Tasty and Easy Recipes

Ingredients:

1/2 kg Turnips (Shalgam)
1/2 kg Carrots (Gajar)
1/2 kg Cauliflower (Phool gobi)
1 cup Oil (Tel)
2 teaspoons Turmeric (Haldi)
2 teaspoons Red chili pepper (Lal Mirchi)
6 tsps ground Mustard seeds (Rai/Sarson)
Salt (Namak) to taste

Method:

1. Clean and cut vegetables into big pieces and boil for 5 minutes.
2. Put in a basket to drain well and then dry with a clean cloth.
3. Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
4. Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
5. Serve after 1 week

Ingredients:
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled, do not dice
1 medium yellow onion
1 tbsp. olive oil
Sea salt, to taste
Ground pepper, to taste
Matzo Balls w/Chives
8 cups vegetable broth
3 tbsp. dill, chopped
2 tbsp. flat leaf parsley, chopped

Method:
Preheat oven to 400°F.
Cut the carrots, parsnips, rutabaga, and onion into a 1/2″ dice (about the size of a grape). Each vegetable should total about one cup.
Place diced vegetables and garlic on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.
Bring the vegetable broth, dill, and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Place matzo balls gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.