FotoKrafts
(An Ex-Software Professionals Enterprise)
HEY
here are some IYER Cooking Recipes kept a secret since Inca
Times.
Just like Mediterranean style of Cooking now famous in expensive coffee
table
books
This
is Coramandel style of Cooking not found in any cook book or even the
internet.
OKAY PLEASE NOTE THE TEA SPOON MEASURE IN ALL THESE
RECIPES
IS THAT VICTORIAN TEA SPOON THAT THEY USE TO STIR THEIR
TEA
CUPS EVER SO SOFTLY (BUY ONE AT AN ANTIQUE SHOP) AND
THE
TABLE
SPOON MEASURE IS A VICTORIAN TABLE SPOON THAT
THEY
USE TO SHOVEL FOOD INTO THEIR
MOUTHS.
ALSO NOTE YOU WILL GET ALL THE INGRADIENTS AT ANY INDIAN
STORE
OVERSEAS (JUST REQUEST SMALL PACKETS SINCE THE REGULAR
QUANTITIES
WILL
BE A HOLE IN YOUR
WALLET)
BEANS CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1 teaspoon mustard seeds, 2
tablespoons
of
freshly grated coconut, 1 teaspoon yellow lentils soaked in warm water, 1 long
green
chilly,
1 twig Curry Leaf (KariPatta), 1/4th teaspoon turmeric powder,375
grams Long Tender
Sweet
French Beans, Two tablespoons Sunflower Oil, 1 teaspoon sugar (optional),
1/2 teaspoon
table
salt
(iodized).
SERVES : THREE OR FOUR
OKAY LETS START
COOKING
1.
Chop the Beans into small (not fine) pieces each of 1/2
cm.
Drop the chopped Beans in a container of cold
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly Oil if
you like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 1 teaspoon of mustard
seeds
7.
Add 1/4th teaspoon of turmeric
powder
8. Add 1 long green chilly sliced thru the
center
9.
Add the chopped french beans after draining out the water
totally.
10.
Mix all contents of PAN (just four or five flips dont overdo
it)
11.
Add two tablespoons of grated coconut evenly over the
beans.
12. Cover the PAN with a lid for five
minutes
13.
Now open the lid and add 1 twig of fresh curry
leaves.
14.
Add 1 tablespoon of yellow lentils that were soaked in warm
water
all
this time. Drain out the water and then add the lentils
evenly.
15.
Add 1/2 teaspoon table salt
16. Stir/Flip the curry three or four
times.
16.
Cover the PAN with lid for another two
minutes.
17. Now open the PAN and taste the
curry.
18.
If the beans are still raw cover the lid for another 2-3
minutes.
19.
If the beans are done and not very fresh farm produce then
add
the
optional 1 teaspoon of sugar and mix
well.
20. Keep
the lid closed for another 45 seconds after adding
sugar
21. SERVE in an open bowl.
BEETROOT CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1 teaspoon mustard seeds, 1
tablespoon
of
freshly grated coconut, 1 teaspoon yellow lentils soaked in warm water, 1 long
green
chilly,
2
twigs Curry Leaf (KariPatta), 1/4th teaspoon turmeric powder,
3 Large Tender
Sweet Red
Beetroots, Two tablespoons Sunflower Oil, 1/2 teaspoon table salt
(iodized).
SERVES : THREE OR FOUR
OKAY LETS START
COOKING
1.
Peel and then Chop the BeetRoot into small cubes each of 1 x
1 x 1
cm.
Drop the chopped BeetRoot Cubes in a container of cold
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil
if you like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 1 teaspoon of mustard
seeds
7.
Add 1/4th teaspoon of turmeric
powder
8. Add 1 long green chilly sliced thru the
center
9.
Add the chopped BeetRoot after draining out the water
totally.
10.
Mix all contents of PAN (just four or five flips dont overdo
it)
11.
Add one tablespoon of grated coconut evenly over the
BeetRoot.
12. Cover the PAN with a lid for five
minutes
13.
Now open the lid and add 2 twigs of fresh curry
leaves.
14.
Add 1 tablespoon of yellow lentils that were soaked in warm
water
all
this time. Drain out the water and then add the lentils
evenly.
15.
Add 1/2 teaspoon table salt
16. Stir/Flip the curry three or four
times.
16.
Cover the PAN with lid for another two
minutes.
17. Now open the PAN and taste the
curry.
18.
If the BeetRoot are still raw cover the lid for another 2-3
minutes.
19. SERVE in an open bowl.
POTATO CURRY
(PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1/2 teaspoon mustard seeds, 1/2
teaspoon
of Red Chilly powder, 1/2 teaspoon Jeera seeds, 1 twig Curry Leaf
(KariPatta),
1/2 teaspoon
turmeric powder, 3 Large Potatoes, Two tablespoons Sunflower
Oil, 3/4th teaspoon
table
salt
(iodized), 1 teaspoon yellow lentils soaked in warm
water.
SERVES : THREE OR FOUR
OKAY LETS START
COOKING
1.
Peel and then Chop the Potatoes into small cubes each of 1 x
1 x 1
cm.
