Masala Chai

The Masala Chai recipe I found on page 496. It was a lovely morning cup of tea, very easy and delicious. I love chai and have tried lots of different recipes searching for that perfect cup. This recipe has only 3 or 4 spices. Saffron was an optional spice that I decided to put in and it tastes sublime.

Dense Chewy Tofu & Cutlets with Cranberry Sauce

In the recipe Dense, Chewy Tofu (page 207) the technique is the recipe. It is a method for preparing tofu that makes a big difference in the texture. Tofu has a texture that is often a problem for people who are trying it for the first time. This makes tofu chewy and easier to cook because you drain it and press all the water out. I now do this to any tofu I make.

Cutlets with Cranberry Sauce (page 209 and 210) is a terrific vegan dinner option. It's very simple and the bread crumbs add a nice crunch to the tofu cutlets. I served it with braised kale and parsnips.

Sambar & Sambar Powder & Tamarind Water

Sambar Powder (page 250) is the special spice mixture that goes into Sambar dal (page 249). You'll also need to make Tamarind Water on page 571.  You grind the powder mixture from whole spices for the most flavor impact. It takes all of five minutes and it is so worth it. Since I like less heat, I backed off the amount of pepper and it was still delicious in the Sambar dal. The dal was just fabulous. The amount of tamarind water was just right not to sour. Excellent!

Tofu & Vegetables in Coconut Milk and Coconut Milk

For lunch today, I made the Tofu and Vegetables in Coconut Milk on page 214 of Heaven's Banquet. It is a delicious Vietnamese dish and easy to make. First of all, make the Coconut Milk from the recipe on page 494. The milk has to stand for 30 minutes, so then you can brown the tofu. The vegetables are simmered in the coconut milk and I served everything over lemon rice. I think this is one of my favorite recipes.

Sesame-Pistachio Cauliflower Quesadillas

What a delectable combination of flavors... For all of us that thought Ayurvedic cooking was only rice and dal, we now have proof positive that Ayurvedic principles can be applied to many of our favorite dishes. This is a wonderful easy and quick dish that I'm thinking might even travel well for those of us who don't like "road food." You'll find the  Sesame-Pistachio Cauliflower Quesadillas on page 81 of Heaven's Banquet.

Amritam

Amritam on page 488 is a lovely drink that Miriam has included in her cookbook. I made amritam last night before bed. It is basically hot milk with some very satvic spices; saffron, cinnamon, cardamom and a bit of ghee. These spices transform hot milk into an elixir.