Plantain subji

• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• vegetable oil for baking
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• 1 block firm tofu, cut into cubes
- 2 ripe plantain, peeled and cut into 1-inch spears
• 1 tablespoon (20 ml) vegetable oil
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt

1. Place moderate oil in a wok or frying pan. When hot, add the potatoes and stir fry for about 10 minutes. Then add the eggplant and continue to stir-fry for another 10 minutes until both potatoes and eggplant are sufficiently cooked. Remove and repeat with the plantains.
4. Heat 1 tablespoon (20 ml) oil over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then add the, salt, and ground coriander.
5. Add the potatoes, eggplant cubes, plantains and pieces of tofu (feel free to cook the tofu in the same way you did the vegetables). Take care not to crush the eggplant. . The eggplant should be soft but not mushy. Stir sufficiently until well mixed. Serve hot.

Plantain subji

• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• vegetable oil for baking
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• 1 block firm tofu, cut into cubes
- 2 ripe plantain, peeled and cut into 1-inch spears
• 1 tablespoon (20 ml) vegetable oil
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt

1. Place moderate oil in a wok or frying pan. When hot, add the potatoes and stir fry for about 10 minutes. Then add the eggplant and continue to stir-fry for another 10 minutes until both potatoes and eggplant are sufficiently cooked. Remove and repeat with the plantains.
4. Heat 1 tablespoon (20 ml) oil over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then add the, salt, and ground coriander.
5. Add the potatoes, eggplant cubes, plantains and pieces of tofu (feel free to cook the tofu in the same way you did the vegetables). Take care not to crush the eggplant. . The eggplant should be soft but not mushy. Stir sufficiently until well mixed. Serve hot.

Apple chutney

Apple Chutney

Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 - 4 spoonfuls per serving. Chutney can be refrigerated in a sealed container.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 10 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 2 fresh hot green chilies, cut into thin rings
• 2 teaspoons (10 ml) minced fresh ginger
• 1 teaspoon (5 ml) turmeric
• 500 g (about 1 pound) tangy green apples, peeled, cored and sliced
• 1/4 cup (60 ml) water
• 1 1/4 teaspoons (6 ml) ground cinnamon
• 3/4 teaspoon (3 ml) ground nutmeg
• 1 cup (250 ml) sugar

1. Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat. Saute the cumin seeds in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stirfry for 2 - 3 minutes.
2. Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 - 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week

Chana Masala!!!

Chana Masala

Ingredients (serves 4-6 persons)

1 tablespoon vegetable oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

½ teaspoon asafetida

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, minced

1 medium sized cinnamon stick

2 bay leaves

2 tablespoon ground coriander

1 teaspoon turmeric

1 tablespoon chana masala

1 teaspoon chat masala/amchoor

1 cup crushed tomatoes/tomato paste

4 cups boiled garbanzo/chick peas

Salt to taste

2/3 cup water

Fresh Cilantro (for garnishing, optional)

1. Heat oil in a large skillet.

2. Add asafetida, bay leaves, ginger, chili & cinnamon and sauté over a medium heat until browned (3-5 minutes).Turn heat to medium-low.

3. Add the coriander, cumin, turmeric and chana masala. Stir for a few seconds.

4. Add the tomato paste/crushed tomatoes. Cook the tomatoes until browned lightly.

5. Add chickpeas and a cup of water and stir.

6. Add the amchoor, salt and lemon juice.

7. Cook covered for 10 minutes.

8. Remove the cover and garnish with cilantro.

Spinach Filos

Spinach Filo Triangles (Spanakopita)

Spinach Filo Triangles feature the salty white Greek sheep's cheese called feta and wafer-thin continental filo pastry (both available at delicatessens and large stores). If you are not partial to the rather strong taste of feta, substitute ricotta cheese or home-made curd cheese (panir) or a combination of both. Include the optional cheddar cheese if you're using a substitute for feta. I have omitted salt from the recipe because feta cheese and spinach are both naturally salty. Add 1 teaspoon (5 ml) salt if you are not using feta. These crisp, savoury, baked pastries are great for party catering.

