kurma News

Kurma's Last Gopals Class - Don't miss out!

Kurma — Tue, 15 May 2012 05:59:40 GMT

Just a reminder that my last class for 2012 at Gopals Melbourne and almost certainly my last class there ever will be held on Sunday 27 May. If you live in Melbourne and you've always wanted to attend, here's your last chance.

Gopal's Vegetarian Restaurant,
Swanston Street,
Melbourne, VIC,
Full-day Cookery Workshop and Feast,
Sunday 27 May,
Bookings & Enquiries call 03 8555 0361

Here's what we're cooking:

Kurma's Global Vegetarian

Arab-style Rice with Vermicelli and Chickpeas (Roz bil Shagria),
Rustic Ginger-scented Carrot Soup with Fresh Herbs,
Persian-Gulf Curry of Potato, Cauliflower, Preserved Lime and Homemade White Cheese,
North-Indian Mustard-infused Cabbage, Coconut and Peanut Salad (Kobi Pachadi),
Malaysian Vegetable-stuffed Pastries (Curry Puffs),
Javanese Chili and Tomato Relish (Sambal Bajak),
Crispy Wontons Stacked with Fresh Berries and Vanilla-enriched Cream,
Hot Homemade Spiced Tea (Masala Chai)

Extreme fun will be had by all!!

King of the Nagas

Kurma — Sat, 12 May 2012 04:22:10 GMT

Finally my Naga chili plant is fruiting. I cannot be sure which variety of Naga chili this is - looks like a Dorset Naga but could be a Naga Jalokia.

In September 2006 the Naga Jolokia was officially recognised by the Guinness Book of Records as the world’s hottest chilli measuring in at over 1,000,000 Scoville Units (SCH).

Apparently there is a chili that has just pipped the Naga to second place, though this matters not to me.

The previous worlds hottest chilli was the Red Savina (which I also have in my garden) measuring in at 577,000 (SCH). Most habaneros range from between 100,000 and 300,000 (SCH).

Why is it called Naga Jolokia? Apparently the Naga Jolokia was named after the Naga Warriors who once inhabited Nagaland in northeast India. The Naga warriors we renowned for being very ferocious.

It’s also called Bih Jolokia (Bih = 'poison') Bhut Jolokia (Bhut = 'ghost'), Naga Morich, Naga Moresh and Raja Mirchi ('King of Chillies').

I brought one to a cookery class recently and dared anyone to try it. No-one was bold enough. Afterwards I ate one tiny seed. I was in pain for a good half hour. It is ridiculously hot. Indescribably hot. Impossible to cook with hot. But I desired to grow some, and here they are. Gotta be careful what you desire.

More about this chili here.

The Ultimate Eggless Brownie

Kurma — Sun, 22 Apr 2012 05:53:35 GMT

Here is the recipe.

Sanjana's Food Blog Rules! Be warned - this is decadent!!!! And remember, if you are a non-chocolate person, look away.

Yamuna Devi’s Batter-coated Mashed Potato Balls (Aloo Bonda)

Kurma — Fri, 20 Apr 2012 21:47:47 GMT

We begin some more compilations of famous recipes by my cookery guru and acclaimed cookbook-writer the late Yamuna Devi.

Yamuna devi says “This finger food is popular as the focal point of a late afternoon Tiffin or as the savoury part of a late night supper. The ginger-flavored mashed potatoes are dipped in an herbed chickpea flour batter and deep-fried into golden globes. One note of caution: be sure to thoroughly coat the balls with batter; exposed areas of mashed potatoes tend to splatter and disintegrate in the hot oil”. This recipe makes 16 balls.

(image courtesy of http://redchillies.us/)

Yamuna Devi’s Batter-coated Mashed Potato Balls (Aloo Bonda)

2 cups warm mashed potatoes,
2 tablespoons finely chopped toasted almonds, peanuts or cashews,
½ teaspoon amchoor (dried mango powder) or 2 teaspoons lemon juice,
¼ teaspoon cayenne pepper or paprika,
1½ teaspoons scraped, finely shredded or minced fresh ginger root,
½ teaspoon salt,
1½ tablespoons wholewheat flour.

