Honey Cuts by Kirtida Sundari

 

• 15 dkg powdered sugar
• 2 dkg butter
• 2 table spoons honey
• 1 tea spoon soda bicarbonate
• 5 table spoons milk
• 45 dkg white flour
• Stuffing:
• 1/2 l milk
• 3 table spoons whole meal
• 20 dkg butter
• 20 dkg powdered sugar
• Frosting:
• 8 dkg butter
• 8 dkg powdered sugar
• 3 table spoons carob
• 2 table spoons milk
• 1 table spoon corn starch

Procedure recipe

Put the flour on the board. All other materials we cook - cook about 2 minutes, then add the flour and process dough. Still warm divided into 3 (or 4) path.Each rolled out and let bake in an oven heated to about 180 ° C. The dough is baked quickly, it's finished one-two.

Filling: Cook the milk with the flour to a thick paste and leave to cool. Butter with sugar in the foam and add the cooled paste. Fill the plates.

Frosting: Put all the ingredients to warm but not cook, pour on filled plates and let cool to solidify. After 3 hours is soft and can be neatly cut.

Apple Sauce Cake by JR

1/4 cup butter
1/4 tsp vanilla extract
1/3 cup granulared sugar
1 cup sifted flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
5/8 cup apple sauce

Cream butter until it is soft and creamy and add vanilla while creaming. Gradually add sugar and beat until mixture is light and fluffy. Mix flour, salt, baking powder and baking soda and sift 4-5 times. Add sifted ingredients alternately with apple sauce, making 3-4 additions, beginning and ending with dry ingredients. Stir gently and quickly until batter is well blended, but do not over-mix. Spread carefully into well greased 8 inch square cake pan and bake in moderate oven (350-375 F) for 35-45 minutes. Allow baked cake to 'set' for 15-20 minutes before removing from pan. Serve plain or with any desired icing.

From the New Purity Cookbook 1960

As I can be an impatient so and so and often need to take short cuts because I have even more impatient kids here's what I did: I mix the butter (it was already quite soft), vanilla and sugar together. In a seperate bowl I mixed the dry ingredients together and sifted them into the butter mixture alterately with the apple sauce. I used a round cake pan (because I'm naughty and only skimmed the directions) and I don't think I waited the full amount of time after taking it out of the oven. It was so moist and soft. Totally delicious! I'm trying to imagine how much fluffier it would have been had I done all that sifting but am having trouble as it was pretty darn perfect as it turned out!

Rajasthani Subji

This is from Tarla Dalal's Potatoes recipe book. Her books are awesome and the recipes always turn out wonderful. I highly recommend her books.

Prep Time: 10 mins   Cooking Time: 10 mins   Serves 4

1 cup yoghurt, whisked
1 tsp besan (Bengal gram flour)
1 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp kalonji (nigella seeds)
1 bayleaf
2 cloves (I absolutely detest biting into a clove and so do my kids so I used ground cloves instead.)
2 sticks cinnimon
1/8 tsp hing
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp coriander-cumin powder
4 cups boiled, peeled and cubed potatoes
salt to taste
2 tbsp chopped coriander leaves for garnish

Combine yoghurt and besan together and whisk well. Keep aside.
Heat the ghee in a pot and add the mustard seeds.
When they crackle add the cumin seeds, fennel, kolanji, bayleaf, cloves, cinnimon and hing and stir for a few seconds.
Add the yoghurt besan mixture, chilli pwd, tumeric and coriander-cumin pwd and continue stirring 'til it comes to a boil.
Add potatoes and salt with 1/2 cup water, mix well and simmer 3-5 mins so the sauce thickens.
Serve hot garnished with coriander leaves.

Rice Crispy Squares

This is from 150 Delicious Squares from Company`s Coming. It says: A can`t-miss hit with kids, and they can help you make them too. I find that they are a can`t-miss hit with teenagers too. Blink and your squares are GONE!

six cups rice crispies
half cup brown sugar, packed
third cup corn syrup
quarter cup butter
one and half tbsp cocoa, sift if lumpy (I didn`t have cocoa so used carob)

Measure rice crispies in a large bowl.
Combine remaining 4 ingredients in a small pot. Bring to boil over medium heat. Heat and stir for one and half mins. Remove from heat. Pour over cereal and stir `til evenly coated. Press firmly into greased 8x8 inch (20x20 cm) pan.Let stand in pan `til cool. Cut into 25 squares.

Note: Have damp hands when pressing into pan otherwise the rice crispies will stick to you instead of each other. When cutting best to use a greased knife, that way the sweet won`t stick to the knife. I find it easiest and most convenient to wash the knife in warm water after each cut, give it a corsory dry and wipe it over the butter. The knife will still be warm from the warm water and so will only pick up a little of the butter, just enough to grease it.

Speedy Peach Cobbler

Here is the new and improved Peach Cobbler for those who are too busy or lazy to want to take too much time making this. I didn't have much time tonight but really wanted to make it, so I made some short cuts. And Oh boy! was it good!

Ingredients:

1 can of peach halves or slices (reserve the syrup)
2 cups of white flour
2 1/4 tsp baking soda
2 tsp baking powder
1/2 salt
1 cup of sugar
200 gms of butter
Milk (for texture adjustment)

Method:

Mix four, soda, baking pwd and salt together in a bowl. Stir in sugar. Melt butter and stir in. Add some peach syrup and enough milk to get good consistency. Not to thick, not to thin. It should be thick enough to hold the peaches. They shouldn't sink. Pour batter into round or square tin. Don't use too small a tin 'cause it raises! decorate with peaches and bake at 350 F degrees for 1 hour. Offer and hallelujah !

Perfect Sushi Rice by Anuradha

Tips for cooking Sushi Rice
Good Sushi Rice has several contradicting qualities, which make it difficult to cook:

• It has to be (very) sticky. (Otherwise you won't be able to produce Nigiri Sushi).
• It mustn't be too soft. (We don't want rice mush. The single rice corns should be identifiable.)
• It mustn't be too hard. (We dont't want to hear or feel a "Crunch" while eating.)

After several not very successful attempts to cook good Sushi Rice I finally found a way to get a decent result without spending too much time. (A sushi master probably won't find it adequate :-)).:

1. Use short grained sushi rice. (Long grained rice won't work, because it doesn't get sticky enough.)
2. Wash the rice until the washing water starts to get clean. (You can wash the rice in a sifter or in a big pot. If you use a big pot, you have to pour off the water several times; if the pot is big enough this can be done easily without spilling rice. Most people recommend that you drain the rice for one hour... but it seems that this it not very important for the final result.)
3. To cook the rice use about 15% more water than sushi rice measured in volume. (So if you use 1 cup of sushi rice, use a little bit more than 1 cup of water.)
4. Bring the water to boiling point without the rice. (You can add some salt if you want - this depends on your personal taste.)
5. Put the rice into the boiling water and continue to boil on the highest heat level of your oven. To prevent the rice from sticking to the bottom of your pot, stir the rice several times while it boils. (This is important! Otherwise a thick layer of rice will stick at the bottom of your pot.)
6. After 2-3 minutes turn the heat down to lowest level. (The water should barely continue to boil. If you have an electrical oven, you can put the pot away from the heat until the plate gets colder.)
7. Put a lid on the pot and let the rice simmer for about 10-15 Minutes. (There mustn't be to much heat! Otherwise the lowest layer of rice will stick to the bottom of the pot.)
8. As soon as the rice has absorbed the water, put it away from the oven and let it rest within the pot covered by the lid. Wait for about 15-20 minutes. (This also seems important! If you don't wait, your rice probably will be too crunchy.) After that you can add sushi vinegar (see below) and stir the rice.
   Usually you put the rice in a special wood bowl and mix it there with the vinegar, to avoid chemical reactions with your metal pot. Another solution is to put the rice into a ceramic baking pan.
9. Spread the rice in the baking pan (or somewhere else) so that the rice cools down quickly. Cover the tray with a towel to prevent the rice from drying out. (Sushi rice should be used when it is cold. If you are working under time pressure warm rice will also work.)
10. That's it :-)

In my experience the two most important points are the boiling time at full heat and that you let the rice rest after it simmered: If you boil the rice too short it won't get soft, if you boil it too long it will get too soft or it will burn. 2-3 minutes seems to be the right time, but it might vary with different rice brands. Let the rice rest for at least 15 minutes. The last time I didn't let it rest, the rice was very soft (mushy) on the outside and still crunchy at the core...
One middle sized cup of rice (approx. 0.2 litre) seems to be enough for 4 rolls of maki sushi, if the rice is spread thin on the nori mats. Four rolls of maki sushi usually is enough for a meal.
Sushi vinegar is made by mixing rice vinegar with sugar. The amount of sugar and vinegar depends very much on the personal taste. Some people use a 1:1 ratio between sugar and vinegar (which is too sweet in my opinion) others a 1:3 ratio (1 part sugar 3 parts vinegar). Some people add salt (which can also be added to the cooking water directly). Approximately 5 tablespoons of rice vinegar are used for 1 Kg rice, but of course this also depends on your taste.

Strawberry Rhubarb Crunch

This recipe is courtesy of the Prairie Fruit Growers' Association. It is super yummy and very quick and easy to make. I highly recommend it.

Base:
3/4 cup sugar
1 1/2 tbsp minute tapioca
1 1/2 cups whole strawberies
1/2 cup water
3 cups diced rhubarb

Topping:
1/4 cup butter, melted
1 cup quick-cooking rolled oats
1/2 cup flour
3/4 cup brown sugar
1 tsp cinnamon
1/2 cup chopped nuts (I used sliced almonds and walnuts, broken up.)

Method:
Preheat oven to 375F. Combine base ingredients in 2 quart (2L) baking dish. Let stand 5 minutes. Combine topping ingredients and sprinkle over base. Bake about 25 minutes or 'til rhubarb is cooked.

