Great Vegetarian Dishes Part Eight

What better way to express one's hospitality than offering a drink to guests? This selection of non-alcoholic beverages has something for everyone.

Fresh limes (Citrus aurantifolia) impart a wonderful tart flavour to this thirst-quenching drink. The essential oil contained in the lime is released by the process of infusion when the lime skins are steeped in hot water. This recipe yields concentrated syrup, ideal for party punch. Lemons may be substituted for limes.

PREPARATION AND COOKING TIME: 45 minutes
YIELD: concentrated syrup for about 30 - 40 cups of lime squash

5 cups (1¹/₄ litres) freshly squeezed lime juice, strained (about 60 large limes)
¹/₂ cup (125 ml) water
1¹/₂ cups (375 ml) sugar
2 cups (500 ml) light corn syrup

1. Peel the outside rind from 8 of the limes in thin strips, avoiding the white part of the fruit. Place the rinds in a bowl.
2. Boil the water and pour it onto the reserved fruit peel. Cover and let it stand for 30 minutes. Pour the lime water through a sieve placed over a bowl and squeeze. Collect the juice and discard the rest.
3. Heat the lime-rind water in a saucepan over moderate heat. Add the sugar and light corn syrup until it completely dissolves. Remove from the heat.
4. Add the lime juice to the contents of the saucepan and allow the mixture to cool. Pour the syrup into a bottle or jar and refrigerate.
To serve, add approximately ¹/₄ cup (60 ml) of concentrate to a tall glass, add cracked ice, and fill with cold water, mineral water, or soda.

This refreshing preparation can be served as either a drink or a dessert. For the best results Watermelon Sherbet should be made with the juice from ripe red watermelon flesh at the peak of melon season.

PREPARATION TIME: 15 minutes
CHILLING TIME: a few hours
YIELD: enough for 6 persons

6 cups (1¹/₂ litres) watermelon juice
1 cup (250 ml) sugar
6 teaspoons (30 ml) fresh lemon juice
2 cups (500 ml) reduced cream (light cream)
6 sprigs fresh mint

1. Combine the watermelon juice, sugar, and lemon juice and place in a steel bowl in the freezer. Freeze until slushy.
2. Remove from the freezer and scoop into individual glass dessert bowls. Pour cream over each serving and garnish with a sprig of fresh mint. Serve immediately.
Note: alternatively, you can freeze the watermelon juice overnight and blend it in a food processor next day, reducing it to a sorbet consistency.

The special ingredient in this refreshing drink is orange-flower water (I sometimes called orange-blossom water). This distilled essence of orange blossom can be purchased in most well-stocked specialty grocery stores. Most orange-flower water comes from the south of France and from the Levant.

³/₄ cup (185 ml) lemon juice
³/₄ cup (185 ml) sugar
2 teaspoons (10 ml) orange-blossom water, or as required
2 tablespoons (40 ml) finely chopped fresh mint
8 cups (2 litres) water, soda, or mineral water
ice cubes

1. Blend the lemon juice, sugar, orange-blossom water, and mint. Combine with the water or soda and serve in individual chilled glasses

Barley water is famous as a tonic and great thirst quencher. It is very nutritious and soothing to the stomach and kidneys.

PREPARATION AND COOKING TIME: 15 minutes
SOAKING TIME: 1 hour
YIELD: about 12 glasses

¹/₄ cup (60 ml) pearl barley
6³/₄ cups (1.7 litres) water
8 lemons
³/₄ cup (185 ml) sugar

1. Wash the barley in several changes of water. Drain it and place it into a saucepan with 4¹/₂ cups (1¹/₈ litres) of water. With a citrus peeler peel very thin rinds off the lemons and add the rinds to the barley water. Bring to a boil; then simmer for 10 minutes.
2. Juice the lemons and place the juice into a large bowl. Add the sugar and the barley mixture stir well and add the remaining 2¹/₄ cups (560 ml) of water; then let the mixture soak for 1 hour.
3. Strain the mixture into a large jug or suitable container and chill. To serve pour into chilled glasses half filled with ice; garnish with a slice of lemon.

This protein-rich non-dairy drink combines the smoothness and delicate flavour of almond milk with the refreshment of orange juice. Serve anytime for a delicious surprise.

PREPARATION TIME: a few minutes
SOAKING TIME: overnight
YIELD: enough for 4 - 6 persons

1 cup (250 ml) whole blanched almonds
1 cup (250 ml) fresh orange juice
5 cups (1¹/₄ litres) water
¹/₂ cup (125 ml) sugar

1. Soak the almonds in the water overnight in a sealed container.
2. Pour the water and almonds through a strainer and collect the liquid in a bowl. Place the almonds and a little soaking water into a blender or food processor cover and blend until smooth (about to 4 minutes).
3. Line a sieve with three thicknesses of cheesecloth. Pour the nut milk through the sieve; then extract as much liquid as possible by squeezing. (The residual pulp can be kept for cutlets or salad dressing). Combine this with the water the nuts were soaked in.
4. Combine the almond milk orange juice and sugar in a bowl and mix well. Refrigerate and serve ice cold.

Anise Flavoured Fruit-and-Nut Shake (Thandhai)

This drink is well known throughout India, although the recipe varies slightly from place to place. Thandhai is a summer drink only, generally taken either in the morning or late afternoon. It cools the body and head.

10 whole green cardamom pods
15 whole black peppercorns
5¹/₂ teaspoons (27 ml) fennel seeds
¹/₂ cup (125 ml) white poppy seeds
6 teaspoons (30 ml) broken raw cashew nuts
16 blanched raw almonds
16 raisins
2¹/₂ cups (625 ml) chilled water
1 teaspoon (5 ml) rosewater
5 tablespoons (100 ml) raw sugar
1¹/₂ cups (375 ml) fresh cold milk

1. Grind the cardamom pods, peppercorns, and fennel seeds to a fine powder in a coffee mill. Set aside in a large bowl.
2. Grind the poppy seeds in a coffee mill and add to the bowl.
3. Grind the cashew nuts, almonds, and raisins to a fine paste in a food processor or blender with the aid, if required, of a little water.
4. Add the bowl of ground spices and ¹/₂ cup (125 ml) of the water and blend for 3 - 4 minutes until the mixture is smooth and creamy. Add the remaining water and process for another 2 minutes.
5. Place a sieve in a bowl and line the sieve with two or three layers of cheesecloth. Pour the contents of the blender through the sieve, gathering the corners of the cheesecloth and squeezing all the liquid into the bowl (save the contents of the bag for cutlets or sauces). To this liquid, add the sugar, rosewater, and milk. Mix well and chill. Serve in chilled glasses.

India's yogurt-based smoothie drinks, called lassi, are world famous. Rejuvenating one's strength and cooling the head and stomach, they're ideal for counteracting the heat of a midsummer's day.

In this version of lassi, popular throughout India, the smoothness of sweetened yogurt is offset with a splash of rosewater.

2¹/₂ cups (625 ml) homemade or plain yogurt
¹/₂ cup (125 ml) caster sugar or equivalent sweetener
2 teaspoons (10 ml) rosewater
³/₄ cup (185 ml) iced water
1 cup (250 ml) ice cubes, cracked
a few fragrant rose petals for garnish (optional)

1. Blend the yogurt, sugar, rosewater, and iced water in a blender or food processor for 2 minutes. Add the ice and process for another 2 minutes. Pour into chilled glasses and garnish with rose petals.

