Food For Peace
1 cup crumbled tamarind
1 1/2 cups water
1/2 teasp. cumin powder
1 teasp. salt
2 teasp. sugar
Method:
1. Boil tamarind and water 5 minutes.
2. Remove from heat. Soak 1/2 hour.
3. Knead tamarind until it separates from fibers.
4. Pour into a sieve resting over a bowl.
5. Press and rub tamarind, forcing puree through sieve.
6. Scrape bottom of sieve, collecting as much puree as possible.
7. Put puree into pot.
8. Stir in cumin, salt, and sugar.
9. Boil 2 minutes.
10. Serve with any savory or over vegetables.
*Yields 2 cups.
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1 cup crumbled tamarind
1 1/4 cups water
3/4 cup dates, chopped
2 teasp. sugar
1/2 teasp. salt
1/2 teasp. cumin powder
Method:
1. Boil tamarind and water 5 minutes.
2. Remove from heat. Soak 1/2 hour.
3. Knead tamarind until it separates from fibers.
4. Pour into a sieve resting over a bowl.
5. Press and rub tamarind, forcing puree through sieve.
6. Scrape bottom of sieve, collecting as much puree as possible.
7. Put strained tamarind into pot.
8. Stir in dates, sugar, salt, and cumin.
9. Boil 2 minutes until thick.
*Yields 2 cups.
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1/2 cup finely grated ginger, (use smallest grater blade.)
3/4 cup lemon juice
1/2 Tablesp. salt
Method:
1. Stir all ingredients together.
*Yields 1 cup.
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4 medium-sized apples, peeled and quartered
1/4 cup water
2 Tablesp. sugar
variation:
Add 1/4 teasp. vanilla essence or cinnamon powder
Method:
1. Combine apples, water and sugar.
2. Cover with lid and boil until apples are soft.
3. Mash into a puree.
4. Stir in desired flavoring.
5. Serve hot or cold.
*Yields 2 cups.
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1 1/2 Tablesp. ghee
1 green chili, chopped
1 teasp. cumin seed
2 apples, cubed
3/4 cup sugar
1/8 cup water
Method:
1. Melt ghee.
2. Roast chili and cumin seed.
3. Stir in apples, sugar and water.
4. Boil 5 minutes.
5. Reduce heat. Do not mash apples.
6. Simmer until apples are glazed and syrup is sticky.
7. Remove from heat while syrup is still runny or it may become hard when cool.
*Yields 1 cup.
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1 cup dried apricots, chopped
3 1/2 cups water
1 green chili, chopped
1 teasp. cumin seeds
3/4 cups sugar
Method:
1. Soak apricots in water 6 hours.
2. Boil until soft and creamy.
3. Melt ghee.
4. Roast chili and cumin seeds.
5. Stir in stewed apricots and sugar.
6. Mash and mix with spoon.
7. Boil apricots until glazed and creamy.
*Yields 4 cups.
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2 cups tomatoes, chopped
1 1/2 Tablesp. ghee
1 green chili, chopped
1 teasp. cumin seed
3 Tablesp. water
3/4 cups sugar
1 teasp. salt
Method:
1. Melt ghee.
2. Roast chili and cumin seeds.
3. Stir in tomatoes, water, sugar and salt.
4. Boil until soft and creamy.
5. Stir often until tomatoes thicken. (This is nice served with PAKORAS
(See Savouries Recipes.)
*Yields 2 cups.
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1 1/2 Tablesp. ghee
1 green chili, chopped
1 teasp. cumin seed
2 cups tomatoes, chopped
1/4 cup water
2 teasp. sugar
1 teasp. salt
Method:
1. Melt ghee.
2. Roast chili and cumin seeds.
3. Stir in tomatoes, water, sugar and salt.
4. Boil until soft and creamy.
5. Stir often until tomatoes thicken.
This is nice served with PAKORAS (See Savouries
Recipes.)
*Yields 2 cups.
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2 Tablesp. ghee
1 green chili, chopped
1 teasp. cumin seed
1 cup bananas, sliced thin
6 Tablesp. water
2 Tablesp. sugar
Method:
1. Melt ghee.
2. Roast chili and cumin seeds.
3. Stir in bananas, water and sugar.
4. Boil until soft and creamy.
5. Stir often.
*Yields 1 cup.
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1 medium avocado
1/2 teasp. salt
1/2 teasp. black pepper
pinch of hing
1 teasp. sugar
1 teasp. lemon juice
3 Tablesp. cream or yogurt
Method:
1. Remove avocado pit.
2. Scoop avocado pulp from skin.
3. Mash until smooth.
4. Beat in other ingredients until creamy. (This also makes a nice sandwich spread.)
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1 1/2 cup fresh coconut, grated fine
1 Tablesp. sugar
1 Tablesp. fresh ginger, grated
1 Tablesp. fresh coriander, chopped
2 green chilies, chopped
3 Tablesp. lemon juice
1/2 teasp. salt
Method:
1. Mix all ingredients together.
This is nice served with DHOKLA. (See UNLEAVENED
BREAD RECIPES.)
.*Yields 1 cup.
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1 teasp. oil
2 green chilies, chopped
1 Tablesp. fresh ginger
1 teasp. black mustard seeds
1 cup desiccated coconut
1/2 cup yogurt
1 teasp. salt
3 Tablesp. fresh coriander, chopped (Use 1 Tablesp. ground if not Available)
Method:
1. Heat oil.
2. Roast chilies, ginger and black mustard seeds.
3. Remove from heat.
4. Whisk spices into all other ingredients. This is nice with DHOKLA.
(See UNLEAVENED BREAD RECIPES.)
*Yields 1 1/2 cups chutney.
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