Indian Recipes January 2010 Featured Program: Matrichaya

IndianRecipesJanuary2010

FeaturedProgram:Matrichaya

InThisMonth’sRecipes:

♀ IndianE(que,e,Customs&Cuisine♀MapofIndianCuisine♀ Matrichaya,Women&Food♀ Menu&Recipes

Indiahasasophis>catedandsavoryhistoryofcuisine—orrather,cuisines.Alonghistoryofinvasionandcoloniza>on,diversegeography,religion,andotherfactorshaveactuallycreatedavarietyofstylesofcookingacrossthesubcon>nent.

✴InthefarNorth,theinfluenceofthePersiansandMoghulsshowupinlambandricedishes(biryani)andanaroma(csaucewithcream,nutssuchaspistachios,anddriedfruitsknownaskorma.✴InthefarSouth,Keralansusecoconutmilkasthebaseformanyspicydishesandathinrice‐flourpancake(dosa)isaspecialty.MostSouthIndiansarelactoseintolerantbutcaneatyogurt,whilemostNorthIndiansenjoyarangeofdairyproducts.✴JainsandBrahminHindushavecreatedvegetariancuisinesinareassuchasRajasthanandGujarat.✴Goans,heavilyinfluencedbyPortuguesecoloniza(on,makeafieryporkdishcalledvindaloo.✴WestBengalistakeadvantageoftheiraccessto

fishandareknownfortheirverysweetdesserts.

MapofIndianCuisine

FromTasteofIndia

AsfoodhistorianColleenTaylorSenexplains,wecanspeakgenerallyof“Indianfood”inthatalltheseregionalcuisinesbearsomeimportantsimilari>es:• MostIndianmealsarestarch‐based,centeringoneitherriceorgrain.

• Whileonly30%ofIndiansarevegetarian,theyconsumeaboutone‐tenththeanimalproductsasAmericans.

• Riceorflatbreads(ro(isthegeneralterm)areaccompaniedbypulsesordal(driedbeans,mostlychickpeasortypesoflen(ls;soupmadefrompulsesisalsocalleddal)andformthebasisofmostIndianmeals.Vegetablesandmorerarelymeatareaddedasavailabilityandaffordabilitydictate.

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• Whilemanydishesarehot,itismostlyspiceandnotheatthatenlivensmeals.

• Masalasarespicemixturesthathelptodefinecertaindishes.Certainoneshavebecomeestablished.Thebestknownhereisgarammasala,whichcancontainover20spices.

CurrypowderisaBri(shinven(onthatmimicsamasala;“curry”isageneraltermforIndia’sspicygravies,probablyfromtheTamilwordkari.NeitherthetermorthepowderisusedinIndia;butthefreshleafofthecurryplant—unrelatedtothespicemix—is.

CondimentsarealsoimportanttoIndianmeals.Vegetablepickles,preservedfruits,chutney(tradi(onally,afreshrelish;alsoaBri(sh‐influencedfruitpreserve),andraita(ayoghurtandvegetablesalad)addnutrientsaswellasflavor.

Mostmiddle‐classIndianshavetwomainmeals,lunchanddinner,withacoupleofsnacksperday.Dessertdishesaretreats,oUenassociatedwithreligiousfes>valsorenjoyedassnacks.

Riceandlen>lswerestaplesofIndia’searliestinhabitantsandsustainIndianstoday.YetmuchofwhatwethinkofasIndianisactuallyquitenew.Chai(spicedteawithmilk)becamepopularthereonlyinthe1950s.EvenwhatmanyIndianswouldconsiderthemostIndiandishtoday,tandoorichicken,actuallycamefrom(whatisnow)PakistanwithPeshawarirefugeesinthelate1940s.AndIndianfoodhastakenonnewlifeelsewhereaswell.Bal(cookingisanewtypeofIndianfoodthatdevelopedinBirmingham,England.

MatrichayaThefood,health,andhygeneini(a(vesthatMatrichaya,ourfeaturedprogram,hasundertakenareaimedatempoweringwomentofeedthemselvesandtheirfamiliesbe,erandmoreregularlyandsafely.Inthefoodprocessingcourse,womenlearnaboutnutri>on,howtovarytheirdiet,andhowtotakebestadvantageofwhattheyhave.TheylearntopreservethevegetablesandfruitsthatgrowwellinDhekiTolainsummerforwinteruse.Amongthethingstheylearntomakearevegetablepickles,tomatosauces,andgooseberrypreserves.Theylearntomakeflatbreadscalledmissiro(andpappadfromnutri(ousmixesofgrainsandpulses.

