Guest guest Posted August 13, 2006 Report Share Posted August 13, 2006 Thanks,Janet.Herb On 8/13/06, scottishlady59 <scottishlady59 wrote: > Hi Herb, I am a travel nurse and have to leave tomorrow for SF here is a couple of the recipes, I will send more when I get home next week > > Janet in Ca. > > > > > Potato Balls > > 4 med potatoes > 1 cup frozen peas > 4 green chillies (more if you like) > 1 cubic inch ginger > 1/2 cup chopped cilantro leaves > 1/4 teaspoon asafoetida powder (optional) > 1/2 teaspoon salt > 2 cups flour > 1 teaspoon red chilli powder > oil to deep fry > > Prepare batter: > 1. Mix flour, red chilli powder and 1/2 tsp of salt in water to make a batter. Batter should be thick enough to coat the back of a spoon thickly. > > Prepare Filling: > 1. Boil potatoes well in water. > 2. Peel off skin and mash potatoes. > 3. Grind together green chillies and ginger to a fine paste. > 4. Add peas, salt , ground paste, cilantro, asofoetida to the potatoes and mash together. > > Put it all together: > 1. Make balls of the potatoes mixture, 1 inch in diameter. > 2. Heat oil enogh to deep fry. > 3. Drop a bit of flour batter into the oil to check if it hot enough. If the batter rises up to the surface immedidately with a sizzle, you are good to go. > 4. Dip each potato ball into batter, coating it smoothly with a thin layer of batter and fry till golden brown. > 5. Serve immdeiatly after draining excess oil from the potato balls. > 6. Tomato ketchup is a good accompaniment.Serves: 4 > ==================== > Avocado Ginger Canapés > > 8 Ginger Snaps/Nuts from the package (many are vegan by default) > 1 ripe avocado > 4 tablespoons extra virgin olive oil > 2 tablespoons pine nuts. > > Mash avocado with 3 tablespoons of the olive oil. > Spread the paste on each ginger nut/snap and then drizzle the remaining tablespoon of oil over the top. > Sprinkle pine nuts on top and enjoy. Serves: 4 > ====================== > Korean Vegetable Pancakes > > 1 cup of Korean Buchim pancake mix > 1.5 cups of water > miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.) > extra virgin olive oil (or other light cooking oil) > 1 tablespoon sesame oil > sprinkle of sesame seeds > 1/2 soy sauce > > You can buy the buchim mix at any Korean store. This is basically a mixture of wheat flour, salt, vegan sugar, and baking powder. > > To prepare this dish, first chop up any vegetables you want to put into the pancakes. > I suggest zucchini, onion, scallion, enoki mushrooms, and even Korean kimchi. > Traditionally, the vegetables are cut into thin slivers or are diced. > > Mix the water, pancake mix, and vegetables together in a bowl. > With a little olive oil or other cooking oil in the pan, fry the pancakes till brown on either side. > Over a medium heat, this should take about 5 minutes on each side. Make sure the pancakes are quite thin. > If they are too thick, the inside will be goopy and the vegetables won't cook fully. > Properly cooked, these pancakes shuld be light and somewhat crispy, not thick and fluffy like regular pancakes. > > Dipping Sauce: > Mix sesame oil, soy sauce, and sesame seeds in a small bowl. > > Cut the cooked pancakes up into several slices (like a pizza). > Serve hot with dipping sauce. I also recommend dabbing the pancakes > with a paper towel to remove any excess cooking oil.Serves: 2-4 > =================== > > > -------------- Original message -------------- > " Herb Brodsky " > > scottishlady59 > > for Herb > > > > Hi Herb, > > I am not the lady who posted the original ones but I do have lots of good > > vegetarion recipes if you would like me to share/ > > > > Janet > > > > [ > > . > > > > > > Quote Link to comment Share on other sites More sharing options...
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