The term Vegetarian is derived from the Latin word vegetal
meaning “whole, lively, sound, fresh.”
Thus from a Jain point of view, a vegetarian is one who dopes not eat
any meat, fish, fowl or eggs. But there
are many who consider themselves to be vegetarians even though they eat
eggs. There are three categories of
vegetarians; 1) lacto-ovo-vegetarians: those that include milk, dairy products
and eggs in their diets; 2) lacto-vegetarians: those that include milk dairy
products but no eggs in their diets; and 3) vegans: those that do not include
any animal; products like milk or eggs in their diets (most even eschew honey).
Since time immemorial, studies and
research have led us to one thing that is common to all living beings; the
desire tops live and be happy. However,
man in his pursuit of pleasure and happiness uses everything and everyone to
satisfy this yearning to the extent of hunting, confining and taking the life
of freely roving animals. In this way,
not only does he abuse living creatures, but abuses himself as hye too is a
living creature and cannot remove himself from the universal vibrations of the
living, until, subconsciously he reaches a point of hating himself. When one does not have reverence for one’s
life, how can one have reverence for other living beings? To have reverence for oneself, one must be
non-violent to oneself which then extends to others.
The first step is to watch one’s
eating habits. One starts to observe
what one puts into the body where the soul is housed. The body is, therefore, provided with healthy and wholesome
foods, pure and untainted by blood and negative vibrations. One is often not aware of the fact that when
one eats meat, one takes in protein as well as the chemicals which are injected
into the animals top control; diseases and fatten them up. One also forget that in flesh, the negative
vibrations of pain, fear and rejection do exist, and they permeate the cells of
the human body creating there the feelings of fear, pain and rejection. How can one hope to live with good feelings
of health, when negative vibrations blended with chemicals are working in the
body? These, then lead to fatal
diseases. Statistically, approximately
two million Americans die each year of which 68% are victims of the three major
chronic diseases in which diet is a major contributory factor: heart disease,
cancer and stroke. The foods that have
been singled out for special; concern in connection with theses diseases are
meat and animal fat. So feed the body
with those foods which involve a minimum and violence. Grannies, legumes, beans, vegetables and
fruits are goods souses of protein, vitamins, minerals and other nutrients.
One never stops to think that eating meat for palate and
stomach involves much pain and torture to a life! A life that cannot be created
in the laboratory! A very precious life
with a strong will to live! A life that needs time to unfold its own destiny on
earth, fopr a premature death breaks the cycle of a natural unfoldment.
Leonardo da Vinci rightly said, “The time will come when men will,. Look one
the murder of animals as they nor look on the murder of men.”
Here, many ask the question, “Why,
then, kill vegetables if not animals?”
The school of Jain philosophy answers this question precisely. Basically, this universe is made up of two
substances,. I.e., “living” and “non-living”.
Classified as “living” as human beings, animals, birds insects, smaller
organisms, vegetation, air and water.
Non-living substances are sand, rock, buildings, trains, cars, machines,
etc. Wherever there is life,. There is
consciousness, there is a response to stimuli.
According to Jain philosophy, all life is divided into five groups,
embodying the various stages of evolution.
Vegetables are one-sense beings and animals are five-sense beings. Life has top go through a laborious and
strenuous proposes to evolve from one-sense top five-sense beings. By slaughtering an animals, one destroys
completely the evolutionary progress of that life which it has attained through
one destroys completely the evolutionary progress of that life which it has
attained through suffering and pain.
The vegetable kingdom has not reached the bood “consciousness” which the
animals (and humans) have. Where there
is blood there are feelings, emotions and possibility to feel deep pain.
Two thousand five hundred years ago,
Mahavir, the great teacher of Non-violence, emphasized that thoughts which govern
our actions are the products of the food we eat. The food that feeds the system has a definite influence on the
person physically as well as emotionally, psychologically and spiritually. Healthy, whole and harmless foods give rise
to healthy whole and harmless thoughts.
Once our thoughts are harmless and healthy, our actions reflect the same
qualities. Weaknesses of character
always develop in those who are in poor health. Science discovered in recent years that character and personality
are attributes opf the inner workings of the body and have a great bearing upon
our success in life and happiness. The
personality reveals and expresses itself through the physical body. The expression of the face, the smile; which
is the manifestation of joy,. Happiness and compassion, reveal and personality
within. Without a healthy body these
manifestations would not be possible.
Thus the vegetarian way is a key to health and happiness.
Spices & Herbs
Known the world over as the “Home
of Spices,” India has for centuries shared with the world a cornucopia of
spices and condiments, thus enriching the ream of the culinary art with this
invaluable gift. Long before the rise of the Greek and Roman Empires,. Ships
carried Indian spices to Mesopotamia, Arabia and Egypt.
Merchants from far away lands, plying
the trade routes of the Arabian Sea and the Indian Ocean, thronged the market
placeless, discovering, sampling and buying the various spices. Back in their homeland, the variety of the
spices from the strange lands, used primarily as a means of preserving foods
from spoilage, were put together in ever-varying combinations to tantalize the
tastebuds and entice with heady, exotic fragrances and perfumes. These concoctions and potions were greatly desired
by the nobles and aristocrats.
High-ranking officials made sure that their storehouses were well
stocked with condiments and were willing to spend fortunes to do so. In this way the need and demands for the
spices grew greater and greater. Gradually,.