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IndianDiningEtiquette

• Indianstraditionallydonotusecutleryforeating,asmanyfoods‐suchasIndianbreadsandcurry‐arebestenjoyedwheneatingwiththehand.

• Ifthefoodissoupy,suchasmanydaals,spoonscanbeused.Additionally,foodssuchasricemaybeeatenwithspoonsinbothNorthandSouthIndia,moresoincaseofformaloccasionsasinarestaurantorabuffetwherefoodisnotservedonbananaleaf.

• Spoons(usuallytwousedinaclaspingmotion)andforksarecommonlyusedtodistributefoodsfromacommunaldish,asitisconsideredrudetotouchthefoodsofothers.

• Alwaysusetherighthandwheneatingorreceivingfoodandnevertheleft.

• Hindusconsiderthecattletobeasacredanimal;beefisconsideredtaboo.Therefore,restaurantsinmoreconservativeIndianstates,donotincludebeefdishesintheirmenu.

• Itisnotnecessarytotasteeachandeverydishprepared;butyoumustfinisheverythingontheplateasitisconsideredarespectforservedfood,andfoodissacred.Forthisreason,takeonlyasmuchfoodontheplateasyoucanfinish.

Pappadalsohastheadvantageofbeingdriedforlongstorage.Theylearntousehighlynutri(onalgroundnuts(peanuts)inavarietyofways,eveninafudge‐likeconfec(oncalledbarfi.And,theylearntodosomethingthatmostIndiansdoeveryday:toaddnuts,seeds,andpulsestoriceinordertogetaprotein‐richdishcalledkhichri.Anumberofagenciesareencouragingtheplan(ngofsecondcrops,especiallygroundnuts,pulses,andgrainslikemillet(ragi),inJharkhand.Thesearelesssuscep(bletotheperiodicdrought.

Matrichayaalsoprovideswomenwithameanstosupportthemselves.Thepreserves,sauces,andpappadsaresoldinMatrichaya’sstoreatAcquaWorld,anamusementparkinRanchi.Andtheirproductsalsostockthenewvillagestore,alongwithstaplesthatUrmioncewouldhavehadtowalkmilestofindonherown.

OurthankstoCarolynMayersforprovidingrecipesandIndiancuisineinforma:on.

Menu• OnionBhajii—afavoriteIndianstreetfoodandgoodstarter• CurriedCashews—Asweet/spicyinspira(on• Breads:MissiRo>andPappad—flatbreads(onesoj,theothercrisp)• Condiments:GreenChutneyandMountainJam(gowitheverything)• KhichriwithRedLen>ls—themaindishinJharkhandandelsewhere• KheemaMatar—alambmaindish,verypopularandeasy• IndianRatatouille—Indianspicesgiveanewtwisttoapotluckfavorite• PeanutBarfi—afudge‐likeconfec(on• Chai‐SpicedAlmondCookies—anothersweetinspira(on• Todrink:IndianTea,IndiaPaleAle,fruitjuicessuchasmangoorpineapple

adaptedfromSallySampsonandMcCulloughandStevens,TheBestAmericanRecipes2003‐2004(HoughtonMifflin,2003)

CurriedCashews1largeeggwhite1tfrozenorangejuiceconcentrate,thawed4crawcashews1/4csugar1tkoshersaltplusmoreforsprinkling1tchilipowder1/2tcinnamon3/4tcurrypowder1/4‐1tcayennepowderorotherhotchilepowder(opt—butali,lemorespiceisgood)

Preheatoverto225.Linealargebakingsheetwithparchmentpaper.Whiptheeggwhiteun(ls(ffpeaksform.Addtheojconcentrateandwhipagain.S(rinthecashews,coveringthemwellwiththeeggmixture.Addeverythingelseands(run(lallisblendedwellandthecashewsarecoatedevenly.

