Vegetarianism & Beyond

Sacred Vegetarian Recipes - Prasadam

World Vegetarian Day 1st October each year

World Vegetarian Awareness Month - October

http://www.hknet.org.nz/VegeWVD.html

see what's already happened last year http://www.hknet.org.nz/VegeWVD2004.html

see what we hear is to be happening this year

See our previous World Vegetarian Day issue of the newsletter for a wide range of Vegetarian issues
2005 World Vegetarian Day newsletter
Shaligram Tirtha Pradarshini newsletter October 2005 - Theme Prasadam

Vege update:
Social scientists and law enforcement officials have identified animal abuse as a symptom of emotional illness and a precursor to violent crimes against human beings. To allow individuals guilty of perpetrating such cruel acts to go unpunished or not sufficiently punished would be to sanction these horrific crimes and would permit them to go on to possibly commit violent crimes against humans.

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

This list is about vegetarian kitchen crafts. This list is created for postings regarding back to basics vegetarian kitchen crafts. When we say vegetarian we mean no meat, fish or eggs. When we say back to basics, we mean tips on making yeast, bread, gluten, tofu, sprouts and so forth. http://groups.yahoo.com/group/vkcrafts   Post a Message: http://groups.yahoo.com/group/vkcrafts/post
 
 

Eggplant Parmesan For Two
Serves 2 for two meals
Ingredients:
9 Lasagne pieces, uncooked
1 medium eggplant, about 3/4 pound
Olive oil flavored cooking spray
2 tsp. dried basil
2 tbsp. grated low-sodium Parmesan cheese
1 26-oz. jar low fat-marinara sauce (see our recipe)
1/2 tsp. Italian seasoning
1 15-oz. container light ricotta cheese
8 oz. low-sodium shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional)

Italian Seasoning Blend
2 teaspoons dried basil
2 teaspoons dried marjoram
2 teaspoons dried oregano
1 teaspoon dried sage
1/2 teaspoon garam masala
Combine all ingredients; store in an airtight container.

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagne pieces and remaining sauce. Serve hot.

Some hints taken from the pasta recipe site - not that devotees would do this but it's what it said here.
Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.

JTCd's Spinach lasagna
Ingredients:
(I usually double or treble these measurements)
1 x 250grms lasagna pasta
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)
1 and 1/2 cups (375 ml) tasty cheddar cheese grated
1 and 1/2 cups (375 ml) mozarella cheese grated
1 and 1/2 cups (375 ml) parmesan cheese grated
1 and 1/2 cups (375 ml) mild or edam cheese grated - for topping
2 tablespoons (40 ml) bread crumbs (optional)
1 cup (250 ml) melted butter (for brushing on the pastry layers)
olive oil
salt

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. If the mixture is too moist, add the optional bread crumbs.
3. In a separate pot cook the wavey lasagna in a pot of water with salt and olive oil until el-dante
4. Drain lasagna
5. Put lasagna into large baking dish and pour over it the spinach mixture.
6. Add the mozzarella cheese and parmesan cheese, and mix all together until evenly mixed
7. Sprinkle  mild and or edam over the top of the lasagna in the dish. I added some crumbled Wensleydale once too, amazingly wonderful combination with added paprika and black pepper sprinkled over the top.

Put into the oven and bake on medium heat for about one hour, or two if you like - it improves by the hour. Offer hot witha drizzle of olive oil.

Fettuccine Alfredo
(some say it) Serves 4
Ingredients:
8 oz. Fettuccine pasta
1 cup butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste

Prepare pasta according to package directions, drain. In a medium saucepan, melt butter over low heat. Blend in cream and cheese and cook over low heat to reduce mixture slightly and melt cheese. Sauce should not boil. Remove from heat, season to taste with salt and pepper, toss with pasta and serve immediately.

