Vegetarian Indian RECIPES
Community COOK
Go to www.foodcoop.coop/community-cook 1
Cook with us. Join the fun!
Community COOK
The Port Townsend Food Coop invites you to Community Cook with recipes created by our Culinary Educator, Sidonie Maroon. We begin with Vegetarian Indian in March, followed by Greek Feasts in June, and Gluten Free Baking for September. Jump in anytime! Community Cook builds ties among community members through learning new foodways, sharing techniques and discovering the joy of cooking!
For more info go to www.foodcoop.coop/community-cook Join the group at www.facebook.com/cookingwiththecoop
Join Abi (left) and Sidonie (right) over the next few months and learn how to cook Vegetarian Indian.
Sidonie Maroon, community chef, recipe developer, culinary educator and artist
Born and raised in Southern Oregon, Sidonie shares her creativity and cooking expertise with everyone she meets. Never aspiring to be a restaurant chef, she instead flourishes in her kitchen laboratory where she cooks, blogs, and develops original recipes. The heart of her cooking practice is a dedication to starting from scratch and building techniques from traditional world food wisdoms. She was an artisan long before it was popular: gardening, foraging, working on organic farms, living off-grid, preserving, fermenting and grain-free baking from scratch. You can find her recipes, classes, column and blog posts on the Food Coop’s website https://www.foodcoop.coop/blog and on her personal blog https://www.abluedotkitchen.com.
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Vegetarian Indian Recipes Created by Culinary Educator Sidonie Maroon
Recipes are divided into Menu A and Menu B as a guide to flavor pairing and meal planning.
Menu A
Chole Masala Curried Chickpeas 4 Fresh Coriander Chutney 5 Coconut Chapati 5 Yogurt with Walnut and Parsley 6 Gujerati Carrot Salad 6
Menu B
Rajma Instant Pot Curried Kidney Beans 7 Isabgol Sunflower Seed Chapati 8 Shakarkand Salaad 9 Greens Cooked in Spiced Ghee 10 Creamy Cashew Lime Coconut Chutney 10
Basics
Fermented Dosa 11 Dosas with Mint Chutney 11 Versatile Dosas 12 Spiced Oven Ghee 13 Paneer with Spices 13 Instant Pot Yogurt 14 Red Lentil Carrot Coconut Dal 14 Shopping List 15
Search for more recipes and info at www.foodcoop.coop/blog/
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Chole Masala Curried Chickpeas with Instant Pot and Oven Makes 2 ½ quarts To Finish 2 tablespoons tamarind paste 1 28-ounce can diced tomatoes or 2 ½ cups fresh tomatoes
Ingredients Instant Pot 2 cup raw chickpeas 6 cups water 1 teaspoon salt 1 dried ancho chile 1 dried pasilla chile 2 tablespoons fresh ginger, ground into a paste 1 teaspoon turmeric powder or 1 tablespoon fresh turmeric paste
Directions 1. Add unsoaked chickpeas, salt, chilies, ginger, turmeric and water to the Instant Pot. Set it to the bean cycle, or for 45 minutes at high pressure with a natural release. You may also use a stove top conventional method for cooking chickpeas.
Oven 2 large onions, chopped 8 cloves garlic, minced ¼ cup olive oil or ghee
2. Preheat the oven to 425 F and line a baking sheet with parchment paper. As the chickpeas cook, prep the oven ingredients: Using a spice grinder, reduce the spices to a rough powder. Mix the onions, garlic, oil or ghee and spices together on the baking sheet. Roast for 20 minutes and stir. Continue to roast for another 15 minutes or until the onions are sweet.
Oven spice mix 1 teaspoon ground cinnamon ¼ teaspoons black peppercorns ¼ teaspoon decorticated cardamom or 5 whole green cardamom pods 5 whole cloves 1 tablespoon whole toasted cumin seed 1 tablespoon whole coriander seed 1 tablespoon sweet paprika 1 teaspoon sea salt
3. When the chickpeas have finished, put the cooked chilies, with tops removed, into a blender jar with the chickpea liquid, the oven ingredients and tamarind paste. Blend until smooth and stir the sauce into the chickpeas. Add the tomatoes and serve hot.
