Food For Peace
1 cup papadams
oil or ghee for deep frying
Method:
1. Heat deep-frying ghee.
2. Cut each papadam into quarters.
3. Holding papadam with tongs, fry a few seconds until it expands.
4. Stand papadam on its edge in draining basket.
(Papadams can be dry-roasted on a hot frying pan.)
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Filling:
2 cups potatoes, cubed
1 Tablesp. ghee
1 teasp. black mustard seed
1/2 teasp. hing
1/2 teasp. tumeric
1 teasp. black pepper
1 1/2 teasp. salt
2 teasp. coriander powder
1/4 cup green peas, steamed
3 teasp. sugar
1 1/2 teasp. lemon juice
Dough:
2 cups white flour
4 teasp. butter
1/2 teasp. salt
1/2 cup warm water
Method:
Filling:
1. Deep-fry potatoes until brown.
2. Melt ghee.
3. Roast mustard seeds and hing.
4. Add fried potatoes, peas and all other ingredients.
5. Mash into a paste.
Dough:
1. Sift flour and salt.
2. Rub butter into flour evenly.
3. Knead in water until a pliable dough forms.
Assembling:
1. Divide dough into 12 balls.
2. Roll each ball into a 1/4-inch thick round.
3. Place 1 Tablesp. filling in center. (Keep border free of filling.)
4. Rub a light film of water around border with finger tip.
5. Fold top half of round over bottom half.
6. Seal together by pinching.
7. Gather up dough along seam, forming a pouch.
8. Twist and pinch excess dough at top of pouch. Take care not to make holes.
9. Press into a patty.
10. Heat deep-fryer to moderate temperature.
11. Slip in kachories.
12. Fry until light brown. Drain.
13. Just before serving, fry kachories briefly in hot ghee until deep brown.
* Yields 12 kachories.
(Refer to illustration given for VEGETABLE PIES
given in the VEGETABLE RECIPES.)
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Dough:
2 cups white flour
1/2 teasp. salt
4 teasp. butter
1/2 cup warm water
Filling:
2 Tablesp. butter
1 teasp. cumin seeds
1 cup yellow mung dal or split peas
1 2/3 cup water
3/4 teasp. black pepper
1 Tablesp. coriander powder
3/4 teasp. salt
ghee or oil for deep-frying
Method:
Dough:
1. Sift flour and salt.
2. Rub butter into flour until evenly distributed.
3. Knead water into flour until a pliable dough forms.
Filling:
1. Soak dal in water 2 hours. Drain.
2. Melt butter
3. Roast cumin.
4. Stir in dal and all other ingredients.
5. Boil until soft and pasty. Paste should be dry enough to form balls.
6. Spread on a tray.
7. Cool to room temperature.
Assembling:
1. Divide dough into 12 balls.
2. Roll each ball into a 1/4-inch thick round.
3. Place 1 Tablesp. filling in center. Keep border free of filling.
4. Rub a light film of water around border with finger tip.
5. Fold top half of round over bottom half.
6. Seal together by pinching.
7. Gather up dough along seam, forming a pouch.
8. Twist and pinch excess dough at top of pouch. Take care not to make holes.
9. Press pouch into a patty.
10. Heat deep-fryer to moderate temperature.
11. Slip kachories into ghee.
12. Fry until light brown. Drain.
13. Just before serving, fry kachories briefly in hot ghee until deep brown.
* Yields 10-12 kachories.
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Dough:
2 Tablesp. yeast
1 Tablesp. sugar
1 cup warm water
4 cups flour (white or fine whole wheat)
Tomato Sauce:
4 cup tomatoes, chopped
1 teasp. salt
2 teasp. sugar
1 teasp. hing
1/2 teasp. black pepper
2 Tablesp. butter
2 teasp. thyme
Cheese:
2 1/2 cups CHENNA or grated vegetarian cheddar cheese
Method:
Dough:
1. Combine yeast, sugar and warm water. Leave until foamy.
2. Knead flour into yeast-foam until a pliable dough forms.
3. On a floured surface, roll dough out to 1/4-inch thick.
4. Press into a greased baking tray.
5. Cut away excess dough.
6. Partially bake until dry and firm, but not brown.
Tomato sauce:
1. Combine all ingredients.
2. Boil until thick, creamy and deep red.
Cheese:
Follow CHENNA cheese recipe. (See Milk Products
Recipes.)
