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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Jurate, here are the recipes (sorry for the delay!
Val
20 posts
Mar 09, 2005
8:00 PM
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PARATHA
Please note : the original recipe calls for 1 egg to be added to this, but I just left it out. The next time I make it, I'll try to experiment with an egg substitute.
Ingredients
• 3 & 1/4 cups wheat flour
• 1/4 tsp salt
• 3 tbsp sugar
• 1/5 cup olive oil
• 1/2 cup plain soy milk
• 1/2 cup water
• ( + olive oil for greasing pan - do not mix with other ingredients)
Method
Put flour, salt and sugar in a mixing bowl. Rub in olive oil and the rest of the ingredients well to form a soft dough. Leave to rest for 10 - 20 minutes.
Divide dough into 8 pieces. Roll into balls. Keep the balls in a container and leave aside (keep covered with a wet tea towel or they'll dry out).
Roll out each ball into a thin pastry (should be about the size of a large tortilla). Fold the sides to the centre (as if you were making a square out of the round tortilla. Then re-roll it back into a "tortilla" again (it should be really thin), and it's ready to cook.
Place on a hot griddle and cook slowly over a medium heat (grease pan in between cooking each paratha). Turn over paratha and cook both sides until golden brown. Store in an air tight container.
Note : Cook paratha after you have cooked everything else, and just before you're about to eat.
Vegetarian Lamb Curry
1 pkg Kimbo brand vegetarian lamb
1 tbsp curry powder
1 cup coconut milk
2 cups water
1 tsp vegetarian seasoning (any brand you like) - I use a vegan chicken flavored veg seasoning
olive oil for cooking ingredients
1/2 cup chopped onions
some chopped garlic (about 2 tbsp)
1 large potato, peeled and chopped into small cubes
salt to taste (please note that the Kimbo vegetarian lamb is already lightly salted)
Method
Cook onions and garlic until lightly browned. Add potatoes in and cook for a couple minutes. In a small bowl, mix curry powder, salt, veg seasoning and water. Add this to your onions, garlic and potatoes and cook for a couple more minutes. Add coconut milk and allow to cook until the potatoes are full cooked. If the curry thickens too much (there should be some liquid in your pot) then add another cup of water. Add vegetarian lamb and allow to cook for about 10 minutes. The mix in your pot should be a thick curry, not too runny. Don’t let it thicken too much though, because it will thicken even more after its cooked.
Potato & Peas Masala
4 large potatoes, peeled and cut into approx. 1" x 1" cubes
2 cups frozen peas (more if you want)
Salt to taste
1 tsp curry powder
1 tbsp olive oil for frying
1 tbsp chopped onions
1/2 cup soy milk (plain)
1 tsp mustard seeds (optional)
1 cup water
Method
Cook onions and mustard seeds in olive oil for about 30 secs (be careful, mustard seeds will pop). Add potatoes and stir then add water and let it cook well (potatoes must be almost fully cooked). Add peas, stir until not thawed. Mix curry powder and salt with soymilk and add to the skillet. Cook for a few more minutes, and mix everything together. Curry powder has to cook well, or it will taste raw.
Happy cooking & eating! :)
Val
Last Edited Val on 10-Mar-2005 12:50 PM
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jurate
26 posts
Mar 10, 2005
11:36 AM
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Thanks so much, Val. I can't wait to try these! That Kimbo "lamb" is a great convenience find.
Jurate
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Debbie
588 posts
Mar 10, 2005
12:28 PM
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Thanks for the recipes Val! I will keep them and try them. My husband would love it.
BTW, do you know how to make Upma or has a recipe for it. I also like to learn to make dosai. Bryanna gave me a recipe and I tried it. But somehow I can't make it so crispy and brown like the restaurant's no matter what I did. It was frustrating.
Indian cooking and I just don't work together. :-) It is ironic since my husband's favorite is Indian food. But everytime I make Indian food it is just so so, not as good as the restaurant's. However, we have very good Indian restaurants in SoCal area.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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kourtney
38 posts
Mar 10, 2005
1:22 PM
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Dosai are really tricky. I made rice and coconut ones and, after some practice, they were thin, lacy and tasty but not crispy. (I cooked them in my cast iron pan, which I use for naan and injera, too.) I've resigned myself to the idea that they're restaurant food.
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Val
22 posts
Mar 10, 2005
1:53 PM
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I hope you like the recipes, Debbie. Let me know how they turn out!
The traditional dosai is made using rice flour or "Atta flour". Did you use that, or just regular wheat flour ? One more thing is that you have to make the "mix" extremely light (lots of liquid) and your skillet has to be of medium heat, and you oil it (with a small piece of cloth dipped in oil) after each dosai you make. You also have to pour about a 1/2 cup of dosai mix (depending on the size of your skillet - if your skillet is pretty small, use less) and then spread it out with the back of a rounded metal spatula (they sell these at Indian grocery stores). This makes it even thinner, and it cooks really fast. You also have to eat it almost as soon as you cook it! :)
Upma is one of my favorite Indian foods! I know they sell "upma mix" at Indian grocery stores, where all you have to add is water and a couple more ingredients (like onions, garlic, and a tiny bit of mustard seeds). Or if you want, I could get a recipe from my Mom.
Good luck with your Indian cooking! Let me know if I can help you with anything.
Val
Last Edited Val on 10-Mar-2005 1:57 PM
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Debbie
590 posts
Mar 10, 2005
2:17 PM
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Hi Val,
Yes, I soaked basmati rice and urad dal. Then, grind them fine, mixed them, and let it sit until it is frothy (just like rising bread). I had no problem in rising them. But when I started to pour it on the skillet that I had the problem. It became like crepe (soft) and not crispy. I agree I think I just leave it as a restaurant food.
But when I asked my South Indian co-workers, their wives made them all the time at home and turned out crispy. They gave me instructions like you did, too. I have to watch how their wives make it I think. My co-workers don't eat dosas in the restaurants since their wives make it at home and they don't want to pay for what they can have at home. Oh well, maybe someday I will be able to make it.
I will have to find that upma mix. I have never seen it. There are 3 Indian markets near my house. They should have it.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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