Tamarind rice

2 tsp oil (I used olive)
1 c white basmati rice
2 c water
1/4 tsp turmeric
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1 1/2 - 2 Tbs tamarind paste
1 1/2 c hot water
1/4 tsp turmeric
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2 tsp oil
SPICE MIX
1 tsp channa dal
1 tsp urud dal
1 tsp cumin seeds
1 tsp fenugreek seeds
1/4 tsp mustard seeds
pinch - asefoetida (heng)
5-6 cashews
1 sprig curry leaves
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3/4 tsp freshly ground pepper

Directions:

1. Heat oil in saucepan, add rice and 1/4 tsp turmeric; stir 'til rice begins to look less transparent. Now add the 2 c water, bring to a boil, then lower heat to a high simmer (3 or 4) until the water's gone and the rice is just cooked.

2. Spread rice onto a cookie sheet to cool, set aside.

3. Mix tamarind puree with hot water, 1/4 tsp turmeric, and a pinch of salt. Set aside.

4. In a large and heavy pan, heat oil. Sautee the Spice mix for 2-3 minutes, then add in the tamarind water.

5. Boil mixture until it reduces to about 1/2 the original volume, and thickens (not a lot, just a bit). Turn off heat and add pepper.

6. Combine rice with sauce, top with chopped cilantro.

We found this needed a bit of salt, but that's ok. We tend to cook with less, and add at table.

Vegetable Kurma

Equipment needed: pressure cooker (but you could just simmer things longer, as I may do)

Ingredients:

2 Tbs oil (I used olive)
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Measure into separate bowls
1 stick cinnamon
4 cloves
2 star anise
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1 L onion, chopped
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1 Tbs ginger garlic paste (if you don't have this, just finely chop, then grind, equal parts of fresh ginger and garlic)
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1 L tomato, chopped
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1 L carrot, cubed
1 c green beans, chopped into about 2" pieces
1 medium potato, cubed
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salt to taste (start with 1/2 tsp)
1 tsp garam masala
1/4 tsp turmeric
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Ground masala
Grind into paste:
5 (or more) green chilis
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp aniseed
6-8 cashews
3 Tbs coconut
1 Tbs coriander (cilantro) leaves
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1 1/2 c water

Instructions
1, Heat oil in a pressure cooker or large, deep (and heavy) pan. Sautee cinnamon, cloves, and star anise for about 2 minutes.

2. Add chopped onions, sautee for another 2-3 minutes, then add ginger garlic paste and cook for a minute.

3. Add tomatoes and sautee until the tomatoes get a bit soft, then add green beans, carrot, and potato.

4. Add salt, garam masal, and turmeric, then the ground masala. Now, sautee for 2-3 minutes.

5. Add water, close pressure cooker, and cook 'til the rocker starts, then remove from heat. Let sit for 5 minutes, then cool under running water.

6. Serve over rice. We had this over tamarind rice - it's not a low-calorie meal!

Tomato soup

1 med onion
6 tomatoes (used 4 romano, 1 home grown, 1 heirloom)
3-4 cloves crushed garlic (or to taste)
8 cups broth (or broth/water, water)
3 tbs tomato paste
1 cup precooked brown rice
dash of liquid smoke
s. handful of fresh oregano, chopped
s. handful of fresh basil, chopped
white miso - start with a teaspoon, increase if you feel it is needed
1 tbs Braggs
Fresh pepper
1/3 c. nutritional yeast
pinch of hot pepper flakes or more, to taste

Saute onion, add garlic (to taste--I used 3 cloves), saute for a bit. Add tomato, tomato sauce, rice, water, spices, nutritional yeast, and liquid smoke. Add Braggs and salt to taste. Boil for ~1/2 hour, or until water volume is about half what you began with. Add 1 tsp miso, check flavor, add more if needed.

Serve with croutons.

Roasted green beans

These were really great, and so easy! We'd gotten about 1/2 lb. of fresh green beans at the local farmer's market and really wanted to use them. I trimmed the ends,then sprayed them with olive oil, sprinkled with a touch of sea salt - and then roasted them at 400F for about 15 minutes, in one layer, stirring them about a bit. What you want is some browned bits, but not too much.

Chana Masala: Amendations

Chola Chana Masala

Ingredients:
Roast the dry spices briefly in the pan before heating the oil and set aside for later:
1/2 tsp garam masala
6 pieces clove
1 piece cinnamon
5-6 pepper corns
1 tsp cumin
1 tsp coriander seeds

Main dish:
* 3 tablespoons oil
* Pinch of asafetida (Hing)Increase slightly
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)--if using tomato, try two
* 1 tablespoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon anchur powder
* 1 tbs garam masala
* 2 tsp coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon black salt
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)

* 1 teaspoon chopped cilantro (Green coriander)
* 2 teaspoons lemon juice
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well. Set aside
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chili powder, anchur powder, garam masala, black salt and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the dry roasted spice mix, 2 teaspoons lemon juice, and cilantro. Let it cook for another minute (simmer on lowest setting, for 15 minutes if time is available to allow flavors to mature.
11. Garnish with thin tomato slices,and/or fresh cilantro.