Pesto  (Italiano Sauce)
Ingredients:
Equal amounts of  (one good bunch):
        Fresh Basil leaves
        Fresh Mint leaves
        Fresh Parsley leaves
200 grams + of Parmasen Grated Cheese
200 grams Almonds
4 table spoons Virgin Olive Oil
1 tsp salt
1 tsp whole black peppercorns
2 tsp sweet basil
2 tsp paprika
1 cup water
squirt lemon juice (half lemon)

Put it all into a blender and blend until thick and creamy

Serve with pasta and pasta sauce above

Vegetarian Peppers and Polenta Kebabs:
Ingredients:
For the kebabs:
2 green capsicums  - cut into squares - 1/2 inch in size
2 red capsicums  - cut into squares - 1/2 inch in size
2 yellow capsicums  - cut into squares - 1/2 inch in size
2 orange capsicums  - cut into squares - 1/2 inch in size
one large jar of Kalamata black olives pitted
one large jar of stuffed green olives
one can of Pineapple rings - or if available fresh pineapple and cut to small segments
225 grms (8oz) cherry tomatoes
100 grams Red Leicester cheese - cut into squares - 1/2 inch in size
100 grams Tasty cheese  - cut into squares - 1/2 inch in size
100 grams Parmesan cheese
bamboo kebab sticks - 8 inches long

For the polenta skewers:
1 litre (1 and 1/4 pints) vegetable stock or water
sea salt and freshly ground black pepper
200 grms (70z) course polenta
50 grms (2oz) butter
75 grms (3oz) freshly grated Parmesan cheese - plus extra for sprinkling
1 tea spoon hing
2 tablespoons Olive oil
2 springs Rosemary

For the polenta - method:
1 . In a large saucepan, bring the stock/water and 1tsp salt to the boil. Gradually add the polenta, stirring constantly. Simmer for 30 - 40 mins until the mixture comes away from the pan, stirring frequently. Add the butter, Parmesan cheese, hing, rosemary and pepper.
2. Spread out the hot mixture on to a dampened baking sheet to a 5mm (1/4 inch) thickness. Leave for about 1 hour to set.
3 Cut the polenta into squares or diamonds shapes about one inch in size and lightly grill in the oven until golden brown and a slight puffy.

For the Kebabs:
1. collect all ingredients in small bowls
2. assemble each item onto the bamboo stick
3. Black olive, red capsicum, pineapple, red Leicester cheese, green capsicum, cherry tomato, orange capsicum, polenta, yellow capsicum, tasty cheese, red capsicum, stuffed green olive.

Serve with Satay sauce or Pesto sauce. Serve at room temperature.

Satay Sauce
From Kurma's Great Vegetarian Dishes cookbook.
Satay sauce is delicious served with a variety of fried savouries. This recipe yields a fairly hot sauce. Adjust chilies as desired.
PREPARATION TIME: a few minutes
COOKING TIME: 15 minutes
YIELD: just under 2 cups (500 ml)
Ingredients:
1 tablespoon (20 ml) olive oil
1 teaspoon (5 ml) minced fresh ginger
1 tablespoon (20 ml) hot green chilies, minced
1/4 teaspoon (1 ml) yellow asafoetida powder
11/2 cups (375 ml) tomato puree.
11/2 teaspoons (7 ml) ground cumin
3 tablespoons (60 ml) peanut butter
4 tablespoons (80 ml) coconut milk
11/2 teaspoons (7 ml) brown sugar
1 teaspoon (5 ml) salt
1 tablespoon (20 ml) minced parsley
1 tablespoon (20 ml) lemon juice

1. Heat the olive oil in a heavy pan until almost smoking. Saute the ginger and chilies until they start to brown; then add the asafoetida. Saute for just a few seconds; then add the tomato puree. Stirring often, bring the puree to a boil. Reduce the heat to low and simmer for 5 minutes.
2. Add the ground cumin and peanut butter, stirring the sauce until the peanut butter melts. Blend the coconut milk, sugar, salt, parsley, and lemon juice with the peanut butter and remove the sauce from the heat. Whisk until smooth. This sauce is best served hot.

