GOVARDHANA-LILA’S FAVORITES CHEESE-NAISE
Servings: 4 Serving size.1 piece
2 cups Panir, (or ricotta)
4tablespoons Sour Cream
1/2teaspoon salt
2Tablespoons Lemon juice
1tablespoon Olive oil
Mix all the ingredients in a blender. Blend for few minutes, until the mixture is smooth. Use as mayonnaise in sandwich, or anything you like.
RUSSIAN SALAD (ALMOST)
Servings. 4 Serving size: ½ cup Preparation time: 1 hour
2 cups Green beans
3medium Carrot
5 medium potato raw w/o skin
1 medium red beet
4cups Cheese-naise
1teaspoon salt
2 tablespoons Parsley, chopped
Wash and dice the potatoes, the grean beans , carrots and the red beet in small cubes. Steam all the vegetables, without mushing. Drain any excess water, add salt. Mix the vegetables with the cheese-naise, sprinkle with fresh chopped parsley, or coriander leaves.
Few years ago I was invited to a wedding party, the bride , a friend of mine, was russian. Knowing that my family and I were vegetarian she had this dish prepared just for us. It was delicious, my children loved it, and since then has become one of our favorite dish. I changed the tofu-naise she used for my recipe of cheese-naise. To save time you may want to use the already made tofu-naise , oe any eggless mayonaise you can easily find in any health food store.
MOCK FRITTATA
Servings: 4 Serving size: 1piece
1 cup chickpea flour
¼ cup all purpose flour
½ cup Milk 1%
½ teaspoon turmeric, ground
½ 2 teaspoon asafetida
½ packet Yeast, active dry
½ cup Panir (or ricotta)
1 cup Zucchini, shredded
Mix the chickpea and the flour, make a fairly liquid batter using the milk and if you need some water.Add the panir, the yeast (previously melted in ¼ cup of warm water), turmeric and asafetida. Mix in a blender for few minutes, until smooth. Let rest for about ten minutes. Heat the oil in a non-stick frying pan over moderate heat, stir-fry the zucchini
( may use chopped spinach, artichokes or red peppers), until tender. Add the chickpea mixture thinly over the vegetables, cook covered on moderate heat until the bottom of the frittata will come loose. Cover the frittata with a plate turn it over and slide it back on the pan so that the top side will become the bottom side. Let it cook a while longe. Make sure it does not burn!
This is a very good in a sandwich, instead of the Bhima-burger!
SWEET POTATO SPREAD
Servings: 4 Serving size:1/2 cup preparation time: 1 hour , 30 minutes
2 medium Potato sweet
½ tablespoon canola oil
½ teaspoon Asafetida
1 tablespoon syrup maple
1 tablespoon tahini
1teaspoon salt
¼ teaspoon Pepper
Preheat oven to 350 F. Bake potatoes 30 to 40 minutes, or until soft.
Heat oil in a saucepan over medium heat, add asafetida, remove as soon as is golden brown. Scoop out potato flesh, place in a food processer ( or hand wisk real smooth), with the oil - asafetida mix. Add maple syrup, tahini, salt and pepper to taste.
This can be served as an appetizer with crackers, or substitute for butter on toast and sandwiches
CHOLE (CURRIED CHICKPEAS)
Servings. 6 Serving size. 1 serving preparation time: 3 hours
1-1/4 cups kala chana or dry chickpeas
5-1/2 cups water
1 piece Bay leaf
5 tablespoons Ghee
¼ piece Cinnamon stick
6 pieces Peppercorns
½ teaspoon cardamom seeds
8 pieces Cloves
1 tablespoon Cumin seed
1 tablespoon Ginger root, minced
1 teaspoon green chilies, minced
1 teaspoon Turmeric, ground
1-1/2 teaspoons paprika
1 tablespoon Coriander, ground
½ teaspoon cayenne pepper
1 teaspoon Asafetida
1 tablespoon mango powder
1-1/2 salt
3 tablespoon Coriander, fresh
1 large Tomato, raw, diced
6 lemon wedges
Sort through the beans and remove any foreign matter. Rinse and drain. Soak in hot water for at least 8 hours or overnight.