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Spreadnutsinasinglelayeronthebakingsheet.Bake,s(rringevery10minutesorso,un(lbrowned,40‐55minutes.Iliketosprinklethenutswithmoresaltabouthalfwaythroughandattheend—buttasteonefirst.Removefromtheovenandimmediatelyloosenthenutsfromthepaperwithametalspatula.Setasidetocoolatleast1hour,butevenbe,er,overnight,beforeserving.Makes4cups.adaptedfromh,p://onehotstove.blogspot.com/2005/12/o‐is‐for‐onion‐bhajji.html

NOTE:Matrichayahelpssomewomensetupshopswheretheysellfriedsnacks,usuallymadewithvegetablesthatarepopularthroughoutIndia.ThisrecipecomesfromawonderfulfoodblogwriFenbyanIndianprofessorinSt.LouisnamedNupur.Whilesheisn’tfromJharkhand,herrecipesanddescripMonsofIndiancookingarewellworthavisittoonehotstove.blogspot.com.Shesaysthisaboutthedish,whichiscalledbhajjiinhernaMveMarathi,alsoknownaspakora:“ItisfoundoneverystreetcornerinIndia,oQeneatenstuffedbetweenslicesofbread(awaytoconvertacheapsnackintoafillingmeal).Itisafavoriteofallhomecooks,awayofservingupahottastysnackusingingredientsthatarefoundineverypantry.”Thesearegreatwiththechutneyrecipesbelow.Theyaremainstaysofmypartyrepertoire—justabouteverybodylovesthem(thinkIndianhushpuppies).Thisshouldmakeadozenormore,dependingonthesizeofyour“teaspoonful.”

OnionBhajii3mediumonions,peeled,halvedandthinlysliced11/2cchickpeaflour(besan)SeenoteonflourbelowinMissiRoMrecipe.1/3cmincedcilantro2‐4mincedgreenchiles(op(onal,subs(tutemincedbellpepperifyoulike)11/2tcuminseeds3/4tturmeric1tcorianderpowdersalttotasteOilfordeep‐frying

Mixsaltintotheonionsandleavethemfor10minutes.Thissojenstheonionsandbringsouttheirjuices.Addtherestoftheingredients(exceptoil)totheonions,s(rwell,thenaddjustenoughwatertogetathickba,er.(Youcanholdthemixinthefridgeforawhileifyouwant.S(rwellagainbeforecooking.)

Inaheavypotorfryingpan,heatenoughoilsothatteaspoonfulsofba,ercanfloatto350degrees.Scoopupsomeba,erintoateaspoon(theea(ngkind),moundingitabit.Usinganotherteaspoongentlypushtheba,erintotheoil.Fryun(lbhajjisaregoldenbrownanddelicious,2minutesorsousually.You’llneedtoturnthematleastonce.Removewithaslo,edspoonortongs.Drainwellonpapertowels.(Iusuallysprinklethemwithsaltwhiletheydrain.)Note:Makingthesesmallensuresthemiddlecooksbeforetheexteriorburns.Wearanapronanddon’tleanoverthepotasthesefry.

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GreenChutneyCilantrogrowswellinmostpartsofIndia,includingJharkhand.Afreshchutneylikethisprovidesvaluablenutrientsaswellasflavor.InsouthIndia,thismightcontaincoconutandmorechilies.2c.(packed)cilantro1c.(packed)mint1/4cgreenonion,chopped1‐2greenchiles(jalapenowilldo),seededandroughchopped2Tdryroastedpeanuts,choppedabit2Twhole‐milkyogurtorsourcream1tsugar1tcuminpowder1/2tsalt(maybemoretotaste)Juiceofonelime

Blendeverythingtogetherinafoodprocessororblender,addingjustenoughwatertomakeadipforro(orpappadum(abouttheconsistencyofcreamysaladdressing).Adjusttheseasonings.Beconserva(vewiththechiliesatfirst,addingmoreifyouwishmoreheat.Makethisacoupleofhoursaheadandchill.Theflavorsreallydevelop.Youcangivetheseasoningsafinaladjustmentbeforeservingifneeded.Youcanleaveoutthenuts,buttheyaddnicecrunchandbody.Thecolormaynotstayquiteaslively,butthisisgoodthenextday.OriginallyinGourmetMagazine,availablenowatwww.epicurious.com

MountainJamThisisanIndian‐inspiredrecipe,butreminiscentofthepreservesmadebytheDhekiTolawomen.You’llfindazillionusesforit—itiseasyanddelicious.Ifyoucan,allowtheflavorstodevelopseveraldaysbeforeserving.Butit’sgoodajeranovernightrest.Keepsverywellinthefridge.

