Gorog Csalata, Greek salad. Baked peppers. Baked Potato slices. Tamoharadasa Hungarian style
Cut up one sweet red pepper, one green pepper, one english cucumber, one large red tomato, one red onion (sweet), grate up one large carrot.
Black or other Olives may also be added.
Add lots of feta cheese cut into small cubes, and some Swiss chese also cut into small cubes.
Pour on quite a lot of olive oil, light colored, then add a large sprinkle of brown sugar, and one tablespoon of fresh dried basil, and one of oregano, then one half teaspoon of garlic powder, lots of fresh black pepper, and enough salt.
Add one large teaspoon of apple cider vinegar, and one of fresh lemon juice if available.
Toss and offer cold with crunchy fresh hot whole grain breads or buns.
Note > garlic and onion are not traditional Vaisnava ingredients. These may be eliminated.
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Baked peppers
Cut 4 or 6 not-hot long-shaped green or red peppers in half, empty the seeds. Add two tablespoons tomato sauce made with oregano, basil, garlic, onion, pepper, salt brown sugar, olice oil, some fresh red paprika. Add a sprinkle of brown sugar. Vegetarian canned or bottled spaghetti sauce will do if necessary. Put large pieces of fresh mushrooms and or cut up green pepper or red pepper inside the peppers in the sauce, until pepers are filled to overflowing. Add lots of parmesan cheese, and chunks of good local Hungarian or Swiss cheese.
Bake for about 45 minutes at medium high heat, until the cheese is seen to have melted and started to bubble and brown on top. One may also add one teaspoon of curry powder for variety, and a little Sprinkle with enough fresh ground black pepper, some salt. orf hto chili pepper, also for variety.
Baked potatoes slices
Cut several potatoes lengthwise into slabs. Fry garlic, fresh, two cloves, in ghee, then chop one regular onion. Place the potato slices in a large glass well-oiled cooking pan flat down on their faces. Sprinkle most liberally on top the chopped onion and garlic ghee. Sprinkle liberally with fresh black pepper and some salt. Some anise seed also may be added for variety, if available, but not required for this dish.
Bake for about an hour at quite high heat until browned well on bottom, and potatoes are well cooked, but not falling apart. Serve hot with the above dishes, and rice.
The dish is only as good as the ingredients. Use fresh. Serve all the above with good quality white rice, and or fresh whole grain bread or buns or capatis.
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