The fame of Indian spices tr4avelled far and wide luring many seafarers to the
shores of India, making India the world’s major producer and exporter of the
spices.
Thus, the fascinating history of
spices became a story of adventure, exploration, expedition and competition.
Once a royal luxury, it now became
everyone’s necessity. So today’s
spices, or racks, in jars and all manner of simple and fancy containers, is a
common sight on the shelves of every kitchen.
With growing awareness of the factors contributing to the state of one’s
health, people are paying more attention to the kind of food they are giving
their bodies, and want to know more about their effects and merits. Spices are becoming popular and readily
available, and more people are utilizing them in their daily cooking. So I have given a brief description and uses
of each spice to provide a general background for the interest and welfare of
the readers. Even those on
salt-restricted diets need not feel deprived of flavorful meals when spices are
judicially combined in the preparation of the dishes.
Altogether there are about 70 spices
grown in different parts of the world.
But as it would be cumbersome to include all of them, only those spices
used in the recipes given in this book are described for the benefit of the
cook.
Spices are comprised of different
plant components or parts such as roots (horse-radish, leverage, etc.) or
rhizomes (ginger, turmeric, etc.) or bark (cinnamon) or leaves (bay leaves,
sage, etc.) or bulbs (garlic, onion, etc.)
or seeds (cumin, poppy, fennel, caraway,etc.) or berries (black pepper,
all-spice) or kernel (nutmeg) or aril (mace) or floral parts (cloves saffron,
etc.) or fruits (cardamom, tamarind, etc.)
Spices impart aroma and add zest to
the flopped, making the insipid dish desirable and palatable. Their innumerable uses in the kitchen are
surely amazing. They are sometimes used
as preservatives (especially useful when there were no refrigerators), for example,
as with cloves which contain chemical; called Eugene; that kills bacteria. Many spices also have medicinal; properties
useful for luring illnesses and correcting many health problems. Spices are also used top activate the
secretion of saliva in the mouth.
Saliva is rich ptyalin-an enzyme possessing the property of converting
starch into dextrin and maltose (which are simple sugars) causing the foods
high in carbohydrates to digest more easily.
Thus, when the nature and uses of
the spices and condiments are discovered and known, it inspires and encourages
incorporating them creatively in one’s daily cooking.
A heaping cup of happiness, A level cup of wisdom,
2 of love and caring, 1 of
artful living,
1 of understanding 1 of
thoughtful insight,
1 of joyful sharing, 1 of
selfless giving,
Mix ingredients together,
Tos in
little flair,
Serve
to everyone you know
Topped
with a tiny prayer,
May every measure of happiness
Be
yours for a lifetime!
Gujarati: Prem: Hindi: Prem:
I have found that love is the
ultimate spice of life. When used
generously, it enriches and enhances the flavor of life as well as food. Remember: before entering into the kitchen
check your state of mind and emotions.
Be in a centered, loving state when cooking. Cooking with love generates a tremendous power transmuting food
particles into health giving morsels.
Love stimulates the necessary enzymes in the body thus making one
healthy, happy and wholesome. Love has
the power to change the flat and tasteless food into palatable and tasteful fare.
Love is also important while eating
the food. Food eaten with love and
appreciation digests well and nourishes the whole body (body, mind and spirit)
We must show our family today the advantage of loving vibrations for a brighter
and lighter tomorrow.
Here is an example to illustrate
how love and hated had ill effects on the human condition:
In a remote village of India there
lives a father, mother and their two sons, one of them being a stepson. The mother used to feed both of them lead (a
ball made of sesame seeds, coconut and jugglery) daily. After a year, her own son gained weight and
her stepson did not show any such improvement.
Both the children were served the same food. The baffled father asked the doctor about this. The father was amazed to find put that her
own son was always served first,. With lat. of love, affection, care and
warmth. But when the stepson was
served, she practically banged the plate of lade when she placed it before him.
She abused him, hated him for being alive and cursed him. The father immediately realized that lack of
love and affection can hinder physical, mental and psychological growth. Hate is like an acid,. Which corrodes the
vessel; in which it is stored and the vessel into which it is poured.
I invite you to form your own
opinion by experimenting with this secret ingredient and subtle yet powerful
principle in your own preparation and presentation and observe the results.
Glossary of Spices
Their Description
and Uses
Gujarati: Sowa;
Hindi: Valaiti Saunf
Description: Aniseed
is a herbaceous plant belonging to the Ajowan (Bishop’s weed) family grown as a
garden herb in India. It is
greyish-brown in color having an oval shape.
It has a licorice-like smell and pleasant sweet taste.
Uses: It is used in
cookery for flavoring confectionery goods, beverages and liquors. It is good for digestion, for colds and used
as diuretic stimulant and carminative.
Fresh leaves of the plant are used as garnishing and flavoring for
salads.
Gujarati: Hing;
Hindi: Hing
Description:
Asafoetida is the dried gum oleoresin oozed of a Ferula plant species. It is bitter and sharp in taste and gives
out a strong pungent smell because of the presence of sulphur compounds. It is sometimes called “Devil’s Dung.”
Uses: Asafoetida is
used as flavoring for vegetables, curries, pickles, sauces, pules and
beans. Medicinally, it is used to
correct gastric troubles caused buy over-eating and indigestion. Sometimes it is applied externally on the
stomach to stimulate the intestines and relieve gastric pains.