Tomato Chutney (Ekadasi)

Cooked chutneys act as piquant relishes that accent other dishes with which they are served. This North Indian-style tomato chutney is hot, spicy, and sweet. It can be either eaten immediately or refrigerated for up to a week.

PREPARATION & COOKING TIME: 15 - 30 minutes
YIELD: 2 - 2 1/2 cups (500 - 625 ml)

  Ingredients:
  •   3 tablespoons (60 ml) ghee or oil
  •   1/2 teaspoon (2 ml) black mustard seeds
  •   1/2 teaspoon (2 ml) cumin seeds
  •   one 5 cm (2-inch) piece of cinnamon stick
  •   3 - 4 whole dried red chilies, broken
 •   1/2 teaspoon (2 ml) turmeric
  •   3 1/2 cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
  •   2/3 cup (165 ml) sugar
  •   1/2 cup (125 ml) sultanas (optional)
  •   1/2 teaspoon (2 ml) salt

1. Heat the ghee or oil in a large, heavy frying pan over moderate heat. Saute the 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 for 10 minutes.

2. Add the sugar, sultanas, and salt. For moist chutney, continue to cook for another 5 minutes. For a thick jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed. Serve warm or cold.

From Great Vegetarian Dishes - Kurma dasa ACBSP http://www.kurma.net/ (http://www.vedabase.com)

Vrindavanesvari's Krishna Balaram cake:
Ingredients:
250 grms butter
1 and 1/2 cups sugar
2 table spoons yogurt
2 table spoons golden syrup
4 cups white flour
4 table spoons baking powder
2 and 1/2 cups liquid (half milk half water)

Works fine doubled or tripled also

method:
1. Melt butter and cream it with the sugar in a pot. When bubbling add yogurt and golden syrup.
2. Disolve baking powder in the half and half milk and water bowl. Be prepared for it to nearly double in size. Add to the creamed mixture (it also works if you add the creamed mixture to this bowl which is easier for mixing in larger quantities)
3. Double the mixture and divide in half or in three for layer cakes. Cook on a meduim 150 C heat until golden brown - usually about 35-40 mins.

For Orange cake add grated orange rind to the butter mixture and 1/2 cup orange juice instead of as much water.
For Carob or Decaf Coffee cake cream the powder with the butter mixture.
It is nice also if you keep a carob or coffee mix seperate from a plain mix and then marble the two together.

The consistency should be semi-liquid not dry and doughy.
if unsure you can always cook for longer on a lower heat.

You can put jams in the layers and icing and cream on top.
Offer and serve.

Greek Baklava

SUBMITTED BY: Donna Townsend
"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo (Filo) dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

INGREDIENTS
1 (16 ounce) package phyllo (Filo) dough (just check the ingredients)
1 pound walnuts chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop the Walnuts nuts and toss with cinnamon. Set aside. Unroll phyllo (Filo) dough. Cut whole stack in half to fit pan. Cover phyllo (Filo) with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Baklavas:
In Greek:  pronounced bahk-lah-VAHS
http://greekfood.about.com/od/dessertspastriessweets/r/baklava.htm

Baklava is the most famous of the Greek pastries, and every area of Greece - and sometimes every family within a region - has a favorite recipe. Enjoy this favorite of mine, made with walnuts and almonds, olive oil (or butter), cinnamon, and cloves. The recipe is a modified version of a Cretan specialty from Roman times, Gastrin.

INGREDIENTS:
1 pound of large phyllo sheets
4 cups of chopped walnuts
4 cups of chopped unsalted blanched almonds
1/2 cup of sugar
1 tablespoon of ground cinnamon
1 tablespoon of ground cloves
1/2 to 3/4 cup of olive oil (or 1 1/2 cups of melted unsalted butter)
4-5 tablespoons of bottled soda water
----------
Honey syrup:
1/2 cup of sugar
1 cup of honey
3/4 cup of water
juice of 1 lemon (about 2 tablespoons)
1 stick of cinnamon
-----------
Sugar Syrup:
2 1/2 cups of water
2 1/2 cups of sugar
juice of 1 lemon (about 2 tablespoons)
1 stick of cinnamon

PREPARATION:

Note: This recipe can be made with either a honey or sugar syrup. Ingredients are given for both; see preparation details below.

