Mashed Potato Balls with Horseradish
Horseradish, a pungent tap root, is used primarily in Bengali and orissan cuisines, though occasionally elsewhere. You can find the roots at Oriental and Indian grocery stores and some times even in supermarkets. Peel off the brownish skin and finely grate the outer part; discard the tough woody core. Since you are likely to use only a little at a time, you can freeze the unused portion in plastic bags for up to two months. At room...
Seasoned Spinach with Julienne Potatoes
India’s city dwellers have been influenced by numerous international cuisines, but the villagers are slow to accept change, if at all, and this recipe is real village-style cooking-simple and straight forward. Spinach is often coupled with mustard greens, kale or collard greens in this dish and because of the potatoes, it is a good way to be introduced to new flavors. This is a “dry” dish, and the fried potatoes are added to the...
Sesame Yogurt Potatoes
In the Hindi language, eka means “eleventh” and dasee means “day”. The eleventh day after each full moon and the eleventh day after each new moon are called Ekadasee. All Vaishnavas observe Ekadasee by minimizing physical needs and increasing spiritual practices. Many Vaishnavas fast the whole day, taking only water or fruits. For practically, Srila Prabhupada recommended light meals consisting of nuts, root vegetables, seeds and milk...
Shredded Radish, Coconut and Carrot Salad
Try this dish when you have leftover coconut on hand, or if you have frozen shredded coconut. In large cities, frozen shredded coconut is sold in 1-pound (455 g) bags at many Cuban and Spanish grocery stores, and for occasional use it is a convenient alternative. Use any fresh radish little round pinks as a vivid color contrast to the carrots, for example. Preparation time (after assembling ingredients): 10 minutes Ingredients •...
Spinach Pakora with Ajwain Seeds
This is a wafer-thin, crunchy pakora. Because the batter is assembled just before frying, with ground rice and ice water, the pakoras turn out crispy and delicate. The batter should be thin enough to allow the irregularly shaped leaves to get a good coating of flavor. The predominant seasoning is ajwain seeds. The seeds and flour are available at Indian grocery stores, and they lend a spicy, lemony twist to the otherwise plain...