Gujarati; Damaro:
Hindi; Tulsi
Description: Basil
or sweet Basil; is an annual; herb of the mint family. It has bright green leaves, used fresh or
dried as a condiment. The flavor is
warm, sweet and pungent, while the fragrance is sweet and pleasant. It can be grown indoors as a houseplant or
in gardens in ordinary soil.
Uses: Basil is used
in soups, vegetables and certain cheeses.
It is sometimes used as a substitute for oregano in pizza topping. It is used in medicine as a stimulant,
carminative and diaphoretic. It is very
often used for coughs and colds. In
India there is a common belief that a plant of basil; in the house brings
happiness.
Gujarati: Kalu Jiru;
Hindi: Kalungi
Description: Black
cumin is the dried seed-like fruit of a small berg, about 45 cm in height
having long leaves, pale blue flowers and black seeds having triangular shape.
Uses: The seeds are
considered carminative, stimulant and diuretic.
Gujarati: Kala Mari;
Hindi: Kali Mirch
Description: In the
international trade market of spices, the volume sale of black pepper of
considered to be the highest among the spices and so has rightly earned the
title of “King of Spices” and cardamom reign as the ‘Queen of Spices.” It is a sharp not spice prepared from the
dried, mature unripe green berries of a tropical; vine called Piper Nigrum,
found and cultivated in hot and moist climate.
Black pepper is also processed and sold as white and green pepper. White
and green pepper are barriers of the same shrub, but unlike the black pepper,
the white is harvested after the barriers are ripe and red in color, the green
pepper are picked when the berries are semi-mature.
Uses: Black pepper
has a hot, pungent and sharp taste which blends perfectly with the sweet and
sour tastes of soups and sauces and is well-known for its quality of correcting
the seasoning of various dishes and as a preservative. White pepper is used in products such as
mayonnaise where specks of black are not desirable. Green peper is generally used in pickling.
Gujarati: Ajama;
Hindi: Ajowan
Description:
Bishop’s weed, also known as goutweed, is a herbaceous plant bearing the
greyish brown seeds, which constitutes the spice. They have a peculiarly characteristic aroma, similar to oregano
and a pungent sharp taste.
Uses: They are
occasionally used as a spice in dishes, but as one of the most valuable spices
is medicine, it is used in a number of ways to correct human illnesses
generally for flatulence, indigestion, cough and stomachache.
Gujarati: Lal
Marcha; Hindi : lal Mirch
Description:
Capsicum is the common pepper of the garden.
It is a sub-shrub to which fruits hang like pendants occurring in many
varieties that range from chillies cayenne,. Peppers to paprika. The taste starts from every hot top every
mild and then sweet. The sweet variety
is a large bell- like fruit found in yellow, green and red colors, used as vegetable.
Uses: It is used as
a spice by those who love hop food and the mild variety is used by those who
love delicately flavored foods. Its
pungent property activates the fl;ow of saliva in the mouth thus helping the
digestion of starchy foods. They are
rich in vitamins C and A when eaten fresh in salads.
Gujarati: Shah Jiru:
Hindi: Shia or Siya Jira
Description: Caraway
is an aromatic,. Seedcake fruit of an umbeliferous plant. When the seed is dried, it is brown in
color, it has a pleasant smell and a sharp taste.
Uses: Caraway seeds are extensively used as a
flavoring agent in cheese bread,. Cakes and biscuits. It is used for flatulence and as carminative.
Gujarati: Elachi:
Hindi: Elaichi
Description:
Cardamon, popularly known as the “Queen of Spices” is the dried fruits of a
herbaceous plant and one of the most expensive and valued spices in the
world. It occupies an important
position in Indian cookery. Its emerald
grteen color is as attractive as its aroma as sweet fragrance.
Uses: It is very popularly used as a flavoring
agent in Indian desserts, cakes and pastries.
Very commonly it is used aa a mouth refresher, It checks nausea and
vomiting and its aromatic smell acts as a stimulant.
Gujarati: Tuj,
Dalchini; Hindi: Dalchini
Description:
Cinnamon is the aromatic dried pieces of layers of inner bark of several
lauraceous trees. It is one of the most
important tree spices used in Indian cooking, having sweet and astringent
taste. Cassia bark (Chinese cinnamon)
is a good substitute fopr cinnamon. It
has a delicate taste and appealing fragrance.
Uses: There are
various uses of the cinnamon tree. All
the parts of the tree are useful; in one way or other- the bark, the leaves,
the buds,. The flowers and the roots.
Every Indian home finds use fopr the cinnamon bark. It is useful as a flavoring agent in
desserts,. Cookes, cakes and pastries, chocolates, gum and candy. It is used as a carminative; as a stimulant;
to check vomiting and nausea. It is
also used as a general body cleanser.
Because of the presence of trunk acid which has an astringent effect,.
It is especially used in treating diarrhea.
Cinnamon Oil is a powerful germicide and has the properties of an
antiseptic.
Gujarati: Lavang;
Hindi: Laung
Description: Clove
is the air-dried flower bud of a tropical myrtaceous tree, brownish-black in
color with full; and plum crown. Being
one of the most ancient and valuable spice of the Orient its source and origin was
kept a mystery for a long time. It
possesses a spicy,. Pungent and aromatic smell.
