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...
Noodle Stir Fry
Ingredients: • Celery sticks, chopped – 2-3 • Carrot sticks, chopped small or grated – 2-3 • Cauliflower, chopped – 1/3 • Broccoli or broccoli stems, chopped – 1 cup • Chili, seeded and minced – 1 • Hing – 1/4 tsp • Ground black pepper – 1/2 tsp • Ghee – 4-6 tbsp...
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...
Buttery Spinach
There are so many ways to season a simple sak that I find it difficult to select just one recipe to represent the possibilities. This variation could come from any region, from almost any kitchen, garnished with fried currants and cashews nuts. In Punjab and Gujarat, sak is routinely accompanied with corn dishes. Preparation time (after assembling ingredients): a few minutes Cooking time: 15 minutes Ingredients...