Vegetarian Indian Feast

Aloo Gobi

1 T olive oil
1 large onion, cut into 8 sections
1 bunch of cilantro, chopped
1 tsp chili powder
1 large bunch of cauliflower, cut up into 8 sections
3 large yukon gold potatoes, cut into 1″ pieces
2 medium sized tomatoes
1 tsp fresh ginger, peeled and grated
1 T garlic, chopped
1 tsp cumin seeds
1 tsp coriander seeds
2 Teaspoons Turmeric
1 Teaspoon sea Salt
2 Teaspoons Garam Masala
1/4 c vegetable broth

1. Heat olive oil in a large saucepan and add the chopped onion and cumin seeds to the oil.
2. Cook the onions until they are translucent.  Add 2/3 of the cilantro, turmeric, sea salt, garam masala, garlic, ginger, and tomatoes.
3. Stir the mixture well and then add the potatoes, cauliflower, and the vegetable broth.  Stir the mixture again to insure that the cauliflower and potatoes are coated with the sauce and simmer for about 20 minutes.
4. Serve with the remaining cilantro sprinkled on top for additional flavor.

* Prepare this dish 24 hours in advance to allow for the marrying of the flavors.

Matar Tofu

16 oz block of tofu, cut into cubes
16 oz frozen peas
1 medium onion chopped finely
4 cloves garlic
1 tsp ginger
1.5 tsp red chilli powder
1/2 tsp cumin seed
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp paprika
1/4 of a cinammon stick
1 tsp sea salt
1 cardammom pod (leave whole)
1/4 cup cashews, chopped
3 tomatoes, chopped
1/4 cup chopped cilantro

1. Dry fry the tofu in a nonstick pan until brown.  Set aside.
2. Boil the frozen peas in one cup of water. Cook just until tender.  Drain & set aside.
3. In a seperate skillet, heat the olive oil and add all of the spices.  Keep stirring for 20 seconds.
4. Add the onions, ginger, and garlic and sautee until the onions turn light brown and then add the cashews.
5. Add the tomatoes and sea salt.  Cook on medium heat until the mixture thickens.
6. Stir in the peas and tofu cubes. 
7. Mix well & serve with fresh chopped cilantro on top.

Whole Wheat Garlic Naan

2 tsp honey
¾-cup warm water
1 packet of Rapid-rise Dry Yeast
1 1/2-cup Whole-wheat Flour
¾-cup all purpose flour
¼-tsp salt
2 cloves finely minced garlic

1. Mix honey and warm water together in a small bowl.  
2. Stir the yeast into the water and sugar mixture and allow to stand for 5 minutes or until frothy.
3. In a seperate bowl, mix whole wheat flour, all purpose flour, and salt in a large bowl.
4. Make a small indention in the top of the flour and pour the yeast mixture in and begin to knead the dough. 
5. Knead the dough on a lightly floured surface for 5-8 minutes or until dough is smooth.
6. Shape dough into a ball and return it to the bowl.  Cover the bowl with plastic wrap and keep the dough in a warm place for 30 minutes. 
7. Turn the burner on medium heat and place a cast iron skilled upside down on the burner.
8. Add the garlic to the dough and punch down and knead dough for appozimately 2-3 minutes.  Divide the dough into 6 portions and roll out into rounds about 7″ in diameter.
9. Cook naan on the cast iron skillet until bubbles appear on the top and the underside becomes mottled and brown.
10. Turn over the naan and cook until naan puffs up.  

Mango Lassi

2 cups greek style plain yogurt
1 cup water
1 cup mango (chopped fresh or frozen)
1 cup ice
2 tsp honey (or sweetener of your choice)

Mix all ingredients together in a blender for approximately 2 minutes or until well blended.  Pour into glasses and serve immediately.  Serves 4.