What better way to express one’s hospitality than offering a drink to guests? This selection of non-alcoholic beverages has something for everyone.

By Kurma Dasa

Homemade Lime Squash

Fresh limes (Citrus aurantifolia) impart a wonderful tart flavour to this thirst-quenching drink. The essential oil contained in the lime is released by the process of infusion when the lime skins are steeped in hot water. This recipe yields concentrated syrup, ideal for party punch. Lemons may be substituted for limes.

  •  PREPARATION & COOKING TIME: 45 minutes

  •  YIELD: Concentrated syrup for about 30 – 40 cups of lime squash

  •   5 cups (1 1/4 litres) freshly squeezed lime juice, strained (about 60 large limes)

  •   1/2 cup (125 ml) water

  •   1 1/2 cups (375 ml) sugar

  •   2 cups (500 ml) light corn syrup

1. Peel the outside rind from 8 of the limes in thin strips, avoiding the white part of the fruit. Place the rinds in a bowl.

2. Boil the water and pour it onto the reserved fruit peel. Cover and let it stand for 30 minutes. Pour the lime water through a sieve placed over a bowl and squeeze. Collect the juice and discard the rest.

3. Heat the lime-rind water in a saucepan over moderate heat. Add the sugar and light corn syrup until it completely dissolves. Remove from the heat.

4. Add the lime juice to the contents of the saucepan and allow the mixture to cool. Pour the syrup into a bottle or jar and refrigerate.

To serve, add approximately 1/4 cup (60 ml) of concentrate to a tall glass, add cracked ice, and fill with cold water, mineral water, or soda.

Watermelon Sherbet

This refreshing preparation can be served as either a drink or a dessert. For the best results Watermelon Sherbet should be made with the juice from ripe red watermelon flesh at the peak of melon season.

  •  PREPARATION TIME: 15 minutes

  •  CHILLING TIME: A few hours

  •  YIELD: Enough for 6 persons

  •   6 cups (1 1/2 litres) watermelon juice

  •   1 cup (250 ml) sugar

  •   6 teaspoons (30 ml) fresh lemon juice

  •   2 cups (500 ml) reduced cream (light cream)

  •   6 sprigs fresh mint

1. Combine the watermelon juice, sugar, and lemon juice and place in a steel bowl in the freezer. Freeze until slushy.

2. Remove from the freezer and scoop into individual glass dessert bowls. Pour cream over each serving and garnish with a sprig of fresh mint. Serve immediately.

Note: alternatively, you can freeze the watermelon juice overnight and blend it in a food processor next day, reducing it to a sorbet consistency.

Middle Eastern Lemonade

The special ingredient in this refreshing drink is orange-flower water (I sometimes called orange-blossom water). This distilled essence of orange blossom can be purchased in most well-stocked specialty grocery stores. Most orange-flower water comes from the south of France and from the Levant.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 6 persons

  •   3/4 cup (185 ml) lemon juice

  •   3/4 cup (185 ml) sugar

  •   2 teaspoons (10 ml) orange-blossom water, or as required

  •   2 tablespoons (40 ml) finely chopped fresh mint

  •   8 cups (2 litres) water, soda, or mineral water

  •   ice cubes

1. Blend the lemon juice, sugar, orange-blossom water, and mint. Combine with the water or soda and serve in individual chilled glasses

Lemon Barley Water

Barley water is famous as a tonic and great thirst quencher. It is very nutritious and soothing to the stomach and kidneys.

  •  PREPARATION & COOKING TIME: 15 minutes

  •  SOAKING TIME: 1 hour

  •  YIELD: About 12 glasses

  •   1/4 cup (60 ml) pearl barley

  •   6 3/4 cups (1.7 litres) water

  •   8 lemons

  •   3/4 cup (185 ml) sugar

1. Wash the barley in several changes of water. Drain it and place it into a saucepan with 4 1/2 cups (1 1/8 litres) of water. With a citrus peeler peel very thin rinds off the lemons and add the rinds to the barley water. Bring to a boil; then simmer for 10 minutes.

2. Juice the lemons and place the juice into a large bowl. Add the sugar and the barley mixture stir well and add the remaining 2 1/4 cups (560 ml) of water; then let the mixture soak for 1 hour.

3. Strain the mixture into a large jug or suitable container and chill. To serve pour into chilled glasses half filled with ice; garnish with a slice of lemon.

Orange and Almond Nectar

This protein-rich non-dairy drink combines the smoothness and delicate flavour of almond milk with the refreshment of orange juice. Serve anytime for a delicious surprise.

  •  PREPARATION TIME: A few minutes

  •  SOAKING TIME: Overnight

  •  YIELD: Enough for 4 – 6 persons

  •   1 cup (250 ml) whole blanched almonds

  •   1 cup (250 ml) fresh orange juice

  •   5 cups (1 1/4 litres) water

  •   1/2 cup (125 ml) sugar

1. Soak the almonds in the water overnight in a sealed container.

2. Pour the water and almonds through a strainer and collect the liquid in a bowl. Place the almonds and a little soaking water into a blender or food processor cover and blend until smooth (about to 4 minutes).

3. Line a sieve with three thicknesses of cheesecloth. Pour the nut milk through the sieve; then extract as much liquid as possible by squeezing. (The residual pulp can be kept for cutlets or salad dressing). Combine this with the water the nuts were soaked in.

4. Combine the almond milk orange juice and sugar in a bowl and mix well. Refrigerate and serve ice cold.

Anise Flavoured Fruit-and-Nut Shake (Thandhai)

This drink is well known throughout India, although the recipe varies slightly from place to place. Thandhai is a summer drink only, generally taken either in the morning or late afternoon. It cools the body and head.

  •  PREPARATION TIME: 20 minutes

  •  YIELD: One litre/quart

  •   10 whole green cardamom pods

  •   15 whole black peppercorns

  •   5 1/2 teaspoons (27 ml) fennel seeds

  •   1/2 cup (125 ml) white poppy seeds

  •   6 teaspoons (30 ml) broken raw cashew nuts

  •   16 blanched raw almonds

  •   16 raisins

  •   2 1/2 cups (625 ml) chilled water

  •   1 teaspoon (5 ml) rosewater

  •   5 tablespoons (100 ml) raw sugar

  •   1 1/2 cups (375 ml) fresh cold milk

1. Grind the cardamom pods, peppercorns, and fennel seeds to a fine powder in a coffee mill. Set aside in a large bowl.

2. Grind the poppy seeds in a coffee mill and add to the bowl.

3. Grind the cashew nuts, almonds, and raisins to a fine paste in a food processor or blender with the aid, if required, of a little water.

4. Add the bowl of ground spices and 1/2 cup (125 ml) of the water and blend for 3 – 4 minutes until the mixture is smooth and creamy. Add the remaining water and process for another 2 minutes.

5. Place a sieve in a bowl and line the sieve with two or three layers of cheesecloth. Pour the contents of the blender through the sieve, gathering the corners of the cheesecloth and squeezing all the liquid into the bowl (save the contents of the bag for cutlets or sauces). To this liquid, add the sugar, rosewater, and milk. Mix well and chill. Serve in chilled glasses.

Yogurt Smoothie (Lassi)

India’s yogurt-based smoothie drinks, called lassi, are world famous. Rejuvenating one’s strength and cooling the head and stomach, they’re ideal for counteracting the heat of a midsummer’s day.

Rose Lassi

In this version of lassi, popular throughout India, the smoothness of sweetened yogurt is offset with a splash of rosewater.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   2 1/2 cups (625 ml) homemade or plain yogurt

  •   1/2 cup (125 ml) caster sugar or equivalent sweetener

  •   2 teaspoons (10 ml) rosewater

  •   3/4 cup (185 ml) iced water

  •   1 cup (250 ml) ice cubes, cracked

  •   A few fragrant rose petals for garnish (optional)

1. Blend the yogurt, sugar, rosewater, and iced water in a blender or food processor for 2 minutes. Add the ice and process for another 2 minutes. Pour into chilled glasses and garnish with rose petals.

Cumin Lassi

With the subtle flavour of dry-roasted cumin seeds and a hint of lemon or lime juice, this is, along-side sweet lassi, India’s favourite summertime drink.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   3 cups (750 ml) plain yogurt

  •   2 tablespoons (40 ml) lemon or lime juice

  •   1/3 cup (85 ml) iced water

  •   1/2 teaspoon (2 ml) salt

  •   8 ice cubes

  •   2 teaspoons (10 ml) coarsely ground dry-roasted cumin seeds

1. Blend the yogurt, citrus juice, iced water, and salt in a food processor or blender for 2 minutes. Add the ice cubes and most of the cumin and blend for another minute.

2. Pour the lassi into frosted glasses and garnish with the reserved cumin. Serve immediately.

Fruit Lassis are a popular Western innovation. Here are two great varieties.

Strawberry Lassi

Choose fresh, ripe, sweet strawberries for this recipe. Any ripe berries can be substituted for the straw berries.

  •  PREPARATION AND CHILLING TIME: 1/2 hour

  •  YIELD: Enough for 6 persons

  •   2 cups (500 ml) fresh strawberries

  •   2/3 cup (165 ml) sugar or honey

  •   3 cups (750 ml) plain yogurt

  •   1 1/2 cups (375 ml) iced water

  •   1 cup (250 ml) crushed ice

1. Blend the strawberries and sweetener in a food processor or blender. Transfer the puree to a bowl. Freeze for 20 minutes.

2. Blend the yogurt, water, and ice in a blender and add the chilled strawberry pulp. Blend until frothy and serve in chilled glasses.

Mango Lassi

Mango is sometimes called “the king of fruits”. There are dozens of varieties of mango. Select ripe, sweet fruits for this thick and rich mango nectar drink.

  •  PREPARATION AND CHILLING TIME: 30 minutes

  •  YIELD: Enough for 6 to 8 persons

  •   2 cups (500 ml) diced fresh mango pulp (about 4 – 5 small mangoes)

  •   1/2 cup (125 ml) orange juice

  •   1/4 cup (60 ml) honey or vanilla sugar

  •   3 cups (750 ml) plain yogurt

  •   1 cup (250 ml) iced water

  •   1 cup (250 ml) crushed ice

1. Blend the mango, orange juice, and sweetener in a food processor or blender. Transfer to a bowl and place in the freezer for 20 minutes.

2. Blend the yogurt, water, and ice in the blender and add the chilled mango pulp. Blend until frothy and serve in chilled glasses.

Peach Sorbet

Fresh, ripe peaches in season are pureed and chilled in this frozen peach dessert from Sicily. Serve Peach Sorbet as a dessert or between the entree and first course of a full meal.

  •  PREPARATION TIME: 20 minutes

  •  FREEZING TIME: 4 hours

  •  YIELD: Enough for 4 persons

  •   1/2 cup (125 ml) sugar

  •   2/3 cup (165 ml) water

  •   4 large white-fleshed peaches

  •   juice of 1 lemon

1. Heat the water and sugar in a small saucepan over low heat until the sugar dissolves; then boil for 3 – 4 minutes. Set aside until quite cold.

2. Immerse the peaches in boiling water for 1 minute. Drain and remove the skins and stones.

3. Blend the peaches until smooth in a blender or food processor. Add the lemon juice and blend for 1 more minute. Empty the fruit into a bowl, add the cold syrup, pour into a shallow freezer tray, and freeze until half firm. Remove, transfer to a bowl, and whisk vigorously. Return to the tray and freeze again until firm.

4. About 40 minutes before serving, transfer the sorbet to the refrigerator, allowing it to soften. Scoop the sorbet into tall glasses and serve immediately.