"This is my version of the classic Indian dish and is a guest favorite. It’s a delicious main dish chili, full of flavor with a sour-sweet pop. Serve it hot with naan and a side salad." –Sidonie MENU A
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Fresh Coriander Chutney
Coconut Chapati
Ingredients Dry Roast 1 teaspoon cumin seeds 3 tablespoons hulled sesame seeds ¼ cup unsweetened coconut flakes ¼ cup chopped cashews
Ingredients Flour ½ cup raw chickpeas ½ cup raw pre-washed quinoa ¼ cup flax seeds 1 tablespoon psyllium seed husk powder 1 teaspoon sea salt 2 teaspoons baking powder
Makes 12
Makes 2 cups
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large bunch cilantro, washed and roughly chopped (including stems) 6 green onions chopped, including green parts 1½ teaspoons pickled jalapeno 1 inch of fresh ginger, unpeeled, finely minced 1 teaspoon fine sea salt 1 tablespoon coconut sugar ¼ cup fresh lemon juice ½ cup water or more as needed to make a smooth (pesto consistency) chutney
Additions ¼ cup unsweetened coconut flakes 2 tablespoons apple cider vinegar 1¼ cups boiling water Directions 1. Using a high speed blender, on the highest speed, grind the dry ingredients into a flour. Sift into a bowl and regrind the fines as needed.
Directions 1. Dry roast the first four ingredients, in a heavy frying pan, on a low heat, stirring frequently, until the coconut and nuts darken a few shades.
2. Dump the flour into a mixing bowl. Add the coconut. Add the vinegar to the boiling water and pour it over the flour. Using a rubber spatula, stir into a soft dough.
3, Transfer to a bowl and serve, or store and keep refrigerated for up to a week.
3. Separate the dough into two even balls, divide the two balls in half, and keep dividing until you have 12 balls. Using a tortilla pressed lined with parchment paper, (rub some olive oil onto the parchment paper). Press each ball into a flat chapati (tortilla shaped disk). Or, roll the balls out with a rolling pin into 6-inch rounds.
A smooth, flavorful chutney, as popular in Punjab as pesto is in Genoa.
4. Bake the chapati on a preheated hot griddle for 2-3 minutes per side. Keep warm in a dish cloth until ready to serve. The chapati keep well, but are best reheated.
2. In a blender, combine all of the ingredients and process until smooth, adding more water, a little at a time, if needed.
"These chapati are flexible, with a hint of coconut flavor. Perfect for stuffing with your favorite dal, beans or eating plain with a sweet topping." –Sidonie
MENU A
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Yogurt with Lemon Walnuts & Parsley
Gujerati Carrot Salad
Makes 2 ½ cups sauce
Serves 4
A crunchy carrot salad that is fresh, healthy and a tasty accompaniment to most main dishes.
A cooling raita with a crunchy counterpoint. Eat it alone or with any Indian meal. Ingredients 2 cups thick plain yogurt 3 tablespoons fresh lemon juice 2 tablespoons minced parsley ¼ teaspoon red pepper flakes ¾ teaspoon fine sea salt, or to taste ½ cup walnuts, toasted and roughly chopped Freshly ground black pepper
Ingredients 6 medium carrots, washed and grated ½ teaspoon, fine sea salt 3 tablespoons lime juice 2 tablespoons avocado oil 1 tablespoon black mustard seeds Directions 1. Toss grated carrots with salt.
Directions Beat yogurt until creamy, add the other ingredients and stir.
2. Add oil to a small saucepan over a medium heat. 3. When the oil is very hot— add the mustard seeds. After a few seconds they will pop. Pour the oil and seeds over the carrots. Add the lime juice and toss. 4. Serve at room temperature.