Uses: Cloves are
used for flavoring gravies soups,. Vegetables and baked goods. Ground into a powder, it is used for both
sweet and sour dishes; It is used as a stimulant, having the property of correcting
disorders of the stomach. It relieves flatulence and dyspepsia: the oil of
cloves has antibiotic and antiseptic properties and is effective for claming
toothaches.
Gujarati: Dhana
(seeds) Kothmiri (leves); Hindi Dhana
Description: One of the first spices to be used by
mankind is the coriander seed. They are
brown sees,. Sweet in taste. Fresh
coriander leaves (in Spanish, the leaves are called “cilantro’” and the Chinese
call them Chinese parsley) are used like regular parsley. They seed and leaves are pleasantly aromatic
leaving the kitten fragrant and sweet smelling. The use of fresh coriander leased in different dishes enhances
the flavor, taste and aroma so uniquely yet subtly that it is regarded as one
of the “trade secrets” of a good cook.
Uses: Copriander
seeds are considered to be diuretic, carminative and antibilious; stimulates
and sharpens the appetite; and lessens the intoxicating effect of liquors. Their cooling effect helps to deserve the
heat in the body.
Gujarati: Jiru;
Hindi: Jira
Description: Cumin
is a light and dry greyish-brown seed of the coriander family similar to
caraway seeds but a little longer. The
odor is peculiar, strong and heavy while the taste is slightly bitter and
spicy.
Uses: Cumin is used
as one of the main ingredients in all mixed spices (masala). It is considered an astringent, a stimulant
of gastric juices aiding digestion in the stomach, and useful; in calming
dyspepsia and diarrhea and for treating diseases which occur due to excess of
water in the body.
Gujarati: Meetho
Limbdo; Hindi: Curry Patta
Description: Curry
leaves are derived from a deciduous tree, having an aromatic smell and fragrance. It is commonly found in forest and much
cultivated for its sweet-smelling leaves.
Uses: The leaves of
this tree are used as a flavoring agent in various curries and chutneys for
centuries. The green tender leaves are
eaten fresh to cure dysentery. The
leaves, roots and bark are also used in medicine as tonic, stimulant and
stomachic.
Gujarati: Suwa;
Hindi: Soya
Description: An
apiaceous plant, bearing a seed-like fruit which is light brown in color,
emitting an aropmatic smell, and having a slightly pungent taste.
Uses: The seeds and leaves of the plant are used
as a flavoring agent. They are used as
a condiment in soups, salads and in dill pickling. It has medicinal properties useful in flatulence and hiccups in
infants and children.
Gujarati: Varialli;
Hindi: Saunf
Description: An
aromatic fruit (seeds) of umbeliferous plant having greenish-yellow
flowers. Its small, oblong seeds have a
sweet and fragrant flavor and pleasant taste.
Uses: Dried seeds of fennel are used in flavoring
soups, sauces, candies, confectionery goods and pickles. They are used to stimulate the appetite,
give strength, and are used for dysentery, diarrhea and flatulence. They check griping and are sometimes used as
a laxative.
Gujarati: Methi;
Hindi: Methi
Description:
Fenugreek is a small, irregular shaped, yellowish-brown seed having slightly
bitter taste and a peculiar smell and flavor of its own. The green leaves of this herb are used as a
vegetable while the seed is used as a spice in Indian cooking.
Uses: Fenugreek is a
very good source of protein and rich in essential amino acids used as a spice
as well as a medicine. It is used for
loss of appetite, flatulence,. Chronic cough, gout and dysentery. Sometimes the seeds are used as carminative.
Ginger Fresh
Ginger Dry
Description: Ginger
is the underground root of herbaceous plant. It is one of the most important
and oldest spices. The aroma and taste
of ginger is pleasant, spicy and pungent.
Uses: Ginger is used in many
food products like baked goods and confectionery. It is also used in drinks and vegetable dishes. According to the Ayuveda (science of life)
School of Medicine, ginger is used for warming up the body and helping the
digestion of food. Ginger is helpful;
in relieving cramps in the hands and feet and excellent for warding off colds.
Mango Powder
Gujarati: Amchur; Hindi:
Amchur
Description: Amchur is the
dehydrated or dired part of the unripe mango.
It is used in the form of peeled slices or as powder. Mostly undrape and wind fallen fruits are
used to make Amchur and is produced in the northern states of India.
Uses: It is used as souring
agent for dals, curries and savories.
Used in Chutneys,. Soups and in vegetables. The unripe mango is useful is opthalmia and eruptions.
Mint
Gujarati: Phudina; Hindi:
Pudina
Description: Mint is an
aromatic perennial herb belonging to the genus mentha species.
Uses: Mint is successfully
used as a flavoring agent in soups,. Tea and chutneys. The fresh leaves added in the fruit cocktail
glasses, refreshes and cools the mouth and leaves a fragrant smell. It is very often used in summer for its
cooling property. It is useful for coughs,. Colds and fever: also used for
stomach disorders.
Mustard
Gujarati: Rai; Hindi: Rai
Description: There are three
varieties of mustard seeds: true or black mustard, yellow or white mustard, and
brown or Indian mustard. Among all the
spices, mustard is the hottest.
