Great Vegetarian Dishes

(Part Three) Salads and Chutneys

SALADS

Here's an interesting collection of crisp, colorful international salads.

KCB 6.1: Mediterranean Salad (Salata)

Mediterranean Salad (Salata)

This crisp, tossed salad from Tunisia is a blend of lettuce, tomatoes, cucumbers, radishes, green peppers, parsley, lemon juice, oil, and mint. Serve Salata with Middle Eastern Round Bread (Pita), Falafel, Tahini Sauce, and Syrian Yogurt Cheese (Labneh)  for a Middle Eastern feast!

PREPARATION TIME: 15 minutes
YIELD: enough for 6 - 8 persons

1 medium Cos lettuce, torn into bite-sized pieces
3 small, firm tomatoes, cut into wedges
1 medium continental cucumber, sliced
6 small radishes, sliced into thin rings
1 small green pepper cored, seeded, and thinly sliced
1 small fresh green chili, seeded and sliced into wafer-thin strips
2 or 3 inner leaves of Iceberg lettuce rolled up and shredded into wafer-thin strips (chiffonade)
1/2 cup (125 ml) chopped fresh parsley, packed
4 tablespoons (80 ml) olive oil
4 tablespoons (80 ml) fresh lemon juice
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
1 teaspoon (5 ml) dried mint leaves

1. Toss the lettuce, tomatoes, cucumber, radishes, pepper, green chili, shredded lettuce strips, and parsley in a large salad bowl.
2. Blend the olive oil, lemon juice, asafoetida, salt, pepper, and mint in a small bowl.
3. Pour the dressing over the salad when ready to serve, and toss gently to coat. Serve immediately.

KCB 6.2: Greek Salad

Greek Salad

A Greek Salad is not tossed but carefully constructed, making an attractive centre piece at a buffet lunch or dinner. This stunning salad features feta cheese and Greek black olives, both available from continental grocers. This salad is not served on individual plates but, following Greek style, is dismantled piece by piece, smorgasbord style, by the guests.

PREPARATION TIME: 20 minutes
YIELD: enough for 6 to 8 persons

1 medium crisp Cos or Iceberg lettuce
2/3 cup (165 ml) olive oil
1/2 cup (125 ml) fresh lemon juice
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
500 g (a little over 1 pound) feta cheese cut into 11/4 cm (1/2-inch) cubes
1 tablespoon (20 ml) dried oregano
1 medium cucumber, unpeeled, sliced into 1/2 cm (1/4-inch) rings
500 g (a little over 1 pound) whole cherry tomatoes
250 g (9 ounces) Greek black olives (try Kalamata)
1 small green pepper, seeded and sliced into 0.5 cm (1/4-inch) rings

1. Line a large oblong platter with the outer leaves of a crisp head of lettuce. Tear the remaining leaves into small pieces; season them with a quarter of the olive oil, half the lemon juice, and half of the salt and pepper. Arrange the lettuce on the platter.
2. Pour another quarter of the olive oil and half the oregano on the feta cheese cubes.
3. Salt and pepper the cucumber slices. Place the cucumbers in an overlapping ring around the outer perimeter of the platter.
4. Arrange three-quarters of the cherry tomatoes among the cucumber slices.
5. Place a ring of feta cheese and half the olives inside the ring of cucumber. Pile the remaining cherry tomatoes in the centre along with the remaining black olives.
6. Decorate the centre piece with the slices of pepper and pour the remaining lemon and oil on the salad, garnishing it with the remaining salt, pepper, and oregano.

KCB 6.3: North Indian Cabbage and Peanut Salad (Kobi Pachadi)

North Indian Cabbage and Peanut Salad (Kobi Pachadi)

A pachadi is a raw vegetable salad with finely cut pieces of vegetables, lemon juice and oil dressing, nuts, and freshly grated coconut. This attractive salad, a sort of 'Indian coleslaw', originates in the Maharashtra state on the west coast of India. This salad can be made in advance, for the taste improves as it marinates.

PREPARATION TIME: 10 minutes
YIELD: enough for 6 to 8 persons

1/2 a medium cabbage (inner leaves only), finely shredded (about 6 cups, or 11/2 litres)
4 medium tomatoes, finely chopped
1/2 cup (125 ml) ground, roasted peanuts
2/3 cup (165 ml) grated fresh coconut
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
6 teaspoons (30 ml) fresh lemon juice
2 tablespoons (40 ml) light corn oil
1/2 teaspoon (2 ml) brown mustard seeds
1/2 teaspoon (2 ml) cumin seeds
1/4 teaspoon (1 ml) turmeric
1/2 teaspoon (2 ml) yellow asafoetida powder
1 tablespoon (20 ml) hot green chili, seeded and minced
4 tablespoons (80 ml) coarsely chopped, fresh coriander leaves

1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl. Mix well and set aside.
2. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle. Add the cumin seeds, turmeric, asafoetida, and green chili. Fry until the cumin seeds turn a darker shade. Remove from the heat.
3. Add the spices to the cabbage. Toss the salad thoroughly and garnish with the coriander leaves. Chill and serve cold.

KCB 6.4: French Steamed Vegetable Salad

French Steamed Vegetable Salad

This salad served with soup and crusty fresh bread makes a delightful summer meal.

PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
CHILLING TIME: 2 hours
YIELD: enough for 6 - 8 persons

2 large new potatoes, washed, peeled, and cut into 11/4 cm (1/2-inch) cubes
3 large carrots, washed, peeled, and cut into 11/4 cm (1/2-inch) cubes
2 cups (500 ml) fresh green French beans, cut into 2 cm (3/4-inch) lengths
2 cups (500 ml) freshly shelled peas
1/2 small cauliflower, broken into tiny flowerets
1 large cucumber peeled, seeded, and diced into quarter-rounds
1/2 teaspoon (2 ml) salt
11/4 cups (310 ml) French Salad Dressing
2 tablespoons (40 ml) chopped fresh parsley for garnish

1. Cook the potatoes, carrots, beans, and peas in boiling salted water for 6 or 7 minutes or until the vegetables are just barely tender. Remove the vegetables and drain them, saving the water. Place the cauliflower pieces in the same water and cook until they are just tender. Drain.
2. Allow the cooked vegetables to cool. Toss them in a salad bowl with the diced cucumbers and salt; season well with French Salad Dressing. Chill the salad for 2 hours. Toss again and serve with a garnish of chopped fresh parsley.

