Eggplant Fritters
These are aptly called eggplant sandwich fritters. When I first served them to Srila Prabhupada, much to my delight, he dubbed them “vegetable chops”. These fritters can be served hot or at room temperature. Salting time: ½ hour Preparation and cooking time: about 30 minutes Ingredients • Eggplant (about 2 pounds/1 kg), cut crosswise into ½ -inch (1.5 cm) slices salt – 1 large • Chickpea flour (shifted before measuring)...
Mexican Style Beans with Corn Chips (Nachos)
Ingredients •2 Tsp olive oil •½ Tsp yellow asafetida powder •1 dry red chili •1 green chili, chopped •1 Tsp ground cumin •1 Tsp ground coriander •¾ C tomato puree •2 C (500 ml) cooked dark red kidney beans (rajma) •1 Tsp salt •1 Tsp sugar •250 g corn chips •½ C mozzarella cheese, grated Preparation 1.Heat oil in a saucepan over moderate heat;...
Penne with Zucchini
Ingredients • 2 C pasta (penne rigate) • 1 Tbsp olive oil • ¼ Tsp yellow asafetida powder • 3 zucchinis, cut in 2-inch lengths • ¼ Tsp ground black pepper • 1Tsp salt • 1 Tsp dried basil • ½ C chopped fresh mint leaves • 1 Tbsp fresh lemon juice • ½ C grated mozzarella cheese Preparation 1. Cook the pasta in water according to the directions given in...
Pasta Prema
Ingredients • 450 gm or 1 lb pasta (penne rigate) • 1 Tbsp olive oil • ½ Tsp yellow asafetida powder • ¾ Tsp dried basil • ¾ Tsp dried oregano • 1 red bell pepper chopped finely • 2½ C tomato puree • 1½ Tsp salt • 1 Tsp sugar • ¼ Tsp ground black pepper • 1 celery stalk, diced • 2 zucchinis, diced in 1.5 cm cubes • 1 green...