With the subtle flavour of dry-roasted cumin seeds and a hint of lemon or lime juice, this is, along-side sweet lassi, India's favourite summertime drink.

3 cups (750 ml) plain yogurt
2 tablespoons (40 ml) lemon or lime juice
¹/₃ cup (85 ml) iced water
¹/₂ teaspoon (2 ml) salt
8 ice cubes
2 teaspoons (10 ml) coarsely ground dry-roasted cumin seeds

1. Blend the yogurt, citrus juice, iced water, and salt in a food processor or blender for 2 minutes. Add the ice cubes and most of the cumin and blend for another minute.
2. Pour the lassi into frosted glasses and garnish with the reserved cumin. Serve immediately.

Choose fresh, ripe, sweet strawberries for this recipe. Any ripe berries can be substituted for the straw berries.

2 cups (500 ml) fresh strawberries
²/₃ cup (165 ml) sugar or honey
3 cups (750 ml) plain yogurt
1¹/₂ cups (375 ml) iced water
1 cup (250 ml) crushed ice

1. Blend the strawberries and sweetener in a food processor or blender. Transfer the puree to a bowl. Freeze for 20 minutes.
2. Blend the yogurt, water, and ice in a blender and add the chilled strawberry pulp. Blend until frothy and serve in chilled glasses.

Mango is sometimes called "the king of fruits". There are dozens of varieties of mango. Select ripe, sweet fruits for this thick and rich mango nectar drink.

2 cups (500 ml) diced fresh mango pulp (about 4 - 5 small mangoes)
¹/₂ cup (125 ml) orange juice
¹/₄ cup (60 ml) honey or vanilla sugar
3 cups (750 ml) plain yogurt
1 cup (250 ml) iced water
1 cup (250 ml) crushed ice

1. Blend the mango, orange juice, and sweetener in a food processor or blender. Transfer to a bowl and place in the freezer for 20 minutes.
2. Blend the yogurt, water, and ice in the blender and add the chilled mango pulp. Blend until frothy and serve in chilled glasses.

Fresh, ripe peaches in season are pureed and chilled in this frozen peach dessert from Sicily. Serve Peach Sorbet as a dessert or between the entree and first course of a full meal.

¹/₂ cup (125 ml) sugar
²/₃ cup (165 ml) water
4 large white-fleshed peaches
juice of 1 lemon

1. Heat the water and sugar in a small saucepan over low heat until the sugar dissolves; then boil for 3 - 4 minutes. Set aside until quite cold.
2. Immerse the peaches in boiling water for 1 minute. Drain and remove the skins and stones.
3. Blend the peaches until smooth in a blender or food processor. Add the lemon juice and blend for 1 more minute. Empty the fruit into a bowl, add the cold syrup, pour into a shallow freezer tray, and freeze until half firm. Remove, transfer to a bowl, and whisk vigorously. Return to the tray and freeze again until firm.
4. About 40 minutes before serving, transfer the sorbet to the refrigerator, allowing it to soften. Scoop the sorbet into tall glasses and serve immediately.

This tropical refresher comes from Jamaica and calls for fresh pineapple juice. You can substitute fresh pineapples with bottled or canned unsweetened pineapple juice.

2 cups (500 ml) canned coconut milk
4 cups (1 litre) unsweetened pineapple juice, chilled
2 tablespoons (40 ml) caster sugar
1 cup (250 ml) crushed ice
¹/₄ teaspoon (1 ml) coconut essence

1. Blend the coconut milk, pineapple juice, sugar, and ice in a blender at high speed until the mixture is very smooth.
2. Strain the mixture through a fine sieve into a clean bowl. Add the coconut essence to the bowl of juice.
3. Pour the juice into a jug and refrigerate until thoroughly chilled. Serve in chilled glasses with or without ice.

12 saffron threads
4 cups (1 litre) milk
1 tablespoon (20 ml) powdered raw pistacio nuts
3 tablespoons (60 ml) sugar or honey

1. Grind the saffron threads to a powder with a mortar and pestle; alternatively, powder them in a coffee grinder.
2. Boil the milk, saffron, and most of the pistacio powder in a heavy based saucepan over moderate heat. Stirring constantly, bring the milk to a full boil, allow it to froth twice then remove from the heat. Dissolve the sweetener in the milk. Serve immediately, garnishing each serving with the remaining pistacio nut powder.

Whey is the liquid by-product in the basic cheese-making process. When this cheese, or "curd" (as it is commonly called), is prepared, almost 90% of the total volume of milk is transformed into whey. Whey can be substituted for water when preparing vegetables, soups, bread, and this refreshing minted lemon drink.

1 small bunch of mint
¹/₂ cup (125 ml) sugar
¹/₂ cup (125 ml) boiling water
3 cups (750 ml) chilled water or soda water
1 cup (250 ml) whey, strained through a fine sieve to remove any sediment
¹/₂ cup (125 ml) fresh lemon juice
1 cup (250 ml) crushed ice

1. Crush 2 dozen mint leaves with one teaspoon (5 ml) sugar in a mortar and pestle or food processor. Pour on the boiling water. Allow the mixture to steep for 10 minutes. Strain through a fine cloth and collect the liquid.
2. Blend the mint liquid, the rest of the sugar, the water or soda water, the whey, and the lemon juice in a food processor or blender for 1 minute. Serve over ice in chilled glasses and garnish with mint leaves.

6 cups (1.5 litres) apple juice
one 10 cm (4-inch) cinnamon stick
6 whole cloves
¹/₄ teaspoon (1 ml) whole cardamom seeds
lemon slices
honey as sweetener, if required

1. Boil the apple juice and the spices in a large heavy-based pan over high heat. Cover the saucepan and reduce the heat to low, simmering for 20 minutes.
2. Just before serving, strain the spices from the juice. Serve hot with slices of lemon and honey optional.

Orange juice combined with fresh ginger, cardamom, and fresh mint make this a thirst-quenching drink.

¹/₄ cup (60 ml) fresh mint leaves
1 teaspoon (5 ml) minced fresh ginger
¹/₈ teaspoon (0.5 ml) finely ground cardamom seeds
2 cups (500 ml) hot water
¹/₃ cup (85 ml) honey
3 cups crushed ice
¹/₃ cup (85 ml) fresh lemon juice
3 cups (750 ml) fresh orange juice

1. Grind the mint leaves, ginger, and cardamom to a paste with a mortar and pestle or mince them in a food processor. Steep the pulp in the hot water for ¹/₂ hour. Strain the mixture through a cloth or sieve, collect the juice, and discard the pulp.
2. Blend the mint and ginger juice and the honey in a large bowl. Add the ice, lemon juice, and orange juice. Serve in chilled glasses garnished with an orange ring and mint leaves.