Uses: The Powder of white
mustard stimulates the gastric juices of the mucous membrane activating
secretion. Black and white mustard are
ground together to make the mustard and various medicinal mustards. Brown mustard is used in pickles and
spreads. It is very helpful for cough
and preventing mucous formation. If
used in excess,. It may aggravate the secretion of bile in the liver.
Nutmeg
Gujarati: Jaiphal; Hindi:
Jaiphal
Description: Nutmeg is a dry,
hard seed of the fruit of an East Indian tree used as a spice. It is greyish-brown is color. When powdered, its fragrance is compelling.
Uses: Nutmeg is used as a
condiment and as a medicine. In
combination with cinnamon and cardamom it becomes a good mixture for sweet
dishes in Indian cooking. It is used
medicinally for stomachache, flatulence, dysentery, vomiting and nausea. Taken in excess, it can create drowsiness
and intoxication.
Oregano
Gujarati: - Hindi: Mirzanjosh
Description: It is the
aromatic dried leaves of a perennial herb cultivated in Italy and Greece. Found abundantly in Mexico, it is known as
Mexican Sage. The color of the dried
herb is light green. The aroma is
strong as aromatic and tastes spicy and bitter.
Uses: It is used in many
Italian and Mexican dishes. The oil of
oregano possesses carminative stomachic, diuretic and diaphoretic
properties. It is given as a stimulant
and tonic in colic and diarrhea.
Poppy Seed
Gujarati: KhusKhus; Hindi:
Kaskash
Description: Tiny white seeds
of the poppy plant are cultivated for its quality to be used as a spice or as
opium In Europe the seeds which are cultivated for the purpose of opium are
grayish blue in color and known as “Maw Seeds.”
Uses: Poppy seeds are used as
one of the ingredients in various cooking and as toppings for breads, buns,
rolls and cookies. The young poppy
plant is sometimes eaten like lettuce, In Iran it is grown at home in pots and
is good for cattle feed. The opium poppy is used as a sedative, or for intoxicating
drink. It has a morphine property which
is successfully used in medicines.
Saffron
Gujarati: Kesar; Hindi:
Zaffran, Kesar
Description: Saffron, popularly called” Vegetable Gold,”
consists opf dry, orangecolored stigmas of crocus Sativus plant having
attractive purple flowers. The flowers
are picked every morning before noon, cleaned and stigmas and style separated
and then dried. The stigmas are called
saffron. This process involves a lot
opf time, labor and the yield is small.
Time is probably the reason for the high price of saffron.
Uses: The stigmas are the dried orange-colored
condiment used in rice, breads and cookies.
It is also used as coloring, flavoring agent. Its sweet heavenly aromatic fragrance is fit for exotic dishe3s and
delicacies. Ayurvedic and Unani systems
of medicine in India use saffron as a stimulant, for creating heat and warmth
in the body and for helping urinary problems.
Indian Cassia Lignea
Gujarati: Tamala patra: Hindi:
Tejpat
Description: A moderate-sized
evergreen tree, whose leaves are ready for harvesting when the tree is 10 years
old. The tree continues to bear the
leaves for 100 years. Cassia and
cinnamon are very similar when ground into powder. Both are the dried inner layers opf branches of evergreen
tropical; trees. But cassia is
considered to be inferior top cinnamon.
Indian cassia lignea are the leaves of the cassia bark tree.
Uses: The leaves are used as a
spice as the Europeans use bay leaves in cooking. The are carminative and are also used in diarrhea. The leaves are aromatic and have a very
close fragrance top cinnamon.
Turmeric
Gujarati: Haldar; Hindi: Haldi
Description: Turmeric is the
dried underground swollen stem of zingiberaceous plant. It is one of the most ancient and important
spices of Indian as it is used extensively by all. Its attractive yellow color is due to curcuma pigmentation. The powder of turmeric is derived after the
stem is boiled, drained, dried in the sun, cleaned, polished and then pounded
into powder.
Uses: Culinary art would be
incomplete without the use of turmeric in preparation of various dishes. Turmeric is a unique plant product, having
the attributes of a spice of flavorant, a colorful yellow dye, a cosmetic, and
a medicine. It is very popularly used
in Indian medicine as a blood-purifier and a skin cleanser, as an antiseptic,.
A carminative and is very good for sore throats due to cough and cold. It is regarded as very sacred in Hindu
marriage ceremonies.
Vanilla
Gujarati: vanilla; Hindi: Vanilla
Description: Vanilla was first
introduced into India around the 18 the century. Vanilla pods or beans are fruits of climbing orchid. The best quality of Vanilla pods are the one’s
which are dark brown in color with sweet aroma and without mildew and spots.
Uses: vanilla is very
popularly used as food flavorant and in perfumes. Chocolates, cookies, cakes,. Ice creams, drinks and candies would
taste bland and dull without vanilla.
Vanilla extract is widely used in every home. So it is the most wanted flavorant among the cooks. But it has no medicinal properties except
masking odor of cough syrups and vitamins.
Onion and Garlic
Onion and garlic has since long been recognized all over
the world as a valuable condiment for food and a popular remedy for various
ailments. In India, China and Egypt it
has gained popularity as a folk medicine for over thousands of years.
According to the Unani and Ayurveda (science of life)
systems, onion is considered to have antiseptic properties and useful in
flatulence, dysentery, cold and fever.
It is used raw, cooked, baked or boiled.
