IndianRecipes

January2010
FeaturedProgram:Matrichaya

InThisMonthsRecipes:

IndianE(que,e,Customs&Cuisine
MapofIndianCuisine
Matrichaya,Women&Food
Menu&Recipes

Indiahasasophis>catedandsavoryhistoryofcuisineorrather,cuisines.Alonghistoryof
invasionandcoloniza>on,diversegeography,religion,andotherfactorshaveactuallycreated
avarietyofstylesofcookingacrossthesubcon>nent.

InthefarNorth,theinuenceofthePersiansand
Moghulsshowupinlambandricedishes(biryani)
andanaroma(csaucewithcream,nutssuchas
pistachios,anddriedfruitsknownaskorma.
InthefarSouth,Keralansusecoconutmilkasthe
baseformanyspicydishesandathinriceour
pancake(dosa)isaspecialty.MostSouthIndians
arelactoseintolerantbutcaneatyogurt,while
mostNorthIndiansenjoyarangeofdairyproducts.
JainsandBrahminHindushavecreated
vegetariancuisinesinareassuchasRajasthanand
Gujarat.
Goans,heavilyinuencedbyPortuguese
coloniza(on,makeaeryporkdishcalledvindaloo.
WestBengalistakeadvantageoftheiraccessto
shandareknownfortheirverysweetdesserts.
MapofIndianCuisine

FromTasteofIndia

AsfoodhistorianColleenTaylorSenexplains,wecanspeakgenerallyofIndianfoodinthat
alltheseregionalcuisinesbearsomeimportantsimilari>es:
MostIndianmealsarestarchbased,centeringoneitherriceorgrain.
Whileonly30%ofIndiansarevegetarian,theyconsumeaboutonetenththeanimal
productsasAmericans.
Riceoratbreads(ro(isthegeneralterm)areaccompaniedbypulsesordal(driedbeans,
mostlychickpeasortypesoflen(ls;soupmadefrompulsesisalsocalleddal)andformthe
basisofmostIndianmeals.Vegetablesandmorerarelymeatareaddedasavailabilityand
aordabilitydictate.

2
 Whilemanydishesarehot,itis
mostlyspiceandnotheatthat
enlivensmeals.
Masalasarespicemixturesthat
helptodenecertaindishes.
Certainoneshavebecome
established.Thebestknownhere
isgarammasala,whichcan
containover20spices.
CurrypowderisaBri(shinven(on
thatmimicsamasala;curryisa
generaltermforIndiasspicy
gravies,probablyfromtheTamil
wordkari.Neitherthetermorthe
powderisusedinIndia;butthe
freshleafofthecurryplant
unrelatedtothespicemixis.
Condimentsarealsoimportantto
Indianmeals.Vegetablepickles,
preservedfruits,chutney
(tradi(onally,afreshrelish;alsoa
Bri(shinuencedfruitpreserve),
andraita(ayoghurtandvegetable
salad)addnutrientsaswellasavor.
IndianDiningEtiquette
Indianstraditionallydonotusecutleryforeating,as
manyfoodssuchasIndianbreadsandcurryarebest
enjoyedwheneatingwiththehand.
Ifthefoodissoupy,suchasmanydaals,spoonscanbe
used.Additionally,foodssuchasricemaybeeatenwith
spoonsinbothNorthandSouthIndia,moresoincase
offormaloccasionsasinarestaurantorabuffetwhere
foodisnotservedonbananaleaf.
Spoons(usuallytwousedinaclaspingmotion)and
forksarecommonlyusedtodistributefoodsfroma
communaldish,asitisconsideredrudetotouchthe
foodsofothers.
Alwaysusetherighthandwheneatingorreceiving
foodandnevertheleft.
Hindusconsiderthecattletobeasacredanimal;beefis
consideredtaboo.Therefore,restaurantsinmore
conservativeIndianstates,donotincludebeefdishesin
theirmenu.
Itisnotnecessarytotasteeachandeverydish
prepared;butyoumustfinisheverythingontheplate
asitisconsideredarespectforservedfood,andfoodis
sacred.Forthisreason,takeonlyasmuchfoodonthe
plateasyoucanfinish.