Place the chickpeas with the soaking water in a saucepan. Add bay leaf and a dab of gee, bring to a full boil over high heat. Reduce heat to moderately low, cover and let boil for about 3 hours, or until the chickpeas are tender.
drain the chickpeas, save the liquid. Discard the bay leaf. Take 1/4f cup of the chickpeas and mash it to a coarse paste.
For the garam masala: pound the cinnamon stick into small bits. Combine the cinnamon, peppercorns, cloves cardamom seeds and cumin seeds in coffee mill or stone mortar and grind into powder / you may use already grounded spices)
heat 3 tablespoons of ghee in a nonstick saucepan over moderate heat. When is hot stir in ginger and green chilies, fry until browned. Remove pan from heat, sprinkle in turmeric, paprika, ground coriander, cayenne and asafetida. Over moderate heat drop in tomato. Stir-fry for about 5 minutes.
add salt, whole chickpeas, mashed chickpeas, ½ cup of cooking water and the mango powder (or a twist of lemon juice). Reduce heat to low, cover and simmer until the liquid is reduced to a thick sauce. Sprinkle with the garam masala powder. Stir and sprinkle the remaining ghee and chopped coriander leaves. Garnish the dish with lemon wedges
ALOO MATAR PULAU (RICE+ VEG)
Servings: 6 Serving size. 1 serving Preparation time: 40 minutes
½ Tablespoon ginger root, minced
2 teaspoons green chilies, minced
¼ piece Cinnamon stick
1 piece Bay leaves
1 teaspoon Salt
6 pieces Cloves, whole
½ cup Peas
2 medium lemon
¾ teaspoon Turmeric, ground
1-1/2 teaspoons Cumin seed
2 tablespoons Coriander, fresh
¼ cup Coconut shredded
3 tablespoons Yogurt Plain, low fat
1 tablespoon Ghee
1 cup Basmati rice
2-1/4 cups water
1 teaspoon lemon juice
2 medium Potatoes
Wash rice Wash peeled potatoes and cut them evenly in small cubes.
Combine ginger root, green chilies, coconut, coriander and yogurt in a bowl. Mix well. Drop potato cubes. Stir and allow to marinate.
Heat ghee over moderately high heat. Drop in the whole Cloves, cinnamon stick, bay leaves and cumin seeds. Fry until brown and add the marinated potatoes. Stir fry until browned.
Add rice, salt turmeric, lemon juice, water and sugar. Stir and bring to a full boil.
Reduce heat to a very low and let simmer covered. Add defrosted peas about 5 minutes before the end of cooking.
Add ghee (or butter). Cover and let rice sit for few minutes. Fluff and serve. Decorate with a wedge of lemon.
CUCUMBERS RAITA
Servings: 6 Serving size: 1 serving Preparation time: 30 minutes
2 medium Cucumber
1-1/2 cups Yogurt Plain, low fat
2 tablespoons Coriander, fresh
¼ teaspoon cayenne pepper
1teaspoon Mustard seeds
½ teaspoon salt
1 teaspoon lemon peel grated
½ tablespoon Paprika
2 tablespoons Sesame oil
Peel and coarsely shred the cucumbers, place them in a bowl. Sprinkle with salt and toss. Let cucumbers sit at room temperature for about 25 minutes. Pour into a strainer, press out the excess liquid, pat them dry with paper towels.
Place yogurt, cayenne and fresh chopped leaves in a bowl and wisk until smooth and creamy. Add cucumbers.
Heat oil in a small pan. When is hot add the mustard seeds. Pour the fried seeds and oil into the cucumber and yogurt mixtiure , stir to blend.
Refrigerate for at least one hour ( better if two), to allow the seasoning to release their flavors. Sprinkle with paprika and serve.
This refreshing dish it’s a good appetizer, especially in the summer.
