Karin F “rg: Prassad is the classical Indian sweet, which is given to temple visitors as a sacred gift and can be compared with the Christian communion. It is served on special occasions, as a dessert to an Indian table or with the traditionally prepared Indian spiced tea chai …
Put the clarified butter in a saucepan and heat it. Pour in the cornmeal and brown it, stirring continuously, until it gives off a pleasant aroma. Remove the saucepan from the heat and add about 2/3 of the water, stirring continuously. Return the saucepan to the stove top and simmer over medium heat until the water has boiled away.
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Title: Hearty yeast bread with potatoes Categories: Bread, Baking, Potatoes Yield: 2 loaf pans
1100 g spelt, finely ground 200 g buckwheat, finely ground 1 liter of water 40 g yeast, dried 2 tablespoons salt, spread 300 g potatoes, from the day before – floury variety, for pre-dominantly firm cooking – increase the amount of flour a little 1/2 c linseed 1/ 2 c sunflower seeds 1/2 c pumpkin seeds Light butter, for greasing Wholemeal flour, for sprinkling Sesame seeds, for sprinkling
Rinse and steam the potatoes the day before.
Mix half of the flour with half of the lukewarm water and the yeast with the kneading shake.
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