KCB 6.5: North Indian Potato Salad

North Indian Potato Salad

Here's another sample from the wonderful world of potato salads. This recipe is very simply dressed in yogurt and sour cream with a lemon-mustard-mint flavour and a hint of chili.

PREPARATION TIME: a few minutes
COOKING TIME: 15 minutes
COOLING TIME: 1/2 hour
YIELD: enough for 6 persons

8 medium potatoes, unpeeled
1 tablespoon (20 ml) fresh lemon juice
11/2 teaspoons (7 ml) salt
2 tablespoons (40 ml) yogurt
3 tablespoons (60 ml) sour cream
1/2 teaspoon (2 ml) green chilies, seeded and minced
1 tablespoon (20 ml) safflower oil
1 teaspoon (5 ml) black mustard seeds
1 tablespoon (20 ml) chopped fresh mint leaves
lettuce leaves for decoration

1. Boil the potatoes whole in lightly salted water until soft. Peel and cut them into 21/2 cm (1-inch) cubes.
2. While the potatoes are still warm, place them in a bowl and add the lemon juice, salt, yogurt, sour cream, and chilies.
3. Fry the mustard seeds in oil in a small pan over moderate heat until the seeds crackle. Toss the oil and mustard into the salad; add three-quarters of the mint leaves. Allow the salad to cool for 1/2 hour. Serve it on a bed of lettuce leaves garnished with the remaining mint leaves.

KCB 6.6: New York Potato Salad

New York Potato Salad

Cooking the potatoes in half-water and half-whey will help the potatoes retain their shape. This rich potato salad is best prepared whilst the potatoes are still warm.

PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
REFRIGERATION TIME: 1 hour
YIELD: enough for 4 - 6 persons

Potatoes

1 kg (2.2 pounds) peeled, sliced potatoes cooked in half-whey, half-water until soft
2/3 cup (165 ml) dry white grape juice
1/2 teaspoon (2 ml) sweet paprika

Mustard dressing

4 tablespoons (80 ml) lemon juice
2 teaspoons (10 ml) dry mustard, soaked for 10 minutes in 1 tablespoon (20 ml) warm water
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) olive oil
1/4 teaspoon (1 ml) black pepper
1 cup (250 ml) finely chopped fresh parsley

Mayonnaise dressing

1/2 teaspoon (2 ml) salt
3/4 teaspoon (3 ml) yellow asafoetida powder
3/4 cup (185 ml) evaporated milk
2 tablespoons (40 ml) fresh lemon juice
3/4 cup (185 ml) safflower oil
11/2 teaspoons (7 ml) dried dill
2 tablespoons (40 ml) sour cream

1. Marinate the still warm, cooked potatoes in grape juice.
2. Whisk the ingredients for the mustard dressing.
3. Whisk the ingredients for the mayonnaise dressing.
4. Pour both dressings over the marinated potatoes and gently fold until well combined. Sprinkle the paprika over the salad and refrigerate. Serve cold.

KCB 6.7: Fettuccine, Pepper and Cream Cheese Salad

Fettuccine, Pepper and Cream Cheese Salad

Fettuccine pasta with its delightful "bird's-nest" appearance is the basis for this tasty salad. Combined with cream cheese and roasted peppers, it's great served cold with a main savoury dish.

PREPARATION AND COOKING TIME: 25 minutes
CHILLING TIME: at least one hour
YIELD: enough for 4 persons

250 g (9 ounces) fettuccine noodles
2 large red peppers, halved, cored, and seeded
125 g (41/2 ounces) firm cream cheese, diced into little cubes
6 to 8 walnuts, chopped

Dressing

4 tablespoons (80 ml) olive oil
1 tablespoon (20 ml) walnut oil, if available
1 tablespoon (20 ml) lemon juice
1 teaspoon (5 ml) mustard powder
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) freshly cracked black pepper

1. Cook the fettuccine in lightly salted water for to 10 minutes or until it is tender but still a little firm (al dente). Drain the pasta.
2. Grill the peppers with the cut side down under a griller on high heat (or hold them over a flame) until the skins blacken and blister. When the peppers are cool, skin them and cut them into long, thin, even strips.
3. Add the pepper strips to the cheese and walnuts in a salad bowl. Combine all dressing ingredients and add to the noodles. Toss the noodles, dressing, peppers, cheese, and nuts. Chill the salad for at least 1 hour before serving

KCB 6.8: Lebanese Bulgur-Wheat Salad (Tabbouleh)

Lebanese Bulgur-Wheat Salad (Tabbouleh)

This Lebanese salad is probably the most famous of all Middle Eastern mezze (hors d'oeuvres). Bulgur wheat (parched, ground, par-boiled wheat grains) is not only tasty and substantial but also very nutritious. It is rich in protein, calcium, phosphorus, iron, potassium, niacin, and vitamins B1 and B2. Bulgur wheat salad is easy to prepare and is characterised by its fresh lemon-mint-parsley flavour. Traditional Middle Eastern cooks sometimes use an extra ingredient in their salads: a tart seasoning made from the ground seeds of a Mediterranean flowering plant called sumac, which adds a special lemony taste. I have included this as optional. It is available from any well-stocked Middle Eastern grocer, as is the bulgur wheat which, incidentally, is sometimes referred to as bourghul or cracked wheat. Tabbouleh is traditionally served in fresh, crisp lettuce leaves. Add more lemon juice if necessary, to assure the authentic fresh-lemon taste.

WHEAT SOAKING TIME: 11/2 hours
PREPARATION TIME: 10 minutes
YIELD: enough for 6 persons

250 g (9 ounces) fine bulgur wheat
1/2 teaspoon (2 ml) yellow asafoetida powder
at least 1/2 cup (125 ml) fresh lemon juice
1/2 cup (125 ml) olive oil
11/2 teaspoons (7 ml) salt
1/4 teaspoon (1 ml) coarsely ground black pepper
3 cups (750 ml) finely chopped parsley
3 tablespoons (60 ml) fresh mint
2 teaspoons (10 ml) sumac (optional)
1 cup (250 ml) seeded, unpeeled cucumber, diced into 1 cm (3/8-inch) cubes 2 medium tomatoes, diced lettuce leaves for decoration

1. Soak the bulgur wheat for 11/2 hours in warm water. Drain it and squeeze out the moisture. Dry it further by spreading it on a cloth and patting it dry.
2. Place the soaked wheat, asafoetida, lemon juice, olive oil, salt, pepper, parsley, mint, and sumac in a large bowl and mix well. Add the cucumber and tomatoes and toss. Chill and serve with lettuce leaves.

