Vegan Beet and Potato Stir-fry recipe

Here is a simple vegan stir fry, a classic South Indian side dish that can be had with bread, chapati, or with a warm lentil curry and rice.  Serves 4 2 cups beets, peeled and diced 2 cups potatoes, peeled, diced and soaked in water 1/2 tsp chili powder 1/4 tsp turmeric powder 1/4 tsp cumin/jeera powder Salt to taste 1 Tbsp. vegetable or olive oil A sprig of curry leaves Directions: In a wok or large saucepan on medium heat, add oil. When it begins to smoke, add the curry leaves and allow it to splutter.  Toss in the diced beets. Turn up the heat to medium high. Sauté for 3 minutes.  Drain the diced potatoes and add them along with the beets. Sauté them together for a good 5 minutes.  Add in the powders and salt. Combine well.  Turn down the heat to low, cover and cook for another 5 minutes.  Once the beets and potatoes are soft (to press down between your fingers), yet firm enough to hold shape, turn off the heat. Serve warm.  You may garnish it with some fresh chopped cilantro/corian

Bread'n brandy pudding

Today, I had my girl friends and children over. Our kids had their final practice for tomorrow's show. I hope it turns out well. Fingers crossed. This pudding turned out great for dessert! It is a great way to turn your day old bread into a de-lish dish.

What I used:  Makes 1-8 inch round/square pan - about 8 servings
6-7 bread slices, diced into large chunks
1 and 1/2 cups white sugar
1 cup light brown sugar
4 eggs
2 cups milk
3 tsp brandy
2 tsp vanilla extract
1/4 cup butter at room temperature
1/4 cup raisins
2 tsp cashew nuts
Brown sugar sauce:
1/2 cup brown sugar
1/4 cup butter, melted
1 egg, beaten
1 tsp vanilla extract
1 tsp brandy 

Grease an 8 inch pan generously with butter. Soak the raisins in brandy for 30 minutes. Preheat the oven to 350 degrees F.

Mix together granulated sugar, eggs, vanilla. Whisk for a minute. Add milk, whisk another minute. Pour over cubed bread and let sit for 15 minutes. Pour into the greased pan.   

In another bowl, on low-medium heat, mix brown sugar and butter, when they melt to form a uniform mixture, turn off the heat. Add the raisin soaked brandy and cashews. Drizzle the mixture over the soaked bread. Bake for 35 to 45 minutes, or until set. The crusts, and cashew should be browned. The pudding should spring back when touched in a serving spoon. Remove from oven. Serve warm with sauce or cold with vanilla ice cream.

For the sauce: Whisk together the brown sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Turn off the heat. Pour brandy. Gently stir.Serve warm

Tip: I generally leave the pudding in the oven, after it is turned off for another 30 minutes. The crumbs get crisper. Oh it's so good!