Ekadashi Aloo Pakoda
2 large potatoes washed and thinly sliced, 1 cup singhara atta (water chestnut flour)*, 1 tsp. salt, 2 green chilies, finely crushed in mixie, Oil for deep frying.
Mix together flour, salt, chilies. Add enough water to make a thick pouring consistency. Batter should coat back of spoon well. Add 1 tsp. hot oil. Mix well. Heat oil to deep fry in a frying pan. Dip potato slices in batter, one at a time, and let into hot oil. Allow to turn light golden brown. Flip and allow other side to fry. Drain and place on absorbent paper, to remove excess oil. Serve hot, with chutney
Ekadashi – ISRAELI SALAD (adaption)
1 large cucumber, peeled, seeded and cut into 14/-inch dice
4 medium plum tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
1 tsp hing
1/2 cup finely diced radish, optional
1 tablespoon olive oil, or as needed
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste
Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.
EKADASHI Cream Cheese Mints
1 3-oz pkg cream cheese at room temperature (Philadelphia Cream cheese).
4 drops food colouring (mint – green, lemon – yellow, strawberry – pink)
1 tsp flavoring extract as above
1 T milk
Stir the above together until well mixed then add
1 lb confectioner’s sugar or icing sugar (icing sugar in some places has wheat flour in be careful)
Mix all the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1″ diameter.
Place balls on waxed paper, and press flat with fork dipped in confectioner’s sugar. Let dry until tops are just dry, then flip and dry out underside. Store in airtight container so they don’t dry out any further. Yields 80-90 mints.
Read also the Recipes of Vaishnav or Ekadsahi