Madras Saravan Bhavan: spiced vegetarian fare from the far east.
In Ayurvedic cooking, healing spices like turmeric, coriander, anise, cumin, and cinnamon add flavor and aroma to meals, as well as balancing and toning the body's systems. You can experience the healing power of these Indian spices the next time you have a cold, says owner Narendra Patel. Drink a hot tea made from fresh ginger, garlic and cumin seed to cure the sniffles.
From fragrant curries to satisfying lentil dal and rice, from chutney to lime pickles, Madras Saravana Bhavan brings a delicious and healthy taste of the Far East to dinner guests. Make your own exotic meal with these recipes:
Cauliflower and Peas Curry Recipe by chef Ram Nanjunda 1 cup cauliflower, cut into florets 1 cup shelled peas 1/4 cup chopped onion 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. turmeric powder 1/2 cup chopped tomato salt to taste 2 Tbsp, ghee or oil a few sprigs of coriander leaves (cilantro) Wash and cut the cauliflower, Heat the ghee or oil. Fry the onion until transparent. Add chilli, turmeric, and coriander powder. Fry for a few minutes. Add cauliflower and shelled peas. Fry for five minutes. Add cauliflower and peas. Fry for five minutes. Add chopped tomatoes and a little stock or water and salt. Cook on a very low heat until vegetables are well-cooked. Serve hot, garnished with coriander leaves. Vegetable Pulay Recipe by chef Ram Nanjunda 2 cups pulay rice 1/2 cup shelled peas 1/2 cup green beans, stringless, sliced thin 1 cup carrots, cut into long, thin slices 1/2 cup tomatoes, chopped 1/2 cup onion, sliced 1/2 cup ghee or oil 1/2 tsp. each cardamom, cloves, cinnamon, bay leaf, peppercorn salt to taste 4 cups vegetables stock or water * Wash and drain rice. Heat ghee or oil. Fry onions until crisp and remove. Fry vegetables slightly and remove. Add whole spice and rice and fry well. Add vegetable stock and cook. When rice is three-fourths done, make a well in the center. Add vegetables, cover and cook on a slow fire with live coals on lid, covered in a slow oven. Cook until rice and vegetables are tender. Mix well and serve hot, garnished with fried onions. * The amount of stock or water is approximate. The exact quantity required will depend on the quantity of rice and strength of heat.
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|Publication:||New Life Journal|
|Date:||Apr 1, 2003|
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