Drop the chopped Potato Cubes in a container of cold
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 1/2 teaspoon of Mustard seeds, Jeera
seeds.
7.
Add 1/2 teaspoon of turmeric
powder
8. Add 1/2 teaspoon of Red Chilly
Powder
9.
Add the chopped Potato after draining out the water
totally.
10.
Mix all contents of PAN (just four or five flips dont overdo
it)
11. Cover the PAN with a lid for five
minutes
12.
Now open the lid and add 1 twig of fresh curry
leaves.
13.
Add 1 tablespoon of yellow lentils that were soaked in warm
water
all
this time. Drain out the water and then add the lentils
evenly.
14.
Add 3/4th teaspoon table salt
15. Stir/Flip the curry three or four
times.
16.
Cover the PAN with lid for another five
minutes.
17. SERVE in an open bowl.
BABY
POTATO CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1/2 teaspoon mustard seeds, 1
teaspoon
of Red Chilly powder, 1 teaspoon Jeera seeds, 1 twig Curry Leaf
(KariPatta),
1 teaspoon
turmeric powder, Baby Potatoes (32 nos), Three tablespoons
Sunflower Oil, 1 teaspoon
table
salt
(iodized), 1 teaspoon sabut Dhania, 1/2 teaspoon udat dal, 1/8th
teaspoon Ajwain
(optional).
SERVES : THREE OR FOUR
OKAY LETS START
COOKING
1.
Boil and Peel Baby Potatoes and drain out the excess
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the three tablespoon of sunflower oil. You can also use Gingelly oil if
you like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 1/2 teaspoon of Mustard seeds, 1 teaspoon Jeera seeds, 1 teaspoon
sabut
dhania.
7.
Add 1 teaspoon of turmeric powder, 1/2 teaspoon udat dal, 1/8th teaspoon
Ajwain
8. Add 1 teaspoon of Red Chilly
Powder
9.
Add the Baby Potato after draining out the water
totally.
10.
Mix all contents of PAN (just four or five flips dont overdo
it)
11. Cover the PAN with a lid for five
minutes
12.
Now open the lid and add 1 twig of fresh curry
leaves.
13.
Add 1 teaspoon table salt
14. Stir/Flip the curry three or four
times.
15.
Cover the PAN with lid for another five
minutes.
16. SERVE in a closed bowl.
OKRA
OR LADYFINGERS CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1/2 teaspoon mustard seeds, 3/4th
teaspoon
of Sambar powder, 1 twig Curry Leaf (KariPatta),
1/4 teaspoon turmeric powder, 250 grams fresh
Okra,
Two tablespoons Sunflower Oil, 3/4th teaspoon table salt
(iodized).
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Chop
the Okra or Ladyfingers into small pieces of 1 cm
width.
Drop the cut Okra into a bowl of
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 1/2 teaspoon of Mustard
seeds.
7.
Add 1/4 teaspoon of turmeric
powder
8. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
9. Add 1 twig of fresh curry
leaves.
10.
Add the chopped Okra after draining out the water
totally.
11.
Mix all contents of PAN (just four flips dont overdo
it)
12.
Cover the PAN with a lid for five
minutes
13.
Add 3/4th teaspoon table
salt
14.
Stir/Flip the curry three or four
times.
15.
Taste the Okra if it is still raw cover the PAN with lid for
another two
minutes.
16.
SERVE in an open bowl.
BRINJAL OR EGGPLANT CURRY
(PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
(This
is the aromatic version cook without sambar powder if you want a bland
version)
Ingradients
: 1/8th teaspoon Asafoetida powder, 3/4th teaspoon mustard
seeds, 3/4th
teaspoon
of Sambar powder, 1 twig Curry Leaf (KariPatta),
1/4 teaspoon turmeric powder, 250 grams fresh
Eggplant,
Two tablespoons Sunflower Oil, 3/4th teaspoon table salt (iodized), 1
teaspoon yellow lentils soaked in warm
water.
The Eggplant mentioned above is the long slim snaky
variety.
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Chop
the Eggplant into three pieces and then chop each of the pieces into
four.
Drop the cut Eggplant into a bowl of
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 3/4th teaspoon of Mustard
seeds.
7.
Add 1/4 teaspoon of turmeric powder (1/2 teaspoon for bland
version)
8. Add 3/4th teaspoon of Sambar Powder (MTR Brand only) -- drop in
bland
version
9. Add 1 twig of fresh curry leaves, Add 1 teaspoon of yellow lentils
(optional)
10.
Add the chopped Eggplant after draining out the water
totally.
11.
Mix all contents of PAN (just four flips dont overdo
it)
12.
Cover the PAN with a lid for five
minutes
13.
Add 3/4th teaspoon table
salt
14.
Stir/Flip the curry three or four
times.
15.
Taste the Eggplant if it is still raw cover the PAN with lid for
another two
minutes.
16.
SERVE in an open bowl
SNAKE
GOURD CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 3/4th teaspoon mustard
seeds, 3/4th
teaspoon
of Sambar powder, 2 twigs Curry Leaf (KariPatta),
1/2 teaspoon turmeric powder, 1 LONG SNAKE
GOURD,
Two tablespoons Sunflower Oil, 3/4th teaspoon table salt (iodized), 1
teaspoon udat
dal.
