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Peanut Salad
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Buckwheat Pancakes
Ingredients
• 1½ C buckwheat flour (kuttu atta)
• ½ C sugar
• 1 Tbsp butter melted
• 3 Tbsp yogurt
• ¼ Tsp powdered cardamom
• 1 Tbsp grated orange rind
• 1½ C milk (or as needed)
• ½ C water
• Butter for cooking
• Honey (optional)
Preparation
1. Combine the first 8 ingredients in a mixing bowl. Whisk until smooth. If you desire a thinner pancake increase the quantity of milk or vice-versa. Adjust accordingly.
2. Heat a non-stick frying pan over moderate heat. Brush the pan with butter. For each pancake, ladle 4 Tbsp of batter into the pan. Cook until bubbles appear on the surface. Flip the pancake over and cook for another couple of minutes. (as only buckwheat flour is being used so, grease the pan with enough butter to avoid it sticking)
3. Transfer onto a plate and repeat the same for all other pancakes. Keep warm until all the batter is used. If desired serve the pancakes with honey or fresh fruits.
Serves
3-4 (depending on the thickness and size of the pancakes)
By Anand Lila Devi Dasi
• 1½ C buckwheat flour (kuttu atta)
• ½ C sugar
• 1 Tbsp butter melted
• 3 Tbsp yogurt
• ¼ Tsp powdered cardamom
• 1 Tbsp grated orange rind
• 1½ C milk (or as needed)
• ½ C water
• Butter for cooking
• Honey (optional)
Preparation
1. Combine the first 8 ingredients in a mixing bowl. Whisk until smooth. If you desire a thinner pancake increase the quantity of milk or vice-versa. Adjust accordingly.
2. Heat a non-stick frying pan over moderate heat. Brush the pan with butter. For each pancake, ladle 4 Tbsp of batter into the pan. Cook until bubbles appear on the surface. Flip the pancake over and cook for another couple of minutes. (as only buckwheat flour is being used so, grease the pan with enough butter to avoid it sticking)
3. Transfer onto a plate and repeat the same for all other pancakes. Keep warm until all the batter is used. If desired serve the pancakes with honey or fresh fruits.
Serves
3-4 (depending on the thickness and size of the pancakes)
By Anand Lila Devi Dasi
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Curd Patties
Ingredients
• Milk – 1 gallon
• Lemon juice (fresh or bottled), yogurt whey or citric acid
• Salt
• Pepper
• Chopped fresh green chilis or cayenne pepper (optional)
• Roasted ground cumin powder (optional)
• Fresh lemon juice (optional)
• Turmeric (optional)
• Fresh chopped coriander
• Ghee or vegetable oil (ghee gives the best flavor, it's clarified butter and cheaper to make your own)
Preparation:
1. Curdle the milk by bringing it to a boil and add enough lemon juice (RealLemon is ok and cheaper) or citric acid (about 3/4 t) until the curds and whey separate.
2. Pour the curds into a cheesecloth to drain the whey. Squeeze when fairly cooled to get more whey out.
3. Knead the curds a bit onto a clean surface. Add seasonings suggested above, as desired.
4. Shape into patties and fry on each side on a hot griddle with ghee until nicely browned.
(You can make as many patties as you need and extra curd may be refrigerated for up to a week)
By Bhaktin Priya
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Roasted Quinoa
Ingredients:
Quinoa – 1 Cup
Potato – 1 Large
Cumin – 1 Teaspoon
Green chilli – 1 small thinly sliced
Oil – For frying
Salt – 2 Teaspoons
Method:
Quinoa was cleaned and soaked for 2 hours to remove the bitterness. The water was strained and made into a thick paste. Potato was grated and added to the paste. Cumin, salt and green chilli were added. Oil was heated and poured the mixture one big spoon at a time. Fried until brown.
Attachments area
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Peanut Wonder
Ingredients
•Peanuts………………………………………………………. 2 C
•Water ……………………………………………………….. 4 C
•Salt …………………………………………………………… 2 Tsp
•Ghee………………………………………………………….1 Tbsp
•Cumin seeds………………………………………………..1 ½ Tsp
•Fresh curry leaves………………………………………..8-9
•Coconut, grated…………………………………………..¼ C
•Sugar ………………………………………………………..1 Tsp
•Fresh lemon juice ………………………………………..1 ½ Tsp
•Tomatoes, chopped……………………………………..2
Preparation
1) Wash and drain the peanuts; soak them in enough water for 2-3 hours.
