Kurma's going to be on one episode of The Cook and The Chef in March, 2009...

Series producer Mark Stanforth called me the other day and invited me to be a guest presenter on a segment scheduled to go to air on episode four of the 2009 series (on March 4). Cooking icon Maggie Beer & Chef and cookery teacher Simon Bryant will be cooking and talking vegetarianism in that episode. The Kurma segment will be filmed at one of my classes at the Sticky Rice Cookery School at Stirling in the Adelaide Hills, and at Adelaide's Radha Krishna Temple in Kilburn.

# Posted by Aniruddha at 5/11/08; 10:19:25 PM to the Cooking dept.
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They say, variety is the spice of life...

Taste buds in Mumbai's state-run primary schools are wilting at khichdi, the most common midday meal served.

So bored are the kids with the fare that some hide at lunchtime, some offer excuses not to eat and others toss out the food when they are out of their teachers' gaze. A few lump it down but more out of fear of being pulled up.

The dal-rice combination, easy to cook and known to be highly nutritious, is being served in BMC schools since 2005, when Iskcon bagged the catering contract after quality concerns pushed the previous supplier out. The meal scheme has been in force since December 2002.

# Posted by Aniruddha at 11/2/08; 8:01:50 PM to the Cooking dept.
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Here's some sagacious advice from the big cooks' guru...

Example: an associate multiplied a vegetable soup for 5 from a cookbook to make the same recipe for 400. Original was for 4, so he multiplied everything by 100. Quantity was right, veg was right, but he put in 200 cloves (original had 2) and 200 bayleaves. We called it "Cream of Spice Cupboard Soup" - and we could not serve it out. Get the drift? Severely cut back the spices."

# Posted by Aniruddha at 9/10/06; 12:01:12 PM to the Cooking dept.
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Another recipe this time from Kurma. Just reading this made my mouth water...

Khichari (pronounced "kitch-eri") is such an important dish for vegetarians that I have included a different recipe for it in each of my cookbooks. The flavoursome, juicy stew of mung beans, rice and vegetables is both nutritious and sustaining. It can be served anytime a one-pot meal is required You can practically live on khichari, and in fact, some people do. I eat it accompanied by a little yogurt, some whole-wheat toast, lemon or lime wedges and topped with a drizzle of melted ghee. Bliss! Serves 4-6.

# Posted by Aniruddha at 14/6/06; 11:57:21 AM to the Cooking dept.
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Here's a recipe from Hayley for the slice she made for the Anzac Day retreat. She sent this to me quite some time ago but it's taken me a while to put it up. Thanks Hayley.

(If you're making at home you may want to divide the recipe by 3 because it makes a lot!)

Ingredients

• 1000gms butter, chopped and softened
• 3 cups raw sugar
• 1/3 cup custard powder
• 1/3 cup yoghurt
• 2 tsp vanilla essence
• 1/3 cup water
• 1 cup carob powder
• 10+ cups plain flour
• 4 tsp baking powder
• 1-2 cups blanched, roasted and chopped almonds
• 2 tins condensed milk
• 250gms butter
• 2 cups brown sugar
• 1 cup golden syrup

Method

Grease a large tray. Preheat oven to 170 degrees

In a large bowl, cream butter and sugar until light and fluffy. In a separate small bowl, mix together the custard powder, yoghurt, vanilla essence and water. Add to the butter mixture and whip together. Sift on top the carob powder, flour and baking powder. Add nuts, and mix all together until it forms a soft dough-like texture that's not too sticky but not too dry (you may need additional flour).  Divide the mixture into 2/3 : 1/3  and press the 2/3's portion into the greased tray. Roll the top with rolling pin to achieve an even top. Bake for 20mins at 170 degrees, or slightly browned on top

While the base is baking, combine remaining ingredients in a pot and gently bring to the boil over a moderate flame to melt the butter. Continue to stir until it becomes a caramel colour and  thickens up a little bit  (this will take about 10minutes) It doesn't have to be too thick though, so don't over do it!

Pour caramel over the base, and crumble the remaining 1/3 of the dough over the top of the caramel. If you like you can sprinkle over some chopped carob buttons and extra nuts. Return to oven and bake until the crumble is slightly browned.

Offer to Krsna and enjoy!

# Posted by Aniruddha at 14/6/06; 9:09:04 AM to the Cooking dept.
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A recipe for mung bean sprouts from Kurma.

Mrs. Ketheesh Balachandran writes, "Kurma, I have heard that mung bean sprouts are very nutritious. Can you send me a recipe that includes sprouted mung? My reply: Hello! Yes, sprouted mung are indeed very healthy! I love to make my own. You won't get them as long as the ones you buy at Asian markets, but short-tailed homemade sprouts like the ones pictured above are bursting with juicy succulence and crisp nutrition. How's that for a mouthful!

# Posted by Aniruddha at 3/6/06; 1:37:08 PM to the Cooking dept.
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