Ekadasi recipe

[Guest guest]

PAMO. AGTSP.

 

About my recent posting on ekadasi recipe, a friend of mine has pointed out

to me that few things are not clear.

 

About the egglpant rolls:

 

> One big eggplant (of the long purple kind)

I don't know how to explain this better, anyway, I am talking about the

long, almost pear-shaped blackish purple ones.

 

> fry the eggplant slices in olive oil.....

 

She told me that this sounds "heavy". Well, is not deep fried, only

pan-fried. I have also roasted the eggplant slices in the oven with good

results. Just spray, or sligthly grease the pan with olive oil and lay the

slice to cook at 400F, it should take about 15 minutes. I have to say that

when you fry them are much more tastier, just like eggplant parmigiana

(which by the way is also an ekadasi recipe). What can you do, fried food

usaually taste delicious, that's the "curse" of fried food. I would also

add that it is not too heavy at all, at least I don't think so.

 

About the kichri:

> This mixture is also the base for Tapioca-potato patties.....

 

Yes, she is right, I forgot to say that if you choose to make patties or

balls, you should mash the potatoes, not use it cut up like in the kichri.

I also would like to add that if the mixture doesn't hold too well, you

might add some tapioca or potato flour to it.

 

> which are shallow fried in a pan.....

 

They aro not shallow fried (I don't know why I said that), they are

pan-fried with a small amount of oil in a frying pan, pancakes style.

 

 

About the potato pizza:

> It is important that the potatoes form the crust on top.....

 

I am not talking about a deep crust, it's more like a dried-up top, just

barely golden.

 

I hope this is more clear now. If you have any question... I am just a few

lines away....and glad to be of any service.

 

ys,

gl dd