ekadasi meal

[Guest guest]

Today for dinner, I made a four course meal:

 

Soup:

one head cabbage, coursely chopped

water, tumeric, salt, pepper, cream cheese

 

heat cabbage and water on medium-high heat with lid on until boil; when

cabbage is translucent, remove from heat; remove some of the liquid if you

want. Add tumeric, salt, pepper and cream cheese. Blend all together (use

electric blender).

 

Subji 1:

Four zuccinis, 1 red bell pepper, tablespoon ghee, cumin seeds, ginger,

tumeric, ground coriander, 1 tomato, salt

 

Chop zuccinis and pepper. Peal and chop tomato. Heat ghee in non-stick pan

over low-medium heat; add cumin and crushed ginger; add tumeric, zuccinis, and

pepper. Cook with lid on, stirring every few minutes, until zuccini is

semi-soft. Add tomato and cook until zuccini is soft. Remove from heat and

add salt.

 

Subji 2:

12 small-medium potatoes, ghee for deep-frying, cream cheese, sour cream,

salt, paprika.

 

Clean and chop potatoes. Heat ghee in wok until hot (330 F) on medium heat.

Fill ghee with potatoes. Cook until ghee reaches 280-300 F or until potatoes

are golden-brown. Remove potatoes and cook the rest the same way. Add

potatoes to cream cheese, sour cream, salt, and parika.

 

Fruit-nut mix:

small handful each of cashews, hazelnuts, almonds, walnuts, pistachios,

pecans; sunflower seeds; tablespoons of ghee; salt; raisins (amount equal to

total nuts); dates

 

Coarsely chop all nuts. Chop dates. Heat ghee in pan over medium heat; fry all

nuts until golden-brown. Remove nuts, add salt and let cool somewhat. Add

raisins and dates.

 

Ys, Murari Dasa