Saibhaji/ Sindhi Palak
Ingredients: • Spinach or Palak washed and chopped – 1 Bunch • Dill(sua) washed and chopped – 1/2 Bunch • Chuka leaves (for sourness) – few leaves 5-6. (If you wish not to add any tomatoes to get the green colour, then add more Chuka leaves for sourness. Inversely if you are unable to fetch Chuka leaves , double the tomatoes to 4) • Fresh Coriander leaves, chopped. (A...
Homemade Tomato Relish
Ingredients • Olive oil – 3 tbsp • Yellow asafetida powder – ½ tsp • Ground black pepper – ¼ tsp • Pureed tomatoes – 2½ cups • Minced fresh basil leaves, or 1/2 tsp dried basil leaves – 2½ tsp • Clove powder – ¼ tsp • Salt – 1 tsp • Raw sugar – 1 tsp...
Amras ke malai aloo
Ingredients •Baby potatoes………………………………. 20-25 •Oil………………………………………….. 3 tbsp + to deep fry •Green chilies………………………………. 2 •Ginger………………………………………¼ inch piece •Watermelon seeds………………………….. 1 tsp •Muskmelon seeds……………………………1 tsp •Yogurt………………………………………. ¾ cup •Saffron…………………… ………………. a few strands. •Fresh cream…………………………………. 2 tbsp •Caraway seeds (shahi jeera)…………………1 tsp •Green cardamoms……………………………. 3-4 •Cloves…………………………………………3-4...
Cauliflower Tomato Subji with Fresh Basil Leaves
Ingredients • A handful or two of fresh basil leaves, whole with large stems removed • About 12 plum tomatoes, blended • Cauliflower, cut into bite size pieces – 1 large • Carrot, chopped – 1 large • Ghee – 4-5 tbsp • Hing – 1/4 tsp • Coriander powder – 1 tsp • Ground black pepper – 1/2 tsp • Salt...
Bengali Spinach
Srila Prabhupada encouraged me to observe cooking techniques from the expert chefs at the C.L. Bajoria household in Calcutta. On one occasional visit, I arrived just after Mr. Bajoria had returned from his hill station resort and jute plantations in Bihar. He had brought back kilos of hand picked raw almonds. Each was encased in a soft, greenish skin with a texture somewhere between those of crisp apples and water chestnuts....
Okra Supreme
For many cooks okra is an unknown vegetable. If they have ever eaten it, it may have been in the American south as part of a gumbo or stew, or deep-fried in a corn batter. Few, however, would ever buy it to family or guests. Yet this stir-fried okra is easy to make, and so delicious that it will surprise even the reluctant. Okra is a summer vegetable, at its best in June or July, but you may find it as early as April and as...