Batter

1¼ cups sifted chickpea flour (sifted before measuring),
1 tablespoon arrowroot flour,
½ teaspoon each baking powder, salt, turmeric, garam masala and ground coriander,
3 tablespoons finely chopped fresh coriander,
7 tablespoons cold water, or enough to make a medium-consistency batter,
ghee or vegetable oil for deep-frying.

Mix the mashed potatoes with the remaining potato-ball ingredients and roll into 16 balls.

Place the flour, arrowroot, baking powder, salt, turmeric, garam masala, ground coriander and fresh coriander in a mixing bowl. Working with a wire whisk, make a smooth batter, adding 5 tablespoons of water initially and then more if required to make a smooth, slightly thick, crepe-like batter.

Heat 2 ½ - 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a karai, wok or deep frying pan over moderately high heat until it reaches 350 F (180 C).

Dip 5 or 6 balls in the batter and, one at a time, lift out with two fingers. Let the excess batter drip back into the bowl and, with a twist of the wrist, carefully slip the ball into the hot oil.

Fry without crowding the balls (crowding makes them stick together and makes the oil temperature drop).

Cook, turning gently after they float to the surface, until golden brown or for about 4-5 minutes. Remove and drain on paper towels. Keep warm in a 250 F (120 C) oven until all the bondas are fried, or serve immediately.

Filling a Niche for Quiche

Kurma — Fri, 20 Apr 2012 03:10:42 GMT

S from Auckland, New Zealand writes:

"Hello there. I lived in London 9 years ago and used to dine at Govinda's near Tottenham Court Road regularly. I still crave the amazing quiche they used to serve. I wondered if you would be able to let me know the recipe, or some of it so I can attempt to make it myself. Many thanks, S."

Dear S: Here's my eggless quiche recipe. Obviously you can put in whatever vegies you like.

Asparagus and Tomato Quiche

A quiche is an open faced tart with a savoury filling and is the perfect luncheon or supper dish accompanied by a green salad and French bread. It also makes a good first course for dinner. Quiche lends itself to advance preparation; the crust or base of the quiche should be cooked beforehand. A cold quiche is great for picnic fare or makes a quick, satisfying snack.

CRUST BAKING TIME: 15 minutes,
FILLING PREPARATION TIME: 10 minutes,
BAKING TIME: 30 minutes,
YIELD: one 20 cm (8-inch) quiche.

Pastry

1/2 cup melted butter,
1 1/2 cups wholemeal flour,
3 tablespoons water, or as required,
1/4 cup grated parmesan cheese.

Quiche filling

2 tablespoons sour cream,
2 tablespoons softened cream cheese,
2 tablespoons tomato paste,
2 tablespoons cornflour,
1 teaspoon salt,
1/4 teaspoon ground white pepper,
1 1/2 cups grated cheddar cheese,
1/2 teaspoon dried thyme,
1/2 teaspoon dried basil,
1/2 teaspoon dried oregano,
1/2 teaspoon yellow asafoetida powder,
3 1/2 cups fresh asparagus, diced and steamed,
2 medium tomatoes, sliced into rings,

Combine the butter and flour, rubbing well until it reaches a coarse meal consistency. Add the water and parmesan cheese to the mixture and mix to form a firm pastry . Press the mixture into a buttered 20 cm (8-inch) quiche or flan tin, being careful that the crust mixture is evenly distributed throughout the tin.

Bake the quiche crust in a hot oven 200°C/390°F until light golden brown. Allow to cool.

Combine the sour cream, softened cream cheese, tomato paste, cornflour, salt, pepper, 1 cup cheese, herbs, and spices and mix well. Add the asparagus.

Spoon the mixture into the cooled quiche crust, smooth out, press the slices of tomato on top, sprinkle with the remaining cheese, and bake in a preheated oven set on 190°C/375°F for about 20 minutes or until the filling is set and the top is golden. Allow to cool before serving.

Enchiladas

Kurma — Thu, 19 Apr 2012 00:19:30 GMT

Here's the original recipe from my first cookbook Great Vegetarian Dishes, now in its 22nd year in print.