12garliccloves1(2‐inch)piecefreshginger,peeled&coarselychopped11/4cupsred‐winevinegar3tablespoonsextra‐virginoliveoil1/4teaspoonbrownmustardseeds6fenugreekseeds1/4teaspooncuminseeds1/4teaspoonfennelseeds1(28oz)canwholetomatoesinjuice,chopped,reservingjuice3/4cupsugar11/2teaspoonssalt1/4teaspooncayenneortotaste

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1.Puréegarlic,ginger,and1/2cupvinegarinablender.2.Heatoilina2‐to3‐quartheavysaucepanovermoderatelyhighheatun(lhotbutnotsmokingandaddmustardseeds.Whenseedsbegintopop,s(rinfenugreek,cumin,andfennel.Addgarlicmixture,thencookovermoderateheat,s(rring,1minute.Addtomatoes(withjuice),remaining3/4cupvinegar,sugar,salt,andcayenneandbringtoaboil.3.Reduceheatandsimmerchutney,uncovered,s(rringoccasionally,un(lthickened,11/2to2hours(lowerheatasnecessary).Youshouldhaveabout2cups.4.Transferchutneytoabowl.Cool,uncovered,thenchill,covered,atleast1weektoallowflavorstodevelop.Thisisspicy,butnothot.

Pappads(“pappadam,”“pappadum”)LeavethemakingofthesetotheprofessionalwomenofLijiit(orotherbrandsifnecessary).Pappads(thenorthIndianname;it’s“pappadam”insouthernIndiaandinmanyIndiastoresintheU.S.)areroundwafers(usuallyabout6”indiameter)thataredriedlikepastaandneedtobecookedverybrieflybyfrying,roas(ngoveragasflame,ormicrowaving.Theyareeasyandquicktoprepare.

MissiRo>“Missi”referstothemixofnutri(ousfloursusedinthisflatbread.RecipesvaryaccordingtoregionsandcooksinIndia.Thespicesindicatedherearetradi(onalforJharkhand,butyoucanfeelfreetoomitsomeofthemifneedbe.Thisiseasierandfasterthanitsoundsandworththeeffort.They’refuntomakeinagroup,withsomepeoplerollingandotherscooking.Thedoughcanbemadeacoupleofhoursaheadandkeptatroomtemperaturewrappedinplas(c.

Makes18‐20ro(.(Theyaresimilartosojtor(llas,butverydifferentinflavor.)

NoteonFlours:KingArthurWholeWheatFlourworksfineforthis.ChickpeaflourcanbefoundinIndianorMiddleEasternGroceries.Eventhoughthetypesofchickpeasdifferintheseregions,youcanuseMiddleEasternchickpeaflourherejustaswell.TheotherflourscanbefoundinIndianorAsiangroceriesorhealth/wholefoodstores.

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4ctotalofmixedflours,1/2ceach:a,a(wholewheat),besan(chickpea),ragi(millet),andriceflour.Or,use2ceachwholewheatandchickpeaflours.Seenoteabove.2Tsemolinaorfarina(op(onal)1Twheatgerm(op(onal)1twholecuminseed1tgroundcoriander1tfenugreekpowderor2Tdryfenugreekleaves(kasserimethi),ground(Indianstoreswillhavethis;ifyoucan’tfindit,don’tworry,they’lls(lltastegood.)1/2‐1tchilepowderorpaprika(youcanuseamildorhotpowderoramixture)11/2tsalt1/4ttumeric2Tvegetableoil(plusali,lemoreforthepan)2Tchoppedcilantroroomtemperaturewater,about1/2cup

Ifyouhaveamixerwithadoughhookorafoodprocessor,thisisquickwork.Blendtogetherallthedryingredients.Throwinthecilantroifusing.Addtheoiltothewaterandwhilethemachineruns,slowlypouritin.Allowthedoughtocometogetherandkneadabit.Youwantasoj,smoothdough.Addmorewateriftoodryorwholewheatflouriftoowetandkneadagainifnecessary.Wrapinplas(candallowtorestforatleast30minutes.

