[net.veg] Aviyal

tandy@ingres.Berkeley.EDU.ARPA (Tandy Warnow) (07/20/86)

In article <3204@jhunix.UUCP> ins_aset@jhunix.UUCP (Susanne E Trowbridge) writes
>
>Tandy, I would very much like to see some of those Indian vegetarian
>recipes -- I love Indian food.
>


Here's the first!

    Cook potatoes, black-eyed peas, chayote squash, carrots, etc. (whatever
    vegetables you like which have a fairly firm consistency).

    Add to the cooked and drained vegetables (approximately 3 cups of
    vegetables) 1 cup of plain yogurt.  Make sure the yogurt is unsweetened.
    In a food processor blend together 1 cup of either dried or fresh
    coconut and 3 green chilis (the very small hot kind) with some
    water (about half a cup).  Grind some cumin (1 or 2 teaspoons) in 
    a coffee bean grinder.  Add the coconut-chili mixture and the cumin 
    to the vegetables mixed with yogurt.  Salt to taste.  

    Cook gently until heated through.

    You can add more yogurt if you like the taste, and more chilis for
    added zest.  The hotness of the chilis is ameliorated by the yogurt.
    Freshly ground cumin is preferable to already ground cumin, but you
    may not have a coffee bean grinder to grind it with.  In that case,
    just roast the cumin for a minute or so in a pan, and try to crush
    it between your fingers.  You could also just add it to the coconut
    and chilis to be blended together.

    This is a very easy dish to make, and it is extremely delicious.
    The only problem here is that it uses coconut, which has a lot of
    saturated fats.  I will be sending along some other recipies which
    do not use fats.

    Please let me know if you like this!

                      Tandy 
                      tandy@berkeley

mo@well.UUCP (Maurice Weitman) (07/20/86)

Tandy, thanks so much for the Aviyal recipe... we're gonna try it
next week.  <drool drool>  And please let this serve as uncontained
encouragement for more!  We *love* Southern Indian foods, and as you
know, Berkeley has no shortage of Indian food stores, so it's an 
easy conversion to go from your recipes on the net to our palates.
We'd also appreciate some recipes that use no dairy at all.

Btw, Tandy, do you (or any of you others out there in net.vegie land)
know whether basmati rice is sold (or even edible?) as a whole grain?
Seven years ago, when I had a vegetarian restaurant in NY, the man
from whom we bought our Indian foods and spices told us that it was a
whole grain (white) rice.  While I'd like to believe him, it sure 
doesn't seem to be the case.

Thanks again for sharing your recipes with us.  It's really this kind
of posting that I had hoped for when I first stumbled upon net.veg.
And I promise to get some of my faves up her as well.  Bye for now,

maurice

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