MEATBALL CURRY

We can substitute meat for cottage cheese/ potato, some carrot and capsicum. Make koftas/ balls.

Substitute chicken with vegetable stock. Add thick coconut cream for vegan recipe.

All steps will remain same except don’t halve the koftas before putting them in curry.

Method:

1. Soak cashew nuts and raisins for an hour in a bowl filled with just enough water.

2. Mix ingredients for meatballs and make into balls. 3. Freeze balls for 1/2hour till firm.

4. Heat oil for frying in a pan. 5. Fry meatballs till golden brown. 6. Remove into towels to drain off excess oil. 7. Heat 1 tbsp oil in a vessel, preferably non-stick one. 8. Add cinnamon and cloves. Sauté for a min. 9. Add finely chopped onions and a pinch of salt. 10. Ones it sweats out add ginger garlic paste and green chilli. 11. Let it cook till onion is almost trasparent. Don’t let the onions change colour or the curry will not be white! 12. Add chicken stock and bring to boil.

13. Simultaneously, wipe of excess oil and cut meatballs into halves.

14. Add meatballs and pepper to curry. Let it simmer for a couple of mins on a low heat.

15. Grind cashew and rasins into fine paste.

16. Add paste to the curry and let it cook on a low heat for couple of mins.

17. Last add cream, mix well and off the flames.

18. Now add the garam masala and a pinch of sugar.

19. Adjust gravy to sauce thickness using hot water and check salt.

20. Garnish with chopped cilantro & a pinch of garam masala. Leave aside for 15mins.

Onion Bagel

5 3/4 cups flour
3 quarts water
1 tablespoon sugar
Cornmeal to sprinkle baking sheet
1 egg yolk
1 tablespoon water
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1/2 cup instant toasted onion
3 teaspoons salt
Bagel Platter
Mix warm water, yeast, 3 tablespoons sugar and instant toasted onion. Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic, (about 15 minutes), adding more flour as needed. Dough will be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Heat oven to 400 degrees Bring the 3 quarts of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack

via http://www.jewishrecipes.org/

Vegetarian Mazo Ball Soup!

INGREDIENTS

For the matzo balls:
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt

For the broth:
6 cups vegetable stock
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 green onions, including green parts, coarsely chopped
1/4 cup coarsely chopped parsley
salt and pepper

Matzo balls: stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until combined. Cover & refrigerate for at least 15 minutes and up to 8 hours.

2. Boil a large pot of water over high heat; add some salt. Using wet hands, make the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce heat, simmer for 30 minutes. Matzo balls should be plump, tender and cooked.

3. While the matzo balls are being prepared, make the soup. Sauté onion, celery, and carrots in a large pot or oven with olive oil, until vegetables are slightly brown, about 5 minutes. Add salt and pepper. Add stock and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.

Serve: spoon a cooked matzo ball into a bowl and ladle soup over them.

Vegetarian Reuben

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons chopped capers
• 1 teaspoon chopped pickle or relish
• 3 teaspoons extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
  1 cup sliced mushrooms
• 5 cups baby spinach
• Freshly ground pepper to taste
• 4 slices rye bread
• 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
• 1/2 cup sauerkraut

Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle or relish). For the sandwiches: Heat 2 teaspoons oil in a large nonstick skillet medium-high heat. Add onion and mushrooms; cook, stirring, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it wilted, 1 to 2 minutes. Transfer the mixe to a plate.

Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve