HT 7o: Miscellaneous Side Dishes
Miscellaneous Side Dishes
Tostadas
Pita Pizza
Bharats in Yogurt Sauce
Stuffed Parathas
Banana Vadis
Potato-and-Pea Croquettes
Curd Patties
Scrambled-Pepper-and-Curd Hero
Vegetarian Nutloaf
Pita Pizza
Bharats in Yogurt Sauce
Stuffed Parathas
Banana Vadis
Potato-and-Pea Croquettes
Curd Patties
Scrambled-Pepper-and-Curd Hero
Vegetarian Nutloaf
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Tostadas • 6 corn tortillas
• 2 cups cooked pinto beans • 2 tablespoons butter • 1/4 teaspoon hing • 1 tablespoon chili powder • 1/2 teaspoon cumin powder • 1/4 cup water • oil for deepfrying Garnishings:
• shredded lettuce
• thin tomato wedges • sliced black olives • grated cheddar cheese • sour cream • Mexican Hot Sauce (recipe follows) 1. Fry tortillas in very hot oil until crispy and lightly browned. Drain on paper towel and set aside.
2. In skillet heat butter. Add hing and chili powder. Stir in beans and cumin powder, and mash to a thick paste. Later you may need to add a little water to keep the paste spreadable.
3. Spread refried beans on fried tortilla and top with garnishings.
Mexican Hot Sauce:
• 1/4 teaspoon hing
• 1 teaspoon minced green chili • 1 tablespoon oil • 1 teaspoon chili powder • 1/2 teaspoon lemon juice • 1 cup tomato puree • 1/2 teaspoon salt • pinch of turbinado sugar Heat oil in pan, and add hing and green chili. Fry until chili begins to brown. Add chili powder, lemon juice, and tomato puree. Simmer uncovered for 5 minutes, or until slightly thickened. Add salt and sugar.
Pita Pizza • 4 7-inch whole wheat pita breads
• 2 cups sliced zucchini • 1 cup sliced black olives • 1 cup chopped green peppers • 1 1/2 cups grated mozzarella cheese • 1 1/2 cups grated monterrey jack cheese • 1/4 cup Parmesan cheese • oregano • Tomato Sauce (recipe follows) 1. Preheat oven to 500°F.
2. Place 2 pita breads on baking sheet. Spread each with of tomato sauce. Top with vegetables and cheese. Sprinkle with oregano. Bake 15 minutes or until the cheese begins to bubble and brown. Repeat with remaining pita breads.
Tomato Sauce:
• 1 1/2 cups tomato puree
• 1/4 cup water • 2 tablespoons olive oil • 1/4 teaspoon hing • 1 teaspoon sweet basil • 1 teaspoon salt • 1 teaspoon oregano In saucepan heat olive oil over medium heat. Add hing and basil, and stir in puree, water, and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.
Bharats in Yogurt Sauce • 1 1/2 cups green split peas (soaked in water overnight)
• 2 cups yogurt • 1/2 cup sour cream • 1/2 cup water • 1 1/2 teaspoons salt • 1 teaspoon ground coriander • 1 teaspoon cumin powder • 1 teaspoon garam masala • pinch of hing • pinch of cayenne • 1/2 teaspoon turmeric • ghee for deep-frying 1. Drain beans and grind in blender or food processor, adding a few tablespoons of water. Add spices and mix.
2. Heat ghee in wok until very hot. Mold ground bean mixture into 3-inch patties. Gently place patties in hot ghee and cook until dark golden brown (about 10 minutes). Do not stir bharats immediately. Let them first cook for 2 minutes, or until firm, before stirring. Drain and set in casserole dish.
3. Preheat oven to 375°F.
4. In bowl combine yogurt, sour cream, and water. Pour mixture over bharats. Cover and bake in oven for 8 minutes. Serve hot garnished with parsley.
Stuffed Parathas Makes 1 dozen
Filling:
• 1/2 gallon milk
• 1 bunch spinach (chopped) • 1 medium tomato (cut in 6 pieces) • 2 tablespoons ghee • pinch of hing • 1 tablespoon mustard seeds • pinch of turmeric • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 cups ghee for frying 1. From milk make curd. Curd does not have to be pressed for this preparation but should sit in colander for 10 minutes and drain.
2. Heat ghee in a nonstick skillet, and add mustard seeds. When they begin to crackle add hing and turmeric. Add tomatoes and stir fry for 2 minutes. Add spinach and fry for 5 minutes longer. Add curd, salt, and pepper, and fry for 5 more minutes or until all liquid has evaporated. Set aside and cool.
Dough:
• 1 1/2 cups white pour
• 1 1/2 cups whole wheat flour • 1/4 teaspoon salt • 1/2 cup ghee • 1/4 cup water 1. Combine flours and salt, mix in ghee, and then add water until mixture is a rollable dough. Knead for 5 minutes.
2. Divide dough into 12 balls and roll each ball into a circle 5 inches in diameter. Place 3 tablespoons stuffing on half of the circle, making sure it is not too close to the edges. Fold the circle in half, pressing edges together. Carefully pat down to remove any air bubbles. Again fold the dough in half and press edges together. You will have what resembles a triangle.