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Slice
the Snake Gourd into thin
rings.
Drop the cut Snake Gourd into a bowl of water
(optional)
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 3/4th teaspoon of Mustard
seeds.
7. Add 1 teaspoon udat
dal
8.
Add 1/2 teaspoon of turmeric
powder
9. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
10.
Add 2 twigs of fresh curry
leaves
11.
Add the Snake Gourd Rings after draining out the water
totally.
12.
Mix all contents of PAN (just four flips dont overdo
it)
13.
Cover the PAN with a lid for five
minutes
14.
Add 3/4th teaspoon table
salt
15.
Stir/Flip the curry three or four
times.
16.
Taste the Snake Gourd if it is still raw cover the PAN with lid
for another two
minutes.
17.
SERVE in an open bowl
BITTER
GOURD CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 3/4th teaspoon mustard
seeds, 3/4th
teaspoon
of Sambar powder, 2 twigs Curry Leaf (KariPatta),
1/2 teaspoon turmeric powder, 375 grams
Bitter Gourd,
Two tablespoons Sunflower Oil, 3/4th teaspoon table salt (iodized), 1/2
teaspoon udat
dal.
NOTE : Bitter Gourd will reduce your blood sugar levels. So once
a week is good to drop all the
sugar.
Excess
Blood Sugar is a KILLER. Since the vegetable is Bitter in taste poke with a fork
two/three
times
and
then drop it in a bowl filled with butter milk and soak overnight to remove
the bitter taste. Dont
remove
the seeds they will taste good (you are wasting food
otherwise)
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Slice
the Bitter Gourd into thin
rings.
Drop the cut Bitter Gourd into a bowl of water
(optional)
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 3/4th teaspoon of Mustard
seeds.
7. Add 1/2 teaspoon udat
dal
8.
Add 1/2 teaspoon of turmeric
powder
9. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
10.
Add 2 twigs of fresh curry
leaves
11.
Add the Bitter Gourd Rings after draining out the water
totally.
12.
Mix all contents of PAN (just four flips dont overdo
it)
13.
Cover the PAN with a lid for five
minutes
14.
Add 3/4th teaspoon table
salt
15.
Stir/Flip the curry three or four
times.
16.
Taste the Snake Gourd if it is still raw cover the PAN with lid
for another three
minutes.
17.
SERVE in an open bowl
CABBAGE CURRY
(PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 3/4th teaspoon mustard
seeds, 3/4th
teaspoon
of Sambar powder, 2 twigs Curry Leaf (KariPatta),
1/2 teaspoon turmeric powder, 500 grams
CABBAGE,
Two tablespoons Sunflower Oil, 3/4th teaspoon table salt (iodized), 1/2
teaspoon udat
dal.
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Shred
the cabbage into small pieces until very
small.
Drop the cut Cabbage into a bowl of water
(optional)
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 3/4th teaspoon of Mustard
seeds.
7. Add 1/2 teaspoon udat
dal
8.
Add 1/2 teaspoon of turmeric
powder
9. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
10.
Add 2 twigs of fresh curry
leaves
11.
Add the Cabbage after draining out the water
totally.
12.
Mix all contents of PAN (just four flips dont overdo
it)
13.
Cover the PAN with a lid for five
minutes
14.
Add 3/4th teaspoon table
salt
15.
Stir/Flip the curry three or four
times.
16.
Taste the Cabbage if it is still raw cover the PAN with lid for
another one
minute.
17.
SERVE in an open
bowl.
CAULIFLOWER CURRY
(PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 3/4th teaspoon mustard
seeds, 3/4th
teaspoon
of Sambar powder, 1 twig Curry Leaf (KariPatta),
1/2 teaspoon turmeric powder, 375
grams
CAULIFLOWER FLORETS, Two tablespoons Sunflower Oil, 3/4th teaspoon table
salt
(iodized),
1/2
teaspoon udat
dal.
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. pull
out the cauliflower florets into small
pieces.
Drop the cut Cabbage into a bowl of
water
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida
powder.
6. Add 3/4th teaspoon of Mustard
seeds.
7. Add 1/2 teaspoon udat
dal
8.
Add 1/2 teaspoon of turmeric
powder
9. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
10.
Add 1 twigs of fresh curry
leaves
11.
Add the Caulifower florets after draining out the water
totally.
12.
Mix all contents of PAN (just four flips dont overdo
it)
13.
Cover the PAN with a lid for five
minutes
14.
Add 3/4th teaspoon table
salt
15.
Stir/Flip the curry three or four
times.
16.
Taste the Cauliflower if it is still raw cover the PAN with lid
for another two
minutes.
17.
SERVE in an open
bowl.
BANANA CURRY (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 1/8th teaspoon Asafoetida powder, 1/2 teaspoon mustard seeds, 3/4th
teaspoon
of Sambar powder, 2 twig Curry Leaf (KariPatta),
1/4 teaspoon turmeric
powder,
Two Large Raw Banana's (Green Variety preferred but expensive) , Two tablespoons
Sunflower
Oil,
3/4th teaspoon table salt (iodized), 3/4th teaspoon udat dal, 1 small
green chilly.
