Seasoned Spinach with Julienne Potatoes
India’s city dwellers have been influenced by numerous international cuisines, but the villagers are slow to accept change, if at all, and this recipe is real village-style cooking-simple and straight forward. Spinach is often coupled with mustard greens, kale or collard greens in this dish and because of the potatoes, it is a good way to be introduced to new flavors. This is a “dry” dish, and the fried potatoes are added to the...
Plum Chutney
Ingredients: • Plums, pitted and sliced into quarters – 8 cup • Ghee – 2 tbsp • Fresh ginger, grated – 1 tsp • Red dried chilies, crushed – 1-2 • Ground coriander – 2 tsp • Ground cardamom (optional) – ½ tsp • Sugar – 2 cups Preparation 1. Puree the plum pieces in a blender or food grinder. 2. Make a chaunce with ghee, ginger and crushed chilies. Stir-fry until ginger is a a little brown. 3....
Sauteed Rice
This simple way of steaming rice works equally well with either washed and drained basmati or unwashed American long-grain. By frying the rice in butter or ghee for a few minutes, you can keep the grains distinct, unsplit and fluffy. You may, of course, omit the frying step if you prefer simply put all the ingredients except butter or ghee in a saucepan or electric rice cooker and cook as directed. Depending on the type of electric...
Sesame Yogurt Potatoes
In the Hindi language, eka means “eleventh” and dasee means “day”. The eleventh day after each full moon and the eleventh day after each new moon are called Ekadasee. All Vaishnavas observe Ekadasee by minimizing physical needs and increasing spiritual practices. Many Vaishnavas fast the whole day, taking only water or fruits. For practically, Srila Prabhupada recommended light meals consisting of nuts, root vegetables, seeds and milk...
Rice with Shredded Carrots and Coconut
This is pale golden rice marbled with shredded carrots and toasted shredded coconut. A touch of raisins adds a little sweetness. You may want to remove the whole cloves, peppercorns and cinnamon stick before serving, as they are not meant to be eaten. This is a good choice for luncheon or evening menus along with any dal soup or tossed salad. This dish is quick, colorful, aromatic and, most important, delicious. Preparation time...