Quick Radish Parathas

INGREDIENTS

• 2 daikon radishes (mooli), grated
• 1 t minced fresh ginger root
• 1/4 t black pepper
•  1 t roasted cumin powder
• salt, as desired
• fresh coriander leaves,chopped
• dough made from atta flour and salt (and also ghee if desired, optional)
• ghee for frying

PREPARATION:

1. First, squeeze out excess juice from the grated radish (this can be used to make the dough). 
2. Add the ginger, pepper, cumin, salt and coriander leaves and mix well.
3. Instructions for shaping and cooking parathas can be found by clicking here. There are two ways I've seen and this method is my preference. Not difficult if one takes the time to roll carefully. 
4. The more filling you can get in there without breakage, the tastier the paratha. Some breakage is inevitable in this preparation, because juice is made when the lemon juice and salt interacts with the grated radish, but does not effect the final cooking. You can squeeze out juice a second time, but that also squeezes out salt, etc. or you can sprinkle a little flour on the broken areas, but it is not necessary. Just allow it to squirt out a bit at the edge and keep rolling, dipping into flour as needed.

Another way I've made paratha with mooli is to mix all the ingredients directly into the flour and then make the dough. Then roll our like regular chapati or plain paratha.

Offer to Krishna. These make a nice breakfast offering served with mung and spinach soup on a cold morning.

Potato Soup

Another basil inspired post.

Because its so busy around here, I don't always post a recipe right away and therefore may forget the exact measurements. In any case, this soup is hard to not come out good. Super simple to make; its especially nice for a light supper on a cool autumn evening.

INGREDIENTS (Serves 6)

• 10 medium potatoes
• couple big handfuls of freshly picked basil leaves (if available, otherwise use dried basil)
• 1/4-1/2 t hing
• 1/2-1 t black pepper
• salt, as desired
• ghee

PREPARATION:

1. Peel and cut potatoes into large chunks
2. Add water until potatoes are covered and a few inches more.
3. Bring to a boil and cook until the potatoes are tender.
4. Gently mash. The result should be soupy.
5. Chaunce the ghee with hing and black pepper .
6.  Add to the soup with basil and oregano.
7. Simmer about 15 minutes more to incorporate all the flavors.
8. Offer to Krishna with freshly cooked parathas or wedges of leavened bread.

Why I'm a Vegetarian

For more reasons, check out the web site: totalveg.com.  Has many good looking recipes from devotees!

Cauliflower Tomato Subji with Fresh Basil Leaves

Fresh basil straight from the garden was the inspiration for this dish for Lord Krishna's satisfaction, using whatever vegetables were available. Carrots, which are alkaline, were added to help neutralize the acidity* of the tomatoes. If my memory serves correctly, this is how it was prepared a few days ago.

INGREDIENTS:
a handful or two of fresh basil leaves, whole with large stems removed
about 12 plum tomatoes, blended
1 large cauliflower, cut into bite size pieces
1 large carrot, chopped
4-5 T ghee
1/4 t hing
1 t coriander powder
1/2 t ground black pepper
salt

PREPARATION:
1. Chaunce on medium high heat the hing, black pepper and coriander in several tablespoons of ghee (or as desired). Add the basil leaves, stir them a few seconds and then immediately add the blended tomatoes.
2. Add the vegetables.
3. Stir and cover. Cook on medium-low heat until vegetables are tender as desired.  About 45 minutes..
4. Add salt, as desired.

VARIATION:
For enhanced flavor and faster cooking, stir fry a few minutes the vegetables in a frying pan in about a tablespoon or two of hot ghee. Add a splash of water, cover and cook on high until the water evaporates. Add to the tomato sauce and cook few minutes longer.

*A pinch of baking soda to the tomato sauce while cooking also helps cut down unwanted acidity, but not my favorite option.