• PREPARATION TIME: 1 - 1 1/2 hours

• BAKING TIME: 15 to 20 minutes

• YIELD: About 24 triangles

• 2 large bunches spinach, washed and coarsely chopped 5 tablespoons (100 ml) butter

• 1 teaspoon (5 ml) ground black pepper

• 1 teaspoon (5 ml) yellow asafoetida powder

• 1/4 teaspoon (1 ml) nutmeg

• 2 tablespoons (40 ml) plain flour

• 3/4 cup (185 ml) milk

• 250 g (9 ounces) chopped feta cheese

(or ricotta or curd cheese plus 1 1/2 cups (375 ml) tasty cheddar cheese, grated)

• 375 g (13 ounces) filo pastry

• 2 tablespoons (40 ml) bread crumbs (optional)

• 1 cup (250 ml) melted butter (for brushing on the pastry layers)

1. Place the spinach in a large, heavy saucepan over moderately high heat with 3 tablespoons (60 ml) of butter, salt, and pepper. Bring the spinach to a boil, reduce the heat, and cook uncovered until the spinach is tender and the liquid has evaporated.

2. Melt another 2 tablespoons (40 ml) butter in a separate pan, add asafoetida, and saute for a few moments. Add the nutmeg and flour and saute for about 1 minute. Add the milk and stir carefully until the sauce boils and thickens. Remove from the heat. Combine the spinach, cheese, and sauce. Place the mixture in a bowl and allow to cool. If the mixture is too moist, add the optional bread crumbs.

3. Cut all the pastry sheets into long, 9 cm (4-inch) wide strips. Using a pastry brush, brush 2 strips with melted butter. Layer one buttered strip on top of another.

4. Place 1 heaped tablespoon of filling on the end of each double pastry strip and fold over to form a triangle, covering the filling. Lifting the triangle up and over to form a second triangle, continue folding until you reach the end of the pastry strip. Adhere the last edge of the pastry with butter.

5. Fill all the triangles in this manner, brush the tops with butter, and bake on unbuttered baking sheets in a preheated oven 180°C/355°F for 20 to 30 minutes or until golden brown.

Sweet and Sour

Sweet and Sour Subji

6 oz (175 g) tamarind
2 tablespoon ghee
1 teaspoon cumin seeds
2 tablespoon grated fresh ginger
2 green chillies, sliced
1/2 teaspoon ground black pepper
1/4 teaspoon asafoetida
1 1/4 cups (275 ml) whey
2/3 cup (100 g) brown sugar
1 pineapple, trimmed and cubed
3 carrots, sliced
2 teaspoon mango powder
2 teaspoon paprika
2 teaspoon ground coriander
10 oz (275 g) pressed paneer, cubed –OR- TVP
3 zucchinis, cubed
4 tomatoes, quartered
3 stalks celery, diced
3 teaspoon salt
3 green plantains, sliced

Heat the ghee in a large saucepan and fry the cumin seeds, then the grated ginger and green chillies. Next toss in the ground pepper and the asafoetida and fry for a few seconds more. Then pour the whey into the masala and simmer for a moment. Add the tamarind juice, brown sugar, pineapple chunks, sliced carrots, mango powder, paprika, and ground coriander. Allow to boil and thicken, stirring occasionally to prevent scorching. Meanwhile, deep-fry the paneer cubes until light brown and set them aside.
Add the zucchini and celery to the masala, cover the pan, and cook until barely tender. Then add the fried paneer cubes, tomatoes, and salt. Stir well. If you are using sliced green plantains, add them at this point. If you are using fried potatoes, add them after the paneer cubes have soaked up some of the sauce and become juicy. Cover the pan, and cook until all the ingredients are tender.

South Indian Lemon Rice

South Indian Lemon Rice
Category Main course accompaniment
Region Southern India
Served Hot, accompanied with curry or vegetables
Serves 3
Cooking Time 25 minutes

This is a highly aromatic rice preparation with a distinct lemony flavor. Lemon rice is easy to whip up when you are short on time.

