Great Vegetarian Dishes
(Part Two) Breads and Vegetable Preparations
BREADS
The
Bhagavad-gétä states, ‘All living beings subsist on grains’. Breads
provide sustaining and nutritious variety to our lives.
Here are a few of the worlds most famous breads.
KCB 4.1: Wholemeal Bread
Wholemeal Bread
Breads
are delicious, nutritious, and economical to make. They come in a myriad of
forms the world over. Here's a recipe for crusty wholemeal bread made especially
well-textured with the addition of gluten flour. Obtain the gluten flour from
any health food store or specialty grocer.
Follow these tips when making bread: choose the correct flour; add the correct
amount of yeast; knead the dough thoroughly; allow the bread to rise before
baking, until doubled in bulk; cover the rising dough to prevent a skin forming;
and always bake bread in a preheated oven at a high temperature. If you want a
soft finish on your bread, rub or brush it with flour. For a crusty finish,
brush with salted water. Brush with milk or cream to impart a shiny glaze, and
brush with sugar syrup for a sweet glaze.
PREPARATION
TIME: 50 minutes
DOUGH RISING TIME: 11/2 hours
BAKING TIME: 45 minutes
YIELD: 2 loaves
6
teaspoons (30 ml) fresh yeast
1 tablespoon (20 ml) brown sugar
21/2 cups (625 ml) warm water
1/2 cup (125 ml) gluten flour
2 teaspoons (10 ml) salt
6 cups (11/2 litres) wholemeal flour
1 tablespoon (20 ml) oil
little milk
sesame seeds
1.
Combine the yeast, sugar, and warm water in a small bowl, crumbling the yeast
and mixing it well. Leave this bowl undisturbed in a warm place for 10 minutes
or until frothy.
2. Combine the gluten flour, salt, and half the wholemeal flour in a
large bowl. Add the yeast and the oil. Mix with a wooden spoon until well
combined. Let it stand, covered, for 30 minutes.
3. Stir the mixture. Add the flour to make a soft dough. Turn the dough
out onto a floured board and knead it for 8 - 10 minutes or until smooth and
elastic.
4. Wash and oil the mixing bowl. Roll the dough into a ball, coat it with
oil, and place it in the bowl, covered. Let it rise in a warm spot for 1 hour or
until it has doubled in size.
5. Punch down the dough with your fist and knead again lightly. Shape it
into 2 loaves. Place the loaves into oiled loaf tins and cover them, placing
them in a warm spot for another 30 minutes or until doubled in size. Meanwhile,
preheat the oven to 200°C/390°F.
6. Brush the risen loaves with milk and sprinkle them with sesame seeds.
Place them in the hot oven and cook for about 45 minutes or until golden, crisp,
and hollow-sounding when tapped. Remove the tins from the oven and let stand for
10 minutes. Now you can carefully invert the bread tins and turn out the loaves,
placing them on cooling racks. When the loaves are completely cool, slice and
use as required.
KCB 4.2: Griddle-Baked
Bread (Chapati)
Griddle-Baked Bread (Chapati)
Chapatis
are
one of India's most popular breads. They are enjoyed especially in the northern
and central regions of India. They are partially cooked on a hot griddle and
finished over an open-heat source. Chapatis are
made from a special wholemeal flour called atta, available from Indian
grocers. If unavailable, substitute sifted wholemeal flour. You can spread
melted butter or ghee on the chapatis after
they are cooked.
Chapatis are usually served
at lunch or dinner and are great whether served with a 5-course dinner or just
with a simple dal and salad.
PREPARATION
TIME: 5 - 10 minutes
DOUGH RESTING TIME: 1/2 - 3 hours
COOKING TIME: 25 - 35 minutes
YIELD: 12 chapatis
2
cups (500 ml) sifted chapati flour
1/2 teaspoon (2 ml) salt (optional)
water
extra flour for dusting
melted butter or ghee (optional, for spreading over chapatis after they've
been cooked)
1.
Combine the flour and salt in a mixing bowl. Add up to 2/3
cup (165 ml) of water, slowly pouring in just enough to form a soft kneadable
dough. Turn the dough onto a clean working surface and knead for about 8 minutes
or until silky-smooth. Cover with an overturned bowl and leave for 1/2
- 3 hours.
2. Knead the dough again for 1 minute. Divide the dough into 1 dozen
portions. Roll them into smooth balls and cover with a damp cloth.
3. Preheat a griddle or non-stick heavy frying pan over moderately low
heat for 3 - 4 minutes. Flatten a ball of dough, dredge it in flour, and
carefully roll out the ball into a thin, perfectly even, smooth disk of dough
about 15 cm (6 inches) in diameter.
4. Carefully pick up the chapati and
slap it between your hands to remove the excess flour. Slip it onto the hot
plate, avoiding any wrinkles. Cook for about 1 minute on the first side. The top
of the chapati should start
to show small bubbles. Turn the chapati over
with tongs. Cook it until small brown spots appear on the underside (about
minute).
5. If you are using gas, turn a second burner on high, pick up the chapati
with your tongs, and hold it
about 5 cm (2 inches) over the flame. It will swell into a puffy balloon.
Continue to cook the chapati until
it is speckled with black flecks. Place the cooked chapati in
a bowl or basket, cover with a clean tea towel or cloth, and continue cooking
the rest of the chapatis. When they're all cooked and stacked, you might
like to butter them. Serve chapatis hot
for best results or cover and keep warm in a preheated warm oven for up to 1/2
hour.
KCB 4.3: Italian Fried
Corn-Bread (Polenta)
Italian Fried Corn-Bread (Polenta)
Polenta
is a yellow maize or cornmeal grown in northern Italy. Regarded there as a
staple food, it can be used in many ways after it has been prepared as a rather
thick porridge. Plain boiled polenta can be grilled, baked, or, as in
this recipe, fried. Served with Tomato Relish and sprinkled with parmesan
cheese, it makes a delicious side dish.
PREPARATION
AND COOKING TIME: 40 minutes
POLENTA STANDING TIME: 4 hours
YIELD: enough for 6 - 8 persons
8
cups (2 litres) water
2 teaspoons (10 ml) salt
31/2 cups (875 ml) cornmeal (polenta)
90 g (3 ounces) butter
3 tablespoons (60 ml) olive oil
1.
Bring the
water and salt to a boil in a 6-litre/quart saucepan over full heat. Gradually
sprinkle the cornmeal over the water, stirring constantly with a wire whisk.
Make sure that there are no lumps of cornmeal.
2. Reduce the heat to low. Continue to stir the polenta mixture until it
is very thick (approximately 10 minutes).
3. Leave the polenta over low heat for about another 5 minutes, stirring
occasionally. It will be ready to remove from the heat when a wooden spoon will
stand upright in the centre of the mixture and not drop to the side of the pan.
4. Spoon the mixture into an oiled 28 cm x 18 cm (7-inch x 11-inch) dish.
Smooth out the mixture and leave to cool at room temperature for at least 4
hours.
5. Carefully turn the slab of polenta out of the tin and cut it in
half lengthways. Cut each half into seven slices crossways, each one 4 cm (1/2-inches
wide.
6. Heat the butter and oil together in a heavy frying pan. When hot, add
about 6 slabs of polenta to the frying pan and reduce the heat to low.
Fry gently until the polenta is dark golden brown on each side. Place the
polenta onto a serving dish and serve with Tomato Relish and parmesan
cheese.
KCB 4.4: Rajasthani Spicy
Dal-Stuffed Bread (Urad Dal Poori)
Rajasthani Spicy Dal-Stuffed Bread (Urad Dal Poori)
These
spicy, fried breads called Urad Dal Pooris (and sometimes called Urad
Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can
be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin
and Potatoes Marwari Style, Date and Tamarind Sauce, or as a snack with a
dab of fresh yogurt.
DAL SOAKING
TIME: 4 hours
PREPARATION TIME: 45 minutes
COOKING TIME: 30 minutes
YIELD: about 20 dal pooris
1
cup (250 ml) urad dal
2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached
plain flour
1/2 cup (125 ml) ghee or oil, warmed
3 teaspoons (10 ml) salt
water
1 tablespoon (20 ml) coriander seeds
1 tablespoon (20 ml) fennel seeds
1 tablespoon (20 ml) cumin seeds
8 whole black peppercorns
4 large dried red chilies
ghee for frying
1.
Place the urad dal in a bowl, cover with cold water, and leave to soak
for 4 hours. Drain, place in a blender or food processor with a sprinkle of cold
water, and grind coarsely to a paste. Transfer to a small bowl.
2. In another bowl, combine the flour, 4 tablespoons (80 ml) of warm ghee,
2 teaspoons (10 ml) of salt, and enough water to make a stiff but smooth dough.
Knead well and put aside, covered with a cloth, for 20 minutes.
3. Sprinkle the coriander seeds, cumin, fennel, black peppercorns, and
chilies into a heavy pan and dry-roast them over moderate heat until they darken
a few shades and become aromatic (a few minutes). Transfer them to a coffee
grinder, or mortar and pestle, and grind them to a powder.
4. Heat 1 tablespoon (20 ml) of ghee or oil in a heavy pan over
moderate heat. Add the dal paste and stir-fry it, stirring constantly
over moderate heat until it starts to stick on the bottom. Remove from the heat,
add the powdered spices and 1 teaspoon of the salt, and mix well. Transfer onto
a plate or dish to cool.
5. Divide the dough into 20 portions. Roll each portion into a smooth
ball. With a rolling pin on a slightly oiled surface, roll out each ball into a
thick patty about 5 cm (2-inches) wide. Place 1 tablespoon (20 ml) of cooled
filling in the centre of each one, gathering the edges of the dough back over to
completely enclose the filling. Pinch the excess dough together and press it
back into the centre of the patty. Flatten slightly; then with a rolling pin
roll out seam side down (carefully avoiding puncturing the pastry) into a disk 5
- 71/2
cm (2 - 3 inches) wide.
6. When all the dal pooris are rolled, heat the ghee or oil
in a pan or wok to 180°C/355°F and carefully slip in 3 or 4 dal pooris.
They will immediately sink then rise to the surface. Press them down with a
slotted spoon until they inflate. Fry them until lightly browned on one side
(about 2 minutes) then turn them over and fry on the second side for another 1
or 2 minutes. Remove with a slotted spoon and drain on a triple-thickness of
paper towels. Cook all dalpooris and serve hot.
KCB 4.5: Puffed Fried
Bread (Poori)
Puffed Fried Bread (Poori)
Popular
over all of India, pooris are ideal to cook for both small dinner,
parties and festivals with hundreds of guests. On a number of occasions, I've
cooked 500 or more pooris in a few hours for big feasts. Once you get the
rhythm down, it's effortless and rewarding. Pooris are traditionally made
with straight wholemeal flour, but you can vary the ingredients. One-half
wholemeal or atta, and one-half unbleached plain flour makes lighter pooris.
If you're expert at rolling, try using just plain flour for translucent,
gossamer-thin pooris.
You can add yeast to your pooris for light, bread-like results, as in Yeasted
Puffed Fried-Bread; you can add spices to your poori dough; you can
sprinkle sugar on top of pooris for a sweet snack; or you can stuff them
with various sweet and savoury fillings, as in Stuffed Puffed-Bread.
The dough for this poori recipe differs from chapati dough
in that butter or ghee is rubbed into the flour and less water is added,
to form a drier dough. No flour is used on the rolling surface.
Pooris are traditionally eaten hot, straight out of the ghee or oil, but
cold pooris are great for picnics or snacks when travelling. Serve pooris
with practically any menu at any time.
