Ingredients (use vegan versions):
- 1/4 lb. cauliflower
- 1/4 lb green beans
- 1/4 lb red and green bell peppers
- 3-4 dried red chillis, broken roughly
- 1 teaspoon cumin seeds
- 1/4 lb carrots
- 1/3 cup chopped tomatoes
- 2 teaspoon grated ginger root
- 3-4 plump garlic cloves (chopped or crushed)
- 1 green chil, chopped
- 2-3 tablespoon cilantro leaves
Directions:
Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed.
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.
Serves:
Ingredients (use vegan versions):
- 3 or 4 zucchini (green squash)
- 1 or 2 lemons
- salt
- black pepper
- chopped parsley
- 1 tpsp extra virgin olive oil
- 1 clove garlic, chopped
Directions:
Wash well the zucchini. Thinly slice them (slices should be 2 millimeters thick, but no
more). Prepare a marinade with the juice and pulp of 1 or two lemons (depends on their
dimensions), salt, black pepper, garlic, parsley and olive oil. Put a layer of zucchini
slices in a bowl and pour a little of the marinade at the top, do the same for all the
layers of zucchini slices. Keep the bowl in a cool place nd let it rest for 6 to 8 hours,
occasionaly puring some of the lemon marinate at the botton on the top layers of the
zucchini.
Grill the zucchini for a couple of minutes (till they become tender. Kepp the marinade
and use it as a dressing for the grilled zucchini.
Serves: 4
Preparation time: 30 minutes + time to marinade the zucchini
Ingredients (use vegan versions):
- Soaked tamarind about the size of a large lemon
- 1 1/2 tbspn jaggery
- 2 tbspns sesame seeds roasted dry
- 6-8 green chillies, slit into two (more, if it isn’t hot)
- 2 inch ginger cut into thin strips
- 1 tspn vegan mustard seeds
- 1 tspn chana dal
- 3-4 tbspns oil, preferably sesame
- good pinch asafoetida
- pinch turmeric
- curry leaves
Directions:
1. Squeeze out the pulp from the tamarind. You can add a
little fresh water each time to extract the pulp. When you
have a about a small bowl full, set aside.
2. Warm oil, season with mustard seeds first. When they
start to pop throw in red chillies, chana dal, asafoetida
and curry leaves. When dal turns red, add the green
chillies and fry. Throw in the ginger, add tamarind extract
carefully, a pinch turmeric, salt to taste and jaggery.
Simmer on low heat till raw smell disappears and the
sauce has reduced to one-third or thickened yet spoonable.
3. Crush the roasted sesame seeds with a rolling pin on
paper or in a spice mill rather coarsely. Add this at the
end to the pulikacchal Mix well so there are no lumps.
Serves: