| Vegetables in
a Yoghurt and Coconut Sauce - Main
Ingredients
100 g Green beans, cut into 1cm Pieces
50 g Carrots, diced into 5mm Cubes
50 g Peas
3/4 t Chilli powder
1/2 t Ground turmeric
3/4 t Salt
350 ml water
250 -ml unsweetened yoghurt
2 Green chillies
1 t Ground coriander
2 T Desiccated coconut
1 T Oil
1/2 t Mustard seeds
8 Curry leaves
Directions
Place the vegetables, chilli powder, turmeric, salt and water
in a large saucepan and bring to the boil. Simmer for about
20 minutes until the vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together
and set aside.
In a large saucepan, heat the oil over medium high heat. Add
the mustard seeds and curry leaves, and after 5-6 seconds
add the vegetables with the liquid. Cook for 2-3 minutes.
Lower the heat and add the yoghurt mixture and stirring occasionally,
cook for a further 4-5 minutes. Serve with rice.
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Mango Ice
Cream - Dessert
Ingredients
1 can Condensed Milk
12 oz. Whipped cream (Cool whip)
1 can Mango pulp (Alphonso) (can replace the Mango pulp with any
other pureed fruit)
It is very confusing to describe quantities as 1 can. Well, I do
not remember the exact numbers so let me describe the sizes. The
Mango pulp can is about 6" high and 3" in diameter. I
think it is the only size available in an Indian store. The condensed
milk can is about 3" high and about 2.5" in diameter and
should be available in your neighbourhood grocery store.
Directions
Mix all of the pulp, condensed milk and whipped cream in a bowl.
Put in the freezer for about 8 hours.
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