SERVES : TWO OR
THREE
OKAY LETS START
COOKING
1. Peel the
green raw banana, Chop the raw banana into small triangular
pieces.
Drop the chopped banana into a bowl of
water.
2. Heat the non-stick PAN on a high flame for 90
seconds.
3. Turn the heat down to the lowest flame
possible.
4. Add the two tablespoon of sunflower oil. You can also use Gingelly oil if you
like
it.
5.
Add the 1/8th teaspoon of Asafoetida powder, Add one small green chilly
finely
chopped.
6. Add 1/2 teaspoon of Mustard seeds, 3/4th teaspoon udat
dal.
7.
Add 1/4 teaspoon of turmeric
powder
8. Add 3/4th teaspoon of Sambar Powder (MTR Brand
only)
9. Add 2 twigs of fresh curry
leaves.
10.
Add the chopped Banana after draining out the water
totally.
11.
Mix all contents of PAN (just four flips dont overdo
it)
12.
Cover the PAN with a lid for five
minutes
13.
Add 3/4th teaspoon table
salt
14.
Stir/Flip the curry three or four
times.
15.
Taste the Banana if it is still raw cover the PAN with lid for
another two
minutes.
16.
SERVE in an open
bowl.
SCALE : BbMajor
AVIYAL (PAGAN CURRY NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
(This is one recipe that can take almost any kind of vegetable like beet root
etc so
try
experimenting
with different kinds of veggies) You can use just two green chillies
and
3/4th
tablespoon of Jeera if you prefer it
bland.
Ingradients
: Jeera (One tablespoon), Grated Coconut (Three Tablespoons), Green
Chilly
Long (three no's), Curd (Three TableSpoons), Turmeric (3/4th teaspoon), Iodized
Salt
(2 teaspoon), Clove (three), French Beans (One handfull), White Pumpkin 200
grams,
Drumsticks (two long ones), Carrots (One Large), Brocolli Florets (Optional),
Cauliflower
Florets (optional), Brussel sprouts (optional), 3/4th teaspoon Asafoetida
powder,
3/4th teaspoon mustard seeds, two tablespoons sunflower oil, Curry Leaf
(one
twig).
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1. Cut
the white pumpkin into long strips like finger
chips.
Cut
the Drumsticks into long pieces five cms
each.
Cut
the carrots into long strips like
finger chips.
Cut the French Beans into long pieces three cms
each.
Pull
open the cauliflower florets (150 grams) or
Brocolli florets.
Chop
the Brussel Sprouts
into two pieces.
Note
:- Brocolli and Brussel Sprouts are strange vegetables to us. I have
found a
way
to
include them and this recipe is the best to toss in almost any kind of
vegetable.
2. Toss all the vegetable into a large pot of water make sure they
submerge upto 2
inches
from
the top in the water. Now Boil the pot with the veggies on a high flame. Add
the
3/4th
teaspoon turmeric and 2 teaspoon salt to the water. Stir the veggies after
the
water
comes to a boil. Stir Occasionally. Let the Veggies boil for seven
minutes. And
dont
forget
to drop the three cloves in the boiling
water.
3. Now use a food processor to mix and finely grate the following
three
together
(a) The green chillies, (b) Jeera (One tablespoon semi powder it in a
grinding
bowl),
(c) Grated Coconut (three
tablespoon)
4. Now that the veggies have boiled for seven minutes drain out all the
excess
water.
5. Now
add the three tablespoons of Curd to the veggies and the paste as in (3) diluted
with
just
a little bit of water. Mix the veggies well so that the curds and the paste mix
uniformly.
6. Now take a ladel and heat the two tablespoons of Sunflower
oil. Quickly add the
Asafoetida
powder (3/4th teaspoon), Mustard Seeds (3/4th teaspoon). When the mustard
seeds finish
popping add one twig of Curry Leaf and then add entire ladel of
contents to the pot of
veggies
above
and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch
fire.
7. SERVE in an open
bowl.
SCALE : BbMajor
RASAM FLAVORED WITH CORRIANDER LEAVES (PAGAN SOUP NOT TO BE
CONSUMED
BY
CHRISTIANS/MUSLIMS)
Ingradients
: Green Chilly Long (three no's), Tomato Cherry Vine Red (twelve or
sixteen),
Iodize Salt, (2 teaspoon), Clove (three), Corriander (two handfulls chopped),
1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
40
grams of har har dal, rasam powder (MTR or Seven Up) three
teaspoons.
1/8th
teaspoon turmeric powder. 1/2 sweet lime or 1/2 lemon
small.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 40 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 150 milli litres of water. Now steam the bowl inside of a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try
it.
Okay add 1/8th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Semi
grate the vine red cherrry tomatoes in a food processor for twenty
seconds.
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop the
tomato
gravy into the water and also drop three cloves into it. Allow it to come
to a
boil.
Now
add one handfull of chopped corriander leaves. Add two teaspoons of
salt.
3. Now add three teaspoons of Rasam powder to the boiling pot
and also dump the
entire
steamed
har har dal into the
pot.
