Food For Peace
3 Tablesp. ghee
1 Tablesp. fresh ginger, grated
1 green chili, chopped
1 teasp. hing
1 teasp. cumin seeds
1 teasp. black mustard seeds
1 cup carrots, chopped
2 cups cabbage, chopped small
4 medium potatoes, cut in chunks
2 teasp. salt
1 teasp. black pepper
Method:
1. Melt ghee
2. Roast ginger, chili, hing, cumin and black mustard seeds.
3. Stir in carrots and cabbage.
4. Fry a few minutes.
5. Cover pot with lid. Reduce heat.
6. Stir occasionally until vegetables are soft.
7. Steam potatoes. Drain.
8. Stir potatoes, salt, black pepper and butter into vegetables.
* Yields 3 cups.
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6 medium potatoes
3 Tablesp. butter
1 cup milk
1 1/2 Tablesp. salt
1/2 teasp. coriander powder
1/2 teasp. black pepper
1/2 teasp. hing
1 cup steamed spinach, fresh or frozen
Method:
1. Boil potatoes until soft. Drain.
2. Mash the potatoes.
3. Beat in milk, butter, salt, black pepper, hing and coriander.
4. Simmer 1 minute over flame.
5. Steam spinach.
6. Stir into mashed potatoes until thick and creamy.
* Yields 3 cups.
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9 medium potatoes, sliced thin
3 1/2 cups milk
3 Tablesp. butter
1 teasp. hing
2 1/2 teasp. salt
1 teasp. black pepper
1/2 teasp. tumeric
2 teasp. coriander
4 1/2 Tablesp. white flour
1/2 cup cold milk
Method:
1. Parboil potatoes.
2. Drain away water.
3. Boil 3 1/2 cups milk, butter, hing, salt, black pepper, tumeric and coriander.
4. Mix flour and cold milk separately.
5. Whisk flour-milk mixture into boiling milk.
6. Stir until creamy.
7. In a deep baking dish, lay half the potatoes slices.
8. Cover with half the milk sauce.
9. Add remaining potato slices.
10. Cover with remaining milk sauce.
11. Bake until soft and brown.
* Yields 4 cups.
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2 cups cauliflower
1 cup green peas
2 cups milk
2 Tablesp. butter
1 teasp. black pepper
1 1/2 teasp. salt
2 teasp. coriander
1/2 teasp. hing
2 1/2 Tablesp. white flour
1 cup cold milk
Method:
1. Steam cauliflower and peas until cooked but still firm.
2. Drain away water.
3. Mix flour and cold milk into a paste.
4. Boil milk, butter, black pepper, salt, coriander and hing.
5. Stir milk-paste into boiling milk.
6. Whisk until creamy.
7. Gently, stir in cauliflower and peas.
* Yields 5 cups.
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2 cups potatoes, cubed
2 cups cauliflower
3 cups yogurt
1 1/2 teasp. salt
1 teasp. black pepper
1 teasp. tumeric
ghee for deep-frying
Method:
1. Heat deep-fryer to moderate temperature.
2. Deep-fry potatoes until golden brown.
3. Drain. Set aside.
4. Deep-fry cauliflowers until dark brown.
5. Add to potatoes.
6. Whisk yogurt, salt, black pepper and tumeric until creamy.
7. Gently, stir yogurt sauce into fried vegetables.
8. Serve.
(Do not reheat as it changes quality of sauce.)
* Yields 5 cups.
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8 medium tomatoes
4 Tablesp. ghee
1 teasp. cumin seeds
1 green chili
1/2 teasp. hing
2 cups aubergines, chopped
1 teasp. salt
1 teasp. sugar
1/2 teasp. tumeric
Method:
1. Boil tomatoes until soft.
2. Melt ghee.
3. Roast cumin, chili and hing.
4. Stir in aubergines. Fry until soft.
5. Add stewed tomatoes.
6. Stir in salt, sugar and tumeric.
7. Simmer 10 minutes.
* Yields 2 cups.
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3 cups tomatoes, chopped
1 cup green peas, steamed
2 cups CHENNA cheese (See Milk Products Recipes.)
1 Tablesp. butter
1 1/2 teasp. salt
1 teasp. black pepper
1/2 teasp. hing
Method:
1. Boil tomatoes until soft.
2. Add remaining ingredients.
3. Simmer until creamy.
* Yields 5 cups.
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Tomato Sauce:
6 cups cubed pressed PANIR (See Milk Products
Recipes.)
6 cups tomatoes, chopped
4 Tablesp. butter
1 teasp. black pepper
2 1/2 teasp. salt
4 teasp. sugar
2 teasp. hing
ghee for deep-frying
Method:
1. Press panir 20 minutes.
2. Cut into cubes while warm and juicy.
3. Boil tomatoes with all other ingredients.
4. Reduce heat.
5. Simmer until tomatoes are creamy and dark red.
6. Heat deep-fryer to moderate temperature.
7. Fry panir to deep brown. Drain.
8. Immerse in tomato sauce.
9. Simmer 30 minutes.
(If fresh tomatoes are not available, make equivalent amount of sauce using tomato puree
and water.)