Kneadthedoughagainslightlyanddivideitintoballs.Rollouttheballsintotor(lla‐like51/2”roundflatbreads.(Theydon’thavetoperfectandatearortwowon’thurt.)

Heatagriddleorcastironpanandwhenhot,coatthebo,omwithjustafilmofoil.Begintocookthero(.Placeoneinthepreparedpanandcookforabout20seconds.Checkthebo,om.Ifit’sdarkenedabitandyouseesomebrownorblackspots,turnit.Dothesameontheotherside.Whendone,placethero(asideandcookanother.Astheyfinishcooking,youcanstackthero(ontopofeachother.Keepwarminfoil.Youcanmaketheseahead,evenfreezeandreheatthem.adaptedfromh,p://onehotstove.blogspot.com/2006/06/exact‐recipe‐for‐chao(c‐dish.htmlwithhelpfromDr.ArchanaMishra

KhichriwithRedLen>lsThisistherealna>onaldishofIndia,eatentwiceadaybymany.Dependingontheregionandthecook,itcanbepreparedwithavarietyofpulses(mainly,typesoflen(ls)andmaybe“wet“(soupy)or“dry”(morelikeapilaf,buts(ll“mushy”).ThewomenofDhekiTolaweretaughttomakeitwithredlen(ls,whicharecheaperthanothervarie(esthere.

Theword(alsoappearingas“khichdi,”“khitchri,”“khitcheri”)means“hodge‐podge,”“mess,”or“chaos”andhascometobeusedforeverythingfromgovernmentfoiblestosillymovies,

accordingtoNupuratOneHotStove.

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Khichriisafoodservedtotheailingandsmallchildrenandconsideredahumblecomfortfoodbythosewhoareabletoeatmorerichly—sortofanIndiangritsandgravy!I’veadaptedNupur’srecipe,whichshecalls“Khichdi,”tofitwithwhatDr.Mishrahastoldmeaboutthewayit’sdoneinJharkhand.Khichricouldbeanaccompanimenttocurries,butitismoretypicallyeatenasthemaindishwithavegetablepickleandro(.Itcanbemadeandreheatedthenextday—andevenimprovesabitastheflavorsdevelop.Youmayneedtoaddali,lemorewaterinrehea(ngandwatchfors(cking.

1cmasoordal(redsplitlen(ls)1crice(preferablybasma(orpatna,butanylonggrainwhiterice)1tcuminseed1tbrownmustardseed4Tmincedonion2clovesgarlic,minced1ttumeric1/2tredchilipowder,likecayenne(opt)2tcorianderpowder1tcuminpowder1Tsalt,ortotaste2TvegetableoilGhee(ormeltedbu,er),cilantro,choppedpeanutsforgarnish(opt)

1.Soakthelen(lsandriceinwatertocoverbyaninchforanhour,ifyouhave(me(notnecessary,butimprovescooking).Rinseanddrainanyway.2.Heattheoilinasaucepan.Addthecuminandmustardandcookforafewsecondsun(lthemustardseedbegintopop.3.Addtheonionandgarlicandcookacoupleofminutes,s(rring.Addtheotherspicesandanyaddi(onalvegetables(seenotebelow).4.Addriceandlen(lsands(r.Addfivecupsofwaterandbringtoaboil.Reduceheatandcover.Simmertwentyminutesorun(lthericeandlen(lsaredone.(Ifbeginstodryout,addmorewater.)Thisshouldbepre,ywet.Allowtositoffheat,covered,another5minutes.

Note:Remember,thisshouldbea“mushymess”notafluffypilaf.SomecooksaddaliFlewarmghee(meltedbuFerworks)andsomechoppedcilantroontoptofinish.Inthefoodprocessingcourse,thewomenalsowereencouragedtoaddpeanutsformoreprotein.Fora“wet”khichri,asitwouldbeeateninJharkhand,addanothercupofwaterinstep4.(ThisversionispreFy“wet”asis,butsMllediblewithafork.)Youmayalsoaddupto11/2csautéed,blanched,orfrozen(thawed)dicedvegetablessuchascarrots,cauliflower,greenpeas,choppedgreens,oramixture,instep3.Ifusingvegetables,add1/2cmorewaterinstep4.Thisshouldfeed6ormoreatapotluck.

adaptedfromMadhurJaffrey’sIndianCooking(Barron’s,1995)

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KheemaMatarThismaindishisalsoafavoriteIndiancomfortfoodandastapleatmyhouse.It’snotspicy,simple,butverygood.Itcanbeeatenatroomtemperaturewithro(orwarmwithrice.Thisamountserves6ormoreonabuffet.Doubleifyoulike.Addacanofdrainedtomatoes(withthewater)ifyoulike.

