TAHINI DIP 1 c Tahini 1/4 c Oil 1/4 ts Garlic powder 1/2 ts Salt 1 tb Lemon juice 1/4 ts Sugar 1/4 ts Ground ginger -FALAFEL – 1/2 c Dry split green peas Water 1/2 ts Salt 1 ts Pepper 1/2 c Garbanzo bean flour 1/4 ts Onion powder 1 ts Chopped parsley 1/2 […]

-OPTIONAL – 1 tb Dry Madeira Put stock – which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve. Add the cepes to the stock and when boiling, turn down to a very gentle simmer. […]

In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and […]

Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and MSG and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about […]

Slice fenugreek leaves and garlic. Heat ghee or oil and cook onion and ginger until soft. Add fenugreek leaves, garlic and chilies, and cook until almost dry. Add tomatoes and remaining ingredients (except cauliflower) and cook until tomatoes are soft. Mash mixture with the back of a wooden spoon, then add cauliflower. Add two tablespoons […]

1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 minutes, or until the skins start to crack. Cool slightly. Rub in a kitchen towel to remove the skins; chop coarsely. 2. Cut the potatoes into quarters and place in a baking pan. Toss with the olive […]

1. Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.

1. saute diced, raw carrots and chopped onion in melted shortening until tender. add onions, carrots,and 1 lb 4 oz frozen peas to boiling stock. reduce heat; simmer 10 minutes. 2. sprinkle flour evenly over drippings and fat in bottom of pan. use brown particles in pan. 3. cook over low heat on to of […]

SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water. Cover and cook […]

Cut the eggplant into 1/8″ slices. Place in a bowl and sprinkle with salt. Weight the eggplant with a plate and a heavy (3-4lb) weight for 2-3 hours, draining off water as it accumulates. Rinse off the salt and dry on paper towels. Pour 2″ of oil into a heavy skillet and heat to 360 […]