Ingredients: -potatoes of equal size, preferably organic -sea salt -olive oil -butter, salt and pepper to tasteMethod: -Pre-heat oven 400F/200C or gas mark 6. To appreciate the full flavour, choose organic potatoes. Choose equal sized potatoes large enough to bake – you will need potatoes that are large enough to scoop out the centres and refill.-Clean the potatoes and wipe […]
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.
Minted Fruit Salad
INGREDIENTS: 1/2 cup sugar 1/3 cup orange juice 1/3 cup lemon juice from concentrate 1/3 cup water 1/4 tsp. peppermint extract 8 cups cut up assorted fresh fruit Fresh mint leaves for garnish (optional)INSTRUCTIONS: In medium bowl, combine all ingredients except fruit; stir until sugar dissolves. Place fruit in large shallow dish; pour lemon juice over. Cover, chill 3 hours or overnight, stirring occasionally. Refrigerate […]
Sabudani Thali-Peet (Tapioca thali-peet)
Ingredients: 2 cups of soaked tapioca(sabudani) 1 cup of Peanut powder 1/4 cup of cooked mashed potatoes 2 to 3 Green chillies 1 tsp of Cumin seeds 1 tbsp of chopped cilantro a pinch of hing (omit hing on Ekadasi as it is usually cut with wheat flour.) salt to tastePreparation: Mix the above ingredients in […]
Apple Cheddar Salad
INGREDIENTS: 2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery INGREDIENTS: 2 small red apples, quartered and thinly sliced 2 tsp. lemon juice 2 cup thinly sliced celery 6 oz. mild Cheddar cheese, cut into small cubes 1/4 cup vegan or vegetarian mayonnaise dash of salt and pepper lettuceINSTRUCTIONS: Place […]
Alurdam
Ingredients: 500 gms small sized potatoes 1/2 tbl spoon mustard seeds 2 twigs kurry leaves 50 gms tamarind 4-5 green chillies salt according to taste 1 tbl spoon ginger paste 1 tbl spoon sugar 3-4 tbl spoon olive or peanut oil Boil potatoes and peel them.Method: Soak tamarind in a cup of water for 10 mins.and strain the juice. – Heat oil in pan and fry […]
Shukto: (bitter subji)
Ingredients: Cut all the veggies in big chunks 2 potatoes 1 radish 1 raw green banana 1 bitter gourd 1 egg plant (medium)grind to paste: 4tsp poppy seed 4tsp cumin seed 4tsp mustard seed 1 tsp chestnut flour (or kutu ata) 2 tsp mustard seed salt sugar little oilMethod: Heat oil, season with mustard seeds, after it starts spluttering, add the veggies, cook till tender, after its soft add the […]
Sweet Potatoes Kao
Ingredients: 1 kg sweet potatoes 250 gm sugar ghee for frying cardamom powderWhat you do: Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices […]
Varai Khichdi
Ingredients: 2 cups varai 1 cup roasted, coarsely pounded peanuts salt and jaggery to taste 4 green chilies 1 tsp. cumin seeds 2 cloves 2 pieces cinnamonpowdered finely chopped fresh coriander leaves 1/2 cup fresh coconut 2 tbs. gheeWhat you do: Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of […]
Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)
Koftas are succulent, Indian style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, cauliflower, spinach and radish are the most popular. My favourite kofta are made from a mixture of cauliflower and cabbage and served on a bed […]
Vegetarian Shepherd’s Pie
Vegetarian Shepherd’s Pie Those of you (like myself) of “Anglo-Saxon” background, will perhaps be familiar with the cruel, non-vegetarian origins of this dish. It contains the cooked minced flesh of slaughtered baby sheep {called ‘lamb’, by the way} which is smothered in mashed potatoes and baked in the oven. Here’s my tender-hearted version. PREPARATION AND […]