indian chaats recipes
Filed Under: middle east  

- 1 small cauliflower, broken into florettes (1kg)
- 1 liter chicken stock or vegetable stock
- 2 cloves garlic
- cream (to garnish)
- 2 tablespoons indian curry paste
- 1/4 cup natural yoghurt
- 1 onion
- 1 tablespoon olive oil
- 20 g butter
- pappadams

- 1/8 teaspoon cayenne
- 2/3 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1 1/3 cups maple syrup
- 1/2 tablespoon freshly grated ginger
- 8 cups water

- 1/2 teaspoon ground dried wild ginger or regular ground ginger
- 1 1/2 cups brown basmati rice or other brown rice
- 1/4 cup amaranth
- 1 teaspoon vege-sal or 1/2 teaspoon salt
- 1/4 cup mustard oil, corn oil or peanut oil
- 1 tablespoon chili paste or 1/2 teaspoon ground dried hot peppers
- 2 teaspoons yellow mustard seeds
- 1 teaspoon ground cloves
- 1 3/4 cups boiling water
- 4 cloves garlic
- 1 teaspoon turmeric
- 1/4 cup wild rice
- 1/2 teaspoon coriander seeds

- 1 teaspoon salt
- 1/2 cup low-fat sour cream or yogurt
- 1 cup fresh cilantro (coriander)
- 2 teaspoons mustard seeds
- 1 tablespoon vegetable oil
- 4 cups water
- 1 tablespoon curry powder
- 1 cup brown rice
- 1/2 teaspoon black pepper
- 1 cup dried lentils
- 2 cups onions

- 1 cup dried lentils, picked over
- 1 cup (packed) fresh cilanto leaves
- 1 teaspoon chili powder
- 1 cup split peas, picked over1/3 cup plus 3 tablespoons olive oil
- 1 cup chopped red onion
- 2 teaspoons turmeric
- 2 tablespoons chopped garlic
- 2 teaspoons ground cumin
- 2 tablespoons fresh lemon juice
- Pita bread, cut into triangles