4. Now slit the three long green chillies thru the centre and drop it in
the pot (two will
do
if
you dont like the sight of green chillies). Now allow it to boil
for another five
minutes.
5. Turn off the
gas
6. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add entire ladel of contents to the pot of rasam above
and mix well. Make
sure
the
mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into the rasam
pot it might catch
fire
again.
7.
Squeeze half a large sweet lime as in the travel and living show or
1/2 small lemon and
mix.
8. SERVE in a closed bowl and add another half handfull of corriander
leaves to it. Also
taste and check the salt add another half teaspoon if you
want.
PRESSURE
COOKER : fill with 750 ml of water and then drop the bowl of har har dal
as
above and let it float. Please check the safety valve on the cooker before
use and the
rubber
gasket must not be cut at any place. Now firmly close the pressure cooker
lid and then
place
on
HIGH flame and the moment there are slight signs of steam comming off the
nozzle
place
the pressure cooker weight firmly on top of nozzle and wait for three whistles
and then
switch
of the gas for heavens sake or call the next Punjabi
housewife (commonly found species) to
assist.
Also
clean the nozzle of the pressure cooker lid thoroughly and remove any blockades
like
food
particles to ensure safe steaming. I have myself managed to explode a
pressure cooker once in
my
life.
It was quite a disaster on the kitchen shelf (not to mention my face
!)
SCALE : BbMajor
RASAM FLAVORED WITH CURRY LEAVES (PAGAN SOUP NOT TO BE
CONSUMED
BY
CHRISTIANS/MUSLIMS)
Ingradients
: Green Chilly Long (two no's), Tomato Medium
Size (three),
Iodize Salt, (2 teaspoon), Curry Leaves (Karipatta) three twigs, 1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
40
grams of har har dal, Rasam powder (MTR or Seven Up) three
teaspoons.
1/8th
teaspoon turmeric powder. 1 ball of
tamarind sizeof(large-lemon).
NOTE:- There will be a shift in flavor in this variety of Rasam
with curry leaves. The recipe
with
corriander leaves was my Tweak. Actually the corriander rasam was a secret
recipe handed
down
to
me by Indra -- the origins of the recipe date back to the churning of the
oceans by the
Deva's
and Asuras.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 40 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 150 milli litres of water. Now steam the bowl inside of a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try operating the
pressure
cooker.
Okay add 1/8th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Place the ball of tamarind in a bowl of hot water (125 ml) and let it
soak for five
minutes.
3. Chop
the tomatoes into real small pieces (actually large will also do but small
is
better).
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop the
tomato
chopped
into the water. Allow it to come to a boil. Now add two twigs of curry
leaves.
Add
two teaspoons of
salt.
4. Now add three teaspoons of Rasam powder to the boiling pot
and also dump the
entire
steamed
har har dal into the pot. Before dumping the steamed har har dal mash
it.
5. Now slit the two long green chillies thru the centre and drop it
in the pot (two will
do
if you dont like the sight of green chillies). Now squeeze the soaked tamarind
ball
with
your fingers and strain out the juice and pour into the pot. Now allow it
to boil
for another
five
minutes.
6. Turn off the
gas
7. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add 1 twig of curry leaves and then add entire ladel of
contents to the pot
of rasam
above and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into the rasam
pot it might catch
fire
again.
8. Taste/Check the salt and add another half teaspoon if you want and SERVE in
a open bowl.
PRESSURE
COOKER : fill with 750 ml of water and then drop the bowl of har har dal
as
above and let it float. Please check the safety valve on the cooker before
use and the
rubber
gasket must not be cut at any place. Now firmly close the pressure cooker
lid and then
place
on
HIGH flame and the moment there are slight signs of steam comming off the
nozzle
place
the pressure cooker weight firmly on top of nozzle and wait for three whistles
and then
switch
of the gas for heavens sake or call the next Punjabi
housewife (commonly found species) to
assist.
Also
clean the nozzle of the pressure cooker lid thoroughly and remove any blockades
like
food
particles to ensure safe steaming. I have myself managed to explode a
pressure cooker once in
my
life.
It was quite a disaster on the kitchen shelf (not to mention my face
!).
SCALE : BbMajor
SHALLOT
SAMBAR FLAVORED WITH CURRY LEAVES (PAGAN SOUP NOT TO BE
CONSUMED
BY
CHRISTIANS/MUSLIMS)
KNOWN
TO IYERS AS CHINNA VENGAYAM
SAMBAR
Ingradients
: Shallots 25 no's (authentic and small), One small tomato
(optional),
Iodize Salt, (2 teaspoon), Curry Leaves (Karipatta) three twigs, 1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
80
grams of har har dal, Sambar powder (MTR or Seven Up) three
and
half teaspoons.
1/4th
teaspoon turmeric powder. 1 ball of
tamarind sizeof(large-lemon),
1
green chilly sizeof(your-small-finger) --
optional.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 80 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 300 milli litres of water. Now steam the bowl inside of
a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try operating the
pressure
cooker.
Okay add 1/4th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Place the ball of tamarind in a bowl of hot water (125 ml) and let it
soak for five
minutes.
3. Peel
the Shallots and put aside. Chop one small tomato into large
pieces and put
aside.