PREPARATION
TIME: 15 minutes
DOUGH RESTING TIME: 1/2 - 3 hours
COOKING TIME: 15 minutes
YIELD: 16 medium-sized pooris
2
cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain
flour
1/2 teaspoon (2 ml) salt
2 tablespoons (40 ml) melted butter or ghee
2/3 cup (165 ml) warm water, or as needed
ghee or oil for deep-frying
1.
Combine the flour and salt in a mixing bowl. Rub in the butter or ghee
until the mixture resembles a coarse meal. Add up to 2/3
cup (65 ml) of water, slowly pouring in just enough to form a medium-soft
kneadable dough. Turn the dough onto a clean working surface and knead for 5 - 8
minutes or until silky smooth. Cover with an overturned bowl and leave for 1/2
- 3 hours.
2. Knead the dough again for 1 minute. Divide the dough into 16 portions,
roll them into smooth balls, and cover them with a damp cloth.
3. Preheat the ghee or oil in a wok or deep pan over low heat.
Meanwhile, with a rolling pin roll all your balls of dough into smooth disks
about 111/2 - 121/2 cm (41/2
-inches) wide. Increase the ghee or oil temperature until it reaches
about 185°C/365°F. Lift up a rolled poori and slip it into the hot oil,
making sure it doesn't fold over. It will sink to the bottom then immediately
rise to the surface. Hold it under the surface with a slotted spoon until it
puffs up into a balloon. After a few seconds, when it is browned to a
light-golden colour, turn it over and cook the other side to an even golden
colour. Lift out the poori with the slotted spoon and carefully drain it
in a large colander. Repeat for all the pooris. Serve immediately, if
possible, or leave in a preheated, slightly warm oven for up to 2 hours.
KCB 4.6: Savoury Wholemeal
Pancakes (Dosa)
Savoury Wholemeal Pancakes (Dosa)
Each
country of the world has many varieties of pancakes, and India is no exception.
Each region has its favourite versions. Dosas are a favourite in South
India. Whereas traditional dosas are quite large, this recipe presents
smaller pancakes to fit a household pan. And whereas traditional dosas
are prepared from varieties of dal and rice combinations, these are
prepared from basically just chapati flour,
spices, and fresh herbs. Serve these slightly crisp pancakes with Tomato
Chutney, Coconut Chutney, or plain yogurt.
PREPARATION
TIME: 25 minutes
BATTER RESTING TIME: 15 minutes
COOKING TIME: about 45 - 60 minutes
YIELD: about 1 dozen dosas
2
cups (500 ml) sifted chapati flour or wholemeal flour
1 teaspoon (5 ml) yellow asafoetida powder
11/2 teaspoons (7 ml) salt
1/4 teaspoon (1 ml) baking powder
3 hot green chilies, finely chopped
1 tablespoon (20 ml) finely chopped fresh coriander leaves
melted ghee or oil
1.
Combine the flour, asafoetida, salt, and baking powder in a large bowl and mix
well. Add enough cold water to form a smooth, pouring consistency batter. Fold
in the chilies and chopped coriander leaves. Transfer the batter to a pouring
jug or large measuring cup with a spout and set aside for 15 minutes before
cooking.
2. Brush a 20 cm (8-inch) cast-iron frying pan with a film of melted ghee
or oil and warm it over moderate heat. When hot, pour in about 1/4
cup
(60 ml) of the batter, or enough to cover the base of the pan, and immediately
tilt it to spread the batter into a thin 20 cm (8-inch) pancake. Drizzling a
little ghee or oil around the edges of the dosa cook until the edges brown and
the bottom turns golden brown in patches (about 3 minutes). Flip the dosa over,
sprinkle with more oil, and cook it for another 11/2 - 2
minutes. Slide the cooked dosa onto a clean plate and serve it either flat or
folded in half. Make all the dosas in the same way, stirring the batter occasion
ally. Serve hot.
KCB 4.7: Stuffed Pan-Fried
(Paratha)
Stuffed Pan-Fried (Paratha)
This
is a delicious Singapore version of the famous Indian stuffed bread, paratha.
These flaky, soft breads are pan-fried slowly with ghee or oil until
golden brown. They're great served at any time with a chutney or sauce.
PREPARATION
TIME: 20 minutes
COOKING TIME: approximately 40 minutes
YIELD: 10 parathas
For
filling:
2 tablespoons (40 ml)
peanut or safflower oil
1/2 teaspoon (2 ml) yellow asafoetida powder
2 cups (500 ml) grated cabbage
1/2 cups (375 ml) carrots, peeled and grated
1 cup (250 ml) mung bean shoots
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) sugar
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) cornflour
ghee or oil to cook parathas
For
pastry:
1 tablespoon (20 ml)
peanut or safflower oil
1/2 teaspoon (2 ml) salt
2 cups (500 ml) plain flour
1.
To prepare the filling: heat the oil in a wok or large pan over moderate heat.
When hot, add the asafoetida and fry momentarily. Increase the heat to full, add
the vegetables, and stir-fry briskly for 4 - 5 minutes. Add soy sauce, salt, and
sugar, stir-frying for another minute. Mix a little liquid from the wok (or
water if the vegetables are dry) with the cornflour and pour this thickening
paste into the vegetables. Saute for another 1/2 minute.
Set aside to cool.
2. To make the pastry: mix the oil and salt with the plain flour and rub
in the oil until the mixture resembles a coarse meal. Add enough cold water (a
little over 1/2 cup [125 ml]) to form a soft dough. Knead
well for about 5 minutes. Divide into 10 balls.
3. On a lightly floured surface, roll out each ball with a rolling pin
into paper-thin disks 25 cm (10-inches) wide.
4. Divide the filling into 10 portions. Place 1 portion of filling in the
centre of each disk of pastry, spreading it out about 5 cm (2-inches) wide.
5. Fold in each side so the filling is completely covered, the pastry
overlaps in the centre, and you end up with a square paratha. To seal,
use water to moisten the areas where the pastry overlaps. Roll gently to seal
and flatten.
6. Place one or two parathas on a griddle, hot plate, or heavy
frying pan brushed with ghee or oil over moderate heat. Turn occasionally
until the paratha displays golden-brown marbled spots on the surface of
both sides (about 3 - 4 minutes). Repeat with all parathas, brushing them
with ghee or oil when required. Serve hot.
KCB 4.8: Middle Eastern
Round Bread (Pita)
Middle Eastern Round Bread (Pita)
No
Middle Eastern meal is complete without these traditional slightly leavened,
round, soft breads. Sometimes called Khobz, or pocket breads, they are
becoming increasingly popular in the west. Try baking them yourself.
Distinct from traditional breads, these breads rise only once and are then baked
at a very high temperature for a short time. During the process the dough
separates to form the pouch or hollow, enabling the bread to be later split in
half and stuffed. Traditionally, this bread is made with strong white flour, but
if you wish you can substitute wholemeal flour or a softer white flour (you
might then need to adjust baking time). Pita breads can be served with a
traditional Middle Eastern meal, filled with your favourite salad along with Falafel,
or used as a base for Asparagus and Pinenut Pizza.
PREPARATION
TIME: 1 hour
BAKING TIME: 5 minutes per batch
YIELD: 24 small pitas or 12 large pitas
3
teaspoons (15 ml) dried yeast
11/2 cups plus 5 tablespoons (475 ml) warm water
1/2 teaspoon (2 ml) brown sugar
6 cups (11/2 litres) strong white flour
2 teaspoons (10 ml) salt
extra flour for kneading and dusting
1.
Combine the yeast, warm water, and sugar in a large bowl. Stir thoroughly to
dissolve the yeast.
2. Stir in the flour and salt and knead for about 5 minutes to form a
smooth dough, sprinkling on a little extra flour if required.
3. Shape the dough into a cylinder. Divide the dough into 24 portions for
small pitas or into 12 for large pitas. Shape each portion into a
smooth ball. Place the balls on a floured surface and cover them with a cloth.
4. Carefully form a ball into a smooth, crease-free disk and roll out on
a floured board with a rolling pin to form a 0.5 cm (1/4-inch)
thick bread. Repeat until all the breads are rolled. Small breads should be
about 12.5 cm (5 inches) in diameter, and large ones about 20 cm (8-inches).
5. Preheat the oven to 240°C/465°F. Place the loaves on a floured bench
top in a draught-free area, covered with clean, dry tea towels. Do not allow the
breads to dry out. The breads should rise for 30 - 45 minutes.
6. Place 1 large or 4 small pitas on an ungreased baking sheet and bake
on the bottom of the hot oven for 3 - 4 minutes. When cooked, the bottoms should
be golden and the tops cream coloured. Remove and wrap the pitas in dry
tea towels. Repeat until all the breads are done.
Note:
Take care not to leave the oven door open between batches, and don't allow the
breads to go crisp or brittle. They should be soft and flexible when they come
out of the oven. If you're not going to use the breads straight away, allow them
to cool and store them in plastic bags until required.
KCB 4.9: Mozzarella and
Tomato Pizza
Mozzarella and Tomato Pizza
This
is a crisp-based pizza holding a filling of herb-flavoured tomatoes, with a
topping of sliced black olives, peppers, and golden, melting mozzarella cheese.
To save time, prepare the filling whilst the dough is rising.
PREPARATION
TIME: 20 minutes
DOUGH RISING TIME: 30 minutes
ROLLING AND TOPPING TIME: 10 minutes
BAKING TIME: 15 - 20 minutes
YIELD: one 25 cm (10-inch) pizza
Base
3 teaspoons (15 ml) fresh yeast
1/2 teaspoon (2 ml) sugar
1/2 cup (125 ml) lukewarm water
11/2 cups (375 ml) plain flour
1/4 teaspoon (1 ml) salt
2 tablespoons (40 ml) olive oil
Filling
2 teaspoons (10 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
one 400 g (14-ounce) can whole Italian tomatoes, chopped and undrained, or
11/2 cups (375 ml) fresh tomato puree
1 tablespoon (20 ml) tomato paste
1/2 teaspoon (2 ml) dried oregano
1/2 teaspoon (2 ml) dried basil
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
Topping
125 g (41/2 ounces) grated mozzarella cheese
2 tablespoons (40 ml) grated parmesan cheese
1 cup (250 ml) thin strips of eggplant, deep-fried until dark golden-brown,
then salted
1 small red pepper, diced
60 g (2 ounces) black olives, pitted and halved
1.
Cream the yeast with the sugar in a bowl, add lukewarm water, and let it stand
for 10 minutes or until bubbles appear on the surface. Sift the flour and salt
into a bowl, make a well in the centre, and add the oil and yeast mixture. Mix
to a firm dough.
2. Turn the dough onto a floured surface and knead it for 10 minutes or until
the dough is smooth and elastic. Place it in a lightly oiled bowl, cover, and
leave in a warm place for 30 minutes or until the dough has doubled in size.
3. Knock the dough down with your fist and knead into a small ball. Flatten out
the dough with a rolling pin and roll it into a circular sheet of pastry that
will just fit in a 25 cm (10-inch) pizza pan. Place the dough carefully in the
pan.
4. Meanwhile make your filling: heat the olive oil in a large frying pan over
moderate heat. When hot, add the asafoetida and saute momentarily. Add the
undrained canned tomatoes or tomato puree, tomato paste, oregano, basil, sugar,
salt, and pepper. Bring the sauce to a boil; then reduce the heat and, stirring
occasionally, simmer uncovered for 10 - 15 minutes or until the sauce is thick
and smooth. Allow the filling to cool somewhat.
