Marinated Veggies

Ingredients	Quantity
Celery, cucumber, carrots, radishes, turnips (choose one or more of the following veggies)
Lemon juice	2 tsp
Sugar ground	1 tsp
Grated ginger	½ tsp
Pepper powder	½ tsp
Vinegar	1 tbsp

Make cubical shaped fingers, about 2" long.

Mix all other ingredients.

Pour over veggies, toss till evenly coated.

Keep aside for 30 minutes to marinate.

Refrigerate till chilled.

Serve chilled with hot or cold soups.

Mango And Coconut Salad (Aam Ka Sasam)

Ingredients	Quantity
Coconut – grated	4 cups (10 oz)
Dried red chillies – deseeded, broken into small pieces and soaked in water for 5 minutes	2
Jaggery – grated	4 tsp
Salt	to taste
Coriander seeds	½ tsp
Black mustard seeds	½ tsp
Ripe mango (medium)- peeled and cubed	2 (10 oz)

PREPARATION: Blend the coconut, chili, jaggery, salt, coriander seeds and mustard seeds with a little water to a coarse paste in a food processor. Mix this paste with the mango pieces and chill.

Serve cold.

SUBSTITUTIONS:     You can use bananas, pears, pineapple, oranges or seasonal fruit like peaches, cherries and grapes instead of the mango.

NOTES:      Jaggery is dehydrated sugar cane juice. Kolhapur jagagery is a reputable brand. The closest

equivalents are brown or Demerara sugar.

From the southern coast of India. It can be made with any firm fruit, such as bananas, pears, pineapple, oranges or seasonal fruit like peaches, cherries and grapes, and is similar to the raitas of northern India.

Maloo Ko Achar (Potato Salad)

Ingredients	Quantity
Potatoes – small size if possible	450gms
Jalapeno peppers – optional, seeded & sliced into long strips	4
Lime – juice	1
Salt	to taste
Sesame seeds – roasted, ground (optional)	¼ cup
Turmeric powder	1 tsp
Cumin seeds	1 tsp
Chillies – whole, dried	2 to 3
Corn oil or mustard oil (mustard gives best flavour)	3 tsp
Water	½ cup
Coriander – fresh chopped	½ cup

Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl, combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

Lobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar)

Ingredients	Quantity
Red beans – small, soaked overnight in water to cover – drained	1 1/3 cups
Medium onion – peeled	1
Medium carrots – peeled	1
Celery rib	3
Celery rib 3” piece	1
Salt	to taste
Prunes – dried, pitted	5 large
Balsamic vinegar	¼ cup
Tamarind concentrate	2 tsp
Or
Unsweetened plum butter	2 tsp
Chinses chilli and garlic paste	1 tsp
Extra virgin olive oil	1/3 cup
Coriander seeds – crushed	¾ tsp
Fenugreek – ground	¼ tsp
Cilantro leaves – finely chopped and more for the garnish	¼ cup
Red onion rings	for garnish

NOTE:   If unable to find Tamarind Concentrate, (Available in Indian or Middle Eastern stores), use plum butter (available in Health Food stores), plus 2 Tb of Fresh Lemon Juice.

These are a substitute for the local Georgian Sour Plum paste that is unavailable here. Combine the beans with the onion, carrot, and celery in a soup pot. Add enough water to cover the beans by 3-inches and bring to a boil. Add the salt, then reduce the heat to low, cover and cook the beans until tender but not mushy, about 55 minutes or more, depending on the beans. Meanwhile combine the prunes and the balsamic vinegar in a saucepan and simmer for about 15 minutes. Remove the prunes with a slotted spoon and reserve the vinegar. Finely chop the prunes. Add the tamarind concentrate to the vinegar and let stand until dissolved, about 10 minutes. Stir well and set aside. Drain the beans and discard the onion, carrot, and celery. Place the beans in a serving dish and allow to cool. In a small bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil, blending well. Add the chopped prunes, coriander seeds, and fenugreek, again blending well. Toss the beans with the tamarind mixture. Taste and correct the seasoning and stir in the ¼ cup of cilantro leaves. Refrigerate, covered, for at least 2 hours before serving. Serve, garnished with the additional cilantro and the onion rings.