MostmiddleclassIndianshavetwomainmeals,lunchanddinner,withacoupleofsnacksper
day.Dessertdishesaretreats,oUenassociatedwithreligiousfes>valsorenjoyedassnacks.

Riceandlen>lswerestaplesofIndiasearliestinhabitantsandsustainIndianstoday.Yetmuch
ofwhatwethinkofasIndianisactuallyquitenew.Chai(spicedteawithmilk)becamepopular
thereonlyinthe1950s.EvenwhatmanyIndianswouldconsiderthemostIndiandishtoday,
tandoorichicken,actuallycamefrom(whatisnow)PakistanwithPeshawarirefugeesinthelate
1940s.AndIndianfoodhastakenonnewlifeelsewhereaswell.Bal(cookingisanewtypeof
IndianfoodthatdevelopedinBirmingham,England.

Matrichaya
Thefood,health,andhygeneini(a(vesthatMatrichaya,ourfeaturedprogram,hasundertaken
areaimedatempoweringwomentofeedthemselvesandtheirfamiliesbe,erandmore
regularlyandsafely.Inthefoodprocessingcourse,womenlearnaboutnutri>on,howtovary
theirdiet,andhowtotakebestadvantageofwhattheyhave.Theylearntopreservethe
vegetablesandfruitsthatgrowwellinDhekiTolainsummerforwinteruse.Amongthethings
theylearntomakearevegetablepickles,tomatosauces,andgooseberrypreserves.Theylearn
tomakeatbreadscalledmissiro(andpappadfromnutri(ousmixesofgrainsandpulses.

3
Pappadalsohastheadvantageofbeingdriedforlongstorage.Theylearntousehighly
nutri(onalgroundnuts(peanuts)inavarietyofways,eveninafudgelikeconfec(oncalled
bar.And,theylearntodosomethingthatmostIndiansdoeveryday:toaddnuts,seeds,and
pulsestoriceinordertogetaproteinrichdishcalledkhichri.Anumberofagenciesare
encouragingtheplan(ngofsecondcrops,especiallygroundnuts,pulses,andgrainslikemillet
(ragi),inJharkhand.Thesearelesssuscep(bletotheperiodicdrought.

Matrichayaalsoprovideswomenwithameanstosupportthemselves.Thepreserves,sauces,
andpappadsaresoldinMatrichayasstoreatAcquaWorld,anamusementparkinRanchi.And
theirproductsalsostockthenewvillagestore,alongwithstaplesthatUrmioncewouldhave
hadtowalkmilestondonherown.

OurthankstoCarolynMayersforprovidingrecipesandIndiancuisineinforma:on.

Menu
OnionBhajiiafavoriteIndianstreetfoodandgoodstarter
CurriedCashewsAsweet/spicyinspira(on
Breads:MissiRo>andPappadatbreads(onesoj,theothercrisp)
Condiments:GreenChutneyandMountainJam(gowitheverything)
KhichriwithRedLen>lsthemaindishinJharkhandandelsewhere
KheemaMataralambmaindish,verypopularandeasy
IndianRatatouilleIndianspicesgiveanewtwisttoapotluckfavorite
PeanutBarafudgelikeconfec(on
ChaiSpicedAlmondCookiesanothersweetinspira(on
Todrink:IndianTea,IndiaPaleAle,fruitjuicessuchasmangoorpineapple

adaptedfromSallySampsonandMcCulloughandStevens,TheBestAmericanRecipes
20032004(HoughtonMiin,2003)

CurriedCashews
1largeeggwhite
1tfrozenorangejuiceconcentrate,thawed
4crawcashews
1/4csugar
1tkoshersaltplusmoreforsprinkling
1tchilipowder
1/2tcinnamon
3/4tcurrypowder
1/41tcayennepowderorotherhotchilepowder
(optbutali,lemorespiceisgood)

Preheatoverto225.Linealargebakingsheetwithparchmentpaper.Whiptheeggwhite
un(ls(peaksform.Addtheojconcentrateandwhipagain.S(rinthecashews,
coveringthemwellwiththeeggmixture.Addeverythingelseands(run(lallisblended
wellandthecashewsarecoatedevenly.