Serves: 6-8

Simple Glazed Donuts

*from Food For Peace by Rambhoru Devi Dasi.  my notes in italics

Dough:

2 tbsp dried yeast
1/4 cup sugar
1/2 cup warm water
1 cup warm milk
1/4 cup butter
1 tsp salt
2 tbsp yogurt
1 tsp grated lemon peel (i usually leave this out)
3 3/4 cup flour

Method:
1. Mix milk and butter.
2. In a separate bowl mix yeast, sugar, and water.  Leave until foamy.
3. Stir in warm milk, butter, salt, yogurt, and lemon peel.
4. Knead flour into liquids until a pliable dough forms
5. Cover.  Leave for 2 hours (usually only takes about 30-60 minutes on a warm day)

Assembling:
1. On a floured surface, roll dough into a 1/4 inch thick slab.
2. Using a sharp-edged bowl (you can use a cookie cutter or I use a stainless cup), cut circles out all over dough.
3. Cut holes in center of rounds by pressing and twisting with a bottle-cap (i use a small water bottle cap or a film canister)
4. Place rings on a floured tray.
5. Leave 1 hour (or less depending on the temp in your kitchen)
6. Slip donuts into moderately hot ghee or oil7. Fry until golden brown.  Drain
8. In a large bowl, dip donuts in glaze.

Sugar Glaze:
2 cups powdered sugar
6tbsp hot water
1 1/2 tsp vanilla
*you can also add carob powder to this glaze

Creamy Glaze:
1/3 cup melted butter
2 cups powdered sugar
1 1/2 vanilla essence
4-6 tbsp hot water

Carob Glaze:
1/3 cup melted butter
4 tbsp carob powder
2 cups powdered sugar
1 1/2 tsp vanilla
4-6 tbsp hot water

Zucchini Brownies by KM

ngredients:
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup toasted chopped walnuts

Frosting:
6 Tablespoons unsweetened cocoa powder
1/4 cup butter or vegan margarine
2 cups confectioner's sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:
1. preheat oven to 350F/175C. Grease and flour a 9x13 inch baking pan.
2. in a large bowl, mix together the oil, sugar and 2 t vanilla until well blended. In a separate bowl, combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25-30 min until brownies spring back when gently touched.cool.
4. To make the frosting: melt together the 6 T of cocoa and margarine; set aside to cool. In a separate bowl, blend together the confectioner's sugar, milk and 1/2 t vanilla. Stir in the coco mixture. Spread on cooled brownies.

This also works well with whole wheat flour. My hiking-junky brother thought these were the bomb!

Malini's Butter Paneer

paneer 250gm
tomato (boil it and blend it) 250 gm
butter (Amul - so its salted I guess) 250 gm
tumeric powder - 2 tsp
chili powder - 1 tsp
salt and sugar to taste
methi powder - 1/2 tsp
corriander leaf - 2 tsp
fresh cream - 100 gm


method


chuck the butter in a wok, with a high flame. once the butter melts,
throw in tomato pure, tumeric powder and chili powder, let it cook in
a low flame till the tomato separates from the butter ( you will see
it emulisfy )


add paneer pieces, cook for a bit add sugar and salt. Cook for a
couple of minutes.


add cream cook for a couple minutes


add corriander leaf and methi powder cook for a couple minutes

Salty Pancake Variations by Rohini

You just make pancakes, then wrap (smoked and regular mix) cheese into it. You know, like an envelop. Then dip into thin flour-milk mix, then breadcrumbs, then deep fry. Scott Richardson you and Cheryl could easily do this! We usually eat it with a vegenaisse-y dip and chips. Hugarian diet is a bit healthy, you know.

There is another really lovely recipe, when instead of water, you make the pancakes with pureed spinach, so they are beautiful and green. Than you layer them on a fire proof dish with a curdy filling in between them (curd, cheese, sour cream, tiny bit of egg replacer powder without any liquid, salt, nutmeg if you wish), pour sour cream over it all, then sprinkle a little cheese and bake it all till warm, crispy at the edges and oozy wonderful in the middle. Slice like a cake.

I bet you could put a spinach-curd filling into the deep fried ones, too.


Note to Americans: these are the thin, crepe like pancakes, not the puffy griddle cakes of the new continent.

Saci Mata's Quiche

8oz of shortcrust pastry


3 cups of mixed veg, (Cauliflower, brocolli, green beans,zuchinni peas, sweetcorn, carrots
fry in oil and butter with some hing, 1 tspn grnd coriander, 1 tspn of tumeric, add veg and cook until tender. Add 4 ozs if grated cheese, then add 2 tablespns if cornfkiur , stir thoroughly then add 8 ozs of sour cream, salt and pepper.
Put in pastry case and cook for 30-35 minutes in oven until brown on top.
Btw i put some grated cheese on the bottom of the pastry, put mixture in them sprinkle some more cheese on top.

Sanki's Butternut Squash Lasagna by Michael

1 and ½ cups of corn
1 and ½  cups of spinach
1 pack of Boca mince
1 can of condensed milk
9 long lasagna sheets
Evoo
Vegetable stock
Pepper Jack cheese
Butternut squash

Remove the mince (and corn if it’s frozen) from the freezer and let it sit at room temperature.

Cut the squash into small cubes and cook in a pot with water, as well as the spinach, condensed milk, vegetable stock, and evoo. I don’t have a measurement for these quantities, as it depends on
how many serving sizes you want.

Prep the cheese and lasagna sheets and pre heat oven to 360F.

Once the squash has cooked to your desired softness, let it cool down, and then pour the contents into a blender, and blend until smooth.

As it should still be relatively hot, pour the contents of the blender back into the pot, and add the corn and mince (which should be thawed out by now) to it.  Fold everything in well, ensuring there are no lumps of frozen mince. You will then have your ‘sauce’ for the lasagna.

Layer sauce, lasagna sheet, cheese.  As you get to the top of the tray you are using, don’t worry if it looks a little runny. This enables the uncooked lasagna sheets to cook thoroughly. Even with the sauce, you should still be able to see the top layer of lasagna, and cheese. If you run out of ‘sauce’ just add a little milk.

Place in the oven with a sheet of foil covering the top of the tray, and cook for an hour.

Remove, (sprinkle some parmesan/cheese if so desired) and let sit for at least 30 minutes.

The tray I have is not so big, and when complete, I have 9 pieces of lasagna. What you see in the picture is two pieces on top of each other. I prefer to dig into one big chunky piece as apposed to two slim, flat one's :-D

No-knead Bagels by Rohini

This recipe is from Artisan Bread in Five minutesI will list my alterations at the end.

Dough:
3 c lukewarm water1 1/2 T yeast
1 1/2 T salt
1 1/2 T sugar
6 1/4 bread flourTheBoiling pot:8 qt boiling water
1/4 c sugar
1 t soda
poppy or sesame seeds

mix all the ingredients for the dough and put a lid on the bowl/container. You can use your hand or a mixer. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.Forming, boiling and baking the bagels:

Twenty minutes before baking time, preheat the oven to 450 F, with a baking stone placed near the middle. Place an empty broiler pan on another shelf.

Dust the surface of the refrigerated dough with flour and cut off a 3 oz piece of dough (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Repeat to form the rest of the bagels. Cover the balls loosely with and allow to rest at room temperature for 20 minutes.

Prepare the boiling pot: bring a large saucepan or stockpot full of water to a boil. Reduce to a simmer and add the sugar and baking soda.

Punch your thumb through the dough to form the hole. Ease it open with your fingers until the hole's diameter is about triple the width of the bagel wall. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let simmer for 2 minutes then flip them over with a slotted spoon to cook the other side. Simmer for another minute.

Remove from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with flour. This will absorb some of the excess wter from the bagels. Then place them on a peel covered with whole wheat flour. Sprinkle the bagels with poppy or sesame seeds.

Slide the bagels directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20 minutes, until deeply browned and firm.

Break the usual rule for cooling, and serve these a bit warm - they are fantastic!


Rohini's notes:

I don't like to use a lot of yeast, so I just add a pinch (about 1/4 t) and leave the dough to rise overnight. I don't bother refrigerating it. I used about 1/3 white flour and 2/3 whole wheat. I added a T of cinnamon and a bunch of raisins for cinnamon raisin bagels for about half of that much flour (ie about 3-31/2 c). I also used brown sugar.

I formed the bagels after the dough roze, including the hole, and didn't make the hole so huge. After forming them, I left them to rise a little too long before boiling, because I was busy chatting with Rasa :) I liked them that way, though, they still had that characteristic chewiness. Of course with the little amount of yeast they rise slower, so it is not the same as leaving a dough with large quantities of yeast rise too long. And yes, they were fantastic, it is true.

Bhuvana Mohan Prabhu's vegetarian chili

You will need:
4 cans (or 2 large cans) of Del Monte Petite Diced Tomatoes
1 large can of Hunt's All Natural Tomato Sauce
2 - 40 ounce cans of light red kidney beans
Extra Virgin Olive Oil
2 Tablespoons of Salted Butter
2 blocks of Extra-Firm Tofu
1 large red bell (sweet) pepper
2 large Jalapeno peppers (fresh)
Cilantro
Turmeric
Basil
Oregano
Pressed dried Imli fruit (tamarind)
Fenugreek seeds
Cumin powder
Coriander Powder
Vandevi (brand) compounded asafoetida ("Hing")
red cayenne pepper
3 (small) handfuls of Basmati rice
Lemon juice (from a green bottle)
Tabasco Sauce (NOT "Frank's", or any other such hunky-bunky brand....lol)
Soy Sauce
Powdered ginger
16 ounces of sharp cheddar cheese (grated)
Salt
Black pepper
Black Mustard Seeds
pre-sifted gravy flour
Canola oil
Large frying pan
5 quart cooking pot (with lid)
Coat the inside of your frying pan GENEROUSLY with equal amounts of olive oil and canola oil......(about 1/8 inch deep).....to this, add 2 tablespoons of cumin powder, 2  tablespoons of fenugreek seeds, 1 tablespoon of black mustard seeds, 1/2 teaspoon of cayenne pepper powder, 1 teaspoon of turmeric, 1 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1 teaspoon of Hing.  Mix ingredients over medium heat, and wait for mustard seeds to finish popping. Next, add the Tofu (neatly cubed) and fry until golden brown. Dice the red bell pepper, and thinly slice the jalapenos, and add all that......stirring frequently.....keep frying until the peppers are almost limp.....
NOW, put all the diced tomatoes & tomato sauce into your big cooking pot, and add all the cheese, rice, and a small fistful of cilantro.......add about 2 tablespoons of oregano,1 tablespoon of tamarind, 2 tablespoons of basil, 1 teaspoon of black pepper, 1 quart of spring water, a tablespoon of Hing, a few generous splashes of lemon juice and a few more generous splashes of Soy sauce......add a few splashes of Tabasco sauce, and maybe another half-teaspoon if red cayenne pepper. Rinse the contents of both cans of kidney beans THREE TIMES, and add them, and dump the contents of the frying pan also into the large pot.......bring to a boil,and then reduce heat IMMEDIATELY and cover, stirring frequently.....simmer for at least 2 hours, mixing in flour from time to time, until you've reached your desired thickness......

