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!

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.

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.

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.

Buckwheat Fritters by Cori

In anticipation for my hubby's lunch tomorrow on Ekadasi: Buckwheat fritters, yogurt, peanuts and freeze-dried Jackfruit chips.


These were pretty spontaneous but....half a mashed banana (because you need something to hold buckwheat together as it's not gluey...) 2 T of yogurt, about a 1 1/2-2 cups buckwheat flour, salt, powdered coriander, powdered chili, and powdered ginger, a heaping teaspoon of soda bicarb., chopped fresh coriander, chopped tomato, and threw in some roasted peanuts. Then I added a little water to make a thick sticky batter. I shallow fried them making sure to push them down and spread them out a little when I flipped them over so they were not too thick and would be cooked in the center.

Split Pea Vadas by Rohini

These are so easy and yummy!

Soak 2 c of split peas for 8 hours or more

Strain them in a strainer, make sure they are very dry. Grind them very very fine in a food processor. You will have to stop periodically and scrape the sides off, but when you are done, you should be able to make a ball out of it.

Make two batches, because mixing it with the salt etc will make it too soggy. So for one cup (before grinding, ie. half quantity) of the split peas you add 1 t baking powder, 1/4 t soda, 3/4 t cumin seeds, red and green pepper to taste (you can add quite a bit without making it too hot), grated ginger, and lastly salt. Make ping pong ball sized balls, flatten them and poke a hole in the middle. Carefully lower them into the ghee. Fry them monitoring that they cook neither too fast or too slow (not hard, you know what I mean, like pakoras, make sure they cook through before the outside is burned). I noticed that they should be turned over as soon as you can, as soon as they are firm enough to turn, if you want them to be the prettiest.

Muhammara (Syrian Roasted Pepper & Walnut Dip) by Keli

Made 'Muhammara' the Syrian roasted pepper and walnut dip.. it has a Mediterranean feel so I baked Italian rosemary bread to go with it. For extra dipping and drizzling had (my favorite) Italian lemon olive oil which is unique because its not just infusion but fresh lemons and olives are crashed together in the process of making the oil :D

There are many ways to make muhammara, according to taste.. here is my version:

4-5 largish size red bell or sweet pepper
1/2 cup toasted walnut
1/2 cup toasted wheat germ (I used it instead of breadcrumb)
1/4 cup olive oil
juice of half lemon
a small fresh chili or chili powder
ground cumin
asafoatida
salt

Roast pepper and peel off skin, mix everything together (spice according to taste) in food processor.

Fuity Oatmeal Cups by Dharma

I found this recipe funny cause it said express preparation done in 10min if you don't have the time to cook. So did it and it was very yummy! :) Here's the recipe: Boil 30cl of Milk add 4 soup spoons of Quaker Oats and let it heat up for a min then take it of the flame and let it cold down.Found a little trick for it cold down faster.I put the pot with the Quaker Oats in a bigger pot with cold water under like that i could do this recipe faster.Then mix up in a big bowl 300g of White cheese"Fromage Blanc" 1 soup spoon of grated Coconut,1 big grated Apple&4 Soup spoons of Raspberry coulis and add the Quaker Oat .Mix it all up again then pour it in 4 glasses and put slices of Apple on top.My daughter told that she thought that next time i should add another Apple in it.So i'm going to listen to her!:)

Petit Suisse with Chesnut Paste by Dharma

Oh!La!La!Jayada Petits Suisses is a cheese.You know that i live in the country of cheese so the only thing that i know what to eat is cheese!lol!To do this recipe just got to put some Chestnut Spread in a glass then take around 2 Petits Suisses and mix in them 2 big spoons of Chestnut Spread and put the Petits Suisses on top of the Chesnut Spread.Then again Chestnut Spread on top of the Petits Suisses.This recipe is very sweet.