5. Spread the cooled filling over the pizza base, leaving a little border
uncovered. Combine half the grated mozzarella cheese with the parmesan and
sprinkle it over the tomato filling. Top with the eggplant strips, chopped
peppers, and olives. Sprinkle on the remaining cheese and bake in a pre-heated
hot oven 220°C/430°F for 15 - 20 minutes or until the crust is golden brown.
KCB 4.10: Stuffed
Puffed-Bread (Stuffed Poori)
Stuffed Puffed-Bread (Stuffed Poori)
These
tasty treats have been a great favourite at the Hare Krishna Sunday Feasts for
decades. Fried puffed-breads (pooris) are stuffed with layers of potato,
beans, yogurt, crunchy chickpea pearls, sweet-and-sour tamarind sauce, and
finally a sprinkle of hot and sweet spices. Irresistible!
PREPARATION
AND COOKING
TIME: 11/2 hours
YIELD: 16 stuffed pooris
Pooris
1 cup (250 ml) unbleached plain flour
1 cup (250 ml) chapati flour or wholemeal flour
1/2 teaspoon (2 ml) salt
2 tablespoons (40 ml) ghee or oil
2/3 cup (165 ml) warm water, or as needed
ghee or oil for deep-frying
Potato
filling
2 medium potatoes, cut into 0.5 cm (1/4-inch) cubes
1/4 teaspoon (1 ml) salt
Mung
bean filing
1/4 cup (60 ml) whole green mung beans, raw
4 cups (1 litre) water
1/4 teaspoon (1 ml) salt
Tamarind
sauce
1 tablespoon (20 ml) tamarind concentrate
1 tablespoon (20 ml) water
2 tablespoons (40 ml) brown sugar
pinch salt
1/4 teaspoon (1 ml) cayenne pepper
Chickpea
flour batter pearls
1/4 cup (60 ml) chickpea flour
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) cayenne pepper
1/4 teaspoon (1 ml) ground cumin water
ghee or oil for deep frying
Other
ingredients
11/4 cups (310 ml) yogurt
1/2 teaspoon (2 ml) garam masala
ghee or oil for deep-frying
1.
Prepare pooris Set them aside.
2. Boil the potato cubes in slightly salted water in a small saucepan,
until soft. Drain and set aside.
3. Boil the mung beans in 4 cups (1 litre) unsalted water until they are
soft but not broken up. Drain, toss with salt, and set aside.
4. Combine all the ingredients for the tamarind sauce in a bowl. Whisk
until smooth. Set aside.
5. Heat a small quantity of ghee or oil (about 21/2
cm, or 1-inch) in a small pan or wok. Mix all the dry ingredients for the
chickpea-flour-batter pearls in a bowl. Pour in sufficient cold water to form a
thick batter. When the oil reaches 180°C/355°F, pour some of the batter
through the holes of a colander into the hot oil. Fry the little pearls of
batter for a few minutes or until they are golden brown and crisp, remove them
with a slotted spoon, and set them aside. Repeat until all the batter is used.
6. To assemble the stuffed pooris: place all the pooris on
a tray with the pooris' thick side down. Puncture a small hole in the top
of each poori. Drop in a few pieces of potato, followed by a small spoon
of soft mung beans. On top of that, spoon a good sized spoon of yogurt; sprinkle
in some chickpea pearls, a spoon of tamarind sauce, and finally a sprinkle of garam
masala. Serve immediately.
KCB 4.11: Mexican Oatmeal
Corn and Cheese Bread
Mexican Oatmeal Corn and Cheese Bread
This
is an unusual but tasty bread which requires minimum fuss in preparation. It is
best baked in a well-oiled 23 cm (9-inch) cast-iron frying pan, enabling it to
be "pan-fried" in the oven.
Serve Mexican Oatmeal Corn and Cheese Bread warm, as a cold snack or as
part of a summer luncheon or buffet with a light tomato sauce and a fresh salad.
PREPARATION
TIME: 5 minutes
BATTER STANDING TIME: at least 30 minutes
BAKING TIME: 20 - 30 minutes
YIELD: enough for 6 persons
3/4
cup (185 ml) oatmeal
1/4 cup (60 ml) yellow cornmeal (polenta)
11/2 teaspoons (7 ml) baking powder
1/2 teaspoon (2 ml) bicarbonate of soda
1/2 teaspoon (2 ml) salt
1 cup (250 ml) cultured buttermilk or sour milk
1 teaspoon (5 ml) lemon juice
11/2 cups (375 ml) grated tasty cheese (not parmesan)
2 tablespoons (40 ml) finely chopped fresh parsley or coriander
2 tablespoons (40 ml) oil
1.
Combine the oatmeal, cornmeal, baking powder, bicarbonate of soda, salt, and
buttermilk in a bowl. Mix well and set aside to stand for at least 30 minutes.
2. Add the remaining ingredients (except the oil) and combine the mixture
well.
3. Heat 1 tablespoon (20 ml) of the oil in a heavy, pre-oiled, cast-iron
frying pan or cake tin and spoon in the bread batter, spreading it evenly.
Drizzle the remaining oil over the batter and bake it in a preheated hot oven
200°C/390°F for 20 - 30 minutes or until golden brown on top.
4. Whilst the bread is still warm, slice into 6 pieces. Serve warm or at
room temperature.
KCB 4.12: Bagels
Bagels
These
famous doughnut-shaped rolls are a distinctive part of Jewish cuisine. They are
first cooked in water, then baked, giving the bagel its characteristic hard,
glazed crust.
PREPARATION
TIME: 30 minutes
DOUGH RISING TIME: 1 hour 10 minutes
BOILING TIME: 10 minutes
BAKING TIME: about 30 minutes
YIELD: 18 bagels
2
cups (500 ml) warm water
2 teaspoons (10 ml) dry yeast
1 teaspoon (5 ml) brown sugar
1/4 cup (60 ml) olive oil
5 cups (11/4 litres) plain baking flour
1 tablespoon (20 ml) salt
4 litres/quarts water for boiling
2 tablespoons (40 ml) brown sugar
2 tablespoons (40 ml) milk for glazing
poppy seeds for decoration
1.
Mix 3/4 cup (185 ml) water, yeast, and 1 teaspoon (5 ml)
brown sugar in a bowl and let sit covered in a warm place for 10 minutes or
until bubbles appear.
2. Add this mixture, along with the oil and the rest of the water, to the flour
and salt in a large mixing bowl. Mix well to a stiff dough and knead for 10
minutes on a lightly floured board.
3. Let the dough rise for 1 hour or until doubled in size in a warm, undisturbed
place. Punch the dough with your fist and knead for a few minutes.
4. Divide the dough into 18 portions; then with your hands roll each one into a
rope shape, approximately 15 cm (6-inches) long. Moisten the ends and overlap
them, squeezing them together to seal, forming rings. Allow all the bagels to
stand in a warm place for 10 minutes on an oiled tray.
5. Bring the water to a rolling boil in a large pan. Add the 2 tablespoons (40
ml) of brown sugar and drop 5 or 6 of the bagels into the water. Allow the
bagels to boil for 3 minutes, turning once, not allowing them to overlap.
6. With a slotted spoon, remove the bagels from the water and place them onto an
oiled oven tray. When all bagels have been boiled and placed on trays, brush
them with milk and sprinkle poppy seeds on them. Finally, bake in a hot oven 230°C/450°F
until the bagels are golden brown. Serve hot or cold.
KCB 4.13: Yeasted, Puffed
Fried-Bread (Khamiri Poori)
Yeasted, Puffed Fried-Bread (Khamiri Poori)
Here's
another delicious variety of Indian bread. Yeasted pooris traditionally
contain a home-made yeast mixture called Khamir made by natural
fermentation. I have adapted the recipe using fresh yeast. These lovely pooris
taste and smell like hot baked bread and are great served at tea time. Serve
with either a sweet or savoury accompaniment.
PREPARATION
TIME: 25 minutes
DOUGH RISING TIME: 1 hour, 10 minutes
COOKING TIME: 1/2 hour
YIELD: 16 medium pooris
3
teaspoons (15 ml) fresh yeast
3 teaspoons (15 ml) sugar
3/4 cup (185 ml) warm water, or as required
1 cup (250 ml) plain flour
1 cup (250 ml) sifted chapati flour or fine wholemeal flour
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) ghee or butter
ghee or oil for frying
1.
Combine the yeast, sugar, and a little warm water in a bowl. Cover and leave the
mixture in a warm place for 10 minutes or until it becomes frothy.
2. Sift the flours together and combine with the salt in a mixing bowl.
Rub in the butter or ghee until the mixture resembles a coarse meal. Add
the yeast mixture and gradually pour in the rest of the warm water to form a
firm, kneadable dough. Turn the dough onto a clean working surface and knead it
for about minutes or until silky-smooth. Rub a little ghee or butter on
the dough and place it in an oiled bowl. Cover with a cloth and leave in a warm
spot for at least 1 hour or until it doubles in size.
3. Punch down the risen dough with your fist and knead again for 1
minute. Divide the dough into 16 portions and roll them into smooth balls. Press
the balls into little patties and with a rolling pin roll each patty into a disk
111/2 - 121/2 cm (41/2
- 5 inches). Place the disks carefully on oiled baking trays and leave them in a
warm spot to rise again.
4. Heat the ghee or oil over moderate heat until it reaches about
185°C/365°F. Lift up a rolled poori and slip it into the hot oil,
making sure it doesn't fold over. It will sink to the bottom then immediately
bob up to the surface. Hold it under the surface with a slotted spoon until it
puffs up into a balloon. After a few seconds, when it is browned to a light
golden colour, turn it over and cook the other side to an even golden colour.
Lift out the poori with a slotted spoon and carefully drain it on paper
towels. Repeat for all the pooris. Serve them immediately, if possible,
or leave in a preheated, slightly warm oven for up to 2 hours.
KCB 4.14: Fruity Bran
Muffins
Fruity Bran Muffins
Muffins
are light and quick to prepare. These little breads are baked in special deep,
round muffin tins and served hot for breakfast. This recipe comes from Govinda's
Bakery in Los Angeles.
Mix the ingredients swiftly, as overmixing will produce tough, coarse muffins.
PREPARATION
TIME: 10 minutes
BAKING TIME: 20 minutes
YIELD: 6 muffins
1/2
cup (125 ml) raw sugar
11/2 cups (375 ml) wholemeal flour
1 cup (250 ml) mixed dried fruit
2 cups (500 ml) bran at least
1 cup (250 ml) cold milk
1 tablespoon (20 ml) melted butter
1 tablespoon (20 ml) golden syrup (or dark corn syrup)
1 tablespoon (20 ml) water
11/2 teaspoons (7 ml) baking powder
1.
Combine the sugar, flour, fruit, and bran in a bowl and set aside.
2. Reserve 1 tablespoon (20 ml) milk. Combine the rest of the milk with the
melted butter in a small bowl. Add the golden syrup, combine, and add to the
bran mixture.
3. Heat the water and the reserved milk in a small saucepan. When hot, add the
baking soda. When the mixture froths, pour it into the bran mixture. Mix in
quickly and thoroughly. The mixture should be fairly moist. (Some additional
milk may be required.)
4. Spoon into a greased muffin tray and bake at 180°C/355°F for 20 minutes or
until the muffins are golden brown. Serve hot.