4Toil11/2lbsgroundlamb3ozfinelychoppedonion4largegarliccloves,minced1”cubeoffreshginger,peeledandmincedorgrated1‐2greenchilies(opt)1/4tchiliflake(opt)11/2tsalt1tgroundcumin1tgroundcoriander10oz.water6ozfrozengreenpeas4Tchoppedcilantro1tgarammasala(seenotebelow)11/2Tlemonjuice

Note:Ifyoucan’tfindgarammasala,here’saquickversion:1Teach:groundcardamomandcinnamon.1teach:groundcinnamon,cloves,andblackpepper.1/2tgroundnutmeg.Mixwell.

Put2Toilinalargeskilletandheat.Addthelamb,breakingitupandcookingitjustun(litisn’tpink.Drainthelambinacolanderoronlayersofpapertowels.Heattheremaining2Toil.Addtheonionandcookun(lit’slightbrown.Addthegarlicandcook1minute.Addthechiliesandspicesthroughthesaltands(rtocombinewell.Addthemeatback,s(rringwell.Add6ozofthewater,bringtoaboil.Cover,turnheattolow,andsimmer30minutes.Addtherestoftheingredientsandbringbacktoasimmer.Coverandcook10minuteslonger.Adjustseasoningsifneedbe.Thiscanberelatedbutimproveswithalastminuteaddi(onoflemonjuiceandchoppedcilantro.adaptedfromChefFloydCardoz@www.epicurious.comviaMcCullough,TheBestAmericanRecipes2001‐2002(HoughtonMifflin,2001)

IndianRatatouilleThiscomesfromTabla,anacclaimedManha,anIndianrestaurant,butishomeyandgoeswellwiththetwomaindisheshereorworksasaveggiemainonitsownwithriceorro(.Itmakesgooduseofthelastofthewarmseasonvegetablestoo.Indianvegetablerecipesojenbeginwithfryingwholespices.Youcansubs(tutegreenorredpeppersforpartoftheeggplantorthezucchini.

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1/4cvegetableoil1Tmustardseeds(brownoryellow)1Tcuminseeds8ozonion,cutin1/2”pieces1greenchile,choppedfine2Tchoppedfreshginger11/2lbeggplantin1/2”pieces2mediumzucchiniin1/2”pieces115ozcandicedtomatoes,drained3largegarliccloves,choppedfine1tsalt(plusmoretotaste)2Tchoppedcilantro1Tlemonjuice

Heatoilinalargeheavypot.Addtheseedsandcookun(ltheybegintopop(2minutes).Addtheonion,chile,andginger.Cook1minute.Addtheeggplantandzucchiniandcook,s(rring,5minutes.Coverandcook5minuteslonger.Mixinthetomatoesandgarlic.Onmediumheat,cook,covered,un(lthevegetablesaretenderandeverythingiswellblended,s(rringoccasionally,about25minutes.Addthecilantro,lemonjuice,andsalttotaste.Servewarmoratroomtemp.Servesatleast6.

PeanutBarfiPeanuts(groundnuts)maybemostappropriateinhonoringDhekiTolasincethewomenweretaughthowtomakebarfiwiththem,butcashews,walnuts,almonds,pistachiosoramixturemaybeused.