4
Spreadnutsinasinglelayeronthebakingsheet.Bake,s(rringevery10minutesorso,
un(lbrowned,4055minutes.Iliketosprinklethenutswithmoresaltabouthalfway
throughandattheendbuttasteonerst.Removefromtheovenandimmediately
loosenthenutsfromthepaperwithametalspatula.Setasidetocoolatleast1hour,but
evenbe,er,overnight,beforeserving.Makes4cups.
adaptedfromh,p://onehotstove.blogspot.com/2005/12/oisforonionbhajji.html

NOTE:Matrichayahelpssomewomensetupshopswheretheysellfriedsnacks,usuallymade
withvegetablesthatarepopularthroughoutIndia.Thisrecipecomesfromawonderfulfood
blogwriFenbyanIndianprofessorinSt.LouisnamedNupur.WhilesheisntfromJharkhand,
herrecipesanddescripMonsofIndiancookingarewellworthavisitto
onehotstove.blogspot.com.Shesaysthisaboutthedish,whichiscalledbhajjiinhernaMve
Marathi,alsoknownaspakora:ItisfoundoneverystreetcornerinIndia,oQeneatenstued
betweenslicesofbread(awaytoconvertacheapsnackintoallingmeal).Itisafavoriteofall
homecooks,awayofservingupahottastysnackusingingredientsthatarefoundinevery
pantry.Thesearegreatwiththechutneyrecipesbelow.Theyaremainstaysofmyparty
repertoirejustabouteverybodylovesthem(thinkIndianhushpuppies).Thisshould
makeadozenormore,dependingonthesizeofyourteaspoonful.

OnionBhajii
3mediumonions,peeled,halvedandthinlysliced
11/2cchickpeaour(besan)Seenoteonourbelowin
MissiRoMrecipe.
1/3cmincedcilantro
24mincedgreenchiles(op(onal,subs(tutemincedbell
pepperifyoulike)
11/2tcuminseeds
3/4tturmeric
1tcorianderpowder
salttotaste
Oilfordeepfrying

Mixsaltintotheonionsandleavethemfor10minutes.
Thissojenstheonionsand
bringsouttheirjuices.Addtherestoftheingredients(exceptoil)totheonions,s(rwell,
thenaddjustenoughwatertogetathickba,er.(Youcanholdthemixinthefridgefor
awhileifyouwant.S(rwellagainbeforecooking.)

Inaheavypotorfryingpan,heatenoughoilsothatteaspoonfulsofba,ercanoatto
350degrees.Scoopupsomeba,erintoateaspoon(theea(ngkind),moundingitabit.
Usinganotherteaspoongentlypushtheba,erintotheoil.Fryun(lbhajjisaregolden
brownanddelicious,2minutesorsousually.Youllneedtoturnthematleastonce.
Removewithaslo,edspoonortongs.Drainwellonpapertowels.(Iusuallysprinkle
themwithsaltwhiletheydrain.)Note:Makingthesesmallensuresthemiddlecooks
beforetheexteriorburns.Wearanapronanddontleanoverthepotasthesefry.

5
GreenChutney
CilantrogrowswellinmostpartsofIndia,including
Jharkhand.Afreshchutneylikethisprovidesvaluable
nutrientsaswellasavor.InsouthIndia,thismight
containcoconutandmorechilies.
2c.(packed)cilantro
1c.(packed)mint
1/4cgreenonion,chopped
12greenchiles(jalapenowilldo),seededandrough
chopped
2Tdryroastedpeanuts,choppedabit
2Twholemilkyogurtorsourcream
1tsugar
1tcuminpowder
1/2tsalt(maybemoretotaste)
Juiceofonelime

Blendeverythingtogetherinafoodprocessoror
blender,addingjustenoughwatertomakeadipforro(orpappadum(abouttheconsistencyof
creamysaladdressing).Adjusttheseasonings.Beconserva(vewiththechiliesatrst,adding
moreifyouwishmoreheat.Makethisacoupleofhoursaheadandchill.Theavorsreally
develop.Youcangivetheseasoningsanaladjustmentbeforeservingifneeded.Youcanleave
outthenuts,buttheyaddnicecrunchandbody.Thecolormaynotstayquiteaslively,butthis
isgoodthenextday.
OriginallyinGourmetMagazine,availablenowatwww.epicurious.com

MountainJam
ThisisanIndianinspiredrecipe,butreminiscentofthepreserves
madebytheDhekiTolawomen.Youllndazillionusesforititis
easyanddelicious.Ifyoucan,allowtheavorstodevelopseveraldays
beforeserving.Butitsgoodajeranovernightrest.Keepsverywellin
thefridge.