MENU A
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Rajma Instant Pot Curried Kidney Beans Makes 2 quarts 2 hours, including Instant Pot time Ingredients Flavor Mixes Whole dry spices 2 bay leaves, broken up 1 tablespoon coriander seeds 1 tablespoon toasted cumin seeds 1 teaspoon fennel seeds ½ stick of cinnamon 5 whole cloves 5 cardamom pods, with hulls taken off ¼ teaspoon red pepper flakes (½ teaspoon for more heat) 1 dried ancho chili, top taken off, torn into pieces with seeds
Finishing Ingredients 1 cup parsley, chopped, packed into cup 14.5-ounce can of diced organic tomatoes 3 teaspoons Celtic coarse sea salt 2 tablespoons raw apple cider vinegar Directions Make the masala (spice mix and flavor paste) ahead Masala 1. Toast the whole spices, on low, in a heavy-bottomed skillet, until fragrant. Grind them into a coarse powder and sift them through a sieve, discarding the fines. In a small bowl, combine the dry powdered spices to the freshly ground spices, including the salt and set aside.
Powdered dry spices 1 teaspoon turmeric powder 1 tablespoon smoked paprika 3 teaspoon fresh thyme, minced (or 2 teaspoons dried) 2 teaspoons Celtic coarse sea salt
Flavor Paste 2. In a small food processor, or by hand, blend the garlic and ginger together into a rough paste, and set aside. Instant Pot Instructions 1. Set the Instant Pot on high saute. Add the ghee or butter, warming the pot. Add the chopped onions and saute for 10 minutes. Add the wet flavor paste and briefly saute for 1 minute. Add the beans, water, dry spices and salt. Put on the lid and set the Instant Pot to high pressure for 45 minutes (bean cycle) with a natural release.
Wet flavor paste 8 cloves of garlic, chopped 2-inch piece of fresh ginger, with peel, chopped Main Instant Pot Ingredients 4 tablespoons ghee or butter 2 medium yellow onions, chopped 2 cups red kidney beans, soaked for 8 hours or overnight and drained 4 cups water
2. When the pot has released, open and set it on medium saute. Cook the watery broth off, allowing the liquid to thicken to a stew consistency. Add the parsley, tomatoes, salt and vinegar. Taste and correct the flavors if needed.
"If you are a chili fan, then this flavorful, hearty bean dish is for you. If you pre-plan and make the wet flavor paste and masala (spice mix) ahead of time it all goes together easily. Serve with Sunflower Seed Chapati and raita. " – Sidonie MENU B
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Isabgol Sunflower Seed Chapati Makes twelve 6-inch chapati 6. Dump the flour into a mixing bowl, and quickly measure the boiling water, add the vinegar to the water and pour into the flour. Stir well with the rubber spatula, until the flour is mixed into the liquid. It will make a choux paste like dough.
Ingredients 1¼ cup sunflower seeds 1 tablespoon psyllium seed powder (Isabgol) 2 teaspoons baking powder 1 teaspoon sea salt ¼ cup flax meal 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 cup boiling water Olive oil for hands and press
Using a tortilla press 1. Oil your hands and divide the dough, evenly, into 12 balls. Open the piece of parchment paper and rub oil onto it. Lay a ball between the oiled parchment paper, between the two sides of the tortilla press, and press. 2. Open the parchment paper, flip the chapati so it’s laying on your open hand and peel off the parchment paper from its other side. Lay the chapati on the hot griddle. Immediately press the next chapati in the same way. Usually, a griddle will hold three chapatis at a time. 3. Cook for 3 minutes on one side, flip and cook for another 2 minutes. Stack them on a plate and let them firm before eating.
