PIZZA POTATOES Serves: 4 Some steamed broccoli and a large tossed salad complete this simple meal.
Ingredients: 4 large baking potatoes 1 cup marinara sauce, or more as needed 1 to 1/2 cups grated part-skim mozzarella cheese
pizza sauce mix 1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped 2 tble spoons virgin olive oil 1 tsp sweet basil 1/2 tsp oregano 1 tsp paprika 1 tsp garam masala 1tsp salt
Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.
Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Serve at once.
Most fattening, but delicious !
Ingredients: – 1 kg Potatoes, boiled, peeled, mashed – 1 cup (150 gms) Saboodana (sago) – 2 tsp Sendha namak (rock salt) – 1 tsp Chilli powder – 1 tbsp (heaped) Hara dhania (green coriander), chopped – 1 tsp Green chillies, chopped – 1 tbsp Lemon juice – Ghee (clarified butter)/*Oil for deep frying
*Peanut oil or Olive oil or Palm oil – not corn oils.
Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½” above the saboodana, for about 1½ hours.
Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.
Shape potato mixture into flat, round vadas 5 cms / 2″ in diameter (grease hands if it sticks).
Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.
Sabut Aloo Long list of ingredients, but simple to make !
Ingredients: – 500 gms Potatoes (small, whole) boiled, peeled – ½ cup (100 gms) Dahi (yogurt), beaten smooth – 2 tsp Dhania (coriander) powder – ¼ tsp Pissi kali mirch (powdered black pepper) – 1 tbsp Sendha namak (rock salt) – 2-3 Green chillies – 2 tsp Ginger, chopped – 2 tbsp Ghee (clarified butter) – 1 sprig Kadhi patta (curry leaves) – 1 tsp Zeera (cumin seeds) – 2 tsp Sugar – ½ tsp Laung (cloves) – ½ tsp Daalchini (cinnamon) broken into pieces – ½ tsp Choti elaichi (cardamom) seeds
Grind together green chillies and ginger.
Powder together sugar, laung, daalchini, choti elaichi.
Mix together, potatoes, dahi, dhania, kali mirch, green chilli and ginger paste, and the salt.
Heat ghee in a pan, and add kadhi patta and zeera. When zeera splutters, add potato mixture, and sauté till oil separates.
Remove from flame, mix in the powdered ingredients and serve immediately.
Paneer Mazedaar Rich and creamy — a reward for fasting !
Ingredients: – 500 gms Paneer, cubed – 3 tbsp Singhare ka atta (waterchestnut flour) – 2 tbsp Magaz (melon seeds) – 2 tsp Sendha namak (rock salt) – 1 tsp Chilli powder – 2 tsp Zeera (cumin seeds), roasted, powdered – 2 tsp Dhania (coriander), powdered – 2 tbsp Ghee (clarified) – 1 tbsp (or to taste) Green chillies, chopped – 2 tbsp Hara dhania (green coriander), chopped – ¼ cup (60 gms) Malai (fresh cream)
Mix together paneer, atta, magaz, namak, chilli powder, dhnia powder, well enough to coat the paneer.
Heat the ghee, add green chillies and ginger to it. Sauté till slightly coloured, then add paneer mix.
When the paneer is light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended.
Add malai and half of the hara dhania and heat through. Serve hot, garnished with the remaining dhania.
Hare Nariyal Ki Chutney Really adds zest to your fast !
Ingredients: – 2½ cups (approx. 1 whole) Fresh coconut, grated – 125 gms (2½ cups) Hara dhania (green coriander), chopped – 25 gms (approx. ¼ cup) or to taste Green chillies, chopped – 1 tsp Ginger, chopped – 4 tsp Sendha namak (rock salt) – 1 tbsp Sugar – 2 tbsp, or to taste Lemon juice
Grind all the ingredients together, to a fine paste.
Can be stored in a dry jar and refrigerated for a few days.
Ingredients: 1-2 cups finely ground, roasted peanuts 2 green chilies tamarind or kokum to taste ghee (clarified butter) 3-4 cups water
For paste: cumin seeds coriander fresh coconut 2 sticks of cinnamon 2 cloves jaggery salt to taste
What you do: Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it according to taste. After the curry is well cooked, garnish with coriander leaves and coconut.