KCB 4.15: Soft Bread rolls
Soft Bread rolls
Sprinkled
with poppy seeds before baking for an extra taste dimension, these are an
excellent all-purpose bread roll. Try serving them with Tomato Soup or
cut them and fill with Gopal's Famous Vegie-Nut Burgers topped
with your choice of salads and sauce
PREPARATION
TIME: 20 minutes
DOUGH RISING TIME: 1 hour 10 minutes
BAKING TIME: 15 - 20 minutes
YIELD: 12 large bread rolls
6
cups (11/2 litres) plain flour
2 teaspoons (10 ml) salt
3 teaspoons (15 ml) fresh yeast
1 teaspoon (5 ml) brown sugar
1 cup (250 ml) warm water
3 teaspoons (15 ml) oil
1 cup (250 ml) warm milk
milk and poppy seeds for glazing
1.
Sift the flour with the salt into a mixing bowl.
2. Combine the fresh yeast and brown sugar with the warm water and leave
in a warm, undisturbed place for 10 minutes or until frothy.
3. Add the oil and frothy yeast mixture to the sifted flour. Mix and add
sufficient warm milk to produce a soft dough. Turn out onto a floured board and
knead for 10 minutes or until the dough is soft and pliable.
4. Place the dough in an oiled bowl, rub the dough with oil, cover, and
leave in a warm spot for 1 hour or until the dough has doubled in size.
5. Punch down the dough, knead lightly, and form into a long cylinder.
Cut into 12 pieces and shape them into rounds. Place them carefully onto floured
baking sheets, leaving enough room for expansion. Cover them loosely with
plastic wrap and place in a warm spot for another 15 - 20 minutes or until they
have again doubled in size. Meanwhile, preheat the oven to 230°C/450°F.
6. Brush the rolls lightly with milk, sprinkle with poppy seeds, and
place them in the preheated oven. Bake for 15 to 20 minutes or until golden
brown and hollow-sounding when tapped. Place on a cooling rack and allow to cool
before serving.
KCB 4.16: Corn Flat-Bread (Tortilla)
Corn Flat-Bread (Tortilla)
Tortillas
are the national bread of Mexico. They are thin and round and made from a white
cornmeal called masa. Tortillas are cooked on a griddle without
browning, so they are quite soft and may be eaten as they are or fried briefly
in oil to crisp them. Masa is hard to get outside of Mexico, so I have suggested
polenta mixed with fine wholemeal flour as a substitute. Tortillas
may be used as a plate or scoop for other foods, such as Tacos, or rolled
and stuffed, as in Enchiladas.
PREPARATION
AND COOKING TIME: 30 minutes
YIELD: 8 tortillas
1/4
cup (60 ml) cornmeal (polenta)
1/4 cup (60 ml) cold water
1/2 cup (125 ml) boiling water
1/2 teaspoon (2 ml) salt
1 tablespoon (20 ml) oil
1 cup (250 ml) fine wholemeal flour
1.
Combine the
cornmeal and cold water in a bowl.
2. Stir the cornmeal mixture into the boiling salted water in a saucepan
over full heat. Stir until the mixture is thick, drawing away from the sides of
the pan.
3. Remove the thickened mixture from the heat and place it in a bowl.
4. Add the oil and mix thoroughly. Stir in the wholemeal flour to make a
soft dough and knead on a lightly floured board until smooth (about 10 minutes),
adding more flour if necessary.
5. Divide the dough into 8 equal portions and shape them into balls. Flatten the
balls and roll them out to 0.125 cm (1/16-inch) thickness.
6. Heat an un-oiled, heavy cast iron pan over moderate heat and, one at a time,
bake the tortillas, flipping them over several times until they are lightly
golden on both sides. Cool. Serve as suggested above.
KCB 4.17: Crispy Dal
Wafers (Pappadams)
Crispy Dal Wafers (Pappadams)
Crispy
dal-wafers (pappadams or paparh) are
often served as part of a full Indian dinner menu, usually at the beginning or
as a closing item. They can be deep-fried or toasted over a flame. Although they
are technically not breads, they are eaten like breads. They're also great for
party snacks. Raw pappadams can be purchased at any Asian grocer shop,
and come, plain or spiced, in all sizes.
COOKING
TIME: a few seconds per wafer if deep-fried; a few minutes if toasted over a
flame.
To
deep-fry
1.
Heat ghee
or oil in a wok or large frying pan over moderately high heat. When hot 185°C/365°F,
gently slip in a pappadam. It will immediately sizzle and expand. When it
crinkles on the edges, turn it over with tongs and after 2 - 3 seconds remove it
and place it on paper towels or in a colander to drain. Serve hot or cold.
To
toast over a flame
1.
Place a raw pappadam
on a cake rack and hold it about 5 cm (2-inches) above a heat source set on
high. Move the wafer around, until the whole surface is lightened in colour,
expanded, and flecked with brown. Turn it over and cook the other side. Remove
and stack. Serve hot or cold. Dry-roasted pappadams are great for persons
on a low-fat diet.
KCB 4.18: Asparagus and
Pinenut Pizza
Asparagus and Pinenut Pizza
These
pizzas are quick and easy because they're made not with the traditional yeasted
pizza dough but with Middle Eastern breads. If you prefer, try making your own Pita
breads. The recipe for Middle Eastern Round bread (Pita) yields
delicious pizza bases. Topped with home-made pinenut sauce, asparagus, and
melting mozzarella cheese, they're sure to please.
PREPARATION
AND COOKING TIME: 30 - 40 minutes
YIELD: four 13 cm (5-inch) pizzas or two 25 cm (10-inch) pizzas
1/4
cup (60 ml) grated parmesan cheese
250 g (about 9 ounces) grated mozzarella cheese
1 tablespoon (20 ml) olive oil
1 tablespoon (20 ml) pinenuts
1 tablespoon (20 ml) olive oil, extra.
1 cup (40 ml) fresh basil leaves, packed
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) grated parmesan cheese
1 bunch asparagus (250 grams, or about 9 ounces)
2 large or 4 small Middle Eastern breads
1 small red pepper, chopped
1.
Heat 1 tablespoon (20 ml) of olive oil in a small saucepan over moderate heat.
When hot, stir in the pinenuts and saute them until they're lightly browned.
Remove them undrained from the pan and empty them into a blender or food
processor along with the extra oil, the basil leaves, asafoetida, salt, and 2
tablespoons (40 ml of parmesan cheese. Process until smooth.
2. Cut the asparagus into 2.5 cm (1-inch) lengths and boil or steam until
tender. Drain, rinse under cold water, and drain again.
3. Spread the breads with the pinenut sauce and top with asparagus, diced
pepper, and cheeses. Place the pizzas on oven trays and bake in moderate 180°C/355°F
oven until the pizzas are golden brown.
KCB 5: VEGETABLE DISHES
VEGETABLE
DISHES
If
you are tired of seeing vegetables relegated to soggy mounds on the side of your
plate, this chapter is for you, a selection of tastefully herbed and spiced
dishes prepared in every way imaginable.
KCB 5.1: North Indian
Curried Cauliflower and Potatoes
North Indian Curried Cauliflower and Potatoes
This
is a popular North Indian vegetable dish. Combined with hot Puffed Fried
Breads (Pooris), dal, and salad, it can be served any time of the day and on
any occasion.
PREPARATION
AND COOKING TIME: 15 - 20 minutes
YIELD: enough for 4 - 5 persons
1/4
cup (60 ml) ghee or oil
1/2 teaspoon (2 ml) black mustard seeds
1 teaspoon (5 ml) cumin seeds
1 teaspoon (5 ml) minced fresh ginger
2 hot green chilies, seeded and chopped
3 medium potatoes, cut into 11/4 cm (1/2-inch)
cubes
1 medium cauliflower, cut into small flowerets
2 medium tomatoes blanched, peeled, and diced
1/2 teaspoon (2 ml) turmeric
1/2 teaspoon (2 ml) garam masala
2 teaspoons (10 ml) ground coriander
1 teaspoon (5 ml) brown sugar
2 teaspoons (10 ml) salt
2 tablespoons (40 ml) coarsely chopped fresh coriander or parsley
1 tablespoon (20 ml) fresh lemon juice
1.
Heat the ghee or oil in a large, heavy saucepan over moderate heat. When
the ghee is hot, add the mustard seeds. When they crackle, add the cumin
and saute them until they darken a few shades. Add the ginger and chilies, saute
for a few moments, and then add the potato and cauliflower pieces. Stir-fry the
vegetables for 4 or 5 minutes or until the vegetables start to stick to the
bottom of the pan.
2. Add the tomatoes, turmeric, garam masala, ground coriander,
sugar, and salt.
3. Mix well, reduce the heat to low, cover the saucepan, and, stirring
occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add
water if necessary during this time but don't over-stir the vegetables. When the
vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.
KCB 5.2: Vegetarian
Shepherd's Pie
Vegetarian Shepherd's Pie
Those
of you of "Anglo-Saxon" background, like myself, will perhaps be
familiar with the non-vegetarian origins of this dish.
PREPARATION
AND COOKING TIME: 11/2 hours
YIELD: enough for 6 to 8 persons
For
base of pie
11/4
cups (310 ml) brown lentils
2 litres/quarts water
2 tablespoons (40 ml) olive oil
1 teaspoon (5 ml) yellow asafoetida powder
1/4 teaspoon (1 ml) freshly ground black pepper
1 cup (250 ml) celery, diced
home-made curd cheese (panir) from 8 cups (2 litres) milk and pressed for 1/2
hour
5 tablespoons (100 ml) soy sauce
For
potato topping
6
large baking potatoes, peeled and cubed
2 tablespoons (40 ml) butter
1/2 cup (125 ml) milk
1 teaspoon ( 5 ml) salt
2 tablespoons (40 ml) sour cream
3 tablespoons (60 ml) chopped fresh parsley
1.
Boil the brown lentils and water in a heavy 6-litre/quart saucepan. Reduce to a
simmer and cook until they become soft. Strain through a colander. Put the
lentils aside and retain the liquid for use as a soup stock at a later date.
2. Meanwhile, boil the potato cubes in slightly salted water until they
become soft. Drain and mash them until smooth. Add the butter, milk, salt, and
sour cream and mix well.
3. Heat the olive oil in a small, heavy pan until very hot. Add the
asafoetida and pepper and saute momentarily. Add the celery bits and stir well;
reduce the heat and braise the celery until soft, stirring occasionally. Remove
from the heat.
4. Mash the drained lentils until smooth.
5. Crumble the curd cheese in a bowl and add the soy sauce. Mix well.
Combine this mixture with the mashed lentils and the braised seasoned celery
bits. Spread this pie filling evenly in the bottom of an ovenproof casserole
dish. Cover this with the mashed potatoes. Smooth the mashed potatoes and use a
fork to mark the top with lines. Bake in a very hot oven 230°C/450°F until the
top is browned. Remove from the oven, sprinkle with fresh parsley, and serve
hot.
KCB 5.3: Baked Stuffed
Avocados
Baked Stuffed Avocados
In
this succulent and unusual entree, avocados are stuffed with tofu and
green peas, smothered in a lemon-chili-coconut sauce, and baked.
PREPARATION
TIME: 10 minutes
COOKING TIME: 10 minutes
BAKING TIME: 10 minutes
YIELD: enough for 4 persons
2
large, firm but ripe avocados
2 tablespoons (40 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) chopped fresh ginger
1 cup (250 ml) firm tofu, diced to 1.25 cm (1/2-inch)
cubes
1 teaspoon (5 ml) Chinese sesame oil
1 tablespoon (20 ml) chili sauce (without garlic or onions)
1 tablespoon (20 ml) sweet soy sauce
1 match-sized chunk of creamed coconut, chopped
1/2 cup (125 ml) cooked green peas
1 tablespoon (20 ml) fresh lemon juice
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) minced fresh coriander leaves
1.
Carefully run a knife from the stem end downwards and right around the avocados.
Twist to separate the two halves. Remove the seeds.
