Fried Taro Root Chips
Ingredients . 1 pound taro root, peeled . Oil for deep frying . Sea salt Preparation 1. First peel the taro root. 2. Then begin thinly slicing the taro using a mandolin or vegetable slicer. You can shape them into any shape you like. Then soak in a large bowl of cold water to prevent discoloration and to remove excess starch. 3. Then in a large heavy pot heat your oil to 350F. 4. Next drain the taro completely...
Corn Chivda
Ingredients • Corn Flakes – 5 cups • Raw Peanuts (Groundnuts) – ¾ cup • Cashews (optional) – 10 • Dry Coconut Slices – 1 tbsp • Curry Leaves – few sprigs • Green Chilies – 6 • Mustard Seeds – ½ tsp • Turmeric (Haldi) – ¼ tsp • Asafetida (Hing) – ¼ tsp • Powdered Sugar – ½ tsp •...
Fried Bitter Melon Chips
Ingredients • Bitter melons, about 250g – 4 small or 2 medium-sized • Salt • Turmeric – 1/4 tsp • Cayenne pepper – 1/4 tsp • Rice flour or 1 tablespoon rice flour and 1 tablespoon chickpea flour – 2 tbsp Preparation 1. Trim the ends off the bitter melons. Slice them in half lengthways, remove the seeds and then slice them lengthways into...
Vegetarian Shepherd’s Pie
Ingredients For base of pie • Brown lentils – 1 1/4 cups • Water – 2 litres • Olive oil – 2 tbsp • Yellow asafoetida powder – 1 tsp • Freshly ground black pepper – 1/4 tsp • Celery, diced – 1 cup • Home-made curd cheese (panir) from (2 litres) milk and pressed for 1/2 hour, or 200g shop-bought panir cheese • Good quality tamari or soy sauce – 5 tbsp For potato topping • Butter – 2 tbsp...
Crispy Puffed Rice Snack with Fried Cashews and Green Peas
In Indian bazaars, it is a familiar sight to see men puffing rice. A sand-filled karai is placed over glowing coals, and when the coarse sand is hot, rice is added. Using a long paddle, the sand is patiently stirred, until one by one, the rice grains pop into long pointed puffs. With nothing more than straining it through a fine sieve, hot puffed rice, called moori, is ready to be sold in recycled newspaper bags. Like everything in...
Lotus root chips
Ingredients • Cold water for soaking the lotus root – 2 cups • Clear rice vinegar or cider vinegar – 4 tbsp • Lotus root sections – 3 • Oil for deep-frying • Salt – as required • Black pepper – a pinch Preparation 1. First peel and wash the lotus root atleast 2-3 times or until clean as fresh lotus root are almost always caked in mud 2. Slice the lotus roots thinly with a knife. 3. Pour cold water and...