12garliccloves
1(2inch)piecefreshginger,peeled&coarselychopped
11/4cupsredwinevinegar
3tablespoonsextravirginoliveoil
1/4teaspoonbrownmustardseeds
6fenugreekseeds
1/4teaspooncuminseeds
1/4teaspoonfennelseeds
1(28oz)canwholetomatoesinjuice,chopped,reservingjuice
3/4cupsugar
11/2teaspoonssalt
1/4teaspooncayenneortotaste

6
1.Puregarlic,ginger,and1/2cupvinegarinablender.
2.Heatoilina2to3quartheavysaucepanovermoderatelyhighheatun(lhotbutnot
smokingandaddmustardseeds.Whenseedsbegintopop,s(rinfenugreek,cumin,and
fennel.Addgarlicmixture,thencookovermoderateheat,s(rring,1minute.Add
tomatoes(withjuice),remaining3/4cupvinegar,sugar,salt,andcayenneandbringtoa
boil.
3.Reduceheatandsimmerchutney,uncovered,s(rringoccasionally,un(lthickened,1
1/2to2hours(lowerheatasnecessary).Youshouldhaveabout2cups.
4.Transferchutneytoabowl.Cool,uncovered,thenchill,covered,atleast1weekto
allowavorstodevelop.Thisisspicy,butnothot.

Pappads(pappadam,pappadum)
LeavethemakingofthesetotheprofessionalwomenofLijiit(orother
brandsifnecessary).Pappads(thenorthIndianname;itspappadamin
southernIndiaandinmanyIndiastoresintheU.S.)areroundwafers
(usuallyabout6indiameter)thataredriedlikepastaandneedtobe
cookedverybrieybyfrying,roas(ngoveragasame,ormicrowaving.
Theyareeasyandquicktoprepare.

MissiRo>
Missireferstothemixofnutri(ousoursusedinthisatbread.Recipesvaryaccordingto
regionsandcooksinIndia.Thespices
indicatedherearetradi(onalforJharkhand,
butyoucanfeelfreetoomitsomeofthem
ifneedbe.Thisiseasierandfasterthanit
soundsandworththeeort.Theyrefunto
makeinagroup,withsomepeoplerolling
andotherscooking.Thedoughcanbemade
acoupleofhoursaheadandkeptatroom
temperaturewrappedinplas(c.

Makes1820ro(.(Theyaresimilartosoj
tor(llas,butverydierentinavor.)

NoteonFlours:KingArthurWholeWheat
Flourworksneforthis.Chickpeaourcan
befoundinIndianorMiddleEastern
Groceries.Eventhoughthetypesof
chickpeasdierintheseregions,youcan
useMiddleEasternchickpeaourherejust
aswell.TheotherourscanbefoundinIndianorAsiangroceriesorhealth/wholefoodstores.

7
4ctotalofmixedours,1/2ceach:a,a(wholewheat),besan(chickpea),ragi(millet),
andriceour.Or,use2ceachwholewheatandchickpeaours.Seenoteabove.
2Tsemolinaorfarina(op(onal)
1Twheatgerm(op(onal)
1twholecuminseed
1tgroundcoriander
1tfenugreekpowderor2Tdryfenugreekleaves(kasserimethi),ground(Indianstores
willhavethis;ifyoucantndit,dontworry,theylls(lltastegood.)
1/21tchilepowderorpaprika(youcanuseamildorhotpowderoramixture)
11/2tsalt
1/4ttumeric
2Tvegetableoil(plusali,lemoreforthepan)
2Tchoppedcilantro
roomtemperaturewater,about1/2cup

Ifyouhaveamixerwithadoughhookorafoodprocessor,thisisquickwork.Blendtogetherall
thedryingredients.Throwinthecilantroifusing.Addtheoiltothewaterandwhilethe
machineruns,slowlypouritin.Allowthedoughtocometogetherandkneadabit.Youwanta
soj,smoothdough.Addmorewateriftoodryorwholewheatouriftoowetandkneadagain
ifnecessary.Wrapinplas(candallowtorestforatleast30minutes.