Pineapple and Coconut Punch

This tropical refresher comes from Jamaica and calls for fresh pineapple juice. You can substitute fresh pineapples with bottled or canned unsweetened pineapple juice.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 6 persons

  •   2 cups (500 ml) canned coconut milk

  •   4 cups (1 litre) unsweetened pineapple juice, chilled

  •   2 tablespoons (40 ml) caster sugar

  •   1 cup (250 ml) crushed ice

  •   1/4 teaspoon (1 ml) coconut essence

1. Blend the coconut milk, pineapple juice, sugar, and ice in a blender at high speed until the mixture is very smooth.

2. Strain the mixture through a fine sieve into a clean bowl. Add the coconut essence to the bowl of juice.

3. Pour the juice into a jug and refrigerate until thoroughly chilled. Serve in chilled glasses with or without ice.

Hot Saffron Milk with Pistacios

  •  PREPARATION TIME: 15 minutes

  •  YIELD: Enough for 4 persons

  •   12 saffron threads

  •   4 cups (1 litre) milk

  •   1 tablespoon (20 ml) powdered raw pistacio nuts

  •   3 tablespoons (60 ml) sugar or honey

1. Grind the saffron threads to a powder with a mortar and pestle; alternatively, powder them in a coffee grinder.

2. Boil the milk, saffron, and most of the pistacio powder in a heavy based saucepan over moderate heat. Stirring constantly, bring the milk to a full boil, allow it to froth twice then remove from the heat. Dissolve the sweetener in the milk. Serve immediately, garnishing each serving with the remaining pistacio nut powder.

Lemon Mint and Whey Nectar

Whey is the liquid by-product in the basic cheese-making process. When this cheese, or “curd” (as it is commonly called), is prepared, almost 90% of the total volume of milk is transformed into whey. Whey can be substituted for water when preparing vegetables, soups, bread, and this refreshing minted lemon drink.

  •  PREPARATION TIME: 15 minutes

  •  YIELD: Enough for 6 persons

  •   1 small bunch of mint

  •   1/2 cup (125 ml) sugar

  •   1/2 cup (125 ml) boiling water

  •   3 cups (750 ml) chilled water or soda water

  •   1 cup (250 ml) whey, strained through a fine sieve to remove any sediment

  •   1/2 cup (125 ml) fresh lemon juice

  •   1 cup (250 ml) crushed ice

1. Crush 2 dozen mint leaves with one teaspoon (5 ml) sugar in a mortar and pestle or food processor. Pour on the boiling water. Allow the mixture to steep for 10 minutes. Strain through a fine cloth and collect the liquid.

2. Blend the mint liquid, the rest of the sugar, the water or soda water, the whey, and the lemon juice in a food processor or blender for 1 minute. Serve over ice in chilled glasses and garnish with mint leaves.

Spiced Hot Apple Juice Drink

Use freshly squeezed or bottled apple juice for this winter’s-night beverage.

  •  PREPARATION TIME: 25 minutes

  •  YIELD: Enough for 6 persons

  •   6 cups (1.5 litres) apple juice

  •   one 10 cm (4-inch) cinnamon stick

  •   6 whole cloves

  •   1/4 teaspoon (1 ml) whole cardamom seeds

  •   lemon slices

  •   honey as sweetener, if required

1. Boil the apple juice and the spices in a large heavy-based pan over high heat. Cover the saucepan and reduce the heat to low, simmering for 20 minutes.

2. Just before serving, strain the spices from the juice. Serve hot with slices of lemon and honey optional.

Orange Ginger Cooler

Orange juice combined with fresh ginger, cardamom, and fresh mint make this a thirst-quenching drink.

  •  PREPARATION AND COOLING TIME: 1 hour

  •  YIELD: About 8 cups (2 litres)

  •   1/4 cup (60 ml) fresh mint leaves

  •   1 teaspoon (5 ml) minced fresh ginger

  •   1/8 teaspoon (0.5 ml) finely ground cardamom seeds

  •   2 cups (500 ml) hot water

  •   1/3 cup (85 ml) honey

  •   3 cups crushed ice

  •   1/3 cup (85 ml) fresh lemon juice

  •   3 cups (750 ml) fresh orange juice

1. Grind the mint leaves, ginger, and cardamom to a paste with a mortar and pestle or mince them in a food processor. Steep the pulp in the hot water for 1/2 hour. Strain the mixture through a cloth or sieve, collect the juice, and discard the pulp.

2. Blend the mint and ginger juice and the honey in a large bowl. Add the ice, lemon juice, and orange juice. Serve in chilled glasses garnished with an orange ring and mint leaves.

Fruity Chamomile Tea

A refreshing, digestive beverage with a hint of spice.

  •  PREPARATION & COOKING TIME: 10 minutes

  •  YIELD: Enough for 2 persons

  •   2 sachets chamomile tea

  •   2 cups (500 ml) boiling hot water

  •   2 cloves

  •   juice from one small orange

  •   juice from one small lemon

  •   1 tablespoon (20 ml) mild-tasting honey

  •   2 orange slices, as garnish

1. Infuse the chamomile tea sachets along with the cloves in the boiling hot water for 10 minutes.

2. Discard the sachets, add the orange and lemon juice to the tea and heat the mixture in a small pan until boiling. Remove from the heat, stir in the honey and discard the cloves.

Serve hot with the orange slice garnish.

Orange Buttermilk Smoothie

Buttermilk aids digestion by increasing the secretion of digestive enzymes, and it soothes the stomach. This cultured, low-fat dairy product is combined with freshly squeezed orange juice in this refreshing drink.

  •  PREPARATION TIME: 5 minutes

  •  YIELD: Enough for 4 persons

  •   2 cups (500 ml) low-fat, cultured buttermilk

  •   2 cups (500 ml) freshly squeezed orange juice

  •   2 tablespoons (40 ml) sugar or equivalent sweetener

  •   2 cups (500 ml) crushed ice

1. Blend all the ingredients in a food processor or blender for 2 minutes. Pour into chilled glasses and serve immediately.

Raspberry and Rhubarb Punch

Raspberries, fresh rhubarb, and chilled water (optional) ginger combine wonderfully in this delicious party punch.

  •  PREPARATION & COOKING TIME: 30 minutes

  •  YIELD: About 6 cups (1/2 litres)

  •   500 g (17 1/2 ounces) fresh rhubarb stalks, chopped

  •   3 cups (750 ml) water

  •   3/4 cup (185 ml) caster sugar

  •   200 g (7 ounces) raspberries (reserve a few for garnish)

  •   1 tablespoon (20 ml) fresh lemon juice

  •   1/2 teaspoon (2 ml) minced fresh ginger

  •   1 cup (250 ml) dry ginger ale

  •   1 1/2 cups (375 ml) lemonade

  •   ice cubes

  •   chilled water (optional)

1. Place the rhubarb, water, and sugar in a medium-sized saucepan. Cover with a lid and simmer over low heat until the rhubarb softens. Transfer into a bowl and refrigerate.

2. Puree the rhubarb in a blender or food processor. Strain it, and discard the pulp. Puree the raspberries with the lemon juice and combine with the rhubarb juice.

3. Just before serving, stir in the fresh ginger, ginger ale, lemonade, and ice cubes. For a thinner punch, add chilled water.

Banana Milk Smoothie

Frothy, ice-cold banana smoothie with a hint of nutmeg is an opulent and rich summertime drink. Bananas have a natural sweetness, as does milk, so there is no need to add much extra sweetener. Bananas also add significant body to this substantial beverage.

  •  PREPARATION TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   3 medium-sized ripe bananas peeled and sliced

  •   2 cups (500 ml) cold milk

  •   1 – 2 tablespoons (20 – 40 ml) mild honey

  •   1 cup (250 ml) ice

  •   pinch of nutmeg

1. Blend the bananas, milk, and honey in a blender or food processor for 2 minutes. Add the ice and process for another minute. Pour into chilled glasses, garnish with nutmeg, and serve.

Saffron and Lemon Sherbet

This is an unusual and refreshing drink. Incorporating the subtle flavour of saffron (“the king of spices”), the aromatic freshness of cardamom, and the tang of lemon juice, this is a real summer thirst-quencher.

  •  PREPARATION TIME: 5 minutes

  •  YIELD: Enough for 6 persons

  •   8 strands pure saffron thread

  •   4 tablespoons (80 ml) fresh lemon juice

  •   6 tablespoons (120 ml) sugar

  •   1/4 teaspoon (1 ml) powdered cardamom seeds

  •   4 1/2 cups (1 1/8 litres) iced water

  •   1/4 teaspoon (1 ml) salt

  •   crushed ice

1. Grind the saffron threads with a mortar and pestle until pulverized. Alternatively, mix with a few drops of warm water and pulverize with a spoon.

2. Transfer the saffron powder or saffron water to a large bowl and add the lemon juice, sugar, powdered cardamom seeds, water, and salt. Mix thoroughly. Refrigerate. Serve over crushed ice in chilled glasses.

“A meal is not complete without a sweet.” With that in mind, why not plan your next meal with something from the following section?

By Kurma Dasa

Carob and Hazelnut Fudge (Burfi)

As distinct from Coconut Cream Fudge which calls for the traditional method of cooking milk to a fudge by the process of slow reduction, here’s a quick alternative using powdered milk. Flavoured with roasted hazelnuts and carob powder, it’s a popular confectionery to make for special bulk catering.

  •  PREPARATION TIME: 20 minutes

  •  YIELD: 24 pieces

  •   1 cup (250 ml) milk

  •   3/4 cup (185 ml) white sugar

  •   3 tablespoons (60 ml) unsalted butter, softened

  •   2 tablespoons (40 ml) carob powder

  •   1 3/4 cups (435 ml) full-cream powdered milk (or as needed)

  •   1/2 cup (85 ml) chopped, toasted hazelnuts

1. Combine the milk and sugar in a heavy-based 3-litre/quart nonstick saucepan and place over moderately low heat. Stir until the sugar dissolves; then raise the heat slightly and gently boil for 10 minutes. Remove the pan from the heat. Put aside for 5 minutes.

2. Combine the butter with the carob powder and mix into a paste. Add this paste to the milk syrup and, stirring constantly with a wire whisk, add the milk powder. When the mixture is smooth, place the pan over moderate heat and stir with a wooden spoon for about 4 minutes or until the mixture is reduced to a thick paste that draws away from the sides of the pan. Fold in the nuts.

3. Press the paste onto a buttered biscuit sheet and spread, pat, and mold the mixture into a square cake about 2 cm (3 1/2-inch) thick. Refrigerate and, when cool, cut the fudge into 24 pieces. Keep the burfi  refrigerated in an airtight container.

Carrot Cake

This moist carrot cake has a spicy, rich flavour and is iced with a vanilla cream-cheese frosting.

  •  PREPARATION TIME: 15 minutes

  •  BAKING TIME: 1 hour

  •  YIELD: One 20 cm (8-inch) cake

  •   3 teaspoons (15 ml) fresh lemon juice

  •   1 1/4 cup (310 ml) milk

  •   2/3 cup (165 ml) corn oil

  •   2 teaspoons (10 ml) finely grated orange rind

  •   3/4 cup (185 ml) soft brown sugar

  •   3 teaspoons (15 ml) pure vanilla extract

  •   1 1/2 cups (375 ml) wholemeal pastry flour

  •   1 1/2 cups (375 ml) unbleached plain flour

  •   1 1/2 teaspoons (7 ml) baking powder

  •   1 1/2 teaspoons (7 ml) ground cinnamon

  •   1/2 teaspoon (2 ml) ground cloves

  •   1/2 teaspoon (2 ml) salt

  •   1 1/2 cups (375 ml) carrots, coarsely grated (packed)

  •   1/2 cup (125 ml) chopped walnuts

Frosting

  •   250 g (9 ounces) cream cheese, softened

  •   1/4 cup (60 ml) butter, softened

  •   1/4 cup (60 ml) icing sugar

  •   1 teaspoon (5 ml) pure vanilla essence

1. Preheat the oven to 180°C/355°F.

2. Add the lemon juice to the milk and sour it.

3. Cream the oil, orange rind, and sugar and add the soured milk and vanilla.

4. Sift the flours together with the baking powder, spices, and salt. Add the liquid ingredients and beat until the mixture is smooth; then add the grated carrots and the nuts.

5. Butter a deep 20 cm (8-inch) cake tin. Pour in the batter and bake at 180°C/355°F for one hour or until a toothpick inserted into the centre of the cake comes out clean.

