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  • Tamohara dasa ADMIN. January 31, 2020 13:32

    Boil until just cooked some luingini or spinach noodles. In large pan, heat olive oil and butter, add one tblspn fennel seed, brown, put strained cooked noodles in, Fry a minute or tow. Add one tablespn paprika, one/half teaspn. each of ; black pepper, red salt, garlic or asofetida, dill, ginger. Fry spices with the noodles, two minutes, then add one half  tsp. apple cider vinegar, three good shots of Franks' hot sauce, one good tblsp lemon juice, and honey, one tblspn. Fry briefly. Serve hot with tomato and fresh avodocado or other veggies on top.

  • Tamohara dasa ADMIN. January 19, 2020 9:01

    https://youtu.be/CUd1PyeNrMc

  • Welcome March 25, 2012 1:59

    raghava.gif

    Fruit Dahi Vada

    vada.jpg

    This is a very opulent and flavorful Vada recipe that’s wonderful on feast menus. Not only is the taste excellent, the texture is made so nice by the fruit and nuts. Floating in roasted cumin yoghurt dotted with dried red cranberries, this is a smashing prep to place before the Deities.

    Ingredients:

    Urad dal (Black gram), 2 Cups

    Jalapenos, minced, 3

    Ginger, minced, 2 Tablespoons

    Raisins, 2 Tablespoons

    Almonds, diced, 15

    Dates, minced 6

    Baking Powder, 1/3 Teaspoon

    Coriander leaves, fresh, 2 Tablespoons

    Salt, To taste

    Cumin, roasted and ground, 1 Tablespoon

    Yoghurt, thick, 1 Pint

    Apple (sweet), 1/2

    Dried Cranberries, 3 Tablespoons

    Cayenne, 3/4 Teaspoon

    Ghee, For frying


    Preparation:

    Soak the urad dal in water overnight, then drain. Put in a blender with scant water and grind into a fine paste. Add to the dal paste the minced jalapenos and ginger, chopped almonds and dates, raisins, cranberries and baking powder and blend well. Heat the ghee to medium hot in a wok or deep pan.

    Lightly butter or oil your hands. Place a heaping tablespoon of the vada batter into one hand and use your finger to poke a hole through the middle, like a donout. Drop the vada into the hot ghee, cooking only a few at a time so they don't stick together.

    When fried to a crisp golden brown, remove and set aside. When all are fried, soak them in water for 15 minutes, then carefully expel the excess water out of each vada by squeezing between your palms.

    Mix together the remaining ingredients in the yoghurt, blend in a few cranberries, and place the vadis in the yoghurt bath. Cover each one completely. Let them sit for 30 minutes, then offer.

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