KCB 6.9: Hawaiian Brown-Rice Salad

Hawaiian Brown-Rice Salad

In this salad, plump long-grain brown rice is combined with fresh salad vegetables and pineapple, tossed in an herbed Italian dressing, and served on a bed of crisp lettuce leaves.

PREPARATION TIME: 10 minutes
YIELD: enough for 8 - 10 persons

6 cups (1.5 litres) salted long-grain brown rice, cooked and chilled
1 small cucumber, peeled, seeded, and diced
4 crisp radishes, finely sliced
3 slices of fresh pineapple, diced
2 firm, ripe tomatoes, diced
1/2 small red pepper, diced
1/2 small green pepper, diced
1/4 cup (60 ml) cooked green peas
1/4 cup (60 ml) cooked corn niblets
1/2 stalk celery, finely chopped
2 inner leaves of lettuce rolled up and cut into long, wafer-thin slices (chiffonade)
1 teaspoon (5 ml) olive oil
2 fresh hot green chilies, seeded and cut into long, wafer-thin strips
1/4 teaspoon (1 ml) yellow asafoetida powder
1/2 cup (125 ml) finely chopped fresh parsley,
1 cup (250 ml) Italian Salad Dressing
lettuce leaves for decoration

1. Place all the ingredients (except the dressing, 1 teaspoon (5 ml) olive oil, and the asafoetida) in a large bowl.
2. Saute the asafoetida in olive oil in a small pan. Pour the oil and asafoetida into the bowl of rice and vegetables. Mix well.
3. Toss the salad with the dressing. Serve the salad on a bed of crisp lettuce leaves

KCB 6.10: Indonesian Gado Gado Salad

Indonesian Gado Gado Salad

This version of the exotic Gado Gado salad, popular throughout Indonesia, can be served as a side salad to accompany a main meal for four persons, or as a main dish for two persons. Obtain the Chinese bok choy, coconut milk (santan), and the tofu (bean curd) from any well-stocked Chinese or Asian grocer. This salad is served with a steaming-hot peanut dressing.

PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
YIELD: enough for 2 - 4 persons

250 g (9 ounces) Chinese bok choy leaves washed and cut into bite-sized pieces
water for boiling and blanching
125 g (41/2 ounces) mung bean shoots
2 or 3 small new potatoes
1 cup (250 ml) French beans, "topped and tailed" and cut into 3.75 cm (11/2-inch) lengths
oil for deep-frying
450 g (1 pound) firm tofu, cut into 11/2 cm (3/4-inch) cubes
3/4 cup (185 ml) raw peanuts
4 Brazil nuts
1 teaspoon (5 ml) chili powder, or more for a hotter sauce
1/2 teaspoon (2 ml) yellow asafoetida powder
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
1/2 cup (125 ml) coconut milk (santan)
1/2 medium cucumber, unpeeled and cut into batons. (To cut into batons, cut cucumber into slices 1 cm [3/8 inch] thick and 5 cm
[2 inches] long. Cut each slice again into 1 cm [3/8-inch] strips.)
1 small bunch watercress, washed and separated
1 tablespoon (20 ml) fresh lime or lemon juice
1 cup (250 ml) cold water

1. Blanch the bok choy leaves in boiling water for about 1 minute. Rinse in cold water and drain well.
2. Wash and blanch the bean shoots in a similar fashion, but for just 30 seconds. Rinse and drain.
3. Cook the potatoes whole in lightly salted boiling water until soft; then peel them and cut them into bite-sized pieces.
4. Cook the beans in lightly salted boiling water for five minutes; then drain and allow to cool.
5. Place the oil over moderate heat. When fairly hot 185°C/365°F, deep-fry the cubes of tofu until slightly golden. Remove them with a slotted spoon and drain in a colander.
6. Reduce the oil temperature to about 180°C/355°F and deep-fry the peanuts until golden (2 to 3 minutes). Remove and drain.
7. Deep-fry the Brazil nuts until golden (about 3 minutes) and drain.
8. Place the chili powder, asafoetida, fried nuts, salt, and sugar in a food processor and blend to a smooth powder. Add 1 cup (250 ml) cold water to the blended ingredients.
9. Transfer the contents of the blender to a heavy pan, bring to the boil, and simmer for 5 minutes. Add the coconut milk (santan) and remove from the heat.
10. Pile the Chinese bok choy leaves, bean shoots, potatoes, beans, tofu, cucumber, and watercress in individual neat piles on a large plate. Boil the dressing, add the lime juice, and immediately pour the dressing over the salad. Serve immediately. The dressing may be served separately.

KCB 6.11: Waldorf Salad

Waldorf Salad

This famous gourmet dish is an ideal light accompaniment to a heavy meal. Tart, firm, green apples are preferable, adding a refreshing tang to this sweet, fruity salad.

PREPARATION TIME: 10 minutes
YIELD: enough for 6 to 8 persons

3 green apples, unpeeled, cored, and diced into 11/4 cm (1/2-inch) cubes
1 cup (250 ml) diced celery
1 teaspoon (5 ml) fresh lemon juice
1/4 cup (60 ml) Eggless Mayonnaise II
1/2 cup (125 ml) full-fat sour cream
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 cup (125 ml) walnut pieces

Mix the apples and celery in a bowl. Add the lemon juice, mayonnaise, sour cream, salt, pepper, and walnuts. (Chill and serve)

KCB 6.12: Gujarati Green-Bean and Coconut Salad

Gujarati Green-Bean and Coconut Salad

With the addition of grated fresh coconut and peanut powder, French beans are transformed into this elegant salad from Gujarat.

