HT 7g: Indian Dinner #1

1. From milk, make curd. Press for 20 minutes. Cut curd into 1/2-inch cubes and deep fry until golden.

2. Place the tomatoes and water in a covered saucepan. Simmer for 15 minutes. Pour the contents through a sieve and strain into a bowl. Discard seeds and skin.

3. In a wok heat ghee to medium hot temperature. Deep fry eggplant cubes until golden brown and tender. Set colander over bowl. Drain eggplant. Save ghee.

4. The ghee that has been drained off the eggplant can be used ta fry the spices. In a large frying pan heat the ghee over high heat tor 30 seconds. Stir in ginger, chili, mustard seeds, and hing. Fry until the seeds start popping. Add tomato puree, remaining spices, and fried eggplant. Simmer uncovered for 8 minutes. Add panir (curd squares) and cover. Cook for 2 more minutes Serve hot.

1. Wash rice.

2. In 1-quart pan put 2 tablespoons ghee, hing, and rice. Stir over medium heat for 30 seconds. Add water, turmeric, and salt. Add peas. Bring to a full boil, then cover and cook on very low heat for 18 minutes. Stir in cashew pieces.

3. Garnish with coriander leaves.

1. Steam cauliflower and peas until very tender.

2. In frying pan put 3 tablespoons ghee. Add green chili, black mustard seeds, and cumin seeds. When they begin to crackle add turmeric and hing. Add steamed vegetables, and all remaining spices. Mash vegetables and cook over medium heat until you have a thick paste for stuffing. This takes about 20 minutes. Cool.

1. Combine flour with 1/3 cup ghee. Add enough water to make a rollable dough (about 1/2 cup).

2. Roll dough into twelve balls. With rolling pin roll each ball into a 5-inch circle. Cut the circles in half Seal two ends together and put 1 tablespoon stuffing into each triangle. Seal edges and turn over, making decorative loops. Seal samosas tightly enough to hold together when frying.

3. Heat ghee in wok until it is medium hot. Add samosas and fry in ghee for 15-20 minutes, stirring and turning over occasionally. Serve hot.

1. The best cumin powder to use for a raita is dry roasted. If you can take the time (just 5 minutes), bake the cumin seeds until they are a little dark, and then grind them in a spice grinder, or under a rolling pin. This process gives extra-special flavor.

2. In bowl mix yogurt, water, salt, and cayenne. Add cucumbers to yogurt mixture. Sprinkle cumin powder on top. Garnish with coriander leaves.

1. In bowl combine dough, ghee, and water. Knead for 3 minutes. If too wet add more flour.

2. Divide dough into 12 balls. Flatten balls in your palm. On table top, with a light rolling motion roll out each piece of dough into an even 4-inch circle.

3. Heat ghee or oil in wok. Ghee should be very hot. Put in 1 puri. It will drop to the bottom, then float to the top and puff up. Cook puri on both sides until golden. This takes about 45 seconds. Do not be discouraged if they do not always inflate.

1. In large heavy saucepan (preferably nonstick) put milk and cream. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Stirring often and scraping the bottom of the saucepan, keep the milk boiling (but reduce the heat if the milk starts to boil over). The milk will begin to thicken after approximately 1/2 hour. When the boiling action slows to a rolling boil. reduce heat and add the sugar and vanilla. Continue cooking, stirring constantly until a small amount of the mixture dropped into very cold water forms a small, soft ball. Stir in coconut and cook just 3 minutes longer.

2. Empty burfy onto a flat, buttered tray and mold into a square 1/2-inch thick. Cool at room temperature. Cut into desired portions.

3. This burfy can be made up to 2 days in advance of serving, but must be refrigerated. Remove from refrigerator 1 hour before serving.