tag:blogger.com,1999:blog-122037312011-12-14T19:21:47.458-08:00EdenPatchnoreply@blogger.comBlogger81100tag:blogger.com,1999:blog-12203731.post-1135717580573049402005-12-27T13:06:00.000-08:002005-12-27T13:06:20.633-08:00

Vellai Paniyaram Originally uploaded by oar knevy. Soak 2 cups of raw rice for about 2 hours, then grind to a smooth paste, add 2 ripe bananas, about 1 cup of grated jaggery, and 2 tbsp molasses. Mix in about 2 teaspoons of baking powder, and make!

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1134446932415152002005-12-12T20:02:00.000-08:002005-12-16T16:20:54.236-08:00

 I wanted a vegetarian burger substitute, with sufficient protein, and not from soy. With all the news about excess phyto-estrogen, want to stay away from that. Beans and lentils are the staple source of protein from traditional Indian vegetarians, so I made these with those as the base.I soaked beans and lentils (Rajma, Pigeon Beans, Black Beans, Pinto Beans, Channa, Urad Dhal, Channa Dhal) in

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1134326807354993002005-12-11T10:44:00.000-08:002005-12-11T10:46:47.356-08:00

 Lasagna with Polenta slices, covered with pureed cooked squash (with a little cream mixed in), topped with parmesan and baked, then grilled... 

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1134326591811637872005-12-11T10:41:00.000-08:002005-12-12T10:29:45.056-08:00

 Bought the pan from Sur La Table, its a Lodge cast iron pan... In India these are called "Kuli Paniyarams", and can be made with a variety of batters... Intend to make more authentic Paniyarams soon! 

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1134326422848892582005-12-11T10:39:00.000-08:002005-12-12T20:38:36.850-08:00

  I know, mine dont look as ravishing as some of the others on the web, but in their defense, these have close to no fat, very less sugar, and are mostly healthier in theory :)

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1131993477676927272005-11-14T10:36:00.000-08:002005-12-16T18:51:11.086-08:00

  

EdenPatchnoreply@blogger.comtag:blogger.com,1999:blog-12203731.post-1116350413184628442005-05-17T10:16:00.000-07:002005-05-17T10:20:13.186-07:00

Most indian sweets do not use eggs, including Kulfi.The ingredient that will make the kulfi set into a hard solid when cooled would be something called "khoa", which is basically milk reduced to only the solids by boiling with constant stirring. My guess is that substituting with dry milk powder would be equivalent, or you can look for 'khoa' in a local indian grocery store (i would be

EdenPatchnoreply@blogger.com3tag:blogger.com,1999:blog-12203731.post-1113599356577594192005-04-15T14:07:00.000-07:002005-04-15T14:09:16.576-07:00

My cooking style is heavily international, and vegetarian. My dishes tend to have significant Indian, Italian and French influences. In this blog, I shall document some of my creations!

EdenPatchnoreply@blogger.com0