2. With a spoon, scoop out the avocado flesh leaving a 11/4
cm (1/2-inch) border. Chop the avocado flesh into large
rough chunks.
3. Heat the olive oil in a heavy non-stick frying pan over medium heat. Add the
asafoetida and saute for a few seconds. Add the ginger and saute for 1 minute.
Add the tofu and stir-fry carefully. When the tofu is browned, drizzle on the
sesame oil, chili sauce, and soy sauce. Fold in the creamed coconut, stirring
until it melts.
4. Add the peas, lemon juice, salt, minced fresh coriander, and stir well.
Finally, add the avocado pieces, stir to mix, and remove from the heat. Place
the avocado halves carefully on a flame-proof gratin dish and add the stuffing.
Bake in a preheated oven at 180°C/355°F for 10 minutes and serve immediately.
KCB 5.4: Spinach, Tomato,
Eggplant, and Chickpea Stew
Spinach, Tomato, Eggplant, and Chickpea Stew
This
well-known and succulent vegetable combination from North India is a popular
addition to many Hare Krishna Sunday Feast menus. Cooked until the spinach
softens, it is a textured, juicy dish. If you prefer a puree like dish, cook it
further until the spinach and eggplant cook right down. Either way, it's
delicious served with Puffed Fried Breads or
Lemon Rice.
PREPARATION
TIME: 30 to 45 minutes
YIELD: enough for 6 to 8 persons
1/4
cup (60 ml) ghee or oil
1 tablespoon (20 ml) minced fresh ginger
2 hot green chilies, seeded and minced
1 teaspoon (5 ml) cumin seed
1/2 teaspoon (2 ml) black mustard seeds
10 dried curry leaves
1/4 teaspoon (1 ml) yellow asafoetida powder
1 medium eggplant washed and cut into 1.25 cm (1/2-inch)
cubes
4 medium tomatoes, peeled and cut into 1.25 cm (1/2-inch)
cubes
450 g (1 pound) fresh spinach, washed and roughly chopped
1 teaspoon (5 ml) turmeric
11/2 teaspoons (7 ml) salt
2 cups (500 ml) chickpeas, cooked and drained
11/2 teaspoons (7 ml) brown sugar
1 teaspoon (5 ml) fresh lemon juice
1.
Heat the ghee or oil in a heavy 4-litre/quart saucepan or large wok over
moderate heat. When the ghee is hot, add the ginger, chilies, cumin
seeds, and mustard seeds. When the mustard seeds crackle, add the curry leaves,
asafoetida powder, and eggplant cubes. Stir-fry the eggplant for 8 to 10 minutes
or until the eggplant is a little softened.
2. Stir in the tomatoes, spinach, turmeric, and salt. Partially cover and
reduce the heat to moderately low. Cook until the eggplant is soft and the
spinach is reduced in size, stirring when required. Add the cooked chickpeas and
cook for another 5 minutes. If you would like the dish to be moist and textured,
add the sugar and lemon juice now. Otherwise, cook until the vegetables become
puree-like. Remove from the heat and serve hot.
KCB 5.5: Peppers Stuffed
with Herbed Potatoes and Cheese
Peppers Stuffed with Herbed Potatoes and Cheese
Select
medium-sized green, red, or yellow peppers for this baked side-dish or entree.
PREPARATION
TIME: 15 minutes
COOKING TIME: 30 to 40 minutes
YIELD: 6 stuffed peppers
6
medium, square shaped peppers
boiling water
1/2 cup (125 ml) melted butter
1 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) dried dill
1 teaspoon (5 ml) sweet paprika
11/2 teaspoons (7 ml) salt
1 teaspoon (5 ml) dried basil
3 tablespoons (60 ml) minced fresh coriander
3 cups (750 ml) hot mashed potatoes
1 cup (250 ml) grated cheddar cheese
1.
Carefully slice a lid off each pepper and with a
small serrated knife cut away the centre piece of each lid, leaving only edible
flesh. Put the lids aside. Scoop out all the fibre and seeds and wash the
peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove,
and drain upside down.
2. Pour 4 tablespoons (80 ml) of the melted butter into a saucepan and
over low heat; saute the asafoetida for a few moments. Add the dill, paprika,
salt, basil, and fresh coriander. Stir and remove from the heat.
3. Place the mashed potatoes, three quarters of the grated cheese, and
the herbed butter in a bowl and mix until smooth.
4. Stuff all the peppers with the herbed potato and sprinkle the reserved
cheese on top. Replace the cored lids. Place in a baking dish, brush with the
reserved butter and bake in a preheated oven at 180°C/355°F for 30 to 40
minutes or until the peppers are tender and lightly browned
KCB 5.6: Baked Tomatoes
Stuffed with Rice and Green Peas
Baked Tomatoes Stuffed with Rice and Green Peas
Lightly-seasoned
fluffy basmati Rice makes the best filling for stuffed tomatoes. Be sure
to select firm, ripe tomatoes.
PREPARATION
AND COOKING TIME: 25 - 35 minutes
BAKING TIME: 10 - 15 minutes
YIELD: enough for 6 persons
Rice
Filling
1
cup (250 ml) basmati or other long-grain white rice
5 tablespoons (100 ml) ghee or oil
6 whole cloves
one 3.75 cm (11/2-inch) cinnamon stick
2 whole cardamom pods, bruised
1/3 cup (85 ml) slivered almonds
2 cups (500 ml) water
1 cup (250 ml) fresh green peas
11/2 teaspoons (7 ml) salt
6 large or 12 small firm, ripe tomatoes
11/2 teaspoons (7 ml) minced fresh ginger
1/2 teaspoon (2 ml) turmeric
Rice
Filling
1.
Clean, wash,
and drain the rice.
2. Heat 4 tablespoons (80 ml) of ghee or oil in a heavy
2-litre/quart saucepan over moderate heat. When the ghee is hot, add the
whole cloves, cinnamon stick, bruised cardamom pods, and almonds. Stir-fry for
30 seconds or until the almonds are golden. Bring the water to a boil in another
pan.
3. Add the rice to the spice and nut mixture and stir-fry for about 2
minutes or until the rice is whitish.
4. Add the boiling water to the rice and nut mixture; add the peas and 1
teaspoon (5 ml) of salt. Stir, raising the heat to high and bringing the water
to a full boil. Immediately reduce the heat to low, cover with a tight-fitting
lid and, without stirring, simmer for 15 to 20 minutes or until the rice is dry
and tender. Fluff the rice with a fork and (if desired) remove the whole spices.
Stuffed
tomatoes
1.
Preheat the
oven to 180°C/355°F.
2. Cut a thin slice off the top of each tomato and set the slices aside.
With a teaspoon, scoop out the seeds and pulp, leaving a 1/2
cm (1/4-inch) thick case, and set them aside. Chop or
blend the tomato pulp and force it through a strainer. Collect the pulp and
discard the seeds.
3. Heat 1 tablespoon (20 ml) of ghee or oil in a 1-litre/quart
saucepan over medium heat. When hot, drop in the minced ginger and fry until
brown. Add the tomato pulp, 1/2 teaspoon (2 ml) salt, and
turmeric and cook for 5 minutes or until the pulp is reduced to a thick puree.
4. Stuff the tomatoes with the savoury rice-filling and pour a teaspoon
of the thick tomato sauce into the opening of each tomato. Replace the tops of
the tomatoes.
5. Set the tomatoes in a glass casserole dish and bake them in the oven
at 180°C/360°F for 10 or 15 minutes. Serve hot.
KCB 5.7: Gauranga Potatoes
Gauranga Potatoes
In
this dish, slices of potato are folded with herbs, butter, and sour cream and
baked to a golden brown. It is irresistibly rich and delicious, yet effortless
to prepare.
PREPARATION
AND COOKING TIME: 50 - 60 minutes
YIELD: enough for 4 to 6 persons
8
medium potatoes, peeled and sliced into 0.5 cm (1/4-inch)
disks
water
1 tablespoon (20 ml) olive oil
3/4 teaspoon (3 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) ground dried rosemary
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon ( 2 ml) turmeric
3 cups (750 ml) sour cream
1 tablespoon (20 ml) melted butter
2 teaspoons (10 ml) salt
1/2 cup (125 ml) water
1 teaspoon (5 ml) sweet paprika
2 tablespoons (40 ml) chopped fresh parsley
1.
Boil the potato slices in lightly salted water in a 4-litre/quart
saucepan until they are cooked but firm. Remove and drain.
2. Add the olive oil to a medium saucepan, over moderate heat and when
hot, add the asafoetida. Saute momentarily; add the rosemary, black pepper, and
turmeric and stir briefly. Add the sour cream, melted butter, salt, and water.
Whisk it into a smooth sauce and remove from the heat.
3. Combine the potato slices and sour cream sauce in a mixing bowl. Pour
the mixture into a casserole dish, sprinkle with paprika, and place in the top
of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is
golden brown. Garnish with fresh parsley and serve hot.
KCB 5.8: French Braised
Summer Vegetables (Ratatouille)
French Braised Summer Vegetables (Ratatouille)
This
is my version of the famous French vegetable medley of eggplants, zucchinis, red
and green peppers, and tomatoes so popular in Provence. The eggplants are first
rubbed in salt to remove their bitterness (degorging). Serve Ratatouille
cold with crusty soft sesame bread rolls, or hot with fluffy yellow rice.
EGGPLANT
DEGORGING TIME: 30 minutes
PREPARATION AND COOKING TIME: 30 minutes
YIELD: enough for 4 to 6 persons
2
medium eggplants, cut into 21/2 cm (1-inch) cubes
salt for degorging
1/2 cup (125 ml) olive oil
1/2 teaspoon (2 ml) yellow asafoetida powder
1 large red pepper and 1 large green pepper, cored, seeded, and cut into long
strips about 11/4 cm (1/2-inch)
wide
4 medium zucchinis, cut into 1/2 cm (1/4-inch)
slices at an angle (bias cut)
1/4 teaspoon (1 ml) freshly ground black pepper
4 medium tomatoes, peeled and cut into eighths
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) chopped fresh parsley
1.
To degorge the eggplants: place the eggplant cubes in
a colander, sprinkle with salt, and let sit for about 30 minutes. Rinse
thoroughly. Drain and pat the eggplants dry with paper towels.
2. Heat the olive oil in a large saucepan over moderate heat. When the
oil is hot, add the asafoetida and fry momentarily. Add the eggplant cubes and
saute, stirring often, for 3 minutes. Add the peppers, zucchini, and black
pepper; cover and cook gently without any water for about 15 minutes or until
the zucchinis, peppers, and eggplants are tender (if the vegetables stick, add a
little water). Add the tomatoes and cook only until they warm through. Add the
salt and parsley and mix well. Serve hot or cold.
KCB 5.9: Thai Vegetable
Curry
Thai Vegetable Curry
Here's
a tasty and unusual combination of potatoes and tofu simmered in a spicy
lemon-peanut-coconut sauce. Serve alongside Thai Rice for a light meal.
PREPARATION
AND COOKING TIME: 45 minutes
YIELD: enough for 4 persons
2
whole cloves
1 tablespoon (20 ml) coriander seeds
1 teaspoon (5 ml) cumin seeds
5 dried chilies
3 black peppercorns
one 21/2 cm (1-inch) cinnamon stick, broken into pieces
3 tablespoons (60 ml) vegetable oil
1/2 teaspoon (2 ml) yellow asafoetida powder
2 small fresh hot green chilies, seeded and sliced into thin strips
1 teaspoon (5 ml) lemongrass powder
1/2 teaspoon (2 ml) galangal (laos) powder
2 cups (500 ml) coconut milk
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) instant tamarind concentrate
2 tablespoons (40 ml) warm water
400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch)
cubes
4 tablespoons (80 ml) roasted peanuts
1/2 teaspoon (2 ml) cardamom seeds
4 medium potatoes parboiled, peeled, and cut into 11/4
cm (1/2-inch) cubes
2 tablespoons (40 ml) brown sugar
3 tablespoons (60 ml) light soy sauce
3 tablespoons (60 ml) fresh lemon juice
1.
