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Green Mango Pickles

Green Mango Pickles(Mavinkai Uppinkai)from Laxmi’s Vegetarian Kitchen by Lami Hiremath 1/2 teaspoon fenugreek seeds1 1/2 tablespoons mild vegetable oil2 teaspoons mustard seed crushed1/8 teaspoon asafedtida1 medium sized (1/2 pound) green mango1/4 cup brown sugar (I use grated piñoncillo)1 teaspoon cayenne1 teaspoon salt toast the fenugreek seeds in a small dry skillet over medium heat until lightly browned, 4-5 minutes. Grind to a fine powder. Heat the oil in a small saucepan over medium heat until it ripples when the pan is tilted. Add the mustard seeds, when the seeds sizzle, stir in the asafetida. Remove from heat. Peel and dice the mangoes (discard seed!), Combine in a glass bowl with sugar, cayenne, salt and fenugreek. Mix well. Drizzle with the oil. Mix gently. Cover and set aside in a cool dry place. Let the pickles ripen for a day or until the sugar is melted and syrupy. Refrierate for longer storage, but use within 5 days. NOTE: Adjust the seasonings ...

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Cauliflower steamed with whole spices

Cauliflower Steamed with Whole Spices 3 pounds cauliflower (1 medium head) broken into small flowerettes 4 to 5 tablespoons vegetable oil 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1 teaspoon nigella seeds 1 teaspoon mustard seeds 1 dried red pepper 1 medium onion diced 8 cloves of garlic diced 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground turmeric (cucurcima) 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup water Heat a 12 inch skillet or saute pan over a medium high flame. When hot add enough oil to coat the bottom. Add the whole spices (cumin,coriander,nigela and mustard) when the mustard seeds begin to pop add the dried chili. It will brown immediately, turn over quickly so it browns on the other side.Lower the heat, add the onions and garlic. Stir and fry until the onions are brown but not burnt. Add the cauliflower, ground coriander,ground cumin, turmeric,salt and the cayenne (if you ...

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Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils. 1 cup lentilscover the lentils with water and boil until soft1 medium onion chopped1 heaping teaspoon ginger paste1 heaping garlic pastefry until brown. Add3 roma tomatoes choppedblend the mixture and add to the lentils plus2 tablespoons yogurt Garnishone small dried red chileteaspoon mustard seedteaspoon cumin seedghee Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

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Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

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How to make Chapati or Roti

This is great, I was going to type up a recipe and then I found this video when I was looking for the tofu one. If you don’t feel like making your own chapatis use whole wheat tortillas.My recipe makes more chapatis and uses half whole wheat and half regular flour otherwise it’s the same. INGREDIENTS:This recipe makes 4 Roti’s:1/2 Cup Whole wheat flourPinch of Salt1/4 Cup and 1 tablespoon of luke warm water1/4 teaspoon of Oil1 teaspoon of Ghee or clear butter This video was courtesy of Manjulas Kitchen

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Day 10 of 28 days of Vegetarian Food

This has been an interesting experience. I have learned several things; I cannot rely on just my memory for things like past menus Typing recipes is not my thing I need to plan our meals in advance and not wait until I am ravished by hunger to cook On my last report I ended with Wednesday.Thursday,we ate out, we ran around doing errands of some sort and by 1:30 I was hungry. Since I realized this while we were passing Platos Rotos new sign that said Comida Chilango, we ate there. In case you don’t know, Yucatecos call people from Mexico City, chilangos. The old sign used to say comida Mexicana, which I understood to mean food from Mexico not Yucatan, but maybe this new one is clearer( or more tongue in cheek)? I had nopales rellenos and Husband had calabasitas rellenos. Mine was a cactus paddle split and filled with a slice of panela cheese, breaded and fried. Husbands ...

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Garam Masala

Garam masala is a seasoning blend used in Indian cooking. I have seen many different recipes for it. I have always been able to buy it already premixed until I moved here. so here are three very similar recipes. The first one yields 3 tablespoons the second one, a huge quantity like 24 ounces and the last is somewhere between the other two Garam Masala #1 1 tablespoon cardamon seeds1 inch stick of cinnamon1 teaspoon whole cumin seeds1 teaspoon whole cloves1 teaspoon whole black peppercorns1/3 of a whole nutmeg Combine the spices in a blender or coffee/spice grinder and grind to a fine powder. Garam Masala #2 8 oz coriander seeds2 oz cinnamon4 oz peppercorns1 teaspoon ground nutmeg4 oz cumin seeds2 oz cloves4 oz large cardamon Roast the coriander and cumin seeds separately. Peel the cardamons. Grind all the spices and store in an airtight container. Garam Masala #3 2 tablespoons cumin seeds8 cloves2 tablespoons cardamon seeds1 tablespoon fenugreek seeds5 ...

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Day 5 of 28 days of Vegetarian Food

I started on my month of Vegetarian Cooking on Monday.My plan is to have good healthy vegetarian food that I can combine with a minimum of effort. I am concentrating on Indian food because it’s some of my favorite foods. Most of the ingredients are available here and since it’s a hot climate the food is suitable for eating here. Monday, I made dal, red chutney and pineapple chutney. Tuesday, I made Saag Panir and another chutney, this one of ripe tomatoes. Wednesday, I made naan, a pilau with nuts and fruits and a green mango chutney. Wednesday, we were joined for lunch by la muchacha (she loved the pineapple chutney) and our friend who I will call da Wiz. Da Wiz was over to help us with our car woes. So I reheated the dal and added more spinach to the saag panir, I put all the chutneys on the table too. Lunch was a sucess. Thursday, I added ...

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Saag Panir

This recipe originally came from Madhur Jaffrey’s World of the East, Vegetarian Cooking, which I use a lot. I have done some minor changes. If you decide to buy your very own copy please us my Amazon link, I get a little money that way. Thanks! Saag Panir 1 inch cube of fresh ginger,peeled and chopped6 cloves garlic peeled and chopped1 fresh hot green chili, sliced roughly (I use a whole jalapeno,seeded and deveined)1/4 cup of water500 grams of queso Panela cut into 1 inch cubes1 1/4 teaspoon salt divided into 1 teaspoon and a 1/4 teaspoon.1/4 teaspoon garam masala (link to recipe if you can’t buy it already prepared)1/4teaspoon cayenne pepper6 tablespoons vegetable oil2 packages of chopped spinach thawed1/4 cup media crema Heat the oil in a large wide sauté pan over a medium flame. Put the cheese cubes in the oil and brown them on all sides. Remove the panela with a slotted spoon and place on a ...

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Balloon bread or Pooris

I wanted to make Pooris today. I meant to make them, but I wasn’t paying attention. Because of the humidity and insects here, we put all our dry staples in screw top jars as soon as the package is opened. I have more prudent friends who store things like flour in their 2nd refrigerator or who at least put those things in the deep freeze for a week or so to kill any insect eggs. My method is to not buy in bulk unless I can’t help it and to be vigilant about using up stuff. Since I can generally tell what is what just by looking at it, I don’t label the jars. Today it worked against me, or maybe I should say it made me invent a new recipe!The pooris recipe calls for fine-ground semolina, which I remembered buying at Baraudi’s Middle eastern deli and import. I forgot that the last time I cleaned out the pantry I ...

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