6. Allow the cake to cool in the tin until it pulls away from the sides of the pan; then, holding a cake rack over the pan, reverse the pan and allow the cake to fall out onto the rack.

7. Allow the cake to cool; then carefully lift it from the rack and place it on a serving plate.

8. Cream the frosting ingredients together with a beater and frost the cake.

Use within 2 days.

Baked Cheesecake

Baked cheesecakes are rich and opulent and are a treat served with whipped cream and fresh sliced fruits.

  •  PREPARATION TIME: 20 minutes

  •  BAKING TIME: At least 1 1/4 hours

  •  REFRIGERATION AND SETTING TIME: 24 hours

  •  YIELD: One 25 cm (10-inch) cheesecake

Crust

  •   1/4 cup (60 ml) softened butter

  •   1/4 cup (60 ml) sugar

  •   1 teaspoon (5 ml) pure vanilla essence

  •   1 cup (250 ml) unbleached plain flour

  •   1 teaspoon (5 ml) baking powder

  Filling

  •   500 g (17 1/2 ounces) ricotta cheese

  •   500 g (17 1/2 ounces) softened cream cheese

  •   1/3 cup (85 ml) fresh lemon juice

  •   1 1/2 cups (375 ml) sugar

  •   2 tablespoons (40 ml) arrowroot powder, or 1 tablespoon (20 ml) cornflour

  •   1 1/3 cups (335 ml) fresh cream

  •   1 1/2 teaspoons (7 ml) pure vanilla essence

1. To prepare the crust: cream the butter and sugar and add the vanilla. Sift the flour and the baking powder. Combine the flour mixture with the creamed butter and sugar mixture. Pat it into the bottom of a buttered 25 cm (10-inch) cheesecake pan.

2. To prepare the filling: place all the ingredients in a large bowl and mix thoroughly with a beater until light and fluffy. Do not over-mix. Spoon the mixture into the pan on top of the uncooked crust.

3. Place in the middle of a preheated 180°C/355°F oven and bake for 1 1/4 hours or until lightly golden brown on top. The cake is done when the entire surface is golden brown.

4. Remove the cheesecake from the oven; allow it to cool. Refrigerate it for at least 20 to 24 hours before serving. Decorate it with cream and fruits if desired.

Mango Ice Cream

This delicious ice cream recipe uses a condensed milk and cream combination. It is best to make this ice cream when mangoes are in the peak of season, soft, ripe, and fragrant.

  •  PREPARATION TIME: 15 minutes

  •  FREEZING TIME: 10 to 12 hours

  •  YIELD: Enough for 6 persons

  •   1 1/2 cups (375 ml) heavy cream

  •   1 cup (250 ml) cold milk

  •   1 cup (250 ml) sweetened condensed milk

  •   1 1/2 cups (375 ml) fresh mango pulp

1. Beat the milk and condensed milk together in another bowl until well combined.

2. Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Mix well.

3. Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly.

KCB 12.5: Walnut and Raisin Semolina Halava

Walnut and Raisin Semolina Halava

Semolina Halava is the most popular dessert served at any of the Gopal’s Restaurants worldwide. This version of the famous hot, fluffy pudding with juicy raisins, raw sugar, and walnut piecesrates high in the “halava-top-ten”. I have cooked halava for 4 or 5 persons and for 1500 persons; either way, following the same basic steps yields equally stunning results.

The secret of good halava is to roast the semolina very slowly for at least 20 minutes, with enough butter so as not to scorch the grains. Steam the finished halava over very low heat with a tight-fitting lid for 5 minutes to fully plump the semolina grains; then allow it to sit covered for another 5 minutes. Fluffy, plump grained halava is best served hot, with a spoonful of cream or custard.

  •  PREPARATION & COOKING TIME: About 30 minutes

  •  YIELD: Enough for 6 to 8 persons

  •   2 1/2 cups (625 ml) water

  •   1 1/4 cups (310 ml) raw sugar

  •   1/2 cup (125 ml) raisins

  •   140 g (5 ounces) unsalted butter

  •   1 1/4 cups (310 ml) coarse-grained semolina

  •   1/3 cup (85 ml) walnut pieces

1. Combine the water, sugar, and raisins in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.

2. Place the butter in a 2- or 3-litre/quart non-stick saucepan and over fairly low heat, stirring occasionally, melt the butter without scorching. Add the semolina. Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes). Add the walnut pieces about half-way through the roasting. Stirring more carefully, raise the heat under the grains.

3. Raise the heat under the sugar water and bring the syrup to a rolling boil. Remove the saucepan of semolina and butter from the heat, slowly pouring the hot syrup into the semolina, stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed.

4. Return the pan to the stove and stir steadily over low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes. Serve hot in dessert bowls as it is, or with the toppings suggested above.

Apple and Blackberry Crumble

This version of the famous English dessert has delighted customers at Gopal’s Restaurant in Melbourne for many years. Succulent stewed apples, folded with fresh blackberries, are baked with a buttery, crunchy topping and served with cream or hot custard.

  •  PREPARATION & COOKING TIME: 15 minutes

  •  BAKING TIME: 20 minutes

  •  YIELD: Enough for 6 to 8 persons

  •   6 medium green apples, peeled, cored, and thinly sliced

  •   1 1/2 cups (375 ml) fresh blackberries (or try raspberries, loganberries, or boysenberries)

  •   1 tablespoon (20 ml) sugar

  •   1 tablespoon (20 ml) fresh lemon juice

  •   3/4 cup (185 ml) raw oats

  •   1/2 cup (125 ml) unbleached plain flour

  •   1/2 cup (125 ml) wholemeal flour

  •   1/2 cup (125 ml) raw sugar

  •   1/2 cup (125 ml) brown sugar

  •   1/2 cup (125 ml) melted butter

1. Place the sliced apples along with a sprinkle of water in a heavy 4-litre/quart saucepan. Cook covered over moderate heat until the apples soften. Fold in the fresh berries, one tablespoon (20 ml) sugar, and lemon juice. Remove from the heat.

2. In a bowl, combine the raw oats, unbleached plain flour, wholemeal flour, raw sugar, brown sugar, and melted butter, rubbing in the butter until a coarse meal-like consistency is achieved.

3. Spread the cooked apples and berries in the bottom of a 20 cm (8-inch) ovenproof baking dish. Without pressing down, spoon on all the topping.

4. Place the dish in the top one-third of a preheated 180°C/355°F oven and bake for 20 minutes or until the topping is golden brown. Serve hot.

KCB 12.7: Orange and Currant Simply Wonderfuls

Orange and Currant Simply Wonderfuls

Simply Wonderfuls are fudge-like sweets made from butter, sugar, and milk powder. They require no cooking combine the ingredients, and the result is simply wonderful!

  •  PREPARATION TIME: 20 minutes

  •  YIELD: About 15 sweets

  •   1 1/4 cups (310 ml) sifted icing sugar

  •   190 g (7 ounces) unsalted butter

  •   1/2 teaspoon (2 ml) finely grated orange rind

  •   2 tablespoons (40 ml) currants

  •   1 1/2 cups (375 ml) sifted full-cream milk powder

1. Cream the butter, sugar, and orange rind in a mixing bowl.

2. Fold in the currants and powdered milk and knead until a firm fondant-like dough is formed. Pinch off walnut-sized portions and roll into smooth even-sized balls. Chill and serve.

Deep-Fried Milk Balls in Rose Syrup (Gulab Jamun)

Whenever a special festival or feast day comes around, Gulab jamuns are an ideal choice. When guests are confronted with them for the first time they invariably ask “What are they? ” Guesses then range from preserved fruits to doughnuts. In fact, Gulab jamuns are made from just milk powder and flour. They’re fried slowly in ghee until golden brown and then soaked in rose-scented sugar syrup. Hence, the Hindi words Gulab jamun meaning “rose ball”.

It is important to note that even though it only takes a few minutes to mix the dough, the gulab jamuns must be fried slowly. If you cook the gulab jamuns too quickly, they will be raw inside. They also must be constantly stirred.

  •  PREPARATION & COOKING TIME: About 45 minutes

  •  YIELD: 20 gulab jamuns

  •   4 cups (1 litre) water

  •   3 3/4 cups (935 ml) sugar

  •   5 teaspoons (25 ml) pure distilled rose water

  •   ghee for deep-frying

  •   6 teaspoons (30 ml) self-raising flour

  •   2 1/2 cups (625 ml) full-cream milk powder

  •   3/4 cup (185 ml) warm milk, or as required

1. Combine the water and sugar in a 3 -litre/quart pan over moderate heat and stir constantly until the sugar has dissolved. Raise the heat and boil for 5 minutes. Remove the syrup from the heat. Add the rose water and set aside.

2. Pour the ghee to a depth of 6.7 – 7.5 cm (2 1/2 – 3 inches) in a non-stick deep-frying vessel at least 25 cm (10 inches) in diameter. Place over very low heat.

3. To make the dough: sift the flour and milk powder into a small bowl. Pour the warm milk into a large bowl. Sprinkle the small bowl of milk powder and flour into the large bowl of warm milk while mixing with your other hand. Quickly mix and knead the combination into a moist, smooth, and pliable dough. Wash your hands, rub a film of warm ghee on them, and divide the dough into 20 portions. Roll those portions into 20 smooth balls. Place them onto an oiled tray or plate.

4. When the ghee temperature reaches 102°C/216°F, drop the balls in, one by one. The balls will initially sink to the bottom. Do not try to move them. You can, however, gently shake the deep-frying vessel from side to side occasionally until the balls start to rise to the surface. From this point on they must be gently and constantly stirred, rolling them over and over with the back of a slotted spoon, allowing them to brown evenly on all sides.

5. After 5 minutes, the temperature of the ghee will have increased to about 104°C/220°F and the balls will have started to expand. After 25 minutes, the ghee temperature should be about 110°C/230°F and the balls should be golden brown. Test one by dropping it into the warm syrup. If it doesn’t collapse within a couple of minutes then remove all the balls (3 – 4 at a time) with the slotted spoon and place them in the syrup. Otherwise, cook the balls for another 5 minutes. When all the gulab jamuns have been placed in the syrup, turn off the heat under the ghee and allow the sweets to soak for at least 2 hours.

Gulab jamuns can be prepared a day in advance, allowing them to fully soak overnight. They can be served at room temperature or slightly warmed.

Coconut Cream Fudge

When sweetened milk is cooked down slowly until most of the water has evaporated, the resultant fudge is called burfi. This delicious version contains shredded fresh coconut, light cream, and optional kewra essence (available at all Indian grocers). Dried coconut can be substituted for fresh coconut.

  •  PREPARATION & COOKING TIME: 30 minutes

  •  YIELD: 36 pieces

  •   2 cups (500 ml) finely grated fresh coconut

  •   1 cup (250 ml) milk

  •   1 cup (250 ml) light cream

  •   3/4 cup (185 ml) caster sugar

  •   3 drops kewra essence (optional)

1. Combine the coconut, milk, cream, and sugar in a heavy-based 5-litre/quart saucepan. Boil the mixture over high heat. Stirring constantly, cook the mixture vigorously until it is reduced to about one-half volume. Lower the heat to moderate and continue reducing while stirring rhythmically and steadily until the mixture forms a firm mass that pulls away from the sides of the pan. Add the kewra essence.

2. Scrape the coconut fudge onto a lightly buttered tray and press the mixture, with the aid of a spatula, into a 15 cm x 15 cm (6-inch x 6-inch) slab. When it is cool, cut into 25 squares. Store in an airtight container. It may be refrigerated for up to two weeks.

Creamy, Saffron Condensed Yogurt Dessert (Shrikhand)

This popular Gujarati sweet is simple to prepare. Yogurt is hung in a cloth to remove excess liquid. The solid residue, called yogurt cheese, or dehin, is sweetened, flavored with saffron, pistacio nuts, cardamom, and rosewater, beaten until silky smooth, and served ice-cold in little cups.

As an alternative, replace the saffron, nuts, cardamom, and rosewater with 1/4 cup (60 ml) fresh, vine-ripened chopped raspberries, strawberries, or blackberries.

