Saag Murg (Chicken in Spinach Purée)

Source: Indian Recipes Under 30 Minutes
Date tried: January 29, 2018
Yield: 4-6 servings
Time needed: 40 minutes

I never cease to enjoy the delights of Indian cookery. Prior to beginning this dish I took time to prepare the brown onion paste and the spinach purée from scratch. I steamed the spinach for the purée to avoid too much water and that worked very well. The onion paste is simply browned onion slices puréed with a very little water.

I also reversed the order of the instructions and browned the chicken pieces first thing, so they would be ready to add to the spinach with no delay. And I really appreciated the result. Excellent!

Saag Murg (Chicken in Spinach Purée)

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Vegetables with Black Bean Sauce

Source: Ecological Cooking
Date tried:January 14, 2018
Yield: 4 servings
Time needed: 30 minutes

An unusual but surprisingly good combination—especially the sesame oil.

Broccoli with Black Bean Sauce

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Paul’s Ambrosia

Source: Recipes for a Small Planet
Date tried:November 14, 2017
Yield:6 servings
Time needed: 20 minutes + time to chill

I like fruit salads and I liked this one. I liked the addition of cheese. The dressing is best sweet. Recommended as a breakfast, a lunch or a dessert, but can also be used as a side to the main course with less sweetening. The larger amounts of spices are intended for a sweet version.

Paul’s Ambrosia

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Indian Style Green Beans

Source: Diet for a Small Planet
Date November 28, 2017
Yield:5 servings
Time needed: approx. 25 minutes

This dish is a treat for the eyes, and a good side dish, though it could use some enhancement in the seasoning. On its own, it does not seem particularly “Indian” though it would certainly fit into an Indian-themed meal. And will grace almost any meal. Definitely worth trying, with perhaps more than the tiny hint of ginger suggested.

Indian Style Green Beans

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Ye’suff Wiha (Sunflower Juice)

Source: The Recipe of Love
Made: January 5, 2014
Yield: 8 servings
Time to make: 30 minutes + time to chill.

This is one of three Ethiopian beverages made from seeds.  The author says this one is frequently used as a beverage during times of fasting. Certainly a change from plain water or fruit juice.  I tried it sweetened with agave syrup.  And this definitely gets a thumbs up.  It is really good!

Ye’suff Wiha (Sunflower Juice)

Ye’suff Wiha (Sunflower Juice)
4 cups raw sunflower seeds
15 cups water
10 cups spring water
1 garlic clove, whole
Large piece of fresh ginger, crushed
Honey or brown sugar to taste

Wash sunflower seeds and drain well.
Combine with 15 cups water in large pot.  Boil on high heat for 20 minutes.
Drain and let seeds cool.
Grind seeds to a fine paste in a blender or food processor.
Add 10 cups spring water and mix well.
Strain into a serving pitcher.
Add garlic and crushed ginger and let sit for awhile to blend flavours.
Sweeten to taste, chill and serve.

Karay (Fresh Green Chili Peppers)

Source: The Recipe of Love
Date tried: June 9, 2017
Yield: about 1-2 cups
Time needed: However long it takes to seed the chili peppers, and a quick buzz in the food processor.

It’s a good idea to get some help washing and seeding the chili peppers. 3-4 pounds would take a long time working alone. But it is indeed a “wonderful spicy appetizer spread” and keeps very well in the fridge.

(Fresh Green Chili Peppers)

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