On the other hand,. Gralic is carminative and aids in
digestion and absorption of food. It is
also very popular in the world of medicine, because of its antibiotic element
called ‘allin’. Its healing property
and effectiveness against cholera have been noticed since the 17th
Century. Influence of antibiotic
property of gralic on malignant tumors has been found useful. Garlic juice is used for various ailments of
the stomach and as ear drops in ear-ache.
In cooking it is used extensively for flavoring vegetables, salads,
soups, beans, rice and many, many more dishes.
Thus there appears to be a fundamental basis for the use
of onion and garlic as medicine and for its utilization as food ingredients.
It is interesting to note here,. What Dr. J. S. Pruthi,
the first Director of Agmark Laboratories, ministry of Food and Agriculture,
has to say about garlic, “because of its highly curative properties, it has
been described as derived from Amrita or Ambrosia. The later prejudice against the use of garlic in India,
particularly among the Brahmins, appears to have originated from its popularity
with the foreign invaders. The
prejudice became so intense, that not only socio-religious writers like Manu
deprecated its use, but also the authors of medicine like Kashyapa discouraged
it. The recent scientific evidence
about its several highly curative properties clearly shows, that the old prejudice
was not justified.”
Onion and garlic are not mentioned in the recipes,
because some religious traditions and beliefs do not use them, and some people
avoid them because of its strong flavor.
But from the health point of view they have their benefits as we have
seen above.
Those who like onions and garlic in their cooking can use
them in the following recipes:
Dals and Soups
Mung Dal Delight Onion
Lentils
Onion
Five Lentil Mix Onion and
garlic, grind into paste
Masala Lentils Onion and
garlic, grind into paste
Spicy Carrot Soup Onion, blend
w/carrots in electric blender
Spinach Soup Onion blend
w/spinach in electric blender
Five-Lentil Soup Onion and
garlic
Vegetable Dishes
Sauteed Eggplant with
Green Peas Onion and garlic
Spiced Zucchini with
Tomatoes Onion
Cabbage and Chana Dal
Delight Onion and garlic
Vegetable Koorma Onion
Spinach with Yogurt Onion
Snow Peas Onion
Baked Eggplant Onion and garlic
Potato Peas Masala Onion and garlic,
grind into paste
Sweet N sour Vegetable Onion
Rice
Mushroom Rice Onion
Dal and Rice with Vegetables Onion
Cream of wheat with
Vegetables and Spices Onion
Chick-Pea Pullav Onion
Savories and Snacks
Vegetable Fritters Onion
Bean Sprout and Cabbage
Pastries Onion
Pressed Rice with
Potatoes Onion
Cabbage-Cheese Toast Onion
Notes
on Ingredients
Certain ingredients listed in this book are unique to
Indian cooking. These are described
separately for the benefit of those not familiar with them. They are available in Indian and American
grocery stores all over the country.
Agar Agar: It is a gelatin-like product of a sea vegetable
used for solidifying certain culture media or used as thickening agent for
puddings and custards. It has a natural
jelling ability so it is good for recipes that all for jelling or gelatin. It is a perfect alternative to commercial;
Jell-O or gelatin made with animal products.
Agar-Agar is also called ”Kanten” or “chinese gelatin” or ‘china grass.”
It is available in bars, flakes or powder. The instructions on the package tell us how
to use it. This delicious gelatin that
can be prepared with fruit juices and pieces of fruit is a non-violent alternative.
Carob Powder: It is made from carob-pods which are roasted
and ground to produce a cocoa-like substance.
Carob powder is a chocolate-like powder, sweeter than cocoa and has a
pleasant flavor. Due to its
caffeine-free quality, it is good for children as well as adults. It is the best substitute for chocolate for
those who are allergic to chocolates.
Chick-Pea Flour: Also known as “chana no loat” or “besan.”
A good source of protein. In India,
garbanzo beans or chickpeas are known as chana. When the chana is ground into flour, it is called Besan. This flour is used in the preparation of
Indian sweet dishes, pastries, pancakes, snacks and in many vegetable
dishes. Its nutty flavor makes any dull
dish a delight.
Jaggery, Gur: King of brown sugars, Jaggery is made from
unrefined palm sugar and gur is made from unrefined cane sugar, and available
in the form of bars and sometimes in large lumps. It is preferable to white sugar in many dishes. As it is not sold in powder or granulated
form it is hard to measure it like the ordinary white sugar. As it is less sweet, one has to use one’s
own judgement and discretion when adjusting the quantities called for in the
recipes using white sugar.
Curry: Many
people get mixed up with “curry” and “curry powder” available in many Indian
groceries. Curry is a kind of gravy
made from yogurt, cream, coconut milk and ground spices. When vegetables are added to the sauce it is
called vegetable curry and sometimes instead of vegetable paneer is used and it
is called paneer curry. Curry powder is
the mixture of the ground spices, the spice proportions varying according to
region of origin, and is an ingredient of the curry dish.
Masala: Garam
Masala: Mixture of different spices. The term “garam” means hot or sharp and
spicy,”masala” means spices. It is used
to pep up the food,. Or add an extra flavor to dishes. There are many different recipes of garam
masala varying from one province to another.
The recipe in this book comes from a small; town of Gujarat State called
Mangrol.
