Ingredients (use vegan versions):

• 3-5 garlic cloves
• curry
• herbs – upon your taste
• 1 cup rice
• 3 cups vegan broth (hot)
• 2 cups soy ‘mincemeat’ or soy cubes
• salt
• olive oil

Directions:

Wash the rice, put in a bowl, cover with water
and leave for soaking. Meanwhile, put the soy cubes
in a separate bowl and pour over it hot veg
broth, cover, leave for 5-10 min (the bigger the
soy cubes are, the longer it must soak). Chop the
garlic. Heat the olive oil in a pan and put on it
garlic, curry and herbs – fry a bit for the
flavor developing. Squeeze the soy cubes as dry
as you can, but reserve all the liquid, and add
the squeezed soy to the pan and fry for a while.
It will be delicious if the soy will be a little
golden brown. Now add the rice (without water)
and fry stirring until some rice absorb the oil
and look a bit translucent. Mix well and and the
soy soaking broth, salt and cook until the
liquid is absorbed. At this moment you can add
some broccoli, paprika , tomatoes or mushrooms
if you want to make this dish more rich in taste
and color. Serve hot and enjoy!

Serves: 2-3 (big)

Ingredients (use vegan versions):

• 2 plaintanos
• 1 1/2 cups fresh coconut
• crushed black pepper
• turmeric, salt to taste.
• vegan mustard, 1 red chilli, urad dal,
• curry leaves, oil for seasoning

Directions:

1. Peel plaintanos and cut into small pieces after slitting
lengthwise into quarters.

2. Cook with water well above level of veggies, salt turmeric
and pepper added on low heat until plantanos get really
done. Takes about 25 mins or so. Grind half the fresh
coconut and add to cooked plaintanos.

3. In a separate pan season with mustard, urad dal, curry
leaves and fry remaining grated coconut until a reddish
brown. Pour this onto the plaintainos and ericheri is
ready.

Serves:

Ingredients (use vegan versions):

• Oil 2 tbsp.
• vegan mustard seeds 1 tsp.
• Urad Daal 1 tsp.
• Vegs. 3 cups
• Salt to taste
• Turmeric pinch

Directions:

[1] Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds.

[2] Add vegetables. Sprinkle salt and turmeric. Cook on high heat
for a couple of minutes.

[3] Add coriander powder, chili powder, and cumin powder, (and ginger
and garlic if you wish) cover and cook on low until done.

[4] For making the potatoes more crisp, add rice powder (arshi maav)
and stir it in.

Serves:

Ingredients (use vegan versions):

• 1/2 teaspoon pepper
• 1tsp cummin seeds
• 2 pinch asafoetida
• 2 pinch turmeric powder
• salt to taste
• 4 cups water
• 2/3 teaspoon tamcon (tamarind paste)
• 1/2 teaspoon vegan mustard seeds
• a little curry / corriander leaves
• 1 teaspoon oil

Directions:

Make a powder of pepper and cummin seeds.

Add tamcon, pepper cummin powder, asafoetida, turmeric powder and
salt to 3 cups of
water and allow to boil for five minutes on high heat.

Add the rest of water and allow to boil for just 2 minutes.

Let mustard seeds splatter in hot oil and pour it on the rasam. Garnish with
curry/corriander leaves.

Serves: 4

Preparation time: 7 minutes

Ingredients (use vegan versions):

• tamarind-lemon size
• 1 tea spoon jeera
• 3 tea spoons toor dhal
• 1 tea spoon black pepper
• 3 cups water
• salt to taste
• 1 pinch turmeric powder
• vegan mustard, coriander leaves,
• 1 pinch asofoetida

Directions:

Soak tamarind for 20 minutes and make a thick pulp out of
it and dilute it to 2 cups. Coarse grind toor dhal , pepper
, jeera ,coriander and curry leaves and add to tamarind
water. Add asoefoetida and salt and bring it to boil for 3
minutes. season with mustard seeds, coriander and curry
leaves. If required one tomato may be added. Use with rice
or use as an appetizer.

Serves: 4

Preparation time: 20 minutes