Ingredients1 small cabbage, thinly sliced in 2 inch long pieces and rinsed, set aside2 dried red chillies, each broken into two1 teaspoon cumin seeds1 teaspoon mustard seeds1 teaspoon turmeric powder2 tablespoons oilSalt to taste2 tablespoon coconut, either shredded unsweetened or freshly grated OPTIONAL1 cup fresh green peas OR 1 cup frozen green peas (if adding frozen green peas, then add peas only in the end, no need to cook it in the sauce pan).InstructionsIn a 5 qt sauce pan, heat oil over medium heat. Add mustard seeds when the oil is hot and allow it to crackle. Add cumin seeds, dried red chillies and saute for a minute. Add cabbage and mix, then add all powdered spices and mix well....
1 gallon filtered / bottled water1 lemon, thinly slicedPour water in a glass jug, add lemon slices, put it in the refrigerator overnight and serve. This should last for a week. In the same manner, you can use lime, or peeled cucumbers or mint, and flavor your water accordingly. My guests are surprised, but these details are important.
Ingredients2 bunches fenugreek leaves3 cloves garlic, thinly sliced2 dried red chillies, broken into 2, each1 tablespoon oil1 teaspoon cumin seeds1/2 teaspoon turmeric powder1 medium tomato, finely choppedSalt to tasteInstructionsHeat oil over medium heat and saute cumin seeds for half a minute. Add in garlic and saute for a couple of minutes, or untl light brown in color. Add red chilies, mix and add tomatoes, cook covered for about 5 minutes or until all tomato is pulped down. Add turmeric leaves, methi leaves and mix well. Cook covered on medium heat for 5 minutes, stirring every minute.Adjust salt and cook covered for another 3-4 minutes. Serve hot!Note: If you wish, you can add sliced potato and cook with tomatoes, before adding...
'Baingan Bharta' or eggplant curry is one of the popular Indian curry dishes. This curry is from the Indian state of Punjab. Naturally vegan, the key to make this curry is to roast the eggplant directly over fire. This gives a smokey flavor to the dish. You may even use this curry as a dip for your parties.
Ingredients5 cups whole milk or 3 cups evaporated milk1/2 cup sugar1/4 teaspoon cardamom powder1 teaspoon saffron strandsLOTS OF PATIENCE :pInstructionsIn a 3 qt sauce pan heat milk on medium low heat, stir every 5 minutes. Do not bring the milk to a boil, just cook on this level of heat for about an hour, or until the milk has reduced to 1/3rd quantity. If you are using evaporated milk, its already half cooked, so this should take about 30 minutes.Add sugar, cardamom, saffron and cook for another 5 minutes. Turn off stove and set aside until the mixture cools down to room temperature.Pour in ice-cream moulds and freeze for 4-6 hours, serve!