* Yields 12 cups.
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1 1/2 cups water
1/2 cup green pepper, chopped
1/2 cup cauliflowers
1/2 cup cabbage, chopped
1 cup frozen peas
4 Tablesp. butter
1 Tablesp. fresh ginger, grated
1 green chili, chopped
1 teasp. cumin seed
1/2 teasp. hing
3/4 cup semolina
1 teasp. salt
1/2 teasp. black pepper
1/2 teasp. tumeric
1/2 cup raw cashews
lemon wedges
Method:
1. Boil vegetables, peas and water.
2. Deep-fry cashews until golden. Set aside.
3. Melt butter.
4. Roast ginger, chili, cumin and hing.
5. Stir in semolina until light brown.
6. Stir in watery vegetables.
7. Stir in salt, black pepper, tumeric and cashews.
8. Simmer on a low flame until water is completely absorbed.
9. Remove from heat. Cover with a lid. Set aside 10 minutes before serving.
10. Serve with a lemon wedge, to be squeezed on upma before eating.
* Yields 5 cups.
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1/2 cup sago or tapioca
1 cup water
2 cups potatoes, cubed
1/4 cup ghee
1 green chili, chopped
1 teasp. mustard seeds
1/2 teasp. hing
1 teasp. salt
1/2 teasp. tumeric
1 teasp. lemon juice
Method:
1. Soak sago in water 1 hour.
2. Strain away water.
3. Steam potatoes until cooked, but not mushy.
4. Melt ghee and oil.
5. Roast chili, mustard seeds, and hing.
6. Remove from heat.
7. Add potatoes. Do not mash.
8. Gently stir in sago, and all other ingredients.
(Do not reheat or sago will become like rubber.)
* Yields 3 cups.
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1 cup CHENNA (See Milk Products Recipes.)
2 cups, potatoes, cubed
2 cups green peppers, large pieces
2 cups carrots, thick sliced
1/2 teasp. hing
1 1/2 teasp. salt
1 teasp. tumeric
1 teasp. black pepper
1 teasp. sugar
2 teasp. lemon juice
ghee for deep-frying
Method:
1. Deep-fry potatoes until soft and golden. Drain.
2. Deep-fry green peppers until they shrivel. Drain.
3. Deep-fry carrots until they shrivel and float.
4. Combine and stir fried vegetables, chenna cheese, and all other ingredients.
* Yields 6 cups.
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1/2 cup chickpeas (garbanzo beans)
4 Tablesp. ghee or butter
1 Tablesp. fresh ginger, grated
2 cups carrots, cut in 2 inch strips
1/4 cup water
1 1/2 teasp. salt
1/2 teasp. black pepper
Method:
1. Soak chickpeas in water 6 hours.
2. Boil 1 hour until soft. Drain. Set aside.
3. Steam carrots until soft. Drain. Set aside.
4. Melt ghee.
5. Stir in ginger and chickpeas.
6. Cook until glassy-looking.
7. Add carrots, water and other ingredients.
8. Simmer 5 minutes.
* Yields 4 cups.
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3 cups carrots, cut in 2-inch strips
1 cup water
3 Tablesp. butter
1/2 cup brown sugar
1 teasp. salt
Method:
1. Steam carrots in water until soft. Drain. Save water.
2. Stir in brown sugar, butter, alt, and 1/2 cup carrot-water.
3. Simmer until carrots are slightly glazed.
* Yields 3 cups.
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2 cups potatoes, cubed
2 cups string beans, cut in 2-inch pieces
1 Tablesp. ghee
1 teasp. black mustard seeds
1 teasp. fenugreek seeds
1 teasp. salt
1/2 teasp. black pepper
1 teasp. tumeric
Method:
1. Deep-fry potatoes.
2. Steam string beans.
3. Melt ghee.
4. Roast mustard and fenugreek seeds.
5. Stir in all vegetables, salt, black pepper and tumeric.
* Yields 4 cups.
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1/2 cup cold milk
1 1/2 Tablesp. white flour
1 1/2 cups milk
1 teasp. salt
1/2 teasp. black pepper
1/4 teasp. hing
1 Tablesp. butter
2 cups steamed spinach
1 cup CHENNA cheese (See Milk Products Recipes.)
1 teasp. ghee or butter
Method:
1. Mix flour and cold milk into a paste.
2. Stir paste into milk.
3. Boil milk, stirring until creamy.
4. Whisk in salt, black pepper, hing and butter.
5. Stir in spinach.
6. Pour into a deep baking dish.
7. Sprinkle cheese on top.
8. Bake until speckled brown.
* Yields 4 cups.
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8 medium-sized potatoes, sliced thin
2 cups yogurt
1 teasp. hing
2 teasp. salt
1 teasp. black pepper
1/2 teasp. tumeric
2 teasp. coriander powder
1 Tablesp. oregano or thyme
Method:
1. Parboil potatoes. Drain.
2. Place into a deep baking dish.
3. Whisk together remaining ingredients.
4. Pour over potatoes.
5. Bake until potatoes are soft, yogurt is absorbed and speckled brown on top.
* Yields 5 cups.