Shrikhand is ideal for preparing in large quantities. Remember the simple sugar-to-yogurt ratio: good quality yogurt should yield 50% liquid (whey) when hung. Add sugar to the yogurt cheese in the ratio of one to four; in other words, the sugar content of Shrikhand is one-eighth part the original quantity of yogurt.

Reserve the liquid residue that drips out of the yogurt. It’s a first-class curdling agent to make Homemade Curd cheese (Panir).Shrikhand is delicious served with slices of fresh mango and puffed plain flour pooris sprinkled with sugar.

  •  PREPARATION TIME: 15 minutes

  •  YOGURT DRAINING TIME: 12 – 16 hours

  •  YIELD: Enough for 8 – 12 persons

  •   4 cups (1 litre) whole-milk yogurt

  •   1/4 teaspoon (1 ml) ground saffron threads

  •   1/4 teaspoon (1 ml) ground cardamom

  •   1 tablespoon (20 ml) rosewater (or a few drops of rose essence)

  •   2 tablespoons (40 ml) blanched raw slivered pistacio nuts

  •   1/2 cup (125 ml) icing sugar

1. Place a triple thickness of cheesecloth in a colander. Spoon in the yogurt, gather-up the corners of the cloth, tie it into a bundle, and hang it either in the refrigerator or in a cool spot for 12 to 16 hours. Catch the drips in a bowl.

2. The residue yogurt cheese should have reduced to half the original quantity. Transfer it to a bowl, add the ground saffron, ground cardamom seeds, rose water, pistacio nuts, and sugar. Beat until light and fluffy.

Chinese Almond Cookies

These simple and tasty almond cookies are great served anytime.

  •  PREPARATION & COOKING TIME: 30 minutes

  •  YIELD: 1 dozen

  •   1/2 cup (125 ml) softened butter

  •   1/3 cup (85 ml) raw sugar

  •   1 cup (250 ml) plain flour

  •   3 tablespoons (60 ml) ground almonds

  •   a few drops almond essence

  •   1 dozen blanched almonds

1. Preheat the oven to 180°C/355°F.

2. Cream the butter and sugar together in a bowl. Add the flour, ground almonds, and almond essence and combine thoroughly.

3. Roll the mixture into 12 balls. Press each ball firmly in the palms of your hands to flatten. Press a blanched almond in the centre of each cookie.

4. Place the cookies on an ungreased biscuit sheet. Bake for 10 – 12 minutes or until golden around the edges. Allow to cool before serving.

Lemon Cream-Cheese Fudge (Nimbu Sandesh)

Bengal is the home of Indian sweet manufacturing, and of all Bengali sweets, sandesh is the most famous. It is prepared from only two ingredients: homemade curd cheese and sugar. Use one-quarter part sugar to the volume of kneaded cheese curd. Sandesh is very simple to make, provided you prepare the curd cheese properly. You should also knead your cheese to the correct silky-smooth, neither-wet-nor-dry texture. Sandesh must be cooked in a scrupulously clean pan over very low heat. This sandesh derives its lemon flavour from the lemon oil contained in lemon rind, which is added during, and removed after, cooking.

  •  PREPARATION & COOKING TIME: About 30 minutes

  •  YIELD: 16 – 20 pieces

  •   fresh homemade curd cheese from 10 cups (2 1/2 litres) whole milk

  •   at least 1/2 cup (125 ml) caster sugar or icing sugar

  •   one 7.5 cm (3-inch) strip of lemon rind

1. Knead and bray the curd cheese on a clean surface until it is silky smooth and creamy. Gather into one lump and calculate its volume with measuring cups. Measure one-quarter that volume of sugar. Combine the cheese, sugar, and lemon rind and again briefly knead and bray the cheese.

2. Place a heavy-bottomed pan on the lowest possible heat and, constantly stirring with a wooden spoon, cook the cheese for 10 to 15 minutes or until its surface becomes glossy and its texture slightly thickens.

3. Scrape the sandesh from the pan and remove the lemon rind. Press the sandesh onto a lightly buttered tray into a flat 1 1/4 cm (1/2-inch) thick cake. Cool to room temperature. Cut the cake into 2 1/2 cm (1-inch squares. When completely cool, store in an airtight container in a single layer. The sandesh can be refrigerated for up to 4 days.

Lokshen Pudding

Lokshen pudding is a great favourite in the realm of Jewish cuisine. In this vegetarian version of my mother’s recipe, vermicelli (lokshen) I baked with sultanas, butter, cream and ground almonds. It’s delicious and simple to make and is great serve either hot or cold.

  •  PREPARATION & COOKING TIME: About 50 minutes

  •  YIELD: Enough for 4 persons

  •   185 g (6 ounces) vermicelli noodles

  •   1 cup (250 ml) heavy cream

  •   2 teaspoons (10 ml) fresh lemon juice

  •   1/4 cup (60 ml) ground almonds

  •   1/3 cup (85 ml) sugar

  •   1/4 teaspoon (1 ml) ground nutmeg

  •   1/3 cup (85 ml) sultanas

  •   6 teaspoons (30 ml) melted butter (about 1 ounce or 30 g)

1. Boil the vermicelli noodles in unsalted water until cooked but still a little firm (al dente). Rinse and drain.

2. Combine all the ingredients in a large bowl and mix well. Spoon the mixture into a buttered oven-proof baking dish and bake in a moderate oven 180°C/355°F for about 45 minutes or until it becomes firm and golden-brown on top. Serve hot or cold.

Soft Cakes in Strawberry Yogurt (Malpoora)

This luscious version of the well known Indian sweet Malpoora is not traditional but rather something that has been developed over 2 decades in the Sunday Feast kitchens of Hare Krishna Temples around the world. Spoonfuls of thick batter are deep-fried in ghee to produce doughnut-like soft cakes, which are suspended in sweetened, fruit flavoured yogurt. You can substitute any fresh ripe berry for the strawberries, or try banana, passion fruit, papaya, mango, or kiwifruit.

  •  PREPARATION TIME: 15 minutes

  •  BATTER RESTING TIME: 15 minutes

  •  COOKING TIME: 20 minutes

  •  YIELD: About 2 dozen

  •   2 1/4 cups (560 ml) self-raising flour

  •   1 cup (250 ml) icing sugar

  •   1 1/4 cups (310 ml) cold water

  •   ghee for deep-frying

  •   5 cups (1 1/4 litres) plain yogurt, chilled

  •   3/4 cup (185 ml) caster sugar

  •   1 1/2 cups (375 ml) strawberries, washed and quartered

1. Sift together the flour and icing sugar in a bowl. Add the water gradually, while stirring with a wire whisk, until the mixture reaches a consistency somewhere between batter and dough. Spoon in one tablespoon (20 ml) of yogurt and whisk again. The finished batter should cling to a spoon. Allow to set for 15 minutes.

2. Meanwhile, heat the ghee to a depth of 6.5 – 7.5 cm (2 1/2 – 3 inches) in a wok or deep-frying pan over moderately low heat 160°C/320°F.

3. Spoon out a tablespoon of batter from the bowl. With the aid of a second spoon, deftly slide the batter into the hot ghee. Quickly repeat the procedure for about 8 spoonfuls of batter. Allow the cakes to inflate in the ghee. Then turn them over with a slotted spoon and fry them, turning occasionally, for about 3 to 4 minutes, or until they are light golden brown all over. Remove and drain. Repeat until all the batter is used up.

4. Combine the yogurt and caster sugar in a large bowl. Crush a few berries through your fingers into the yogurt. Add the rest of the berries and combine well.

5. Carefully fold the fried cakes into the fruit yogurt and refrigerate, allowing the cakes to soak for about 30 minutes before serving. Serve the malpoora in individual dessert bowls with strawberry yogurt spooned on top.

Fruit Cake

This traditional fruit cake is ideal for weddings, birthdays, or any special occasion requiring a luscious, rich cake. It can be kept for several weeks after baking.

  •  PREPARATION & COOKING TIME: 2 1/4 – 2 3/4 hours

  •   YIELD: One 20 cm (8-inch) round or square cake

  •   1 cup (250 ml) smoothly mashed pumpkin or potato

  •   1 tablespoon (20 ml) melted butter

  •   1 cup (250 ml) self-raising flour

  •   1 cup (250 ml) plain flour

  •   450 g (1 pound) mixed dried fruit

  •   1 cup (250 ml) sugar

  •   225 g (8 ounces) butter

  •   1 tablespoon (20 ml) golden syrup or dark corn syrup

  •   1 cup (250 ml) water

  •   1 teaspoon (5 ml) bicarbonate of soda

  •   2 tablespoons (40 ml) yogurt

1. Line the base of a 20 cm (8-inch) rich cake. It can be kept for several cake tin with greaseproof paper. Dip a pastry brush in melted butter and brush the sides of the tin to give an even shine.

2. Sift both flours into a large bowl and set aside.

3. Combine the fruit, sugar, butter, syrup, and water in a heavy 4-litre/quart saucepan. Heat slowly over low heat, stirring constantly until the sugar dissolves. Raise the heat and allow the mixture to boil. Reduce the heat and simmer for 20 minutes. Remove the saucepan from the heat, mix in the bicarbonate of soda, and set aside to cool.

4. When the mixture has cooled to room temperature, fold in the yogurt and mashed potato or pumpkin. Beat the mixture until smooth.

5. Gently fold in the flour mixture with the fruit mixture, combining carefully.

6. Spoon the combined mixture into the prepared cake tin. Smooth out the mixture. Cover the tin with aluminium foil (or brown paper secured with an elastic band) and bake in a moderate oven 180°C/355°F for 1/2 – 2 hours. The cake can be uncovered for the last 1/2 hour of the cooking. To test whether the cake is done, insert a skewer through the centre of the cake. The cake is cooked if the skewer comes out clean. If the cake is done, remove it from the oven, allowing it to cool in the tin. (This will stop the cake from breaking).

7. When the cake is cool, carefully remove it from the tin and peel off the greaseproof paper. Now the cake is ready for icing, if desired.

Vietnamese Sweet Mung Bean Cakes (Dau Xanh Vung)

In Thai and Vietnamese cuisine, split mung beans are often used as a stuffing for sweet pastries. This recipe is no exception, featuring glutinous rice flour as the main ingredient for the pastry wrapping. Both split mung beans and glutinous rice flour are available from any Vietnamese or Chinese grocer.

  •  PREPARATION & COOKING TIME: 1 hour

  •  YIELD: 12 cakes

  •   1/2 cup (125 ml) yellow split mung beans

  •   1 1/4 cups (310 ml) water

  •   1/2 cup (125 ml) sugar (reserve one tablespoon, 20 ml)

  •   2 cups (500 ml) glutinous rice flour

  •   1 teaspoon (5 ml) baking powder

  •   1/2 teaspoon (2 ml) salt

  •   2 medium potatoes, boiled, peeled and mashed

  •   1/2 cup (125 ml) boiling water

  •   4 tablespoons (80 ml) sesame seeds

  •   oil for deep frying

To make the filling

1. Thoroughly rinse the mung beans under cold running water. Boil the beans and water in a saucepan over full heat. Reduce the heat and simmer for about 25 minutes or until the beans are soft and tender. Raise the heat to evaporate the rest of the water and when the beans are dry, remove the saucepan from the heat. Mash the beans and add the 1/2 cup (125 ml) sugar. Return the saucepan to the heat and cook until the mixture thickens and leaves the sides of the pan. Transfer the bean mixture to a plate and allow it to cool.

To make the pastry wrapping

1. Combine the glutinous rice flour, baking powder, salt, the reserved sugar, and mashed potatoes, and mix well. Slowly add the boiling water. Knead the mixture into a smooth ball.

To prepare the cakes

1. Divide the pastry into 12 even-sized portions, roll into smooth balls, and cover with a cloth. Flatten each ball into a 7 1/2 cm (3-inch) disk. Place 1 teaspoon (5 ml) of the filling into the centre of each pastry disk and gather the wrapping together to enclose the filling, sealing well, shaping it into a ball.