Special Equipment Electric griddle or crepe pan. High-powered blender (Vitamix), tortilla press or rolling pin, parchment paper, liquid measuring cup Directions 1. Set out a tortilla press with a piece of parchment paper folded in half to fit inside the press. Or, fold a piece of parchment paper in half and have a rolling pin ready. 2. Preheat a griddle, on medium high. Have a liquid measuring cup and a rubber spatula set out. 3. Have the water ready at a boil. (I turn my electric kettle on.) 4. Measure the vinegar out into a small dish and set aside. 5. Add the dry ingredients to a high-powered blender, blend into a flour, stopping before it becomes sunflower butter! (A few sunflower seed pieces are ok.)
Using a rolling pin 1. Oil your hands and divide the dough, evenly, into 12 balls. Open the piece of parchment paper and rub oil onto it. Lay a ball between the oiled parchment paper, and roll in all directions until it’s about 6 inches in diameter. 2. Open the parchment paper, flip the chapati so it’s laying on your open hand and peel off the parchment paper from its other side. Lay the chapati on the hot griddle. Immediately press the next chapati in the same way. Usually, a griddle will hold three chapatis at a time. 3. Cook for 3 minutes on one side, flip and cook for another 2 minutes. Stack them on a plate and let them firm before eating.
"These chapati are delicious, flexible, store well, are grain-free, prebiotic, high fiber and once you get the hang of them— easy to make. They keep well and are even better reheated on a griddle. It’s possible to pre-grind the dry ingredients and refrigerate or freeze them, and then it’s just a matter of adding the liquid, pressing and cooking the chapatis. Psyllium seed is a high fiber food, so it’s important to drink liquid with the chapati." –Sidonie MENU B
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Shakarkand Salaad
"This roasted Sweet Potato Salad with Lime and Ginger Dressing tastes even better if you have time to marinade the salad 1-2 hours before serving." –Sidonie
Serves 6 Ingredients 3 lbs Jewel or Red Garnet sweet potatoes peeled and cut into a medium dice (⅜ inch square cubes)
Directions 1. Preheat the oven to 425 F. Prepare the parchment lined large baking sheet.
Dressing ¼ cup avocado oil 1 ½ teaspoons coarse sea salt ¼ teaspoon cayenne pepper 3 cloves garlic, finely minced 2 tablespoons ginger finely minced 2 teaspoons crushed coriander seed 2 teaspoons toasted and crushed cumin seeds
2. Make the dressing: add dressing ingredients to a small food processor and blend together. 3. Cut up the sweet potatoes 4. On a baking sheet lined with parchment paper, massage the sweet potato with the dressing and roast at 425 F for 20 minutes. Stir, bring the side sweet potato pieces to the middle and roast for another 15-20 minutes, or until done. Sprinkle the sugar over, return to the oven and allow the sugar to caramelize on the sweet potatoes for 2-3 minutes, watching closely so that nothing burns.
For serving 3 tablespoons coconut sugar ¼ cup fresh lime juice, plus 1 tablespoon lime zest 1 cup chopped cilantro 1 cup toasted and chopped cashews
MENU B
5. Toss with the lime, taste for salt and sugar and correct the flavors as needed. Sprinkle the cilantro and cashews over the top before serving. Taste and add sea salt if needed.
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Creamy Cashew Lime Coconut Chutney
Sturdy Greens Cooked in Spiced Ghee
Makes 1 pint
Serves 4 Ingredients ¼ cup spiced ghee (recipe in the packet) 1 bunch of sturdy greens such as kale, collards or mustard greens stemmed, rolled tight and cut crosswise into ¼” chiffonade and then chopped in the other direction to make small bite sized pieces. Sea salt to taste Fresh lemon juice to taste
Ingredients 2 cups raw cashews 3 tablespoons fresh lime juice 1½ teaspoons sea salt 1-inch piece of unpeeled ginger root, minced into a paste 1 teaspoon pickled diced jalapeno ⅓ cup unsweetened coconut flakes 2 tablespoons coconut sugar 1 cup water
Directions 1. Heat the ghee in a large heavy bottomed skillet over a medium high heat.
