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Wednesday, June 09, 2010

carrot halava

(Serves 4)
Grate 4 large carrots, saute in a couple tablespoons of butter. Add 1/2 cup sugar and enough milk to cover well. Add a few dashes of cardamon. Bring to a boil and keep cooking and stirring until thickened. Then fold in a cup of blanched, toasted and ground almonds (or walnuts, cashews. Use what is available). 

Sunday, June 06, 2010

salad dressings

This is an ongoing post of collected salad dressings.

FRENCH DRESSING

INGREDIENTS:

1/2 c parsley or cilantro
3 romas or 1/2 c cooked tomato puree
2 bells (med if possible)
1/2 bunch radish
1/2 c raisins
1 T tamarind paste
1/4 c lemon juice
1/2 c olive oil
1/3 c brown sugar
1 t black pepper
salt, as desired

PREPARATION:
1. Run the first 5 ingredients through a food processor and or blender until smooth.
2. Stir in the remaining ingredients and mix well

GREEN GODDESS DRESSING

(new improved!!)

INGREDIENTS (makes about 8 cups)

1 large tub of kosher sour cream, (6 c) OR thick yogurt
1 bunch of parsley or fresh coriander leaves, stems removed (this is what gives the green color)
1/2 bunch of celery leaves or 2-3 sticks of celery, chopped
2 c water
3/4 c lemon juice (I use ReaLemon if fresh is unavailable)
5 t salt
1 T pepper
3 t dried basil  (opt)
1 T dried oregano (opt)
1 T dried dill weed
1/2 t asafoetida

PREPARATION
1. Blend the parsley and celery leaves in a blender with one cup of the water.
Add it and remaining water to the sour cream in a large bowl.
2. Stir in remaining ingredients.

ITALIAN DRESSING

INGREDIENTS:

 5 cups olive oil
4 cups lemon juice (preferably fresh)
1 c honey
4 t salt
4 T basil
4 T oregano
1 T black pepper
1 t hing
4 c blended tomatoes or puree
1 T dill weed (opt)

PREPARATION:
Combine all the above ingredients and stir well.

ALMOND DRESSING (I have yet to try this one. Saving the recipe here)

INGREDIENTS:
3 T fresh turmeric, peeled and coarsely chopped
1 T fresh ginger, peeled and coarsely chopped
3 T water
1 pinch asafoetida
1/2 t ghee
1/4 c plus 2 T lemon juice
3 T almond butter
1 T sugar
1/4 t salt

PREPARATION
Combine all ingredients with the water except for the hing and ghee.
Puree until smooth
Chaunce hing in the ghee and add
Add lemon and salt and mix well.

Thursday, June 03, 2010

strawberry banana nectar



Blend about 2/3 a carton of strawberries, 3 bananas, a few dashes of cardamom, 1/3 c of sugar, and enough water to make 6 cups of nectar. Add more water for thinner drink.

Since there is no yogurt but still contains fruit, this is labeled as nectar instead of lassi although it would be just as good with yogurt.

Wednesday, June 02, 2010

Not Too Long Ago

Not too long ago, even in America, women took their home life seriously.

by Helen B. Andelin:

My mother-in-law was a Real Domestic Goddess. Not only was she an excellent housekeeper, she was a devoted homemaker in all areas of endeavor. She managed her house like it was a five star hotel. The most noticeable thing about her was that she seemed to enjoy it. She usually arose about 4:00 am, not because she had to, but because she was anxious to begin her day. She reminded me of a little girl anxious to begin playing house. To her it was a career – her career in the home.

In the afternoon her husband urged her to take a nap. She earnestly tried to but she enjoyed working more than sleeping. Finally he resorted to paying her for each nap.

My husband told me much about his mother during his childhood. When he was six years old and ready to begin first grade he put up such a fuss to stay home that he got his way. He began school when he was seven. Home, he thought, was the very best place to be. When he was in school he described how great it was to go home. As he and his brother walked home in the snow they were thinking of home. Soon they smelled fresh bread baking. When they arrived they never had to raid the refrigerator for a snack. She had freshly baked bread and homemade jam waiting for them.