Kneadthedoughagainslightlyanddivideitintoballs.Rollouttheballsintotor(llalike51/2
roundatbreads.(Theydonthavetoperfectandatearortwowonthurt.)

Heatagriddleorcastironpanandwhenhot,coatthebo,omwithjustalmofoil.Beginto
cookthero(.Placeoneinthepreparedpanandcookforabout20seconds.Checkthebo,om.
Ifitsdarkenedabitandyouseesomebrownorblackspots,turnit.Dothesameontheother
side.Whendone,placethero(asideandcookanother.Astheynishcooking,youcanstack
thero(ontopofeachother.Keepwarminfoil.Youcanmaketheseahead,evenfreezeand
reheatthem.
adaptedfromh,p://onehotstove.blogspot.com/2006/06/exactrecipeforchao(cdish.html
withhelpfromDr.ArchanaMishra

KhichriwithRedLen>ls
Thisistherealna>onaldishofIndia,eatentwiceadayby
many.Dependingontheregionandthecook,itcanbe
preparedwithavarietyofpulses(mainly,typesoflen(ls)and
maybewet(soupy)ordry(morelikeapilaf,buts(ll
mushy).ThewomenofDhekiTolaweretaughttomakeit
withredlen(ls,whicharecheaperthanothervarie(esthere.

Theword(alsoappearingaskhichdi,khitchri,khitcheri)
meanshodgepodge,mess,orchaosandhascometobe
usedforeverythingfromgovernmentfoiblestosillymovies,
accordingtoNupuratOneHotStove.

8
Khichriisafoodservedtotheailingandsmallchildrenandconsideredahumblecomfortfood
bythosewhoareabletoeatmorerichlysortofanIndiangritsandgravy!Iveadapted
Nupursrecipe,whichshecallsKhichdi,totwithwhatDr.Mishrahastoldmeabouttheway
itsdoneinJharkhand.Khichricouldbeanaccompanimenttocurries,butitismoretypically
eatenasthemaindishwithavegetablepickleandro(.Itcanbemadeandreheatedthenext
dayandevenimprovesabitastheavorsdevelop.Youmayneedtoaddali,lemorewaterin
rehea(ngandwatchfors(cking.

1cmasoordal(redsplitlen(ls)
1crice(preferablybasma(orpatna,butanylonggrainwhiterice)
1tcuminseed
1tbrownmustardseed
4Tmincedonion
2clovesgarlic,minced
1ttumeric
1/2tredchilipowder,likecayenne(opt)
2tcorianderpowder
1tcuminpowder
1Tsalt,ortotaste
2Tvegetableoil
Ghee(ormeltedbu,er),cilantro,choppedpeanutsforgarnish(opt)

1.Soakthelen(lsandriceinwatertocoverbyaninchforanhour,ifyouhave(me(not
necessary,butimprovescooking).Rinseanddrainanyway.
2.Heattheoilinasaucepan.Addthecuminandmustardandcookforafewseconds
un(lthemustardseedbegintopop.
3.Addtheonionandgarlicandcookacoupleofminutes,s(rring.Addtheotherspices
andanyaddi(onalvegetables(seenotebelow).
4.Addriceandlen(lsands(r.Addvecupsofwaterandbringtoaboil.Reduceheat
andcover.Simmertwentyminutesorun(lthericeandlen(lsaredone.(Ifbeginstodry
out,addmorewater.)Thisshouldbepre,ywet.Allowtositoheat,covered,another5
minutes.

Note:Remember,thisshouldbeamushymessnotauypilaf.Somecooksadda
liFlewarmghee(meltedbuFerworks)andsomechoppedcilantroontoptonish.Inthe
foodprocessingcourse,thewomenalsowereencouragedtoaddpeanutsformore
protein.Forawetkhichri,asitwouldbeeateninJharkhand,addanothercupofwater
instep4.(ThisversionispreFywetasis,butsMllediblewithafork.)Youmayalso
addupto11/2csauted,blanched,orfrozen(thawed)dicedvegetablessuchascarrots,
cauliower,greenpeas,choppedgreens,oramixture,instep3.Ifusingvegetables,add
1/2cmorewaterinstep4.Thisshouldfeed6ormoreatapotluck.

adaptedfromMadhurJareysIndianCooking(Barrons,1995)

9
KheemaMatar
ThismaindishisalsoafavoriteIndiancomfortfoodandastapleatmy
house.Itsnotspicy,simple,butverygood.Itcanbeeatenatroom
temperaturewithro(orwarmwithrice.Thisamountserves6ormore
onabuet.Doubleifyoulike.Addacanofdrainedtomatoes(withthe
water)ifyoulike.

