Shakarkand Salad                

6-8 medium sweet potatoes
1 red onion
3-4 garlic cloves
2 green chilies
¼ cup fresh cilantro
¼ cup mint leaves 
1 tsp roasted and ground cumin seeds
Salt
3 T lemon juice
½ tsp black peppercorn 
Method
1. Cube and boil sweet potatoes
2. Mix chopped cilantro, mint, garlic, and seeded green     chilies, 2 T lemon juice, and grind to a fine paste.
3. Mix chopped onion, ground paste, roasted cumin
    powder, salt, 1 T lemon juice, and pepper.
4. Serve at room temperature.    

Fruit and Veggie Salad

2 medium apples
3 T lemon juice
15 halved green grapes
15 halved black or red grapes 
2 segmented oranges
1 chopped cucumber  
2 chopped tomatoes
1 chopped green pepper
2 chopped scallions
½ cup cilantro
¼ cup fresh mint
2 seeded green chilies
Salt
½ tsp sugar  
Method 
1. Cut apples into small pieces and put 1 T lemon juice.
2. Mix all the vegetables and fruit together.
3. Make a dressing with cilantro, mint, green chilies, salt,    sugar, and lemon juice. Toss all ingredients.  

  Cracked Wheat and Peas

2 cups cracked wheat
1 cup peas
½ tsp whole cumin seeds
1 T olive oil
Salt to taste
½ tsp asafetida
Chopped cilantro
Lemon juice to taste
3 cups boiling water
                                                          
Method
1. Roast cracked wheat.
2. Heat 1 T olive oil.
3. Add cumin seeds and asafetida.
4. Mix in peas and cracked wheat.
5. Add 3 cups boiling water.
6. Add salt, lemon juice, and cilantro.  

  Stuffed Tomatoes  

4 large potatoes, cut into slices
1 cup boiled peas
3 T oil
1 tsp coriander powder
2 tsp cumin powder
½ tsp turmeric powder
½ tsp chili powder
Pinch of asafetida
1-½ tsp lemon juice
Salt
12 Roma tomatoes, pulp removed
1 tsp cumin powder
½ tsp chili powder
¼ tsp turmeric
½ cup water                 
Method                           
1. Heat 1 T oil.
2. Add asafetida, cumin, coriander, turmeric, chili powder,
    peas, potatoes, and toss.   
3. Add lemon juice, salt, cool.
4. Fill tomatoes with the potato mixture.
5. Heat two T oil.
6. Add cumin powder, turmeric, salt, and ½ cup water
    with tomato pulp.
7. Arrange tomatoes on top and cook until done.

  Dill Rice             
1 bunch dill: chopped  
3 cups cooked rice
1 T oil or butter
1 onion
Salt
1 tsp cinnamon
2 green cardamoms    

Method
1. Sauté onion in butter until soft.
2. Add cinnamon and cardamom.
3. Stir for a couple of minutes.
4. Add dill to the rice.
5. Salt.  

  Cucumber Salad

¼ cup Mung beans, soaked overnight
1 large cucumber
2-3 T grated coconut (fresh or reconstituted
unsweetened coconut)
Lemon juice
1 chopped green chili 
Salt

  Carrot Pudding