Assembling:
1. Fill pastry with tomato sauce.
2. Crumble cheese over sauce.
3. Bake in a moderate oven until brown on top.
* Yields 1 large pizza
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1 cup chickpea (besan) or white flour
2 teasp. tumeric
1/2 teasp. hing
2 teasp. black pepper
3 teasp. coriander powder
2 1/2 teasp. salt
1 teasp. baking powder
3/4 cup water
20 thin slices of potato, cauliflower, pepper, aubergines or pressed PANIR
(See Milk Products Recipes.)
ghee or oil for deep-frying
Method:
1. Whisk all ingredients except for vegetable slices until creamy.
2. Heat deep-fryer to moderate temp.
3. Deep vegetable slices into batter.
4. Slop one by one into hot ghee.
5. Fill fryer with pakoras, but do not over crowd.
6. Fry until golden brown and soft inside.
* Yields 20 pakoras.
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2 tomatoes, in 1/4-inch slices
1 cup PANIR, cut in thin slices.(See Milk
Products Recipes.)
1 cup BASIC PAKORA BATTER (Listed in this section.)
ghee or oil for deep-frying
Method:
1. Press PANIR at least 1 hour.
2. Take 1 slice tomato and pair it with 1 slice of PANIR.
3. Holding the 2 together, dip into PAKORA BATTER. Coat completely.
4. Heat deep-fryer to moderate temperature.
5. Slip dipped TOMATO-CHEESE PAKORAS into ghee.
6. Fry until golden brown.
* Yields 8-10 pakoras.
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1 cup cold mashed potatoes
1 cup CHENNA cheese (See Milk Products Recipes.)
1/2 teasp. salt
1 cup BASIC PAKORA BATTER (Listed in this section.)
Method:
1. Using palm of your hand, knead chenna and salt together on a clean surface.
2. Roll chenna into a rope.
3. Divide it into 8 pieces.
4. Roll each piece into a ball. Set aside.
5. Divide mashed potatoes into 8 walnut-sized balls. Set aside.
6. Make BASIC PAKORA BATTER.
7. Heat deep-fryer to moderate temperature.
8. Flatten each potato ball into a patty.
9. Place 1 cheese ball into center.
10. Shape potato patty around cheese ball until cheese is completely hidden.
11. Gently dip ball into PAKORA BATTER.
12. Slip ball, thoroughly coated, into ghee.
13. Fry until golden.
14. Form and fry remaining balls.
* Yields 8 pakoras.
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1 cup grated raw potatoes
1/2 teasp. salt
1/2 cup BASIC PAKORA BATTER (Listed in this section.)
ghee or oil for deep-frying
Method:
1. Squeeze excess water from grated potatoes.
2. Stir in salt and PAKORA BATTER.
3. Spoon rounded Tablesp. of potato batter into hot ghee.
4. Fry until brown.
* Yields 8 fritters.
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3 potatoes, sliced thin
1 cup buckwheat flour
1/2 cup water
1/2 Tablesp. black pepper
1/2 teasp. salt
1/2 teasp. baking powder
ghee or oil for deep-frying
Method:
1. Blanch potato slices in boiling water 8 minutes.
2. Drain. Set aside.
3. Mix all other ingredients except baking powder. (Buckwheat flour tends to quickly
absorb water. Add more water, if needed.)
4. Cover. Set aside 25 minutes.
5. Stir in baking powder.
6. Heat deep-fryer to moderate temperature.
7. Dip each slice of potato into batter.
8. Fry until pakoras float to surface and sound hollow when tapped.
* Yields 8 pakoras.
