Equal amounts of (one good bunch): Fresh Basil leaves Fresh Mint leaves Fresh Parsley leaves 200 grams + of Parmasen Grated Cheese 200 grams Almonds 4 table spoons Virgin Olive Oil 1 tsp salt 1 tsp whole black peppercorns 2 tsp sweet basil 2 tsp paprika 1 cup water squirt lemon juice (half lemon)Put it all into a blender and blend […]
Vegetarian Recipes
Here is a small (but growing) collection of recipes for the vegetarian food prepared at the temple. Come every day 10am to 7pm to Govinda’s Buffet in the temple for a selection of Indian vegetarian specialties, but also try these at home. Each recipe we make ourselves and is a favorite at the buffet.
Spinach – Saak
Ingredients: For a serving size of 4-5 2 packets frozen spinach, thawed 1″ cube of ginger, finely diced 3 Shukhno lonka (dry red chilli) Dash of Hing (Asafoetida) (omit on Ekadasi as most hing is cut with whole wheat flour.) Potatoes – about 4 medium-large ones Kasoori Methi (Dried fenugreek leaves) Mouri/Saunf (Fennel seeds) Salt to tasteMethod: Cut the potatoes […]
Alu Posto (Potatoes & Poppy Seeds)
A dry accompaniment to a meal of rice and curries.INGREDIENT : Potatoes – 500 gm. Nigella seeds – a pinch. Green chilies – 6 gm. Sugar – 4 gm. Poppy seeds – 20 gm. (heaped) Oil – 30 ml. Ghee – 25 gm. Red chili powder – 5 gm. Salt to taste.METHOD : Heat oil and add nigela seeds. Add diced potatoes and […]
Cucumber Pachadi – Raita
Ingredients Cucumber washed, peeled & finely chopped Yogurt 2 cups Cilantro (coriander leaf) washed and finely chopped Green chillies 1-2 finely chopped Coconut grated 1 t.spoon Salt 1/2 t.spoon Mustard seeds less than 1/4 t.spoon Hing a small pinch (omit on Ekadasi as hing is usually cut with whole wheat flour.) Cooking Oil 1/2 t.spoon Method […]
Avial – Curried Vegetables – South Indian style
Ingredients Vegetables – Carrots, Potatoes, Pumpkin, Eggplant . Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few Method Chop all the vegetables evenly, and cook it with little water. Add […]
Paneer Delight
Ingredients: Sachamoti Sago: 250 GMS. Paneer : 250 GMS. Milk : 200 ml AppleOne Mango (Ripe)One watermelon1 Slice Sugar 4-Tablespoon Strawberry Milkmaid : 1 Tin jelly crystals : 85 GMS. ** Moshams chain stores throughout NZ carry bona-fide jelly from Pakisthan Desiccated Coconut : 50 GMS. Food Colour: Red & Green Ghee : Small amount to fry Decorative : Almonds, Cashew and […]
Sweet Potato Kheer
Ingredients: 1 cup grated sweet potatoes (ratali) 1/4 cup sugar 1/2 cup fresh coconut scraped 5 cardamoms, ground 4 cups full cream milkWhat you do: Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. […]
Sabudana (Tapioca) Khichli
Ingredients: 2 cups sago (sabudana) 1 cup roasted, coarsely pounded peanuts 1 tsp. cumin seeds 6 green chilies 4 tbs. ghee 1/2 lemon finely chopped fresh coriander for garnishing 1/2 cup freshly scraped coconutWhat you do: Wash sago, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sago, peanuts, salt […]
Stuffed Bananas
Ingredients: 6 ripe, peeled rajali bananas 1/2 cup sugar 1/2 cup fresh coconut green cardamom ghee for fryingWhat you do: Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in […]
Peanut Curry
Ingredients:1-2 cups finely ground, roasted peanuts 2 green chilies tamarind or kokum to taste ghee (clarified butter) 3-4 cups waterFor paste: cumin seeds coriander fresh coconut 2 sticks of cinnamon 2 cloves jaggery salt to tasteWhat you do: Boil water, add ground peanuts and ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery .Add kokum or tamarind pulp to it […]