Ingredients: 6 ripe, peeled rajali bananas 1/2 cup sugar 1/2 cup fresh coconut green cardamom ghee for frying
What you do: Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.
Ingredients: 2 cups sago (sabudana) 1 cup roasted, coarsely pounded peanuts 1 tsp. cumin seeds 6 green chilies 4 tbs. ghee 1/2 lemon finely chopped fresh coriander for garnishing 1/2 cup freshly scraped coconut
What you do: Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.
SWEET POTATOES KHEER
Ingredients: 1 cup grated sweet potatoes (ratali) 1/4 cup sugar 1/2 cup fresh coconut scraped 5 cardamoms, ground 4 cups full cream milk
What you do: Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.
SWEET POTATOES KAP
Ingredients: 1 kg sweet potatoes 250 gm sugar ghee for frying cardamom powder
What you do: Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.
Ingredients: 2 cups varai 1 cup roasted, coarsely pounded peanuts salt and jaggery to taste 4 green chilies 1 tsp. cumin seeds 2 cloves and 2 pieces cinnamon, powdered finely chopped fresh coriander leaves 1/2 cup fresh coconut 2 tbs. ghee
What you do: Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery.
When almost cooked, add ground peanuts and clove-cinnamon powder. Add a little ghee over it and cover and cook a little more. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it.
For variation, add small cubes of fried potatoes to the dish.
Ingredients: Sachamoti Sago : 1 Cup Sugar : 1 Cup Milkmaid : 1/4 Tin Milk : 1 Cup Water : 1 Cup Ghee : 2 tablespoon May be add: Pista (Pistachio), Badam (Almond), Cashewnut, and Saffron as per taste.
Method: Mix 1-Cup Water and milk and boil them on a stove. Add the Sachamoti Sago and mix till boiled. Add sugar to the boiled Sago and mix well. Add Milkmaid and Ghee and mix them till it becomes a Semi-solid Mass. Transfer the content to a plate, which is already given a thin coating of Ghee. Allow the contents to cool and then cut to required shapes. Other nuts and additives may be placed on the ready cake and it is ready to serve.
Ingredients: Sachamoti Sago: 250 GMS. Paneer : 250 GMS. Milk : 200 ml Apple : One Mango (Ripe) : One watermelon : 1 Slice Sugar : 4-Tablespoon Strawberry Milkmaid : 1 Tin jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan Desiccated Coconut : 50 GMS. Food Colour: Red & Green Ghee : Small amount to fry Decorative : Almonds, Cashew and Raisins
Method: Chop the fruits into small pieces and keep ready. Heat 200 ml of water and dissolve the crystals in it. Add 200 ml. Coldwater & place it in the fridge to set in a container. Cut it into small pieces. Beat paneer with sugar and milk in a mixer to get a smooth paste. Add a little saffron dissolved in Milk. Bake the paneer till a golden crust is not formed on the top. Fry Sachamoti sago in one tablespoon of Ghee and enough water to boil. Cool it and add milkmaid to it. Place the baked paneer in a round bowl and trim off the excess. Mix all the chopped fruits, nuts, cardamom with the sago and milk mixture and pour it on top of paneer. Decorate with coloured desiccated coconut pieces. Chill for 2 to 3 hours and Serve cool.
Avial – Curried Vegetables – South Indian style
Ingredients Vegetables – Carrots, Potatoes, Pumpkin, Eggplant . Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few
Method Chop all the vegetables evenly, and cook it with little water. Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil.
Cucumber Pachadi – Raita
Ingredients Cucumber washed, peeled & finely chopped Yogurt 2 cups Cilantro (coriander leaf) washed and finely chopped Green chillies 1-2 finely chopped Coconut grated 1 t.spoon Salt 1/2 t.spoon Mustard seeds less than 1/4 t.spoon Hing a small pinch Cooking Oil 1/2 t.spoon
Method Wet grind green chilles, salt, coconut and little cilantro in little yogurt. Mix the above with cucumber, and the remaining yogurt. Fry mustard and hing in little oil and add it to above.
ALU POSTO (POTATOES AND POPPY SEEDS)
A dry accompaniment to a meal of rice and curries.
