Vegetable Lasagna

1-2 32 oz jars of tomato sauce

1 package whole grain noodles

2 cups shredded zucchini

2 cups shredded carrots

½ an eggplant, sliced and baked

1 recipe for tofu ricotta

To assemble lasagna:

Put ½ cup of tomato sauce in the bottom of a 9 X 13 pan. Next, layer 3-4 lasagna noodles, tofu ricotta, 1 cup each of carrots and zucchini, ½ of sliced eggplant, and top with more sauce. Repeat. After adding the second layer of sauce, finish off with 3-4 more noodles and top with sauce. Cover with foil and place in oven at 375 degrees F for 1 hour.

White Chole

1 cup (8 ounces) garbanzo beans

5 cups water

½ onion, grated

3 garlic cloves (peeled and crushed)

2 tsp ground ginger

½ tsp baking soda

2 Tbs oil

3 Tbs crushed tomatoes (can use tomato paste or fresh crushed tomatoes)

6 ounces unflavored soy or coconut yogurt (available at Publix or Earth Fare)

Fresh coriander (opt)

Seasonings

2 tsp salt

1 tsp cumin seeds

1 tsp tumeric powder

½ tsp ground dry coriander

¼ tsp Garam Masala (available at Publix)

Pinch of cayne pepper (opt)

Directions

1. Soak garbanzo beans 8 hours (overnight) in crock-pot with 5 cups (40oz) water.

2. After soaking, add crushed onion, ginger, garlic, baking soda and 2 tsp salt

3. Cook in crockpot approximately 6-8 hours (until garbanzos are tender)

4. In another pot, brown cumin seeds in 2 Tbs oil

5. Once cumin seeds are brown, add crushed tomatoes, stir for a few seconds

6. Add couple of spoonfuls of yogurt and keep stirring to mix together well

7. Add 1 tsp of tumeric powder

8. Use slotted spoon to remove garbanzo beans from crock-pot and add to the pot. Stir with fork and add Garbanzo bean water, yogurt, or crushed tomatoes to get desired consistency.

9. Last of all add dry coriander, Garam Masala,and cayne

10. Garnish with fresh coriander (opt)

Indian Rice

1 cup Basmati Rice

3 cups water

½ cup green peas (Optional)

1 tsp Cumin seed (opt)

1 Bay leaf (opt)

Salt to taste

Directions

1. Wash Rice

2. Add water, salt green peas, and cumin seed

3. Cook covered till water boils

4. Keep half covered and cook for 5 minutes at lower (1 or 2) temp

5. Cover, turn off stove, but keep it on hot stove at least half an hour (works best on flat topped stove)

6. Don’t open, it will absorb extra water and will cook more on its own.

Palak with Tofu

4 cups (32 oz) frozen spinach

5 cups water

1 cup almond milk

5 Tbs cooking oil

4-5 Tbs crushed canned tomatoes

1 medium onion, sliced

3-4 peeled cloves garlic (crushed)

2-3 tsp crushed ginger

1 block extra-firm water packed tofu (consider stir frying tofu ahead)

Seasonings

1 tsp salt

½ tsp Garan Masala (available at Publix)

1 tsp coriander (dry powder)

1 tsp cumin

cayenne pepper ( optional)

Directions

1. Boil Spinach for good two hours until it is tender and cooked well

2. Mix boiled spinach in food processor for 30 seconds until coarse

3. Heat oil on stove and add cumin, onion, garlic and ginger and stir-fry

4. Add crushed tomatoes, almond milk, and spinach and cook for a few minutes

5. Add tofu and cook a few minutes

6. Add remaining ingredients

7. If you cook this in an authentic iron skillet, it not only tastes better, the skillet adds natural iron fortification to your food!

Raita

1 tomato, diced

1 cucumber, diced

1 white or red onion, diced

6 oz container of unsweetened soy or coconut unflavored yogurt--can also use Vegan Greek style yogurt (available at Publix Earth Fare)

Salt to taste

Pepper to taste

Directions

1. Combine all ingredients

2. Enjoy!

Samosas

Filling

2 lbs potatoes, diced

8 oz frozen green peas

3 tsp oil

2 tsp cumin seeds

1 tsp coarse coriander powder

½-1 tsp salt

⅛ tsp raw mango (amchur) powder

Directions

1. Boil and dice potatoes, set aside

2. Partially smash green peas

3. Heat oil and roast cumin seeds

4. Add partially smashed green peas, potatoes, and seasonings to roasting cumin seeds

5. Mix and turn off the stove

Pastry

3 cups all purpose flour or whole wheat pastry flour

½ cup water

½ cup cooking oil

¾ tsp salt

Directions

1. Mix everything together until a texture that can be easily rolled

2. Roll into a circle and cut in half

3. Fold each half into an ice-cream cone shape and place filling in the cone

4. Pinch top of cone closed and brush oil on samosa.

5. Bake at 350 for 40 minutes on greased tray. Turn after 20 minutes to ensure even browning

Indian Cuisine (February 2017)

Special thanks to Indu Tejani and Shashi Madan for meticulous hours spent preparing these recipes.

Samosas

Raita

Palak with Tofu

Rice

White Chole

Directions and phone numbers for local Indian Stores

India Bazaar

Gilman Plaza,

6940 Lee Hwy # 106,

Chattanooga, TN 37421

(423) 855-5995

Desi Brothers Grocery

6500 Lee Hwy,

Chattanooga, TN 37421

(423) 551-8285