Palak Panir by Shruti

Ingredients

• 4 bunches fresh spinach
• 1/4-1/2 teaspoon asafetida powder (hing)
• 2 tomatoes
• 1 green chili pepper
• 2 tablespoons ginger root
• 6-8 ounces panir (curd cheese)
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 teaspoons coriander
• 1 teaspoon garam masala
• 8 tablespoons whole milk or heavy cream
• 1-2 tablespoon ghee (clarified butter) or oil
• water

Directions

1. Chop spinach well. Add water, and cook on medium high heat for about 3 minutes. Remove from heat, and drain in a colander.
2. Steam tomatoes on high heat for about 5-7 minutes, until the skin cracks and they are blanched. Chop into quarters, or to preferred size.
3. Seed and finely chop green chile pepper. Finely chop ginger root, and add to chopped chile pepper.
4. Pour ghee or oil into pan on high heat. Add asafoetida, then add chopped ginger and chile mix. Reduce heat to medium. Add paprika, cumin, turmeric, coriander, and garam masala. Stir well for about 2-3 minutes.
5. Add spinach, then add tomatoes, and stir well. Cook on medium to medium-high heat for about 5 minutes.
6. Chop panir (curd cheese) into small cubes, to preferred size.
7. Add water, if needed, to prevent sticking. Reduce heat to medium-low, and stir well. Add panir, then simmer for about 10-15 minutes.
8. Add whole milk or heavy cream. Reduce heat to low. Simmer for about 10 minutes. Turn off heat.
9. Serve with rice or flatbread such as naan or chapati (roti).

Dauji's Vrindavan Flat Rice

Vrindavan Flat rice

The measurements are not exact but if you know how to cook you can get the idea. Sorry if I was it making soon I would write it down exactly but I don’t have all the ingredients. Hope it helps I like it the way they would serve in the Vrindavan Gurukula with Cuddy some like it with tomato chutney.

• Flat rice (about 2 -3 cups)
• 2 or 3 medium Potatoes ( cut in French fry style thin finger chips)
• Cauliflower (cut small about same amount as the potatoes)
• Handful of peanuts (roasted or fried)
• Frozen peas (optional) they don’t do this in Vrindavan
• 2 fresh tomatoes cut in small pieces
• fresh cilantro leaves
• fresh ginger
• 1 or 2 chilles seeded and chopped
• Mustard seeds
• Cumin power
• Asafodia
• Tumeric
• Salt
• Curry leaves
• Ghee or coconut oil ( I think enough to shallow fry the potatoes and cauliflower in a nice heavy non stick wock)

Method

If the flat rice is the think kind then wash it well then soak it for about 15 mins or until soft. If it is the thin kind just wash it well no soaking. Drain well.
Then make a chaunce with the Ghee/oil add the Mustard seeds then the powders then add ginger and curry leaves. Add the potatoes then after a few mins add cauliflower fry them until they are golden and soft. Add the flat rice and peas. Mix well and cook for a few mins to let the flavors blend well. Before serving add the tomatoes, peanuts, cilantro and Salt.

Another way you can do it is to deep fry the veges and then just make a chance and add everything, but still don’t add the tomatoes till the end. You may want to skip the tomatoes if your making a tomato chutney.


Krisnamayi adds:

I totally agree with Dauji's recipe EXCEPT in addition for it to taste extra yummy you need to squeeze lemon over it and sprinkle sugar. That is the way they make it in Gujarat and Rajasthan...and it really kicks the taste over the edge.

Honey Cake

2 cups sifted cake flour                                            1 TBSP eggreplacer
1 tsp baking soda                                                     1/2 cup butter/vegetable shortening
1/4 tsp salt                                                               1 cup honey                                     
1/2 tsp ground cinnamon                                         1/2 cup sour milk or buttermilk
1/2 tsp ginger pwd


Sift flour, soda, salt, cinnamon, ginger and eggreplacer together and blend thoroughly; set aside.
Beat butter and honey 'til light and thick.
Beating only 'til blended after each addition, alternately add the dry ingredients in fourths and sour milk/buttermilk in thirds to creamed mixture. Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake @ 375F/190C about 25 mins, or 'til cake tests done.
Cool and remove from pans. (I cooled them 'til they were cool enough for me to handle with my bare hands and it worked perfectly)

This is from The American Family Cookbook 1979.

I filled the cakes with a mixed berry filling. I usually use frozen berries...I cook them down with a little water. Then I mix some cornflour with a little water and add it to the berries. Cook  a few mins and let cool. Fill cake and then ice top with your favourite icing.

Bhumi's Filled Okra

 The filling I know has chick-pea flour, salt, tumeric, hing, coriander, shredded coconut, garam massala, little sugar and some ghee to make into a sort of dry batter. Stuff your bindhi or chilli with it. To fry I would make a chaunce of mustard seeds, curry leaves, and hing and fry your chillies, till really soft on all sides. You can add your left over filling towards the end too, into the frying pan. in the end throw on some daniya. It's pretty delish.

Rohini's note:

 The only difference is that I used just a little ghee and mostly yoghurt to make a very sticky doughish filling, and pressed them into the slit chillies.


You can use this filling for hot (or not) peppers or long Japanese eggplants, in which case you'd slit the eggplants one or more times, depending on the size.


Krisnamayi says:
I make baby eggplants in way I learned from a Punjabi lady who lives in Delhi...cut them into 4 pieces, while keeping the pieces intact and on the stem. then I stuff the "X" with a mixture of ground peanuts, shredded coconut, roasted cumin, some hing, salt, chilli and some chopped coriander. You put the eggplants in a frying pan with a little oil and cover, then carefully turn them (so that the filling doesn't fall out). Cook until tender. MMM!

Apple Fritters

This is adapted from the Blue Ribbon Cook Book circa 1920

Fritter Batter

1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp eggreplacer
milk (the original recipe call for 2/3 cup but I found I needed more. Maybe that was because I used a wholemeal flour blend though)

Mix and sift dry ingredients; add milk gradually.

Peel and core your apples and slice in rounds. Dip in Fritter Batter and deep-fry in ghee 'til golden brown on both sides. Drain and dust with icing sugar.

Note: This batter works for pretty much an fruit so get inventive and have fun! Happy frittering!

Banana Bread

This is our family recipe for Banana Bread...it's a great way to use up over ripe bananas.

2 1/2 cups self raising flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 tbsp melted butter
1/3-1 1/4 cups milk
1 1/4 cups mashed bananas
1 tbsp yoghurt
1 cup chopped nuts

Mix all together and beat for 30 seconds. Grease bottom ONLY of loaf pan. Bake @ 350F/180C in a 9" loaf pan for 65-70 minutes 'til toothpick inserted comes out clean.

Note: If self raising flour is unavailable then use 2 1/2 cups plain flour and add 3 1/2 tsp baking powder and 1 tsp salt.

Maha's Fried Holiday Gluten Cutlets

I've made this dish every Thanksgiving and Christmas for the past 6 years or so.  It has several virtues -- in spite of the fact that it needs to marinate overnight, it takes very little actual time to prepare, with just a lot of sitting time between steps, so if you have a big holiday dinner, you can free yourself up for making everything else and also socializing and what will you.

Although I'm a big time panir devotee (which gurukuli isn't?), the other virtue of gluten is that it's both more inexpensive than panir and doesn't require much stirring or anything (also, it's vegan, if that's a concern).  This dish is especially popular among current and former meat-eaters in my family.  These proportions will feed about 4 people as part of a big Western-style holiday dinner with stuffing, gravy, cranberries, potatoes, squash, and all the rest.  Lately I've been having to sextuple (!) the proportions to satisfy my family's cravings for day-after gluten leftovers.

To make the gluten:
1 c. gluten flour
1 c. water

Pour the water into a large mixing bowl. Slowly sprinkle in the gluten flour, using your other hand to mix it with the water as you go. You should end up with a pretty solid lump of gluten; knead it for a minute and then let it sit for one hour. An hour later, boil a big pot of lightly salted water -- a really big pot, like a stock pot. While the water heats, chop your gluten into smallish chunks (2" x 2" or so). A word to the wise: raw gluten can be sticky, so try to keep them separate. When the water is boiling briskly, drop the gluten chunks into the water and boil for 1/2 an hour. The pieces will expand to many times their original size!

After your 1/2 hour, drain the gluten out into a colander, let it cool enough to touch, and squeeze out as much water as possible by hand.

Then whisk together this marinade:
1 c. extra-virgin olive oil
6 Tbs of vegan Worcestershire sauce (I like to make my own, sans onions & garlic)
1 tsp salt
1/2 tsp cracked black pepper
1 tsp each dried sage, thyme, and rosemary

In a small pan, heat 2 Tbs. olive oil to rippling hot, and add 1/2 tsp. asafoetida (hing). Remove from the heat as soon as the hing sizzles and add to the marinade.

