Pav Bhaji-2
Ingredients Pav: • 1¼ C warm water • 1½ Tsp active dry yeast • 1 Tsp sugar • 3 C all purpose flour • ½ Tsp salt • 2 Tbsp melted butter • 1 Tbsp milk Bhaji: • 3 medium potatoes, peeled and diced • ¼ C chopped bell pepper • ½ head cauliflower, break them into florets • 3 carrots, peeled and diced • 1 C green beans • ¾ C...
Buttery Sweet Potato Puree with tomato Bits
For this dish you can use either yams or sweet potatoes, depending on the degree of sweetness or moisture, you prefer. It is little more than a seasoned mashed root vegetable dish, and is nice with a Vedic or Western dinner menu. To keep calories to a minimum, rely on the orange juice to make a buttery consistency. The sweet, firm flesh of Italian plum tomatoes is ideal for this bharta, though you can use any type; even...
Eggplant Curry
Ingredients •1 (1 lb/500g) medium sized eggplant cut into cubes •5 Tbsp ghee/oil •2-inch cinnamon stick •5 whole cloves •1 Tsp fennel seeds •2 star anise •½ Tsp asafetida powder •1 sprig fresh curry leaves •2 C blended tomatoes •2 Tsp coriander powder •½ Tsp turmeric powder •1 Tsp paprika •1½ Tsp salt •½ Tsp sugar •1½ C yogurt •2 Tbsp fresh coriander leaves Preparation 1.Heat 4 Tbsp of ghee/oil in a pan and pan fry the...
Sliced White Radishes with Golden Pumpkin
White cooking radishes (mooli) pleasantly contrast in color and taste with golden-red pumpkin, the flavor of radishes varies enormously, from the mild salad icicle type available in supermarkets to the slightly hot and punget mooli sold in ethnic markets. Use whatever type is easily available, including oriental daikon. When you fry fenugreek seeds in a seasoning, allow them to turn khaki-red but do not let them darken to deep...
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...