PREPARATION AND COOKING TIME: 20 minutes
YIELD: enough for 4 persons

1/2 teaspoon (2 ml) sugar
375 g (13 ounces) French stringless beans, cut into 71/2 cm (3-inch) lengths
2 tablespoons (40 ml) vegetable oil
1/2 teaspoon (2 ml) black mustard seeds
1/4 teaspoon (1 ml) yellow asafoetida powder
1 teaspoon (5 ml) fresh green chili, seeded and finely chopped
1/2 teaspoon (2 ml) salt
1/4 cup (60 ml) roasted peanut powder
1/2 cup (125 ml) grated fresh coconut

1. Boil the French beans in lightly salted water until they are cooked but still green and firm. Drain, rinse with cold water, drain again, and allow to cool in a bowl.
2. Saute the mustard seeds in hot oil in a heavy pan over moderate heat until the seeds crackle. Add the asafoetida and saute momentarily. Add the spices to the French beans.
3. Toss the green chili, salt, sugar, peanut powder, and grated fresh coconut with the beans. Serve at room temperature.

KCB 6.13: Steamed Cauliflower Salad with Green Mayonnaise

Steamed Cauliflower Salad with Green Mayonnaise

This colourful and fresh-tasting salad is a great patio salad on a hot summer's day. Select a fresh cauliflower with firm tight buds.

PREPARATION AND COOKING TIME: 15 minutes
YIELD: enough for 4 to 6 persons

1 large cauliflower, cut into medium flowerets
1 large bunch watercress
2 spinach leaves
1/4 cup (60 ml) fresh tarragon, chervil, or parsley, chopped
1 teaspoon (5 ml) lemon juice
1 cup (250 ml) Eggless Mayonnaise II

1. Boil the cauliflower pieces in a large pan of lightly salted water for a few minutes; then remove. The cauliflower pieces should be cooked but firm. Rinse them under cold water and drain.
2. Simmer the watercress and spinach in the boiling water for 2 minutes. Remove, drain, and rinse. Puree the spinach, watercress, and chopped herbs in a food processor or blender. Add the lemon juice and mayonnaise. Arrange the cauliflower pieces on a serving platter and pour the green mayonnaise over when ready to serve.

KCB 6.14: Bombay Cauliflower Salad

Bombay Cauliflower Salad

This type of salad is called a koshimbir. It is popular on the tropical west coast of India. The cauliflower is cooked just slightly, so it remains crunchy. Serve this salad with a bowl of fresh yogurt and Indian bread like chapati, poori, or paratha.

PREPARATION TIME: 5 minutes COOKING TIME: 5 minutes
YIELD: enough for 4 to 6 persons

1/2 medium cauliflower, cut into very small flowerets
1/2 cup (60 ml) dry-roasted peanut powder
1/3 cup (85 ml) grated fresh coconut
1 tablespoon (20 ml) fresh green chili, seeded and finely chopped
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) brown sugar
2 teaspoons (10 ml) fresh lemon juice
2 tablespoons (40 ml) chopped fresh coriander

1. Blanch the cauliflower pieces in boiling water for one minute.
2. Rinse the cauliflower under cold running water until it cools to room temperature. Drain it thoroughly and place in a bowl. Add the peanut powder, coconut, chili, salt, sugar, and lemon juice. Mix well. Garnish with chopped fresh coriander and serve immediately.

KCB 6.15: Sicilian Radicchio and Fennel Salad

Sicilian Radicchio and Fennel Salad

Radicchio lettuce, with its beautiful red and purple leaves and pleasantly bitter taste, is actually Italian wild chicory and is also sometimes known as corn lettuce. This simple salad from Sicily, "Insalata di Radicchio e Finocchio", can be made in a few minutes.

PREPARATION TIME: 10 minutes
YIELD: enough for 4 to 6 persons

Salad

3 small radicchio lettuces (about 350 g, 12 ounces)
3 small fennel bulbs
60 g (2 ounces) black olives

Dressing

1/4 cup (60 ml) olive oil
3 tablespoons (60 ml) fresh lemon juice
6 black olives, pitted
1/2 teaspoon (2 ml) salt
pinch of black pepper
1 teaspoon (5 ml) raw sugar

1. Separate and wash the leaves of the lettuce.
2. Remove the tops of the fennel bulbs, cut the bulbs in half, and trim the ends. Cut the fennel into 11/4 cm (1/2-inch) strips. Arrange the lettuce, fennel, and olives decoratively on a serving plate.
3. To make the dressing: blend the oil, lemon juice, and pitted olives in a food processor or blender. Add the salt, pepper, and raw sugar. Spoon the dressing over the salad and serve immediately.

KCB 6.16: Asparagus, Green Bean and Broccoli Salad

Asparagus, Green Bean and Broccoli Salad

This cooked green vegetable salad can be prepared in advance. It's great served as a side dish with bread, soup, and a main-course savoury dish like Vegetarian Lasagna or Spaghetti Alla Napoletana. Select crisp, fresh beans; tight, dark broccoli; and thin, fresh asparagus for outstanding results.

PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
YIELD: enough for 6 persons

250 g (9 ounces) broccoli, cut into flowerets
250 g (9 ounces) green beans, cut into 3 cm (11/4-inch) sections
250 g (9 ounces) asparagus, cut into 3 cm (11/4-inch) sections
water for boiling

Dressing

2 tablespoons (40 ml) olive oil
1/4 teaspoon (1 ml) yellow asafoetida powder
2 tablespoons (40 ml) fresh lemon juice
1/4 teaspoon (1 ml) dry mustard powder
1 teaspoon (5 ml) grated fresh ginger
1 teaspoon (5 ml) soy sauce

1. Boil the water in a large pan.
2.
Plunge the broccoli, green beans, and asparagus into the water and boil for 3 minutes or until the vegetables are bright green and tender-crisp. Drain, and refresh under cold water. Drain again thoroughly, and place in a serving bowl and refrigerate. Toss the dressing with the salad just before serving.

KCB 6.17: Mixed Vegetable and Yogurt Salad (Raita)

Mixed Vegetable and Yogurt Salad (Raita)

A raita is an Indian raw vegetable salad, generally featuring one or two main ingredients that float in lightly seasoned creamy fresh yogurt. Raitas are simple to prepare and provide a light, cooling contrast to an elaborate meal. Serve this salad with a meal that contains little or no yogurt.

