THAI GREEN CURRY

Ingredients:

Add more green chilies to this dish for a spicier taste. You can prepare the green curry paste and keep it in the refrigerator for 4 to -5 days.

Ingredients:
8. 2 Tbsp. chopped lemon grass
9. 1 tsp. cumin seeds
10. 1 Tbsp. grated galangal (baby ginger)
11. 1 Tbsp. chopped coriander root
12. 4 garlic cloves
13. 10 green Thai peppers or 4 green Indian chilies
14. 2 Tbsp. groundnut oil
15. 1/2 cup chopped red pepper
16. 1/2 cup chopped green pepper
17. 1 cup chopped button or shiitake mushrooms
18. 1 cup okra
19. 1 cup chopped snow peas, parboiled
20. 1 cup chopped carrots, parboiled
21. 1 cup chopped broccoli, parboiled
22. 1 cup chopped tofu
23. Salt, to taste
24. 3 Tbsp. coconut milk
25. 3 Tbsp. sugar
26. 1 cup water
27. 6 fresh lime leaves
28. 15 fresh Thai basil leaves.

Method:

Method:
1. In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste.
2. Heat the oil and sauté the peppers, mushrooms, and okra.
3. Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes.
4. Add the salt, coconut milk, sugar, and lemon grass paste.
5. Add the water and bring to a boil.
6. Add the lime leaves and basil leaves. Serve hot with steamed rice.

TARTUFUALLA CIOCCOLATA

Ingredients:

1. 7oz/200g egg-less white sponge cake
2. 7oz/200g egg-less chocolate cake
3. ¼ cup/60ml rum
4. 4oz/120g chocolate sauce
5. 3.5oz/100g cashew-nuts, coarsely chopped
6. 3.5oz/100g raisins
7. 20oz/60g mixed canned fruits or a cherries

Method:

Method:

1. Break the sponge cakes into crumbles
2. Mix rest of the ingredients into it.
3. Shape into small balls and serve with vegan vanilla ice-cream.

TAMARIND POTATOES (ALOO)

Ingredients:

- ¼ kg rajgiri flour
- ½ kg boiled potatoes
- Tamarind soaked in water
- Green chilly
- Red chilly powder
- Salt to taste
- Oil

Method:

- Boil the potatoes and peel the skin of the potatoes.
- Cut the peeled potatoes into small cubes. Take a pan or kadai and put two tea spoons of oil in it.
- Add kadi pata and green chilies in the oil.
- Now add the cut potatoes in it and mix well.
- Take the soaked tamarind in water for about half an hour, and separate the tamarind with the water.
- The water containing the tamarind liquid is mixed with 2 tea spoons of
rajgiri flour. Mix it well.
- Add this mixture of tamarind water and flour in the pan.
- Now add around half a glass of water in the pan.
- Add salt according taste and red chilly powder.
- Get it to a boil. Mix well when it is getting boiled.
- Keep it on slow flame for around 5 mins and after that put off the gas.

The delicious tamarind aloo is ready to eat.

Accompaniments: Have this delicious tamarind aloo with rajgiri flour roti or puris.

TAMARIND PASTE

Ingredients:

- ¼ kg tamarind
- ¼ kg jaggery
- Salt
- ½ tsp red chilly powder
- 1 glass Water

Method:

- Take water in a bowl and put the tamarind in the water and mix it well.
- Keep this mixture for around 20-25minutes until it forms a pulp.
- Remove the seeds of the tamarind from the mixture with the help of a channi and keep it on slow flame.
- Now add jaggery in this mixture and get it to a boil.
- Now add salt and red chilly powder in this mixture.
- Keep it on the flame till the jaggery melts and it forms into a thick paste.
- Cool the mixture in the refrigerator and the delicious tamarind paste is ready to eat.

TABULE

Ingredients:

Ingredients:

1. 1 red pepper, roasted, peeled and chopped finely
2. 1 tomato, finely chopped
3. 2 tbsp. olive oil
4. 2-3 tbsp. lemon juice
5. 1 tsp. cumin powder
6. 1½ cup chopped coriander
7. 1½ cup chopped parsley
8. salt to taste

Method:

Method:

1. Mix together all the ingredients. Taste and adjust the seasoning. Serve chilled.

UPMA

Ingredients:

Recipe from Sriram, 1985

This is a breakfast dish in the southern part of India.

Ingredients:
------------
1 cup Cream of wheat
1 Onion cut lengthwise
1 tsp Salt
1/4 tsp Mustard seeds
1/8 tsp Urad dal
1 Cashew-nut
1/4 Lemon
1/2 cup Peas
1 clove Garlic
1/10" piece Ginger
1 Green chili cut into small pieces.z

Method:

Method:
-------
Fry cream of wheat on a dry pan for 5 minutes and set aside.

Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad
dal, cashewnut, and garlic clove. Wait till mustard seeds stop
splitting. Add the onion, chili, and ginger and fry till the onion
turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and
peas. Add two cups of boiling water and stir for 2 minutes. (Switch
off the stove as soon as the water is poured.)

Cover the vessel for 4 minutes. Add lime if needed.

VIETNAMESE SPICY RED SAUCE

Ingredients:

Ingredients:

1. 1 tsp. sugar syrup
2. 1/3 tsp salt
3. 1 tbsp. coconut juice
4. 1 tsp white vinegar
5. 1 red chili
6. 1 tsp sugar
7. 1 tsp radish julienne

Method:

Method:

1. Blend the first 6 ingredients and add the radish juliennes.