Ann, I can think of two factors in your yield variance. 1. The apples may have contained more water this time which cooked out to get the consistency you like. 2. If you measured your original yield with just one pound of apples, maybe you had just over 7/8 of a pint which is close to a whole pint. However, 8 * 7/8 is 7 pints, because the small deviations add up. If all the jars were filled to just about the same height as the original jar, I'd blame possibility #1, more water. Thanks for sharing your yield. I'm about to buy bagged apples on sale & now I know about how many will make a canner load. Also your judgment sounds right on getting all the good stuff from the peels. I use a Villaware strainer...some people re-run the pulp, but I've found that usually just jams it up for me, so I find another use for it (veg cocktail remnants = dog treats [a little at a time], berry remnants --> flavored vinegar). Melissa

You have so many neat pieces to work with! I like all of your tables. My least favorite part is all of the cooking, so you're waaay ahead of the game by getting to have leftovers! I love your cornucopia. I found one already decorated beautifully yesterday, inexpensive AND 40% off and left it there. What was I thinking?!?! The colors of your turkey with the counucopia are very pretty. I really like it. Your wrought-iron turkey, the reversible placemats, the darling turkey spreaders, I could go on, but.... My favorite of all is your inherited turkey tureen and all of the accessories that go with it. What a treasure you have. The very first Thanksgiving pieces that I bought were salad/soup bowls to match the dinner plates in your second picture. I bought the only 4 they had and when I got them home, one was cracked. :o( I will set it at my place and use a clear bowl in it. I've done the sippy cups many times!! Have fun with them while you can. TFS Betty

I make a sort of brown rice pilaf with brown basmati rice and orzo. I don't sauté the rice first, although you can. I use two cups of stock (or water) with 1/2 cup of brown rice, which I bring to a boil and simmer covered for 25 minutes. Then I add 1/2 cup of orzo and simmer covered for 10 minutes more and remove from heat to let rest covered for five more minutes. Then I fluff it with a fork. I also generally add olive oil and/or butter and a few herbs, depending on what else will be served. Sometimes I add mushrooms, in which case I decrease the water a bit. You can also add salt or soup base (if you are not using stock). I like to use mushroom soup base, as this gives an intense mushroom flavor. I keep white basmati rice on hand but am trying to cut back. I haven't yet replaced sushi rice with brown sushi rice, but I think that's a good idea. Lars

Indian Vegetarian Recipes (Collection #7: Rice puddings, vegetable dishes, yogurt sauces) Congee Rice porriges, eaten from Japan to Persia as breakfasts, snacks, and lunches, are considered warming and soothing, as well as a stabilizing influence on the stomach and digestive tract. The English word congee is derived from the Indian kanji, meaning boilings, a Tamil word for the water in which rice is boiled. In India today, kanji refers both to this "rice water" that is drained off when rice is cooked like pasta and to the thick gruel made by boiling a little rice with a lot of water. In India, the flavorings added to porridge range from salt, ghee, black pepper, and cumin to more elaborate hot and salty pickles. In Gujarat, ghains is made by combining rice porridge with beaten yogurt and a little fresh ginger. Another gruel from India includes both rice and split peas. It is called khichri. It is always served with ghee, salt, and pepper, although other spices and vegetables may be added to the basic dish. There are actually two types of khichri in India - the porridge or wet khichri and a dry, puffy, grainy form known as khili hui khichri, or the "khichri that has bloomed". To eat congee in the Indian style, salt it first. Then add lots of freshly ground pepper and ghee or butter If you like, this ghee can be heated, whole cumin seeds popped in it, and then poured over the congee and mixed in. Serve Indian style vegetables on the side. A word of caution: Rice gruels should be made in heavy pots with an even distribution