2 sachets chamomile tea
2 cups (500 ml) boiling hot water
2 cloves
juice from one small orange
juice from one small lemon
1 tablespoon (20 ml) mild-tasting honey
2 orange slices, as garnish

1. Infuse the chamomile tea sachets along with the cloves in the boiling hot water for 10 minutes.
2. Discard the sachets, add the orange and lemon juice to the tea and heat the mixture in a small pan until boiling. Remove from the heat, stir in the honey and discard the cloves.
Serve hot with the orange slice garnish.

Buttermilk aids digestion by increasing the secretion of digestive enzymes, and it soothes the stomach. This cultured, low-fat dairy product is combined with freshly squeezed orange juice in this refreshing drink.

2 cups (500 ml) low-fat, cultured buttermilk
2 cups (500 ml) freshly squeezed orange juice
2 tablespoons (40 ml) sugar or equivalent sweetener
2 cups (500 ml) crushed ice

1. Blend all the ingredients in a food processor or blender for 2 minutes. Pour into chilled glasses and serve immediately.

Raspberries, fresh rhubarb, and chilled water (optional) ginger combine wonderfully in this delicious party punch.

500 g (17¹/₂ ounces) fresh rhubarb stalks, chopped
3 cups (750 ml) water
³/₄ cup (185 ml) caster sugar
200 g (7 ounces) raspberries (reserve a few for garnish)
1 tablespoon (20 ml) fresh lemon juice
¹/₂ teaspoon (2 ml) minced fresh ginger
1 cup (250 ml) dry ginger ale
1¹/₂ cups (375 ml) lemonade
ice cubes
chilled water (optional)

1. Place the rhubarb, water, and sugar in a medium-sized saucepan. Cover with a lid and simmer over low heat until the rhubarb softens. Transfer into a bowl and refrigerate.
2. Puree the rhubarb in a blender or food processor. Strain it, and discard the pulp. Puree the raspberries with the lemon juice and combine with the rhubarb juice.
3. Just before serving, stir in the fresh ginger, ginger ale, lemonade, and ice cubes. For a thinner punch, add chilled water.

Frothy, ice-cold banana smoothie with a hint of nutmeg is an opulent and rich summertime drink. Bananas have a natural sweetness, as does milk, so there is no need to add much extra sweetener. Bananas also add significant body to this substantial beverage.

3 medium-sized ripe bananas peeled and sliced
2 cups (500 ml) cold milk
1 - 2 tablespoons (20 - 40 ml) mild honey
1 cup (250 ml) ice
pinch of nutmeg

1. Blend the bananas, milk, and honey in a blender or food processor for 2 minutes. Add the ice and process for another minute. Pour into chilled glasses, garnish with nutmeg, and serve.

This is an unusual and refreshing drink. Incorporating the subtle flavour of saffron ("the king of spices"), the aromatic freshness of cardamom, and the tang of lemon juice, this is a real summer thirst-quencher.

8 strands pure saffron thread
4 tablespoons (80 ml) fresh lemon juice
6 tablespoons (120 ml) sugar
¹/₄ teaspoon (1 ml) powdered cardamom seeds
4¹/₂ cups (1¹/₈ litres) iced water
¹/₄ teaspoon (1 ml) salt
crushed ice

1. Grind the saffron threads with a mortar and pestle until pulverized. Alternatively, mix with a few drops of warm water and pulverize with a spoon.
2. Transfer the saffron powder or saffron water to a large bowl and add the lemon juice, sugar, powdered cardamom seeds, water, and salt. Mix thoroughly. Refrigerate. Serve over crushed ice in chilled glasses.

Rice and Mung Bean Stew
Puffed Fried Bread
Cauliflower and Pea Samosas
Mint Chutney
Freshly cut Fruits
Banana Milk Smoothie

Scrambled Curd
Puffed Fried Bread
Tomato Chutney
Freshly cut Fruits
Homemade Lime Squash or Fruity Chamomile Tea

Malaysian Hot Noodles with Tofu
Mediterranean Salad
Orange Ginger Cooler

Zucchini, Green Peppers, and Tomato
Griddle Baked Bread
Lokshen Pudding

Yellow Split pea Soup with Pumpkin
Yellow Rice
Asparagus, Green Bean and Broccoli Salad

Hawaiian Brown Rice Salad
Green Beans
Middle Eastern Round Bread

Minestrone Soup
Vegetarian Lasagna
Asparagus, Green Bean and Broccoli Salad
Peach Sorbet

Middle Eastern Round Bread
Israeli Chickpea Croquettes
Chickpea and Sesame Dip
Mediterranean Salad

Pasta Salad
Soft Bread rolls
Ricotta Cheese-filled Pastries
Tomato Relish
Asparagus and Tomato Quiche
Crispy Flat-Rice and Cashews
Mango Ice cream
Middle Eastern Lemonade

Vegetable Soup
Italian Eggplant and Tomato Appetizer
Wholemeal Bread
Vegetables au Gratin
Italian Market Salad
Easy Apple Pie
Spiced Hot Apple Juice Drink

Thai Clear Soup with Tofu
Thai Rice
Cantonese Stir-Fried Vegetables
Sweet-and-Sour Walnuts
Chinese Almond Cookies

Tomato Soup
Savoury Cantonese Fried Rice
Baked Stuffed Avocados
Yeasted, Puffed Fried-Bread
Italian Market Salad
Carob Fudge Cake
Lemon Barley Water

Cream of Pumpkin Soup
Spinach Filo Triangles
Eggplant Parmigiana
Mediterranean Salad
Apple and Blackberry Crumble
Lemon Barley Water

Sauteed Rice with Poppy Seeds
Split-Mung Dal
Griddle-Baked Bread
North Indian Curried Cauliflower and Potatoes
Mixed Vegetable and Yogurt Salad
Creamy Condensed-milk Rice Pudding
Lemon Mint and Whey Nectar or Spiced Hot Apple Juice Drink

South Indian Sweet-and-Sour Tamarind Rice
Green Split-Pea Dal with Spinach and Coconut Milk
Puffed Fried-Bread
Green Beans
Tomato, Peas, and Homemade Curd
Pineapple Chutney
Cauliflower and Pea Samosas
Creamy, Saffron Condensed Yogurt Dessert
Lemon Mint and Whey Nectar

Mexican Oatmeal Corn and Cheese Bread
Tomato Relish
Japanese Rice-Balls
Tacos
Baked Cheesecake
Pineapple and Coconut Punch

Asparagus with Oil and Lemon Sauce
Tomato Rice with Herbs
Mozzarella and Tomato Pizza
Italian Market Salad
Sicilian Radicchio and Fennel Salad
Ricotta Cheese-filled Pastries
Eggplant Rings with Cheese
Peach Sorbet

Chickpea Pate with Vegetable Crudites
Italian Fried Corn-Bread
Gauranga Potatoes
Cauliflower Pakoras with Peach Chutney
French Braised Summer Vegetables
Yellow Rice
Mexican Oatmeal Corn and Cheese Bread
Peanut Butter Fudge
Mango Ice cream
Saffron and Lemon Sherbet

Stuffed Vine Leaves
Middle Eastern Round Bread (Pita)
Couscous with Vegetable Sauce
Lebanese Bulgur Wheat Salad
Lebanese Eggplant Dip
Chickpea and Sesame Dip
Syrian Yogurt-Cheese
Assorted Vegetable Crudites
Turkish Nut Pastries in Syrup
Middle Eastern Lemonade

