Broth & Daikon Noodles

Let me push the mop aside and get up from my knees to tell you what has kept me from updating the blog.

I’ve come to think of our cottage as a lovely granny, who squeaks, leaks, and lapses. Like any 91 year old, she urges constant care. Although I nurse her, she’s prone to accidents and regularly falls apart. She is cozy, but also naughty, and it’s a full time job to tend her. Her mishaps keep me busy and make my life unpredictable.

For example, I was cleaning the woodstove in the kitchen a week ago. Suddenly carbon deposits blocked the ash vacuum, blowing the soot around the house. Goodbye white walls, ceilings and floors! And, good bye a new blog post! Since then I’ve been scrubbing every surface, furniture, and household item, and washing the textiles. By now, I’m only halfway through.

Before I'll climb on the ladder to sweep the walls, let me drop you a recipe I came up with in March while fasting on a festival day. Although I didn’t entertain my mind with anything fancier than a warm, clear broth while abstaining from food, I added spices, herbs, and vegetables to the soup when I cooked it later. Protein, like chickpeas or kidney beans, would make it more filling. Tofu or paneer would go very well with it, too.

BROTH WITH DAIKON NOODLES
(Serves 2-4 persons)

The broth:
2 Tbsp ghee or oil
2 ½ cm (1”) cinnamon stick
5 cloves 2 star anise
1 tej patta
1 tsp fennel seeds
½ tsp jeera seeds
¼ tsp hing powder
1 green chili (hot)
2 ½ cm (1”) ginger
1 l (4 cups) grated vegetables (sweet potatoes, cabbage, potatoes, carrots, kale etc)
2 l (8 cups) water

The eggplant:
1 eggplant
2 Tbsp ghee oil
1 tsp coarsely ground black pepper
2-3 Tbsp Bragg soy sauce

Other ingredients:
7 ½ cm (3”) daikon
3-4 small grill peppers
250 ml (1 cup) broad beans
2 tsp Himalayan salt or to taste
1 tsp kala namak
1 ½ tsp amchoor powder
1 bunch of basil leaves and seedlings

Make the broth first. Heat up the ghee or oil in a pot. Add the cinnamon, cloves, anise, tej patta, fennel and jeera seeds, and fry them for 30 seconds. Sprinkle in the hing powder, and add immediately the chili and ginger. Fry the spices, tossing, for 30 seconds before adding the vegetables. Sauté the vegetables for a couple of minutes then pour in the water. Cover the pot and bring the water to boil. Then reduce the heat to moderately low and cook for 40 to 60 minutes.

Strain the liquid and keep it warm until all the components are ready. Save the vegetable fiber for pancakes or bread.

While the broth is cooking, dice the eggplant. Heat up the ghee on a frying pan. When it’s hot, add the black pepper. Toss once and add the eggplant pieces. Fry them over moderate heat until they are golden on all sides. Pour in the soy sauce. Place the eggplants into the broth. Spiralize the daikon into long noodles and cut the peppers into thin slices. Place them and the beans, along with the salt, kala namak and amchoor into the broth. Garnish with basil leaves and seedlings.

Alternatively, you can place the vegetables, basil leaves and seedlings on individual plates and pour the hot broth on the top of them.

Thank you.

Leafy Greens and Potatoes with Coconut

Earlier this year our brother in bhakti-yoga, Sadhumarga Prabhu, translated into Finnish “Cooking for Gaura Nitai”, a cookbook compiled by the students of Bhaktivedanta Academy Gurukula in Mayapur, West Bengal. The book contains nearly 100 lunch recipes, showcasing the diversity of Gaudiya Vaishnava* culinary tradition.

The book presents several kinds of rice; raita (salad); shukta (bitter preparations); saag (green vegetables); dal (legumes); cacchari (simple vegetable dishes); fritters like pakora, bora, kofta and bhaji; ghanto (stew-like vegetables); dalna (rich vegetables dishes in gravy); chutneys (sweet and fiery “jams”); and finally sweets, including all famous Bengali milk delicacies. There is also a chapter on Ekadasi, the eleventh day after full and new moon, during which we fast from grains and legumes.

Sadhumarga has also added a chapter in which he contemplates the relationship between health and culture – and the wholesome role of physical, mental and spiritual purity; the cleanliness of ingredients and environment; cooking techniques; and our attitude. Despite the small size, the book is packed with information and since I read it a few evenings ago, I’ve been inspired to improve my cooking, as well as my character. I’m not sure how I’m doing with the latter – it seems to take a longer practice – but I prepared leafy greens and potatoes with coconut according to the book’s instructions, and served the dish with rice, raita and roti (bread) yesterday – and, it was a success! Gradually I will be going through the recipes, and post some of them here on the blog, too.

There aren't exact measurements in the book but the recipes only list what ingredients and in which order they are used. I found it very nice. It forced me to look at each item attentively to see how it contributes to the process and result, and focus on cooking more deeply than I would’ve done otherwise. I tried to understand the idea of the recipe, and once I got it, I took the liberty to change some details within it. For example, I used kalonji instead of radhuni seeds, and a mixture of greens from our garden instead of just spinach.

By the way, “Sadhumarga” means “the path of saints”. I am happy to follow his direction, course of action and conduct in the kitchen to reach the goal of life.

*Gaudiya is another way of saying Bengal; Vaishnava is a devotional order dedicated to Sri Vishnu.

LEAFY GREENS AND POTATOES WITH COCONUT

(Serves 6 to 8 persons)

Ingredients:

6 to 7 liters (24 - 28 cups) lightly packed green leaves and stalks (spinach, Swiss chard, radish greens, and baby beets and beet leaves)

6 medium size summer potatoes

1 coconut

2-3 Tbsp ghee

4 cm (1 ½”) piece of ginger (finely grated, juice squeezed out)

1 tsp jeera seeds

1 tsp kalonji seeds

2 tsp freshly ground black pepper

½ tsp pure hing powder (or ¼ - 1/2 tsp Vandevi hing)

2-3 tsp Himalayan salt

Method:

Wash and chop coarsely the greens.

Wash and cut the potatoes into sticks.

Wash, crack open and finely grate the coconut.

Blanch or steam the stalks and greens (and baby beets) until they are soft.

Heat up the ghee in a wok or pot. Add the grated ginger and fry it until it turns light golden. Add the jeera and kalonji seeds along with ground pepper and hing. Fry for 20-30 seconds then add the potatoes.

Fry the potatoes until they get some color and become almost cooked. Finally add the greens, coconut and salt. Cover and cook until the potatoes are tender but not mushy.

Thank you.