Herb - Janet

[Guest guest]

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

>

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> .

>

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