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  1. Gauranga Potatoes Ingredients for 4-6 servings: 8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks; water; 1 tablespoon (20 ml) olive oil; 3/4 teaspoon (3 ml) yellow asafetida powder [make sure its Ekadasi hing]; 1/2 teaspoon (2 ml) ground dried rosemary; 1/4 teaspoon (1 ml) freshly ground black pepper; 1/2 teaspoon (2 ml) turmeric; 3 cups (750 ml) sour cream; 1 tablespoon (20 ml) melted butter; 2 teaspoon (10 ml) salt; 1/2 cup (125 ml) water; 1 teaspoon (5 ml) sweet paprika; 2 tablespoon (40 ml) chopped fresh parsley. Cooking: Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Remove and drain. Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafetida. Saute momentarily; add the rosemary, black pepper, turmeric and stir briefly. Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat. Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated (200 C/390 F) oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.
  2. Muesli Ingredients: 3 cups rolled oats; 1 cup almonds (or any kind of nutst); 3 tbsp coconut oil (or any kind of oil you prefer); 1/3 cup honey (or maple syrup works really well too); 1/3 cup brown sugar; 1/2 cup toasted coconut (optional); 1/2 tsp salt; 1/4 tsp vanilla extract. Cooking: Preheat oven to 180 °C (350 °F). Coarsely chop the almonds – you’ll have different sized pieces, which is a good thing. In a large bowl, combine the oats, chopped almonds, toasted coconut, salt and brown sugar. Keep aside. On the stove top, combine the coconut oil and honey in a small pan on medium heat and keep stirring until mixed together well. Add the vanilla extract and mix through. Remove from heat. Pour the oil mixture over the oats and mix completely until evenly coated. Spread the mixture evenly over a parchment lined baking sheet and bake for 5 minutes. Remove from oven, give the mixture a stir and spread again into an even layer and return to oven for another 5 minutes, until slightly golden brown. Remove from oven. Spread the granola in an even layer to cool. Store in an airtight container. I actually can’t say how long it’ll keep because it disappears almost as soon as it’s made! We love it with yogurt, jam and honey!
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