The Modern Ayurvedic Cookbook. Amrita Sondhi

can be made tridoshic if you eliminate green chilies and cashews and use 14 oz (400 g) of extra-firm tofu or paneer made from goat’s milk.

       Filling:

      5 cups paneer, grated

      1 bunch fresh cilantro leaves, chopped (about 3 cups)

      1 bunch fresh mint leaves, chopped (about 3 cups)

      10 green onions, sliced, white parts only

      ¼ cup cashew nuts, chopped

      4 fresh green chilies, minced, or to taste

      • To reduce Pitta: use 2 or omit

      1 tsp fresh ginger, minced Juice of 1 lime

      1 tsp salt, or to taste

      Freshly ground pepper to taste

       Paste:

      ¼ cup flour

      2 tbsp water

      1 pkg samosa pastry (see note)

      Olive oil spray

       You can buy readymade samosa pastries in Indian grocery stores. If you prefer, you can use your favorite pastry recipe instead of the pre-made samosa pastries. Roll out the dough until it is th-in thick.

       Cut into 6-in (10- cm) wide circles. Place your filling in the center and fold over, pinching edges. Baste with egg whites, and bake until golden brown on all sides.

       For filling:

      Grate paneer onto a large platter so that it remains loose and doesn’t become one sticky ball. Set aside. In a medium bowl, combine all other filling ingredients and mix well. Add paneer and mix lightly with fingers; continue to keep the paneer from clumping together. Set aside.

       For paste:

      In a small bowl, combine water and flour and mix well. Set aside.

       For samosas:

      Preheat oven to 300°F (150°C).

      Follow package directions for defrosting samosa pastry. Use 1 tbsp of filling per samosa wrapper and follow package directions for folding. Use paste to seal edges (make sure they are well sealed). Place samosas on a baking sheet and lightly cover with olive oil spray. Bake for 30 minutes, or until they start to brown (watch carefully to ensure they do not burn). Flip over, spray with olive oil, and bake for another 20–30 minutes until brown.

      Makes 6–7 servings (2 per person).

      Stuffed Mushroom Caps

      I have been serving this recipe as a warm appetizer for years. These mushrooms are simple to make and pleasing to the palate.

      12 large mushrooms

      1 tsp ghee (or butter)

      1 tsp olive oil

      2 dry red chilies

      • To reduce Pitta: omit

      ¼ cup onions, minced

      2 cloves garlic, minced

      

cup fresh parsley, minced

      ¼ cup Parmesan cheese, grated

      Preheat oven to 350°F (180°C).

      Remove stems from mushrooms and lay mushroom caps on a baking sheet, tops down. Finely chop stems and set aside. In a frying pan on medium-high, heat the ghee and oil. Add dry red chilies and sauté for about 1 minute, until chilies begin to blacken. Add onions and garlic and sauté for 1 minute. Add mushroom stems and sauté for an additional 2 minutes. Cover with lid and continue to cook for another 3 minutes. Add parsley and cook for another 2 minutes, uncovered. Remove pan from heat. Stuff mushroom caps evenly with the cooked mixture and discard chilies. Sprinkle each stuffed mushroom cap with Parmesan cheese and bake for 10 minutes until cheese has melted and starts to brown.

      Makes 6 servings (2 per person).

       Khandvi Rolls

      My friend Renu, who lives in Mombasa, Kenya, offered me this special treat while I was visiting her. It is a great afternoon pick-me-up and gets Kapha moving. Try it instead of a donut!

      3 tbsp plain yogurt

      1 cup water

      1 cup gram flour

      Salt to taste

      ¼ tsp turmeric

      ½ tsp cayenne pepper (or paprika)

      3 tbsp lemon juice

      2 cups water (for boiling)

      3 tbsp olive oil

      ½ tsp black mustard seeds

      ½ tsp cumin seeds

      1 tbsp sesame seeds

      2 tbsp fresh green chilies, finely chopped (for garnish)

      • To reduce Pitta: use only 1 chili or omit

      ¼ cup fresh cilantro leaves, chopped (for garnish)

      In a bowl, whisk together yogurt and 1 cup water until smooth. In a separate bowl, combine flour, salt, turmeric, cayenne pepper and lemon juice. Add yogurt mixture to this bowl and mix until smooth.

      In a large pot on high heat, bring 2 cups water to a boil. Reduce heat to medium to simmer and add gram flour mixture. Stir frequently to ensure it does not stick to the bottom of the pan. Cook until mixture becomes a thick sauce. Remove from heat and spread onto a greased baking sheet (do this while the mixture is very hot). Leave to cool and dry out, about 15 minutes. Once cooled, cut into 3-in (4½-cm) wide strips and roll lengthwise. Cut the rolls into 1-in (2 ½-cm) wide pieces and place on serving platter.

      In a small pot on medium-high, heat oil. Add mustard seeds and cover with lid until they pop, about 30 seconds. Add cumin seeds and heat for about 10 seconds, then add sesame seeds. With a spoon, sprinkle seeds over rolls. Garnish with chopped green chilies and cilantro.

      Makes 8–12 rolls.

Endvo Savory Squares

      My mother makes these regularly and they never last long! I love this dish as it is filled not only with protein but lots of veggies, and it’s easy to take to work or on a picnic.

       If the dish browns before the suggested baking time, cover with a sheet of foil or greaseproof paper for remaining time.

       Vagar is a group of spices sautéed together to bring out their flavors. It is often used in Indian cooking to spice up various dishes.

       Vegetable mixture:

      2 cups cream of wheat

      ¾ cups gram flour

      1½ tsp salt

      Chili powder to taste

      ¼ tsp turmeric

      2 tsp fresh ginger, grated

      ½ tsp fresh green chilies, finely chopped (optional)

      • To reduce Pitta: omit

      2 tsp ground cumin

      3½ cups cabbage, grated

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