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Plain:
1/2 cup popcorn kernels
ghee or oil
3 Tablesp. butter
1 teasp. salt
Spiced:
1/2 cup popcorn
ghee or oil
1/2 teasp. tumeric
1/2 teasp. black pepper
1/2 teasp. salt
1/2 teasp. hing
3 Tablesp. butter
Method:
Plain:
1. In a heavy-bottomed pot, place popcorn kernels.
2. Add enough melted ghee or oil to cover kernels.
3. Cover pot with lid.
4. Place over highest heat. Popcorn will begin popping, at first slowly, then vigorously.
5. When popping reaches its' peak, remove from heat.
6. Keep pot tightly covered.
7. Set aside until popping completely stops.
8. Pour into a dry bowl.
9. Drizzle melted butter over popcorn.
10. Sprinkle with salt.
11. Toss like a salad.
Spiced:
1. Follow PLAIN POPCORN recipe up to step #2.
2. Stir tumeric, black pepper and hing into popcorn kernels.
3. Continue as directed in PLAIN POPCORN recipe.
* Yields 2 cups popcorn.
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2 cups potatoes, cubed
1/2 cup white flour
2 teasp. salt
1 teasp. black pepper
ghee or oil for deep-frying
Method:
1. Boil potatoes until soft.
2. Drain. Mash. Cool completely.
3. Knead in salt and black pepper.
4. Divide dough into 8 patties.
5. Heat deep-frying ghee to moderate.
6. Slip patties into ghee.
7. Fry on both sides until brown.
* Yields 8 patties.
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Dough:
2 cups white flour
1/2 teasp. salt
4 teasp. butter, ghee or oil
1/2 cup warm water
Filling:
2 Tablesp., ghee
1 Tablesp. fresh ginger, grated
1 green chili, chopped
1 1/2 teasp. cumin seed
1/2 teasp. hing
2 cups cauliflower, grated
1/4 cup green peas, steamed
1 1/2 teasp. salt
1/2 teasp. tumeric
1/2 teasp. black pepper
1 teasp. coriander
Method:
Dough:
1. Stir flour and salt.
2. Rub butter into flour until evenly distributed.
3. Add water to flour and knead until a pliable dough forms.
Filling:
1. Heat ghee.
2. Roast ginger, chili, cumin and hing.
3. Add cauliflower, peas, salt, black pepper, tumeric and coriander.
4. Stir-fry on moderate heat until soft. (There is no harm if cauliflower sticks to pan a
little.)
5. Mix and mash cauliflower and peas.
6. Continue cooking until filling becomes a shade darker and somewhat drier.
7. Spread on a tray to cool.
Assembling:
1. Divide dough into 10 balls.
2. Lightly grease rolling pin and surface.
3. Roll each ball into a 1/4-inch thick round.
4. On lower half of round, put 1 Tablesp. filling. Leave border free.
5. Lightly brush border with a fingertip dipped in water.
6. Fold top half of round over filling.
7. Match up wet and dry edges.
8. Press, pinch and seal along seam, enclosing filling. Do not squeeze filling as you go
around.
9. Twist sealed edges in succession to form a fluted skirting. Seal well or samosas will
break open during frying.
10. Heat deep-fryer to moderate.
11. Slip in samosas and fry to light brown.
12. Before serving, fry briefly again in hot ghee until deep brown.
* Yields 10 samosas.
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1 cup CHENNA cheese (See Milk Products
Recipes.)
2 Tablesp. butter
1/2 teasp. black pepper
1 teasp. salt
1/2 teasp. tumeric
Method:
1. CHENNA cheese may be used immediately after straining. Do not hang or press.
2. Melt butter.
3. Stir in all spices.
4. Remove from all heat.
5. Crumble cheese into spices.
6. Mix completely. (This is a nice sandwich or chapati spread.)
* Yields 1 cup.
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Method:
1. Follow SCRAMBLED CHEESE recipe in this section.
2. Mix and mash 1/2 cup white flour into cheese.
3. Form dough into patties.
4. Heat enough ghee to cover frying pan.
5. Place as may patties in pan as will fit.
6. Fry on both sides until brown.
7. Serve with KETCHUP recipe used for VEGETARIAN BURGERS.
(See Dals Recipes.)
(CHEESE BURGERS may be served on a bun as in VEGETARIAN BURGERS).
*.Yields 6 burgers.