of heat. Plain Unseasoned Congee 1/2 cup long or sort grain rice If rice is American and "enriched" do not wash it. Otherwise, wash and drain the rice. Put rice and 5 3/4 cups water into a heavy, 3 1/2 to 4 quart pot and slowly bring to a boil. Stir now and then as it comes to a boil. Lower heat to medium and cook rice for 10 minutes, stirring once or twice. Cover, leaving lid slightly ajar, and cook onvery low heat for 1 1/4 hours. Congee may be made ahead of time and reheated. It tends to get thick and gummy as it sits. Thin it out with a little boiling water and then reheat, stirring frequently, over low heat. Ghains (Congee with Yogurt) makes about 2 cups 1 cup plain yogurt 2 tsp veg. oil or ghee 1/3 tsp whole cumin seeds 1/4 tsp salt, or to taste 1/16 tsp freshly ground pepper, or to taste 1/4 tsp finely grated fresh ginger 1/8 to 1/4 tsp finely minced fresh hot green chilies 1 cup plain unseasoned congee Put yogurt in a small bowl. Whisk until creamy and smooth. Heat oil in a small 1 1/2 qt. pot over medium flame until hot, add cumin seeds and remove pot from the flame. Pour over yogurt and stir in. Return yogurt and oil to the same pot, add salt, pepper, ginger, green chilies, and prepared congee. Heat slowly over medium heat, stirring constantly in one direction. Do not let it boil. When heated through, remove from heat. Put in small bowls and serve hot for breakfast or as a light lunch. You may also serve this dish cold, with some finely diced cucumber added just before serving. Geeli Khichri ("Wet Khichri") You can make this khichri with other dals, or with yellow split peas. Serve it in small individual bowls and spoon accompanying vegetables, pickles, and chutneys over it as you eat. makes about 1 quart and serves 6 - 8 1/3 cup mung dal, picked over, washed, and drained 1/2 cup long or short grain rice, washed and drained 2 quarter sized slices of fresh ginger 1 1/4 tsp salt, or to taste 1/16 to 1/8 tsp freshly ground black pepper 3 Tbl ghee or vegetable oil 1/2 tsp whole cumin seeds Put dal, rice, ginger slices, and 7 cups water in a heavy 2 1/2 to 3 quart pot over medium heat and bring to a boil. Stir, cover, turn heat to low, and cook for about 1 1/2 hours or until you have a porridgelike consistency. Stir every 6 to 7 minutes during the last 40 minutes to prevent sticking. Remove ginger slices. Add salt and pepper and stir to mix. Khichri may be made up to this stage several hours ahead of time. Before serving, reheat over a low flame, stirring constantly, or reheat in a double boiler. Sometimes adding a little water and thinning it out slightly helps in the reheating process. Put the ghee in a small skillet and heat over a medium flame. When hot, add cumin seeds and sizzle for a few seconds. Pour hot ghee and cumin seeds over the khichri immediately. One minute later, uncover, and mix. Saag Vali Khichri serves 6 to 8 1/2 cup whole mung beans, picked over, washed, and drained 1/2 cup long grain rice, white or brown, washed and drained 1 quarter sized slice fresh ginger 1 pound fresh spinach, washed, with leaves separated 1 1/2 tsp salt, or to taste 4 Tbl vegetable oil or ghee 1/16 tsp ground asafetida 1 tsp whole cumin seeds 1 small onion, peeled, cut in half length wise, then sliced into fine half rounds 1 tsp ground cumin seeds 2 tsp ground coriander seeds 1/16 tsp cayenne pepper freshly ground black pepper to taste optional: lemon juice to taste a pat of butter per serving 1 tsp minced chinese parsley per serving Put mung beans in a heavy 3 1/2 quart pot. Add 5 1/2 quarts water and bring to a boil over medium heat. Cover, lower heat, and simmer 2 minutes. Turn off heat and let pot sit, covered, for 1 hour. Bring to boil again. Add rice and ginger and bring to a simmer. Cover, turn heatto low, and cook gently for 1 hour, stirring occasionally. Add spinach and salt, bring to a simmer, cover and cook gently for 1/2 hour, stirring now and then to prevent sticking. Add a little hot water if it seems too thick. Heat oil in small skillet over medium flame. When hot add asafetida. Two seconds later add whole cumin seeds. Five seconds later add onion. Stir and fry until onion begins to turn brown at edges. Add ground cumin, coriander, and cayenne. Stir and fry for 1 minute. Empty contents of skillet into