Chick Pea and Coriander Patties, Yoghurt, Tomato Sauce : Food & Soul

Chick Pea and Coriander Patties, Yoghurt, Tomato Sauce

Excerpted from Food & Soul: Easy and Tasty Vegetarian Cookery

By Nayna Dattani, Concetta Wadhwani

A staple for any vegetarian kitchen — as well as for kitchens where meatless meals are welcome — this cookbook shows how to feed the soul as well as the body, by emphasizing that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body. This is the first vegetarian cookbook to show how the consciousness of the cook directly impacts the food, and thus affects the bodies, minds and emotions of those who eat the meal.

Complete with rich color photographs and simple instructions, Food & Soul offers a wealth of culinary delights including: appetizers; soups; main dishes; sauces and chutneys; side dishes; desserts; cakes and decorations; breads, pastries and scones; drinks; and jams, cheeses and yogurts.

Also included is a brief, yet informative, overview of the benefits of a vegetarian diet, as well as a general explanation of elements necessary for optimum health including vitamins, minerals, fiber and antioxidants—good for anyone with diabetes, heart problems, and obesity, or anyone looking to enjoy better physical and mental health.

The cookbook is fully indexed and includes American measurements as well as metric conversions.

Chick Pea and Coriander Patties

Drain and rinse the chick peas and blend them with oil in a food processor until smooth. Mix in the spices, coriander leaves and parsley. Stir in the flour, salt and pepper and leave for 15 minutes. Roll the mixture into 12 balls, the size of golf balls. Flatten into patties and fry in oil until golden.

Serve with Yoghurt and Tomato Sauce.

Makes 12 patties.

1 lb chick peas, soaked overnight
1 tbs oil
2 tsp cumin seeds, ground
2 tsp coriander seeds, ground
½ tsp chili, ground (optional)
2 tsp coriander leaves, chopped
1 tbs parsley, chopped
2 tbs plain flour
salt and pepper to taste
oil, for frying

Yoghurt

Bring the milk to the boil in a pan. Leave to cool until just lukewarm. Mix a little of the warm milk with the yoghurt. When smooth, add to the rest of the warm milk. For the yoghurt to thicken, either pour it into a vacuum flask and leave to stand overnight or pour it into a small glass or steel bowl and cover with a lid and leave to stand in a moderately warm place for 6-8 hours (or overnight).

Yoghurt can be kept for up to 5 days in a refrigerator.

Makes 1 pint.

1 pint milk
1 tbs plain yoghurt

Tomato Sauce

Heat the oil in a small pan with a pinch of asafoetida. Add the tomato puree, water, lemon juice and cornflower. Keep stirring until the sauce thickens. Add the sugar, salt and pepper.

Serve on chips and burgers or any savoury dishes.

1 tbs vegetable oil
pinch of asafoetida (hing)
2-3 tbs tomato puree
8 fl. oz. water
2-3 tbs lemon juice
1-2 tbs cornflower
1 tbs sugar
salt and pepper, to taste

About the Author

Nayna Dattani's cooking experience began at the age of nine. After becoming involved with the Brahma Kumaris, she learned that "You are what you eat," and that the food we eat has a great effect on our minds. She educates people on the importance of preparing food with love in their hearts. More

Concetta Wadhwani has been involved with the Brahma Kumaris organization for several decades. She also believes that food prepared with love, attention and enthusiasm results in special meals. More

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