INGREDIENTS : Potatoes – 500 gm. Nigella seeds – a pinch. Green chilies – 6 gm. Sugar – 4 gm. Poppy seeds – 20 gm. (heaped) Oil – 30 ml. Ghee – 25 gm. Red chili powder – 5 gm. Salt to taste.
METHOD : Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.
Time taken — 20 mins. Serves — 4.
Spinach – Saak
Ingredients: For a serving size of 4-5 2 packets frozen spinach, thawed 1″ cube of ginger, finely diced 3 Shukhno lonka (dry red chilli) Dash of Hing (Asafoetida) Potatoes – about 4 medium-large ones Kasoori Methi (Dried fenugreek leaves) Mouri/Saunf (Fennel seeds) Salt to taste
Method: Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi – then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot.
SHUKTO: (bitter subji)
Ingredients: Cut all the veggies in big chunks 2 potatoes 1 radish 1 raw green banana 1 bitter gourd 1 egg plant (medium)
grind to paste: 4tsp poppy seed 4tsp cumin seed 4tsp mustard seed 1 tsp chestnut flour (or kutu ata) 2 tsp mustard seed salt sugar little oil
Method: Heat oil, season with mustard seeds, after it starts spluttering, add the veggies, cook till tender, after its soft add the ground paste, salt, sugar, water. Bring to boil and this bitter dish is ready.
Ingredients: 500 gms small sized potatoes 1/2 tbl spoon mustard seeds 2 twigs kurry leaves 50 gms tamarind 4-5 green chillies salt according to taste 1 tbl spoon ginger paste 1 tbl spoon sugar 3-4 tbl spoon olive or peanut oil Boil potatoes and peel them.
Method: Soak tamarind in a cup of water for 10 mins.and strain the juice. – Heat oil in pan and fry ginger, mustard, kurry leaves till brown. – Then add the boiled potatoes & fry for a minute or two. – Then add chillies, sugar & salt & add tamarind juice. – Stir & serve hot
Korela Bhaja (Fried Bitter Melon)
5-6 bitter melon (korela)
- Slice the bittermelon (like you would a cucumber) and coat the slices with turmeric powder and salt. Leave to sit for 5 minutes. 2. Meanwhile heat oil for deepfrying in a karai or wok. Deep fry the slices; some people prefer thicker slices fried til they are just cooked but still green and soft – while others prefer wafer thin slices fried ’til they are crunchy and become dark bitter melon chips. 3. Again you may remove the seeds if you like before eating. Serve as a starter. Invokes digestion – Very delicious!
Sweet Lassi – yogurt drink
Ingredients: 1 scoop Ice 2 scoops Yoghurt 1 splash Lemon juice 8 handfuls Sugar 3 pinches Salt 1 squirt Rosewater
Mix them all together in a blender. The measurements are not precise because you oughtta just throw everything in to taste. This is mainly here to help out those, like myself, who tried making the Sweet Lassi with the other Sweet Lassi recipe, and found out that it was pretty bad – watery, not sweet, et cetera. Ice is the key.
Pudina (Mint) Chutney
Ingredients: 2 bunches mint leaves 2 small mangoes 1½ table spoon sugar 5-6 green chillies ½ tea spoon mustard salt to taste
Method : Wash mangoes, peel it off and grate it nicely. Wash mint leaves and mix it with grated mango. Mix all ingredients to it and grind without water. If needed, add grated dry coconut for taste.
Misti Doi (sweet yogurt)
1 litre long life (UHT) full cream milk 1 litre long life (UHT) single cream 1 cup natural yogurt 1 can sweetened condensed milk 1 cup sugar
That’s it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it’s not setting up the temperature a bit.
Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi – nice and firm.
Pesto (Italiano Sauce)
Equal amounts of (one good bunch): Fresh Basil leaves Fresh Mint leaves Fresh Parsley leaves 200 grams + of Parmasen Grated Cheese 200 grams Almonds 4 table spoons Virgin Olive Oil 1 tsp salt 1 tsp whole black peppercorns 2 tsp sweet basil 2 tsp paprika 1 cup water squirt lemon juice (half lemon)
Put it all into a blender and blend until thick and creamy
Serve at room temperature with salads
APPLE CHEDDAR SALAD
INGREDIENTS: 2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery 6 oz. mild Cheddar cheese, cut into small cubes 1/4 cup mayonnaise dash of salt and pepper lettuce
INSTRUCTIONS: Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients. Toss to coat. Serve on lettuce-lined plate.