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop
the Shallots
into
the pot and Allow it to come to a boil. Now add two twigs of curry
leaves.
Add
two teaspoons of
salt.
4. Now add three teaspoons of Sambar powder to the boiling pot
and also dump the
entire
steamed
har har dal into the pot. Before dumping the steamed har har dal mash
it.
5. Now squeeze the soaked tamarind ball with your fingers and strain out
the juice and
pour
into the pot. Now taste the broth if you feel the need for another half
teaspoon sambar
powder add it now and then drop one small chopped tomato (optional) and continue
to
boil
for another five minutes. Hey also add the green chilly slit
thru the middle
(optional)
6. Turn off the
gas
7. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add 1 twig of curry leaves and then add entire ladel of
contents to the pot
of sambar
above
and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into
the sambar pot it might catch
fire
again.
8. Taste/Check the salt add another half teaspoon if you want and SERVE in
a open bowl.
PRESSURE
COOKER : fill with 750 ml of water and then drop the bowl of har har dal
as
above and let it float. Please check the safety valve on the cooker before
use and the
rubber
gasket must not be cut at any place. Now firmly close the pressure cooker
lid and then
place
on
HIGH flame and the moment there are slight signs of steam comming off the
nozzle
place
the pressure cooker weight firmly on top of nozzle and wait for three whistles
and then
switch
of the gas for heavens sake or call the next Punjabi
housewife (commonly found species) to
assist.
Also
clean the nozzle of the pressure cooker lid thoroughly and remove any blockades
like
food
particles to ensure safe steaming. I have myself managed to explode a
pressure cooker once in
my
life.
It was quite a disaster on the kitchen shelf (not to mention my face
!).
SCALE : BbMajor
RED
ONION SAMBAR FLAVORED WITH CURRY LEAVES (PAGAN SOUP NOT TO
BE
CONSUMED
BY
CHRISTIANS/MUSLIMS)
KNOWN
TO IYERS AS VENGAYAM SAMBAR. THE FLAVOR OF RED ONIONS IS DIFFERENT
FROM
WHITE ONIONS. WHITE ONIONS ARE EXCELLENT TO
ESCAPE HEAT/SUNSTROKES IN
TAMILNADU.
SO
IF YOU ARE OUT IN THE SUN FOR A LONG TIME EAT HALF WHITE ONION WITH
SALAD/SALT.
Ingradients
: Three Medium Sized Red Onions,
One medium sized tomato,
Iodize Salt, (2 teaspoon), Curry Leaves (Karipatta) three twigs, 1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
80
grams of har har dal, Sambar powder (MTR or Seven Up) three
and
half teaspoons.
1/4th
teaspoon turmeric powder. 1 ball of
tamarind sizeof(large-lemon).
1
green chilly sizeof(your-small-finger) --
optional.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 80 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 300 milli litres of water. Now steam the bowl inside of
a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try operating the
pressure
cooker.
Okay add 1/4th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Place the ball of tamarind in a bowl of hot water (125 ml) and let it
soak for five
minutes.
3. Peel
the Onions and Chop large and put aside. Chop one
tomato into large pieces and put
aside.
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop
the Onions
into
the pot and Allow it to come to a boil. Now add two twigs of curry
leaves.
Add
two teaspoons of
salt.
4. Now add three teaspoons of Sambar powder to the boiling pot
and also dump the
entire
steamed
har har dal into the pot. Before dumping the steamed har har dal mash
it.
5. Now squeeze the soaked tamarind ball with your fingers and strain out
the juice and
pour
into the pot. Now taste the broth if you feel the need for another half
teaspoon sambar
powder add it now and then drop one chopped tomato and continue to
boil
for another five minutes. Hey also add the green chilly slit
thru the middle
(optional)
6. Turn off the
gas
7. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add 1 twig of curry leaves and then add entire ladel of
contents to the pot
of sambar
above
and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into
the sambar pot it might catch
fire
again.
8. Taste/Check the salt add another half teaspoon if you want and SERVE in
a open bowl.
PRESSURE
COOKER : fill with 750 ml of water and then drop the bowl of har har dal
as
above and let it float. Please check the safety valve on the cooker before
use and the
rubber
gasket must not be cut at any place. Now firmly close the pressure cooker
lid and then
place
on
HIGH flame and the moment there are slight signs of steam comming off the
nozzle
place
the pressure cooker weight firmly on top of nozzle and wait for three whistles
and then
switch
of the gas for heavens sake or call the next Punjabi
housewife (commonly found species) to
assist.
Also
clean the nozzle of the pressure cooker lid thoroughly and remove any blockades
like
food
particles to ensure safe steaming. I have myself managed to explode a
pressure cooker once in
my
life.
It was quite a disaster on the kitchen shelf (not to mention my face
!).
SCALE : BbMajor
RADDISH
SAMBAR FLAVORED WITH CURRY LEAVES (PAGAN SOUP NOT TO BE
CONSUMED
BY
CHRISTIANS/MUSLIMS)
KNOWN
TO IYERS AS MULLANGI
SAMBAR.
Ingradients
: Two long Fat Raddish with leaves intact. Dont waste leaves can
make dry
curry.