Dry-roast the cloves, coriander seeds, cumin seeds,
chilies, peppercorns, and cinnamon in a small pan over moderate heat until the
spices become aromatic (2 - 3 minutes). Remove the pan from the heat and
transfer the spices to a coffee mill. Grind the spices to a powder; transfer to
a small bowl.
2. Heat the vegetable oil in a 6-litre/quart saucepan over moderate heat.
When the oil becomes hot, add the asafoetida, green chilies, lemongrass powder, galangal
(laos) powder, and dry-roasted spices. Stir momentarily, add the coconut
milk and salt, and stir until warm. Remove from the heat.
3. Combine the tamarind concentrate with the warm water. Whisk until
smooth. Add the cubed tofu to the coconut milk mixture along with the
peanuts, cardamom seeds, parboiled potatoes, brown sugar, light soy sauce,
tamarind water, and lemon juice. Return to a very low heat and, stirring
occasionally, simmer uncovered for 25 to 30 minutes or until the sauce thickens
and the potatoes are tender. Serve hot.
KCB 5.10: Pumpkin and
Potatoes, Marwari-Style
Pumpkin and Potatoes, Marwari-Style
This
popular vegetable dish from Rajasthan, northern India, is quick and easy to
prepare and full-bodied flavour with varieties of hot and sweet spicy flavours.
Serve it with hot Rajasthani Spicy Dal-Stuffed Breads or Puffed Fried
Breads.
PREPARATION
AND COOKING TIME: 20 - 30 minutes
YIELD: enough for 6 to 8 persons
450
g (1 pound) potatoes (about 4 cups), peeled and cut into 11/4
cm (1/2-inch) cubes)
3 tablespoons (60 ml) ghee or oil
1/2 teaspoon (2 ml) black mustard seeds
1 teaspoon (5 ml) kalonji (nigella) seeds if available
one 5 cm (2-inch) cinnamon stick
seeds from 2 cardamom pods
2 whole cloves
2 bay leaves
1/2 teaspoon (2 ml) fenugreek seeds
2 tablespoons (40 ml) yogurt
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) chili powder
1/2 teaspoon (2 ml) turmeric
450 g (1 pound) pumpkin (about 4 cups), peeled and cut into 1.5 cm (3/4-inch)
cubes
2/3 cup (165 ml) water
1 teaspoon (5 ml) lemon juice
1/2 teaspoon (2 ml) sugar
11/2 teaspoons (7 ml) salt
1.
Heat the ghee
or oil in a heavy 4 litre/quart saucepan over moderate heat. When the ghee
is hot, add the mustard seeds, kalonji seeds, cinnamon stick, cardamom
seeds, cloves, and bay leaves. Saute the spices until the mustard seeds crackle.
Add the fenugreek seeds and saute until they darken a few shades.
2. Add the yogurt, asafoetida, coriander, cumin, chili, and turmeric and
stir-fry for 1 minute. Add the potatoes, pumpkin, and water. Cover and cook on a
medium heat for 15 minutes or until the vegetables are tender. Add a little hot
water if the vegetables start to stick. Add the lemon juice, sugar, and salt and
serve hot.
KCB 5.11: South Indian
Vegetable Combination (Aviyal)
South Indian Vegetable Combination (Aviyal)
A
famous dish from the Malabar coast of Kerala, South India, Aviyal is much
loved on festive menus. Practically any combination of vegetables can be used,
as long as they are cut in such a way that they all cook in about the same
amount of time. In Kerala, local vegetables would be used. However, I have
suggested a combination of potato, sweet potato, peas, pumpkin, beans, carrot,
and zucchini. This version is flavoured in the traditional way with fresh
coconut, yogurt, and ginger. Serve hot with Boiled Rice.
PREPARATION
AND COOKING TIME: 20 - 30 minutes
YIELD: enough for 6 to 8 persons
4
tablespoons (80 ml) coconut oil or ghee
6 - 8 fresh (or dried) curry leaves
1 cup (250 ml) sweet potato cut into 11/2 cm (3/4-inch)
cubes
1 cup (250 ml) green beans cut into 11/2 cm (3/4-inch)
lengths
1 cup (250 ml) pumpkin cut into 11/2 cm (3/4-inch)
cubes
1 cup (250 ml) carrots cut into batons 33/4 cm x 11/4
cm x 11/4 cm (11/2-inches x 1/2-inch
x 1/2-inch)
1 cup (250 ml) zucchini cut into 11/2 cm (3/4-inch)
cubes
1/2 cup (125 ml) fresh green peas
1 cup (250 ml) potato cut into 1.5 cm (3/4-inch) cubes
2/3 cup (165 ml) water
1 teaspoon (5 ml) turmeric
1 teaspoon (5 ml) ground coriander
3 hot green chilies, minced
1/2 cup (125 ml) plain yogurt
2/3 cup (165 ml) shredded fresh coconut
2 teaspoons (10 ml) salt
1.
Heat the oil or ghee in a large heavy-based non-stick pan over moderate
heat. Saute the curry leaves until they darken a few shades. Add all the
vegetables, saute them for 2 or 3 minutes, and add the water, turmeric, and
coriander, stirring well. Bring the liquid to a boil.
2. Reduce the heat to low, cover, and simmer, stirring occasionally for
about 15 minutes or until the vegetables are tender. Add the chilies, yogurt,
coconut, and salt. Serve hot.
KCB 5.12: Scrambled Curd
Scrambled Curd
This
is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir)
is scrambled with sour cream and sprinkled with black salt (which has a distinct
sulphur-like flavour), spices, and fresh herbs to produce a stunning result.
Serve at breakfast with hot gradually add the lemon juice and toast or Puffed
Fried Breads (Pooris), and Tomato
Chutney.
PREPARATION
AND COOKING TIME: 40 - 50 minutes
YIELD: enough for 4 - 6 persons
6
litres (101/2 pints) full-cream milk
7 tablespoons (140 ml) lemon juice
2 tablespoons (40 ml) ghee or butter
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (1 ml) turmeric
1/2 teaspoon (2 ml) sweet paprika
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) coarsely ground black pepper
3/4 cup (185 ml) cream or sour cream
2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
1.
Boil the milk in a heavy-based 8 - 10 litre/quart saucepan, stirring constantly.
When the foam rises, gradually add the lemon juice and reduce the heat to low.
Stir very slowly until the solid curd cheese separates from the yellowish whey.
(If separation does not occur after 1 minute, add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness
of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 21/2
cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate
heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces
of curd cheese and stir gently until the turmeric-coloured ghee is well
distributed. Increase the heat and add the paprika, salt, and pepper. When the
curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully.
Add the fresh herbs, mix well, and serve hot.
KCB 5.13: Green Beans
Green Beans
Here's
a delicious way to serve seasonal French stringless green beans. Serve as an
entree or part of a multi-course dinner.
PREPARATION
AND COOKING TIME: 15 minutes
YIELD: enough for 4 or 5 persons
2
tablespoons (40 ml) ghee or oil
1/2 teaspoon (2 ml) black mustard seeds
one 1.25 cm (1/2-inch) cube of ginger sliced into
paper-thin julienne strips
450 g (1 pound) fresh green stringless beans, "topped and tailed"
and cut into 21/2 cm (1-inch) diagonal slices
1/4 cup (60 ml) water
1/2 teaspoon (2 ml) ground cumin
1/4 teaspoon (1 ml) turmeric
1 teaspoon (5 ml) salt
2 tablespoons (40 ml) minced fresh coriander leaves
1 teaspoon (5 ml) fresh lemon juice
1.
Saute the
mustard seeds and ginger strips in ghee or oil in a 3-litre/quart
saucepan over moderate heat until the mustard seeds crackle.
2. Add the beans and stir-fry over moderate heat for about 5 to 7
minutes. Add the water, cover securely, and boil gently for 5 minutes. Remove
the lid and when most of the water has evaporated, add the remaining ingredients
except the lemon juice. Cook until the beans are tender-crisp and the water has
evaporated. Add the lemon juice and serve hot.
KCB 5.14: Vegetables au
Gratin
Vegetables au Gratin
Delightfully
simple to make, Vegetables au Gratin is a great favourite on the
wintertime menu at Gopal's Restaurant.
Consisting of lightly steamed vegetables in a mornay sauce, topped with grated
cheese, and baked in the oven until golden brown, it combines wonderfully with a
light soup and bread accompaniment, such as Vegetable Soup and
Wholemeal Bread.
PREPARATION
AND COOKING TIME: 40 minutes.
YIELD: enough for 6 to 8 persons
8
cups (2 litres) assorted vegetables cut into large bite-sized chunks (try a
selection from the following: cauliflower, broccoli, carrots, French beans,
green peas, baby potatoes, asparagus, squash, pumpkin, sweet potato)
2/3 cup (165 ml) butter
1/4 teaspoon (1 ml) yellow asafoetida powder
1/4 teaspoon (1 ml) nutmeg
2/3 cup (165 ml) plain flour
5 cups (1.25 litres) warm milk
2 teaspoons (10 ml) salt
3/4 teaspoon (3 ml) ground white pepper
250 g (about 9 ounces) grated cheddar cheese
1 tablespoon (20 ml) extra butter
2 tablespoons (40 ml) chopped fresh parsley
1.
Lightly steam all the vegetables until they're cooked but still a little firm.
2. Melt the butter in a medium sized saucepan over moderate heat. Remove
the pan from the heat. Add the asafoetida powder and nutmeg. Stir in the flour
with a wooden spoon to make a smooth paste. Gradually add the milk, stirring
constantly.
3. Return the pan to the heat and bring the sauce to a boil, still
stirring. Reduce the heat to low and simmer, stirring constantly, for 1 minute
or until the sauce is thick and smooth. Add the salt, pepper, and half of the
grated cheese. Add the steamed vegetables and mix well.
4. Spoon the vegetables into a buttered baking dish. Cover them with the
remaining grated cheese and dot with little pieces of butter. Bake in a
preheated hot oven 205°C/400°F for 25 minutes or until the top is golden
brown. Garnish with chopped fresh parsley.
KCB 5.15: Cabbage, Potato,
and Yogurt with Anise
Cabbage, Potato, and Yogurt with Anise
The
combination of yogurt, lemon juice, and brown sugar creates a delicious
sweet-and-sour glaze for the vegetables. Serve with hot fluffy rice or a crusty
bread, and a soup or dal.
PREPARATION
AND COOKING TIME: 45 minutes
YIELD: enough for 4 to 6 persons
2
tablespoons (40 ml) ghee or oil
11/2 teaspoons (7 ml) cumin seeds
11/2 teaspoons (7 ml) anise seeds
1 small cabbage, cored and sliced very thin
1 teaspoon (5 ml) turmeric
1/2 teaspoon (2 ml) hot paprika or cayenne
6 medium potatoes, peeled and cut into 21/2 cm (1-inch)
cubes
1 cup (250 ml) yogurt
1 tablespoon (20 ml) fresh lemon juice
2 teaspoons (10 ml) salt
1 tablespoon (20 ml) brown sugar
1.
