Salted Jaggery Kulfi

130 grams jaggery
300 ml evaporated milk
100 ml milk
200 ml heavy cream
1/4 teaspoon salt

Heat the jaggery in a saucepan, stirring until it melts.  Then whisk in the evaporated milk, milk, and cream.  When the milks and cream are fully incorporated, add the salt and bring the heat up to almost boiling, then take off the heat.  Allow to cool, then pour into moulds and freeze.

Serves 6.

From Fresh India by Meera Sodha

Tandoori Baby Potatoes with Herb Yogurt

For the potatoes:
8 baby potatoes
Salt
2 tablespoons unsalted butter

For the tandoori marinade:
2/3 cup Greek yogurt
1 3/4 teaspoons ground cumin
3/4 teaspoon garam masala
1 teaspoon ground coriander
1/4 to 1/2 teaspoon chili powder
1 teaspoon paprika
3 garlic cloves, peeled and grated
Scant 1/4-ounce gingerroot, peeled weight, grated
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice or to taste

For the topping:
Generous 1 cup Greek yogurt
1/3 teaspoon freshly ground black pepper
Handful of chopped cilantro leaves
1/2 to 3/4 small onion, minced
1 green chile, seeded and minced, or to taste
1-2 tablespoons whole milk, if needed

Peel the potatoes and halve.  Bring lots of salted water to a boil in a large pan.  Add the potatoes and boil for 8 minutes.  Drain and, when cool enough to handle, use a spoon to scrape out a depression so that the potatoes look like boiled egg halves where the yolk has been removed.

Mix the ingredients for the tandoori marinade in a bowl.  Add one good teaspoon of salt.  Place the potato halves in the bowl, turn to coat in the marinade, and let marinate for 30 minutes.  

Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.

Heat the oven to 425 F.  Place the potatoes, flat side up, on a baking sheet and place on the middle shelf of the oven.  Cook for 20 to 25 minutes, or until the marinade looks properly dried.  Turn the potatoes over, move the rack to the top of the oven, and continue to cook for 8 to 10 minutes.  Turn again and cook for another 8 to 10 minutes.  They should be tender by now (check by piercing one of the largest potato halves with a knife).

Melt the butter and brush it over the potatoes.  Spoon a rounded teaspoon of topping onto each potato half and serve immediately.

Makes 16 halves.

From Indian Vegetarian Feast by Anjum Anand

Caprese Pasta Salad with Sun-Dried Tomatoes

16 ounces bowtie pasta
8 ounces fresh mozzarella cheese, chopped into small pieces
1/4 cup fresh basil, chopped into ribbons
1 8 ounce jar sun-dried tomatoes, packed in oil with herbs
1 tablespoon balsamic vinegar glaze
2 teaspoons olive oil
1 1/2 teaspoons fresh minced garlic
1/2 teaspoon salt
1 1/2 teaspoons dried basil
Fresh black pepper to taste

Bring a large pot of salted water to boil and cook the pasta until al dente, according to package directions.  Drain and rinse with cool water.

In a large bowl, combine pasta, mozzarella, basil, and sun-dried tomatoes, along with a small amount of oil from the jar.  Reserve the remaining oil to moisten the salad later as needed.

In a small bowl, whisk together balsamic vinegar glaze, olive oil, garlic, salt, dried basil, and black pepper to taste.  Pour over the pasta and stir everything gently to coat.  Cover the salad and place in the refrigerator to chill.

Serves 10 to 12.

From Belle of the Kitchen blog, with minor changes

Granny Smith, Cucumber, and Mint Infused Water

1 Granny Smith apple, cored, seeded, thinly sliced
1/2 English cucumber, thinly sliced
4 sprigs fresh mint
1 gallon water

In a large pitcher, combine the apples slices, cucumber slices, mint, and water.  Refrigerate for at least 1 hour before serving.

Makes 8 to 10 servings.

From The Outdoor Table by April McKinney

Note: May also use a traditional cucumber in this recipe; remove the seeds by slicing the cucumber lengthwise and then using a spoon to scoop them out.

Griddled Summer Veggie Sandwiches

4 large portobello mushrooms
2 medium red or yellow bell peppers
2 medium zucchini
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh thyme
1 teaspoon salt
4 ounces goat cheese
3 tablespoons basil pesto
4 ciabatta or telera rolls, split

Remove the stems from the portobello caps, slice the peppers, and cut the zucchini lengthwise into 1/4-inch slices.  Place all of the vegetables in a large resealable plastic bag.  Add the lemon juice, zest, oil, garlic, thyme, and salt to the bag, and allow the vegetables to marinate for at least 30 minutes or up to 4 hours.

Once the vegetables have marinated, heat the griddle.  Cook the vegetables until tender.  While the vegetables are cooking, mix together the goat cheese and pesto in a small bowl.  Place the split sides of the rolls on the griddle for about 30 seconds.  Spread the pesto mixture onto both cut sides of the rolls.  Layer the vegetables onto the bread.  Can be made ahead and served chilled or at room temperature for a picnic.

Serves 4.

From The Outdoor Table by April McKinney

"Mrs. Ed Cohan's Perfect Prune Cake"

1 cup diced unsweetened prunes

2 cups sugar

3 eggs, well-beaten

1 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

Confectioner’s sugar

Grease and flour Bundt or tube pan.  Heat oven to 325 F.

Bring prunes and 1 cup water to boil in a saucepan, then simmer for about 10 minutes.  Let cool.

Mix sugar and eggs together.  Add oil and mix well.  Blend in buttermilk, cooked prunes, and vanilla. 

Sift together flour, baking soda, salt, cinnamon, ground cloves, and nutmeg, and stir into above mixture. 

Pour batter into prepared Bundt pan and bake for 55 to 60 minutes.  Allow to cool in pan for 10 minutes, then remove from pan and let cool completely.  Dust with confectioner’s sugar.

Vintage cake recipe, from Taste of Home blog