Matzoh Ball Soup
Large can of chicken stock
3 carrots cut into slices
2 stalks of celery cut into slices
one onion minced
one half red bell pepper
3-4 cloves of garlic crushed
fresh thyme (a few sprigs)
2 tablespoons curry powder
1 teaspoon cayenne pepper
salt & black pepper taste
Matzo balls (prepare as directed on box)
1. Mix matzoh meal according to directions and set aside for later use.
2. Heat a couple tablespoons of vegetable oil or ghee in a large soup pot.
3. Cook onion, celery and red pepper, stirring occasionally until veggies are soft
4. Add garlic and cook for a few minutes (don’t let vegetables brown or burn)
5. Add chicken stock, carrots, curry powder and cayenne, thyme, salt and pepper to taste.
6. Let soup come to a boil, add matzo balls, cover and cook for 30 mins.
1 tbsp olive oil
1 tsp fresh ginger, grated
1 tsp turmeric
1 tsp cumin
1 tsp coriander
½ tsp sea salt
½ red onion, chopped
2 green onions, chopped
2 cloves garlic, minced
1 cup canned or cooked chickpeas
1 medium sweet potato, diced small
½ cup frozen sweet peas
2 tbsp chickpea flour
small handful chopped cilantro
Enough coconut oil for the pakoras to be submerged in the pan
1. Heat oil over medium heat in a 12′ sauté pan. Cook onions for several minutes then add garlic and ginger until all is soft. Add spices and toast for 20-30 seconds until fragrant.
2. Meanwhile, place chickpeas and sweet potatoes in a large pot of water. Bring to a boil and reduce to a simmer.
3. Cook for until soft, but in the last 2-3 minutes before they are done, add peas.
4. Drain chickpea/potato mixture and place in a large bowl with sautéed seasonings. Mash until only slightly chunky.
5. Add sea salt, chickpea flour and cilantro and stir to combine (mixture should start to come together; if it does not add a bit more flour until it does).
6. Form mixture into small patties, about the size of a walnut. Flatten slightly with hand.
7. Heat 2 tbsp coconut oil to high heat in a large sautee pan.
8. When very hot ( a drop of water on pan should sizzle rapidly) but not smoking, add patties, one at a time and cook until golden. They should crisp up and be fairly easy to flip. If they are not, oil is not hot enough.
9. Place cooked patties on a paper-towel lined plate. Let cool slightly before serving with fresh yogurt dip if desired.
1/4 cup tamarind paste
1/2 cup hot water, divided
1 teaspoon brown sugar or maple syrup
1 tablespoon ketchup
2-3 pan roasted garlic
1/4 teaspoon sea salt
1. Place the tamarind paste in a small bowl and add 1/4 cup of hot water.
2. Break up the paste with a spoon then let sit for 5 minutes so you end up with 3-4 tablespoons of smooth tamarind sauce.
3. Peel the garlic, sprinkle with salt and use the side of a large knife to smash the garlic into a paste.
4. Chop through the paste to make sure no large chunks remain, then add it to the tamarind sauce.
5. Stir in the sugar and ketchup. Thin to your desired consistency with up to 3 tablespoons of cool water.
4 fillets of tilapia or other white flesh fish
1/2 cup of coconut oil
1 medium onion
2 large tomatoes
1 inch chunk of peeled ginger
3 cloves of garlic
1/4 cup tamarind paste
2 tsp red chili powder
Salt to taste
1 tsp Turmeric powder
1 tsp Cumin powder
A few sprigs of coriander or 1 tbsp of powder
1. Grind chopped onions, chopped tomatoes, ginger and garlic and few springs of coriander leaves in to a fine paste.
2. Add turmeric powder, red chili powder, salt, and tamarind water into the paste.
3. Add a little water into the mixture to make it a loose, thin paste.
250 gm broccoli-cut small
2 tbsp oil
2 tsp mustard seeds
4-5 curry leaves
3-4 whole red pepper
1/8 tsp asafoetida powder
1 tsp cumin
50 gm ginger-shredded fine
2 tsp garlic-chopped fine
20g tamarind paste
2 tsp salt or to taste
1. Heat oil and add mustard, curry leaves, red pepper, asafoetida and cumin.
2. When seeds start to splutter, add the ginger and garlic until a light brown.
3. Add the broccoli and saute over high heat for two minutes, stirring as needed.
4. Lower the heat, add tamarind paste and salt and cover until cooked.
5. Serve hot.
Steamed Brown Rice
2 cups brown rice
5-10 cardamom pods
1 Tsp Salt
Put in rice cooker.
After eating this meal you shouldn’t feel bad about eating a doughnut for dessert. Or you can opt for a healthier and equally delicious creamy almond milk drink.
Tumeric and Almond Milk Infusion
1 cup almond or coconut milk
1/2 teaspoon turmeric
1/2-inch wide round slice of ginger root, peeled and finely chopped
Dash of cayenne pepper, cinnamon and black pepper
1/2 – 1 teaspoon honey or other sweetener
Put all together in a cup and microwave until warm.