Sabudani Thali-Peet (Tapioca thali-peet)
Ingredients: 2 cups of soaked tapioca(sabudani) 1 cup of Peanut powder 1/4 cup of cooked mashed potatoes 2 to 3 Green chillies 1 tsp of Cumin seeds 1 tbsp of chopped cilantro a pinch of hing salt to taste
Preparation: Mix the above ingredients in a mixing bowl with 1 tbsp of oil.Make a dough(like Chapati dough) and it will be sticky.
Heat the pan(tava)on the stove top. Take the ball size tapioca mix and pat it to a size of a thali on the tava. It shoudn’t be thin nor thick. Pat it evenly. Make 4 to 5 holes in the thalipeet and put a drop of oil in each of the hole. After 5-8 min flip it over for a min or so. Then transfer it to a serving dish.
MINTED FRUIT SALAD
INGREDIENTS: 1/2 cup sugar 1/3 cup orange juice 1/3 cup lemon juice from concentrate 1/3 cup water 1/4 tsp. peppermint extract 8 cups cut up assorted fresh fruit Fresh mint leaves for garnish (optional)
INSTRUCTIONS: In medium bowl, combine all ingredients except fruit; stir until sugar dissolves. Place fruit in large shallow dish; pour lemon juice over. Cover, chill 3 hours or overnight, stirring occasionally. Refrigerate leftovers
Crispy Baked Potatoes – The Scottish Way
Ingredients: -potatoes of equal size, preferably organic -sea salt -olive oil -butter, salt and pepper to taste
Method: -Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose organic potatoes. Choose equal sized potatoes large enough to bake – you will need potatoes that are large enough to scoop out the centres and refill.
-Clean the potatoes and wipe dry thoroughly using kitchen roll or a clean teacloth. Pierce the potatoes 3 – 4 stabs. -Sprinkle sea salt on a tray. -Rub some olive oil on your hands. Roll potatoes in oil then roll in the salt on the tray. -Place on a lightly oiled baking tray and bake for approximately 1 hour. Test the potatoes with a skewer on the half hour (turn if necessary).(As an alternative, you may thread the potatoes onto a skewer and place on the top oven shelf.) -When ready, cut the potatoes in half, leave for a few seconds to set, then scoop out the soft centre, placing it in a bowl. Add fresh butter, salt & freshly milled black pepper to taste. Mix and pile back into the shells. Serve with fresh coriander and a light salad.
Blue Cheese Dressing
Ingredients: 4 oz. blue cheese 1/2 cup buttermilk 1 cup sour cream 1 tsp. sugar 1 tsp Hing Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve.
Angoori Petha A variation of the famous Agra ka Petha that one finds in Vrindavan made of loki squash.
Cooking Time : 30 mins. Preparation Time : 30 mins. Serves/Makes : Makes 40 pieces.
Ingredients 2 kgs white pumpkin (ash gourd) 1/4 teaspoon slaked lime (chuna) 3 cups sugar a few drops yellow food colour 1 cup desiccated coconut
Peel and deseed the pumpkin. Using a melon scoop, scoop out balls from the pumpkin. 2.
Prick each pumpkin ball with a fork at close intervals. 3.
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes. 4.
Wash the pumpkin balls thoroughly. Drain and keep aside. 5.
In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil. 6.
Skim off any impurities floating on the surface, using a slotted spoon. 7.
Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely. 8.
Drain form the sugar syrup and roll the petha balls in desiccated coconut. 9.
Handy Tip(s) 1. VARIATION : ANGOORI PETHA PIECES 2. Cut the pumpkin into 25 mm. (1″) squares and then folow the above recipe from step 2. Do not roll in desiccated coconut. 3. VARIATION : PETHA SLICES 4. Slice the pumpkin into thin slices (approx. 15 to 20 slices) using a wafer slicer and then follow the above recipe from step 2. 5. Do not roll in desiccated coconut.
Coconut Sheera A dessert made of coconut milk.
