• Choose a category
• All
• Classic-Fiction

By Root 286 0

heat. Add the scallions and fry for 1 minute. Add the grated carrot, ginger, and green chiles. Cover and cook for 2 minutes. Remove from heat and let sit, covered, for 5 minutes. Open lid and cool completely.

3. Peel and mash the boiled potato. Set aside.

4. Add the carrot mixture and mashed potato to the TVP. Add salt, black pepper, garam masala, cilantro, and cornstarch. Mix well with hands. The mixture should come together as soft dough. Divide into 12 portions.

5. Place bread crumbs on a plate. Make 12 round or oval patties, 2 inches round and 1 inch thick. Roll patties in bread crumbs and set aside.

6. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of dough dropped in the oil rises to the top right away (about 400ºF).

7. Add 4 to 6 patties at a time. Fry for 3 to 5 minutes, until golden brown on one side. Turn patties over, and fry for 2 to 3 minutes until golden brown. Drain on paper towels.

8. Serve hot with your favorite chutney or ketchup.

NUTRITION INFORMATION PER SERVING:

Calories: 141; Total Fat: 6 g (Saturated Fat: 0.5 g); Carbohydrate: 18 g; Protein: 5 g; Fiber: 3 g;

Sodium: 278 mg

GF

Cumin-Cilantro Edamame

Hare Soy Ki Subji

PREP: 5 minutes

COOK : 10 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Fresh green soybeans have become popular, thanks to their nutritional value as well as their sweet, tender flavor. Mildly seasoned with cumin and cilantro, these nutty edamame are a nutritious substitute for green beans. For convenience, use frozen edamame, if they’re available.

1 tablespoon olive or canola oil

½ teaspoon cumin seeds

12 ounces frozen edamame, or seeded fresh

edamame

¼ teaspoon turmeric

¼ teaspoon salt

¼ teaspoon cayenne pepper, or to taste

½ cup water

1 teaspoon lemon or lime juice

¼ cup cilantro, chopped

1. In a medium nonstick fry pan, heat oil on medium-high heat. Add cumin seeds and cook for a few seconds, until golden brown. Add edamame and stir.

2. Stir in turmeric, salt, and cayenne pepper.

3. Add water. Cover with lid. Reduce heat and simmer for 5 to 7 minutes, until edamame is tender.

4. Transfer to a serving bowl and stir in lemon juice and cilantro. Serve warm or cold.

NUTRITION INFORMATION PER SERVING:

Calories: 99; Total Fat: 6 g (Saturated Fat: 0.5 g); Carbohydrate: 6 g; Protein: 7 g; Fiber: 3 g; Sodium: 120 mg

GF, LF

Cucumber-Yogurt Sauce

Kheere Ka Raita

PREP : 5 minutes

COOK : 0 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Araita is a yogurt-based dish, served as a meal accompaniment. Raita can be made with a variety of vegetables or fruits added to the yogurt. The most popular is cucumber raita, made here using soy yogurt. Lemon juice and spices help bring out the traditional tart taste and flavor in this raita.

1 cup plain soy yogurt

1 cup cucumber, peeled and grated

2 tablespoons chopped cilantro

½ teaspoon roasted cumin powder (page 25)

½ teaspoon chaat masala (page 24), or

purchased

2 teaspoons lemon or lime juice

1. In a small bowl, whip soy yogurt. Add the grated cucumber.

2. Add cilantro, cumin powder, chaat masala, and lemon juice. Mix well. Refrigerate for 10 minutes or longer.

NUTRITION INFORMATION PER SERVING:

Calories: 68; Total Fat: 1 g (Saturated Fat: 0 g);

Carbohydrate: 11 g; Protein: 3 g; Fiber: 0 g;

Sodium: 76 mg

GF

Almond Spicy Drink

Thandai

PREP : 20 minutes

COOK : None

MARINATE: 2 to 8 hours

MAKES : 4 servings

SERVING SIZE : 1 cup

Thandai is associated with the spring festival known as Holi, a festival of color that is very popular in northern India. Thandai is condidered to be cooling, and is served all summer long. With so many ingredients, it is a complicated drink with a spicy-creamy flavor. You can buy thandai mixes, but they are not as good as this concoction. (Spiked thandai, featuring marijuana leaves, is sometimes enjoyed at Holi celebrations—but for that variation, you’re on your own.)

¼ cup slivered almonds

1 tablespoon pumpkin seeds

2 tablespoons white poppy seeds