Directions Blend ingredients until chunky smooth.
2. Add the greens and saute until wilted. Add ½ cup water and salt. 3. Reduce the heat to low and cover with a lid. Let the greens cook until soft and tender, about 10 minutes. 4. Add the lemon, and more salt if needed.
"Irresistible, this chutney from Kerala, is versatile as a dip for veggies, thinned down as a salad dressing, or accompanying South Indian savory". –Sidonie
"This is a simple but indispensable way to make sauteed greens. If you don’t have any spiced ghee, try sauteing the greens in butter with garlic, ginger and a pinch of powdered cardamom. A spiced ginger, garlic and cardamom ghee would go well with this recipe." –Sidonie
MENU B
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Fermented Dosas
A Pulse & Grain Combo Flat Bread "A great way to use up little odds and ends of beans and grains." –Sidonie How do we eat our homemade dosas?
Large thin sourdough griddle cakes are a staple at our house. We rotate weekly between Brittany Buckwheat Crepes, Ethiopian Injera, and Southern Indian Dosas. Besides being absolutely delicious, they’re a nifty way to roll, wrap and bring food to the mouth.
We fill them like a crepe and eat them with a fork, or roll them like a burrito and eat them with our hands. What I like best is to fold them into fourths, and tear, using the pieces to make little parcels for dal and fresh chutney, or my scrambled eggs and greens.
I love the rhythm and ease of these breads: something soaking, something fermenting, something on the griddle. And, when they’re on the griddle in the morning, I get to use my fancy French crepe spreader and wooden turner.
For several years I religiously followed the dosa recipe I had copied down from my favorite Indian cookbook The Art of Indian Vegetarian Cooking by Yamuna Devi. Then one day I was out of urad dal, and white basmati rice, so I substituted split peas and pearl barley and guess what? They were wonderful. So I began to branch out, keeping the proportions and technique the same, but trying all manner of grains and legumes. So far, they’re a crowd pleaser.
I’m especially fond of the Indian Dosa, because turning only a handful of grains and legumes mixed with water and some salt into a thin crepe like bread is magic. Each region of India has its favorite version of the dosa, and they vary in names and thickness: Paper thin crisp dosas from Tamil Nadu, vegetable laden poori from Gujarat. Cheela,velvety smooth from Uttar Pradesh. They are eaten throughout the day and are nourishing, inexpensive and easily digested. Served with a myriad of fresh chutneys, dal soups, or stuffed with masala potatoes, the variations are endless, especially with all the different spices and herbs that are added into the batters.
Grains and Legumes Used:
pearl barley, millet, long grain brown rice, short grain brown rice, amaranth, red lentils, black eyed peas, mung beans, split peas.
"A word about fresh chutneys: they’re amazing, they’re easy, get out your food processor!" –Sidonie
Fresh Coconut & Mint Chutney Add: ½ 2 1 ¼ 2 1 1 ½ 1
inch of fresh ginger cloves garlic seeded and chopped jalapeno, cup roasted cashews, tablespoons lemon or lime juice or vinegar, tablespoon sugar, teaspoon salt, cup fresh coriander or mint or both, cup toasted shredded unsweetened coconut or fresh coconut. Blend with ⅓ cup of water and correct to taste.
BASICS
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Versatile Dosa Recipe Makes almost 2 quarts of batter Ingredients your preference. This can take from 2 to 12 hours depending on how active the culture is and the temperature of the room. You are basically making a runny sourdough starter.
Traditionally used: 1 ½ cups white basmati rice and ¾ cup red lentils This is an easy and delicious process. You can mix and match different varieties of legumes and grains together as long as you follow the basic ratios. Use raw legumes and grains (*I’m including pseudo grains as grains.) Do not use flours.
4. After the batter has soured, add 1 teaspoon of sea salt per quart. The batter should be the consistency of pourable heavy cream. If you’ve used flaxseeds, you’ll need to add ½ cup water per 1 cup batter to thin it.