Shortly after we were married we spent a month in their household. They had five children and my husband was the only one married. I observed many things about my mother-in-law during my stay there. It was quite an education. They had two pantries, one on the main floor near the kitchen and one in the basement. Both had well built shelves nicely painted and well stocked with food. The one near the kitchen contained fresh fruits and vegetables including squash, potatoes, yams...apples and oranges. She kept the produce by a window to keep them cool. Everything in the house was well painted, even the furnace. It was a large coal furnace with large pipes going here and there but they were all painted light green, including the furnace. I have never seen such a clean, bright, well-kept furnace before in all the days of coal.

Not only was the house well stocked with food but with sheets, towels, soap and clothing. In the beautiful tiled bathroom was a little tiled nook with a faucet, especially for bathing babies. My husband was the only child to have a room of his own. It was always immaculate and his drawers always filled with carefully laundered shirts, socks and under clothes...I could easily see that here was a woman who had her heart in her work and that housework could be a real pleasure. What an abundant blessing it was for this little family, and how sad that many women of today desert their posts and run away from their work.

One more thing I observed about my mother-in-law: She was so very good at taking care of babies and little children. What a wonderful example she was in this regard. They were always well bathed and well fed. She prepared them for a nap, not by just laying them in their crib with all of their clothes on, but by first removing their shoes, then dressing them in comfortable pajamas. She sensed when they were tired, hungry, thirsty, or needed some soothing cream on their sunburned faces. She was truly in tune.

What made Gladys what she was? This is what I wondered. I think one thing that made her what she was is that her mother and mother-in-law were almost the same. They were both shining examples. They couldn’t help but be a positive influence on a young woman who observed them.

One day while I was visiting Gladys’s mother, I looked around to observe a well-painted, immaculate, orderly dwelling place. Humble but very nice. While there I asked for a needle and thread and was handed a little sewing basket. I have always remembered the moment I opened the lid to see the most tidy sewing basket I have ever seen. Instead of the sewing things being jumbled together as in most sewing baskets, I saw neat little rows of spools, little skeins of embroidery floss, a pin cushion, needles, thimbles and scissors, all in a place of their own. Another thing that made Gladys what she was is that she went the second mile. She did more than her duty required. This is what takes the burden out of work and brings soul satisfaction. It makes “our yolk easy,’ and ‘our burden light.”

Besides the benefit of homemaking bringing soul satisfaction and inner happiness, did you know that the exercise required to fill this role is the best for a woman’s body? How do I know this? One morning when I was lying on the floor doing my exercises and listening to TV, I heard a news report that medical research had found that the use of the various muscles required for doing housework and carrying for a family – bending, stretching, picking things up from the floor, pushing a vacuum cleaner around and carrying a toddler on your hip is the best type of exercise for a woman’s body. They made no comment about men. I will end this discourse by saying that I believe homemaking is the best therapy for a woman’s distress, the best career for emotional and physical health, the most soul satisfying, and the greatest contribution a woman can make to her family and the well being of society.

Tuesday, June 01, 2010

wheat meat

EXPERIMENTS WITH SEITAN, AKA GLUTEN OR WHEAT MEAT:
For one thing, a colander with medium sized holes inside a large bowl of water is a lot quicker to catch the little pieces of gluten while washing it. Knead the dough continuously, changing the water as needed until you got only gluten left, this stretchy stuff that clngs together well.
Here's how much gluten came from the dough on the right.

Here's the slices of gluten. Cut them small because they expand.


SEITAN IN RICE
INGREDIENTS(Serves 3)
A chunk of seitan cut into about 18-20 pieces
water
1 t turmeric
salt

1/2 c rice
4 T ghee
2 t ginger root, grated
1 t cumin seeds
1 t coriander powder
1/4 t black pepper
a pinch of hing (opt)
1 t turmeric

PREPARATION
1. Fill a large pot with cold water. Add 1 t turmeric, 1 t salt and the seitan. Turn on the heat and bring to a boil. Then cover and simmer about 20-30 minutes.