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Method:
1. Follow recipe for CHEESE BURGERS up to step 32. (Listed in this section.)
2. Add 1/3 cup hot water to cheese dough.
3. Knead thoroughly.
4. Finger-off Tablesp. of batter into moderate temperature seep-frying ghee.
5. Fry fritters until they float to surface and brown.
6. Serve with Ketchup from the VEGETARIAN BURGERS recipe.
(See Dals Recipes.)
* Yields 10 fritters.
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2 cups potatoes, grated
salt, for sprinkling
ghee or oil for shallow-frying
frying pan or tava
Method:
1. Heat frying-pan to moderate temperature.
2. Cover pan slightly with ghee.
3. Squeeze water from 1 handful if grated potatoes.
4. Place in clusters on frying-pan.
5. Mash and flatten.
6. Brown on both sides.
7. Press often until potatoes stick together.
8. Sprinkle pancakes with salt.
* Yields 5 pancakes.
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1 cup chickpeas (garbanzo beans)
1 cup hazel nuts
pinch of salt
pinch of tumeric
sprinkle of lemon juice
ghee or oil for deep-frying
Method:
1. Soak chickpeas in water 6 hours. Drain.
2. Heat deep-fryer to moderate temperature.
3. Deep-fry chickpeas until they float on the surface. Drain.
4. Deep-fry hazel nuts until light brown. Drain.
5. Sprinkle salt, tumeric and lemon juice over nuts and chickpeas.
6. Serve as a snack or bag up for short journeys. (This preparation stores well in an
airtight container.)
* Yields 2 cups.
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1 1/4 cup chickpeas (garbanzo beans)
4 cups water
1 teasp. bicarbonate soda
1/2 teasp. salt
1/4 teasp. cayenne pepper
ghee or oil for deep-frying
Method:
1. Soak chickpeas in water and soda 6 hours.
2. Drain. Rinse chickpeas.
3. Boil chickpeas in 4 cups fresh water 1 1/4 hours until soft.
4. Drain. Mash and flatten chickpeas as much as possible.
5. Air-dry chickpeas at least 1/2 hour.
6. Heat deep-fryer to moderate temperature.
7. Fry until chickpea chips float. They should be crispy and pale golden color, not brown.
Drain.
8. Sprinkle with salt and cayenne while still hot.
9. Gently toss.
10. Cool to room temperature before serving.
(These will keep a few weeks in an air-tight container.)
* Yields 2 cups.
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2 cups any combination of peanuts, cashews, almonds, hazel nuts, or brazil nuts.
1/2 teasp. salt
ghee or oil for deep-frying
Method:
1. Heat ghee to moderate temperature.
2. Fry each type of nut separately until brown.
3. Drain. Mix all nuts together.
4. Sprinkle with salt.
5. Each type of nut is also nice alone or mixed with dried fruit.
* Yields 2 cups.
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2 cups potatoes, grated
1/2 cup raw peanuts or cashews
1/4 teasp. cayenne pepper
1 1/2 teasp. salt
pinch of mango powder or citric acid (optional)
ghee or oil for deep-frying
Method:
1. Heat deep-fryer to moderate.
2. Squeeze excess water from potatoes.
3. Sprinkle 1 handful potatoes into ghee.
4. Stir constantly until golden brown.
5. Remove from ghee. Drain.
6. Fry all grated potatoes, repeating the same process.
7. If some potatoes stick into clusters, tap gently with a spoon to separate.
8. Sprinkle with salt, cayenne and mango powder.
9. Toss gently.
* Yields 2 cups.
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2 cups chickpea (besan) flour
1/2 teasp. cayenne pepper
1 teasp. tumeric
1 1/2 teasp. salt
1/2 cup cold water
ghee or oil for deep-frying
Method:
1. Sift flour, cayenne, tumeric, and salt.
2. Knead water into flour until a stiff dough forms. Add more water if needed.
3. If you have a SEVA NOODLE machine, load some dough into it.
4. Heat deep-fryer to moderate temperature.
5. Crank noodles into ghee.
6. Fry briefly, stirring constantly until light brown. Drain.
7. If a SEVA NOODLE machine is not available, roll dough out very thin on a greased
surface.