Place the gluten cutlets in a large Tupperware and pour the marinade over them. Leave them in the fridge overnight (turning occasionally) until you're ready to cook them the next day.

You will want to heat a heavy cast iron skillet over high heat and then coat it with a little more olive oil, combined with a drizzle of the marinade -- fry the cutlets, turning occasionally, until they are crisp and deliciously golden brown.  Lovely with gravy.

Prabhupada Cookies

1/2 cup butter
1/3 cup sugar
1 cup flour

Mix butter and sugar and add flour. Mix 'til a nice smooth dough. Cill 10-15 minutes. Roll out on a floured board and cut into shapes. Bake at 325F for 8 minutes. Often though you need a little longer but check on them frequently after the 8 minute period as they will suddenly start to go brown. If you are not attentive they will burn very easily! The bottoms should just be browning, the top still pale. You can put an almond in the center of the cookies prior to baking or hot out of the oven you can sprinkle them with coloured sugar, sprinkle etc. or you can ice them when they are cool. These are a very versatile and seriously yummy cookie. Note: These are the same cookies my Mom made for Srila Prabhupada to give out to the children...it is Srila Prabhupada's recipe...

JR's Pancakes

I developed this one way back before my kids were even born. I've tried other pancake recipes but this one is my family's favourite. It's very versitile and simple.1 1/2 cups flour
1 tsp baking soda
pinch of salt
milk
Mix dry ingredients and whisk in enough milk to make a thin (but not to thin!) batter. Heat should be med-low. Pour in a couple of tbsp batter and spread. Cook on both sides 'til golden brown.You can do all kinds of things with these from adding syrup (homemade is yum!) to making what I call Jewelled Pancakes. Make a small fruit salad including pomeganate (the 'jewels') and top pancakes with the fruit salad. Serve like this or add a dollop of cream too...sometimes I use these pancakes for dessert simply adding ice cream to them. So simple but it looks and taste...WOW!If making savoury filled pancakes, cook one side then flip and add filling to one half of pancake and fold in half. Cook one half then flip to cook other half.
Enjoy! :o)

Taruni's Amazing BBQ Gluten

Knead about 2.5 pounds flour for 20 minutes. (You can use a mixer with the dough attachment instead. Or, in a pinch, your brother-in-law.) Soak for 1.5 hours in lukewarm water with a tablespoon of vinegar. Alternately, soak overnight in the fridge.

Knead under running water till it weakens and then stiffens up.

For 4 c prepared gluten, squeezed dry, add
1/2 c peanut butter
1/3 c nutritional yeast
3.4 t salt
2 Tbsp paprika
hing
1 1/2 stick butter, melted and hot or very warm

Mix all very well, then spread and stretch pieces of it on greased cookie sheets. Bake at 380F till done, then spread a thick layer of bbq sauce and bake at 350 for another 10 minutes or so (possibly a little less).


BBQ Sauce:

2 1/2 c tomato sauce
3/4 c sugar
2-3 tbs blackstrap molasses
1/4 c yellow mustard (prepared)
1/4 t cayenne pepper
1 teaspoon allspice
1 1/2 Tbs dried parsley
1 Tbsp butter
1/4 t salt

Boil for half an hour, then add 3/4 c lemon juice and 1 tbs soy sauce and cook for another 10 minutes.

No Cream of Soup Green Bean Casserole by Sudevi Dasi & Manorama Dasi

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 cup sour cream (I used light)
• Cookkedt fresh green beans or 16 ounce frozen
• 2 cups shredded Cheddar cheese
• 1 (2.8 oz) can or 1 1/3 cups French’s french fried onion rings INSTEAD OF ONIONS WE CRUNCH UP FRITOS - YUM

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Remove from heat and stir in the salt and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle fritos over the cheese. We like to mix some of the fritos into beans as well.
4. Bake for covered for 15 minutes in the preheated oven. Remove cover and continue cooking for 15 more minutes or until the top is golden and cheese is bubbly.

Cherry Dump Pudding Cake by Manorama Dasi

Ingredients
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 can sour cherries
• 1/2 cup white sugar
• 1 1/4 cups cherry juice
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2. In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan. Drain cherries, saving the juice. Arrange cherries evenly with over the cake batter.
3. Measure cherry juice adding water or fruit juice to make 1-1/4 cups. Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.
You can also make this by adjusting the recipe with 3 tablespoons butter, 1 1/3 cups sugar, 1 cup of juice, add a pinch of allspice and cinnamon and bake it in a casserole pan. Good served hot with ice cream.

Crannberry Sauce by Sudevi

2 Celestrial Seasoning Bengal Spice tea bags – or other herbal spice tea
1 CUP SUGAR
2 CUPS WATER
1 BAG CRANBERRIES
2 teaspoons cornstarch

Heat water and teabags until simmering. Turn off heat and let teabags steep for ½ to 1 hour. Remove teabags. Mix cornstarch in a small bowl with a bit of the “tea” until smooth. Bring the tea back up to boiling and add cornstarch mixture stirring constantly. Add cranberries until they start to pop. Add sugar.

Note: Some recipes call for 1 cup of water and 1-1/2 cups of sugar but I like it this way thickened with the cornstarch. I think 2 teaspoons of cornstarch should do it. Cranberries that don’t pop are tart and bitter, the ones that pop will be sweet, so depending on how you like it, take that into consideration.

Sudevi's Tofu

I fried lightly in ghee, when it was a little brown, I added a sauce of tomato puree, braggs, hing and water. the Tofu needs to be fried once you pour in tomato sauce on it until it cooks down. Splashes a but so use an apron. But really well worth it.

Another thing I do with tofu is just cut it into cubes, and put soy sauce or braggs and apple juice and fry it. Its so good sweet and salty and gets really caramelized. No oil needed.

Pumpkin Cinnamon Spice Donuts by Patricia Basile Mace

These donuts are baked & not fried so they're not as fattening ;)

1 cup flour, 1/2 cup sugar, 1/2 tbsp baking powder, 1/4 tsp salt, 1/2 tbsp pumpkin pie spice
place in large bowl & mix thoroughly.

Place in a small sauce pan:
1/2 cup soy milk, 1/2 tsp apple cider vinegar, 1/2 tsp vanilla extract, 1 tbsp applesauce, 2 tbsp pumpkin purée, 1/4 cup vegan margarine. Stir over med-low heat until the margarine is just melted.

This should be warm to the touch not hot.

Add the wet mixture to the dry mixture.

Using a tablespoon, scoop the dough into an ungreased nonstick doughnut pan, full or mini size. Bake 8 to 10 mins. Or until toothpick comes out clean.

Invert pan onto cooling rack. Allow to cool before decorating.

Glaze: 2 tbsp confectioners sugar, 1tsp soy milk. Whisk together until smooth.
Cinnamon sugar coating: 2 tbsp cinnamon, 2 tbsp sugar, 1/2 tbsp pumpkin pie spice
Dip the cooled donuts in the glaze & then roll in the sugar mixture.Makes 6 Donuts

Paneer Tikka Masala

Ingredients

For The Paneer Tikkas

1 cup paneer (cottage cheese) , cut into 50 mm. (2") cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger (soonth) powder
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

Other Ingredients
1/2 cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped cabbage
1 tsp chopped green chillies
1/4 tsp dried ginger (soonth) powder
1 tbsp jain tomato sauce , readily available
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
3/4 cup milk
3 tbsp chopped coriander (dhania)
4 tbsp oil
salt to taste
For The Garnish
1/4 cup chopped coriander (dhania)


Method
For the paneer tikkas

1. Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
2. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
3. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside.

How to proceed

1. Boil a vesselfull of water and immerse the tomatoes in it for one minute.
2. Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
3. Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.
4. Heat the oil in a pan, add cabbage and green chillies and sauté for some while.
5. Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.
6. Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.
7. Mix the milk and cornflour together and add to the gravy. Mix well.
8. Add the paneer tikkas and peas and heat for some time.
9. Serve hot garnished with coriander.

It's a Tarla Dalal recipe from her Jain Desi Khana...she's my favourite cookbook author.

Standard Cake

1 3/4 cups flour3 1/2  tsp baking powder
1/2 tsp salt
1 tbsp eggreplacer
1/3 cup butter
1 cup sugar (scant)
1 tbsp buttermilk
1 tsp vanilla
1 cup milk

Mix flour, baking powder, salt and eggreplacer together. Then mix butter and sugar together in a seperate bowl 'til light and fluffy. Then add buttermilk and vanilla. Add flour mixture alternately with milk, beginning and ending with the flour mixture. Pour into two cake pans and bake for 25 mins at 375 F.

Adapted from A Guide to Good Cooking 1960.

Cream Doughnuts

Beat one cup each of sour cream and sugar together, add two tbsp eggreplacer, a level tea-spoon soda, a little salt, and flour enough to roll. Adapted from Buckeye Cookery 1890. This recipe was submitted by a Mrs. Hattie Meade.

Soft as Pillow Parker Rolls by Radha R Dainton

1 1/2 c milk, 1 stick butter, 1/2 c sugar, 4 tsp yeast, 1/2c warm water, 3 TBSP sour cream, 2 tsp salt, 6c plus a bit more flour

In a sauce pan add milk, and butter, and sugar. Combine until melted. Let cool. In separate bowl add 2 tsp sugar with warm water and yeast. Let sit until foamy. Add milk mixture and salt, sour cream, mix together. Add flour. If to sticky add more flour until dough is nice and smooth. Knead for 5 min with hands. Place dough in oiled bowl. Let rise for abo hour. Punch down and make rolls. Let rise for another 40 min and bake for 20 min.

Buckwheat Crepes by GovindaJi

2 cups Buckwheat flour, 1 cup of Potato or Tapioca starch, 1/2 tsp baking soda, 1/2 tsp salt, 2 Tbs oil or butter melted, 1 cup buttermilk ( you can also substitute with yoghurt and a bit of water) and 2 or 3 cups of milk to get the right consistency, which is a fairly runny batter.

