Home arrow Ethnic Recipes

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 […]

Vegetable Paella

Ingredients (use vegan versions): 2 tablespoons olive oil 2 onions chopped 5 garlic cloves, crushed 1 red bell pepper, julienned 1 green bell pepper, julienned 4 ripe tomatoes, peeled and chopped 2 cups long grain rice 4 cups vegetable stock (page 20) 1/2 cup dry vegan white wine 1 teaspoon saffron threads 1/2 cup green […]

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 […]

Frog’s Fave Noodle Dish

Ingredients (use vegan versions): One can/ one cup of satay sauce 2 cloves of garlic 2 cups of carrots sliced thinly 2 cups of round beans 1 cup of bean sprouts 1 bag of yellow chinese egg free noodles( available at any asian store…if you cant find it spaghetti works fine} Salt and pepper to […]

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 […]

Patatas Encebolladas

Ingredients (use vegan versions): 3 – 4 large potatoes, peeled and sliced 1/4″ thick 1 onion, peeled and sliced 1/4″ thick 1-4 cup extra virgin fruity olive oil 6 – 10 saffron threads salt and pepper to taste Directions: In deep cooking pot, saute lightly the potatoes and onions in oil. Fill with water to […]

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