8. Cut into thin strips.
9. Deep-fry in ghee until light brown.
10. Drain.
* Yields 2 cups noodles.
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1/2 cup sago or tapioca
1 cup cooled mashed potatoes
1 1/2 teasp. salt
1/2 teasp. black pepper
pinch of tumeric
ghee or oil for deep-frying
Method:
1. Soak sago in water 1 hour.
2. Drain.
3. Add potatoes, salt, pepper and tumeric.
4. Knead all ingredients together.
5. Divide dough into 10 balls.
6. Press balls into patties.
7. Heat deep-fryer to moderate temperature.
8. Slip patties into ghee.
9. Fry until golden brown.
10. Drain.
11. Serve with TAMARIND or TOMATO CHUTNEY.
(See Chutneys Recipes.)
* Yields 10 patties.
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Tomato Sauce:
8 cups tomatoes, chopped
2 Tablesp. butter
1/2 teasp. hing
2 teasp. salt
1/4 teasp. black pepper
Kofta:
2 cups cauliflower, grated
2 cups cabbage, grated
1 1/2 cups chickpea (besan) flour
1 1/2 teasp. salt
1/2 teasp. hing (asafetida)
1 teasp. cumin powder
1/2 teasp. coriander powder
1/2 teasp. tumeric
1/2 teasp. black pepper
ghee or oil for deep-frying
Method:
Tomato Sauce:
1. Boil tomatoes until they are thick and creamy.
2. Stir in remaining ingredients.
3. Simmer 5 minutes.
Kofta:
1. Knead all ingredients together until sticky.
2. Divide into 24 equal balls.
3. Deep-fry until brown.
4. Immerse in tomato sauce 5 minutes before serving.
(This is a nice spaghetti sauce.)
* Yields 5 cups.
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Filling:
1 1/2 cups CHENNA cheese (See Milk
Products Recipes.)
8 cups tomatoes, chopped
3 cups fried eggplant chunks
1 green pepper, chopped
2 teasp. salt
1/2 teasp. hing
1/2 teasp. black pepper
1/2 teasp. tumeric
1/2 teasp. oregano
Dough:
2 Tablesp. yeast
1 Tablesp. sugar
1 cup warm water
4 cups flour (white or fine whole wheat)
Method:
Filling:
1. Boil tomatoes until thick and dark red.
2. Blend with 1 cup fried eggplant, and remaining ingredients except the CHENNA and 2 cups
fried eggplant.
3. Stir remaining eggplant and cheese into the tomato sauce.
4. Simmer until cheese soaks into sauce.
Dough:
1. Mix yeast, sugar and warm water. Leave until foamy.
2. Knead flour into yeast-foam until a pliable dough forms.
3. Leave 1 hour.
Assembling:
1. Divide dough into 24 equal balls.
2. On a floured surface, roll each ball into a 1/4-inch thick round.
3. Place 1 Tablesp. filling on lower half of round. Leave border free of filling.
4. Lightly brush border with a fingertip dipped in water.
5. Fold top half of round over filling.
6. Match up wet and dry edges.
7. Press, pinch and seal along seam, enclosing filling. Do not squeeze filling as you go
around.
8. Twist sealed edges in succession to form a fluted skirting. Seal well or calzones will
break open during frying.
9. Place calzones on a floured tray.
10. Leave 15 minutes.
11. Heat deep-fryer to moderate temperature.
12. Gently slip in the calzones.
13. Fry until golden brown.
* Yields 10 calzones.
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1 cup cooked, soft dal puree, (yellow mung is best)
1 cup CHENNA cheese, crumbled
(See Milk Product Recipes.)
2 cups tomatoes, chopped fine
2 teasp. salt
1 teasp. black pepper
1 teasp. tumeric
3/4 teasp. hing
1 teasp. oregano
1 cup water
1/2 cup white flour
Method:
1. Beat all ingredients together until creamy.
2. Heat frying-pan.
3. Slightly cover bottom of pan with ghee.
4. Dollop 3 Tablesp. of batter for each pancake in the pan.
5. Cook until underside browns and pancakes can be lifted.
6. Brown on both sides.
* Yields 20 pancakes.
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