Sweet Potato Pie, Nina and a bit of Farsi Pop

Nina prepares a delicious, simple and fun sweet potato pie. In this recipe, you will enjoy making this.You will need the basic ingredients, an oven preheated to 375 degrees F. and two, 9-inch pie pans. You may mix this and mash this by hand. You may omit the eggs if you're a vegan. You can also substitude the butter and milk for margarine and soy milk or rice milk. If using the vanilla flavored soy milk, please omit the vanilla extract. Oh, and one more thing, you will need to cool this pie well before eating and you may refrigerate for up to 5 days. I can't see why a pie would ever last that long, but, if you have left-over pie, it's okay. You want your pie to cook throughly because it contains egg. To cut down on cholesterol, please use 3 egg whites instead of 2 whole eggs. Use canned skim milk and do not dilute; this will keep the pie creamy and less fatty. I have baked this pie using an array of ingredients, but, I have to say that if you're not worried about dietary restrictions, use butter (because butter is the best in taste), use eggs to keep it together; if you care about that.If you want to purchase the prepared unroll pie crusts found in your refrigerated area of grocery store; that will be fine. Do not precook or "warm" crust. Simple lay into the pie pan, pat it neatly in place and prick the bottom with a fork about a dozen times and make a nice, pretty border by pinching. You need to have to pie pans. If you only want to make one pie, simply use half the mix and refrigerate the remaining and use within a 3 day time period; be sure bake it well. This is also a perfect "no shell" pie. You can use your ordinary ovenware pan and spray with a no stick spray or rub with olive oil and simply pour and bake. It's great this way and it's good for those who are looking to reduce their carb intake.You may use a sugar substitute. I used concentrated apple juice in the measurement of 1/4 cup. Use the frozen, thawed juice, scoop out about 1/4 or slightly less and use in place of sugar. I have not tried honey and I won't dare think about it.A long while back, my Dad used to add Equal brand or Splenda instead of white sugar; it was tasty.If you have any message for me, please send them this way.Take careand thank you for watching my video!Ninarecipe is in the beginning and end of video.As far as the music on the video. It's in Farsi (I am pretty sure about).

Bottle Gourd Juliennes In Noodles

Ingredients
2 cups boiled, drained, hakka or magi noodles 2 red chilies sliced thinly
10-12 tender long thick bottle gourd peels 2 flakes garlic finely chopped
(1″x 6″ approx.) 1″ piece ginger peeled
1 thick slice cabbage 1 tsp. hot schezwan sauce
1 carrot, peeled 1 tsp. Soya sauce
3-4 french beans, strung salt to taste
1 spring onion with greens 2 tbsp. oil
2-3 tender spinach stems

Method

Wash, wipe, and chop peels into thin match sticklike juliennes.
Sprinkle some salt over them, mix, keep aside.
Similarly chop all other veggies, including onion greens.
Heat oil, add ginger, garlic, chili, stir for a few seconds.
Add julienned peels, carrots, onion, beans, Stir-fry for 2-3 minutes.
Add spinach stems, cabbage, onion greens, Stir-fry for one minute more.
Add sauces, salt, mix and pour over noodles, mix with hands till flavours blend.
Serve hot with any gravy Chinese dish like hot and sour veggies or chopsuey.


Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/indian-recipes/left-over-indian-recipes/bottle-gourd-juliennes-in-noodles/