Home arrow Posts Tagged ‘Ethnic Recipes’

Jeera Rasam

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 […]

Pepper Rasam

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 […]

Idli

Ingredients (use vegan versions): 3 cups long grain rice 1 cup parboiled rice 1 cup washed urad dal salt to taste Directions: Soak rice and dal separately for 5 hours. Grind them separately and mix together with salt. Allow the batter to ferment for at least 8 hours (or until it rises to 1 1/2 […]

Pepper pot Soup

Ingredients (use vegan versions): 1 medium taro 1 lg yam 2 sweet potatoes 8 cups vegetable stock, or 2 cubes in 8 cups of water 2 cups coconut milk 2 scallions, cleaned and chopped 2 Scotch Bonnet Chilis, seeded and chopped 1/4 bunch of spinach leaves or swiss chard,cut into strips leaves of 1/2 bunch […]

Granadier

Ingredients (use vegan versions): 2 cups cooked pasta (square is best) 3 med. potatoes 1/4 cup olive oil 1 – 2 tablespoon paprika salt and pepper to taste Directions: Cook potatoes in skin till soft. While potatoes are cooking, saute onion in a little bit of water, broth or vegan wine. When potatoes are done, […]

Bo Bo Cha Cha

Ingredients (use vegan versions): 1 medium size yam (cut into small cubes) 3 to 4 small sweet potatoes (cut into small cubes) 4 pieces of pandan leaves (tie into a knot) 1 small cup of sago coconut milk from 1 coconut 1.5 litres of water Directions: Bring the water to a boil in a pot. […]

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