Iodize Salt, (2 teaspoon), Curry Leaves (Karipatta) three twigs, 1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
80
grams of har har dal, Sambar powder (MTR or Seven Up) three
and
half teaspoons.
1/4th
teaspoon turmeric powder. 1 ball of
tamarind sizeof(large-lemon).
1
green chilly sizeof(your-small-finger) --
optional.
NOTE:- Raddish Leaf is not a throwaway for the rabbits. It can make a dry
powdery
curry
that goes well with curd rice. I will give ya that recipe later
down below.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 80 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 300 milli litres of water. Now steam the bowl inside of
a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try operating the
pressure
cooker.
Okay add 1/4th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Place the ball of tamarind in a bowl of hot water (125 ml) and let it
soak for five
minutes.
3. Peel
the Raddish and Chop thick and put
aside.
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop
the Raddish
into
the pot and Allow it to come to a boil. Now add two twigs of curry
leaves.
Add
two teaspoons of
salt.
4. Now add three teaspoons of Sambar powder to the boiling pot
and also dump the
entire
steamed
har har dal into the pot. Before dumping the steamed har har dal mash
it.
5. Now squeeze the soaked tamarind ball with your fingers and strain out
the juice and
pour
into the pot. Now taste the broth if you feel the need for another half
teaspoon sambar
powder add it now and continue to boil for another five minutes. Hey also
add the
green
chilly slit thru the
middle.
6. Turn off the
gas.
7. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add 1 twig of curry leaves and then add entire ladel of
contents to the pot
of sambar
above
and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into
the sambar pot it might catch
fire
again.
8. Taste/Check the salt add another half teaspoon if you want and SERVE in
a open bowl.
SCALE : BbMajor
WHITE
PUMPKIN AND CARROT SAMBAR FLAVORED WITH CURRY
LEAVES
(PAGAN SOUP NOT TO BE CONSUMED BY
CHRISTIANS/MUSLIMS)
Ingradients
: 200 grams White Pumpkin, Two small
carrots.
Iodize Salt, (2 teaspoon), Curry Leaves (Karipatta) three twigs, 1/2
teaspoon
Asafoetida
powder, 1 teaspoon mustard seeds, three tablespoons sunflower
oil,
80
grams of har har dal, Sambar powder (MTR or Seven Up) three
and
half teaspoons.
1/4th
teaspoon turmeric powder. 1 ball of
tamarind sizeof(large-lemon).
1
green chilly sizeof(your-small-finger) --
optional.
EACH
OF THESE VEGETABLE CHANGES THE SAMBAR FLAVOR (SUBTLE
TWIST)
IF
ADDED IN THE RIGHT
QUANTITIES.
SERVES : THREE OR
FOUR.
OKAY LETS START
COOKING
1.
Take the 80 grams of har har dal and place in a deep stainless steel or
aluminium
bowl.
Fill
the bowl with 300 milli litres of water. Now steam the bowl inside of
a
pressure
cooker.
For instructions on how to use the pressure cooker
catch the next punjabi
housewife
in your neighbourhood. To spot a punjabi housewife just look out of your window
!!
Please
do so or call the Fire Brigade on Standby while you try operating the
pressure
cooker.
Okay add 1/4th teaspoon of turmeric to the har har dal before
you start steaming
it.
Allow
three whistles on the pressure cooker and put off the pressure cooker and
DONT
open
the pressure cooker for the next ten minutes
!!
2. Place the ball of tamarind in a bowl of hot water (125 ml) and let it
soak for five
minutes.
3. Peel
the White Pumpkin and Chop Large and put aside. Peel Carrots and Chop
Large.
Take
a large pot fill it with 750 ml of water and boil on a large flame.
Drop
the Carrots,
White
Pumpkin into the pot and Allow it to come to a boil. Now add two twigs
of
curry
leaves.
Add two teaspoons of
salt.
4. Now add three teaspoons of Sambar powder to the boiling pot
and also dump the
entire
steamed
har har dal into the pot. Before dumping the steamed har har dal mash
it.
5. Now squeeze the soaked tamarind ball with your fingers and strain out
the juice and
pour
into the pot. Now taste the broth if you feel the need for another half
teaspoon sambar
powder add it now and continue to boil for another five minutes. Hey also
add the
one
green
chilly slit thru the middle (optional). This chilly will change the flavor a tad
bit.
6. Turn off the
gas
7. Now take a ladel and heat the three tablespoons of Sunflower
oil and Asafoetida
powder
powder (1/2 teaspoon), Mustard Seeds (1 teaspoon). When the mustard
seeds finish
popping add 1 twig of curry leaves and then add entire ladel of
contents to the pot
of sambar
above
and mix well. Make sure the mustard seeds pop and dont burn !!.
CAUTION : When popping the mustard seeds the flame must be LOW otherwise
the
ladel
and
the oil can catch fire. Also watch it when dumping it into
the sambar pot it might catch
fire
again.
8. Taste/Check the salt add another half teaspoon if you want and SERVE in
a open bowl.