CAULIFLOWER IN CREAM CHEESE
Servings: 4 Serving size: 1 serving Preparation time: 1 hour
1 large cauliflower, head
1 medium zucchini
2 cups panir ( or ricotta )
4 tablespoons olive oil
½ teaspoon asafetida
2 tablespoons coriander, fresh
1 teaspoon salt to taste
¼ teaspoon pepper
Wash the vegetables. Mince the fresh coriander leaves, set aside. Cut the cauliflower in slices, about ½ cm thick, make sure you have a good slice, try not brake it in small pieces. In a non-stick frying pan heat the oil, add asafetida, when is golden brown lower the heat to very low,, add the cauliflower slices flat, don’t stack them, you may have to cook them some at time.. Cover. Check it often and carefully turn it around when one side is slightly brown. Keep turning until they are tender and ready. Cook the rest of the cauliflower, add more oil if you need , to prevent sticking to the pan. At the end cook any small pieces you have left.
While the cauliflower is cooking, grate the skin off the zucchini (save the zucchini for some soup or dal). In a blender mix the panir (the panir should be freshly made because you need it hot and wet), the zucchini peel, salt to taste, a pinch of black pepper, add some whey from the panir to make a smooth, liquid like yogurt cream cheese. ( The zucchini peel will add some cool greenish hue). Blend for few minutes until smooth. Pour still warm over cooked cauliflower. Sprinkle some coriander leaves. Offer, serve, enjoy it!
This recipe come from Arthia, one of my cooking mentor.
GOV’S LASAGNA
Servings:8 Serving size: 1piece Preparation time:1 hour, 30 minutes
2-1/2 pounds Spinach, fresh
1 cup Cheddar Chs low fat, shredded
1-1/2 cups Mozzarella part skim, shrd
1 gallon Milk whole
5 medium Lemon
8 ounces Tomato paste
4 tablespoons Extra Virgin olive oil
1package lasagna noodles, uncooked
½ cup Parmesan grtd
2-1/2 teaspoons Asafetida
1 tablespoon Basil
1 tablespoon Coriander, ground
½ teaspoon Nutmeg
Prepare panir with milk and lemons. You may need more or maybe less then 5 lemons, depends how juicy they are. Drain the panir leaving it a little wet, like ricotta cheese.
2.. Steam the spinach for about ten minutes (do not overcook), set in a colander to drain any excess water.
When spinach and panir are cool enough to handle, mix them in large bowl, add all the cheeses, nutmeg, coriander, 2 teaspoons of asafetida, and salt to taste. Mix well with your hands , making sure all the ingredients are well blended.
fill a large pot with water , bring to boil , add salt to taste, add the lasagna noodles, four or five at the time. Do not put to many to avoid breakage. Cook them for about five minutes. You want to cook them only partially.
In a mixing bowl combine tomato paste, 2 1/2ncups of water, ½ teaspoon asafetida, basil, 3 tablespoons of olive oil, salt to taste.
You will need 9 lasagna noodles to make a three layer 13*9 pan. (You may have even four or five layers, in that case increase the ingredients accordingly).
6. Preheat oven at 450 F. Pour a medium landle of tomato mixture in the pan. Lay three of the already precooked lasagna noodles, spread the spinach mixture over the noodles (about ¼ thick), cover with tomato mixture. Repeat with the rest of noodles.
You will finish last layer with the tomato mixture; sprinkle some parmesan cheese and 1 tablespoon of olive oil.
Bake for 30 minutes
You may use frozen spinach (defrosted and drained of any excess water9, and ricotta cheese instead of panir to shorten the preparation time. It will be equally delicious!...
Garantito!