Mashed Potato Puffs
Grated Cauliflower Balls in Tomato Sauce
Baked Vegetable Rice
Curried Chickpeas
North Indian Potato Salad
Cantonese Stir-Fried Vegetables
North Indian Cabbage and Peanut Salad
Fig and Apple Relish
Fresh Coconut Chutney
Date and Tamarind Sauce
Crispy Dal Wafers
Fresh Fruits with Cream
Fruit Fritters with Orange Sauce
Homemade Lime Squash
or Rose Lassi

Bengali Royal Rice
Puffed Fried Bread
Cauliflower and Potato Supreme
Spinach, Tomato, Eggplant, and Chickpea Stew
Mixed Vegetable and Yogurt Salad
Pineapple Chutney
Curd Pakoras
Peanut and Coriander Chutney
Walnut and Raisin Semolina Halava
Deep-Fried Milk Balls in Rose Syrup
Orange Ginger Cooler

AJOWAN SEEDS: Tiny, light-brown spice seeds closely related to caraway and cumin with a very strong, thyme and oregano flavour. Ajowan, Carum ajowan is used in many North Indian savoury dishes, especially in fried snacks.
Ajowan aids digestion and is to relieve stomach problems. The seeds keep indefinitely are available from Indian Middle Eastern grocers.

ALFALFA SPROUTS: The nutritional content of the seeds of the perennial plant Medicado sativa, alfalfa, is increased dramatically when they are sprouted. Alfalfa sprouts contain 40% protein and are very high in vitamins A, B, and C, as well as B vitamins, and the vitamins K and U. Alfalfa sprouts also contain good amounts of sodium, potassium, sulphur, phosphorus, and magnesium. The high nutrition, as well as the mild, slightly sweet flavour of alfalfa sprouts make them a popular salad ingredient.

AMCHOOR: A tan coloured powder made from grinding small sun-dried green mangoes. Amchoor is used in North Indian dishes to give a slightly sour, pungent taste. It is a predominant flavour in the spice blend called chat masala and is available at all Indian grocery stores.

ANISE SEEDS: The highly aromatic seeds of the annual herb Pimpinella anisum. These greenish-gray, slightly crescent-shaped seeds have a very strong licorice-like flavour and odour, although they are not related to the perennial plant of the pea family whose sweet roots are the source of true licorice. Although anise is generally used as a flavouring for drinks, sweets, and creams, it is delicious sauteed in ghee or oil and cooked in vegetable dishes such as Cabbage, Potato and Yogurt witH Anise. Anise seeds are available at supermarkets and specialty stores.

ANTIPASTO: A light starter or an appetizer served before an Italian meal. It can also be used as a light snack. Vegetables and salads (served raw or lightly cooked), make delicious antipasto, as do simple hot dishes, fried breads (crostini), or miniature pizzas.

ARROWROOT: A very fine white starch derived from the rootstock of the South American tropical plant Maranta arundinacea. Arrowroot is used much like cornflour in sauces, except that it is a non-grain flour and thickens at a lower temperature. It is also used as a binding agent. It is available at most supermarkets or grocers.

ASAFOETIDA: The aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafoetida (also known as hing) is extracted from the stems of these giant perennial plants that grow wild in Central Asia. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. More exudes as successive slices of root are removed over a period of 3 months. The gummy resin is sun-dried into a solid mass that is then sold in solid, wax-like pieces, or more conveniently, in powdered form. Due to the presence of sulphur compounds, asafoetida has a distinctive pungent flavour reminiscent of shallots or garlic. Used in minute quantities, it adds a delicious flavour to various savoury dishes. I always use the mild Vandevi brand of yellow asafoetida powder and not the grey variety. All recipes for this book using asafoetida were tested using this yellow variety. If using other varieties, reduce the quantities to one half of the suggested amount. Asafoetida is available at Indian grocers.

ATTA FLOUR: Also known as chapati flour, this low-gluten flour is derived from a strain of soft wheat popular throughout India. The entire wheat kernel, including the bran, germ, and endosperm, is ground very finely making a nutritious flour. Atta flour is suitable for all Indian flatbreads, such as pooris, chapatis, and parathas. Doughs made with atta flour are velvety smooth, knead readily, and respond easily to shaping and rolling. Atta flour is available from Indian and Asian grocery stores.

BAMBOO SHOOTS: The tender, inner part of the young shoots of the bamboo tree. They are used as an ingredient in Chinese, Japanese, and South East Asian dishes. The best quality bamboo is the first growth of shoots that sprout early in the new year and is known as winter bamboo. Fresh bamboo shoots are more or less unavailable in the West. Substitute canned bamboo shoots, available at any Asian grocer.

BARLEY: Barley (Hordeum vulgare) is an annual cereal grass widely cultivated as a food grain. The most familiar form is called pearl barley which has had the husk removed and has been steamed and polished. It is inexpensive and has a pleasant, nutty flavour. Barley is high in carbohydrate content, containing useful amounts of protein, calcium, and phosphorus, as well as small amounts of B vitamins. It is excellent in soups, stews, and side dishes, as well as the refreshing barley water. Pearl barley is available at any grocer or supermarket.

BASIL: The fragrant aromatic herb Ocimum basilicum, known also as sweet basil. It is a small, profusely branched bushy plant, whose tender green leaves are used worldwide, especially in Italian cuisine, where it is used mostly in dishes containing tomatoes, and in salads and soups, on pizzas, and in pasta dishes. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute. Fresh basil is available at good greengrocer shops.

BASMATI RICE: A superb, light-textured longgrain, aromatic rice from North India and Pakistan with a wonderful fragrance and flavour. Even served plain with a little ghee or butter, basmati rice is a treat. I have found Dehradun basmati to be most superior in flavour and texture. Basmati rice is easy to cook and although more costly than other long-grain rices, it is well worth the extra expense. Basmati rice is available at Indian, Middle Eastern, and Asian grocers.

BAY LEAVES: The leaves of the sweet bay or laurel tree, Laurus nobilis, an evergreen member of the laurel family native to the Mediterranean region and Asia Minor. The highly aromatic leaves are thick, dark green, and glossy on the upper surface.
Bay leaves used in their fresh or dried form are quite pungent with a slightly bitter, spicy flavour. They are popular in French cuisine.

BLACK BEANS: Soya beans fermented with malt and salt. They have a strong, salty flavour. Dry in texture, they keep for a long time in the refrigerator. They are popular in Chinese and Indonesian cooking, especially as the basis for black bean sauce. They're available at Chinese and South East Asian grocers.

BLACK CUMIN SEEDS: Often confused with nigella or kalonli seeds, which are tear-drop shaped. Black cumin seeds (Cumin nigrum) are blacker and thinner than cumin seeds. They are exclusively used in North Indian cuisine, especially in Kashmir. They're available at well-stocked Indian grocers.

BLACK SALT: A reddish-gray variety of salt with a distinct "hard-boiled egg-yolk" flavour. Black salt or kala namak, as it is known in Indian cuisine, is a major ingredient in the spice blend chat masala. I like to sprinkle black salt in Scrambled Curd. It is available at Indian grocers.

