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.

Ekadasi Cheese Puffs by Radha

Ekadasi cheese puffs for tomorrow. So easy to make. 

1/3 cup olive oil

2/3 c milk

1 tsp salt

1 1/2c tapioca flour

1/2 c cheese

Put all ingredients into blender. Pour into mini muffin tins and bake at 400* for 15-20 min.

Hazelnutty Dark and White Chocolate Truffles by Keli

Hi dear merry veggies :) Made some hazelnutty dark and white chocolate truffles.. they are in great balance, creamy, smooth, and goooooood!

For chocolate truffles:
225g bittersweet chocolate, finaly chopped (I use high quality Green&Blacks)
3/4 cups double cream
2tbsp unsalted butter
1/4 cup toasted and finely ground hazelnut
cocoa powder

For white chocolate truffles:
225g white chocolate (I use high quality Green& Blacks with real vanilla in it)
1/3 cup double cream
1tbsp unsalted butter
1/4 cup toasted and finely ground hazelnut
cocoa powder

Bring cream and butter to boil (probably less than a minute), pour over chopped chocolate and cover for 5-10 minutes (I use glass bowl at this stage, because if chocolate didn't get fully melted then I put it back to temper over water on very low heat). When completely melted mix in ground hazelnut, put in fridge for few hours (the white chocolate truffles may need more time or even overnight) then shape as you like and roll in cocoa powder.

Ekadasi Chapatis by Keli Cancala

Roughly:
Bit of salt
1 cup boiled potatoes and maybe
1 and half cup or enough chestnut flour (singoda) to get a 'dough' kinda texture.

Mix, roll, and cook as normal

Ekadasi Pancakes by Lila

1/2 cup Buckwheat Flour
1/4 cup or less water
olive oil

Mix water and flour to make batter similar to pancake batter.
Heat griddle and add a few drops of olive oil to coat, pour batter and cook pancake on both sides. Use olive oil sparingly or as need. Not that this pancake will not get crunchy and may fluff like a chappati. I like to eat this with any Indian vegetable or curry. Since I make this for a fast - my vegetables and curries are cooked with only black rock salt and cumin seeds.

This recipe will yield about 3-4 pancakes depending on the thickness or the diameter of the pancake.

Ekadasi Tomato Sauce by Lila

Ii make a tomatoe sauce for chips I have on ekadasi.

3 fresh tomatoes
salt
fresh chilli
olive oil

1.peel tomatos
2. cut the tomatos in small peices
3.blend them
4.cut chillies (put the seeds out if you are not fond of spicy stuff) in small peices
5.put chillies in
6. put salt
7. then put olive oil

This is a very nice sauce with chips.
For chips cut them fry them then put them in the pan and then put chilli in the chips sesame seeds cumin seeds and cumin powder salt and if you can fresh coriander.

Quinoa & Banana Pancakes

The recipe is:
1 c. quinoa flour
about 1/4 tsp. baking soda
pinch of salt
1/2 tsp. apple pie spice (basically a mix of mostly cinnamon with little ginger, cloves and nutmeg)
3 tbsp. of sugar.

Mix dry ingredients. Then add the wet:
1 cup milk
3tbsp. butter or oil, and
2 mashed bananas.

Slowly mix in wet and dry. Stir as little possible, only enough to mix. Batter should be thick, not runny. Put oil on non-stick grill, pan or tawa and spoon into circle shapes. Flip them when they start to bubble and they are finished when you can lightly press them and they spring back to shape. Top with butter and syrup and serve warm :)

Ekadasi Cake by Seva Priya

Shown with plums and candied ginger.

Ok its simple:

1 can of condensed milk
1 1/2 cups of potato flour
3 tablespoons lemon juice
1 and bit tsp of Bicarbonate of soda

Pour milk into mixing bowl, add lemon juice and soda, stir together with a spoon, slowly add f...lour stirring again with a spoon until everything is all mixed together. No need for a whisk. Place in a preheated oven 180 C-ish (350 F) and bake for 25 or so minutes. then check to see that it is firm and the centre is cooked with a knife or some other type of pokey thingy. It will be dry so it needs cream or yogurt. It also goes great with bananas and cream.

Sabudana Kitri by Satyavati

Sabudana Kitri (small quantity)

Sabudana 1/2 cup

Potato boiled or cold baked 1

Some type of nut(peanut, cashew, almond) 1/4 cup

Oil 1 tbsp

Mustard seed 1/2 tsp

Cumin seed 1/2 tsp

Green (or hot red) chili 1-2 depending on you

Curry leaf, 6-8

Sugar, 1/2 tsp

Coconut 1 tbsp

Lemon 1 1/2 tsp or to taste

Salt

Soak the sabudana 30 minutes, then drain it. Ideally you should leave it to sit for about 8 hours but I don't have that kind of time so I let it sit about an hour.

Chop your nuts into relatively small pieces.

Cube your potato.

Heat the oil, add the mustard seed, then when it pops add the cumin, chilies and curry leaves.

Add the potato cubes, salt and sugar. Mix gently.

TURN THE FLAME TO LOW OR OFF ALTOGETHER. If you have an electric stove, you might want to move to a different burner. Too much heat makes the sabudana turn to glue in my experience.

Add the sabudana and mix gently. Cook for about five minutes; if you have a heavy bottom pot you might retain enough heat to do it all off the flame, or keep your flame extremely low.

Add the nuts and coconut; mix gently. Add lemon juice to taste

Quinoa Kitcheree by Bhumi

Recipe for Quinoa Kitcheree: 

Make a nice  chaunce: I use mustard seeds, wait til they pop, red  chilli, Curry  leaves, ekadasi hing and turmeric, add some veggies,  whatever you like, I  like cabbage, carrots, zukes, whatever, and your  quinoa, st...ir  into the chaunce and saute a little and add water  (twice the amount of  quinoa) and salt. Bring to a boil then lower heat  to a simmer and cover  pot and cook for about 20 minutes.