MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Cauliflower & Potato Curry
 Categories: Side dish, Indian, Vegetables
      Yield: 1 recipe
      4 c  Potatoes, peeled & quartered
      1 sm Cauliflower, cut to florets
      1 pn Asafetida
    3/4 ts Turmeric
    1/2 ts Chili powder
  1 1/2 ts Cumin
    3/4 ts Salt
      1 pn Sugar
      2    Tomatoes, chopped
  1 1/4 c  Water
    1/2 ts Garam masala
    1/2 c  Wheat berries (optional)
   Add all ingredients to a crockpot and cook on low for approximately
  six hours.  If you're adding wheat berries, cook them on high with an
  additional cup of water for an hour, then add remaining ingredients
  and cook on low.  With the wheat berries, if things start drying out,
  add more water.
   From: bjornson-robert@cs.yale.edu
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Chana Dhal (Or Dal)
 Categories: Side dish, Indian
      Yield: 6 servings
      8 oz Chana dhal
      1 ts Turmeric
    1/4 ts Salt (optional)
      2    Green chilies, split
           Lengthwise
      1 tb Corn oil
      1 ts Mustard seed
      1    Medium onion, finely sliced
      1    Clove garlic, finely sliced
    1/2 ts Cayenne pepper
  Wash peas in cold running water. When water runs clear set aside to
  soak for 4 hours.
  Drain peas and put in sauce pan wit turmeric, salt, and green
  chilies. Add enough water to cover by 1 inch, and bring to a boil.
  Partly cover pan, reduce heat and simmer for 1 hour or until water
  has been absorbed and peas are tender but not mushy. Add more water
  if necessary
  Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover
  pan. Saute for 2 minutes.
  Uncover pan, add onion and garlic, fry until golden. Stir in cayenne
  pepper and cook for 30 seconds. Add cooked spices to the peas. Stir
  cook for 2 minutes. Serve hot.
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Chaura Na Poora (Black-Eyed Pea Pancakes)
 Categories: Side dish, Vegetables, Snacks, Indian
      Yield: 12 pancakes
  1 1/2 c  Dried black-eyed peas
      1    3/4" cube of fresh ginger
           -- (peeled)
      5    Garlic cloves; peeled
      2    Hot green chilies
           -- (seeded if desired)
  1 1/3 c  Water
      1 ts Salt
    1/4 ts Ground turmeric
      1 tb Minced cilantro
           Vegetable oil
  Rinse the peas, drain them, and pick out and discard any foreign
  objects or bad peas.  Place peas in a large container and add water
  to cover by a couple of inches.  Let soak overnight.
  The next day, remove skins from peas by rubbing them between your
  hands. You can do this right in the bowl of soaking water,
  occasionally draining off water and skins and replacing with fresh
  water. Drain completely.
  In a food processor or blender, mince the ginger, garlic and chilies.
  Add the drained peas and process until pastelike.  Add 1-1/3 cups
  water, the salt, turmeric and minced cilantro.  Process again to form
  mixture into a thick batter.  Transfer batter to a bowl.
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  pooras after they are cooked.
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot.  Stir the
  batter before pouring 1/3 cup of the mixture onto the center of the
  hot skillet. Working rather quickly, use the large spoon to spread
  the batter in a spiral motion, until the pancake is about 6-7 inches
  in diameter. Turn pancake after 2 minutes and cook another 2 minutes
  on the other side. Remove pancake to plate and repeat with remaining
  batter, adding only enough additional oil to the skillet as needed to
  keep surface evenly greased. I found that about 1/2 to 3/4 teaspoon
  for each pancake was plenty, but your milage may vary.
  Serve right away, or reheat (wrapped in aluminum foil) in a 450 F.
  oven for 15 minutes.
  Serve with relishes, pickles, chutney, or cooked vegetables.
  Adapted by Karen Mintzias from a recipe in: "Madhur Jaffrey's
  World-of-the-East Vegetarian Cooking".
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Curried Leeks
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
    450 g  Leeks
     50 g  Onion
      2    Green chillies
    1/4 ts Turmeric
      1 ts Salt
      1    Sprig curry leaves
    175 ml Thin coconut milk
    100 ml Thick coconut milk
    1/4 ts Garam masala
  Wash the leeks, cut the green part into 1 cm slices and the stalk
  into 50 mm slices. Chop onions and chillies and place in a pan. Add
  the leeks, turmeric salt, curry leaves and thin coconut milk and
  bring to the boil. Simmer until the gravy has reduced. Add the thick
  coconut milk, bring back to the boil and just prior to serving
  sprinkle with 1/4 ts garam masala.
    From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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