BOK CHOY: The common Cantonese name for Chinese cabbage. These small cabbages, used in Chinese cooking, have dark green leaves and wide white stalks joined near the base of the stem. They resemble a miniature Swiss chard (silverbeet). The smaller the individual cabbage, the more delicate the flavour. They're available at Chinese grocers.

BORLOTTI BEANS: One of the most popular varieties of "legumi secchi", legumes, in Italian cuisine. They are from the same family as red kidney beans and vary in colour considerably from pale pink to dark red. They are always speckled. Borlotti beans should, like all dried beans, be soaked in cold water overnight, rinsed well, and then boiled in fresh water until tender. They are delicious in soups such as Minestrone. If borlotti beans are unavailable, substitute red kidney beans.

BRAN: The tough outer pericarp layer of the wheat grain. It is removed together with the germ during milling to produce flour. It is a rich source of protein, B vitamins, phosphorus, and, of course, fibre.

BUCKWHEAT: Buckwheat is not a grain in the botanical sense, as it is related to dock and rhubarb, although some cookbooks classify it as such. Native to China, Nepal, and Siberia, it is rich in iron and contains 11% protein and almost the entire range of B-complex vitamins. Buckwheat is available in the form of the whole seeds, called groats, finely cracked groats, called grits roasted whole groats, called kasha; and flour.
Buckwheat is popular in Russian and Jewish cooking. It is available at health food stores and specialty grocers.

BULGUR WHEAT: A grain product made by par-boiling and drying whole wheat kernels and crushing them into various sizes. Bulgur is popular in Middle Eastern cuisine, especially in the famous tabbouleh salad. It has a chewy texture and a pleas" ant nutty taste, and is rich in protein calcium, phosphorus and iron. Bulgur wheat is available at health food shops and Middle Eastern grocers.

BUTTERMILK: Real buttermilk is the liquid residue after cream has been churned into butter. However, the buttermilk referred to here (and used in this book) is cultured buttermilk, which is low-fat milk cultured in a similar way to yogurt to produce a pleasant, mild-tasting dairy product the consistency of light cream.
Cultured buttermilk is delicious in drinks, soups, and vegetable dishes.

CAMPHOR: A pure white crystalline powder derived from steam of the camphor tree, Cinnamomum camphera, which in China and India. It is used in tiny amounts to flavour at some Indian grocers and pharmacies. Indian milk sweets and puddings. It is available

CANNELINI BEANS: The long, white cannelini beans are probably used more than any other dried beans in Italian dishes. They resemble dried white haricot (navy) beans, although they are smaller. Soaked and boiled in water until soft they feature in many vegetable dishes and soups

CARAWAY: Caraway seeds are the fruits of the hardy biennial herb Carum carvi, a native of Europe, Asia, and North Africa. The brown seeds are curved and tapered at each end, and are sometimes mistaken for cumin seeds, although they taste quite different. Caraway seeds are warm, sweet, biting, and pleasantly acrid. They are a favourite flavouring for many kinds of rye bread and are also widely used in cheese,

CARDAMOM: The aromatic seeds of the fruit of the tropical plant Elettaria cardamomum, a member of the ginger family which grows in the moist tropical regions of South India and Sri Lanka. Cardamom is the world's third most costly spice, topped only by saffron and vanilla.
The odour and flavour of cardamom is quite pronounced reminiscent of lemon rind and eucalyptus. Cardamom is popular in some Middle Eastern dishes. In Indian cuisine, cardamom is used in rice dishes, milk sweets, and halava. It is also chewed as a breath freshener and digestive aid after a meal.
Cardamom is available in the pod (green or bleached), as decorticated seeds (the outer shell having been removed), or powdered. I would suggest you shun the latter two forms and purchase whole pods, available at Indian and Middle Eastern grocery stores, for the freshest and most flavour some cardamom seeds.

CAROB: The edible beans of the carob tree, a legume belonging to the locust family. The beans grown on this tall evergreen tree are dried, ground into powder, and used as one would use Carob cocoa. Carob powder is rich in protein and is delicious in confectionery. It also contains pectin, which is an excellent tonic for the stomach. Carob powder is available at health food stores and specialty shops.

CAPERS: The pickled flower buds of the wild Mediterranean bush Capparis rupestris. Capers have been used as a condiment for thousands of years, and today feature especially in French and Italian cuisine. They have a distinct sour, salty flavour and are featured in this book in Tartare Sauce.

CAYENNE PEPPER: The orange-red to deep red powder derived from small, sun-dried, pungent red chili peppers (Capsicum frutescens). This bitingly hot condiment should be used with restraint, for a small amount will add considerable zest and flavour to dishes. It's used in a number of hot dishes, notably in Mexican and Indian cuisine. Cayenne is available from supermarkets or well-stocked grocers.

CHAMOMILE: Both Roman and German chamomile grow wild over much of Europe and temperate Asia. An aromatic herb with a delicate flavour and fruity aroma reminiscent of apples, it is made from the dried flower heads of Roman chamomile (Anthemis nobilis). Taken as a tea, it is good for relieving colic and flatulence and is a stomach tonic. It is available at any well-stocked supermarket or health food shop.

CHANA DAL: Husked, split whole dried brown chickpeas (a relative of the common chickpea). They are very popular in Indian cuisine, especially in dal dishes and savouries, being tasty, nutritious, and easy to digest. Chana dal is roasted and ground into chickpea flour (besan) and used throughout India for savouries and sweets. Chana dal is featured in this book in Chana Dal with Potatoes, and chickpea flour appears in Assorted Vegetable Fritters (Pakoras) and Walnut and Chickpea Flour Fudge balls Laddu. Chana dal is available at Indian grocery stores.

CHAT MASALA: A traditional companion to freshly-cut fruit in Indian cuisine. This lightbrown spice blend contains a number of ingredients, notably black salt, mango powder, and asafoetida. Sprinkled on fruit with a few drops of fresh lime juice, it makes a deliciously different dessert. Available from Indian grocery stores.

CHERVIL: A close relative of cow parsley, lacy-leaved garden chervil (Anthriscus cerefoliumlisan) annual plant mainly cultivated in France as a kitchen herb. Its flavour is delicate and less robust than parsley, with the distinctive aroma of anise. It is used raw, fresh, chopped, or broken into tiny sprigs. It is generally not cooked, but sometimes it is added to a dish just before serving. Chervil can be grown without difficulty in almost any garden or window box, or can be purchased at, or ordered from, well-stocked specialty greengrocers.

CHICKPEAS: Known as garbanzos in Spanish speaking countries or ceci in Italy, chickpeas are the peas from the pods of the plant Cicer arietinum. They are popular in India in their immature green state, whereas they are commonly known outside of India in their dried state. These large, lightbrown, wrinkled peas must be soaked before use, then boiled until soft. They are used extensively in many cuisines around the world, especially Indian, Mexican, and Middle Eastern. They are rich in protein 100 grams (3¹/₂ ounces) cooked chickpeas contain 20 g protein. Chickpeas provide nearly double the amount of iron and more vitamin C than most legumes. Chickpeas are available at Continental, Indian, and Middle Eastern grocers, and at well-stocked supermarkets.