4Toil
11/2lbsgroundlamb
3oznelychoppedonion
4largegarliccloves,minced
1cubeoffreshginger,peeledandmincedorgrated
12greenchilies(opt)
1/4tchiliake(opt)
11/2tsalt
1tgroundcumin
1tgroundcoriander
10oz.water
6ozfrozengreenpeas
4Tchoppedcilantro
1tgarammasala(seenotebelow)
11/2Tlemonjuice

Note:Ifyoucantndgarammasala,heresaquickversion:1Teach:groundcardamom
andcinnamon.1teach:groundcinnamon,cloves,andblackpepper.1/2tground
nutmeg.Mixwell.

Put2Toilinalargeskilletandheat.Addthelamb,breakingitupandcookingitjust
un(litisntpink.Drainthelambinacolanderoronlayersofpapertowels.Heatthe
remaining2Toil.Addtheonionandcookun(litslightbrown.Addthegarlicandcook
1minute.Addthechiliesandspicesthroughthesaltands(rtocombinewell.Addthe
meatback,s(rringwell.Add6ozofthewater,bringtoaboil.Cover,turnheattolow,
andsimmer30minutes.Addtherestoftheingredientsandbringbacktoasimmer.
Coverandcook10minuteslonger.Adjustseasoningsifneedbe.Thiscanberelatedbut
improveswithalastminuteaddi(onoflemonjuiceandchoppedcilantro.
adaptedfromChefFloydCardoz@www.epicurious.comviaMcCullough,TheBestAmerican
Recipes20012002(HoughtonMiin,2001)

IndianRatatouille
ThiscomesfromTabla,anacclaimedManha,anIndianrestaurant,
butishomeyandgoeswellwiththetwomaindisheshereor
worksasaveggiemainonitsownwithriceorro(.Itmakesgood
useofthelastofthewarmseasonvegetablestoo.Indian
vegetablerecipesojenbeginwithfryingwholespices.Youcan
subs(tutegreenorredpeppersforpartoftheeggplantorthe
zucchini.

10
1/4cvegetableoil
1Tmustardseeds(brownoryellow)
1Tcuminseeds
8ozonion,cutin1/2pieces
1greenchile,choppedne
2Tchoppedfreshginger
11/2lbeggplantin1/2pieces
2mediumzucchiniin1/2pieces
115ozcandicedtomatoes,drained
3largegarliccloves,choppedne
1tsalt(plusmoretotaste)
2Tchoppedcilantro
1Tlemonjuice

Heatoilinalargeheavypot.Addtheseedsandcookun(ltheybegintopop(2minutes).Add
theonion,chile,andginger.Cook1minute.Addtheeggplantandzucchiniandcook,s(rring,5
minutes.Coverandcook5minuteslonger.Mixinthetomatoesandgarlic.Onmediumheat,
cook,covered,un(lthevegetablesaretenderandeverythingiswellblended,s(rring
occasionally,about25minutes.Addthecilantro,lemonjuice,and
salttotaste.Servewarmoratroomtemp.Servesatleast6.

PeanutBar
Peanuts(groundnuts)maybemostappropriateinhonoring
DhekiTolasincethewomen
weretaughthowtomakebarwiththem,butcashews,
walnuts,almonds,pistachiosora
mixturemaybeused.

