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

Korela Bhaja (Fried Bitter Melon)
Ingredients:
5-6 bitter melon (korela)

1. Slice the bittermelon (like you would a cucumber) and coat the slices with turmeric powder and salt. Leave to sit for 5 minutes, and then dab the korela dry.
2. Meanwhile heat oil or ghee for deepfrying in a karai or wok. Deep fry the slices; some people prefer thicker slices fried until they are just cooked but still green and soft - while others prefer wafer thin slices fried 'til they are crisp and crunchy and become dark bitter melon chips. In my opinion crispy is best.
3. Again you may remove the seeds if you like before eating. Many of us don't.
    Serve as a starter. Invokes digestion - Very delicious - is served first to simulate the digestive juices

Spinach - Saak (A great favourite of Lord Chaitanya)
Ingredients:
For a serving size of 4-5
2 packets frozen spinach, thawed
1" cube of ginger, finely diced
3 Shukhno lonka (dry red chilli)
Dash of Hing (Asafoetida)
Potatoes - about 4 medium-large ones
Kasoori Methi (Dried fenugreek leaves)
Mouri/Saunf (Fennel seeds)
Salt to taste

Method:
Cut the potatoes into small pieces, and then either lightly boil them or microwave them for about 8 min. Heat oil, preferably in a wok or kAdAi. To the hot oil, add ginger, hing, and fennel seeds. Add the spinach, and fry on a high flame. After about 5 min of frying, add salt, the dried chillies, and the potatoes. Mix evenly, and add the kasoori methi - then fry for a few minutes. At this point, you might add a little water if you so desire. Serve hot.

Saak Bhate (Pureed Greens with Chilli And Coconut)

INGREDIENTS
5 1/2 cups firmly packed slivered greens (mustard greens, collard greens, kale, fresh spinach)
1 tablespoon mustard oil
2 teaspoon black mustard seeds, ground to a powder, mixed with 2 teaspoons water and allowed to stand for 30 minutes
1 green chilli, seeded and chopped
1/4 teaspoon salt
2 tablespoons dried, flaked or shredded sweetened coconut; or freshly grated; or shredded coconut mixed with 1/4 teaspoon sugar

METHOD
Bring 3-4 tablespoons water to a boil in a large, deep sided pan. Add the slivered greens. Cover and turn heat to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes. If using spinach, you need only a minute or two.

To puree the greens: do this in batches. Place about 2 T water and about 2 cups of cooked greens in a blender. Don't use any more water than necessary to achieve a smooth puree.

Place the pureed greens in a sieve about 2.5 centimeters / 1 inch in diameter. Rest the sieve over a tall tumbler to catch the drippings. With the back of a large spoon, press down on the greens to squeeze out moisture. About a cup of liquid will be released into the tumbler. When no more moisture comes out, set the greens aside.

Heat oil in a skillet over medium low heat. Add mustard paste and green chilli and stir a few times, keeping the skillet partially covered if the mustard paste starts to splatter. Add the greens and salt and stir a few times. Add coconut and mix well. Remove from heat. Serve about 2 tablespoons per person on top of boiled rice.

SHUKTO: (bitter subji)
Ingredients:
Cut all the veggies in big chunks
2 potatoes
1 radish
1 raw green banana
1 bitter gourd
1 egg plant (medium)

grind to paste:
4tsp poppy seed
4tsp cumin seed
4tsp mustard seed
1 tsp flour
2 tsp mustard seed
salt
sugar
little oil

Method:
Heat oil, season with mustard seeds, after it starts spluttering, add the veggies,
cook till tender, after its soft add the ground paste, salt, sugar, water. Bring to
boil and this bitter dish is ready.

ALURDAM
Ingredients:
500 gms small sized potatoes
1/2 tbl spoon mustard seeds
2 twigs kurry leaves
50 gms tamarind
4-5 green chillies
salt according to taste
1 tbl spoon ginger paste
1 tbl spoon sugar
3-4 tbl spoon refined oil
Boil potatoes and peel them.

Method:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
 - Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
 - Then add the boiled potatoes & fry for a minute or two.
 - Then add chillies, sugar & salt & add tamarind juice.
 - Stir & serve hot with luchi.

ALU POSTO (POTATOES AND POPPY SEEDS)
A dry accompaniment to a meal of rice and curries/sabjis.
Ingredients:
Potatoes - 500 gm.
Nigella seeds - a pinch.
Green chilies - 6 gm.
Sugar - 4 gm.
Poppy seeds - 20 gm. (heaped)
Oil - 30 ml.
Ghee - 25 gm.
Red chili powder - 5 gm.
Salt to taste.

METHOD :
Heat oil and add nigela seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. Serve hot with rice.

 Time taken -- 20 mins. Serves -- 4.