CHICKPEA FLOUR: The finely milled pale yellow flour from ground, roasted chana dal. It is popular in Indian cuisine for making batter, as a binding agent, and in confectionery. It is also known as besan flour, gram flour, and peas meal, and is available at Indian grocers.

CHILIES, dried: The dried pods of plants of the genus Capsicum, they are indigenous to Mexico, Central America, the West Indies and much of South America. Dried chilies vary in size and heat, and can be obtained whole or crushed. In Indian cuisine, chilies are sauteed in ghee or oil with other spices and added to dals, chutneys, and sauces to impart heat. Obtain dried red chilies at Indian or Middle Eastern grocery stores, or at supermarkets.

CHILIES, green: The unripe green pods of various chili peppers are available in the markets of most hot countries. Choose firm, green specimens. Fresh green chilies have an advantage over dried chilies, as they impart a delicious flavour as well as heat. The seeds are the hottest part, and often a recipe calls for removing the seeds to tame the heat of the chili. Green chilies are indispensable in Indian, Mexican, Indonesian, and Italian dishes.
Fresh chilies are also nutritious, being rich in vitamins A and C. They also stimulate sluggish digestion. Fresh green chilies are available at most greengrocers and supermarkets.

CHILI OIL: A fiery hot oil used in Chinese cooking. To make your own chili oil, stir-fry 3 or 4 dried red chilies in a few tablespoons of oil over moderate heat for 3 minutes. Strain the oil and use as required. Alternatively, chili oil can be purchased at any Chinese or South East Asian grocer.

CHOKO: Used in Mexican, Chinese, and Indonesian cooking, this delicate, pale-green, pear-shaped vegetable, which is related to the gourd family, originally came from Mexico, where it is known as chayote. When buying chokos, look for young tender ones with pale, green, almost translucent skin. The spikes on the skin should be short and soft. Chokos add a subtle flavour and an apple-like texture to any dish.

CHOY BOH: Preserved turnips, used in Chinese and Japanese cooking. Sold ln small packets, they are not expensive and will keep for a long time in the refrigerator. Preserved turnips impart a pleasant, slightly salty flavour to vegetable dishes and savouries. They're available at Asian grocery stores.

CHOY SUM: Although this plant, also known as Rape (its seeds are the source of Rapeseed oil) is grown in various parts of the world, it is used extensively in Chinese and Japanese cuisine as a vegetable. It is delicately flavoured, with yellow flowers, succulent green stalks, and small bright green leaves branching from a central stem. This attractive vegetable is available from Chinese grocers all year round.

CINNAMON:Cinnamomum zeylanicum is a moderate-sized, bushy evergreen tree of the laurel family whose dried inner bark is true cinnamon. Native to southern India and Sri Lanka, the thin bark sheaths are sun-dried and packed one inside the other to produce "sticks" or "quills".
Confusion sometimes exists in distinguishing cinnamon from cassia. In some countries, what is sold as cinnamon is in fact cassia (cinnamomumcassia). Cassia is a taller tree with smaller flowers and fruits than true cinnamon. In general, cassia is prepared for the market ,in much the same way as cinnamon, and their flavours are similar, although cinnamon is less pungent and more delicate than cassia. Cassia powder is reddish-brown, while cinnamon powder is tan. Cinnamon or cassia sticks impart a sweet, aromatic flavour to fancy Indian rice dishes, vegetables, and dals. Ground to a powder, cinnamon is an important ingredient in the North Indian spice blend garam masala. Cinnamon also features extensively in Middle Eastern and European cuisine. It is available at supermarkets and Indian and Middle Eastern grocers.

CITRIC ACID: Powdered citric acid crystals can be used as a souring agent preparing dishes where moisture must be avoided. It is also effective in curdling milk when making Home-made Curd Cheese (panir). These sugar-like white crystals are available at Indian grocery stores, supermarkets, and chemist shops.

CLOVES: The dried nail-shaped buds from the evergreen tree Eugenia aromatica. Clove trees are neat evergreens with aromatic pink Coriander buds. These buds, when hand picked and dried, turn reddish brown to become the cloves with which we are familiar.
Good cloves should have a strong, pungent, sweet aroma and flavour and should be well formed, plump, and oily. Cloves have diverse uses in different cuisines of the world, being used for cakes, tarts and pastries, fancy rice dishes, soup stocks, sweet cooked fruits, and in various spice blends, including some North Indian garam masalas. Cloves are available at supermarkets and Indian grocery stores.

COCONUT: The coconut palm, Cocos nucifera is grown on tropical coasts all over the world and is the source of many products. Most important are the nuts (technically called drupes in this case). When coconuts are picked green, one can extract their sweet juice as a beverage. The pulp inside is used in many South Indian savoury dishes. When coconuts ripen on the tree, the picked fruits yield moist, white "meat", which is excellent in varieties of vegetable dishes, savouries, rice dishes, sweets, chutneys, and beverages, especially in Indian and South-East Asian cuisine.
Dried coconut is dessicated and is familiar in Western cuisine as an ingredient in sweets and cakes. When a recipe calls for fresh coconut, dried dessicated coconut is a poor substitute. Fresh coconuts are easily available in tropical areas and can even be found for sale far from their place of origin. These will be suitable as long as they are still full of juice and have no cracks or signs of mould around their "eyes". Once cracked open, separated from their husk, and peeled, fresh coconut can be sliced, grated, shredded, stored in the refrigerator for several days, or frozen.

COCONUT CREAM: An unsweetened, fatty coconut product sold in blocks in Asian and Western supermarkets. Imparting a rich texture and coconut flavour, it is used in larieties of sweet and savoury Indonesian, Thai, and occasionally Indian dishes.

COCONUT MILK: Known as santan in Indonesian cooking, this creamy white liquid with a fresh, coconut flavour is extracted from fresh coconut pulp and is used in varieties of South East Asian and Indonesian dishes. It is available in cans from supermarkets and Asian grocers.

COCONUT OIL: Extracted from coconut 'meat', this oil is solid white fat at room temperature but clear when heated. It is used extensively in South Indian cuisine.

CORNFLOUR: When I mention cornflour in this book, I am referring to what Americans call "cornstarch", and not to the flour milled from corn. Cornflour, sometimes referred to as wheat starch, is the dry white powdered starch remaining when the protein has been removed from wheat flour. It is used in many cuisines, especially Chinese, as a thickener for sauces. It is available from any grocer or supermarket.

CORN OIL: Extracted from maize, or corn, it is a light oil and one of the most unsaturated of grain oils. It can be used as an alternative to olive oil as a salad dressing ingredient, and since it has a high smoking point, it is an excellent frying oil.

CORIANDER LEAVES, fresh: The fresh leaves of the hardy annual plant Coriandrum sativum. Fresh coriander is one of the most commonly used flavouring herbs in the world, certainly on par with parsley. It is found in markets throughout the Middle East, China, South East Asia, India, and South and Central America. Bunches of coriander can be recognised by their smell and their fan-like lower leaves and feathery upper ones.
Also known as cilantro, Chinese Parsley, and har dhania, fresh coriander is a zesty and delicious addition to many varieties of the world's cuisines. Its unique warm-bodied taste is found in Indian vegetable dishes, dals, savouries, and fresh chutneys (see Peanut and Coriander Chutney). It also makes a very beautiful garnish. Purchase fresh coriander from Oriental and Latin American grocers or well-stocked produce markets and greengrocers.