Cooking Time : 60 mins. Preparation Time : 5 mins. Serves/Makes : Serves 4.
Ingredients 2 1/2 cups coconut cream 1 litre full fat milk 1/2 cup sugar 5 cardamom (elaichi) pods, crushed 1/4 cup chopped cashewnuts
Other ingredients ghee for greasing
Soak the cashewnuts in hot water for about 10 minutes. Drain and keep aside. 2.
Mix together the coconut cream and milk and simmer in a non-stick pan, stirring continuously. 3.
When it reduces to half, add the sugar and continue simmering on a low flame stirring continuously till it thickens and leaves the sides of the pan and resembles khoya. 4.
Add the cardamom and cashewnuts and mix well. 5.
Pour into a serving bowl and refrigerate. 6.
Hariyali Tikki aur Chole
This potato and methi tikki is filled with cheese. The cheese just melts once the tikkis are fried with the result that the tikkis taste best when they are hot. Be careful while filling the tikkis with cheese and make sure that the cheese is completely enclosed in the potato portion. Otherwise, the cheese will ooze out of the tikki while it is being fried. You can enjoy these tikkis with ketchup and can even make a burger out of it. I love them with hot chole!
Cooking Time : 10 mins. Preparation Time : 5 mins. Serves/Makes : Makes 10 tikkis.
Ingredients Main Recipe 1 cup grated boiled potatoes 1 cup chopped fenugreek (methi) leaves 4 green chillies, finely chopped 10 cubes mozzarella cheese [cut into 25 mm. (1″) cubes] salt to taste oil for shallow frying
Main Procedure 1.
Combine the potatoes, fenugreek leaves, green chillies and salt in a bowl. Mix well. 2.
Divide into 10 equal portions and shape each portion into a 50 mm. (2″) diameter circle. 3.
Place one cube of the cheese in the centre of each circle. Bring the sides together in the centre so as to seal the cheese stuffing inside the potato circle. 4.
Roll the tikki between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat tikkis. 5.
Repeat the procedure and make 9 more tikkis. 6.
Shallow fry on both sides in hot oil on a griddle (tava) until golden brown in colour. 7.
Handy Tip(s) 1. Two medium sized potatoes will give you 1 cup grated potatoes. 2. Instead of mozzarella, you can use your favourite cooking cheese.
Lavender Mint Tea – Recipe Excerpted from Excerpted from 500 Treasured Country Recipes, by Martha Storey. Lavender adds a pleasant but not too flowery contrast to the sweetness of mint in this herbal tea that is refreshing hot or cold.
Simple Solution: There are teas for all occasions: for morning, afternoon, and bedtime, teas to soothe, and teas to stimulate. In recent years, our appreciation of tea has expanded to include herbal tisanes (some of which are centuries old) and a wide array of green teas, barks, and spices. Taking a break for tea or making a pot to share with a companion is somehow very relaxing.
Lavender Mint Tea 1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers 1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint 1 cup boiling water 1. In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.
Yield: 1 cup
Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.
Three ways to Make Iced Tea Brewed Tea. Make tea approximately double strength and steep only 5 minutes. Pour into a pitcher over an equal amount of ice. (If you are using a glass pitcher, let the tea cool before pouring it in.) If you sweeten the tea while it is hot, you’ll need only half as much sugar. Refrigerator Tea. Follow the procedure for sun tea, except let the mixture brew in the refrigerator overnight. This method has two advantages: When it’s done, it’s already cold, and no matter how long it sits, it doesn’t get cloudy. Sun Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea or 1 tea bag per pint or tap water (with sugar, if you wish). Cover and set in the sun for 1 hour or so. Timing is not critical – because the water doesn’t boil, the tea will not get bitter.
Creamy Herbed Potatoes
Ingredients 12 small new red potatoes 2 tablespoons low-fat sour cream 2 teaspoons hing 1 teaspoon salt freshly ground black pepper to taste 1 tablespoon chopped fresh dill or parsley
Preparation Scrub the potatoes and place in a saucepan. Cover the potatoes with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 10 to 15 minutes. Drain the potatoes well. Place the potatoes in a bowl and add the sour cream. Stir gently and add the salt and pepper and hing. Serve warm with a sprinkle of chopped dill or parsley or other fresh herb like rosemary, sage or thyme.