Ingredients
1 1/2 cups of rice (the Indian variety, like basmati)
1/2 teaspoon salt (or as per taste)
2 tablespoons cooking oil
A pinch of asafetida
2 dried red chili peppers
1 tablespoon urad dal (split black gram)
1 tablespoon chana dal (split gram)
1/2 teaspoon methi (fenugreek) seeds
1/2 cup peanuts
1/2 teaspoon mustard seeds (optional)
12 curry leaves
1/2 teaspoon haldi (turmeric) powder
3 tablespoons lemon juice
1 tablespoon freshly grated coconut (optional)

Method
- Clean and soak the rice for about thirty minutes. Drain the water and boil the rice in salted water (3 pinches of salt) until almost done. Rice gets cooked in its own steam when left covered. So it is best to leave it slightly uncooked. Drain and keep aside.

- Heat some oil in a nonstick pan and throw in the asafetida. Break the red chili peppers into large pieces and toss them in the pan along with the urad dal, chana dal, and methi seeds. Fry for about thirty seconds till the lentils turn light brown.

- Toss in the peanuts and mustard seeds. When you hear the mustard seeds crackle, throw in the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds. Now you can add the cooked rice. Toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow. Now add salt and lemon juice and toss the rice again. As a finishing touch, garnish with grated coconut.

Special speaker

Check out the website below to see and hear about the guest speaker we had at out Tuesday cooking classes. It wasn't about cooking, but it did provide food for the , explaining how by diving deeper into the river of life and discovering our inner essence, we can unearth the happiness, fulfillment, and compassion that is inherent to each of us.

http://radhanathswami.com/

Veggie meat balls

Feel free to replace your canned tuna with our veggie meat balls to make an all-time classic sandwich. Here's our recipe below.
A variety of vegetables can be used for this recipe, including
potatoes, zucchinis, or carrots. This particular one calls for cabbage.



Ingredients:
1 head green cabbage
3-4 cups gram besan flour
1 teaspoon chili powder
½ teaspoon asafetida powder
1 ½ teaspoon tumeric powder
1 ½ teaspoon paprika powder
oil for frying
1 bunch fresh cilantro/parsley, chopped (for garnish)

1. Shred the cabbage finely and place in a bowl.
2. Sprinkle the spices in the bowl with the cabbage and begin slowly
adding the besan flour, about ½ cup to a cup at a time. Pour with
one hand while mixing with the other. When you're able to roll the
mixture into sustainable balls that don't collapse, stop adding flour
and roll the mixture into about 30-40 small balls (just a little
smaller than a golf ball)
3. Heat the oil in a pot. When hot, begin adding the kofta balls, one at
a time. Depending on the size of your pot, you can fry different
amounts of kofta at a time. Fry for a couple minutes until the kofta
turns a dark golden brown. Remove with a slotted spoon. Garnish with
freshly cilantro/parsley
4. Smother in your favorite tomato sauce and couch the "meat"balls
inside a roll of fresh-baked bread, remember to smile, and
then......Mmmmmm.

Methi Parathas

Methi/fenugreek Parathas
Ingredients: (makes 4 medium size parathas)
1. 1 cup wheat flour
2. 1/4th cup dry/fresh/fresh frozen methi (washed and patted dry)
3. 1 tablespoon oil (canola/peanut/olive oil)
4. ½ cup yogurt
5. ¼ teaspoon asafetida
6. 1 teaspoon chili powder
7. ½ teaspoon turmeric powder
8. 1 teaspoon coriander powder
9. Salt to taste
10. Water to make the dough
11. Oil for cooking the parathas

• Put the flour, methi leaves, oil, asafetida, chili powder, turmeric, coriander and salt into a large mixing bowl (order does not matter).
• Add yogurt, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. If you run out of yogurt or don’t have enough, you could use water also. Keep aside for 30 minutes (optional).
• Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with your favorite pickle/chutney.

