Creamed Spinach with Fresh Curd Cheese (Palak Panir)

Spinach with home-made curd cheese and cream is one of North India’s favourite vegetable dishes. There are dozens of regional varieties. Here’s a simple, quick-cooking version. Serve with rice or hot buttered chapatis. Serves 5-6 1 teaspoon chopped fresh ginger 1 fresh hot green chili, seeded and minced 1 teaspoon ground coriander ½ teaspoon sweet […]

North Indian Curried Cauliflower and Potatoes

This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris) or rice, I could eat this any time of the day and on any occasion. PREPARATION AND COOKING TIME: 15 – 20 minutes YIELD: enough for 4 – 5 persons 1/4 cup ghee or oil1/2 teaspoon black mustard seeds 1 […]

Brussel Sprouts, Potatoes & Peas with Sour Cream

Brussels sprouts may not be everyone’s favourite vegetable, but they’re delicious combined with golden cubes of deep-fried potatoes, green peas and folded with mildly seasoned sour cream. Serve this tasty and versatile dish as part of a special banquet or feast menu, with a soup and bread for a warming winter’s meal, or with rice. […]

Chickpea Curry (Chole)

This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they’re great served with Puffed Fried Breads (Pooris), with capatis, or with hot Boiled Rice.DAL SOAKING TIME: overnight PREPARATION TIME: 15 minutes COOKING TIME: 1 hour YIELD: enough for 4 to 6 […]

Crusty North Indian Masala Potatoes with Cashews

Here’s a stunningly simple curry that transforms the humble potato into something special. Serves 4. 2 tablespoons ghee or oil1 tablespoon minced fresh ginger 1 tablespoon minced seeded green chilies 1 teaspoon black mustard seeds handful fresh curry leaves 750g just tender, cooked, peeled potatoes, diced 1 teaspoon fresh ground coriander powder ½ teaspoon fresh […]


Melange of Seasonal Vegetables, Lentils, Cashews & Basmati Rice (Khichari) Khichari is a nutritious stew featuring dal and rice. There are two main varieties thin (geeli khichari) and thick (sookha khichari). Whichever way you prepare khichari, it will soon become a delicious favourite. The following recipe is for the thicker variety. Khichari is an ideal […]

Curd Cheese (Paneer)

Curd Cheese, Paneer  Paneer is to India’s millions of vegetarians what tofu is to a similar number of Orientals. It is a versatile protein food from a country that explores milk products perhaps more than any other. Panir has been eaten on the subcontinent for millenia, and is mentioned in India’s ancient sanskrit text the […]

Vegetable Fritters (Pakoras)

Pakoras are popular spiced, batter-dipped, deep-fried vegetables that make perfect snacks or hors d’oeuvres. Ghee is the preferred medium for frying pakoras, although you can use nut or vegetable oil. The tradition of frying things in batter is popular throughout the culinary world. In Italy, there’s the delicious Neapolitan fritters known as pasta cresciuta, comprising […]

What to do for the day they call Turkey Day?

Provided by: Jayasri Radha The Vedic Viewpoint and Other Spiritual Perspectives The day that many people all over America call Turkey day, is not a good day for the turkeys. All over America people will be preparing something called stuffing which they are going to stuff into the end of a dead turkey carcass and […]

The World’s Oldest Rice Pudding

By Kurma Dasa There comes a time in every writer’s life for an office cleanup. A couple of weeks ago I took the plunge. Hoping to discover a few long-forgotten bits and pieces in the process, I sorted through twenty-six years of accumulated paperwork and files. I wasn’t disappointed. I knew I had many vegetarian […]