MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Matar Paneer (Peas with Paneer)
 Categories: Indian, Vegetarian, Herbs
      Yield: 1 recipe

      1 md Onion; peeled and chopped
      1    1-inch cube fresh ginger
           -- peeled and chopped
      6 tb Vegetable oil
           Paneer (see recipe); plus...
      2 c  Whey (from paneer)
           -OR-
      8 oz -Tofu, and water
      1    Whole dried hot red pepper
      1 tb Ground coriander seeds
    1/4 ts Ground turmeric
      3 md Tomatoes; peeled & minced
      1 ts Salt
    1/8 ts Freshly ground black pepper
  1 1/2 c  Shelled fresh peas; -OR-
     10 oz -defrosted frozen peas

  This Punjabi dish, with some variation in spices, is eaten over all of
  northern India.  Paneer is a fresh milk cheese with an interesting,
  slightly chewy consistency.  It's easy to make, but requires planning
  ahead.  You can substitute a diced 6- or 8-ounce cake of pressed tofu
  for it in this recipe.

  DIRECTIONS: =========== Put the chopped onion and ginger into the
  container of an electric blender or food processor along with 1/3 cup
  water and blend until you have a smooth paste. Leave paste in the
  blender container.

  Heat the oil in a heavy, 10-inch-wide pot (preferably teflon-lined)
  over a medium flame.  When hot, put in the pieces of paneer (or tofu)
  in a single layer and fry them until they are golden brown on all
  sides.  This happens pretty fast.  With a slotted spoon, remove fried
  paneer to a plate.  Put the dried red pepper into the same oil.
  Within 2 seconds, turn the pepper over so that it browns on both
  sides.  Now put in the contents of the blender (keep your face
  averted as the paste might splatter).  Fry, stirring constantly, for
  10-12 minutes, or until paste turns light brown. Add the coriander
  and turmeric and fry, stirring, for another minute.  Put in the
  minced tomatoes.  Stir and fry for another 3 to 4 minutes or until
  tomatoes turn a dark reddish brown.  Now pour in 2 cups of the whey
  (or water if you're using tofu).  Add the salt and the black pepper.
  Mix well and bring to a boil.  Cover, lower heat, and simmer gently
  for 10 minutes. Lift cover and put in the paneer pieces and the peas.
  Cover and simmer for 10 minutes or until peas are cooked.

  * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
  Published in: The Herb Companion - February/March 1993 * Typed for
  you by Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Eggplant with Tofu
 Categories: Thai, Vegetarian, Vegan
      Yield: 4 servings

    3/4 lb Japanese eggplant
           - (about 3 cups sliced)
    1/4 lb Tofu
      6 tb Oil
      2    -to
      3    Garlic cloves; crushed
      1    -to
      5    Red chili peppers
           --  seeded and chopped
     10    -to
     15    Sweet basil leaves
      1 tb -to
      3 tb Yellow bean sauce
           - (SEE NOTE)

  NOTE: (yellow bean sauce from Thailand is saltier than sauce from
  Hong Kong or China, so season to taste)

  Slice unpeeled eggplant crosswise into slices 1/8-inch thick.  Cut
  tofu into 1/2-inch cubes.  Heat oil in skillet; add garlic and
  stir-fry until light brown (don't burn!).  Add eggplant and tofu and
  cook for 5 to 7 minutes.  Add remaining ingredients; mix gently.
  Serve immediately, since eggplant and basil turn dark if dish sits
  after cooking.  Makes 3 to 4 servings.

  Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
  (Stephanie da Silva)
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