PINEAPPLE UPSIDE-DOWN CAKE
Servings: 8 Serving size:
PINEAPPLE1 slice (1/8 of 10) preparation time: 2 hours
¼ cup Butter
½ cup sugar brown
8 cherries, candied
1-1/4 cups All purpose four
¾ cup Sugar
2 teaspoons baking Powder
½ teaspoon salt
1 cup Milk whole
1 teaspoon Vanilla extract
8 slices Pineapple, canned/sliced
Melt ¼ cup of butter in pan oven. Blend in brown sugar. Arrange pineapple slice (about 8), over brown sugar, around the pan and one in the center. Place a cherry or walnut in the center of each pineapple slice. Mix flour with sugar, baking powder and salt into mixing bowl. Add remaining butter and milk. Blend well at low speed. Add vanilla extract, continue beating at medium speed(or with a hand wisk). Spoon it over fruit. Bake at 350 F. for about 40 or 50 minutes ‘till golden brown and spring back when touched in the center. Cool down 10 minutes. Put a tray over the pan and turn it over. Let stand about one minute before removing pan.
You can substitute the cherry with anything you like: peach, apricot or any nut:.
NARADI CAKE
Serving: 8 serving size: 1 slice preparation time: 1 hour
1-1/2 cups All purpose four
1 cup Sugar
1/3 cup carob flour (or cocoa)
1 teaspoon baking Soda
½ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 cup water
¼ cup Sunflower oil
Mix all the dry ingredients, add all the wet ingredients, mix at low speed for 2 minutes , increase speed and mix untill all the ingredients are well and batter is smooth.
Bake at 375 F. for about 25-30 minutes.
Decorate as you wish..
This is good for one layer medium cake.
Double the ingredients 8 and bake separately), for 2 layer cake.
You could omit the carob flour for a white cake, or add different flavors.
You could substitute the baking soda for 2 tsp of baking powder 8 or a packet of baking owder).
This recipe is guaranteed moist every time! I named it "Naradi" after the devotee who gave me the recipe. YOU could use this recipe as a basic recipe for any cake or cup cakes.
COCONUT BEADS
Servings: 20 Serving size: 2 pieces Preparation time: 30 minutes
300 grams Milk condensed, sweetned
300 grams Coconut shredded
Mix, from fairly hard beads about 2 ½ cm in diameter. If they are too soft and come apart add some dry coconut.
Bake until golden brown.
Optional: while forming the bead fold a piece of walnut or a small piece of dry fruit in the enter.
Vraja -lalana devi dasi is the author of this incredibly simple, incredibly delicious recipe!
You’ll love for every occasion, but you will especially appreciate it on Ekadasi day!
DOUGHNUTS
Servings : 18 Serving size : 1 piece
1 Packet Yeast , active dry
¼ cup water, warm
2 table spoons sugar
1 teaspoon salt
1/3 cup butter
4 cups all purpose flour
1 cup milk, scalded
oil for deep friying
Soften yeast in warm water . In mixing bowl, combine sugar, salt, butter and milk. Cool to lukewarm. Add yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until doubles, about 1 hour.
Roll out dough on floured surface to ½ inch thickness. Cut with 3 1/3 inch floured doughnut cutter (or anything that will serve the purpose). Place on ungrreased cookie sheets. Let rice again until doubled, about 30 minutes. Fry deep hot fat (375 F), 2 or 3 minutes in each side, until golden brown. Drain on absorbent paper. While warm, roll in powder sugar, or coat with any glaze of your choice.
CARAMEL HALAVA
Serving: 4 Serving size: 1cup
2 cups farina
3 cups Sugar
1 cup Butter
1cup walnuts
3 cups Hot Water
In a saucepan melt a tablespoon of butter, add the sugar. At low heat let the sugar melt and caramel, turning constantly to prevent burning. When the sugar is all caramelled add the hot water. At first the sugar will crystal, but slowly will melt and you will have caramel flavored water.
In a saucepan melt the rest of the butter, add the farina. Toast the farina until golden brown, add the walnuts (quartered), add the hot caramel water. Let cook until all the water is absorbed.. Quickly stir the halava to make it smooth.
Transfer the halava on a slightly greased tray. Let it set then cut in cubes.
You could serve it in spoonful too.
When I was in Greece we (all of us at the temple) used to go in harinama at least once a week. Every time we went we distributed some halava. Since halava is a very popular sweet in Greece. I wanted to make a special halava, different from one the Greek people of Athens were used to taste. So, I concocted this "Caramel Halava". It was a success! Many people came to the temple just to ask how it was made.