Garam Masala: ¼
tablespoon ground cloves
2
tablespoons ground cinnamon
2 tablespoons ground coriander
½
tablespoon ground white pepper
1 tablespoon ground cardamom
2 tablespoons ground cumin
Mix all the spices together
well. Store in an airtight container to
preserve freshness. Use as needed.
Green Masala: The following is a recipe for green masala
which can be hot and is used to add zip to vegetable dishes:
Green Masala: 12 fresh green chillies, cut into 1”
pieces (or
Substitute 4 green banana peppers for
not flavor
Or 4 sweet banana peppers for milder
flavor)
1 3-inch
piece of ginger, scraped and chopped
1 teaspoon salt
1 Teaspoon lemon juice
1 teaspoon water
Put all above ingredients into
a coffee grinder or blender and grind into a coarse paste. “Green Masala” is now ready and can be stored
in a tightly sealed glass container in the refrigerator for 15-20 days.
Milk Masala: 2 teaspoons ground cardamom
20 almonds
½ teaspoon ground nutmeg
15 pistachio nuts
¼ teaspoon ground saffron
Put everything into a coffee
grinder and make into a coarse powder.
Store in an airtight container in the refrigerator.
Tea Masala: (Chai Masala)
2 tablespoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon ground white pepper
1 teaspoon nutmeg
Mix all the ingredients
together thoroughly and store in an airtight glass container.
Panch Puran: This is another version of whole gram
masala which can be prepared in quantities and stored in airtight containers
and used as required. This combination
is strong flavored and can be overpowering due to the mustard and fennel.
Panch Puran: 2 tablespoons yellow mustard seed
1-tablespoon cumin seeds
1 tablespoon fenugreek seeds
2 tablespoons fennel seeds
1 tablespoon black cumin seeds
(kalonji)
Mix all the above ingredients
together and store in an airtight jar.
Paneer: Also
known as china or Indian cottage cheese.
Its high content of protein increases its nutritional value. Paneer, when pressed, is very much like tofu
or soya bean curd which can be substituted for paneer in many dishes. Paneer is the outcome of curdled milk. It is used in many sweet dishes, in snacks
and combined with vegetables.
`
Paneer or Chhenna (soft
cheese): 4 cups milk
Juice of 1 lemon
1. In
a pot, bring the milk to a boil. Lower
the heat and add the lemon juice, stirring occasionally. The milk will separate into cheese (paneer)
and whey.
2. Tun
off the heat and let the milk stand for 15 minutes,. Covered. This will allow the milk to curdle
completely and allow the paneer to separate from the whey.
3. Now,
line a large strainer with two layers of cheesecloth and rest the strainer in a
bowl; to collect the whey. Put the
curdled milk in the strainer. The whey
will pass through the strainer and the paneer will be collected in the
cheesecloth. Cover the paneer with the
ends of the cheesecloth and put some weight on it. Leave this for 2 to 3 hours.
4. Empty
the paneer from the cheesecloth and place in a bowl. Knead the paneer with your palm until smooth and manageable. If you want to make cubes of paneer, do not
knead to paneer.
It the paneer is not to be
used immediately put in a container and refrigerates it. It will keep for 3 days. Use the whey in dals or soups.
Dahi : Also known as curd or yogurt. Yogurt is a wholesome food, fortified with
calcium,. Protein and riboflavin and widely used both by rich and poor. In India, yogurt is considered to be one of
the nectars of the earth. Long life and
yogurt have long been associated and it is said that it was used even before
the vedas (considered to be the oldest scriptures in India) were written. Yogurt, therefore has been used for
centuries. Considered to be a “miracle”
food, it is used by Indians in religious ceremonies; as a medicine for curing
stomach ailments as the effect of yogurt bacteria on the digestive system is
found to be very beneficial; and as cosmetic for facial cleansing. The versatility of yogurt in cooking is
amazing. It can be used in desserts,
dips, breads, soups, rice, salads, and vegetable dishes.
In this book there are several recipes using yogurt and
instructions on how to make delicious yogurt at home is also included
below. Once you learn how top make
your own yogurt,. You will never buy from the supermarket. In India, every housewife makes her own
yogurt daily thus sharing with her family the joy of eating fresh, home-made
yogurt every day. Let your family, too,
be a part of this joy.
Yogurt: 1-quart whole Milk
2 tablespoons plain
yogurt
1. Boil
the milk in a saucepan over low heat,. Stirring occasionally to avoid sticking
at the bottom. Remove from the heat and
let sit cool until it is lukewarm.
2. With
a fork, spread the yogurt smoothly on the bottom of a small bowl. Add ¼ cup of warm milk to the yogurt and mix
well until; smooth.
3. Add
this yogurt/milk mixture to the remaining milk. Mix thoroughly and empty the mixture into a glass vessel or
individual glass bowls and cover. Let
it stand in a warm place for 5 to 6 hours.
Serves 4 to 6 people.
Note: do not disturb the mixture during incubation
period. After the desired time, gently
shake mixture to see if it is set like jelly.
If not firm, let it stand for one hour more and check again. Refrigerate as soon as it is set. Remember to take out 2 tablespoons of yogurt
to be used as a “starter” culture for the next batch. The culture keeps for two weeks in the refrigerator.
Ghee : When
butter is heated to allow the water content in it to evaporate and milk solids
to settle down, what remains is clarified butter called “ghee.” Ghee is used
extensively in Indian cuisine on chappatis, in vegetables, dals and all the
Indian sweets. Ghee is used in many
Hindu religious ceremonies. It can be
purchased in the market and made at home.
