Spicy Balti Potatoes Recipe

Ingredients :

6   Medium sized potatoes, cut into 5mm slices
3 pieces Curry leaves
3 cloves Garlic, thinly sliced
2 pieces Medium-sized onions, sliced
1 piece Fresh red chili, seeded and sliced
1 piece Fresh green chili, seeded and sliced
3 tbsp Vegetable oil
1 tbsp Coriander, chopped
1 tsp Dried red chili, crushed
1/2 tsp White cumin seeds
1/2 tsp Mixed onion, mustard and fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Fresh root ginger, shredded

Preparation :  

* Heat oil in a wok until very hot, then lower heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves. Stir-fry for approx. 1 minute then add the onion slices and fry for 5 minutes or until the onions are golden brown.

* Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.

* Cover tightly with a lid and cook over very low heat for approx. 5 - 7 minutes or until the potatoes are tender.

* Remove the lid and transfer to a serving plate.

Eggplants or aubergines stir-fried with seasonings.

Ingredients :

450 g   Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
- For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil.

Preparation :

 * Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or        peeled off depending on preferences.

 *Cut soaked red chilies into two or three small pieces and discard seeds.

 *Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp.    Remove and drain.

* Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.

* Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.

*Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.

*Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.

*Garnish with green spring onion and a few drops of sesame oil.

Bean-and-Winter Squash Chili

Ingredients :

1 cup fifteen bean mixture, soaked
  overnight and drained, (see note)
7 cup water
1 tbl canola oil
1 lrg red onion, diced
1 lrg green or red bell pepper
  seeded and diced
2 stalk celery, diced
2 x cloves garlic, minced (2 to 3)
2 cup peeled and diced butternut squash
15 oz canned stewed tomatoes
1/4 cup tomato paste
1 tbl dried oregano
1 tbl chili powder, up to 2
1 1/2 tsp ground cumin
1 tsp ground black pepper
1 tsp salt

Preparation :

* MAKES 6 TO 8 SERVINGS. VEGAN

 * This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry.

 * In a large saucepan, combine 15-bean mixture and water: bring to a simmer.

 * Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid.

* In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving.

* Ladle chili into bowls. Serve with warm French or Italian bread if desired.

* Makes 6 to 8 servings.

* NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry

* (Roman, shell or shell- out) beans, great Northern beans, pinto beans, small white limas. red lentils, cow peas (field peas) and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties.

A tangy and spicy okra dish.

Ingredients :

450 g  Okra, chopped
115 g  Yellow lentils
1  Unripe mango, peeled and stoned
2 pieces Medium-sized onions, sliced
2 pieces Fresh red chilies, seeded and sliced
1 piece Tomato, sliced
3 tbsp Vegetable oil
2 tbsp Fresh coriander, chopped
1 1/2 tsp  Chili powder
1 tsp Ginger, crushed
1 tsp Garlic, crushed
1 tsp Ground coriander
1/2 tsp Onion seeds
1/2 tsp Ground fenugreek
1/4 tsp Ground turmeric

Preparation :

* Wash lentils thoroughly and put in a saucepan with just enough water to cover, then bring to a boil and cook until soft but not mushy, drain and set aside.

*Heat oil in a wok and add the  onion seeds and fry until they begin to pop, then add the onions and fry till golden brown.

 * Lower the heat and add ginger, garlic, chili powder, ground turmeric, ground fenugreek, and ground coriander.

 * Slice the mango, then add with the okra, Stir well and add the red chilies and fresh coriander. and continue to stir for approx. 3 minutes or until the okra is well cooked.

 *Stir in the cooked lentils and sliced tomato, then cooked for another 3 minutes.

 * Serve immediately.

Hearty Brown Stew

Ingredients :

2 cups water

2 Tbs. low-sodium Tamara

1 onion sliced

1/4 cup cider vinegar or apple juice

1 celery stalk, sliced

grated fresh ginger

1 carrot sliced pinch of marjoram

1 sweet potato, in chunks

pinch of thyme

4 mushrooms, quartered

3-4 Tbs. powdered oats

2 large cloves garlic, crushed

Preparation :

In a large pot, combine all ingredients, except oat powder. Bring to boil, lower heat, cover, and simmer about 15 minutes until vegetables are tender. Mix oat flour and add to the stew. Stir until thickened

Hummus & Garlic Toast

Ingredients :

HUMMUS

14 ounce can chickpeas (garbanzo beans)
juice of 1 large lemon
2 tablespoons chopped parsley
5 tablespoon tahini
2 tablespoon olive oil
2 garlic cloves, minced
salt and pepper
chopped parsley and black olives, to garnish

TOASTS

1 loaf italian flatbread, sliced
2 garlic cloves, minced
1 tablespoon chopped parsley
4 tablespoons olive oil

Preparation :

1. To make the hummus, drain the chickpeas, reserving a little of the
liquid and put them in a blender and process, gradually adding the reserved liquid and lemon juice. Blend well after each addition until smooth.

2. Add the tahini and all but 1 teaspoon of the olive oil. Add the garlic, parsley, season to taste and blend again until smooth.

3. Spoon the hummus into a serving dish and smooth the top. Drizzle the
remaining olive oil over garnish with chopped parsley and black olives. Set aside in the refrigerator to chill while you are preparing the toasts.

4. Place the slices of ciabatta on a broiler rack in a single layer.

5. Mix the garlic, parsley and olive oil together and drizzle over the bread slices. Cook under a hot broiler, turning once, for about 2-3 minutes, until golden brown. Serve the toasts immediately with the hummus.