Baked Stuffed Cheesy Corn Breads (Enchiladas)

Enchiladas are a Mexican dish made of soft, flat tortillas that are dipped in sauce and rolled around a filling, then topped with more sauce, sprinkled with cheese, baked, and served with sour cream. Richly indulgent and delicious, they're great for party catering.

PREPARATION TIME: 1 hour,
BAKING TIME: 15 minutes,
YIELD: 1 dozen large or 2 dozen small enchiladas.

Sauce

3 tablespoons olive oil,
1 small hot green chili, minced,
1/4 teaspoon yellow asafoetida powder,
4 teaspoons ground cumin,
1 tablespoon ground coriander,
3 cups tomato puree,
1 cup tomato paste,
2 teaspoons salt,
2 teaspoons sugar.

Filling

3 cups ricotta cheese,
3 cups grated mozzarella cheese,
1 medium bunch spinach, chopped, steamed until tender, and drained,
2 cups cooked corn kernels,
1/2 teaspoon yellow asafoetida powder,
1 teaspoon black pepper,
2 teaspoons sugar,
1/4 teaspoon freshly ground nutmeg,
1 teaspoon salt,
oil or ghee for deep frying,
1 dozen large or 2 dozen small tortillas,
1 cup sour cream.

To prepare the sauce

Heat the olive oil in a medium saucepan over moderate heat.

Saute the minced chili in the hot oil for a few seconds. Add the asafoetida, cumin, and coriander; then add the tomato puree and tomato paste.

Reduce the heat and simmer for 30 minutes. Add the salt and sugar and remove the sauce from the heat. Set aside.

To prepare the filling

Combine the ricotta cheese, 2 cups of grated cheese, spinach, corn, asafoetida, pepper, sugar, nutmeg, and salt in a large bowl and mix well.

To assemble the enchiladas

Heat the oil or ghee in a frying pan over high heat. When the ghee is hot (185°C/365°F), fry the tortillas individually for about 10 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Remove and drain them on paper towels. The tortillas should be pliable.

Spread enough sauce on each tortilla to cover. If small tortillas are being used, spoon 1 heaped tablespoon of filling into the centre of each tortilla and fold in half. If large tortillas are being used, spoon 2 heaped tablespoons of filling into the center of each tortilla, spread into a strip and roll up the tortilla.

When all the tortillas are stuffed and laid out, pour over all the sauce. Sprinkle with the remaining grated cheese, place in a preheated moderate oven (180°C/355°F), and bake for 15 minutes or until the cheese is hot and bubbly.

Serve each enchilada hot with a spoonful of sour cream.

Craving Koftas

Kurma — Tue, 17 Apr 2012 23:40:29 GMT

Shannon from Fortitude Valley, Queensland, Australia wrote:

"I crave Kofta! The Hare Krishnas served delicious kofta at a rock concert recently in Qld. I can't get the taste out of my head. Help! Do you have a recipe to share, Kurma?"

Kurma replied:

"Yes, I can help. Here's my recipe. Happy cooking and eating!"

Rolling kofta at a Kurma cooking class, Belgium.

Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)

Koftas are succulent, Indian style vegetable balls that can be served soaking in sauce or smothered in gravy. A number of vegetables are suitable for making kofta – potato, cabbage, cauliflower, spinach and radish are the most popular. My favourite kofta are made from a mixture of cauliflower and cabbage and served on a bed of steaming hot rice, or as illustrated, couscous. Try these succulent delights either as part of a main meal or as an accompanying savoury. Makes 24 koftas.

Sauce
3 tablespoons olive oil,
2 bay leaves,
½ teaspoon yellow asafetida powder,
4 cups tomato puree,
1 teaspoon dried basil,
2 teaspoons salt,
¼ teaspoon freshly ground black pepper,
1½ teaspoons sugar.

Koftas
2 cups grated cauliflower,
2 cups grated cabbage,
1½ cups chickpea flour,
½ teaspoon yellow asafetida powder,
1 teaspoon ground cumin,
1½ teaspoon salt,
1 teaspoon garam masala,
½ teaspoon cayenne,
oil for deep frying.

The sauce:
Heat the oil in a saucepan over moderate heat. When hot, drop in the bay leaves and saute for 1 minute or until fragrant. Sprinkle in the yellow asafetida powder, and fry momentarily.