Buckwheat Flat Bread

Quick Flat bread Wraps

100g BW flour, 1/4 tsp salt, 12tbsp water, 2tsbs oil. Mix all together and leave to stand for 10 minutes. Stir batter and then spoon onto a hot oiled pan, spread out into oval shapes. cook light brown and then turn over.


My first try I didnt get batter I got a nice soft dough, I had to make more for dinner as they liked them so much and then I made it into a batter and it cooked faster and was nicer. this is from the first batch.

Gingerbread People by Deva Fournier

1 cup - brown sugar
1/3 cup - butter
1 1/2 cups - molasses
2/3 cup - cold water
7 cups - flour
2 tsp - baking soda
2 tsp - ginger
1 tsp - salt
1 tsp - allspice
1 tsp - cloves
1 tsp - cinnamon
Mix first 4 ingredients and refrigerate for 2 hours (if so inclined, I never bother anymore) then add everything else and mix/knead, adding a little more water if needed. Roll 1/4" thick. Cut and place on greased baking sheet. Bake 12ish minutes in 350 oven, or till there is no indentation when touched. When they are still hot you can brush with corn syrup if desired and/or cool and decorate.

Nut Loaf

1/4 cup green peppers
1/4 cup red peppers
1/4-1/2 cup cabbage, cut finely
hing
ginger powder
1-2 tbsp butter
1 1/2 cups celery
1 1/2 cups grated carrot
1 1/2 cups grated zucchini
5 tbsp eggreplacer
5 tbsp yoghurt
1/2 cup chopped walnuts
1/4 cup sunflower seeds
salt
pepper
oregano
basil
sage
marjoram
3 cups breadcrumbs
water if needed

Saute peppers and cabbage in butter along with hing and ginger powder 'til tender.
In a bowl combine pepper mixture with rest of ingredients. Mix well together adding a little water to help bind if needed.
Grease a 9"x5"x3" loaf pan, then line it with baking paper. Transfer mixture to prepared pan and bake @ 350 F for 1 hour. Let stand 10 mins before slicing.

Sponge Pineapple Upside Down Cake by Valerie Bailey

Sponge cake. Sieve one and three quarter cups of self raising flour & one cup of sugar & 1/4 cup of corn flour & 2 teaspoons of baking powder. Then whisk in 1/2 cup of vegetable oil & 1/2 teaspoon of vanilla essence & 1 tablespoon of lemon juice (bottled will do) Add just a little less than one cup of milk (room temperature is best) to make a very thick batter-like consistency. Line a cake tin with sliced pineapple and pour cake mixture over the pineapples. Bake in a preheated oven 150oC for about 20 to 30 minutes. Gently open oven door after 20 minutes and stick a knife into the center of the sponge . If the knife comes out clean the sponge is cooked and if the knife has gooey cake mixture it needs a bit more time to cook. When cooked and cooled turn it upside down and cover with melted chocolate and a big dollop of cream. I like oat cream, its a lot better to digest.

Peanut butter pancake double stack by Michael Zocca

The batter is just your basic pancake one, with two tablespoons of smooth peanut butter added to it. The apple (1, peeled and chopped) and nut (1/2 cup) mixture also consists of a teaspoon of butter, brown sugar, and cinnamon, with a 1/4 cup of water. Cooked at a low temperature.
Bottom layer has raspberry jam and banana, and the top layer has sour cream, beneath walnuts, pecans, almonds and apples, cooked with some cinnamon and a little butter.

Grated Cauliflower Subji

This is a super easy subji but so, so tasty...

Grate cauliflower. Make chaunce: fair amount of ghee and a little hing.
Cook cauliflower on low heat 'til clear. Add salt at end.

Bihari Potatoes

Chaunce: cumin, tumeric, cloves, cinammon, green chillis, ginger root, saffron and nutmeg

Add chunks of potatoes and fry a minute.

Add water to barely cover subji. Add dhania (coriander) powder, salt and black pepper. Cook 'til soft.

Lemon Cream Pie

Mix together 6 tbsp cornflour with 1/2 cup cold water. Mix together 1 1/2 cups water with 1 cup sugar and bring to a boil. Add cornflour mixture to the boiling sugar water, stirring CONSTANTLY. Add 1/4 cup fresh lemon juice and finely grated peel of 1 lemon, 2 tbsp butter and a few drops of yellow food colouring.

Note: Prepare all ingredients before hand and have them ready to use because once you add the cornflour mixture to the boiling water it starts to thicken VERY quickly!

Either serve in dessert dishes topped with whipped cream or use with pie crust base for Lemon Cream Pie. When cool top with whipped cream and sprinkle with roasted coconut.

Dry roast (toast) shredded coconut, be careful not to burn! cool completely before sprinkling over Lemon Cream Pie.

Pie Crust:
1/2 cup melted butter
1 scant cup whole wheat flour
1/2 cup coconut
1/3 heaping cup soft brown sugar

Melt butter in saucepan. Toast coconut a little in butter. Take off flame. Add sugar and flour. Press into pie plate and bake @ 350 F 'til golden brown. Fill with Lemon Pie filling. Cool. When cool top with whipped cream and sprinkle cooled toasted coconut over top of cream.

Butterscotch Pinwheels

Mix 1/3 cup butter with 2/3 cup brown sugar and set aside.

Mix together:
2 cups flour
4 tsp baking powder
1 tsp salt

Cut in:
1/2 cup butter and then add 1 cup of milk.
Knead 8-10 times.
Roll out to 1/4 to 1/2 inch thick.
Spread with the first mixture and roll up.
Cut 3/4 inch thick and place 1/2 inch apart on  greased trays or in greased muffin trays.
Bake @ 450F for 14-16 mins.
Remove immediately, otherwise they stick!!!

Note: For cinammon rolls use 1/2 the amount of butter in the spreading mixture. Substitute white sugar for brown and add lots of cinammon.

Mother Racitambara's Kofta Balls

Grate cabbage. Pick out any bigger bits and save them for a subji, kitchari or whatever. The bigger bits will stop the kofta from forming into a ball. Squeeze out all the water that you possibly can.
Add tumeric, salt and hing.
Add enough chickpea flour to hold cabbage together.

Make paneer, hang and roll into little (tiny) balls. Or if using store bought paneer crumble or grate it before forming into balls. Before rolling into balls mix a little salt, pepper and hing into the paneer.

Make a patty of the cabbage prep, place a cheese ball in the middle and fold over and pat gently into a ball. If you're not gentle it will fall apart.

Deep-fry balls in med-hot ghee, turning often so they brown evenly on all sides. Drain and add to tomato sauce.



Tomato Sauce for Koftas

Blend tomatoes (or use a tin of crushed tomatoes/tomato puree).

Chaunce: cumin powder, coriander powder, hing, ginger and bay leaves. Add tomatoes.
Add salt, oregano, basil, little sugar, curry leaves. Cook 'til saucy.

Soba noodles w/ tofu and broccoli & sweet potato tempura by Mandakini Margaret Baba

I don't really have any recipes, but here's what i did. For the noodles~ cook soba noodles until done, then drain, rinse with cold water and set aside. in a separate pot combine water, sugar, soy sauce, and a piece of kombu. Boil until reduced by about 1/4-1/3.

for the tempura~ mix flour, salt, baking powder, and water to make a batter similar to pakora batter. dip your choice of veggies in batter and then coat with panko bread crumbs. fry until golden brown.

Binne's always delish tortilla soup

Pre cook 1 cup black beans, set aside. In a big soup pot, pop 1 tsp mustard seeds in about 2 tbs coconut oil. Then add about 1 tsp ground cumin and 1/3 tsp ground corriander, and almost immediately add 1 med carrot, finely shredded, and one small celery stick finely diced. Sautee on med for a few mins and add 1 cup chopped cabbage. Fry this until things are getting soft and add 1 tsp smoked paprika and 1 tsp regular paprika ( sub either reg paprika or chili powder A-OK), and about 1 tbs dried parsley and 3/4 tsp dried oregano and 1/2 tsp fresh cracked black pepp. Stir for a few and then add 1 large coarse chopped tomato, fry a few mins longer, add 1 tsp turmeric and salt I taste (1 tbs?). Then add about 8 cups water and beans. Then add 3 cups baby spinach. Bring to a LOW simmer and after spinach wilts enough turn heat off, then add about 5 small, thin sliced fresh small corn tortillas ( u don't have to fry, u could use chips etc) and about 3/4 cup fresh chopped cilantro and juice of 1/2 fresh lime. Stir, let sit 5 mins, offer and serve! Could add shredded jack cheese on top, cotija even better.

"Makówka" Polish traditional poppy seeds dessert by Karolina Wieczorek

Vegan and so.. yum!!!

I did a huge quantity this year... 1kg of poppyseeds, 500g dates, 1/2-1 glass of brown sugar or date/agave syrup, 200g of ground almonds, 200g flaked almonds, 1-2litres of unsweetened soya, or any other milk, some plain tea biscuits/cookies, 3-5big spoons of cardamon or cocoa, and whatever dried fuit and nuts you like...
Cook the poppyseeds with 1,5L milk adding cocoa and sugar after 20minutes, after another 20 adding nuts and dates... You may blend it. If needed add more milk. When its all nice and cooked and it has a consistency of a nice pudding or polenta you layering the cookies and approx 2-3cm of poppyseeds mass. Ideal is to have three layers of cookies or rusks. when it all cools down, put it to the fridge over night and it is fantastic - very rich!! I've also frozen some of the poppyseeds mass and its great with puffpastry etc...

Paneer Patties or Fried Curd

This is a very old recipe my Mom just re-found. It was originally called Fried Curd...I re-named it Paneer Patties but am not so happy with the name. Suggestions anyone?