The homemade ghee has a sweet fragrance and fresh smell to it. Ghee made from homemade butter is even more
delicious. Once you are used to
homemade you will not think of using the commercial product ever again.
Makkan: This is
homemade butter which is white and unsalted.
Market butter is available for the last 50 to 60 years. Previously, each house would make their own
butter to eat with Indian breads. The
leftover butter was eventually turned into ghee. When children ate this fresh, unadulterated butter and ghee,
naturally they were big, healthy and strong.
Papads or Papadums:
(Lentil Four Crispy Wafers).
Papads are everybody’s favorites-popular among both grown-ups as well as
children. Any festive lunch or dinner is incomplete without papads. A party without papad is like food without
salt!
The taste of papads varies as you travel in India,
from the North to the south, from East to West and depends on whether they are
made from Udad or mug dals or whether rice, Potato or sago flour or millet is
used.
Available in packages and in several; varieties in
Indian grocery stores,. They can be either toasted over an open fire or,. As is
most often the case, deep fried in oil.
It is easy to fry them. The oil should be hot, the papads should then be
immersed into the hot oil one at a time and left their just long enough top
attain a golden color. Remove it
immediately with tongs, holding it against the sides of the pan so as to allow
the oil to drain completely and drop back into the pan. Do not brown them. Place on paper towels while you prepare the rest of the papads
one by one.
Papads are to Indians what potato chips are top
Westerners!
Beginner’s
Basics
It is imperative that the meaning of the various cooking
terms in the recipes be made clear. A
few of these terms generally used are described below to help you follow the
recipes successfully and efficiently.
Once a person becomes familiar with the methods, much of the effort of
cooking is eliminated and then it becomes easy and fast.
Boiling: cooking food at boiling point in sufficient
liquid to cover. Food is said to be
boiling when the top of the liquid is covered with bubbles.
Baking: cooking food in the dry heat of an oven. This method is used in cooking savories,
cookies, cakes, pies and vegetables, etc.
Blanching: means
putting food in boiling water for a few minutes top remove skin, e.g.,
pistachios, almonds, tomatoes, etc.
Frying: cooking food in fat. When one fries food in small quantity of fat it is called shallow
frying and when one fries food in a large quantity of fat it is called deep
frying. Here the term fat means
vegetable fat, ghee (clarified butter) or oil.
Pressure-cooking: in very practical and is the method
popularly used in India for rice, beans and lentils. Food is cooked in a special pot where the combination of high
temperatures and regulated pressure greatly reduces the cooking time and, in
the case of beans, lentils and dry peas, eliminates the presoak step. Time method locks in the preserves the
vitamins and preserves the vitamins and nutritional; value of the foods.
Sauteing: to fry very lightly and slowly in a small
quantity of oil, butter or ghee.
Tomatoes, green and red peppers, zucchini and cauliflower are some of
the vegetables that can be prepared in this manner.
Simmering: cooking on low heat after it is brought to the
boil; once. It is generally used to
cook rice, soups, puddings and stews.
Some vegetable dishes also require simmering.
Soaking: to 1 cup
of dry beans ad 3 to 4 cups hot water.
Boil for 2 minutes, then set aside for one hour and then cook; OR let
stand in 3 to 4 cups of cold water overnight.
Then cook.
Steaming: Cooking food in a double boiler especially
designed for this purpose. A double boiler has two vessels. The food to be steamed is put into a
smaller, covered vessel containing boiling water. The double boiler is then placed on the fire. The food is cooked in the steam that arises
from the boiling water. Nowadays, you
can even buy a steam basket which is placed in a vessel full of boiling
water. Idlis, dhokalas and vegetables
are cooked in this way.
Stewing: cooking pulses, vegetables, etc., in just
sufficient liquid so that the food cooks in its own juices. This is done slowly so that the flavors of
the foods and spices mingle together in an aromatic fragrance. In this method the food becomes tender while
retaining some of the gray. Fruit stews
are made in this way in sugar syrup.
Toasting: cooking spices, seeds and some Indian bread
over dry heat until it is brown and crisp.
Measurements
Liquid Measures and Volumes:
3 tsp = 1 Tablespoon 1 Tbsp =1/2 fluid ounce
(oz)
4 Tbsp = ¼ cup 2 Tbsp = 1 fluid oz
5 1/3 Tbsp = 1/3 cup 4 Tbsp = 2 fluid oz
8 Tbsp = ½ cup 8 Tbsp = 4 fluid oz
16 Tbsp = 1 cup 16 Tbsp = 8 fluid oz or 1 cup
4 ups = 1 quart
2 quart = ½ gallon
4 quart = 1 gallon
Weights:
4 oz = ½ pound
8 oz = ½ pound
12 oz = ¾ pound
16 oz = 1 pound
Metric Equivalents:
1 tsp = 5 grams 1 oz = 28 grams
1 Tbsp = 15 grams 1 ¾ oz
= 50 grams
2 Tbsp = 30 grams 3 ½ oz
= 100 grams
8 oz = 227 grams
1 pound = 45
kilograms
1 oz = 30 milliliters
1 cup = 236 milliliters
1 cup = 24 liter
1 quart = 96 liter
4 ½ cups
= 1 liter