Stir in the tomato puree and basil. Raise the heat, bring to the boil, reduce the heat and simmer for 10 minutes or until a little reduced. Add in the salt, pepper and sugar, remove from the heat and keep warm.

The koftas:
Combine all the kofta ingredients in a bowl until well mixed. Do not add water! The mix should be dry and the balls tight. Do not leave the mixture to sit, but roll the mixture into approximately 24 balls. Heat the oil for deep-frying in a wok or deep pan over fairly high heat to about 180° C / 350° F. Carefully lower in half the balls. Do not stir until they change colour and float.

Fry the koftas for 2 or 3 minutes or until they rise to the surface and start to colour.

Reduce the heat to low, and fry for another 8-10 minutes, or until they are a deep reddish brown.

Remove and drain on paper towels. Increase the oil temperature to its original temperature, and repeat the frying procedure for the remaining batch of koftas.

Serve: soak the koftas in the hot sauce 10 minutes before serving time to allow them to fully soak and become plump and succulent.

Strawberry Cream Shortcake

Kurma — Thu, 12 Apr 2012 01:03:26 GMT

This is a truly delicious recipe!

Strawberry Cream Shortcake

This cake is actually somewhere between a shortcake and a sponge. It’s enriched with ground walnuts or hazelnuts topped with strawberry jam, piled with rich vanilla-flavoured cream and studded with vine-ripened strawberries. Irresistible!

PREPARATION AND BAKING TIME: about 45 minutes
CAKE COOKING TIME: at least 30 minutes
YIELD: enough for 6–8 persons

The cake:
1 1/4 cups self-raising plain flour,
pinch salt,
4 tablespoons butter, about 60g,
3 tablespoons sugar,
1⁄3 cup ground walnuts, or ground toasted hazelnuts,
about 1⁄3 cup buttermilk.

The cream topping:
300ml double cream,
1 tablespoon sugar,
1 teaspoon pure vanilla extract,
1 tablespoon milk powder,
a little cold milk if required to thin the cream.

The remaining topping ingredients:
3–4 tablespoons strawberry jam,
250g ripe, sweet strawberries, whole or cut in half lengthwise.

Pre-heat the oven to 200˚C/390˚F.

Mix together the flour and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar and ground nuts.

Pour in three-quarters of the buttermilk and gather the mixture into a soft manageable dough. If too dry, add some more buttermilk.

Press the cake mixture into a buttered 20cm (8-inch) fluted cake tin with removable base, taking care to evenly work the mixture up the sides of the tin. Place the cake in the oven and bake for 25 minutes, or until pale golden brown all over. Remove from the oven and allow it to cool. Carefully remove the cake from its tin.

Combine the cream, sugar, vanilla and powdered milk in a mixing bowl and beat it until the cream stands in soft peaks. If you plan to pipe the cream through a pastry bag, beat it until it stands in stiff peaks. If the cream is too thick to start with, add a little cold milk and then whip it.

Spread the strawberry jam over the surface of the cake, pipe or spread the cream, then top with the strawberries. Cut into wedges and serve.

In Memorium: Sriman Nrsimhadeva Dasa

Kurma — Sat, 31 Mar 2012 02:21:36 GMT

My Godbrother Hari-sauri dasa has written a very touching 'In Memoriam' for our dear friend Nrsimhadeva who passed away 2 weeks ago.

(Nrsimhadeva, left, with Jnana Samudra dasa)

Read it here...In Memorium: Sriman Nrsimhadeva Dasa

Punctuation is Everything

Kurma — Fri, 30 Mar 2012 01:56:54 GMT

A Very Tense Situation

Kurma — Fri, 30 Mar 2012 01:48:27 GMT

Herbed Bread Rolls

Kurma — Sat, 24 Mar 2012 21:41:03 GMT

Herbed Bread Rolls

In this recipe, small bun-sized pieces of herbed and yeasted dough are arranged in a quiche pan or shallow cake tin fairly close together, then baked. They come to the table joined together in a singular circular cluster, and diners can break off a roll as desired.