Make curd and mix together with:
1 sage
2 paprika
pinch hing
black salt
black pepper
Mix together. Bind with gram flour (chickpea flour). Fry on a chapatti tava (or frying pan) with a little ghee.

Note: If using store bought paneer add a little water to help with binding. With store bought paneer you can grate it.

J's Yummy Popcorn by J Waite

So check it out... You need a mortar and pestle. If you grind the nutritional yeast, salt, and sugar to a very fine powder - it sticks to the popcorn MUCH better. I grind each ingredient individually and then create the dry mix. If you don't grind the yeast, salt and sugar mostly sinks to the bottom.

I use 75% coconut oil to 25% butter. I keep the heat medium high and add the butter towards the end so it doesn't scorch. Right before the popcorn is going to start popping I add the turmeric to the oil and swish it around. Make sure you vent the lid as much as possible once it starts popping. As soon as the popcorn gets high enough in the pan remove the lid. Once it's done popping put the lid on and run cold water on the bottom of the pan to cool it down and prevent burning of the dry ingredients coming next. Once pan is cool set it down and remove lid. Take a paper towel and wipe the sides of inside of the pan to remove extra moisture. If you do all these Virgo things the popcorn will be more crisp and crunchy. Now start sprinkling some dry and toss with a spatula. You will notice that your nice finely ground ingredients will stick very nicely and your popcorn will be super yum.

Cheese Scones (biscuits)

200g self raising flour
pinch salt
1/2 tsp dry mustard
pinch pepper35g (1 1/2 oz) butter (1/3 scant cup)
75g (3oz) cheese, finely grated (1 cup)
1/2 pint (100 ml) milk (1/2 cup)

Sieve together flour, salt, mustard and pepper. Rub in butter, stir in cheese. Add milk. Mix to a soft dough and turn onto floured board. Knead lightly and roll out to just over 1 cm thick.
Bake for 10-12 mins at 220C, 425F, Gas Mark 7 in the middle of the oven.

Note:  

To make self raising flour at home, mix:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Roscon de Reyes by Loka Saksini

4 1/2 tsp yeast
1/2 cup warm water (about 100 F or 37 C)
1 tsp sugar
1/2 cup bread flour
1 cup warm milk
1/4 cup softened butter
1 tsp salt
1/2 cup sugar
2 tsp vanilla
2 Tbsp egg replacer powder, or cornstarch
4 1/2 to 5 1/2 cups bread flour

Filling:
2 Tbsp (30 ml) melted butter
1/2 (75 g) cup brown sugar
2 tsp ground cinnamon
1/2 cup (50 g) coarsely chopped walnuts
3/4 cup (100 g) coarsely chopped dried fruits (apricots, raisins, cranberries, or a mixture)
1 Tbsp (15 ml) lemon or orange zest

Glaze:
1 cup powdered sugar
1/2 tsp almond extract
2 Tbsp milk

In a large mixing bowl, combine yeast, warm water, and sugar. Stir to dissolve. Add 1/2 cup flour, and mix together. Let rest until very bubbly; about 10 minutes.

In a small saucepan, warm the milk to about 100 F or 37 C. Remove from heat and add the butter, salt, sugar, vanilla, and cornstarch, stirring to combine. Add to yeast mixture, and mix. Add 3 cups of the flour, mixing thoroughly. Add enough of the remaining flour until dough forms a moist, but not sticky, ball when mixed. Remove dough from mixing bowl and knead by hand on a floured surface until dough is smooth and elastic, about 5 minutes. Shape dough into a ball, and place in a large mixing bowl which has been greased with a little vegetable oil or butter. Cover bowl with plastic wrap, and allow to rise until dough has doubled, about 1 to 1 1/2 hours..

When dough has doubled, punch down, and turn out onto a lightly floured surface. Using a rolling pin, roll out dough 1/2 inch thick into a rectangle shape, about 12 inches by 20 inches, with long edge closest to you. Brush dough evenly with the melted butter, leaving a 1 inch bare strip of dough along the top long edge. Combine sugar and cinnamon in a small bowl, then add nuts, fruits, and zest, stirring to coat evenly with the sugar/cinnamon mixture. Sprinkle this evenly on the buttered dough, avoiding the top 1 inch of the long edge. Beginning at the long end closest to you, roll dough tightly into a tube shape (jelly-roll style), working towards the edge of dough without butter or filling. Pinch the seam firmly to seal the roll.

Place rolled dough onto a large lightly-greased or parchment paper-lined baking sheet. Place dough seam side down, and bring both ends of the roll together to form a ring shape. To seal the seam where the two edges meet, gently stretch one edge of the dough and pull over the other so that one end is tucked inside. (Dough will look like a snake swallowing its tail!) Press dough gently together to make it as seamless a ring as possible. With a sharp knife, make slices in the dough every 1 ½ inches all the way around the ring, but not cutting all the way through the dough. Only cut about halfway through the dough so that slices are all still attached. Cover bread with plastic wrap, and let rise again until nearly doubled, about 45 minutes.

While bread is rising, preheat oven to 375 F. Bake bread for 35 to 45 minutes or until bread is nicely golden brown all over. Remove from oven and transfer to a cooling rack. Cool completely.

To decorate with glaze, whisk together powdered sugar, almond extract, and milk in a small bowl. Drizzle glaze over the cooled bread. If you like, you can decorate with candied cherries and sliced toasted almonds.) Let glaze set for at least 30 minutes to stiffen on bread before slicing.


Note: Oh, I used a mix of bread flour and whole wheat flour in the dough. You can use whatever flour combo you like.

Dosa by Sarah Pillay

Soak 1 cup rice in a bowl, 1/2 cup urid dhal and 1 tablespoon of methi in a seperate bowl over night.

Grind both till fine mix together with a pinch of salt and leave over night somewhere warm and covered.

This mix makes idli or dosas. have coconut chutney or sambar.

Sweet Roll Filling by Rohini

Guys, all of you please please make this bread. It is seriously the most decadent, amazing thing I've eaten for a long time. It is your basic milky, slightly sweet bread dough, roll out thin, sprinkle with:

1 bar ghiradelli dark baking chocolate
1/3 c sugar
1/4 ts cardamom
peel of an organic orange
1-2 T cocoa powder

all blended up till crumbly. Roll up or roll up and thenroll out again and then roll up again and put into bread pan. Let it rise, bake at 35o F. Soooo good, and fragrant.

Cheesecake by Savatri

This is Savatri's (Sarah Pillay) recipe. It is the tastiest cheescake I've ever had. For years I've dreamt of it and then she found me over FB and kindly shared her recipe with me. I still can't believe how easy it is to make! I'm am giving it to you with her kind permission.

Base:
Wholemeal biscuits crushed, add melted butter. Mix and put in a loose bottomed tin.

Filling:
One packet of cream cheese and 1/2 cup double cream. Whisk with vanilla and put in prepared biscuit base. Top with cooked strawberries or cherries on top and refrigerate for a couple of hours. I sometimes also add fresh fruit.

Carrot Burfi by Nirgata Devi Dasi

 It is actually very simple-2l milk,700g shredded carrots,200g sugar,2Tbs butter. Cook everything together,from the beginning,just like a normal burfi. I did bzzzz it with the stick,towards the end but if you shred carrots finely that might not be necessary. Also I just kept it simple, but you can surely add cardamom,cashews or any other little thing you like :)

Pasta Sauce by Jayada Radhika

Put some olive oil in a pot and add hing and some chopped green and red pepper. Add a small amount of tomato paste or tomato puree/crushed tomatoes. Add basil, oregano, thyme and pepper and let cook a few mins. Then add rest of your tomato puree/crushed tomatoes along with a good handful or two of chopped tomatoes (or you can use tinned chopped tomatoes). Add a little water and let cook down. The longer you cook it the better it is. Near the end add salt. Let cook a few mins more and at very end add a little milk. You can cook this anywhere from 20 mins to several hours. It is very versitile. You can add veges to it or black olives, cheese, avocado etc.

Note: If adding avocado do so after stove is turned off.

Tapioca Pilaf by Rasa Cappelletti

It has soaked tapioca, ground up nuts, coconut, lemon, sugar, salt cumin, coriander little bits of fried potatoes and nuts. She used ground peanuts and whole peanuts but I"ve been using ground almonds and cashew pieces. So basically, the tapioca has to be soaked just rite... dry and separated but all the way soaked through. (overnight works well) then all the dry ingredients (nut powder coconut salt and sugar) are mixed in with it... plus a little lemon juice. I start by heating my cast iron pan to just above the lowest setting and put in a little oil (or ghee) and my chopped potatoes. Add in the nut pieces when the potatoes are golden and cooked through, then add in the spices and tapioca mix when the nuts are golden. Mix up and cover. Check it every few minutes and stir it up, recover. It takes a long time but this slow cooking is really the trick. It hasn't turned out gummy this way. I figured out that the nuts and coconut kind of coat each ball and that also helps to keep them from sticking. I"ve found it takes about 20 minutes of paying attention. It is done when the balls are kind of translucent. I like adding fresh danya at the end.

Here is the link to a video that shows the process.

Buckwheat/Tapioca Flour Crust Pizza by Binne

1 1/4 cup buck flour,
1/3 cup tapioca flour,
1/8 cup quinoa flour,
3/4 tsp baking soda,
1/8 tsp salt, ~
3/4 cup goat yogurt,
1tbs olive oil.

technically i added i tiny bit more goat yogurt than that; you want to add 3/4 cup but then add tiny bits more until the dough will just stick together, the way you add ice water to biscuit dough.i roll it out ON THE pan, its very tacky and stick to everything unless its oiled. so i put a nice coat of olive oil on the pan and half hand press half roll it out. the sauce is fresh chopped tomatoes, olive oil , fresh and dried herbs, salt and pepper. bake on 330* for about 45 minutes (when the cheese is nice and browned, its done) this pan is about 8" x 12"

Wheat Bread by Rohini

1 c unbleached white flour
1c whole wheat flour
1 c white wheat flour
2-4 Tbs butter or oil
2.5 ts yeast
2 Tbs sugar
1 1/4 ts salt
enough water or whey to make a nice dough

I like it on the softer side, it is a little tacky when fully kneaded. Mix everything, knead for 5 min, let rest for 20 min, knead for another 5 minutes, let it rise till doubled. Shape, put it into a bread pan, let it rise again, bake at 350F till done.

