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KOHLRABI
Chop
up and dice kohlrabi
Parboil just a little bit
Next
sauté in butter or oil
Add
onion and corn (frozen or fresh)
Pour
cream over mixture before you’re ready to serve it
OKRA
Drench
in corn meal and fry slowly
BHINDI (OKRA)
Prepare with:
-
Aromatic spices
-
Tomato
-
Onion
-
Pepper
EGGPLANT
-
1
eggplant
-
oil
-
fenugreek seeds
-
½ cup green onions
-
½ cup cilantro leaves
-
ground ginger
-
garlic (julienned)
-
coriander powder
-
lemon juice
Bake
the eggplant for 45 minutes (or until soft), then cut in half
and peel the skin and remove seeds. Mash the flesh.
Heat
oil with fenugreek seeds until they are dark (this flavors the
oil).
Chop
the green onions and cilantro. Mix together all the
ingredients and let sit for a half an hour. Serve cold.
EGGPLANT
Slice
into long strips
Place
skin side down on a pan
Brush
with olive oil and sprinkle with spices
Bake
in oven until it’s soft
Eat as
an appetizer
KOHLRABI BAKED WITH HAM
-
½
cup of butter
-
8
kohlrabi (diced)
-
½
pound of ham (chopped)
-
parsley
-
3
egg yolks
-
1
cup cream
-
2
tablespoons flour
-
salt (to taste)
-
pepper
-
dash of mace
Melt
the butter and add the kohlrabi and salt, sauté for ten
minutes. Grease a baking dish with remaining butter. Put in a
layer of kohlrabi, sprinkle with ham and parsley. Repeat the
layers ending with kohlrabi on top. Mix the cream, yolks,
flour, salt, pepper and mace and pour over the kohlrabi and bake
at 350° for thirty minutes.
GARAM MASALA (HOT SPICES)
-
cinnamon
-
pepper
-
ginger
-
mace
-
cloves
-
coriander
Toast
seeds and grind together. Very aromatic and spicy.
PUNJABI GARAM MASALA
-
coriander
-
cumin
-
cardamom
-
cinnamon
-
black pepper
Get
coriander seeds, cumin seeds and cardamom pods for better
flavor. Toast coriander and cumin in a small dry skillet over
moderate heat. Stirring occasionally until fragrant, about 2
minutes. Cool. Then finely grind with remainder of spices in a
grinder.
FENNEL
Cook
dried Lentils 20-25 minutes
Trim
green tops off fennel bulbs
Wrap
fennel tops in paper towel and refrigerate
Trim
bottom of fennel bulb and remove any tough or discarded layers
Cut
into quarters, cut out the solid core, then slice lengthwise
into thin slivers.
Mix 2
tablespoons of olive oil and 2 tablespoons balsamic vinegar in a
large bowl. Add lentils, then add fennel and four green
onions sliced, salt and pepper to taste. Get the fennel
tops out of the refrigerator, chop them up, and add to the bowl.
Garnish with crumbled goat cheese and serve.
FENNEL AND
CHICKEN
Take
boneless skinless chicken breast, squeeze a lemon over it, and
let sit.
Chop
2/3 of a box of grape tomatoes
Chop
green olives (imported)
Trim
green tops off fennel bulbs
Trim
bottom of fennel bulb and remove tough layers
Sauté
chicken breasts in butter. Take them out of the pan when cooked,
and keep them warm.
Pour
out extra grease and put fennel in the pan and sauté.
Then
add tomatoes and olives and stir until they are hot.
Put
chicken breast on top of mixture and serve.
Recipe from Julie Sahni’s Classic Indian
and Vegetarian Grain Cooking (William Morrow Cookbooks,
1985, ISBN 0688049958)
CHAYOTE
Peel,
cut and take the seeds out of the chayote and dice the flesh.
Cook
the pieces in a wok or skillet with fresh corn or frozen corn,
onions and a can of green chilis. Just before you’re ready to
serve pour on a little bit of cream and mix in.
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