2. Sprinkle the sesame seeds into a heavy frying pan which has been preheated until very hot. Stir-fry the seeds in the dry pan until they are dark golden brown. Place the sesame seeds on a plate and roll all the cakes in the seeds until completely coated, pressing so the seeds adhere well.

3. Heat the oil to 180°C/355°F and deep-fry the cakes one batch at a time for about 10 minutes or until golden brown.

4. Remove the cakes, drain them on absorbent paper, allow them to cool, and serve.

Easy Apple Pie

Pastry making is not difficult as long as you follow some basic guidelines: keep the ingredients cool; always use cold water and the coldest possible surface for rolling out; measure your ingredients carefully; take care with the amount of flour dredged onto the rolling surface; always roll the pastry in one direction do not turn it over or overstretch it during rolling; the rolling should be light but firm. Don’t handle the dough more than necessary the less handling pastry receives, the better it is.

  •  PASTRY PREPARATION TIME: 15 minutes

  •  PASTRY CHILLING TIME: 30 minutes

  •  FILLING PREPARATION TIME: 15 minutes

  •  TOTAL BAKING TIME: 45 minutes (the top and bottom of the pie are cooked separately).

  •  YIELD: One 20 cm (8-inch) pie

Pastry

  •   1 cup (250 ml) plain flour

  •   1 cup (250 ml) self-raising flour

  •   pinch salt

  •   155 g (5 1/2 ounces) cold unsalted butter

  •   3 tablespoons (60 ml) caster sugar

  •   scant 1/4 cup (60 ml) cold plain yogurt

  •   a little milk for glazing

  •   sugar for sprinkling

Filling

  •   6 – 8 medium green cooking apples, peeled, cored, and thinly sliced

  •   2 tablespoons (40 ml) sugar

  •   1/2 teaspoon (2 ml) cinnamon powder

1. Sift the flours and salt into a mixing bowl. Cut the cold butter into little pieces and add it to the flour. Rub the butter into the flour with your fingertips until there are no lumps and the mixture resembles bread crumbs.

2. Sprinkle in the sugar; then add most of the yogurt. Mix quickly until it forms a ball. If the pastry feels a little dry, add a little more yogurt. Gently knead for 10 seconds.

3. Wrap the pastry in plastic wrap and chill for 30 minutes. Preheat the oven to 220°C/430°F.

4. Place the apples, cinnamon, and sugar with a sprinkle of water in a 2-litre/quart saucepan over moderate heat and cook until the apples are soft. Drain any liquid.

5. Roll out two-thirds of the pastry to line a 20 cm (8-inch) pie dish. Prick with a fork. Place in the oven, and cook for 20 minutes at 220°C/430°F.

6. Remove the pie shell from the oven and fill with the apple filling. Roll out the remaining pastry and cover the pie. Trim the edges and seal them with a fluted pattern with your fingertips or a fork.

7. Brush the top of the pie with milk, sprinkle with sugar, and bake at 220°C/430°F for 25 minutes or until golden brown. Allow the pie to cool before cutting.

Italian-style Lemon Doughnuts

A friend’s grandmother from Tuscany, Italy, parted with this recipe for doughnuts (called Bomboloni). Serve them hot at afternoon tea for a delicious treat.

  •  PREPARATION TIME: A few minutes

  •  DOUGH RISING TIME: 2 hours

  •  FRYING TIME: 5 minutes each batch

  •  YIELD: 15 – 20 doughnuts

  •   4 cups (1 litre) plain flour

  •   3/4 cup (185 ml) caster sugar

  •   pinch of salt

  •   75 g (2 1/2 ounces) butter, softened and cut into pieces

  •   3 teaspoons (15 ml) fresh yeast dissolved in 2 tablespoons (30 ml) warm water

  •   finely grated rind of 1 lemon

  •   ghee or oil for deep-frying

1. Sift the flour into a bowl and stir in 1/3 cup (85 ml) of sugar and the salt. Mix well. Make a well in the centre and add the butter, the yeast water, and the lemon rind. Mix well, adding enough lukewarm water to form a soft dough. Knead until smooth, shape into a ball, and cover with a damp cloth. Let it rise in a warm place for 1 hour or until the dough has doubled in bulk. Punch the dough down with your fist.

2. Roll out the dough into a long rope and cut into 15 or 20 even-sized portions. Roll each into a smooth ball. Place on a buttered baking sheet and let rise in a warm place for another hour. The balls should double in size.

3. Heat ghee or oil to 180°C/355°F in a wok or deep pan and very carefully lower 3 – 4 doughnuts at a time into the hot oil. Deep fry, maintaining a constant temperature, for about 5 minutes, turning often until the doughnuts are dark golden brown. Drain and dredge in the remaining sugar. Serve hot.

Turkish Nut Pastries in Syrup (Baklava)

Baklava is probably one of the best known of all Middle Eastern sweets. In this delightful version of Turkish origin, sheets of buttered wafer-thin filo pastry are layered with nuts and baked; then they’re soaked in a lemony orange-blossom flavoured sugar and honey syrup.

  •  PREPARATION TIME: 30 minutes

  •  COOKING TIME: 45 minutes

  •  BAKLAVA SOAKING TIME: Overnight, or at least 2 hours

  •  YIELD: About 18 large pieces

  •   450 g (1 pound ) filo pastry (about 30 sheets)

  •   250 g (9 ounces) unsalted butter, melted

  •   250 g (9 ounces) finely chopped walnuts (or almonds, pistacios, or a combination)

  •   1 teaspoon (5 ml) cinnamon powder

  •   1/4 cup (60 ml) sugar

  Syrup

  •   1 1/4 cups (310 ml) sugar

  •   1 cups (250 ml) water

  •   2 tablespoons (40 ml) lemon juice

  •   1/4 cup (60 ml) honey

  •   1 tablespoon (20 ml) orange-blossom water (available at Middle Eastern grocers)

1. Butter a 28 cm x 18 cm (11-inch x 7-inch) tin. If necessary, cut the pastry the size of the tin. Place one sheet of pastry on the bottom of the tin and butter it with a pastry brush. Repeat for 1/2 the pastry (about 15 sheets).

2. Combine the nuts, cinnamon, and sugar and sprinkle the mixture evenly over the top layer of buttered filo pastry. Continue layering the remaining pastry on top of the nut mixture, again brushing each layer of pastry with melted butter.

3. After the final layer of pastry is placed on top, brush it with butter. Carefully cut the tray of pastry into diagonal diamond shapes with a sharp knife, cutting directly to the base. Bake in a moderate oven 180°C/355°F for about 45 minutes or until the top is crisp and golden.

4. While the pastry is baking, combine the sugar, water, and lemon juice in a pan, stir over low heat to dissolve the sugar, and then boil for 5 minutes. Remove from the heat, add the honey, stir to dissolve, and add the orange-blossom water. Pour the hot syrup over the cooked baklava. Let set for at least 2 hours, or for best results leave overnight for the syrup to be fully absorbed.

Fruit Fritters with Orange Sauce

These are a popular item on the lunch menu at the Hare Krishna Restaurant in Hong Kong.

  •  PREPARATION TIME: 15 minutes

  •  BATTER RESTING: 15 minutes

  •  COOKING TIME: About 25 minutes

  •  YIELD: 2 to 3 dozen medium fritters

  •   1 cup (250 ml) plain flour

  •   1/2 cup (125 ml) corn flour

  •   1 tablespoon (20 ml) sugar

  •   1/2 teaspoon (2 ml) cinnamon powder

  •   2 teaspoons (10 ml) baking powder

  •   1 cup (250 ml) milk

  •   4 tablespoons (80 ml) corn oil

  •   2 to 3 dozen chunks of fruit, cut into approximately 2 1/2 cm (1-inch cubes)

       (try bananas, papaya, apples, or pineapple)

  •   oil or ghee for deep-frying

  •   sugar for sprinkling

Sauce

  •   1 cup (250 ml) orange juice

  •   2 tablespoons (40 ml) sugar

  •   1 tablespoon (20 ml) soy sauce

  •   1/4 teaspoon (1 ml) chili powder (optional)

  •   1 teaspoon (1 ml) cinnamon powder

  •   1 teaspoon (5 ml) grated orange rind

  •   1 tablespoon (20 ml) corn flour

  •   water

1. Combine the flours, sugar, cinnamon, and baking powder in a medium-sized bowl. Pour in the milk and whisk until smooth and creamy. Set aside for 15 minutes. Add the oil whisking well. Add a little extra milk if the batter is too thick.

2. Heat the ghee or frying oil until moderately hot 180°C/355°F. Dip 5 – 6 chunks of fruit in the batter and deep-fry them, turning often, until the fritters are golden brown on both sides. Remove and drain. Repeat for all fritters.

3. Combine the orange juice, sugar, soy sauce, chili powder, cinnamon powder, and orange rind in a small pan and bring to the boil. Mix the corn flour with a little cold water to form a smooth, thin paste. Whisk the thickening paste into the sauce until the required consistency is reached. Remove from the heat.

4. Sprinkle sugar on top of all the fritters and serve with the hot orange sauce.

Peanut Butter Fudge

Homemade confectioneries are fun to prepare and make great gifts. The sugar syrup for this delicious fudge is boiled to the ‘soft ball’ stage and is then beaten to encourage crystallization of the sugar. This gives the fudge its characteristic texture and appearance.

Use a heavy-based saucepan that has a capacity for at least four times the volume of the ingredients. Measure the temperature with a cooking thermometer suitable for sweet-making (sometimes called a candy thermometer). Be sure to stand the thermometer in a glass of very hot water before plunging it into the boiling sugar syrup.

  •  PREPARATION & COOKING TIME: About 1/2 hour

  •  YIELD: About 36 pieces

  •   2 1/2 cups (625 ml) sugar

  •   3/4 cup (185 ml) milk

  •   2 tablespoons (40 ml) golden syrup or light corn syrup

  •   1/2 cup (60 ml) peanut butter

  •   a few drops of vanilla essence

1. Butter a pan approximately 20 cm (8-inches) square.

2. Heat the sugar, milk, and syrup gently in a heavy saucepan, stirring with a wooden spoon until the sugar has dissolved and the syrup melted.

3. Bring to the boil, cover, and boil for 2 – 3 minutes.

4. Uncover the pan and continue to boil until the temperature reaches 116°C/240°F.

5. Remove the pan from the heat and stand it in cold water until the temperature of the syrup falls to 43°C/110°F.

6. Add the peanut butter and vanilla and beat the mixture until it thickens and becomes paler.

7. Pour the fudge mixture into the pan and leave it undisturbed until it is just about set. At this stage, mark the fudge into squares and leave until it sets completely.

8. When set, cut or break the fudge into pieces, wrap it in waxed paper, and store in an airtight container in a cool place for up to 2 weeks.

Creamy Condensed-milk Rice Pudding (Chaval Ksira)

Ksira is a Sanskrit word for condensed milk. It is commonly known as kheer in North India, and regional variations are known as payasa, payesh, etc. When milk is slowly condensed with rice, the result is this creamy dessert known as Chaval Ksira, sometimes just referred to as “sweet-rice”.

I always start off with a scant one sixteenth part rice to milk. When the sweet-rice has been cooked and chilled, it should be a “just drinkable” consistency.

The following recipe is for a simple cardamom-flavoured sweet-rice. Try the varieties listed below as alternatives.

  •  PREPARATION & COOKING TIME: About 50 minutes

  •  YIELD: 4 – 5 cups

  •   a bit less than 1/2 cup (about 120 ml) short-grain rice

  •   4 green cardamom pods

  •   8 cups (2 litres) fresh whole milk

  •   3/4 cup (185 ml) sugar

1. Clean, wash, and drain the short-grain rice.

2. Tap the cardamom pods until they slightly open.

3. Pour the milk and cardamom pods into a heavy-based 5- or 6-litre/quart saucepan and, stirring constantly with a wooden spoon, bring the milk to the boil over moderately high heat. Reduce the heat, add the rice, and, stirring attentively, boil gently for 25 – 30 minutes.