2.  Meanwhile, make a chaunce with the ghee. Add the ginger and cumin seeds. When browned, add remaining spices. Then add the rice, water and 1/2 t salt. Bring to a boil, then cover and simmer 20 minutes.
3. Turn off the heat. Stir the cooked seitan pieces into the rice.


Offer to Krishna piping hot along with a wedge of lemon.

BROCCOLI WITH SEITAN

INGREDIENTS
3 small heads Broccoli
seitan, about 25 precut pieces
3 T ghee
2 t grated fresh ginger
1/8 t hing
1 t coriander powder
1/4 t black pepper
1 t turmeric
water
salt

PREPARATION
1. Chaunce in the ghee the fresh ginger until brown and crispy. Add the hing. Then add quickly the remaining spices. Stir in the broccoli. Stir a few minutes in the ghee and spices.
2.. Add enough water to just cover the broccoli. Cover the pan and cook on high until all the water evaporates and broccoli just begins to brown (a technique called char char or braising). Turn off the heat.
3. Stir in the cooked seitan. Add salt as desired and stir. Offer to Krishna.

Goes well wrapped in chapatis with a dab of sour cream.

Saturday, May 29, 2010

plum chutney



8 c plums, pitted and sliced into quarters
2 T ghee
1 t fresh ginger, grated
1-2 red dried chilies, crushed
2 t ground coriander
½ t ground cardamom or anise (optional)
1 1/2 cups sugar

1. Puree the plum pieces in a blender or food grinder.
2. Make a chaunce with ghee, ginger and crushed chilies. Stir-fry until ginger is a a little brown.
3. Add the coriander and cardamom and quickly add the plum puree.
4. Add sugar, bring to a boil, then cook on low heat, stirring often until thick. It will thicken more as it cools.

Cool and offer to Krishna with some piping hot pakoras.

Thursday, May 27, 2010

vegetarian nutloaf


It was hard to write this down, because I didn't make it personally. It's my husband's favorite that he makes for Govinda's buffet. This recipe originated from the Higher Taste cookbook.

INGREDIENTS
1/3 c chopped green pepper
½ c walnuts
½ c cashews
½ c almonds
1 ¾ c cooked rice (medium grain)
1 ½ c grated mozarella cheese
salt
¼ t hing
1 t black pepper
tomato sauce (recipe below)

TOMATO SAUCE
6 c blended tomatoes
¼ c ghee
1 t black pepper
pinch of hing
salt
1 T Italian seasoning
1 t sugar

PREPARATION SAUCE:
In a saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add sugar, salt, and Italian seasoning. Cook until thickened.

FOR THE NUT LOAF:
Preheat oven to 350°.
Grind nuts together with a Champion food grinder or food processor. Combine ground nuts and rice and seasoning. Add 1 c grated cheese and chopped vegetable. Add 1 cup tomato sauce. Mix well.

Mold ingredients into a greased loaf pan. Cover with aluminum foil and bake for 50 minutes. Uncover and top with remaining tomato sauce and cheese. Bake for 10 more minutes. Serve hot.

Serves 4.

Mendhi Designs

So feminine, and part of a worldwide culture. Check out the links here.

Know a friend about to get married?










Mendhi design could become an interesting hobby or a way to make some extra cash. Check out some basic patterns here.

Special thanks to my kind young friend, Najma, for putting this together at OD and granting me opportunity to post here also.

Tuesday, May 25, 2010

bananas 'n cream


Slice and saute several ripe bananas in butter. Add a little sugar (optional). Cool and mix with thick cream. Serve between pancakes. Healthier since no extra syrup is needed. Also makes a nice snack or dessert on its own.

BANANA CREAM PURI
Another favorite is sliced ripe banana folded into lightly sweetened and whipped cream and then stuffed into the center of cooked puris (since puris naturally puff up). We call it "banana cream puri", a faster edition of the traditional banana cream pie.

chidwa

There are many variations of this, the Indian version of "trail mix".


