1 1/2 cups CHENNA cheese (preparation see below)
8 cups tomatoes, chopped
3 cups fried eggplant chunks
1 green pepper, chopped
2 teasp. salt
1/2 teasp. hing (asafoetida)
1/2 teasp. black pepper
1/2 teasp. tumeric
1 teasp. oregano
2 Tablsp. yeast
1 Tablsp. sugar
1 cup warm water
4 cups flour (white or fine whole wheat)
1. Boil tomatoes until thick and dark red.
2. Blend with 1 cup fried eggplant, and remaining ingredients except CHENNA and 2 cups fried eggplant.
3. Stir remaining eggplants and cheese into the tomatoe sauce.
1. Mix yeast, sugar and warm water. Leave until foamy.
2. Knead flour into yeast-foam until a pliable dough forms.
3. Leave 1 hour.
1. Divide dough into 24 equal balls.
2. On a floured surface, roll each ball into a 1/4-inch thick round.
3. Place 1 Tablsp. filling on lower half of round. Leave border free of filling.
4. Lightly brush border with a fingertip dipped in water.
5. Fold top half of round over filling.
6. Match up wet and dry edges.
7. Press, pinch and seal along seam, enclosing filling. Do not squeeze filling as you go around.
8. Twist sealed edges in succession to form a fluted skirting.
Seal well or calzones will break open during frying.
9. Place calzones on a floured tray.
10. Leave 15 minutes.
11. Heat deep-fryer to moderate temperature.
12. Gently slip in the calzones.
13. Fry until golden brown. Yields 10 calzones.
6 cups milk
curdling agent; choose one of the following:
1. citric acid – 1/2 Tablesp. dissolved in 1 Tablsp. water
2. bottled lemon juice – 4 Tablsp.
3. fresh lemon juice – 5 Tablsp.
1. Bring milk to boil.
2. Gently, stir in curdling agent
3. When curds clearly separate from green-yellow colored whey, strain through a cloth-lined sieve.
4. Tie up cheese in a cloth.
5. Hang 30 minutes.
Yields 1 1/2 cup CHENNA.
Stephen Knapp: Most comprehensive cookbook called “Food for Peace” by Rambhoru devi dasi. It contains all kinds of breads, salads, vegetable preps, drinks, savories, and lots more, plus articles on vegetarianism.