3. Heat ghee in skillet. Place 4 parathas in the pan at a time. Fry on each side on medium heal for about 3 minutes. They will be reddish golden.
4. Serve warm-plain or with a chutney.
Banana Vadis Makes 1 dozen
• 2 large unripened green bananas
• 1 tablespoon ground pistachio nuts • 2 tablespoons blanched and ground almonds • 2 tablespoons raisins (soaked in hot water) • 1/4 cup flour • 1 tablespoon garam masala • 1/2 teaspoon salt • pinch of hing • 1/4 teaspoon grated fresh ginger • 1/2 small green chili (minced) • 2 cups yogurt • 2 cups ghee 1. Boil green bananas until skins pop open. Drain and cool, then peel and mash. Add flour, salt, hing, grated ginger, and chili.
2. Mash together raisins and ground nuts. Make 12 pellet-size balls with this fruit-and-nut combination.
3. Now make 12 2-inch balls with the banana mixture. With your index finger, make an indention in a banana ball and place a fruit-and-nut pellet in it. Mold banana mixture around pellet. Then in the palm of your hand form each ball into an oval shape.
4. Heat ghee in skillet over medium heat. When hot add stuffed banana vadis and fry for 4 minutes on each side or until golden brown. Drain and put in serving dish. Cover with yogurt and sprinkle with garam masala. Serve cold.
Potato-and-Pea Croquettes Makes 1 dozen
• 3 medium large potatoes (peeled and cut in 1/2 inch cubes)
• 1 cup peas • 1/4 cup minced fresh coriander leaves (or parsley) • 1 cup bread crumbs • 1 teaspoon salt • 1 teaspoon black pepper • 1 cup sour cream • 1/4 cup ghee or oil for frying 1. Boil potatoes in saucepan until very tender. Mash and set aside Steam peas and set aside.
2. Add spices and bread crumbs to mashed potatoes. Then add peas. Divide the mixture into 12 3-inch balls. Flatten each ball in the palms of your hands to make into patties.
3. In nonstick skillet heat 1/2 of the ghee. Fry 6 of the patties on both sides until golden (about 3 minutes on each side).
4. Add remaining ghee and fry remaining 6 patties.
5. Serve hot, with sour cream on the side.
Curd Patties Makes 1 dozen
• 1 gallon milk
• 2 teaspoons salt • 1 tablespoon chopped fresh coriander leaves • 4 tablespoons ghee • 1/2 teaspoon black pepper 1. From milk, make. Press curd for 20 Minutes. Knead curd into a smooth consistency by pressing against counter top or board with palm of hand.
2. Add coriander leaves and spices to curd. Make 12 balls and form into patties 2 inches in diameter.
3. Heat ghee in nonstick skillet over medium heat. Fry patties on both sides until golden brown (about 5 minutes).
4. Serve hot-plain or with tomato chutney.
Scrambled-Pepper-and-Curd Hero Makes 4 Heros
• 3 quarts milk
• 2 large green peppers (sliced into 1-inch strips) • 4 6-inch French breads • 3 tablespoons olive oil • 1/4 teaspoon salt • pinch of hing • pinch of turmeric • pinch of black pepper 1. From milk make curd. Do not press curd. Drain in colander for 10 minutes.
2. In skillet heat 3 tablespoons olive oil. Add hing and pepper strips. Fry over high heat until peppers are tender and brownish (about 8 minutes). Reduce heat. Add salt, turmeric, and curd. Fry for 5 more minutes.
3. Preheat oven to 450°F.
4. Slice French breads (not all the way through). Heat in oven for 1 minute. Evenly divide pepper-and-curd mixture on breads. Serve hot.
Vegetarian Nutloaf Serves 4
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper • 1/2 cup walnuts • 1/2 cup cashews • 1/2 cup almonds (blanched) • 1 1/2 cups cooked rice • 1 1/2 cups grated monterrey jack cheese • 1 tablespoon sage • 1/2 tablespoon thyme • 1 teaspoon basil • 1/2 tablespoon salt • 1/4 teaspoon hing • 1 teaspoon black pepper • 1 1/2 cups Tomato Sauce (recipe follows) 1. Grind nuts together. Combine ground nuts and rice. Add 1 cup grated cheese. Add spices and chopped vegetables. Add 1/2 cup tomato sauce. Mix well.
2. Preheat oven to 350°F.
3. Mold ingredients into a greased loaf pan.
4. Cover with aluminum foil and bake for 50 minutes. Uncover and top with remaining tomato sauce and cheese. Bake for 10 more minutes. Serve hot.
Tomato Sauce:
• 1 small can tomato puree (8 ounces)
• 1/4 cup oil or ghee • 1 teaspoon black pepper • pinch of hing • 1 teaspoon salt • 1 tablespoon basil leaves • pinch of sugar 1. In 1 quart saucepan add ghee. When hot add black pepper and hing. Quickly add tomato puree. Add 1/2 cup water, pinch of sugar, salt, and basil leaves. Cook on medium heat for 1/2 hour stirring often.
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