Peach-Sweet Potato Bake
Ingredients: 6 Sweet potatoes 1/2 cup brown sugar 1/3 cup cashew pieces 1/2 tsp. Salt 1/4 tsp. Ground ginger 8 oz canned peach halves 3 Tbs. butter
Cut sweet potatoes in half, steam, and peel. Put these in a greased baking dish with peaches. Mix other ingredients together and sprinkle over top. Cover with foil. Bake for 30 minutes at 350 degrees. Uncover and bake for 10 more minutes.
Aubergine Fold and Feta Rolls Serves 4 Preparation Time 30 mins to 1 hr Cooking Time Less than 10 mins
Ingredients 1 large aubergine, about 500g/1¼lb 120ml/4floz extra virgin olive oil 2 tsps Hing powder finely grated zest of 1 lemon 1 small beef tomato (beef tomato is just the name of the variety of tomato) 275g/10oz Greek feta cheese 8 large fresh basil leaves 8 sundried tomatoes in olive oil, drained and finely sliced salt and freshly ground black pepper 8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.
Instructions Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5 mm/¼in thick slices discarding the ends. Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour – this will make them easier to roll later on as well as draw out some of the water. Rinse the aubergines in cold water and then pat them really dry with kitchen paper. Mix the olive oil with the Hing, lemon zest and some seasoning. Brush over both sides of each aubergine slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred. Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices. Cut the feta cheese into 8 slices. Place the aubergine slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Sprinkle over the sun dried tomatoes and season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick. Brush the outside of the rolls with the rest of the Hing and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden.
Serve at once.
Kalakand An instant version of the traditional dessert. Cooking Time : 15 mins. Preparation Time : 10 mins. Serves/Makes : Makes about 16 pieces.
Ingredients 3/4 cup paneer, unsalted (milk curds – casien) 8 tablespoons whole milk powder 1/4 cup sugar 1/2 cup cream 1/2 teaspoon cardamom powder
For the garnish 10 almonds, slivered
Method 1. Combine all the ingredients in a non-stick pan. 2. Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan. 3. Spread onto a 175 mm. (7″) diameter pie dish. Cool and cut into 16 pieces. 4. Garnish with slivered almonds and serve chilled.
Handy Tip(s) 1.Use fresh paneer for best results.
NEW POTATOES WITH PARSLEY AND ALMOND PESTO
Serves: 6 While some savor the powerful flavor of the classic basil and walnut or pine nut pesto, others find it overpowering. I like to think of this pesto as a mellower alternative.
24 small new potatoes, scrubbed 1 cup firmly packed fresh parsley leaves 1/4 cup toasted almonds 1 tsp hing 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon Salt and freshly ground pepper to taste
Cook or microwave the new potatoes until tender but firm. Let cool to room temperature, then cut in half.
Place the remaining ingredients in the container of a food processor.
Process until ground to a coarse, paste-like texture, adding 1 to 2 tablespoons of water to loosen the mixture. Toss at once with the potatoes. Serve warm or at room temperature.
Masala Chai – Recipe
INGREDIENTS 1 14-ounce can unsweetened condensed milk (low-fat or nonfat, if desired) 1/2 teaspoon ground cardamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground black pepper
- Pour the entire can of milk into a clean, dry jar. 2. Add all the spices and cover tightly with a lid. 3. Place in the refrigerator. The longer it stays refrigerated, the better it gets. 4. To use, stir the mixture, and scoop out 2 to 3 tablespoons directly into a cup of very strong, very hot black tea. Ah! 1 3/4 cups
We recommend Kaffree Tea or similar caffeine free teas.
Peanut Butter Fudge
Ingredients: 1 cup whole milk (or 3/4 cup water) 2 cups white sugar Just over a pound of peanut butter
Preparation Boil sugar with milk or water. Boil the milk and sugar until it reaches the “soft ball stage.” You’ll know you’ve hit the soft ball stage when you take a drop of the mixture between you thumb and index finger, pull your fingers apart, and see the drop form a string.(kinda like pulling a slice of cheesy pizza and seeing a string of cheese between slices.)