Ingredients 1 ½ cups grain or pseudo grains, such as rice, wheat, rye, sorghum, teff, amaranth, buckwheat, or quinoa ¾ cup legumes, such as lentils, yellow split peas, chickpeas, mung beans, or black-eyed peas. Add ¼ cup ground flaxseeds if using pseudo grains instead of rice or other grains. Sea salt, 1 teaspoon per quart of finished batter
5. You can refrigerate the batter and use it as needed for up to 1 week. 6. To cook the dosas: 1. Preheat a crepe pan, cast iron griddle, or heavybottomed skillet. I preheat my cast iron crepe pan for 15 minutes. You will cook the dosas at about 350F or medium high. Like pancakes, it takes a while to get the temperature to the sweet spot.
Directions 1. In a large bowl, soak the grains and legumes in 2 ½ cups of water overnight or up to 12 hours.
2. Butter the griddle using ghee, butter or oil. Coconut oil will not work, because it sticks. 3. Use ⅓ cup batter per dosa, add water up 2 tablespoons if needed to get a pourable batter. Dosas cook exactly like crepes. Pour the batter on the hot buttered griddle, spread it out with a crepe spreader or back of a large spoon. (Lots of great YouTube videos to get the visuals.) When the top looks dry and the edges lift, turn it over and cook the other side. About 2 to 3 minutes per side.
2. Add another 2 ½ cups of water and blend until smooth, using a Vitamix, blender or food processor. (Add ground ground flax seed before blending if using. It provides more “glue” for less sticky ingredients) 3. Pour batter into the bowl and allow to ferment at room temperature until it’s slightly bubbly and soured to
4. You can save cooked dosas in the fridge and reheat them.
"Dosas taste like a sourdough crepe. Use them for Indian food, or fill them with anything that sounds good. It takes practice to get the hang of cooking dosas, so be patient and start by making smaller ones." –Sidonie BASICS
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Spiced Oven Ghee
Masala Paneer
Ingredients 2 lbs unsalted butter Spices of choice Cumin ghee: 2 tablespoons whole cumin seeds Ginger ghee: 2-inch piece of ginger root sliced Cardamom/Ginger/Garlic: 6 cardamom pods, 2-inch piece of ginger, 4 cloves garlic crushed Special Equipment Cheese cloth, or fine-mesh strainer
Ingredients
Instant Pot Makes 3 cups 35 minutes plus 2 hours draining time
Makes 1 quart 1 ½ hours
Cheese ½ gallon whole milk ¼ cup apple cider vinegar Masala Sea salt 1 teaspoon toasted and ground cumin seed ¼ teaspoon red chili flakes ¼ cup chopped cilantro
Directions 1. Preheat the oven to 300 F. Lay 8 cubes of unsalted butter, 2 lbs. in the bottom of a large casserole or other heavy-bottomed pan. Add spice choice.
Directions 1. Add the milk and vinegar to the Instant Pot. Lock the lid in place.
2. Allow the butter to melt, uncovered and undisturbed, until there is a layer of solid foam on the top, the foam will look crusty around the edges and even darker than the center, clear amber colored ghee will be in the middle and lumps of golden solids on the bottom. This will take approx. 1 hour, maybe longer.
2. Select manual pressure and adjust to low. Cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. The milk will have separated into curds and whey. 3. Line a strainer with cheesecloth over a mixing bowl (the bowl will collect the whey which can be saved for other recipes). Pour the paneer into the sieve and sprinkle with the salt. Gather up the cheesecloth over the top, put a heavy weight on top, and let it drain for 1 to 2 hours. The paneer will solidify. You could also drain it in a cheese or tofu mold.
3) Line a strainer with cheescloth and pour ghee into a bowl, you can strain it twice if it’s cloudy. 4. Pour into a quart jar and store in the refrigerator.