INGREDIENTS
Potato straws
chopped almonds
chopped roasted cashews
golden raisins
grated dried coconut
sugar
salt
cinnamon
cayenne pepper

PREPARATION
Potato straws are made by peeling a potato and then grating through a large holed grater. Grate as many as desired. Rinse and soak these in cold water about ten minutes. Drain and pat dry. Deep fry in ghee until golden brown. Drain excess ghee
Add remaining ingredients as desired.

paneer patties



Once you know how to make these (also known as tikkis), it is super quick and easy and delicious. Serve with tomato, plum or tamarind chutney.

INGREDIENTS
paneer from 1 gallon of milk
salt
pepper
chopped fresh green chilis (optional)
roasted ground cumin powder
fresh lemon juice (optional)
turmeric (optional)
fresh chopped coriander or coriander powder
ghee or vegetable oil (ghee gives the best flavor, it's clarified butter and cheaper to make your own)

PREPARATION
Knead the paneer on a clean surface until smooth. Add seasonings suggested above, as desired.
Shape into patties and fry on each side on a hot griddle with ghee until nicely browned.
Offer to Krishna first.

cucumber raita

.

INGREDIENTS
3 medium cucumbers, peeled, grated and drained
1 c thick yogurt (drain it in a cheese cloth if watery) or sour cream
1/8-1/4 t cayenne pepper, or as desired
1 t roasted and ground cumin seed
1/2 t ground black pepper
salt, as desired

PREPARATION
Stir seasonings into the yogurt and then add cucumber and salt. Mix well

Sunday, May 23, 2010

free food



Updated 12/2021

COMMON MALLOW
 


AKA Cheeseplant because of the seeds, also edible, shaped like round cheeses. More info here: Malva neglecta,,Origins of Marshmallows,Common Mallow. Cooked, smells and tastes like spinach!


GOOSE FOOT or LAMB'S QUARTER
 
A powdery wild spinach, first given to us by a neighbor in Mississippi. Grows abundantly. For more info: Wild Spinach and Chenopodium Album and Foraging Goosefoot

Update: Lambsquarter has become a favorite; it grows so easily and so abundantly! And we think it tastes better than regular spinach.

DANDELION 

What to do with those "annoying dandelions"? Aside from what is a pretty flower, in my opinion, the dandelion leaves can be used in cooking and salads. Or sauté in ghee with a pinch of hing and a little salt and sprinkle of lemon juice, then serve as a healthy side dish. 

Tips:
1.Only pick from unsprayed lawns and areas away from traffic.
2.Avoid stems as they are particularly bitter.

Check out health benefits here.
Here's a recipe for "Dandelion Chai".

CHICKWEED
I just added these to a salad. Chickweed has also become a beloved vegetable in the late winter and early springtime here. So abundant.

PURSLANE
Cooked or raw, has a faint lemony taste and is good for the liver, eyesight...is used as a spinach in India. Found a large bunch growing in my neighbors garden. She thought it was just another weed, but now knows better. It does have a slightly similar look-alike plant called scourge that is toxic, so do some research to make sure you have the real thing. I think they are easy to tell apart however. If you break a stem of scourge milky white fluid emerges. Not so with purslane. Also scourge leaves appear more thin and flat while purslane are more succulent. Fortunately, I had a knowledgeable person point out purslane to me initially, so that I easily recognized a patch of scourge later on. Here are some photos of the purslane that was harvested and added to a subji. The seeds I am saving to plant in my own yard.

 (tiny black purslane seeds. I'm taking these home with me for my own garden. Later note: So happy to discover that it grows like crazy where we now live. 


(And here is part of the harvest from the purslane seeds pictured above.)

WILD ASPARAGUS
Was given a sample back sometime around June of this 2020. Planning to locate the same next time and learn more. Delicious taste!


STINGING NETTLE 
FIrst meeting was painful but helped immediately with the identification. A highly nutritious plant used as a vegetable or tea. Good for hair, too.


TO BE CONTINUED...