Defrost phyllo dough according to package directions. (See Phyllo Basics)

In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves.

Mix will with hands or a large whisk until thoroughly blended.

Preheat oven to 360-365F (180C).

Oil the bottom and sides of a rectangular baking pan the size of or slightly smaller than the phyllo sheets. Place a sheet of phyllo in the pan and brush with a little oil (or butter). Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.

Using a sharp knife, cut the pastry into squares. If desired, cut squares in half diagonally to make triangles. Sprinkle the top of the pastry with 4-5 tablespoons of soda water (to get best results, use a spray bottle). Bake on the lowest oven rack at 360-365F (180C) until golden (about 20-30 minutes).

Note: The cooked baklava may have white spots on top. These are from the soda water and will disappear after the syrup is added.

Unlike many other baklava recipes, hot syrup is poured over the hot pastry. Both syrup recipes are prepared the same way:
Bring the syrup ingredients to a boil.
Reduce heat and simmer for 10 minutes.
Pour the hot syrup evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners.

Allow the baklava to cool thoroughly and absorb the syrup before serving (about 3-4 hours).

Note: If there is any butter (not oil) left after making the baklava, pour it over the top before baking.

How Do You Like Your Baklava? Some love a chewy baklava. If this is your preference, refrigeration is the secret. After cooking, cool the baklava completely. Cover well and refrigerate for a day. Bring to room temperature before serving.

Cakes in Strawberry Yogurt (Malpoora)
This luscious version of the well known Indian sweet Malpoora is not traditional but rather something that has been developed over 2 decades in the Sunday Feast kitchens of Hare Krishna Temples around the world. Spoonfuls of thick batter are deep-fried in ghee to produce doughnut-like soft cakes, which are suspended in sweetened, fruit flavoured yogurt. You can substitute any fresh ripe berry for the strawberries, or try banana, passion fruit, papaya, mango, or kiwifruit.
PREPARATION TIME: 15 minutes
BATTER RESTING TIME: 15 minutes
COOKING TIME: 20 minutes
YIELD: about 2 dozen
Ingredients:
2 and 1/4 cups (560 ml) self-raising flour
1 cup (250 ml) icing sugar
1 and 1/4 cups (310 ml) cold water
ghee for deep-frying
5 cups (11/4 litres) plain yogurt, chilled
3/4 cup (185 ml) caster sugar
1 and 1/2 cups (375 ml) strawberries, washed and quartered

Method:
1. Sift together the flour and icing sugar in a bowl. Add the water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon (20 ml) of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.
2. Meanwhile, heat the ghee to a depth of 6.5 - 7.5 cm (21/2 - 3 inches) in a wok or deep-frying pan over moderately low heat 160°C/320°F.
3. Spoon out a tablespoon of batter from the bowl. With the aid of a second spoon, deftly slide the batter into the hot ghee. Quickly repeat the procedure for about 8 spoonfuls of batter. Allow the cakes to inflate in the ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain. Repeat until all the batter is used up.
4. Combine the yogurt and caster sugar in a large bowl. Crush a few berries through your fingers into the yogurt. Add the rest of the berries and combine well.
5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving. Serve the malpoora in individual dessert bowls with strawberry yogurt spooned on top.