PREPARATION TIME: 10 minutes
YIELD: enough for 5 or 6 persons

2 tablespoons (40 ml) chopped fresh coriander or parsley
2 cups (500 ml) plain yogurt
1/3 cup (85 ml) tomatoes, cut into 1 cm (3/8-inch) cubes
1/3 cup (85 ml) raw peas
1/3 cup (85 ml) radishes, cut into 1 cm (3/8-inch) cubes
1/3 cup (85 ml) red peppers, cut into 1 cm (3/8-inch) cubes
1/3 cup (85 ml) cucumber, cut into 1 cm (3/8-inch) cubes
1/3 cup (85 ml) celery, cut into 1 cm (3/8-inch) cubes
1 tablespoon (20 ml) cumin seeds
1 teaspoon (5 ml) fennel seeds
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) cracked black pepper

1. Whisk the yogurt until smooth. Add all the vegetables.
2. Dry-roast the cumin and fennel seeds in a small frying pan over low heat until they turn dark brown. Remove the seeds from the pan and grind them coarsely in a coffee mill. Add them to the salad and toss with the salt, pepper, and chopped fresh herbs. Chill before serving. Serve the chilled raita in small bowls, allowing 1/2 cup (125 ml) per serving.

KCB 6.18: Avocado and Bean Salad

Avocado and Bean Salad

Avocados combine well with cheese and beans. Dressed and served in lettuce leaves, this salad is substantial and tasty.

PREPARATION TIME: 10 minutes
YIELD: enough for 8 persons

2 teaspoons (10 ml) chopped fresh coriander leaves
1/2 teaspoon (1 ml) black pepper
1 teaspoon (5 ml) salt
1 large Iceberg, Cos, or Mignonette lettuce
2 large ripe avocados, peeled and cut into 11/2 cm (3/4-inch) cubes
1 cup (250 ml) cooked and chilled green beans chopped into 21/2 cm (1-inch) sections
1 cup (250 ml) cooked and chilled kidney beans
1 cup (250 ml) cooked and chilled chickpeas
1 cup (250 ml) cubed cheddar cheese
1/2 cup (125 ml) chopped green pepper
1/4 cup (60 ml) chopped pimiento (baby red peppers in brine or oil)
2/3 cup (165 ml) olive oil
2/3 cup (165 ml) fresh lemon juice
3 tablespoons (60 ml) honey
2 teaspoons (10 ml) chopped fresh parsley

1. Combine the avocados, beans, chickpeas, cheese, green pepper, and pimientos in a bowl.
2. Mix the olive oil, lemon juice, honey, half the parsley, coriander, black pepper, and salt.
3. Fold the dressing carefully into the bean and avocado mixture. Serve individual portions of salad on lettuce leaves and garnish with the remaining chopped parsley.

KCB 6.19: Italian Market Salad

Italian Market Salad

This delicious combination of fresh greens, steamed vegetables, and cottage cheese marinated in a delicious lemon and oil dressing should be served with crusty bread rolls.

PREPARATION TIME: 15 minutes
COOKING TIME: 5 minutes
YIELD: enough for 6 persons

1 medium zucchini, cut into long wedges
2 medium carrots, peeled and cut into long wedges
2 stalks celery, cut into 21/2 cm (1-inch) strips
125 g (41/2 ounces) snow peas, tips and strings removed
one 400 g (14-ounce) can artichoke hearts marinated in brine, drained, and quartered
1 cup (250 ml) firm cottage cheese, cubed
3 radishes, sliced
2 or 3 inner lettuce leaves, sliced into paper-thin strips
2 medium green chilies, seeded and sliced into long paper-thin strips
125 g (41/2 ounces) cherry tomatoes, halved
1/2 cup (185 ml) olive oil
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 cup (125 ml) fresh lemon juice
1 tablespoon (20 ml) chopped fresh basil
1 teaspoon (5 ml) dry mustard, mixed with 2 teaspoons (10 ml) cold water
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
crisp lettuce leaves for serving
fresh basil leaves for garnish
125 g (41/2 ounces) pitted black olives, for garnish

1. Boil the zucchini, carrots, and celery in lightly salted water in a large pan until the vegetables are crisp but tender (about 2 minutes). Before draining, add the snow peas to the water. Remove the pan from the heat and blanch the snow peas for 1 minute. Drain all the vegetables, refresh under cold water, and drain again. Allow the vegetables to thoroughly cool.
2. Combine the artichoke hearts, cottage cheese, radishes, sliced lettuce, green chilies, tomatoes, and steamed vegetables in a large bowl.
3. Blend the olive oil, asafoetida, lemon juice, basil, mustard paste, salt, and pepper in a bowl.
4. Toss the vegetables and the dressing. Cover and marinate in the refrigerator for at least one hour.
5. Serve on individual lettuce leaves garnished with fresh whole basil leaves and black olives.

KCB 6.20: Pasta Salad

Pasta Salad

This is a sophisticated salad with a distinctly Middle Eastern flavour. The combination of the lemon-oil dressing and tahini creates a unique taste which blends wonderfully with firm, tender broccoli and cauliflower florets, crisp lettuce, and strips of red peppers. Serve as an accompaniment to a summer brunch or as a tasty picnic or patio-salad with Middle Eastern Round Bread, Tomato and Asparagus Quiche, Crispy Flat Rice and Cashews (Gujarati Chidwa), Mango Ice Cream, and Middle Eastern Lemonade.

PREPARATION TIME: 20 minutes
YIELD: enough for 8 persons

300 g (11 ounces) broccoli flowerets, par-boiled, drained, and chilled
300 g (11 ounces) cauliflower (about half a small one), cut into flowerets, parboiled, drained, and chilled
2 small red peppers, cored, seeded, and thinly sliced
1 cup (250 ml) cooked but firm (al dente) conchiglie or small penne rigate pasta, cooled
1/4 teaspoon (1 ml) yellow asafoetida powder
4 tablespoons (80 ml) tahini
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) freshly ground black pepper
1 tablespoon (20 ml) olive oil
5 tablespoons (100 ml) fresh lemon juice
1/2 small Cos or Iceberg lettuce, torn into bite-sized pieces
3 tablespoons (60 ml) chopped fresh parsley

1. Place the cooked broccoli, cauliflower, peppers, and pasta in a medium-sized bowl.
2. Whisk the asafoetida, tahini, salt, pepper, olive oil, and lemon juice in a small bowl. If the dressing is too thick, add water.
3. Pour the dressing over the salad and toss gently to coat. Refrigerate, covered, to chill. Just before serving, add the lettuce and garnish with the chopped fresh parsley.