rice and bean pot. Stir. Cover and cook for 5 more minutes. Discard ginger. Sprinkle with freshly ground black pepper. Serve in individual bowls with some or all of the optional seasonings. from Madhur Jaffrey's World of the East Vegetarian Cooking GARI (TAMARIND VEGETABLE VINDALOO) The searing heat and intensely spiced flavors of vindaloo, a distinguished dish of southern India, is not just for carnivores. Gari is a vegetarian vindaloo in which sweet summer vegetables are cooked in a rich, tart, tamarind-based sauce. Substitutions for the various vegetables based on seasonal variations are acceptable, as long as the substitutes are sweet and firm and not sour and leafy. Serve with plain rice and raita. (A recipe for Kela Ka Raita follows) 3/4 C peanut or sunflower oil 1 1/4 to 1 1/2 lbs onions, peeled and thinly slice 6 medium garlic cloves, peeled and slivered 3/4 to 1 lb new potatoes, unpeeled, cut into 1-inch cubes 1 lb mixed vegetables: zucchini, carrots, green pepper, cauliflower, etc. 1/2 tsp paprika 1/2 tsp turmeric 1 tsp fenugreek seeds 1 1/2 TBS minced fresh ginger 1/2 tsp salt, or to taste 2 hot green chiles, trimmed and chopped, seeds included (about 1/4 C) 2/3 C water 1 tsp tamarind concentrate (or substitute 1 TBS lime juice & 1 tsp molasses) 1 1/2 tsp garam masala (recipe follows) 1/2 tsp whole cardamom seeds, de-podded 1/8 tsp ground cloves 1/4 tsp cayenne (or more to taste) 1 TBS shredded unsweetened coconut 1/3 C fresh or frozen peas 1 heaping TBS cilantro, chopped yogurt Bring a large pot of water to a boil. Meanwhile, heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium. Fry at medium-high heat until the onion starts to brown (about 10 minutes). Set aside, off the heat. Drop the potatoes in the boiling water and boil 10 minutes. Drain and set aside. Meanwhile, slice the vegetables about 1/2 inch thick. Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles. Reheat until sizzling a little and add 2/3 C water. Stir in the vegetables (except the peas) and the potatoes. Simmer 20 minutes, covered. Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl. Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes). Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes. Meanwhile, cook peas separately in boiling water until just tender (2-3 minutes), checking frequently. Cool them under cold running water and reserve. Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish garnished with cilantro. Makes 3-4 servings. KELA KA RAITA (BANANA YOGURT RELISH) The yogurt-based condiments known as raitas in India are an invaluable accompaniment to intensely spicy foods as the sooth and cool. The most common raita in Indian restaurants in the United States is cucumber raita. This recipe is for a rarer banana raita that is both sweet and tropical flavored and thus a good companion for the pungently fiery dishes of southern India. heaping 1/4 tsp whole cumin seeds 1/2 C plain yogurt 1/2 TBS minced cilantro 1 tsp finely minced fresh ginger salt to taste 1/2 TBS freshly squeezed lime juice 1 large banana, peeled and thinly sliced In a heavy, dry skillet over low heat, gently toast whole cumin seeds, stirring gently and often, until they turn a shade darker and grow aromatic. Be careful not to burn them or theyUll taste nasty. Then crush them with a mortar and pestle. Combine the yogurt, spices and citrus juice in a small serving bowl and stir until smooth. Mix in the banana slices. Cover and refrigerate about an hour. Serve the same day. Garam Masala 2 TBS cardamom seed 4 TBS ground cinnamon 2 TBS whole cloves 1 TBS cumin seed 1 TBS mace 1/8 tsp ground nutmeg Place spice mixture in a skillet and roast it lightly over a high flame until the spices darken in color. Grind in an electric spice mill and store in an airtight bottle. Uploaded 6 June 1991 by Lon Hall Saag Vali Khichri (Rice, mung bean & spinach porridge) (Based on a recipe from Madhur Jaffrey's "World of the East Vegetarian Cooking.") 