Vegetarian Chili

Last Tuesday The Bhakti Club became a part of Latino Heritage Month with a joint-club event. Rice pudding and vegetarian chili made it on the menu along with some mild Spanish rice.....Mmmmm. Feel free to give the chili a try for yourself.

Vegetarian Chili
Prep/cook time approx. 40 min.
serves 6-8 persons

2 tbsp olive oil
2 hot green chilies, minced
ź tsp asafoetida powder
˝ cup diced green peppers
˝ cup diced celery
˝ cup cooked corn pieces
3 cups tomatoes, chopped
ž cup tomato paste
3 cups cooked kidney beans
1 cup frozen tofu (frozen, thawed & crumbled)
1 tsp ground cumin
1 ˝ tsp salt
ź tsp ground black pepper
1 tsp cayenne pepper
1 tbsp brown sugar
2 tbsp chopped fresh parsley


1) Heat the oil in a heavy saucepan over moderate heat.
2) When the oil is hot, add the minced green chili and sauté for 1 minute.
3) Add the asafoetida powder and sauté momentarily. Add the diced
pepper and celery.
4) Saute, stirring occasionally, for 5 minutes or until the vegetables
are soft.
5) Add the cooked corn and the chopped tomato and cook, stirring
occasionally, for another 10 minutes.
6) Add all the remaining ingredients and simmer for 20 minutes,
stirring occasionally.
7) If the chili is too thick, add some reserved bean liquid. Serve hot.

Tomato chutney

Tomato Chutney
Serves 3-4/prep & cook time: 30 min.

3 tbsp ghee or oil ½ tsp black mustard seeds ½ tsp cumin seeds
3-4 whole dried red chilies, broken ½ tsp turmeric 3 ½ cups firm ripe tomatoes, chopped
2/3 cups sugar ½ cup raisins ½ tsp salt
1 (5 cm) cinnamon stick

• Heat ghee or oil in medium saucepan over moderate heat
• Saute mustard seeds in the hot ghee until they begin to crackle.
• Add the cumin and cinnamon.
• When the cinnamon darkens, add the chili bits and the turmeric.
• Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat - 10 min.
• Add sugar, raisins, & the salt.
• For moist chutney cook for another 5 min./For thick jam-like chutney, cook for another 15 min.
• Serve warm or cold.

Calzones

PREPARATION TIME: 50 minutes DOUGH RISING TIME: 1 hour 30 minutes
DRYING TIME: 20 minutes YIELD: About 18 calzone
Pastry
3 teaspoons (15 ml) fresh yeast, 1/2 cup (125 ml) warm water, 1 teaspoon (5 ml) sugar,
4 cups (1-litre) plain flour, 1 teaspoon (5 ml) salt, 3 tablespoons (60 ml) olive oil
Filling
1 tablespoon (20 ml) olive oil, 1/4 teaspoon (1 ml) yellow asafoetida powder,
2 tablespoons (40 ml) red or green peppers, finely diced, 1/2 cup (125 ml) black olives, chopped
1 teaspoon (5 ml) salt, 1/4 teaspoon (1 ml) black pepper
2 cups (500 ml) ricotta cheese (or cottage cheese or fresh curd, crumbled)
1/2 cup (125 ml) grated parmesan cheese
1/3 cup (85 ml) grated cheddar cheese,
1/2 cup (125 ml) spinach leaves, chopped and lightly-blanched
1/3 cup (85 ml) chopped fresh parsley
extra oil for brushing and the baking tray

