Recipe

[Guest guest]

hi all ... just wanted to say thanks to Jan for sending those wonderful

(sounding, I haven't tried them yet but am looking forward to) recipes!

much appreciated Jan, thanks again, Tara

[Guest guest]

>hi all ... just wanted to say thanks to Jan for sending those wonderful

>(sounding, I haven't tried them yet but am looking forward to) recipes!

>much appreciated Jan, thanks again, Tara

>

 

 

 

You are welcome, Tara, I was beginning to think I was the only one here!

Anyone else around? Please share some yummy recipes!

Jan

[Guest guest]

Hi everybody,

 

I'm Shammi, originally from India and now settled in the UK. I'm a vegetarian by

upbringing and choice. And as an Indian, I've always known of the huge variety

of recipes and foods available to vegetarians :-) I love reading (and eventually

trying out) new recipes from all over the world. I'm going to try the spicy

African stew tomorrow - the spicier the better, as far as I'm concerned.

 

I'm posting a recipe for a spicy powder that's usually mixed with rice and ghee

(clarified butter). It's very common in the southern States in India... in my

family, it was usually a stand-by for culinary emergencies when we couldnt wait

for something more elaborate to be cooked! The powder stays good for months

if kept in an airtight container.

 

Ok, here goes the recipe:

 

Paruppu Podi (literally " Powdered lentils " )

-------------------------

1/4 cup toor (tur) dhall

1/2 cup urad dhall

1/2 cup chana dhall

2 tsp whole black peppercorns

1 tsp cumin seeds

7-8 dry red chillies (or to taste)

10-15 curry leaves (fresh - if available)

1/2 tsp asafoetida powder (if available)

1-1/2 tsp salt (or to taste)

 

Dry-roast the red chillies, curry leaves, cumin seeds and peppercorns in a wok

till the seeds begin to pop (be careful not to burn them, it will make you

cough!). Set them aside, then dry-roast each dhall separately till golden brown.

Once it all cools, grind to a powder. It should be reasonably fine powder. Store

in an airtight container. It will stay good for months.

 

This powder should be mixed with hot steamed rice (about two tsp per serving, or

to taste) and lashings of ghee :-) A vegetable side-dish (gravy-style) would

help the meal from being too dry - or just a helping of nice thick yoghurt as a

side-dish will do.

 

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