Vegan Recipe Collection Over 800 Vegan Recipes

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Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html Munchable Peanut Salad - Sundal For most vegetarians in Tamil Nadu, peanuts form an important part of the diet. Plain boiled peanuts, sprinkled with just a little sat and cayenne pepper, are sold from small wooden carts by eager vendors. They are plain and good. This is a somewhat more elaborate version of the same idea. Sundals with variations in seasonings can be made out of soaked and boiled beans, chickpeas and dried peas, even split peas. They are sold in the evenings on the beach. I like to put a blow out for people to nibble with drinks. I also leave several teaspoons for people to dig in with. Nothing is fried here so this makes for nutritious snack food as well. Ingredients 200g/7oz/ 1 ½ cups raw, shelled, skinless peanuts 1 ½ - tsp salt or to taste 4 shallots (50g/2oz) peeled and cut into fine slivers 2 medium-sized tomatoes, finely chopped 2¼ tsp cayenne pepper 4 tbsp lime juice Method Soak the peanuts in warm water to cover for 1 hour. Drain. Put the peanuts in a saucepan. Add water to cover well. Add 1 tsp of the salt an bring to the boiul. Cover, turn the heat down and cook for about 20 minutes or until the peanuts are tender. Drain. Put the peanuts in a bowl. Add all the remaining ingredients, using just as much salt is needed for a good balance of salt and sour. Mix well. Indian Cooking – Naomi Good Pakora Ingredients 125g/4oz) gram flour 1 tsp salt ½ tsp chilli powder about 150ml/ ¼ pint water 2 green chillies finely chopped Page 282
1 tbsp finely chopped fresh coriander 1 tsp oil 2 onions cut into rings oil for deep frying 8 small fresh spinach leaves 2-3 potatoes, parboiled and sliced Method Sift the flour, salt and chilli powder into a bowl. Stir in sufficient water to make a thick batter and beat well until smooth. Leave to stand for 30 minutes. Stir the chillies and coriander into the batter, then add the oil into the batter. Drop in the onion rings to coat thickly with batter. Heat the oil in a deep pan, drop in the onion rings and deep fry until crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm. Dip the spinach leaves into the batter and deep fry in the same way adding more oil to the pan if necessary. Finally, repeat the process with the potato slices. Serve hot, with mango chutney on the side. Phul Gobi with Peppers Ingredients 3 tbsp oil 1 onion, sliced ½ tsp turmeric 1 cauliflower, broken onto florets salt Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html 2 green chillies, seeded 1 green, 1 yellow and 1 red pepper cored, seeded and cut into strips method Page 283
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Biker Beerittos 2 tbsp olive oil 2
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1/2 tsp dried rosemary 1/2 tsp drie
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1 green chilli, finely chopped juic
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1/2 tsp chilli powder or to taste 1
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cooked papaya and chana dal and ser
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2 tomatoes finely chopped 50g/2oz f
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Method Wash the rice and set aside
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1 tsp mustards seeds 10 curry leave
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Broccoli Curry 2 tbsp oil 2 tbsp se
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200ml / 7oz fresh or canned coconut
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until the liquid is reduced by half
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1 tsp ground caraway seeds 1 12oz b
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Arame Salsa 1 cup dried arame 1 cup
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middle. Pour the chile tofu mixture
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Add the salt. Continue to cook, sti
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1 cup chopped walnuts 4 slices good
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heat. Generated by ABC Amber LIT Co
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1 onion, chopped 1 tbsp olive oil 1
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Vegan Recipe Collection Over 800 Vegan Recipes

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