Preparation time: about 30 minutes
Dough resting time: First rise: 1 hour Second rise: 30 minutes
Baking time: 30-35 minutes
Makes 18 rolls

1 teaspoon dried yeast
about 1¼ cups warm water
1 teaspoon sugar
3 cups plain unbleached bread flour
1 teaspoon salt
3 teaspoons oil
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
2 teaspoons fresh basil leaves, chopped
½ teaspoon yellow asafetida powder
poppy seeds, sesame seeds, fine oatmeal or dried herbs for topping

Combine the yeast, a few teaspoons of warm water, and the sugar in a small bowl. Set aside for 10 minutes, or until the mixture is frothy.

Whisk together the flour and salt.

Add the oil, herbs and yellow asafetida powder to the frothy yeast mixture.

Make a well in the centre of the flour and pour in the yeast mixture. Add three-quarters of the warm water, and mix. Add enough of the remaining water, if required, to make a soft but non-sticky dough. Knead the dough for 5-8 minutes.

Place the dough in an oiled bowl, cover with plastic wrap and leave in a warm place for one hour, or until doubled in bulk.

Punch down the dough and divide into 18 even-sized pieces. Shape them by rolling them around under cupped hands on a floured board or marble slab, then arrange them fairly close together in a lightly oiled, 25cm (10-inch) quiche pan or round, shallow baking dish. Keep in mind that the rolls will approximately double in size.

Allow the rolls to rise again for about 30 minutes. Spray with water and sprinkle with poppy seeds, sesame, fine oatmeal or dried herbs.

Pre-heat the oven to 220C/430F and bake the rolls for 30-35 minutes or until golden brown and hollow-sounding when tapped on the base. Serve as described.

Calling All Carnivores

Kurma — Thu, 22 Mar 2012 20:19:38 GMT

Calling All Carnivores...

The New York Times has arranged a contest: "Tell us why it’s ethical to eat meat".

Read more...

You may like to read some of the excellent comments submitted at the bottom of the linked NYT page.

Juicy Panir Cheese Balls

Kurma — Thu, 22 Mar 2012 01:14:56 GMT

Food blogger and chef extraordinaire Lakshmi writes "Cheese balls are mild and soft in texture and taste. Crunchy cucumber salad with roasted peanuts and grated coconut create a nice contrast. It matches well with a paperthin puff-bread, poori... "

Oh my...I made a mistake and read the article on an empty stomach...Another wonderful food blog posting....

Russia High Court Dismisses Appeal on Gita Ban

Kurma — Wed, 21 Mar 2012 21:17:43 GMT

21 March 2012

Russia court dismisses appeal on Hindu book ban

A Russian court has dismissed an appeal to ban an edition of the Hindu holy book Bhagavad Gita, in a case that triggered protests in India.

In December, a court in the Siberian city of Tomsk had rejected a plea by prosecutors to rule the edition "extremist". That would put it in the same category as Hitler's Mein Kampf.

Prosecutors had filed an appeal in the higher court against the decision.

The edition - Bhagavad Gita As It Is - is used by the Hare Krishna movement.

"The court in the Siberian city of Tomsk has dismissed the plea," Sadhu Priya Das of the International Society for Krishna Consciousness (ISKCON) told the Press Trust of India news agency.

The higher court in Tomsk "kept the verdict of the lower court intact," Mr Das said. The Russian foreign ministry had said it was the commentary on the text, not the text itself, that was under scrutiny.

The controversial commentary on the text was written by A C Bhaktivedanta Swami Prabhupada, the founder of the movement. Hare Krishna followers in Russia saw the case as part of efforts by the Russian Orthodox Church to restrict their activities.

The Bhagavad Gita, one of the most popular texts for Hindus, takes the form of a conversation between the god Krishna and prince Arjuna.

Last year Indian MPs demanded the government protect Hindu rights in Russia, shouting: "We will not tolerate an insult to Lord Krishna."

Chickpeas in Karhi Sauce

Kurma — Wed, 21 Mar 2012 08:02:43 GMT

This is a quick version of a succulent North Indian dish that my spiritual master Srila Prabhupada taught his young disciple Yamuna Devi (my cookery guru) in 1966. Yamuna went on to become one of the world's foremost authorities on vegetarian cuisine. Serves 4.

