Sweet and Sour Tamarind Veggies
For the sauce Ingredients • Handful of fresh tamarind • 1/2 cup sugar • 2 cups boiling water • 1 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon red chili powder • 1/2 teaspoon ginger powder • dash of hing Preparation 1. Break the tamarind into small pieces and soak in hot boiling water for 1 hour. 2. Mash it into a pulp and strain pressing the tamarind into the strainer so that...
Sliced White Radishes with Golden Pumpkin
White cooking radishes (mooli) pleasantly contrast in color and taste with golden-red pumpkin, the flavor of radishes varies enormously, from the mild salad icicle type available in supermarkets to the slightly hot and punget mooli sold in ethnic markets. Use whatever type is easily available, including oriental daikon. When you fry fenugreek seeds in a seasoning, allow them to turn khaki-red but do not let them darken to deep...
Sattvic Cheesy Potato Gratin
Ingredients • 1 1/2 cups heavy cream • 1/4 tsp hing • 1/2 tsp chili powder • 1/2 teaspoon freshly grated nutmeg • 2 tsp salt • 1/4 tsp ground black pepper • Unsalted butter or ghee • 2 pounds potatoes • Salt and freshly ground black pepper • 1/2 cup chopped paneer • 1/2 cup yogurt cheese Preparation 1. Preheat the oven to 400 degrees F. Peel and cut the potatoes into...
Green Beans with Coconut
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens, this one from the home of S.K.Sethi. The contrast of bright green beans against snow-white coconut speckled with black mustard seeds and reddish urad dal makes this an attractive yet simple dish. For extra protein, if you do not have urad dal, use 3 table spoons (45 ml) of chopped peanuts. You can steam the beans ahead of...