2crawskinnedpeanuts(8oz.)
3/4csugar
1/4cmilkorwarmwater
1Tbu,er

1.Placethenutsinabowl.Pourboilingwateroverthemtocover,andsoakfor1hour.
Drainthenuts,puttheminthecontainerofanelectricblenderorfoodprocessor,and
reducethemtoanepaste(addingali,lemilkorwaterifthepastebeginstoclog).
2.Cutalargesheetoffoil(afootlong).Bu,erthefoil.
3.Heatanons(ckfryingpan(atleast9inchesindiameter)overmediumheatfor2
minutes.Addthenutpasteandthesugar.Reduceheattomediumlowandcook,s(rring
andscrapingthesidesandbo,omofthepanconstantlywithaatspatulafor20minutes
orun(lthefudgeisthickands(cky.S(rinthebu,er.
4.Spreadthefudgeontothepreparedfoil.Spreaditevenlyintoa7or8squareby
pavngitwiththespatula.(Dothisquicklybeforeitcoolsandhardens.)Finelychopped
roastednutsorsliversofcandiedcherrypressedontothetopbeforeitcoolsdressitup.

11
Forfes(vi(es,Indianswithmeansmightpressediblesilverleafontop,aspicturedbelow.
5.Whenitscoolandsolid,cutinto1/2x2orsorectangles.Makes
about31/2dozen
(nybars.Barkeepswell,ifstored(ghtlysealed,atroomtemperature
for3weeksand
forseveralmonthsintherefrigerator.

Note:TocallthisfudgeisaliFlemisleading.Itisntnearlyascreamy
assomeAmericanfudgeandinfacttendstoclumpduringcooking.But
dontworry:Yousmoothitoutasyoupressitontothefoiltocool.Ithasa
ratherdrytexturebutholdstogetherwellonceitsets.Itishotwhenyoutakeitoutofthepan,
sobecareful.

ChaiSpicedAlmondCookies
ThespicesofMoghulIndiangivenewlifetotheoldsnowballcookie.Thisrecipe
makesnotquite2dozen.Mul(plyasneeded.Maketheseacoupleofdaysahead
(avorimproves),placeinanairproofcontainer,andhidethemun(lyourmee(ng!
Asyoudexpectfromthename,thesearegoodwithaspotoftea.

1/2cunsaltedbu,er,roomtemp
11/3cpowderedsugar,divided(1/3c+1c)
2tvanillaextract
1talmondextract
3/4tgroundallspice
3/4tgroundcardamom
1/2tgroundcinnamon
1/4tsalt
1callpurposeour
3/4cnelychoppedtoastedalmonds(foodprocessordoesthisbest)

Preheatoverto350.Withamixer,beatbu,er,1/3csugar,theextracts,spices,andsalt.
Beatinour.S(rinalmonds.

Withyourhands,rolldoughintotablespoonsizedballs(oruseacookiescoop).Placeon
abakingsheet,spacing1apart.Bakeun(lpalegolden,about25minutes.Coolonsheet
5minutes.Rollgentlyintheremaining1cofsugar.Coolonracks.Rollinsugar
againbeforeserving.

12
Sources
h,p://(mesondia.india(mes.com/ar(cleshow/1674069.cms
h,p://www.aidindia.net/star.htm
h,p://www.empowerpoor.org/statestoriesdetail.asp?report=122&state=Jharkhand
h,p://www.empowerpoor.org/backgrounder.asp?report=93
h,p://www.hinduonnet.com/ine/1916/19160850.htm
h,p://www.indiatogether.org/2006/jan/ajohunger.htm
h,p://www.indiatogether.org/2003/feb/ecolijpapad.htm
h,p://www.ny(mes.com/2006/08/02/books/02maid.html
h,p://www.ny(mes.com/2002/12/02/interna(onal/asia/
h,p://www.orato.com/node/392
h,p://www.patnadaily.com/recipe/kitchri.html
h,p://www.righ,ofoodindia.org/index.html
h,p://www.lijiit.org
h,p://www.indiculture.com/fashion/2007/02/28/indianethinicembroideryzardosi/
SarahJewi,,Environment,Knowledge,andGender:LocalDevelopmentinIndiasJharkhand(AshgatePress,2002)
ArchanaMishra,Cas(ngtheEvilEye:WitchtrialsinTribalIndia(RoliBooks,2003)
SamarBosuMullick,GenderRela(onsandWitchesamongtheIndigenous
Communi(esofJharkhand,India,inKelkaretal,GenderRela(onsinForestSocie(esinAsia(SagePublica(ons,2003)
ColleenTaylorSen,FoodCultureinIndia(GreenwoodPress,2004)
Conversa(onswithDr.ArchanaMishra,Matrichaya
h,p://a35.idata.overblog.com/3/00/54/56/taste_of_india.jpg

13