Heat the ghee or oil in a heavy 6-litre/quart non-stick saucepan over moderate heat. Saute
the cumin and anise seeds until golden brown. Add the cabbage and stir-fry for
about 2 minutes. Cover the pan and, reducing the heat, cook the cabbage until it
shrinks.
2. Add the turmeric, paprika, and the potato cubes. Mix well and replace
the lid. Cook, stirring occasionally until the potatoes are tender. (You may
need to add a little water).
3. Remove the pan from the heat and fold in the yogurt, lemon juice,
salt, and brown sugar. Stir to mix and serve hot.
KCB 5.16: Cauliflower and
Potato Supreme (Gobi Alu Bhaji)
Cauliflower and Potato Supreme (Gobi Alu Bhaji)
For
best results with this North Indian favourite, use pure ghee as the
frying medium. Serve this rich vegetable dish for special occasions.
PREPARATION
AND COOKING TIME: 35 minutes
YIELD: enough for 5 or 6 persons
2
large baking potatoes peeled and cut into 21/2 cm
(1-inch) cubes
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
1/4 teaspoon (1 ml) coarsely ground black pepper
1/2 teaspoon (2 ml) ginger powder
1/2 teaspoon (2 ml) turmeric
1/4 teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) salt
1 cup (250 ml) plain yogurt or sour cream at room temperature
1 tablespoon (20 ml) chopped fresh coriander or parsley
1.
Rinse the
potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the
quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes
until golden brown (8 - 10 minutes). (You might need to fry in 2 batches).
Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked
but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place
them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the
fresh herbs and serve immediately. If not serving immediately, when you are
ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt
or sour cream.
KCB 5.17: Zucchini, Green
Peppers and Tomato
Zucchini, Green Peppers and Tomato
Here's
a succulent combination of young zucchinis, green peppers, and juicy tomato
pieces braised together that's quick and easy to prepare. For a simple summer
lunch, combine this dish with Chapatis or Rice with
Green Peas and Almonds and a
crisp salad.
PREPARATION
TIME: 20 - 30 minutes
YIELD: enough for 4 to 6 persons
2
tablespoons (40 ml) ghee or oil
1 teaspoon (5 ml) cumin seeds
11/2 teaspoons (7 ml) fresh green chilies, seeded and
minced
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) turmeric
2 small green peppers, diced into 11/4 cm (1/2-inch)
squares
6 medium zucchinis cut into 11/4 cm (1/2-inch)
cubes
1 teaspoon (5 ml) ground coriander
6 medium tomatoes blanched, peeled, and cut into eighths
11/2 teaspoons (7 ml) salt
1 teaspoon (5 ml) brown sugar
1 tablespoon (20 ml) chopped fresh parsley or coriander
1.
Saute the cumin seeds in ghee or oil in a large, heavy, non-stick
saucepan or wok over moderate heat until the seeds darken a few shades. Add the
green chilies, asafoetida, and turmeric and stir momentarily. Add the green
peppers and stir-fry for 2 to 3 minutes.
2. Add the zucchini and ground coriander and, stirring occasionally, cook
the vegetables for an additional 2 minutes. Add the tomato pieces, mix well, and
reduce the heat to moderately low, stirring occasionally. Cook until the
zucchini becomes translucent and soft but not mushy. Add the salt, sugar, and
herbs. Stir to mix, remove from the heat, and serve hot.
KCB 5.18: Eggplant,
Potato, and Curd Cheese
Eggplant, Potato, and Curd Cheese
Our
spiritual master, Çréla Prabhupäda, taught Dipak, my old friend and culinary
guide, how to prepare this vegetable dish in 1972 giving it the unusual
sub-title of 'Meat-eaters Delight'. Because the panir cheese is cut into
large uneven chunks and deep-fried in ghee until dark, then slowly stewed
in spiced whey, it develops a very "meaty' texture and appearance. Serve
this rich and juicy vegetable dish with plain boiled rice, a simple dal,
crisp salad, and flat bread.
Note: Save the whey when you make the panir cheese.
PREPARATION
AND COOKING TIME: 1 hour
YIELD: enough for 4 or 5 persons
ghee
for deep-frying
2 large baking potatoes, peeled and cut into 21/2 cm
(1-inch) cubes
2 large eggplants, cut into 21/2 cm (1-inch) cubes
home-made curd cheese (panir), plus the whey, made from 8 cups
(2 litres) milk, pressed for 1/2 hour, and cut into 21/2
cm (1-inch) cubes
1 tablespoon (20 ml) ghee
2 teaspoons (10 ml) cumin seeds
1 teaspoon (5 ml) crushed dried red chilies
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) turmeric
2 cups (500 ml) whey
1/2 teaspoon (2 ml) ground coriander
11/2 teaspoons (7 ml) salt
1.
Add enough ghee
to half-fill a wok or deep-frying pan. Place over moderate heat and allow it to
reach 190°C/375°F. If you use a large wok or pan, you can fry all of the
potatoes simultaneously. Otherwise, add half the potatoes and deep-fry them
until golden brown 8 to 10 minutes. Remove and drain them. When the potatoes are
all fried, allow the ghee to return to the required temperature.
2. Add half the eggplant pieces and deep-fry them until they are golden
brown. Remove and drain them. Allow the ghee to return to the frying
temperature; then fry the remaining eggplants and drain them.
3. Deep-fry the panir cubes until they are dark golden brown.
Remove and drain. Turn off the heat under the ghee.
4. Heat 1 tablespoon (20 ml) ghee over moderate heat in a heavy
3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the
chilies, asafoetida, and turmeric. Stir momentarily; then carefully add the
whey, salt, and ground coriander. Raise the heat until the whey boils.
5. Add the potatoes, eggplant cubes, and pieces of fried panir.
Combine the vegetables with the whey, taking care not to crush the eggplant.
Boil, reduce the heat to low, and simmer the vegetables for about 20 minutes.
Cook until the potatoes become glazed and light golden. The eggplant should be
soft but not mushy, and the panir cubes should be juicy. Serve hot.
KCB 5.19: Indonesian
Vegetable Stew (Sayur Asam)
Indonesian Vegetable Stew (Sayur Asam)
Indonesian
vegetable stews (Sayurs) are actually half-way between stews and soups.
They are traditionally served with rice and a sambal (chili relish). This
dish features four special Indonesian ingredients, all available at good Asian
grocers: laos (Indonesian ginger), lime leaf, lemongrass, and coconut
milk (santan). It also contains a Chinese green vegetable called buk
choy.
PREPARATION
TIME: 10 minutes
COOKING TIME: 15 minutes
YIELD: enough for 4 persons
2
small slices fresh laos (Indonesian ginger) or the common variety of fresh
ginger or 1 teaspoon (5 ml) laos powder
1/2 teaspoon (2 ml) ground coriander
1 fresh hot green chili, seeded and chopped
2 cups (500 ml) Chinese Vegetable Stock or water
1 tablespoon (20 ml) corn oil
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 cup (125 ml) French stringless green beans,
"topped and tailed" and cut into 5 cm (2-inch) lengths
1 lime leaf (substitute with bay leaf if unavailable)
1/2 teaspoon (2 ml) lemongrass flakes or powder
1/2 cup (125 ml) Chinese bok choy leaves, cut into thin
strips
450 g (1 pound) zucchinis, cut into 21/2 cm (1-inch)
wedges
1 cup (250 ml) coconut milk (santan)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
1.
Place the laos or ginger, ground coriander, and chili in a blender. Add
vegetable stock or water and blend. Empty into a bowl.
2. Fry the asafoetida and green beans in oil in a wok for 1 minute. Add
the stock and spice mixture, lime leaf or bay leaf, and lemon grass and simmer
covered for 8 to 10 minutes. Add the bokchoy and zucchini and cook
covered for another 3 minutes or until the zucchini is tender. Add the coconut
milk santan, salt, and sugar and simmer for another minute. Serve hot.
KCB 5.20: Vegetarian
Stroganoff
Vegetarian Stroganoff
This
delicious combination of vegetables with herbs and sour cream is enhanced by the
addition of tofu cubes that have been frozen and thawed. The texture of tofu
changes dramatically after it has been frozen and thawed. It becomes firmer and
chewy, much resembling the texture of meat. You can freeze an entire block of tofu
or cut it into strips or cubes and then freeze it. If you freeze it and let it
thaw naturally, you get a crumbly textured tofu, resembling Textured
Vegetable Protein (TVP). If you quick-thaw the frozen tofu in boiling
water, it will retain its shape. You can wring out the tofu like a sponge
and season it as required. This stroganoff recipe calls for frozen, quick-thawed
cubes of tofu that have been seasoned and marinated. Serve with hot
noodles or rice for a complete main meal.
TOFU
FREEZING TIME: 2 days
SEASONING AND TIME: 15 minutes
PREPARATION AND COOKING TIME: 40 minutes
YIELD: enough for 4 persons (when served with rice or noodles)
450
g (1 pound) firm tofu cut into 2.5 cm (1-inch) cubes, placed on a plate, and
frozen for 2 days
2 tablespoons (40 ml) vegetable oil
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) black pepper
2 tablespoons (40 ml) Japanese tamari or soy sauce
1/4 cup (60 ml) dry white grape juice
30 g (1 ounce) butter
3 large zucchinis, cubed
1 medium red or green pepper, diced
3 large tomatoes, blanched, peeled, and chopped
1 teaspoon (5 ml) dried dill
1 tablespoon (20 ml) sweet paprika
11/2 teaspoons (7 ml) salt
1 cup (250 ml) sour cream
1.
Remove the tofu
from the freezer, separate the pieces from the plate by rinsing under hot water,
and plunge them into boiling water. When the tofu pieces soften and
float, remove them from the heat and drain them. Rinse them under cold water;
then squeeze them between your palms until they're completely dry.
2. Heat the oil in a heavy frying pan over moderate heat. Sprinkle in
half the asafoetida, stir momentarily, and then add half the black pepper and
the dry tofu pieces. Saute for 1 minute; then add the tamari or soy sauce
and grape juice, bring to the boil and simmer for another 2 minutes. Remove from
the heat and allow to marinate for 15 minutes.
3. In a heavy 4-litre/quart saucepan or wok, melt the butter over
moderate heat. Add the asafoetida, zucchini, and peppers, stir-frying for 2 to 3
minutes. Add the tomatoes, dill, paprika, salt and pepper, and cook until the
zucchini and peppers become soft, adding water if necessary. Add the tofu
and marinade and simmer for 5 minutes more. Serve hot over rice or noodles
topped with sour cream.
KCB 5.21: Asparagus with
Oil and Lemon Sauce
Asparagus with Oil and Lemon Sauce
This
is a typical dish from the Veneto region of northern Italy. Its beauty lies in
its simplicity. Serve this dish as antipasto (entree).
PREPARATION
AND COOKING TIME: 20 minutes
YIELD: enough for 4 persons
2
bunches of fresh asparagus (500 g, a little over 1 pound)
juice of 1 lemon
3 tablespoons (60 ml) olive oil
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
1/4 teaspoon (1 ml) freshly grated nutmeg
2 - 4 tablespoons (40 - 80 ml) grated parmesan cheese
1.
Wash the asparagus. Cut off the woody part at the base. Peel the lower section
to reveal the tender edible flesh. Tie the asparagus in a bundle and stand it in
a tall pot in 5 cm (2-inches) of water. Cover the pot and allow the asparagus to
boil gently over moderate heat until the stems are cooked but still a little
firm (about 5 - 10 minutes). Alternatively, place the asparagus in a steamer.
2. Place the asparagus on a warmed serving dish. Mix the lemon juice,
oil, salt, pepper, and nutmeg, pour this sauce over the hot asparagus, and
sprinkle with cheese. Serve immediately.
