Chapter : 4 - Food of the Earth Tests of Heaven

To assemble savory

1.  On low heat, heat 3 incase of oil in a wok or deep fryer.

2. Using your fingertips or a spoon, take a Tblsp of dal mixture and gently ease it into the heated oil.  Fry only 5-7 balls at a time.  They will puff to twice their size and should not be crowded in the wok.  Turn the balls gently in oil with a slotted spoon to brown evenly on all sides.

3. When the balls are brown, put them in a bowl of cold water.  Let them soak for 5 minutes.  Gently remove balls from water and press them between your two palms to remove any oil or water.  Place dry balls on a platter.

4. Repeat steps 2 and 3 until all balls are done.  Place the yogurt  sauce on the balls.

5. Garnish with coriander and chill in refrigerator before serving.

6. Serve 3-4 balls with a liberal quantity of sauce in individual bowls, topped with date sauce.

                                    Yields approximately 45 1 inch balls

Potato Rolls

(Bhakharvadi)

Dough

1 cup whole wheat flour                            2 Tblsp ghee

� cu unbleached white flour                      � tsp salt

                                                              � cup water (approximately)

Filling

1 pound mashed potatoes                       2 tsp amour powder

4 Tblsp ghee                                         Salt to taste

2 tsp cumin seeds                                  1 Tblsp chop. Coriander leaves

1 green chilli, chopped small                     1 tsp garam masala

2 tsp ginger root                                       Oil for deep frying

Dough

1.     Sift flour and salt into large bowl.  Add ghee and mix with fingertips until; flakes are formed. Add water, gather the flakes and make a soft dough by kneading.  The dough should be like a pie dough.

2.     Cover dough and set aside.

Filling

1.     In a skillet, heat ghee, add cumin seeds.  As the seeds brown, add chilli (opt.) ginger, mashed potatoes and mix well.  Add amchur powder, salt, coriander leaves and garam masala.  Mix everything together thoroughly with a flat wooden spoon.  Turn off heat.

2.     Set aside and let cool.

To assemble savory

1.     Knead dough thoroughly and divide in half.  Form each into a ball

2.     Dust ball with flour and roll out into 9 inch round.

3.     On rolled dough, place half of potato mixture.  Sported potatoes evenly, leaving a margin of � inch at the outer edge.

4.     Fold � inch of dough at top and bottom of pie over filling Repeat at sides, forming a square.  The pie is now secured, and ready to be rolled.

5.     Take 2 upper corners of dough and roll toward you, until � inch of dough remains.  Seal; the roll securely by pressing the remaining edge into the roll with your fingers.

6.     Cut roll in � inch slices.  Press each slice gently but firmly between your plams preventing slices from falling apart when deep fried.

7.     In preparation for deep frying,. Heat 3 inches of oil on low heat in a wok or deep fryer.

8.     Repeat steps 2-6 with remaining portion of dough.

9.     Deep fry the slices, 5 or 6 at a time, until; golden brown.  Drain on paper towels and serve warm or at rook temperature with coriander chutney.

                          Yields approximately 26 pieces.
 

Stuffed Crepe

(Puda)

Puda                                                         Stuffing

1 cup mung dal                                           2 cups boiled green peas

� cup udad dal                                           � coconut, grated

2 tsp ground chillies and gingers                  Coriander leaves

Salt to taste                                                  2 tsp garam masala

Oil as required                                              Salt to taste

                                                                   1 Tblsp oil

 

1.     Wash and soak dals together in water 2-3 hours.

2.     Drain water and grind into fine paste in an electric blender using very little water.

3.     Add chillies,. Ginger, and salt to batter, allowing them to ferment for 4-5 hours.

4.     Heat a non-stick skillet; and lower heat to medium.  Pour a few spoonfuls of batter in skillet and spread with a spoon (like a crepe about 6 inch in diameter). Pour 1 tsp oil around the crepe and let it browns on the bottom.  Browning indicates end-point for turning over; brown on other side and place on a plate.  Do the same with rest of the batter.

5.     Mash the peas and cook with very little oil for 2-3 minutes.  Add grated coconut, chopped, coriander leaves, garam masala and salt and mix well.  Remove from heat.

6.     Spread 1 Tblsp pea mixture on each crepe and form a roll.  Do same with all crepes.  Serve with date sauce and mint chutney.

Yields 12-15 crepes.
 

Bean Sprouts and Cabbage Samosas

Filling

1 cup mung bean sprouts                        2 tsp finely chopped or grated

1 � cups shredded                                  ginger root

  white cabbage                                        1 Tblsp oil

1 green pepper, put into strips                    Salt to taste

Dough

1 cup whole wheat flour                              2 Tblsp oil

1 cup all-purpose flour                               Salt to taste

          `                                                     Rice flour for rolling out dough