2) Boil the peanuts, 4 C water and salt in a saucepan over moderate heat for 30 minutes. Drain the peanuts.
3) Heat the ghee over moderate heat in a sauté pan; add the cumin seeds, when they darken a few shades, drop in the curry leaves and stir for a while. Add the drained peanuts, cook covered over low heat for 10-12 minutes.
4) Add the coconut and sugar; continue cooking for 5 more minutes. Take off from the heat source, sprinkle with the lemon juice and fold in the tomatoes. Combine well.
Serves
5-6
By Anand Lila Devi Dasi
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Badam Ka Sharbat
Ingredients
• Pint milk – 3/4
• Pint water – 1/4
• Sugar – 21/2 oz
• Almonds powder – 1/2 oz
• Pistachio powder – 1/2 oz
• Cardamoms, powdered – 5-6
• Few flakes of saffron
• Rose water – 1 tbsp
Preparation
1. Mixed all the ingredients well. Add almond and pistachio powder to the Sharbat. Serve chilled with crushed ice. Decorate with fresh rose petals.
By Bhaktin Priya
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Home-made Yogurt
Ingredients:
• Fresh milk (optional) – 1/3 cup
• Full-cream milk powder (optional) – 1/2 cup
• Fresh milk – 4 cups (1 litre)
• Fresh plain yogurt – 3 tbsp
Preparation:
1. If you prefer thicker yogurt, combine the 1/3 cup of milk with the milk powder, whisk until smooth, and set aside.
2. Bring the milk to the boil in a heavy, 3-litre/quart saucepan, stirring constantly. Remove milk from the heat and whisk in the optional powdered-milk thickener. Transfer the milk into a sterilized container and set aside to cool.
3. When the temperature of the milk has reached 46°C/115°F, add the yogurt starter and whisk until smooth. The milk temperature should not exceed 44°C/111°F, which is the ideal culturing temperature.
4. Place the container of warm milk in a warm place for 4 – 6 hours. You can place the container inside a sealed plastic bucket of warm water or wrap it in a towel or heavy blanket. The container may also be placed in an oven with the pilot light on, in a preheated electric oven which has been turned off, or in a wide-mouthed thermos flask.
5. Check the yogurt after 5 hours. It should be thick and firm (it will become thicker after refrigeration). Refrigerate, covered, and use within 3 days. After three days, the yogurt makes an ideal curdling agent for production of Home-made Curd Cheese (Panir).
YIELD: 4 cups (1 litre)
Source: www.kurma.net
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Creamy Vegetable Milk Soup
Description
Milk makes an excellent broth for any creamy soup! Here is a very simple, delicious and wholesome recipe that takes only 30 minutes to make.
Ingredients
• 3 medium potatoes
• 2 carrots
• 1 zucchini
• 4 cups milk
• 1/2 cup cream
• 1 green chili
• 1 tbsp ghee
• 1 tsp fennel seeds
• 1 tsp ground ginger
• 1/4 tsp hing
• 2 tsp salt
• 1/4 tsp pepper
Preparation
1. First chop up all the veggies.
2. Heat the ghee in a large pot on medium high flame. Then add the fennel seeds and fry for about a minute.
3. Then add the chopped potatoes and carrots and cook for about 3 minutes making sure to stir every 30 seconds.
4. Now add the remaining spices, except for the coriander.
5. Then immediately add the milk and cream, then stir. Cook for about 10 minutes or when the potatoes and carrots are cooked through.
6. In the meantime, add a little ghee to a small pot along with the chopped zucchini. Add a pinch of salt and cook for about 4-5 minutes. Don’t over cook, we do not want them to be too mushy.