1/2 cup whole mung beans 1/2 long-grain rice, white or brown 1 slice of ginger the size of a quarter 1 pound of fresh spinach 1+1/2 tsp. salt (to taste) 4 Tbs. ghee or vegetable oil 1/16 tsp. (goodly pinch) asafoetida 1 tsp. whole cumin seeds 1 small onion 1 tsp. ground cumin 2 tsp. ground coriander 1/16 tsp. (or pinch) cayenne pepper Fresh black pepper to taste Pick over the mung beans, wash carefully and drain. Wash carefully and drain the rice. Wash the spinach well, separate the leaves, and get rid of the worst of the big stems. Peel the onion, cut in half, then slice into very thin half-rounds. Put mung beans in a nice, heavy pot of about 3-1/2 quarts. Add about 5-1/2 cups water and bring to boil. Cover tightly, lower heat and simmer a couple of minutes. Turn off the heat and just let it sit undisturbed for an hour. Boil water again, add rice and ginger, and bring to a simmer. Cover, turn heat to low again, and cook gently for about an hour. Stir gently every 5 or 10 minutes. Now add the spinach and some salt, and bring back to a simmer. Cover and cook gently again for another 1/2 hour, stirring occasionally to avoid sticking. If it seems to be getting too thick or drying out, add a little hot water as needed. During this last phase, heat the oil or ghee in a 6 or 7 inch skillet over medium. Get all your spices measured out and ready to go -- this goes fast. When the oil is hot, throw in the asafoetida. Two seconds later the whole cumin seeds to in. Stir once and wait 5 seconds. Now put in the onion and saute' until the onion just starts to brown around the edges. Add ground cumin, coriander and cayenne pepper. Stir and fry for one minute. Put the contents of the skillet into the pot with the rice, beans and spinach. Stir to mix, cover, and let cook for five more minutes. Fish out and discard the piece of ginger (unless someone wants a surprise.) Sprinkle with fresh-ground black pepper and put into individual serving bowls. Optional extra seasonings you can add: some lemon juice; a pat of sweet butter per serving; a teaspoon of minced Chinese parsley (also known as fresh green coriander or cilantro). -------------------------------------------------------------------------------- These recipes are from a column by Abby Mandel "Vegetarian Spice" that appeared in the Los Angeles Times food sections on 3 February 1995. Spicy Vegetable Curry 1 tablespoon oil 2 large cloves garlic, minced 1 jalapeno chile, seeded if desired, minced 2 small onions, chopped 1 large carrot, scrubbed, chopped 1 Granny Smith apple, peeled, chopped 3 to 5 teaspoons curry powder, Madras preferred 1/4 cup tomato paste 2 cups cider 2 cups vegetable bouillon 1 teaspoon salt Freshly ground pepper 2 (16-ounce) bags frozen mixed broccoli, cauliflower and carrots, cooked according to instructions (about 6 cups), well drained Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno, onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder, tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered, until thickened, about 12 minutes, stirring occasionally. Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months. To serve, combine sauce and vegetables and heat through. Makes 6 servings. Rice With Green Onions And Cilantro 3 cups vegetable bouillon 1 cup water 2 cups rice 6 large green onions, thinly sliced 3 tablespoons minced fresh cilantro Bring bouillon and water to boil. Add rice. Stir well. Simmer, covered, until liquid is absorbed, about 15 minutes. Let covered rice stand 10 minutes. Can be made day ahead and refrigerated. Gently reheat in double boiler or microwave oven. Add green onions and cilantro. Fluff with fork. Serve hot. Makes 6 servings. Sliced Cucumbers In Yogurt Sauce 3 English cucumbers, peeled, split lengthwise, seeded, thinly sliced 4 large cloves garlic, minced 1 (1 1/2-inch) cube peeled fresh ginger, minced 1 1/2 cups low-fat yogurt 3 tablespoons seasoned rice vinegar Salt Freshly ground pepper Combine cucumbers, garlic, ginger, yogurt, vinegar and salt and pepper to taste in large mixing bowl. Can be mixed day ahead and refrigerated. To serve, mix well, then drain off most (but not all) liquid. Adjust seasonings to taste. Serve chilled. Makes 6 servings. Mulligatawny Soup With Toasted Spices And Nuts 1 cinnamon stick, about 3 inches long 6 whole cloves 4 cardamom pods 1 teaspoon black peppercorns 1 tablespoon grated fresh ginger 2 tablespoons chopped cashews or almonds 3 cups chopped vegetables (mixture of carrots, cauliflower, potatoes, zucchini, peppers in any proportion or combination) 6 cups vegetable stock (see note) 1/2 teaspoon curry powder 