Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
¼ tsp brown mustard seeds
3-4 dried hot red chillies broken into halves
¼ tsp fenugreek seeds
10-12 fresh curry leaves, if available
Method
Put the mangos in a medium-sized pan. Add 250ml/8fl oz/1 cup water. Cover and stew for 8-10
minutes over medium-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (if
the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter).
Meanwhile, put the coconut, green chillies and cumin seeds into the container of an electric blender. Add
250ml/8fl oz/ 1 cup water and blend to a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer
over medium heat, stirring occasionally, until the mixture becomes thick.
This should take about 10-15 minutes. Add the soya yoghurt and heat, stirring, until just warmed
through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for
salt.
Heat the oil in a small pan over medium-high heat. When hot, add the mustard seeds. When the mustard
seeds being to pop, a matter of a few seconds, add the chillies, fenugreek seeds and the curry leaves. Stir
and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the
mangoes. Stir to mix.
Chick Pea Flour Pancakes - Pudla
This nutritious chickpea flour pancake may be served with all Indian meals just as bread might be. It can
also be eaten at breakfast or as a snack with chutneys, pickles and other relishes.
Ingredients
150g/5oz/1 ¼ cups chick pea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion (25g/1oz, very finely chopped)
5cm/2inch piece of fresh ginger, peeled and very finely chopped
4 fresh hot green chillies, very finely chopped
Page 275