Food For Peace
3 Tablesp. butter, ghee or oil.
1 teasp. black mustard seeds
1 green chili, chopped
1 Tablesp. fresh ginger, grated
2 1/2 Tablesp. chickpea (besan) or white flour
2 cups yogurt
1/2 cup water
1 1/2 teasp. salt
1 teasp. black pepper
1/2 teasp. tumeric
Method:
1. Melt butter.
2. Roast butter.
3. Stir in flour. Toast until light brown.
4. Beat other ingredients together.
5. Bring to a boil.
6. Whisk yogurt into flour until creamy.
7. Remove from heat.
8. Serve alone as a soup, over KHICHARI as a sauce
(See Dals Recipes), or with PAKORAS soaked
inside
(See Savouries Recipes.)
* Yields 2 cups.
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2 cups water
6 large tomatoes
1/4 lb. butter
1/2 teasp. hing
1/2 teasp. fenugreek seeds
1 teasp. rosemary
1/2 cup white or fine whole wheat flour
4 cups milk
1 Tablesp. salt
1/2 teasp. black pepper
1/2 teasp. tumeric
Method:
1. Boil tomatoes and water until soft. Set aside.
2. Melt butter.
3. Roast hing, fenugreek and rosemary seeds.
4. Add flour.
5. Toast on a low flame until golden.
6. Pour in stewed tomatoes.
7. Add milk. Stir constantly.
8. Bring to a boil.
9. Whisk in salt, black pepper and tumeric.
10. Stir and simmer until creamy.
11. Remove from heat.
* Yields 5 cups.
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2 Tablesp. butter
1/2 teasp. hing
3 cups water
4 heaped Tablesp. tomato puree
1 (85 gram) package of soft cream cheese or 6 Tablesp. HOME-MADE CREAM
CHEESE (See Milk Products Recipes.)
1/2 teasp. black pepper
2 teasp. salt
1/2 teasp. oregano
3 teasp. sugar
Method:
1. Melt butter. Roast hing.
2. Whisk in water, tomato paste and cream cheese.
3. Bring to a boil.
4. Stir in all other ingredients.
5. Gently boil until creamy.
* Yields 4 cups.
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1/2 cup barley
8 cups water
4 large tomatoes, chopped
1/ 2 cup chopped celery
1/4 cup chopped carrots
1/2 cup green pepper, chopped small
1/2 cup cauliflower, chopped small
1/2 cup potatoes, chopped small
1 Tablesp. salt
1/4 teasp. black pepper
2 Tablesp. butter
1/2 teasp. thyme
Method:
1. Boil barley and water 5 minutes.
2. Add vegetables.
3. Gently boil until soft.
4. Stir in remaining ingredients.
5. Simmer 5 minutes. (Any variety of vegetables are nice.)
* Yields 10 cups.
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2 cups potatoes, cubed
4 cups milk
1 1/2 Tablesp. salt
1/2 teasp. black pepper
1/2 teasp. hing
1 Tablesp. butter
1/2 teasp. coriander.
Method:
1. Boil potatoes until soft.
2. Drain. Mash. Set aside.
3. Bring milk to a boil.
4. Whisk in mashed potatoes and all other ingredients.
5. Reduce heat. Simmer 5 minutes.
* Yields 6 cups.
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4 cups milk
1 Tablesp. butter
1/2 cup chopped carrots, steamed
2 cups chopped cabbage, steamed
1 teasp. hing
2 Tablesp. porridge oats
1 1/2 Tablesp. salt
1/2 teasp. black pepper
Method:
1. Boil milk and butter.
2. Whisk in oats, hing, salt and black pepper.
3. Cover with a lid.
4. Simmer 20 minutes until creamy.
(4 cups young nettle tops or chopped spinach can be used instead of cabbage in this
recipe.)
* Yields 6 cups.
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5 cups water
1 cup macaroni
4 cups fresh spinach (2 cups frozen)
1/4 teasp. black pepper
1 1/2 Tablesp. salt
2 Tablesp. butter
1/2 Tablesp. hing
1/4 Tablesp. tumeric
Method:
1. Boil water.
2. Add macaroni. Boil until soft.
3. Stir in spinach and all other ingredients.
4. Simmer 10 minutes.
* Yields 6 cups.
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1 cup steamed pumpkin
1 cup mashed potatoes
2 cups water
1/2 cup milk
1 Tablesp. salt
1 Tablesp. chopped fresh ginger
1/2 teasp. tumeric
Method:
1. Blend or whisk all ingredients together.
2. Simmer 5 minutes.
* Yields 4 cups.
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1 cup raw peanuts, soaked 6 hours.
4 cups water
1 cup stewed tomatoes, blended
1 teasp. salt
1/2 teasp. black pepper
1/2 teasp. tumeric
1/2 teasp. hing
1 Tablesp. butter
1 teasp. thyme
Method:
1. Boil peanuts 1 hour until soft.
2. Add all ingredients
3. Simmer 30 minutes.
Variations:
Add mixed vegetables into soup while peanuts are boiling if desired.
* Yields 5 cups.
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