KCB 7: CHUTNEYS, JAMS AND PICKLES

CHUTNEYS, JAMS AND PICKLES

Chutneys, both cooked and fresh, serve as accents to other dishes. This piquant selection will tease the palate and add color, flavor, and variety to any meal.
This chapter also includes pickles and jams. So prepare to have both your imagination and your digestion stimulated!

KCB 7.1: Pineapple Chutney

Pineapple Chutney

Pineapple chutney should be "too hot to bear, but too sweet to resist".

PREPARATION AND COOKING TIME: about 1 hour
YIELD: about 2 cups (500 ml)

3 tablespoons (60 ml) ghee
2 teaspoons (10 ml) cumin seeds
4 broken dried red chilies, or as desired
1 large ripe pineapple, peeled, cored, and cut into 11/4 cm (1/2-inch) cubes
1/2 teaspoon (2 ml) ground cinnamon
1/2 teaspoon (2 ml) ground cloves
2/3 cup (165 ml) brown sugar
1/3 cup (85 ml) raisins

1. Heat the ghee in a 2-quart/litre heavy-based saucepan over moderate heat until it is hot but not smoking. Saute the cumin seeds in the hot ghee until they slightly darken. Add the chilies and cook until golden brown. Add the pineapple pieces, ground cinnamon, and cloves. Gently boil the chutney, stirring occasionally, over moderate heat until the pineapple becomes soft and the juice evaporates. Stir constantly as the preparation nears completion.
2. When the saucepan is dry and the pineapple starts to stick on the bottom, add the sugar and raisins and cook until thick and jam-like. Serve at room temperature.

KCB 7.2: Tomato Chutney

Tomato Chutney

Cooked chutneys act as piquant relishes that accent other dishes with which they are served. This North Indian-style tomato chutney is hot, spicy, and sweet. It can be either eaten immediately or refrigerated for up to a week.

PREPARATION AND COOKING TIME: 15 - 30 minutes
YIELD: 2 - 21/2 cups (500 - 625 ml)

3 tablespoons (60 ml) ghee or oil
1/2 teaspoon (2 ml) black mustard seeds
1/2 teaspoon (2 ml) cumin seeds
one 5 cm (2-inch) piece of cinnamon stick
3 - 4 whole dried red chilies, broken
1/2 teaspoon (2 ml) turmeric
31/2 cups (875 ml) firm, ripe tomatoes, peeled and coarsely chopped
2/3 cup (165 ml) sugar
1/2 cup (125 ml) sultanas (optional)
1/2 teaspoon (2 ml) salt

1. Heat the ghee or oil in a large, heavy frying pan over moderate heat. Saute the mustard seeds in the hot ghee until they begin to crackle. Add the cumin and cinnamon. When the cinnamon darkens, add the chili bits and the turmeric. Immediately add the chopped tomatoes and, stirring to mix, cook over moderate heat for 10 minutes.
2. Add the sugar, sultanas, and salt. For moist chutney, continue to cook for another 5 minutes. For a thick jam-like chutney, cook for another 15 minutes or until the chutney appears thick and glazed. Serve warm or cold.

KCB 7.3: Peach Chutney

Peach Chutney

This is actually more of a pickle or relish than a chutney. It can be kept in sterilized jars for up to 3 months and is delicious served as a condiment with a main meal. It makes a great gift when presented in attractive jars.

PREPARATION AND COOKING TIME: 50 minutes
YIELD: about 5 cups (1.25 litres)

2 tablespoons (40 ml) corn oil or light vegetable oil
1 tablespoon (20 ml) yellow mustard seeds
2 small fresh red chilies, finely chopped
1/2 teaspoon (2 ml) yellow asafoetida powder
2 medium red peppers, chopped into 11/4 cm (1/2-inch) cubes
2 medium green pepper, chopped into 11/4 cm (1/2-inch) cubes
2 kg (41/2 pounds) peaches, peeled and cut into 11/4 cm (1/2-inch) cubes
11/2 cups (375 ml) fresh lemon juice
2 cups (500 ml) lightly packed brown sugar

1. Heat the oil in a heavy 4-litre/quart saucepan over moderate heat. Saute the mustard seeds in the hot oil until they crackle, then add the chilies and asafoetida and stir until the chilies darken.
2. Add the peppers and cook one minute. Add the peaches, lemon juice, and brown sugar, stirring constantly without boiling until the sugar is dissolved. Bring to a boil, reduce the heat, and simmer uncovered, without stirring, for 45 minutes or until the relish is thick. (Towards the end it might require minimal stirring to avoid sticking). Pour into hot, sterilized jars and seal when cold.

KCB 7.4: ‘Radha Red’ Plum Chutney

‘Radha Red’ Plum Chutney

This is a version of the famous "Radha Red" plum chutney that has been a favourite at many Hare Krishna multi-course feasts throughout Australia for decades. It features the subtle and exotic flavour of pure camphor, sometimes available at Chinese and Indian grocery stores. The plums should, if possible, be the Damson variety or the red plums referred to as a "blood plums".

PREPARATION TIME: about 1 hour
YIELD: about 3 cups (750 ml)

1.4 kg (3 pounds) ripe red plums, pitted and cut into eighths
a pinch of raw camphor crystals
2 cups (500 ) sugar
3 tablespoons (60 ml) finely shredded fresh coconut
4 tablespoons (80 ml) butter
11/2 teaspoons (7 ml) ground coriander
1/4 teaspoon (1 ml) powdered cardamom seeds

1. Heat the butter over low heat in heavy 5-litre/quart saucepan until it froths. Add the coriander, cardamom, and coconut, saute for one minute, and add the plums. Raise the heat and bring the chutney to a boil; then reduce the heat and simmer covered for about 15 minutes or until the plums lose their shape.
2. Add the sugar and continue to simmer uncovered for another 40 - 45 minutes or until the chutney is fairly thick and glazed, stirring occasionally. Add the camphor crystals and mix well. Serve at room temperature or refrigerate covered for up to 4 days.

