Deep-Fried Julienne Potatoes and Carrots
This is an easy dish for the kitchen with a good mandoline or a food processor. The peeled vegetables can be hand-cut across the julienne blade to yield perfectly uniform straws. Cuisinart has a blade that makes reasonably fine julienne vegetables in seconds. With out a julienne blade, use a standard 3-4 mm slicing disk. Pre-cut the carrots and potatoes to fit horizontally into the feeding tube. Slice, then remove the slices...
Mung Dal Soup with Tomatoes
Dals are perhaps the most popular and the most economical foods in Vedic cuisine. They are relished by everyone, rich and poor, and are part of almost every Vedic lunch. A bouquet of delicate flavors in this creamy dal soup comes from the species, seasonings, tomatoes and sweetener added in the final stages of cooking. The recipe comes from the skilled hands of a great devotee of Krishna from West Bengal, Srila...
Griddle Fried Radish Flatbreads (Mooli Paratha)
Ingredients •3 C chapati flour •1½ Tsp salt •1 Tbsp finely shredded ginger •2 hot green chilies, chopped •3 Tbsp chopped fresh coriander leaves •1 Tsp ajwain seeds •2 Tsp garam masala •½ Tsp turmeric powder •2 C shredded radishes, pressed dry •2 Tbsp ghee/oil •1-1½ C water (or as needed) •Chapati flour for dusting •Ghee/oil for cooking...
Cumin-Flavored Ghee
The use of seasoned ghee is perhaps the subject way to introduce flavor to simple steamed, baked of raw foods. If you have ever tasted the brownish sesame oil used in Oriental cooking, you can get an idea of how even a few teaspoons of cumin ghee can lend flavor and aroma to unseasoned dishes. Because this ghee is not as strong as the thick sesame oil, you can use it both as a cooking oil and for subtle flavoring. Prepare this ghee...
Ginger Ghee
My friend Saragini Devi, whose cooking has always fascinated me, includes ginger in many of her dishes. The first time she deep-fried pastries in ginger ghee, I became aware of the nuances possible with this wonderful oil. It is, hands down, my favorite of all seasoned ghees. Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter: Preparation 1. 2-inch (5 cm)...