Prabhupada's Chickpeas in Golden Karhi Sauce

1 bay leaf,
one small piece cinnamon stick,
2 whole cardamom pods,
5 tablespoons sifted chickpea flour,
2½ cups water,
2 cups yogurt or buttermilk,
¾ teaspoon turmeric,
2 teaspoons coriander powder,
1 teaspoon salt,
10 fresh curry leaves,
2 tablespoons finely chopped fresh coriander,
3 cups cooked chickpeas.

Seasoning
2 tablespoons ghee,
2 teaspoons cumin seeds,
2 small dried red chilies.

Dry-roast the bay leaf, cinnamon and cardamom in a frying pan over moderate heat for 3 minutes, or until fragrant. Transfer to a mortar and pestle or spice grinder and reduce to a powder.

Whisk the chickpea flour in a bowl with a few tablespoons of the water to form a smooth batter. Gradually whisk in the rest of the water, the yogurt, turmeric, coriander powder, salt, curry leaves, half the fresh coriander, and the dry roasted spice powder.

Heat the mixture, stirring often, in a heavy saucepan over moderate heat. When it boils, reduce the heat slightly, and simmer for 10 minutes or until the sauce has thickened. Add the chickpeas, and simmer for another 2 minutes.

Season: heat the ghee in a small saucepan over moderate heat. When fairly hot, drop in the cumin seeds and dried chili, and fry until the cumin seeds turn a rich brown colour. Pour the seasonings into the karhi, fold in the remaining fresh coriander.

Serve the chickpeas in karhi piping hot, accompanied with freshly cooked rice.

(Photo is from 'Lisa's Vegetarian Kitchen')

Coming Back

Kurma — Sun, 18 Mar 2012 22:27:00 GMT

Farewell Old Friend

Kurma — Sun, 18 Mar 2012 02:52:51 GMT

My dear wonderful old friend Nrsimhadeva left the stage last night, and moved on to something even bigger and better. Thanks Nrsimha for your decades of selfless service, your superb company, and your memorable man hugs.

titiksava karunika suhrida sarva-dehinam,
ajata-satrava santa sadhava sadhu-bhusanah.

"He who is tolerant, compassionate, a friend of all and enemy of none; he remains engrossed in the thought of Krishna and remains verily a man of highest character, a sadhu." (Srimad Bhagavatam, 3.25.21)

Succulent Eggplant Pickle

Kurma — Wed, 14 Mar 2012 01:54:33 GMT

This is a delectable hot, sweet, sour and salty pickle made from that most noble of vegetables, eggplant.

Hot & Sweet Eggplant Pickles

This tender and delicious pickle from Maharastra is simultaneously hot sweet and sour. Select firm fresh eggplants for best results. Makes 3 cups.

450g eggplants, about 3 medium,
½ cup peanut oil,
2 teaspoons finely minced ginger,
1 teaspoon yellow asafetida powder,
2 teaspoons salt,
2 teaspoons cayenne pepper,
½ cup apple cider vinegar, or lemon juice,
1 cup sugar,
2 teaspoons ground roasted cumin seeds.

Wash and dry the eggplants. Cut them into wedges, ensuring each wedge has some skin on it.

Heat the oil over moderate heat in a wok until fairly hot. Drop in the ginger and saute for 1 minute, or until aromatic. Sprinkle in the yellow asafetida powder, saute momentarily then add the eggplant, salt and cayenne. Stir-fry the eggplants constantly for about 10 minutes, or until the eggplants are soft enough to pierce with a knife.

Add the vinegar or lemon juice, and the sugar. Reduce the heat and cook for another 10 minutes, or until the eggplants are very tender. Sprinkle in the ground cumin seeds, and remove the pickle from the heat. Allow to cool then serve.

What's your Poison?

Kurma — Tue, 13 Mar 2012 01:43:51 GMT

Do you consume diet/light/sugar-free soft drinks? The ones that boast a 1-calorie content? Or any of the 6000 other sugar-free products that contain Aspartame, or have Aspartame/Nutrasweet/Phenylalanine listed as an ingredient?

If you do, or if you know anyone that does, please ask them to read this and any of the other links mentioned in the article. You are consuming very nasty toxins that will end up causing you very serious health problems. You are far better off ingesting sugar.