KCB 5.22: Cantonese
Stir-Fried Vegetables with Cashews in Black Bean Sauce
Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce
This
is a delicious tasty melange of vegetables and cashew nuts. All special
ingredients are available at Chinese grocers. Shop-bought salty black bean sauce
however is not a reliable item for strict vegetarians since it sometimes
contains other ingredients not listed on the label. Better to use home-made Cantonese
Black Bean Sauce. Serve with Boiled Rice or as part of a multi-course
Chinese dinner.
PREPARATION
AND COOKING TIME: 30 minutes
YIELD: enough for 6 to 8 persons
1/2
cup (125 ml) cashew nuts
warm water for soaking
oil for deep-frying
450 g (1 pound) firm tofu cut into 11/4 cm (1/2-inch)
cubes
2 small eggplants cut into 21/2 cm (1-inch) cubes
1/2 large carrot, thinly sliced
1 teaspoon (5 ml) thick soy sauce
1 teaspoon (5 ml) sugar
2 tablespoons (40 ml) Cantonese Black Bean Sauce
1 teaspoon (5 ml) cornflour blended with 2 teaspoons (10 ml) cold water to
form a paste
2 medium green peppers and 1 medium red pepper cut into 11/2
cm (3/4-inch) chunks
2 medium cucumbers, unpeeled, cut into 11/2 cm (3/4-inch)
cubes
10 water chestnuts, slit through the centre
2 tablespoon (40 ml) Chinese Vegetable Stock or water
1/2 teaspoon (2 ml) Chinese sesame oil
1.
Soak the cashews in warm water for 10 minutes. Drain and pat them dry
2. Heat the oil in a wok or pan until hot 185°C/365°F. Deep-fry the
cashews until golden brown. Remove, drain, and set them aside. Deep-fry the tofu
cubes in batches until golden. Deep-fry the eggplant pieces in batches until
dark golden brown. Remove, drain, and set them aside.
3. Meanwhile, bring water to the boil in a small sauce pan. Add the
carrots and boil until just tender. Remove, rinse under cold water, and drain.
4. Heat 1 tablespoon (20 ml) deep-frying oil in a wok over high heat.
When the oil is hot, add the chopped red and green peppers and stir-fry briskly
until crisp-tender (about 1 - 2 minutes). Remove and set them aside.
5. Heat another 1 tablespoon (20 ml) frying oil in the wok over high
heat. When hot, add the cucumbers, carrots, and water chestnuts and stir-fry
briskly for 1 minute. Add the peppers, tofu, eggplants, water or stock,
sesame oil, soy sauce, sugar, and black-bean sauce. Stir the corn flour paste
into the vegetable mixture, add the cashew nuts, stir for another 30 seconds and
serve hot.
KCB 5.23: Creamed Spinach
with Curd Cheese (Palak Panir)
Creamed Spinach with Curd Cheese (Palak Panir)
Spinach
with home-made curd cheese and cream is one of North India's favourite vegetable
dishes. There are dozens of regional varieties. Here's a simple, quick-cooking
version. Serve with Yellow Rice or hot buttered Chapatis.
PREPARATION
TIME: 5 minutes
COOKING TIME: 30 minutes
YIELD: enough for 5 - 6 persons
1
teaspoon (5 ml) chopped fresh ginger
1 fresh hot green chili, seeded and minced
1 teaspoon (5 ml) ground coriander
1/2 teaspoon (2 ml) sweet paprika
1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) turmeric
1 tablespoon (20 ml) ghee or oil
2 large bunches of spinach, washed, trimmed and finely chopped
4 tablespoons (80 ml) cream
fresh homemade curd cheese (panir) made from 8 cups (2 litres) of milk, cut
into 1.25 cm (1/2-inch) cubes
1/2 teaspoon (2 ml) garam masala
1 teaspoon (5 ml) salt
1.
Place the ginger and chili in a food processor or blender and process with a few spoons of
cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a
smooth paste. Scrape the paste into a bowl.
2. Heat the ghee in a large saucepan over moderate heat. When the ghee
is hot, add the spice paste and chopped spinach. Fold in the spinach, combining
it with the spices. Cook over full heat until the spinach reduces in volume.
Reduce the heat slightly and, stirring often, cook the spinach for another 15
minutes or until it becomes soft.
3. Fold in the cream; add the cubes of panir, the garam masala,
and the salt. Cook for an additional 5 minutes and serve hot.
KCB 5.24: Hungarian
Vegetarian Ghoulash
Hungarian Vegetarian Ghoulash
Here's
a simple but hearty combination of potatoes, tomato, and chunks of fried curd
cheese simmered in a tasty gravy flavoured with Hungarian paprika. Serve Hungarian
Vegetarian Ghoulash hot with fresh Wholemeal Bread for
a tasty wintertime meal.
PREPARATION
AND COOKING TIME: 30 - 40 minutes
YIELD: enough for 6 - 8 persons
ghee
or oil for deep-frying
fresh homemade curd cheese from 12 cups (3 litres) milk, pressed until very
firm and cut into 2.5 cm (1-inch) chunks
3 or 4 whole dried red chilies
1 teaspoon (5 ml) yellow asafoetida
5 medium tomatoes, peeled and quartered
2 table spoons (40 ml) Hugarian sweet paprika
11/2 teaspoons (7 ml) salt
8 medium potatoes, cut into 21/2 cm (1-inch) cubes
4 cups (1 litre) warm water
1.
Deep-fry the chunks of panir cheese in oil or ghee in a
deep-frying pan or wok over moderate heat until they become dark golden brown
Remove and drain.
2. Heat 1 tablespoon (20 ml of ghee or oil over moderate heat in a
heavy 6-litre/quart saucepan or large wok. When hot, add the red chilies and
sprinkle in the asafoetida. Saute momentarily and add the tomato pieces,
paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water and
raise the heat to full. When the water boils, reduce the heat slightly and cook,
uncovered, for 20 minutes or until the potatoes are soft. Serve hot.
KCB 5.25: Italian Eggplant
and Tomato Appetizer
Italian Eggplant and Tomato Appetizer
In
the realm of Italian Cuisine, antipasto (appetizers) come in varied
forms, much like the Middle Eastern equivalent, mezze. Savoury breads (crostini),
vegetable salads, miniature pizzas (pizzette), and asorted simple
vegetable entrees would feature as vegetarian anti-pasto. Here is my
version of Anti-pasto di Melanzane, from Naples. Serve it at the outset
of a main meal.
PREPARATION
AND COOKING TIME: 30 minutes
YIELD: enough for 4 to 6 appetizer-sized portions
2
medium eggplants, washed
1 cup (250 ml) oil (not olive oil)
1/4 cup (60 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
3 ripe tomatoes, peeled, seeded, and chopped
1 tablespoon (20 ml) tomato paste
1/2 cup (125 ml) water
1 teaspoon (5 ml) salt
1/2 teaspoon (1 ml) freshly ground black pepper
1.
Cut the eggplants into 1/2
cm (1/4-inch) slices. Cut each slice into strips 6 cm (21/2
inches) long and 1/2 cm (1/4-inch)
wide.
2. Heat the oil in a frying pan over moderately high heat. When the oil is hot,
add enough eggplant strips to fill the frying pan. Shallow-fry the eggplant
until it becomes soft. Remove the eggplant from the pan with a slotted spoon and
drain.
3. Heat the olive oil in another frying pan over moderate heat. When the oil is
hot, add asafoetida, tomatoes, tomato paste, and water. Cook uncovered for 10
minutes or until the sauce is thick.
4. Add the salt and pepper, mix well, and carefully add the eggplant. Serve
either hot or cold.
KCB 5.26: Tomato, Peas and
Home-made Curd (Matar Panir)
Tomato, Peas and Home-made Curd (Matar Panir)
This
dish originates in Punjab, northern India. However, it is well known all over
India, and there are hundreds of variations of the same dish. But the same main
ingredients are always there: peas and panir cheese in a spiced, minted
tomato sauce. Here's a delicious version that can be served with any meal,
anytime. It especially lends itself to special feasts and dinners and can be
kept warm for some time, actually improving the flavour of the dish.
PREPARATION
AND COOKING TIME: 45 minutes
YIELD: enough for 5 or 6
2
tablespoons (40 ml) ghee or oil
1/2 teaspoon (2 ml) black mustard seeds
5 teaspoons (25 ml) cumin seeds
3 teaspoons (15 ml) minced fresh ginger
1 or 2 hot green chilies, minced
8 large ripe tomatoes, peeled and diced fine
1 tablespoon (20 ml) ground coriander
1 teaspoon (5 ml) turmeric
1/2 teaspoon (2 ml) ground fennel
1/2 teaspoon (2 ml) garam masala
1 teaspoon (5 ml) brown sugar
3 tablespoons (60 ml) chopped fresh coriander leaves or parsley
1 tablespoon (20 ml) chopped fresh mint leaves
homemade curd cheese (panir) made from 8 cups (2 litres) milk, pressed until
firm and cut into 11/2 cm (1/2-inch)
cubes
ghee or oil for deep-frying
2 cups (500 ml) cooked fresh or frozen peas
2 cups (500 ml) whey or water
2 tablespoons (40 ml) tomato paste
11/2 teaspoons (7 ml) salt
1.
Heat 2 tablespoons (40 ml) ghee or oil in a 5-litre/quart saucepan over
moderate heat. Saute the mustard seeds until they crackle. Add the cumin seeds
and stir until they darken a few shades. Add the ginger and green chilies and
saute momentarily. Add the chopped tomatoes, powdered spices, sugar, and half
the herbs. Partially cover and, stirring occasionally, simmer for about 15
minutes or until the tomatoes break down and turn pulpy.
2. Heat the ghee or oil in a pan or wok over moderately high heat.
When hot 185°C/365°F, deep-fry the cubes of panir cheese a batch at a
time until golden brown. Remove and drain.
3. Add the peas and water or whey to the tomato and spice mixture. Boil,
reduce to a simmer, and cook uncovered for 5 minutes. Add the tomato paste and
salt and mix well; then add the panir cubes and simmer for 5 more
minutes. Before serving, add the remaining herbs. Serve hot.
KCB 5.27: Okra in Tomato
Sauce
Okra in Tomato Sauce
Okra
releases a glutinous sap when cut, and sweats when salted, so dry it thoroughly
before cooking and add salt after the cooking is completed. Okra is a summer
vegetable. When selecting okra look for small pods. If the pointed end snaps
off, it is fresh. Serve this dish, which originates in Trinidad, as an entree or
side dish.
PREPARATION
TIME: 10 minutes
COOKING TIME: 20 to 30 minutes
YIELD: enough for 6 persons
500
g (a little over 1 pound) young okra pods
3 tablespoons (60 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
1 small green pepper, seeded an chopped into small cubes
1 medium hot green chili, seeded and chopped
3 medium tomatoes, peeled and chopped
1/2 teaspoon (2 ml) brown sugar
1 teaspoon (5 ml) salt
1.
Wash the okra, dry them with paper towels, and cut off the stem ends. Heat the
oil in a heavy pan and saute the okra until lightly browned all over, (about 10
minutes) Lift out the okra with a slotted spoon, and transfer to a saucepan.
2. Saute the asafoetida in the oil remaining in the pan, add the peppers
and chili, and stir-fry until they become soft.
3. Add the tomatoes and sugar and simmer for 4 to 5 minutes or until the
tomatoes break down.
4. Pour the tomato mixture over the okra, stir to mix, and cook covered
until the okra is tender about 5 minutes. Sprinkle in the salt and serve hot.
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