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 tablespoon unsalted butter or olive oil Salt and freshly ground black pepper 2 tablespoons chopped cilantro (also called coriander or Chinese parsley) Break the cinnamon stick into pieces. In a piece of clean muslin or double layer of cheesecloth, wrap the cinnamon stick, cloves, cardamom pods and peppercorns, and tie up into a bag. In a soup pot, combine the spice bag, ginger, nuts, vegetables, stock and curry powder. Bring to a boil; reduce the heat and simmer, covered until the vegetables are tender, about 30 minutes. Remove the spice bag, then puree the stock and vegetables in a blender or food processor. Pass the mixture through a fine-mesh sieve, pressing with the back of a spoon to extract as much liquid as possible. Thin with additional stock, if desired. Return to pot and reheat gently. For the seasoning, warm a small pan over moderate heat. Add the mustard seeds, cover and cook until they pop and turn gray. Remove the pan from the heat. Add the cumin seeds and butter and let the spices cool. Pour the spice seasoning into the soup, stirring to mix. Season with salt and pepper, and garnish with cilantro. Note: Powdered vegetable stock can be purchased at health food stores, and I recently found Swanson's brand canned vegetable stock in my local supermarket. If you are not a vegetarian, you may use canned chicken broth. Yield: 8 servings. Recipe from "Yamuna's Table," by Yamuna Devi (Dutton, 1992). Potato Cakes (Aloo Roti) Yield: 3 servings 2 Onions 1 Egg; beaten 1 1/2 c Chick pea flour; besan -OR- 3/4 c -all purpose flour & 3/4 c -whole wheat flour 1 c -Cold water, approx. 1/2 ts Cumin, ground 1 pn Cayenne 2 T Cilantro, fresh; chopped "These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer." Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh & fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan Kofta Kebabs in Spicy Cream Sauce (Malai Kofta) Yield: 4 servings KOFTA 2 lg Russet potatoes, boiled, peeled, mashed 1 1/2 ts Salt 1/4 c Chopped cashew nuts 1/2 c Green peas, fresh or frozen 1 tb Raisins 1/4 c Shredded Cheddar cheese 3/4 c Chick-pea flour or corn-flour (see note) 1 Fresh hot green chile, chopped 1 c Water 1/2 ts Ground coriander Mild vegetable oil for deep-frying 1 ts Cumin seeds Spicy Cream Sauce 8 Whole cashew nuts 2 ts Paprika 2 Whole cloves 1/2 ts Ground coriander 1 pn Nutmeg 1/2 ts Cayenne pepper 1/2 Inch cinnamon stick 1 ts Salt 1 Garlic clove, peeled 1 c Half-and-half 2 tb Unsalted butter 1 c Water 1 lg Onion, grated 1/2 c Heavy cream 1 pn Turmeric 2 tb Chopped fresh cilantro Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Brought to you from Ron's Recipe Database Potato Sev ( Snack Noodle ) Sev is a popular snack food in India, made from chickpea flour. 2 1/2 lbs boiling potatoes, 8 to 9 medium 2 1/2 well packed cups chickpea flour, sifted 1 tbl and 1 tsp salt About 1 1/2 tsp cayenne pepper 2 tbl lemon juice 1 tbl sugar Veg oil for deep frying Boil potatoes, peel while still hot, and put through potato-masher or mash well. Measure mashed potatoes, you should have 5 cups, twice as much as chickpea flour. If you have a little more or less, adjust amount of flour to compensate. Combine potatoes, flour, salt, cayenne pepper ( use more or less than called for according to taste, 1 1/2 tsp will make the sev mildly hot), lemon juice, and sugar. Mix well and knead to make a dough. If dough is sticky, add more flour. Heat 2 inches of oil in a wok over medium flame. Put a tangerine-size piece of dough into potato ricer. When oil is hot, press dough through into into hot oil. Fry 1 to 1 1/2 minutes until golden brown on the underside. Turn with slotted spoon and cook another 1 to 2 minutes. Remove and drain on paper towels. Continue until all dough is used up. When cool, store in air-tight jars. Will keep for several weeks. from Madhur Jaffrey's World of the East Vegetarian Cooking Vegetarian Patties (Sabzi Kabab) This is a meat lookalike dish that is flavored to taste like meat. Kabab means mince in Hindi,refering to minced meat. Vegetarian meat patties are a specialty of the Moghul city of Agra. They are a favorite of all Indian vegetarians, because the dish satisfies their curiosity without getting them into trouble with God or endangering