7. Now the potatoes and carrots are fully cooked. Time to blend all the ingredients together.
8. Blend until smooth. You don’t have to blend 100%. It is nice to have chunks of potato and carrot in the soup.
9. Now add the cooked zucchini.
10. Add the fresh coriander leaves.
11. Now you are ready to Serve!
By Bhaktin Christina
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Banana Lime Beverage
Ingredients
• Ripe bananas – 2
• Water – 4 cup
• Fresh lime juice – 1/4 cup
• Sugar – 1/2 cup
Preparation:
1. Blend the bananas, sugar and 1 cup water until smooth.
2. Add remaining water and lime juice. Blend well and offer immediately.
By Bhaktin Priya
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Creamy, Saffron-infused Condensed Yogurt Dessert
Ingredients
• Whole-milk yogurt – 1 kg
• Ground saffron threads – ¼ tsp
• Ground cardamom – ¼ tsp
• Rosewater – 1 tbsp
• Blanched raw slivered pistachio nuts – 2 tbsp
• Powdered sugar – ½ cup
Preparation
1. Drape a triple thickness of cheesecloth in a colander.
2. Spoon in the yogurt, gather up the corners of the cloth, tie it into a bundle, and hang it, either in the refrigerator or in a cool spot for at least 12 to 16 hours. Catch the drips in a bowl. After the required hanging time, the residue of yogurt cheese should have reduced to half the original quantity.
3. Combine the ground saffron threads with the rosewater for 5 or 10 minutes to allow the saffron to steep and release it’s flavour and colour.
4. Transfer the cheese to a bowl, add the ground saffron and rosewater infusion, ground cardamom seeds, pistachio nuts and sugar. Beat until light and fluffy, and serve in small bowls.
5. Alternatively, do not add the nuts to the mixture, pipe out the dessert from a piping bag with a fairly large nozzle, and sprinkle the pistachio nuts on top.
By Kurma
Source:kurma.net
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Aloo ki Sabji (Navratri Special)
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Ekadashi Chapati
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Rajgira Kachori (Hindi)
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Coconut Ice Snow Balls
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Sama Kheer
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Special Wada
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Ekadashi Kofta
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Sabudana Khichdi (Marathi)
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Ragada Patties (Marathi)
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Scented Almond Milk Cooler
Phool Bhag, the palace compound of Pratapkumar, Crown Prince of Alwar, is an example of spiritual management and nature’s perfect arrangements. Situated in Rajasthan’s northeastern arid desert, the complex encompasses acres of flower-spangled gardens and lakes and offers sanctuary to numerous bird and animal species elephants, camels, cows, buffaloes, deer, horses, peacocks, sheep, rabbits, goats, lions and tigers. Pratap Kumar attributes his wealth and success in life to his dedicated daily worship in the Sri janaki-Vallabha Temple. This statement reflects his personal lifestyle and philosophy: “In India, the temple is the center of activity in the royal place. Worship of the Lord must personally be performed by the king before he can accept worship in the palace”. the Sri janaki-Vallabha Temple kitchens engage nearly 20 expert cooks in the service of the Deities. Though they excel in local Rajasthani cuisine, they are proficient in numerous others. This is done of the cooling beverages served during the hot summer months.
Preparation and nut soaking time: about 1 hour
Ingredients
• Blanched almonds – 2/3 cup (100 g)
• Cardamom seed – ½ teaspoon (2 ml)
• Whole peppercorns – 4
• Boiling water – 2 cups (480 ml)
• Honey – ¼ cup (60 ml)
• White grape juice – 2 cups (480 ml)
• Rose water – ½ tablespoon (7 ml)
• Still water or sparkling water – 2 cups (480 ml)
Preparation
1. Place the almonds, cardamom seeds and peppercorns in a bowl and add 1 ¼ cups (300 ml) boiling water. Set aside for 1 hour. Pour into a blender, cover, and reduce the nuts to a fine paste. Add the remaining 3 /4 cup (180 ml) boiling water and the honey and blend for ½ minute.
2. Line a sieve with three thicknesses of cheesecloth. Pour the nut milk through the sieve, then extract as much liquid as possible. (the nut pulp can be saved for cutlets or salad dressing). Add a little grape juice to the blender and process briefly to release any almonds sticking to the sides of the jar. Add to the sieved nut milk.
3. Pour the remaining grape juice, rose water and water into the nut milk and blend well. Chill before serving.
Serves
4
4
By Yamuna Devi Dasi
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