Comments: you don't really need the sugar. I mostly don't add any. You can also add a little black strap molasses (1 tbs or so) instead of sugar, if you do want a little sweetener.
A pinch of ascorbic acid is a nice dough conditioner if you are not using whey.
I prefer to mix half of the flour with a pinch of yeast and the liquid the night before, let it rest overnight, add rest of the ingredients next morning, but only 1 ts of yeast instead of 2.5. It will give you a more complex flavor and less yeastiness.

• If you have a bread machine, you can dump everything into it and run the dough cycle, then take the risen dough out, put it into a buttered bread pan and proceed as above.
  
  
• You can use this same dough for cinnamon raisin bread, that fantastic chocolate roll bread I made the other day, or pizza rolls etc.
  
  
• You can also add any other flour or nuts and seeds to raise the nutritional value (such as protein rich flours quinoa, soy, chickpea, add a max 3/4 c all together on top of the other flours, not as a substitute).
  
  
• Also, the above recipe works well for home ground whole wheat flour using all whole wheat, but I find that I had to use the bread machine to knead and keep the dough at an even temperature, or else it wouldn't rise properly. Then I baked it in the oven like other bread. When using home ground flour, I had to use sugar as well as a Tbs apple cider vinegar.
  

Flaky Pastry

1 1/2 cups sifted flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter (or a little more)
3 tbsp ice water
1/4 cup butter

Yield: Enough for 2 pie shells or 1 medium sized two-crust pie.

Sift flour, salt and baking powder together. Cut chilled butter into dry ingredients with two knives, or a pastry blender, until mixture is in the form of a very coarse meal. Add the cold water gradually, mixing only enough to hold the mixture together. Chill dough for 5 or 10 minutes and turn out on to a lightly floured board. Roll out to 1/8 inch thickness and dot over with a 1/3 of the second 1/4 cup butter. Roll up like a jelly roll, pat roll flat on top and chill. Repeat these manipulations twice more or until all butter is used. Chill for about 20 minutes, turn out on lightly floured board and roll out to 1/8 inch thickness. Press dough lightly into pie plate so that no air bubbles are trapped and trim of edge.

For a pie shell, prick the entire surface with a fork and bake in a hot oven (450 F) for 12 minutes. If filling os t be baked in shell, or pastry is to be used for a two crust pie, do not prick dough with a fork. After lining pie plate, add filling mixture, and for a two crust pie, moisten edge of lower shell with water. Roll out dough for upper crust and make a few small slashes in centre to allow the escape of steam. Fit over the top of the pie and press edges together. Trim off excess dough and pinch edges firmly together to seal in any juices. Bake in hot oven (450 F) for first 10 minutes, then reduce temperature to moderate (375 F) to finish cooking the filling.

From The New Purity Cook Book 1960

Apple Pie by Jayada Radhika

Method 1: Peel and slice up 8-10 apples. Cook down with some sugar and a good sprinkle of cinnamon and a tiny pinch nutmeg. When cooked down pour into pie shell (See Flaky Pastry) and bake in a hot oven (450 F) for the first 10 mins then reduce heat to 375 F and bake for a further 30-40 minutes.

Method 2:
Pastry
2 1/2 cups sliced tart apples
1/2 cup sugar
2 tsp lemon juice
1/4 tsp salt
1/4 tsp nutmeg and/or cinnamon
1 tsp butter (approx.)

Line a pie plate with pastry (see Flaky Pastry) and fill evenly with sliced apples. Mix together sugar, lemon juice, salt and spices and sprinkle evenly over apples. Dot with butter, then cover with a top crust. Bake in a hot oven (450 F) for the first 10 minutes, then reduce temperature to 375 F and bake for 30-40 minutes or until apples are tender.

Sticky Buns by Alaksya

Ingredients:
Dough
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg-replacer equivalent
4 cups sifted flour + up to 1 cup for kneading

Filling
1/3 cup melted butter
¼ cups brown sugar
1 tbsp cinnamon

Sticky Sauce
½ cup packed brown sugar
¼ cup butter, cubed
¼ cup corn syrup
½ cup chopped pecans (optional)

Directions:

1. Add the warm water to the yeast and soak 10 minutes.
2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and egg-replacer. Add 4 cups flour adding one at a time beating after each addition.
3. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 hour.
4. Punch dough down. Roll dough out into a 18x10” rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion.
5. Using a scissors, piece of string or a sharp knife cut off about 12 slices 1-1/2 inch thick. 
6. In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 9” square baking dish*. Place slices cut side down over sauce. Cover and let rise until doubled, about 30 min.
7. Bake at 350° for 25-30 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter.

*If you would like to use muffin tins you just need to grease them, spoon in the sauce and place one slice of dough in each.

Govinda Ji's Caramel Pear Slice

1 (125g) cup plain flour
1/3 cup (60g) brown sugar
90g butter, melted
440g canned pear halves, drained and sliced lengthwise
Caramel Topping
1 can condensed milk
2 Tablespoons golden syrup
1/4 cup (45g) brown sugar
60g butter, melted
90g slivered almonds

Method

Preheat oven to 180 C/ gas oven

Combine flour, sugar and butter in a bowl. Press mixture into a greased and lined shallow 18x28 cm cake tin. Bake for 10 minutes. Arrange pear slices over the cooked base.

To make topping, combine condensed milk, golden syrup, sugar and butter in a bowl. Pour topping over pears. Scatter with almonds.

Bake for 25 minutes or until topping is golden and firm. Cool slice in tin, then cut into bars.

N.B: offer to Krishna and enjoy!

Kaju Katly by Bud Walker

Kaju Katli is so fast, and it's really tasty. I joined the group just to comment on this. :-)

Start it before class and it will be done setting up right after.

Powdered Cashews – 1.5 cups
Powdered Sugar – 1 cup
Instant Dry Milk (or Indian Milk Powder) – 1/2 cup
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops

Here is the Process:

1. Take a full pot and bring the water to boil. Then put a shallow pan on the top of the other pot so the bottom is an inch or so in the water.

2. Once boiling, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

Srila Prabhupada's Cabbage

chop cabbage very small (or grate).

Chaunce: black cumin and a little tumeric. Add cabbage. Cover and cook over low heat. Add salt. Stir frequently so it doesn't burn. Can add deep-fried cashews or fried curd chunks to garnish.

Cauliflower and Pea Subji

1/4 cup ghee
1/2 tsp grated ginger
1/2 tsp cumin seed
1 large cauliflower
1 tsp tumeric
1 tsp salt
1/4 chili powder
1 cup green peas
1/4 cup sour cream
2 tbsp coriander leaves


Chaunce: ginger, cumin. Add cauliflower. Sprinkle with tumeric, salt and chili powder. Stir and fry 'til cauliflower is slightly browned. Add peas and about 2 tbsp water. Cover and reduce flame to low.

Cook, stirring occasionally for 15 minutes or 'til veges are almost tender. Remove the lid, raise the heat and cook 'til dry.

Fold in sour cream and sprinkle with chopped coriander leaves. Serve hot.

Note: If sour cream is not available then can add yoghurt or double cream instead.

Chestnut Flour Halvah by Karunika Dasi

Made just like halvah but you have to be ever ever so careful to roast this delicate flour very slowly and carefully.


Ingredients: 1/4 cup butter,
3/4 cup chestnut flour.

Half way through roasting add ground nuts of your choice (I like hazlenut or almond).

Boil 1 1/2 cups of milk with 1/2 cup of sugar.

Add to roasted flour and cook down to the consistency of your choice.

Add chopped nuts and dried fruit to the mixture if you wish. (This time I added chopped prunes and apricots).



Ps. I add about 1 cup of ground nuts for this quantity. Quantity in photo was double recipe.

Black bean, pea, and sweetcorn potato salad, with honey barbeque glazed tofu 'steaks', and slabs of mozzarella by Michael Zocca

The salad is just peeled, chopped and boiled potatoes, peas, and corn. When they cooled, I added them to some sour cream with evoo, salt/pepper, garlic powder/hing.

Tofu steaks are extra firm tofu, cooked in the pan with some evoo until golden brown. Add the barbeque sauce as you turn them off, and flip repeatedly, so as to coat both sides.

Mozzarella is added after everything is plated. Enjoy!

Strawberry Muffins

Prep Time: 20 minutes
Cooking Time: 20 minutes
Makes between 12 and 24 depending on your muffin tins


3 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 cup brown sugar
125g butter, melted
3 tbsp yoghurt
1 cup milk
1 1/2 cups strawberries, chopped


Preheat oven to 200 C/400 F. Brush oil into bottoms only of muffin tins. Sift flour, sugar and baking powder into a bowl. Stir in brown sugar.

Combine melted butter, yoghurt and milk; stir into dry ingredients until just blended.

Fold in berries very lightly and carefully. Spoon into greased muffin tins until two-thirds full.

Bake 20 minutes until browned. Serve hot with butter.

Note: The recipe calls for sprinkling icing sugar over them while they are still hot. I find (for me anyway) that it detracts from their yummy flavour. I also find I don't need to eat them with butter. They are just fantastic as they are.

This time I used 3 tbsp egg replacer and 3 tbsp sour cream (I'm out of yoghurt) and they came out really moist and yummy! :o)

This is adapted from Family Circle's Muffins, Scones & Teacakes. I've used this recipe for about 18 years and it has always come out perfectly every time.

Enjoy!

Tempura battered veggies by Bud Walker

Tempura battered veggies are nice for Japanese meals. Shallow fried in light Olive Oil. Typically it's an egg wash but I've made this recipe before from a Vegan website.

