HT 7n: Vegetables

1. Cut tops off peppers, remove seeds, and steam peppers until tender (about 10 minutes).

2. In skillet heat 1 tablespoon oil, and add hing, fennel seeds, and black pepper. Fry until fennel seeds turn golden. Add zucchini and fry on medium heat for 8 minutes. Add olives and pine nuts. Fry for 3 more minutes, then add ricotta cheese and salt. Fry 1 more minute, and remove from heat. Add rice to fried mixture, and stir well. Spoon stuffing into peppers.

3. Heat remaining ghee or oil in skillet. Fry peppers until golden on all sides. Turn carefully so as not to let stuffing fall out. Sprinkle with Parmesan cheese. Serve hot.

1. Heat 2 tablespoons ghee in a heavy-bottomed pan and add semolina. Roast slowly until golden and set aside. Heat remaining ghee in a pot, add mustard seeds and when they finish popping add hing and tumeric. Add cauliflower, peas, and water(or whey), cover and bring to a boil.

2. When vegetables are soft, add salt, chopped coriander, roasted semolina, and cashews. Mix in well. Cover and leave for 5 minutes. Fluff up with spoon.

1. In wok, deep fry cauliflower pieces over medium-hot heat until golden and tender.

2. Put cashews in a small strainer and dip in hot ghee for about 10 seconds until golden. Strain.

3. Steam pea pods for 3 minutes.

4. Combine pea pods, cauliflower, cashews, and sour cream Add spices. Heat in saucepan for 1 minute. Serve hot.

1. Steam asparagus until tender. Drain.

2. Preheat oven to 400°F.

3. In saucepan melt butter, add hing, black pepper, and curry. Add flour and both kinds of milk. Cook over low heat until mixture thickens.

4. In casserole dish combine asparagus, cherry tomatoes, milk sauce, cheeses, and salt. Bake uncovered for 20 minutes. Garnish with parsley.

1. Steam broccoli until tender. Deep fry potatoes on high heat until golden and tender. Then deep fry carrots until golden and tender. Drain and set aside vegetables.

2. In small saucepan put 1 tablespoon ghee and add flow and milk. Bring to a boil and cook until mixture thickens. Add all spices except salt and cook 30 seconds more. Then stir in sour cream and salt. Mix vegetables into sauce. Serve hot.

1. Cut eggplant in 1-inch-thick circles. Cut each circle in half.

2. Heat ghee to very hot temperature.

3. Mix turmeric, salt, and water. Rub mixture into both sides of eggplant slices. Deep fry eggplant pieces until dark, golden, and crisp. Drain on paper towels and serve hot.

1. In large saucepan parboil potatoes. Drain and refrigerate. When potatoes are cooled, peel and cut in 1/2-inch slices.

2. Preheat oven to 400°F.

3. In bowl combine sour cream, butter, and spices. Add potatoes to sour-cream mixture. Stir gently and place in casserole dish. Cover and bake 25 minutes. Serve hot.

1. Deep fry cauliflower flowerets in hot ghee until golden and tender. Drain and set aside.

2. In skillet heat olive oil, and add hing and black pepper. Add bread crumbs and fry for 2 minutes. Add tomato puree, water, and sweet basil. Cover and cook for 15 minutes on medium heat, stirring occasionally.

3. Stir cauliflower pieces into sauce. Cover with grated mozzarella cheese. Do not stir. Cover and simmer for 4 minutes. Sprinkle with Parmesan cheese. Serve hot.

1. Grate potatoes and place in a bowl of cold water. In 8-inch nonstick or wrought-iron frying pan heat 1 teaspoon ghee over medium heat. Take a handful of grated potatoes, squeeze out the excess water, and spread evenly on the bottom of the pan. Sprinkle a pinch each of salt, pepper, turmeric, and hing evenly over the potatoes. Cover and cook on low heat until the potatoes are tender and hold together. Flip the "omelet" over, cover, and cook for 2 minutes longer until bottom is golden brown.

2. Cover half of the "omelet" with some sliced tomatoes, grated cheese, and a spinach leaf. Fold in half and fry until the cheese begins to melt and the tomato and spinach soften. Remove from heat and place on a baking sheet. Place in warm oven while you continue making the remaining "omelets." Serve warm.