Daily Random RecipeINGREDIENTS:1 cup / 250 milliliters chana dal (split chickpeas), soaked over night in 5 cups / 1 liter of water1/4 teaspoon turmeric1 whole fresh green chilli1/2 teaspoon salt1 teaspoon ground cumin2 tablespoon raisins1 1/2 tablespoons vegetable oil (mustard oil preferred)1 bay leaf1 whole dried red chilli5 whole cardamom pods2 inch / 5 centimeter cinnamon stick2 whole cloves1/4 teaspoon kalonji seeds1 tablespoon seeded, chopped fresh green chilli2 tablespoons dried flaked or shredded sweetened coconut (or freshly grated or shredded coconut mixed with 1 teaspoon sugar)1/4 teaspoon garam masalaMETHOD:Bring chana dal and the soaking water to boil in a large pan over medium heat. Add turmeric and whole chilli. Simmer, covered, 1 hour, or until the dal is very tender and breaks easily when pressed between thumb and index finger. During this period, uncover and stir often, adding 1-2 tablespoon of water if the dal starts to stick to the bottom.Discard whole chilli. Add salt and cumin. Remove from heat. Puree 1 cup / 250 milliliter of the dal mixture in a blender, adding a little water if necessary. Return to the pan. Add raisins. Bring to simmer then keep warm.Heat oil in a pan over medium low heat. Fry bay leaf and red chilli until the chilli darkens. Fry cardamom, cinnamon and cloves for 5 seconds. Add kalonji and fry another few seconds. Turn heat to low. Add chopped green chilli and coconut and cook for a few seconds, stirring constantly. Remove from heat.Add this spice mixture to the dal. Simmer 2-3 more minutes. Remove dal from heat. Blend in garam masala. Garnish with lemon wedges, sprinkle with whole cilantro leaves and serve.

(from veganfood.net)

Daily Random RecipeINGREDIENTS:200 ml / 6.75 fl oz water (lukewarm - not too hot!)1 t sugar1 t active dried yeast225 g / 8 oz plain wholemeal flour225 g / 8 oz white self-raising flour1 1/2 t salt1 T fresh lemon juice3 to 4 cloves garlic (depending on preference), finely chopped (optional)3 T fresh coriander, finely chopped (optional)Oil sprayMETHOD:1. Put the water in a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it - about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast. 2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour. 3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking. 4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden. 5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them. NOTES:You can make these with all white flour if desired. Also, if you don't have any self-raising folur, substitute plain (all-purpose) flour and add 1 teaspoon baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepperor whatever other spices you like in step 2 - experiment and enjoy! I make this in a breadmaker under the dough setting. Much easier ;-) From www.vegweb.com

from veganfood.net

Daily Random RecipeINGREDIENTS:2 cloves garlic 1 cm / 1/2 inch cube fresh ginger, peeled 2 T oil About 20 curry leaves 1/2 t cumin seeds 5 cloves 200 g / 7 oz onions, finely sliced 1 green chili, slit lengthwise 2 T tomato paste 1/2 t chili powder or to taste 1/2 t ground coriander 1/2 t turmeric powder 500 g / 1 lb 2 oz mixed bell peppers such as red, yellow and green, seeded and finely sliced Salt METHOD:Using the pestle and mortar, crush the garlic cloves and ginger together to give a fine paste. Heat the oil in a large saucepan over a medium heat. Add the curry leaves, cumin and cloves and cook for 1 minute or until the cumin seeds turn golden. Add the onions and some salt to taste, stir and cook for 5 minutes or until the onions brown. Add the paste of garlic and ginger to the saucepan and mix well. Then add the green chili, tomato paste, chili powder, ground coriander and turmeric. Stir well and cook for 3-4 minutes. Add 6-7 T of water to the pan to loosen the mixture. Add the bell peppers, mix well and cook, uncovered, for 10 minutes or until the bell peppers begin to brown, stirring frequently. Raise the heat under the saucepan and cook, stirring for 2 minutes. Remove from the heat and leave to stand for 2 minutes before serving.

from veganfood.net

Daily Random RecipeINGREDIENTS:2 T oil 1 t mustard seeds 100 g / 3 1/2 oz onions 1 t ground coriander 1 t turmeric powder 1/2 t chilli powder or to taste 100 g / 3 1/2 oz tomatoes, thickly sliced 300 g / 10 oz peas (defrosted if frozen) 1 t ground pepper or to taste 2 T chopped fresh coriander, plus a few sprigs to garnish (optional) Salt METHOD:Heat the oil in a large saucepan. Add the mustard seeds and as they begin to pop, add the onions and a little salt to taste and cook until soft. Add the ground coriander, turmeric and chilli powder. Mix well then add the tomatoes and 4 tbsp water and cook for 2 minutes. Stir in the peas and pepper. Cover the pan and cook for 15 minutes or until peas are tender. Mix in the fresh coriander (if using) and add more pepper to taste. Cook for a further 2 minutes then serve garnished with fresh coriander, if desired. Serve hot with flat breads.