| Short Description: |
Chickpeas are not only packed full of valuable nutrients, they’re also very versatile. These attractive patties come with a tasty oven-caramelised salsa. Add a salad and you have a substantial meal. If you commence the salsa first, it should be ready to serve with the cutlets. Makes 24 cutlets. |
| Short Description: |
To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds,
serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.
Preparation and cooking time: about 30 minutes.
Makes enough for 6-8 persons (or 4-6 halava addicts !) |
| Short Description: |
Malai Kofta is a dish with greavy and fried vegetable balls. |
| Short Description: |
Millet is a light, versatile and inviting grain with a mild, nutty taste, distinctive without being unusual. To bring out the flavour in millet, the tiny yellow grains are toasted in butter or oil before cooking in stock or water. Millet is a thirsty grain, so serve this pilaff alongside a juicy vegetable dish or soup. Serves 6. |
| Short Description: |
A full-bodied, hot and smoky salsa redolent with the earthy flavour and distinct mild heat of New Mexico chilies (sometimes referred to as Colorado or California Chilies). |
