Ingredients (use vegan versions):
- vegetable oil for deep-frying
- 100 g (4 oz) whole shelled peanuts
- 1 slice terasi*
- 2 shallots, peeled and chopped
- 1 garlic clove, peeled and chopped
- salt
- 1/2 teaspoon chilli powder or sambal ulek*
- 1/2 teaspoon vegan brown sugar
- 400 ml (14 fl oz) water
- 25 g (1 oz) creamed coconut* (optional)
- 1 tblsp lemon juice
Directions:
To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on
kitchen paper towels. Allow to cool, then work to a fine powder in an
electric grinder, or with a pestle and mortar.
Put the terasi, shallots and garlic, if using, in a cobek or mortar.
Pound to a very smooth paste, then add a little salt. Heat 1
tablespoon vegetable oil in a pan, add the paste and fry for 1 minute,
stirring constantly. Add the chili powder or sambal ulek, vegan sugar and
water, bring to the boil, then add the ground peanuts. Stir well,
then simmer until thick, stirring occasionally. Add the creamed
coconut (santen) if using, and stir until dissolved. Keep hot.
Note: This really isn’t as time-consuming as it sounds, providing you
use roasted peanuts (avoiding the deep-frying step), and get your
terasi, sambal ulek and coconut milk from the nearest Asian market. I
must have had a lot of time on my hands the first time I made this, as
I decided to eschew the grinder and use a mortar and pestle.
Serves:
Ingredients (use vegan versions):
- Split Green Moong without shell (100g).
- Salt, turmeric
- 50 cc milk
Directions:
Take 100g split green moong without shell; add 500 CC water,
milk, 1 spoon salt and one spoon turmeric. Let it cook at
low flame for 30 min. When all the grain disappear, it
becomes uniform, turn off the flame. Add a little butter and
enjoy as a soup.
Serves: 4
Preparation time: 30 min
Ingredients (use vegan versions):
- 4oz Chickpea Flour (Gram Flour)
- pinch of salt
- 1/2 teaspoon of chilli powder
- 1/2 bicarb aoda
- little water
- oil to deep fry (not olive oil, try canola)
- Veggies to coat: eggplant sliced, onion sliced,
Directions:
Mix flour, a little water, chilli and bicarb in a bowl to make the batter. Mix well and leave to rest for about 5 mins.
Heat oil until very hot and then dip the vegetables into the batter mixture and drop into the oil, lower the temp. so that the
veggies cook, and not just the batter going brown.
Nice as a starter to a complete indian meal or as lunch with salad.
Serves: 4.
Preparation time: 10-15mins.
Nutrition Information: no idea but it tastes great !!!.
Ingredients (use vegan versions):
- Rice 1 cup
- Tomatoes 1/2 can
- Green Pepper 1
- Onions 1-2
- Green Chillies 2-3
- ginger 1/2 inch
- Garlic 2-3 cloves
- Fresh coriander bunch
- Random spices ?
Directions:
[1] Fry cut onions, green pepper, ginger, garlic, random spices (
cloves, black pepper, cinnamon, cardamon, bay leaves) and
salt for 5 – 10 minutes.
[2] Add tomatoes, saute for a while.
[3] Add washed and drained rice, fry for 5 minutes or so. Add
more water and cook until rice is done.
[4] Extra fancy: Top rice with tomato and green pepper
slices (rings, e.g.) and bake for 20 – 25 minutes at 250o.
Serves:
Ingredients (use vegan versions):
- A big glass jar
- Enough lemons to fill the jar
- fresh water
- lots of rock salt
Directions:
Rinse lemons well. The idea is to then put long vertical slits in
the lemons, without actually slicing them apart into pieces. So,
holding the lemons upright, make about 6 or 8 longitudinal cuts, which
should end just a centimeter or so before the tips of the lemon.
Then, take the rock salt and generously stuff the lemons in the jar and VERY GENTLY
completely cover with cold water. Place loosely covered jar in a cool,
dark place for about 2 or 3 weeks or so (it might begin to smell sort of
funny, but worry not).
Then, drain the jar of its evil-looking liquid contents and start over with fresh salt
and water. Let sit in its quiet corner for 2 or 3 more weeks. Finally, you’re ready
to chow!! Drain them one final time, and remove any lingering pieces of fruit from the
rind. Eat ONLY the well-rinsed rind slices and enjoy!! The rind is slightly sweet, with
a nice lemon taste, and makes a nice addition to a plate of stir-fried veggies or just
about anything else.
Serves: many
Preparation time: a few weeks
Nutrition Information: tons of sodium, but well worth every gram…:~)