This project, Curries For A Cause, is a collection of traditional Indian recipes written by local women from Dharamsala, India. These women share our passion for encouraging the younger Indian female generations to develop a strong self-image and form positive attitudes and values essential to building an equal ground in their local and global community.
The recipe book was designed by Sherry Berger and a fundraiser was put together by the (no name) Art Group to support the cause.
The concept for the project was initiated by Sherry Berger during her volunteer work in Dharamasala, India. Fellow volunteer Stephanie Schulze approached Sherry regarding the local women’s desire to support the younger female generation. The women were clear that they did not want any “financial hand-outs”, they wanted to raise funds by offering something to sell. So what could these women offer? Their amazing recipes! The concept and fundraiser would lead to the “Recipe 4 Success”.
Recipe 4 Success is a nonprofit organization developed in 2006 by a global team of individuals who share a common vision for the young women and girls of this world. Recipe 4 Success’ mission is to provide quality academic and career support programs to underprivileged young women and girls in developing countries that promote leadership, self-sufficiency, confidence and empowerment–the ingredients for a successful recipe.
Exhibition & Fundraiser
Saturday, November 4, 2006
(no name) Art Group Studio
Neesha’s Mixed Vegetable Pulao
Neesha Khatri, 26 is a teacher at Gamru Village Charity School. Neesha resides off the Kottwali Market in downtown Dharamsala and her personal life reflects the busyness of the Market. When she’s not teaching or chasing around her two sons, Sobhagaya, 6 and Tushar 3, you can find her learning to sing and play classical music as a student at Shiv Shakti Sangeet Vidyapeeth School. The recipe Neesha has donated is fun to prepare and full of flavor. Mixed Vegetable Pulao leaves room for creativity in vegetable selection. Want to add some protein? Chicken works well if added before cooking the rice. Paneer or tofu can be added before serving. This dish tastes even better the next day when reheated. Serve on it’s own or with a chutney or raita for zing. ~ Neesha’s Story, 2007
- 1-inch piece ginger
- 5 cloves garlic
- 2 sticks (2.5 cm each) cinnamon
- 2 brown cardamom seeds, crushed
- 2 cloves
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 2 green chilies, finely chopped
- 2 bay leaves
- 1 large onion, chopped
- 1 tsp turmeric powder
- t tsp red chili powder
- 2 tomatoes, chopped
- 2 tsp salt
- 1 large potato, cut into cubes
- 3 medium carrots, pealed and cut into 2 ½ cm long strips
- 1 cup peas, fresh or frozen
- 1 cup basmati rice, washed and drained
- 2 cups water
Grind garlic and ginger to paste and set aside. Grind together cinnamon, cardamoms and cloves and set aside. Heat oil in cooker and add cumin seeds. Stir for 30 seconds then add ginger and garlic paste and green chilies. Sauté for 30 seconds, then add bay leaves, cinnamon, cardamoms and cloves. Stir for an additional minute and add onions and saute till golden brown. Add turmeric and red chili powder and stir. Add tomatoes and salt and stir till thickened. Add remaining vegetables. Stir and fry for approximately 2 minutes. Add rice. Fry till rice is opaque, approximately 3 minutes. Add water and stir. Close cooker and cook for approximately 20 minutes or until cooker reaches full pressure.
Remove cooker from heat. Allow to cool for 5 minutes. Release pressure with slight lifting of vent weight. Open cooker and serve hot.