4. Reduce the heat to moderately low and boil the milk for another 10 – 15 minutes, still stirring constantly with a smooth, sweeping action. When the sweet-rice becomes creamy and slightly thick, remove the pan from the heat. Extract the cardamom pods and discard. Stir in the sugar, mix well, and allow the sweet-rice to cool. Refrigerate for at least 3 hours. Serve chilled.

Note: If the sweet-rice thickens too much after it cools, add a little cold milk or light cream to thin it out.

Saffron Sweet-Rice:

Omit the cardamom pods and add a pinch of high quality saffron threads to the milk halfway through the cooking.

Camphor Sweet-Rice:

Omit the cardamom pods and add a tiny pinch of pure camphor crystals after the sweet-rice has been removed from the heat.

Bengali-Style Sweet-Rice:

Omit the cardamom pods and add 1 small bay leaf and 2 tablespoons (40 ml) butter at the beginning of the cooking. Add 1/2 teaspoon (2 ml) ground cardamom seeds and 1/4 cup (60 ml) currants halfway through the cooking.

Vanilla Sweet-Rice:

Omit the cardamom pods and add one 5 cm (2-inch) length of dried vanilla bean at the beginning of the cooking. Remove the bean after the sweet-rice cools.

Berry Sweet-Rice:

Omit the cardamom pods. Cook the rice and milk together. Add the sweetener. Refrigerate until ice cold. Fold in 1 cup (250 ml) fresh, washed berries (ripe strawberries or raspberries are ideal).

Walnut and Chickpea-Flour Fudge balls (Laddu)

You can purchase chickpea flour at Indian grocery stores under different names such as gram flour, peas meal, or besan. It is made from roasted chana dal, and when toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu.

  •  COOKING AND PREPARATION TIME: About 20 minutes

  •  COOLING AND ROLLING TIME: About 40 minutes

  •  YIELD: 2 dozen sweets

  •   3/4 cup (185 ml) unsalted butter

  •   2 cups (500 ml) chickpea flour, Sift after measuring

  •   2 tablespoons (40 ml) chopped walnuts

  •   1/4 teaspoon (1 ml) ground nutmeg

  •   1 cup (250 ml) icing sugar, sifted after measuring

1. Melt the butter in a heavy-based frying pan or small saucepan over a low heat. Add the sifted chickpea flour, walnut pieces, and nutmeg. Cook, stirring constantly with a wooden spoon, for about 15 to 20 minutes or until the mixture becomes deep golden brown and loose in consistency.

2. Remove the pan from the heat and add the icing sugar until it is well combined.

3. Spoon the mixture into a dish and spread it out. When cool enough to handle, roll the mixture into balls. Alternatively, you can spread the hot mixture into an even slab in a lightly-buttered dish and slice into squares when cool. Refrigerate until the laddu  becomes firm. Serve cool or at room temperature.

Algerian Ramadan Dessert

This deliciously simple dessert light cream for topping made almost entirely from dried fruit grated nutmeg for garnish traditionally taken at dusk at the end of the Muslim fast during the period of Ramadan. All fruits orange should be soaked overnight.

  •  SOAKING TIME: Overnight

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: 1 1/2 to 2 hours

  •  YIELD: Enough for 10 persons

All measurements are for unsoaked fruit.

  •   1 cup (250 ml) dried prunes

  •   1 cup (250 ml) raisins

  •   1 cup (250 ml) whole dried apricots

  •   1/4 cup (60 ml) sultanas

  •   1/4 cup (60 ml) candied orange peel

  •   1/4 cup (60 ml) currants

  •   4 dried figs, chopped

  •   5 cups (1 1/4 litres) water

  •   1 cup (250 ml) sugar  1 cup (250 ml) chopped mixed nuts pine nuts, walnuts, and almonds)

  •   light cream for topping

  •   grated nutmeg for garnish

1. Place the prunes, raisins, the dried apricots, sultanas, candied peel, currants, and chopped figs in a large bowl. Add cold water until the level rises 2 1/2 cm (1-inch) above the fruit. Soak overnight.

2. Next day, drain the fruit. Place the 5 cups (1 1/4 litres) of water and sugar in a heavy saucepan, cover, and gently boil for 15 – 20 minutes. Add all the fruits which have been soaked and drained; simmer covered, for 1 1/2 – 2 hours over low heat. About halfway through the cooking, add the nuts and mix well.

3. Remove the mixture from the heat and allow to cool. Transfer into a bowl and refrigerate until cold. Serve in individual decorative glass dessert bowls with a topping of light cream and a garnish of grated nutmeg.

Celestial Bananas

Having its origins in the West Indies, this opulent sweet really shows the versatility of the humble banana. Sauteed in butter and baked with cream cheese, it is a delightful year-round dessert.

  •  PREPARATION & COOKING TIME: About 30 minutes

  •  YIELD: Enough for 4 to 6 persons

  •   185 g (6 1/2 ounces) soft spreadable cream cheese

  •   1/4 cup (60 ml) brown sugar

  •   3/4 teaspoon (3 ml) cinnamon powder

  •   4 tablespoons (80 ml) unsalted butter

  •   4 large or 8 small ripe bananas, peeled and halved lengthways

  •   3 tablespoons (60 ml) pouring-consistency cream

1. Beat the cream cheese, sugar, and 1/2 teaspoon (2 ml) of the cinnamon together until well-blended. Set aside.

2. Heat the butter in a heavy frying pan and saute  the banana halves until they are lightly browned on both sides.

3. Lay half of the banana halves in a buttered shallow, fireproof serving dish. Spread half the cream cheese mixture on the bananas and top with the remaining banana halves. Spread them with the rest of the cream cheese mixture. Pour the cream over them.

4. Bake in a preheated 180°C/355°F oven for about 15 minutes or until the cream cheese mixture is golden brown.

Sprinkle with the remaining 1/4 teaspoon (1 ml) cinnamon and serve immediately.

Orange Cheesecake

This delicious cheesecake requires no cooking and features orange-blossom cream cheese in a biscuit crumb base.

  •  PREPARATION TIME: 20 minutes

  •  CHILLING TIME: At least 12 hours

  •  YIELD: One 20 cm (8-inch) cake

Crust

  •   2 cups (500 ml) biscuit crumbs, coarsely ground

  •   1/4 teaspoon (1 ml) ginger powder

  •   1/3 cup (85 ml) melted butter

  Filling

  •   350 g (12 ounces) cream cheese

  •   3/4 cup (185 ml) sweetened condensed milk

  •   1/2 cup (125 ml) fresh lemon juice

  •   2 teaspoons (10 ml) grated orange rind

1. To prepare the crust: combine the biscuit crumbs, ginger, and butter. Press the crumb mixture into the base and 2 1/2 cm (1-inch) up the sides of a 20 cm (8-inch) springboard pan. Chill the base for 1/2 hour.

2. To prepare the filling: beat the cream cheese until smooth and gradually add the condensed milk, lemon juice, and orange rind, beating thoroughly. Alternatively, the ingredients can be combined in a food processor.

3. Pour the mixture into the crust, smooth it out, and chill to set.

Decorate the cake with the whipped cream and orange segments, or as desired.

Carob Fudge Cake

This two-tiered carob cake is light in texture without the use of any eggs. The cake’s light texture is due to the sour milk. Filled and iced with Carob Vienna Icing, it is an irresistible dessert.

  •  PREPARATION TIME: 15 minutes

  •  BAKING TIME: 30 minutes

  •  YIELD: 1 two-tiered 20 cm (8-inch) carob fudge cake

  •   125 g (4 ounces) butter, room temperature

  •   1 cup (250 ml) caster sugar

  •   1 teaspoon (5 ml) vanilla essence

  •   1 cup (250 ml) carob powder

  •   1/2 cup (125 ml) hot water

  •   2 teaspoons (10 ml) imitation chocolate essence (optional)

  •   2 teaspoons (10 ml) fresh lemon juice

  •   1 cup (250 ml) milk

  •   1 2/3 cups (435 ml) plain flour

  •   1 teaspoon (5 ml) baking powder

  •   1 teaspoon (5 ml) bicarbonate of soda

  •   pinch salt

  •   Carob Vienna Icing

1. Cream the butter, sugar, and vanilla until light and fluffy. Blend the carob powder in the hot water, add the imitation chocolate essence, and mix to a smooth paste. Gradually add the carob mixture to the butter and sugar mixture.

2. Add the lemon juice to the milk to sour it.

3. Sift the flour, baking powder, bicarbonate of soda, and salt and add it to the creamed mixture alternately with sour milk. Mix thoroughly.

4. Spoon the cake mixture into two buttered 20 cm (8-inch) cake tins and bake in a moderate oven 180°C/355°F for 30 minutes or until the tops spring back when lightly pressed.

5. Allow the cakes to cool in their tins for 10 minutes. Turn out and allow to cool completely. Fill and ice with Carob Vienna Icing.

Carol Vienna Icing

  •   125 g (4 ounces) butter

  •   2 1/2 cups (625 ml) icing sugar

  •   4 tablespoons (80 ml) carob powder

  •   2 tablespoons (40 ml) hot water

  •   1 teaspoon (5 ml) imitation chocolate essence (optional)

1. Beat the butter until creamy. Sift the sugar. Blend the carob powder with the hot water and chocolate essence. Add the icing sugar to the butter alternately with the carob mixture until it reaches a spreading consistency.

Alternative: spread the centre with jam and whipped cream. Cover and ice as above.

Beans and legumes are not only rich in essential iron, vitamin B, and proteins, but they’re also delious! Here are some of the many interesting ways to use them.

By Kurma Dasa

Israeli Chickpea Croquettes (Falafel)

Falafel are spicy chickpea croquettes. The original Egyptian variety contained dried white broad beans and were called ta’amia. In Israel, chickpeas were substituted for the broad beans. Falafel  are delicious served stuffed inside split Middle Eastern Round Bread (Pita) dressed with Tahini Sauce or Hummus and accompanied by green salad.

  •  CHICKPEA SOAKING TIME: Overnight

  •  PREPARATION TIME: 10 minutes

  •  MIXTURE RESTING TIME: 1/2 hour

  •  COOKING TIME: 20 minutes

  •  YIELD: 14 to 16 falafel

  •   1 1/4 cups (310 ml) chickpeas, soaked overnight and drained

  •   1/2 teaspoon (2 ml) yellow asafoetida powder

  •   3/4 cup (185 ml) finely chopped parsley

  •   1 teaspoon (5 ml) ground coriander

  •   1 teaspoon (5 ml) ground cumin

  •   1/4 teaspoon (1 ml) cayenne pepper

  •   1 1/2 teaspoons (7 ml) salt

  •   1/4 teaspoon (1 ml) freshly ground black pepper

  •   1/2 teaspoon (2 ml) baking powder

  •   oil for deep-frying

1. Place the chickpeas in a food processor and mince finely. Scrape the minced chickpeas into a bowl. Fold in the herbs, spices, salt, and baking powder. Mix well, knead, and leave for 30 minutes.

2. Form the mixture into 14 to 16 falafel balls. If they’re too sticky, roll the falafel in a little flour. Repeat until all the mixture is rolled.

3. Fill a heavy pan or wok with ghee or oil to a depth of 6.5 – 7.5 cm (2 1/2 – 3 inches). Heat until moderately hot 180°C/355°F. Deep-fry 6 to 8 falafels at a time, turning when required, for 5 or 6 minutes, or until they’re evenly golden brown.

4. Remove and drain on paper towels. Cook all the falafel. Serve hot, as recommended above.

Buckwheat Puffs

Buckwheat is not really a type of wheat or any kind of grain at all! A member of the polygonaceae family, it is related to rhubarb, sorrel, and dock. It is a grain-like food, however, and is rich in protein (11.7 %), as well as fibre, iron, phosphorus, and potassium. These grain-free puffs are made from buckwheat flour, ground from unroasted buckwheat groats. Serve them warm with plain sour cream or Horseradish Cream as a side dish or snack.

