The most distinguishing feature of Indian cuisine is the
use of spices. They are derived from the roots, bark, buds and fruit of plants, and are excellent antioxidants. They also contain
phytonutrients, which may prevent the mutation
on healthy cells into cancerous cells.

These Indian vegetarian recipes from the treasure of a
well known cook book author, Nita Mehta will add spice to your
cooking and help you stay healthy.

Cornflakes Chaat

Serves 4

1 cup cornflakes (Kellog’s)

½ cup kala or kabuli channas - boiled (1½ cups)

1 boiled potato - chopped

2 tomatoes - chopped

1 kheera (cucumber) - cut into ½” pieces without peeling

3-4 tbsp anaar ke dane, some chopped coriander

MEETHI CHUTNEY

4 tbsp sugar, ¼ cup water

½ tsp salt, 2 tbsp amchoor, ½ tsp red chilli powder,

½ tsp bhuna jeera
HARA DHANIA CHUTNEY

1 cup chopped coriander with stalks

1 tomato - chopped , 1 flake garlic - chopped, ½ tsp grated ginger, 1 green chilli

1 tsp lemon juice, salt and sugar to taste

BEAT TOGETHER

1 cup yogurt (dahi)

¼ tsp bhuna jeera powder, ¼ tsp red chilli powder, ¼ tsp chaat masala
salt to taste

1. For meethi chutney, mix all ingredients. Boil. Cook for a few minutes, stirring continuously, till slightly thick. Remove from fire and keep aside.

2. Blend all ingredients of the green chutney to a paste.

3. Beat the dahi with bhuna jeera powder red chilli powder, chaat masala and salt till smooth.

4. Mix channa, potato, tomato and kheera with half of the curd in a big bowl. Transfer to a flat serving platter. Sprinkle both chutneys and keep aside. Do not mix.

5. Add little water to the remaining curd to make it of a pouring consistency.

6. Just at the time of serving, sprinkle cornflakes. Sprinkle remaining dahi, then the chutneys on it. Serve sprinkled with some anar ke dane and finely chopped coriander.

Dhingri Matar

Serves 4

1 cup shelled peas (matar)

25 gms dhingri (dry white mushrooms) - washed and soaked overnight

3 medium sized tomatoes

4 laung (cloves), 1 stick dalchini (cinnamon)

1 tsp salt, or to taste, ¼ tsp haldi powder

some chopped coriander

GRIND TO A PASTE TOGETHER (ONION & CHILLI PASTE)

1 onion, 1″ piece ginger, 6-7 flakes garlic

2 dry, red chillies (whole) - deseeded & soaked in water for 15 minutes

ROAST LIGHTLY ON A TAWA AND GRIND TO A POWDER

1 tbsp saboot dhania (coriander seeds)

1 tsp jeera (cumin seeds), seeds of 2 moti illaichi (brown cardamoms)

1. Wash dhingri in 2-3 changes of water. Soak dhingri overnight. Next morning wash again in 3-4 changes of water. Cut dhingri into ½” pieces (small pieces) with a knife. Discard any very hard portion, if present.

2. Lightly roast on tawa - saboot dhania, jeera and moti illaichi seeds. Cool and powder finely.

3. Put tomatoes in boiling water, boil for 2-3 minutes. Remove the skin & puree.

4. Heat a pan. Add laung and dalchini. Wait for a minute.

5. Add ground onion-chilli paste, salt and haldi powder. Stir fry till onions turn golden.

6. Add tomato puree. Cook till dry and oil separates.

7. Add dhingri to the cooked masala & lower the heat & bhuno for 4-5 minutes.

8. Add peas & bhuno for another 1-2 minutes on low heat.

9. Add roasted powdered masala of jeera, dhania and moti illaichi. Mix.

10. Add enough water (about 1½ cups) to get a gravy. Boil and simmer till peas get cooked and oil separates. Serve hot.

Paneer in Red Gravy

Serves 4

250 gm paneer - cut into 1″ cubes

6 (500 gm) tomatoes - each cut into 4 pieces or 1 cup readymade tomato puree

4-5 flakes garlic and 1″ piece ginger - ground to a paste (1½ tsp ginger-garlic paste)

1 tbsp kasoori methi (dry fenugreek leaves), 2 tsp tomato ketchup

½ tsp jeera (cumin seeds), 2 tsp dhania powder, ½ tsp garam masala

1 tsp salt, or to taste, ½ tsp red chilli powder, preferably degi mirch

½-1 cup milk, approx.

½ cup water

1. Boil tomatoes in ½ cup water. Cover and cook on low heat for 4-5 minutes till tomatoes turn soft.

Remove from fire and cool. Grind the tomatoes along with the water to a smooth puree.

2. Heat jeera in a kadhai. When it turns golden, add ginger-garlic paste.

3. Add the above tomato puree or use the readymade tomato puree. Cook till puree turns dry.

4. Add kasoori methi & tomato ketchup.

5. Add masalas - dhania powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till the masala turns little dry.

6. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire. Keep aside to cool for about 5 minutes.

7. Add enough milk to the cold masala to get a thick curry, mix gently (Remember to add milk only after the masala is no longer hot, to prevent the milk from curdling. After adding milk, heat curry on low heat).

8. Add the paneer cubes. Keep aside till serving time.

9. To serve heat on low flame, stirring continuously till just about to boil. Swirl a tsp of thin curd over the gravy.

10. Serve immediately.

Mushroom Croustades

Serves 2

2 hot dog buns

FILLING

9-10 mushrooms (120 gms) - chopped finely

2 small spring onions (hara pyaz)- chopped including the greens

2 tsp soya sauce, ½ tsp salt, ½ tsp pepper or to taste

1. Cut one hot dog bun into half lengthwise. Cut both the pieces further into 2 pieces. Scoop out the soft center portion with a knife, leaving a border.

2. Grill all the 4 pieces in a preheated oven till crisp.

3. For the filling, heat a pan, add white of spring onions. Cook for 2 minutes, stirring. Add mushrooms, cook for 3-4 minutes or till dry.

4. Add soya sauce, salt and pepper. Add greens of spring onion. Mix. Remove from fire.

5. Spoon this hot mixture into grilled hollowed bread croustades and serve.