Vegetable Casserole

Ingredients :

tomatoes
2 tsp. kelp
onions
pinch Mrs. Dash
string beans
garlic
parsley
lemon juice
1/4 cup oats

Preparation :

In a casserole dish, place first a layer of sliced onions, secondly, a layer of beans with herbs in between, and lastly, a layer of onions. Repeat these layers if you have enough vegetables. Cook in pot at medium heat till the string beans are tender. Powder oats in coffee grinder and mix in Mrs. dash and sprinkle over casserole. Slice tomatoes on top and sprinkle with lemon juice. Sprinkle evenly with Good Tasting Yeast and kelp powder.

Corny Raw Delight

Ingredients :

1 raw corn on the cob

Preparation :

 You?ve really got to try this. Be open- minded. Husk that corn, close your eyes and take a big bite. Your mouth is going to fill with a creamy milky sweet flavor that is absolutely wonderful. You will never kill your corn again.

This is the most nutritious way to eat corn. It is high in essential fatty acids that are best when untouched by heat.

Tropical Cabbage Patch Cooler

Ingredients :

small wedge of cabbage

1/2 pineapple

2 Tbs. honey

Preparation :

A strange marriage, but the cabbage gives it a delicious zing.

Carrot Raisin Applesauce

Ingredients :

4 apples
2 carrots
2 Tbs. honey
1/2 cup raisins
1/2 cup apple juice

Preparation :

First puree apples, then add carrots and honey.  Mix raisins, and eat hot or cold.

Sweet Potato Head Pudding

Ingredients : 

1/2 cantaloupe

1/2 sweet potato

3 Tbs. Sucanat

5 ice cubes

pinch of cinnamon

Preparation :

The flavor is somewhere between pumpkin pie and chocolate pudding. Sweet potatoes are high in beta carotene, rivaling carrots. People have been known to live on sweet potatoes with no deprivation in health. It is a perfect food. If you were going to live off a single food, this would be the perfect choice.

Cantaloupe and blenders are a perfect combination. Try cantaloupe and mango, pineapple, peach, orange, grape, strawberry, Sucanat or frozen pineapple concentrate

Peaceful Cabbage

Ingredients :

2 apples

wedge of cabbage

2 Tbs. honey

1 tsp. cinnamon

1/4 cup water

Preparation :

Blend apples into puree, add remainder of ingredients. Blend 3-4 minutes. Chill and serve.

Savory Sunset

Ingredients :

Serves 2

3 tomatoes

pinch of oregano

1 beet

tsp. honey

2 garlic cloves

pinch of basil

1/2 onion

pinch of thyme

1 tsp. Good Tasting Yeast

pinch of sea salt

1/2 tsp. freshly ground pepper

tsp. simulated chicken base (optional)

Preparation :

Blend tomatoes till liquid. Add remainder of ingredients and blend for one minute. Heat for four minutes then add finely chopped vegetables of your choice. Example, green beans, celery, red pepper, or carrots. Cook at low heat for additional 10 minutes. A hardy filling soup under 100 calories per serving. The enzymes will be destroyed because of cooking over 120 degrees but vitamins and minerals will be intact because of short cooking time. This is a beautiful soup because of the bright red color. It has a rich look and taste and is completely fat free.

Zucchetti Gratin

Ingredients :

1 kg zucchetti, 200gr onions diced, 3 garlic gloves cut in slices, 200gr tomatoes diced, 30 gr butter, salt, pepper, 50 gr brad crumbs, 100 gr grated mozarella cheese, 5 dl tomato sauce. 

Preparation :

Saute onions in butter, ad zucchetti on high heat, ad garlic salt & pepper. pour in buttered baking pan ad raw tomatoe dices on top, ad breadcrumbs pour tomatosauce over it, cheese on top and bake in 375F preheated oven for 5 min. until cheese is melted.

Risotto with Green Asparagus

Ingredients :

1 pound green asparagus, 1 pound arborio ( Italian ) rice, 2 ounce butter, 1 small onion finley chopped, 1 ounce grated parmesan cheese, 1/4 cup white wine, salt & pepper to taste. 

Preparation :

Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus.let rice cook stiring constantly, if necesary add more water. when the rice is cooked, add salt & pepper to taste,add rest of butter, top with asparagus tips and cheese serve.

Creamed spinach

Ingredients :

2 ten ounce bags of fresh spinach, 5 tablespoons butter, 3 tablespoons flour, 1 cup hot milk, 2 tablespoons salt, pepper.(al gusto)

Preparation :

Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot milk. Season with salt and pepper and simmer until thikened. Pour the cream sauce into the spinach and blend togheter and simmer for 2 - 3 more minutes. ( serves 6 )

B.B.Q. Vegetables

Ingredients :

2 aubergines ( eggplants ), 2 red peppers, 2 tomatoes, 2 zucchini, 2 spoons olive oil, salt & pepper.

Preparation :

Cut cleaned vegetables in diagonal slices, add olive oil, grill shortly on BBQ season with salt and pepper, place on serving dish over salad (add parmesamo slices, optional) sprinkle with lime juice.

Ratatouille

Ingredients :

1 zucchini
1 aubergine (egg-plant)
1 green pepper
1 tomato
2 small onions
1 garlic clove
1 spoon olive oil
thyme, salt
pepper. 

Preparation :
Heat olive oil in pan, add onions and garlic (finely minced) not until brown, add all vegetables washed and cut in little cubes, add salt pepper and thyme. Let simmer for 2 minutes on low heat.(optional add some tomato pure)