Kiri & Peanuts by Dharma

Took ideas of many Verrines recipes that i know and created this one!Maybe it has another name.Don't know!:)
So cut 1 Tomato&half of a Green&Yellow&Red Pepper in very small cubes and put them in a bowl then mix them up with some Green Lemon juice&Olive Oil&Salt&Pepper;
Then in another bowl put 5Kiri cheese and mix them up with 3big ...spoons of Crème Fraiche or"Sour cream"
Then in small Verrines put first the Tomatoes&Peppers.Then on top add the Kiri sauce.Put some Peanuts on top and sprinkle them with hot chilli powder.Then in the fridge for at least 2hours.You can amaze your friends by doing these ones!:)

Pop-Corn Caramélisé by Dharma

1/3 of a cup of corn for Pop-Corn 3/4 of a cup of Sucre Roux 90g of Butter 1/4 of a small spoon of Vanille extrait 1 cup of Peanuts griller,Salty 3/4 of a cup of Raisins
Do the Pop-Corn in a pot.Take it off the fire and le...t them cold down on a big plate that goes in the Oven.Start to heat the oven th°6
Put the Sugar,Butte...r,and Honey in a pot and turn it softly for 5 min on small flame till the Sugar goes on top.Then let it cook for 5 min and turn it from time to time with a spoon in wood.Take it off the fire and add the Vanille extrait.
Pour the Caramel on the Pop-Corn that's in the big plate .Put them in the Oven for 5 min.Then take them out the Oven add the Raisins and PEANUTS!:)Then break up the Pop-Corn in small pieces.You don't have to put Peanuts and Raisins in if you don't have any

Fruity Oat Bars by Keli Cancala

I really wanted to make something fruity so I made these little oat bars with jam, simple and very quick to make. Some years back I found a recipe online which I liked but tweaked a bit and make it sometimes.

Oat bar with jam:
100 g butter
3/4 cup light, fine brown sugar
1 tbsp yoghurt or cream
1 1/4 cups pastry flour
1/2 tsp baking soda
pinch ...of salt
2 cups rolled oats
1 cup jam (used a sugar free french type, raspberry & pomegranate)

Beat butter and sugar until fluffy, add youghurt or cream. Mix flour, salt, baking soda and rolled oats together and add to butter, mix well. In a shallow baking pan press down 2/3 of the dough, put the jam on top, crumble remining dough on top. Bake in preheated oven for about 30 minutes on 180 Celsius or until gets brownish. (It is the type which gets harder as it cools so no need to over cook).

Toasted Tomato & Mozzarella by Dharma

Very easy to do !:)So to do them cut a half of a French Baguette and then slice Tomatoes&Mozzarella and put them on the Baguette then put black olives on top of the Mozzarella and sprinkle Salt&Pepper&Hot Chilli powder and then sprinkle Emmental Cheese.Then sprinkle Basil on top of the Cheese and of course drip Olive Oil on top of all this! Put them in the oven under the Toaster for around 5min!Just did them and they were very yummy!:)

Stuffed Chilli Pakoras by Ekavali

The chilies weren't hot at all. I removed the seeds before filling it so it that took the spiciness out of it. The filling was simple, I just pressure cooked whole potatoes. Then peeled them and roughly chopped them. I did a tardka in oil with mustard seeds, grated ginger, curry leaves, hing and salt. After I removed the seeds from the chilies I steamed them for a bit. Then I made a simple pakora batter with besan atta, garam masala, hing, tumeric and salt. I stuffed the chilies, dipped them in batter and then fried on medium heat. I double fried to make crispier and I find that adding a little squeeze of lemon juice makes pakoras crispier too.

Spinach & Feta Rolls by Dharma

To do this great recipe that comes from Greece need some Filo Pastry then cook some Spinach this everybody know's how to do!I think so!:)Then mix up the Feta cheese with the Spinach then once you finish to mix it up. Put it in the the Filo... Pastry then roll it.Do a glue with some chickpea flour and water.That you put on the end of the Filo Past...ry when you finished to roll it.Like that the Filo stays stuck together.Then after you fry them in a pan.That's the way i prefer to do them or else you can cook them in the oven.Or else when you try this recipe cook half of them in a frying pan and the other half in the oven!:)

Tapioca and Sweet Potato Patties by Keli Cancala

1 cup tapioca soaked for a few hours 

1 large sweet potato, boiled 

1/2 cup ground almonds, 1/2 cup extra coarsely chopped almonds, (pealed and toasted before) 

Ground chili, ground cumin, mango powder, salt (spice according to taste... but I added lots of mango powder) 

Fresh coriander 

Shallow fry until golden on both sides