Apple and Blackberry Crumble
From Kurma's Great Vegetarian Dishes cook book. This version of the famous English dessert has delighted customers at Gopal's Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.
PREPARATION AND COOKING TIME: 15 minutes
BAKING TIME: 20 minutes
YIELD: enough for 6 to 8 persons
Ingredients:
6 medium green apples, peeled, cored, and thinly sliced
1 and 1/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries, or boysenberries)
1 tablespoon (20 ml) sugar
1 tablespoon (20 ml) fresh lemon juice
3/4 cup (185 ml) raw oats
1/2 cup (125 ml) unbleached plain flour
1/2 cup (125 ml) wholemeal flour
1/2 cup (125 ml) raw sugar
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) melted butter

Method:
1. Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice. Remove from the heat.
2. In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar, and melted butter, rubbing in the butter until a coarse meal-like consistency is achieved.
3. Spread the cooked apples and berries in the bottom of a 20 cm (8-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.
4. Place the dish in the top one-third of a preheated 180°C/355°F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.

Honey Flapjacks
 
Not your usual 'pancake' type but something you will certainly find in the highlands of Scotland - yummy all the same!! Lord Balaram would love them.
 
Makes 12
Ingredients:
200g/7¼oz unsalted butter
200g/7¼oz demerara (brown) sugar
200g/7¼oz honey
400g/14¼oz porridge oats
50g/1¾oz nuts, dried fruits or glacé ginger,
chopped or desiccated coconut (optional)
You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
 
Method:
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
 

Vegan "Honey" Cookies
Ingredients:
1 cup vegan margarine
1/2 cup sugar
4 Tablespoons molasses
2 1/2 cups flour

Cream margarine, sugar and molasses. Add flour, mix well.
Chill in refrigerator 2 hours at least. Roll out.
Cut with cookie cutter. Sprinkle with additional sugar.
Bake on ungreased cookie sheet at 300 for 25 minutes.
Makes 4 dozen.

Angoori Petha

 A variation of the famous Agra ka Petha that one finds in Vrindavan made of loki squash.

Cooking Time :   30 mins.
Preparation Time :   30 mins.
Serves/Makes :  Makes 40 pieces.
 
Ingredients
2 kgs white pumpkin (ash gourd)(Loki)
1/4 teaspoon slaked lime (chuna)
3 cups sugar
a few drops yellow food colour
1 cup desiccated coconut

Method 1.
 
Peel and deseed the pumpkin. Using a melon scoop, scoop out balls from the pumpkin. 2.
 
Prick each pumpkin ball with a fork at close intervals. 3.
 
Rub the slaked lime on the pumpkin balls and keep aside for 5 minutes.  4.
 
Wash the pumpkin balls thoroughly. Drain and keep aside. 5.
 
In a heavy bottomed pan, combine the sugar and yellow food colouring with 2 cups of water and bring to a boil. 6.
 
Skim off any impurities floating on the surface, using a slotted spoon. 7.
 
Add the pumpkin balls and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.  8.
 
Drain form the sugar syrup and roll the petha balls in desiccated coconut. 9.
 
Cool completely.
 
Handy Tip(s) 1.
VARIATION : ANGOORI PETHA PIECES 2.
Cut the pumpkin into 25 mm. (1") squares and then folow the above recipe from step 2. Do not roll in desiccated coconut. 3.
VARIATION : PETHA SLICES 4.
Slice the pumpkin into thin slices (approx. 15 to 20 slices) using a wafer slicer and then follow the above recipe from step 2. 5.
Do not roll in desiccated coconut.

Recipe Source
Mithai by Tarla Dalal

DISCLAIMER: (it's Kali yuga, there has to be a disclaimer on most everything eh)
I do not claim that the recipes are mine. If they are, I will tell you. I have gathered many recipes over the years and I have adapted more than a few to suit my personal taste and requirements. Please feel free to pass them on to friends. They are for the Lord's pleasure and sharing with His devotees.  JTCd  =>:-))
 
 

The book "Living a Good Life" normally selling at $21.95 is now going at the $14.95 price, .http://vegsoc.wellington.net.nz/livingGd.htm

The Animal Spirit Newsletter - Issue #2 -  4/21/03-4/27/03

"The beef industry has contributed to more deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of 'real food for real people', you'd better live real close to a good hospital."

- Neal D. Barnard, M.D., President, Physicians Comittee for Responsible Medicine, Washington, D.C.