SIMPLE YEAST-FREE BREAD WITH BUTTERMILK AND YOGURT
Jul06

SIMPLE YEAST-FREE BREAD WITH BUTTERMILK AND YOGURT

INGREDIENTS : 3 cups flour – spelt or mix of all-purpose flour with wholewheat flour half and half. 1 1/4 cup buttermilk 3/4 cup yogurt 4 tsp organic sugar 3/4 tsp corn starch. 1 tsp baking soda 1 tsp salt 1 Oz ( about 1/8 cup) raisins Preparation time : 15-20 min Baking time : 55-60 min -Heat oven to 350°F -Prepare 8inch × 4inch pan for bread: grease it and dust with flour put aside. -To 3/4 cap of yogurt in measuring cup add...

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Currant and Date Chutney
Mar14

Currant and Date Chutney

  Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney.   Preparation and...

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Fresh Coconut and Tamarind Chutney with Fresh coriander
Mar13

Fresh Coconut and Tamarind Chutney with Fresh coriander

  Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory.   Preparation time (after assembling ingredients) and cooking time: about 30 minutes   Ingredients • Hall of seeded dried tamarind pulp – 1...

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Golden Papaya Chip Chutney
Mar12

Golden Papaya Chip Chutney

  I was introduced to this dish at a lavish Bengali feast in the suburban Calcutta estate of Mr. Tarun Kunti Ghosh, the publisher of Amrita Patrika Bazaar, Calcutta’s largest newspaper. The memorable prasadam repast contained some of the finest Bengali cuisine I have ever tasted, made with great care in a newly constructed kitchen equipped with freshly made clay stoves, by a fleet of Brahman cooks decked out in new clothes,...

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Buttered Steamed rice
Mar11

Buttered Steamed rice

  Though rice is generally steamed in a tightly closed pan over direct heat, in this recipe I recommend a “double-steamed” procedure. Measure rice and water rest in a closed pan which rests in a larger steamer pan. Steam surrounds the entire closed rice pan, producing very soft, evenly cooked rice with well- separated, unsplit grains.   My spiritual master, Srila Prabhupada, was expert in all kitchen matters and...

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