2crawskinnedpeanuts(8oz.)3/4csugar1/4cmilkorwarmwater1Tbu,er

1.Placethenutsinabowl.Pourboilingwateroverthemtocover,andsoakfor1hour.Drainthenuts,puttheminthecontainerofanelectricblenderorfoodprocessor,andreducethemtoafinepaste(addingali,lemilkorwaterifthepastebeginstoclog).2.Cutalargesheetoffoil(afootlong).Bu,erthefoil.3.Heatanon‐s(ckfryingpan(atleast9inchesindiameter)overmediumheatfor2minutes.Addthenutpasteandthesugar.Reduceheattomedium‐lowandcook,s(rringandscrapingthesidesandbo,omofthepanconstantlywithaflatspatulafor20minutesorun(lthefudgeisthickands(cky.S(rinthebu,er.4.Spreadthefudgeontothepreparedfoil.Spreaditevenlyintoa7or8”squarebypavngitwiththespatula.(Dothisquicklybeforeitcoolsandhardens.)Finelychoppedroastednutsorsliversofcandiedcherrypressedontothetopbeforeitcoolsdressitup.

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Forfes(vi(es,Indianswithmeansmightpressediblesilverleafontop,aspicturedbelow.5.Whenitscoolandsolid,cutinto1/2”x2”orsorectangles.Makesabout31/2dozen(nybars.Barfikeepswell,ifstored(ghtlysealed,atroomtemperaturefor3weeksandforseveralmonthsintherefrigerator.

Note:Tocallthis“fudge”isaliFlemisleading.Itisn’tnearlyascreamyassomeAmericanfudgeandinfacttendstoclumpduringcooking.Butdon’tworry:Yousmoothitoutasyoupressitontothefoiltocool.Ithasaratherdrytexturebutholdstogetherwellonceitsets.Itishotwhenyoutakeitoutofthepan,sobecareful.

Chai‐SpicedAlmondCookiesThespicesofMoghulIndiangivenewlifetotheoldsnowballcookie.Thisrecipemakesnotquite2dozen.Mul(plyasneeded.Maketheseacoupleofdaysahead(flavorimproves),placeinanair‐proofcontainer,andhidethemun(lyourmee(ng!Asyou’dexpectfromthename,thesearegoodwithaspotoftea.

1/2cunsaltedbu,er,roomtemp11/3cpowderedsugar,divided(1/3c+1c)2tvanillaextract1talmondextract3/4tgroundallspice3/4tgroundcardamom1/2tgroundcinnamon1/4tsalt1callpurposeflour3/4cfinelychoppedtoastedalmonds(foodprocessordoesthisbest)

Preheatoverto350.Withamixer,beatbu,er,1/3csugar,theextracts,spices,andsalt.Beatinflour.S(rinalmonds.

Withyourhands,rolldoughintotablespoon‐sizedballs(oruseacookiescoop).Placeonabakingsheet,spacing1”apart.Bakeun(lpalegolden,about25minutes.Coolonsheet5minutes.Roll—gently—intheremaining1cofsugar.Coolonracks.Rollinsugaragainbeforeserving.

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Sourcesh,p://(mesofindia.india(mes.com/ar(cleshow/1674069.cmsh,p://www.aidindia.net/star.htmh,p://www.empowerpoor.org/statestoriesdetail.asp?report=122&state=Jharkhandh,p://www.empowerpoor.org/backgrounder.asp?report=93h,p://www.hinduonnet.com/fline/fl1916/19160850.htmh,p://www.indiatogether.org/2006/jan/ajo‐hunger.htmh,p://www.indiatogether.org/2003/feb/eco‐lijpapad.htmh,p://www.ny(mes.com/2006/08/02/books/02maid.htmlh,p://www.ny(mes.com/2002/12/02/interna(onal/asia/h,p://www.orato.com/node/392h,p://www.patnadaily.com/recipe/kitchri.htmlh,p://www.righ,ofoodindia.org/index.htmlh,p://www.lijiit.orgh,p://www.indiculture.com/fashion/2007/02/28/indian‐ethinic‐embroidery‐zardosi/SarahJewi,,Environment,Knowledge,andGender:LocalDevelopmentinIndia’sJharkhand(AshgatePress,2002)ArchanaMishra,Cas(ngtheEvilEye:WitchtrialsinTribalIndia(RoliBooks,2003)SamarBosuMullick,“GenderRela(onsandWitchesamongtheIndigenousCommuni(esofJharkhand,India,”inKelkaretal,GenderRela(onsinForestSocie(esinAsia(SagePublica(ons,2003)ColleenTaylorSen,FoodCultureinIndia(GreenwoodPress,2004)Conversa(onswithDr.ArchanaMishra,Matrichayah,p://a35.idata.over‐blog.com/3/00/54/56/taste_of_india.jpg

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