  •  PREPARATION TIME: 10 minutes

  •  BATTER RESTING TIME: 10 minutes

  •  COOKING TIME: 20 minutes

  •  YIELD: 24 Puffs

  •   3 cups (750 ml) buckwheat flour

  •   1 tablespoon (20 ml) brown sugar

  •   2 teaspoons (10 ml) salt

  •   2 teaspoons (10 ml) baking powder

  •   4 tablespoons (80 ml) yogurt

  •   3 tablespoons (60 ml) melted butter

  •   about 1 1/2 cups (375 ml) warm milk

  •   ghee or oil for deep-frying

  •   1 to 2 cups (250 – 500 ml) sour cream or Horseradish Cream

1. Combine the buckwheat flour, sugar, salt, and baking powder in a bowl.

2. Add the yogurt and melted butter, and then gradually add enough warm milk to form a thick, spoonable batter. Allow the mixture to set for 10 minutes.

3. Heat ghee or oil in a deep pan or wok over medium heat. When the ghee is moderately hot (180°C/355°F), carefully place about 6 heaping tablespoons of batter into the oil. Deep-fry the puffs until they are rich golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Repeat for all the batter. Serve Buckwheat Puffs warm with a generous spoonful of sour cream or Horseradish Cream.

Lima-Bean and Cheese Croquettes

Serve these croquettes with a home-made sauce such as Tomato Relish or Date and Tamarind Sauce or with plain yogurt.

  •  BEAN SOAKING TIME: Overnight

  •  PREPARATION TIME: About 25 minutes

  •  FRYING TIME: 15 to 20 minutes

  •  YIELD: 1 dozen large croquettes

Croquettes

  •   1 cup (250 ml) lima beans, soaked overnight in 3 cups cold water

  •   1/2 cup (125 ml) carrots, coarsely shredded

  •   3/4 cup (185 ml) cooked corn kernels

  •   1/2 cup (125 ml) zucchini, coarsely shredded

  •   2 1/2 cups (625 ml) wholemeal bread crumbs

  •   1 1/2 cups (375 ml) grated cheddar cheese

  •   2 cups (500 ml) cold mashed potatoes

  •   1 tablespoon (20 ml) ground dry-roasted sesame seeds

  •   1 1/2 teaspoons (7 ml) yellow asafoetida powder

  •   2 1/2 teaspoons (12 ml) salt

  •   1/4 teaspoon (1 ml) black pepper

  •   1/4 teaspoon (1 ml) nutmeg

  •   1 tablespoon (20 ml) fresh lemon juice

  •   2 tablespoons (40 ml) chopped fresh parsley

  •   1 tablespoon (20 ml) chopped fresh coriander leaves

  •   ghee or oil for deep-frying

Batter

  •   1 cup (250 ml) plain flour

  •   1 1/2 cups (375 ml) water

  •   1/2 teaspoon (5 ml) salt

1. Drain the lima beans. Boil them in unsalted water until soft. Drain them and mash them coarsely.

2. Combine all the croquette ingredients (except 1 1/2 cups [375 ml] bread crumbs) in a large bowl. Mix well. Form into 1 dozen croquettes about 6.25 cm x 2.5 cm x 2.5 cm (2 1/2 inches x 1 inch x 1 inch).

3. Combine the flour and salt and add enough cold water to whisk into a smooth batter with the consistency of thin cream.

4. Heat the oil or ghee in a deep wok or pan. When the ghee is hot 185°C/365°F, dip a few croquettes in the batter, shake off the excess, roll them in bread crumbs, and carefully lower them into the hot oil. Deep-fry until golden brown and crisp. Remove and drain on paper towels. Repeat until all the croquettes are fried. Serve hot.

Tomato ‘Omelette’

Here’s a delicious and unusual dish from Gujarat state in western India. It makes a wonderful breakfast or snack served with fried potato chips, sour cream, and chutney.

  •  PREPARATION TIME: 10 minutes

  •  COOKING TIME: A few minutes per omelette

  •  YIELD: 10 to 12 omelettes

  •   3/4 cup (185 ml) tomatoes, peeled and finely chopped

  •   1 1/2 cups (375 ml) chickpea flour

  •   2 hot green chilies, seeded and minced

  •   1 small bunch fresh coriander leaves, minced

  •   1 teaspoon (5 ml) dry-roasted sesame seeds

  •   1/2 teaspoon (2 ml) turmeric

  •   1 tablespoon (20 ml) sugar

  •   1 teaspoon (5 ml) salt

  •   1 1/2 cups (375 ml) cold water

  •   ghee or oil for griddle frying

1. Combine all the ingredients except the ghee or oil. If the batter is too thick, add a little more cold water to

2. Heat a heavy cast-iron griddle or non-stick frying pan over moderate heat until very hot. Reduce the heat and brush the griddle or frying-pan liberally with ghee or oil. Place 2 tablespoons (40 ml) batter on it and spread the batter as thin as you can. When the underside turns golden, put a little ghee or oil around the edges and tum the ‘omelette’ over. When golden brown on the other side, remove the ‘omelette’ from the pan. Fold and serve hot.

Spicy Beans with Corn Chips (Nachos)

This simple combination of savoury beans, crisp corn chips, melted cheese, avocado dip, and sour cream can be served as an appetizer or as a snack.

  •  BEAN SOAKING TIME: Overnight

  •  PREPARATION TIME: 40 minutes

  •  COOKING TIME: 10 minutes

  •  YIELD: Enough for 4 persons

  •   1 cup (250 ml) kidney or pinto beans soaked overnight to produce 2 cups soaked beans

  •   2 tablespoons (40 ml) olive oil

  •   1/2 teaspoon (2 ml) yellow asafoetida powder

  •   2 teaspoons (10 ml) green chili, chopped

  •   2 teaspoons (10 ml) ground cumin

  •   1 tablespoon (20 ml) chopped fresh coriander leaves

  •   2 tablespoons (40 ml) tomato paste

  •   1 teaspoon (5 ml) salt

  •   200 g (about 7 ounce) corn chips

  •   1 cup (250 ml) grated cheddar cheese

  •   2 cups (500 ml) Guacamole

  •   1/2 cup (120 ml) sour cream

  •   1 tablespoon (20 ml) chopped fresh parsley for garnish

1. Boil the beans until soft, then drain.

2. Heat the olive oil in a small saucepan and saute the asafoetida. Add the chili, ground cumin, cooked beans, coriander leaves, tomato paste, and salt. Stirring often, cook on moderate heat for 2 to 3 minutes.

3. Arrange the corn chips on a 20 cm (8-inch) pie dish. Cover with the bean mixture and sprinkle the grated cheese on top. Place under a hot grill for 2 or 3 minutes, or until the cheese melts.

4. Top with Guacamole, sour cream and parsley. Serve immediately.

Dal Rissoles (Baras) Baked in Buttermilk

This recipe for baras baked in buttermilk has been a popular dish at the famous Hare Krishna Sunday Feasts throughout Australia for decades. I generally cook baras  for at least 200 persons at a time, sometimes more. So I had to significantly reduce this recipe to a manageable size for home use. Baras  easily lend themselves to bulk cooking, though, and they are always met with great enthusiasm. The little rissoles are wholesome and succulent and, when tasted, immediately dispel the notion that a vegetarian diet is dull and austere.

Note: The buttermilk used in this recipe is the cultured, reduced-fat variety. Yogurt may be substituted for the buttermilk.

  •  DAL SOAKING TIME: 5 or 6 hours

  •  PREPARATION AND FRYING TIME: About 40 minutes

  •  SECOND SOAKING TIME: About 10 to 15 minutes

  •  BAKING TIME: About 1 – 1 1/4 hours

  •  YIELD: About 60 small bare (allow 4 or 5 per person)

  •   3 cups (750 ml) yellow split peas

  •   1 tablespoon (20 ml) ground coriander

  •   2 teaspoons (10 ml) ground cumin

  •   2 teaspoons (10 ml) ginger powder

  •   2 teaspoons (10 ml) garam masala

  •   1/2 teaspoon (2 ml) cayenne pepper

  •   1 teaspoon (5 ml) turmeric

  •   2 teaspoons (10 ml) salt

  •   1 1/2 teaspoons (7 ml) baking powder

  •   1 1/2 teaspoons (7 ml) yellow asafoetida powder

  •   ghee or oil for deep-frying

  •   hot water for soaking baras

  •   8 cups (2 litres) cultured buttermilk

  •   10 to 12 medium tomatoes, each one sliced into about 5 rings

  •   1 teaspoon (5 ml) sweet paprika

1. Soak the split peas for 5 or 6 hours in at least 12 cups (3 litres) of cold water.

2. Thoroughly drain. the peas and, with the aid of a mincer, food processor, or grinder, mince them until they become a coarse paste. Add all the spices (except the paprika), the baking powder, and salt. Knead the mixture well.

3. Press out the paste on a flat, smooth surface until it is uniformly 1.25 cm (1/2-inch) thick. With a biscuit cutter or similar round object, cut out 3.75 cm (1 1/2-inch) disks. With a spatula transfer the disks onto an oiled tray. Gather the remaining mixture and cut out some more disks, repeating until all the mixture has been used up.

4. Heat the ghee or oil until fairly hot 180°C/355°F. Carefully slip 10 or 12 disks into the hot ghee or oil, but do not touch them until they float to the surface. Then you can turn them over. Fry them for about 6 to 8 minutes or until both sides are dark golden brown. Remove and drain. Repeat until all the baras  are fried and drained.

5. Place all the fried baras  into a bowl of hot, lightly salted water and allow them to soak for 10 to 15 minutes or until they are soft and slightly spongy. Remove and thoroughly drain, squeezing gently to remove excess water.

6. In a deep 20 cm x 25 cm (8-inch x 10-inch) casserole dish, layer half the baras. Pour one-third of the buttermilk on top of the baras; then place one slice of tomato on top of each bara. Place another layer of baras  on top of the tomatoes and cover with one-third of the buttermilk. Place another layer of tomatoes on top, cover with the rest of the buttermilk, and garnish with paprika. Place the dish in a pre-heated 200°C/390°F oven. Bake for about 1 – 1 1/4 hours or until the buttermilk forms a thick, slightly browned cheesy crust. Serve hot.

Gopal’s Famous Veggie-Nut Burgers

Here’s a wholesome combination of rice, lentils, and vegetables with spices and herbs in a patty that’s first baked, then pan-fried. Serve Veggie-Nut Burgers  on bread rolls with your favourite sauces, salads, and toppings.

  •  PREPARATION & COOKING TIME: 1 hour

  •  YIELD: 16 burgers

  •   1 cup (250 ml) cooked short-grain rice (it should be sticky)

  •   1 1/2 cups (375 ml) cooked brown lentils, thoroughly drained

  •   1/2 cup (125 ml) carrots, coarsely shredded

  •   1 1/2 cups (375 ml) bread crumbs

  •   1/2 cup (125 ml) peanut butter

  •   2 tablespoons (40 ml) soy sauce

  •   1 teaspoon (5 ml) Chinese sesame oil

  •   2 teaspoons (10 ml) dried basil

  •   2 teaspoons (10 ml) dried oregano

  •   1 teaspoon (5 ml) salt

  •   1 1/2 teaspoons (7 ml) yellow asafoetida powder

  •   1/2 cup (125 ml) chopped fresh parsley

  •   1 teaspoon (5 ml) sweet paprika

1. Combine all the ingredients in a large bowl and knead well.

2. Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into 8 cm (3-inch) patties.

3. Arrange the patties on lightly oiled baking sheets and place them in a preheated, moderately hot oven 200°C/390°F. Bake until the patties dry out somewhat and slightly darken.

4. The burgers can now be refrigerated or frozen until needed. Pan-fry them in butter or oil until they are hot; then use as required.

Mexican-Style Beans and Salad on Fried Tortilla (Tacos)

A taco is a Mexican corn pancake (Tortilla) that’s crisped, folded, and stuffed with beans, salad, and cheese. For serving, you can either leave all the ingredients separate or fill the tacos ready to go either way, they’re great for party catering, with a minimum of fuss.

