Apple-Beets-Salad with Mint
Cook the beetroot in water without removing the skin and peel when cooked. Peel the apple. Separately grate both, cut in strips or into cubes.
Mix the ingredients for the salad dressing in a bowl thoroughly, add the beetroot and the apple, fold into the dressing and serve.
Recommended for all 3 doshas.
Fried rice with Romaine lettuce
Place the rice in a sieve, rinse well and allow to drain. Then place it into the salted water and cook it without stirring at low temperature covered for about 10 minutes until soft.
Cut the lettuce Romaine lettuce across into fine stripes.
Heat the oil in a pan and roast the mustard seeds until most have popped open. (Be careful not to overheat the oil!) Add the green peppers and roast until they turn dark brown. Add asafetida and then immediately lettuce and corn. Sauté everything for about 3 minutes at high temperature, stirring it frequently. Finally add the rice and salt and stir everything gently but thoroughly and fry for a little while longer or serve immediately.
Creamy Strawberry Crème
• 600g strawberries
• 100g brown cane sugar (jaggery)
• 250 ml vegan whipping cream or regular whipping cream
Whip the cream. Cut the strawberries and cook with sugar until it turns into a thick creamy sauce with small pieces. Let it cool down, mix with the cream or layer it in a dessert glass, decorate with a mint leaf and serve.
Tip: Instead of cooking you can puree the strawberries, mix in some sugar and serve with the cream.
Plantains with coconut milk
or cream sauce
Tips: The plantain sticks need to be in a creamy, lightly thickened sauce. If needed add hot water during the cooking or afterwards, very gently. This dish tastes very good also without channa dal.
• 2 green plantains
• 50 g Channa Dal (optional)
• 1 – 2 tomatoes
• 2 – 3 tablespoons liquid ghee or oil
• ½ teaspoon mustard seeds
• 5 star anis
• 1 cinnamon stick
• 2 – 3 green chilies (remove seeds)
• 20 – 25 fresh curry leaves
• ¼ teaspoon asafetida (optional)
• 150 ml hot water
• 2 teaspoons salt
• ¾ teaspoon coriander powder
• 150 ml coconut milk or cream
Peel the plantains with a potato peeler, remove only the outermost, fine layer of the coating. Cut the plantains into strips of ca. 3 millimeter thick and 5 – 10 cm long. Wash the dal thoroughly, then boil in sufficient water (without salt) until it's soft like butter and drain. Cut the tomatoes into small cubes.
In a skillet heat ghee or oil, roast the mustard seeds in it until most of them pop open. Immediately add the star anis and the cinnamon stick and roast for another 5 seconds. Then asafetida for 2 seconds and then the chili and curry leaves for another 10 seconds. Add the plantain strips and, covered, sauté from both sides for about 7 minutes. Add water, salt, coriander powder and the channa dal and simmer at medium heat until the vegetables are soft.
At the end add the tomatoes and the coconut milk or cream, simmer for another 10 seconds, remove from heat and serve.
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