1. Dissolve the yeast in the warm water, add the sugar, mix well, and leave covered in a warm place for 10 minutes or until the mixture froths.
2. Sift the flour and salt into a large mixing bowl. Add the yeast, oil, and enough lukewarm water to make a smooth dough. Knead well for 5 minutes. Rub oil inside the bowl and over the dough. Place the dough in the bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. To prepare the pastry filling: heat the olive oil in a small frying pan over moderate heat. Saute the asafoetida in the hot oil for a few seconds; then add the diced peppers and saute for one minute. Add the chopped black olives, salt, and pepper and stir to mix; then remove from the heat and allow to cool.
4. Combine the ricotta cheese, parmesan cheese, cheddar cheese, cooled olives and pepper mixture, spinach, and parsley in a large bowl. Mix well and set aside.
5. After the dough has risen the first time, punch it down with your fist, remove it from the bowl onto a floured bench top, and knead again for one minute. Roll the dough out with your hands into a long tube and cut into 18 portions. Roll each portion into a smooth ball and, with a rolling pin, roll out each ball into a 13 cm (5-inch) disk.
6. Divide the filling into 18 portions. Place a portion in the centre of each disk. Fold over and seal around the edge either with a fork or by pressure from your fingertips to make small semicircular pastries. Place all the pastries on a oiled tray and place in oven at 350 degrees for about 20 minutes, or unitl golden brown.

Mixe vegetable coconut milk curry

Ingredients

* 3 tbsp ghee/oil
* 1 tbsp minced fresh ginger
* 2-3 green hot chilies,chopped
* One 2.5cm cinnamon stick
* 10 curry leaves
* ½ tsp asafetida powder
* 1 ½ cups green beans
* 1 ½ cups potatoes (3/4 in. cubes)
* 1 ½ pumpkin (3/4 in. cubes)
* 1 ½ cup Zucchini (3/4 in. cubes)
* 1 ½ cup cauliflower, cut into florets
* 1 ½ cup carrots (3/4 inch)
* 1 tsp turmeric
* 1 tsp coriander powder
* 2 tsp salt
* 1 tsp sugar
* 1 cup coconut milk
* ½ cup water
* ¼ cup coriander leaves

Instructions

1. Place the ghee/oil in a heavy saucepan over moderate heat.
2. When hot, drop in the ginger and chilies and sauté for 1-2 minutes.
3. Add the cinnamon stick and curry leaves, and sauté for another minute.
4. Sprinkle in yellow asafetida powder.
5. Stir briefly then add all the vegetables, the turmeric,
coriander powder, salt and sugar.
6. Pour in the coconut milk and water. Reduce heat and simmer
slowly, well covered for 30-40 minutes or until vegetables are tender.
7. Additional coconut milk and water can be used for more moist curry.
8. Fold in the chopped fresh coriander leaves and serve hot.

Are you ready for some cooking!?!?!?!?!?

Last Tuesday we kicked off our first Bhakti event of the year with our most-beloved Vegetarian Cooking Class. Pandit was at the healm, teaching us his favorite Tomato Spinach Eggplant subji with Chickpeas. Filled with a variety of colors, texture, flavors, protein and served along side spiced rice with carob-peanut-butter halava, this meal went over well with everyone. Check out the recipe below.

Recipe: Spinach, Tomato, Eggplant & Chickpea Stew

½ cups ghee or oil
1 tbsp minced fresh ginger
2 hot green chilies minced
1 tsp cumin seeds
½ tsp black mustard seeds
10 dried curry leaves
¼ tsp asafoetida pwdr
1 medium eggplant (½ in. cubes)
4 med. tomatoes ½ in. cu
1 pound spinach
1 tsp turmeric
1 ½ tsp salt
2 cups chickpeas canned
1 ½ tsp sugar
1 tsp lemon juice
(serves 6-8 persons/Prep. time 40 minutes)

1) Heat the ghee or oil in a heavy saucepan or large wok over moderate heat.
2) When the ghee is hot, add the ginger, chilies, cumin seeds, and mustard seeds.
3) When the mustard seeds crackle, add the curry leaves, asafoetida powder, & eggplant.
4) Stir fry the eggplant for 8 to 10 minutes or until the eggplant is a little softened.
5) Stir in the tomatoes, spinach, turmeric, & salt.
6) Partially cover and reduce the heat to moderately low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required.
7) Add the cooked chickpeas and cook for another 5 minutes. Add the sugar and lemon juice now.
8) Remove from heat and serve hot.