OKAY WE ARE DONE WITH THE RASAM'S AND SAMBAR'S EXCEPT ONE TYPE
OF
RASAM WHICH IS SPICY (RATHER PEPPERY) COMES IN THE SCALE OF A#
LATER.
I
WILL MOVE ON TO SPINACH AND PAAL KUTU (A MILK SOUP). I HAVE NOT
COOKED
THE MILK SOUP AT ALL AND SO I WILL CALL UP SOMEONE TO GET THE
ACCURATE
RECIPE. DONT BOTHER TO ASK AN IYER WOMAN FOR A RECIPE MOST OF THIS
NEW
GENERATION OF IYER WOMEN ARE DUMB CLUCKS WHO ONLY KNOW TO EAT
!!
(LIKE
AMERICAN
HOUSEWIVES)
IN ALL THE RECIPES ABOVE YOU CAN USE THREE TABLESPOONS OF OIL IF YOU
ARE
NOT VERY CONCERNED WITH ALL THOSE CHOLESTROL, FAT ETC ETC
ISSUES.
USE BLACK MUSTARD SEEDS INSTEAD OF LARGE BROWN ONES. THE
LARGE BROWN
MUSTARD
SEEDS WILL CHANGE THE FLAVOR OF YOUR OIL TO MUSTARD OIL
(FISHY
OIL
USED BY
BONGS)
WE
ARE COMMING UP WITH MANY MORE RECIPES USING THE CHORDAL
PATTERN
B Flat Major Series. All the above were on a scale of B Flat. We also have
just four recipes
using
CHORDS A Sharp and A Sharp Major. These dishes have some spice in them.
MOST (95 %)
of
our cooking is Off-Bland. Hope you like it. In India it is not very liked
because of the
absence
of Garam Masala in all our cooking. Indians normally are found of a heavy
overdose of
spice.
We are oddballs in the spice
department.
Basically in our way of cooking Onions are not used except in
one dish Onion Sambar
and
Shallots
are not used except in Shallot Sambar and Vetta Kozhambu. Tomatoes are
not
used
except
in Tomato Rasam and Tomato
Salad.
HEY I DISCOVERED A WAY TO COOK CHEESE
!!!
HERE
GOES THE RECIPE, OKAY LETS START
COOKING
SERVES :
THREE
Ingradients
: Cherry Vine Red Tomatoes (twelve), Red Cabbage (half),
Brocolli
(twelve florets), Brussel Sprouts (twelve), Zitacki Mushrooms (Bloody
Expensive
so
toss in as much as you can afford), Cauliflower (twelve florets),
BeetRoots One
medium
sized. Curry Leaves (4 leaves), ginger 25 grams, Corriander (1
bunch),
Cloves
five, black pepper pods 1 teaspoon, papadoms (two small), Green
Chillies
(two
long), Bay Leaf (four), Cardamom eight, Sweet Lime (1 full), Soya
Nuggets
(twenty four), iodized salt two teaspoons, 1 tablespoon fresh cream, 24
mint
leaves
(24 count em like one two three four ....... ), Walnuts three pods
(optional)
1.
Take one Big Pot and pour 750 ml of water in it and add two teaspoons
salt.
2. Let the water come to a boil and add Curry Leaves (4 twigs), black
pepper
pods,
Corriander (1 bunch shredded fine), Cloves -- five, Green Chillies (two long
ones
split
thru the center, Bay leaf four, Cardomom eight, grated ginger 25
grams.
OOOOOOOOPS
I forgot to add the mint leaves add em
now.
3. Let it all come to a boil for about four minutes
Now add Cherry Vine Red Tomatoes, Walnuts (three pods) --
optional.
and cover with a lid and let it boil for another two minutes and then turn of
the
gas.
Dont Open the lid. Zitacki mushrooms can be dropped if you cant afford
it.
4. Now chop the Red Cabbage into medium sized chunks and dump into the
broth
above,
also dump the Brocolli, Brussel Sprouts (chop in half),
Cauliflower,
BeetRoot (chopped into small pieces). Now Boil the Broth for another four
minutes.
5. Now take a large tea strainer (those giant sized ones and seperate the
juice from
the
vegetables.
Dump the vegetables onto a microwave tray and spread out. Now
toss
the Cheeses of your choice with the choicest of bacteria on them on
the vegetable
spread. Now take the microwave tray and push into the microwave for 45
seconds
on
high
heat.
6.
The juice that you strained out add some soya nuggets and zitacki
mushrooms
(chopped small) into the juice and then boil for another five
minutes.
Now open Pot , add two papadoms (bland variety any kind split into
four pieces
each).
Close the lid turn of the gas for five minutes until the pappadoms get
soaked.
7. Serve the microwaved cheese and vegetables with
dinner rolls.
8. Serve the juice extract as a soup with one tablespoon of fresh cream on
top.
Squeeze half the sweet lime and the other half on the mircowave
tray.
Add some more salt to taste to the
soup.
And sing
me how it tastes "Parap pa pa paaa I am loving it
??"
BY
THE WAYS ZITACKI MUSHROOMS WILL COST YOU USD $6.00 FOR A
SMALL
BABY
HANDFULL !! THATS HOW EXPENSIVE THAT DARN THING CAN GET
!!!
Back Home