Deep-Fried Stuffed Hot Green Chilies
Fresh hot green jalapenos, averaging 2 ½ inches (6.5 cm) long and 1 inch (2.5 cm) wide, are available in most areas. If their skin has begun to turn red but is still shiny and firm, they are still quite usable. Smaller chilies are inevitably the hottest, especially serranos, and they are next to impossible to seed and stuff. Use jalapenos or the conical fresnos (usually limited to California markets). Srila Prabhupada...
Deep-Fried Julienne Potatoes and Carrots
This is an easy dish for the kitchen with a good mandoline or a food processor. The peeled vegetables can be hand-cut across the julienne blade to yield perfectly uniform straws. Cuisinart has a blade that makes reasonably fine julienne vegetables in seconds. With out a julienne blade, use a standard 3-4 mm slicing disk. Pre-cut the carrots and potatoes to fit horizontally into the feeding tube. Slice, then remove the slices...
Deep-Fried Batter-Coated Mixed Nuts
Use large plump nuts-cashews, almonds and Brazils for ease in handling. The chickpea flour rice flour batter puts a crisp crust on the nuts. Preparation and cooking time: about 40 minutes Ingredients • Sifted chickpea flour (Sifted before measuring) – 3 table spoons (45 ml) • Rice flour – 1 tablespoon (15 ml) • Turmeric – ¼ teaspoon (1...
Currant and Date Chutney
Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney. Preparation and...
Fresh Coconut and Tamarind Chutney with Fresh coriander
Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory. Preparation time (after assembling ingredients) and cooking time: about 30 minutes Ingredients • Hall of seeded dried tamarind pulp – 1...