KCB 7.5: Tamarillo Chutney

Tamarillo Chutney

Tamarillos, or tree tomatoes, are glossy, plum-red fruits the size and shape of large eggs. Though tamarillos are native to South America, they also grow plentifully in New Zealand. They have juicy, slightly acidic flesh. Serve this piquant relish with fried savoury dishes.

PREPARATION AND COOKING TIME: 11/2 - 2 hours
YIELD: 6 cups (1.5 litres)

1/4 cup (60 ml) ghee or oil
1/4 teaspoon (1 ml) cumin seeds
1/4 teaspoon (1 ml) ground dried red chilies
8 cups (2 litres) ripe tamarillos, blanched, peeled and chopped
1/4 teaspoon (1 ml) ground cloves
1/2 teaspoon (2 ml) turmeric
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) minced fresh ginger
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) ground nutmeg
3/4 - 1 cup (185 - 250 ml) sugar
1 cup (250 ml) sultanas

1. Heat the ghee in a heavy nonstick saucepan. Saute the cumin seeds in the hot ghee until they brown. Add the chili and chopped tamarillos. Bring to a boil, reduce the heat, and simmer until soft.
2. Add all the remaining ingredients and return to the boil. Reduce the heat and simmer for about 11/2 - 2 hours, stirring occasionally, until the chutney is thick and glazed. Pour into hot, sterilized jars and seal when cold.

KCB 7.6: Apple Chutney

Apple Chutney

Chutney varies immensely according to the kind of apples used, but invariably sour Granny Smiths seem to produce the best results. This chutney is hot yet sweet and can be served as an accompaniment to a great variety of savoury dishes. Allow 1 - 4 spoonfuls per serving. Apple chutney can be refrigerated in a sealed container.

PREPARATION AND COOKING TIME: 1 hour
YIELD: enough for 10 persons

2 tablespoons (40 ml) ghee or oil
11/2 teaspoons (7 ml) cumin seeds
2 fresh hot green chilies, cut into thin rings
2 teaspoons (10 ml) minced fresh ginger
1 teaspoon (5 ml) turmeric
500 g (about 1 pound) tangy green apples, peeled, cored and sliced
1/4 cup (60 ml) water
11/4 teaspoons (6 ml) ground cinnamon
3/4 teaspoon (3 ml) ground nutmeg
1 cup (250 ml) sugar

1. Heat the ghee or oil in a heavy 2-litre/quart saucepan over medium heat. Saute the cumin seeds in the hot ghee until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stirfry for 2 - 3 minutes.
2. Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15 - 20 minutes or until the apples become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.

KCB 7.7: Fig and Apple Relish

Fig and Apple Relish

If you have a fig tree in your garden, or have access to one, then here's something to do with the enormous quantity of figs that are yielded when these luxurious fruits come into season. This delicious chutney-like relish goes wonderfully well as an accompanying condiment to a heavy meal and keeps for 6 weeks if refrigerated.

PREPARATION AND COOKING TIME: 11/2 hours
YIELD: about 6 cups (11/2 litres)

10 medium fresh ripe figs, chopped
3 medium apples, peeled, cored, and chopped into 11/4 cm (1/2-inch) cubes
2 cups (500 ml) brown sugar, packed
1 cup (250 ml) sultanas
1/2 cup (125 ml) dried apricots, chopped
1 cup (250 ml) fresh lemon juice
2 cups (500 ml) white grape juice
1/4 cup (60 ml) tomato paste
1 tablespoon (20 ml) yellow mustard seeds
1/2 teaspoon (2 ml) yellow asafoetida powder
1/2 teaspoon (2 ml) ground cinnamon
1/2 teaspoon (2 ml) ground cardamom

1. Combine all the ingredients in a heavy 4-litre/quart saucepan. Cook over low heat, stirring constantly until the sugar dissolves.
2. Bring the relish to the boil, reduce the heat, and simmer uncovered for about 11/2 hours or until the relish is as thick as desired. Stir the mixture towards the end of cooking time to prevent it from sticking.
3. Pour the relish into hot, sterilized jars and seal when cold.

KCB 7.8: Fresh Coconut Chutney

Fresh Coconut Chutney

This tasty, cream-textured chutney is not cooked but is prepared by combining all fresh ingredients. Coconut chutney plays an integral part in South Indian cuisine. Serve this chutney to accompany Savoury Wholemeal Pancakes (Dosa) and Mashed Potato Puffs (Alu Vadas).

PREPARATION TIME: 10 minutes
YIELD: about 21/2 cups (625 ml)

11/2 cups (375 ml) shredded fresh coconut
11/2 cups (375 ml) yogurt or 1 cup (250 ml) yogurt and 1/2 cup (125 ml) buttermilk
1/2 cup (125 ml) cold water
1 tablespoon (20 ml) minced fresh ginger
2 teaspoons (10 ml) hot green chilies, seeded and minced
1/4 teaspoon (1 ml) freshly ground black pepper
1/2 teaspoon (2 ml) salt
2 tablespoons (40 ml) ghee or light vegetable oil
1 teaspoon (5 ml) black mustard seeds
11/2 teaspoons (7 ml) split urad dal
10 or 12 curry leaves, fresh or dried
1/4 teaspoon (1 ml) yellow asafoetida powder

1. Combine the coconut, yogurt, water, fresh ginger, chilies, pepper, and salt in a mixing bowl.
2. Heat the ghee in a small pan over moderately high heat until it is almost smoking. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and saute until it turns golden brown. Add the curry leaves and stir until they soften; add the asafoetida and then immediately remove the pan from the heat and mix the spices into the bowl of yogurt and coconut. Serve at room temperature. This chutney can be refrigerated for up to 2 days.

KCB 7.9: Mint Chutney

Mint Chutney

Fresh mint chutney, which required no cooking, is great to make when you have an abundance of mint. The round-leaved varieties of Mentharotundifolia, such as apple mint, Bowles mint, or pineapple mint, lend themselves especially well to this condiment. Serve mint chutney with Cauliflower  and Pea Samosas,  or Potato  and Pea Croquettes.

