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Mahārāja Bhagavān, Kī Jai. I greet you all with a lot of love. My name is Kesha, and I am here in the Swamijī kitchen. I would like to prepare and show you how to prepare a traditional Hungarian dish, a vegetarian version of a meat pancake called Drogotavagyi. Welcome, everybody. I am Kesha, here at the Vape Yoga Seminar in Swamijī’s kitchen. I would like to show you how to make a traditional Hungarian food: a Hungarian meat pancake without meat, the vegetarian version. First, I will show you the stew with which I will fill the pancakes. We need ghee. The next ingredient is paprika. Then, capsicum. I’ll tell you the ingredients: first the onion, then the capsicum and tomato, from which I make a lecsó base. Then I add garlic, red pepper, a little black pepper, and tofu. At the end, we have zucchini, which we can only use in the summer when we have fresh zucchini and bell peppers. It’s worth using it only in summer with fresh vegetables. In winter, it’s better to cook it in milk. In the same way, we cook the palacsinta paste, because that’s what the ragù is filled with. In winter, when we don’t have fresh vegetables, we can use cheese. We can start the pancakes with cheese. There is a little bit of hot capsicum for taste. We let it roast a little. I prepared the pancake dough one hour before, because then it will be more creamy and easier to fry. Pancake dough is made with one cup of simple flour and one cup of a flour mixture. I used a mixture: half was a special chapati flour, and the second half is chickpea flour. If you don’t have chickpea flour or something that is a little bit yellow, you can use a little turmeric. Now I check my pepper. There’s the tomato. I peel the tomato after boiling it for a while. Now I cut the capsicum. Just follow the method. This is how the ready-made stew looks, and this is the pancake. Start with this. Now I will cover it. I always need some pancake dough; this is the same dough I made the pancakes with. It is worth fixing the pancake with a toothpick if you have one. With two spoons, I cover the pancake with the raw pancake dough. The second layer is breadcrumb, which I will use to cover the pancake. It’s worth making it by hand. I will fry it in oil. If you make fried cheese, it is also important here that the covering should not separate or open, so I do one more layer. In this way, it will remain together. At the same time, I check my stew. From this, we will be able to thicken the juice a little bit, and this will give it a really tasty flavor. If I do it this way, the juice will be a little more dense and taste thick. Now I don’t stir it anymore; it’s only half done. I have only half of it. Until this is done, I will boil it in the olive oil. Until it’s finished, I will fry the other pieces. I will add a little bit of oil. Now I change pans because for the stew, the smaller one is enough. We need as much oil as the pancake needs. Now I wait until the oil starts boiling. Here is a prepared tartar sauce. You add some mustard seed. We didn’t have prepared mustard, so I used fresh mustard seed. Then I add sour cream, and you should mix it very well to be really creamy. I check the oil in the meantime and add the pancake. As with all fried food, I have to fry each side. At the same time, the stew is finished. If the oil is hot enough, it creates bubbles, and then the pancake doesn’t suck too much oil inside. In the meantime, the other variation is baked in the oven. We need about 15 to 20 minutes for the other version to be baked. So only the pancake dough needs some preparation. After that, it’s easier because I can do more processes at the same time: I can cook the stew, fry the pancakes, and prepare the sauce. We are going to dry both sides and then put it on a paper so that the paper absorbs the excess oil. Both sides should be dried. Only the outermost layers should be flat, because everything is ready-made inside, and so it will have a very nice, crunchy covering. Now we are done. It’s important when you make pancakes that you have a special pan which you use only for pancakes. If you use this pan for some other purposes, then pancakes will stick. We fry both sides of the pancake in a little oil. We put only that much filling so that we can wrap it completely. This is the way you fold and then roll up the pancake. You can fix the edge of the pancake with a toothpick. But if you don’t have a toothpick, then you can use a double covering. Now I check the oven. You should bake it until the cheese gets a little color. We are ready to serve. I don’t think there is a specific framework for this, because it is a very long-lasting practice. Usually, we don’t eat any side dish besides it because it’s very nourishing. You can make a stew with grains, but you can use tofu, as we did now. This is a very important thing: you can’t leave anything out of it because you love it. You always love to cook your food. Thank you very much. And there is one very important thing that you cannot leave out: you should always prepare your meal with love.