CORIANDER SEEDS: The seeds of the annual herb Coriandrum sativum. Coriander seeds are a favourite flavouring spice in Indian, Cypriot, and some Latin American (especially Peruvian) cuisines. They are almost round, brown to yellowish-red, with a warm, distinctive fragrance and a pleasant taste mild and sweet yet slightly pungent, reminiscent of a combination of sage and lemon. Coriander is available whole or ground, although I recommend obtaining the whole seeds and grinding them yourself when you need the freshest coriander flavour. Known as dhania in Indian cuisine, coriander complements the flavour of many savoury dishes. They are available at Indian and Middle Eastern grocery stores.

COUSCOUS: A grain product made from semolina. It is also the name of the famous dish of which couscous is the main ingredient, being one of the most common and widely known North African Arab dishes. I have included a recipe for couscous with Vegetable Sauce in this book.

CUMIN SEEDS: The seeds of the small annual herb of the parsley family Cuminum cyminum. Cumin seeds are oval and yellowish-brown, similar in appearance to the caraway seed but longer. They have a warm, strongly aromatic, and slightly bitter flavour and are used extensively in Indian, Middle Eastern, and Latin American cuisine (especially in Mexican dishes).
The flavour and aroma of cumin, like most spice seeds, emerge best after they have been dry-roasted or added to hot oil. In Indian cuisine cumin is popular in vegetable dishes, yogurt based salads raitas, dals, and savouries.
Cumin seeds can be obtained from any Indian or Middle Eastern grocer.

CURD CHEESE (Panir): The simplest type of unripened fresh cheese, produced by adding an acidic curdling agent to boiled raw milk. This versatile food ingredient is popular in all varieties of Indian cuisine, and it can also be used as a substitute for tofu, feta, or farmer's cheese. It is high in protein, has a soft consistency, and is sweeter and creamier than tofu. It can be cubed and deep-fried, and added to moist vegetable dishes and rice dishes, crumbled into salads, kneaded and rolled into smooth balls, and made into confectionery.

CURRY LEAVES: The thin, shiny, dark-green leaves of the South East Asian tree Murraya koenigii. Curry leaves are highly aromatic when fresh. Used especially in South Indian kitchens, they are generally sauteed in ghee with mustard seeds and asafoetida and added to dals, fresh coconut chutney, or vegetable dishes. They are an important ingredient in one variety of curry powder used in Tamil Nadu.
Dried leaves are inferior but sometimes all that is available. Obtain curry leaves from Indian grocery stores.

DAIKON RADISH: This large white radish is commonly grown in Japan. It is eaten cooked or raw, and is also grated and pickled. Pickled daikon radish is called Takuwan and is eaten as a condiment with savouries such as Japanese Rice Balls (Onigiri).

DAL: The name for any type of dried bean lentil, or pea in India. It is also the name for thick gravy-like or thin soup-like dishes prepared from these beans, lentils, or peas. Most raw dal in India is split.
The following dals are used in this book: brown lentils, yellow and green split peas, whole mung beans, arhar dal, chana dal, green split peas, and urad dal.

DEHIN: When yogurt is drained of its whey content, the resultant thickened, rather solid cheesy residue is called yogurt cheese, or dehin in Indian cuisine. Yogurt cheese is featured in this book in the famous dessert, called Shrikhand, and also in Greek Cucumber and Yogurt Dip (Tzatziki) and Syrian Yogurt Cheese Labreh.

DILL: A medium-sized herb with small feathery leaves and yellow flowers. Dill (Anethumgraveolens) is related to anise, caraway, coriander, cumin, fennel, and parsley. Dill seeds are oval, tan, and light in weight, with a clean odour faintly reminiscent of caraway pungent and pleasantly aromatic. They are most frequently used as a condiment, either whole or ground, especially in pickling cucumbers, and in breads. In France, dill seeds are used extensively in pastries and sauces, while in India they are used in traditional medicines.
The feathery fresh herb known as 'dill weed' is excellent in potato salads. It can be obtained dried. Fresh dill is available at quality produce markets or greengrocers, and dried dill weed and dill seeds can be obtained from health food stores specialty shops, or well-stocked supermarkets.

FENNEL: The tall, hardy, aromatic perennial of the parsley family native to southern Europe and Fennel the Mediterranean area. Fennel (Foeniculum vulgare) is distinguished by its finely divided feathery green foliage and its golden-yellow flowers. It is used both as a herb and for its aromatic seed. In Italian cuisine, the bulb of the Florence fennel, or Finocchio, is used whole, sliced, or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems and the frondy leaves, with their slightly cooking, especially to flavour sauces.
Fennel seeds, although used to some extent in European cooking, are especially favoured in Indian cuisine.
The oval, greenish or yellowish-brown seeds resemble tiny watermelons. They emit an agreeable warm, sweet fragrance, similar that of anise. Fennel seeds appear in Kashmir and Punjabi dishes and are one of the spices in the Bengali spice blend panch puran. They are prominent famous beverage Thandhai, and in a variety of vegetable dishes, dals, and pastries. The most common use of fennel seeds in Indian cuisine is as an after-dinner digestive. They are dry-roasted and chewed, freshening the breath and stimulating digestion. Fresh fennel bulbs are available seasonally at good greengrocer shops. The seeds are available at Indian grocers.

FENUGREEK: An erect annual herb of the bean family indigenous to western Asia and southeastem Europe. Fenugreek (Trigonella foenum - graecum) is cultivated for its seeds, which, although legumes, are used as a spice.
The seeds are small hard, yellowish-brown smooth, and oblong, with a little groove across one corner. Fenugreek has a warm, slightly bitter taste reminiscent of burned sugar and maple.
The seeds are used in Greece and Egypt and especially India, where they are lightly dry-roasted or fried to extract their characteristic flavour. One should note however that over-roasting or frying results in excessive bitter flavours.
The leaves of the fenugreek plant are also popular in Indian cuisine. Known as methi, they are used in vegetable dishes, breads, and savouries. Easily home-grown, fresh young fenugreek leaves are wonderful in salads dressed with oil and lemon.
Fenugreek seeds are available at Indian or Middle Eastern grocers. The fresh leaves (if you are shopping outside India) can occasionally be found in markets, or can be home-grown.

FETA: A crumbly, strong-tasting white cheese usually made from sheep's milk and ripened in brine. Feta cheese is especially well-known in Greek cuisine (see Greek Salad and Spinach and Filo Triangles, [Spanakopita]). Feta cheese is available at Greek shops and well-stocked supermarkets.

FILO PASTRY: A very light and paper-thin pastry popular throughout the Middle East and in Greece. This delicate pastry is used for either sweet or savoury dishes. Filo pastry is featured in this book in Spinach and Filo Trianales (Spanakopital), and in Turkish Nut Pastries in Syrup (baklava) Filo is difficult to prepare at home and is best purchased refrigerated from well-stocked supermarkets, delicatessens, and health food stores.