PREPARATION TIME: 10 minutes
YIELD: about 1 cup (250 ml)

13/4 cups (435 ml) trimmed fresh mint, packed
3 tablespoons (60 ml) water
2 tablespoons (40 ml) caster sugar
2 tablespoons (40 ml) fresh lime or lemon juice
2 hot green chilies, seeded and chopped
1/4 cup (60 ml) shredded fresh coconut
1 teaspoon (5 ml) salt

Blend all the ingredients in a food processor or blender until smooth. If required, add a little cold water to achieve a runny consistency. Transfer the chutney to a bowl and serve. It will keep refrigerated for 1 or 2 days.

KCB 7.10: Lime and Ginger Marmalade

Lime and Ginger Marmalade

After you add the sugar to the marmalade, the depth of the sugar, lime, and water mixture should not exceed 5 cm (2 inches). This bittersweet marmalade can be refrigerated for months.

STANDING TIME: overnight
PREPARATION AND COOKING TIME: about 11/4 hours
YIELD: 4 cups (1 litre)

3 large ripe limes
3 cups (750 ml) water
about 31/2 cups (875 ml) white sugar
11/2 teaspoons (7 ml) minced fresh ginger

1. Cut the limes into 0.25 cm (1/4-inch) rings and remove the seeds. Combine the limes and water in a bowl and leave to stand overnight.
2. Place the lime and water mixture in a non-stick 3-litre/quart saucepan and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 1 hour. By this time the rind should be tender. Remove from the heat.
3. Pour the mixture into a bowl and measure exactly how much lime and water there is. Add an equal quantity of sugar and return the lime and sugar mixture to the saucepan.
4. Stirring over low heat, allow the sugar to dissolve. Return the mixture to a boil and cook without stirring for 10 - 15 minutes or until a spoon of the marmalade sets on a cold plate.
5. Remove the saucepan from the heat and add the minced ginger. When the marmalade cools, pour it into hot, sterilized jam jars. When the marmalade has cooled, seal the jars.

KCB 7.11: Sweet lime Pickle

Sweet lime Pickle

Indian-style pickles are best made in hot climates because they are traditionally made slowly in jars that are exposed to sunlight. Sunlight is an antiseptic; it also expedites the pickling process, and acts to prevent fermentation. Pickles are generally preserved in salt, oil, or lemon juice. (Mustard oil is an excellent choice.) This lime pickle is simultaneously sweet, spicy, and hot.

PREPARATION TIME: 20 minutes
PICKLING TIME: 5 - 6 weeks
YIELD: 2 cups (500 ml)

4 or 5 small limes
2 tablespoons (40 ml) salt
1 teaspoon (5 ml) powdered black mustard seeds
1 teaspoon (5 ml) cayenne pepper
1 teaspoon (5 ml) turmeric
1 cup (250 ml) brown sugar
1/3 cup (85 ml) fresh lime or lemon juice

1. Wash and dry the limes thoroughly. In a completely dry spot (any water will spoil the pickle), slice each lime lengthwise into 8 pieces (retain any juicer).
2. Mix the salt, mustard seed powder, cayenne, and turmeric in a bowl.
3. Bring the sugar and the lime juice to a boil in a small saucepan over high heat. Boil for 2 minutes and set aside.
4. Arrange a layer of lime slices, cut-side-up, alternated with a sprinkled layer of the salt and spice mixture in the glass jar until the jar is filled.
5. When the lime and sugar liquid is cooled to lukewarm, pour it into the jar, covering the lime and spice layers. Cool the jar; then tightly screw on a non-metallic lid.
6. Place the jar of pickle in the sun, bringing it inside every night. Shake the jar two or three times a day. After 5 - 6 weeks, the pickle is ready to use, although the longer you wait, the better the pickle.

KCB 7.12: Peanut and Coriander Chutney

Peanut and Coriander Chutney

This chutney is popular in Northern India and is a delightful combination of hot, sour, sweet, and astringent flavours. Traditionally, this chutney is prepared using dried tamarind pulp. Here, we use "instant tamarind" and reduce the preparation time of this chutney to only 10 minutes. Serve this excellent uncooked chutney as a dip for Cauliflower  and Pea Samosas or Rajasthani Spicy Dal-Stuffed Bread.

PREPARATION TIME: 10 minutes
YIELD: 11/2 cups (375 ml)

1 tablespoon (20 ml) tamarind concentrate
1/4 cup (60 ml) hot water
1 tablespoon (20 ml) ghee or peanut oil
1/2 cup (125 ml) raw peanuts, skinned
1/3 cup (85 ml) shredded fresh coconut
1 teaspoon (5 ml) salt
1 or 2 hot green chilies, seeded and chopped
1 tablespoon (20 ml) brown sugar
1/4 cup (60 ml) cold water
1 cup (250 ml) fresh coriander leaves, packed

1. Combine the tamarind concentrate with the hot water until it becomes a smooth paste.
2. Place the ghee in a heavy frying pan over low heat. When the ghee is hot, add the peanuts and, stirring often, roast them for 3 or 4 minutes or until the peanuts turn pale golden brown. Add the coconut and stir for another minute.
3. Combine the peanuts, coconut, tamarind puree, salt, chilies, sugar, cold water, and fresh coriander leaves in a blender or food processor. Process until creamy and smooth. (You might need to add a little more water). Transfer to a bowl and serve at room temperature. This chutney is best served immediately but can be refrigerated for 2 - 3 days.

KCB 7.13: Raspberry Jam

Raspberry Jam

Try this jam when you have an abundance of ripe, juicy raspberries.

PREPARATION AND COOKING TIME: 15 minutes
YIELD: about 4 cups (1 litre)

1 kg (2.2 pounds) fresh ripe raspberries
4 cups (1 litre) sugar
3 cups (750 ml) water
1 teaspoon (5 ml) lemon rind, finely grated

Combine all the ingredients in a large heavy non-stick saucepan. At this stage the mixture should be no more than 5 cm (2-inches) deep. Heat slowly to dissolve the sugar. Increase the heat, bring to a boil, and boil the jam rapidly, uncovered, without stirring for about 15 minutes or until a teaspoon of jam jells on a cold plate. You might have to stir the jam occasionally towards the end. When a little cooler, pour the jam into hot, sterilized glass jars and seal.

horizontal rule

[Home] [Back to the Vegetarian Resources page] Back ] Next ]