Take the pot off the stove. Add peanut butter and stir vigorously until you see a stringy texture (kinda like a paved road or neatly combed hair). While the mixture is still fairly liquid, pour it into a pan and flatten it out to a uniform layer about 3/4 in. thick. Variations Put in about 2 or 3 heaping teaspoons of carob powder into the peanut butter mix. This makes the fudge really tasty and helps as a thickener too (this is the best solution for vegans!). Try it with coconut milk instead of milk, or add in shredded coconut in the final stage. The fudge works even better with almond butter or cashew butter, and best with hazelnut butter.
Red Chile-Citrus Zest Pesto More Healthy Food Solutions
Excerpted from Southwestern Vegetarian by Stephan Pyles with John Harrisson. This is a decidedly US Southwestern pesto! Try whisking about 2 tablespoons into a cup or so of plain vinaigrette for a flavorful and spicy salad dressing. I also like to brush it on curd stakes before they go on the grill.
Ingredients 6 dried ancho chiles 2 tablespoons grated lime zest 2 tablespoons grated lemon zest 3 tablespoons grated orange zest 2 tablespoons chopped fresh cilantro (coriander) leaves 2 tsp hing 1/4 cup toasted pumpkin seeds 1 tablespoon sugar 1/4 cup grated queso fresco or crumbled feta cheese 1/2 cup olive oil Salt to taste
Preheat the oven to 450°F. Place the ancho chilies on a cookie sheet and toast in the oven for 3 or 4 minutes, or until fragrant. Transfer the anchos to a mixing bowl, cover with warm water, and weight down with a plate or pan so the anchos remain submerged. Let soak for 10 to 15 minutes, or until just pliable. Drain the anchos; stem and seed them under running water (this reduces the HEAT). Transfer to a food processor and add the citrus zests, cilantro, hing, pumpkin seeds, sugar, and cheese. Process until smooth, then drizzle in the olive oil with the motor running. Season with salt to taste. Keeps, refrigerated, for up to 1 week or frozen for up to 2 months.
Makes 1 cup
Cream Cheese Mints
Ingredients: 1 3-oz pkg cream cheese at room temperature (Cream cheese). 4 drops food colouring (mint – green, lemon – yellow, strawberry – pink) 1 tsp flavoring extract as above 1 T milk
Stir the above together until well mixed then add 1 lb confectioner’s sugar or icing sugar (icing sugar in some places has wheat flour in be careful)
Mix all the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1″ diameter.
Place balls on waxed paper, and press flat with fork dipped in confectioner’s sugar. Let dry until tops are just dry, then flip and dry out underside. Store in airtight container so they don’t dry out any further.
Yields 80-90 mints.
Scrambled Curd – Great Vegetarian Dishes by Kurma dasa This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot gradually add the lemon juice and toast or Puffed Fried Breads (Pooris), and Tomato Chutney. PREPARATION AND COOKING TIME: 40 – 50 minutes YIELD: enough for 4 – 6 persons
Ingredients: 6 litres (101/2 pints) full-cream milk 7 tablespoons (140 ml) lemon juice 2 tablespoons (40 ml) ghee or butter 1/2 teaspoon (2 ml) yellow asafoetida powder (in some places this also has wheat or rice flour in – get the resin and grate it to a fine powder if you can purchase it) 1/2 teaspoon (1 ml) turmeric 1/2 teaspoon (2 ml) sweet paprika 1 teaspoon (5 ml) salt 1/4 teaspoon (1 ml) coarsely ground black pepper 3/4 cup (185 ml) cream or sour cream 2 tablespoons (40 ml) coarsely chopped fresh coriander leaves 1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
- Boil the milk in a heavy-based 8 – 10 litre/quart saucepan, stirring constantly. When the foam rises, gradually add the lemon juice and reduce the heat to low. Stir very slowly until the solid curd cheese separates from the yellowish whey. (If separation does not occur after 1 minute, add a little more lemon juice. 2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes. 3. Unwrap the curd cheese and break it into 21/2 cm (1-inch) chunks. 4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat. 5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.