Palak Koftas
A combination of spinach (Palak) with cheese and with delicious potato balls.

No. Of Servings: 4 | Time To Prepare: 25 min. | Submitted By: Sai Bedekar

Ingredients
- 1 bunch, chopped Spinach
- 1 tbsp Mustard seeds
- 1/2 tsp, paste hing (Asafetida)
- 1 tsp, paste Ginger
- 1 bunch, finely chopped Cilantro
- 2  Green Chili
- 1 tsp Sugar
-  to taste Salt
- 1 tbsp, grated for garnishing Cheese
- 2 boiled and mashed Potato
- 1 pinch Ajwain (Tymol Seeds)
- 1/2 cup, boiled Green Peas
- 1 handful, chopped Dates
- 2 tsp, finely grated Coconut
- 1 tsp, optional Red Chili Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Turmeric powder
- 1/2 cup Gram Flour
-  as reqd. Cooking Oil
- 2 small, finely chopped Green Chili
-  to taste Salt

Instructions
1. Ingredients for Palak Gravy: From Spinach to Salt. Rest of the ingredients for the Koftas.
2. To make the Koftas: Take the boiled mashed potatoes. Add ajwain, garden peas, dates, coconut, green chilies, 1/2 tsp red chilly powder, garam masala, 1/2 tsp turmeric powder and salt. Mix this mixture thoroughly. Then form into balls and keep aside.
3. In a bowl take besan. Add salt, 1/4 tsp turmeric and 1/4 tsp red chilly powder. Make a paste with water.
4. Take the potato balls coarsely roll them in besan and fry. Keep the fried balls aside in a flat tray / bowl.
5. For Palak gravy, blanch the Palak in microwave or on a gas in a vessel. Make a fine paste of Palak and cilantro in a mixer.
6. Heat oil and add mustard. When mustard seeds pop up add green chilly garlic paste, ginger paste and asafetida. Add Palak. Cook for 5-7 minutes. Add salt and sugar.
7. Pour the above gravy on the potato Koftas. Spread a handful of boiled garden peas and grated cheese on top. Serve hot.

LUCHI - pooris (Bengali puris - pooris)
Ingredients:
500gms Flour
2 tbl spoon refined oil
salt according to taste
warm water to knead the flour oil to fry the pooris in.

Method:
- knead 500gms of flour, 4 tbl spoon of oil & salt according to taste with warm water.
 - make small balls (like a 10 cent coin NZ cents).
 - flatten them into round chappatis - pooris - about 3-4 inches in diametre.
 - deep fry them in ghee so they are cooked but still white to light brown
 serve hot

Bengal Royal Rice
Preparation and cooking time: 50 minutes
Yield: 6 to 8 persons (or two Bengalis)
Ingredients:
1 ½ Cups Basmati rice, white or brown
1/2 tsp Saffron threads
3 Cups Purified water
2 tsp Sea salt
3 tsp Nutmeg
1/3 Cup Ghee (clarified butter)
1/4 Cup Cashew bits, or halves
1/4 Cup Almonds, slivered
3 Tbsp Raisins
1 tsp Fennel seeds
1 Cinnamon stick
1 tsp Cumin seeds
6 Pods, Cardamom, bruised
6 Whole Cloves
1 tsp. Black pepper
1/4 tsp Cayenne pepper
1/2 tsp. Asafetida, (a spice similar in flavour to onions and garlic), can be found in most natural food stores.
2 Tbsp Coconut, shredded
1/3 Cup Green peas, frozen
1/4 Cup Raw sugar

Method:
 1.Wash, drain, and dry the rice.
 2.Boil the water, salt, saffron and nutmeg in a 2-quart saucepan over a moderate heat. Keep it covered to avoid evaporation.
 3.Heat 2 tablespoons of the ghee in a 4-quart saucepan over moderate heat. Add the cashews and almonds and toast. Remove with a slotted spoon and add the raisins for a couple of seconds until they swell. Remove and place them in a bowl with the cashews and almonds.
 4.Heat 2 tablespoons of ghee in same pan. Sauté the rice for 2 to 3 minutes over moderate heat; then add the boiling water. Stir, raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight fitting lid, and gently simmer, without stirring, for 15 to 20 minutes or until all the water has been absorbed and the rice is tender and flaky.
 5.Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
 6.Place the remaining ghee in a heavy pan over moderate heat. Stir-fry the fennel seeds, cinnamon stick, cumin seeds, cardamon pods and whole cloves for 1 minute. Add the black pepper, cayenne, asafetida, and dried or fresh coconut. Sauté for 1 minute and then add the peas, sugar, nuts and raisins. Remove from the heat.
 7.Carefully combine the cooked rice with all the other ingredients.
          Serve in a beautiful bowl befitting this beautiful rice.