1 cup flour
1/2 tsp salt
1/2 tsp sugar
1 tsp baking powder
1 cup water
3 tbsp vegetable oil
oil for frying
mixed veggies, any kind

Preparation:

Combine the flour, salt, sugar and baking powder. Slowly add the oil and water until smooth and creamy. Chill for at least 15 minutes.

Heat several inches of vegetable oil in a wok or large frying pan over high heat. Dip the vegetables in the batter, then drop in the oil. Allow to cook for about 3 minutes, until crisp and lightly golden brown. Drain on paper towels.

Shoofly Pie

Pastry for 9" One-Crust-Pie

1 cup flour
1/2 tsp salt
1/3 cup plus 1 tbsp butter
3-4 tbsp cold water (or as much as required to make a nice dough)


Mix flour and salt. Cut in butter. Sprinkle in water a tbsp at a time, mixing to a nice dough.

Grease pie plate and line with rolled out dough. Trim and flute.


Filling

3/4 cup flour
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
3 tbsp butter

Heat oven to 400 F. Mix above ingredients with hand 'til crumbly.

3/4 cup hot water
1/2 tsp baking soda
1/2 cup dark molasses
1 tbsp egg replacer (do not use yoghurt, sour cream etc. for this)

Mix water, baking soda and egg replacer in a 1 quart-bowl. Stir in molasses.

Pour into pastry lined pie plate.

Sprinkle crumbly mixture over molasses mixture.

Bake 15 minutes. Reduce oven temperature to 325 F. Bake until crust and crumbs are brown, about 20 minutes. Serve warm.

Nice served with cream or vanilla ice cream but just as nice on it's own...

Note: If using self-raising flour, omit salt.

Cornflour would probably work as a replacement for egg replacer.

Adapted from Betty Crocker's Cooking American Style, A Sampler of Heritage Recipes 1976

Whole Wheat Bread by Jayada Radhika

 

Yield: 4 loaves (use 8 1/2" bread tins)

4 1/2 tsp (or 2 packages) dry yeast
1 cup lukewarm water
2 tsp sugar (if using my version can omit)
1 1/2 cups milk
1/2 cup lightly packed brown sugar
2 tbsp salt (I only used 1 tbsp)
1/2 cup butter
2 1/4 cups lukewarm water
7 cups whole wheat flour
4-5 cups sifted plain flour


Sprinkle yeast over the lukewarm water in which 2 tsp sugar has been dissolved. Let stand 10 mins, keeping at a temperature of 78 F to 82 F. Then stir briskly with a fork.

Meanwhile scald the milk. Pour it into a large bowl and add the brown sugar, salt, butter and lukewarm water. Stir until the butter melts. Cool to lukewarm. Add the yeast mixture to this lukewarm milk mixture. Stir.

Gradually beat in the whole wheat flour. Then the white flour, working in the last of it with a rotating motion of the hand.

Turn dough onto a lightly floured board and knead for 8-10 mins. Shape into a smooth ball. Place dough in a lightly greased bowl: grease the top slightly. Cover and let rise until almost doubled in bulk-about 1 1/4 hours-keep the dough in a warm place (80 F is ideal)

Punch down the risen dough and turn onto a lightly floured or greased board. Cut into 4 equal pieces and form each into a smooth ball. Cover and let rest for 15 minutes. Shape each ball of dough into a loaf. Place into the greased pans and and grease the tops. Cover and let rise for 1 hour or until almost doubled in bulk. Bake at 400 F for 30 to 35 minutes.

From Purity Cookbook 1960


My Version:

I've used quick-rise yeast for years now (so much kinder to mother's with little time). Either Firmapan (Australia) or Fleischmann's (Canada/US). I mixed the yeast, salt and flours together in one bowl and the liquids (the milk I only made lukewarm), butter and brown sugar in another bowl. When sugar dissolved and butter melted, I mixed the liquids into the flour mixture and kneaded to a nice dough. I let rise in warm place for just over an hour, punched it down, divided it up and formed it into loaves. Put those in the bread tins and let rise 'til almost doubled in bulk. Then brushed a little milk over the tops of the loaves and baked them for 30 minutes at 400 F. Delicious loaves done.

Bengal Toast by JR

This is a nice savoury breakfast. I tend to skip the double cream so as to make it a little less fattening.

Heat 2 tbsp butter in pot, stir in 1 1/4 tbsp flour, then add 2/3 cup milk. Bring to boil and stir as the mixture forms a very thick sauce. Add 3 tbsp double cream, curry powder, salt and pepper (I also add hing). Spread on small slices of hot buttered toast. (We don't bother with the 'small' part and we tend to spread it on thickly). And one is never enough.

It's really yummy...try it.

Potato Chantilly

Mashed potatoes (about 6 cups)
about 1 cup heavy cream or 1/2 cup cream and half water (no water if cream is to be whipped)
salt
pepper
paprika
herbs de provance


Spread potatoes in a greased shallow baking dish. Mix rest of ingredients together and spread over potatoes. Sprinkle a little more paprika over the top to make it look pretty. Bake at 450 F about 15 minutes.

Note: Can sprinkle some grated cheese over top.

Triple Chocolate, Spiced Banana Cake by Tanuja Tulsi Seva Shukla

1 medium sized ripe Banana
1 Cup cold water
1/4 cup of oil
1 tsp vanilla essence
1 Tble spoon Lemon Juice
1 cup dark chocolate chips
1 cup of milk chocolate chips
1 1/2 cup self rising flour
1 tsp bicarbonate soda
1/2 cup sugar
2-3 Tbl spoon cocoa powder
1 tsp cinnamon
1 tsp AllSpice


Blend water, oil, banana vanilla and lemon juice. Mix well with sifted flour, bicarb, spices and sugar. Put mixture aside while you melt 1/2 cup each of the milk and dark chocolate. Add the melted chocolate to cake batter and mix well the add the remaining chocolate chips and bake at 180deg cel for approx 25-30 min.

Top with chocolate granach made with combo of fresh cream, chocolate and golden syrup.

Corn Flour Cake by Nirgata Devi Dasi

3 cups corn flour,
1/2 or 2 cups brown sugar,
1 cup yogurt,
1 backing powder,
1 vanilla,
3 grated apples
1/3 cup oil

Nicely mix everything and bake on 200C for 20 min. take out and cover with cream.Bake for another 10 min. When is ready you can also cover your cake with choco or carob.

Rohini's Conflour Cake

I stewed 1.5 c dates (those are pretty dry) for 3-4 minutes with enough water to cover them, and cinnamon, cloves, allspice, nutmeg, a little black pepper. Then let it all cool down, blended it up with two long, medium thick carrots. I used 1.5 c corn flour, 1/2 c all purpose flour, 1 T baking powder, 1/4 c walnut oil, 1/3 c sugar. The batter was thicker than a regular cake batter would be. Baked it at 350 F in a 9x12" tray.

For the topping I just whipped a stick of butter with honey, it is yum, we like that on bread, too.

Oh, I added a few handful of raisins, too, and you could use walnuts, but those are optional. Well, making the whole cake is optional, really :)

Apple Buttermilk Muffins by JR

1 cup plain flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 walnuts
2 tbsp yoghurt
1 cup buttermilk
1 cup grated peeled apple
1/2 cup, melted

In a large bowl, combine flours, sugar, baking powder, salt and cinnamon. In a small bowl blend in buttermilk, apple and melted butter. Add to dry ingredients, stirring just until moistened.

Spoon into large greased muffin tins, filling three-quarters full. Bake in 400 F oven for 20-25 minutes or 'til tops are firm to the touch.

Makes about 12 large muffins or about 20 smaller ones.

Swirl Bread by Alaksya

3 to 3 1/2 cups all-purpose flour
2 1/4 tsps active dry yeast
1 1/2 cups milk
2 TBSP sugar
2 TBSP veg. oil
1 1/2 tsp salt
2 TBSP molasses
1 1/4 cups whole wheat flour


Mix 2 cups of the all-purpose flour and the yeast. Heat the milk, sugar, oil and salt just until warm. Add the milk mixture to the flour mixture. Mix until thoroughly combined.

Divide the mixture in half.

To the first portion add as much of the remaining all-purpose flour as you can. Knead the dough for 8 minutes. The dough should be moderately stiff. Shape into a ball and place in a well greased bowl to rise until doubled, approx. 1 hour.

To the second portion add the molasses and wheat flour, and as much as you can of any remaining all-purpose flour. Knead for 8 minutes. The dough should be moderately stiff. Place in a well greased bowl to rise until doubled, approx. 1 hour.

Once the dough is finished rising punch it down and allow it to rest for 10 minutes.

Roll each dough into a 8"x12" rectangle. Place the dark dough on top of the white dough and roll up starting from the short side. Place the dough seam side down in a greased 8x4x2 loaf pan. Cover and allow to rise for 40 minutes.

Bake in a 375F oven for 30 to 35 minutes. The dough should sound hollow when done. Immediately remove from the pan and allow to cool on a wire rack.

Homemade Grape Nuts Cereal

3 1/2 cups flour (whole wheat is fine!)
2 cups Milk or Soymilk
1 teaspoon soda bicarb
1 Tablespoon vinegar (white or apple cider)
3/4 teaspoon salt
3/4 cup sugar

spice (as you like) I use ground ginger, cinnamon and nutmeg. you can also add vanilla or maple flavour.

Preheat oven to 350 F.

Mix ingredients and bake in two greased trays (I used to use 12 inch thalis when I made this in India)
bake until done, aprox 35-40 min.

Cool cakes on rack.

When completely cool, break the cakes into chunks and process it with a food processor or blender in spurts to break it up into small grapenuts size bits. return to pans and bake an additional hour at 250 degrees, stirring every 15 minutes or so...until dry and crunchy. Cool and store in airtight container.

If you are against vinegar, you can experiment with using lemon juice, but I cannot guarantee the results.

I used to make this whenever my hubby and I traveled in India....as it's light and keeps for long time!