Bubble and Squeak
Ingredients 1 large King Edward potato, peeled and chopped 100g/3½oz Savoy cabbage, thinly sliced a knob of butter salt and pepper freshly grated nutmeg 25g/1oz old used ghee dripping (full of flavour), for frying
Method 1. Boil the potatoes until tender, drain and allow to get quite cold. 2. Steam the cabbage until tender and plunge in cold water. 3. Finely chop and crush the potatoes. 4. Drain the cabbage well and mix in the potatoes. 5. Season with grated nutmeg and salt and pepper. 6. Take tablespoons of the mixture and shape into round cakes. 7. Fry them in hot old ghee dripping to a good crisp golden brown on both sides.
Serve pipping hot
ISRAELI SALAD (adaption) Serves: 4 to 6
Ingredients: 1 large cucumber, peeled, seeded and cut into 14/-inch dice 4 medium plum tomatoes, cut into 1/2-inch dice 2 medium red bell peppers, cut into 1/4-inch dice 1 cup finely shredded red cabbage 1 tsp hing 1/2 cup finely diced radish, optional 1 tablespoon olive oil, or as needed Juice of 1/2 to 1 lemon, to taste Salt and freshly ground pepper to taste
Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.
Ingredients: 2 cups fresh mango, peeled and diced 2 cups fresh pineapple, diced 2 cups fresh kiwi fruit, peeled and sliced 2 jalapeno peppers, seeded and chopped 1/3 cup fresh cilantro (coriander leaves), chopped Juice of 1 lime 1 tsp hing
Combine all ingredients in a large bowl and allow to sit for a couple of hours for flavors to blend before serving.
Ekadasi Egg Substitute – Recipe More Cooking Tips Solutions
by Annie Berthold-Bond, www.Care2.com Producer, Green Living Channels
This egg substitute really works! I’ve used it for baking very successfully, although note that it doesn’t leaven like eggs for soufflés or sponge cakes. I’ve adapted this recipe from a great book called The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N.
Here is the recipe for substituting 1 egg: INGREDIENTS 1/3 cup water 1 tablespoon whole flaxseed (available in most health food stores)
Place the water and flaxseed in a pan, and bring to a boil. Lower the heat and simmer, watching closely as the mixture thickens to a gel (about 5 minutes). Remove the pan from the heat before the mixture gets too thick and gummy. The flaxseeds don’t need to be removed from the gel.
White Chocolate Pistachio Truffles These delicious creamy white chocolate truffles will testify that nothing is as nice as home-made chocolates. (NOTE: check the label of the white choc to see that there are no grains, cocoa, E 410, E 412, 410, 412 etc)
Cooking Time : 5 mins. Preparation Time : 10 mins.
Makes 30 truffles.
Ingredients For the white chocolate truffle 1 cup (125 grams) white chocolate, chopped 1/3 cup fresh cream a few drops coconut essence
To be mixed into a topping 3 tablespoons coarsely powdered pistachios 3 tablespoons desiccated coconut
Method For the white chocolate truffle 1.Heat the cream in a broad pan and bring it to a boil. 2.Remove from the fire and add the white chocolate and coconut essence. Mix well to get a smooth mixture. 3.Refrigerate until firm.
How to proceed 1.Divide the white chocolate truffle into 30 equal portions. 2.Shape into even sized rounds. 3.Evenly coat the pistachio and coconut topping on the truffles by rolling them in the topping mixture. 4.Refrigertate until firm. 5. Serve chilled.
Ingredients: Sago (Soaked in Water)-1 cup Potatoes (Boiled & Mashed)- 1 cup Maida- 3/4 cup (use kutu atta or waterchestnut flour – Singhare ka atta) Besan- 1 Tablespoonful (banana flour or arrow root flour) Ghee- 2 cup Sugar- 1 cup Water- 1 cup Saffron & Saffron colour- little amount. Almond & Pista (in pieces)- 5-6 pieces of each.
Mix soaked Sachamoti Sago & boiled meshed potatoes in a mixer well. Add, Maida & Besan in it. Add some water & prepare liquid mixture. Now, in a shallow frying pan, put some Ghee & heat it. Put the liquid mixture in pikari (an instrument to make jalebi) & make jalebi in light heat. After preparing jalebi, put these in Chasni (a hot mixture of water & sugar). Mix some saffron colour & put some cardamon powder in the Chasni as per your taste. Serve hot with putting some Pista/ Badam pieces on it. You can decorate jalebi with silver foils.
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