Cuisine” was
published by American Soybean Association and distributed throughout South-East Asia.
Her second book Melody of India Cuisine was published by Woodbridge Press in 1992. For
her third book she wrote Indian recipes for a children’s book, Here Comes Diwali.
Laxmi lectures and gives demonstrations at various schools and has developed numerous
television shows for the Boston area cable channel on Indian cooking. She was also the
founding member of Jain Center of Greater Boston in 1974.
Dr. Manoj Jain is an infectious disease physician in Memphis, Tennessee, who has
previously co-authored two vegetarian cookbooks with his mother, Laxmi Jain. He has
been involved in public health research on the promotion of soybean in rural India
through a grant from the US Agency for International Development.
He also has been conducting research on spirituality and medicine and lectures on
“Eastern and Western thoughts.” Recently, he has been involved in a multi-center study
studying the "Therapeutic Effect of Prayer” in collaboration with
Harvard Medical School.
Manoj received his engineering, doctorate and public health degrees from
Boston University, and did residency and fellowship training at Boston City Hospital and
New England Medical Center. Subsequently, he has served as a consultant to the World
Bank and authored numerous medical articles and chapters.