The Taste Divine: Indian Vegetarian Cooking the Natural Way by Vanamali

Author:Vanamali
Language: eng
Format: epub
Tags: Yoga Cooking, Cookery; Indic, Cookery; Yoga, Vegetarian Cookery, Vegetables, Cooking, Cooking; Indic, General, Specific Ingredients, Indian & South Asian, Indic, Health & Healing, Regional & Ethnic, Vegetarian, Vegetarian Cooking
ISBN: 9780791411872
Publisher: SUNY Press

and stir in the garam masala. Then add the ricelentil mixture, vegetables, tomato juice, and lemon juice. Mix well and cover with a tightfitting lid. Place on low heat for about 3 minutes. Remove from the heat, sprinkle with coriander leaves and serve.

101. Purusha/Nut Rice (Serves 4 to 6)

2 cups cooked rice

1 tbs. chopped cashews

1 tbs. raisins

1 onion, sliced

1 piece of cinnamon, 1"

1/4 cup ghee

1 tsp. salt

In a large pan, heat ghee. Fry onion, remove, and set aside. Fry cinnamon, cashews and raisins. Reduce heat and add cooked rice, onion, and salt. Mix well and serve.

102. Prakriti/Sweet Corn Rice (Serves 4 to 6)

2 cups cooked rice

1 cup cooked sweet corn

1 tbs. chopped cashews

2 tbs. ghee

1 piece of cinnamon, 1"

1 tsp.salt

In large pan, heat ghee and fry the cashews and cinnamon. Add the remaining ingredients, mix well, and serve.

103. Rishi/Mango Rice (Serves 4 to 6)

2 cups cooked rice

1 cup grated coconut

1/2 cup grated green mango

1 tsp. black mustard seeds

1/4 tsp. asafoetida powder

1 tsp. turmeric powder

1/2 jalapeno chili, chopped

2 tsp. salt

1 tsp. each split moong dal and black dal

2 tbs. ghee

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