Fake Fried Fish (Bangla = peak pish)
Ingredients:
regular soft or firm tofu
soy sauce
nori sheets (seaweed)
Tempura batter mix
oil for deep frying

Directions: (disclaimer - this is how I was sent this recipe okay)
In Wisconsin Friday fish frys are big, and as a vegetarian I don't want to miss out. So I came up with this recipe. It is based on the memory of an appetizer served me once at a wonderful macrobiotic restaurant, called the Cauldron, that once existed on the Lower East Side of Manhattan.

Cut up the tofu into rectangular chunks of any size desired. I like to use soft tofu because it's never as soft as they advertise and anyway it's slightly gelatinous quality makes a perfect, delicate fish substitute. But you can use firm if you prefer. Blot dry and dab one side with soy sauce.

With a scissors cut the toasted nori into appropriate sizes to match the chunks and have ready (but don't place on the tofu yet or the nori gets too soggy and will threaten to slip off while frying).

Heat the cooking oil to deep frying temp.

Mix tempura batter with cold water as directed on package (or to your liking - thinner is lighter). Adhere the nori pieces, like postage stamps, on to the lightly marinated sides of the tofu chunks (I usually do about 3 or 4 at a time, depending on their size) and dip in tempura batter.

Fry until you think they're done (they should puff a little and rise; if they're golden brown, they're overdone).

I like to make a simple dipping sauce to accompany the "fried fish". Just blend a little soy sauce with lemon juice and water (you can also add a bit of toasted sesame oil for some extra flavor).

This is a great snack or main dish and fairly easy. I love the combination of textures, soft and crispy. And the seaweed not only mimics the fish flavor, but the look of fried fish as well.

They are best piping hot fresh, of course, but they can be reheated in an oven.

.....a dish one could just as easy find down by the Ganges among the Bengali community - Ganga phal - fruit of the Ganges......lol

Vegetarian Fish (pish)(Vegetarian Ganga phal)
Ingredients:
2 pieces of bean curd pockets
3 oz of water chestnuts
3 oz of ground broad beans
1 sheet of purple seaweed
1 sheet of bean curd skin
1 tablespoon flour
1 tablespoon water
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg substitute

Directions:
Mix flour and water into a smooth batter. Mince bean curd pockets and water chestnuts, add the minced ground broad beans.  Mix the minced ingredients with cornstarch, salt, pepper, and egg substitute until well blended. This is the filling. (any sort of bean curd can be subst.)

Place the purple seaweed on top of bean curd skin, then place the filling on top of the purple seaweed. Roll into a 10X6 cm rectangular block. Seal tightly with batter.

Steam 10 minutes over high heat.

LEMON SHERBET

Ingredients:
1 cup whipping cream
1 cup yogurt (plain)
2/3 cup sugar
Juice from 1 lemon
A drop of yellow food colouring
1 1/2 teaspoon grated lemon peel

In bowl combine whipping cream & sugar. Whip with mixer on on high speed until cream is stiff. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time if desired. Put in freezer. Stir every 45 minutes until frozen (about 5 hours)

MINGI PAAK

Ingredients:
1/2 cup (50 Gms) Magaz (dried, peeled melon seeds)
1 tea Spoon (15 Gms) Ghee (clarified butter)
3/4 cup (150 Gms) Khoya
1/2 cup (120 Gms) Sugar
1/2 cup (120 Gms) Water

Method:
Dry roast magaz, till they get a hint of colour. Keep aside to cool.Add ghee and saut? khoya in same pan till khoya is smooth and slightly fried. Remove from flame, mix in magaz and keep aside.
In another pan, put sugar and water together and dissolve sugar over low flame.
Once the sugar dissolves, bring to boil and let syrup cook till thick. A drop put in a cup of cold water, should set at once, into a firm but not hard heap (soft ball).
Remove pan from flame and mix syrup immediately into the khoya mixture, stirring vigourously to blend well. Transfer to a greased plate, pat to level and leave to cool.
When cool and set, cut into pieces, using a sharp knife. Arrange on to a serving dish, offer and serve.

Misti Doi (sweet yogurt)
Ingredients:
1 litre long life (UHT) full cream milk
1 litre long life (UHT) single cream
1 cup natural yogurt
1 can sweetened condensed milk
1 cup sugar

Method:
That's it, mix them together ( no need to boil and cool the milk ) and put the mix in the oven at very low temperature for 6 hours. by trial and error you will find the correct temperature setting for your oven for the perfect DOI ! If it's not setting up the temperature a bit.

Let me break the myth about GAMCHA BANDHA DOI. Any DOI, if it does not set firm, put it on a gamcha like cloth and hang over a sink to drain for 6 hours. There you go, enjoy your Gamcha Bandha Doi - nice
 

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.