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4 cups potatoes, cubed
3 cups tomatoes, chopped
1 Tablesp. ghee
1 Tablesp. fresh ginger, grated
1 teasp. black mustard seeds
1 teasp. cumin seeds
1 teasp. black pepper
1 Tablesp. salt
Method:
1. Steam potatoes. Drain.
2. Boil tomatoes until thick.
3. Melt ghee.
4. Roast ginger, mustard seeds, and cumin.
5. Gently, stir in potatoes, tomatoes, and salt.
6. Simmer.
* Yields 5 cups.
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3 cups potatoes, cubed
2 Tablesp. ghee or butter
1/2 Tablesp. fresh ginger, grated
1 teasp. black mustard seeds
1/2 teasp. fenugreek
1/2 teasp. hing
1/2 cup yogurt
1 teasp. salt
1 teasp. black pepper
1 teasp. tumeric powder
1 teasp. coriander
Method:
1. Steam potatoes. Set aside.
2. Melt ghee.
3. Roast ginger, mustard seeds, fenugreek and hing.
4. Stir in potatoes and remaining ingredients.
5. Simmer 1 minutes.
* Yields 3 cups.
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Filling:
1 1/2 cups potatoes, chopped and steamed
2 cups carrots, chopped fine
2 cups cabbage or cauliflower, chopped
1 cup spinach, chopped and steamed
1 teasp. fresh ginger, grated
1/4 teasp. hing
1 Tablesp. ghee
1 teasp. salt
1/2 teasp. black pepper
1 teasp. tumeric
Dough:
2 Tablesp. dried yeast
1 cup warm water
1 Tablesp. sugar
1 teasp. salt
3 cups fine whole wheat flour
Method:
Dough:
1. Mix yeast, water and sugar. Leave until foamy.
2. Mix flour and salt.
3. Knead yeast-foam into flour until a pliable dough forms.
4. Leave 2 hours.
Filling:
1. Steam all vegetables. Drain away water.
2. Melt ghee.
3. Roast ginger and hing.
4. Stir-fry vegetables and remaining ingredients until dry.
Assembling:
1. Divide dough into 12 balls.
2. Roll each ball into a 5-inch round.
3. Put 2 Tablesp. filling in center of round.
4. Gather dough into a pouch bag.
5. Twist and pinch off excess dough.
6. Place well-spaced on a baking tray.
7. Leave 1/2 hour.
8. Bake 45 minutes in a moderate oven until brown.
9. Remove from oven.
10. Brush with butter. Serve hot.
(These can also be steamed like CHINESE STEAMED BREAD.
(See LEAVENED BREAD RECIPES.)
Variation:
Use other vegetable combinations for filling.
* Yields 12 pies.
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Pie Base:
1 1/2 cups fine whole wheat flour
23/4 cup soft butter
pinch of salt
1 teasp. baking powder
3 Tablesp. water
Filling:
2 cups spinach, steamed
1 cup CREAM CHEESE (See Milk Products Recipes.)
1 cup CHENNA cheese (See Milk Products Recipes.)
2 Tablesp. yogurt
2 teasp. white flour
1/2 teasp. salt
1/4 teasp. black pepper
1/4 teasp. hing
Method:
Pie Base:
1. Rub butter, salt and baking powder into flour.
2. Knead water into flour until a stiff dough forms.
3. Press half the dough into a 9-inch pie pan.
4. Cut away excess dough from rim.
5. Bake 20 minutes in moderate oven until dry.
Filling:
1. Beat all ingredients except spinach until creamy.
2. Stir in spinach.
Assembling:
1. Pour filling into baked pastry.
2. Roll out remaining pastry the same way as for the Pie Base.
3. Lay over pie.
4. Press around border to seal.
5. Prick holes all over surface.
6. Brush with butter.
7. Bake in a moderate oven 40 minutes until brown.
* Yields one, 9-inch pie.
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4 large green peppers
1 1/2 cups YELLOW RICE (See RICE RECIPES)
2 Tablesp. ghee
1/2 teasp. hing
1 teasp. fenugreek
1 teasp. black pepper
1 teasp. salt
1 cup CREAM CHEESE (See Milk Products Recipes.)
1/2 cup CHENNA cheese (See Milk Products
Recipes.)
1 cup spinach, chopped and steamed
1/3 cup cashews, fried golden
Method:
1. Follow YELLOW RICE recipe.
2. Cut tops off peppers.
3. Remove pulp.
4. Steam until soft.
5. Drain upside-down.
6. Heat ghee.
7. Roast hing and fenugreek.
8. Stir in rice, both cheeses, salt, black pepper, cashews and spinach.
9. Remove from heat.
10. Spoon filling into peppers.
11. Place on a baking tray.
12. Bake 10 minutes until brown on top.
* Yields 4 stuffed peppers.
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