FIVE-SPICE: Two varieties of five-spice are prominent in the world of vegetarian cuisine: Chinese five-spice powder and Indian panch puran, a blend of five whole spices.
Chinese five-spice powder is a combination of five dried, ground spices, generally cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, the pungent brown peppercorns native to the Sichuan province.
When used as a condiment for fried food, it is used in sparing quantities because it is very potent. Try making your own by grinding together 2 or 3 small sections of cinnamon stick, a dozen cloves, 2 teaspoons of fennel seeds, 2 teaspoons of Sichuan peppercorns, and 3 or 4 star anise. Keep the powder in a well-sealed jar in a cool, dry place. Obtain your ingredients at any Asian grocery store. You can also purchase Chinese five-spice ready-made.
Panch puran is most often associated with Bengali cuisine. It is a combination of equal quantities of fenugreek seeds, cumin seeds, fennel seeds, black mustard seeds, and nigella (kalonji) seeds. Panch puran is always fried in ghee or oil before use to release the dormant flavour in the seeds. Mix your own, or purchase it ready-mixed at Indian grocery stores.

FLAT RICE: Flat, pounded rice, also known as poha. Popular in Indian cuisine, it is sometimes deep-fried and added to fried potato straws, peanuts, and raisins and eaten as a tasty snack.

GALANGAL: There are two varieties of galangal greater and lesser. Both are closely related, although the lesser is more important. Greater galangal (Alpinia galanga), native to Indonesia, is related to ginger. Its large, knobby, spicy roots taste rather like ginger and are used in Indonesian cooking.
Lesser galangal (Alpinia officinarum) is the rhizome of a plant native to China. Its roots have a pepper-ginger flavour and are used in many Indonesian and Malaysian dishes. In Indonesia it is also known as laos.
Laos or galangal can occasionally be obtained fresh from Chinese or Indonesian shops. Peel and slice it before use. If unavailable, substitute fresh ginger. Laos powder is also used, especially in Indonesian cooking. It is less hot and more bitter than fresh laos. Use very sparingly or substitute slices of fresh ginger.

GARAM MASALA: A blend of dry-roasted and ground spices well-used in Indian cuisine. The spices used for garam masala warm the body (garam means warm). Such spices include dried chilies, black pepper, cardamom, coriander, cinnamon, cloves, and cumin. Other spices, such as ajowan, mace, nutmeg, fennel, bay leaves, ginger, and white and green pepper, as well as other ingredients, such as sesame seeds, coconut, and saffron, are also used according to the region, since Indian cooking styles vary immensely according to the geographical location. Generally, garam masala is added towards the end of cooking. It is available at Indian grocery stores.

GHEE: The oil produced by clarifying butter over gentle heat until all the moisture is driven off and the milk-solids are fully separated from the clear butterfat. Ghee is an excellent choice for sauteeing and frying and is much favoured in Indian cooking, as well as some French, Saudi Arabian, and other Middle Eastern cuisines. The best ghee comes from Holland, Scandinavia, and Australia, although home-made ghee is easy to prepare and cheaper than purchasing ready-made ghee.
For detailed information on making ghee click here. Alternatively, ghee can be purchased at Indian or Middle Eastern grocery stores, or some well-stocked supermarkets.

GINGER: The thick, white, tuberous underground stems, or rhizomes, of the plant Zingiber officinale, which thrives in the tropical areas of the world.
Fresh ginger root has a spicy-sweet aroma and a hot, clean taste and is used in many cuisines especially throughout China, Japan, Thailand, and India. The young "green" ginger is especially appreciated for its fibre-free texture and mild flavour. Mature ginger root is more readily available at produce markets, Asian grocery stores and some supermarkets.
Fresh ginger should be peeled before use. It can be minced, sliced, pureed, shredded, or cut into fine julienne strips and used in vegetable dishes, dals and soups, savouries, fried dishes, chutneys, rices, sweets, and drinks.
Ginger powder is not a substitute for fresh ginger, having lost its volatile essential oil, and being sometimes stale or adulterated. Ginger powder is used mostly in European cooking in puddings, creams, beverages, biscuits, breads, and cakes. It is available at most grocery shops or supermarkets.

GLUTEN FLOUR: A flour made from the protein constituent of wheat flour. It creates an extra-spongy texture when added to breads, by virtue of the elastic network it forms in the dough when water is added.

GLUTINOUS RICE FLOUR: A pure-white, starch-like flour made from a special round-grain, matt-white rice, which is much stickier than ordinary rice when cooked. It is used in Chinese, Japanese, Vietnamese, and Korean cooking for batters (savoury and sweet) and pastries (see Vietnamese Sweet Mung Bean Cakes). Glutinous rice flour is available at any Asian grocery store.

HARICOT BEANS: A member of the Phaseolus vulgaris species, which includes not only haricot but kidney beans, great northern beans, and pinto beans. These dried white beans, also knows as navy beans, are popular in soups, stews, and casseroles. They are well-used in Italian cooking and are known as fagiolo secco. They are available at grocery stores and supermarkets.

HORSERADISH ROOT: The root of the hardy perennial plant Armoracia rusticana. When scraped or bruised, these stout, white, fleshy, cylindrical roots emit their characteristic highly pungent, penetrating odour, plus volatile oils which cause tears to flow. Horseradish roots are generally peeled and grated and made into sauces to accompany savoury dishes. When choosing horseradish select large roots. The inside core is woody and is not used. Shred or grate the outside of the root, but use straight away and do not cook it, or else the pungent flavour will fade.
Dehydrated powdered horseradish can be used as a substitute, but fresh is better. Fresh horseradish root is sometimes available at quality produce markets and greengrocer shops. The powdered horseradish is available at specialty shops and some supermarkets.

KALAMATA OLIVES: Large, ink-black olives with pointed ends and shiny skin, named after the seaside town of Southern Greece where they are grown. Popular in Greek cuisine, they are flavoursome and full-bodied.

KALONJI SEEDS: Also known as nigella or black onion seed no relation to the onion. Very often these small, black, tear-drop-shaped seeds are confused with, or called, black cumin seeds, which in fact, they are not. Kalonji seeds (Nigella satival) have a peppery taste and, when heated, have an herbal aroma. They are an important ingredient in the Bengali spice blend called panch puran. They are available at Indian grocery stores

KARMA: This Sanskrit word means 'action' or, more specifically, any material action that brings a reaction binding us to the material world. According to the law of karma, if we cause pain and suffering to other living beings, we must endure pain and suffering in return.

KEJAP MANIS: A thick, sweet variety of soy sauce from Indonesia featured in Indonesian and Malaysian cooking.

KEWRA ESSENCE: This essential flavouring is derived from the shrub known as screw pine, (Pandanus tectorius), which grows in the humid swampy backwater areas of South India and South East Asia. The flowers have an exquisite rose-like perfume. In Indian cooking, kewra essence is used to flavour sweet dishes. It is available in the form of kewra essence or kewra water at Indian grocers.

KIDNEY BEANS: The popular kidney-shaped red bean from the plant Phaseolus vulgaris. Kidney beans can be used in many types of cuisine: as an alternative to borlotti beans in Italian cooking, and as an alternative to pinto beans in Mexican-style cooking, or in stews, soups, and casseroles. Red kidney beans are known as rajma in India and are featured in the spicy chili-style dish of the same name