Creamy Mung Dal with Chopped Spinach
Moong, North India’s most popular dal, was a great favourite of my spiritual master, Srila Prabhupada. It is easy to digest and has a good flavor and high vitamin content. The spinach, preferably fresh, enhances the texture and marbled color of this power-packed dal soup, and the fried spices poured in at the end of the cooking add lashings of flavor. Preparation time (after assembling ingredients): 10 minutes...
Eggless Mango Flan Pie
Ingredients For Filling • 4 cups of fresh yogurt cheese (the yogurt cheese I used for this recipe was not super thick, I used a little bit more softer version) • 1 1/2 cups of sugar as needed • 2 large or 4 small fresh mangoes • 4 tbsp. cornstarch For Crust • 2 cups oatmeal flour (oatmeal that was blended in a spice grinder) • 1/2 cup brown sugar • Cinnamon and fresh ground nutmeg to taste...
Gulab Jamun
Ingredients Sugar Syrup • 2 C water • 1¾ C sugar • 1 Tbsp rose water • ½ Tsp lemon juice 2 Jamuns (Milk Balls) • 1½ C milk powder • ¾ C all purpose flour (maida) • 1 Tsp baking powder • 2 cardamom seeds crushed • 2 Tbsp ghee • ¾ C cream (warmed up) • Ghee for deep frying Preparation 1. In a saucepan, combine the sugar and water over...
Curried Potatoes with Eggplant
This is an example of the third method of cooking vegetables described in the introduction to this chapter. Both vegetables are steamed until tender. The potatoes are briskly stir-fried in seasoned ghee and then coated, along with the eggplant, in a delicately spiced yogurt-coconut sauce. Besides having a lovely flavor, this dish is light because the eggplant is steamed rather than fried. Preparation time (after...
Crispy Deep-fried Eggplant Slices
Though fried potatoes are welcome almost any time of the day, fried eggplants are usually part of a meal, because they must be served just after they are fried. If they are held in a warmer, even for 10 minutes, the crispy crust softens and the overall effect is a soggy fritter. If you reuse the ghee or oil after frying, be sure to pass it through a fine filter to remove traces of flour; the inevitable residue would burn and...