  •  BEAN MARINATING TIME: 2 or 3 hours

  •  PREPARATION AND ASSEMBLY TIME: 15 minutes

  •  YIELD: 8 tacos (allow 2 per person)

Bean Marinade

  •   1/2 teaspoon (2 ml) dry mustard

  •   1/2 teaspoon (2 ml) ground cumin

  •   1 tablespoon (20 ml) fresh lemon juice

  •   2 tablespoons (40 ml) olive oil

  •   1/4 teaspoon (1 ml) cayenne pepper

  •   1/4 teaspoon (1 ml) salt

Salad dressing

  •   1 tablespoon (20 ml) fresh lemon juice

  •   3 tablespoons (60 ml) olive oil

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/4 teaspoon (1 ml) brown sugar

  •   1 teaspoon (5 ml) salt

  •   1 1/2 cups (375 ml) cooked and drained red kidney beans

  •   1/2 small lettuce torn into bite-sized pieces

  •   1/2 green pepper, cored, seeded, and diced

  •   2 tomatoes, chopped coarsely

  •   1 ripe avocado, peeled, stoned, and cubed

  •   1 teaspoon (5 ml) chopped fresh parsley

  •   1/2 cup (125 ml) fresh alfalfa sprouts

  •   8 taco shells

  •   1 cup (250 ml) grated cheddar cheese

1. Combine the marinade ingredients, add the beans, and refrigerate to marinate for 2 or 3 hours.

2. Combine the dressing ingredients. Add the lettuce, green pepper, tomato, avocado, and parsley.

3. Crisp the taco shells (deep-fry or bake), fold them into wedge shapes, and stuff them with the beans, salad, and sprouts. Top with grated cheese and serve immediately.

Curried Chick-peas

This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they’re great served with Puffed Fried Breads (Pooris), with Chapatis, or with hot Boiled Rice.

  •  DAL SOAKING TIME: Overnight

  •  PREPARATION TIME: 15 minutes

  •  COOKING TIME: 1 hour

  •  YIELD: Enough for 4 to 6 servings

  •   1 1/4 cups (310 ml) dried chickpeas

  •   6 cups (1.5 litres) water

  •   1 bayleaf

  •   the seeds from 4 cardamom pods

  •   6 whole cloves

  •   5 black peppercorns

  •   one 5 cm (2-inch) cinnamon stick, broken into bits

  •   1 tablespoon (20 ml) cumin seeds

  •   4 tablespoons (80 ml) ghee or oil

  •   1 tablespoon (20 ml) fresh ginger, finely minced

  •   1 teaspoon (5 ml) hot green chili, minced

  •   1/2 teaspoon (2 ml) cayenne pepper

  •   1/2 teaspoon (2 ml) yellow asafoetida powder

  •   3/4 teaspoon (3 ml) turmeric

  •   2 teaspoons (10 ml) sweet paprika

  •   1 tablespoon (20 ml) ground coriander

  •   1 tablespoon (20 ml) fresh lemon juice

  •   2 teaspoons (10 ml) salt

  •   3 tablespoons (60 ml) chopped fresh coriander or parsley

1. Wash and drain the chickpeas; then soak well-covered in water overnight. Drain.

2. Place the chickpeas, water, and bay leaf in a heavy 3-litre/quart saucepan and bring to the boil over high heat. Reduce the heat to moderate and simmer the chickpeas for 1 hour or until they are butter-soft but not broken. Remove from the heat.

3. Drain, reserving the liquid. Remove the bay leaf.

4. Place 1/3 cup (85 ml) cooked and drained chickpeas in a blender or food processor with a little cooking liquid. Process to a smooth puree. Remove the chickpea puree and place it in a bowl. Set aside.

5. In a coffee grinder or blender or with a mortar and pestle, combine and crush to a powder the cardamom seeds, whole cloves, black peppercorns, cinnamon stick, and cumin seeds .

6. Heat the ghee or oil in a heavy 2-litre/quart saucepan over moderately high heat. When hot, stir in the fresh ginger and green chili and saute for 1 minute. Remove the pan from the heat and add the cayenne, asafoetida, turmeric, paprika, and ground coriander. Add the ground spice powder, chickpeas, lemon juice, salt, the pureed chickpeas, and enough reserved chickpea cooking-water to make a gravy. Simmer for 6 to 8 minutes; then remove, garnish with minced fresh coriander, and serve hot.

Vegetarian Chili

This nourishing combination of beans and vegetables is given an extra protein boost with the addition of crumbled home-made curd cheese (panir). To make this a dairy-free dish, add frozen tofu that’s been thawed and crumbled instead of the curd cheese. (Instructions for preparing tofu in this way are included in the recipe for Vegetarian Stroganoff). Chili is delicious served with your choice of breads or rice.

  •  PREPARATION & COOKING TIME: 30 to 40 minutes

  •  YIELD: Enough for 6 to 8 persons

  •   2 tablespoons (40 ml) olive oil

  •   2 hot green chilies, seeded and minced

  •   1/4 teaspoon (1 ml) yellow asafoetida powder

  •   1/2 cup (125 ml) diced green peppers

  •   1/2 cup (125 ml) diced celery

  •   1/2 cup (125 ml) cooked corn pieces

  •   3 cups (750 ml) tomatoes, blanched, peeled and chopped

  •   3/4 cup (185 ml) tomato paste

  •   3 cups (750 ml) cooked kidney beans (reserve the bean liquid separately)

  •   1 cup (250 ml) crumbled curd cheese or frozen tofu that’s been thawed and crumbled

  •   1 teaspoon (5 ml) ground cumin

  •   1 1/2 teaspoons (7 ml) salt

  •   1/4 teaspoon (1 ml) freshly ground black pepper

  •   1 teaspoon (5 ml) cayenne pepper, or to taste

  •   1 tablespoon (20 ml) brown sugar

  •   2 tablespoons (40 ml) chopped fresh parsley

1. Heat the oil in a heavy 3-litre/quart saucepan over moderate heat. When the oil is hot, add the minced green chili and saute for 1 minute. Add the asafoetida powder and saute momentarily. Add the diced peppers and celery. Saute, stirring occasionally, for 5 minutes or until the vegetables soften.

2. Add the corn and the chopped tomato and cook, stirring occasionally, for another 10 minutes. Add all the remaining ingredients and simmer for 20 minutes, stirring occasionally. If the chili is too thick, add some reserved bean liquid. Serve hot.

Chana Dal with Potatoes

Serve this thick dal with fancy rice, a simple vegetable, and bread.

  •  DAL SOAKING TIME: 5 hours

  •  PREPARATION TIME: 1 hour

  •  YIELD: Enough for 4 persons

  •   1 cup (250 ml) chana dal

  •   1 1/2 cups (375 ml) water

  •   one 2.5 cm (1-inch) cinnamon stick

  •   4 tablespoons (80 ml) ghee or oil

  •   2 medium potatoes, peeled and cut into 1.25 cm (1/2-inch) cubes

  •   1 1/2 teaspoons (7 ml) cumin seeds

  •   1/4 teaspoons (1 ml) yellow asafoetida powder

  •   1 1/2 teaspoons (7 ml) ground coriander

  •   1/4 teaspoon (1 ml) cayenne pepper

  •   1/2 teaspoon (2 ml) turmeric

  •   1 teaspoon (5 ml) salt

  •   1 teaspoon (5 ml) fresh lemon juice

  •   2 tablespoons (40 ml) coarsely chopped fresh coriander

1. Wash and drain the dal and place it in a bowl covered with hot water. Soak for 5 hours. Drain.

2. Boil the dal, water, cinnamon stick, and 1 tablespoon (20 ml) of ghee or oil over moderately high heat in a heavy 3-litre/quart saucepan with a tight-fitting lid. Reduce the heat to moderately low. Stir once and boil for 15 minutes.

3. Add the diced potatoes, stir once, replace the lid, and continue cooking until the dal is tender and plump and the potatoes are soft and tender.

4. Remove the dal from the heat and remove the cinnamon stick.

5. Pour the remaining ghee or oil into a large frying pan over moderate to moderately high heat. Saute the cumin seeds in the hot oil until they turn brown. Add the asafoetida, ground coriander, cayenne, turmeric, and salt. Stir once; then add the dal and potatoes and stir well. Do not mash the dal. Add the lemon juice and fresh coriander. Mix well and remove from the heat, adding a little hot water if required. Serve hot.

Dal Dumplings in Yogurt with Tamarind Sauce (Dahi Bada)

I tasted dahi bada  for the first time at the home of Chandra Shekhar Singh in Jaipur, Rajasthan. His wife had carefully soaked dal, ground it to a paste, added nuts, dried fruit and spices, fried little dumplings of the mixture, and then soaked them in water until spongy soft. She then carefully squeezed out the water, smothered them with yogurt and zesty tamarind sauce, and served them with a garnish of freshly ground spices and fresh coriander leaves. It was a sensory and culinary experience I’ve never forgotten.

  •  DAL SOAKING TIME: 3 hours

  •  PREPARATION & COOKING TIME: 1 hour

  •  CHILLING TIME: 2 hours

  •  YIELD: 18 badas

For badas

  •   1 cup (250 ml) split mung dal

  •   1/3 cup (85 ml) split urad dal

  •   1 tablespoon (20 ml) minced fresh ginger

  •   1 tablespoon (20 ml) hot green chilies, minced

  •   1/4 teaspoon (1 ml) ground caraway seeds

  •   1 1/2 teaspoons (7 ml) salt

  •   1/4 teaspoon (1 ml) baking powder

  •   2 tablespoons (40 ml) blanched almonds, minced

  •   3 tablespoons (60 ml) raisins, soaked and minced

For yogurt sauce

  •   1 1/2 cups (375 ml) fresh plain yogurt

  •   3/4 cup (185 ml) sour cream

  •   1/4 teaspoon (1 ml) salt

For tamarind sauce

  •   1 tablespoon (20 ml) tamarind concentrate

  •   1 green chili, seeded and minced

  •   1/4 cup (60 ml) water

  •   2 tablespoons (40 ml) brown sugar

  •   1/2 teaspoon (2 ml) garam masala

  •   1/2 teaspoon (2 ml) salt

Garnish

  •   1 teaspoon (5 ml) dry-roasted cumin seeds, coarsely ground

  •   1 teaspoon (5 ml) garam masala

  •   1/2 teaspoon (2 ml) paprika

  •   A few coriander leaves

1. Wash the dals and soak them in cold water for 3 hours. Drain.

2. Blend the drained dals in a food processor until the mixture is smooth and creamy. (You might have to add a little water).

3. Combine the dals, ginger, chilies, caraway, salt, and baking powder in a bowl. Add the almonds and minced raisins. Mix well. The mixture at this stage should be firm enough to scoop into portions. If not, add a little wholemeal flour. Divide the mixture into 18 bada  portions.

4. Heat ghee or oil (which should be deep enough to cover the badas) in a wok or pan over moderate heat. When it reaches 175°C/345°F, carefully lift 6 badas  into the ghee and fry them slowly for about 4 minutes on each side or until they are golden brown and puffed. Remove the badas  with a slotted spoon and drain in a colander. Continue frying all the badas.

5. Place a 2-litre/quart bowl of lightly salted water next to the stove. Remove the badas  from the colander and drop them into the salted water. Soak the badas  for 15 to 20 minutes or until they become spongy and soft.

6. When the badas  have soaked enough, carefully remove them from the water and gently squeeze out the water by pressing them between your palms. Place them on a plate and refrigerate for at least 2 hours.

7. Combine the ingredients for the yogurt sauce in a bowl and whisk them until smooth. Combine all ingredients for the tamarind sauce and mix well. This can be done whilst the badas  are refrigerating.

8. When you are ready to serve the badas, place 2 or 3 spoons of the yogurt sauce on individual serving plates, place 2 or 3 badas  in the centre, place more yogurt sauce on top, and drizzle a spoon of sauce on top of that. Sprinkle on the ground cumin, the garam masala, and the paprika and garnish with the coriander leaves.