In keeping with recent themes that explore food from all regions of the world, this issue we bring you food from India. Many people were excited to step in and give their recipes this time around- which makes me really happy! What follows is a collection of recipes both traditional as well as new and unique; I hope you enjoy!

Vince’s Chana Masala

2 tablespoon vegetable oil
1 large white onion, julienne cut
1 tablespoon cumin seeds
5 cloves garlic, finely minced
1 inch fresh ginger, peeled, finely minced
1 can diced tomatoes with green chilies
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon turmeric
1 tablespoon salt
4 cups of water
3 potatoes cut into small pieces
2 cans of prepared chickpeas

Heat oil in large pot over medium high heat. Add onion and cumin seeds, stirring occasionally until onions start to become translucent. Add garlic and ginger and continue to cook and stir until garlic becomes aromatic. Add can of tomatoes, coriander, garam masala, turmeric and salt. Continue to cook and stir until tomato juice is mostly evaporated. Add water and potatoes and bring to a full boil then turn down to a low heat cover and simmer for 20 minutes. After potatoes have simmered and softened, drain cans of chickpeas and add to pot, cover and simmer for another 15 minutes or until chickpeas are a nice soft consistency. Leave covered and turn off heat while you prepare your favorite kind of rice to serve over.

Vince’s contributions: [clockwise from top] Chana Masala, Somosas and Green Yogurt Chutney. Served with a side of Basmati rice.

Maygun’s Indian Lentil Soup

4 cups lentils
2 carrots, diced small
2 potatoes, diced small
3 quarts (12 cups) water
1/4 cup garlic, minced
3/4 cup lemon juice
2 cups soy creamer
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon ground ginger
1 tablespoon cayenne
3 bay leaves
2 tablespoon salt

Cook lentils in water. Add vegetables, garlic, spices and cook for 10 minutes. Add lemon juice and salt, cook until lentils and veggies are soft. Add soy cream to finish, and adjust seasonings as needed.

Frank Appache’s Naan Bread

4 cups white flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup soy milk
1 tablespoon sugar
1 egg worth of egg replacer
1 teaspoon nigella or sesame seeds
1/4 cup oil

Mix flour, salt and baking powder into a bowl and make a well in the middle.

Mix the sugar, milk, egg replacer, and half the oil in another bowl.

Pour the wet mix into the well in the dry mix and fold in. Mix until you have a soft dough. Add the remaining oil, mix again, cover with damp cloth and let the dough rest for 15 minutes. Mix the dough again and cover and leave for 2-3 hours to rise.

Preheat the oven to really hot, turn the dough into 8 balls.