"This is the easiest way to make a large quantity of ghee. Ghee and clarified butter are essentially the same, except that ghee cooks longer." – Sidonie
BASICS
Use right away or refrigerate for up to 3 days.
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Instant Pot Yogurt
Red Lentil Carrot Soup
Makes 2 quarts unstrained or 1 quart Greek style
Makes 2 quarts
(with Lime & Coconut}
Ingredients 2 quarts whole milk, (I use local raw Jersey milk from Dungeness Valley) ½ cup plain yogurt with active cultures
Ingredients Instant Pot 1 cup red lentils, rinsed 6 medium carrots, roughly chopped 1 large onion, chopped 3 cloves garlic, chopped 3 generous slices of fresh ginger, chopped 3 generous slices of fresh turmeric, chopped 2 teaspoons fennel seed 1 teaspoon sea salt To finish 1 teaspoon sea salt 2 tablespoons maple syrup ¼ teaspoon red pepper flakes 1 (14 ounce can) traditional coconut milk Zest and juice of one lime
Directions 1. Add two quarts of milk to the inner pot. Close and lock the lid. Set the valve to sealing. 2. Press the Yogurt setting, then press the Yogurt or Adjust button until the display reads “Boil.” After the boil cycle is complete, push cancel. 3. Set the inner pot, with milk, in a large bowl filled with cold water and allow the temperature to drop to between 110F and 95 F. This will take about ten minutes. Put the inner pot with milk back into the Instant Pot. Stir in ½ cup plain yogurt.
Directions 1. Add Instant pot ingredients to the inner pot with water to cover. Set to high pressure for 15 minutes with an instant release. 2. Using a high speed blender, puree until velvety smooth. 3. Stir in finishing ingredients, taste and correct if needed. Serve warm.
4. Set the Yogurt button for 24 hours. I make my yogurt before going to bed and let it culture for around 10 hours. I drain the yogurt through a fine mesh or cheese cloth until it’s as thick as wanted. Save and use the whey!
Garam Masala (Makes ¼ cup) Grind together 2 tablespoons coriander seeds 1 tablespoon cumin seeds, toasted ½ teaspoon allspice berries 1 teaspoon green cardamom pods with hulls removed 2 dried bay leaves, crushed 1 teaspoon red pepper powder 2 teaspoons cinnamon
BASICS
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Shopping list for Vegetarian Indian Refer to Menu A and Menu B recipes for amounts. This is a great list to have on hand for regualr Indian cooking. Find more pantry staples on www.foodcoop.coop/blog "The Indian Pantry."
Produce
Whole Bulk Spices
Pantry Staples
Ginger root Fresh turmeric Onions Garlic Cilantro Green onions Lemons Limes Parsley Carrots Sweet potatoes Kale, collards or mustard greens
Dairy
Plain yogurt
Allspice berries Ground cinnamon Powdered turmeric Sweet paprika Smoked paprika Whole green cardamom pods Cumin seed Coriander seeds Whole cloves Whole black peppercorns Dried Thyme Cayenne pepper Nutmeg Whole fennel seeds Black mustard seeds
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Fine Sea salt Celtic sea salt Baking powder Olive oil Avocado oil Butter or ghee Apple cider vinegar Tamarind paste Large cans diced tomatoes Unsweetened flaked coconut Hulled sesame seeds Raw Cashews Walnuts Sunflower seeds Pickled jalapenos Chickpeas Red Lentils Kidney beans Prewashed quinoa Golden flaxseeds Psyllium seed husk powder Coconut sugar Maple syrup Ancho Chilies Pasilla Chilies Coconut Milk
Community COOK
You can win this Masala Dabba filled with aromatic Indian spices. Enter to win in the Food Co-op. No purchase necessary. WInner will be chosen on April 30th. The Food Co-op, 414 Kearney Street, Port Townsend, WA 98368 (360) 385-2883 www.foodcoop.coop.coop Open Daily 8am - 9pm