the soul. makes 24 kababs For cooking the peas: 1 1/2 cups yellow split peas (channa dal) 1/2 cup chopped onion 1/2 cup lotus root or mushrooms 1 tbl minced garlic 1 tbl minced fresh ginger 1/2 tsp ground cardamom 1 1/2 tsp ground cumin 1/2 tsp cayenne pepper coarse salt to taste For flavoring the kabab mixture: 2 tbl peanut oil or corn oil 1 cup minced onions 4 hot green chilis 1/2-1 tsp black pepper 1/2 cup fresh coriander, packed 2 tsp lemon juice 1 1/2 cups fresh breadcrumbs water as needed about 1 cup peanut oil or corn oil Cooking the peas: Clean peas, soak in water to cover 4 hours. Drain and rinse. Place in a pot along with all ingredients for cooking the peas and add 3 cups water. Bring to a boil.Lower heat to medium and cook, partially covered, for 30 minutes or until peas are cooked but still hold their shape. The water should be absorbed into the peas. If not, increase heat and boil until all water has evaporated. Turn off heat and let mixture cool for a few minutes. Preparing the kababs: Heat oil in a small pan and fry onions over medium heat, stirring, until they turn caramel brown, about 10 minutes. Put fried onions, green chilis, pepper, and coriander into a food processor and process for 30 seconds, turning machine off every 10 seconds to scrape down the sides. When evenly chopped and blended, add split pea mixture and continue processing and scraping down sides, for another 30 seconds or until you have an integrated puree with a little bit of texture. Transfer to a bowl, add lemon juice, bread crumbs and a few tbl water until puree achieves the consistency of a soft dough. With a small bowl of water next to your work surface, moisten fingers occasionally while shaping mixture into neat patties, 2 inches round. Place on wax paper and set aside while you heat oil. You should have about 40 patties. Heat 1/4 cup of oil in a large frying pan until hot. Saute 8-12 patties at a time, turning until nicely browned on both sides, about 10 minutes.Drain on paper towels. Fry all patties this way. Serve with any main dish as long as the ingredients in the dish are not minced; you want to be sure to provide a change of texture. from Classic Indian Vegetarian and Grain Cooking by Julie Sahni Spicy Curried Potatoes (Oorla-Kayanga Kari) From south India, here is the simplest of recipes for preparing curry (kari) of potatoes. All you need is boiled potatoes and a generous amount of good curry powder. For authentic flavor use Indian sesame or coconut oil. for 6 people 2 pounds boiling potatoes 2 tbl curry powder 3-4 tsp light sesame oil,coconut oil, or light vegetable oil coarse salt, to taste Boil the potatoes in their jackets in water to cover until tender but firm. Drain and peel them. Cut into slices 1 1/2 inches thick and place in a bowl. Sprinkle curry powder over potatoes while they are still warm. Sprinkle 3-4 tbl water over them and toss carefully to coat potato pieces evenly with the spice mixture. Set aside for 15 minutes to allow the potatoes to cool. Heat the oil in a large frying pan over high heat for 2 minutes. Add potatoes and salt to taste. Reduce heat to medium to medium-high and fry, turning them until nicely browned (12-15 minutes). The potatoes will develop a crisp crust when brown. Serve warm, at room temperature, or cold. from Classic Indian Vegetarian and Grain Cooking by Julie Sahni Kema (Curried Vegetables) Here's one of my favorite fast and easy recipes. It's an East Indian feast dish, pronounced KEY-ma. Yield: 6 servings 1 c TVP granules 7/8 c Boiling water 1 lg Yellow onion, minced 1 lg Clove garlic, crushed & minced 1/2 t Ginger root, minced 3 tb Tomato paste 1 c Stewed tomatoes 2 t Curry powder (may use 3 tsp; I use 2 tsp curry & 1 tsp. garam masala.) 1 t Salt 1/8 t Cayenne pepper 1 c Green peas, fresh or frozen 1 c Mushrooms, sliced Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tbs. water or other liquid. Saute onion, garlic, and ginger root for 5 minutes. Add TVP and stir constantly another 5 minutes (add additional liquid to prevent sticking, if necessary). Add tomato paste, tomatoes, curry powder, salt, and cayenne and simmer for a few minutes. Add peas and mushrooms, bring to a boil, cover, and simmer over low heat 5 minutes. Serve over rice. (Adapted from Vegetarian Times)